Archive for the ‘International Cuisine’ Category

Shallot, Arugula & Spinach Salad

Serves 4 Ingredients: 4 tablespoons chopped shallot 3 tablespoons white wine vinegar ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon paprika 1 teaspoon C&H® or Domino® sugar 4 tablespoons extra virgin olive oil

Maureen’s Farro Salad

Serves 4-6 Ingredients: 1½ cup farro ½ yellow bell pepper, finely diced ½ red pepper, finely diced ½ orange red pepper, finely diced ½ cup red onions, finely chopped ½ cup of Kalamata olives, pitted and finely chopped ½ teaspoon salt ½ teaspoon pepper ½ teaspoon onion powder 3 tablespoons fresh parsley, chopped 2 tablespoons […]

Silky Corn Soup with Truffle Oil and King Crab Meat

Serves 4 Ingredients: For the soup: 4 tablespoons extra virgin olive oil 3 small shallots, finely chopped 1 pound whole-kernel corn ¼ cup sherry 4 cups chicken stock ¼ cup cream 1 tablespoon C&H® or Domino® sugar Salt and pepper to taste

French Toast with Butter-Braised Strawberries in a Cassis & Sugar Syrup

Serves 4 Ingredients: For the French Toast: 8 tablespoons unsalted butter, clarified (see directions below), divided 8 tablespoons C&H® or Domino® granulated sugar 4 large eggs 1 cup cream 1 teaspoon cinnamon 1 teaspoon pure vanilla extract 8 1-inch-thick slices day-old brioche Whipped cream cheese C&H® Powdered Sugar or Domino® Confectioners Sugar (optional) Fresh mint […]

Matzo Brei

Serves 2 Ingredients: 3 tablespoons butter 1 small white onion, finely chopped ¼ teaspoon salt, divided ⅛ teaspoon C&H® or Domino® sugar (optional) 4 eggs ¼ teaspoon black pepper 4 sheets of matzo 2 tablespoons unsalted butter 2 tablespoons sour cream, for topping 2 tablespoons applesauce, for topping Chopped chives to taste

Satay Ayam

3 to 4 servings as entree; 6 to 8 servings as appetizer Ingredients Chicken thighs, boneless, skinless, cut into long strips — 1 pound Galangal or ginger, minced — 2 teaspoons Brown sugar — 2 teaspoons Soy sauce — 1 tablespoon Coconut milk — 2 tablespoons Red curry paste (optional) — 1 teaspoon Salt — […]

Tahu dan Tempe Bumbu Rujak

The lemongrass, lime leaves and galangal are for seasoning and are not meant to be eaten. Remove them before serving if you like. 4 to 6 servings Ingredients Shallots, chopped — 6 or 7 Garlic, crushed — 4 to 5 cloves Sambal oelek — 3 to 5 tablespoons Candlenuts or almonds — 5 to 6 […]


Makes about 12 coxinhas Ingredients Filling Chicken breasts, boneless, skinless — 1 pound Water — 3 cups Salt — to season Oil — 2 tablespoons Onion, finely chopped — 1 Tomato, seeded and chopped — 1 cup Cream cheese — 1/2 cup Dough Flour — 2 cups Oil — 2 tablespoons Salt and pepper — to […]

Chun Yao Bang

Though they are called pancakes in English, chun yao bang (葱油饼) are actually made with a salted dough instead of a batter. A double rolling out of the dough produces several flaky layers that encase the chopped scallion filling before a quick fry in hot oil. Makes 4 pancakes Ingredients Flour — 2 cups Water […]

Lo Mai Gai

It takes some time to prepare the ingredients for lo mai gai, but the actual assembly is really quite easy. Make up a single or double batch on a Sunday and freeze it for a quick and easy lunch option for the work week. Or make smaller, appetizer-sized packages (chun chu gai) to serve with […]

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