THAILAND

spicy pork stir-fry


it seems kind of wrong to have a thai recipe without fish sauce, but it does have that mix of heat and sweetness from the basil which to me is also distinctively thai (and i suppose you could add fish sauce to the finished product if you liked). obviously, the thai basil is best, but it's often hard to come across, so i find the usual stuff works perfectly well. as with all stir-fries, make sure you have everything chopped up and ready to go - i find this takes only about 15 minutes from start to finish.




serves 3 or 4

300 - 400g pork tenderloin, thinly sliced (don't use other cuts of pork as they'll be too tough)
1 red pepper, diced
1 yellow or green pepper, diced
2 cloves of garlic, chopped or 1 tsp. bottled
2 - 4 fresh red chilies, chopped (my supermarket rarely has fresh chilies, so i generally go with a liberal sprinkling of red pepper flakes instead)
2 tbsp. soy sauce
1 tsp. sugar
1 tbsp. oyster sauce
15 - 20 fresh basil leaves

make sure your wok is very hot (the oil in it should be just about smoking), then add your garlic and chilies or red pepper flakes and stir-fry for 30 seconds.

add the pork and stir-fry for a few more minutes until the pork has lost its pinkness.

add soy sauce, oyster sauce and sugar (and a little water if it looks too thick for you). stir-fry another two minutes.

add diced peppers and basil leaves and stir-fry two minutes more, until the pepper have just started to soften.

garnish with extra basil leaves if you're feeling fancy.





*this can be served atop rice noodles to make it more substantial. in that case you may wish to add 1/2 tsp. cornstarch dissolved in 1 tbsp. cold water, plus another couple of tablespoons of water to make more sauce

ITALY

milanese risotto

ooey gooey comfort food. risotto is not difficult and it's fairly quick (i can usually have this done start to finish in half an hour), but it doesn't lend itself to multitasking. you really need to be standing by the stove, stirring frequently. add the liquid cup-by-cup, and don't add more until the previous cup has just about been absorbed. once upon a time i had a recipe for this, but that was a long time ago, so all measurements are extremely approximate..

makes about 4 servings

- about 1 cup arborio or carnaroli rice (don't substitute: other kinds of rice don't have the right texture)
- 1 onion, very finely chopped (last time i made this i was lazy and threw in some toasted onion flakes from victorian epicure instead. it was just as good)
- pinch saffron (you can leave this out, but it gives it a really nice golden colour as well as adding to the taste)
- about 1 carton liquid chicken stock (you can use powdered chicken stock with boiling water in a pinch)
- about 1 cup dry white wine (if you don't have any wine, throw in a tablespoon or so of white wine vinegar. it will help to cut through some of the starchiness)
- about 8 sundried tomatoes, cut into thin strips (if you use the dried ones, soak them first in boiling water)
- 3 or 4 slices of prosciutto, cut into thin strips
- 1/2 cup to 1 cup frozen peas, defrosted in microwave
- parmesan, pecorino or romano cheese to serve

cook the onion with some olive oil in a fair-sized pan, until very soft (trust me, you do not want crunchy onion in your risotto)

soak the saffron in a little hot water for a couple of minutes and then add to the pan.

add the rice and stir so that it becomes coated in the oil.

add the stock and wine one cup at a time.

about halfway through add the sundried tomato strips (halfway through = after one or two cups of liquid have been absorbed)

when the rice is tender, which you can figure out by testing it, take the pan off the heat.

add the prosciutto and peas, grate over the cheese, and serve.

INDIA

butter chicken


this recipe is actually from a smucker foods advertising leaflet. therefore, my hopes for it were not that high, but it turned out excellent and now i make it at least once every couple of weeks. garam masala seems to be unavailable in canadian supermarkets, so i make my own blend using 1 tbs. cumin, 1 1/2 tsp. coriander, 1 1/2 tsp. cardamom (sometimes i skip this and it's still good), 1 1/2 tsp. pepper, 1 tsp. cinnamon, 1/2 tsp. cloves and 1/2 tsp. nutmeg. all the spices are ground. using whole spices, toasting them and grinding them yourself will make it even better, if you have the time and patience. i do not. this makes a lot more than you need for the recipe, so store it in a jar and keep it for next time.


- around 500g boneless, skinless chicken thighs, diced
- 1 onion, chopped
- 2 cloves garlic, chopped (i used bottled)
- 1 tsp. ginger, chopped (or bottled ginger)
- 2 tbsp. butter
- 2 tsp. lemon juice
- 1 tsp. ea. garam masala and cumin (i know there's a lot of cumin in the garam masala as well, but cumin is awesome)
- 1/4 tsp. cayenne pepper
- 1 cup tomato sauce
- 1 cup evaporated milk
- 1/4 cup plain yoghurt
- salt and pepper to taste
- naan, to serve (or rice, but naan is so much better)

cook chicken in a large saucepan until lightly browned, 10 minutes or so. remove and set aside.

heat some more oil in the pan and saute onion, ginger and garlic until very soft.

stir in butter, lemon juice and spices. cook, stirring, for one minute.

add tomato sauce, cooking for two minutes and stirring frequently. then stir in milk and yoghurt. reduce heat and simmer ten minutes, stirring often.

put chicken back into sauce and bring to a boil. reduce heat to low and simmer 15 minutes until chicken is cooked through and sauce has thickened. season to taste.

serve with tasty, tasty naan.


(also freezes really well, in the unlikely case that you have leftovers)

GREECE

vegetarian moussaka


this recipe, which i got from allrecipes.com, is time-consuming (though not especially difficult), because all the vegetables need to be grilled or sauteed before being added. i've oven-roasted them before, and that saves a bit of time, but you're still looking at a good two hours altogether. when you have the time to make it, however, it is definitely worthwhile.



* 1 eggplant, thinly sliced
* 1 tablespoon olive oil
* 1 large zucchini, thinly sliced
* 2 potatoes, thinly sliced
* 1 onion, sliced
* 1 clove garlic, chopped
* 1 tablespoon white vinegar
* 1 28oz. can whole peeled tomatoes, chopped
* 1(14.5 oz.) can lentils, drained
* 1 teaspoon dried oregano
* 2 tablespoons chopped fresh parsley (i usually use 2 tsp. dried)
* salt and pepper to taste
* 1 cup crumbled feta cheese
*
* 1 1/2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 1/4 cups milk
* black pepper to taste
* 1 pinch ground nutmeg
* 1 egg, beaten
* 1/4 cup grated Parmesan cheese


1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain. Alternatively, grill or oven-bake slices.
4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
6. Cover and bake in preheated oven for 25 minutes.
7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

MEXICO

chicken burritos



i'm not sure to what extent this is "authentic" mexican food, but it's definitely one of my favourite recipes, because of its simplicity and great flavours. when i first started making it i was living in london and used to make it with just paprika and regular chili powder. it was still really good, but the chipotle makes it noticeably better (which reminds me to stock up on chipotle before i leave canada).


(should make 4 servings, but don't be surprised if people eat more than their portion)

- large onion, sliced
- 2 cloves garlic, chopped (i use bottled)
- 500-600g skinless boneless chicken breasts or thighs, sliced or diced
- 1 tsp. cumin
- 1/2 - 1 tsp. chipotle chili powder
- 1/2 tsp. oregano
- 400g can diced tomatoes (partially drained, depending on how thick you want the mixture to be)
- 1/2 tsp. sugar
- 1/2 tsp. salt
- shredded lettuce
- grated carrot
- grated cheese
- sour cream
- flour tortillas

heat some oil in a pan. add the onion and garlic and cook until soft.

add the chicken and stir-fry until no longer pink. add the spices and oregano and cook 1 minute more.

add the tomatoes, salt and sugar (you can also add 1 tsp. instant chicken stock, if you like). bring to the boil and then simmer 5-10 minutes until chicken is cooked through.

heat tortillas in microwave about ten seconds each, or in a dry frying pan. place mixture in the middle and top with lettuce, carrot, cheese and sour cream.

warning: very messy!

FRANCE

tuscan white bean soup


this is an internet recipe that i picked up from a blog called theyellowtable.com. the fresh herbs are indispensable.



2 tablespoons olive oil
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
1 small onion
3 or 4 cloves garlic, minced (depends on how garlicky you like things)
5 slices prosciutto, chopped
3 (15-ounce) cans white canellini beans (or white kidney beans), drained and rinsed
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
3 to 4 cups low-sodium chicken stock or broth (depends on how thick you like your soup)
1 tablespoon balsamic vinegar
1/4 cup freshly grated Parmesan
1 (5-ounce) bag of baby spinach leaves
Sea salt and freshly ground pepper, to taste

Heat the olive oil in a heavy-bottomed pot or casserole. Add the carrots, celery, onion, garlic, and prosciutto and saute over medium heat until softened, about 5 minutes. Add the beans and 1 tablespoon EACH of rosemary and thyme (save the rest of the herbs to add in later) and saute for 2 to 3 minutes. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low; cover and simmer for 30 minutes, stirring occasionally. When the soup thickens and the beans begin to break down, stir in the remaining rosemary and thyme. Add the balsamic vinegar and Parmesan, stirring to combine. If the soup seems too thick at this point, add in additional stock slowly until it reaches the desired consistency. Add the spinach, stirring until just wilted. Remove from heat and season with salt and pepper to taste.

SPAIN

flamenquines

this is a recipe i saw mario batali making on oprah with gwyneth paltrow while i was at the gym. all three of those people annoy me, but the recipe looked good, so i made it the very next day, and it was fantastic! not the healthiest thing in the world, but a great friday night indulgence and a lot better than ordering crappy takeout. i served these as suggested, with grilled asparagus drizzled with olive oil and lemon, and french fries.

(for 2 people)
* 2 1/2-inch thick boneless pork loin chops
* Freshly ground pepper
* 2 thin slices of serrano ham (i used prosciutto)
* All-purpose flour , for dusting
* 1 egg
* milk
* dry bread crumbs
* Pure olive oil , for frying
* Mayonnaise , for serving (optional, i didn't use it)

Working with 1 pork chop at a time, place in a resealable plastic bag and pound into a 1/4-inch-thick cutlet. Arrange the cutlets on a work surface and season with pepper. Cover each cutlet with a slice of ham and, starting with the short end, roll tightly into a cylinder. Dust with the flour.

In a shallow bowl, beat the eggs with the milk. Put the bread crumbs in another shallow bowl. Dip the pork rolls in the egg mixture, then in the bread crumbs, pressing them on lightly. Transfer to a plate.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the pork rolls and fry over moderate heat, turning, until an instant-read thermometer inserted in the center registers 155°, about 5 minutes. Transfer the rolls to paper towels. Serve hot, with mayonnaise if desired.

The breaded pork rolls can be refrigerated overnight. Let return to room temperature before frying.