Moroccan Chicken

Our final dish utilizing chicken drumsticks is inspired by the flavors of Morocco. It's relatively inexpensive and easy to prepare, though the chicken requires time to marinate. The folks who took this class split the cost of turmeric, cardamom, apricots and coconut; these items were purchased from bulk bins at a local market and they bought just what they needed for the exercise. They also used a chicken stock base instead of canned broth and shared a knob of ginger. This was their favorite dish. It cost about six dollars to make.

Moroccan Chicken

Ingredients:
8 large chicken drumsticks
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cardamom
Finely grated zest of 1 lemon
Flour for dusting
2 tablespoons vegetable oil
1 sliced onion
2 cups low-sodium chicken broth
8 dried apricots, quartered
1/2 cup shredded coconut

Directions:
1) Remove and discard chicken skin. Combine garlic, ginger, turmeric,cumin, cardamom and lemon zest in a small bowl. Rub into drumsticks. Cover and refrigerate for 2 hours.
2) Dust chicken with flour. Heat oil in a large heavy saute pan over medium heat. Add drumsticks and cook until brown. Drain chicken on paper toweling. Transfer to an ovenproof casserole dish. Set aside.
3) Add onions to saute pan; cook until softened. Spoon over chicken. Add chicken broth to casserole. Top with apricots and coconut. Cover casserole and bake for 1 hour and 15 minutes, or until chicken is tender. Yield: 4 servings.

Chicken with Lemon and Rosemary

This is the second in my series of recipes that utilize chicken drumsticks. Again, I'm using ingredients that are found in most homes. It helps to keep costs low. This dish was prepared for less than five dollars.

Chicken with Lemon and Rosemary

Ingredients:
8 large chicken drumsticks
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh garlic
Grated zest of 1 lemon
2 tablespoons chopped fresh rosemary (2 teaspoons dried may be substituted)
1 tablespoon all-purpose flour
1-1/2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
Juice of 1 lemon

Directions:
1) Using a knife, make two diagonal cut in each chicken drumstick. Pat dry. Season legs with salt and pepper.
2) Place butter and oil in a large saute pan over medium heat. When hot add drumsticks and cook until all sides are brown. Add garlic, lemon zest and rosemary.
3) Combine flour, chicken broth, mustard and lemon juice in a small bowl. Whisk until smooth. Add to saute pan. Bring to a boil. Reduce heat and simmer, covered, until drumsticks are tender, about 25 minutes. Transfer drumsticks to a serving platter. Season sauce with salt and pepper to taste. Pour sauce over drumsticks. Yield: 4 servings.

Farfalle with Fresh Tomato and Basil Sauce

This is a lovely, simple recipe that can bring summer sunshine to the winter table. Roma tomatoes, ripened in a brown paper bag, provide vibrant color throughout the year. While this recipe seems to have many parents, it first appeared on the Mayo clinic website. How much do I love this recipe? Let's see....it's inexpensive, fast, easy AND healthy. Remember when the kids spread their arms wide to show how much they loved something? I love this recipe that much. It's a great meatless dish for those who are fasting today.

Farfalle with Fresh Tomato & Basil Sauce

Ingredients:
3 tablespoons extra-virgin olive oil
3 large cloves garlic, thinly sliced
2 pounds Roma tomatoes, cored and coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 to 1 cup loosely packed fresh basil leaves, thinly sliced
1/2 pound dried farfalle
1 cup (about 5-oz.) ricotta salata, cut into 1/4 inch dice (optional)

Directions:
1) Heat oil and garlic in a large (12-inch) saute pan over medium-low heat until garlic is soft but not brown, about 5 minutes.
2) Add tomatoes, salt, and pepper to pan. Toss to combine. Raise heat to medium. Simmer, stirring occasionally, until tomatoes reduce to a thick, pulpy sauce, about 15 to 20 minutes. Remove from heat. Stir in basil to taste. Adjust seasoning if needed.
3) While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook farfalle until al dente. Drain well.
4) Toss pasta with sauce. Divide into individual serving bowls. Sprinkle with cheese if using. Yield: 4 servings.

Petite Apple Cakes

Today is Fat Tuesday. If you're looking for a pancake recipe why not end Carnival with my Crepes with Hot Buttered Rum Sauce. Otherwise give these apple cakes a try. I love desserts and snacks that are not too sweet. These small snack cakes are not bad for you and they're easy to do. They also work with coffee in the morning. 'Nuff said!

Petite Apple Cakes

Ingredients:
3 cups + 3 tablespoons all-purpose flour, divided use
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoon ground cinnamon, divided use
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
12 tablespoons unsalted butter, divided use
2 large eggs, room temperature
1-1/2 cups plain yogurt
2 cups coarsely grated apple
3/4 cup chopped walnuts
Confectioners' sugar for dusting (optional)

Directions:
1) To make the streusel topping, combine 3 tablespoons flour, white sugar, 1/2 teaspoon cinnamon and 2 tablespoons cubed butter in a small bowl. Mix with finger tips until mixture resembles small peas. Set aside.
2) Adjust an oven rack to lower middle position. Preheat oven to 375 degrees F. Spray 2 six-cup muffin tins with nonstick spray. Set aside.
3) Combine reserved flour, baking powder, baking soda, reserved 1 teaspoon cinnamon, allspice, nutmeg and salt in a medium bowl. Set aside.
4) Combine butter and brown sugar in the bowl of an electric mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in half of dry ingredients, then beat in one-third of the yogurt. Add remaining dry ingredients in two batches, alternating with remaining yogurt until incorporated. Fold in apples and walnuts.
5) Use a large ice cream scoop to evenly fill prepared muffin cups. Sprinkle tops with reserved streusel topping. Bake until golden brown and a toothpick inserted into center of muffins comes out clean, about 25 to 30 minutes. Set pan on rack for 5 minutes. Remove cakes from pans. Dust with confectioners' sugar if using. Serve warm. Yield: 12 servings.

Viet Nam

Madame and Grandfather Obama are on the last leg of their Indochina adventure. We will be spending the next 7 days exploring Hanoi, Saigon and the Mekong Delta. The Obama thing - the children in the villages and village schools we visit call us by those names when we tell them we are from America. Two of our lecturers have referenced the election as the "November miracle" in America. Our young president and, we by extension, are very popular here. Can't wait to tell you more. We'll be home and I'll be able to respond to you again next week. Thanks for hanging in while I've been gone. Hugs to all....Madame Obama

Chicken Mole

Chicken legs were on sale several weeks ago. I decided to use them in a series of recipes I was preparing for a group of frugal housewives. I was really pleased with the results. The first recipe takes us south of the border for a mild, but very pleasant chicken mole. The sauce(mole) uses a standard chili powder but any dried, ground chili may be substituted if you'd like more heat. To keep costs low, I've substituted cocoa powder for the dark chocolate typically used in this dish. This is really easy to do.

Chicken Mole

Ingredients:
8 chicken drumsticks
1/4 cup all-purpose flour for dusting
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1 tablespoon finely chopped fresh garlic
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup water
1 (14.5-oz.) can diced tomatoes
1 (14.5-oz.) can tomatoe puree
1 cup low-sodium chicken broth
Garnish:
2 tablespoons toasted almond slices
1 tablespoon chopped parsley

Directions:
1) Remove and discard chicken skin. Sprinkle chicken with salt and pepper. Dust with flour.
2) Heat oil in a large saute pan over medium-high heat. Add chicken and cook until golden brown on all sides, about 8 minutes. Remove to a platter.
3) Add onion, garlic, cumin, chili powder, cocoa, salt and pepper to pan. Stir to combine. Add water and cook until onion softens, about 5 minuutes.
4) Stir in tomatoes, tomato puree and chicken broth. Bring sauce to a boil. Add chicken, cover, and simmer until tender, about 45 minutes. Uncover and cook until sauce thickens, about 5 minutes. Transfer to serving platter. Sprinkle with almonds and chopped parsley. Yield: 4 servings.

Brown Buttered Corn with Basil

Have you tried shoepeg corn? I find it to be remarkably tender and much better than other types of frozen corn. It makes it possible to prepare farm fresh recipes in the middle of winter. Sauteing the corn kernels kicks up the flavor and the addition of basil at the end of cooking brings summer flavors to the winter table. This recipe comes from Gourmet magazine. They use a full cup of basil in the dish; I think that much basil overwhelms the corn so I've cut the measure in half. This is a colorful and easy to do dish. It's a simple way to treat winter weary palates.

Brown-Buttered Corn with Basil

Ingredients:
1 to 2 tablespoons unsalted butter
3 cups corn kernels (thawed if frozen)
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1/2 to 1 cup shredded basil

Directions:
1) Heat butter in a large heavy frying pan set over moderately high heat until butter foam subsides and the butter is golden brown.
2) Add corn to skillet. Season with salt and pepper. Cook, stirring, until tender, about 4 minutes. Remove from heat and stir in basil. Transfer to serving bowl. Yield: 4 servings.

Chicken Persillade

Is the glass half full or half empty? I'm a half full type of gal. When a contest recipe fails to take top honors, I console myself with positive thoughts. I won't have explain the eye patch or lose five pounds for the camera. Better still, I won't have to remind interviewers that being the oldest participant in the contest is a dubious distinction - right up there with the perfect attendance award in grammar school. This recipe was in the National Chicken Cooking Contest semi-finals in 2004. It didn't get me to the podium, but it did get me to Charlotte, NC for a wonderful weekend. It was my first ever contest so you can imagine how thrilled I was. Lightening struck again this year and I once again made the NCCC cut. It would seem, however, that I own the the "always a bridesmaid, never a bride" moniker. I won't be moving on to the final round. It's too early to share this year's semi-final recipe, but I've got the O.K. to post the 2004 entry. This is a simple recipe that uses an aioli to flavor chicken cutlets before coating them with garlic and parsley bread crumbs. The cutlets are beautiful to look at and they are packed with flavor.

Chicken Persillade

Ingredients:
Rosemary Aioli:
1/4 cup mayonnaise
1/4 cup Dijon Mustard
1/2 teaspoon garlic, finely minced
1 teaspoon fresh rosemary, minced
1/4 teaspoon lemon zest, freshly grated
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Persillade Crumbs:
1 cup panko bread crumbs
1/2 cup fresh chopped parsley
1 1/2 teaspoons garlic, finely minced
2 tablespoons olive oil
Chicken:
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Garnish
Curly parsley
Lemon slices

Directions:
1) In a small bowl, combine all ingredients for rosemary aioli. Mix well and set aside.
2) In a second bowl, combine garlic, parsley, bread crumbs and 2 tablespoons olive oil.
3) Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Season chicken with salt and freshly ground black pepper. Coat chicken breasts with rosemary aioli, then dredge in persillade crumb mixture.
4) In a 12-inch non-stick skillet, heat 2 tablespoons olive oil over medium-high heat until hot but not smoking. Cook chicken until golden, 3 to 4 minutes per side. Remove to a serving platter; garnish with parsley and lemon slices. Yield: 4 servings.

Mexican Black Bean Salad

This is another side dish that's nice to serve with a Mexican entrée. Truth be told, this is one of the dishes that I have as a main course when I'm alone for dinner. The recipe calls for a half cup of oil. I've found that a fourth cup is plenty and I've been known to eliminate the oil all together. This is a pantry recipe - you probably have all the ingredients sitting on your cupboard shelves. This is a recipe that the kids can help you make.

Mexican, Black Bean Salad

Ingredients:
3 tablespoons lime juice
2 tablespoons lemon juice
1/4 teaspoon Dijon mustard
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 teaspoon Kosher salt
1/4 teaspoon fresh cracked pepper
1/4 to 1/2 cups vegetable oil
2 (14.5-oz.) cans black beans, drained and rinsed
1-1/2 cups chopped, seeded tomatoes
1/3 cup minced cilantro + cilantro for garnish
1-1/2 cups thawed, frozen corn kernels
3/4 cup thinly sliced scallions (white and tender green)

Directions:
1) Combine lime juice, lemon juice, mustard, cumin, chili powder, salt and pepper in a lidded shaker jar. Add the oil and shake to combine.
2) Combine black beans, tomatoes, cilantro, corn, and scallions in a medium bowl. Toss with dressing. Chill. Serve chilled or at room temperature. Yield: 4 servings.

Siem Reap, Cambodia

There are stops in a journey that demand more than a moment of reflection. Here in Siem Reap good and evil are present in equal measure. Local residents believe that God met and fought the devil in this place but they won't say who won the battle. The blazing glory of the sunrise at Angkor Wat is countered by the screeching silence of skulls from the "killing fields" that pack the pagoda at Wat Thmey. The buildings of Angkor Wat are astounding and complex - a tribute to the artisans and slaves who created them. The area around the temples is, however, still being cleared of land mines that are a legacy of the Khmer Rouge. This is an area of extreme contrasts. Outrageous luxury - mea culpa - shares space with naked brown babies selling trinkets for pimps to put food on family tables. Bob and I have seen abject poverty before, but never in a place where there is so little hope. To come here is to know that there is, indeed, a heart of darkness. Blessings to you all..... Mary

Bittersweets - The Ultimate Brownie

We all have our favorite brownie. This is mine. It's the ultimate dieter's confection - so rich that it's hard to eat more than one and that one will cure a sweet tooth that's screaming to be feed. The only trick here is in the quality of chocolate you use for baking; get the best you can. This confection is closer to a candy than a cookie and it has a wonderful texture. Don't be surprised if the kids won't eat these - they're not sweet enough for most children and they are awfully rich. Adults will take a bite and start looking for the champagne. A quick word about the icing on the brownies. There's one person in our family of two who loves hazelnut spread - I'm not that person. That other person iced the brownies while I was on the phone. Actually, I must admit they're not half bad this way but it is overkill. These brownies don't need icing.

Bittersweet Brownies

Ingredients:
8 ounces 70% bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter, broken into pieces
3 large eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/3 cup + 1 tablespoon all-purpose flour

Directions:
1) Adjust oven rack to lower third of oven. Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch square baking pan with aluminum foil.
2) Melt butter and chocolate in a heat-proof bowl set over a pan of simmering water. Stir frequently until smooth, melted and warm. Remove from pan. Set aside.
3) Combine eggs, sugar, salt and vanilla in a medium bowl and beat with a hand-held mixer until thick and lemon colored and the mixture forms a ribbon when it falls back upon itself, about 2 minutes. Whisk in the chocolate. Fold in flour.
4) Scrape batter into prepared pan. Bake until toothpick inserted in center comes out clean, abot 25 to 30 minutes. Remove from oven. Place pan on a cooling rack. Let cool. Invert pan on rack. Carefully remove foil and turn upright again. Cut into sixteen 2-inch pieces. Store in an airtight container. Yield: 16 pieces.

From Pure Dessert by Alice Medrich

Scallion Pancakes

These salty Asian flatbreads are a favorite of my family. They are sold by street vendors all over Asia. Once you get the knack of rolling they are easy to make and they are beautiful to look at. They are best eaten right after they are made.

Scallion Pancakes

Ingredients:
1-1/2 cups all-purpose flour
3/4 cup water
4 tablespoons vegetable oil, divided use
1 tablespoon vegetable oil
1 tablespoon salt
1/3 cup thinly sliced scallions

Directions:
1) Combine flour and water in a medium bowl. Stir well with a wooden spoon until it turns into a dough.
2) Lightly flour a work surface. Turn dough onto surface and knead for 5 minutes until a smooth, soft dough forms. Cover dough with bowl. Let rest for 5 minutes.
3) Divide the dough into three portions. Working with 1 portion at a time, roll each piece into a circle, 6 to 8-inches in diameter. Cover until ready to use.
4) Use 1 teaspoon oil to lightly coat surface of a pancake. Sprinkle with 1 teaspoon kosher salt and 1/3 of scallions. Starting at the far end and pulling it toward you, roll the pancake into a plump log. Shape log into a tight spiral, tucking loose ends under. Press gently but firmly to flatten into a big thick cake. Using a rolling pin, roll cake into a 7-inch pancake. Repeat with other 2 portions of dough.
5) Heat a medium sized skillet over medium-high heat until hot. Add 2 teaspoons of oil turning to coat pan with oil. When hot, add a pancake and cook until underside is lightly browned, about 2 to 3 minutes. Turn and cook other side until bread is cooked through, about 1 minute longer. Repeat with remaining two pancakes. Cut each pancake into quarters. Serve warm or hot. Yield: 3 pancakes to serve 4 to 6.

Adapted from a recipe by Nancy Mc Dermott

....and sometimes when you travel

you find a place where you leave a part of yourself behind but take a piece of it home with you. I have found my Shangrila. Bob and I are in Luang Prabang, Laos and the clock here stopped back in the 1950's. Time will spoil this place but for now it is a paradise populated by the kindest people I have ever meet. I really hate to leave. Tomorrow we are on to Cambodia. I can't wait to see what lies ahead for us. Hugs to all...Mary

Gratineed Chicken with Mushrooms

If you lead a life in which unexpected guests or business colleagues regularly find their way to your table, you'll find this recipe to be a godsend. It's the soul of simplicity but it looks terrific and is very easy to do. I make it a point to keep these ingredients in the refrigerator. It also makes a great family meal.

Gratineed Chicken with Mushrooms

Ingredients:
4 chicken breast fillets
1 teaspoon salt
1/4 teaspoon pepper
Flour for dusting
1 tablespoons olive oil
1 tablespoon butter
1/4 pound sliced mushrooms
1/4 cup chopped scallions (white and Tender green)
1/2 cup cream or half-and-half
1 tablespoon brandy
1 cup grated Gruyere cheese

Directions:
1) Preheat broiler.
2) Sprinkle chicken with salt and pepper. Dust chicken with flour. Heat oil and butter in a large saute pan. When hot cook the chicken for 4 to 5 minutes per side, or until golden brown. Transfer to a broiler pan and tent with foil.
3) Add mushrooms and scallions to pan. Cook until onions are soft, about 2 minutes. Add cream and brandy; bring to a boil, reduce heat and cook until sauce coats a spoon. Add salt and pepper to taste.
4) Spoon sauce over chicken; top with cheese. Place under a broiler until cheese melts and is a light golden brown. Yield: 4 servings.

Braised Carrots and Shallots

Another great recipe for carrots that takes the everyday and makes it extraordinary. These are really, really good and great for the holidays.

Braised Carrots and Shallots

Ingredients:
6 medium carrots (about 1 1/2 pounds), peeled
2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
6 to 8 shallots (about 8 ounces total), thinly sliced (to yield 1 1/2 cups thin shallot rings)
1 teaspoon kosher salt
3 whole canned tomatoes, cut into 1/2-inch pieces; plus 1/2 cup of the tomato juices
3 large cloves garlic, sliced
3 long strips orange zest (from 1 small orange)
1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
Pinch cayenne
3 tablespoons chopped fresh flat-leaf parsley

Directions:
1) Heat oven to 350 degrees F.
2) Halve carrots lengthwise and cut them into 2-inch long pieces.
3) Heat butter and olive oil in a medium (9-inch) saucepan oven over medium heat. When butter has melted, add sliced shallots and cook, stirring occasionally, until softened and slightly browned, about 5 minutes. Remove shallots from pot with a slotted spoon and set aside.
4) Add carrots and salt. Cook, stirring occasionally, until carrots are lightly browned, about 12 minutes.
5) Add tomatoes and their juices, along with garlic, orange zest, bouquet garni, and cayenne. Stir in shallots and 1/4 cup water. Cover pot, put it in the oven, and cook until very tender, 20 to 25 minutes.
6) Discard orange zest and the bouquet garni. Arrange vegetables on a platter, sprinkle with parsley, and serve. Yield: 4 to 6 servings.

Recipe from Fine Cooking

Double Ginger Crackles and Pepparkakor

I grew up calling these cookies Swedish Ginger Crisps. I've only recently learned that they should be called Ginger Crackles.I have a weakness for all things ginger and collect recipes that use it in whatever form. These cookies are intensely flavored due to a double dose of ginger. The first hit comes from ground ginger; the second from crystallized ginger. The cookies are easy to do and they store beautifully. A word of caution - resist the temptation to overcrowd the cookie sheet. These cookies spread. I bake them a dozen at a time so they'll retain their shape. This recipe was developed by Abigail Johnson Dodge for Fine Cooking magazine. The second recipe comes from the kitchens of my childhood. It's a classic pepparkakor and it, too, is delicious.

Double Ginger Crackles

Ingredients:
2-1/4 cups unbleached all-purpose flour
2-3/4 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon table salt
3/4 cup unsalted butter, at room temperature
1-1/3 cups granulated sugar
1 large egg, at room temperature
1/4 cup molasses
3 tablespoons finely chopped crystallized ginger

Directions:
1) Position racks in upper and lower thirds of oven. Preheat oven to 350 degrees F. Line two large cookie sheets with parchment or nonstick baking liners.
2) Whisk flour, ground ginger, baking soda, and salt in a medium bowl. Place butter and 1 cup sugar in a large bowl; beat with an electric mixer on medium-high speed until well blended. Add egg, molasses, and crystallized ginger; beat well. Add dry ingredients and mix on low speed until well blended.
3) Pour remaining 1/3 cup sugar into a shallow bowl. Shape dough into 1-inch balls. Roll each ball in sugar to coat. Set balls 2 inches apart on prepared cookie sheets.
4) Bake, rotating sheets halfway through baking, until the cookies are puffed and bottoms are lightly browned, about 12 to 14 minutes. The surface cracks will look a bit wet. Remove from oven. Let cookies sit on cookie sheet for 5 minutes, then transfer to a rack to cool completely. Store in airtight containers. Yield: 4 dozen cookies.

Pepparkakor

Ingredients:
1/2 cup molasses
1/2 cup butter
1/2 cup sugar
1 egg, well beaten
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper

Directions:
1) Heat molasses in small saucepan to boiling point. Add butter and sugar; stir until butter is melted. Scrape into a medium bowl. Cool. Add egg and beat to mix.
2) In a medium bowl, sift together flour, salt, soda, ginger, cinnamon, cloves, nutmeg and black pepper. Add to molasses mixture and mix to combine. Cover bowl and chill overnight.
3) Preheat oven to 350 degrees F.
4) Thinly roll out a portion of dough on a floured board. Cut into desired shapes.
4) Bake for 6 to 8 minutes. Watch to make sure they don't burn. Cool on wire rack.
Yield: 2 to 3 dozen cookies.

Fattoush

There are only two of us at the table most nights. I really like this recipe but it is one that feeds the multitudes so we only have it occasionally. The recipe contains one special ingredient - sumac. Sumac is a bush that grows all over the middle east and in southern Italy. It is available from mail order spice vendors. It's a souring agent like lemon juice, tamarind or vine vinegar but it's less acidic. It is most commonly used as a dry rub for chicken, meat or fish but it can also be added to other dishes near the end of cooking time. Fattoush is a Lebanese bread salad - like a panzanella but made with stale pita instead of Italian bread. This is great as an accompaniment to grilled lamb. There's a lot of chopping but fattoush is easy enough to do. I hope you'll give it a try.

Fattoush

Ingredients:
6 small (6-inch) day old pita bread, cut in 1/2-inch squares
1 tablespoon minced garlic
1 serrano chili, seeded and minced
1 teaspoon salt + salt to taste
1/2 cup fresh lemon juice
1/2 teaspoon ground sumac
1/2 cup extra virgin olive oil
Freshly cracked black pepper
3 large ripe tomatoes, cored, seeded and cut in 1/4-inch dice
2 scallions, cut in 1/4-inch dice
1 small red onion, cut in 1/4-inch dice
1 small red bell pepper, cored, seeded in 1/4-inch dice
1 large English cucumber, seeded and cut in 1/4-inch dice
1 large head Romaine lettuce, coarsely chopped
1/2 cup chopped flat leaf parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro

Directions:
1) Preheat oven to 350 degrees F. Place pita on a nonstick baking sheet. Bake until golden brown, about 10 minutes. Set aside.
2) Place garlic, chili and salt in the bowl of a small food processor. Process until a paste is formed. Transfer to a small bowl. Stir in lemon juice and sumac. Whisk in olive oil. Season to taste with salt and pepper.
3) Combine tomatoes, scallions, onions, bell peppers, cucumbers, lettuce, parsley, mint and cilantro in a large bowl. Add salad dressinf and toss to coat. Toss in toasted pita and serve immediately. Yield: 6 to 8 servings.

Adapted from a recipe created by Andy D'Amico

.....Chiang Mai Journal

We've just returned from an elephant camp in the village of the Lisu - a hill tribe of Northern Thailand. The simplicity of their lives is mind bending. We lived among them for a short time and did, indeed, ride an elephant. I felt like Hannibal crossing the Alps. The visit, thus far, has been amazing and I have pages of detail recorded in my travel journal. My first encounter with elephants was in Bangkok where I learned the elephant riding next to our cab had the right of way. He was entitled!!! I've been to a Thai cooking school and loved every moment of that as well. One of these days I'll become sophisticated and jaded but till them I'm like a child on Christmas morning, loving every minute of what comes my way. Take care .....Mary

Königsberger Klopse

Authentic Königsberger Klopse are made from ground veal, beef, and pork with the addition of small amounts of anchovies, grated onion, bread crumbs, eggs, and spices. The traditional creamy sauce is made from the broth in which the meatballs are poached. The meatballs, also called dumplings, were first made in Königsberg, the capital of East Prussia about 200 years ago. My long, lean Germanic husband who has a very discerning palate loves these. This very ethnic dish has surprising popular appeal. I hope you'll try them.

Königsberger Klopse

Ingredients:
Broth
2 cups chicken broth
1 small bay leaf
2 tablespoons cider vinegar
1/4 cup dry white wine
5 black peppercorns
1 tablespoons capers
Meatballs
8 ounces ground sirloin
8 ounces ground pork
8 ounces ground veal
2 eggs, slightly beaten
10 tablespoons stale bread crumbs
1/4 cup milk
1/2 medium white onion, grated
Finely grated zest of 1/2 lemon
Juice of 1/2 lemon
5 teaspoons capers, drained and chopped
5 teaspoons anchovy paste
2 tablespoons melted butter
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Flour (for rolling)
Sauce
Finely grated zest of 1/2 lemon
Juice of 1/2 lemon
1/2 cup good quality sour cream
2 tablespoons snipped fresh parsley, for garnish

Directions:
1) Combine broth, bay leaf, cider vinegar, white wine, peppercorns, and 1 tablespoon capers in a dutch oven. Bring to a simmer over medium heat.
2) Combine beef, pork, veal, eggs, bread crumbs, milk, onion, juice and zest of 1/2 lemon, 5 teaspoons capers, 5 teaspoons anchovy paste, butter, 1/2 teaspoon salt and black pepper. Mix lightly, just until combined.
3) Form meat mixture into golf-ball sized balls. They will be sticky and hard to work with. Roll them in flour and carefully place into hot broth in 2 to 3 batches; simmer each batch for 15 minutes, but do not boil.
4) Carefully remove meatballs from broth with a slotted spoon, and keep them warm in a covered bowl while making the sauce. Discard bay leaf and peppercorns.
5) Add sour cream, lemon juice and zest to hot broth. Heat through - do not boil.
6) Return meatballs to heated sauce, stir gently and warm through. Transfer to a serving platter. Garnish with parsley. Yield: 6 servings.

Spicy Sichuan Beef in Lettuce Cups

This is an easy, delicious meal that's also fun to eat. I've toned down the skovilles for first time eaters, but if you know your tolerance for heat feel free to take the heat up a notch or two. Older children like these but to cut down on the mess you might want to enclose the beef in packets or use it as a filling for pita pockets. All ingredients are readily available and the cups can be on the table in half an hour.

Spicy Sichuan Beef in Lettuce Cups

Ingredients:
3 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1/2 teaspoon granulated sugar
3/4 pound ground beef
2 tablespoons vegetable oil
2 tablespoons finely chopped fresh ginger
1 tablespoon finely chopped fresh garlic
1/2 teaspoon red pepper flakes
1/4 cup finely chopped scallions
1 tablespoon dark sesame oil
20 to 25 small lettuce cups (i.e. Boston or Iceberg)

Directions:
1) Combine soy sauce, rice wine, cornstarch, sugar and salt; stir to dissolve cornstarch and make a smooth sauce.
2) Place beef in a medium bowl. Add sauce and gently mix into the beef. Set aside for 15 minutes.
3) Heat a wok or heavy frying pan until hot; add vegetable oil, garlic and ginger and stir-fry until fragrant, about 1 minute.
4) Add beef and let it cook for 1 to 2 minutes, or until color begins to change. Turn meat and continue to brown, breaking meat into smaller pieces as it cooks. Add pepper flakes and scallions; toss to combine. Add the sesame oil and toss to mix.
5) Transfer to a serving plate. To serve, add a spoonful or two of meat mixture to each lettuce cup. Yield: 4 to 5 servings.

Adapted from a recipe by Nancy McDermott

Oven-Baked Polenta

This recipe is a godsend when you don't have free hands to make polenta. It comes from Paula Wolfert's The Slow Mediterranean Kitchen and it's remarkably easy to do. Be forewarned that it does, however, take about an hour and a half to cook. It can be used to make a soft or medium polenta. Soft polenta will require a ratio of 5 parts liquid to 1 part cornmeal. A medium polenta will require a ratio of 4 parts liquid to 1 part cornmeal. I prefer to use chicken or vegetable stock when making polenta and I also add herbs or cheese the last 10 minutes of cooking for added flavor. This is amazingly simple to do.



Oven-Baked Polenta

Ingredients:
2 cups medium-coarse or coarse-grind cornmeal
8 to 10 cups cool water or stock
2 tablespoons butter or flavorful olive oil
2 teaspoons salt

Directions:
1) Preheat oven to 350 degrees F. Grease a 12-inch cazuela, skillet or ovenproof casserole. Add cornmeal, liquid, butter or oil and salt. Stir with a fork until blended - the mixture will separate but no need to worry. Bake uncovered for 1 hour and 20 minutes.
2) Stir polenta with a long-handled fork. Adjust seasoning to taste. If adding herbs or cheese this is the time to do it. Bake for 10 minutes longer. Remove from oven; let rest for 5 minutes. If serving soft polenta, pour into a serving bowl. If serving medium polenta, pack it into a rectangular or square pan to fasciltate cutting serving size portions. Yield: 6 servings.

Corn Soup

This simple soup makes a wonderful lunch on a damp and chilly winter day. It's what I call a pantry soup. Chances are you have all the ingredients you need to make this in your cupboard. I've used ham, but bacon, shrimp or crabmeat would be wonderful as well. If you like a little more crunch add some finely chopped water chestnuts or celery to the pot. If you like heat throw in a bird chili or some hot pepper flakes. Enjoy!

Corn Soup

Ingredients:
2 (14.5-oz.) cans creamed corn
2 cups chicken stock
2 tablespoons rice wine or dry sherry
1 teaspoon salt
1/4 cup diced ham
1 teaspoon dark sesame oil
3 tablespoons chopped scallions

Directions:
1) Combine creamed corn and chicken stock in a 3-quart saucepan. Bring to a simmer over medium heat. Stir in rice wine, salt and ham. Cook until soup is hot and all ingredients are combined.
2) Remove from heat; stir in sesame oil and scallions. Ladle into bowls. Serve hot. Yield: 4 servings.

Adapted from a recipe created by Nancy McDermott

Gyoza - Japanese Dumplings for Zachary

Zachary, my oldest grandson, loves dumplings. Zach is a budding gourmet and he's no slouch in the kitchen. A while back, he found a recipe for dumplings and, in pursuit of a Scouting merit badge, decided he would make them. Trouble was he picked a recipe without a picture. He was discombobulated when the recipe for chicken and dumplings didn't produce the kind of dumpling he expected. It was a classic case of FTCM (family shorthand for Failure To Consult Mom). Zach's favorite dumpling is the Japanese gyoza and he just can't get enough of them. During our last visit Zach had dumplings three nights running. The number he consumed is a secret that I'll take with me to the grave. This past week was a really good one for my grandguy. He made the honor roll and finished second in a spelling bee that was really important to him. If I lived nearby we'd celebrate the occasion with a platter of gyoza. This recipe is the next best thing - he can make these himself but only when Mom says he can. It's not necessary to pleat the dumplings. You must, however, have a good seal, so resist the temptation to overstuff them and keep the edges of the wrappers really clean. The dumplings can be steamed or fried - we steam them. Gyoza wrappers can be purchased at the grocery store. They are thinner at the edges than the more conventional dumpling wrappers. If you'd like to see how gyoza are pleated go here. There is also an inexpensive mold that can be used to form them. I like the mold. So, big guy, you are set to go! Tell Drew we'll do carbonara in March. Almost forgot..... the word for today is Sawatdi. Hugs...Oma.

Gyoza

Ingredients:
Dumplings:
1/3 cup chopped cabbage (blanched)
2 tablespoons chopped scallions
1/2 pound ground pork
1 teaspoon dark sesame oil
1 teaspoon sugar
2 teaspoons soy sauce
1 teaspoon minced fresh garlic (about 1 clove)
1 teaspoon minced fresh ginger
20 gyoza wrappers

Dipping sauce:
1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup chopped scallions
1 teaspoon dark sesame oil
1 tablespoon sriracha or sambal

Directions:
1) Combine all ingredients except wrappers in a bowl and mix well.
2) Place a teaspoonful of filling in a gyoza wrapper and using a finger lightly dampen edges. Fold to form a semicircle, gathering the front side of wrapper and pressing to seal top.
3) Place gyoza in top of a bamboo steamer placed over boiling water. Cover and steam for 5 minutes.
4) Meanwhile, combine soy sauce, vinegar, scallions, sesame oil and sriracha in a bowl and whisk to combine.
5) Serve dumplings dipping sauce. Yield: 20 gyoza to serve 4.

The dipping sauce comes from a recipe by my friend Lily Ng whose blog Lily's Wai Sek Hong has some of the best Asian recipes I've encountered on the internet.

Balti Chicken

You probably know that Balti is a type of Pakistani cooking. You may not know that there are still Balti people living in the northernmost regions of Pakistan. Baltistan was once an independent kingdom. It's now part of Pakistan but it's commonly known as "little Tibet." Despite a remote and inhospitable terrain, the area is a magnet for trekkers and climbers who are drawn to the area by imposing mountain peaks that include K2. The Balti people welcome outsiders and love to share their colorful history and aromatic food with visitors. Balti is a type of Kashmiri curry; the name refers to the place where it originated as well as the dish in which it is cooked and served. A true Balti pan is made of cast iron with a round bottom and handles to facilitate the serving of food. The curry is served with bread - like naan or pita - that is used to scoop it up. Traditionally, no utensils are offered and only the right hand is used for scooping. The way the food is served reflects a tribal, nomadic culture that is romantic and slightly alluring to those of us not eating on craggy slopes in extreme weather with only horses to keep us company. The curries are simple to prepare but their flavors are complex as you are about to see.

Balti Chicken

Ingredients:
2 pounds chicken thighs
1/4 cup vegetable oil
1-1/2 cups chopped red onion
2 tablespoons finely chopped fresh garlic
1 tablespoon minced fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1 teaspoon salt + salt to taste
1 (14.5-oz.) can chopped tomatoes
1 large green bell pepper, seeded and diced
1/4 to 1/2 teaspoon red pepper flakes
1/4 cup chopped cilantro
Chopped scallions for garnish (optional)
Naan or pita for serving

Directions:
1) Cut each thigh into 4 or 5 approximately even-sized pieces.
2) Heat a wok or heavy skillet over high heat. Add oil and swirl to coat sides of pan. Add onions and cook over medium heat until very soft, about 5 minutes. Add garlic and ginger and stir-fry until fragrant.
3) Add cumin, coriander, turmeric, chili powder and salt to pan. Cook for 1 minute. Add 1/2 cup water. Stir-fry over high heat until mixture thickens slightly, about 2 minutes. Watch carefully to prevent burning.
4) Add undrained tomatoes and 1 cup water to pan. Cook, stirring often, until mixture thickens and oil rises to surface, about 10 minutes.
5) Add chicken, reduce heat and simmer, stirring often, for 15 minutes. Stir in bell pepper and chili flakes and simmer until chicken is tender, about 25 minutes longer. Add water if mixture becomes too thick. Stir in cilantro and garnish with scallions if using. Serve with naan or pita. Yield: 4 to 6 servings