FREE Recipes From Around the World
Today’s selection of recipes are culled from different countries around the world for a bit of ethnic flair.
I hope you enjoy them…
Chicken Marengo (Spain)
Ingredients:
1 whole frying chicken, cut into pieces
4 cloves garlic, crushed
2 T olive oil
1/2 sm onion,thinly sliced
1/4 tsp. thyme, dried or 1/2 tsp. fresh thyme
1 tsp. salt
1/8 tsp. black pepper
1/2 c dry white wine
1 c Italian plum tomatoes-peeled,core,chopped
1 T tomato paste
1/2 sm onion, thinly sliced
1 T butter
1/2 lb mushrooms,sliced
3/4 c black olives, pitted
1/2 lemon, juiced
Directions:
Saute onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.
Serves 4
Aepfelkratzet (Apple Scramble) (Germany)
Ingredients:
2 cups plus 3 1/2-tbsp flour
3 to 4 eggs
1 1/2 cups plus 1 1/2 tbsp milk
1 dash salt
Sugar,to taste
3 apples,peeled, cored, and sliced
7 tbsp butter
Confectioner’s sugar for dusting
Directions:
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the ‘Kratzet’ has browned all around. Dust with sugar, and serve.
Serves 4
Bastilla (Greek)
Ingredients:
1 lb chicken breasts (or thighs)
1 md onion, chopped
3 c chicken stock, preferably-homemade
/2 c fresh parsley, chopped
1 stick cinnamon (3 inches -long)
1/2 t ginger, ground
1/8 tsp. pepper
1/4 tsp. saffron threads
3 eggs
8 sheets phyllo dough, thawed
4 T butter, melted
1 T granulated white sugar
1 tsp. cinnamon
2/3 c chopped almonds, blanched
Powdered sugar, for garnish
Cinnamon, for garnish
Directions:
Preheat oven to 425 F. In a large kettle add the chicken, stock, parsley, cinnamon stick, ginger, pepper and saffron. Bring to a boil over high heat. Cover, reduce heat and simmer until chicken is tender, about 30 to 45 minutes.
Lift chicken from stock and let stand until cool enough to handle. Remove and discard bones and skin. Shred the meat into bite size pieces.
Bring the broth to a boil over medium heat. Lightly beat eggs and pour slowly into the stock stirring until curds form, about 1 to 2 minutes. Pour mixture through a fine strainer placed over a bowl. Let stand until well drained. Reserve stock for soup or other uses. Discard the cinnamon stick.
Stack phyllo; keep covered to prevent drying out. Brush some of the butter on the bottom and sides of a 10-inch deep pie pan. Overlap 6 sheets in the pan to cover bottom and extend 8 to 10 inches beyond edge. Brush phyllo with butter. Sprinkle sugar and second measure of cinnamon over phyllo. Top evenly with the chicken. Spread egg mixture over chicken, then sprinkle with almonds. Fold the edges of the phyllo over the filling and brush top with butter. Fold remaining 2 sheets of phyllo in half crosswise and place on pie. Tuck edges inside pan and brush top with butter.
Bake uncovered in a 425 oven for 20 minutes, or until golden brown. Shake pan to loosen pie. Hold an unrimmed baking sheet loosely over the top of the pie and invert pan. Lift off pan, return pie to the oven and bake until golden brown; about 10 minutes. Invert pie onto platter. Let stand 5 minutes. Sift powdered sugar generously over top and then decorate with crisscrossing lines of ground cinnamon.
