Cookbook for samuel

1. Preheat the oven to 220˚C. 2. Mix all the vegetables in a large bowl. Drizzle over a little olive oil and season well. Toss to coat all the pieces and tip out onto a foil lined, oiled and seasoned baking tray, making sure all the vegetables sit in one layer. Bake in the oven for 15-20 minutes or until ...

1. Preheat the oven to 180˚C. 2. Season the flour with salt and pepper. Dust the fish all over in the flour. Heat a little olive oil in a large pan, season the sole again and fry on one side until golden brown (3 - 4 minutes in total). Add a touch of butter towards the end, flip over and ...

Delicious first course made by Gordon Ramsay on Cookalong LIVE as part of a 3 course meal prepared in 1 hour. Serves 4

This Cha Cha Cha classic is easy to prepare in any kitchen, and goes well with grilled meats and fish. The combination of garlic, sherry, and butter keeps customers dunking sourdough bread in the juice all through their meal. Serves 3 to 5

I brought these to a potluck, oh man were they popular!

Salvado Rodriguez prepares our sangria daily at Cha Cha Cha. We make more sangria than any restaurant in San Francisco, most nights selling enough to float a ship. No Cha Cha Cha meal feels right without sangria, but a glass of sangria, we believe, is also important to the cooking process. Put on some island music, pour a cool glass ...

Amazingly simple and delicious recipe from the Cha Cha Cha restaurant in San Francisco.

Cook Time: 30 min Yield: 8 servings

Called Ghoriba in Morocco, these crisp almond biscuits are a favourite mid-morning snack. Makes bout 30

This is a wonderful fresh-tasting salad with such a fabulous combination of fruit and vegetables that it is difficult to know whether it is a salad or a dessert. The Moroccans would have no such problem as they would eat it by itself at mid-day with a glass of mint tea. Serves 4

This dramatic salad is typically Moroccan--the dark black olives contrasting with oranges, a favourite Moroccan fruit. Serves 4

This makes an excellent side dish to serve with barbecued meat or fish. Serves 4

Pumpkin is a very popular Moroccan ingredient and this is another traditional couscous, with echoes of the very early vegetable couscous dishes made by the Berbers. Serves 4-6

This warming dish is eaten during the winter in Morocco, where, especially in the mountains, the weather can be surprisingly cold. Tagines, by definition, are cooked on the hob (or, more often in Morocco, over coals). However, this works well cooked in the oven. Serves 4

Serves 4

Seven is a magical number in Morocco and there are many recipes for this glorious celebration couscous. The vegetables here are carrots, parsnips, turnips, onions, courgettes, tomatoes and French beans. You could substitute different vegetables if you wish. Serves 6

The Arab dish Byesar is similar to Middle Eastern hummus, but uses broad beans instead of chick-peas. In Morocco, it is eaten by dipping bread into ground spices and then scooping up the purée. Servers 4-6

A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict. The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to ...

This dish has plenty of hot, clear broth so it is especially welcome on a cold blustery winter day. Serve it as the Finns do, with rye crispbread, cheese, and bologna. Serves about 4.

Serve this with jam for breakfast, or with blueberry soup for dessert. Pannukakku also makes an excellent base for fresh berries in season; use it as you would a shortcake. Serves 4

In Finland these are a dessert or supper dish, but they are fine for breakfast too. Serve them with blueberry soup, blueberries, or lingonberry preserves. Makes about 20.

Rye-crusted, filled with creamy rice or a savory potato filling, these thin, oval-shaped pies are served with soup or with cold cuts and cheese for lunch. Karelians who carry lunchboxes eat piirakkaa in place of sandwiches. Makes 12

These are thin, crisp, spicy cookies that are a favorite around Christmastime. They keep well when stored in an airtight container. Makes about 60.

These rings, raised in hot salted water and then baked, resemble bagels. We were served Water Rings by a Karelian family every morning for breakfast. Serve them split and toasted, with butter and jam. Makes 16 to 18.

Serve with on the voileipäpöytä (bread-and-butter table) or for family or guest meals, accompanied by lingonberries, or cranberry sauce, sliced beets, pickles, and fluffy mashed potatoes. Serves 4 to 6.

This Scandinavian favorite is also a restaurant favorite in Finland. Served on toast, this is considered a sandwich; served with crackers, it is an appetizer; and served on a dinner plate garnished with vegetables, it is a main dish. Serve a variety of dark breads with Finnish Beef Tartare--dark rye, pumpernickel, hardtack, rye crispbread, etc.--or serve it with French bread. ...

Although this recipe originally called for reindeer meat, its flavor is so similar to venison that venison makes a good substitute. Some Finnish cooks soak the reindeer meat in beer to kill the wild flavor, some soak it in buttermilk. Others like the gamey flavor and do not soak the meat at all. Serve with fluffy mash potatoes. Serves 6 ...

This non-alcoholic drink is popular in the summertime for its refreshing and non-sweet flavor. It is commonly called talouskalja, meaning "home beer." Serve it chilled with meals or with sandwiches. It is ready the day after you make it. (Another homemade beer called sahti is similar to this one, and in the past was served at country weddings and celebrations.) ...

Sima is the May Day drink of Finland. Serve it with Tippaleipä. Finns serve this refreshing drink throughout the summer. Its tangy characteristic taste comes from the yeast that is added in the beginning. Makes 1 gallon.

This creamy rice is the base for various desserts when combines with fruit soup, fresh fruit, or cinnamon sugar. Spoon chilled fruit soup over still warm Riisipuro, or serve fresh fruits, cubes, over it, or simply sprinkle servings with cinnamon sugar. Serves 6 to 8.

Serves about 6.

This is archetypal salsa - tomatoes, green chiles, cilantro, and lime. But more than a mere mix of ingredients, salsa de molcajete uses centuries-old techniques to combine flavors, bringing out the best of each. Roasting tomatoes gives them a sweet and complex taste; rinsing onion under cold water makes it crisp; and crushing roasted garlic and chiles in a mortar ...

Serves 4 Nutritional Info calculated with BigOven Recipe Software: Calories: 466 Fat: 26g, Sat Fat: 9g Fiber: 1g Sugars: 20g Protein: 23g

In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until ...

The Liberty Bar in San Antonio, one of our favorite places, serves these spicy-sweet cookies at brunch, but thy make a great treat at any time of the day. Makes about 4 dozen

Substitute boneless chicken breast or thighs, lamb, or shrimp for the steak, if you prefer. Serve tacos with lime wedges. Yield: 4 servings of 2 tacos Calories: 371 (32% from fat) Fat: 13.1g (sat 3.8g, mono 5.7g, poly 1.7g) Protein: 29g Carbohydrates: 36g Fiber: 4g Cholesterol: 49mg Iron: 3.9mg Sodium: 608mg Calcium: 164mg

A chipotle chile adds smoky heat to this soup. If you want to take the spice, substitute 1/2 teaspoon smoked paprika for the chile. Serves 4 Calories: 325 (28% from fat) Fat: 10g (sat 3.6g, mono 4.4g, poly 1.1g) Protein: 28.9g Carbohydrates: 30.4g Fiber: 7.5g Cholesterol: 58mg Iron: 3.1mg Sodium: 741mg Calcium: 120mg

Cook time: 30 minutes Yield: 6 to 8 servings

In Finland, macaroni and cheese, or macaroni casserole, as it is called here, is a traditional everyday dish containing pasta and cooked ground beef. Served with ketchup, it is especially liked by most kids. However, in the traditional version of this dish no cheese is used and a mixture of milk and eggs is used as a binding ingredient, giving ...

Use rye flour that's finer textured and lighter in colour than regular rye flour. If this flour is unavailable, use half regular rye flour and half wheat flour.

Mead made according to this recipe is virtually alcohol-free and is suitable for children to drink. Mead is a popular drink in Finland during the May Day celebration. In Finland commercially sold beverages containing alcohol less than 2,8 % (Gay-Lussac scale) are classified non-alcoholic. Store-bought meads typically have an alcohol content ranging between 0,5 and 2,8 %. Homemade mead may ...

Glögg, or glögi, is a widely popular winter and Christmas time drink in Finland. Yields 1 serving.

In a bowl, whisk together the milk and eggs. Add the sugar and mix. Add the flour into the mixture little at a time, whisking thoroughly to avoid the forming of lumps. Cover the bowl with plastic wrap and let the batter stand refrigerated or in cool room temperature for at least 1 hour before baking. Pour the batter in ...

Traditional Finnish crêpes are small — about 8 cm in diameter — and thin. This batter is also suitable for frying bigger thin crêpes, with lacy edges. Finnish crêpes are usually served as a dessert with jam, fresh berries or fruit, ice cream, whipped cream, molasses etc.

Updates your homestyle biscuits with this easy lowfat recipe. Yield: 15 servings Serving size: 1, 2-inch biscuit Each serving provides: Calories: 99 Total fat: 3 g Saturated fat: less than 1 g Cholesterol: less than 1 mg Sodium: 72 mg Total fiber: 1 g Protein: 2 g Carbohydrates: 15 g Potassium: 102 mg

Use canned tomato sauce for this recipe—do not use jarred spaghetti sauce. * Traditional Cincinnati chili meat is packed with warm spices—we narrowed ours down to chili powder, cinnamon, allspice, and oregano. Tomato paste added richness and color, while dark brown sugar gave it a molasses tang. * Boiling the beef in water keeps it extremely tender during the cooking ...

This stew is as hearty as any, but healthier than most. Yield: 8 servings Serving size: 1 piece of chicken Each serving provides: Calories: 206 Total fat: 6 g Saturated fat: 2 g Cholesterol: 75 mg Sodium: 489 mg Total fiber: 2 g Protein: 28 g Carbohydrates: 10 g Potassium: 493 mg

Simple but filling--this dish feeds the need. Yield: 8 servings Serving size: 3/4 cup Each serving provides: Calories: 165 Total fat: 4 g Saturated fat: 1 g Cholesterol: 51 mg Sodium: 81 mg Total fiber: 2 g Protein: 21 g Carbohydrates: 11 g Potassium: 349 mg

Serves 4 as a main course or 6 as a first course. When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served. Use homemade chicken broth if you have it, instead of the water/canned broth combination.

This is so smooth and creamy, it is hard to believe it contains no cream or egg yolks. Makes 1 pint

Try adding a scoop of this lemon granita to a glass of ice tea. Makes 1 1/2 quarts.

Mary Taylor Simeti's incomparable book Pomp and Sustenance: Twenty-five Centuries of Sicilian Food (Knopf, 1989) traces the origins of modern-day gelati and granita to the Arabs, who used lumps of snow from the chilly summit of Mt. Etna to chill their sarbat, a forerunner of sherbet and other frozen desserts. Ms. Simeti, who lives in Sicily, describes on ice, flavored ...

Borgomanero is a sleepy little town where I often stop when visiting Lake Orta in Northern Italy. One of the local specialties is tapulon, a stew made with donkey meat which I haven't been able to bring myself to taste. I have no problem with the cookies called ossa da mordere ("bones to chew"), however. The only thing these hard, ...

Usually no one likes broccoli for the simple reason that it is often overcooked, mushy, and strong. The secret is to peel the stems so the flower and the stem cook evenly in the same time span and both look attractive. Also, leave the cheese and the cheese sauce in the refrigerator for pasta. Instead, use the fresh little mixture ...

To make a good potato salad in which the slices of potatoes do not break, you need waxy potatoes with a low starch content. The fingerlings are the very best if you can find them at farmers' markets; if not, the small red ones will do just fine. 6 servings

Serves 6

The herb mixture used here, fines herbes, is a classical French combination of equal parts of parsley, chives, tarragon, and chervil. You can mix your own or buy those of several well-known spice companies. Serves 8

Makes 10 to 12 servings

This luscious dessert has the texture of something between an ice cream and a frozen mousse. It is the perfect finale to a grand dinner. Serves 6

Makes approximately 2 cups

Makes approximately 2 quarts

Gourmet Alley chef Leo Goforth shares his version of garlic bread. You don't even have to mince or press fresh garlic to make Leo's specialty. Just cut cloves in half and rub over toasted French bread. It's fabulous! Courtesy of: Leo Goforth, Gilroy

The Gilroy merchant who developed this recipe adds mayonnaise, cheese and herbs to her garlic butter mixture to achieve a fabulous flavor. Recipe content entry: Mary Mozzone, Gilroy

Here's a classic bread treatment that makes perfect garlic bread every time. Just watch carefully to prevent burning! Courtesy of: Karen Christopher, Gilroy

The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. ...

Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn't required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. Whether ...

Yield Makes 4 servings Nutritional Information Calories: 687 (55% from fat) Fat: 42g (sat 17g) Protein: 36g Carbohydrate: 53g Fiber: 5g Cholesterol: 108mg Sodium: 1884mg

Yield Makes 6 to 8 servings

Plain tomato soup can be thin and sharp. Adding cream--the usual stodgy solution--merely dulls it. We wanted to tame the tartness without losing flavor. If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even ...

This is the classic bruschetta, although you can substitute other herbs. Decrease the quantity of stronger herbs, such as thyme or oregano. Makes 8 large slices

This is the sauce you need to make pasta alla puttanesca, a specialty of Naples. MAKES ABOUT 2 CUPS

This can be used only as a fresh sauce for pasta, but also as an element in many different dishes. When tomatoes are abundant, this is a good sauce to make in quantity and freeze or can. If you are going to pass the sauce through a food mill, there's no need to peel and seed the tomatoes beforehand. The ...

MAKES 1 CUP

Pesto is my favorite sauce to make. I love the sensory experience of pounding it and smelling it and tasting it as I go. Pesto is more than a pasta sauce: it's delicious on sliced tomatoes, as a dipping sauce for vegetables, on a pizza, or as a sauce for grilled chicken and vegetables. MAKES ABOUT 1 1/2 CUPS

Authentic Thai-style soup gains complex flavor in minutes via a handful of exotic ingredients. Could supermarket substitutes deliver comparable results? If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be ...

Serves 2, multiplies easily

Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 to 6 servings

A straightforward and unpretentious creation that is so simple, so rich, so praised! Serves 6

Who says that a great steak taco has to begin on the grill? We wanted a way to cook juicy, flavorful steak indoors so we could enjoy beefy tacos all year long. For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings ...

This quick salsa can be made with either fresh or canned tomatoes, but if you're using fresh, make sure they are sweet, ripe, in-season tomatoes. If they aren't, canned tomatoes are a better choice. Makes about 1 cup

Is it possible to get great grilled flavor from a simple stovetop recipe? This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minute and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and ...

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper, and marinade in red wine for an hour. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one ...

Cucumber salad can be season with either a classic vinaigrette or a cream-based dressing in which heavy cream is used rather than oil. This is a refreshing variation using yogurt instead of cream. Note: In France, cucumbers are traditionally salted before serving in salads, which draws out natural moisture and heightens taste, but those who prefer crunchy cucumbers can omit ...

This favorite breakfast dish is an excellent use of stale bread, although fresh will do. White bread, which is typically used, is dipped into a mixture of milk and egg and then browned in butter. Syrup, powdered sugar, or jam is customarily served on top. The bread may also be cut into rounds with a biscuit cutter.

Sweet crêpes are generally used to make fancy desserts, such as those on the following pages. However, they may be simply sprinkled with sugar and lemon juice or spread with warmed preserves, then folded into quarters or rolled.

Savory crêpes make an elegant brunch, lunch, or supper dish when rolled around a filling; see the recipes that follow or use some tasty leftovers. Makes about 12 crêpes

This very basic sauce is traditionally served in the late, late hours, often after a formal reception or the opera as an impromptu snack for anyone feeling suddenly peckish. Often it is the elegant host who removes his jacket to prepare this instant nourishment for his guests.

My introduction to this famous pasta dish occurred when I overheard two elderly priests discussing the pros and cons of Spaghetti alla Puttanesca - Whore's spaghetti - as they deliberated over the menu in a Neopolitan restaurant. Made of ingredients found in most Italian larders, this is also known as 'Spaghetti alla Buona Donna' - or Good Woman's spaghetti - ...

Heat the oil and gently fry the chopped onion and garlic until softened. I usually cover the pan to prevent browning. Add the tomatoes with their juice, sugar, salt and freshly ground pepper to taste and cook on a high flame, uncovered, for about 20 minutes, stirring occasionally. When the sauce is reduced and thick, check the seasoning, then pass ...

One of the fastest and most delicious of all sauces.

With a little bit of time and effort, Figs pizza dough can easily be mastered. However, if you don't have the time or are intimidated by working with yeast, call your local pizza place and see if they'll see you some of their dough. In some areas you can buy refrigerated dough (not the kind in a tube); this would ...

Our standard pizza and spaghetti sauce. Let's talk about tomato sauce: I don't know why it is so bad so often. I have dreadful memories of the school cafeteria tomato sauce loaded with green peppers, sugar, and tomato paste. What would make somebody think of putting a sauce like this together? No. No. No. Simple and fresh is best. Buy ...

Green Curry is another common dish in Thailand. It's from the central part of Thailand, but you can find it all around country. You can cook it with chicken or pork. In Thailand we use the eggplant that actually looks like an egg, the ones you find in the USA are big and purple, but you can use those too. ...

Mushrooms Stuffed with Bacon, Spinach, and Blue Cheese

Q. I wonder whether you have a recipe for homemade bagels. A. An old Yiddish recipe for making bagels is simplicity itself: "You take a hole and you put some dough around it." In truth, it's a little more complicated. Here's a recipe from "The Jewish Holiday Kitchen," by Joan Nathan. She got the recipe from Mark Talisman of Washington ...

Makes 6 servings Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more?

Makes 2 cups A classic JOY recipe whose infallible directions were given to Irma by her dear friend, the late Cecily Brownstone. A food writer for the Associated Press, Cecily gave JOY its first review in a national publication in the early 1930s.

An Indian dish based on Indian-style roast chicken chunks (chicken tikka) cooked in a tomato, curry sauce. It has been hailed as "Britain's true national dish" but is popular throughout the world.

6 to 8 servings

Recipe courtesy Hotel Washington Show: $40 a Day Episode: Washington, DC Difficulty: Intermediate Prep Time: 10 minutes Cook Time: 15 minutes Yield: 2 servings This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.