Owner: Hippocrene Cooks URL:http://hippocrenecooks.blogspot.com/ Join Date: Tue, 06 May 2008 12:20:48 -0500 Rating:0 Site Description: The place on the internet to find and discuss everything related to international and ethnic cuisines. Site statistics:Click here
Moujadara (Lentils and Rice with Crispy Onions) 2008-05-05 11:25:00 Our recipe for this week comes from another one of our more recent releases, The Lebanese Cookbook by Hussien Dekmak, owner and head chef of Le Mignon in London. Says Dekmak:This is always a favorite at my restaurant, Le Mignon. You can use either brown or green lentils, but I find that brown lentils give a much better result.moujadaraServes 4generous 1 cup brown or green dried lentils, rinsed1/4 cup olive oil1/2 small onion, finely chopped1/2 cup basmati ricesalt and black pepper1 teaspoon ground cuminfor the crispy onionsvegetable oil4 tablespoons sliced onionPlace the lentils in a deep saucepan, cover with water and bring to a boil. Boil for 20 minutes, then drain and set aside.Heat the olive oil in a lidded saucepan, add the chopped onion and fry until browned. Add the rice, cooked len Read more:Crispy
, Onions
Pizza with Tomatoes, Mozzarella and Basil (Pizza Margherita) 2008-04-30 10:50:00 Today, we're featuring a recipe from one of our newer releases: Anna Teresa Callen's My Love for Naples, an exploration of the food, history and life of the Neapolitan region of Italy. Anna Teresa is truly "one of the national treasures of Italian cookery," and this is a particularly simple, but delicious, recipe for Pizza
Margherita. As Anna Teresa writes:In my opinion, this is the pizza that conquered the world. A famous Neapolitan pizzaiolo (pizzamaker), a certain Mr. Esposito, was once invited to the royal palace to make pizza. In honor of the Italian Queen Margherita he decided to top the pizza with ingredients in the three colors of the Italian flag: tomatoes, mozzarella, and basil. He called it Margherita, and a legend was born. Remember though, that the basil must be fresh to truly Read more:Tomatoes
, Basil
Welcome to Hippocrene's first blog! 2008-04-29 11:31:00 Today is the launch of Hippocrene Cooks, the flagship blog for Hippocrene Books, Inc., covering everything related to our distinguished line of ethnic and international cookbooks.Here you'll find:Recipes from our extensive list of cookbooksExclusive content written by our authorsSneak peaks of upcoming Hippocrene cookbook releasesCommentary and updates from our editorial staffSpecial announcementsAlso, this is a place for you to talk to us. If you have questions or comments about our books, or even a suggestion about a new cuisine we should be acquiring for our list--leave a comment! We'll not only make sure we respond to all queries, but may even devote a special post to it (and even get one or two of our authors to weigh in).In other words, this blog is the spot on the internet to talk a Read more:Welcome
Sixth Day Mixed Vegetables (Chaati nu shaak) 2008-05-12 13:28:00 Priti Chitnis Gress, author of Flavorful India: Treasured Recipes from a Gujarati Family, has written a special introduction for this week's recipe. Priti's presentation is a special one, commemorating not only the recent reprinting of her book, a Hippocrene favorite, in paperback but also the birth of her second child, Jay Surya, in February. Here's what Priti has to say:One of my favorite recipe Read more:Sixth
, Mixed
, Vegetables
Seasoned Chickpeas with Tomatoes (Channa Masala) 2008-05-16 14:15:00 Here's another recipe from Priti Chitnis Gress:This recipe is one I often suggest for people who are trying Indian cooking for the first time. It has only a few ingredients and all of them are found at local grocery stores these days. Chickpeas are so nutritious with their protein and fiber content and more and more people are looking for easy vegetarian alternatives now. There are so many wa Read more:Seasoned
, Tomatoes
, Masala
Sexy Dishes? Cazuela de Mariscos al Coco (Crustacean Chowder) 2008-05-20 10:47:00 This week Hippocrene Cooks shines light on the flavors of Colombia, with guest postings from Patricia McCausland-Gallo. Patricia, who formerly worked as a journalist in Colombia, is a veritable wealth of information on the country's cooking techniques, which you can scroll down and see in action for yourself!The recipe I enjoy most in Secrets of Colombian Cooking is Cazuela de Mariscos al Coco or Read more:Chowder
Vitamin Jewels - Jugo de Maracuyá (Passion Fruit Juice) 2008-05-22 07:17:00 Today Patricia continues guest blogging on Colombian cuisine, with an introduction to healthy, all-natural fruit juices, right in time for the summer!Take a look at some of the wonderful fruit you can find nowadays in specialty and Latino markets. I recently found feijoas, which are a kind of guava, along with gooseberries and passion fruit.feijoa, gooseberries, and passion fruitHere's a tip on ma Read more:Vitamin
, Jewels
, Passion
, Fruit
, Juice
Low in Fat, High in Flavor - Creamy Light Chimichurri (Herb Sauce) 2008-05-24 07:16:00 Our last guest posting from Patricia looks into new, unique ways to use chimichurri--a South American herb sauce commonly served with carne asada.Here's a tip: next time you make chimichurri (there's a recipe for it in my book, Secrets of Colombian Cooking), change the oil for plain, non-far yogurt to create a creamy light chimichurri.Surprised? You will love this recipe. Use it to dip carrot and Read more:Flavor
, Creamy
Golden Cupcakes (Quindims) 2008-05-27 14:36:00 Guest blogging for Hippocrene Cooks this week is Cherie Hamilton, Hippocrene's globe-trotting specialist on the food cultures and cuisines of Portuguese-speaking countries around the world. Cherie's much-praised cookbook, Cuisines of Portuguese Encounters, was recently reprinted in an expanded edition (with over 70 new recipes) and truly crosses borders as it examines the distinct cuisines Portugu Read more:Golden
Rice Pudding (Arroz Doce) 2008-05-29 10:30:00 Another recipe from Cherie Hamilton:This dessert is almost obligatory at wedding receptions. In certain regions of Portugal and the Madeira Islands, rice pudding was used as a way of announcing an impending wedding and of introducing the groom to the bride’s relatives and friends. The local girls, with the bride’s mother and the groom, would visit families that they knew and offer a dish of Read more:Pudding
, Arroz
Clams in a Cataplana (Ameijoas na Cataplana) 2008-05-31 07:16:00 Never cooked with a cataplana, or chatted over tea with friends about its role in the Portuguese Inquisition? You may end up doing both after reading this recipe from Cherie:As we consider the cuisine of Portugal today, there are many ingredients that have come from the age of exploration. Cinnamon and curry spices were brought to Portugal by Vasco da Gama and became a staple for many of the egg s Read more:Clams
Imam Bayildi (The Imam Fainted) 2008-06-03 13:14:00 Guest blogging for Hippocrene Cooks this week is Sheilah Kaufman, food editor of Jewish Women International's website and a contributing food writer to numerous publications, including Vegetarian Times Magazine and The Washington Post. Sheilah co-authored (with Nur Ilkin) A Taste of Turkish Cuisine, and this week presents two recipes from the much-celebrated kitchens of Turkey.Some say that three
Yogurtlu Havuc (Carrots with Garlic and Yogurt) 2008-06-06 09:52:00 Think that carrots are only for donkeys, or for giving your eyesight a boost? This recipe from A Taste of Turkish Cuisine may just change your tune.Sheilah provides some more background on Turkish food in general:Many other cultures have left their mark on Turkish cuisine. Arab influences, especially in the south and southeastern parts of Anatolia included many spices—hot peppers in particular. Read more:Carrots
, Garlic
Asparagus Salad (Saandheko Kurelo) 2008-06-10 08:30:00 Guest blogging for Hippocrene Cooks this week is Jyoti Pathak, a founding member of the Association of Nepalese in America. She headed the cookbook committee of the association and spearheaded the production of the first Nepali cookbook self-published in Americas in 1986. Jyoti authored Taste of Nepal, which has been chosen as the “Best Foreign Cuisine Book” by Gourmand World Cookbook Awards i Read more:Salad
Poori (Poori Bread) 2008-06-13 12:03:00 Another recipe from Taste of Nepal by Jyoti Pathak.Poori, pronounced "poo-ree," is a deep-fried puffed bread, generally prepared from wheat flour. The dough can be prepared in advance, but the rolling and frying should be done just before serving. Poori are fried in bubbling bot oil and puff up into steam-filled balloons. Poori tastes best if eaten piping hot, puffed with a crispy outside and a mo Read more:Bread
Arno's Cream of Mushroom Soup (Gobova kremna juha) 2008-06-17 09:19:00 This week Heike Milhench, author of Flavors of Slovenia, takes Hippocrene Cooks on a trip to the Slovenian town of Bled, where she discovers a memorable soup at a local restaurant.Bled is a picturesque town in the foothills of the Julian Alps in Northern Slovenia. A spa town at the turn of the century, it is a wonderful place to spend the weekend if you enjoy hiking, golf, swimming, or lounging by Read more:Cream
, Mushroom
Zucchini Fritters (Ocvrt jajčevec) 2008-06-19 07:19:00 Another Slovenian appetizer, straight from Heike's kitchen:Zuchinni Fritters
, showing the Italian influence on Slovenian cuisine, are a delicious treat. Served with a salad, they also make a nice lunch.Makes 24 small fritters; 12 medium-size fritters1 pound zucchini (2 or 3 medium-size), trimmed and grated¼ cup all-purpose flour¼ cup Parmesan cheese, grated1 egg, slightly beaten¼ teaspoon nutm Read more:Zucchini
Fried Small Fish (Pečene Sardele) 2008-06-18 08:08:00 The first of three recipes, in Heike's Slovenian appetizer series:In Slovenia and Croatia, fried small fish, whether it be sardines, mackerel or smelts, make a wonderful appetizer with a cold beer. Serves 41 cup all-purpose flour1 egg½ teaspoon saltFreshly ground pepperOlive oil, for frying1/2 pound fresh sardines or smeltsLemon wedgesBeat the egg in a shallow dish with a teaspoon of water.P Read more:Fried
, Small
Slovenian Appetizers: Lightly Fried and Delicious 2008-06-18 07:43:00 Heike continues taking us on a tour of the culinary gems of Slovenia, with an introduction to three Slovenian
appetizers. The recipes for each of these dishes looked so delicious that we decided it would a travesty to put them all together in just one posting and will, instead, be posting one a day for the next three days.Here's Heike's introduction to Slovenian appetizers:In Slovenia and other pa Read more:Fried
, Delicious
Cipolline in Agro Dolce (Sweet-and-Sour Onions) 2008-06-27 08:51:00 Here is another classic Piemontese recipe from Brian.These show up at almost every meal in Piemonte. Sometimes they’re a cold appetizer in their own right, but they can also become an ingredient in other dishes, such as Insalata Russa (Potato and Tuna Salad). 4 servings 1 pound small onions1 cup red wine vinegar½ cup olive oil3 tablespoons sugar½ teaspoon salt NOTE: In Italy, cipo Read more:Dolce
, Sweet
, Onions
Zucchini in Carpione (Zucchini Marinated in Vinegar and Wine ) 2008-06-24 08:00:00 This week Brian Yarvin, author of Cucina Piemontese, explores the wonderful cooking from the Piemonte region, located in the northeast corner of Italy, on Hippocrene Cooks. Summer in my native Piedmont can be hot, even in the mountains where my family and I spent July and August every year. One dish that never failed to appear at the dinner table in the summer was "zucchini in carpione", a re Read more:Zucchini
, Marinated
Honey and Beekeeping in Slovenia - Škofjeloški Medeni Kruhki (Honey Biscuits) 2008-06-21 07:54:00 Our last entry from Heike Milhench, guest blogger for the week and Hippocrene's expert on Slovenia
n culture and cuisine: Čebela je kot beseda; ima med in želo.A bee is like a word; it has honey and a sting.- Slovenian Proverb Man has depended on honey as a food and a medicine for thousands of years. However, not until the nineteenth century did modern beekeeping develop as we know it today in Read more:Biscuits
Fried Olives (Ocvrte olive) 2008-06-20 07:03:00 Heike finishes her marathon of Slovenian appetizers with a batch of fried olives:FriedOlives
make a great snack, and are served at Slovenian wine vineyards during wine tasting, to cleanse the palette. They are delicious made with a cornmeal batter, and are a hit at any cocktail party.Makes 36 small or 24 medium-size fried olives2 ½ ounces olives, pitted (approximately 36 olives or 24 medium-siz
Can’t find the berries you’re looking for? Grow your own! - Gooseberry Sauce (Stachelbeersoße) 2008-07-12 07:36:00 In her last entry, Nadia talks about her remedy to get the berries she could not buy in the United States: home gardening. And she gives us a new recipe for gooseberry sauce that might even be included in a future edition of Spoonfuls of Germany.A few years after I came to the United States, my cravings for the berries that accompanied the summers of my childhood in Germany became so strong that I
Red Berry Pudding with Vanilla Sauce (Rote Grütze mit Vanillesoße) 2008-07-10 07:10:00 In the second part of our German berry feast, Nadia not only provides the recipe for one of the most scrumptious German summer desserts, but she also tells us why Red BerryPudding
is like German cuisine – a rediscovered culinary treasure.When I was a child growing up in Germany, I could not get enough of this dessert, and I was never sure what I liked more: the fruity pudding, or the smooth van Read more:Vanilla
"Berry-ous" Delights from Germany: Blueberry Soup with Caramelized Croutons (Blaubeersuppe) 2008-07-08 10:12:00 Think that German food is all bratwurst, wiener schnitzel, and sauerkraut? This week, Nadia Hassani, author of Spoonfuls of Germany
, is here to disabuse of us of that notion with introductions to a variety of German recipes with berries – including cakes, desserts, and more!Summertime is berry time, and German cuisine abounds in wonderful dishes with different berries. While some of the berries Read more:Berry
, Blueberry
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