grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

Soccer Ball Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (16 ounce) container vanilla frosting
• 12 black licorice whips
• 3/4 cup white sugar

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ready Time: 3 hrs 15 mins


• heat oven to 350 degrees f (175 degrees c). grease and flour one 2 1/2 to 3-quart ovenproof bowl. place sugar in a bowl and stir in black food color until desired color is achieved. set aside.
• prepare cake batter according to package directions. pour batter into the prepared bowl and bake until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. let cake cool for 15 minutes in the bowl then invert and let cake cool completely.
• once cake is completely cool, trim flat side of cake and place on a cake board. trim edges into a ball shape. frost with the white frosting. next, using a toothpick, draw a pentagon in the center top of the cake. surround the pentagon with five hexagons. repeating to cover entire cake. cover lines with black licorice cut into 1 1/2 inch pieces. fill the pentagon shapes with black-colored white sugar.

tunisian-style catfish nuggets

Ingredients

• Servings: 3
• vegetable oil for frying
• 1 pound catfish, cut into bite-sized pieces
• 1 egg
• 1 tablespoon water
• 2 cups dry bread crumbs
• 1/4 cup olive oil
• 1 onion, halved and sliced
• 1/2 green bell pepper, cut into 1/4 inch strips
• 1/2 teaspoon anise seed
• 3 tablespoons tomato paste
• 2 roma (plum) tomatoes, chopped
• 1 lemon wedge
• 1 clove garlic, crushed
• 1 cup water
• salt and pepper to taste
• 1 pinch cayenne pepper (optional)
• 1 teaspoon brown sugar
• 1/2 cup olives
• 1 cup water

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the egg into a shallow bowl with a tablespoon of water. place the bread crumbs in a shallow bowl. dip the fish pieces into the beaten egg and then into the crumbs until well coated. fry the catfish nuggets in batches, about 1 minute on each side. drain on paper towels and set aside.
• heat the olive oil in a skillet or dutch oven over medium heat. stir in the onion and bell pepper strips; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• coarsely crush the anise seed. add the anise seed, tomato paste, and chopped tomatoes to the skillet and cook, stirring frequently, until the tomato paste has darkened and the tomatoes have softened, about 5 minutes.
• chop the lemon wedge, peel and all, into five pieces. stir the lemon wedge and crushed garlic into the tomato mixture and cook for 1 minute more. mix in 1 cup water, salt and pepper, cayenne pepper, brown sugar, and olives. bring the sauce to a boil and simmer for 20 minutes. stir in more water if the sauce gets too thick. gently stir in the catfish nuggets, and simmer for an additional 10 minutes.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

oriental hot 'n' sour soup

Ingredients

• Servings: 8
• 8 cups chicken broth
• 5 slices fresh ginger root
• 1 teaspoon whole black peppercorns
• 6 fresh green onions, chopped
• 1 red bell pepper, diced
• 1 cup fresh sliced mushrooms
• 1/2 cup bamboo shoots
• 1/2 cup rice vinegar
• 2 teaspoons chili powder
• 2 teaspoons sesame oil

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• in a large cooking pot, add chicken broth, ginger root, and peppercorns, and bring to boil. reduce heat to low and simmer uncovered for 20 minutes.
• strain broth, discard ginger root and peppercorns. return strained broth to pot. add green onions, red pepper, mushrooms, bamboo shoots, rice vinegar, chili powder, and sesame oil. simmer for 10 minutes or until vegetables are just tender. serve in soup bowls over cooked white or brown rice.

basic chinese stir fry vegetables

Ingredients

• Servings: 4
• 2 cups uncooked brown rice
• 4 cups water
• 1 tablespoon safflower oil
• 1/3 cup leeks, chopped
• 2 cloves garlic
• 1 teaspoon minced fresh ginger root
• 1 cup zucchini, chopped
• 1 cup carrots, chopped
• 1 cup yellow squash, chopped
• sea salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• bring the brown rice and water to a boil in a saucepan over high heat. reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
• heat the safflower oil in a skillet over medium heat. stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. stir in the zucchini, carrots, and yellow squash. season with salt. continue cooking and stirring until the vegetables have softened, about 2 minutes. serve over brown rice.

Avocado Sushi With Brown Rice

Ingredients

• Servings: 4
• 1 cup uncooked short grain brown rice
• 2 cups water
• 1 pinch sea salt
• 1 tablespoon brown rice vinegar
• 1 avocado - peeled, pitted, and thinly sliced
• 1/4 red bell pepper, cut into matchsticks
• 1/4 cup alfalfa sprouts, or to taste
• 4 sheets nori (dry seaweed)

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. stir in sea salt, bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. let rice cool until warm; stir in brown rice vinegar. rice will be slightly sticky.
• to roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. lay a sheet of nori, rough side up, on the plastic wrap. with wet fingers, firmly pat a thick, even layer of brown rice over the nori, leaving top edge about 1/2-inch deep uncovered with rice. place 1 or 2 slices of avocado and a small amount of red bell pepper strips and alfalfa sprouts in a line along the bottom edge of the sheet.
• pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the vegetables, and tightly roll the sushi into a thick cylinder. dampen the bare nori edge with a wet finger and seal the roll. once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. let rolls rest for a few minutes before cutting each roll into 6 pieces for serving.