Tasty Guidebook for Peace Corps Volunteers

Kyrgyzstan, 2016 Edition

Congratulations! You’re here! You made it! Welcome to Kyrgyzstan! From our table to yours, we give you the following book of recipes, ideas, advice and tips for cooking and eating in Kyrgyzstan.

This cookbook is compiled and used by cooks of all sorts of backgrounds and experiences, as well as volunteers placed all about the country, where available of produce can be dramatically different. As you will come to acknowledge that it is key to be adaptable in the kitchen due to what you will be able to find to cook or cook with. This book will be your the holy bible of avoiding (or embracing, it’s up to you) sheep fat and a diet complied of solely bread and butter (which with varigne isn’t always that bad I guess) and will give you some ideas for meals and answers to questions of “what on earth do I do with that?” or “will I get ill from eating that?”

A stark contrast from the states you will quickly come in contact here is that you will be more connected to what you eat and where it comes from. Often you will be able to go to the bazaar and asking where something came from and the answer will be either their garden or very close to the bazaar. There is a community based around food culture in this country, families you live with will know who has the best tomatoes, chicken and so on, they’ll be curious with how you make food or how food is made in the states vs KG.

As it was explained to us, here is the reality of embarking on a Kyrgyz culinary adventure: To cook in Kyrgyzstan, is to be creative. That be by finding good replacements for some ingredients in your favorite dish (because they simply do not exist here or are only found deep in a Bishkek Bazaar or in a round dukyn), creating a cake pan out of some random piece of metal that may or may not have been utilized to scoop soil (or something worse) during the summer months (Hännah does not endorse this, because: what if lead?), finding ways around utilizing that scary slab of white oily fat that your mother keeps pushing in your direction This book was created and edited with love, to help inspire some of that creativity.

Feeding yourself and staying healthy is important in country, but food holds another place in our hearts here. Creating a meal can serve as a cure for homesickness, act as a cultural bridge when all the local language you remember is “chai ych!” or just give you some time to escape the besh barmak.

Each year as a group of weathered volunteers sifts through the recipes in this book, many are added and some are lost (because some recipes, really? where are you finding salted pork in a Muslim country?) We hope this revised cookbook is a helpful tool as you explore the culinary arts of cooking in a bucket on a petchka (again, Hännah does not endorse this) and “ummmm…. What part of the sheep is that?”(it’s always the butt. - Eric)

So all the best in your culinary adventures and keep this as a life motto: the shorpo isn’t too bad if it’s hot, so drink it fast, and always be open to “osti” new experiences here in your new home!

With love, the K-23 cookbook editors: Eric S. Roberts & Hännah Ettinger, the cover-art designed by: K-23 Lauren Groulik.

Many PCVs have shared great recipes over the years, some of the editors for previous editions are the following PCVs: K-22s – Anna Patton, Kristen Alacorn, Erica Piazza, Lila Sandage, and Amanda Antono; K-21s – John Patton, Britta Seifert; K-20s - Willoughby Ann Walshe; K-19s - Alex Huss, Jodan Bensky, Caitlin Gdowsky; K-18s - Laetitia Dupuy, Stephanie Smith.

Table of Contents

KITCHEN BASICS & TIPS 1

HEALTH TIPS 1ABBREVIATIONS USED IN THIS COOKBOOK 1COOKING TERMS 2FAHRENHEIT/CELSIUS CONVERSION TABLE 4MEASUREMENT CONVERSIONS 5BUTTER, SHORTENING, CHEESE, AND OTHER SOLID FAT 6SUGAR, FLOUR AND GRAIN (AND OTHER POWDERS): 7ROLLED OATS: 8LINEAR MEASUREMENTS 9APPROXIMATIONS 9KYRGYZ VINEGAR 10PREPARING BEANS AND CHICKPEAS 10FOOD SAFETY 11VEGAN SUBSTITUTIONS 14INGREDIENT SUBSTITUTIONS 15AVAILABILITY 17BISHKEK AVAILABLE PRODUCTS 20SUPPLIES 21

BASIC INGREDIENT TRANSLATIONS 22

CHAPTER I 31

BREAKFAST 31

EGGS 32SHERRY’S OMELET (1 SERVING) (HÄNNAH ETTINGER, K-23) 33SOUTHWESTERN BEANS & EGGS (2 SERVINGS) 33EGGS WITH SPICY TOMATO SAUCE (3 SERVINGS) 34♛ANYTHING GOES QUICHE (8 SERVINGS) 35EGG, POTATO AND ONION PANCAKES (4 SERVINGS) 36:)ORIGINAL PANCAKES, BUTTERMILK (1 DOZEN) (ALEX BIRON, K-19) 36☞ HOMEMADE OLD FASHIONED DOUGHNUTS (1 DOZEN) 37FRENCH TOAST (6 SERVINGS) 37COCOA PANCAKES (1 DOZEN) 38GERMAN PANCAKE (AKA DUTCH BABY) (SERVES 4-5)(HÄNNAH ETTINGER, K-23) 38CORNMEAL PANCAKES (1 DOZEN) 39APPLE AND OATMEAL PANCAKES (1 DOZEN) 39CRÊPES (1 DOZEN) 40♛OVERNIGHT OATS (1 SERVING) 40EILEEN’S BAKED OATMEAL (6 SERVINGS) (HÄNNAH ETTINGER, K-23) 40☞STOVE TOP APPLE CRISP (12 SERVINGS) 41GRANOLA (10 SERVINGS) 42[KG] BUTTERY HOME FRIES (6 SERVINGS) 42

HASHED BROWN POTATOES (4 SERVINGS) 43:)RICE KASHA (4 SERVINGS) 43

DAIRY 43

RICOTTA CHEESE (1 CUP) 43YOGURT (2 CUPS) 44CLOTTED CREAM 45

CHAPTER II 46

BREADS & MUFFINS 46

SAVORY BREADS 47

BASIC BREAD (1 LOAF) 47♛BAGEL PC SENEGAL COOKBOOK 47PRETZELS 48MOIST CORN BREAD (1 LOAF) 49HONEY CORNBREAD (1 LOAF) 49CORN CASSEROLE (6 SERVINGS) 50TRADITIONAL MORNING ROLLS (1 DOZEN) 50TRADITIONAL DINNER ROLLS (1 DOZEN) 51DROP BISCUITS (8 BISCUITS) 51♛ ENGLISH MUFFINS (1 DOZEN) 52

FOCACCIA (1 LOAF) 52GREEK PITA WEDGES (6 WEDGES) 53

PITA POCKETS (MAKES 12) 53☞KHACHAPURI—GEORGIAN CHEESE BREAD (12 -15 SERVINGS) 54

REAL ITALIAN PIZZA DOUGH (2 PIZZAS) 55BASIC FRITTERS (TONS) 55☞ BANANA FRITTERS (1 DOZEN) 56HUSH PUPPIES (2 DOZEN) 56

TORTILLAS (5 TORTILLAS) 57

SWEET BREADS 57

APPLE BREAD (1 LOAF) 57APPLE CARROT QUICK BREAD (1 LOAF) 58☞ BANANA-ORANGE NUT BREAD (1 LOAF) 58FRUIT CAKE BREAD (1 LOAF) 59PUMPKIN QUICK BREAD (1 LOAF) 59CINNAMON RAISIN BREAD (1 LOAF) 60MONKEY BREAD (1 LOAF) 61BASIC MUFFIN MIX (1 DOZEN) 61♛CINNAMON ROLLS (1 DOZEN) 62SUPER SCONES (1 DOZEN) 63♛CHURROS (8 CHURROS) 64THAI-STYLE ROTI (2 DOZEN) 64

CHAPTER III 66

APPETIZERS, SNACKS & DIPS 66

APPETIZERS & SNACKS 67

BAKED ONION RINGS 67:)ONION STRAWS 67BEER BATTER ONION RINGS 67

TORTILLA CHIPS 68

BEET CHIPS MEGAN O’CONNELL, K-19 68♛ TALAS VEGAS CHEESE STICKS 69

TEMPURA (SO MANY VEGGIES) 69BRUSCHETTA (3 CUPS) 70HUMMUS AND VEGETABLES (1 CUP) 70CHUNKY SALSA (3 CUPS) 71CORN SALSA (3 CUPS) 71

DIPS 72

BEET DIP 72BEAN DIP (2 CUPS) 72

EGGPLANT DIP (2 CUPS) 72GREEN (GODDESS) DIP (2 CUPS) 73CARAMELIZED ONION DIP (2 CUPS) 73

CHAPTER IV 74

SALADS & DRESSINGS 74

VEGETABLE 75

CARROT SALAD (4 SERVINGS) 75CUCUMBER KIMCHI (4 SERVINGS) 75MARINATED CUCUMBER & TOMATO SALAD (4 SERVINGS) 75

[KG] POTATO SALAD (4 SERVINGS) 76[KG]FRESH BEET SALAD (4 SERVINGS) 76RAW BEET SALAD (3 SERVINGS) 76KOREAN CABBAGE SALAD (8 SERVINGS) 77

:)TRADITIONAL COLESLAW (6 SERVINGS) 77DUTCH-INSPIRED COLESLAW (5 SERVINGS) 78

TABHOULEH (6 SERVINGS) 78☞ WALDORF SALAD (4 SERVINGS) 79WHITE RABBIT SALAD (ADAPTED FROM MOLLY KATZEN’S MOOSEWOOD COOKBOOK) 79EGG SALAD (2 SERVINGS) 79

BEANS 80

TOMATO & BEAN SALAD IN BASIL OIL (4 SERVINGS) 80CURRIED LENTIL SALAD (5 SERVINGS) 80

☞ MEDITERRANEAN GARBANZO BEAN SALAD (4 SERVINGS) 81:)SWEET AND SOUR BEAN SPROUT SALAD (WILLOUGHBY ANN WALSHE, K-20) 82

DRESSINGS 82

BASIC SALAD DRESSING (¾ CUP) 82FRENCH DRESSING (1½ CUPS) 83GARLIC DRESSING (1 CUP) 83GINGER-ORANGE DRESSING ( ⅓ CUP) 83

☞HONEY HERB VINAIGRETTE (¾ CUP) 84CREAMY GARLIC & ONION DRESSING (1½ CUPS) 84HONEY MUSTARD DRESSING (1¼ CUP) 84RANCH DRESSING (2 CUPS) 85[KG] RUSSIAN DRESSING (2 CUPS) 85

THOUSAND ISLAND DRESSING (2 CUPS) 85

CHAPTER V 86

BASIC STOCKS & SAUCES 86

♛CHICKEN STOCK (4 CUPS) 87BEEF OR MUTTON STOCK (4 CUPS) 87

VEGETABLE STOCK (4 CUPS) 88☞BARBECUE SAUCE (1 CUP) 88CLASSIC ITALIAN TOMATO SAUCE 89CLASSIC WHITE SAUCE (1½ CUPS) 89CHEESE SAUCE (2 CUPS) 90:)GARLIC ALFREDO SAUCE (3 CUPS) 90

♛PESTO SAUCE (2 CUPS) 91CREAMY GRAVY (2 CUPS) 91

GRANDMA LEE’S TACO SAUCE (4 CUPS) 91HOT SAUCE (STOLEN FROM SOME HIPPY LADY IN N.Y.) 92

PEANUT PEPPER SAUCE (1 CUP) 93☞SPICY PEANUT SAUCE (ADAPTED FROM THE LADY KATZEN) 93♛SWEET & SOUR SAUCE (1½ CUPS) 94TERIYAKI SAUCE ( ⅔ CUP) 94TZAZIKI GREEK YOGURT SAUCE (4 SERVINGS) 94

♛WATERMELON MOLASSES (½ LITER) PC GEORGIA 95

SPICE MIXES 95

CAJUN SPICE BLEND 95CHILI POWDER 96CURRY POWDER 96TACO SEASONING (1 CUP) 96JAMAICAN JERK SEASONING 96PUMPKIN PIE SPICE 975 SPICE SEASONING 97GARAM MARSALA (QUICK) 97GARAM MARSALA (TRADITIONAL) 97LEMON PEPPER 98

CHAPTER VI 99

SOUPS & STEWS 99

VEGETABLE 100

VEGETABLE SOUP (6 SERVINGS) 100VEGETABLE & BEAN CURRY SOUP (4 SERVINGS) 100

BUTTERNUT SQUASH SOUP (6 SERVINGS) 101CARROT GINGER SOUP (3-5 SERVINGS) 101SMOKY CORN CHOWDER (6 SERVINGS) 102CREAMED BEET SOUP (6 SERVINGS) 103

GAZPACHO (2 SERVINGS) 103[KG]POTATO SOUP (5 SERVINGS) 104☞PUMPKIN PIZZAZZ SOUP (6 SERVINGS) 104SIMPLE ONION SOUP (4 SERVINGS) 105:)SUMMER CORN & RED PEPPER SOUP (4 SERVINGS) 105

THAI CURRY SOUP (4-6 SERVINGS) 106☞TOMATO SOUP & APPLE GRILLED CHEESE (6 SERVINGS) 107SPANISH TOMATO SOUP WITH GARLIC BREAD (4 SERVINGS) 108

SUMMER/WINTER MINESTRONE (4 SERVINGS) 108:)WHATEVER'S-LYING-AROUND STEW 109

BEANS 110

ROSEMARY AND WHITE BEAN SOUP (ANDREA KOROVESIS, K-21; A LA OUR LADY INA) 110LENTILS AND CARROTS IN CORIANDER TOMATO BROTH (4 SERVINGS) 111YELLOW SPLIT-PEA SOUP 112

CHICKPEA PEAR MINT SOUP (6 SERVINGS) 112:)POVERTY SOUP (6 SERVINGS) 112

CURRIED LENTIL/PEA SOUP (6 SERVINGS) 113RED LENTIL SOUP WITH LEMON (8 SERVINGS) 113

SPICY BLACK BEAN SOUP (4 SERVINGS) 114SPICY LENTILS MAROCCAINES (6 SERVINGS) 115SPLIT PEA SOUP, À LA FRANÇAISE (6 SERVINGS) 115SPLIT PEAS À L’INDIENNE (6 SERVINGS) 116

MEAT 116

AVGOLEMONO (GREEK CHICKEN SOUP) MEGHAN O’CONNELL, K-19 116BEEF STEW (4 SERVINGS) 117☞CHILI CON CARNE (4 SERVINGS) 118:)EGG DROP SOUP (6 SERVINGS) 119SPANISH GARLIC SOUP (4 SERVINGS) 119PASTA E FAGIOLI (4 SERVINGS) 120

CHAPTER VII 122

MAIN DISHES 122

TRADITIONAL KYRGYZ & RUSSIAN 123

♛ASHLAUNFU (4 SERVINGS) BROUGHT TO BE BY THE WONDERFUL MARIIA EJE 123[RU]БОРЩ—BORSCHT (BEET SOUP) (6 SERVINGS) 125TALAS DIMDAMA (6-8 SERVINGS) 125ЩИ ПОСТНЫЕ—CABBAGE SOUP (6 SERVINGS) 126

[KG]БЕШ БАРМАК—BESH BARMAK (12 SERVINGS) 126ФYНЧОЗА—FUNCHOZA (STARCH NOODLE SALAD) (6 SERVINGS) 127☞ЛАГМАН—LAGMAN (4 SERVINGS) 128:)МАНТЫ—MANTI (STEAMED DUMPLINGS) (8 SERVINGS) 128ПЕЛЬМЕНИ—PELMENI (BOILED DUMPLINGS) (8 SERVINGS) 129[KG] BOORSOK (FOR DAYS) JORDAN BENSKY, K-19 130ПЛОВ—PLOV (4 SERVINGS) 131ПЛОВ—MILE'S SOUTHERN PLOV 131САМСЫ—SAMSA (8 SERVINGS) 132♛ ШАШЛЫК—SHASHLIK (6 SERVINGS) 133

CHICKEN 134

PERSIAN CHICKEN (4 SERVINGS) 134FRIED CHICKEN (6 SERVINGS) 134FRIED CHICKEN WITH GARLIC (4 SERVINGS) 135

☞BEER BATTER FRIED CHICKEN (4 SERVINGS) 135CHAN’S SESAME CHICKEN (4 SERVINGS) 136SAUTÉED CHICKEN WITH SPICED YOGURT (2 SERVINGS) 136SWEET CHICKEN WITH NUTS (6 SERVINGS) 137CHICKEN IN CREAMY PAPRIKA SAUCE (4 SERVINGS) 137CHICKEN CURRY (4 SERVINGS) 138CHICKEN AND DUMPLINGS 139CHICKEN TERIYAKI 140COKE CHICKEN TERIYAKI (3-4 PEOPLE) LIDA LEE K-23 140ORANGE CHICKEN (6 SERVINGS) 141CHICKEN PARMESAN (6 SERVINGS) 141CHICKEN AND RICE WITH SPINACH TOMATO SAUCE (6 SERVINGS) 142EASY FETA CHICKEN BAKE (6 SERVINGS) 142GARLIC ROASTED CHICKEN (6 SERVINGS) 143BAKED HONEY GARLIC CHICKEN (4 SERVINGS) 143AUTUMN RAGOUT (4 SERVINGS) 144SOUVLAKI (3 SERVINGS) 144TAHINI CHICKEN SALAD (6 SERVINGS) 145

DUCK 146

STUFFED DUCK BREASTS, SHAUN MCELHATTON K-22 146PANZANELLA WITH CRISP DUCK SKIN, SHAUN MCELHATTON K-22 146

BEEF 148

BEEF PATTIES WITH CARAMELIZED ONIONS (4 SERVINGS) 148KOFTA 148MEATBALLS (1 DOZEN) 149MEATBALLS FETA 149MEATLOAF (4 SERVINGS) 150POT ROAST WITH VEGETABLES (4 SERVINGS) 150SAVORY COUNTRY POT PIE (4 SERVINGS) 151

OTHER MEAT 152

MOROCCAN LAMB (2 SERVINGS) 152ROSEMARY WITH WHITE WINE FISH (2 SERVINGS), SHAUN BAIKE, K-22 153TUNA CASSEROLE 153SPICY PORK WITH PEPPERS (4 SERVINGS) 154

RICE 154

FRIED RICE (1-2 SERVINGS) 154ERIC’S DUCK-FRIED RICE (1-2 SERVINGS), ERIC ANDERSON K-22 155JAMBALAYA (4 SERVINGS) 155RISOTTO 156

VEGETARIAN 157

LENTIL LOAF, MARYN LEWALLEN, K-20 157MEATLESS LOAF (8 SERVINGS) 158CARROT-MUSHROOM LOAF, ADAPTED FROM LADY KATZEN 158VEGETARIAN CARROT BURGERS (6 PATTIES) 159MOON TIME'S BEAN BURGER (4 SERVINGS) 159WHITE BEAN BURGERS (6 PATTIES) RECIPE COURTESY ANDREA KOROVESIS (K-21) 160FALAFEL (4 SERVINGS) 161

CAULIFLOWER CURRY, STOLEN FROM THE MOOSEWOOD COOKBOOK. SUCKERS. 162THAI-STYLE PUMPKIN CURRY 163MIDDLE EASTERN CHICKPEAS (6 SERVINGS) 164VEGETABLE “LAGMAN” STIR-FRY (4 SERVINGS) 165TAMALE PIE (6 SERVINGS) 165SUN-DRIED TOMATO MUSHROOM BREAD MIX (6 SERVINGS) 166CHEESY POTATO CASSEROLE (6 SERVINGS) 167

STUFFED CABBAGE ROLLS (6 SERVINGS) 167TOMATOES/POIVRONS FARCIS (STUFFED TOMATOES/PEPPERS) 168EGGPLANT PARMESAN 169

RATATOUILLE PROVENÇALE (6 SERVINGS) 169

PASTA 170

PASTA WITH TOMATOES & ONIONS (4 SERVINGS) 170PASTA WITH WHITE BEANS & CARAMELIZED ONIONS (4 SERVINGS) 171

SPAGHETTI AL CARBONARA (2 SERVINGS) 171LASAGNA (6 SERVINGS) 172OVEN MAC AND CHEESE (1-2 SERVINGS) ADAPTED FROM OUR GIRL, MARTHA S. 172STOVETOP MAC AND CHEESE (4 SERVINGS) 173RAVIOLI (4 SERVINGS) 174SQUASH/PUMPKIN RAVIOLI WITH BROWNED BUTTER & GARLIC SAUCE (4 SERVINGS) 174

CHAPTER VIII 176

THANKSGIVING 176

HOLIDAY TURKEY & GRAVY (12 SERVINGS) 177MIKE’S MAMA’S FIERCE MASHED POTATOES (15 PCVS) MIKE HOLLABAUGH, K-23 178CLASSY THANKSGIVING STUFFING (8 SERVINGS) 179

ISSYK-KUL THANKSGIVING STUFFING (8 SERVINGS) 180MUSHROOM AND ONION GRAVY RECIPE COURTESY OF ALEX BIRON (K-19) 180

SOUTHERN GREEN BEAN CASSEROLE 181

CHAPTER IX 183

SIDE DISHES 183

RICE & BEANS 184

BAKED BEANS (6 SERVINGS) 184REFRIED BEANS (3 CUPS) 184NEW ORLEANS RED BEANS & RICE (6 SERVINGS) 185

GREEN HERB RICE (6 SERVINGS) 185SPANISH RICE (2 SERVINGS) 186

VEGETABLES 186

BAKED SPICED EGGPLANT WITH YOGURT (4 SERVINGS) 186BEETS WITH TOASTED SUNFLOWER SEEDS (2 SERVINGS) 187

FRIED GREEN TOMATOES (3 SERVINGS) 187GLAZED GINGER CARROTS (2 SERVINGS) 188LEGUMES BÉCHAMEL (4 SERVINGS) 188

ROASTED RED PEPPERS 188SAUTÉED PUMPKIN (2 SERVINGS) 189

SAUTÉED SQUASH WITH BASIL (4 SERVINGS) 189CAULIFLOWER PAN FRIED 190SMASHED CAULIFLOWER (4 SERVINGS) 190

SPICY CABBAGE SAUTÉ (4 SERVINGS) 190SPINACH WITH SESAME AND GARLIC (SERVES 2-4) 191

POTATOES 191

HONEY MUSTARD ROASTED POTATOES (4 SERVINGS) 191POTATO PIZZA (ONE PERSON WITH AN APPETITE), ERIC S. ROBERTS K-23 192DUCK FAT ROASTED POTATOES (4 SERVINGS), SHAUN “BAIKE” MCELHATTON K-22 192BAKED POTATOES 193TWICE-BAKED POTATOES 193MASHED POTATOES (3 SERVINGS) 194POTATO CROQUETTES (8 CROQUETTES) 194POTATO GNOCCHI (4-6 SERVINGS) 194POTATO LATKES (8 LATKES) 196

ROASTED ROSEMARY & THYME POTATOES (4 SERVINGS) 196ROASTED WINTER VEGETABLES (4 SERVINGS) 197SCALLOPED POTATOES (4 SERVINGS) 197

CHAPTER X 199

DESSERTS 199

COOKIES 200

☞THE BEST CHOCOLATE CHIP COOKIES, SERIOUSLY (1 DOZEN PLUS ONE OR TWO LARGE ONES) 200ALL BUTTER COOKIES (2½ DOZEN) 200PEANUT BUTTER COOKIES (2 DOZEN) 201SUGAR COOKIES (2½ DOZEN) 201CHOCOLATE CHIP OATMEAL COOKIES (2 DOZEN) 202

VEGAN CHOCOLATE CHIP COOKIES 203GIANT GINGER COOKIES (2 DOZEN) 203ICELANDIC COOKIES 204GINGER CHOCOLATE OATMEAL COOKIES (2 DOZEN) 204NO-BAKE COOKIES (2½ DOZEN) 205OATMEAL RAISIN WALNUT COOKIES (2½ DOZEN) 205DATE-FILLED COOKIES (2 DOZEN) 206

BARS 207

HONEY OATMEAL BARS (1 DOZEN) 207EASY PEASY LEMON BARS ANNA PATTON K-22 207PUMPKIN BARS (48 BARS) 208SPICED APRICOT BARS (24 BARS) 208DRIED FRUIT AND NUT BARS (16 SQUARES) WILLOUGHBY ANN WALSHE, K-20 209FUDGE ECSTASIES (3 DOZEN) 210HERSHEY’S KITCHEN FUDGE (1 DOZEN) 210FUDGY CAPPUCCINO CRINKLES (3 DOZEN) 211MISSIONARY BROWNIES (1 DOZEN) 211MORE NORMAL BROWNIES (1 DOZEN) 212BUCKEYES (40 COUNT) ERIC S. ROBERTS K-23 212“GOO” (PEANUT BUTTER HONEY BALLS) (2 DOZEN) 213NO-BAKE PEANUT-BUTTER BONBONS (3 DOZEN) 213

CARMEL FLAN (4 CUSTARDS) 213CHOCOLATE PUDDING (8 SERVINGS) 214CHOCOLATE POT DE CRÈME (8 SERVINGS) 215CINNAMON BANANA BREAD PUDDING (8 SERVINGS) 215LEMON CUSTARD DESSERT 216RICE PUDDING (8 SERVINGS) 216STEAMED PUMPKIN PUDDING (8 SERVINGS) 217

PIES 217

BUTTERY PIE CRUST (1 CRUST), JOHN PATTON K-21 & HÄNNAH ETTINGER K-23 217CHERRY PIE (8 SERVINGS) 218CINNAMON APPLE PIE (8 SERVINGS) 218CHOCOLATE FUDGE FANTASY BANANA PIE (8 SERVINGS) 219NUT PIE (8 SERVINGS) 220PEAR & VANILLA BUTTER PIE (8 SERVINGS) 220PUMPKIN PIE (8 SERVINGS) 221

PUFFS, PASTRIES, & MISCELLANEOUS 221

FUNNEL CAKE (1-1½ DOZEN) 221LIMONE FROMMAGE TARTES Á LA RENEE (8 SERVINGS) 222LOLA’S POIRES BELLES HELENE (4 SERVINGS) 223MARSHMALLOWS (2 DOZEN) 223PASTRY CREAM 224PROFITEROLES (ET ÉCLAIRS) (1 DOZEN) 225SAUCY APPLE DUMPLINGS (6 SERVINGS) 225TARTES AUX FRUITS (IN THIS CASE, PEAR AND PECAN) (6 SERVINGS) 226

CAKES, CRUMBLES, & CRISPS 227

:)YELLOW CAKE (16 SERVINGS) 227DEVIL’S FOOD CAKE (12 SERVINGS) 227CHOCOLATE CAKE (8 SERVINGS), ANNA PATTON K-22 228COFFEE CAKE WITH CINNAMON-WALNUT STREUSEL (10 SERVINGS) 229BUTTER CAKE, MADDIE STODDART K-21 230HOT MILK SPONGE CAKE (9 SERVINGS) 231ALMOND SPONGE CAKE (12 SERVINGS) 232BREADY FRUIT CAKE 232APPLESAUCE CAKE (12 SERVINGS) 233CARROT CAKE WITH CREAM CHEESE FROSTING (12 SERVINGS) 234LEMON RAISIN CAKE (12 SERVINGS) 234ORANGE ROSEMARY POUND CAKE (12 SERVINGS) 235PINEAPPLE UPSIDE DOWN CAKE (8 SERVINGS) 235SIMPLE SUMMER CAKE WITH FRESH FRUIT 236STRAWBERRY SHORTCAKE (10 SERVINGS) 237GINGERBREAD (9 SERVINGS) 237FRUIT COBBLER CAKE (12 SERVINGS) 238PEACH COBBLER (8-10 SERVINGS) 238AUTUMN CRUMBLE Á L’ELIZABETH (12 SERVINGS) 239

FROSTING 240

CARAMEL NUT SAUCE (2 CUPS) 240CHOCOLATE-YOGURT FROSTING (2 CUPS) 240COCONUT FROSTING (1 CUP) 241

CREAM CHEESE ICING 241HONEY CINNAMON SYRUP (1 CUP) 241HONEY GLAZE (1½ CUPS) 242CHOCOLATE BUTTERCREAM FROSTING (1½ CUPS) 242NUTMEG SAUCE (1½ CUPS) 242

SIMPLE SYRUP (2 CUPS) 243PECHKA DE LECHE (POOR PCV’S DULCE DE LECHE) (1 CUP) 243

CHAPTER XI 244

DRINKS 244

COLD BEVERAGES 245

EGGNOG (6 SERVINGS) 245SUN TEA (10 SERVINGS) 245

GNAMAKUDJI (GINGER-LEMON DRINK) (1 L) PC GHANA COOKBOOK 245ORAL REHYDRATION DRINK, PC ETHIOPIA COOKBOOK 246LEMONADE 246CHERRY LEMONADE 246MACCOFFEE FLOAT 246

HOT BEVERAGES 247

APPLE CIDER (6-8 SERVINGS), ERIC S. ROBERTS K-23 247ORANGE GINGER CIDER (EVERYBODY) PC ETHIOPIA COOKBOOK 247

GINGER TEA 248HOT CHOCOLATE MIX (8 SERVINGS) 248INDIAN SPICED CHAI (MASALA CHAI) (8 SERVINGS) 249IMPROV MOCHA (2 SERVINGS) 249CINNAMON AND HONEY REMEDY (1 SERVING) PEACE CORPS TANZANIA COOKBOOK 250THYME-HONEY COUGH SYRUP (THE NEW WHOLE FOODS ENCYCLOPEDIA) 250

COCKTAILS 250

KAHULA (5 SERVINGS) PC SENEGAL COOKBOOK 250IRISH CREME (½ L) PC ARMENIA COOKBOOK 251PINEAPPLE PUNCH (26 SERVINGS) PC ARMENIA COOKBOOK 251KYRGYZ HOT TODDY, ALEX SIMMONS K-23 252MULLED WINE 252VICTORY DAY BAIKE PUNCH (SERVES 1 BAIKE), MATT PRUITT K-22 253EXPERT CONSULTANT’S LIMONCELLO (MAKES 3 ½ CUPS) 253THE NARYN RIVER (2 SERVINGS) 254END OF DAYS COCKTAIL (2 SERVINGS) 255TIPS FOR RICE COOKER COOKING: 257

BOILING 257

NOODLES (1 SERVING) 257REFRIED BEANS (4 SERVINGS) 257RICE (2 SERVINGS) 258

FRYING 259

FRIED POTATOES (2 SERVINGS) 259GRILLED CHEESE 259

MAIN DISHES 260

CURRY (3-4 SERVINGS) 260CHICKEN CURRY (4 SERVINGS) 260

SPAGHETTI AND TOMATO SAUCE (2 SERVINGS) 261STIR FRY (2 SERVINGS) 262RICE COOKER MAC AND CHEESE 262

SOUPS & STEWS 263

CHICKEN NOODLE/RICE SOUP (4-5 SERVINGS) 263CHILI (5 SERVINGS) 263

CREAMY POTATO SOUP (4 SERVINGS) 264PEA SOUP (5 SERVINGS) 265

BREADS AND CAKES 265

CHOCOLATE CAKE (1 CAKE) 265APPLE CAKE (1 CAKE) 266BANANA BREAD 267CHEESY SPICY PEPPER BREAD 268

CHAPTER XIII 269

CANNING & PRESERVES 269

NOTES (HOME CANNING & BOTULISM) 270NOTES ON STERILIZING JARS AND PROPER CANNING, MARYN LEWALLEN, K-21 273

APPLE BUTTER (2 CUPS) 274APPLESAUCE (4 CUPS) 275BENGALI APPLE CHUTNEY (1½ KG) 275STRAWBERRY JAM (4 CUPS) 276BERRY JAM (4 CUPS) 276ORANGE MARMALADE (4 CUPS) 277CHUNKY PEAR AND WALNUT CHUTNEY (1.8 KG/4 LB) 277RED-HOT TOMATO RELISH (1 KG) 278PRESERVED PEACHES, PEARS, APRICOTS OR PLUMS (5 QUARTS) 279DILLY BEANS 279DILL PICKLES (6-8 QUARTS) 280SWEET PICKLES (3 QUARTS) 280REPROVE (PETIPRAVA) (6-8 QUARTS) 281SAUERKRAUT 281STEWED TOMATOES (6 QUARTS) 281WHOLE OR HALVED TOMATOES (2 QUARTS) 282TABASCO 282DRIED APPLE SLICES 283DRIED CHILI PEPPERS 283FRUIT LEATHER 283

APPENDIX: IMPROVISATIONAL COOKING 101 285

Kitchen Basics & Tips

Kyrgyzstan offers such a wealth of produce, it is fun to explore the various offerings in bazaars and supermarkets and cook with local ingredients. Often there are substitutions for the foods you love and think you will miss in country. Suggestions for substitutions are presented further on down the line. Fruits and vegetables grown locally are generally untreated and are so full of flavor. Peace Corps volunteers often say this is the thing they will miss most when they complete their service and leave the country.

Health Tips

Weight gain is a concern, especially for female Volunteers. If you increase your physical activity while you cut down on the amount of food you eat (especially fats and oils), you will begin to lose weight in no time. Taking walks after meals is also helpful.

Weight loss is common, mostly in male Volunteers. This is due to a loss of muscle from inactivity and not eating properly. Eating a balanced diet and lifting weights can help prevent major weight loss.

If you are constipated, eating high fiber food such as whole grain cereal and bread, nuts, fruits, and vegetables is the solution. Drinking, lots of water also helps.

Headaches can be caused by lack of food and/ or water, another reason to drink a lot of fluids. Adding a little extra salt to your food in very hot weather helps replace sodium lost with perspiration.

Abbreviations Used in This Cookbook

Abbreviations: c = cup T = tablespoon > t = teaspoon kg = kilogram > g = gram lb = pound > oz = ounce pkg = package

Icons: [:)]: Suitable for beginner cooks [ ]: Fussy, requires cooking skills ♛[☞]: Recommended recipe

: Vegan [KG] Kyrgyz Staple [B]: Requires ingredients from Bishkek[USA]: Requires ingredients from the USA

Cooking Terms

Baste: To moisten food with melted butter, pan drippings, marinades, or other liquid to add more flavor and juiciness

Beat: A rapid movement to combine ingredients using a fork, spoon, wire whisk or electric mixer

Blanch: Put something into boiling water just long enough to cook (usually takes 1 or 2 minutes)

Blend: To combine ingredients until just mixed

Boil: To heat liquids until bubbles form that cannot be “stirred down;” in the case of water, the temperature will reach 212 F/100 C

Bone: To remove all bones from meat before cooking

Brown: Fry in a little oil over medium heat until the outside of the meat or vegetables changes to a crispy brown color

Chop: To cut into small cubes or pieces

Cream: To beat ingredients together to a smooth consistency, usually in the case of butter and sugar for baking

Dash: A small amount of seasoning, less than ⅛ teaspoon; if using a shaker, a dash would comprise a quick flip of the container

Dice: To cut into very small cubes

3Dredge: To coat foods with flour or other dry ingredients; this is most often done with pot roasts and stew meat before browning

Fold: To incorporate several ingredients by careful and gentle turning with a spatula; used generally with beaten egg whites or whipped cream when mixing into the rest of the ingredients to keep the batter light

Grease: Rub with oil, butter or lard so that what you're baking doesn't stick to your pan

Grease/Flour: After greasing a baking pan, add about half a cup of flour to the pan, rotate and shake the pan so that an even coating of flour sticks to the fat on the sides of the pan

Julienne: To cut foods into long thin strips much like matchsticks, used most often for salads and stir-fry dishes

Mince: To cut into very small pieces, used often for garlic or fresh herbs

Parboil: To cook partially, usually used in the case of chicken, sausages and vegetables

Partially Set: Describes the consistency of gelatin after it has been chilled for a small amount of time, which should resemble the consistency of egg whites

Puree: To process foods to a smooth mixture with an electric blender, food processor, food mill or sieve

Roast: To cook ingredients, usually uncovered, in an oven

Rolling Boil: A rigorous boil with a lot of bubbles

4Sauté: To fry quickly in a small amount of fat, stirring almost constantly, most often done with onions, mushrooms and other chopped vegetables

Score: To cut slits partway through the outer surface of foods, often used with ham or flank steak

Simmer: To cook ingredients just below a boil with an occasional bubble breaking

Slice: To cut only width wise or lengthwise.

Soften: To allow ingredient to become soft or to room temperature (usually in the case of butter or margarine)

Steam: To cook ingredients in steam created by a small amount of boiling water in bottom of pan

Steep: To let the food soak in hot liquid to absorb flavor

Stir-Fry: To cook meats and/or vegetables with a constant stirring motion in a small amount of oil in a wok or skillet over high heat

Toss: Mix gently

Whisk: Use a whisk or fork to stir with short quick movements to add air to the ingredients

Fahrenheit/Celsius Conversion Table

FAHRENHEIT CELSIUS / CENTIGRADE

Coldest area of freezer

-10 -23

5

Warmest area of freezer

0 -17

Water freezes at 32 0

Water simmers at 115 46

Water scalds at 130 54

Very low oven 250-275 121-133

Low oven 300-325 149-163

Moderate oven 350-375 177-190

Hot oven 400-425 204-218

Very hot oven 450-475 232-246

Extremely hot oven

500-525 260-274

To convert Fahrenheit into Celsius: Subtract 32, multiply by 5, and then divide by 9. To convert Celsius into Fahrenheit: Multiply by 9, divide by 5, and then add 32.

Measurement Conversions

A few grains = ½ teaspoon or less 1 pinch = 1 teaspoon or less 1 tablespoon = 3 teaspoons 2 tablespoons = 1 fluid ounce ¼ cup = 4 tablespoons ½ cup = 8 tablespoons

61 cup = 16 tablespoons 1 cup = 8 fluid ounces = ½ pint 5 cups = 1 kilogram 1 kilogram = 2.2 pounds 2 cups = 16 fluid ounces = 1 pint 3 cups = 1 liter4 cups = 1 quart 4 quarts = 1 gallon8 tablespoons = 100 grams1 cup = 200 grams1 cup = 8 fluid ounces 1 cup water = 220 grams1 cup oil = 200 grams1 cup milk = 240 grams

Forgot your measuring cups in America? Don’t fret! Small spoons used for tea in Kyrgyzstan can typically be used to measure a t and larger spoons used for eating can be used to measure a T. Your host family will inevitably have their own ways of measuring ingredients also. Get to know them and use what you have!

Butter, Shortening, Cheese, and Other Solid Fat

Cups Grams Ounces

1 c (16 T) 227 g 8 oz

1/4 c (4 T) 57 g 2 oz

1/3 c 76 g 2.5 oz

1/2 c (8 T) 113 g 4 oz

2 t 30 g 1 oz

7Remember: A healthy diet rules out large amounts of fat. At home and in the village promote the use of a small amount of vegetable oil instead of meat fat. (Note: This is what you should do, some of us are very guilty of utilizing a sizable amount of salt and butter in most everything we make…sorry, we’re not sorry). Butter and margarine are typically sold in 200g packages in Kyrgyzstan, a little less than one cup.

Note: There is a difference between butter and margarine. Butter here in Kyrgyzstan is called “masla” (Russian for butter) and has a distinctively different taste than margarine (the cheaper product, it’s a cognate in Russian) and also doesn’t work as well for cookies (they tend to spread too much) – butter costs around 66 com, and lends a much better flavor to foods comparatively to it’s “counterpart” – don’t be cheap, go for the flavor. Seriously. Do it.

Sugar, Flour and Grain (and other powders):

Cups Grams Ounces

1 c 128 g 4.5 oz

3/4 c 96 g 3.38 oz

2/3 c 85 g 3 oz

1/2 c 64 g 2.25 oz

1/3 c 43 g 1.5 oz

1/4 c 32 g 1.13 oz

1/8 c (2 T) 16 g .563 oz

8

Rolled Oats:

Cups Grams Ounces

1 c 85 g 3 oz

1/2 c 43 g 1.5 oz

1/3 c 28 g 1 oz

1/4 c 21 g .75 oz

In Kyrgyzstan wheat flour is sold in different grades:Grade 0 = most highly refined—very white for fine pastriesGrade 1 = refined—a little coarser white for breadsGrade 2 = slightly refined—has a faint brown colorGrade 3 = unrefined—darker, whole-wheat flour

Research shows that whole-wheat flour is healthier than white flour because it has more fiber content. This prevents constipation (which probably won’t be your problem here) and lowers blood cholesterol. It also has a lower glycemic index (51 as compared to 71 for white flour), which prevents spikes and crashes in blood sugar and makes a person satisfied longer after a meal. Whole-wheat flour also contains more vitamins, including calcium, folate, iron, niacin, riboflavin, selenium and vitamins B1, B3, and B5. In recipes, whole-wheat flour can be substituted 1:1 for white flour with excellent results. It has a pleasant nutty taste that once you learn to enjoy you will seek out often.

9One word of caution: Whole-wheat flour has a shorter shelf life (because it can become rancid) than white flour. Therefore, you will want to buy it in smaller quantities and not store it for a long time.

Note: Wheat flour bread can be purchased in small loaves almost everywhere in the country. Wheat products (flour itself) can be found in most bazaars, BUT not always with the human food. They are, in fact, sold in the animal feed sections. It is common, when purchasing said items to be asked and told, “What sort of animal are you feeding? This pasta is for horses and dogs.” Just go with it…

Linear Measurements

1 centimeter = 0.394 inch1 inch = 2.54 centimeters1 meter = 39.37 inches

Approximations

1 pint ≈ 2 cups ≈ 16 fluid ounces of liquid is the size of 1⅓ soda cans1½ cups ≈ 12 fluid ounces of liquid is the size of a soda can1 cup ≈ 8 fluid ounces of food is the size of a large handful½ cup ≈ 4 fluid ounces of food is about half of a large handful2 tablespoons is about the size of a large walnut1 tablespoon is about the size of the tip of your thumb (from the last crease)1 teaspoon is about the size of the tip of your little finger (from the last crease)3 ounces of cooked meat, fish, or poultry is about the size of a deck of cards1 ounce of cooked meat, fish, or poultry ≈ ¼ cup1 ounce of hard cheese ≈ 1-inch cube

Kyrgyz Vinegar

10Vinegar in Kyrgyzstan is often sold in much higher concentrations than we are used to seeing in the States. The following is a chart on how to dilute vinegar. The 'big spoon' is comparable to a tablespoon.

Vinegar % Needed 80% 70%

3% 1 big spoon vinegar + 25 big spoons water

1 big spoon vinegar +22 big spoons water

5% 1 big spoon vinegar + 15 big spoons water

1 big spoon vinegar + 13 big spoons water

6% 1 big spoon vinegar +12 big spoons water

1 big spoon vinegar +10 big spoons water

9% 1 big spoon vinegar + 8 big spoons water

1 big spoon vinegar + 7 big spoons water

Preparing Beans and Chickpeas

Dried beans need to soak overnight and will triple in volume. To prepare beans, pick out rocks and dirt, rinse, soak overnight in cold water and a t of baking soda, then rinse again before cooking. Cook in large pot of boiling water until tender, 2 to 4 hours. Talas speckled brown beans (similar to pintos) should be bought at the end of the summer when they are new. If they are dark in color they are old and will not cook well.

8 ounces dried beans = 1 cup uncooked1 cup dried beans = 2-3 cups cooked

11

Approximate cooking times: Black-eyed peas, 2 hours (if not pre-soaked); 1 hour if soakedChickpeas, 2½-3 hours Lentils, 35 minutes Red kidney beans, 1½ hours Split peas, 45 minutes

Preparing rice and other grains: One cup uncooked grains yields approximately 3 to 4 cups cooked grains. To avoid unnecessary dentist trips (and cracked teeth) rinse and pick over grains before cooking, you might find small pebbles or other seeds in your grains. For rice, add two parts liquid for every part grain. Grains can be made more flavorful by toasting them in a dry pot for five minutes before adding liquid, which can be half water and half broth (meat or vegetable), tomato juice, wine, fruit juice (for sweet dishes), or milk. Heat grains and liquid to the boiling point. Reduce heat to low, cover, and simmer (15-20 minutes for white rice; often longer for brown rice, depending on the variety). At the end of cooking, add ½ t of salt for each cup of grain, if desired.

Food Safety

Refrigerators should stay at 40 F (5 C) or lower. Measure the temperature with a thermometer and, if needed, adjust the refrigerator's temperature control dial. A temperature of 40 F (5 C) or lower is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick. Freezing at 0 F (-18 C) or lower stops bacterial growth (although it won't kill bacteria already present). Hot foods should be refrigerated as soon as possible within, two hours after cooking.

Never allow raw meat, poultry and fish to come in contact with other foods. Most often food poisoning comes from cross-contamination.

12Be careful when using one knife to prepare meals that contain meat and raw vegetables. Cutting boards, especially wood ones, are notorious for spreading bacteria; to prevent cross-contamination from a cutting board do the following: wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by rinsing them in a solution of 1 t of chlorine bleach diluted in 1 quart of cold water (never put bleach in hot water). Always wash and sanitize cutting boards after using them for raw foods and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked foods.

Wash meat well. Use thin slices so the middle will be cooked well. Cook meat to safe temperatures. You must cook meat to proper temperatures to kill existing bacteria. Insert a dial thermometer into the thickest part of the meat to test its temperature. Boil smoked meats to be on the safe side.

Buy safe fish that is refrigerated or properly iced. (This is practically impossible in Kyrgyzstan but make your best effort). Once you buy seafood, immediately put it in the refrigerator or in the freezer. Some other tips for choosing safe seafood: Don't buy smoked fish if it is being sold next to raw fish. Cross-contamination can occur. If possible, ask where the fish was caught and ensure that it didn’t come from a polluted river or lake. Prepackaged crab meat in Kyrgyzstan has been precooked and is usually safe, but should be refrigerated.

Handle and choose fresh products carefully. Wash all fruits and vegetables with distilled or boiled water. If possible, peel the fruit or vegetable. Remember to also wash melon or bacteria may be transferred from the rind into the fruit while slicing it. Melons available early in the season often contain nitrates; sometimes levels

13are high enough to cause headache or vomiting. It’s best to buy melon in late July or August.

Potatoes harvested too early or that grew too close to the surface sometimes have green skin which contains a chemical known as solanine. Solanine is thought to be a carcinogen. If you see green patches, cut them out.

Milk: Handle all dairy products carefully. Fresh milk can sometimes be infected with brucellosis, a serious chronic disease that causes fever, chills, weakness, fatigue and joint pain. It’s important to heat all milk until small bubbles are present. To be on the safe side, bring milk to a boil. (Bazaar-bought, home-boiled milk is much fattier than what you may be used to in the states and in order to make it somewhat skimmer, place the milk in the refrigerator in same pot you used to boil it, and leave it for an hour or two. Much of the fat should rise to the top and you can skim it off and throw it away.)

Eggs: Salmonella is a bacterium that can be inside eggs. Cook eggs or dishes containing eggs to an internal temperature of at least 160 F (71 C) to kill bacteria. Refrigeration does not kill bacteria so it’s safer not to prepare foods containing raw eggs, such as homemade mayonnaise or eggnog. Some other tips to ensure egg safety: It’s best to know where your eggs come from since they’re not refrigerated in the bazaar. In the summer, try not to buy eggs that have been sitting in the sun. Try to keep eggs refrigerated or in a cool place when you get them home. Test for freshness by placing eggs in a bowl of water. If the eggs sink, they’re good; if they float, they’re bad. Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg.

Vegan Substitutions

Being vegan in a carnivorous country can sometimes prove to be difficult. To make cooking and eating as a vegan a little easier, this

14cookbook includes many recipes that are vegan or can be easily adjusted to be vegan. This symbol indicates that a recipe is vegan:

So what is considered to be vegan? Although many people have their own opinions regarding veganism and what is considered vegan, in this book the vegan symbol will be placed next to recipes that have absolutely no animal products, including honey and soy sauce that may contain animal products. However, most recipes can be turned vegan - here are some substitutions:

Replace milk with water, soy milk, coconut milk, rice milk, oat milk and almond milk. All of these replacements can be made with a blender, a strainer and a pot - oh, and some time.

Replace eggs with pureed tofu, banana, applesauce, two tablespoons potato starch to one egg, 1/4 cup mashed potatoes to one egg, 1/4 cup pureed prunes, 2T water+1T oil+2t baking powder. It is important to know that in recipes that call for more eggs, use a replacement that binds (tomato paste, potato starch, whole wheat flour, mashed potatoes, 1/4 cup tofu blended with 1 T flour)

Replace honey with date paste by blending dates with water or just use sugar instead of honey.

Many soy sauces are not vegan friendly so make sure to do some research before buying the soy sauce that we have in KG. Replace chicken bouillon or chicken stock by making your own vegetable stock which is included in the cookbook. P.S. gelatin is not vegan.

Look through the recipes and substitute as you wish.

Ingredient Substitutions

Allspice 1 t = ½ t cinnamon + ⅛ t ground cloves

15

Baking Powder ¼ t baking soda + ½ c buttermilk or sour milk (decrease liquid in recipe by ½ c).

¼ t. baking soda + ⅛ cream of tartar (if you have it sent)

Can be found in the bazaar and stores in small packets that have a picture of cake or cupcakes, labeled “Разрыхлитель.”

Baking Chocolate

1 oz (2 T) = 3 T cocoa powder + 1 T butter

Broth 2-3 c = 1 bouillon cube

Brown Sugar 1 c = 1 c granulated sugar + 1-2 T honey or molasses

Buttermilk 1 c = 1 c milk + 1 T apple cider vinegar (½ t Kyrgyz vinegar) or 1 T lemon juice, let stand 10-15 minutes before using. Kefir also makes a nice substitute for use in some baking recipes

Cayenne Pepper

1 t = 1 t chili peppers

Corn Syrup 1 c = 1¼ granulated sugar + ¼ c water

Cornstarch 1 T = 2 T flour – Also readily available at the bazaars called Крахмал

Cream of Tartar

1 t = 1 t lemon juice

Egg 1 egg = 2 T mayonnaise or pureed banana or apple

16

Fennel 1 t = 1 t tarragon

Herbs 1 T fresh = 1 t dried

Honey 1 c = 1¼ c sugar + ¼ c water

Lemon Juice 1 t = 1 t (apple cider) vinegar or lemon crystals

Maple Syrup 1 c = 1 c honey

Mayonnaise 1 c = 1 c kefir or airan

Molasses 1 c = 1 c honey

Powdered Sugar

1 c = 2 c granulated sugar (ground)

Sugar 1¼ c = 1 c honey (decrease liquid in recipe)

Tomato Juice 1 c = ½ c tomato paste + ½ c water

Turmeric 1 t = 1 t dry mustard

Unsalted Butter

same amount salted butter, but decrease salt in recipe by ¼ t

Vanilla 1 T = 1½ t vanilla powder

Worchester Sauce

soy sauce, although this will lend a saltier taste

Availability

17

FRUITS MONTHS

18

Apple all year

Apricot May-September

Banana all year

Black Currant July-September

Cherry May-July

Grapes May-October

Kiwi all year

Lemon all year

Orange all year

Peach May-November

Pear August-October

Persimmon Sept-Nov

Pineapple all year, but cheapest Nov-Feb

Plum May-Sept

Pomegranate Sept-March

Raspberry June and Sept

Red Currant late May-July

19

Strawberry April-June; + Sept-Oct in Bishkek

Watermelon July-Oct

White Melon (Коон) July-Oct

VEGETABLES MONTHS

Beet all year

Bell Pepper April-October

Broccoli February-October (in larger cities)

Cabbage all year

Carrot all year

Cauliflower all year in northern Oblasts and larger cities

Chile all year

Corn May (canned all year)

Cucumber March-November

Eggplant May-September

Garlic all year

Green Onion all year

20

Green Radish September-March

Lettuce all year

Mushrooms October-May, in Bishkek and predominant Russian areas

Olive all year (canned)

Onion all year

Potato all year

Pumpkin all year

Radish March-May

Spinach November-March

Tomato March-November; All year in Bishkek

Turnip October-February

Availability of fresh produce varies depending on Oblast and the size of a city; larger cities will have more year round availability of produce. Each village has different things to offer, explore your area. You may be surprised by the things you can find.

Bishkek Available Products

All spices on translation list

American barbecue sauce

21American ketchup

Apple cider vinegar

Arborrio Rice

Avocados (seasonal)

Bacon

Balsamic vinegar

Black Beans (dried and canned)

Brie cheese

Capers (expensive)

Cheddar Cheese (Trussardi Store)

Chickpeas (dried)

Coffee (whole or ground)

Cream cheese

Gruyere cheese (called Gruntel)

Feta cheese

Hot sauce

Jalapenos (jarred)

Mangoes (seasonal)

22Marshmallows

Mustard (honey, Dijon, brown)

Olive bar

Olive oil

Parmesan cheese

Pesto

Peanut Butter, natural

Pine nuts

Prepared horseradish

Red wine vinegar

Sesame seed oil

Tahini

Whipped cream

SUPPLIES

Coffee grinder (Tsum)

Coffee French Press

Kitchen knife/Chef knife

Plastic ware

23Quality non-stick cookware

Serrated bread knife

Tupperware

24

Basic Ingredient Translations

English Russian Kyrgyz

FRUITS ФРУКТЫ ЖЕМИШТЕР

Apple Яблоко Алма

Apricot Абрикос Орук

Banana Банан Банан

Black currant Черная смородина Кара карагат

Berries Ягоды Момо жемиш

Cherry Вишня Алча

Grapes Виноград Жузум

Kiwi Киви Киви

Lemon Лимон Лимон

Melon Дыня Коон

Orange Апельсин Апельсин

Peach Персик Шабдалы

25

Pear Груша Алмурут

Pineapple Ананас Ананас

Plum Груша Алмурут

Pomegranate Гранат Анар

Raspberry Малина Малина

Red currant Красная смородина Кызыл карагат

Strawberry Клубника Булдуркон

Watermelon Арбуз Дарбыз

VEGETABLES ОВОЩИ ЖЕМИШТЕР

Beans Бобы Бурчак

Peas Горох

Beet Свекла Кызылча

Cabbage Капуста Капуста

Carrot Морковь Сабиз

Cauliflower Цветная капуста Гулдуу капуста

Chile Острый перец Мурч

26

Celery Сельдерей Сельдерей

Corn Кукуруза Жугору

Cucumber Огурцы Бадыран

Eggplant Баклажан Баклажан

Garbanzo beans/Chickpeas

Нут Нут

Garlic Чеснок Сарымсак

Green onion Зеленый лук Кыркма пияз

Green radish Редька Редка

Leek Лук-порей Кок пияз

Mushroom Гриб Козу карын

Olive Оливки Олив осумдугу

Onion Лук Пияз

Parsnip Пастернак Пастернак

Potato Картошка/ Картофель

Картошка

Pumpkin Тыква Ашкабак

27

Radish Редис Редис

Spinach Шпинат Шпинат

Sweet pepper Болгарский перец Перец

Tomatoes Помидоры Помидор

Turnip Репа Турп

Grains and legumes

Зерновые и бобовые ЭТ

Wheat Пшеница Буудай

Oats Овес Сулу

Millet Просо Тару

Rye Рожь Кара буудай

Barley Ячмень Арпа

Rice Рис Куруч

Beans Бобы Бурчак

Garbanzos Нут Нут

Lentils Чечевица Жасмык

28

MEAT МЯСО ЭТ

Beef Говядина Уй эти

Ground beef

Фарш Фарш

Chicken Курица Тоок эти

Ham Ветчина Ветчина

Lamb Мясо ягненка Улак эти

Mutton Баранина Кой эти

Pork Свинина Чочко эти

BREAD ХЛЕБ НАН

Baking powder Разрыхлитель теста Разрыхлитель теста

Baking soda Сода Сода

Cake Торт Торт

Cookies Печенье Печенье

Corn flour/Cornmeal

Кукурузная мука Жугору ун

Corn Starch Кукурузный Жугору крахмал

29

крахмал

Flour Мука Ун

Yeast Дрожжи Дрожж

DAIRY МОЛОЧНЫЕ ПРОДУКТЫ

СYТ

Boiled milk Кипяченое молоко Кайнатылган сут

Butter Масло Май

Cheese Сыр Быштак

Cottage cheese Творог Быштак

Cream Сливки Каймак

Egg Яйцо Жумуртка

Ice cream Мороженое Бал муздак

Kefir Кефир Айран

Margarine Маргарин Маргарин

Mayonnaise Майонез Майонез

Milk Свежее молоко Сут

Powdered milk Сухое молоко Кургак сут

30

Sour cream Сметана Ачыган кaймак

Yogurt Йогурт Йогурт

SPICES СПЕЦИИ СПЕЦИИ

Allspice Дyшистый горошек

Мурч

Basil Базилик Райхон

Bay leaf Лавровый лист Лавровый лист

Black pepper

Черный перец Кара калемпир

BBQ spices Приправа для шашлыка

Приправа для шашлыка

Caraway seeds

Семена кумина Зира

Cardamom Кардамон Кардамон

Cilantro Кинза Кинза

Cinnamon Корица Корица

Cloves Гвоздика Гвоздика

Coriander Кориандр Кориандр

31

Cumin Тмин Зире

Curry Карри Карри

Dill Укроп Укроп

Estragon Эстрагон Эстрагон

Fennel Фенхель Фенхель

Ginger Имбирь Занжабил

Mint Мята Мята

Marjoram Душица Душица

Mustard Горчица Горчица

Nutmeg Мускатный орех Мускат жангак

Oregano Душица Душица

Paprika Красный перец Паприка

Parsley Петрушка Петрушка

Red pepper Красный перец Кызыл мурч/Калемпир

Rosemary Розмарин Розмарин

Sage Шалфей Шалфей

Thyme Тимьян Тимьян

32

Vanilla Ванилин Ванилин

NUTRIENTS ПИТАНИЕ АЗЫКТАНДЫРУУ

Calories Калории Калориясы

Carbohydrates Углевод Углевод

Fat Жирный Май

Minerals Минерал Минерал

Protein Белок Акзаты

Sodium Натрий Натрий

Vitamins Витамин Витамин

33

Chapter I Breakfast

“Expect problems and eat them for Breakfast” –Alfred A. Montapert

34

Eggs

(Hard) Boiled:

Place eggs in pan large enough to hold desired number (in single layer) and cover with water by two inches. Bring water to a boil, once boiling keep on heat for 1 minute then remove pot from heat and cover. Let sit for 8-9 minutes covered. Remove eggs from water. Provides a perfectly yellow yolk.

Fried:1 t butter or oil 2 eggs

Melt butter in skillet over medium-high heat. Crack eggs into skillet and cook until whites are cooked through and yolks are at desired consistency. Break yolks for firm eggs. Flip after first side solidifies enough to flip. Add salt, pepper, A1 Steak Sauce, taco seasoning for more flavor.

Poached:2 eggs

Bring salted water to a boil in large pot over high heat. Crack 1 egg into teacup. Gently pour egg into boiling water. Cook until white is firm and yolk is desired consistency, about 30 seconds. Remove with slotted spoon and repeat with remaining egg.

Scrambled:1 t butter 2 eggs 1 T milk or water

35Spices of choice

Melt butter in skillet over low heat. Combine eggs and milk/water in small bowl and whisk with fork. Season with salt, pepper or other spices. Pour eggs into skillet and cook until firm, using a rubber spatula to pull cooked egg from the edges to the center of the pan frequently. Scrambled eggs are good with chopped onion, bell pepper, other vegetables or fresh herbs.

Sherry’s Omelet (1 Serving) (Hännah Ettinger, K-23)

3 eggs1 t milk1 t butter1 c vegetables, chopped (ex: onions, bell peppers, mushrooms, spinach, etc.) ½ c cheese/s (of your choice), grated Salt pepperhot sauceNote: Adding feta is a nice touch, and the little individually wrapped spreadable cheese wedges are also good

Scramble eggs in a bowl with milk and pepper. Melt butter in a hot, small frying pan. Sauté onions in the butter until translucent. Add peppers, spinach, etc. and sauté until soft. Turn down the heat to medium. Pour eggs over vegetables, salt. Let sit until eggs are thick and mostly set (run your spatula under the edges to push runny eggs into the heat while you wait). Turn omelet to cook on the second side, briefly. Sprinkle cheese(s) on top. Fold in half, drizzle with hot sauce and serve.

☞Southwestern Beans & Eggs (2 servings)

2 c beans, soaked and prepped1 onion, diced3-5 cloves of garlic, crushed and minced

361 T cumin1 t red pepper1 ½ t salt½ t oregano 2 T butter or olive oil1-2 c water2-4 eggsNote: Make the beans the night before

Sauté the onions in the fat over medium heat until translucent. Add salt, garlic, cumin, red pepper, and oregano. Sauté until the garlic is cooked, then add the beans and enough water to just cover them. Cover with a lid and let simmer until the beans are soft (anywhere between 1-3 hrs). Keep maintaining the water level and stirring to keep the beans from getting dry or burning. When they’re soft, remove the lid and let the water cook down and the beans aren’t runny. Poach or fry eggs, serve over top of the hot beans.

Optional: garnish with cheese, hot sauce, or your family’s chilled salat.

Eggs with Spicy Tomato Sauce (3 servings)

2 T oil1 large bell pepper, diced1 medium onion, chopped1 hot chili pepper, minced1 T fresh parsley, finely chopped1 kg tomatoes, peeled and chopped5 eggs, beatenOptional: bread

Heat oil in medium skillet over medium heat. Add bell pepper and sauté until just browned, about 2 minutes. Add next 3 ingredients and sauté 5 minutes longer. Add tomatoes, cover, and cook until tomatoes reduce to sauce, about 25 minutes. Add eggs to tomato

37sauce and cook until eggs are firm, about 5 more minutes. Serve alone or atop bread. (To peel tomatoes, dip them in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water and slip off skins.)

Anything Goes Quiche ♛ (8 Servings)

Crust: 1⅓ c flour½ t salt½ c butter (cold)3 T water (cold)

Filling: ½ c milk or cream ½ c onion, diced 1 clove garlic, minced 6 eggs

Optional: Cheese, gratedCanned or fresh mushrooms, dicedOlives, spinach, broccoliSausage

Crust: Mix flour and salt together. Cut butter and mash with a fork until you have pea-sized clumps, add to flour and salt mixture. Add the cold water and continue mixing with fork. Gently form dough into a ball, wrap in plastic bag and refrigerate for 30 minutes. Flour a clean surface and roll out dough into a 12” circle. Keeping dough and rolling pin well-floured, gently wrap dough around rolling pin and transfer to pie plate. Bake empty pie crust until just golden (about 10 minutes) at 220 C and then cool slightly.

38Filling: Whisk all ingredients (milk/cream, onion, garlic, eggs) together and pour into cooled crust. Bake at 175 C for 20-30 minutes or until slightly browned.

Note: The trick to quiche is the order of the layers. Cheese on the bottom, then onions, then other veggies and/or meats, then cheese on top. Pour the egg mixture over this, bake.

Egg, Potato and Onion Pancakes (4 servings)

½ kg potatoes, peeled and thinly sliced3 T olive oil1 large onion, thinly sliced 5 eggs, beatenSalt, pepper

Heat oil in large skillet over high heat. Add potatoes and sauté until browned, about 10 minutes. Add onions and sauté 10 minutes longer. Remove from heat. Season to taste with salt and pepper. Pour eggs over potato mixture and spread into even layer. Season to taste with salt and pepper. Cover and cook over low heat until eggs are firm in center, about 20 minutes. Cut into wedges and serve.

:)Original Pancakes, Buttermilk (1 dozen) (Alex Biron, K-19)

¾ c milk2 T lemon juice 1 c flour2 T sugar 1 t baking powder ½ t baking soda ½ t salt1 egg 2 T butter, meltedOptional: 1 t vanilla extract [USA]

39Stir together milk and lemon, let sit for 5 minutes (making buttermilk). Combine dry ingredients, and wet ingredients (separately). Gently stir wet ingredients in to dry, be careful not to over mix. Let stand 5 minutes. Spoon out into hot (medium) skillet. Cook until bubbles appear all over one side then flip.

☞ Homemade Old Fashioned Doughnuts (1 dozen)

½ c milk 1¾ c flour ½ c sugar 2 t baking powder ¼ t nutmeg ½ t salt 1 egg 1 T butter, melted1 qt vegetable oilOptional: cocoa, cinnamon, sugar

Mix milk, sugar, baking powder, salt, egg, and butter in a large bowl. Add flour gradually, just enough to make the dough firm enough to handle. Cover dough and chill for 1 hour. Lightly flour surface and knead dough for a few minutes. Roll ½ inch think and cut into doughnut shapes with the lip of a cup/mug. Let rise for 5 minutes. Heat 3-4 inches of oil in pot. Drop doughnuts into oil and fry. When one side looks brown turn over with fork or chopsticks. Place on napkins to drain oil and cool slightly. While still warm, shake in bowl (with lid) with sugar, cocoa, cinnamon, etc.

French Toast (6 servings)

1 loaf “Russian” bread 4 eggs ½ c sugar 2 T cinnamon ½ t salt

40½ c milk 3 T oil

Mix eggs and spices together in a large bowl add some milk to the batter. Heat up oil in skillet before you start cooking. Dip each piece of bread into the egg mixture and place into skillet. Cook for about two minutes on each side. Serve with butter, powdered sugar and cinnamon. To increase recipe, just add more egg mixture and bread. Each egg covers about three pieces of bread.

Cocoa Pancakes (1 dozen)

1 egg¾ c milk 1 T butter, melted¾ c flour¼ c sugar 4 T baking cocoa1 t baking powder ⅛ t salt ¼ t ground nutmeg¼ t ground cinnamonOptional: 1 c strawberries, sliced

Beat egg in medium bowl until fluffy then beat in milk and margarine. Stir in remaining ingredients. Melt a small amount of butter over medium heat in the skillet to prevent sticking. To test griddle, sprinkle a few drops of water. If bubbles jump around, heat is just right. For each pancake, pour slightly less than ¼ cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around the edges then flip.

German Pancake (aka Dutch Baby) (serves 4-5)(Hännah Ettinger, K-23)

6 eggs

411 cup milk1 cup flour2 T butter, melted1 t salt

Optional: 1 T sugar1 t vanilla

Beat eggs, milk, vanilla, and butter together. Sift flour, salt, and sugar together. Mix flour into egg mixture with a whisk, careful to beat out lumps. Preheat oven to 250 C. Grease a large baking pan (approximately the same volume as a 9”x13” casserole dish), pour egg mixture in. Bake for 20-25 minutes. (Lower the shelf in the oven--this rises a lot!) Serve hot, with butter and syrup or varigne.

Cornmeal Pancakes (1 dozen)

1¼ c cornmeal1 t salt 1-2 T honey or sugar1 c water1 egg½ c milk1-2 T butter, melted½ c flour2 t baking powder

Combine the first 4 ingredients and let the mixture soak for 10 minutes. In a separate pan, combine the egg, milk and melted butter. Add to the first mixture and stir. Stir in the flour and baking powder. Drop onto a hot skillet and flip when center starts to bubble. Great with honey and cinnamon syrup, or serve with dinner as bread.

Apple and Oatmeal Pancakes (1 dozen)

421 original pancake recipe3 T butter 5-10 apples ½ c oatmeal Milk

Peel and dice apples then sauté in butter until soft. Add apples and oatmeal to pancake batter. Add milk if batter is too thick.

Crêpes (1 dozen)

¾ c flour⅓ c water ⅓ c milk2 eggs2 T sugar 4 t oilOptional: caramel sauce, nuts, jam, Nutella, chocolate

In a bowl, combine flour, water, milk, eggs, sugar, and oil. Blend until smooth. In a good frying pan, pour about half a cup of batter and turn the pan quickly so the dough forms a thin crepe on the bottom of the pan. Fill with caramel sauce, nuts, ice cream, jam, Nutella, bananas, strawberries, or kaimak.

Overnight Oats ♛ (1 serving)

½ c oats½ c berries 1 c kefir1 t nuts or seeds, chopped2 t honey 1 t cinnamonOptional: Additional berries or a banana to topStir ingredients together in a jar or bowl with a lid. Cover and refrigerate, 8

43hours to overnight. Enjoy cold the next morning and top with more fruit if desired.

Eileen’s Baked Oatmeal (6 servings) (Hännah Ettinger, K-23)

3 c oats2 t baking powder1 t salt½ c sugar or 1 c honey1 c milk½ c melted butter2 eggs½ t vanilla1 t cinnamonOptional: Nuts, chopped

Whisk together butter, milk, vanilla, and eggs (if using honey, melt it with the butter and add to this mixture. Mix together oats, baking powder, salt, cinnamon, and sugar (add nuts here, if using). Pour liquid mixture over dry, stir together. Let sit 10-15 minutes to allow the oats to soak up the liquid. Preheat oven to 200 C.

Grease a large pan (approximately the same volume as a 9”x13” casserole dish), pour in the oats, and bake for 20 minutes (or until slightly golden on top). Serve hot. It’s especially nice with cold applesauce or cold yogurt.

☞Stove Top Apple Crisp (12 servings)

⅓ c butter (plus 1 T, for frying), 5 c apples, sliced2 c sugar4 t cinnamon2 c oats, uncooked⅓ c flour½ t salt

44Melt 1 tablespoon butter in large saucepan over medium heat. Add apples, 1 cup sugar and 2 t cinnamon and sauté until apples are caramelized and tender, about 25 minutes. Meanwhile, melt remaining ⅓ cup butter in separate large skillet over medium heat. Add remaining sugar, cinnamon, oats, flour and salt to butter. Sauté until crunchy and golden. Place apples in bowls and top with oatmeal mixture. Serve. Substitute any fruit for the apples.

Granola (10 servings)

1 kg oats1 c nuts (almonds, walnuts, pecans) ¾ c brown sugar [USA]¼ t salt1 t cinnamon ½ c vegetable oil or butter (butter will burn more easily!) ¼ c honey ½ t vanilla powder

Preheat oven to 120 C. In a bowl, mix the oats, brown sugar, salt and cinnamon. In a saucepan, warm the oil or butter with honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a baking pan. Bake 40 minutes, stirring carefully every 15 minutes. Transfer granola-filled pan to a rack to cool completely. Store granola in an airtight container or self-sealing plastic bag. You can also add peanut butter or dried fruit (cranberries, raisins, mangoes, etc.).

[KG] Buttery Home Fries (6 servings)

4 T butter1 small onion, sliced2 garlic cloves, minced½ kg potatoes, cubed Salt and pepper

45Heat butter in large skillet over medium heat. Add onions and garlic and sauté until soft, about 5 minutes. Add potatoes. Cover and cook, stirring often, until potatoes are golden and cooked through, about 30 minutes.

Hashed Brown Potatoes (4 servings)

6 T oil4 c potatoes, grated1½ t pepper1 T onion, finely choppedSalt to taste

Heat the oil in a large skillet. Wrap potatoes in a towel or paper and squeeze to remove moisture. Spread the potatoes over the bottom of the skillet and sprinkle onion, salt, and pepper on top. Cover the pan and cook potatoes over low heat until soft. Cut down the middle of the potatoes and turn each side over. Cook until golden, pressing on potatoes with the spatula several times. Serve hot.

:)Rice Kasha (4 servings)

1 c rice1½ c milk1 c waterSugar and butter, to tasteOptional: apricots or raisins

Put rice in a pot with milk and water. Bring to a boil, while stirring, and simmer until the rice is soft, about 15 minutes. Stir in butter and fruit. Serve with sugar.

DAIRY

] ♛ Ricotta cheese (1 cup)

461 qt milk2 T lemon juice (from fresh lemon)¼ t salt (or more if you are not going to use it for dessert) Cheese cloth or thin dish towel

Combine milk and salt in a heavy saucepan. Separately, line a colander with cheesecloth and set it in a large bowl. Measure out the lemon juice and set it aside. Bring the milk mixture to a simmer over medium high heat, stirring occasionally with a spatula to prevent scalding. Once the mixture has reached a steady simmer, add the lemon juice and stir gently with the spatula—quickly, just to blend. Let the mixture sit for about 1 minute, turning down the heat slightly so it stays at a simmer but doesn’t reach a hard, rolling boil. Stir with the spatula after about 1 minute, and then let it sit another minute until it looks like most of the liquid has separated into curds and whey. Drain the mixture into the cheesecloth-lined colander set over a bowl, and let it drain at room temperature for 1 hour. Transfer the ricotta to an airtight container and refrigerate. Mix with cream to resemble cottage cheese. Add your choice of seasonings or herbs to make a bread spread.

] ♛ Yogurt (2 cups)

1 gallon milk (any type will work but 2% or whole gives a richer yogurt), 2 T plain yogurt Optional: ½-1 c powdered milk (for thicker yogurt)

Mix milk and powdered milk together in a heavy pot. Then cover and heat slowly to 180 C. Remove from heat and cool to about 125 to 130 C. Then mix about ½ cup of the warm milk with yogurt in a small bowl. (Doing this will help assure an even distribution of the yogurt.) Then stir this mixture into the pot of milk. Cover the pot. Get a couple of heavy blankets or tushuks, set the pot in the middle of them and wrap it up well so it retains the heat. Do not disturb for 3-4 hours then check to see if it is done. Gently touch the surface with a

47spoon. If it is firm, or if it is solid but has a bit of clear yellowish liquid on the surface, it is done. Then unwrap it and cool completely before eating. If it doesn't seem done, rewrap and let it set another hour or so. Try not to let it set too long or it tends to get sour, but it is still usable even though you may not like it as well. You can strain the yogurt through cheesecloth to make a firmer spread for bread. In the Middle East, this is served with best-quality olive oil poured into a well in the center.

Clotted Cream

Begin by letting unpasteurized cream stand for about 12 hours (during the winter months) or 6 hours (during the summer months). Then sterilize the cream by placing it over very low heat until rings form on the surface (do not boil). Store in a cold place for at least 12 hours and then skim the thick clotted cream from the surface.

48

Chapter II BREADS & MUFFINS

“All sorrows are less with bread”– Miguel de Cervantes, Don Quixote

49

Savory Breads

Basic Bread (1 loaf)

5 c flour (+ extra) 2 t salt ½ T yeast 1⅓ c water, warm

Sift flour and salt into large bowl and make a well in center. Mix yeast and warm water in small bowl until foamy. Pour yeast mixture into center of flour. Mix with hands, adding more flour until dough forms. Place dough on clean surface and knead for about 10 minutes until dough is smooth and elastic, adding more flour if necessary. Place dough in greased bowl and let rise in warm place, until doubled in size, about 1 hour. Punch dough down and form into a rectangular loaf. Place into loaf pan. Cover and let rise in warm place an additional 20-30 minutes. Preheat oven to 220 C. Bake until golden, about 35 minutes.

Note: Don’t have a loaf pan? Bread can be baked in most pans or in ovenproof skillets. The bread will bake faster when the dough is spread out so watch it carefully. Don’t have an oven? Shape dough into a round, place into deep skillet and cover. Cook over high heat, flipping bread after 10-15 minutes.

Bagel PC Senegal Cookbook♛

8 c flour2 c warm water (divided)1 T salt¼ c oil3 T sugar (divided)2 eggs, beaten (4 eggs if you like eggy bagels)

502 T yeastOptional: poppy seeds, sesame seeds, onion, cinnamon/raisins

Sift together dry ingredients (but only 1 T sugar) Soften yeast in ⅔ c warm water. Add oil to remaining water and stir both into the flour mixture. Add eggs (cinnamon/raisins/onions can be added now if desired) and stir briskly to form a ball of dough. Knead on a lightly floured board for 10 minutes. This must be firm dough. Add more flour if necessary. Place in an oiled bowl, cover with a cloth, and let rise 1-2 hours until double. Punch dough down and knead briefly in a bowl. Using butter or oil to keep dough workable, pinch off small balls of dough (about 3’ in diameter or smaller). Roll dough between hands or on a board until you have a rope about 6” long and 1” thick. Pinch the ends together so they are well-sealed and you have a “doughnut” (or bagel, really). While you’re shaping the bagels, have a liter of water with 2 T sugar in it heating. Once the water is boiling, drop in bagels, a few at a time. Let rise to the surface and boil one minute, then flip and boil 1 minute on the other side. Remove and place on a lightly oiled cookie sheet. You can now sprinkle sesame or poppy seeds, or a finely chopped onion. Bake at 425F/220C for 15-20 minutes or until golden brown.

Note: You can also let the bagels rise a second time after boiling for 30 minutes.

Pretzels

1½ c warm water 1 T yeast1 t salt4 c flour2 t sugar1 egg (omit for vegan recipe)

51Mix yeast and sugar with water, let set for 5 minutes, add flour and salt. Knead with additional flour and roll into shapes. Brush with egg and sprinkle with salt. Bake at 425F/220C for 12 minutes.

☞Moist Corn Bread (1 loaf)

Creamed Corn: 1 sm onion, mince2 T butter1 can corn ½ c cream 1 T honey Salt, pepper

Corn Bread: 1 c butter¾ c honey 2 eggsCreamed corn (above recipe) 1 small jar chilies chopped OR fresh1 c cheese shredded1 c flour1 c corn meal 4 t baking powder ¼ t salt

Preheat oven to 175 C. For creamed corn: Sauté onion in butter. Add corn and cream, cook until sauce thickens, mash. Add honey, salt and pepper. For corn bread: Beat butter and honey. Add eggs 1 egg at a time. Blend in creamed corn, chilies, cheese. Whisk together flour, corn meal, baking powder and salt. Bake in greased, floured 9x13-inch pan for 1 hour. Corn bread is a nice accompaniment to chili…or just to put in your mouth.

Honey Cornbread (1 loaf)

52½ c sugar1⅓ c cream/milk ½ c vegetable oil½ c honey3 eggs 1½ T baking powder1⅓ c flour1⅓ c cornmeal

Preheat oven to 175 C. In mixing bowl, mix together sugar, cream, oil, honey, eggs. Stir together and mix in dry ingredients until batter is moist. Pour into greased baking pan. Bake for 15 minutes or until golden brown.

Corn Casserole (6 Servings)

⅔ c flour½ c cornmeal3 T sugar1 T baking powder¼ t salt2 T oil½ c butter, melted 2 eggs, beaten 2 c dry corn bread mix [USA] 1-2 cans corn, drained1 c sour cream

Preheat oven to 175 C. Mix dry ingredients and add oil until lumps are gone. In a medium bowl, combine butter, eggs, corn and sour cream. Stir in dry ingredients. Spoon mixture into greased 9x9 inch baking dish. Bake for 45 minutes or until the top is golden brown.

Traditional Morning Rolls (1 dozen)

4 c flour (+ extra for dusting)

532 t salt½ T yeast, ⅔ c milk (warm) ⅔ c water (warm)

Grease two baking sheets. Sift flour and salt into large bowl and make a well in center. Mix yeast, milk, and water in small bowl until foamy. Pour yeast mixture into center of flour. Mix with hands, adding more flour until dough forms. Knead dough in bowl for about 5 minutes, adding more flour if necessary. Place dough in greased bowl and let rise in warm place, until doubled in size, about 1 hour. Punch dough down and divide into 10 pieces. Press dough into flat ovals, place on sheet, cover and let rise in warm place for an additional 30 minutes. Preheat oven to 205 C. Bake until golden, about 15 minutes. Serve warm.

Traditional Dinner Rolls (1 dozen)

1 pkg yeast ¼ c water (warm) ½ c milk (lukewarm)¼ c sugar 1 t salt 1 egg¼ c shortening or butter3⅓ c flour

Mix everything together, working in flour. Knead until smooth. Cover and let sit for 10 minutes. Shape into rolls. Let rise. Bake at 205 C for 20 minutes.

Drop Biscuits (8 biscuits)

2 c flour1 t salt 2½ t baking powder

54¼ c butter (chilled & cubed)¾ c milk

Preheat oven to 190 C. Sift together flour, salt and baking powder into a large bowl. Using your fingers, blend in butter until coarse meal forms. Gently stir in milk until mixture is just damp and dough forms, about 1 minute. Use tablespoon to drop dough onto non-greased baking sheet. Bake until biscuits are light golden on the top, about 12 minutes.

English Muffins ♛ (1 dozen)

¾ c water1 c milk 1 T cold butter (or shortening)1 T sugar2 t salt1 t yeast 3 c flour

Boil ½ cup water in saucepan over medium heat. Remove from heat. Combine with milk, butter, sugar, and salt in large bowl. Set aside and cool until lukewarm. In a separate bowl, dissolve yeast in remaining ¼ cup warm water. Stir and let stand until foamy. Add yeast and 2 cups flour to milk mixture; stir vigorously. Cover and let rise in warm place until double in size. Knead in remaining flour. Cover and let rise in warm place until double in size. Place dough on floured surface and press into ½ inch thick square. Cut into 3-inch rounds. Cover muffins and let rise in warm place until double in size. Melt additional butter in large skillet over medium heat. Add muffins and cook about 10 minutes on each side, turning once, until browned. Split and serve.

Focaccia (1 loaf)

1 T sugar or honey

551 T yeast1½ c water or milk (warm) 4⅛ c flour2 t salt ½ c onion, chopped2 t olive oil2 T rosemary, crushed or mixed fresh herbs, chopped

Preheat oven to 205 C. Combine sugar, yeast and water. Stir until yeast is dissolved. Stir in flour, a little at a time. Stir in 1½ t salt and onion. Mix well then knead until smooth. Let rise until doubled in size. Punch down the dough, and then flatten to 1-inch thick on oiled sheet. Brush top of dough with olive oil and allow to double again (15 minutes). Sprinkle rosemary and remaining salt on top of the dough. Bake until lightly browned, about 20 minutes.

Greek Pita Wedges (6 wedges)

1 pita type bread (lavash or regular tandoor nan) 1-3 T extra-light olive oilOregano Salt and pepper to taste Garlic powder

Preheat oven to 175 C. Slice bread into small wedges. Lay them on a flat pan. Brush on olive oil, oregano, garlic powder, salt and pepper. Bake for 3-5 minutes. Serve with hummus or any other dip.

Pita Pockets (makes 12)

1 T dry yeast2 c water (warm) 2 T honey1 T salt6 c flour

56Dissolve yeast in warm water with 2 tablespoons honey (5 minutes). Add honey, salt, and 4 cups flour to a large bowl, stir in yeast mixture. Gradually add flour until dough is no longer sticky. Turn out onto a lightly floured surface, knead 1 minute and let rest 10 minutes. Knead 10 minutes more, adding flour if necessary. Place dough in greased bowl, cover and let rise in warm place until double. Punch down, knead 1 minute, and divide into 12 balls. Let the balls rise 15 minutes. While they are rising, heat your oven to the highest temperature. Roll balls into circles about ½ inch thick. Place on a lightly greased baking sheet and bake 10 minutes. When pitas are done baking, wrap them in a towel to keep them soft and maintain the "pita pocket."

☞Khachapuri—Georgian Cheese Bread (12 -15 servings)

2 c flour1½ t salt12 T butter (cold & cubed)2 eggs¼ c plain yogurt1¼ lbs mixed cheeses (one hard & one soft), grated coarsely1 egg yolk, beaten

Preheat oven to 175 C. Put flour and salt in a medium bowl and cut in the butter until the mixture resembles coarse cornmeal. Beat 1 egg and stir in yogurt, then add to the flour mixture. Form into a ball and chill for 1 hour. Beat the other egg, and stir into cheese. Set aside. Grease a large baking sheet. On a floured board roll the dough to a rectangle about 12x17 inches. Trim the edges. Spread cheese mixture on half the dough and fold the other half over to enclose it, crimping the edges to seal. Transfer the bread to the baking sheet and brush with egg yolk. Bake for 50 minutes, or until browned. The bread is best served slightly warm, cut into small squares. This version of khachapuri yields a rich, flaky cheese pastry. Or just come to Kant, and go to the Georgian restaurant…your choice.

57Real Italian Pizza Dough (2 pizzas)

1 T yeast1 ½ c water (lukewarm)1 t sugar or honey4 c flour 1 t salt⅓ c olive oil

Mix yeast, water, and sugar and set aside for 5-10 minutes. Mix flour and salt and stir into yeast mixture and oil. Knead for 10 minutes. Cover dough and let rise for 2-8 hours (more if the day is cold, less if the day is hot. For a yeasty crust, knead down and let rise a second time, overnight in the fridge or a cool place). Preheat oven to its highest temperature. Bake for 5 minutes. Top with your favorite toppings. Bake approximately 15 minutes more.

Basic Fritters (tons)

1 c flour ½ t salt 1 t baking powder⅔ c milk1 T butter, melted2 eggs, separated2 c fruit, meat, or vegetables

Mix dry ingredients together. In a separate bowl, beat egg yolks and add milk. Blend wet and dry ingredients and add butter gently. Beat egg whites until stiff and fold into batter. Fold in whatever fruit, meat, or vegetables you choose. Fry fritters (using a tablespoon to drop in the batter) until browned, about 3 to 5 minutes, turning as one side cooks. Remove from the oil and drain on an absorbent paper.

58☞ Banana Fritters (1 dozen)

1 c flour (sifted)1 T sugar 1 t baking powder½ t salt 2 eggs½ c milk 2 T vegetable oil 6 medium firm & ripe bananas Oil for fryingOptional: powdered sugar for dusting

In a small bowl mix flour, sugar, baking powder and salt. In another bowl, beat eggs, milk and oil together with a fork or whisk. Combine liquid ingredients with dry ingredients; stir until all flour is moistened. Slice bananas in half lengthwise; dip into batter. Drop bananas into at least 2 inches of hot oil (190 C) in a deep skillet. Fry a few at a time, turning once, 2-3 minutes or until golden brown. Drain on paper towels. Serve immediately, sprinkled with powdered sugar.

Hush Puppies (2 dozen)

2 qt vegetable oil (for frying)3 c cornmeal2 t baking powder1½ t salt1½ c milk½ c water1 egg, beaten1 small onion, minced 1 spicy chili pepper, minced

Heat vegetable oil to 185 C. In a large mixing bowl, combine cornmeal, baking powder, salt, milk, and water. Mix in egg, onion and pepper. Shape batter into small balls, approximately 1 tablespoon

59each. Use long-handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to drain briefly. Serve hot.

Tortillas (5 tortillas)

2 c flour1 t baking powderPinch of baking soda (only a tiny bit or they get fluffy and weird) ½ t salt 4 T oil ½-¾ c water

Mix dry ingredients separately from oil and water. Mix together until you have a somewhat dry consistency. Separate into 5 pieces and roll on a floured surface until very thin. Fry on preheated, very hot griddle. Cook until it turns a light tan color, then flip and repeat with the other side. Try adding seasoning to your tortillas to spice them up.

Sweet Breads

☞Apple Bread (1 loaf)

1½ c flour1 T cinnamon½ t baking soda ¼ t baking powder ¼ t salt 1 c sugar 1 c apple, peeled & finely shredded¼ c sunflower oil 1 egg, beaten¼ c water

60¼ t lemon peel (or lemon crystals, sold in small pkg)Optional: ½ c chopped nuts

Preheat oven to 180 C. Combine first 5 ingredients in medium bowl. Mix together sugar, shredded apple, oil, egg and lemon peel in separate bowl. Add flour mixture to apple mixture, stir until just combined. Fold in nuts if desired. Pour batter into greased pan. Bake until firm and golden, about 40 minutes. Serve warm with butter or sour cream. Shredded carrots can be substituted for the apples in this recipe, which is also delicious. This recipe calls for an 8”x 4”x 2” loaf pan. For a larger pan, use a pie-plate-size pan or double the recipe.

Apple Carrot Quick Bread (1 loaf)

2 medium apples, peeled & shredded1¾ c flour1 medium carrot, peeled and shredded ⅔ c sugar¼ c butter (softened)1 t baking powder1 t baking soda2 eggs½ t salt½ c nuts, choppedOptional: ½ t lemon juice, ¼ c of raisins

Preheat oven to 175 C. Grease only the bottom of bread pan. Mix all of the ingredients and pour into bread pan. Bake 50-60 minutes, remove from pan and cool.

☞ Banana-Orange Nut Bread (1 loaf)

1 c honey2 T butter 2 eggs2 bananas, mashed

61¾ c orange juice2 c flour1 t baking powder 1 t baking soda ½ t salt ¾ c walnuts, chopped

Preheat oven to 162 C. Beat together honey, butter and eggs. Stir in bananas and orange juice. Combine dry ingredients and add. Bake in greased, floured bread tin 50 to 60 minutes. Toothpick stuck into bread will come out clean and top of bread will be firm to the touch. Let cool before turning out of the pan.

Fruit Cake Bread (1 loaf)

1½ c dried fruit, cut into small pieces ⅔-¾ c boiling water1½ c flour (or 1 c flour and ½ c cornmeal)1 t baking soda½ t salt ⅓ c sugar ½ c (100 g) butter 1 eggOptional: ground cinnamon

Place fruit in bowl and add boiling water, set aside for 30 minutes. Preheat oven to 180 C. Combine flour, baking soda and salt in medium bowl. Mix together sugar and butter in a separate bowl and beat until very fluffy. Once fluffy add the egg. Then add the wet ingredients to the dry ingredients and mix well. Pour into a greased loaf or cake pan and bake until golden and firm, about 50 minutes.

Pumpkin Quick Bread (1 loaf)

1 c vegetable oil3 c sugar

622 c unsweetened pumpkin4 eggs, lightly beaten 3½ c flour2 t salt2 t baking soda1 t baking powder1 t nutmeg1 t allspice 1 t cinnamon½ t clove ⅔ c water

Preheat oven to 175 C. Butter and flour two 9x5 loaf pans. Mix oil and sugar. Add pumpkin and eggs. Combine dry ingredients in different bowl. Mix wet and dry ingredients alternately. Divide mixture into two loaf pans. Bake for 30-40 minutes or until tester comes out clean. Cool, then remove from pans.

Cinnamon Raisin Bread (1 loaf)

1½ c milk1 c water (warm)1 T active dry yeast3 eggs½ c sugar½ c butter (softened)1 t salt 1 c raisins 8 c flour2 T milk¾ c sugar2 T cinnamon2 T butter, melted

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve yeast in warm milk, and set aside until yeast is foamy. Mix eggs, sugar, butter, salt, and

63raisins. Stir in yeast mixture. Add the flour gradually to make stiff dough. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased mixing bowl and lightly grease the surface of the dough. Cover with a damp cloth and allow to rise until doubled in size. Roll out on lightly floured surface into a large rectangle ½ inch thick. Moisten dough with milk. Mix together sugar and cinnamon and sprinkle mixture on top of the moistened dough. Roll up tightly into 3-inch diameter roll. Cut into thirds and tuck under ends. Place loaves into well-greased 9” x 5” pans and using butter, lightly grease the tops. Let rise again for 1 hour. Bake at 175 C for 45 minutes or until loaves are slightly browned and a toothpick inserted comes out clean. Remove from pans and brush with melted butter; cool before slicing.

Monkey Bread (1 loaf)

1 basic bread recipe (page 47)½ package of butter2 c sugar2-3 T cinnamon

When the bread dough rises, melt butter on the stove. In a different bowl, mix sugar and cinnamon. Break off pieces of the dough and roll into large marble sized balls. Roll each ball in the melted butter. Next, roll into the cinnamon sugar mixture. Place balls side-by-side in a baking dish and continue to layer them row by row. Bake at 175 C for about 20 minutes or until done.

Basic Muffin Mix (1 dozen)

2 c flour3 t baking powder⅓ c sugar½ t salt 1 c milk

641 egg, slightly beaten¼ c butter/oil, melted

Preheat oven to 190 C. Mix together flour, baking powder, sugar and salt in large bowl. Mix together milk, egg and butter in separate bowl. Gently stir milk mixture into dry ingredients, until just combined. Spoon into greased muffin pans. Bake until golden, about 25 minutes. Add 1 cup of fresh fruit, ½ cup of dried fruit or nuts, or lemon zest into the batter.

Cinnamon Rolls ♛ (1 dozen)

Dough: 2 T yeast½ c water, warm½ c milk, warm¼ c sugar⅓ c butter, melted, 1 t salt1 egg3½-4 c flour

Filling: ½ c butter (melted + more for pan)¾ c sugar (+ more for pan)2 T ground cinnamon

Optional: ¾ c raisins, walnuts, or pecans

Glaze: 4 T butter2 c powdered sugar1 t vanilla extract [USA]3-6 T water, hot

65Heat oven to 175 C. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1½ hours. When doubled in size, punch down dough. Roll out on a floured surface into a 15x9 inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired.

Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water, 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled roll.

Super Scones (1 dozen)

Scones: 2 c flour¼ c sugar2 t baking powder⅛ t salt⅓ c butter, cold ½ c cream 1 large egg, lightly beaten1 packet vanilla powder ½ c dried fruit, fresh fruit, chopped nuts or grated cheese (omitting vanilla)

Glaze: 1 large egg, lightly beaten1 T cream or milk

66Preheat oven. In a large bowl whisk together flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives until it looks like coarse crumbs. Separately, combine cream, egg, and vanilla. Stir into flour mixture. Knead on a lightly floured surface. Roll into a thick (1.5 in/3.75 cm) circle and cut into triangles or rounds. Brush with glaze before baking. Bake for about 15-18 minutes, or until a toothpick inserted in the center comes out clean. Serve with jam, clotted cream or каймак/сметана.

Churros (8 churros)♛

Oil (for frying) 1 c water½ c butter¼ t salt1 c flour 3 eggs ¼ c sugar ¼ t cinnamon

Heat oil to 185 C in a frying pan. In a separate pan, heat water, butter, and salt to rolling boil. Stir in flour on low heat until mixture forms a ball, about a minute. Remove from heat. Beat eggs until smooth and stir them into mixture. Either roll out the dough into 4” strips or try filling a plastic bag with a tip cut off and squeeze the mixture into the oil. Cook until golden brown. Drain and top with cinnamon and sugar and take a trip to Mexico.

Thai-Style Roti (2 dozen)

2 c wheat flour 1 egg1 T butter, melted¼ c water, ice cold

67¼ t salt, Sugar (for sprinkling) 1 can sweetened condensed milk (for drizzling)Oil (for frying)

Sift the flour into a mound on a clean surface. Make a well in the middle and add in egg, butter, ice water and salt. Use your hands to incorporate the mixture into dough. Knead until the dough is soft and form into balls about the size of a duck's egg. Roll lightly in oil and let rest for 3 hours. When you are ready to make the roti, roll each ball of dough as thin as it will go, forming a flat disk. Make a pile as you go. Warm frying pan at high heat. Add in oil. Place in the roti, flatten with heavy plate if it puffs up. Fry until light golden brown on both sides. Remove the roti from the pan, sprinkle with a little sugar and drizzle with sweetened condensed milk.

68

Chapter III

APPETIZERS, SNACKS & DIPS

“I mean….I don’t not want a snack. ” – K-23 Steph Jackson

69

Appetizers & Snacks

Baked Onion Rings

2 eggs whitesSalt & pepper to taste1 large onion (cut into rings) ⅓ c bread crumbs

Preheat oven to 200 C. Mix egg whites, salt and pepper. Dip onion rings into mixture and then coat with bread crumbs. Place on a greased baking sheet in oven. Bake for 10 minutes or until golden brown.

Onion Straws

Oil (for frying)2-3 onionsFlour

These are similar to baked onion rings just less healthy. Heat oil to 205 C, slice onions about ¼ inch thick or thinner. Drench onions in flour, coating the whole thing. Shake off excess flour. Fry onions until they are golden brown. Works great as a side dish or garnish for salads.

☞Beer Batter Onion Rings

Oil (for frying) 1 c beer (preferably dark beer)1 c flourLarge onions, sliced into ½ inch ringsSalt and pepper to tasteOptional: dipping sauce

70Mix beer with flour. Let sit for about 3 hours (this allows the alcohol to break down the gluten and makes a crispy batter). Heat a pan with about ½ inch of oil - the oil should be hot. Dip the onion slices into the batter so they are completely covered but shake off any excess batter. Place them in the frying pan and flip them when they are light brown. When are done, place them on a napkin-covered plate, sprinkle with salt and pepper, and serve with ketchup or another dipping sauce.

Tortilla Chips

1 Tortillas recipe, uncooked (page 57)OilSalt

After rolling, cut the tortilla dough into chip-sized pieces. Brush oil over both sides of the chips. Top with salt. Bake in oven until crisp (150 C). For less health-conscious people, heat oil in skillet and fry chips. Sprinkle with salt. Using either method, chips will keep for about a week.

Beet Chips Megan O’Connell, K-19

1 qt vegetable oil 3 medium beets, peeled and sliced as thinlyOptional: Coarse sea saltSmetana

In a large, wide pot heat oil (1-inch deep) to 190 C. Meanwhile, place a cooling rack over a baking sheet near the stove (to drain beets after cooking). Slip about one-third of the beet slices into the oil, being careful not to crowd the pot. They should sizzle briskly when first put in the oil. Fry until sizzling slows and beets are cooked through (3-5

71minutes). With slotted spoon or tongs, remove beets and drain on cooling rack. Repeat with remaining beet slices.

Optional: Sprinkle chips with salt. Serve at room temperature with a side of smetana. Thinly cut beets are sweet, earthy and crisp when fried like potato chips. Serve them the same day they are made.

Talas Vegas Cheese Sticks♛

Oil (for frying) 200 g cheese (preferably cheese that doesn’t melt at a low temperature) ½ c cornmeal ½ c flour1 egg½ c milk2 t baking powder1 T Italian seasoning (oregano, basil, parsley) ½ t pepper½ t salt

Optional: pasta sauce or other dipping sauce

Heat about an inch of oil in a small pot over medium heat. Mix all ingredients except cheese in a bowl. You want mixture to be wet but not runny. Cut cheese into strips of desired thickness and size. Coat cheese in mixture, then using a fork or shashlik skewer place cheese in oil without letting it touch the bottom. Cook until golden brown then place on paper towel to dry. Serve with pasta sauce or whatever you like.

Tempura (So many Veggies)

⅔ c flourSparkling waterHerbs and vegetables (for dipping)Oil for frying

72Mix enough sparkling water with flour to make mixture slightly thicker than buttermilk. Don’t mix thoroughly. Dip assorted vegetables and herbs in batter, deep fry until light golden. Eat immediately, so that vegetables don’t steam in dough and become mushy.

Bruschetta (3 cups)

Baton loaf of bread, sliced evenly in ¼ inch slices1 kg firm-ripe tomatoes, cut crosswise and discard seeds, chopped3 T olive oil1½ T lemon juice1 bunch of fresh basil, chopped2 garlic cloves, mincedSalt and pepper, to tasteOptional: Any soft cheese to spread

You can toast the bread in the oven at around 175 C for 15 to 20 minutes or place it under the broiler for 2 to 3 minutes, if you choose the later be vigilant, WATCH or you will burn your bread. Meanwhile, rinse, stem and core tomatoes; drain juice in colander. In a bowl, mix olive oil and lemon juice. Stir in tomatoes, basil and garlic. Add salt and pepper to taste. Spread cheese on toasted nan, mound the tomato mixture on top and enjoy. You can also, after having made your crostini (fancy word for the above baked bread) you can put the bread back in the oven with the cheese and melt it.

Hummus and Vegetables (1 cup)

1 c chickpeas, cooked1 lemon, juiced 2-4 garlic cloves, minced ¼ c olive oil 1 T tahini (crushed sesame seeds)[B]

Optional: Sliced vegetables or bread for dipping

73Soak dried chickpeas overnight and then cook on the stove top until soft enough to mash. Combine the ingredients and puree thoroughly or blend in a blender. Slice the vegetables and serve. Add more garlic, oil, or lemon based on how you like the taste and consistency. Try new flavors too, add: toasted pine nuts, roasted red peppers, sun-dried tomatoes, etc. This is the perfect portable snack for long hikes.

Chunky Salsa (3 cups)

1 kg tomatoes, chopped with juices 4 garlic cloves, minced2 small onions, diced1-2 bell peppers, diced1 small jalapeñoSalt and pepperOptional: ½ t fresh lime juice

Combine all ingredients in a large bowl. Season generously with salt and pepper. Let stand at least 1 hour.

Note: When vegetables are expensive in the winter months, begin with a base of 2 cups pre-made preprava. Add 1 onion, 1 bell pepper, and ½ t chili powder

Corn Salsa (3 cups)

1 can corn 1 tomato, chopped2 garlic cloves, minced1 onions, diced 1 bell peppers, diced1 small jalapeño, stemmed, seeded, and diced½ t chili powderSalt and pepperOptional: ½ t fresh lime or lemon juice

74Combine all ingredients in a large bowl. Season generously with salt and pepper. Let stand at least 1 hour.

Dips

Beet Dip

4 medium beets, cubed¼ c raw tahini paste [B] ¼ c lemon juice 1 small clove garlic, pressed ¼ c lemon juice¼ t sea salt

Scrub and cook beets. Place all ingredients in a food processor (or pass through a meat grinder) and puree. Serve with crackers, perhaps topped with goat cheese.

Bean Dip (2 cups)

½ kg pinto beans, cooked1 c sour cream1 onion, choppedSalt and pepperOptional: 1 t hot pepper sauce; tomatoes, bell peppers, or chilies, chopped

Mash beans until smooth. Stir in remaining ingredients and season to taste with salt and pepper. Chill 1 hour and serve.

Eggplant Dip (2 cups)

2 medium eggplants, peeled and chopped½ c tahini [B] 3 garlic cloves, minced4 T lemon juice

75WaterSalt and pepper

Sauté eggplant in large skillet over high heat until very soft. Mash eggplant in large bowl, adding water by tablespoon, until smooth. Stir in tahini. Add remaining ingredients and season to taste with salt and pepper. Chill 1 hour and serve.

Green (Goddess) Dip (2 cups)

1½ c plain yogurt ½ c sour cream 1 c fresh greens herbs: parsley, cilantro, chopped2 green onions, chopped2 garlic cloves, minced½ t hot pepper sauce

Stir together yogurt and sour cream. Add remaining ingredients and mix well. Chill.

☞Caramelized Onion Dip (2 cups)

2 t oil1 or 2 large onions, minced2 garlic cloves, minced1 c sour cream1 c Greek yogurt 1 t cumin or paprika Salt and pepperOptional: fresh vegetables or toasted bread with fresh tomato

Sauté onion in oil on low until brown and caramelized, about 40 minutes. Add garlic and sauté 1 minute. Cool. Meanwhile combine remaining ingredients in medium bowl. Add onions and garlic. Season generously with salt and pepper.

76

Chapter IV

SALADS & DRESSINGS

“Ate salad for dinner! Mostly croutons & tomatoes. Really just one big, round crouton covered with tomato sauce. And

cheese. I ate a pizza” – Kevin Hart

77

Vegetable

Carrot Salad (4 servings)

½ kg carrots, thinly julienne-sliced3 garlic cloves, minced ¼ c olive oil¼ t diluted vinegar 1 pkg carrot seasoning

Combine carrots, garlic and seasoning in a large bowl. Whisk together oil and vinegar in small teacup; drizzle over carrot/garlic mixture. Season to taste with salt and pepper. Chill and serve.

Cucumber Kimchi (4 servings)

6 cucumbers, cubed or grated2-4 T red pepper powder1 T diluted vinegar1 T water 1 t saltOptional: 1 T soy sauce; carrots

Combine all ingredients and mix well. Let sit for 10 to 20 minutes to soak. Then enjoy, perhaps with steamed rice.

Marinated Cucumber & Tomato Salad (4 servings)

4 cucumbers, sliced into medium chips2 tomatoes, diced1-2 garlic cloves, minced½ c diluted vinegar WaterBlack pepper

78Mix all ingredients, bringing liquid mixture above the level of the vegetables. Make sure to dilute vinegar to taste. Season with pepper. Let sit overnight.

[KG] Potato Salad (4 servings)

½ kg potatoes, peeled1 small onion, very thinly sliced 4 radishes, thinly sliced½ c mayonnaise2 pickles, thinly sliced

Cook peeled potatoes in large pot in boiling water until tender, about 30 minutes. Drain and cool completely. Cut potatoes into ½-inch cubes and place in medium bowl. Season to taste with salt and pepper. Add remaining ingredients and mix well. Let stand 1 hour. Serve.

[KG]Fresh Beet Salad (4 servings)

1 kg beets, peeled2-3 onions4 T olive oil 2 T balsamic vinegar 2 T fresh herbs: cilantro, or mint, chopped Salt and pepper

Cook beets in large pot of boiling water until just tender. Remove. Cut beets into ½-inch cubes and place in large bowl. Cool. Julienne onions and toss with the beets. Whisk together oil and vinegar, add herbs and combine with beets and onions. Season to taste with salt and pepper. Serve at room temperature.

Raw Beet Salad (3 servings)

792-3 raw beets, shred½ a lemon1 T cumin 1 t salt3 T olive oil

Wash and peel beets and then shred into a bowl. Squeeze lemon juice over beets and add oil and spices. Toss and chill before serving (or just dig in).

Korean Cabbage Salad (8 servings)

1 head of white cabbage, quartered and shredded 1 T salt⅓ head garlic, minced1-1½ c water1 T red pepper1 tomato or cucumber, diced

Knead salt vigorously into the cabbage. Add garlic, red pepper, water and tomato or cucumber. Blend. Serve immediately or age a few days for flavor to develop (you can weigh it down with a large flat rock while aging).

Traditional Coleslaw (6 servings)

1⅓ c mayonnaise3 T diluted vinegar2½ T sugar2 T milk1 c carrots, grated8 c cabbage shredded Salt and pepper

80Combine mayonnaise, vinegar, sugar and milk in a large bowl. Mix ingredients until smooth. Add carrots and cabbage and toss well. Season to taste with pepper. Cover and chill before serving.

Dutch-Inspired Coleslaw (5 servings)

½ cabbage, grated 1 carrot, grated 1 apple, grate ½, cut up restRaisins (lots) 1 c yogurt SugarDiluted vinegar, small dash

Mix ingredients, using enough yogurt until all is moist (not wet).

Tabhouleh (6 servings)

1 c bulgur wheat, uncooked 1½ c fresh parsley, chopped3 medium tomatoes, chopped5 medium green onions, thinly sliced2 T fresh mint, chopped¼ c oil (vegetable/olive) ¼ c lemon juice¾ t salt¼ t pepperOptional: whole ripe olives

Cover bulgur with cold water. Let stand 30 minutes; drain. Press out as much water as possible. Place bulgur, parsley, tomatoes, onions and mint in medium bowl. Whisk together remaining ingredients except olives. Pour over bulgur mixture; toss. Cover and refrigerate at least 1 hour to blend flavors. Garnish with olives.

☞ Waldorf Salad (4 servings)

81½ c mayonnaise 1 T sugar1 t lemon juice⅛ t salt3 apples, peeled, cored, and chopped ½ c raisinsOptional: 1 c celery, chopped½ c walnuts, chopped

In a medium bowl, whisk together the mayonnaise, sugar, lemon juice and salt. Stir in the apples, celery, walnuts and raisins. Chill until ready to serve.

White Rabbit Salad (Adapted from Molly Katzen’s Moosewood Cookbook)

3 c cottage cheese (made by mixing Tvorage [crumbled cheese in all the stores] and sour cream)2 small apples, chopped¼ c raisins ¼ c toasted sunflower seeds2 t poppy seeds [B]2 T honeyJuice from half a lemonOptional: Grapes, sliced and seeded; or melon

Combine everything and serve cold.

Egg Salad (2 servings)

4 eggs, boiled, peeled & chopped,¼ c mayonnaise or kefir,1 T mustard,2 T green onion, chopped,Salt and pepperOptional:

822 T bell pepper, chopped,Curry Power

Combine all ingredients in medium bowl and mix well. Season to taste with salt and pepper.

Beans

Tomato & Bean Salad in Basil Oil (4 servings)

½ c fresh basil, chopped5 T olive oil1½ c small tomatoes, chopped1½ c kidney beans

Soak beans overnight and cooked until tender. Heat oil in small skillet over medium heat. Add half the basil and sauté until just wilted, about 1 minute. Combine tomatoes and kidney beans in medium bowl. Drizzle with basil oil and remaining fresh basil. Stir gently to combine. Season to taste with salt and pepper. Let stand 20 minutes at room temperature then serve.

Curried Lentil Salad (5 servings)

5 c water 1½ c red lentils, uncooked1 c onion, finely chopped½ c golden raisins2 t fresh parsley, chopped¼ c red wine vinegar1½ T mustard1½ T curry powder½ T turmeric [B]½ c oil

83Bring water to boil in large pot over high heat. Add lentils and cook 5 minutes. Remove from heat; let stand 5 minutes. Drain. Rinse in cold water until cool. Place lentils in large bowl. Season generously with salt and pepper. Stir in onion, golden raisins and parsley. In separate bowl, stir together vinegar, mustard, and spices. Slowly pour in oil, whisking constantly. Drizzle dressing over lentils and mix well. Chill 30 minutes. Try substituting crushed, boiled eggs for the lentils to make a delicious curried egg salad. If you do this, omit onion, raisins, oil, and vinegar.

☞ Mediterranean Garbanzo Bean Salad (4 servings)

½ kg garbanzo beans (chickpeas cooked)1 onion, chopped1 pepper, chopped1 chili pepper, minced1 carrot, grated1 radish, grated½ c olives, cut in quarters½ c canned corn½ c feta cheese, crumbled [B]¼ c olive oil ¼ c lemon juice½ t cumin½ t basil½ t oreganoSalt and pepper

Mix beans and vegetables. In a separate bowl whisk together oil, lemon juice, and spices and add to beans. Chill 30 minutes and serve. Gets even better with longer sitting.

Sweet and Sour Bean Sprout Salad (Willoughby Ann Walshe, K-20)

3 c mung bean sprouts, trimmed [B]

841 carrot, grated1 bunch green onions, chopped 1 bunch cilantro, chopped1 c peanuts, chopped1 head garlic, pressed or minced2 T ginger, grated¼ c lemon juice¼ c olive oil1 t honey¼ t salt1 t red pepper flakes

Mix together vegetables. Combine lemon juice, olive oil, honey, salt and red pepper flakes and drizzle over vegetables. Eat when bean sprouts come to market in early spring and you will feel like you have conquered the winter.

Dressings Note: Kefir or yogurt can be used as a healthier replacement for mayonnaise in all salad dressing recipes.

Basic Salad Dressing (¾ cup)

1 T diluted vinegar, red wine vinegar, apple cider vinegar, or lemon juice¾ c olive oilSalt and pepper

Pour vinegar into medium bowl. Pour oil slowly into bowl, whisking constantly. Season to taste with salt and pepper.

French Dressing (1½ cups)

1 c olive oil4 T balsamic vinegar 4 cloves garlic, minced or pressed

851 T spicy mustard½ t salt½ t pepper1 T mixed green herbs

Combine all ingredients in a jar, shake well, and store in the refrigerator for repeated use on green salads.

Garlic Dressing (1 cup)

1 c oil1 T onion, finely chopped1 head garlicSalt and pepperHot pepper, groundOregano, basil (to taste)

Chop garlic very fine and crush with a spoon. Add to oil, with salt, onion, and spices. Let stand 1-2 hours, stirring occasionally. Store for up to 3 days.

Ginger-Orange Dressing (⅓ cup)

¼ c fresh orange juice 4 t vegetable oil1 T green onions, minced1 t peeled fresh ginger, minced½ t orange zest, grated¼ t garlic, mincedSalt and pepper

In a small bowl, whisk all ingredients together. (Alternatively, combine ingredients in a small jar, secure lid, and shake.)

☞Honey Herb Vinaigrette (¾ cup)

866 T olive oil¼ c fresh lemon juice 2 T honey½ t Dijon mustard½ T fresh garlic, minced½ T green onion, chopped ½ T fresh parsley, minced ¼ t salt, pepper

In a small bowl, whisk together oil, lemon juice, honey, and mustard. Mix in garlic, green onion, parsley, salt, and pepper. Let stand 20 minutes before using.

Creamy Garlic & Onion Dressing (1½ cups)

1 c mayonnaise 2 T parsley, minced1 T diluted vinegar 1 T milk (to taste)1 clove garlic, minced or pressed½ t sugar¼ t salt ¼ c sour cream1 T onion, grated

Stir together all ingredients. Cover and chill, store for up to 3 days.

☞Honey Mustard Dressing (1¼ cup)

¾ c mayonnaise3 T honey3 T mustard1 T lemon juiceSalt and freshly ground pepper

87Combine ingredients in small bowl and whisk together until well blended. Keep refrigerated and store for up to 3 days.

Ranch Dressing (2 cups)

1 c mayonnaise 1 c buttermilk (called pahkta)1 t garlic salt (or ½ t minced garlic + ½ t salt) ⅛ t pepper1 T minced green onion

Stir together all ingredients. Cover and chill. Store for up to 3 days. (Mayonnaise and buttermilk may be replaced by smetana for a creamier and thicker dip).

[KG] Russian Dressing (2 cups)

½ c mayonnaise¼ spicy ketchup Few drops onion juice from a grated onion1 t lemon juice

Mix ingredients together.

Thousand Island Dressing (2 cups)

1 c mayonnaise¼ c ketchup2 boiled eggs, chopped, Green onions, chopped, to tasteOptional: pickle relish or minced dill pickles

88

Chapter V BASIC STOCKS

& SAUCES“If someone tells you that you have too much Hot Sauce, get

rid of them, you don’t need that kind of Negativity in your life.” – Anonymous

89

Note: Stocks will keep for at least six months in the freezer. For ease, all the recipes in this book call for chicken broth or beef broth, which you can make with bouillon. Bouillon cubes are cheap and easy to find. In Bishkek, you can find vegetarian (mushroom) bouillon. 1 cube + 1 cup water = 1 cup broth.

Chicken Stock ♛ (4 cups)

1 large chicken carcass2 onions, quartered2 large carrots, quartered 3 bay leavesSalt and pepper

Combine all ingredients in large pot with 8 cups cold water. Sprinkle generously with salt and pepper. Bring to a boil. Reduce heat and simmer over low heat, partially covered, until reduced by half, about 1½ hours. Turn chicken carcass several times while simmering. Strain into a large bowl. As stock cools, fat will rise to the surface; remove with a spoon. Store up to 2 days in the refrigerator. For a richer-tasting stock, roast the chicken carcass in an oven until browned, about 45 minutes at a high heat. Most herbs and many other vegetables work nicely.

♛ Beef or Mutton Stock (4 cups)

1 kg beef or mutton bones2 onions, quartered2 large carrots, quartered½ bunch parsley1 bay leafSprigs of thymeSalt and pepperString

90Use string to tie together the herbs. Combine all ingredients in large pot with 8 cups cold water. Sprinkle generously with salt and pepper. Bring to a boil. Reduce heat and simmer over low heat, partially covered, until reduced by half, about 3 hours. Strain stock into a large bowl and store up to 3 days in the refrigerator. For a richer-tasting stock, roast the bones in an oven until browned, about 45 minutes at a high heat. Replace herbs and vegetables with what is available.

Vegetable Stock (4 cups)

3 c mild vegetables: bell peppers, carrots, mushrooms, potatoes, spinach, coarsely chopped1 small onion, coarsely chopped⅓ c parsley sprigs2 T fresh herbs, chopped 2 garlic cloves, finely chopped 1 bay leafSalt and pepper

Combine all ingredients in large pot with 4 cups cold water. Sprinkle generously with salt and pepper. Bring to a boil. Reduce heat and simmer over low heat, partially covered, until reduced, about 1 hour. Cool about 10 minutes and strain stock into a large bowl. Use broth immediately, or cover and refrigerate up to 24 hours or freeze for up to 6 months.

☞Barbecue Sauce (1 cup)

1 onion, chopped 2 garlic cloves, minced4 T butter3 T soy sauce1 c water2 T diluted vinegar 4 T brown sugar [USA]1 c ketchup

911 t mustard ⅓ c lemon juice 1 t paprika2 t chili powder

Brown onion and garlic in butter. Add remaining ingredients and simmer over low heat until desired thickness.

☞Classic Italian Tomato Sauce

3 T olive oil2 c onions, chopped 1 medium sized bell peppers, diced2 t basil1 t oregano1 t thyme1 ½ t salt1 kg tomatoes, chopped with juices1 6oz can tomato paste1 T honeyBlack Pepper, lots 6 – 8 garlic cloves, minced½ c parsley, minced

Heat olive oil in large pot, add onion, bell pepper, herbs, and salt. Sauté over medium heat until the onion is very soft (8-10 minutes). Add tomatoes, tomato paste, honey and black pepper. Bring to a boil, then lower heat and simmer, partially covered for 20 to 30 minutes. Add garlic and cook about 10 minutes more. Add parsley just before serving.

Classic White Sauce (1½ cups)

1½ c milk1 T butter 2 T flour

92Salt and pepper

Warm milk in small saucepan over medium heat; do not boil. Melt butter in separate saucepan over medium heat. Whisk in flour (to the butter) and stir until thick paste forms, about 1 minute. Slowly whisk in milk until sauce is smooth. Bring to gentle boil, stirring constantly, and cook until sauce thickens. Season to taste with salt and pepper.

Cheese Sauce (2 cups)

1 pack soft cheese (the kind wrapped in foil that just says сыр)1 ½ c milk (room temperature)3 T flour4 T buttersalt and pepper

Chop cheese into small cubes. Set aside. Melt butter in a pan and add four, whisking constantly. Stir for one or two minutes until roux is thick and add milk. Add in cheese and stir until melted. Add spices to taste. (If too thick add more liquid, milk or water) Options: Add spicy peppers and tomatoes to make queso dip or other veggies and meat to spice up your pasta sauce.

Garlic Alfredo Sauce (3 cups)

½ c butter 3 garlic cloves, diced2 c milk, room temperature½ c flour 2 c Parmesan cheese

Sauté butter and garlic for 5 minutes. Add flour, stir quickly and immediately add milk. Bring to a boil. Then add cheese and reduce to simmer. You can also add Cajun spices (page 95) and chili pepper for

93a spicy Alfredo sauce. If you cannot find parmesan, try any good hard cheese.

♛Pesto Sauce (2 cups)

1½ c shelled walnuts2-3 bunches spinach or basil 1-2 cloves garlic ¼ cup olive oilDash of salt and pepper

Remove spinach or basil leaves from stalks and wash. Peel garlic and blend all ingredients in a blender, meat grinder, a food processor or whatever you’ve got until smooth. Eat with a spoon, spread it on bread or mix with rice and pasta. Sauté butter and garlic for 5 minutes. Add flour, stir quickly and immediately add milk. Bring to a boil. Then add cheese and reduce to simmer. You can also add Cajun spices (page 95) and chili pepper for a spicy alfredo sauce. If you cannot find parmesan, try any good hard cheese.

Creamy Gravy (2 cups)

2 T chicken drippings or chicken fat 2 T butter4 T flour1 c milk1 c water (hot) Salt and pepper

In a pan, heat chicken drippings (can be purchased at the грил places that sell roasted chickens). Add butter and flour; blend and cook until golden brown. Gradually stir in milk and hot water. Stir until smooth and thickened. Add salt and pepper to taste.

Grandma Lee’s Taco Sauce (4 cups)

9415-oz can tomato sauce/paste 7 oz water½ c diluted vinegar1 c brown sugar [USA]½ t powdered garlic½ t salt½ t onion powder 2 T chili powder

Optional: 1 bay leaf

Mix all ingredients in a saucepan. Bring to a boil. Lower heat and simmer for up to 1½ hours.

Hot Sauce (Stolen from some hippy lady in N.Y.)

1 c onion, chopped 4 cloves garlic, crushed or minced3 c tomatoes, chopped1 c water1 t salt1 t cumin¼ t ground coriander2 t dry red wine½ t cayenne [B]½ t black pepper1 t chili powder2 T tomato paste2 T olive oil

Sauté onions and garlic in olive oil with ½ t salt until onion is clear. Add spices. Transfer to sauce pan and add tomatoes, water, tomato paste and wine. Add remaining salt. Cover and simmer ½ hour or longer. The longer you simmer the hotter this becomes. Several hours is amazing. Either leave chunky or puree. This sauce is perfect for Mexican dishes, such as enchiladas or tacos.

95Peanut Pepper Sauce (1 cup)

½ c milk½ c stock5 T peanut butter (chunky works best) [B]2 t soy sauce1 t sour cream1 clove garlic, minced 3 T hot peppers, minced 2 t sugar

Combine all ingredients and simmer over low heat until thick. For a simpler version, just combine soy sauce, peanut butter, and spices.

☞Spicy Peanut Sauce (Adapted from the Lady Katzen)

1 c onion, chopped2 medium cloves garlic, crushed 1 c peanut butter [B] 1 T honey¼ t cayenne pepper [B]Juice of 1 lemon 1 -2 t freshly grated ginger root1 bay leaf1 T cider vinegar3 c water1 t salt Dash of soy sauce 2 T butter for frying

In a saucepan, cook the onions, garlic, bay leaf and ginger in butter, salt to taste. When onion becomes translucent add remaining in ingredients. Mix thoroughly. Simmer on lowest possible heater for 30 minutes, stirring occasionally. Serve over noodles, rice fresh vegetables…be creative!

96Sweet & Sour Sauce ♛ (1½ cups)

½ c brown sugar, packed [USA]1 T cornstarch 1 can (8 oz) crushed pineapple in juice, (drained, save juice)⅓ c white vinegar or apple cider vinegar1 T soy sauce2 T olive oilOptional: ¼ c green bell pepper, finely chopped

Heat oil in a saucepan. Add brown sugar and stir. Add enough water to reserved pineapple juice to equal ½ cup; stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling over medium heat, stirring constantly. Add cornstarch, boil, and stir 1 minute. Stir in pineapple and bell pepper. Use sauce immediately, or cover and refrigerate up to 1 week.

Teriyaki Sauce (⅔ cup)

¼ c vegetable oil¼ c soy sauce2 T ketchup1 T vinegar ¼ t pepper 2 garlic cloves, finely chopped

Mix all ingredients together. Use sauce immediately, or cover and refrigerate up to 1 week.

Tzaziki Greek Yogurt Sauce (4 servings)

2 c plain yogurt, kefir, or smetana½ cucumber, peeled and grated2 garlic cloves, minced1 T lemon juiceSalt to taste

97Mix all ingredients. Maybe in a bowl. Maybe in the smetana or kefir carton. Be creative.

♛Watermelon Molasses (½ liter) PC Georgia

1 big watermelon 4-5 hours of your life

Cut the watermelon in half- not lengthwise. Start cutting the watermelon into small cubes, and put them through a strainer to remove pulp and seeds. Use a potato masher to speed this along. Once you’ve gotten a little of the watermelon out, cut up the remaining pink part well, and mash in the rind. This cuts out a lot of mashing and straining time. Pour the semi-mashed pulp through the strainer. Once you’ve finished that, strain juice again, and set over high heat. Watch carefully, as the juice will foam up and boil over. You can skim off the dark red stuff as it comes up with the foam. Boil until this turns into a thick, brown syrup, about 4 hours. It will coat the spoon, and taste kind of like, well, molasses. At this point you can pour the mixture into a hot, sterilized jar and seal it (you’ll need 2 very large watermelons to make a whole liter), or put it in a jar and keep it in the refrigerator indefinitely. It makes good barbecue sauce and cookies.

Spice Mixes

Cajun Spice Blend

1 t salt2 t garlic powder2 t paprika1 t pepper1 t cayenne [B]1 t oregano1 t thyme

98Chili Powder

1 t paprika2 t cumin1 t cayenne1 t oregano2 t garlic powder

Curry Powder

4 t coriander2 t turmeric [B]2 t ground yellow mustard powder [USA]2 t ground chili peppers1 t cayenne powder [B]1 t ground cumin½ t ground cardamom [B]

Taco Seasoning (1 cup)

¼ c chili powder¼ cumin1 T garlic powder1 T onion powder1 t oregano1 T paprika¼ c salt1 t ground pepper

Jamaican Jerk Seasoning

¼ c onion powder2 T salt2 T thyme2 t ground allspice1 T cinnamon

99Pumpkin Pie Spice

¼ c cinnamon1 t ground ginger2 t nutmeg2 t allspice powder½ t cloves powder

5 Spice Seasoning

2 T anise powder1 T ground pepper1 T ground fennel 1 T cinnamon1 T ground cloves1 T salt

Garam Marsala (Quick)

1 T cumin1½ t coriander1½ t cardamom [B}1½ t pepper1 t cinnamon½ t cloves½ t nutmeg

Garam Marsala (Traditional)

4 T coriander seeds2 T cumin seeds1 T pepper corns2 cardamom seeds [B]4 8-cm cinnamon sticks1 t cloves whole1 whole nutmeg, grated

100Roast each of the first 6 spices separately, grind (in mortar with pestle). Mix in nutmeg.

Lemon Pepper

Zest of 4-6 lemons6 T ground black pepper (or whole peppercorns)5 T salt

Thoroughly zest the lemons and spread fresh lemon out on a baking sheet. Put in oven on the lowest setting and leave until completely dried. (Approx 90 min.) When completely dried, mix with the peppercorns and salt into a jar and shake well.

101

Chapter VI

SOUPS & STEWS

“Worries go down better with Soup” –Jewish Proverb

102

Vegetable

Vegetable Soup (6 servings)

5 large potatoes, diced1½ c carrots, diced1 can green beans 2 cans corn, or 5 ears corn (kernels removed)1 can peas, ½ head cabbage2 peppers, diced 1 can tomato paste5 large tomatoes, diced 1 small onion, diced1 T oil1 clove garlic, mincedPepper, spices (parsley, basil, bay leaf)

Fill a large stockpot with water. Add potatoes, carrots, and salt and cook over medium heat until vegetables are tender. Add in the rest of the ingredients. Stir and add water for desired consistency. Simmer over low heat for 1 hour, stirring frequently. Let stand for several hours so that flavors blend.

Vegetable & Bean Curry Soup (4 servings)

2 c dried beans (soaked overnight)2 T curry1½ t ginger4 garlic cloves1 c rice or gretchka3 large carrots, chopped½ head cabbage, shredded3 medium onions, diced 1 salted red bell pepper, soaked overnight and slicedOptional:

1031 can corn 1 can mushrooms or fresh 1 T chilli paste

Bring beans to a boil with curry, ginger, garlic, and chili paste (add extra spice if desired) in 5 cups of water. After 30 minutes, add rice or gretchka. Add carrots, then cabbage and onions. Add pepper last with corn, mushrooms. Taste before adding salt. Simmer over low heat for 20 minutes after beans are cooked all the way. Tastes even better on the second day.

☞Butternut Squash Soup (6 servings)

1 large butternut squash1 large yellow onion, sliced 2 T ground sage (or 6-8 fresh leaves)2 T olive oil 4 c chicken stock (or chicken bouillon cubes)Garnish: 1 handful of almonds (or hazelnuts), toasted in the oven (10 minutes)

Make two incisions into the squash and bake it in the oven at 175 C for about 45 minutes, or until soft. While squash cools, simmer onion with the sage in olive oil or butter. When the squash is cool enough to handle, slice it in half, remove seeds, cube it and add to the soup pan. Add the chicken stock and bring to a boil. If you have a blender, blend it. If not, smash it as best you can to reach the smoothest texture possible. Serve with a fresh sage leaf, and top with toasted nuts.

Carrot Ginger Soup (3-5 servings)

2 T olive oil1 T butter 4 garlic cloves, minced 1 medium white onion, diced

1043 T fresh ginger, shaved Zest from one lemon 1 t ground coriander1 t ground cumin1 T ground cinnamon3 ½ c water1 kilo carrots, peeled and chopped 4 c vegetable stock ½ c orange juice Salt & pepperGarnish: ½ c sour cream 1 T chives, minced

Heat the oil and butter in a large pot over medium heat. Add the garlic, onion, ginger, lemongrass (or zest), coriander, cumin, and cinnamon. Allow onions to cook until soft, stirring often. Increase the heat and add 2 cups of water and carrots. Cover and cook until the carrots have softened, stirring occasionally. Add the 4 cups of stock and simmer for about 30 minutes. Allow the mixture to cool, remove the lemon grass. Add the mixture, in batches if necessary, to a blender or food processor and puree (if you don’t have one, try it with a fork or potato masher). Pour the soup back into the large pot and add the orange juice, sour cream and additional water if necessary. Stir until blended and season to taste. Add garnish.

Smoky Corn Chowder (6 servings)

1 large onion2 c corn5 c stock ½ c cream3 T flour1 t mustard4-5 oz smoked cheddar (or cheese that looks like kielbasa) Salt & pepper

105Cook onions until clear, add garlic, corn and salt and cook for 2 more minutes. Add stock, simmer 8-10 minutes. Slowly stir in cheese. Mustard and pepper. Garnish with parsley.

Creamed Beet Soup (6 servings)

¼ c butter2 large onions, finely chopped 1-2 carrots, chopped ½ kg beets, cooked and diced1-2 T lemon juice3½ c stock1¼ c milkSalt and pepperOptional: Add 1 t orange peel and/or 1 t nutmeg to add some citrus spice

Melt the butter in a saucepan. Add onions and carrots and fry until they just begin to brown. Add beets, lemon juice, stock, and seasoning then bring to a boil. Cover and simmer for 30 minutes, until tender. Cool slightly, and then press through a strainer or puree using a blender. Pour into a clean pot. Add milk and bring to a boil. Adjust the seasoning and add extra lemon juice, if necessary. Top with grated beet or heavy cream.

Gazpacho (2 servings)

5 ripe tomatoes, peeled and chopped2 cucumbers, peeled and chopped1 large onion, chopped1 green pepper, chopped3 garlic cloves, chopped fine 4 c bread, without crusts and torn in small pieces¼ c olive oil1 T tomato paste4 c water (cold)Dash of apple vinegar, salt

106In a large bowl combine the tomatoes, cucumbers, onions, green peppers, garlic and bread. Mixing thoroughly, stir in the olive oil, tomato paste, water, vinegar and salt. Mix and refrigerate for at least 2 hours. Eat cold.

[KG]Potato Soup (5 servings)

¼ c butter1 large onion, diced6 large potatoes, peeled and diced2 carrots, diced3 c water½ bouillon cube3 T flour3 c milk1 T parsley¼ t thymeSalt and pepper

In a large pot, sauté onions in butter until translucent. In another pot, combine potatoes, carrots, water, and bouillon. Bring to a boil. Cook for 10 minutes until vegetables are tender but do not overcook. Season with salt and pepper. Add flour to the onions and make a paste. Gradually add milk to the onion mixture and stir well. Cook over low heat, stirring constantly, until it is completely warmed through. Blend into potato mixture. Stir in spices and serve hot.

☞Pumpkin Pizzazz Soup (6 servings)

1 medium pumpkin or squash, cut into large chunks2 t salt1 T cooking oil 2 c rice 2 large onions, sliced200 g (¾ c) walnuts, crushed3 chicken bouillon cubes

1072 t nutmeg1 t black pepper1 t parsley½ t oregano 1 T shashlik spice

Put pumpkin pieces into frying pan, cover and cook on medium heat for 15 minutes or until chunks are easily mashed with fork. Repeat until entire pumpkin is cooked and mashed. Conversely, if you have a meat grinder, you can put the chunks through the meat grinder. In separate large pot filled ⅓ with water, add salt and oil to boil. Add rice. Simmer for 10 minutes or until rice is almost cooked, but a little hard in the middle. Bring back to boil. Add diced onions and crushed walnuts. Add 2 bouillon cubes. Slowly add pumpkin. While stirring and adding pumpkin, gradually add nutmeg, pepper, parsley, and oregano. Still stirring, add third bouillon cube and shashlik spice. Add ½ cup more water. Bring down to simmer and enjoy.

Simple Onion Soup (4 servings)

½ c butter1 kg onions, thinly sliced 4 c broth½ t black pepper Garnish: 4 thin slices stale or toasted bread½ c cheese, grated

Melt butter in large pot over low heat. Add onions and sauté until they begin to brown and caramelize, about 20 minutes. Increase heat to medium. Add beef broth, and pepper; bring to boil. Reduce heat and simmer 20 minutes. Divide soup among four bowls. Top each with a slice of bread and grated cheese.

Summer Corn & Red Pepper Soup (4 servings)

1086 T butter3 medium onions or shallots, diced 2 red bell peppers, diced4 large ears fresh corn (kernels cut off or cans of corn)1 potato, diced6 c broth1 c milkSalt and pepper

Melt butter in large skillet, add shallots (or onion) to butter and sauté until just soft, about 2 minutes. Add peppers and sauté 5 more minutes. Add remaining ingredients. Bring to gentle boil. Stir. Simmer until vegetables are tender, about 30 minutes. Season to taste with salt and pepper.

☞Thai Curry Soup (4-6 servings)

3 chicken bouillon cubes, mixed with 8 c water 1 T oil (for sautéing)1 large sweet pepper, thinly sliced 2 small hot peppers, minced4 large garlic cloves, minced 1 medium onion, thinly sliced2-3 T curry powder 2 T soy sauce 2 T lemon juice 1 T sugar 1 T ginger powder1 can mushrooms, sliced1 carton sour cream ½-1 bundle chives (жусай), 4 tomatoes, diced 1 T dried cilantro (if fresh, use ¼ c)Optional: ¼ kg short bazaar noodles, cooked1 T coconut shavings

109Sauté peppers, garlic, onions in a wok/large frying pan. Add curry to vegetables. Add 1 cup broth to vegetables, stir. Add soy sauce, lemon juice, sugar, ginger, coconut and mix. Add remainder of broth. Boil for 5 minutes, start to simmer and add mushrooms. Once simmered, add sour cream slowly, stirring (taste and add more curry if desired). Once consistent, remove from heat. Add tomatoes, жусай and cilantro. Mix and serve.

☞Tomato Soup & Apple Grilled Cheese (6 servings)

Soup: Olive oil5 garlic cloves, minced3 onions slicedSalt and pepper 3 T flour1 kg tomatoes, diced½ kg red bell peppers, diced½-1 t cayenne [B]½ t cinnamon3 bay leaves 2 T Italian seasoning1 bouillon cube2-3 c milk

Sandwich: 1 loaf of bread1 pkg cheeseButter (for frying) Apples or pears, sliced thinOptional: Tabasco sauce or hot sauce

Sauté garlic and onions in olive oil with salt and pepper. Add flour and stir until incorporated. When the onions are translucent, add the tomatoes and peppers and a few cups of water. Add remaining ingredients, except milk. When the vegetables are stewed nicely,

110transfer to a blender, or mash as best you can by hand. Return to a low heat. Add milk and/or water to achieve desired consistency; add more flour if soup is too thin. For the grilled cheese, slice and butter the bread, slice the cheese, and add thin slices of apples or pears. Grill in frying pan and serve with soup.

Spanish Tomato Soup with Garlic Bread (4 servings)

Soup: 4 T olive oil 1 onion, chopped3 garlic cloves, crushed1 green bell pepper, seeded and chopped½ t chili powder½ kg tomatoes, seeded and chopped8 oz fresh bread, cubed 4 c stock

Garlic bread: 1 tandoori bread, torn into medium-sized pieces4 T olive oil2 garlic cloves, crushed¼ c cheese, gratedChili powder

Heat oil in a large skillet. Add the onion, garlic and bell pepper and sauté, stirring frequently, for 2-3 minutes, or until the onion has softened. Add chili powder and tomatoes and cook over medium heat until the mixture has thickened. Stir in the bread cubes and stock and cook for 10-15 minutes, until the soup is thick and fairly smooth. Meanwhile, toast bread in the oven. Drizzle oil over the top of the bread, rub with the garlic, sprinkle with cheese and return to the broiler for 2-3 minutes, until the cheese has melted. Sprinkle with chili powder and serve with the soup.

Summer/Winter Minestrone (4 servings)

111Summer: 3 T olive oil1 medium onion, chopped6 c broth2 carrots, cut into ½-inch slices3 small potatoes, diced3 small zucchini, diced 2 c white beans2 tomatoes, chopped1 bunch fresh spinach, chopped½ c basil, thinly sliced

Winter: 3 T olive oil1 medium onion, chopped6 c broth2 carrots, cut into ½-inch slices3 small potatoes, diced 2 cups pasta, uncooked 2 c white beans2 tomatoes, chopped2 cloves garlic, minced½ c dried oregano

Soak white beans overnight and cook until tender. Heat oil in large pot over medium heat. Add onions and sauté until soft, about 4 minutes. Add next 6 ingredients; increase heat and bring to boil. Reduce heat to medium-low, cover partially, and simmer until potatoes are tender, about 10 minutes. Stir in spinach and basil/ garlic and oregano; simmer 3 more minutes. Serve.

:)Whatever's-Lying-Around Stew

1-1½ c kidney beans (or almost any bean or lentils) ½-1 c rice2-3 potatoes, unpeeled and chopped1-2 red pepper, chopped1-2 green pepper, chopped1 c carrots, chopped

1121 c onions, chopped 2-3 garlic cloves3 T (heaping) tomato paste1 c water1 T honey 1 T chili powder1 T Italian seasoning (or ½ basil and ½ oregano) 2 t black pepperSaltOptional: 1 T cumin, can of corn, green beans, celery, cooked eggplant, spicy peppers

As this recipe’s name implies, actually all ingredients are optional and beg for experimenting with the spices! Mix all ingredients in a medium-large pot, cover with warm water and bring to a boil. Skim off any foam that forms. Reduce heat, cover and simmer for 45 minutes until vegetables are tender. Stir several times during cooking. Hint: Keep hot water in a tea kettle nearby to add to the soup as needed.

Beans

Rosemary and White Bean Soup (Andrea Korovesis, K-21; a la our lady Ina)

1 lb dried white beans4 c sliced onions¼ c olive oil3 garlic cloves, minced1 large branch rosemary2 quarts vegetable stock1 bay leaf2 t salt½ t black pepper

113In a medium bowl, cover the beans with water by at least 1-inch and leave them overnight. Drain. In a large stockpot over low to medium heat, sauté the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, stock and bay leaf. Cover, bring to a boil and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Puree the soup, the best you can – make it coarse. Return the soup to the pot to reheat, add salt and pepper, to taste. Serve hot.

Lentils and Carrots in Coriander Tomato Broth (4 servings)

1 c brown, green, or black lentils (rinsed and searched for rocks)3 c water¼ c extra virgin olive oil (if available) or sunflower seed oil1 onion (halved lengthwise, then sliced thin across the grain)1 t coriander seeds4 garlic cloves, mincedAbout 1 kg carrots, peeled and sliced thin, about 4 c sliced1 T tomato paste (dissolved in 1 c water)1 t sugarSalt

Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain. Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes. Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1½ cups of the cooking water from the lentils (enough to cover the lentils), and salt to taste. Bring to a simmer, and simmer uncovered for 15 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Taste and adjust

114salt. Remove from the heat and serve, or allow to cool and serve at room temperature with cooked whole grains, like rice or gretchka.

Yellow Split-Pea Soup

1 c yellow split peas, washed⅓ c onion, chopped coarsely4½ c water¾ t salt

Simmer all ingredients until peas are cooked. Replace water lost from cooking. The soup should pour from a spoon leaving a thick film on the spoon as if it were a sauce. Serve with pieces of buttered, fresh light rye bread on the side. A very light sprinkle of pepper is sometimes good.

Chickpea Pear Mint Soup (6 servings)

1 c dried chickpeas, softened½ c white beans, softened4 very ripe pears, peeled, quartered, and cut into thirds 1 vegetable bouillon cube2 T mint1½ c milk

Combine half the pears and all other ingredients except the milk. Cover with water and bring to a boil. Transfer to blender, or mash with a fork. Return to low heat, add milk and remaining pears, and cook a few minutes more. Serve with crusty bread.

Poverty Soup (6 servings)

1- 2 c lentils, split peas, or rice 1-2 chicken bouillon cubes 2 carrots, chopped 2 onions, chopped

1153-5 potatoes, choppedWaterBay leaves,OilOptional: shashlik seasoning packet

Fry vegetables in oil for 5-10 minutes, add shashlik seasoning if desired. Then add water, lentils, split peas or rice, bay leaves and bullion. Cook until lentils, split peas or rice is cooked. There are more nutrients in lentils, but split peas and rice also work.

Curried Lentil/Pea Soup (6 servings)

2 cups lentils or peas 8 cups water2 T turmeric 2 T salt 1 t pepper 2 T chili pepper3 T curry powder 1 large onion 4 cloves garlic 2 bell peppers 3 T vegetable oil

Soak lentils for a few hours or overnight. Julienne onions, garlic and peppers. Sauté in a large soup pot with oil until onions are translucent. Add all seasonings and water and bring to a boil. Add lentils. Boil for about 30 minutes or until lentils are tender. This versatile soup can be manipulated with many different seasonings. Experiment with what you have in the kitchen!

Red Lentil Soup with Lemon (8 servings)

1 large onion, diced4 T butter

1161 t ground mustard2 c red lentils, uncooked 1 T turmeric2 t salt 1 bunch fresh cilantro, chopped and divided in two2 lemons, juiced1 bunch fresh spinach, chopped1 c white rice, cooked4 c water6 T plain yogurt (for garnish)

Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and mustard and sauté until soft, about 5 minutes. Add next 3 ingredients and 4 cups water. Bring to boil. Reduce heat and simmer until lentils are soft, about 25 minutes. Stir in half of cilantro, lemon juice, and rice. Meanwhile, melt remaining butter in large skillet. Add spinach and sauté until wilted. Season to taste with salt. Divide spinach among 4 bowls, placing around the sides. Divide soup among bowls. Garnish with remaining cilantro and yogurt.

☞Spicy Black Bean Soup (4 servings)

2 15-oz cans black beans (undrained) or 1½ to 2 c cooked pinto beans or black beans, if substituting 2 T oil1 onion, chopped1 carrot, chopped4 garlic cloves, chopped2 t ground cumin1 t green chili pepper, chopped 3 tomatoes, chopped w/ juices 1½ c broth Salt and pepperGarnish: ½ c fresh cilantro, chopped 2 green onions, sliced

117Mash half of the beans and set aside. Heat oil in large pot over medium heat. Add onion, carrot and garlic and sauté until just soft, about 5 minutes. Stir in cumin and chili pepper. Add mashed and whole beans, tomatoes, and broth and bring to boil. Reduce heat to medium; cook until carrots are tender and soup thickens, about 30 minutes. Season to taste with salt and pepper. Garnish with cilantro and green onions. (Canned black beans can be found in Bishkek. Pinto beans make a good substitute and are easier to find. If you substitute, cook in large pot of boiling water until just tender. Drain. Also increase broth by ½ cup.)

Spicy Lentils Maroccaines (6 servings)

1 red or white onion, sliced2 garlic cloves, chopped2 T olive oil 1 lb lentils3 plump round tomatoes1 very hot pepperGround red pepperPaprikaSalt and pepper

Simmer onion and garlic in olive oil with salt and pepper until soft (5 minutes). Add the lentils with enough water to cover them and bring to a boil. Add very thinly sliced tomatoes and as much spicy pepper as you can handle. Toss in your spices and let simmer for 30-45 minutes, or until smooth and soft.

Split Pea Soup, à la Française (6 servings)

2 medium yellow onions, sliced2 T olive oilSalt and pepper 1 head of fresh parsley (if available)2 garlic cloves, chopped

1181 lb split peas (or lentils)1 bouillon cube 5 carrots, cut into medallions

Sauté onion in olive oil with salt, pepper and the chopped parsley until the onions are translucent. Add the garlic, peas, and bouillon cube. Bring to a boil and add the sliced carrots. Simmer for 30-45 minutes, or until it has reached the consistency you desire. This is delicious with applesauce cornbread and sausage links. (Sausage links, generally available in the Russian sections of bazaars, would be a tasty addition, or cubes of salt pork—which looks like bacon but isn’t quite.)

Split Peas à l’Indienne (6 servings)

1 large onion, sliced2 garlic cloves, mincedSalt and pepper1 c lentils (or split peas)2 medium potatoes, cubed 3 carrots, cubedCumin seedCurryHot pepperAnise1 bouillon cube

Sauté onion and garlic with salt and pepper until onions are translucent. Add lentils, potatoes, carrots, spices, water, and bouillon cube. Bring to a boil and sustain until the lentils become smooth and creamy, about 45 minutes.

Meat

Avgolemono (Greek Chicken Soup) Meghan O’Connell, K-19

1191 small chicken Celery stalkSalt⅔ c rice 3 oz lemon juice4 eggs, beaten

Remove giblets from chicken and wash. Place chicken in a large soup pot and cover with cold water (just to top of chicken). Add celery and several dashes of salt to the pot. Bring chicken to a boil, skimming the fat off the top as it boils. Turn heat down to medium-low and boil for 1 ¼ hours partially covered. Carefully take chicken out of pot and set aside (it will be falling apart at this point). Strain the broth into another pot reserving 2 cups in a separate bowl. Bring the broth to a boil again and add the rice. Cook for 20 minutes. Set aside for 5 minutes. Add eggs and lemon juice to the 2 cups of reserved chicken broth and mix well; then add back to the pot and whisk until a slight froth appears. Serve in bowls with pieces of the chicken added. Salt to taste. Serves 4-6. Serve with thick slices of Italian bread and a Greek salad for a wonderfully warming winter meal.

Beef Stew (4 servings)

½ kg beef, cut into ½-inch pieces2 T flour1 t salt1 T paprika1 t black pepper2 T butter1 small onion, chopped2 garlic cloves, minced 1 sweet pepper, chopped 6 c beef broth or 2 cubes beef bouillon dissolved in 6 c water3 potatoes, peeled and cut into 1-inch cubes 3 carrots, peeled and cut into ½-inch rounds ¼ c tomato paste

1202 bay leavesOptional: 3 T fresh parsley, chopped 2 hot peppers, minced

Combine flour with salt, paprika, and pepper in shallow dish. Dip beef into flour and coat evenly. Heat oil in large pan over medium heat. Add beef a little at a time and brown on all sides. Add onion garlic and peppers and sauté 5 more minutes. Add next 5 ingredients and bring to a boil. Reduce heat and simmer until meat and vegetables are tender (about 2 hours). Add parsley and simmer 5 more minutes. Serve. (Substitute: Some beer for broth.)

☞Chili con Carne (4 servings)

1 lb lean ground beef1 medium onion, chopped 1 clove garlic, minced1 sweet pepper, chopped 2 hot peppers, minced 3 T oil 3 medium tomatoes, diced 1 can (8 oz) tomato paste1 cube beef bouillon 2 bay leaves 2 T crushed red pepper ¾ t ground cumin¼ t salt¼ t pepper 1½-2 c kidney or pinto beans, cooked, rinsed, and drainedOptional: red pepper, green/red chili, cinnamon, chocolate, red wine, beer

Simmer beef, onion, garlic and peppers in oil in a 3-quart saucepan over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling then reduce heat. Cover and simmer 1 hour, stirring

121occasionally. Stir in beans. Heat to boiling then reduce heat. Simmer uncovered about 10 minutes, stirring occasionally until desired thickness. If you like your chilies hotter, increase the chili powder, add ½ tea red pepper paste, or add a green or red chili, seeded and chopped. Add some cinnamon, chocolate, wine or beer for a more unique flavor. Serve with chopped fresh onions and grated hard cheese or sour cream. Accompany with Moist Corn Bread (page 49)

Egg Drop Soup (6 servings)

5 c broth (4 c chicken, 1 c beef, if available) 1 T soy sauce2 large eggs, beaten together with the water 4 T waterSalt and pepperOptional: 8 oz noodles or ¼ c cleaned rice, (uncooked)

In a medium saucepan, bring broth to a boil. Stir in the noodles or rice and cook until tender. Pour egg mixture into the soup slowly while stirring constantly with a fork. Cook 30 seconds. Season as desired and serve hot.

Spanish Garlic Soup (4 servings)

6 c bread, cubed¼ c olive oil, (+ more to drizzle on bread cubes) 6-10 garlic cloves, thinly sliced 2 oz chicken or duck, diced 1-2 t paprika 6 c chicken broth 4 large eggs ¼ c parsley or any greenSalt, pepper, cayenne [B]

Drizzle olive oil over bread crumbs, put into preheated 175 C oven for 15 minutes, bread should be crunchy like a crouton. Fry the cubed

122salami until it gets a bit crispy. In a large, heavy bottomed pot, put in a ¼ cup of olive oil, add all the garlic. Turn heat up to medium and cook until garlic turns golden. Throw in the meat and stir for about a minute. Add the paprika (you may find yourself needing more paprika than the recipe calls for, not all paprika is created equal in Kyrgyzstan!). Add in the bread crumbs and stir everything together making sure the bread crumbs are coated. Add in all the chicken stock and allow to heat up on high, stirring occasionally. Add salt, pepper and cayenne to taste. Add in ½ of the chopped greens. Once hot, carefully create a small depression with your spoon and place a cracked egg gently in it, resting on top of the soup (one egg per person eating). Cover and allow the egg(s) to poach for about 15 minutes, until the whites have set. You can baste the eggs with the paprika/garlic oil sitting on top of the soup. To serve, scoop up the soup around the egg and top each bowl of soup with a poached egg. To finish, garnish with remaining greens.

Note: If you have leftovers you can just reheat the soup and poach another egg in it.

Pasta e Fagioli (4 servings)

½ c onion, chopped 1 small carrot, grated 1 clove garlic, minced 1 T olive oil6 c chicken broth 3 c tomato juice2 c red beans, cooked1 T dried parsley 2 t dried basil⅛ t ground cayenne pepper [B]1 T distilled white vinegar2 t sugar

123Salt and pepper2 c any small pasta

In a large stockpot, sauté onions, carrots, garlic and bacon in olive oil until onion is transparent. Add chicken broth, tomato juice, beans, parsley, basil, cayenne, vinegar, sugar and season with salt and pepper. Simmer for 1 hour. Fill a separate stockpot ¾ full of water and bring to a boil. Add pasta; cook until tender and drain. Place pasta into bowls and ladle soup on top.

124

Chapter VII

MAIN DISHES “When baking, follow directions. When cooking, go by your

own taste” –Laiko Bahrs

125

Traditional Kyrgyz & Russian

♛Ashlaunfu (4 servings) Brought to be by the wonderful Mariia Eje

Jelly:1 T corn starch (preferably rice but NOT potato)½ c water1 t vinegar 6%½ c wheat flour1 egg¼ c water

Sauce:1 egg½ c water2 t chives 1 carrot, diced1 sweet pepper, diced 2 green onions, diced2 tomatoes, diced1 t vinegar, 6%1 t vegetable oil

Omelet:1 T milk1 eggButter

Noodles:½ c wheat flour1 egg¼ c water

Filling:

1261 t vinegar 6%Flavored spices1 green onion

Jelly: The water is heated to boiling point. Add the vinegar and salt to taste. Starch dissolve in 3 T. of cold water. Pour a thin stream into boiling water, stirring vigorously. Cook for 15-20 minutes on slow fire, continuously stirring slowly, otherwise it will burn. Jelly is ready when it is already hard enough to mix (consistency — sugared honey). Pour into a dish, greased with vegetable oil, cool, cut into long (5-10 cm) strips (5x5 mm cross-section). To make it easier to cut the jelly the knife should be constantly washed in cold water. The finished jelly should be stored in the refrigerator in a sealed container (otherwise it will dry).

Sauce: Cut the vegetables into thin, long strips (the thinner the better!). Pour oil in a heated pan and add (stirring vigorously) carrots, peppers, джусай (or ramson or garlic), tomatoes. Fry for a minute. Carefully pour in the water. Stew 5-7 minutes. Add the eggs (while stirring vigorously). Add salt to taste. Remove from fire. Cool. Add the vinegar.

Omelet: Stir the eggs with the milk, and salt. Pour in a heated pan, greased. Fry for 5-7 minutes. Cool and cut in fine strips.

Noodles: Fresh knead very tight dough. (in order to get the dough tough, pour in water before you pour in the flour and the eggs must be heated to 80-90 °C, but in the beginning, you need to mix very vigorously! otherwise the eggs will curdle. Stir a few times until done. Leave for 2 hours under a damp towel. Making the noodles.

Method 1: Roll out the dough into a sheet 1-2 mm thick and liberally sprinkle with flour on both sides. Twisted into a tight roll and slice it into long thin slices (the thinner the better) 2 -3 mm. Boil in boiling salted water until tender.

127Method 2: Buy pre-cooked spaghetti in the store. Cook in boiling salted water until tender. Wash the noodles in cold water and add a little vegetable oil and mix.

Serving: Put cold noodles in a deep plate. From one edge of the plate spread the jelly, and pour all the sauce and seasoning with laza. Flavored scented vinegar and sprinkled with chopped green onions. The dish is served cold.

[RU]Борщ—Borscht (Beet Soup) (6 servings)

½ kg beef, cut into chunks2 T flour Oil 5 c stock ½ kg raw beets, peeled and grated2 carrots, finely chopped1 large onion, finely chopped 1 garlic clove, crushed¼ head of cabbage, finely chopped 2 bay leaves 2-3 t lemon juiceSalt and pepper⅔ c sour cream (for serving)

Cover beef chunks with flour, cook in oil until evenly browned. Add stock and bring to a boil. Add beets, carrots, onion, garlic, cabbage, basil, and lemon juice to broth and season to taste with salt and pepper. Bring to a boil again, cover, and simmer for 45 minutes. Taste and adjust the seasoning and add extra lemon juice, if necessary. Bring to a boil and simmer for 1-2 minutes. Serve with a spoonful of sour cream swirled through. For vegetable borscht, leave out beef.

Talas Dimdama (6-8 servings)

½ c oil

1281 kg meat1 large head of cabbage, cut into large chunks4-5 carrots, chopped into large chunks3-4 onions, quartered2-3 tomatoes, quartered1 ½ t salt1 t red pepper1 t black pepperParsley & dill for garnish

Heat the kazan on high heat with the oil in it. Cut the meat into bite-sized pieces. When the oil is hot, add the meat and slightly sear the outsides. Add the vegetables, salt, and pepper. Cover and let cook (stirring occasionally) for 20-30 minutes. Reduce heat, cook for 5-10 minutes more. Serve, garnish with parsley and dill.

Щи Постные—Cabbage Soup (6 servings)

3-4 L stock3-4 carrots, sliced 1 large onion, sliced½ kg cabbage, shredded Salt, pepperOptional: tomatoes or potatoes, diced

Bring stock to a boil. Sauté carrots and onions in a frying pan for about 10 minutes. Add cabbage to stock. Bring to a boil again and add sautéed vegetables. Reduce heat and simmer for 30-40 minutes. About 5-10 minutes before it is finished, season with salt, pepper, and other seasonings. Add diced tomatoes or chopped potatoes to make this soup heartier.

[KG]Беш бармак—Besh Barmak (12 servings)

3 kg mutton (with bones) 1½ kg onions, thinly sliced

1294 c flour 1½ t salt 1 egg, beaten ¼-½ c water (warm) Salt and pepper

Place mutton and onion in large pot or kazan and cover with water. Sprinkle with salt to taste. Boil until tender, about 2 hours. Meanwhile, prepare noodles. Sift flour and salt into large bowl and make a well in center. Pour egg and ¼ cup water into center of flour. Mix with hands, adding water by the tablespoon until dough forms but is not sticky. Knead 3 minutes. Let rest 10 minutes. Roll into long, thin noodles, adding more flour if necessary. Remove mutton from pot or kazan. Drop noodles into mutton stock and cook until just tender, about 2 minutes. Remove with slotted spoon. Place noodles in deep dish with stock. Top with mutton and serve.

This dish is translated literally as “five fingers” because it’s traditionally eaten by hand and served for guests. The meat is brought out first and several guests will slice it. Meanwhile the noodles are boiled in the mutton stock for about 2 minutes and then served immediately on a large deep platter with the stock. Guests will place their meat atop the noodles and usually eat from a communal dish by hand.

Фyнчоза—Funchoza (Starch Noodle Salad) (6 servings)

2-3 T vegetable oil1 small onion, chopped 2 carrots, finely julienne-sliced 1 turnip, chopped 2 sweet peppers, chopped 1 garlic clove, finely choppedfunchoza salad spice packet1 pkg funchoza noodles, starch noodles

130Stir prepared vegetables with spices and vegetable oil in a large bowl. Boil ½ liter of water and pour into a pot (not on the stove). Add funchoza noodles and cook for 5-7 minutes. Combine noodles and vegetable mixture. Serve at room temperature.

☞Лагман—Lagman (4 servings)

¼ c vegetable oil½ kg beef or mutton, cut into thin strips 2 carrots, julienne-sliced 1 onion, sliced 1 medium green turnip, julienne-sliced 1 red chili pepper, diced ½ bell pepper, julienne-sliced 2 garlic cloves, minced½ c green onion tops, chopped 8 c water1 Lagman spice packet 3 T tomato paste1 pkg dried lagman noodles (but really just buy the fresh noodles)Optional: hot chili paste/laza

Heat oil over high heat in large heavy pot. Add meat and sauté until just browned, about 3 minutes. Add next 7 ingredients and sauté until crisp and tender, about 20 minutes. Add water to vegetable mixture and bring to boil. Stir in spices and tomato paste. Season to taste with salt. Reduce heat and simmer until paste dissolves, about 3 more minutes. Meanwhile, cook pasta in large pot of salted boiling water until just tender but still firm to bite. Drain. Divide pasta among bowls and top with vegetable mixture. Serve.

:)Манты—Manti (Steamed Dumplings) (8 servings)

Filling: 1 kg mutton, beef, potatoes, or pumpkin, finely diced 2 onions, finely diced ½ c mutton or beef fat, diced or sunflower oil

131Salt and pepper

Dough: 5 c flour1½ t salt 1 egg, beaten ½-¾ c water, warm

Combine meat, onions and fat in large bowl. Season to taste with salt and pepper. Set aside. Sift flour and salt into large bowl and make a well in center. Pour egg and ½ cup water into center of flour. Mix with hands, adding remaining water by the tablespoon until dough forms but is not sticky. Knead dough 1 minute; let rest 30 minutes. Transfer dough to floured board or table and divide into 4 equal pieces. Roll each piece to ⅛-inch thickness. Cut into squares, 4”x4.” Place about 1 tablespoon of meat mixture atop each square. To make dumplings, fold 2 diagonal corners together and press to hold. Repeat with remaining 2 corners. Next, press 2 newly created corners on the same side together. Repeat with 2 corners on other side. Repeat with remaining dough squares. Fill bottom of steamer with water. Place dumplings on steaming trays, spaced evenly apart, and steam over medium-high heat until cooked through, about 40 minutes. (You’ll need a tiered steamer, made of bamboo or aluminum, which is available at most bazaars.)

Пельмени—Pelmeni (Boiled Dumplings) (8 servings)

1 kg mutton or beef, ground 2 onions, finely diced ½ c mutton or beef fat, diced or sunflower oilSalt and pepper

Dough:5 c flour 1½ t salt1 egg, beaten

132½-¾ c water, warm

Combine meat, onions and fat in large bowl. Season to taste with salt and pepper. Set aside. Sift flour and salt into large bowl and make a well in center. Pour egg and ½ cup water into center of flour. Mix with hands, adding remaining water by the tablespoon until dough forms but is not sticky. Knead dough 2 minutes; let rest 30 minutes. Transfer dough to floured board or table and divide into 4 equal pieces. Roll each piece to ⅛-inch thickness. Use a small glass to cut dough into circles. Place ½ tablespoon of meat mixture atop dough. Dip fingers in warm water and fold dough into half-moon shape. Bring corners together pinch to hold. Cook in large pot of boiling salted water until they float to the top, about 10 minutes. Serve in a broth or on their own, topped with sour cream, butter or chili paste. (Most Kyrgyz families own a hand-cranked meat grinder, so it’s easy to buy a good cut of meat and make your own ground beef or mutton. To make potato dumplings, replace the meat with mashed potatoes and omit 1 onion.)

[KG] Boorsok (for days) Jordan Bensky, K-19

2 c flour ¼ t sugar ¼ t yeast ½ t salt1 egg¼ c milk ½ c olive oil

Combine flour, sugar, yeast and salt. In a separate bowl, beat the egg and stir in the milk. Stir the two mixtures together and stir in warm water slowly until the mixture holds together but is not sticky. Cover the mixture and place in a warm part of the house. After two hours, roll the dough until it is about ¼-inch thick. Cut the dough into 1x2-inch rectangles. Pour ¼ cup oil into a saucepan and heat on medium

133high. Additional oil may be needed depending on the size of the saucepan. Make sure the oil completely covers the surface of the pan. Once the oil is heated, fry the boorsok in the pan. Depending on the size of the pan, you can fry 4-8 boorsok at the same time-but be sure that they do not overlap. Fry the boorsok until it puffs up and is golden brown on the bottom. Flip the boorsok over to fry the other side until it is also golden brown. Add additional oil as needed to keep a thin coat of oil on the surface of the pan.

Плов—Plov (4 servings)

3 T sunflower oil ½ kg beef or mutton, cubed 1 large onion, sliced½ kg carrots, julienne-sliced 4 c water½ kg of rice 3 garlic cloves, wholeOptional: Caraway seeds

Clean and soak rice for 30 minutes. Heat oil in kazan or deep skillet over medium high heat. Add meat and sauté until browned, about 10 minutes. Add onion and sauté until soft, about 8 minutes. Add carrots to mixture and sauté 15 more minutes. Add water and rice; bring to boil. Reduce heat and simmer partially covered for about 30 minutes. Add garlic. Simmer until rice is just tender, about 15 more minutes.

☞Плов—Mile's Southern Plov

5 c Uzgen rice5 t salt¼-½ c sunflower oil½ c carrots, diced ½ c onions, diced ½ c peppers, diced 2 chickens, broken down into thighs, wings, etc.

1346 garlic cloves, peeled and whole½ c golden raisins1 bay leafWater (cold)

Optional: 1 pineapple, chopped ¼ c maple syrup or honey

Soak rice in salt water for 2 hours. Fill large pot with 2-3 centimeters with oil. Heat on high; add carrots, onions, peppers and chicken. Let soak in oil for 15 minutes until browned and cooked almost all the way through (chicken is no longer bloody). Drain uncooked rice and add to the pot so it's covering all ingredients. Add garlic and raisins. Add pineapple (if using) and maple syrup or honey. Add a bay leaf and cold water, so rice is covered. Cover and don't stir for 10 minutes. At this point, rice and cloves should be getting soft. Stab into rice with fork, add salt to taste, cover and simmer for another 10 minutes. Serve hot.

Самсы—Samsa (8 servings)

Dough: 2 T salt2 c flour 1 egg Butter (melted)

Filling: 3-4 c beef or mutton, ground 2 onions, finely chopped Salt and pepper Crushed red pepper (kalimpir), 10 garlic cloves, minced Water (warm)

135NOTE: Dough for these creations can be found in most every store in Kyrgyzstan. It comes in frozen packages that have small squares of dough line up in a long sheet. Just go, purchase, and thaw…if you want.

Dissolve 2 tablespoons of salt in warm water. Beat egg and mix with flour. Gradually add the salt water to the flour until the dough holds together and doesn’t stick. Set aside in a covered bowl for 20 minutes. Mix meat, onions, garlic, salt, black pepper, and red pepper together. Roll the dough out into a large disk about ¼-inch thick. Spread a thin layer of butter onto disk, and then roll up into a long tube (as if you were making cinnamon rolls). Cut tube into 3 inch sections, and roll each out with a rolling pin. Each section should be ⅛ to ¼-inch thick. This will create fine layers in the pastry. Put 1-2 tablespoons of the meat mixture onto the dough and fold opposite ends together to make a little triangle package. Repeat with remaining sections of dough. Bake on a greased cookie sheet at medium heat for 40-50 minutes, or until the meat is cooked through and the dough is brown.

♛ Шашлык—Shashlik (6 servings)

1 kg meat (chicken, pork, beef, duck)1 packet of shashlik seasoning 1 carton kefirShashlik equipment (pokers, grill, fire, etc.)

Cut the meat into medium-sized to bite-sized chunks. Put them in a large bowl and add the spices and kefir. Let the meat marinate for two to four hours. Then fill as many shashlik pokers as you have meat. Shashlik is best cooked over coals. Feel free to make them more like shish-kabobs, adding vegetables or fruits. Serves well over rice.

136

Chicken

Persian Chicken (4 servings)

1 large chicken breast, cut into 1” cubes 1 onion, sliced very thinly5 tomatoes, sliced very thinly 3 garlic cloves Pinch of saffron 1-2 T curry powder Salt and pepper

Brown the chicken on both sides, set aside, reserving the fat. Sauté onions in chicken fat (or olive oil). When translucent, add garlic and sauté 30 seconds more. Add tomatoes with their juice to the onion and garlic, add saffron, curry, salt and pepper to taste. Bring to a boil. Add the chicken pieces and cook a few minutes more. Serve over rice.

Fried Chicken (6 servings)

Vegetable oil, for frying 1 kg chicken, cut into pieces 2 c flour 1 T salt1 t pepperOptional: Additional spices to taste

Heat about 2 inches of oil in a large, deep frying pan. In a bowl, combine flour, salt and pepper and any other desired spices; sift onto a plate or in a bowl. Roll each piece of chicken in flour mixture and place in the hot oil (about 175 C). The oil should be deep enough to cover the pieces when it boils up. Put the largest pieces in first, in the hottest part of the skillet. When all pieces are in the skillet and heat is regulated, cover and cook for 5-7 minutes. Remove top and turn

137chicken pieces when the bottom side is browned. Try to turn the chicken only one time. (Recipe can also be made with cream gravy.)

Fried Chicken with Garlic (4 servings)

1 chicken, cut into pieces Oil (for frying) 3-4 eggs, 1 head garlic, minced 1 c flourSalt and pepper

Wash chicken and rub each piece with spices, then minced garlic. Let chicken sit for 1 hour in refrigerator (more if you have time). Preheat frying skillet with oil. Beat eggs together in a mixing bowl. Dip each piece of chicken into egg batter and roll in flour until completely covered. Place into frying pan and cook until golden brown.

☞Beer Batter Fried Chicken (4 servings)

1 c flour1 egg 1 T butter, melted Salt ½ c beer (preferably dark beer/ cocoa cola) 1½ kg chicken, in pieces Oil (for deep-frying)

Combine flour, egg, butter, salt, and beer in a bowl. Beat until the batter is smooth. Let the batter stand, covered for 4 hours before using. Wash and dry the chicken. Heat at least 3 inches of oil in a skillet. Dip the chicken pieces into the batter and submerge them carefully in the hot oil. Move the chicken in the pan so the pieces do not stick together. Fry for 15 minutes or until done and drain excess oil.

138Chan’s Sesame Chicken (4 servings)

Bulk: 2 chicken legs, skinned & boned, cut into nickel-sized pieces 2 c cornstarch Prepared rice

Sauce: 2 garlic cloves, minced3 c water1 c sugar 4 T soy sauce1 chicken bouillon cube 2 T sesame seeds 2 c oil

Roll chicken in 1 cup cornstarch. Fry chicken in oil until light brown. Remove chicken from the oil and set aside. Combine garlic, water, sugar, soy sauce, and chicken bouillon to make the sauce. Bring sauce to a boil. Add cornstarch slowly until sauce thickens. Once thick, turn off heat and add fried chicken. Marinade fried chicken in sauce and transfer to plate. Garnish with sesame seeds and serve with steamed rice.

Sautéed Chicken with Spiced Yogurt (2 servings)

1 c plain yogurt 2 T olive oil 1 T fresh lemon juice 1½ T chili powder ½ t ground cumin½ t ground coriander ¼ t cinnamon 2 chicken breast halves Salt

139Whisk together ½ cup yogurt, 1 tablespoon oil, ½ tablespoon lemon juice, and spices in medium bowl. Season with salt. Add chicken and turn to coat. Let sit 20 minutes. Meanwhile, whisk together remaining yogurt and ½ tablespoon lemon juice and salt to taste. Heat remaining oil in skillet over medium heat. Add chicken breast and cook, turning over occasionally, until just cooked through, about 12 minutes total. Drizzle chicken with yogurt sauce and serve.

Sweet Chicken with Nuts (6 servings)

1 kg chicken 3 T butter 1 onion, chopped 1 c walnuts ground½ c pomegranate (or ¼ c lemon juice) 2¼ c chicken stock 2 t sugarSalt and pepper

Cook chicken until almost done in 2 tablespoons of butter and set aside. Brown onion in 1 tablespoon butter and stir in walnuts. Add juice and stock. Stir until sauce thickens and season to taste with salt and pepper. Add sugar and chicken. Simmer and stir gently.

☞Chicken in Creamy Paprika Sauce (4 servings)

2½ T butter1 kg chicken pieces 1 onion diced 1 T flour 2 c chicken broth 1-2 T paprika 1 c sour cream Prepared rice or pasta

140Melt butter in large, heavy skillet over medium heat. Brown chicken and remove. Add onion and sauté until soft and translucent. Whisk in flour until paste forms. Slowly add broth, stirring until smooth. Bring to boil. Add paprika; stir to dissolve. Add chicken. Reduce heat and simmer until sauce thickens and chicken is cooked through, about 40 minutes. Place chicken on plate. Slowly stir sour cream into paprika sauce and heat through, about 5 minutes. Do not boil or cream will separate. Pour over chicken. Serve with rice or pasta.

♛ Chicken Curry (4 servings)

3-4 chicken pieces, skinned and boned, cubed into 1” pieces 2 t curry powder½ t salt ½ t black pepper ¼ t chili powder 1 c onion, chopped 5 garlic cloves, minced 2 jalapeno peppers, seeded and finely chopped 1 T olive oil 1 14-oz can of coconut milk 1 T cornstarch 3 T fresh basil Prepared rice

In a small bowl, stir together curry powder, salt, pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours to let spices permeate chicken. In a large nonstick wok or kazan, cook and stir onions, garlic, and jalapeno in hot oil over medium heat for 2 minutes. Remove onion mixture from pan. Add half the chicken to the pan and cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from pan. Repeat with the remaining half of the chicken. Combine coconut milk and cornstarch. Carefully add to pan. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to pan. Stir in basil. Cook and stir about 2 minutes more or until heated through.

141Serve over hot rice. (Coconut milk is the key to making a great chicken curry. It can be found in Bishkek and though it is pricey, it is worth it.)

☞Chicken and Dumplings

For chicken: 1 kg chicken 1 T oil 2 T butter 1 medium potato, peeled and diced into 1-cm cubes 2 medium carrots, peeled and chopped1 onion, chopped 1 bay leaf 1 handful of flour 2 chicken bouillon cubes 1 can of peas1 can of corn Salt and pepper, Oregano, Fresh or dried parsley

For dumplings: 2 c flour 1 T baking powder 1 T sugar 1 t salt ⅓ c butter, cut into 1-inch pieces 1 c milk or kefir

Remove skin from chicken and chop into bite-sized pieces. Heat oil and butter in large pot, and add potato, carrots, onion and bay leaf. Sprinkle with salt, pepper and spices. Add flour and cook for five minutes, stirring frequently. Add one liter of water and boullion cubes, and bring to a boil. Add chicken and stir. Simmer approximately 10 minutes.

142For dumplings: mix flour, baking powder, sugar and salt. Cut in butter, until mixture is crumbly. Add milk or kefir, and mix. Drain corn and peas, and add to chicken. Using a large spoon, plop golf ball-sized chunks of dough into the pot with chicken. Do not stir, but let them sit at the surface. Cover and cook over low heat for 8-10 minutes.

Chicken Teriyaki

1 kg chicken, preferably boneless 1-2 c teriyaki sauce¼ kg onions, sliced ½ kg eggplant or zucchini (or both!), sliced 5 cloves garlic, minced ½ kg red peppers 1 T red chili pepper flakes

Slice chicken into 1-inch-thick slices. In a large saucepan heat oil then sauté onions and garlic. Throw everything else in there and cook on medium-high heat for 15 minutes or until chicken is cooked through. Serve with a side of rice.

☞Coke Chicken Teriyaki (3-4 people) Lida Lee K-23

1 package chicken wings (5-6 count) 1 package of chicken leg/thigh (5-6 count) Oil Soy sauce 1 L Coke

Note: since chicken is usually sold still together in KG, about 3-4 large pieces of chicken sold in the dukyns. Just cut and break chunks off at the joints

First, make sure you try to cut/get rid of as much fat as possible. Then, make sure the chicken is as dry as possible. You'll be browning it for a few minutes first and if there's still water on the chicken, oil will be splattering everywhere. In a large pan, add some oil. About 2-

1432 1/2 tablespoons. Heat on medium-high until oil is hot. Add your chicken and lower the heat to medium until the skin of the chicken gets a nice light brown coloring. (I've had difficulty browning chicken here, so just when the meat is still slightly pink). Next, add about 1/2 to 3/4 of your Coca-Cola to the pan. You don't want the chicken to be completely covered by Coke, but about 3/4 covered. Add about 1-2 tablespoons of soy sauce. (Amount of soy sauce just depends on whether you want your chicken to be sweeter or saltier. I usually just spoon up a little bit and taste it, but lemme just say, drinking soy sauce and Coke isn't the tastiest thing.) Turn the heat to medium-low and then let it gently simmer until the liquid reduces completely. This will take about 40 minutes. Serve with rice and some corn and enjoy!

Orange Chicken (6 servings)

1 kg chicken2 T butter1 c orange juice ¼ c honey2 T lemon juice½ t curry powder1 t saltStrips of orange rindPrepared rice

Brown chicken in butter. Mix remaining ingredients and pour over chicken in an uncovered dish. Bake for 20 minutes. Turn chicken over and baste with fruit sauce. Bake additional 30 minutes. Serve over rice.

Chicken Parmesan (6 servings)

1 kg chicken breast (if using legs, cook a lot longer and on lower heat)3 eggs 2 c milk

1444 c flour 3 bags chips or croutons 2 T oil Tomato sauce Parmesan cheese (or other cheese that melts) Prepared pasta

Pound out chicken to about a half inch thick. Mix eggs and milk for a milk wash. Crush chips or croutons. Coat chicken in flour, dip into milk wash to cover, then coat chicken with the crushed chips or croutons. Place chicken in a hot sauté pan. Cook chicken until it is done, about 5 minutes each side. When chicken is done top with tomato sauce and cheese and serve over desired pasta.

Chicken and Rice with Spinach Tomato Sauce (6 servings)

1 T olive oil (or any oil) 1 onion, chopped 1 clove garlic, chopped Salt and pepper, 1 can tomato sauce (or use fresh tomatoes if in season) 1 bunch fresh spinach1 kg chicken, cooked and cut into small pieces Prepared rice

Heat olive oil in a pan. Add onion and garlic and sauté. Add salt, pepper and tomato sauce (or fresh tomatoes). Next, add fresh spinach and chicken. Simmer until spinach is cooked and chicken is heated through. Spoon mixture over rice.

Easy Feta Chicken Bake (6 servings)

6 boneless, skinless chicken breast halves 2 T lemon juice divided ¼ t salt ¼ t pepper

1454 oz feta cheese, crumbled ¼ c red bell peppers, diced ¼ c parsley

Preheat oven to 175 C. Arrange chicken in pan and drizzle with 1 tablespoon of lemon juice. Season with salt and pepper. Top with feta cheese. Drizzle remaining lemon juice over cheese/chicken. Bake for 35-40 minutes or until chicken is cooked. Sprinkle red bell pepper and parsley on top.

Garlic Roasted Chicken (6 servings)

1-2 kg chicken 3 T butter or olive oil 1 head garlic, sliced thinly Salt and pepperOptional: rosemary, oregano, cilantro, jalapeño, lemon slices

Preheat oven to 205 C. To separate the skin from the meat, use a small knife; make a small incision across the breast and along the chicken legs. Gently run your fingers beneath the skin to loosen it from the meat. Rub the butter or olive oil under the skin and place the sliced garlic cloves beneath the skin. Press the skin back against the meat. Sprinkle generously with salt and pepper. Place the chicken in a roasting pan (or any shallow pan) and roast until the thickest part of the thigh is cooked through and juices run completely clear, about 1½ hours. (One of the best ways to infuse flavor into roast chicken is to place herbs and spices beneath the skin. Try lemon and oregano, cilantro and jalapeño.)

☞Baked Honey Garlic Chicken (4 servings)

4 chicken breast halves2 T honey2 T orange or lemon juice

1461 T oil½ t salt Dash of pepper2 garlic cloves, minced

Place chicken in a greased 13”x9” baking pan. Combine the remaining ingredients; pour over chicken. Bake, uncovered at 205 C for 15 minutes. Broil 4-6 inches from the heat for 5-7 minutes or until juices run clear, brushing occasionally with sauce.

Autumn Ragout (4 servings)

1 chicken breast, cubed 2 T oil 1 onion, diced 3 garlic cloves, diced 3 T flour, ¼ squash, peeled and cubed2 large potatoes, skin, washed and cubed 4 medium carrots, peeled and cut into medallions1 chicken bouillon cube Celery salt [USA]Herbs (rosemary, basil, oregano, thyme)8 oz mushroomsOptional: milk

Brown the chicken in oil on both sides, set aside, reserving the fat. Sauté onion and garlic in chicken fat (or olive oil). Add the flour and stir until well incorporated into the onion mixture. Add cubed squash and cover with water. Bring to a boil, cook for 5 minutes, and then add potatoes, carrots, bouillon cube, celery salt, and herbs. Cook until carrots are tender, about 15 minutes. Add mushrooms and chicken, cook 3 more minutes. If desired, add milk.

Souvlaki (3 servings)

1 t garlic, minced

1471 t lemon juice 1 t olive oil½ t dried oregano ¼ t salt ¼ t pepper 1 lb chicken breasts, boned and skinned and cut into 1” pieces

Put all ingredients into zip-lock bag (or hole-free packet) and let marinade for at least 1 hour. Skewer the meat and put on the shashlik grill or in the oven until thoroughly cooked. Turn skewers several times while cooking.

Tahini Chicken Salad (6 servings)

6 chicken breast halves with skin and bones (about 2 kg) 2 T olive oil ⅔ c well-stirred tahini [B]½ c water ½ c fresh lemon juice4 garlic cloves chopped, ½ t sugar1 red bell pepper, cut into ¼-inch-thick strips Salt

Preheat oven to 230 C. Rub chicken with oil in a shallow baking pan and sprinkle with salt and pepper. Roast chicken until just cooked through, 40 to 45 minutes. Or, place chicken in skillet over medium heat, and cook covered, turning every so often, until cooked through, about 40 minutes. Meanwhile, stir together tahini, water, lemon juice, garlic and sugar in medium bowl until very smooth. Season dressing to taste with salt. When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, then pull meat into small strips and transfer to a large bowl. Add peas, pepper, and dressing and toss to coat.

148

Duck

Stuffed Duck Breasts, Shaun McElhatton K-22

2 boneless duck breast halves 2 to 4 garlic cloves, finely chopped 2 t fennel seeds, crushed [B]2t fresh rosemary, chopped ¼ c parmesan, freshly grated [B] Olive oilSalt and pepper

Heat oven to 200 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end. In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.

Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.) Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.

♛ Panzanella with crisp Duck Skin, Shaun McElhatton K-22

1 ¼ pounds very ripe tomatoes 2 garlic cloves peeled and smashed¾ t kosher salt 6 T + 1 t olive oil 1 T lemon juice

149½ t Dijon mustard, black pepper2 cups leftover or rotisserie duck including skin (about ½ duck)1 T capers, drained and patted dry1 6-inch length Ciabatta or baguette, stale, cut into 1-inch cubes 3 sprigs fresh thyme or 2 sprigs fresh oregano fresh basil, chopped

Cut tomatoes into bite-sized pieces and transfer to a large bowl. Using a large chef’s knife, mince 1 of the smashed garlic cloves. Add a pinch of salt and using the flat side of your knife, smash into a fine paste. Add garlic paste to the tomatoes along with 1/4 t salt and 1 tablespoon olive oil. Toss to coat and set aside.

In a medium bowl, combine the lemon juice, mustard, 1/4 t salt and black pepper to taste. While whisking constantly, slowly drizzle in 3 tablespoons olive oil until the mixture is thickened. Remove the skin from the duck, shred the meat and combine with the vinaigrette. Roughly chop the duck skin and set aside.

In a 10-inch skillet over high heat, add 1 t olive oil. When oil is shimmering, add the duck skin and capers. Cook while stirring occasionally until the skin is crisp and the capers are beginning to brown, about 4 minutes. Transfer to a plate lined with paper towels to drain any excess oil.

In the same pan over medium heat, add 2 tablespoons olive oil, bread cubes, the remaining smashed garlic clove, 1 sprig of fresh thyme or 1 sprig of fresh oregano and 1/4 t salt. Cook while stirring occasionally until toasted and golden, about 5 minutes. Remove from the heat and cool completely. When cool, discard the garlic and thyme and add bread cubes to the tomato mixture. Add the leaves of the remaining uncooked thyme or oregano, the shredded duck and toss to combine. Transfer to a platter or individual plates and serve garnished with the capers, duck skin, chopped basil, and freshly ground black pepper.

150

Beef

Beef Patties with Caramelized Onions (4 servings)

½ kg ground beef 2 garlic cloves, minced 1 onion, finely chopped ¼ c oil Salt and pepper 3 onions, thinly sliced 2 T water

Combine beef, garlic, and onion. Mix well then season mixture generously with salt and pepper. Form 4 patties. Heat oil in medium skillet over medium heat. Add patties and quickly brown on both sides. Reduce heat to very low. Add onions and 2 tablespoons water. Cover and simmer until patties are cooked through and onions caramelized, about 25 minutes. Remove from heat. Season to taste with salt and pepper.

Kofta

½ kg ground beef (уй фарш) or yak (топоз фарш) 4 cloves of garlic, minced 1 t salt 3 T grated onion 3 T parsley, chopped 1 T ground coriander1 t ground cumin ½ T ground cinnamon ½ t allspice ¼ t cayenne pepper [B]¼ t ground ginger ¼ t ground black pepper

151Mix all ingredients in a bowl. Shape into oblong meat balls (think rugby balls). Cook in a saucepan over medium-high heat (oil the pan just a little bit) for 5-7 minutes on both sides. Serve in a pita with diced tomatoes, sliced onions, and tzatziki

Note: For a vegetarian alternative keep all the same spices, but use diced eggplant instead of the ground beef!

Meatballs (1 dozen)

1 kg ground beef 2 onion, chopped finely ½ c bread crumbs 2 T dried parsley 1 T salt 1 T pepper2 eggs, beaten 4 c Classic Tomato Sauce recipe: page 89

Mix first 7 ingredients together in large bowl and mold into 12 meatballs. Heat tomato sauce in large saucepan. Fry meatballs lightly in dry skillet for 1 minute on each side. Place in tomato sauce and simmer for ½ hour.

☞Meatballs Feta

½ kg lean ground meat 1 onion, chopped 1 egg, beaten½ t oregano½ t basil ½ t rosemary ½ c feta cheese 3 T oil Salt and pepper

152Mix first 6 ingredients in a bowl. Form meat, onion and egg into small balls. Hollow out the middle and fill with feta cheese. Close opening by pinching together. Fry on both sides in a little oil, cover for a few minutes.

Meatloaf (4 servings)

½ c milk 1 egg½ c bread cubes or rolled oats, left over mashed potatoes, cooked rice ½ kg (500 g) ground beef ¼ c onions, chopped 2 clove garlic, minced ¼ t salt ¼ t pepper 1 t dried parsley

Optional: ¼ c tomato paste 7 or 8 strips of bacon [B]1 can mushrooms, chopped

Beat milk and egg. Soak bread in mixture. Mix together with next 6 ingredients. Place in loaf pan and top with tomato paste or strips of bacon. Bake at 175 C for 50-60 minutes.

Pot Roast with Vegetables (4 servings)

1 kg beef 2 t thyme3 T butter (or oil) 1 c beef broth 1 t tomato paste 4 potatoes, quartered4 carrots, peeled and cut lengthwise then in half2 small onions, sliced

153Salt and pepper

Sprinkle beef with salt, pepper and thyme. Brown meat on all sides in oil over medium heat in large heavy pan. Whisk together broth and tomato paste in small bowl. Pour into pan with beef. Reduce heat to low and add remaining ingredients. Simmer until cooked through and tender, turning every so often, about 1½ hours.

Savory Country Pot Pie (4 servings)

Double Crust: 2½ c flour1 t salt 1 c butter (chilled) ½ t baking powder6 T ice water

Filling:½ kg beef, mutton, or chicken, cut into small piecesSalt and pepper¼ c butter 5 T flour1½ c beef, chicken or vegetable broth 4 carrots, chopped 3 potatoes, chopped 1 bell pepper, chopped1 onion, chopped

Optional: add milk or cream to the gravy as it cooks to make a creamier pot pie, remove meat and add extra veggies to make a veggie pot pie

Crust: Sift flour and salt together in large bowl. Using your fingers, blend in butter until coarse meal forms. Add ice water and press dough together with hands until dough holds together. If dough is dry, add additional ½ tablespoon water. Handling gently, divide

154dough and shape into 2 disks; refrigerate 1 hour. Roll into two crusts. Place one into a 9-inch pie dish.

Filling: Preheat oven to 190 C. Sprinkle meat with salt and pepper. Melt butter in large skillet over medium heat. Add meat and quickly brown on all sides. Remove meat. Add butter and heat until melted, whisk in flour until thick paste forms. Slowly add broth, stirring constantly, until mixture is smooth. Bring to boil. Simmer gravy until thick enough to coat a spoon. Add remaining ingredients. Stir, then pour into prepared pie dish. Top with remaining crust. Crimp edges closed and use a fork to poke holes in the top of the crust. Bake until crust browns and vegetables are tender, about 1 hour. Note: if crust begins to brown too quickly or burn, cover with aluminum foil or move to lower rack in oven.

Other Meat

☞Moroccan Lamb (2 servings)

1 T olive oil¼ kg lamb or mutton, cut into ½-inch cubes ½ c dried apricots, halved then quartered1 large onion, thinly slice 3 large garlic cloves, thinly sliced ½ c dried plums1 T paprika 3 small tomatoes, peeled and diced with juices 1½ c water Prepared rice

Heat oil over high heat in large deep skillet. Add meat and sauté until brown, about 3 minutes. Remove from skillet. Add onion and garlic and sauté until just soft, about 5 minutes. Add remaining ingredients and 1½ cups water. Bring to a boil. Reduce heat to low and simmer,

155partially covered, until fruit softens and sauce thickens, about 30 minutes. Add meat and warm, about 3 minutes. Serve over rice.

Rosemary with White Wine Fish (2 servings), Shaun Baike, K-22

1 can fish (‘skumbriya’ is recommended) White wine 1-2 T rosemary Prepared rice or ramen noodles

Open and drain oil/liquid from can of fish. Put fish in a saucepan and leave it in chunks, as the heat will break it up. Cover the bottom of the pan with white wine and sprinkle the rosemary on top. Bring to a boil. Reduce heat to a simmer, allow enough time for wine to reduce. Great served over a bed of rice or with a ramen packet.

Tuna Casserole

5-8 garlic cloves, minced 2-4 onions, chopped 2 T oil (for frying) 2-3 c cooked rice 1 block cheese, shredded or finely chopped10-12 oz tuna (or cooked meat) 2-4 T taco seasoning 1 carton smetana (sour cream)Optional: can of peas, can of corn

Preheat oven to 180 C. Sauté garlic and onions in a frying pan with oil (skip this step if you prefer crunchier vegetables. In a large bowl, mix rice, cheese, tuna, garlic, onions, and other vegetables you may have. Stir taco seasoning into smetana and mix with bowl’s contents. Scoop into large pan. Bake for 25-35 minutes or until top is browned.

156Spicy Pork with Peppers (4 servings)

½ kg lean pork, cut into chunks [B]Salt and pepper2 T oil4 bell peppers, seeded and cut into thick strips 3 T spice 2 tomatoes, diced ½ c tomato paste 1 c water

Sprinkle pork with salt and pepper. Brown in oil on all sides in large skillet over medium heat. Remove. Heat more oil in skillet. Add peppers and sauté until just beginning to soften, about 5 minutes. Add remaining ingredients and 1 cup water. Bring to boil. Reduce heat to low, cover, and simmer until pork is cooked through and sauce thickens, about 30 minutes. (The pork can be replaced with your choice of meat. This dish is great served over rice.)

Rice

Fried Rice (1-2 servings)

1-2 t butter (or oil)1 garlic clove minced ¼ c onion or green onions, chopped 1 c cabbage, chopped ½ c carrots, diced cooked 2-3 c rice, cooked and cooled until coldSoy sauce 1 egg, scrambled

Optional: meat

157Heat oil or butter in a frying pan. Stir in garlic and onion until onions are transparent. Add meat and sauté until cooked. Add cabbage and carrots or any other vegetables you may have on hand and sauté. Add cooked rice. Pour in soy sauce a little at a time. Add scrambled egg and heat through.

☞Eric’s Duck-Fried Rice (1-2 servings), Eric Anderson K-22

2 c rice, cooked 4 green onions2 T soy sauce1 T other sauce (soy, olive oil, lemon, teriyaki, be creative)1 duck breast ½ c mixed veggies (carrots, broccoli, and onions or whatever you have)2 eggs

Roast the duck breast, fat/skin side up in an oven for 15-20 minutes at 150 C C until the skin starts to brown. Separate the duck skin from the meat, chop both into small pieces. In a large frying pan, fry the duck fat pieces for 10 minutes over medium heat (don’t add extra oil. While fat is frying, thinly slice the green onions and chop other veggies. After skin begins to crisp and the fat has rendered, add the chopped veggies, duck meat and soy sauce. Turn heat up to medium-high and cook for 5 additional minutes. When all ingredients are heated and veggies begin to soften, add rice, stir everything together and continue to cook until everything is hot (about 5 minutes.) Once heated, use a spatula to make a hole in the middle, pushing all the fried rice to the edges of the pan. In a small bowl, crack both eggs and scramble them, then drop them into the center. Continue to stir them and once cooked, mix everything together. Add 1 tablespoon of sauce. You can mix anything together you like. Soy sauce mixed with lemon juice is great. Split into two bowls, top with green onions. Give one bowl to a friend. Enjoy.

♛ Jambalaya (4 servings)

1581 kg chicken or duck, in pieces Oil 1 green pepper, chopped1 onion, chopped Garlic, minced 2 medium tomatoes, diced1 c rice, uncooked 1 c chicken stock (or water) Bay leavesRed pepper PepperThyme

Brown the chicken in a large pot with a little oil. Do this in batches, if necessary, to allow the juices to evaporate and the chicken to brown. Sauté green pepper, onion and garlic after the last batch of chicken until the onion is soft. Return the chicken parts. Add the tomatoes and stir. Add rice, stock or water and spices. When the rice is done, it is ready.

Risotto

2 chicken bouillon cubes (or 3 vegetable) + water3-4 T butter1-2 large onions, chopped 5-6 cloves of garlic, chopped finely 2 c rice (rinsed and checked for rocks) 6 oz shredded cheese (harder cheese is better) Salt and pepper

In a large bowl or pot dissolve water and bouillon cubes (one at a time as they will need to be warm as you add them to the risotto). In a separate large pot, melt butter. Add onions and garlic, sprinkle with 1 t of salt. Cook down until onions are transparent, but not browned. Add rice, coating it in butter/onion/garlic goodness, stirring constantly and toasting for 1 minute. Add one cup of liquid, stirring

159constantly until it is absorbed into the rice (about 3-4 minutes.) Continue cooking, adding a half cup of liquid at a time. Do not add more liquid until the previous batch is absorbed into the rice. Stir occasionally or the rise will stick. This will continue for 20-25 minutes, or until the rice is cooked through and soft but not mushy. Remove from heat and stir in cheese, salt and pepper to taste. Let sit for 2-3 minutes before serving.

Spice it up:

Pumpkin Risotto: Add 1 cup of roasted pureed pumpkin in the last 5 minutes of cooking, mix in thoroughly.

Spinach Risotto: Add large bunch of rinsed, dried, chopped spinach as you are adding the cheese.

Pepper Risotto: Add 2-3 chopped bell peppers in the last 5 minutes of cooking, mix in thoroughly.

Anything Risotto: Pop in literally anything you want, it will be good. If you do meat, make sure it is cooked thoroughly before adding to the risotto or cook it in the pan before toasting the rice and cooking the onions.

Vegetarian

Lentil Loaf, Maryn Lewallen, K-20

1 c coral (bright orange) lentils2 c water1 c oats 1 c grated cheese 1 medium onion, diced2 cloves garlic, minced 2 eggs, beaten

160¼ c barbecue-flavored ketchup2 T soy sauce black pepper, red pepper, cumin, coriander, basil, or half a packet of shashlik seasoning

Rinse lentils well. Add water, and bring to a boil. Turn heat down to simmer until lentils are cooked (all the water will be gone). Preheat oven to 175 C. Mix lentils with rest of the ingredients. Turn out into a greased loaf pan. Bake for 35 minutes, or until top is golden and crusty.

Meatless Loaf (8 servings)

4 c kidney beans, cooked and mashed 1 c split peas (or lentils/cooked)2 garlic cloves, minced2 large tomatoes, chopped, without juices 1 large onion, finely diced1 egg, beaten ½ c breadcrumbs (or oats) Salt and pepperOptional: 1 pepper, finely diced

Preheat oven to 190 C. Combine all ingredients in large bowl. Sprinkle generously with salt and pepper. Using hands, form mixture into loaf and place in lightly greased pan. Bake until browned and cooked through, about 50 minutes.

Carrot-Mushroom Loaf, Adapted from Lady Katzen

1 onion, chopped 4 ½ c carrots, grated½ kg mushrooms, chopped 5 eggs 4-6 garlic cloves, crushed or minced 1 c cheese, grated

1611 c breadcrumbs ¼ c butterSaltPepperBasilThyme

Crush garlic into melting butter, add onions and mushrooms -- sauté until soft. Combine all ingredients (saving half the breadcrumbs and cheese for the top). Season to taste. Spread in to a loaf pan or whatever pan you have. Sprinkle with remaining breadcrumbs and cheese. Dot with butter. Cook at 175 C covered for 30 minutes, remove cover and cook for 5 minutes (or until browned).

☞Vegetarian Carrot Burgers (6 patties)

1½ c carrots, grated ¾ t baking powder ½ t salt 3 T onions, grated 2 eggs, beaten ⅛ t black pepper 3 c bread crumbs ¼ c milk 3 T butter

Combine everything, except the butter. Form patties. Heat butter and brown patties on both sides.

Moon Time's Bean Burger (4 servings)

1 c pinto beans, dried 1 T olive oil (more as needed)¼ c onion, diced¼ c red bell pepper, diced ¼ c green bell pepper, diced

162¼ c carrots, diced1 t cumin ½ t cayenne pepper [B]1 egg, beaten (may need 2 eggs if mixture is dry)1 c dried bread crumbs Salt and pepperOptional: cheese, mayonnaise, curry powder, chili powder

Cook the beans in water for approximately 1 hour, until soft but not mushy. Drain (but don't rinse) and cool. Heat 1 tablespoon olive oil in a frying pan. Sauté the onion, peppers and carrots until soft, about 10 minutes. Cool. Coarsely break up the beans using your hands. Mash the sautéed vegetables, and combine beans and vegetables in a large mixing bowl. Season with cumin, cayenne, salt and pepper to taste. Add the egg and then work the bread crumbs into the bean mixture, starting with small amounts and gradually adding more. It should hold together and have a texture similar to pie dough. If the mixture seems a little dry, add up to 1 tablespoon additional olive oil. Form 4 patties. Sauté with 1 tablespoon olive oil until golden, approximately 3 minutes on each side.

White Bean Burgers (6 patties) Recipe courtesy Andrea Korovesis (K-21)

2 cans white beans (drained and rinsed) or (1 ½ c dried beans; soaked overnight, cooked until tender) 2 T olive oil 1 small onion, finely choppedSalt 2 to 3 large garlic cloves, green shoots removed, minced ⅔ c carrot, finely grated 3 T freshly squeezed lemon juice¼ c parsley, finely chopped2 t fresh sage or thyme – green herb of choice, minced ½ c fresh bread crumbs 1 egg, beaten (may need 2 eggs if mixture is dry)Freshly ground pepper

163Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat. In a blender, food processor, or by hand, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.

♛ Falafel (4 servings)

1 onion, finely chopped½ c fresh parsley, finely chopped2 garlic cloves, minced1 c chickpeas, cooked, drained and mashed until thick and pasty1 egg, beaten 2 t ground cumin 1 t ground coriander1 t salt, dash pepper1 pinch cayenne pepper [B]1 t lemon juice1 t baking powder1 T olive oil 1 c bread crumbsOil (for frying) Pita Wedges, Yoghurt Sauce

Combine onion, parsley and garlic. Stir into mashed chickpeas. In a small bowl, combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with

164olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. Heat 1 inch oil in a large skillet over medium-high heat. Fry patties in hot oil until browned on both sides. Serve in pita wedges with yogurt sauce.

Cauliflower Curry, Stolen from the Moosewood Cookbook. Suckers.

½ c grated unsweetened coconut2 T toasted sesame seeds 2 T toasted cumin seeds½ t ground cloves 4-5 cloves garlic1½ t ginger root, grated 2 T roasted peanuts, shelled ½ t turmeric ½ t cayenne pepper [B]1 t salt 1 ½ c onion, chopped1 medium cauliflower, in pieces Juice of ½ a lemon 2- T oil or butter for frying

In a blender or by hand puree the first 10 ingredients, add enough water to allow mixture to come together. Fry the onions in a large skillet or pot until translucent then add the cauliflower, mix. Add blended mixture and cook, covered on low heat until cauliflower becomes tender (stir every few minutes), additional water or orange juice can be added if necessary. Just before serving add lemon juice and extra salt if necessary.

Thai Vegetable Curry (6 servings)

1651 medium yellow onion, thinly sliced

1 green bell pepper, sliced

4 zucchini, sliced (substitute eggplant or squash as desired)

3 roma tomatoes

4 carrots, sliced

1 t sesame oil (or olive oil with sesame seeds or olive oil)

1 can of coconut water (1 c milk or ½ c grated coconut)

1 T brown sugar [USA] or honey

3 T curry (or more)

Red pepper flakes, salt and pepper

½ c rice

½ c peanuts, chopped

1 bunch of coriander, chopped

Optional:

1 hot pepper, minced

orange juice

roasted chicken, shredded

Combine all of the vegetables into a wok with the sesame oil and turn the heat on. Add the can of coconut water and coriander into

166the wok. Add sugar, curry, hot pepper and spices. Cook for about 10 to 15 minutes, until the vegetables seem done. If you use eggplant, cook the eggplant a bit first, and then add the other vegetables (eggplant takes longer). Serve the vegetables over the rice, or the tofu on top of the vegetables. Finish with the peanuts and fresh coriander.

♛ Thai-Style Pumpkin Curry

½ kg pumpkin, cubed ¼ kg carrots ¼ kg onion 1-2 T garlic, minced 1 T curry powder ½ T cumin ½ can of condensed milk 2-3 c water

Optional: ¼ kg cauliflower ½ T mustard seeds or powder Chili peppers

Cut pumpkins into 1-inch cubes. Mince garlic and dice onions. Carrots and cauliflower cut however the hell you want them. In a saucepan, heat some oil over medium heat and sauté onions and garlic, adding in mustard power or seeds. In a pot, bring water to just below a boil. Empty the contents of the saucepan into pot, and throw everything else in there while you’re at it. Set the pot to medium-high and let sit until the pumpkins are carrots are cooked through (20-30 minutes). If you want more flavor, add more spices!

Note: The condensed milk here is super sweet and can be overpowering. Cut down the amount according to your preference, or switch it up with tomato paste instead!

167Middle Eastern Chickpeas (6 servings)

2 T oil, 2 onions, diced4 carrots, diced 2 c chickpeas, cooked¼ c raisins 3 T fresh parsley, chopped 1 t cinnamon1½ c broth 3 T honey2 T diluted vinegar 2 T flour

Preheat oven to 180 C. Heat oil over medium heat in large skillet. Add onions and carrots and sauté until onions are translucent, about 5 minutes. Transfer to large bowl and add next 4 ingredients. Heat broth in skillet over medium heat. Whisk honey, vinegar and flour into warm broth until smooth. Add warm sauce to chickpea mixture, mix well. Pour into greased oven-proof dish, cover, and bake until chickpeas and vegetables are tender, about 1 hour.

☞Vegetable “Lagman” Stir-Fry (4 servings)

Vegetable oil1 large turnip, chopped thin 4 garlic cloves, minced 3 large carrots, chopped thin ½ head cabbage, sliced 3 onions, chopped thin 1 salted red bell pepper, soaked overnight then chopped thinSoy sauce Prepared rice

Optional: 1 can mushrooms

1682 eggs 1-2 T chili paste

Chop or dice the vegetables as you like, make all pieces even. In oil, sauté the turnip, garlic, carrots, cabbage, onion, mushrooms, and red pepper, in that order. Add chili paste to sautéed vegetables, if desired. Serve over rice. For more of a fried rice taste, mix rice with the vegetables and crack the eggs over entire mixture. Great with soy sauce on top. To make more of a traditional Lagman (without the meat) serve the above mixture over noodles. Lagman noodles can be purchased dry or pre-made at most bazaars.

Tamale Pie (6 servings)

Cornbread Crust: 1 c cornmeal 1 c flour1 t baking powder 1 t salt1 egg, beaten½ c milk 1 T oil

Bean Filling: ¼ c oil2 garlic cloves, minced1 large onion, diced 2 green peppers, diced ¼ kg kidney beans (soaked overnight)½ kg tomatoes, diced with juices¼ c vegetable stock 2 T paprika (or chili powder) Salt and pepper

Optional: sour cream (for serving)

169Crust: Combine first 4 ingredients in bowl. Gently stir in remaining ingredients; do not over-mix. Set aside.

Bean Filling: Cook kidney beans until just tender. Heat oil in large shallow pot over medium heat. Add the next 3 ingredients and sauté until crisp and tender, about 8 minutes. Stir in remaining ingredients and simmer until mixture thickens slightly, about 10 minutes. Season to taste with salt and pepper. Spoon dollops of cornbread dough over bean mixture. Cover tightly and cook until cornbread is firm and golden, about 15 minutes. Serve with sour cream alongside.

☞Sun-Dried Tomato Mushroom Bread Mix (6 servings)

4 c of two-day-old bread, cut into 1” cubes (кара нан—brown bread, works great) ½ c of mushroomsHandful of sun-dried tomatoes, sliced½ c of shallots or yellow onion, thinly sliced 2 garlic cloves, minced 2 T olive oil 2 c milk 4 eggs, beaten ½-1 c mozzarella-type cheese, grated Dash nutmeg

Fill a pan with the cubed bread. Sauté the mushrooms, tomatoes, shallots and garlic, and in olive oil. In a separate bowl, combine the milk, eggs, cheese and nutmeg. Pour the mushroom mixture onto the bread, top it with the egg mixture. Mix it up so that it becomes evenly combined. Preheat the oven to 175 C. Let the bread pudding sit for 20 minutes, and then bake for 30 minutes. If bread is fresh, bake immediately.

Cheesy Potato Casserole (6 servings)

1706 medium potatoes, cooked and mashed 1 c cheese, grated ½ c milk 2 T butter1 t salt1 c sour cream¼ t pepper ¼ c onion, finely chopped

Preheat oven to 175 C. Melt cheese, milk and butter together. Stir in salt, sour cream, pepper and onion. Add milk mixture to mashed potatoes in a greased 2-quart casserole dish. Mix together well. Bake uncovered for 45 minutes. Top with more grated cheese and serve.

Stuffed Cabbage Rolls (6 servings)

1 cabbage

Sauce: ¼ c lemon juice3 T sugar1 c onions, chopped 1 c cabbage, chopped½ c raisins1 apple, shreddedSalt and pepper

Filling:4 c tomato sauce 1½ c carrots, shredded 1½ c potatoes, peeled and shredded2 T lemon juice1 T oil¼-⅓ c flour½ t cinnamon ¼ t ginger

171Remove 12 outside cabbage leaves and boil in water for 5 minutes. Drain and cool. For the sauce, mix all sauce ingredients and bring to a boil. Reduce heat, cover and simmer for 15 minutes. For the filling, mix all the ingredients, plus ⅓ of the sauce. For assembly of rolls, place ¼ c filling near base of each cabbage leaf. Roll tightly, folding sides as you roll. Place rolls, seam side down, in greased pan. Spoon remaining sauce over the rolls. Cover tightly and bake at 175 C for 1 hour. (Instead of using shredded potatoes, you can substitute with 1½ c cooked rice.)

Tomatoes/Poivrons Farcis (Stuffed Tomatoes/Peppers)

1-2 tomatoes or peppers (per person), Stuffing variations, Prepared rice (or coarse bread crumbs)Variation 1: Add grated cheese to prepared rice, along with sliced mushrooms and dried herbs. Variation 2: Brown some ground beef with onions and garlic, Italian seasoning, salt and pepper; add prepared rice.Variation 3: Dice softened chickpeas; add fresh parsley, garlic and onion until a stuffing texture is achieved. If parsley is not available, substitute with raisins, figs, or dates.Variation 4: Slice a carrot and mushrooms (jar variety or dehydrated is fine), onions and garlic, plump up some raisins or dates in a cup of white wine. Sauté in olive oil with Italian seasoning then add prepared rice.Variation 5: Sauté onion and mix with cooked rice, beaten egg and grated cheese.

Cut tomatoes or peppers in half. Scoop out the seeds and replace with the stuffing. Bake peppers for 10 minutes at 175 C. Remove from the oven and fill with the stuffing. Bake at 175 C for 10-15 minutes. You can also pour tomato sauce over filled peppers.

Eggplant Parmesan

2 medium eggplants1 egg, mixed with water

1721 c flour2 c breadcrumbs 3 c white cheese, shredded, soft 1 Classic Tomato Sauce recipe. Page 89 Oil (for frying)

Cut eggplant in to ¼ inch slices, salt generously, give it time to release liquid and then strain. Dip slices in to flour, then egg water mixture and then breadcrumbs. Fry each slice of eggplant, as many as will fit in hot oil, just until slightly brown and crisp. In a casserole dish layer Sauce, Eggplant, then Cheese until dish is full, top with sauce and then cheese. Bake in preheated 350 oven until sauce and cheese are bubbly (30-40 minutes) covered. Cook uncovered for 10 minutes to fully melt cheese.

Ratatouille Provençale (6 servings)

2 onions, chopped5 garlic cloves, minced½ kg eggplant, cubed)2 T olive oilSalt and pepper 1½ kg tomatoes, diced½ kg peppers, chopped½ kg zucchini, sliced3 bay leavesHerbs (parsley, thyme, rosemary)1 cube bouillonDash cayenne pepper [B]

Sauté onions and garlic and eggplant in olive oil with salt and pepper. When the onions are translucent, add the tomatoes, peppers, zucchini, bouillon, cayenne pepper, bay leaves and herbs. Cover and let cook on medium heat until all the vegetables are combined and saucy. (This is good with кара нан--loaf of brown bread, fried egg on top, chicken, chili, rice or as a pasta sauce.)

173

Pasta

Pasta with Tomatoes & Onions (4 servings)

1 12-oz pkg spaghetti ½ c olive oil ½ kg onions, thinly sliced ½ kg tomatoes, chopped Salt and pepper

Cook pasta in large pot of salted boiling water until just tender but still firm to bite. Drain. Meanwhile, in large skillet sauté onions in olive oil until tender, about 8 minutes. Add tomatoes and cook until they are tender and juicy. Season generously with salt and pepper. Toss with pasta and serve.

Pasta with White Beans & Caramelized Onions (4 servings)

2 T olive oil, 2 small onions, thinly sliced 1-2 cloves garlic, finely chopped 4 c red bell pepper, cut lengthwise into ⅛-inch-wide strips 1½ t fresh jalapeño, finely chopped ½ c water 1 12-oz pkg pasta 1½ c white beans, cooked 1 t fresh parsley, finely chopped

In a skillet, sauté onions in oil until golden, about 10 minutes. Add garlic and sauté, 1 minute. Transfer onions and garlic to bowl. Add remaining oil to skillet with bell peppers and jalapeño, and sauté until tender, about 8 minutes. Add onions and water and bring to a boil. Remove from heat. Meanwhile, cook pasta in pot of boiling salted water, until tender but still firm to bite. Reserve ¾ cup cooking water,

174then drain pasta well and return to pot. Add onion mixture, reserved cooking water, beans, and parsley and toss well.

Spaghetti Al Carbonara (2 servings)

4 oz ham (or mild kielbasa) ½ lb spaghetti or vermicelli 3 T butter 2 eggs, beaten Salt and pepper ½ c parmesan cheese (or mild white cheese)

Lightly brown meat in 2 tablespoons of butter. Remove from pan. Cook spaghetti in salted water, drain, and return to kettle. Quickly add eggs and cheese, stirring rapidly. Add meat and continue cooking until egg mixture coats the spaghetti and is no longer raw. Serve hot.

☞Lasagna (6 servings)

2-3 c grated cheese, white and semi-soft 3 c of cottage cheese, Tvorog and sour cream mixed1 Classic Tomato Sauce recipe (page 89)Optional: ground meat, browned

Cover the bottom of a baking pan with a thin layer of sauce then noodles, more sauce, cottage cheese mixture, and then cheese. Repeat as many times as you wish ending with pasta layer, then sauce and then cheese. If you opt to add meat, throw it in there as well. Cover with foil and bake at 175 C for 45 minutes. Remove foil and bake for another 10 to 15 minutes to melt and slightly brown the cheese. You want the cheese to be bubbly and wonderful. Use your brains here, make it look delightful.

☞Oven Mac and Cheese (1-2 servings) Adapted from our girl, Martha S.

1756 slices good-quality white bread, crusts removed, torn into ¼ to ½-inch pieces 8 T (1 stick) unsalted butter (+ more for dish)5 ½ c milk ½ c all-purpose flour2 t kosher salt ¼ t nutmeg ¼ t black pepper¼ t cayenne pepper [B]4½ c (about 18 oz) sharp white cheddar, grated 2 c (about 8 oz) Gruyere (grated) or 1¼ c (about 5 oz) parmesan, grated [B]½ kg elbow macaroni

Heat the oven to 190 C. Butter a 3-quart casserole dish (or whatever you have, that’s large); set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1½ cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.

Stir macaroni into the reserved cheese sauce. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 ½ cups cheddar and ½ cup Gruyere or ¼ cup pecorino Romano; scatter breadcrumbs

176over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Stovetop Mac and Cheese (4 servings)

2 T butter 2 T flour 2 c milk 750 g cheese, shredded Salt and pepper Pasta, cooked and drained Optional: spices (basil, thyme, parsley); onions, garlic

Melt butter in a saucepan, then add flour and stir over low heat until a stiff paste forms. Remove pan from heat and gradually add milk. Return to heat, stirring until milk thickens, about 5 to 10 minutes. Add cheese and desired spices and stir until cheese is melted. Pour mixture over cooked pasta and serve. For added flavor, add sautéed onions and garlic to the cheese sauce.

Ravioli (4 servings)

Noodles: 2 c flour 1 egg Water

Filling: 1 c cottage cheese (or ricotta recipe or tvorog) 1 c cheese, grated 1 c sour cream (smetana or kefir) Italian spices (basil, oregano, thyme)

Noodles: Combine flour and egg in a bowl. Add water until consistency is dough-like. Knead dough and roll out on a cutting

177board, using flour to prevent from sticking to your hands. Roll out into flat, 1”x3” or 1”x4” strips.

Filling: Mix cottage cheese with other ingredients. Scoop one heaping tablespoon of mixture onto half of each strip. Fold strip over and press edges closed with your fingers. Cook in boiling water until ravioli float to the top. Ravioli are excellent with butter and grated cheese, or spiced tomato sauce.

☞Squash/Pumpkin Ravioli with Browned Butter & Garlic Sauce (4 servings)

Dough: 2 eggs, beaten3 c flour,Water

Filling: ¼ large squash/pumpkin, baked until very soft, mashed into puree Butter (melted)Salt, pepper and herbs

Sauce: Butter Olive oil 2 heads garlic, minced

Dough: Combine eggs and flour, mix well. Add water slowly until dough ball forms. Roll out on floured surface until thin. Cut into strips, double the size of desired ravioli size.

Filling: Mix squash and enough butter to make smooth. Season generously with salt and pepper. Add thyme or other herbs. Spoon the filling onto one side of dough strip. Fold over and seal edges using a fork and a bit of water if necessary. Cook in boiling, salted water until the pieces float.

178Sauce: Dice garlic and sauté slowly in butter and olive oil. Add more butter if needed to increase amount of sauce. Cook sauce over medium heat until butter browns. Stir constantly so garlic doesn’t burn. Serve ravioli coated with sauce.

179

Chapter VIII

Thanksgiving “There is always always always something to be thankful for.” –

Anonymous

180

♛ Holiday Turkey & Gravy (12 servings)

1 7-8 kg turkey (neck, heart, liver and gizzard removed and reserved) 1 c butter (plus 2 T) Salt and pepper 1 onion, quartered 3 garlic cloves, halved 1 small bunch fresh herbs 4 c chicken broth¼ c flourString

Set rack to lowest position in oven. Preheat oven to 165 C. Rinse turkey and pat dry. Using fingers, loosen turkey skin and spread ½ cup butter over turkey meat beneath skin and ½ cup butter over outside of turkey. Sprinkle generously with salt and pepper. Place turkey on roasting rack or aluminum foil coil inside large pan. Place next onion, garlic and herbs loosely inside turkey cavity. Tuck wings under and tie legs together. Roast turkey for 1½ hours. Remove from oven. Add 2 cups of chicken broth to pan. Tent turkey with foil. Return to oven, and roast until thermometer reads 80 C when inserted into the thickest part of the thigh, about 2 more hours. While roasting, baste turkey occasionally (add more broth if necessary). Transfer turkey to platter and let sit 30 minutes (internal temperature will rise 5 to 10 degrees). While turkey rests, strain pan juices into large bowl. Skim fat from top. Add gravy base to pan juices. Add remaining chicken broth to make 5 cups liquid total. Melt remaining 2 tablespoons of butter in large pot over medium heat. Whisk in flour until smooth, about 1 minute. Slowly add pan juice mixture, whisking constantly. Boil until thickened, whisking often, about 5 minutes. Season gravy to taste with salt and pepper.

Be creative with what’s available at the local bazaar. The turkey cavity can be infused with a variety of herbs and vegetables. You can

181also place herbs beneath the turkey skin. Prepare the gravy base while the turkey roasts. Make and bake the dressing separately. Stuffing the bird increases the risk of salmonella bacteria because it’s challenging to heat the stuffed cavity to 73 C (165° F), which is required to kill all bacteria, without overcooking the rest of the turkey. Use a meat thermometer to ensure that the white meat is cooked to 73 C and the dark meat to 82 C. You’ll need a roasting rack and large pan. If you don’t have a roasting rack, twist aluminum foil into a coil, 1-inch thick and 3-feet long. Make an oval-shaped spiral with the foil and place it in the roasting pan.

Gravy Base: 2 T butter 1 turkey neck, heart and gizzard 3 large shallots, finely chopped 1 bay leaf1 c white wine1 t fresh herbs 4 c chicken broth

Melt butter in large pot over medium-high heat. Add next 3 ingredients and sauté until brown, about 20 minutes. Add wine and herbs; boil until reduced and thick, about 3 minutes. Add broth; bring to boil. Reduce heat to low and simmer, about 1 hour. Remove bay leaf and herbs. Transfer neck, heart and gizzard to cutting board, finely chop to make 1 cup. Place chopped meat back into gravy base. Chill.

☞Mike’s Mama’s Fierce Mashed Potatoes (15 PCVs) Mike Hollabaugh, K-23

4 kg potatoes, peeled, boiled, and mashed

½ kilo onions, chopped

1825-6 cloves of garlic, minced

3 T butter

1 c milk or cream

1 “universal” priprava packet

Salt & pepper

Optional: chopped green onions and parsley

Not Optional: NO DILL

Wash and peel potatoes. Fill a large pot to about ⅔ with water and set burner on high. Dice potatoes, chop onions, and mince garlic. When water comes to a boil, put in potatoes, onions, and garlic, plus about 3 T of salt and 2 T pepper. Add “universal seasoning” mix (приправа), found in small packages at most stores here, or just garlic & onion powder. Boil for about 30 min, or until potatoes are very soft and easily mashable with fork. Drain water from pot and transfer food to a large mixing bowl. Add 3 T of butter to the mixture. Mash potatoes while slowly pouring in milk. You may not need a whole cup if the potatoes are already very moist. Add salt and pepper to taste! NOT. DILL.

Classy Thanksgiving Stuffing (8 servings)

1 c walnuts, chopped 1 loaf day old French bread (or other bread), cut into ¾-inch cubes, about 10-12 c 2 c onion, chopped6 T butter 1 green apple, peeled, cored and chopped ¾ c raisins, stemmed and soaked ¼ c fresh parsley, chopped

183Stock from the turkey giblets (1-2 c) (substitute chicken stock/bouillon cubes, or just water) 1 t ground sage Salt and pepper

Toast the walnuts by heating them in a frying pan on medium for a few minutes, stirring frequently until slightly browned (not burned). Heat a large sauté pan on medium heat, melt 3 tablespoons butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Let the bread cubes toast, turn them only when they are slightly browned on one side. Sauté chopped onions with the remaining 3 tablespoons butter until cooked, 5-10 minutes. Add bread and walnuts. Add apple, raisins, parsley. Add 1 cup of stock (enough to keep stuffing moist while you’re cooking it). Add sage, salt and pepper and any other spices of your choosing. Cover. Turn heat low. Simmer for an hour or until apples are cooked through. Check every 10 minutes to add stock or water as needed to keep moist and unstuck to the bottom of the pan.

Issyk-Kul Thanksgiving Stuffing (8 servings)

2-3 loaves bread, cubed and dried 2 days 2 medium onions, diced1 head garlic, minced ½ green radish, diced, (to replace celery) 4-5 apples, peeled and diced Black pepper, rosemary and thyme ½ роллтон seasoning packet (mixed in 1 L hot water) ½ c craisins (or raisins) (soaked in hot water until plump)

Sauté onions, garlic and radish in oil on medium heat. When onion is translucent, add apples. Sauté until soft but apples are still cube-shaped. Add pepper and herbs to taste. Add a pinch of salt, if seasoning packet isn’t salty enough. Put stale bread in large bowl and mix in sautéed vegetable mixture. Mix together well. Fold in drained craisins/raisins. Pour in broth until mixture is moist, but there is no

184extra liquid at the bottom of the bowl. Transfer mixture to 1 or 2 greased baking dishes and bake until cooked through and top is crispy, about 30-45 minutes.

Mushroom and Onion Gravy Recipe Courtesy of Alex Biron (K-19)

2 T oil1 onion 1 ½ c mushrooms, chopped 2 ¼ c vegetable broth 3 T soy sauce ¼ t dried thyme ¼ t dried rosemary ¼ c water 1 T cornstarch1 t salt ¼ t ground black pepper

Cook onion and garlic in oil, until transparent (5 minutes). Add mushrooms, stirring often until they release their juice. Add broth, soy sauce, and other spices and cornstarch. Simmer for at least 10 minutes, until thickened. Season with additional salt and pepper, to taste.

Southern Green Bean Casserole

4 T butter 2 T flour 2 t salt 2 t black pepper 1 t sugar ½ c onion, diced 4 cloves garlic, diced ½ c sour cream ½ kilo green beans (string beans or flat beans work fine)

1852 c cheese (chechil cheese adds a nice smoky flavor but any kind works) ½ c toasted breadcrumbs

Preheat oven to 175 C. Melt 3 T butter in a large skillet over medium heat. Stir in flour until smooth and cook for one minute stirring constantly. Add the salt, sugar, onion, garlic and sour cream and mix. Add green beans and stir to coat. Transfer mixture to an oven safe casserole dish or pan (or use the same pan if it fits in your duhovka). Shred the cheese and sprinkle over the top of the green beans. In a separate bowl toss together remaining butter and breadcrumbs and sprinkle over the cheese. Bake for 30 minutes or until the top is golden brown and the cheese is bubbly. Add mushrooms for extra flavor or top with oven baked onion rings (recipe found in appetizer section).

186

Chapter IX

SIDE DISHES “There is no love sincerer than the love of food”- George

Bernard Shaw

187

Rice & Beans

Baked Beans (6 servings)

1 t vegetable oil 1 large onion, chopped 2 c red beans, cooked and drained 1 6-oz can tomato paste 1 t salt ⅓ c packed brown sugar [USA] ⅛ c sugar ¼ c maple syrup [USA]Pepper

Preheat oven to 175 C. In a medium saucepan, heat oil over medium heat. Add onion and cook until they begin to soften. Transfer into a casserole dish. Add beans and mix. Combine tomato paste, salt, sugars, and syrup then stir into bean mixture. Bake for about 1 hour or until heated through. Add water if necessary to give desired consistency.

Refried Beans (3 cups)

1 medium onion, peeled and halved, 3 garlic cloves, peeled, 3 c pinto beans, cooked and mashed, Dash of baking soda (to reduce gas), 2 T oil, 1-2 T cumin, 1 t salt, 1 T hot pepper sauce (or chili powder)

Boil onion, garlic and beans in big pot of water until beans are soft (approximately 2 hours). Drain most of the liquid, remove onion and

188garlic and set aside in case you need to add later. Add baking soda and mash until desired consistency. Add rest of ingredients and mix.

New Orleans Red Beans & Rice (6 servings)

1 c kidney beans, soaked 6 c water ½ kg tomatoes, chopped 2 c onions, chopped1 c peppers, chopped 1 bay leaf2 t dried basil ¾ t dried thyme ¼ t pepperA few drops of hot sauce (chili sauce) Salt 3 c rice, cooked

Bring 4 cups of water and beans to a boil. Boil 2 minutes, remove from heat, cover and let stand 1-2 hours. Drain beans. Add remaining ingredients (except rice), including 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 1½ hours, or until beans are tender. Remove bay leaf. Serve over rice.

☞Green Herb Rice (6 servings)

1½ c rice, cooked1 c milk 4 T butter, melted ½ c cheese, grated ½ c herbs (parsley, spinach, dandelion greens) finely chopped 1 egg, beatenSalt

Butter an oven dish. Combine all ingredients and pour into the dish. Bake at medium heat for 40 minutes.

189Spanish Rice (2 servings)

4 T oil 1 onion, diced 1 green pepper, diced 3 garlic cloves, minced Salt and pepper 3 large tomatoes, chopped 1 c rice, uncooked 2½ c broth

Heat the oil in medium saucepan over high heat. Add onion, green pepper and garlic. Sauté until just soft, about 8 minutes. Season to taste with salt and pepper. Add remaining ingredients and bring to boil. Reduce heat and cook covered until rice is tender, about 35 minutes.

Vegetables

Baked Spiced Eggplant with Yogurt (4 servings)

¼ c olive oil ¼ c cilantro, chopped3 t chili powder½ kg eggplant, sliced 1 onion, sliced 1 tomato, chopped Salt and pepper½ c yogurt

Preheat oven 180 C. Whisk together first 3 ingredients in small bowl. Layer eggplant and onion in oven-proof dish. Cover with tomato. Drizzle with oil mixture. Season generously with salt and pepper. Bake until eggplant is tender, about 40 minutes. Serve with dollops of yogurt.

190Beets with Toasted Sunflower Seeds (2 servings)

½ kg beets ¼ c raw sunflower seeds 1 T shallot, finely chopped ½ T diluted cider vinegarPinch of sugar1 T olive oilSalt and pepper

Preheat oven to 220 C. Place beets on baking sheet and roast until tender, 40 to 45 minutes. Cool slightly. While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes. Whisk together shallot, vinegar, and sugar in large bowl, then add oil in a stream, whisking. Season to taste with salt and pepper. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into ¼-inch-thick slices. Add beets and sunflowers seeds to vinaigrette and gently toss. As a main course, serve this salad atop fresh spinach with toasted bread as an accompaniment.

Fried Green Tomatoes (3 servings)

6 green tomatoes cut into ¼-inch-thick slices Salt and pepper Flour, for dusting 2 eggs, beaten1 c cornmeal (or breadcrumbs) Cayenne pepper [B] to add to cornmeal or breadcrumbsVegetable oil (for frying) Hot sauce

Salt and pepper the tomato slices; dust lightly with flour. Dip slices in eggs, letting excess drip off. Coat well with cornmeal or breadcrumbs. Fry in hot oil until browned, turning gently (about 3 minutes per side). Serve with hot sauce.

191Glazed Ginger Carrots (2 servings)

1 lb carrots, sliced cut diagonally ¼ c butter 2½ t honey 1 ½” ginger, grated 1 T lemon juice Salt, pepper Parsley, chopped

Place carrots, butter, honey, and ginger in saucepan. Bring to a boil, cover and simmer until carrots glazed, uncover to boil off remaining liquid. Add lemon juice, salt and pepper to taste. Garnish with parsley.

Legumes Béchamel (4 servings)

1 head of cauliflower (or carrots, potatoes, squash, etc.) 2 eggs, hard boiled 1 c milk 2-3 T flour 1-2 T butter Dash nutmeg Salt and pepper 1½ c cheese, grated 1 c bread crumbs

Boil the cauliflower (or other vegetable) until al dente. In the meantime, combine milk, flour, butter, nutmeg, salt and pepper in a small saucepan, whisking constantly until the mixture thickens. Put the vegetables in a pan and cover with béchamel sauce. Slice the hard boiled eggs and arrange on top. Cover with grated cheese and bread crumbs. Bake for 15 minutes at 175 C, or until cheese is brown and bubbly.

Roasted Red Peppers

192Red peppers

Turn on the burner, heat and place a pepper on it. Keep pepper on one side until it turns black then rotate. Rotate until pepper is completely black. Place pepper in paper bag or wrap in newspaper. Let it sweat for at least 10 minutes then peel the skin. Do not rinse the peppers or they will lose their flavor.

Sautéed Pumpkin (2 servings)

¼ kg pumpkin, peeled & cut into ½-inch cubes 1 small onion, sliced4 T oil Salt and pepper

Heat oil in large skillet over medium heat. Add onion and pumpkin and sauté until tender and golden, about 30 minutes. Season to taste with salt and pepper then serve.

Sautéed Squash with Basil (4 servings)

2 T oil ½ kg squash, peeled & cut into ½-inch cubes2 garlic cloves, finely chopped½ c water ¼ c fresh basil, finely chopped

Heat 1 tablespoon of oil in skillet over high heat until hot, but not smoking. Add half the squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining t of oil and sauté remaining squash in the same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Season to taste with salt and pepper. Add water and simmer, covered, until squash is tender and most of liquid is evaporated, about 8 minutes. Stir in basil.

193☞Cauliflower Pan Fried

1 head cauliflower, chopped 1 T butter ¼ t salt 2-3 cloves garlic, minced ¼ cup parmesan (or other hard cheese), grated ¼ t nutmeg

Brown cauliflower in butter and salt (6 minutes), cover and simmer until cauliflower is soft. Add minced garlic and toss 30 seconds. Stir in parmesan and nutmeg just before serving.

Smashed Cauliflower (4 servings)

½ head cauliflower 1 c butter 1 c parmesan cheese [B] Salt and pepper

Boil cauliflower until soft. Drain then mash. In same pan add butter and cheese. Mix together and then salt and pepper to taste.

Spicy Cabbage Sauté (4 servings)

¼ c diluted vinegar 4 garlic cloves, minced 2 t chili powder 1 small cabbage, sliced ¼ c oil

Whisk first 3 ingredients together. Place cabbage in large bowl. Add vinegar mixture and toss to coat. Season with salt and pepper. Let stand 1 hour. Heat oil in large deep skillet over medium heat. Add cabbage and sauté until crisp tender. Serve hot.

194Spinach with Sesame and Garlic (serves 2-4)

3 T sesame oil 1 T garlic, minced1 lb fresh spinach, washed and trimmed 1 T sugar 1 T soy sauce Salt 1 T sesame seeds, toasted

Heat skillet on medium high. Stir in sesame seeds and keep stirring until toasted. Remove to separate bowl. In 2 tablespoons oil fry garlic. When garlic begins to sizzle, add spinach and cook, stirring occasionally until the spinach is completely wilted. Turn heat to low. Stir in sugar and soy sauce. Remove from heat. Add salt to taste. Serve hot, warm, room temperature or cold, drizzled with remaining sesame oil and sprinkled with sesame seeds.

Potatoes

Honey Mustard Roasted Potatoes (4 servings)

1 kg potatoes, peeled and cut in 6 or 8 pieces ½ c Dijon mustard ¼ c honey ½ t dried thyme 1 T butter Salt and pepper

Cover potatoes with salted water in a large saucepan. Bring to a boil over medium-high heat. Cook potatoes for 15 to 20 minutes or until just tender. Drain. Preheat oven to 175 C. Combine mustard, honey, and thyme in a small bowl. Toss potatoes with honey mixture in a large bowl until evenly coated. Melt butter on a baking pan and then arrange the potatoes on the pan. Bake 20 minutes or until potatoes

195begin to brown around the edges. Season to taste with salt and pepper.

☞Potato Pizza (One person with an appetite), Eric S. Roberts K-23

1 large potato⅓ c tomato sauce2 T finely grated cheese1 egg4 mushrooms (sliced)3 ounces mozzarella cheese (or any soft cheese) sliced 1 T olive oilPepperOptional: Shashlik spice packet, sautéd duck meat, red bell peppers, chili peppers

Wash and cut the potato into very thin slices. Heat a fry pan with some olive oil. Arrange potato slices in a ring pattern, filling the whole pan. Sprinkle with finely grated cheese. Cover and cook on low heat for 5 minutes. Spread the tomato sauce onto the potatoes. Arrange mushroom slices and mozzarella cheese and other optional toppings on top. Crack an egg into the center. Cover and cook on medium heat for five minutes. Transfer the potato pizza onto a plate. Serve with a drizzle of love oil and pepper.

♛ Duck Fat Roasted Potatoes (4 servings), Shaun “Baike” McElhatton K-22

¾ pound very small yellow-fleshed potatoes Coarse kosher salt 2 T duck fat (olive oil) 2 sprigs rosemary 3 cloves garlic, minced Cracked black pepper

196Heat oven to 425, Place potatoes in a small pot and cover completely with generously salted water. Bring water to boil and cook potatoes until fork tender, about 10 to 15 minutes. Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece. Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with duck fat. Roast potatoes for 20 min. Flip them, then roast an additional 8 to 10 minutes, Serve warm.

Baked Potatoes

PotatoesOptional: butter, sour cream, green onion, fresh herbs

Preheat oven to 190 C. Scrub desired number of potatoes. Use a fork to make tiny holes in potato to let steam escape. Bake at 175 C until tender, about 1 hour. Cut lengthwise and top with butter, sour cream, green onion or fresh herbs.

Twice-Baked Potatoes

Potatoes MilkSour cream (smetana) Butter Cheese Garlic salt and pepper

Preheat oven to 175 C. Roast potatoes in oven until soft. Cut in half, scoop out the potato, leaving skins intact. Mash with milk, smetana, butter, cheese, garlic salt, and pepper to taste. Return to potato skins and bake until golden.

197Mashed Potatoes (3 servings)

½ kg potatoes, peeled and quartered ¼ c whole milk 1 T butter Salt and pepper Optional: chives, onions, garlic

Cook potatoes in large pot of salted boiling water until very soft. Drain. Using a fork, mash potatoes in large bowl. Stir in milk. Add butter and stir until melted and potatoes are smooth. Season to taste with salt and pepper.

Potato Croquettes (8 croquettes)

2 c potatoes, mashed 4 T flour 1 c bread crumbs 2 eggs, beaten separately ½ c oil Spices (parsley, pepper, basil)

Put potatoes in a bowl and mix in flour. Add 1 egg to potato mixture. Shape into 8 balls then cover and chill. With the second egg, dip each ball in the egg then in the bread crumbs. Heat oil over medium high heat. Add potato balls and fry for several minutes browning on all sides.

♛ Potato Gnocchi (4-6 servings)

1 kg potatoes ½ t salt 1 egg 2½ c flour (½ c more for working dough)

Note: For every potato, you want to use approximately ½ cup of flour.

198Boil potatoes with skins on for about 20 minutes in a large pot with just enough water to cover them until fork tender. Over-boiling will cause potatoes to become mushy and too wet. Remove potatoes and drain well. Allow them to cool in a colander. Peel boiled potatoes, removing any brown spots that might be below the skin. Using a hand grinder or masher, rice (mashed, but course) potatoes. If they appear watery at this point, allow them to rest on a dishtowel to absorb excess water. Mound potato on the middle of a clean, dry surface. Top with flour and salt. Using your hands, scoop out the center of your mound to make a doughnut shape out of the potato, flour, and salt. Break egg into the center of the doughnut shape. Beat the egg with a fork. Using the fork, slowly start to pull in flour and potato to mix ingredients. Then use your hands to combine ingredients and knead to form the dough. Be careful not to over-knead; knead just enough for the dough to come together. Dough should have a loose airy texture, not gooey or dense. And be wary of adding flour at this point. Too much flour will give you hard gnocchi. Shape dough into a long, wide rectangle for cutting. Cut dough into 8-10 pieces, about 4 inches long. Roll each piece by gently pushing with fingers spread. The goal is to make an evenly-distributed rope. For shorter, heavier gnocchi, roll dough into thick ropes and cut into 1-inch pieces. For thinner gnocchi, roll longer ropes. Using a pastry cutter or non-serrated knife, cut dough ropes into 1-inch pieces. Cut ends at an angle. To prevent sticking, keep gnocchi in a cool area. Toss them with extra flour while they are waiting to be cooked or frozen. You can use a fork to create ridges or indent gently with your thumb. This process isn't necessary, but adds to the aesthetic of your final dish. Gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in a saucepan with your favorite sauce and cook together for about 2 minutes. Do not wait longer than 45 minutes to cook gnocchi or they will begin to stick to each other. If not cooking immediately, place the gnocchi in a single

199layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.

Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.

Potato Latkes (8 latkes)

2 c potatoes, raw and grated2 T flour1 egg beaten ½ c onion, diced Salt and pepper ½ c oil

Combine all ingredients in large bowl and mix well. Season generously with salt and pepper. Heat oil in heavy skillet until sizzling, but not smoking, over medium heat. Drop potato mixture by the spoonful into oil. Cook until golden, about 2 minutes per side.

Roasted Rosemary & Thyme Potatoes (4 servings)

4 large potatoes, cut in 1-inch chunks ¼ c onion, finely chopped 2 T olive oil (or vegetable oil)2 t dried rosemary leaves 1 t dried thyme Salt and pepper

Heat oven to 205 C. Grease baking pan. Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer on pan. Bake uncovered 30 to 35

200minutes, turning occasionally until potatoes are light brown and tender when pierced with a fork.

Roasted Winter Vegetables (4 servings)

¼ kg potatoes, peeled and cubed 1 turnip peeled and cubed 2 carrots sliced 1 onions, quartered and separated into pieces1 bell pepper cut in large pieces ½ c olive oil2 T balsamic vinegar½ t dried thyme ½ t dried rosemary ½ c cheese, grated Salt and pepper

Optional: 2 c pumpkin or squash, cubed

Preheat oven to 245 C. Combine first 7 ingredients (plus pumpkin) in large bowl and toss to coat evenly. Season generously with spices. Bake until vegetables are just tender and browned, about 40 minutes. Remove from oven. Sprinkle with cheese. Place back in oven until cheese melts, about 5 minutes.

Scalloped Potatoes (4 servings)

4 medium potatoes, peeled and sliced6 T butter4 T flour1½ c milk Salt, pepper and garlic 2 c cheese, shredded

In a saucepan melt butter and stir in flour. Cook this mixture for two minutes and then add milk, 1 c cheese and spices. Cook and stir until

201mixture is thick. Set aside. Butter casserole dish or a heavy pot. Cover the bottom with one layer of potato slices. Sprinkle with salt and pepper and pour a few T of milk mixture over potato slices. Continue this layering process until potato and sauce are used up. Sprinkle remaining cheese over the top and bake on medium heat for one hour or until potatoes are soft. Try with other root vegetables (beets, carrots, onion, etc. to make a heartier grauten).

Note: On slicing safely: this recipe works best with very thin slices of potato. In an attempt to slice the vegetables as thin as possible, it might seem appealing to use your host family’s mandolin, shredder, or box grater. Please, please, be very careful and always use a finger guard or end up with a severed flange.

202

Chapter X DESSERTS

“A party without cake is just a meeting” –Julia Child

203

Cookies

☞The Best Chocolate Chip Cookies, Seriously (1 dozen plus one or two large ones)

From me to you, enjoy! - John Patton K212 c + 2 t all-purpose flour ½ t baking soda ½ t salt 12 T unsalted butter (melted and cooled until warm) 1 c brown sugar (packed) [USA] ½ c granulated sugar1 large egg plus 1 egg yolk2 t vanilla extract [USA] 1 ½ c semi-sweet chocolate chips or chocolate bars (c them small to equal the desired amount) Sea salt

Adjust oven racks to upper and lower-middle positions. Preheat oven to 325.* Line two cookie sheets with parchment paper. Whisk dry ingredients together in a medium bowl; set aside. With electric mixer (beat the hell out of it with a spoon) – mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed until just combined. Stir in chocolate chips. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves so that jagged side is up and place on prepared cookie sheets, leaving ample room between cookies (they will spread). Sprinkle with sea salt. Bake for 11-15 minutes rotating once in the middle of cooking. Do not over bake. Bake until side of cookies has a bit of resistance, middle may still be soft. Take out and let sit until cool.

All Butter Cookies (2½ dozen)

2042½ c flour 1 c butter, softened 1 c sugar 2 t vanilla extract [USA] or powder

Mix together flour and butter until texture is like cornmeal. Add sugar and vanilla and beat until dough forms. Roll into log, about 12 inches long and 2 inches in diameter. Chill until firm, about 1 hour. Preheat oven to 205 C. Slice cookies and place on baking sheet. Bake until golden, about 10 minutes. Let stand 5 minutes. Sprinkle with additional sugar.

Peanut Butter Cookies (2 dozen)

½ c sugar ½ c packed brown sugar [USA] (or ½ cup sugar + 1 tablespoon molasses or honey)½ c butter (room temperature) ½ c peanut butter [B] 1 egg 1¼ c flour ¾ t baking soda½ t baking powder¼ t salt

Beat the butter until creamy. Add the sugars, and beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar-butter mixture. Wrap dough in plastic and refrigerate at least 3 hours. Shape dough into 1¼ inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake at 190 C until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Sugar Cookies (2½ dozen)

2051 c butter 1 c sugar2 eggs, lightly beaten 1 t vanilla 3 c flour 2 t baking powder 1 t saltColored sugar

Preheat oven to 175 C. In a bowl, mix the butter and sugar. Beat in the eggs and vanilla. In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture, 1 cup at a time. Chill dough for 3 to 4 hours. Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan for 10 to 15 minutes depending on the size of the cookie. Remove cookies to a rack to cool completely.

Chocolate Chip Oatmeal Cookies (2 dozen)

1 c butter 2 c sugar (or 1 c honey) 2 eggs2 t vanilla 2 T milk 2 c flour 1 t baking soda 1 t baking powder 1 t salt1 c oats (uncooked) 1½ c chocolate bar, chopped (or chocolate chips)

Preheat oven to 175 C. Mix together butter and sugar. Add eggs, vanilla, milk and beat until smooth. In another bowl sift together flour, baking soda, baking powder and salt. Add into wet mixture.

206When smooth, add oats and chocolate. Bake 10-12 minutes or until light brown.

Vegan Chocolate Chip Cookies

2 c flour 2 t baking powder ½ t salt 2 t cinnamon 1 c sugar ½ c vegetable oil1 t vanilla ½ c water 1 c chocolate bar, chopped or chocolate chips

Preheat oven to 175 C. Mix all ingredients together in a large bowl. Scoop balls of cookie dough onto a greased cookie sheet and bake 10-12 minutes. Cookies will not brown on tip when they are done but will firm up as they cool.

♛ Giant Ginger Cookies (2 dozen)

4½ c flour 4 t ground ginger2 t baking soda 1½ t cinnamon 1 t ground cloves ¼ t salt 1½ c cold butter2 c sugar 2 eggs, ½ c molasses (see Watermelon Molasses page 95)¾ c sugar

Preheat oven to 175C. Stir flour, ginger, baking soda, cinnamon, cloves, and salt together, set aside. In large mixing bowl beat

207shortening with electric mixer on low for 30 seconds, or with a fork. Add sugar and beat until combined. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Shape dough into 2-inch balls using a ¼ cup measure. Roll balls in sugar. Place 2½ inches apart on ungreased cookie sheet. Bake for 11 minutes until tops are puffed. Cool for 2 minutes, transfer to wire rack and cool. Shape into 1-inch balls and bake for 8 minutes for regular cookies.

Icelandic Cookies

2 c oatmeal 2 c sugar (may use less or half as much honey, if desired) 2½ c flour250 g butter ½ t salt 1 t baking soda 2 eggs, beaten 1-2 c small raisins/currants, if large, chop raisins

Knead all ingredients together, form into small rolls (about 3 cm in diameter) chill well and then slice thinly. Bake cookie slices on medium heat till lightly browned.

Ginger Chocolate Oatmeal Cookies (2 dozen)

1 c oats 1 c flour ½ c sugar 1 t baking soda ¼ t salt 1 stick of butter (or ½ stick and ½ c applesauce) Chocolate 3 T ginger, grated 2 eggs

208Preheat oven to 175 C. Combine dry ingredients in a bowl. Melt butter and add chocolate; leave chunks of chocolate in the butter. Add the ginger. Combine with dry ingredients. Add 2 eggs and mix well. If the mixture seems too runny, add a little flour. Bake for about 8 minutes. Alternately, substitute anything for the ginger/chocolate combination, like dates/raisins and almonds, bananas and chocolate, etc.

No-Bake Cookies (2½ dozen)

2 c sugar ½ c milk ¼ c butter (or margarine) 3 T powdered cocoa 1 t vanilla extract [USA] or powder 3 c instant oatmealOptional: ½ c peanut butter [B] 1-2 packets coconut flakes ½ c chopped nuts (instead of oatmeal)

Measure all ingredients before starting and prepare a place for them to cool beforehand. Combine sugar and milk in a large saucepan over medium heat and melt in butter stirring constantly. Bring to a rolling boil for 1 full minute. Remove from heat and mix in vanilla, cocoa, and oats. Add any additional ingredients. Drop by tablespoonful onto plastic (old bags work well). Cool until firm.

Oatmeal Raisin Walnut Cookies (2½ dozen)

½ c butter ⅔ c honey 1 egg ½ t vanilla ¾ c flour ½ t baking soda

209 ½ t cinnamon ½ t salt 1½ c oats ½ c raisins ½ c walnuts, chopped

Preheat oven to 175 C. Cream together butter, honey and egg. Whisk in vanilla, flour, baking soda, cinnamon and salt. Stir in oats, raisins and walnuts. Drop by soon onto greased baking sheet. Bake 10 to 12 minutes or until edges are golden and tops slightly undercooked. Cool 5 minutes and transfer to serving plate.

Date-Filled Cookies (2 dozen)

1 c dates, pitted and chopped ½ c white sugar ¾ c water ½ c butter, softened ½ c packed brown sugar [USA]1½ c flour ¼ t baking soda 1¼ c oats ½ t salt

Preheat oven to 175 C. In a small saucepan, over low heat, mix dates, white sugar and ½ cup water. Bring to a boil and cook for 15 minutes or until thick and smooth. Set aside to cool. In a large bowl, combine butter and brown sugar together until smooth. Gradually mix in flour, baking soda and salt. Add the oats and mix well. Stir in 2 to 4 tablespoons of water. Form the dough into a ball and refrigerate or store in a cool place for 15 minutes. On a floured surface, roll dough to ⅛-inch thickness and cut into 2-inch rounds. Place ½ of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together. Bake 15 minutes in the preheated oven, or until browned. Try substituting raisins for the dates.

210

Bars

Honey Oatmeal Bars (1 dozen)

¾ c butter ⅔ c honey 1½ c rolled oats ¼ c dried apricots, finely chopped¼ c walnuts, chopped

Preheat oven to 180 C. Melt the butter and honey over medium low heat. Stir in oats, apricots and walnuts. Mix thoroughly. Pour into a well-greased 8-inch square pan. Bake until just golden, about 18 minutes. Remove and cut into bars. You can replace the dried apricots with raisins and replace the walnuts with almonds.

☞Easy Peasy Lemon Bars Anna Patton K-22

Pie crust (page 217) ¼ c flour 1 ½ c sugar ¼ c flour 2 large lemons, juiced2 T lemon zestOptional: for a nice aromatic add a pinch of ground ginger

Preheat oven to 175 C. Roll out crust to about 1/8 in thick and press into pan so there are no air bubbles between pan and crust (crust should go up the sides of pan enough to hold filling in order to keep filling from sticking to the sides of the pan, you can also use parchment paper to solve this problem). Bake crust for15-20 minutes or until golden brown. Mix all ingredients for filling in a separate bowl and pour over baked crust. Bake for another 15-20 minutes. Bars will firm up as they cool.

211Pumpkin Bars (48 bars)

2 c flour 1½ c sugar 2 T baking powder 2 t cinnamon 1 t soda ¼ t salt ¼ t cloves4 eggs, beaten15 oz can pumpkin puree 1 c cooking oil Cream cheese icing recipe (page 241)

Preheat oven to 150C. In a large bowl stir together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin and oil until combined. Spread on ungreased pan. Bake for 25-30 minutes. Cool 2 hours. Spread cream cheese icing on bars.

Spiced Apricot Bars (24 bars)

1 c flour ½ t baking powder ¼ t baking soda ¼ t cardamom [B]¼ t nutmeg 1 egg, slightly beaten ½ c brown sugar [USA]½ c apricot nectar (or orange juice) ¼ c apple sauce 2 T cooking oil ½ c dried apricots, finely chopped ⅓c powdered sugar ⅔ t juice

212Preheat oven to 175C. In a medium bowl, stir flour, baking powder, baking soda, cardamom and nutmeg. In another bowl, stir together egg, sugar, nectar/juice, applesauce, and oil until combined. Add egg mixture to flour mixture, stirring until just combined. Stir in apricots. Spread batter in ungreased pan, bake for 20 minutes. Cool 2 hours, drizzle with icing.

Apricot Icing: ½ c powdered sugar and enough juice to make icing of drizzling consistency.

Dried Fruit and Nut Bars (16 squares) Willoughby Ann Walshe, K-20

1½ c nuts (walnuts, almonds, peanuts) chopped ½ c raisins 1½ c dried fruit (dates, prunes, figs) cut into small pieces 1 c dried apricots (cut into bite-sized pieces) ½ c flour ¼ t baking soda ¼ t baking powder ¼ t salt ½ t vanilla powder 2 eggs ⅓ c honey

In a saucepan, soak fruit in water by bringing it to a boil and then letting it sit until soft. In the meantime, preheat oven to 175 C. Whisk flour, baking soda, baking powder, salt and vanilla together. Stir in fruit and nuts until well coated. Whisk egg and honey together and mix in thoroughly. Spread dough into greased, floured pan. Bake 35 to 40 minutes. Let cool 15 minutes before cutting into squares.

Fun Fact: This recipe was inspired by Country Director Seth Fearey, who wrote in a Peace Corps memorandum during the winter that due to a lack of fresh fruits and vegetables in many villages he

213encouraged the volunteers to eat plenty of nuts and dried fruits. The squares make a quick breakfast and are easy to carry along as snacks.

Fudge Ecstasies (3 dozen)

12 oz chocolate pieces 2 oz unsweetened chocolate 2 T butter2 eggs ⅔ c sugar ¼ c flour 1 t vanilla powder ¼ t baking powder 1 c nuts

Preheat oven to 175 C. Grease a cookie sheet. In a heavy saucepan, cook and stir 1 cup of the chocolate pieces, unsweetened chocolate, and butter until melted. Remove from heat; add eggs, sugar, flour, vanilla, and baking powder. Beat until combined. Stir in remaining chocolate pieces and nuts. Drop heaping t of dough, 2 inches apart onto cookie sheet. Bake for 8-10 minutes until surfaces are dull and cracked.

☞Hershey’s Kitchen Fudge (1 dozen)

3 c sugar ⅔ c cocoa ⅛ t salt 1½ c milk ¼ c butter 1 t vanilla extract [USA] or powder

Butter an 8 or 9-inch square pan. Mix sugar, cocoa and salt in a large, heavy saucepan; stir in milk. Cook over medium heat, stirring constantly until it comes to a full rolling boil. Boil, without stirring, until small amount of mixture dropped into very cold water forms a

214soft ball, which flattens when removed from water. Remove from heat. Add butter and vanilla, DO NOT STIR. Cool to lukewarm. Beat with a wooden spoon until fudge thickens and begins to lose some gloss. Quickly spread into prepared pan; cool completely, cut into squares.

Fudgy Cappuccino Crinkles (3 dozen)

⅓ c butter, softened 1 c brown sugar [USA] ⅔ c unsweetened cocoa powder 1 T instant coffee 1 t baking soda 1 t cinnamon2 egg whites ⅓ c vanilla yogurt 1½ c flour ¼ c sugar

Preheat oven to 175 C. Grease cookie sheet. Beat butter with electric mix on medium for 30 seconds, or with a fork. Add sugar, cocoa powder, coffee, baking soda, cinnamon. Beat until combined. Beat in egg whites and yogurt until combined. Beat in as much flour as you can, stir in remaining flour. Place the sugar in small bowl. Drop dough, with a teaspoon, into sugar and roll into balls. Bake for 8-10 minutes.

☞Missionary Brownies (1 dozen)

2 c butter, melted 4 c sugar 1½ c cocoa 1 t salt 2 t vanilla 7 eggs, beaten2 c flour

215Preheat oven to 175 C. Melt butter. Stir in sugar, cocoa, salt and vanilla. Gradually add eggs and flour. Mix until batter is completely smooth. Butter 13”x9”pan. Bake for 45-50 minutes. Don’t let the 7 eggs and 4 cups of sugar daunt you, Missionary Brownies are out of this world. They’re not lying, these mother of all brownies are nuts.

More Normal Brownies (1 dozen)

Seriously though, just go back to the above recipe. ½ c butter 1 chocolate bar, chopped, dark chocolate works best2 eggs, beaten1 c sugar 1 t vanilla ¾ c flour ½ c nuts, chopped or another chocolate bar, broken into chunks

Preheat oven to 175 C. Melt butter and chocolate together; remove from heat. Mix in eggs, sugar and vanilla. Lightly beat in flour and nuts or chocolate or other additives. Spread in greased pan and bake for 30 minutes, or until toothpick inserted in center comes out clean.

☞Buckeyes (40 count) Eric S. Roberts K-23

1 c (or more) peanut butter 1 c sugar 1½ c flour 2 plain chocolate bars butterOptional: kosher salt

Melt butter and peanut butter, add sugar and flour. Stir and roll into balls; freeze. Melt chocolate bars and dip peanut butter balls into the chocolate, let stand until firm.

Optional: sprinkle with kosher salt

216“Goo” (Peanut Butter Honey Balls) (2 dozen)

1 12-oz jar creamy peanut butter⅓ c honey½ c dry milk powder

Mix peanut butter and honey together then add approximately ½ cup dry powdered milk. If mixture is too dry, add a bit more honey. Shape into small balls then refrigerate for 3 or 4 hours.

No-Bake Peanut-Butter Bonbons (3 dozen)

3 c oats1⅔ c peanut butter 1 t vanilla1 c sugar 1 c brown sugar (packed) [USA] ½ c evaporated milk

In a large mixing bowl, combine oats, peanut butter and vanilla. In a small saucepan, combine and stir sugars and evaporated milk. Bring to a rolling boil. Boil 1 minute; pour over oat mixture and mix well. Form mixture into balls.

Puddings

☞Carmel Flan (4 custards)

⅔ c sugar 3 eggs, beaten 1½ c milk 1 t vanilla

Optional: 1 t nutmeg

2171 t cinnamon

Preheat oven to 160 C. Cook ⅓ cup sugar over medium high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook 5 minutes more or until all of sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide caramelized sugar among four 6-oz custard cups that you can put in the oven, or one big metal bowl that your family will definitely have. Let stand 10 minutes. Meanwhile, combine eggs, milk, ⅓ cup sugar, and vanilla. Beat until well-combined but not foamy. Place custard cups in 2-quart square baking dish. Divide egg mixture among custard cups. If desired, sprinkle with nutmeg and cinnamon. Place baking dish on oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 30-45 minutes or until a knife comes out clean. Remove from water. Cool slightly on a wire rack. To unmold, loosen edges of flans with a knife. Flip over onto plates.

Chocolate Pudding (8 servings)

½ c sugar 3 T cocoa powder ¼ c cornstarch⅛ t salt 2¾ c milk 2 T butter 1½ t vanilla

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat and stir in milk. Bring to a boil, and cook, stirring constantly until mixture thickens enough to coat the back of a metal spoon. Remove from heat and stir in butter and vanilla. Let cool briefly and serve warm or chill in refrigerator until serving. For vanilla pudding, hold the cocoa.

218 ♛ Chocolate Pot de Crème (8 servings)

2 c heavy cream 6 oz chocolate, coarsely chopped ½ c sugar 4 egg yolks, beaten 1 t vanilla

In a medium heavy saucepan, combine the whipping cream, chocolate, and sugar. Cook and stir over medium heat about 10 minutes or until moisture comes to a full boil and thickens. If chocolate flecks remain, use a whisk to blend. Remove from heat. Gradually stir all of the hot mixture into the egg yolks, but avoid cooking the eggs, and then stir in vanilla. Divide chocolate mixture evenly into 8 chai cups, cover and chill for 4-24 hours before serving. For mocha, add 1 tablespoon instant coffee before heating milk.

☞Cinnamon Banana Bread Pudding (8 servings)

2 c of day-old cinnamon bread (white bread will do), cut into 1” cubes1 very ripe banana, sliced into rounds 2 T honey 1½ c milk 3 eggs 1 t vanilla 2 T brown sugar [USA]1 T cinnamon

Preheat oven to 175 C. Put half the bread cubes into a pan and top it with half of the banana slices. Cover with the rest of the bread crumbs and the rest of the banana. Drizzle the concoction with honey. Combine milk, sugar, eggs, cinnamon, and vanilla in a bowl and pour it over the bread. Let it sit 20 minutes, then bake it for approximately 40 minutes, or until it looks done. For a variation, substitute coffee and dark chocolate, white chocolate and pistachio,

219vanilla custard and cherry, etc. Use 1 t nutmeg instead of cinnamon and serve with Nutmeg Sauce (page 242 ).

♛ Lemon Custard Dessert

⅓ c flour 1 c sugar Juice of 1 lemon 2 egg yolks, beaten 1 c milk Pinch salt 2 egg whites, beaten stiff

Preheat oven to 175 C. Mix all ingredients except egg whites. Gently fold into yolk mixture. Pour into a dish (glass pie plate works well). Set dish in a pan of hot water, about 1 inch up the side of the dish. Bake for 30-40 minutes. Cake will form at the top and custard will form at the bottom. Let cool for 15-20 minutes.

Rice Pudding (8 servings)

1 c milk2 c rice (cooked) ¼ t salt ¼-½ c sugar 1 t vanilla 3 t cinnamonOptional: ½ c raisins

Put rice into a saucepan with the milk and bring it to almost boiling. Lower the heat and simmer, covered, for 10-15 minutes or until the milk is absorbed. Remove from heat and add the rest of the ingredients. Stir and serve.

Steamed Pumpkin Pudding (8 servings)

2201 medium pumpkin (peeled, cut into 2-inch cubes, boiled until soft, mashed)1 c sugar 1½ t cinnamon 1 t ginger, minced ½ t cloves, crushed ¼ t vanilla powder ¾ c cream 4 eggs, gently beaten

Stir all ingredients to combine. Adjust seasonings to taste. Pour mixture into greased large teacups. Fill large pot with 2 inches of water. Gently place teacups into pot and bring to gentle boil. Steam until pudding is firm in middle, about 30 minutes. If you can’t find ginger or cloves, increase the cinnamon by 1 t.

Pies

☞Buttery Pie Crust (1 crust), John Patton K-21 & Hännah Ettinger K-23

2 c flour 10 T butter (frozen) 1 t salt 1 egg¼ t vinegarWater

Cut the butter into the flour and salt in pea-sized chunks. Use a pastry knife (or as we call it here in Kyrgyzstan, two knives or two forks) and cut the flour, butter, salt mix until the butter is the size of small pebbles. Break egg into a piala, add vinegar. Whisk together. Add cold water to make 1 cup total of liquid. Mix the flour mixture, adding 1 tablespoon of egg & water at a time (while mixing) until dough just comes together. Roll dough in to a ball. Wrap in plastic. (In America I would say plastic wrap, but here in the K, grab your trusty

221packet.) Flatten in to a disk. Refrigerate 1 hour. Remove from refrigerator and roll out into desired size dough. After placing in pie pan, put in freezer for at least 15 minutes.

Cherry Pie (8 servings)

1 c sugar 2 T flour 4 c cherries, washed, pitted and halved2 Buttery Pie Crust recipes (page 217)

Mix the flour and sugar in a large bowl and add the cherries. Toss until well-coated. Pour into pie crust and cover with remaining disc. Cut air holes on top or cut the remaining disc into strips and weave into a lattice pattern. Bake for 10 minutes at high heat, then lower the heat to medium and bake for 40 minutes more. Try substituting blackberries or your favorite type of berry in this pie.

☞Cinnamon Apple Pie (8 servings)

2 Buttery Pie Crust Recipes (page 217)1½ kg tart apples, peeled, cored, and sliced thick ¾ c sugar, plus additional for pie top 2 T flour 1 t lemon juice 1 t cinnamon 2 T butter, cut into small cubes 1 large egg, beaten

Optional: ½ t nutmegPinch of ground cloves

Preheat oven to 190 C. Combine apples and next ingredients in large bowl. Toss to coat apples evenly. Roll out dough disk on floured surface to 13-inch round. Place in 9-inch pie dish; trim overhang and

222crimp edges. Fill with apple mixture and dot with butter cubes. The 2 Buttery Pie Crust recipes are to make a double-crust pie. To make lattice topping, roll out a second Buttery Pie Crust and cut dough into ten 1-inch strips. Place 5 strips across filling and weave remaining strips at a right angle into the first strips. Brush the top with beaten egg and sprinkle with additional sugar. Bake pie until crust is golden and apples are bubbly, about 60 minutes. In early fall you‘ll see giant apple trees heavy with fruit. In the summertime, replace the apples with peaches or apricots.

Chocolate Fudge Fantasy Banana Pie (8 servings)

1 c butter (softened)4 eggs, well beaten 2 c sugar Pinch of salt ½ c cocoa 1 t vanilla ½ c flour 1 banana, cut into small slivers 1 Buttery Pie Crust recipe (page 217)Optional: ¼ c walnuts

Preheat oven to 175 C. Cream the butter and eggs. Add the sugar and beat until smooth and creamy. Mix in salt, cocoa, vanilla and flour. Once fully combined, mix in the egg and nuts. Pour into unbaked pie crust. Cover the top of the pie with banana slivers in circular pattern. Bake for 50 minutes or until set. Serve at room temperature.

Nut Pie (8 servings)

3 eggs, beaten 1 c sugar 1 c corn syrup (or just heat 1 c sugar over low heat until melted and thickened)

223½ t salt 1 t vanilla 3 T butter (softened) 1 c nuts, chopped 1 Buttery Pie Crust recipe (page 217)

Mix eggs, sugar, corn syrup, salt, vanilla, and butter. Add nuts. Pour into pie crust. Bake for 10 minutes on high heat. Then reduce heat and bake for 45 more minutes.

☞Pear & Vanilla Butter Pie (8 servings)

2 T butter ½ packet vanilla powder1½ kg pears, peeled, cored, and thickly sliced (about 8 pears) ⅔ c golden raisins ½ c packed brown sugar 2 T flour 1 t lemon juice, 1 Buttery Pie Crust recipe (page 217)

Preheat oven to 190 C. Melt butter in small saucepan over medium heat. Add vanilla powder and cook until butter browns, stirring often, about 3 minutes. Cool slightly. Gently combine next 5 ingredients in large bowl. Toss with vanilla butter to coat pears evenly. Roll out dough disk on floured surface to 13-inch round. Place in 9-inch pie dish; trim overhang and crimp edges. Fill with pear mixture. Bake pie until crust is golden, pears are tender and filling is bubbly, about 1 hour and 20 minutes.

♛ Pumpkin Pie (8 servings)

¾ c granulated sugar 1 t ground cinnamon½ t salt ½ t ground ginger

224¼ t ground cloves 2 large eggs 2 c pumpkin (pureed) 1½ c evaporated milk (start with 2½ c milk and simmer it until it is reduced to 1½ c) 1 Buttery Pie Crust recipe (page 217)

Pureed Pumpkin: 1½ kg pumpkin or squash (cut in to chunks, skin removed, roasted until fork tender and then processed in a blender or meat grinder)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl, stir in pumpkin. Then add sugar/spice mixture. Gradually stir in evaporated milk. Pour in to cold pie crust. Bake in preheated 218 C oven for 15 minutes. Reduce temperature to 175 C; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate after cooling.

Puffs, Pastries, & Miscellaneous

Funnel Cake (1-1½ dozen)

½ t salt 2 t baking powder 3⅔ c flour 3 eggs ¼ c sugar 2 c milk Optional: confectioners’ sugar or cinnamon sugar

In a medium bowl, mix salt, baking powder, and half of the flour. Set aside. In a large bowl, cream eggs, sugar and milk. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to

225run through a funnel. In an 8-inch skillet, heat the oil to 190 C. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous ½ cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side, 1 minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

♛ Limone Frommage Tartes á la Renee (8 servings)

Lemon filling: ½ c sugar⅛ c cornstarch½ c water (boiling)2 egg yolks, lightly beaten1 t lemon zest¼ t lemon juice1 T butter

Cheese filling: 1 small tub (190g) spreadable cheese (сливочный плавленый сыр) ¾ c powdered sugar1 Buttery Pie Crust recipe (page 217)

Preheat oven to 175 C. Combine sugar and cornstarch in a medium saucepan; whisk in boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve, about 2 minutes. Gradually whisk about ¼ of hot sugar mixture into egg yolks; then add egg mixture to remaining hot sugar mixture in pan, whisking constantly. Whisk in grated lemon rind and juice. Cook until thickened. Remove from heat, whisk in butter. Let cool completely. DO NOT STIR AFTER IT COOLS! Gel will liquefy again if stirred too much. Cut buttery pie crust into small circles and put into 8 tart tins (available at the bazaar), 9-inch pie plate or light oven-safe skillet. Cream together cheese and powdered sugar; add 1 rounded

226tablespoon to each tart. Bake for 30-35 minutes. Don’t let them brown. Set aside to cool.

Lola’s Poires Belles Helene (4 servings)

1 ripe pear, peeled (per person)1 t vanilla extract [USA]1 T sugar8 oz semisweet baking chocolate (or crushed chocolate bar)1 c heavy cream (or whole milk)Vanilla ice cream

Boil the peeled pears for 45 minutes in water with vanilla and sugar. Melt chocolate with cream over low heat in a separate sauce pan. Whisk until just combined; do not overcook or chocolate will get nasty. Let the ganache (chocolate) sit for 2 minutes. During that time, scoop out vanilla ice cream into bowls and top with a boiled pear. Smother everything in the ganache, serve immediately. Optionally, garnish with a pirouette cookie and fresh mint.

♛ Marshmallows (2 dozen)

Cornstarch or flour (for the baking pan)1 T unflavored gelatin1 c water1¼ c sugar1 c powdered sugar

Lightly grease a square cake pan and liberally dust it with cornstarch or flour; set aside. In a large bowl, sprinkle gelatin over ½ cup of the water and let sit to soften for 3 minutes. Grease the sides of a large saucepan and in it combine the granulated sugar, and the remaining ½ cup water in saucepan. Simmer over medium heat until sugar is dissolved then pour the hot syrup over the softened gelatin and stir well; let sit until it cools to the consistency of egg white. Whip

227mixture with a wire whisk until it stands in stiff peaks. Pour into prepared pan and let sit for 8-12 hours, uncovered, at room temperature to allow the marshmallows to become firm and dry on top. Then turn onto a flat smooth surface that has been liberally dusted with powdered sugar. Cut into 1-inch squares. Roll each square liberally in powdered sugar. Lay finished marshmallows out to dry at room temperature before storing.

Note: You can also use an electric mixer (instead of whisk). Beat until the mixture is white and stiff.

☞Pastry Cream

1 c of milk4 T flour½ c sugar½ t salt3 egg yolk, beatenOptional: whipped cream, fresh fruit

Bring 1 cup of milk to boil. Set aside. Place flour, sugar and salt in a pan. Add hot milk, and cook until thick and bubbly, stirring constantly. Remove from heat. Add a few spoonfuls of hot mixture to egg yolks, then add to pan of milk. Put back on heat, and simmer until thickened, stirring constantly. Mix with whipped cream or use in bottom of pie shell and top with fresh fruit.

Profiteroles (et éclairs) (1 dozen)

1 c water½ c butter⅛ t salt1 c flour4 eggs3 c whipped cream or pudding or ice cream

228Combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool 10 minutes. Add eggs, 1 at a time, beating well with wooden spoon after each addition. Drop 12 heaping tablespoons of dough onto a greased baking sheet. Bake at 205 C for 30-35 minutes or until golden. Transfer cream puffs to a wire rack, cool. Cut tops from puffs; remove soft dough from inside, and fill with whipped cream. Replace tops. For éclairs, put dough in a pastry bag and pipe 4” long, 1” wide, ¾” high. Bake and cool and split them the same as for the puffs.

☞Saucy Apple Dumplings (6 servings)

2 c water1¼ c sugar1 t cinnamon¼ c butter2 c flour½ t salt⅔ c cold butter⅓ c half-and-half cream2 T raisins2 T walnuts1 T honey2 T sugar6 small cooking apples, peeled and cored1 T butter

Preheat oven to 175 C. In a saucepan, combine water, sugar and cinnamon, bring to boil, reduce heat. Simmer for 5 minutes. Combine flour and salt, cut in shortening until pieces are pea-sized. Sprinkle 1 tablespoon of cream over part of mixture, gently toss with a fork. Push moistened dough to side of bowl, repeat until all dough is moistened. Form dough into a ball. On a lightly-floured surface, roll dough into 18x12-inch rectangle. Using a pastry wheel, cut dough into 6x6-inch squares. Combine raisins, walnuts, and honey. In

229another bowl stir together remaining cinnamon and sugar. Place an apple on each pastry square. Fill centers of apples with raisin mixture. Sprinkle with sugar/cinnamon mixture, dot with 1 tablespoon butter or margarine. Moisten edges of each square with water, fold corners to center, pinch to seal seams. Place dumplings in baking pan, reheat sauce to boiling and pour over dumplings. Bake uncovered for 1 hour or until apples are tender.

Tartes aux Fruits (in this case, pear and pecan) (6 servings)

1½ c flour1 stick unsweetened butter (melted)1 T sugar1 T water (cold)3 eggs, 1 c milk1 t vanilla extract [USA]2 T brown sugar [USA]6 large pears (peeled, cored, and cut into 8 pieces)Handful pecansOptional: ice cream

Heat oven to 175 C. Combine flour, butter, sugar, water, and 1 egg in a bowl, and mix into a ball. Put the ball at the center of the tart mold, and then thumb the dough outwardly and up the edges (like for a quiche). Bake for about 10 minutes, until golden brown. In the meantime, combine milk, 2 eggs, vanilla, and brown sugar in a bowl, mixing well. When the dough is ready, place the pears into a pleasing arrangement on the crust. Cover with the custard mixture. Finally, top the tart off with pecans. Bake for approximately 45 minutes. Alternatively, pears can be substituted with peaches, plums, apricots, apples, strawberries, raspberries, sliced almonds, pistachios, dates, etc. Serve with a scoop of vanilla ice cream.

230

Cakes, Crumbles, & Crisps

Yellow Cake (16 servings)

¾ c butter (at room temperature)3 eggs (at room temperature)2½ c flour2½ t baking powder½ t salt1¾ c sugar1½ t vanilla1½ c milk

Allow butter and eggs to stand at room temp for 30 minutes. Preheat oven to 190 C. Grease baking pan. In a medium bowl combine flour, baking powder, and salt. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, ¼ cup at a time, beating on medium speed until well combined. Beat on medium for 2 minutes more. Add eggs one at a time, beating after each addition, 1 minute total. Beat in vanilla. Alternately, add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined. Spread batter into pan. Bake for 25 minutes.

Devil’s Food Cake (12 servings)

2¼ c flour½ cocoa powder1½ t soda¼ t salt½ c cold butter1¾ c sugar1 t vanilla3 eggs (at room temperature)1⅓ c water (cold)

231Preheat oven to 175 C. In a bowl, stir together flour, cocoa, baking soda, and salt, set aside. In a large mixing bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla, beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition until just combined. Pour batter into pan. Bake for 25-30 minutes.

☞Chocolate Cake (8 servings), Anna Patton K-22

2 c flour2 c sugar¾ c unsweetened cocoa powder2 t baking powder1 ½ t baking soda1 t salt1 t espresso powder1 c milk1/2 c vegetable oil2 eggs2 t vanilla1 c boiling water

Preheat oven to 175 C. Grease or lay parchment paper (not wax paper) in cake pan. Mix dry ingredients (flour, sugar cocoa powder, baking powder, baking soda, salt, espresso powder and vanilla powder in a large bowl). Add milk, vegetable oil and eggs and mix until well combined. Just before putting in the oven, add the hot water and beat rapidly for 1 minute to add air to the batter. Distribute batter into two pans and bake for 30-35 minutes or until a toothpick tester comes out clean. Let cake cool for 10-15 minutes before removing from pan. Let cool completely before frosting cake or immediately pour glaze over warm cake. (See Chocolate Buttercream Frosting see page 242). Add fresh strawberries or raspberries or drizzle viregne over the top for extra flavor.

232Note: Nesquick is not cocoa powder. Do not try to bake with Nesquick, hot chocolate mix, anything that’s not straight up cocoa powder (you’ll burn your duhovka down).

Coffee Cake with Cinnamon-Walnut Streusel (10 servings)

Cake: ½ c butter (softened)¾ c sugar1 egg, beaten½ c milk1 t vanilla extract [USA] or powder2 c flour1 t salt1 t baking powder

Streusel: ½ c flour¼ c brown sugar [USA]2 t cinnamon3 T butter, chilled and cubed½ c walnuts, chopped

Cake: Preheat oven to 190 C. Beat butter and sugar together in large bowl until fluffy. Stir in egg, milk and vanilla. Combine next 3 ingredients in separate bowl. Fold dry ingredients into cake. Pour batter into small greased pan. Top with cinnamon-walnut streusel. Bake until firm and golden, about 30 minutes.

Streusel: Combine first 3 ingredients in medium bowl. Add butter and rub with fingertips to create coarse meal. Stir in walnuts. Set aside.

☞Butter Cake, Maddie Stoddart K-21

200 g Butter1 c sugar

2331 egg½ c milk (or ½ c vanilla kefir or ½ c plain old kefir)Packet of Vanilla1½ c flour1½ t baking powder½ t salt

Heat oven to 350°F/175°C (ish, just make sure it’s evenly hot). Butter a cake pan (a loaf pan? a metal pot? Butter what you got…) generously. Mix flour, baking powder, and salt in a large bowl. In a separate bowl, cream together sugar and butter until the butter lightens in color and looks kind of fluffy. Mix in egg and vanilla, then add milk (or kefir). Add this into the dry ingredients until just mixed – it’s okay to be a little bit lumpy, but the batter should be fairly thick. Pour into prepared pan and bake for 40-50 minutes, checking every 15-20 minutes, or until a knife comes out clean.

This cake is an amazing base for pretty much anything. Options for a fancy cake are below. If the ingredients taste good outside of the cake, it will probably make a good baked treat. Go crazy.

Strawberry Jam Cake: Prepare Butter Cake as above, but just before baking, top with clean, cut strawberries (anywhere from a cup to a kilo, your choice) and a ¼ - ½ cup of sugar (depending on how sweet the strawberries are). They strawberries will melt into the cake like jam and win over any Kyrgyz human.

Peanut Butter Cake: This works best with kefir – Before adding kefir to the egg/butter/sugar mix, thoroughly mix in a couple heaping spoonfuls (or as much as you want) of peanut butter to the kefir. Do the rest of the above Butter Cake recipe normally, it tastes like a big peanut butter cookie.

Pumpkin Spice Cake: This works better with kefir than with milk - Mix in ½ cup of roasted, pureed pumpkin to the final Butter Cake mix (see

234recipe above), along with dried ginger, cinnamon, and an extra spoonful of sugar. This is good on its own, but you can top it with a strudel mix (cold butter, cinnamon, flour, sugar mixed together until makes little lumps) that will melt into the cake for goodness.

Nutella Swirl Cake: This works better with kefir than with milk – Remove ¼ cup of the final Butter Cake batter (see recipe above) and mix with ¼ cup of Nutella and a few tablespoons of extra kefir (or thereabouts), until thoroughly mixed in. Pour half of the regular batter into the pan, then the Nutella batter in thin ribbons (or you can swirl it with a knife) then cover with the remaining batter. You can also do extra ribbons of straight Nutella into the poured batter, which will melt into the cake and be delicious pockets of Nutella candy goodness when the cake is done.

Hot Milk Sponge Cake (9 servings)

1 c flour1 t baking powder2 eggs (at room temperature)1 c sugar½ c milk2 T butter

Preheat oven to 175 C. Stir together flour and baking powder, set aside. In a medium bowl beat eggs with electric mix on high speed for four minutes, or until thick. Gradually add sugar, beating on medium speed for four to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined. In a small saucepan, heat and stir milk and butter until butter melts, add to the batter, beating until combined. Pour batter into a greased baking pan. Bake for 20 minutes.

Almond Sponge Cake (12 servings)

2356 eggs (separated, at room temperature)½ c orange juice (or pineapple)½ t almond extract [USA]1 t vanilla1 c sugar1¼ c flour½ t cream of tartar [USA]½ c sugar

Preheat oven to 163 C. In mixing bowl beat egg yolks with a mixer on high about 5 minutes or until thick and lemon-colored. Add juice, almond extract and vanilla, beat on low until combined. Gradually beat in 1 cup sugar at low speed. Increase to medium speed, beat until mixture thickens slightly and doubles in volume, about 5 minutes total. Sprinkle ¼ cup of flour over egg yolk mixture, fold in until combined. Repeat with remaining flour, ¼ cup at a time. Set egg yolk mixture aside. Thoroughly wash beaters. In a large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add ½ cup sugar, beating on high speed until stiff peaks form. Fold 1 cup of the beaten egg white mixture into the egg yolk mixture, fold egg yolk mixture into remaining egg white mixture. Pour into an ungreased 10-inch tube pan. Bake for 55 minutes or until cake springs back to light touch. Immediately invert cake, cool thoroughly.

Bready Fruit Cake

1½ c dried fruit (apricots, raisins, apples, etc.), chopped⅔-¾ c water (boiling)1½ c flour (or 1 c flour and ½ c cornmeal)1 t baking soda½ t salt½ c (100 g) butter⅓ c sugar

Optional:

2361 eggPinch ground cinnamon

Place fruit in bowl and add boiled water, set aside for 30 minutes. Preheat oven to 175 C. Combine flour, baking soda and salt in medium bowl. Mix together butter and sugar in separate bowl and beat until fluffy. Add egg. Combine fruit and flour mixtures. Pour into a greased pan and bake until golden and firm, about 50 minutes. Cool before slicing.

Applesauce Cake (12 servings)

1 c raisins, coarsely chopped 1½ c flour1 t ground cinnamon½ t ground cloves1 t salt ½ c butter (softened)1 c sugar1 t baking soda1 c unsweetened applesauce

Preheat oven to 175 C. Grease and flour a 9-inch square pan. In a medium bowl, combine raisins and flour. Add cinnamon, cloves and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth. Pour batter into a 9-inch square pan. Bake for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean.

Carrot Cake with Cream Cheese Frosting (12 servings)

Cake: 1½ c sugar½ c vegetable oil½ c unsweetened applesauce

2372 t vanilla3 eggs2 c flour1¾ t ground cinnamon1 t baking soda½ t salt¼ t ground nutmeg3 c carrots, shreddedFrosting: Cream Cheese Icing recipe (page 241)

Cake: Preheat oven to 175 C. Grease and flour the bottom and sides of a 9x13-inch baking pan . In a large bowl, mix sugar, oil, applesauce, vanilla, and eggs until blended, beating with a spoon for 1 minute. Stir in remaining cake ingredients except carrots and beat with spoon for 1 minute. Stir in the carrots and pour the mixture into the pan. Bake the cake for 45 minutes or until it passes the toothpick test. Cool the cake. Spread frosting over cake and serve.

Lemon Raisin Cake (12 servings)

2½ c flour1⅔ c sugar1¼ c butter ½ c milk4 eggs1 pkg baking powder (about 10 g)Zest of 1 lemon (or pkg lemon crystals)½ c raisins

Preheat oven to 175C. Mix all ingredients together. Bake in a greased and floured pan for 35 minutes or until toothpick inserted in the middle comes out dry.

Orange Rosemary Pound Cake (12 servings)

2381½ c flour¼ t baking powder⅛ t baking soda½ c butter (at room temperature)1 c sugar½ t vanilla3 eggs (at room temperature)½ c sour cream (at room temperature)1¼ t orange peel1 t rosemary

Preheat oven to 163 C. Stir together flour, baking soda and baking powder, set aside. Beat butter with electric mixer on medium to high for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs one at a time, beating 1 minute after each addition and scraping bowl frequently. Alternately, add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Add 1¼ teaspoon of orange peel and 1 teaspoon rosemary. Pour batter into greased baking pan. Bake for 60-75 minutes.

☞Pineapple Upside Down Cake (8 servings)

2 T butter, melted⅓ c brown sugar [USA]1 T water8 oz pineapple slices, drained and halved 4 maraschino cherries, halved1⅓ c flour⅔ c sugar2 t baking powder⅔ c milk¼ c butter, softened1 egg1 t vanilla

239Preheat oven to 175C. In cake pan stir together butter, brown sugar and 1 tablespoon water. Arrange pineapple and cherries in pan. Set aside. In medium bowl stir together flour, sugar and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low until combined. Beat on medium speed for 1 minute. Spoon batter over fruit in the prepared pan. Bake for 30-35 minutes. Cool on wire rack for 5 minutes, loosen cake from pan, invert onto a plate.

Simple Summer Cake with Fresh Fruit

6 T butter (at room temperature, plus extra for pie plate)1½ c flour1½ t baking powder1 ½ t table salt1 cup + 2 T (25 g) granulated sugar1 large egg ½ c milk1 t vanilla extract [USA] or 1 T vanilla powder½ kg strawberries, raspberries, peaches or other fruit, chopped and peeled if applicable

Preheat oven to 180°C. Butter a 10-inch pie pan or 9-inch deep-dish pie pan. Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1cup sugar until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. Pour into prepared pie plate. Arrange fruit, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries. Bake cake for 10 minutes then reduce oven temperature to 160°C and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.

☞Strawberry Shortcake (10 servings)

2401 kg strawberries, halved½ c sugar2 c flour2 t baking powder½ c butter1 egg, beaten⅔ c milkOptional: Whipped cream, ice cream

Preheat oven to 230 C. In a small bowl stir together the strawberries and ¼ cup of the sugar. Set aside. Stir together remaining sugar, flour, and baking powder. Add butter until mixture has a crumb-like texture. Combine the egg and milk in another bowl. Add the wet mixture to the dry ingredients. Stir for 30 seconds. Spread batter in a greased pan. Bake for 15-18 minutes or until center is thoroughly cooked. Remove and spoon strawberries over the shortcake. Serve with whipped cream or ice cream.

Gingerbread (9 servings)

1½ c flour¾ t cinnamon¾ t ginger½ t baking powder½ t baking soda½ c cold butter¼ c brown sugar [USA]1 egg½ c molasses (see Watermelon Molasses, page 95)

Preheat oven to 175C. Combine flour, cinnamon, ginger, baking powder and baking soda, and set aside. Beat shortening with electric mixer on medium speed for 30 seconds. Add sugar, beat until fluffy. Add egg and molasses, beat 1 minute. Alternately add flour mixture and half cup water to shortening mixture, beating on low speed after

241each addition until combined. Pour into prepared pan. Bake for 35 minutes.

Fruit Cobbler Cake (12 servings)

⅔ c flour½ c sugar1½ t baking powder¼ t salt⅔ c milk1½-2 c berries (or jam)

Preheat oven to 163 C. Combine first 4 ingredients. Add milk. Pour batter into greased pan. Sprinkle berries/jam on top. Bake for 40 to 45 minutes.

☞Peach Cobbler (8-10 servings)

4 c peaches, peeled and sliced2 c sugar, divided8 T butter1½ c flour½ t baking powder½ t salt1 c milkOptional: Cinnamon, whipped cream, ice cream

Preheat oven to 175 C. Combine peaches, 1 cup of sugar in a saucepan and mix well over low heat. Bring to a boil and simmer for 10 minutes. Remove from heat. Put butter in a 3-quart baking dish and place in oven to melt. In a separate bowl, mix remaining cup of sugar, flour, and milk slowly to prevent clumping. Pour the flour mixture over the melted butter in the baking dish. Do not stir! Spoon fruit on top, gently pouring in the syrup. Sprinkle with cinnamon.

242Bake for 30-45 minutes. Batter will rise to the top during baking. Serve with whipped cream or vanilla ice cream.

Autumn Crumble á l’Elizabeth (12 servings)

5 apples, peeled, quartered, cut into thirds1 t vanilla extract [USA]1 t brown sugar [USA]1 c flour1-2 t cinnamon1 t brown sugar [USA]1 stick of unsalted butter (at room temperature)Optional:Clove, nutmeg

Combine apples, vanilla, and 1 t brown sugar in a bowl and stir. Let these sit at least 1 hour. Preheat oven to 175 C. In a bowl, combine flour, cinnamon, and 1 teaspoon of brown sugar, mixing well. Slice the butter into very small pieces and work them into the flour with your fingers to form small balls of flour and butter mixture. Continue until all of the flour has been converted to little balls. Put your apples into a baking pan and top it with the butter/flour balls. Bake for 30 minutes, or until the flour mixture is golden and delicious looking.

Frosting

Caramel Nut Sauce (2 cups)

½ c walnuts, chopped1½ c brown sugar [USA]½ c water 1 c cream ½ t salt ½ t vanilla

243Preheat oven to 175 C. Toast nuts until golden, about 5 minutes. Combine sugar and water in saucepan and warm over medium heat until sugar dissolves. Add cream, and stir until mixture is smooth. Do not boil. Add salt and vanilla. Simmer until sauce thickens, about 5 minutes. Add walnuts. Try this with butter cake or sautéed apples.

Simple Caramel¾ c sugar ¼ c water ½ c heavy cream 1 ½ T butter (not margarine)

Melt butter in pan on high heat and stir in sugar until coated. Add water and heavy cream, stirring constantly until mixture turns a golden brown carmelly color. Dip apples in mixture, pour over cake, spread on bread, or eat with a spoon. Enjoy.

Note: If you have access to brown sugar, simply melt 4 T butter with about a cup of brown sugar and stir until sticky for similar results.

Chocolate-Yogurt Frosting (2 cups)

¼ c butter 3 T unsweetened cocoa powder 3 T yogurt 2¼ c powdered sugar ¼ t vanilla extract [USA] or powder

Stir together first 3 ingredients in medium saucepan over medium heat. Bring to a boil. Remove from heat. Add powdered sugar and vanilla, beat until smooth.

Coconut Frosting (1 cup)

1 c sugar

244¼ c butter ¼ c coconut flakes ½ c milk ¼ t salt

Mix all ingredients together and heat to boil. Boil for about 1 minute. Let cool and beat until fluffy.

☞Cream Cheese Icing

4 oz (1 stick) butter 6 oz cream cheese (at room temperature) 2 c powdered sugar ½ t vanilla

In a medium bowl, beat cream cheese and butter together. Gradually beat in the powdered sugar and vanilla until the frosting is smooth and spreadable.

Honey Cinnamon Syrup (1 cup)

¾ c honey ½ c butter½ t cinnamon

Mix all ingredients in a medium saucepan. Cook over medium heat, stirring occasionally until hot and bubbly. This goes well over pancakes, fruit, or with butter cake.

Honey Glaze (1½ cups)

½ c sugar ½ c milk ¼ c butter ¼ c honey

245Mix all ingredients in a saucepan and bring to a boil. Try using this with butter cake or over apples.

Chocolate Buttercream Frosting (1½ cups)

1.5 c butter, softened 1 c cocoa powder unsweetened 4 c powdered sugar¼ c milk 2 t vanilla extract [USA] or powder ½ t espresso powder

Cream together butter, cocoa powder and espresso powder (and vanilla is using powdered). Add powdered sugar ½ c at a time with 1 T milk. Beat until fully combined. Continue to repeat until all powdered sugar and milk are used or until frosting tastes correct.

☞Nutmeg Sauce (1½ cups)

½ c sugar 1 T cornstarch ½ t nutmeg1 c milk ¼ c butter 1 t vanilla

In small pan combine sugar, cornstarch and nutmeg. Stir in milk and butter. Cook over medium heat until mixture starts to thicken slightly. Add vanilla and stir constantly until thick. Do not boil. Remove from heat and pour over cooled bread pudding.

Simple Syrup (2 cups)

2 c water 2 c sugar

246Combine water and sugar in a pan bring to boil let stand. Use this to sweeten iced coffee and for Kyrgyz kahlua.

♛ Pechka de Leche (Poor PCV’s Dulce de Leche) (1 cup)

1 can of condensed milk

This works well with a pechka, since it must boil for 4 hours. Immerse in boiling water, unopened (no, it won’t explode.) Boil for 4 hours. Cool, open, and enjoy creamy, caramel-y goodness.

247

Chapter XI

DRINKS “I drink and I know things” –Tyrion Lannister

248

Cold Beverages

♛ Eggnog (6 servings)

4 egg yolks, beaten2⅓ c milk ⅓ c sugar 1 c cream (16% or 20% works best), 1 t vanilla Cinnamon (or nutmeg)

In large saucepan combine egg yolks, milk and sugar. Cook over medium heat, stirring often. Heat until mixture coats metal spoon. Remove from heat and place pan in a sink or bowl of ice water, stir for 2 minutes. Stir in cream and vanilla. Cover and chill for 4 to 24 hours. Sprinkle with cinnamon or nutmeg to serve.

Sun Tea (10 servings)

Water (cold and filtered) 4 tea bags

Place cold filtered water in a jar. Add tea bags. Place jar in the sun for a day. The sun will brew the tea.

Gnamakudji (Ginger-Lemon drink) (1 L) PC Ghana Cookbook

2T ginger root, peeled and grated or ground ¼ c sugar Juice of 2 lemons 1 L water

249Mix all ingredients. Let juice stand for a while, pour through a sieve into glass. The longer it sits, the stronger it will become, so add more water as needed.

Oral Rehydration Drink, PC Ethiopia Cookbook

1 pint waterJuice of 1 citrus fruit 4 t sugar Pinch of saltPinch of baking soda

Combine all ingredients. Drink.

Lemonade

3 c cold water ½ c sugar or honey 1 c lemon juice, about four squeezed lemons

Mix all ingredients. Serve cold.

☞Cherry Lemonade

6 lemons 2 L sprite 1 quart water 2 c sugar 1½ c cherries, chopped and pitted

Squeeze lemons. Add all other ingredients. Chill.

MacCoffee Float

½ brick of ice cream (any flavor) 1 sachet MacCoffee (any flavor)

250Bottle of carbonated mineral water

Put the MacCoffee in a glass and add just enough mineral water to dissolve. Add ice cream and fill remaining space in the glass with mineral water. Try not to spill on the floor.

Hot Beverages

☞Apple Cider (6-8 servings), Eric S. Roberts K-23

8-10 apples, cored½-1 c sugar4 T cinnamon (or 4 cinnamon sticks)4 T allspice2 ½ L mason jarsOptional: 2 packets vanilla powder4 T nutmeg

Quarter apples (no need to peel), in a large pot add apples and will with water (just enough to cover an inch over the apples). Add sugar and optional spices. Wrap cinnamon and allspice in a doubled up cheese cloth and tie it, add this to the apples and water. Boil on high for one hour (uncovered) checking on it frequently. Turn down heat and let simmer for 1-2 hours (covered). Turn off heat after two hours of simmer and let cool. Remove spices and mash up the apples to a pulp like consistency. Using a funnel and a filter over it begin to strain apple liquid into mason jars. Leftover apple mash makes a perfect spiced apple sauce.

Optional: Add cognac for a smooth hard cider.

♛ Orange Ginger Cider (Everybody) PC Ethiopia Cookbook

2 kg sugar

2519 liters of water 1 large piece ginger root, peeled and sliced1 kg oranges Cinnamon sticks and cloveOptional: 2 T yeast

Add juice from oranges to water, boil all ingredients except yeast for a few minutes. Pour hot liquid into mason jars, put into refrigerator or cool place for ingredients to mix well. Filter when serving.

Optional: Hard Cider Option: Instead of Masson jars pour hot liquid into a clean and sterilized bucket, cover loosely and wrap in a blanket. Once it cools, add yeast. Cover and let brew for at least 2 weeks. Filter to remove pulp, ginger, cinnamon sticks and clove before bottling.

Ginger Tea

4 c water 2” piece ginger root sliced3” piece cinnamon bark2 T honey Optional: Juice of 1 lemon

Steep ginger and cinnamon in simmering water for 20 minutes. Add honey to taste. Can also add lemon juice. This tea tastes good hot or cold. It has a spicy, invigorating taste. Use it as a remedy for indigestion, nausea, and to ward off colds, flu, and sore throats.

Hot Chocolate Mix (8 servings)

¼ c unsweetened cocoa powder½ c sugar 1⅓ c powdered milk or creamerDash of salt

252

Optional: 1 t vanilla¼ t chili powder½ t cinnamon

Mix all ingredients and stir well. To use, put 3 to 4 teaspoons of mix into a cup, add hot water or hot milk. Stir well.

Indian Spiced Chai (Masala Chai) (8 servings)

1-½ c water & 1½ c water 1 stick of cinnamon (or ½ t ground cinnamon)8 cardamom pods [B]8 whole cloves⅔ c milk 6 t sugar (or to taste) 3 t any loose black teaOptional: 1-2” ginger, grated and sliced

In saucepan bring water, cinnamon, cardamom and cloves to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover, and turn off the heat. After 2 minutes, strain the tea into 2 cups and serve immediately.

Improv Mocha (2 servings)

1 c milk 2 T instant coffee2 t powdered cocoa 2 T sugar

Warm milk in small saucepan over medium heat until it bubbles around edges. Stir in remaining ingredients until sugar dissolves. Serve.

253☞Cinnamon and Honey Remedy (1 serving) Peace Corps Tanzania Cookbook

1” piece of cinnamon stickspoonful of honeyhot water

Steep the cinnamon stick in a tea cup’s worth of hot water for 5 minutes. Add honey and remove the cinnamon stick. The combination of cinnamon and honey has many health benefits and can help tummy aches, headaches, indigestion and a plethora of other ailments.

☞Thyme-Honey Cough Syrup (The New Whole Foods Encyclopedia)

2 c water (boiling) 3 T dried thyme1 c honey

Bring water to boil in a small saucepan. Remove from heat. Add thyme, cover and steep until cool.

Cocktails

Kahula (5 servings) PC Senegal Cookbook

2 c sugar1 small can instant coffee3 c watervanilla

Mix sugar and water and bring to a boil. Add vanilla and simmer 20 minutes, stirring frequently. Mix coffee with a little water and add to

254the simmering mixture. Simmer 5 minutes more, stirring often. Let cool (so alcohol won’t evaporate). When cooled, Add alcohol and pour into bottles. Let sit for several weeks, rotating bottles every few days.

☞Irish Creme (½ L) PC Armenia Cookbook

1 T Instant coffee1 can condensed milk1 packet vanilla (or 1 t vanilla extract) [USA] 1-2 c milk1 bottle good vodka (not that 100 som Belinkaya crap)

Stir coffee and vanilla into 1 C vodka until dissolved. Combine the coffee, Vodka, condensed milk, and milk. You can play with the milk/vodka ratio, making the strength you want. Drink it by itself or with coffee or hot cocoa.

Pineapple Punch (26 servings) PC Armenia Cookbook

½ c sugar1 L pineapple juice½ c water1 L sparkling water2-3 inch cinnamon sticks1 750mL bottle champagne¼ c lemon juice.

Heat sugar, water, and cinnamon to boiling, reduce heat. Cover & simmer 15 min. Cover and refrigerate until chilled. Remove cinnamon from syrup. Just before serving, mix syrup with remaining ingredients.

☞Kyrgyz Hot Toddy, Alex Simmons K-23

2551 kettle of black tea CognacLemon Honey

In a regular sized kettle boil water and prepare black tea, when finished pour a half a cup of tea. Squeeze a healthy amount of juice from one slice of lemon into the tea, then add a t to T amount of honey into the tea. Stir well, now add Cognac to taste. Put your feet up and stay classy.

Mulled Wine

1 c brown sugar [USA]1 T ground cinnamon1 T ground mace1 ½ t ground cloves1 ½ t ground black pepper1 bottle fruity red wine (Merlot 750ml)Cheese cloth

In a medium nonmetallic bowl, stir together the sugar, cinnamon, mace, cloves and grains of paradise. Add the wine and stir well. Leave for 10 minutes, then stir again to dissolve the sugar fully. Cover tightly and leave at room temperature for 1 to 2 days. Strain the wine mixture through a strainer lined with a double layer of cheesecloth into a bowl. A brown deposit will be left on the cheesecloth. Rinse it off and strain the wine at least once more through the cheesecloth to clarify it as well as possible. Store the wine in an airtight container (if you like, use the original bottle) at room temperature. It will keep for up to 1 month.

Note: If you wish to grind your own spices, allow a quarter ounce or 7 grams per tablespoon

256Victory Day Baike Punch (serves 1 Baike), Matt Pruitt K-22

⅓ Fanta⅓ Carbonated waterDavid Ramras K-21 option: One ORS packet

Mix all liquids into a liter bottle. Enjoy.

♛ Expert Consultant’s Limoncello (Makes 3 ½ cups)

Brought to you by our one and only Expert Consultant.4 Lemons 1 c sugar1 c water Optional: for Limoncello di Crema: 2 c milk

First, for both recipes, you will need eight weeks. You also need the zest of 4 lemons – try to avoid as much of the white pith as possible.. Shake daily for two weeks. Here’s a new step I added in the event you have a freezer. Once you’ve removed the pith from the 4 lemons, squeeze them and freeze the liquid to use in part two. (This is especially useful if you doubled or trebled the recipe, as it saves the cost of buying more lemons in two weeks.)After two weeks, , i.e., remove the zest. Now you have to decide which way you wanna go. For limoncello, heat 1 cup sugar and 1 cup water until sugar is dissolved. It is IMPERATIVE that you let this mixture cool completely. You can expedite the cooling by refrigerating for 30 minutes or more. Take your frozen juice from the freezer and bring to room temp. If you skipped this step and didn’t freeze the liquid, you’ll now need the juice of 4 lemons (removing all seeds). Add the simple syrup (which is simply the cooled sugar-water mixture). Store in a cool dark place and allow to mellow for 6 weeks. FYI, I discovered that the alcohol content does NOT keep the mixture from freezing; it’s best to store in the refrigerator at this point.

257Limoncello di Crema: begin with a simple syrup of 1 cup sugar and 1 cup water. When the sugar is dissolved, add 2 cups whole milk and simmer uncovered for about 15 minutes or until liquid is reduced to one half. Let cool COMPLETELY. Refrigerate 30 minutes or more to expedite cooling if necessary.

Shake well, and leave for six weeks. Transfer to refrigerator but not freezer. Most excellent on ice cream or with biscotti!

Note: The Editors of this here Cookbook have no idea who “The Expert Consultant”, but the drink is tasty.

The Naryn River (2 servings)

Kymyz Calvados Date simple syrup Cinnamon

Date Simple syrup: ½ c pitted dates 1 c water

In a glass, combine equal parts calvados and kymyz (fermented mares' milk). Add date simple syrup (recipe below) to taste, then top with a sprinkle of ground cinnamon.

Date simple syrup: in a saucepan, combine one half cup pitted dates with one cup water. Bring to a boil, then simmer until liquid is reduced by half. Strain liquid into a glad jar.

End of Days Cocktail (2 servings)

6 oz kymyz

2581 t honeyNutmeg

In a shaker, combine 6 oz. kymyz, and a teaspoon of honey, At Bashy honey if you can get it, shake, pour into a highball (or any other) glass, and dust with nutmeg.

259

Chapter XII

RICE COOKER“A simple act of kindness the size of a rice grain can weigh as heavy

as a mountain.” – Feroz Bham

260

Tips for Rice Cooker Cooking:

Rice cookers are a versatile way to cook in Kyrgyzstan, especially for volunteers who have limited access to kitchen space or want to make meals individually. Most things you can make in a pan you can also make in a rice cooker so be creative, but here are a few recipes to get you started.

When cooking with a rice cooker you need to make sure the bowl is pushed down to ensure that the bowl is constantly being heated. Some rice cookers will pop up when the bowl gets too hot, others will pop up due to less weight in the bowl. Sometimes, you can just take the bowl out, let it cool and then try to push the lever again. In other cases you may want to add a heavy object (something that won’t melt) to the bowl of your rice cooker or band the lever down with a rubber band. Usually, with more liquid the bowl will stay down better.

Problematic dishes are grilled sandwiches, fried potatoes and breads that are lightweight and need to get very hot.

Boiling

Noodles (1 serving)

1 packet noodles

Heat water in rice cooker until boiling (Put water in bowl and press lever down. It boils faster with the lid on.) Boil for specific amount of time (usually 7-10 minutes). Serve with desired sauce/vegetables.

Refried Beans (4 servings)

261½ kg pinto beans (soaked for 2 days) (change water periodically to help with digestion)2 garlic cloves1 t red pepper1 t oregano1 T cumin2 salt

Simmer everything together for 2-4 hours, until beans are tender. Mash beans against the side of the bowl. Serve with rice or tortilla.

Rice (2 servings)

1 c rice2 c water

Optional:1 onion, diced2 cloves of garlic, minced1 carrot, sliced into circle1 T of oilSalt & Pepper

Spanish Rice: 1 onion, diced 2 cloves of garlic, minced2 tomatoes, diced1 T oilred pepper flakes, oregano, and basil1-2 bouillon cubes

Add rice and water to rice cooker, shut the lid, press the lever and let it go. Usually takes about 20 minutes but rice cooker bowl should pop up when the rice is done cooking.

262Optional: Sauté onion, garlic, carrot, in oil. Add salt and pepper to taste. Cook until carrots are soft. Add rice and water and cook normally.

Spanish rice: Sauté 1 onion, diced; 2 cloves of garlic, minced; 2 tomatoes, diced in 1 tablespoon of oil. Add red pepper flakes, oregano, and basil. Add bouillon cube to water and add with rice and cook normally.

Frying

Fried Potatoes (2 servings)

1½ T oil (or butter)½ onion, diced2 garlic cloves, minced3-4 potatoes, dicedSalt and pepperSeasonings (spice packet, oregano, red pepper flakes, thyme, basil)

Put oil, onion, and garlic in bowl. Cook until soft. Add potatoes and seasonings. Cook with lid down until potatoes are soft.

Grilled Cheese

Bread (sliced)Cheese (sliced)Butter

Optional: Things you want in your grilled cheese. Don’t be boring. Add something spectacular to it, like say…pickles, tomatoes, apples and pears, or hot sauce. Just because you’re in the Peace Corps doesn’t mean your sense of culinary adventure has to die. COME ON.

263Place cheese in between 2 slices of bread. Put butter in bowl and let it melt. Place sandwich over the butter and shut lid to help melt the cheese. Cook for 4-5 minutes and flip.

Main Dishes

Curry (3-4 servings)

1 T oil2 onions, sliced4 garlic cloves, minced2 carrots, sliced2-3 T curry powder1½ c water½ L kefir or sour creamAssorted vegetables (whatever you can get your hands on)

Sauté onions and garlic in oil until soft. Add carrots or other vegetables and cook until they start to soften. Add curry powder and water and let simmer. Add coconut milk at the end and heat. If using kefir be careful not to let it boil because it will separate. Serve over rice.

♛ Chicken Curry (4 servings)

2 T oil1 c onion, chopped1 T garlic, minced2 T curry powder2 c water1 (8 ounce) jar tomato sauce1 c rice ½ kilo skinless chicken, boned & cut into 1-inch cubes⅔ c plain yogurt

Optional:

264½ c golden raisins1 c red & green bell pepper, chopped

Slap down the cook button on the rice cooker (but make sure you have oil in the rice cooker). With Kobe Bryant precision toss in onion and garlic, listen to sizzle for 5 minutes as you stir them around. Pour gracefully the curry powder; cook, dance and stir for 2 minutes. Pour water, tomato sauce, rice, chicken, and optional ingredients into rice cooker and mix well. Close lid, and hit COOK, stir occasionally, check occasionally, and dance occasionally. When water is evaporated and rice is soft, turn rice cooker onto warm, let cool for a few minutes, then stir in yogurt. Let stand for five minutes, then eat.

Spaghetti and Tomato Sauce (2 servings)

Pre-cooked pasta1 T oil1 onion, diced3 garlic cloves, minced1 pepper, diced5 tomatoes, peeled and diced½ lemon, juiced2 T Italian seasoning (oregano, thyme, and basil)1½ t salt1½ t red pepper flakes

Pasta: allow water to come to a boil in rice cooker. Add pasta and cook for 10-15 minutes (depending on type). Strain, drizzle with oil and set aside.

Sauce: Sauté onions and garlic in oil until soft. Add pepper, tomatoes, lemon juice, and seasoning. Simmer 7-10 minutes. Serve over pasta or mix cooked pasta into rice cooker bowl and toss. Add a few dollops of smetana to make a creamy vodka sauce.

265Stir Fry (2 servings)

1½ T vegetable oil2 onions, sliced3 garlic cloves, minced3 carrots, sliced into circles2 peppers, sliced2 T soy sauce1 t red pepper flakes1½ t oregano1 T brown (or white) sugar or honeyOptional: other vegetables

Sauté onions and garlic in oil until soft. Add carrots and peppers and cook until desired doneness. Add seasonings and simmer for 2-3 minutes to distribute the flavors. Serve over rice.

☞Rice Cooker Mac and Cheese

2 c pasta1½ c chicken stock1 t salt1 t black pepper1 c whole milk1 ½ c shredded cheese Optional: Broccoli, cauliflower, carrots, butternut squash, or peas

Place pasta, chicken stock (or water) and salt in the rice cooker and cook for 15 minutes. Open the lid, add the milk and cheese, stir to combine, close the lid and cook for an additional 15 minutes (20 minutes if you want it to have a crust on the bottom).

Option: You can also add a cup of finely chopped broccoli, cauliflower, carrots, butternut squash or peas. Do so at the same time as adding the milk and cheese.

266

Soups & Stews

Chicken Noodle/Rice Soup (4-5 servings)

1 chicken leg (left on the bone cleaned of fat) Water (to cover chicken leg) 1 T oil (or butter)2 onions3 garlic cloves3 carrots3 potatoes1½ T oregano1 T basil1 T salt1 t pepper¼ kg noodles (or rice)

Cook chicken leg in water until it is cooked through, about 20-30 minutes. Take out of rice cooker and set aside (chicken and broth). Put oil, onions, and garlic in the rice cooker and cook until soft. Add the rest of the vegetables and seasonings. Cook for 5 minutes. While cooking, shred the chicken meat off the bone. Add broth, chicken meat and bone to vegetables and simmer for 30 minutes. Add rice or noodles and simmer (rice for 20 minutes or noodles for 10 minutes). If chicken is hard to find it can be substituted with bouillon cubes. Add just after vegetables are cooked. Dissolve in 1 liter of boiling water.

Chili (5 servings)

½-¾ kg dried beans (any type)1 T oil (or butter)2 small onions, diced3 garlic cloves, minced7-10 tomatoes, peeled and diced

2671-2 large peppers, chopped1 T chili powder1½ T cumin1 t mustard, powder or prepared2 t oregano1 bay leaf1½ t salt1 t red pepper1 t black pepper

Optional: 2-3 carrots, peeled and diced2-3 potatoes, dicedSmetana cheese, shredded

Soak beans for 2 days and change the water periodically. Simmer beans for 2-3 hours until soft to the bite. Take the beans out and add oil, onions, and garlic. Cook until soft. Add all other vegetables and seasonings. Let this cook until everything is soft. Add beans with half the water and half fresh water. Simmer for about 2 hours. Keep the lid closed until the chili comes to a boil then leave it open to prevent it from boiling over. Add water as needed. Try serving over rice and with smetana.

Creamy Potato Soup (4 servings)

1 T oil1 onion, chopped, 3 cloves garlic, minced1 large carrot, sliced6-7 potatoes, cubed1 T flour1 T oil1 L milk1½ t salt½ t pepper1 T thyme

2681½ t oregano

Sauté onion and garlic in oil until soft. Add carrots and potatoes. Cook until half cooked (7-10 minutes). Take out of bowl and set aside. Heat oil and flour for 2-3 minutes. Whisk in milk. Keep stirring until mixture comes to a boil. Add vegetables that were set aside and spices. Simmer for 15-20 minutes. Serve hot.

Pea Soup (5 servings)

1 T oil (or butter)2 onions, diced3-4 cloves garlic, minced3-4 carrots, peeled and diced3-4 potatoes, diced1 T oregano2 bay leaves1½ t salt1 t pepper1 bouillon cube½ kg dried peas, cleaned and rinsedOptional: Soy sauce

Heat rice cooker and add oil. Add onions and garlic. Cook until soft. Add the rest of the vegetables and seasonings. Cook for 3-5 minutes. Add peas and enough water to cover everything. Simmer until peas are soft. Serve alone or over rice. A small amount of soy sauce added at the end is a nice touch. Lentils could be added instead of or with peas.

Breads and Cakes

☞Chocolate Cake (1 cake)

2691 ½ c flour½ c sugar4 T cocoa powder1 t baking soda½ t salt½ t cinnamon¼ t baking powder (leave out for heavier cake)⅓ c oil½ t vanilla 1 T diluted vinegar1 c water

Add together the dry ingredients: flour, sugar, cocoa powder, baking soda, salt, cinnamon, baking powder (leave out for heavier cake). Mix dry ingredients well. Add wet ingredients to the mixture: oil, vanilla, vinegar, water. Mix well till smooth, about 1 minute, do not over work batter. Pour batter into the greased rice cooker bowl. Turn rice cooker on. Check cake at 45 minutes. Cake is finished when a toothpick comes out clean from edges and center of cake. Take rice cooker bowl out of machine when cake is finished cooking, and allow the cake to cool in the bowl for 15 minutes before removing. Sprinkle with powdered sugar or top with your favorite frosting. Try not to eat the whole cake in 1 seating!

Apple Cake (1 cake)

Two apples3 T cane sugar5 T butter1/2 c flour1/4 c sugar1 t baking powderPinch of salt2 eggs

270Peel two apples and cut into thin slices. In a pan melt 2 T. butter and cook apples in butter about 3 minutes, then add 3 T. sugar and cook until caramelized. Grease the bowl of the rice cooker with a few drops of oil and pour in cooked apples. Arrange the apples to cover the bottom of the rice cooker. Mix dry ingredients and then add eggs and 2 T melted butter in a separate bowl. When combined, pour over the apples so they are completely covered. Push down the lever and allow to cook until spongy. Allow to cool in the rice cooker mold for at least 20 minutes before dumping onto a plate (or just eat straight out of the rice cooker). If you can find vanilla ice cream it goes deliciously with this cake (or whipped cream).

Banana Bread

1 ½ c flour¾ c white sugar2 t baking powder½ t baking soda½ t salt1 t vanilla1 c mashed ripe bananas1/3 c softened butter¼ c milk1 egg4 T vegetable oil

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk until the ingredients are well mixed. Add the bananas, butter, milk, and egg. Mix until the batter has a uniform and thick, creamy consistency. At this point, you can stir in any other ingredient you may want, like chopped nuts or a bit of dried fruit. Get creative and try out your own variations! Before pouring the batter into the rice cooker’s pot, remember to coat the inside of the pot lightly with vegetable oil. Use paper towels to coat the inside of the

271rice cooker bowl well. Pour the batter evenly into the pot and press the lever down.

☞Cheesy Spicy Pepper Bread

2 ½ c flour1 t yeast1 ½ T sugar1 ½ t salt1 ½ T butter2 T milk¾ c water¾ cup jalapenos or other hot peppers, chopped¾ c cheese, shredded

Put the yeast into a bowl and add a pinch of sugar and about 1/4 cup warm water. Let it sit for 10 minutes to get the yeast activated. It should look foamy when done. Add the butter and peppers, then knead for about 10 minutes to get the important ingredients incorporated. Form into a ball again. Oil the bowl of the rice cooker and stick the dough into the warm bowl. Let dough rise for about an hour until doubled in size. You can have the rice cooker on the warm setting or put the dough into a warm place in your house. When the dough has risen, punch it down. Form it into a ball again. Let it rise for another hour in the same way as the first rise. When risen again, turn the rice cooker on and cook for one hour. If you have a cheap rice cooker like mine, you'll have to walk by and make sure the auto-shutoff hasn't switched the cooking cycle to warm. After one hour, flip the bread, sprinkle with shredded cheese and cook for another 45 minutes to an hour. The bread should look golden brown on top when finished.

272

Chapter XIII

CANNING & PRESERVES

“I think of my canning food as fast food, paid for in time up front” –Barbara Kingsolver

273

Notes (Home Canning & Botulism)

Depending on your site location, during the winter season it may be expensive or impossible to buy fresh vegetables. Because of this, many families can fruits and vegetables to eat year round. Canning is a time consuming but worthwhile endeavor that will certainly enrich your winter diet however, it must be done correctly! Please carefully read the following information from Centers for Disease Control and Prevention (Atlanta, GA) to ensure that your winter salads and canned goods don’t make you sicker than a diet of only potatoes.

Home Canning and Botulism (source: www.cdc.gov)

If canning is done improperly, the vegetables and preserve could become contaminated with germs that cause serious illness. In fact, a study shows that many home canners are not aware of the risk of botulism, a rare and potentially fatal food borne illness that has been linked to improperly canned food. By knowing about the risks and learning the safe way to can, you can protect yourself, your family, and others when you share your home-canned goodies.

Botulism, rare but deadly:

Botulism is a rare, but serious illness caused by a germ called Clostridium botulinum. The germ is found in soil and can survive, grow, and produce toxin in a sealed jar of food. This toxin can affect your nerves, paralyze you, and even cause death. Even taking a small taste of food containing this toxin can be deadly.

Botulism is a medical emergency. If you have symptoms of food borne botulism, seek medical care immediately.

Symptoms may include the following:Double vision

274Blurred visionDrooping eyelidsSlurred speechDifficulty swallowingDry mouthMuscle weakness

Keep your vegetables safe from contamination:

Here are some tips to keep your canned vegetables safe and keep them from spoiling.

Use proper canning techniques. Make sure your food preservation information is always current with up-to-date, scientifically tested guidelines. Don't use outdated publications or cookbooks, even if they were handed down to you from trusted family cooks.

You can find in-depth, step-by-step directions from the following sources through the www.cdc.gov:

The National Center for Home Food Preservation

USDA Complete Guide to Home Canning

Make your home-canned vegetables safe:Use a pressure canner or cooker.Be sure the gauge of the pressure canner or cooker is accurate.Use up-to-date process times and pressures for the kind of food, the size of jar, and the method of packing food in the jar.

Use the right equipment for the kind of foods that you are canning. Use a pressure canner or cooker. Pressure canning is the only recommended method for canning vegetables, meat, poultry, and

275seafood. The germ bacterium that causes botulism is destroyed when these foods are processed at the correct time and pressure in pressure canners or cookers. Do not use boiling water canners because they will not protect against botulism poisoning.

Protect yourself from botulism: When in doubt, throw it out!

Any food that may be contaminated with the germs that cause botulism should be thrown out. If you suspect that you have contaminated food, see at www.cdc.gov "Safely dispose home-canned foods."

Never taste the product to determine if it is safe. Do not taste or eat foods from containers that are leaking, have bulges or are swollen, or look damaged, cracked, or abnormal.

When you open a jar of home-canned food, thoroughly inspect the product. Do not taste or eat foods that are discolored, moldy, or smell bad. Do not use products that spurt liquid or foam when the container is opened.

Inspect your home-canned foods before consuming.

Suspect contamination if:The container is leaking, bulging, or swollenThe container looks damaged, cracked, or abnormalThe container spurts liquid or foam when openedThe food is discolored, moldy, or smells bad

Don’t open or puncture any unopened cans, commercial or home-canned, if you suspect contamination.

Safely dispose of food and cans that may be contaminated.

276If a home-canned food that may be contaminated is spilled, wipe up the spill using a dilute bleach solution (¼ cup bleach for each 2 cups of water).

Winter Note: If you are going away for a prolonged period of time during the winter, put your cans in a warmer place or put a heater on low heat near the jars. This will make sure the cans don’t freeze. If they freeze the food could go bad or the jar could explode when you are trying to open it.

Notes on Sterilizing Jars and Proper Canning, Maryn Lewallen, K-21

Some canning tips from Maryn, who taught us how to eat, can, and experiment with winter salad and lots of garlic:

When you are canning there are two really important things. The first one is making sure your jars are sterile. The second is making sure your contents will keep. You do this through making the fruits or vegetables either acidic or sweet and heating them thoroughly.

Regardless of what you can, the procedure for sterilizing is the same:

Wash jars and lids in hot water with soap. Boil an inch or two of water in a wide, flat pan (I use a skillet). Using a towel, place jar upside down in boiling water (so the steam will fill the jar and sterilize it). Leave it for ten minutes. Do the same with your lids--place them in boiling water for 10 minutes.

When you are ready to can, pick up a hot, sterile jar with a towel and place it on a table. Put whatever you are canning inside it. If it's tomato sauce, winter salad, jam, or anything else you had to cook, make sure you are packing it while it is hot! Sink a table knife or spoon into the jar and run it around the inside to release any air bubbles. Wipe of the rim of the jar with a clean cloth. Use two clean

277utensils (I use a fork and a spoon) to lift a hot, sterile lid onto the top of the jar. While it's hot, seal it! (A hot lid is easier to seal because it's more pliable.) Place sealed jars upside down for at least 24 hours. As the contents cool, the lids will pop down and should stay that way.

Make sure you add enough vinegar, lemon juice, or sugar to whatever you're making. I forgot to add vinegar to pickles once and the jars got cloudy and then the lids popped up, which means they spoiled (DON'T EAT ANYTHING THAT HAS A POPPED LID--THAT IS A SIGN OF BOTULISM AND YOU WILL GET SICK/DIE). Also make sure you cook things long enough.

If you are making pickled things (peppers, green beans, pickled tomatoes, cucumbers), the procedure is a little different than for winter salad or jam. For pickled products, you make a “rassole,” which is salt and sugar with water, peppercorns, and bay leaves. Boil it for about 40 minutes. When it's almost done, sterilize the jars. Pack cukes, garlic, onions, and dill into a sterile jar. Fill it up with rassole. Add a teaspoon of undiluted vinegar (called vinegar essence). Place a sterile lid on the top but don't seal! Put the full jars in a kettle full of boiling water that comes 1/2 to 2/3 of the way up the sides of the jar. Keep it at a low boil for about 40 minutes. Remove hot jars and seal. (This part is necessary to make sure the contents of the jars are heated thoroughly enough to kill any bacteria.) Happy canning! #nobotulismyet

Apple Butter (2 cups)

2 kg tart apples, washed, cut in pieces with skin2 c cider (or water)Sugar2 t cinnamon1 t ground cloves½ t allspice1 lemon, juice, and zest

278Put apples into a pot and cover with the cider or water and cook until soft. Push through a sieve or mash until smooth with a fork. Measure how many cups you have. Add ½ cup sugar for each cup of apples. Add the spices and lemon juice and rind. Cover and cook over low heat until the sugar dissolves. Uncover and cook on a higher heat, stirring constantly. Cook until thick and smooth. Pour into hot, sterilized jars and process 20-30 minutes.

Applesauce (4 cups)

1 kg tart apples, peeled, cored and cut into ½-inch cubes1 c distilled water½-1 c sugarJuice of ½ lemonOptional: 2 t cinnamon

Bring apples to boil in large saucepan over high heat. Reduce heat to medium and cook until apples are very tender, stirring and crushing with a fork often, about 30 minutes. Add sugar and lemon juice to taste. Stir until desired consistency is reached. Pour applesauce into hot, sterilized jars and process for 25 minutes.

Bengali Apple Chutney (1½ kg)

115 g fresh ginger root or dry ginger root, peeled and finely grated1 kg apples, peeled, cored, and roughly chopped675 g onions, thinly sliced10 garlic cloves, finely chopped225 g raisins (yellow, if available)2 c vinegar (apple cider vinegar, if available)400 g sugar3 fresh red chilies, halved and sliced finely2 fresh green chilies, halved and sliced finely1 T salt1 t turmeric

279Place ginger, apples and onions in a large pan with garlic, raisins, and vinegar. Bring to a boil, then simmer steadily for 20-25 minutes, stirring occasionally, until the apples and onions are thoroughly softened. Add the sugar and stir over a low heat until the sugar has dissolved. Simmer the mixture for about 40 minutes, or until thick and pulpy, stirring frequently towards the end of cooking time. Add the chilies to the pan and cook for a further 5-10 minutes, or until no excess liquid remains (note: always wash your hands with soapy water after handling chilies). Spoon the chutney into warm, sterilized jars, cover and seal them immediately, then label when cool. Store the chutney in a cool, dark place and leave to mature for at least 2 months before eating. This recipe does not require water bath processing.

Strawberry Jam (4 cups)

8 c strawberries (hulled, picked over and patted with damp cloth)3-4 c sugar 2 lemons, juiced

Combine strawberries and sugar and set aside until juices render, about 2 hours. Combine strawberries with juices, sugar and lemon juice in large pot and bring to boil over medium-high heat. Reduce heat and gently boil steadily until berries break down, stirring often, about 30 minutes. Cool. Pour jam into sterilized jars, leaving ½-inch from the top; store in cool dark place.

Berry Jam (4 cups)

8 c raspberries or blackberries (picked over and patted with damp cloth)3-4 c sugar 1 lemon, juiced

Combine ingredients in large pot and bring to boil over medium-high heat. Reduce heat and gently boil steadily until berries break down

280and sugar dissolves, stirring often, about 30 minutes. Cool. Pour jam into sterilized jars, leaving ½-inch from the top; store in cool dark place.

Orange Marmalade (4 cups)

2 large oranges, washed1 lemon, washed3½ c water3-3½ c sugarCheesecloth or thin towel

Halve the fruit and squeeze into large saucepan. Spoon out seeds and pulp, place into cheesecloth and tie shut; put into saucepan. Cut orange and lemon rinds into tiny slivers; put into saucepan. Add water. Simmer fruit mixture over low to medium heat until rinds are very soft, about 2 hours. Remove cheesecloth with seeds and pulp. Add sugar to fruit mixture and gently stir until dissolved. Bring to boil for 15 minutes. Remove a tablespoon of marmalade and chill for 2 to 3 minutes; it should set. If not, continue to boil and check texture every 2 minutes. Pour warm marmalade into sterilized jars, leaving ½-inch from the top; store in cool dark place.

Chunky Pear and Walnut Chutney (1.8 kg/4 lb)

2½ lb firm pears, peeled, cored, chopped into 1-inch chunks225 g tart cooking apples, peeled, cored, chopped into 1-inch chunks225 g onions, quartered and chopped into 1-inch chunks2 c cider vinegar175 g golden raisins1 orange, zest and juice2 c sugar1 c walnuts, roughly chopped½ t ground cinnamon

281Place fruit and onions in a pan with vinegar. Slowly bring to a boil, then reduce heat and simmer for 40 minutes, stirring the mixture occasionally. Meanwhile put raisins in a small bowl and soak in orange juice. Add sugar, raisins, orange rind and juice to the pan. Gently heat until sugar has dissolved, then simmer for 30-40 minutes or until the chutney is thick and no excess liquid remains. Stir frequently walnuts in a pan over a low heat for 5 minutes, stirring frequently, until lightly colored. Stir the nuts into the chutney with the cinnamon. Spoon chutney into warmed sterilized jars, cover and seal. Store in a cool, dark place and leave to mature for at least one month. Use within a year. This recipe does not require water bath processing. As the summer turns to fall in Kyrgyzstan, pears and walnuts start ripening and falling off of trees everywhere. This chutney is a perfect way to harvest and enjoy this bounty all winter long. Try it with plov.

Red-Hot Tomato Relish (1 kg)

800 g ripe tomatoes, skinned and chopped450 g onions, chopped (red if available) 3 bell peppers, seeded and chopped3-6 fresh red chilies, seeded and finely sliced200 g sugar1 c vinegar (apple cider vinegar, if available)2 T mustard seeds (if available)1 T paprika1 t salt

Put the tomatoes, onions, peppers and chilies in a large pot, cover with lid and cook over a very low heat for about 10 minutes, stirring once or twice, until the tomato juices start to appear. Add the sugar and vinegar to the mixture and slowly bring to a boil, stirring occasionally until the sugar has dissolved completely. Add mustard seeds, paprika, and salt then stir well to combine. Increase the heat slightly and cook uncovered for about 30 minutes or until most of the

282liquid has evaporated and the mixture has a thick, but moist consistency. Stir frequently toward the end of cooking. Once finished, spoon into sterilized jars, cover, and seal. Store in a cool dark place and leave for at least 2 weeks before eating. There is no need to water bath process this relish.

Preserved Peaches, Pears, Apricots or Plums (5 quarts)

10 c sugar syrup4 kg peaches, pears, plums or apricots (peeled)2 T salt2 T vinegar

Sugar Syrup: Boil 10 cups water in large saucepan over high heat. Add sugar to taste and stir until dissolved and mixture thickens to light or medium syrup (usually a 1:1 ratio of sugar to water). Set aside.

Fruit: If using peaches or pears, cut into quarters, lengthwise. If using plums or apricots, halve lengthwise. To remove skin from the fruit, dip it in boiling water for 30 to 60 seconds until skin loosens. Drop quickly in a bowl of cold water and slip off skins.

Drop cut fruit into mixture of 1 gallon water, salt and vinegar. This will keep fruit from darkening. When all the fruit has been cut, rinse and drain before packing. Bring sugar syrup to boil. Meanwhile, pack jars with fruit. Cover with boiling sugar syrup, leaving ½-inch space between fruit and lid. Run table knife gently between fruit and jar to release any air bubbles. Add more syrup if needed. Process in hot water bath for 25 to 30 minutes. Cool.

Dilly Beans

1 kilo string beansPeppercorns

283Chili peppers (1 per jar)Garlic cloves, peeled (4-5 per jar)2 qt apple cider vinegar¼ c salt

Wash the string beans with hot water and remove browned ends. Pack them in hot, sterilized jars, with garlic, chilies and peppercorns to taste. Combine the vinegar and salt with 2 quarts of water and bring to a boil. Pour over the beans and leave about ¼-inch head space. Process for 20 minutes and seal.

Dill Pickles (6-8 quarts)

50 cucumbers (make sure they will fit into your jars, lengthwise)Fresh dillGarlic cloves, peeled and minced1 qt diluted vinegar¾ c salt

Wash the cucumbers with hot water. Let the cucumbers stand in cold water overnight. Pack them in hot, sterilized jars, with some of the dill and garlic, to taste. Combine the vinegar and salt with 2 quarts of water and bring to a boil. Pour over the cucumbers and leave a ¼-inch head space. Process for 15 minutes.

Sweet Pickles (3 quarts)

20 6-inch cucumbers, washed and quartered lengthwise6 c diluted vinegar2 c sugar½ c salt

Let cucumbers stand in cold water overnight. Pack into clean, sterilized jars. Combine vinegar and sugar with 2 cups of water and boil for 3 minutes, then add salt. Pour into jars, leaving a ¼ inch head space. Process for 10 minutes.

284Reprove (Petiprava) (6-8 quarts)

5 c tomatoes, washed and finely chopped3 c onions, finely chopped3 c garlic, finely chopped2 c peppers, hot and sweet, washed and chopped fine1 c broth Salt, black pepper and red pepper

Put all of the ingredients into a pot and bring to a boil. Cook over medium heat for 20 minutes or until thick and thoroughly cooked, and then season to taste. Pour into hot, sterilized jars and process for 20 minutes.

Sauerkraut

1 cabbage, washed and cut into slivers5 T salt, for each kg of cabbage Optional: Caraway Seed or chili peppers

Add salt to cabbage and mix, use your hands to both mix the salt in and to crush the cabbage. You want it crushed enough so that water from the cabbage starts appearing. Next, tightly pack salted cabbage into warm, sterilized glass jars until almost full. Wrap the top of the jar with a cloth and secure with rubber band or string. Leave it alone for 5-6 weeks so it can ferment.

Stewed Tomatoes (6 quarts)

1 kg tomatoes, washed, cored and chopped½ c onions, chopped½ c green peppers, chopped4 t sugar4 t salt

285Combine all ingredients in large saucepan over medium heat and bring to boil. Simmer 10 minutes, stirring occasionally, until onions and pepper are tender. Pack jars with hot prepared tomato mixture leaving ½-inch space between tomatoes and lid. Run table knife gently between tomatoes and jar to release any air bubbles. Process for 45 minutes.

Whole or Halved Tomatoes (2 quarts)

1 kg tomatoes, washed, peeled—whole or halvedLemon juiceOptional: salt

Place tomatoes in sterilized jars. Add ½ teaspoon lemon juice or citric acid and ½ teaspoon salt to each quart jar. Fill jars with boiling water leaving ½-inch space between tomatoes and lid. Run table knife gently between tomatoes and jar to release any air bubbles. Process 45 minutes. (To remove skins, dip tomatoes in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts.)

Tabasco

500 g chilies, finely chopped2 c vinegar2 t salt gloves

Adorn gloves (believe me, you want gloves) and chop chilies. Bring chilies, vinegar and salt to boil, then simmer for 5 minutes. Dump the mix in a blender, puree, then put in a clean, warm glass jar and put in a cool, dark place to season for about two weeks. DRYING FOODS

Drying foods is a low-cost way to preserve food that is free from concerns about botulism. Moreover, dried foods require less storage

286space than canned goods, and there's no freezer to keep running. Drying food is very easy. All you need is the food you want to dry (many fruits, vegetables, and herbs) and place to dry in the sun. Once you have prepared the food and placed it in the sun, just check every day until the food is done. Alternatively, you can do the drying at low temperatures in the oven

Dried Apple Slices

Apples, sliced thinA roof you can climb onVery hot sun (early or mid-August)

Wash apples well and sweep off the area of roof you plan to use for drying apples. Place apple slices on the roof so that they are not touching each other. Check on apples daily, they are ready when they are dry but still pliable.

Dried Chili Peppers

Hot peppers Sunlight

Buy hot peppers and leave on a sunny window sill, or tie together with string and hang in the sun. Once dry, store for the winter.

Fruit Leather

1 kg fruit (apricots, strawberries, cherries, peaches) OilA roof you can climb onVery hot sun (early or mid-August)Plastic tablecloth material (it will be ruined after)

287Wash and pit fruits. In a large bowl, mash the fruits with the back of a spoon or fork until you have mush. Take your plastic and mush to the roof. Lay the plastic over the roof and weight down the corners with something heavy (bricks or rocks). Next, using your hands, cover the cloth with a very thin layer of oil. Then, spread the mush over the plastic leaving a 2 or 3-inch border without fruit. If your roof has ridges, only spread the mush inside the groves. You want the mush to be relatively even in depth to ensure equal drying time, but it does not have to be exact. Check every 3 to 4 days. The fruit should be very dry and easy to peel.

288

Appendix: Improvisational Cooking 101

Cooking is, at its essence, about chemistry. Actions and reactions, how things work, how they work together, and in what proportions. And cooking in Kyrgyzstan is also all about ratios and relationships, from your fats and ingredients and seasonings, to the people you share the final product with.

Dear readers who are expert cooks: bravo. This essay is not necessarily for you. Dear readers who are kings and queens of microwave ramen and the solitary fried egg with toast, this is for you. Let’s talk about chemistry.

When I start cooking something, I do one of two things: I have a dish in mind, and I assess what I have and then assemble what I need based on the recipe and my missing ingredients list, or I am cranky and hungry and I take stock of what’s available and I compose something with what I have on hand. Knowing how to do the latter is going to be the most essential skill for cooking for yourself (here, and in life in general), so you need to plan in advance to have your fundamentals on hand at all times. These vary from person to person, based on your diet, but here’s what I like to always try to have on hand here in Kyrgyzstan, so I can cook any number of dishes at the drop of a hat:

6 eggs1 kilo sugar2 kilos flour (Better yet: negotiate sharing with your host family! they will buy a big bag for bread, and usually won’t object to you dipping into theirs for 2-3 cups of flour every week or so)1 block of butter (approximately 1 lb)1 liter of milk1 liter of ayran (or kefir)

289Baking sodaYeastSaltBlack and red pepperOnionsCarrotsPotatoesGarlic1 kilo of various pastas (ramen, elbows, etc.)1 kilo rice1 kilo legumes (beans! chickpeas! lentils! split peas! mix it up!)Olive oilSome other random fruit or veggie seasonally on sale in your local dykon (tomatoes, oranges, parsnips, whatever)Your favorite seasonings (easy to find dried in the bazaar or dykons: cumin, basil, dill, parsley, curry, cinnamon, various peppers, bullion cubes, etc.)

This list alone is more than enough food to keep me fed (cooking on my own for every meal) for about a week. Depending on your eating habits, how often you cook vs. how often you join your host family for dinner, your milage will vary. But this is a pretty good overall start to have on hand for almost any recipe in this book, and none of these things are very expensive (with the exception of the milk and olive oil, and the milk can be bought more cheaply from a neighbor or coworker than in a store if you know the right folks to ask, and olive oil…well, it’s 100% worth the cost).

When you approach improvisational cooking, keep a few things in mind:

High heat is more efficient, maybe, but it’s where cheap burners get patchy and inconsistent with heat levels and you’re more likely to

290burn things accidentally. Medium heat may take longer, but it’s your friend.

Fat carries the flavor. You can’t get flavor to “stick” to meats or starches without a little fat. Kyrgyz cooking figured this out, but forgot to follow it up with a lot of seasonings. Putting in too little fat will make bland or burned or dry food, and will make your individual seasonings work harder than they need to in order to be “heard” as flavors. But putting in too much, and you have a heart attack waiting to happen. It’s all about proportions.

Butter has a lower smoking point (the temperature at which it starts to burn) than oil, which is why most kazan-based recipes here use sunflower seed or canola oils—the kazan temperatures are hard to regulate and get hot quickly and hold heat well, so oil is more predictable to use. If your recipe from back home calls for shortening, it’s safe to substitute COLD butter, but don’t melt it or your recipe will bake out differently. If the recipe calls for oil, using olive oil or melted butter works just fine, but watch your temperatures—if it’s too hot, you’ll burn your butter where you wouldn’t have a problem with oil. Yogurt or sour cream, however, isn’t going to work as a substitute for either oil or butter.

Salt things AFTER you season and cook them, unless it’s: eggs, pasta, baked goods, or soup. Too much salt burns the taste buds and makes you think you need other things, so it’s best to add it last. It also chemically changes the makeup of eggs, breaking down proteins to bind eggs together better when cooked.

Sugar: you can always use less than you think you need, unless you’re mixing it in a fat and egg mixture, in which case the ratios matter a lot. If the recipe calls for sugar in the dry ingredients, feel free to cut the amount back.

291Leavenings: baking soda, baking powder, yeast, eggs…what to use and when? Eggs work on their own as a soft sort of leavening—nothing really puffy (unless it’s a German pancake), but they add weight and substance and some degree of airiness, especially if they’re separated and the whites are whipped. Baking soda is what you’re going to used the most here, and the best way to activate it is to throw in kefir instead of a portion of milk when you can, because the acid in the kefir will react with the baking soda (remember that 3rd grade baking soda and vinegar paper mache volcano project every American schoolchild made in the 90s?) and cause your recipe to be light. Yeast is good, but it requires time, warmth, and sugar to activate. Yeast is feeds on sugar to grow, and it won’t start waking up unless the water or milk you’re starting (called “proofing”) it in is about the same temperature as your body. An easy test is to drop a bit on your wrist. If you can’t feel if it’s warmer or colder than your skin, it’s perfect. Any hotter, and the yeast will die on contact. Any colder, and the yeast won’t activate.

Methods of cooking:

Boiling things pulls out the flavor, breaks down cells, and releases nutrients from whatever you’re boiling into the water. This is why it’s awesome for making broths with bones and leftover fat scraps! This is why it’s a terrible, tragic thing to do to your vegetables if you’re not making soup.

Frying seals in nutrients, caramelizes sugars, and uses fats to enhance flavors and create tenderness and crunch. It’s awesome, but it’s unhealthy.

Baking things wastes no nutrients or flavors, but dries things out. Foil is your friend, if you have it on hand! If not, seal moisture in with a quick coat of oil, butter, or beaten egg to keep whatever it is you’re baking nice and moist and help form a crust on the outside edge. Ideas: bake chopped veggies in folded foil pockets with seasonings

292(and if you can get it, fish!) and you have a low-mess, easy dinner. Also good: corn, potatoes, tomatoes, onions, whole garlic heads.

Broiling is fantastic, especially as a way to replicate frying flavors without the fat. High heat, quick times, and lots of careful watching and rotating for an even broil are necessary, but it’s worth it. Ideas: cheese on bread! Any sandwich fixings you’d have on a sub in the states + bread + broiler = hot sandwich.

Blanching is dunking something briefly in boiling water. It’s a good trick for pre-cooking vegetables if you’re going to fry or broil them but don’t want them to be raw in the centers. Ideas: this makes green things easier to skin! Peppers, apples, potatoes...

Steaming is healthy, quick, and seals in flavor without losing nutrients or adding excess fat. Your host family will have a steamer around for cooking oromo and manti—take advantage of it! Ideas: cauliflower, broccoli, zucchini, spinach, fish.

Sauté means to cook in fat until soft, or perhaps slightly caramelized. Usually requires medium-to-low heat and equal parts fat and seasonings. You do this to start a roux (a fat and starch base for any decent sauce) and to release flavors. It’s a gentle process and shouldn’t be rushed or you’ll burn your butter or garlic or seasonings. Idea: sauté minced onions, a little crushed garlic, salt, pepper, and other seasonings together before throwing in your (fried or scrambled) breakfast eggs. This is also the basic base for any soup: oil, onion, celery, garlic, peppers, etc., herbs, bullion, and then add water. Instant soup stock.

But really, the heart of cooking well comes from knowing your ingredients (taste every ingredient separately so you know how they all taste independently and can imagine how things will taste together) and being willing to make mistakes. There’s no cooking

293police! Get creative and be willing to reimagine what you planned if it turns out different from how you expected.

Growing things and eating seasonally:

Your host family is probably going to have a small agaroad (garden plot) where they’ll grow things like cabbage, potatoes, garlic, onions, tomatoes, carrots, and peppers. You should be able to work out a deal with them to dip into their harvest for basic ingredients—my host mom yelled at me once for buying carrots at the dykun because they had a ton at home in the cold cellar already and I just didn’t realize because I hadn’t asked. This should last you most of the year, until the spring when produce is more scarce.

If you want to grow things yourself, negotiate with them over where you can do it, and ask them how they manage composting organic waste to help improve your soil. If you want to grow things indoors in the winter, it shouldn’t be that difficult—most dykuns have garden pots and you’ll have a heater in your room. Just make sure your windowsill garden gets enough water and light—winter heating means dryer air and your plants will need more water than you may think. Finding seeds: they’re called “semina” and you can find them in the bazaar or in little gardening stores (there’s a good one in Bishkek very near the PC office), and they’re not very expensive. Buy them in season though—you won’t be able to find, for example, spinach seeds in November.

Eating well here is mostly a measure of how much you’re willing to work for something you want. You can make pretty much any of your favorite American or ethnic dishes here if you’re willing to put the effort into finding or substituting ingredients or making things from scratch (one volunteer ground her own peanut butter by hand to make herself pad thai!). Get creative, don’t be afraid to ask questions in the bazaar or look a little foolish in front of your host family, and share your creations. You won’t regret the bonding that will happen

294or the lessons you’ll learn along the way. Food is all about relationships, after all.