The flavors and spices of Middle Eastern foods, especially the grilled kebabs and koftas, are some of the most interesting and unique, with influence stretching from the Himalayas to the Mediterranean. Koftas, grilled ground meat patties, can be found in many countries in the Middle East, North Africa, South Asia, And Central Europe. A few years back I enjoyed some wonderful lamb koftas at a Turkish restaurant in New York City. Ever since then I've kept the idea in the back of my mind of creating my own recipe. Inspired also by the Hungarian fasírt my mother makes, I wanted to create a recipe that combined spices from the various regions: paprika from Hungary and coriander, cumin, and turmeric from India.
My mother's fasírt combines beef and pork and only uses the simplest spices, whereas koftas are generally made out of beef or lamb and use the most pungent spices. These koftas can be shaped into patties or meatballs, but I thread them onto skewers, one of the more interesting methods of cooking them. They can be fried in oil, but grilling them is healthier and lends more flavor. In South Asia, koftas are seared first and then stewed in curry. This recipe can be adapted to suit many tastes and preparations. The idea of meat on a stick is so novel that it's worth making, especially for kids.
Global Cuisine
Global Cuisine
My Tortillas Are Like Snowflakes
I am a control freak.
I think most good chefs are. Leaving things to chance is how you get in trouble in the kitchen- so I’m an avid organizer, chronic double checker and maniacal listmaker.
But food is funny about control. I am not a machine that orders chemically processed and manipulated items into submission. The best ingredients we all cook with are fluid, not static. They come from the land, sky, soil and sea. As much as we understand the science behind nature, it’s important to remember its unpredictability.
And that, your honor, is the case for the defense.
Perfect food presentation is my Achilles heel. I fantasize about serving scrumptious morsels of food that no one wants to touch – let alone eat- because they are just so beautiful. I spend a lot of time in the kitchen with my inner critic (I call her Martha, for pretty obvious reasons) telling me I’m not good enough.
A Little Bit of Curry Goes a Long Way
Nothing is more satisfying than farmers' market fresh vegetables. Usually I'm completely happy relying on olive oil, sea salt, and pepper when I saute, grill, or roast the great bounty of summer vegetables.
Do carrots, broccoli, asparagus, fennel, peas, string beans, tomatoes, squash, and potatoes really need elaborate sauces to bring out their flavors?
And yet, there are times when a little more spice or a variety of flavors is needed to reinvigorate the palate. A few drops of fresh citrus juice, a dusting of cayenne, a sprig of fresh rosemary, or a drizzle of nam pla can transform the familiar into the exciting.
Noodles, Noodles, Noodles
I'm so crazy about noodles I could eat them every day and never get bored. Even the family I lived with in Italy was amazed at my capacity for eating pasta. And I love all kinds of pasta--Asian varieties along with Italian, being top of the list. Happily there are two books out at the moment that make a variety of Asian noodle recipes easily accessible to the home cook. Both have great photos and recipes that will send you scurrying into the kitchen.
First up is Takashi's Noodles. They say if you get just one great recipe from a cookbook, it is worth the price. In that case, let me tell you about Spicy Eggplant Ja-Ja-Men Udon. Chef Yakashi Takashi, owner of Takashi's in Chicago describes this dish as a Japanese version of spaghetti and bolognese sauce. It's basically a spicy eggplant and ground pork sauce over noodles with peppers, spicy notes and a creamy sauce that is enriched with sesame paste. The recipe has 18 ingredients but I skipped a few altogether and used substitutions for a couple more and can't imagine it made any discernible difference. I didn't bother with the 1/2 cup dashi, 1/3 cup canned bamboo shoots, teaspoon of cornstarch or 3 Tablespoons of sake. I used Chinese chili garlic paste instead of a Japanese variety and Chinese sesame paste instead of tahini. I had to buy exactly 2 ingredients to make the dish, green peppers and ground pork. I could eat this dish every week.!
Huevos Rancheros son Muy Deliciosos
Since I live in Southern California, I really should speak Spanish. It’s not like I don’t know any Spanish. I know a few essential phrases, such as Buenas dias. ¿Cómo esta? Muchas gracias. And ¿Puedo tener huevos rancheros, por favor?
It’s not much, but it’s gotten me by so far, especially the last one. Knowing how to ask for huevos rancheros is muy importante since it’s one of my favorite dishes for brunch. I ate heuvos rancheros for the first time 10 years ago in Chapel Hill, NC. Since then, I’ve eaten heuvos rancheros all over the country, from San Diego, CA to Miami, FL, and I can say two things for certain about them:
1. I’ve never had heuvos rancheros prepared the same way twice.
2. I’ve never had a dish of heuvos rancheros I haven’t liked.
Heuvos rancheros refers to a dish containing eggs and tortillas. It is one of those gloriously laid back dishes that seems to turn out well no matter how much (or little) effort goes into making it and no matter which ingredients are used. As with any regional dish, I’m sure there are many recipes for “the right way” to make them. If so, I don’t have it. I’m always altering the ingredients based on what is available seasonally and what I’m in the mood to eat.
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