Regional Cuisine
« Previous EntriesGosh Feel (Elephant Ear Pastries)
Saturday, August 16th, 2008
2 Eggs
2 ts Caster sugar
1/4 ts Salt
1/2 c Milk
4 ts Oil
2 1/2 c Plain flour
1/4 c Plain flour for kneading
1/2 ts Ground cardamom
Oil for deep-frying ———————————TO FINISH——————————— 1 c Icing (confectioners’) sugar
1/2 ts Ground cardamom (optional)
1/2 c Finely chopped pistachios
*Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used [...]
Creole Omelet
Thursday, August 14th, 2008
3 tb Vegetable oil
12 oz Potatoes, peeled and thinly
Sliced, about 2 cups 1 md Red bell pepper, cored,
Seeded and cut into thin Strips, about 1 cup 1 md Onion,diced, about 3/4 cup
1 md Rib celery, cut into thin
2″ strips, about 1/2 cup
8 lg Eggs
1/2 ts Salt
1/2 ts Ground red cayenne pepper
1 pk (10 oz) frozen [...]
Fraykee with Pine Nuts
Wednesday, August 6th, 2008
1 c Bulgur — coarse Grind *
2 c Cold water
pn Ground cinnamon Salt to taste 1/4 c Pine nuts — toasted in –
2 tb Butter
Heat a dry wok or heavy frying pan and stir the bulgur wheat until toasty and fragrant, just a few minutes. In a 2 quart covered pot place the bulgur, water, [...]
Chinese: Hot and Sour Soup with Tofu
Monday, August 4th, 2008
3 tb Vegetable oil
2 lg Sweet red peppers, cored,
-seeded and cut into -3/4″x1/4″ strips -(about 3/4 cup) 1 sm Bunch green onions, cut
-diagonally into 3/4″ pieces -(about 1 1/2 -cups) 2 c Chicken broth, canned OR
-homemade 2 c Vegetable stock OR water
-(stock recipe in next post) 2 tb Soy sauce
2 ts Red wine vinegar
1/2 ts [...]