Romantic Dinner

Planning a dinner for someone is easy but planning the most romantic dinner for someone whom you love is the greatest task you would ever be doing. Every single aspect, every single thing should be dealt with utmost care and love. Ranging from the meal you order to the assortment of things around, everything should be done very carefully. Setting up a dinner table properly is the major task of having a romantic dinner. That is where the key to a perfect dinner lies. Here are few such tips which could assist you in setting up a proper dinner table for the most romantic dinner for your loved one.

1. Table

A Small Table

An elegant yet small diner table with only 2 chairs would be an ideal setting for a romantic candle light dinner. This gives your spouse or your loved one the idea that you want to spend some quality private time with them. It is better to have a small dining table than a larger one as the main thing you have to remember is, you are there to enjoy the company of your loved one. The more closer you are, the more better it would turn out to be. So, a smaller table would be an ideal one for a romantic dinner.

2. Tablecloth

Tablecloth

As the occasion is of Valentines Day, it would be better to follow the traditional theme of red for the surroundings and the decorations. A red tablecloth would do great to your surroundings and it enhances the mood too. The texture of the tablecloth is what you have to take care of. A good red satin or red silk will do best. A lacy tablecloth would also look good when complimented with a solid color underneath it. Red combined with cream or black could enhance the beauty of the arrangement.

3. Place mats and Napkins

Place-mats and Napkins

Place mats are a must to have a tidy meal but for a candle light dinner, place mats could be used to add up to the existing beauty of the setup. Usually we find place mats unattractive and clumsy. But, using a perfect mat which compliments the color and texture of the tablecloth would be best. Napkins are other attraction on your table if placed and used properly. Cloth napkins are ideal for such dinners. These napkins should be properly folded in a uniform manner or you could even use napkin rings. Even silver rings would do good.

4. Dishes

Dishes

You would probably like the Dinner to be served for your loved one in stylish and attractive dishes. If you have got none, shop for something which adds up to the beauty of your dinner table setting. Avoid dishes which are disposable or made of plastic. Dishes made out of China or stylish ceramic would be appropriate. It is better to avoid bold designs and colors on the dishes. Choose those which gets along well with the decoration of the table.

5. Centerpiece

Centerpiece

You feel everything is set right and perfect but you are missing out few things which when added up illuminates the lovely warm glow which gives you and your loved one the feel of being in love and that is the centerpiece for a perfect candle light dinner. The centerpiece could be anything which is illuminating. It could be a candle stick with sweet smelling candles throwing a soft glow on your loved one’s face making the surroundings more romantic. It could also be a stylish vase with long stemmed red roses or red flowers. It could even be a small gift for your loved one like a box of chocolates.

However, the centerpiece is not a necessity. if you wish, it could be even better not to have one as one might not like to have anything standing between them and their loved ones. So the centerpiece could be an option to your most romantic dinner on a Valentines Day.

Greek Wines

Indigenous varieties of Greek grapes

Greece has always been rich in climate, technology and other resources in producing some of the best grape varieties in the world. No wonder, Greek wines earn such immense accolade and appreciation from proficient wine lovers around the world. Assyrtiko is one of the premium multipurpose white grapes cultivated in Greece. Having the efficiency of retaining its acidity all through its ripening season, this grape variety is used in preparing a wine that is bone-dry in nature, mixed with citrus aromas and an earthy flavor. Quite often it is also used in combination with Athiri and Aidani grapes for the production of naturally sweet and unique Vinsanto wines.

Athiri is one of the ancient grape varieties in Greece, and is particularly cultivated in the Island of Santorini. Owing to a fruity sweet flavor, this grape is used in producing classic Greek wines having average alcoholic content with low acidity, and is slightly aromatic in nature. Aidani grape variety also produces similar type of wine flavors. Lagorthi is a very promising and unique grape variety, presenting elegant, yet delicate aromas of a perfect blend of basil, melon, and peach in addition to the citrus and other enthralling mineral flavors. The wine produced is generally medium in alcohol with only pronounced acidity level. The Malagousia white grape variety has emerged to be of extensive potential in producing premium quality Greek wines. The aromatic grape is used in manufacturing neat full-bodied wines, with average acidity and enthralling aromas of citrus, exotic fruits, mint and jasmine.

The crisp character of Moschofilero grapes in producing blanc de gris, with elegant floral aromas of violets and rose and a hint of spices have made this wine an interesting and appreciable aperitif for the wine lovers worldwide. White Muscat is another interesting white grape variety used in producing exciting dry whites and elegant dessert wines. Whether drunk ancient or fresh, fortified or natural, the Muscat wines are sure to earn admiration from even the toughest of the wine lovers. Savatiano, Roditis, and Tsaoussi are some other indigenous names in white grape varieties in Greece.

The red grapes are also not lagging behind in the competition for rich, premium Greek wines. Agiorghitiko is one of the premium red grapes, used in producing a wide variety of delectable wine, ranging from exceptionally aged reds to interesting fresh aromatic reds. Aromatic rose wines are also a specialty of this Greek grape variety. Greek wines produced from the native Xinomavro grapes are internationally acclaimed for their superior aging quality, and magnificent tannic flavor. The aroma of these wines combines a blend of gooseberry with delicate hints of spices, olives, and dry tomatoes. Mavrodaphne and Mandelaria are some of the other premium class red grape varieties produced in Greece, and are surely the greatest contributors behind some of the classic wines in the world.

Mavrodaphne or the black laurel is combined with another grape variety, Korinthiaki, to produce one of the most delectable dessert wines, Mavrodaphne. It also produces incredible wines when blended with Cabernet Sauvignon, Agiorghitiko, and Refosco. The Mandelaria grape is known for its rich red color, and is widely used across Greece in producing unique red wines.

Popular wine producing regions in Greece

Macedonia and Thrace are undoubtedly one of the most popular Greek wine producing regions, cultivating the most traditional Xinomavro variety. This superior red variety can be found in Naoussa, Goumenissa and Amyntaio. Sterea Ellada and Evia are perhaps the first vineyards in Greece, and are predominantly contributory towards one of the most popular Greek wines, Retsina. Peloponnese is another important vineyard, blessed with bountiful natural and technological resources in producing the best wines ever. Various new regions, equipped with superior climate conditions and other technology resources, are fast developing as popular Greek wineries, in producing wines that are acclaimed universally.

It is the rich color, medium acidity, and a perfect blend of different enthralling aromas and spices that make Greek wines universally acclaimed among the wine lovers. If you have not yet tasted a Greek wine, you are really missing on to something special, something antiquity.

Recipe:

Out of the several recipes prepared in Russia, carp recipe (i.e. a fresh water fish of the family cyprinidae), will really be a feast to the seafood lovers, who prefer enjoying the various varieties of foods, from all around the world.

Carp stuffed with buckwheat and mushrooms

Complexity level: Moderate

Time Taken: 3 hours

Ingredients:

1. 2 pounds of carp (cleaned perfectly)
2. Pepper as per the taste
3. 8-10 tbsp all purpose flour
4. Salt as per the taste
5. butter 500 gms.
6. buckwheat flour 1 kg. ( it has originated from Asia, the flowers and seeds of which are crushed to make the flour)
7. mushroom water nearly 750 gms.
8. mushrooms 750 gms.
9. 8 green onions
10. eggs 3

Process:

1. Wash the carp, initially with salt water, and then thoroughly with clean water. Use a sharp knife to cut at the back. Remove the internal parts and bones. Separate the fins, leaving the flesh on the skin. This procedure requires a bit of care. As such, be cautious, while cleaning.

2. Prepare the mushroom water, by boiling the dry mushrooms for at least ½ an hour. Prior to boiling, soak the mushrooms in water for a period of two hours. When the mushrooms have been done, separate them from water, and leave the water that can be used, while cooking.

3. For the stuffing, take the left out mushroom water, and pour the buckwheat flour and leave it to boil, till it is friable. Take about 100 gms of butter and fry the chopped onions, cooked mushrooms.

4. Add salt and pepper. Also add the egg crush. Do this carefully. Mix them thoroughly. Fill this mixture at the carp’s back. Mend it properly. Sprinkle some salt and pepper. Curl the carp in the flour.

5. Fry this in about 150 gms of butter till the carp is fried on all the sides. Pre heat the oven and transfer the fried carp and allow it to bake for 10-15 minutes. Before dishing out, cut the carp in parts and add the remaining butter for taste.

The 5 appetizers which comprises the cultural heritage of Lebanese cuisine are as follows.

1. Fattūsh

Fattoush

This Lebanese salad has its roots in the Syrian, Arabic and Turkish cultures.

Ingredients:

Dressing:

• ½ cup of light vegetable broth water
• 1 tsp of cornstarch
• 4 cloves of garlic
• 2 tsp of sumac
• 3 cups of fresh lemon juice
• Salt and pepper to taste

Fattūsh salad

• Grilled pieces of Lebanese Pita breads
• 1 kg Lebanese cucumber finely diced
• 2 large tomatoes finely diced
• 1 cup of chopped fresh mint
• 1 green pepper seeded and chopped
• A bunch of fresh purslane
• ½ cup of arugula
• 4 tsp olive oil
• 2 bunch of fresh parsley

Pour some vegetable broth water and brew with cornstarch, stir it constantly on medium heat. Then remove the mixture from the heat and add garlic and fresh lemon juice. Keep the dressing in a refrigerator to set. In a large bowl, put some leaves of parsley, mint and purslane. Add cucumber slices, diced tomatoes, arugula and green pepper. Mix it well. Add salt and pepper to taste. Pound some garlic along with olive oil and lemon juice to the mixture. After the dressing is set, take it out of the refrigerator and pour it on the salad. Spread the Pita bread on top and sprinkle some sumac. Fattūsh salad is ready to serve.

Falafel

2. Falafel

This Lebanese jazzy appetizer has its roots in Egypt-Pharaonic period. It traveled its way to Lebanon and replaced the ingredient Fava bean with Chickpeas.

Ingredients:

• 1 kg of chickpeas drained for 24 hours
• 1 tsp chopped fresh coriander
• 3 cloves of pealed, crushed and minced garlic
• ½ fine chopped onion
• 1 tsp ground cinnamon
• ½ tsp of ground cumin
• ½ tsp ground paprika
• ½ tsp chili
• 2 tsp flour
• 1 tsp bicarbonate soda
• 3 tsp baking powder
• Vegetable oil as required
• Salt and pepper to taste
• 1 bunch of parsley

In a bowl, mash the drained Chickpeas. Add coriander, garlic, cinnamon, cumin, paprika and chilli together and grind. Then add flour, bicarbonate soda and baking powder to the mixture. Add salt and pepper to taste. Leave the mixture to set for 30 minutes. Then make small round balls from the mixture and deep fry them in vegetable oil. Serve with parsley sprinkled on top.

Marinated Artichokes

3. Marinated Artichokes

This is another ingredient and recipe which made its journey across the Mediterranean countries of Sicily and Tunisia and encompasses the Greek and Roman cultures.

Ingredients:

• 1 can of artichoke
• ½ cup of olive oil
• 3 tsp lemon juice
• 2 cloves of minced garlic
• Pita bread

Rinse the quartered artichoke hearts and squeeze the water out. Add garlic, artichokes, olive oil and lemon juice. Mix it well. Put it in the refrigerator for 3 hours. Serve with triangles of Pita bread.

4. Baba Ghanoush

Babaghanoush

This dish originated in Egypt and is enjoyed by almost the entire Lebanon society.

Ingredients:

• 2 big Eggplants/Aubergines
• 2 tsp Tahini-seasame paste
• 2 tbs lemon juice
• 2 tbs yogurt
• 1 garlic crushed
• Salt and pepper

First make a slit in the skin of the eggplant. Grill the eggplant till all the sides of it turn brownish in color. Then peel off the skin and wash it in cold water. Squeeze out the excess liquid. After this, crush the eggplant and other ingredients well to form a dip. The dip should have a rough texture. Serve it cold, topped with olive oil and fresh chopped basil and parsley.

Lebanese Samsa

5. Samsa

Originated in central Asia, Samosa is also a part of Lebanese culture.

Ingredients:

Dough:

• 3 cups of flour
• 2 tsp vegetable oil
• Water according to the coherence of the dough
• Salt to taste

Stuffing:

• 350 gm Halloumi cheese
• 50 gm thyme
• 1 tsp black cumin seeds

Mix flour, oil and water to form a consistent dough in a bowl. Grate Halloumi cheese. Add thyme to half of its content and black cumin to other half. Spread the dough and cut out small circles. Stuff in the mixture and give the piece a half moon shape. Twist the edge of the piece to form a twisted design. Finally, fry in vegetable oil and serve hot.

The big fat Greek food

It takes a lot of thinking, and still makes it difficult to rank down the various delicacies Greece has to offer. Greek food is simple and elegant, with flavors subtle to robust, textures smooth to crunchy, fresh and timeless, nutritious and healthy. Preparing and enjoying Greek food, anywhere in the world, is an adventurous journey into the cradle of civilization and the land of the Gods of Olympus. Discovering, tasting, experiencing Greek food: truly one of the joys you all can share. Spices, garlic, oregano, basil, mint, and thyme all add to the aura and create a distinguished taste which is no less than an exotic experience on its own. Be it the appetizers or the starters, snacks and the street food, or the classic ancient recipes - all just add to the kitchen’s dignity. All have an elegance of their own.

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Ask someone about Greek food, and some version of all or most of the classic ancient dishes will be mentioned. They range from the very simple to the complex, and all bring to mind images of Greece with its hills of olive groves and vineyards, flocks of sheep and goats, beaches, antiquities, and whitewashed homes with red tile roofs - not to mention its churches, arts, music, and wonderful people.

It would be pretty unfair to pick out one, but the traditional Meze arguably stands out. More than appetizers (orektika in Greek), although the dishes are often the same, the meze is an accompaniment to beverages - usually alcoholic - and mezethes (plural) are often combined to make an entire meal. Each meze is served on a small plate (more than one plate for a large group), and the choice of what to serve is limitless. From a small plate of leftovers or sliced tomatoes, cheese, and cucumbers, to prepared dishes, the meze speaks to hospitality.

A little different can be said about Kolatsio. Pronounced “koh-laht-see-YOH”, the word means “snack,” but for many, the Kolatsio is as regular as any meal. Because Greeks generally do not eat a big breakfast, and because mealtimes are often delayed - dinner in mid afternoon, supper in late evening - a Kolatsio in late morning has become routine for many. Here are favorite snack dishes, many of which are also street foods that can be found on almost every corner in Greek cities and towns. In the Greek tradition, desserts are very light so heavy sweets are often eaten as Kolatsio.

Ah! And no words about the Phyllo cheese triangles. I really marvel at how quickly and efficiently one can butter and fold the phyllo (FEE-loh) sheets into neat little triangle packets.There are many different variations, and needless to say, you love them all.

Among the non-vegetarian delights that Greece has produced, the Pastitsio is strikingly delicious and looks just amazing when served. It is basically baked pasta with meat and bechamel topping. Three essential components make up this dish - pasta, meat filling, and a creamy bechamel sauce which are layered in a pan and baked to a golden brown. Each stage will require dirtying some pots and pans, but I’m pretty sure that you will agree that the end result is well worth the clean up!

And then there is the fried cheese appetizer or the Saganaki, the Greek salad or Horiatika Salata, the chicken pea sour or Revithosoupa and many more. Variety, class, taste - all are intact.

If you are visiting Greece, do have a go at Grape must - Moustos. This ancient and now almost forgotten classic recipe is rarely found in restaurants around the world. Moustos is made using the juice squeezed from fresh grapes. In Greece, we make large quantities during the September grape harvest, and it is a great project for kids. It freezes well, and can be used throughout the year. Moustos is used to make petimezi, a grape syrup known since ancient times that is used like maple syrup, Grape Must Pudding (Moustalevria), and various types of sweets.

Ah…well! it certainly gets so difficult for a true Greek food lover to word out his passion for the above, and specially when he has had most of them in the best of the restaurants. My ultimate word of advice would be - just go for it! People trying Greek dishes in their kitchens should begin with the basic recipes - Pasta salad with Greek dressing and yoghurt or the Greek Pita.

From simple to elaborate, the classic dishes that delight Greek food enthusiasts the world over are no less in number and certainly are class apart. For me, Greek food is the best in the world. Not just because they use fresh vegetables and they do not over-power with spices, but because it comes with the whole package of wine and conversation that can go all afternoon or all night long. As anyone who has visited Greece will tell you, eating and drinking is a way of life there.

Are you missing out on one of the best aspects of living in Greece? Come explore the rich culinary traditions of the country as you sample the best of Greek food.

Introduction: Thai cuisine is essentially a mixture of centuries-old Eastern and Western influences harmoniously combined together to give that perfect balance of taste. Thai food is known for its balance of three out of four fundamental taste senses: sour, sweet and salty. The emphasis on lightly prepared dishes with strong aromatic components has made Thai food internationally famous. Thai salads are probably among most wanted dishes when it comes to Thai foods. These salads are a culinary delight in every bite bursting with flavor and texture. They are healthy, tasty, and refreshingly different, the reason why it has become popular and preferred by health conscious people.

Wing bean salad

Recipe: Wing bean salad or “yum thua pu” in Thai is one of the most wanted Thai salads mainly because of its nutritional value and health benefits. The wing beans, which is main component of the dish, offers an abundance of essential nutrients, including protein, complex carbohydrates, B vitamins, calcium, iron, and fiber. The spices and fresh herbs used in the dish such as turmeric,coriander, lemongrass, and fresh chilies help increase your immunity and disease-fighting power.

Complexity level: Easy

Time taken: Half an hour

Ingredients:

• Wing beans- 2 cups
• Toasted coconut- 1/4 cup
• Roasted peanuts- 2 teaspoons
• Roasted chili paste- 2 tablespoons
• Tamarind paste- 2 tablespoons (about 2 teaspoons of tamarind pulp is added to 2 tablespoons of hot water)
• Coconut milk- 3/4 cup
• Lime juice- 1 tablespoon
• Fish sauce- 1½ teaspoons
• Palm sugar- 1 teaspoon
• Vegetable oil
• Medium sized shrimp- 2-3
• Eggs- 2

For garnish:

• Small dried chilies- 3-4
• Shallots- 2 tablespoons

Process:

1. Take fresh coconut meat and slice it in form of matchstick size strips (size should be about 2 cm long). Then remove the skin of the shallots and slice it very thin.
2. Roast the coconut on medium heat in a dry pan until the color turns light brown. Make sure to stir it continuously so that it does not burn. Then set aside it on a flat plate to cool.
3. Dry roast the peanuts like the coconut or you can get already roasted peanuts from the market. Crush the peanuts finely with the side of a heavy knife.
4. Pour vegetable oil in frying pan and fry the shallots on medium heat until golden brown. The amount of the vegetable oil should be enough to cover the shallots. Be careful not to burn them. Remove the pan from heat before the shallots are dark brown as they will continue to cook for a minute or two once removed from the pan. (You can even buy pre-fried shallots that are available in a container at many Asian groceries).
5. Chop some chilies into small pieces and fry them in the oil until they become brown. (You can skip this step if you do not like spicy food much).
6. Take the eggs and boil them in water for about 10 minutes until hard-boiled. As soon as it is done, remove the eggs from the hot water and transfer them into a bowl with fresh cold water to stop further cooking. Peel off the shell and slice it thinly or halved.
7. Soak the wing beans in a bowl of white vinegar for about 5 minutes, then remove from the vinegar, and set aside.
8. Boil the wing beans in salt water for less than a minute, just enough time to turn into dark green. Before boiling, make sure to cut off the ends of the wing beans. Moreover, if you want them to be more crisp and crunchy, rinse in cold water and slice into ¼-inch pieces.
9. Clean the shrimp thoroughly. First peel off the heads and legs, and then remove the vein (intestine), but leave the tail on.
10. Boil the coconut milk in a pan. Add the shrimp and cook it until pink in color. Add the palm sugar, tamarind paste, roasted chili paste, lime juice, fish sauce, peanuts, and coconut after removing the pan off heat. Mix it well.
11. Finally add the wing beans in the mixture.
12. Place the mixture onto a plate. Garnish it by sprinkling fried shallots and chilies on top and decorate the sides of the plate with the sliced eggs. Serve.

Tips:

1. Boiled green beans can be substituted, if the wing beans are not available.
2. You can also add some small pieces of boiled chicken or pork with the shrimp.
3. It is essential to use good brands of coconut milk. If you are using homemade coconut milk, use just the cream.

Restaurants in Madrid

There are loads of restaurants to choose in Madrid. Right from five-star hotels to family hangout cafeterias, the city is the host for elegant and delicious foods. Let us take a look at the top 10 restaurants in Madrid.

El fogón de Trifón Restaurant

1. El fogón de Trifón

Located in Ayala, the restaurant opens between lunch hours 1.30 to 4.00 pm and dinner hours 9.00 to 11.30 pm. The bar in the restaurant is open from 10 am to 2 am.

Rated as the best restaurant in Madrid by many critics, the El fogón de Trifón has quality food which is affordable. If you ever go there, you should try the specials like el rabo estofado and jamon iberico.

Since it is not a very big restaurant, you might have to wait at the bar for some time to get a seat.

La Trainera in Spain

2. La Trainera

The La Trainera is a seafood restaurant which opens between 1.30-4.00 pm and 8.00-11.00 pm.

If you want to get quality seafood in the city of Madrid, then this is the place. Some might not like the look of this place but the food it serves is of high quality. Its fish is fresh right off the ocean and its recipes are unmatched by anyone else.

With dozens of seafood and hundreds of items to eat, this place is for everyone.

La Terraza del Casino

3. La Terraza del Casino

It is not a casino as the name suggests, but a club with an open restaurant. The restaurant opens between normal Madrid hours and it remains closed on Sundays.

The chef of the restaurant is Paco Rancero, the two Michelin star chef. The interiors are designed by world renowned designer Jamie Hayon and they look marvellous.

If you ever go there, do not forget to try the Caipirinha Nitro cocktail which is exotic and truly delicious.

Sergi Arola Gastro

4. Sergi Arola Gastro

Working between 1.30-3.30 pm for lunch and 9.00-11.00 pm for dinner, this is a relatively new restaurant in Madrid by well-renowned chef Sergi Arola.

Arola is an ardent follower of Thermomix and changes his menu once every two months which makes his customers come back time and again. Choose a degustation menu with wine selection and you are in for a treat.

Dress code is strictly followed and men should wear jacket coats in here.

Casa Lucio

5. Casa Lucio

One of the oldest, most famous and well-renowned restaurant in Madrid is the Casa Lucio. This place is a common hangout for people like Kate Moss, Hillary Clinton and the Spanish King, Juan Carlos.

Opened in 1974 by Lucio, this restaurant is the benchmark by which all Castilian cuisines are measured. The can patatas and the Heuvos Rotos in this restaurant are just exquisite.

It is located in Cava Baja and you can reach this restaurant by boarding the La Latina metro bus.

dASSA bASSA

6. Dassa Bassa

The Dassa Bassa, located in Villalar, has to be one of the most decorated restaurants in this world. With white key work, marble stones and pattern work, you should go into this restaurant just to see how it looks.

The food is as good as the look of this place. Started by young Dario Bassa, this restaurant has attracted many people in Madrid. Bassa is a disciple of Ferran Adria who is regarded as one of the greatest chefs in this world.

If you ever get into Dassa Bassa, make sure you try their red wine with a chocolate.

Taberna El Rincón de Goya

7. Taberna El Rincón de Goya

If you want to know how the Spanish tapas taste, then this is the place for you. Cheese of Burgos, egg of ruail and foie gras are some of the exquisite tapas available in Rincon de Goya.

Located in Lagasca, you can reach this place between 2.00-4.00 pm and 9.00 pm-1.00 am.

Cava Blanca

8. Cava Blanca

A creative, modern yet traditional restaurant located in the middle of Cava Alta. This restaurant was opened by young chef Alejandro Torre.

With some great risotto, crawfish and gaspacho, this place is surely something worth a try. The pricing is also very reasonable.

La Castela

9. La Castela

Located near the Retiro Park is this really good tapas bar named La Castela.

The menu at La Castela is really long. Right from seafood to chicken and scrambled eggs to bread, you can get anything that you might want at a local hangout center.

The gourmet and wine selection at La Castela is really superb. The place is opened during normal Madrid hours.

Cafe Tabares

10. Cafe Tabares

If you want simple yet tasty Spanish food, then this is the place for you. This restaurant can accommodate only 20 people at a time and hence reservation is necessary.

Al Ajillo, a dessert, and Puchero Canario are the famous dishes here. Getting into the restaurant might be difficult given its small size and great quality.

Exotic recipe - carpaccio

Seafood Tagine

1. Seafood Tagine

Ingredients:

• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh cilantro
• 1/2 cup extra-virgin olive oil
• 1 teaspoon ground ginger
• 2 teaspoons sweet Hungarian paprika
• 8 saffron threads, crushed
• 2 teaspoons fresh lemon juice
• 4 (6-ounce) snapper fillets
• 4 large tomatoes, peeled, seeded, and chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 2 large carrots, diagonally sliced
• 1 large onion, thinly sliced
• 1 tablespoon preserved lemon
• 12 kalamata or brine-cured black olives, rinsed and pitted
• For garnishing: fresh flat-leaf parsley

Preparation: Mix all the first seven ingredients in a large bowl and set aside for 5 minutes. Cut the snapper fillets into desired shape. Now take a baking skillet and arrange the fillets on the skillet forming a base and spread out the mixed parsley mixture evenly over the fillet. Cover the fillet-parsley mixture and chill for 2 hours, turning once.

Place a saucepan over medium heat and add finely chopped tomato, crushed garlic and cumin and bring to a boil; reduce heat and simmer and cook it for 8 minutes (uncovered) or until the mixture comes to a slightly thick consistency, stirring occasionally. Once the mixture is soupy, remove from heat and add salt and pepper. This mixture could be stored for a day, chilled and reheated before using, if desired.

Heat a quarter cup of olive oil in a Dutch Oven over medium heat and add onions and carrots, mix well. To this add the tomato soupy mixture and cover and cook until the carrots are tender. Now remove from heat. Then, place the baked fillet-parsley mixture on top of the tomato soupy mixture. Spread preserved lemon evenly on the mixture. Sprinkle with olives. Cover and cook over medium heat for 10 minutes or until fish flakes with a fork. Garnish, if desired. Now delicious Seafood Tagine is ready to serve.

Orange-Sesame Noodles with Grilled Shrimp

2. Orange-Sesame Noodles with Grilled Shrimp

Ingredients:

• 50 ml fresh juice of orange
• 3 tablespoons soy sauce
• 3 tablespoons butter of peanut
• 2 tablespoons sesame oil toasted
• 2 teaspoons ginger freshly grated

• 2 teaspoons grated orange zest
• 1/4 teaspoon ground cayenne pepper
• 10 ounce soba noodles or spaghetti
• 1 cup snow peas
• 1 carrot, cut into matchsticks
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon toasted sesame oil

Preparation: In a large bowl, mix the first seven ingredients so that it becomes a nice mixture and set it aside for a few minutes.

Boil the noodles with little oil and a pinch of salt and once the noodles are cooked, add snow peas and carrot and let them cook for 30 seconds. Then drain the water and toss with the orange juice mixture. Set aside.

Mix the shrimp with the sesame oil and grill over medium-hot coals for 3 to 5 minutes. Finally, arrange the pasta on the serving plates and top with shrimp. Garnish, as desired.

Miso-glazed Black Cod in Coconut Broth

3. Miso-glazed Black Cod in Coconut Broth

Ingredients:

• 1/2 cup yellow or white miso (soybean paste)
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon sugar
• 1 tablespoon fresh lime juice
• 6 (6-ounce) black cod or sablefish fillets, skinned
• Coconut broth
• Garnish: fresh parsley sprigs

Preparation: Mix miso, mirin, sugar, and fresh lemon juice in a large baking dish. To this, add the fish, spooning glaze over all sides. Cover the fish mixture and refrigerate for 2 to 4 hours.

Now place the fillets on a foil-lined baking sheet and broil them for about 6 to 8 inches from heat for about 8 to 10 minutes or until the fillets are golden brown and the center of fish is opaque.

Once the fillets are done, spoon some warm coconut broth into a shallow bowl and place the fillet in the center. Garnish, if desired. Serve immediately.

Spicy Thai Lobster Soup

4. Spicy Thai Lobster Soup

Ingredients:

• 2 lobster tails, cooked (3/4 pound peeled and deveined shrimp may be substituted for lobster)
• 1 tablespoon vegetable oil
• 1 to 1 1/2 tablespoons Asian blend
• 4 cups fish or chicken broth
• 1 tablespoon grated lime rind
• 1/3 cup uncooked long-grain rice
• 1 cup unsweetened coconut milk
• 6 large mushrooms, sliced
• 2 green onions, chopped
• 1 Thai or bird chile, halved
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Garnishes: fresh cilantro, lime wedge

Preparation: Remove the lobster meat from the shell and slice and set aside. In a large saucepan, pour oil and once hot stir in the Asian blend and sauté for one minute. To this, add the chicken or fish broth and bring to a boil. Now add the rice and stir well. Cover, reduce heat and simmer for 15 to 20 minutes.

Now add the coconut milk and the mushrooms, stir occasionally for 5 minutes. Add the lobster, green onion, chile and cilantro and cook for 3 to 5 minutes. Remove from heat and add the lime juice. Garnish with cilantro, as desired.