Tessa's International Café

Guest Chef: Vietnam: Banh Cuon

2012-06-19T20:17:00.000-07:00

My friend David stopped by my apartment tonight to cook my roommates and me a delicious, summery, Vietnamese dinner.
Did I mention I have amazing friends? (I think I have).

You start with cooked flat rice noodles. Top with chopped mint, cilantro, cucumber, bean sprouts, Vietnamese pork patty, chile paste mixed with fish sauce, and dried shallots. Serve cold.

All of these ingredients were purchased at Viet Wah in Seattle. If you don't have a Vietnamese grocery in your town, substitute with whatever ingredients you can find. This seems like a very adaptable dish. Perfect for a hot summer night (or in the case of Seattle in June, a slightly warm prolonged spring night)

Poland: Haluski

2012-06-18T14:06:00.000-07:00

Haluski AKA "Cabbage and Noodles" is a staple food at community bazaars in NEPA (Northeastern Pennsylvania). There are multiple bazaars going on any given weekend during the summer, and they still reflect the cuisine of the Eastern European immigrants that settled in NEPA about 100 years ago. Since I can't be in my hometown this summer in the beer tents (exactly what it sounds like), I thought I would do my best to recreate a piece of NEPA culture here in Seattle.

Serves 6

Ingredients:
1 12 oz. bag of egg noodles, cooked
1 large onion, chopped
1 small head of cabbage, or 3/4 large head of cabbage, chopped
1 stick butter
Salt
Pepper

Step 1: Melt 1/2 of the butter in a large pot and saute onion until translucent (about ten minutes).
Step 2: Meanwhile, boil cabbage in a separate pot until soft (about 15 minutes)
Step 2: Add drained cabbage, cooked noodles, and remaining butter to the pan and stir.
Step 3: Generously add salt and pepper to taste and stir.

Serve with potato pancakes, wimpies, and a can of lager for a true NEPA summer feast!

Armenia: Jilbour

2012-04-15T16:08:00.000-07:00

If you haven't gathered as much from the recipes I post, I'll just say it. I adore stews. Put some ingredients together in a pot, turn up the heat, and watch it transform into healthy comfort food.

I'm always looking for new stews to try. Jilbour, an Armenian egg stew caught my eye for these reasons. It came out great! The eggs give it a hearty, almost creamy consistency.

Ingredients:

1 tbsp. olive oil or butter

1 medium to large onion, chopped

Approx. 7 mint leaves, chopped

6-7 roma tomatoes, chopped

.75 cup water

1 tsp. salt

A few dashes of pepper to taste

4 eggs

Serves 4

Step 1: In a medium saucepan, cook onions in olive oil or butter until soft (5-10 minutes).

Step 2: Add mint, tomatoes and water, and bring to a bowl.

Step 3: Reduce heat to a simmer and stir in salt and pepper.

Step 4: Continue to simmer for about 10 minutes, stirring occasionally and pressing tomatoes against the side of the pot with a spoon.

Step 5: Make spaces for the eggs by pushing tomatoes and onions aside with a spoon. Crack eggs into mixture.

Step 6: Continue to simmer until egg whites are cooked through, and egg yolk is cooked to taste.

Special Feature: Asian Delights!

2012-04-09T21:58:00.000-07:00

On Saturday, my friend Jinna threw a kick-ass afternoon event: a kimchi-making party. It was there where I also made sushi rolls for the first time. Both of these things are so much simpler than I had imagined. I can foresee myself making everything into sushi rolls. I also foresee kimchi friend rice in my immediate future.

Below is a picture of my pre-fermented sushi, and my pork ginger sushi rolls.

Cuba: Ropa Vieja

2012-02-17T14:28:00.000-08:00

Slow cooked meat is amazing. Tender, flavorful.. and most importantly, easy. Don't ask me why it's taken this long, but this is the first time I've pulled out my crock-pot since moving to Seattle (6 months ago!) I found the inspiration for this in Food Network Magazine. I turned it on before I went to bed last night, and woke up to the entire house smelling of deliciousness.

Serves 3

Ingredients:
Approximately 1 lb. beef flank steak
15 oz. can crushed tomatoes
3 tbsp. ketchup
3 tbsp. water
2 cloves garlic, minced
1 jalapeno, finely chopped
1 small onion, thinly sliced
1 large bell pepper, thinly sliced
1 tbsp. apple cider vinegar
1.5 tsp. cumin
1 tsp. salt
1/3 cup green olives, chopped

Step 1: Mix together all ingredient except olives in a crock pot. Stir to cover meat.
Step 2: Cover and cook on low for 8 hours.
Step 3: Stir in olives and serve over white rice!

Bahamas: Baked Banana Custard

2012-01-24T11:35:00.000-08:00

I had planned on baking this for dessert last night, but after I made a pastrami-packed Reuben and tomato cucumber salad, I realized I had been a bit too ambitious. So, I made it for breakfast instead! And honestly, with the eggs, bananas and milk, I think it's better suited for breakfast than dessert anyway.

Serves 4-6

Ingredients:

4 ripe bananas

1.5 tbsp. lemon juice

6 tablespoons sugar

Nutmeg

Butter

1/2 cup breadcrumbs

2 cups whole milk

3 eggs, beaten

Step 1: Preheat oven to 350 degrees.

Step 2: Butter a small, deep baking dish.

Step 3: Mash bananas, lemon juice, a dash of nutmeg and 2 tbsp. of the sugar together. Pour into baking dish.

Step 4: Top with breadcrumbs.

Step 4: Warm milk and remove from heat.

Step 5: Stir in eggs and remaining sugar.

Step 6: Pour into baking dish over breadcrumbs and bake for 60 minutes.

Thanks to Curiosity Killed the Cook for the recipe!

Zimbabwe: Sadza ne Nyama

2012-01-18T19:18:00.000-08:00

Sadza is an absolute staple in Zimbabwe. It's a cornmeal mixture served with all kinds of meats, vegetables, etc. I chose this recipe from zambuko.com, and it came out even better than I imagined. It's a hearty food that's perfect for when you're snowed in!

Serves 3-4

Sadza

Ingredients:

2 cups cornmeal (preferably white)

1 cup cold water

3 cups boiling water

Step 1: In a saucepan, mix 1 cup of cold water with 1 cup of cornmeal to make a thick paste.

Step 2: Add boiling water and mix until blended.

Step 3: Cover and cook on low heat for 15 minutes.

Step 4: Stir in remaining cornmeal. The consistency should be that of very thick mashed potatoes.

Nyama (meat stew)

Ingredients:

Olive oil

1.5 ounces ginger root, finely chopped

1 onion, chopped

1 lb. boneless chicken breast, cut into small cubes

1 tbsp. chile powder

1 tbsp. parsley flakes

1 tsp. cayenne pepper

1 tsp. black pepper

2 tsp. salt

1.5 lb. ripe tomatoes, diced

Chives or scallion

Step 1: Heat olive oil and a large saucepan. Add ginger and cook for 1-2 minutes.

Step 2: Add onion and continue to cook until onions are slightly translucent (about 3-4 minutes).

Step 3: Push onions and ginger to the edges of the pan, making a hole in the center. Add cubes of chicken, and brown.

Step 4: Sprinkle with the chile powder, cayenne pepper, black pepper and salt.

Step 5: Stir everything in the pan together and cook for a few more minutes.

Step 6: Stir in tomato and bring to a boil.

Step 7: Reduce to a simmer and cook for 20 minutes. During this time, mash the tomatoes against the side of the pan to produce a sauce.

Step 8: Top with fresh chives or scallion. Serve over sadza.

Poland: Toasted Snacks

2012-01-17T16:25:00.000-08:00

I love pumpernickel bread. I love tomatoes and mushrooms and sour cream. I love garlic and I love mayonnaise. Therefore, I love these. Serve them as a lunch, snack, or appetizer.

For the tomato version (Serves 4):

4 slices pumpernickel bread, toasted

2 tomatoes, sliced

1 clove garlic

1/2 cup mayonnaise

Salt and pepper to taste

Step 1: Mash garlic, and add mayonnaise. Mix well.

Step 2: Top toast with sliced tomatoes.

Step 3: Spread garlic/ mayonnaise mixture on top of the tomatoes. Sprinkle with salt and pepper.

Step 4: Broil for about 5 minutes until hot and crispy!

For the mushroom version (Serves 4):

4 slices pumpernickel bread, toasted

Butter for sautéing

About 3/4 lb. mushrooms, sliced

1/4 of an onion, chopped

2-3 cloves garlic, minced

1/2 cup sour cream

Step 1: Heat butter in pan, and sauté onion, garlic and mushrooms until liquid is released and evaporated.

Step 2: Stir in sour cream and remove from heat.

Step 3: Spread mixture on toast. Sprinkle with salt and pepper.

Step 4: Broil for about 5 minutes until hot and crispy!

Top with fresh dill, if desired.

Russia: Beef Stroganoff

2012-01-09T15:25:00.000-08:00

I've been wanting to attempt Beef Stroganoff for a while now. When I saw this recipe in this month's issue of Fine Cooking, I decided the time was right. I've seen a lot of variations, but this is the version typically served in the U.S.

Serves 4

Ingredients:

1 lb. beef top round steak, sliced into 1 inch by 1/4 inch pieces, sprinkled with salt and pepper

8 oz. mushrooms, sliced

1/2 yellow onion, finely chopped

1 tbsp. flour

1 cup beef broth

1 cup full-fat sour cream

10 oz. wide egg noodles, cooked and buttered

Canola oil

1 tbsp. butter

Salt

Pepper

Chives, chopped

Step 1: Heat a splash of canola oil to high heat in a large pan.

Step 2: Add beef and stir until meat is just browned (about 1 minute).

Step 3: Turn off heat and transfer beef from pan to a dish.

Step 4: Add butter to pan along with another splash of canola oil and turn heat to medium.

Step 5: Add mushrooms to pan and cook until liquid is released, stirring occasionally (about 5 minutes).

Step 6: Add onion to pan and cook until liquid is absorbed, stirring occasionally (about 3 minutes).

Step 7: Sprinkle flour into pan and stir for 15 seconds.

Step 8: Add beef broth and reduce heat to a simmer.

Step 9: Add sour cream and whisk until the sauce is smooth.

Step 10: Add salt and pepper to taste.

Step 11: Serve over egg noodles and topped with chives.

Special Feature: Kale Caesar Salad

2012-01-07T21:06:00.000-08:00

I try not to post too many recipes that aren't country-specific. Caesar salad is believed to have been invented in Mexico by an Italian, so I don't think any one place can put claim on it. But I have been OBSESSED with this salad, and that isn't an exaggeration. I've made large batches of it 3 times in the past week and a half. I've eaten it for breakfasts, lunches, dinners and snacks. It's visited me in my dreams. More than once. I couldn't NOT share this.

I was inspired to make it after eating a kale Caesar salad at Skillet diner in Seattle. I then found a recipe for it in a cookbook from Tartine Bakery that my sister had on hand. Warning: It's a bit more involved than most of my other recipes. Without further ado...

(Serves 4 as a meal, up to 8 as a side)

For the salad:

Ingredients:

1 large lemon

2-3 cloves garlic

10 olive oil packed anchovy fillets

1 large egg yolk

Salt

1 1/2 cups olive oil

Approximately 1.5 lbs. kale, stems removed

Croutons (see recipe below)

2/3 cup grated or shaved aged Parmesan cheese

Step 1: Grate the zest of the lemon. Cut the lemon in half and set aside.

Step 2: Place garlic, lemon zest, anchovies, and a pinch of salt in a mortar and pound with a pestle to make a paste.

Step 3: Add the egg yolk, another pinch of salt, and a squeeze of lemon juice and whisk until combined.

Step 4: Continue to whisk while pouring in 1/2 cup of the oil drop by drop. (the mixture should be creamy).

Step 5: Continue to whisk while pouring in the remaining olive oil slowly. Every once in a while, stop pouring the oil to add a squeeze of lemon juice.
Step 6: Add cold water a few drops at a time until the dressing takes a pourable consistency (yet still creamy and thick).

Step 7: Taste dressing and add more lemon juice or salt if needed.

Step 8: In a large bowl, toss dressing with kale to coat it. Add Parmesan and croutons and toss again.

For the croutons:

Ingredients:

3 slices day-old bread, torn into 1 inch cubes

2 tablespoons olive oil

Salt

1/2 tsp. herbes de Provence (optional)

Step 1: In a bowl, toss bread with olive oil, salt, and spices.

Step 2: Distribute on a baking sheet and bake at 400 degrees until golden brown and crisp, or about 15 minutes. (Check on them halfway through and move them around if they look like they're not cooking evenly).

Note: This would be great topped with grilled chicken.

Christmas Cheer!

2012-01-06T19:25:00.000-08:00

My oldest friend Sara made these for me as a Christmas gift. Now that I'm back in Seattle after an extended trip home to Pennsylvania for the holidays, I can't wait to get cooking in the new year! And thanks to Sara, I'll keep clean and won't burn my hand.

United States: NEPA: Wimpies

2011-12-29T16:15:00.000-08:00

Since we are a country of immigrants, a lot of the food in the U.S. is adapted from other countries' cuisine. As far as I can tell, however, the sloppy joe is a wholly American food. In my hometown in Northeastern Pennsylvania (AKA NEPA), we call them wimpies and we eat them all summer long. Here's the recipe I grew up with, with a few of my own additions.

Serves 6

Ingredients:

1 lb. ground beef

2 small mild peppers, finely chopped

1 clove garlic, minced

1/2 small onion, finely chopped

Butter or olive oil for sautéing

1 12 oz. can chili sauce

1/2 tbsp. ketchup

1/2 tsp. mustard

1/4 tsp. white vinegar

1 tsp. brown sugar

A dash of hot sauce (optional)

Hamburger buns

Step 1: Sauté peppers, garlic and onion in butter or olive oil until onions are translucent.

Step 2: Add ground beef and cook until brown.

Step 3: Stir in chile sauce, ketchup, mustard, vinegar, brown sugar and hot sauce.

Step 4: Simmer on low until heated through.

Step 5: Spoon onto buns and serve!

(P.S. That's a kale caesar salad next to the wimpie in the picture. Ask me about it if you want the recipe... it was phenomenal!!)

Germany: Apple Crisp

2011-12-27T10:23:00.000-08:00

This is another recipe introduced to me by my German friend Dustin. It's kind of like heaven on a plate.

Serves 8

Ingredients:

4-5 apples, sliced

2 sticks butter

1 cup oats

1 cup brown sugar

Step 1: Arrange apple slices in a baking dish.

Step 2: Meanwhile, melt butter in a small saucepan. Stir in oats and sugar.

Step 3: Pour mixture over the apples.

Step 4: Bake at 350 degrees for 50-55 minutes, or until oats start to brown.

Let cool for 10-15 minutes before serving.

I like to make vanilla cinnamon whipped cream and put a dollop on top of each slice. Also try eating with vanilla ice cream, or drizzled with heavy cream.

Germany: Glühwein

2011-12-23T18:59:00.000-08:00

My German friend Dustin introduced me to mulled wine at a Christmas party a few years back. Since then, this has been one of my winter staples. Wine already makes you feel warm and cozy, but what about hot wine? And what about hot wine with Christmas spices? Consume while wearing slippers with Christmas music playing for maximum effect.

Serves 4

Ingredients:

1 750 ml bottle of red wine (any non-sweet kind will do!)
1/3 cup brandy (you can substitute vodka in a pinch)
1 orange, sliced
1/2 cup sugar
1/2 inch ginger root, chopped
10 cloves
5 cinnamon sticks

Step 1: Mix all ingredients together in a pot and stir.
Step 2: Cook on low heat for at least 20 minutes to warm and blend flavors. Stir occasionally and make sure it doesn't boil!

Mexico: Hot Chocolate Cookies

2011-12-19T23:11:00.000-08:00

Hot chocolate is a popular drink in Mexico, where it's traditionally made with cinnamon. What I've heard called Mexican hot chocolate also contains chile powder, but I'm not sure how authentic that is. But I like the concept. I was introduced to these cookies at a cookie swap/ competition party a few weeks ago. The baker, Amit, showed up late and therefore didn't get to be included in the judging. But I know these would have won. At least, they won me over. Chocolately, spicy, sweet and a bit salty. I got the recipe, and only altered it by adding some chocolate chips. Thanks, Amit!

Makes 3 dozen

Ingredients:

2 1/4 cups flour

1/2 cup unsweetened cocoa powder

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup semi-sweet chocolate chips

2 sticks butter, softened

1 1/2 cup sugar

2 large eggs

2 teaspoons cinnamon

1/2 teaspoon cayenne pepper

Additional 1/4 cup sugar

Step 1: Preheat over to 400.

Step 2: Mix flour, cocoa powder, cream of tartar, baking soda, salt, and chocolate chips together in a bowl.

Step 3: In a separate large bowl, blend butter and 1 1/2 cups sugar with a hand mixer on medium speed.

Step 4: Add eggs and mix on low speed.

Step 5: Continue to mix on low speed and add flour/ chocolate mixture.

Step 6: Mix cinnamon, cayenne pepper, and 1/4 cup sugar in a separate small bowl.

Step 7: Roll cookie dough into balls, and roll in sugar mixture.

Step 8: Place on parchment paper on baking sheets.

Step 9: Bake for ten minutes, or until top begins to crack slightly.

Let cool, and enjoy.

(Recipe originally from Martha Stewart)

Cuba: Sopa de Ajo

2011-12-16T19:59:00.000-08:00

This soup is surprisingly quick and easy to make, and it's full of garlicky goodness. It's kind of like French onion soup, without the onion. And the French. And the baking.

Serves 4

Ingredients:

4 cups chicken broth

3 tablespoons olive oil

4-5 cloves garlic

4 thick slices bread, cut into cubes and toasted

4 eggs

White cheese for topping

Salt to taste

Step 1: Sauté garlic in olive oil until golden.

Step 2: Meanwhile, bring chicken broth to a boil.

Step 3: Separate the bread cubes into 4 bowls.

Step 4: Pour garlic and oil over the bread.

Step 5: Crack an egg into each bowl.

Step 6: Pour boiling broth over each bowl. Let sit for 3 minutes for the egg to cook.

Step 7: Top with cheese, and salt if needed.

Thanks to TasteOfCuba.com for the recipe!

Italy: Ricotta Anise Cookies

2011-12-10T18:49:00.000-08:00

My transformation to dessert-lover is continuing. This recipe is courtesy of my sister Allie's father-in-law. He made them for Allie's wedding shower, and they are solely responsible for me hanging around the cookie table all afternoon. In the past, I thought I didn't like anise, but oh how wrong I was! The flavor blends so well with the creaminess of the ricotta.

I decided to make the icing season-appropriate with food coloring, but you can make it any color you like. Or, leave out the food coloring for white icing. This recipe makes about 6 dozen.

Ingredients:

For the cookies:
1/2 lb. butter
2 cups sugar
3 eggs
4 cups flour
1 tsp. baking soda
1 tsp. salt
1 pound ricotta cheese
2 tsp. almond extract
2 tsp. anise extract

For the frosting:
3 cups powdered sugar
1 tsp. vanilla extract
A few drops of anise extract
A few drops of milk
Food coloring (optional)

Step 1: Cream butter, sugar and eggs in large bowl.
Step 2: Sift in flour, baking soda and salt.
Step 3: Add ricotta cheese, almond extract and anise extract and mix.
Step 4: Roll into small balls. (It will be sticky, have extra flour for your hands!)
Step 5: Bake at 350 for 12-15 minutes. The bottoms should be slightly browned.

For the icing:
Step 1: Mix powdered sugar, vanilla extract, food coloring, and a few drops of anise.
Step 2: Keep adding drops of milk and mixing until you get a spreadable consistency.

Ice your cookies, and let them sit for about 15 minutes until the icing sets!

South Korea: Jap Chae

2011-11-30T22:26:00.000-08:00

Despite the Italian/ Irish /Polish prevalence in my hometown, I developed an insatiable love of Asian food at a very early age. Most girls around me requested cookies or pizza for their birthday... I wanted hibachi.

When first learning to cook, I made stir fry constantly. It seemed so easy to me to fry everything up together in one big pan, and it yielded such great results. Now that I've expanded my cooking repertoire, there's still something about the flavors in a stir fry that keep me coming back consistently.

Anyway, my friend Kim sent me this recipe for a Korean stir fry, Jap Chae, so of course I had to make it immediately.

Serves 4

Ingredients

6 ounces uncooked sweet potato noodles (If you can't find, substitute rice vermicelli)

4 oz. spinach

4 oz. shiitake mushrooms, thinly sliced

1 carrot, thinly sliced

.5 onion, thinly sliced

2 cloves garlic, minced

1-2 green onions, cut into inch long pieces

1.5 tablespoons oil for frying

5 tablespoons soy sauce

2.5 tablespoons sugar

1 tablespoon sesame oil

Toasted sesame seeds

Step 1: Whisk together soy sauce and sugar. Set aside.

Step 2: Boil noodles for about 5 minutes until cooked through.

Step 2: Drain and run under cold water.

Step 3: Cut noodles to (approximately) 6 inches in length. Set aside.

Step 4: Boil more water and blanche spinach for 1 minute.

Step 5: Drain and run under cold water.

Step 6: Form spinach into a tight ball to remove excess water.

Step 7: Cut the spinach ball in half and set aside.

Step 8: Heat oil and add carrots, garlic, onion and mushrooms. Cook for about 2 minutes. (Carrots should still be crisp).

Step 9: Add green onion and cook for an additional minute.

Step 10: Turn off heat and add noodles, spinach, soy sauce/ sugar mixture, sesame oil, and optional Sriracha. Mix well.

Step 11: Top generously with sesame seeds. Serve at room temperature.

(I also like to top generously with Sriracha)

United Arab Emirates: Fried Fish

2011-11-27T04:26:00.000-08:00

Don't ask me what I'm doing up at 4:30 a.m. blogging about fried fish. To each his/ (her) own.

What separates this Emirati dish from other fried fish is the spice blend. I used black cod steak because that's what was available at the market, but you can use any firm, white fish. I paired it with sautéed kale, but that's just a personal preference; serve with your choice of vegetable and/or over rice!

Ingredients:

1/2 pound white, firm fish

Oil for deep frying

1 teaspoon garam masala (you can substitute curry powder)

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon salt

Step 1: Mix spices together in a bowl.

Step 2: Rinse fish and pat dry.

Step 3: Coat fish in spices and rub in. Let this sit for about 30 minutes.

Step 4: Heat oil, and fry fish for 5 minutes on each side.

Step 5: Transfer fish to paper towel to remove excess oil.

I love fried fish. Thanks to Emiratican Kitchen for the recipe.

Special Feature: Thanksgiving Pies

2011-11-25T11:52:00.000-08:00

I subscribe to Food Network magazine, and they gave me this insert with last month's issue in entitled "50 Pies". 50 Pies. The trouble with 50 pies is that you have to choose one.

I guess the the first thing I did wrong was read the 50 pies pamphlet late at night when I couldn't sleep. I dreamt that I made 4 miniature pies. Then I dreamt that I made one pie that was a combination of the 4. I woke up in a deeper pie confusion than ever before.

I stumbled to the grocery store Thanksgiving morning still undecided about which pie to make. I ended up buying the ingredients for three: Butterscotch Pecan, Pumpkin Cheesecake Swirl, and Milk Chocolate Banana.

As I baked, I turned the Chocolate Banana into a Chocolate Banana Cheesecake, and it turned out so good that I thought I'd share the recipe.

For the crust:

1 1/4 cups flour

1 tablespoon sugar

1/2 teaspoon salt

6 tablespoons butter, chopped into pieces

2 ounces cream cheese, chopped into pieces

1 teaspoon apple cider vinegar

2 tablespoons ice water

Step 1: Pulse the flour, sugar, and salt in a food processor.

Step 2: Add butter and pulse.

Step 3: Add cream cheese and pulse.

Step 4: Add vinegar and water and pulse a few more times, until dough holds together.

Step 5: Gather into a ball and wrap in plastic. Chill in the fridge for at least 4 hours.

For the pie filling:

2 bananas, sliced

6 ounces softened cream cheese

1/6 cup sour cream

Sugar separated into 1/6 cup and 1/3 cup

1 egg, plus 4 egg yolks

1/4 cup cornstarch

1/2 teaspoon salt

1 tablespoon

2 tablespoons brewed coffee, cooled

1 cup evaporated milk

1/2 teaspoon vanilla extract

4 ounces milk chocolate, broken into small pieces

Step 1: Line the bottom of the pie crust with sliced bananas.

Step 2: Blend cream cheese, sour cream, 1 egg, and 1/6 cup of the sugar. Spread over the bananas.

Step 3: Whisk 1/3 cup sugar, cornstarch, cocoa powder and salt in a large bowl.

Step 4: Add egg yolks, coffee, evaporated milk and vanilla extract, and continue to whisk.

Step 5: Stir in chocolate pieces.

Step 6: Pour mixture over the top of bananas and cream cheese

Cook at 350 degrees for 60 minutes. The filling should have solidified somewhat, but still be soft.

Poland: Cucumber Salad

2011-11-14T12:07:00.000-08:00

My Polish roots have given me a deep love of beets, dill, cabbage, rye bread, sour cream, and vinegar. This particular recipe is based on a dish my parents frequently made for dinner when I was a kid. It was usually served as a side to meat and potato. It's also great for a summer picnic.

Serves 4

What you'll need:
1 large cucumber, thinly sliced (It's up to you whether you want to peel it or not.. I tend to like the skins on)
1/2 small onion, chopped
2 tablespoons fresh chopped dill
1/2 cup white vinegar
1/2 cup white sugar
1 tsp. salt
1 cup sour cream

Step 1: Mix all ingredients together in a large bowl.
Step 2: Refrigerate for a few hours to let flavors mix.
Step 3: Serve with a slotted spoon.

Note: I've seen this recipe done many ways. You can leave out the sour cream, leave out the onion, or leave out the dill and it will still taste great.
Tip!: Before slicing the cucumber, run a fork down the sides to make grooves. This will help hold delicious dressing in each bite.

Bulgaria: Kavarma

2011-11-13T19:14:00.000-08:00

I still remember when I fell in love with the idea of combining cooked food with raw vegetables. It was the first time I ever had Pad Thai, during college. The crunch of the bean sprouts with the noodles was phenomenal. Since that day, I've stopped throwing the garnishes to the side.
Kavarma, a popular Bulgarian stew-like dish, is another nice combination of cooked and raw. It's also a nice compliment to a cozy Sunday evening out of the cold Seattle rain.

Serves 3-4

Ingredients:
1 lb. boneless pork, cut into bite-size cubes
1 tbsp. olive oil
2 leeks, chopped
2 tbsp. tomato paste
1.5 tsp. paprika
1.5 tsp. salt
1.5 tsp. pepper
3/4 cup chicken broth
1/4 cup water
1/2 onion, chopped
1/2 cup parsley. chopped

Step 1: Heat the olive oil in a large pan.
Step 2: Add pork pieces and brown on all sides.
Step 3: Remove pork pieces from pan and set aside.
Step 4: Add leeks to the pan and cook until they begin to brown.
Step 5: Return pork to pan, along with tomato paste, paprika, salt, pepper, chicken broth and water.
Step 6: Stir and bring to a boil.
Step 7: Reduce heat to low and simmer until sauce thickens (about 20 minutes).
Step 8: Serve topped with chopped onion and parsley.

Puerto Rico: Custard

2011-11-12T21:53:00.000-08:00

All I've wanted to do lately is eat sugar. Well, that's not true. But whereas in the past I have never gotten sugar cravings, they are now coming to me pretty steadily. And when it comes to sweets, there's nothing I love more than a creamy, gooey mix of dairy and sugar.
I stumbled across this custard recipe at allrecipes.com. The comments say it's commonly served for breakfast in Puerto Rico. However, it will also make an awesome dessert or mid-afternoon snack. It's surprisingly simple to make, but rest up your arm, you will be doing a lot of stirring!

Serves 3-4

What you'll need:
2 tablespoons cornstarch
3 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon
2 cups whole milk

Step 1: Whisk your dry ingredients together in a medium saucepan.
Step 2: Slowly add milk, whisking well to avoid clumps. If there are any clumps, break them up with a spoon.
Step 3: Cook over medium-low heat for 20 minutes until the mixture thickens, whisking constantly. And I mean it when I say constantly. You don't want the mixture to burn!
Step 4: Remove from heat and let cool a bit. The custard will thicken up even more at this point.

Mmmmmm. I ate mine straight from the pot. I've also read that you can spread it on toast.

Uzbekistan: Plov

2011-11-08T19:38:00.000-08:00

Uzbekistan's national dish is plov, known in the U.S. as rice pilaf. There are a multitude of different recipes for this dish... I tried to take the common factors of all of them and make it as simple as possible for those not familiar with Uzbek cooking. Also to note: lamb is the most common meat for plov, but I used chicken instead. Because honestly, that's just what I was in the mood for tonight. But feel free to substitute lamb or beef.

Serves 2-3

Ingredients:

2 tbsp. vegetable oil

.5 lb. chicken breast, cubed into bite size pieces

2 carrots, peeled and julienned

1 medium onion, roughly chopped

1 tsp. turmeric

1 tsp. coriander

1 tsp. cumin

1 tsp. paprika

1 cup basmati rice, rinsed

1.5 cups water

4 whole cloves garlic

Salt to taste

Step 1: Heat vegetable oil in thick pan. Add chicken and brown on each side.

Step 2: Add carrots and onion and sauté until onions become translucent.

Step 3: Add spices and stir (note: if you don't have all the spices and need to leave 1 or 2 out, it won't be a deal breaker)

Step 4: Add water and bring to a boil.

Step 5: Push ingredients to the sides of the pan, forming a hole in the center for the water. Add rice into this hole, and press down until fully covered by water. Also, add the garlic cloves at this point.

Step 6: Cover and reduce heat to low. Cook until all water is absorbed (about 30 minutes).

Step 7: Mix it all together, add a bit of salt, and enjoy! I would also recommend breaking up the garlic with a spoon a bit so you don't bite into a whole clove at once.

Mexico: Fried Rice

2011-10-24T17:48:00.000-07:00

Usually, if I have leftover white rice from a Chinese restaurant, I'll make some quick homemade fried rice with it. It's pretty simple: hot oil, soy sauce, onion, egg and whatever vegetables I have on hand. However, last night, my shy neighbor left some homemade salsa on my porch (at least I hope it was him). As I looked in the fridge trying to determine what I could eat it with, my eyes found the Chinese takeout container. Yes... yes... this could be crazy enough to work.

And work it did. I can't get it into my mouth fast enough. Without further ado, here is how to make Mexican-inspired fried rice.

Serves 2

Ingredients:

2 tablespoons vegetable oil

1 egg, beaten

2 cups cooked rice

1/2 yellow or white onion, chopped

1 jalapeno pepper, chopped

1 teaspoon salt

1/2 cup pre-made salsa

Mexican-esque toppings of your choice

Step 1: Heat oil in large pan.

Step 2: Add egg and scramble, breaking it apart into small pieces.

Step 3: Add rice, onion, jalapeno and salt.

Step 4: Cook, stirring often, until rice and egg start to brown (approximately 8 minutes)

Step 5: Stir in salsa and continue to cook for 2 minutes.

Eat as is, or top with your choice of sour cream, avocado, more salsa, fresh cilantro, shredded cheddar cheese, shredded chicken, etc. etc. etc.