Pappardelle

http://www.elook.org

Yield: 6 Servings

I (pasta)

Ingredients:

• 3 1/2 c Flour all purpose
• 2 lg Eggs
• 1/4 ts Salt
• 1 ts Oil olive
• 3/4 c Water

Instructions:

warm (approximately) For Pasta: Place 3 cups of flour on your work surface. Make a well in the center of the flour. Beat the eggs together with the salt and pour into the flour well. Stirring the eggs with your fingertips gradually incorporate the flour. When about half of the flour has been incorporated drizzle 1 teaspoon of olive oil over the egg-flour mixture and stir it in. Use a little of the remaining 1/2 cup of flour to rub any sticky bits from your fingers. Continue to add the unincorporated flour alternately with warm water until you have worked in all of the flour and just enough water to form a mass that is supple but not sticky. Knead the mixture until very smooth and silky (about 10 minutes) adding flour if it becomes sticky or a little warm water if it becomes too firm. Cover and let rest for 30 minutes. Go on to the next recipe and prepare the Duck in sauce. Source: New York's Master Chefs Bon Appetit Magazine : Written by Richard Sax Photographs by Nancy McFarland : The Knapp Press Los Angeles 1985 Chef: Lidia Bastianich Felidia Restaurant New York


II (duck)

Ingredients:

• 5 lb Duck boned fat removed -- cut into 1 inch pieces
• 1/4 c Oil olive
• 3 md Onions chopped (@ 2 cups)
• 1/3 c Pancetta

Instructions:

finely chopped -- (Italian dry cured -- unsmoked bacon) OR 1/3 c Bacon Salt (to taste) Pepper (to taste) 1/2 c Livers chicken chopped 1/2 c Mushrooms porcini dried -- (@1 oz) soaked in 2 -- cups of hot water for -- 30 minutes 2 ea Bay leaves 1 sm Rosemary fresh branch OR 1 ts Rosemary dried chopped 4 ea Cloves whole 1 c Wine white dry 3 tb Paste tomato 3 c Stock chicken ** ** See other recipe for Chicken Stock. For Boneless Duck in Sguazet: Pat the duck dry. Heat 1/4 cup of olive oil in a heavy large casserole over high heat. Add duck and sprinkle with salt and pepper. Cook over high heat stirring often until lightly golden. (About 10 minutes) Strain off about 3/4 of the fat (discard or reserve for another use.) Add onions and pancetta to the casserole and sprinkle with salt and pepper. Saute until golden about 8 minutes. Add chicken livers heat and stir for 2 minutes. Meanwhile strain the soaked porcini mushrooms reserving the liquid. Rinse them and chop them up coarsely. Strain the liquid through a fine sieve or cheesecloth and set aside. To the casserole add porcini bay leaves rosemary and cloves and stir for 5 minutes. Add the wine and cook stirring until wine is nearly evaporated. Add tomato paste and simmer for 2 minutes stirring to coat all ingredients. Add reserved mushroom soaking liquid and Chicken Stock and bring to a boil. Lower heat cover partially and simmer 45 minutes. Remove bay leaves and any rosemary stems. Skim fat from surface and adjust seasonings. Set aside. Go on to the next recipe and cook the pappardelle and assemble. Source: New York's Master Chefs Bon Appetit Magazine : Written by Richard Sax Photographs by Nancy McFarland : The Knapp Press Los Angeles 1985 Chef: Lidia Bastianich Felidia Restaurant New York


III (assembly)

Ingredients:

• 1 x Pappardelle I (Pasta) **
• 1 x Pappardelle II (Duck) ** MMMMM--------------------------GARNISH-------------------------------
• 1 tb Salt
• 1/4 c Cheese

Instructions:

Parmesan freshly -grated (or more) ** Recipes for Pappardelle I Pasta and Pappardelle II Duck should have been completed before this recipe is started. To Assemble: Have the warm duck sauce standing by. Cut the dough into 3 pieces. Roll out 1 piece of dough on a lightly floured board to a thickness of 1/16 inch. Starting from end nearest you roll dough around and around a rolling pin until it's all rolled up. Cut dough down length of rolling pin then cut into pappardelle strips about 1 x 5 inches. Repeat with remaining 2 pieces of dough. Place pappardelle on tray lined with floured cloth and let dry briefly uncovered in refrigerator. Meanwhile bring 5 quarts water to a boil and add 1 tablespoon of salt. Add pasta gradually stirring with wooden spoon. Boil vigorously uncovered until just tender 2 to 4 minutes. Drain well. Immediately return the pasta to the empty pot with half of the sauce and 1/4 cup Parmesan tossing gently over medium heat. Serve immediately on heated plates topping with remaining sauce. Additional Parmesan and a pepper mill should be made available at the table. Source: New York's Master Chefs Bon Appetit Magazine : Written by Richard Sax Photographs by Nancy McFarland : The Knapp Press Los Angeles 1985 Chef: Lidia Bastianich Felidia Restaurant New York

Korma sabzee

http://www.elook.org

Yield: 6 Servings

Ingredients:

• 1 1/2 lb Lean stewing beef or lamb
• 1/2 c Oil
• 1 lg Onion; finely chopped
• 2 Garlic cloves; crushed
• 1 1/2 c Water Salt Freshly ground black pepper
• 1/4 ts Hot chili pepper (or more)
• 3 c Spinach chopped
• 1 ts Cumin
• 2 tb Coriander leaves

Instructions:

chopped - (more if desired) Cooking time: 1 1/2-2 hours 1. Cut meat into 3/4' cubes. 2. Heat oil in a heavy pan add onion and fry gently until transparent. Increase heat add garlic and meat cubes and fry stirring often until juices evaporate and meat begins to brown. 3. Add water salt and pepper to taste chili pepper and cumin. Bring to a slow simmer and reduce heat. Cover pan and simmer gently for 1-1 1/2 hours until meat is tender. Time depends on cut of meat used. 4. Add spinach and coriander and cook for further 10-15 minutes. 5. Mound chalau [see note 2] on a platter and spoon some of the sauce on top. Serve remainder in a separate bowl. Note1: 1/4 c. yellow split peas (daul nakhud) can be substituted for the spinach. This dish is then called Korma and the split peas are added at step 3. Note 2: To make 6-8 servings of Chalau start with 3 cups of basmati or other good quality long grain rice. Heat 1/4 cup oil in a cooking pot add the rice and stir for 5 minutes. Add required water bring to a boil reduce heat to low and cook covered +/- 30 minutes. To cook this authentically put a cloth over the rim of the pan before putting on the lid.

Kabeli pilau (chicken & rice)

http://www.elook.org

Yield: 6 Servings

Ingredients:

• 4 lb Chicken; cut in pieces
• 2 lg Onion; sliced
• 2 ts Salt
• 3 pt ;Water hot
• 1/2 lb Rice long grain MMMMM---------------------------SAUCE--------------------------------
• 2 md Onions; thinly sliced
• 1 oz Butter
• 1 ts Cardamom ground
• 1 ts Cumin ground
• 3 Carrot; cooked & sliced
• 4 oz Raisins Place chicken pieces onions salt and hot water in a
• 5-pint saucepan. Cover and simmer for about 2 hours.

Instructions:

The chicken should be tender yet firm. Remove and cool chicken reserving stock. Remove meat from bones; use only large pieces for this dish. Cook rice in boiling salted water. When done drain and keep covered until used. To make stock sauce: Brown onions in hot butter and remove from heat. Add cardamom and cumin; mash with onion to form a paste. Add about 1 pint of the chicken stock; simmer for 5 minutes and taste for seasoning. Combine cooked rice stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins. Cover and cook for about 35 to 45 minutes in a very moderate oven (325F). Add more stock or water if dish becomes too dry. When done mix carrots and raisins lightly with chicken and rice. Stock not used in the main dish can be served as a soup course. From The Cookbook of the United Nations by Barbara Kraus United Nations Association of the U.S.A 1967 per Leti Labell

Afghani lamb with spinach

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Yield: 4 Servings

Ingredients:

• 2 1/2 lb Lamb stew meat -- preferably leg
• 1/3 c Olive oil
• 3/4 lb Onions; diced large
• 4 ts Chopped garlic
• 2 ts Turmeric
• 1/4 ts Nutmeg
• 1/4 ts Ground cardamom
• 1 ts Crushed red pepper -- or to taste
• 1/2 ts Cinnamon
• 32 oz Can tomatoes; drain & chop
• 1 c Rich brown veal stock or
• 1 c Rich beef stock
• 1/3 lb Fresh spinach; wash & drain
• 1/2 c Yogurt
• 1 tb Grated lemon peel Salt; to taste
• 1/4 c Pine nuts*

Instructions:

*Roasted at 350 F. for about 3 minutes. Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric nutmeg cardamom crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir. Cover the dish and bake at 350 F. for about 1 hour until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt lemon peel and salt to taste. Sprinkle with roasted pine nuts. Yield: 4 to 6 servings. Serve over rice pilaf. From executive chef Phil Soroko of Someplace Special restaurant/McLean VA. In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company 1986. Pg. 128. ISBN 0-395-42504-2. Typed for you by Cathy Harned.