WOF 2003 Recipes

FEATURED RECIPES

FROM THE

2003 WORLDS OF FLAVOR INTERNATIONAL CONFERENCE AND

FESTIVAL

MEDITERRANEAN FLAVORS, AMERICAN MENUS – TASTING THE FUTURE

TABLE OF CONTENTS

ENGIN AKIN .......................................................................................................................................................1 JEAN ALBERTI ..................................................................................................................................................11 CLARA MARIA AMEZUA...................................................................................................................................13 JOSE RAMON ANDRES ......................................................................................................................................16 MOHAMED BADER ALDEN ...............................................................................................................................30 ADAM BAIRD....................................................................................................................................................34 PAUL BARTOLOTTA..........................................................................................................................................39 LIDIA BASTIANICH ...........................................................................................................................................44 NAJMIEH BATMANGLIJ .....................................................................................................................................55 RAFIH BENJELLOUN .........................................................................................................................................63 MASSIMO BOTTURA .........................................................................................................................................83 TERRANCE BRENNAN .......................................................................................................................................86 ANDREA CANTON.............................................................................................................................................93 MICHAEL CHIARELLO.......................................................................................................................................99 MEHRDAD DABIR ...........................................................................................................................................108 MUSA DAGDEVIREN .......................................................................................................................................110 TODD DOWNS.................................................................................................................................................123 STEPHEN DURFEE ...........................................................................................................................................132 ODETTE FADA ................................................................................................................................................135 OLA FENDERT ................................................................................................................................................140 NIKOLETA FOSKOLOU ....................................................................................................................................143 BART GOLDBERG ...........................................................................................................................................146 JOYCE GOLDSTEIN..........................................................................................................................................148 ABDERRAZAK HAOUARI.................................................................................................................................150 NANCY HARMON-JENKINS .............................................................................................................................155 ANISSA HELOU...............................................................................................................................................158 GERALD HIRIGOYEN.......................................................................................................................................162 NENA ISMIRNOGLOU ......................................................................................................................................165 SARA JENKINS ................................................................................................................................................173 STEPHEN E. KALIL & STEPHEN A. KALIL .......................................................................................................179 HUBERT KELLER ............................................................................................................................................194 KIKKOMAN.....................................................................................................................................................200 DIANE KOCHILAS ...........................................................................................................................................204 HEIDI KRAHLING............................................................................................................................................216 AGLAIA KREMEZI...........................................................................................................................................228

MOURAD LAHLOU..........................................................................................................................................235 MAURO MAFRICI............................................................................................................................................240 DOMENICO MAGGI .........................................................................................................................................249 VALI MAOUILIDI ............................................................................................................................................259 MICHAEL MIR ................................................................................................................................................268 KAMAL MOUZAWAK ......................................................................................................................................271 RAUL ALEIXANDRE MURIA ............................................................................................................................275 CINDY MUSHET..............................................................................................................................................278 MELISSA PERELLO..........................................................................................................................................285 THE PERFECT PURÉE OF NAPA VALLEY .........................................................................................................290 CHRISTOFOROS PESKIAS.................................................................................................................................294 FAZ POURSOHI ...............................................................................................................................................299 JUDY RODGERS ..............................................................................................................................................301 ANNE RUDORF ...............................................................................................................................................303 STEPHAN SAMSON..........................................................................................................................................310 ANNA RITA SIMONCINI AND MAURO STOPPONI .............................................................................................315 CHRIS SKOLMUTCH ........................................................................................................................................322 ANA SORTUN..................................................................................................................................................325 CRAIG STOLL..................................................................................................................................................335 RAY TANG......................................................................................................................................................341 ENRIQUE DACOSTA VADILLO.........................................................................................................................345

RECIPE INDEX ...............................................................................................................................................351

WORLDS OF FLAVOR 1 THE CULINARY INSTITUTE OF AMERICA MEDITERRANEAN FLAVORS, AMERICAN MENUS AT GREYSTONE. ALL RIGHTS RESERVED.

ENGIN AKIN


TOPIK -- VORTEBET-ADANA Yield: 10 Portions

Ingredients Amounts Red onions, julienne 10 ea. Olive oil 1/3 cup Currants, plumped 8 oz. Pine nuts 8 oz. Allspice ½ Tbsp. Black pepper a pinch Cinnamon a pinch Tahini 1 cup Garbanzo (cooked and peeled) 8 oz. Potatoes (cooked and peeled) 1 ¼ lb. Salt ½ tsp.

Method 1. For the filling: Sweat the red onions over low heat for 1 hour until tender and until it

has released its juices. Toast the pine nuts in the oven. Add the pine nuts to the onions, currants, tahini salt and spices. Mix together and when well mixed, allow to cool completely. Dived the filling into 10 portions and reserve

2. For the dough: Combine all ingredients and run through the meat grinder twice as if mixing a dough. Divide the resulting dough into 10 pieces and round into a dish the size of your palm. Place each piece of dough onto a 12 inch square of cheese cloth and moisten with water. Cover the moistened dough with plastic wrap and roll with a rolling pin to a round of 6 -- 8 inches and remove the plastic wrap. Trim each of 4 sides to make the dough a square and then place a portion of the filling in the middle of the dough and close the four corners of the dough envelope style using the cheese cloth to help and leaving the cheese cloth in place through out.

3. Cook the shaped dough in salted boiling water for 5 minutes and then drain on a perforated pan and allow it to cool for 10 minutes. Place the cooked dumpling in the refrigerator for 2 hours. Remove the cheese cloth and turn the dumpling over so that the seams are down.

4. For service: Place the dumpling on a plate, drizzle with 1 Tbsp. of olive oil and season with a pinch of cinnamon and lemon wedge. Should be served room temperature.

Recipe credit: Engin Akin as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


SOGAN KEBAB Ingredients Amounts Shallots halved with peel 10 ea. Ground lamb with medium fat 4 ½ lb. Sour pomegranate syrup Black pepper Salt Water 1 ½ cups Skewers

Method 1. Mix ground lamb with pepper. Make small meatballs. 2. Place meatballs on skewers alternately with shallot halves. Cook only halfway over a

coal fire (grill). 3. Remove the meat and onions from the skewers. Place them in a dish where they can be

kept over slow fire. Sprinkle water and pomegranate syrup over the meat and onions. 4. Cover dish and let it stand on slow fire for about an hour. Serve. Note: Total prep and cooking time: 2.5 hours.



TELEME FIG IN MILK

Ingredients Amounts

Milk 1 gal. Mahlep 1 tsp. Dried figs, cut in small pieces 10 oz.

Method 1. Boil milk. Add mahlep. Cool it to 100°F. 2. Slowly add milk to the figs as you press them with a wooden spoon. Fill each small

serving cup with this mixture and cover with cheesecloth. 3. Let wait two hours then put into the refrigerator. Serve when they are completely

cooled. Note: Preparation time: 5 hours



MUHAMMARA

Ingredients Amounts Ovendried bread 8 oz. Walnuts 8 oz. Dry chilies 10 ea. Olive oil 1 cup Cumin 4 tsp. Black pepper 1 tsp. Mint, dried 1 Tbsp. Mahlep 3 Tbsp. Pomegranate syrup 3 ½ oz. Salt

Method 1. Grind the bread, pepper and walnuts. 2. Knead with the rest of the ingredients. Note: Preparation time: 1 hour



TUZLU YOGURT KAVURMASI SAUTÉED SALTED YOGURT

Ingredients Amounts

Onions 8 oz. Olive oil 1 cup Hot red pepper flakes 1 ½ tsp. Goats' milk yogurt, salted 1 pt.

Method 1. Fry onion in oil. Add the pepper flakes. Add the yogurt and sauté over low heat. Note: Preparation time: 30 minutes.

Recipe credit: Engin Akin as presented at the 2003 Worlds of Flavor International Conference and Festival.

Published with permission of the author. All rights reserved.


HASPIRLI PATATES YOGURT AND POTATO SOUP WITH FALSE SAFFRON

Ingredients Amounts Potatoes 2 lb. Lamb, cut in cubes 2 lb. Chickpeas 3 ½ oz. Strained yogurt 2 cups False saffron 1 Tbsp. Black pepper 1 tsp. Butter from sheep’s milk ¼ cup Salt

Method 1. Soak the chickpeas overnight. The next day, cook the meat and chickpeas together. 2. Cut the potatoes into cubes and add them to the meat and chickpeas. 3. Add the yogurt. When it is cooked, dress it with false saffron sautéed in butter. 4. Season with salt and pepper and serve. Note: Preparation time: 2 hours



EKSILI KEBAP TANGY KEBAB

Ingredients Amounts Ground lamb 3 lb. Shallots, chopped 10 ea. Eggplants 2 ea. Tail fat 3 ½ oz. Tomato juice 6 cups Allspice 2 tsp. Black pepper 1 Tbsp. Pepper flakes 2 tsp. Salt Pomegranate syrup 5 oz. Pide (crisp Turkish pita-like bread) 10 ea.

Method 1. Make meatballs out of the ground lamb. Put the meatballs on skewers and cook over a

coal fire. 2. Sauté the shallots and eggplants. Add the rest of the ingredients and the spices except

for the sour pomegranate syrup. 3. Add in the eggplant, then add the grilled kebabs. Keep on fire for sometime. Add the

pomegranate syrup. 4. Serve over pide which has been cut in diamond shapes. Note: Preparation time 2½ hours



ALACA ÇORBA WHEAT SOUP

Ingredients Amounts Chickpeas 2 oz. Pearled wheat or farro 3 ½ oz. Water 1 gal. Red lentils 5 oz. Onions, sliced 5 oz. Dried pepper 1 ea. Tarragon 1 Tbsp. Cumin 1 tsp. Butter ¼ cup Black pepper 1 tsp. Salt

Method 1. Soak the chickpeas a day ahead. 2. Drain the chickpeas and cook in the water with the wheat. When almost finished

cooking, add the lentils and the sliced onions. 3. Just before removing from the fire, add the spices, herb, butter and salt. Note: Prep time 1½ hours



KAPAMA BULGUR RICE WITH SPINACH AND MEAT

Ingredients Amounts Bulgur 3 ½ oz. Spinach 1 lb. Meat cubes 8 oz. Onion 5 oz. Garlic 1 ½ oz. Olive oil 5 oz. Walnuts 5 oz. Water ¾ cup Tomato paste ¼ cup Pepper paste ¼ cup Black pepper 1 Tbsp. Cumin 4 tsp. Lemons 2 ea. Salt

Method 1. Sauté the meat in butter with the onions. Add the paste, spinach, and bulgur and sauté

them together. 2. Add the rest of the ingredients and cook until done and the water is absorbed. Note: Prep time 75 minutes



JEAN ALBERTI


POTATO GALETTES WITH GREEK YOGURT AND CAVIAR Yield: 24 servings

Ingredients Amounts Yellow-flesh potatoes, peeled 3 lb. Eggs 3 ea. Black pepper, ground ¾ tsp. Nutmeg, ground ¾ tsp. Salt 1 ½ tsp. Shallots, chopped 4 oz. Garlic, chopped 1 Tbsp. All-purpose flour 3 Tbsp. Leeks, white part only, finely diced 5 oz. Vegetable oil as needed Greek yogurt as needed Caviar as needed

Method 1. In a food processor, grate potatoes on a large-hole shredding plate. In a bowl, whisk the

eggs. Mix in the potatoes, pepper, nutmeg, salt, shallots, and garlic. Fold in the flour. 2. Evenly press 2 tablespoons of the potato mixture into a 2 ½ inch open ring mold.

Sprinkle with 1 tablespoon of leeks. Spread evenly 2 tablespoons of the potato mixture on top. Remove the ring mold. Repeat with the remaining ingredients to make 24 galettes.

3. In a non-stick pan over medium heat, heat the vegetable oil. Add the galettes and cook 5 minutes or until the bottom is golden brown. Turn the galettes over and place the pan in a 350 F oven for 15 to 20 minutes or until the galettes are golden brown and crispy on the outside and soft on the inside. Cool the galettes on a rack; reheat in the hot oven before serving.

4. Garnish each galette with a dollop of yogurt and a spoonful of caviar.

Recipe credit: Jean Alberti for the United States Potato Board as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


CLARA MARIA AMEZUA


WHITE GARLIC SOUP WITH GRAPES AJO BLANCO CON UVAS

Ingredients Amounts Almonds blanched, skinned 5 oz. Fresh bread, crust removed 3 ½ oz. Cold water 2 cups Garlic clove, blanched, peeled 1 ea. Virgin olive oil (like Arbequina, 1/3 cup a fresh fruity light oil) White wine vinegar ½ oz. Salt to taste Grapes, peeled and seeded, for garnish

Method 1. Soak all the ingredients for 24 hours. 2. Blend or process into a smooth sauce. 3. Serve cold, garnished with grapes.

Recipe credit: Carlos Posadas (Provided by Clara Maria Amezua) as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


TUNA IN ESCABECHE ESCABECHE DE BONITO

Ingredients Amounts Tuna fish in one piece (keep 2 lbs. skin and bones) Red onions 1 lb. Carrots 7 oz. Garlic cloves 3 ½ oz. Dry white wine 1 qt. Water, cold 1 pt. Sherry vinegar 1 pt. Virgin olive oil 7 oz. Bay leaves 2 ea. Thyme 1 bu. Peppercorns, black 1 tsp.

Method 1. Cut the onions and carrots into large pieces and put into a clay casserole with the oil.

Cook for 3-4 minutes. 2. Add the fish (in one piece) and the rest of the ingredients. Simmer for twelve minutes

and remove from heat. Let sit for two hours. 3. Clean and debone the fish put it back in the casserole. Serve tepid or cold with the

marinated vegetables and garnish with a few peppercorns. Note: Escabeche is a marinade often used in Mediterranean countries to preserve food.

Recipe credit: Clara Maria Amezua as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


JOSE RAMON ANDRES


PESCADO AL SAL Ingredients Amounts Rock sea salt 6 ½ lb. Whole fish, ½-pound, scaled & gutted 1 ea. Lemon, sliced 1 ea. Oregano sprigs 1 bu.

Method 1. Mix salt with water until it becomes slightly wet. 2. Stuff the fish with oregano sprigs. 3. Make a layer of salt on the bottom of the roasting pot approximately ½-inch deep. Place

fish on top and top with remaining salt, approximately ½-inch all around. 4. Cover fish and bake in a 375–400°F preheated oven for about 10-15 minutes.

Recipe credit: Jose Ramon Andres as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


AIOLI TRADICIONAL

Ingredients Amounts

Garlic cloves, large, peeled 6 ea. Fresh lemon juice ¼ tsp. Spanish extra virgin olive oil 1 cup Salt to taste

Method 1. Crush garlic cloves in a mortar and add a few drops of lemon juice. Continue crushing

until it becomes a paste. Slowly add olive oil till it emulsifies. Note: Do not add oil too fast, it will break!



NEW ENGLAND CLAM CHOWDER “NEW WAY”

Ingredients Amounts

Potato puree Crispy potato Chive oil Clams Clam espuma Onion jam Onions oil Bacon cream (All recipes follow) For the Potato puree Idaho potato, peeled 1 ea. Heavy cream ¾ cup Butter ¼ lb. Salt to taste

Method 1. Add the potato to a small pot and cover with water. Add 1 tablespoon of salt. Bring to a

boil and cook until tender. 2. While the potato cooks, heat the cream and keep warm. 3. When the potato is tender, remove the potato and place in a small bowl. Reserve the

potato water. 4. With a small immersion blender, blend the potato and cream. 5. Add the butter and continue to blend until smooth. Adjust the puree with the reserved

cooking water. Adjust seasoning. For the Crispy potato Idaho potato, large, peeled 1 ea. Olive oil 2 cups

Method 1. Cut the potato into a block. 2. With a mandoline or a sharp knife slice the potato into 1/8” layers. Carefully cut into

1/8” by 1/8” cubes. 3. Reserve in cold water. 4. Heat oil until just below smoking point. 5. Drain the potato brunoise, and in very small batches, fry the potato and season with salt.

For the Chive oil Chives, rough chopped 1 cup Olive oil 1 cup Salt to taste

Method 1. Heat oil until just smoking, remove from heat.


2. Add the chives. 3. Allow to cool a few minutes. 4. Carefully blend and strain thru a coffee filter.

For the Clams Little neck clams or small 20 ea. to medium sized clams

Method 1. Bring about 3 qts. of water to a hard boil, season with salt. 2. Drop 5 clams at a time into the water, blanch for only 15 seconds. Remove and set aside. 3. Working over a small bowl, carefully open the clams with a small paring knife and

remove the clam, making sure to reserve any liquid released by the clam. 4. Place the clams on a small baking rack set over a ½ sheet pan. 5. Collect the clam juices and strain into a bowl. For every cup of clam juice, bloom 1 ½

sheets of gelatin. 6. Heat a small portion of juice and melt the gelatin. Combine with the remaining juice and

place over an ice bath, stirring often. Chill until the gelatin is soft but not firmly set. 7. With a large spoon, nappé the chilled clams with their own juices.

For the Clam espuma Clam juice 1 qt. Gelatin sheets, softened 7 ea.

Method 1. Heat 1 cup of clam juice. Add the gelatin and melt. 2. Add the remaining juice, and chill until set. 3. Pour into an Isi bottle and charge with 1 cartridge. Keep cold.

For the Onion jam Large yellow onion, chopped 1 ea. Olive oil 1 cup Water 1 cup Salt 2 Tbsp.

Method 1. Combine all ingredients in a heavy duty pot. 2. Simmer until the onions are very tender. 3. Remove the onions and puree until smooth. 4. Season with salt. 5. Reserve the cooking oil.

For the Onion oil Reserved cooking oil

Method 1. Cook onion oil at a simmer until all the water evaporates. 2. Strain and reserve.


Bacon cream Bacon 4 oz. Heavy cream 8 oz. Water

Method 1. In a cold sauté pan, cook bacon until golden brown. 2. Add the cream and allow to cook together. 3. Remove off heat. 4. Blend until smooth. 5. Adjust the consistency with water if needed to a yogurt like consistency.



MEAT AND POTATOES

Ingredients Amounts Warm potato espuma Idaho potatoes, peeled 2 ea. Heavy cream, warm 2 cup Butter ¼ lb. Salt to taste Sliced tenderloin (recipe follows) Chanterelle mushroom Sea salt to taste Olive oil Meat Ribeye 1 ea.

Method 1. Prepare the meat by seasoning it with salt and pepper. Sear all sides very quickly in a

hot pan. 2. Wrap tightly in plastic wrap, drop in an ice bath, and then put in freezer. 3. Once frozen, slice in thin pieces and place on oiled parchment paper. Cover with

parchment paper, wrap with plastic, and reserve 4. Prepare the espuma: add enough water to cover potatoes and bring to boil. Cook until

soft and breaking apart. Reserve the cooking water. 5. Blend potatoes, cream, and butter until smooth. 6. Adjust the puree with the cooking water. The puree needs to be thick but pourable. 7. Season with salt. 8. Pour into a large Isi bottle. Charge with 2 cartridges. 9. Hold in a bain-marie at about 200°F . 10. For service, sauté chanterelle mushrooms lightly in olive oil. 11. Place potato espuma on a spoon, top with the chanterelle mushroom, sliced meat, drops

of oil and pinch of salt.



SALMOREJO TRADICIONAL Ingredients Amounts

Ripe tomatoes, peeled, chopped 4 ea. Hard boiled eggs, peeled, sliced 3 ea. Roasted red pepper, cut in 1 ea. strips, peeled Serrano ham slices, cut into strips 4 ea. Garlic cloves 2 ea. Saffron 1 pinch Ground pepper 1 tsp. Ground cumin 1 tsp. Spanish extra virgin olive oil 3 oz. Salt to taste Sherry vinegar 1 tsp. Iced cold water 1 qt.

Method 1. Put the spices into a mortar and pound until you get a fine paste. 2. Slowly add the oil so that it emulsifies and then the vinegar and a little cold water. 3. Blend the tomatoes in a mortar when smooth and add the content of the spice mix; mix

well. 4. Mix the peppers and the boiled eggs to form a paste.



SALMOREJO “MODERNIZED”

Ingredients Amounts Tomato gelee Roma tomatoes 5 ea. Extra virgin olive oil ¼ cup Sherry vinegar 3 Tbsp. Water ½ cup Gelatin sheets, softened 1 ea. Agar agar 1 ¼ tsp.

Method 1. Blend tomatoes and olive oil; strain and reserve. 2. Bring vinegar, water, and agar to boil, whisking constantly. 3. Take off heat and add gelatin. Combine with the tomato purée. 4. Pour into a small container to the height of ½”. 5. Allow to chill and harden. 6. Once hard, cut into ½” cubes.

Tomato hearts Roma tomatoes 10 ea.

1. Cut tops and bottoms off the tomato, making sure to cut off enough to expose the seeds. 2. While the tomato is standing, make an incision down the outer layer of the tomato. 3. Pull away the outer layer to expose the seed sack. 4. Cut under the seed sac, cutting some of the firmer flesh to hold the tomato sac together. 5. Repeat to the other side of the tomato and then to the other whole tomatoes. 6. Reserve seeds on a plastic lined sheet pan.

Sherry vinegar gelatin Spanish sherry wine vinegar ½ cup Water 1 cup Gelatin sheets, softened 3 ea.

1. Bring vinegar and water to a boil. 2. Add the gelatin and stir to dissolve. 3. Pour into a shallow pan to a height of ½”. 4. Chill to set. 5. Cut into ½” cubes.

- continued on next page -


Garlic oil Garlic cloves 5 ea. Extra virgin olive oil ½ cup

Method 1. In a small saucepan, bring oil and garlic to a simmer. 2. Allow to simmer until the garlic is a light golden brown. Remove from heat and let

garlic infuse. 3. Once cool, strain and reserve.

Serrano ham chips Thin slices of jamon Serrano 10 ea. Simple syrup

1. On a sheet pan, lay out jamon Serrano. 2. In a spray bottle, lightly coat the ham with simple syrup. 3. Bake in a 350 °F oven until crisp. Approximately 8-10 minutes. 4. Remove tray from oven and allow to cool in a warm place. 5. Once hard and crispy, place in a container with silica gel packets to protect it from the

humidity.



“BREADED” QUAIL EGG

Ingredients Amounts Quail eggs, lightly 10 ea. poached and trimmed French bread

Method 1. Cut the bread into 4” pieces. Wrap with plastic and freeze. Once frozen, cut into

1/8”slices in a meat slicer. Lay out on a sheet pan and reserve. 2. For the egg: lightly spray two pieces of bread with water. 3. Place an egg on one slice. Wrap the egg with the slice and trim away excess. 4. Repeat with the exposed part of the egg to encase the egg. 5. Lay the egg with the seam down so that the breading stays. 6. When ready, sear on a non-stick pan with olive oil. 7. Result should be a very thin and crispy breading encasing a quail egg.



DECONSTRUCTED “GLASS” OF WHITE WINE

Ingredients Amounts

Fermented wine White grapes 2 qt. Gelatin sheets

1. Crush the grapes. Place in a plastic container and allow to sit overnight in a warm place,

strain. 2. Use 1 ½ sheets of gelatin to 1 cup of liquid. Bring a small portion of the liquid to boil,

add the required amount of softened gelatin, and stir to dissolve. 3. Pour 4 ounces into a large soup bowl. 4. Allow to chill and set.

Flavoring components Grapes Vanilla seeds Brunoise apples Piña Lemon peel Passion fruit Fresh mint Fresh orange peel Figs Leche Pomegranates

1. Place all components on the gelatin like the numbers on the face of a clock.



COTTON CANDY FOIE GRAS

Ingredients Amounts

Foie gras terrine, cooked and 1 ea. cut into small cubes Sugar, flavored with malaga 1 ea.

Method 1. Place the flavored sugar in the cotton candy machine. 2. Use a wooden skewer to pick the marinated foie cube and wrap it with the cotton candy.

Recipe credit: Jose Ramon Andres as presented at the 2003 Worlds of Flavor International Conference and

Festival. Published with permission of the author. All rights reserved.


PIPIRRANA

Ingredients Amounts

Raw tomato minced, peeled, seeded 1 cup Cucumbers minced, peeled, seeded 1 cup Green pepper minced, peeled, seeded 1 cup Red pepper minced, peeled, seeded 1 cup Vinaigrette (recipe follows) 1 cup Cones 50 ea. Seed sack quarters 25 ea. of Roma tomatoes

Method 1. Mix all first 5 ingredients and set aside. In a cone add the mix and garnish with a

quarter of a seed sack of a tomato.

Vinaigrette de jerez con aceite Sherry vinegar 1 cup Spanish olive oil 3 cups Salt to taste

Method 1. In the blender slowly add olive oil to emulsify.



MOHAMED BADER ALDEN


EGGPLANTS IN TOMATO AND CHICKPEA SAUCE MÜSSAQA’A

Yield: 20 Portions Ingredients Amounts Eggplants, large, about 10 ounces each, 7 ea. cut across on the slant in slices about 1/2 inch thick Vegetable oil for frying Extra virgin olive oil ½ cup Large onions, sliced 1 ea. Green peppers, sliced in 2 ea. medium-thick strips Red peppers, sliced in 2 ea. medium-thick strips Garlic cloves, finely chopped 10 ea. Green chile pepper, seeded and chopped ½ ea. Italian peeled tomatoes (3 lb. 3 oz. can), 1 ea. very finely chopped Grated nutmeg 1 Tbsp. Canned chickpeas, rinsed and drained 5 cups Medium ripe tomatoes, sliced 6 ea.

Method 1. Fry the eggplant slices until golden. Remove onto several layers of kitchen paper to

drain off the excess oil. 2. Put the olive oil, onion and peppers in a large pan and place on high heat. Sauté until

wilted. 3. Add the tomatoes, salt and pepper to taste and the nutmeg and bring to the boil. Cook

for 10-15 minutes. 4. Preheat the oven to 500°F. 5. Spread the fried eggplants, slightly overlapping them in a large baking dish. Sprinkle

with salt to taste then spread the chickpeas evenly all over the eggplants. Pour the tomato sauce to cover the whole and arrange the tomato slices evenly all over the top.

6. Bake in the preheated oven for about 1 hour, turneing the pan after 40 minutes or until the sauce is thickened and the fresh tomatoes slightly burned at the edges. Serve at room temperature.

Recipe credit: Mohamed Bader Alden as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved


FALAFEL

Yield : 120-130 Falafel moulds Ingredients Amounts Fava beans, dried peeled, soaked 3 cups in plenty of cold water overnight Chickpeas, soaked in plenty of cold 6 cups water overnight Red pepper ¼ ea. Onion, large ¼ ea. Green chili pepper 1 ea. Garlic cloves 20 ea. Coriander leaves, coarsely chopped ¼ cup Salt 1 Tbsp. White pepper, finely ground 1 tsp. Cumin, ground 2 tsp. Coriander, ground 1 ½ Tbsp. Baking soda 1 ½ tsp. Vegetable oil for frying Sesame seeds for garnish (optional)

Method 1. Pass the beans, peas and vegetables through the fine attachment of a meat grinder

into a large mixing bowl. 2. Add 3 cups water, the salt, spices, and baking soda. Mix together. Taste and adjust

the salt if necessary. 3. Heat enough vegetable oil to deep-fry the falafel. When the oil is ready, use a falafel

mould to shape the falafel, and if you like dip the top in sesame seeds. Drop the falafel into the hot oil. Fry until golden all over. Serve immediately with turnip pickles, tomato wedges, chopped parsley and tahini sauce.

Recipe credit: Mohamed Bader Alden as presented at the 2003 Worlds of Flavor International Conference and

Festival. Published with permission of the author. All rights reserved


STUFFED VINE LEAVES MEHSHI WARAK ‘ENAB

Yield: Serves 20 Ingredients Amounts

Extra virgin olive oil 3 ½ cups Short grain rice, rinsed, drained 5 cups Onion, finely chopped 7 ½ cups Ground cinnamon 1 ½ Tbsp. Black pepper 4 tsp. Pomegranate syrup ½ cup Tomatoes finely diced 8 ½ cups Flat leaf parsley, finely chopped 8 ½ cups Mint leaves, finely chopped 2 ½ cups Garlic cloves, thinly sliced 30 ea. Mint, dried 3 Tbsp. Lemon juice 1 ½ cups Salt to taste Preserved vine leaves, rinsed in 1 lb. (about 100 ea.) warm water to get rid of the salty taste Pan lining Potatoes As needed Onions As needed Tomatoes As needed Garlic cloves As needed Mint leaves As needed

Method 1. Put 1 1/2 cups olive oil in a large pan and place over medium heat. When the oil is

barely smoking, add the rice and sauté, stirring very regularly, for about 10 minutes, or until lightly golden.

2. Drain the rice, saving the oil in another pan. Immediately put the rice into a large mixing bowl, add the cinnamon and pepper and mix. Stir in the pomegranate syrup.

3. Add the onions to the rice oil and fry until soft and transparent. Add the onions, together with the tomatoes, herbs, lemon juice and salt to taste, to the rice. Mix together. Taste and adjust the seasoning if necessary.

4. Place a vine leaf on your work surface, shiny side down, and spread about a teaspoon filling in a line near the top, stem end. Fold the sides over the filling and roll fairly loosely – you want to leave enough space for the rice to expand and you also want the cooked stuffed vine leaves to be soft and moist and not hard.

5. Line a large pan with thin slices of potatoes, onion and tomatoes. Stud a few garlic cloves in between and cover with fresh mint leaves. Arrange the vine leaves in layers and half cover with water. Lay a plate upside down so that the leaves do not unroll and cook over medium-high heat for about an hour. Serve at room temperature.

Recipe credit: Mohamed Bader Alden as presented at the 2003 Worlds of Flavor International Conference and



ADAM BAIRD


WHITE GRAPE ALMOND GAZPACHO WITH DILL OIL Yield: 2 Quarts/10 6 oz. servings

Ingredients Amounts Extra virgin olive oil 2 Tbsp. White grapes, washed, picked 3 lb. Cucumber, English, seeded, peeled, 1 ea. chopped Scallions, sliced 1 bu. Almonds, sliced toasted, cooled 1 ½ cup Garlic cloves, roasted, cooled 6 ea. Dill, picked, no stem 1 bu. Red wine vinegar 2-4 Tbsp. Half and half 1 qt. Classic gourmet vegetable base, 2 cups prepared, cooled Cayenne pepper ½ tsp. Salt and pepper to taste Sugar 1 Tbsp. Dill oil: Dill, fresh, washed 2 bu. Olive oil ½ cup Salt and pepper to taste

Method: 1. Pre-heat oven to 350 F. Lightly toast almonds until browned, cool, reserve 1⁄2 cup for

garnish. Also, roast garlic cloves lightly in foil and olive oil, until soft and brown. 2. In a blender or food processor, combine all ingredients in batches, reserving 1⁄2 cup

almonds for garnish. 3. Puree the soup in batches, combine and adjust seasoning with vinegar, sugar, salt and

pepper. Chill and serve with sliced almonds and dill oil. 4. Dill Oil: Blanch the dill bunches in lightly salted water for 5 seconds, immediately cool

in ice water, and squeeze out moisture. 5. Lightly chop dill and place in a blender with salt and pepper. Drizzle oil into top and

puree until smooth, allow mix to refrigerate 10 minutes, then strain if desired. Recipe credit: Adam Baird as presented for Ventura Foods at the 2003 Worlds of Flavor International Conference

and Festival. Published with permission of the author. All rights reserved


BLACK GARBANZO “HUMMUS” DIP WITH TOASTED GARLIC PITA CHIPS

Yield: 1 # Ingredients Amounts Black garbanzo beans, dry, 8 oz. soaked overnight Classic gourmet vegetable base 2 oz. Water 1 qt. Garlic cloves, minced 2 ea. Lemon zest, no pith 1 lemon Lemon juice, fresh 14 cups Black or white tahini paste 4 oz. Extra virgin olive oil 2 Tbsp. Cayenne pepper 1 tsp. Smoked paprika 1 tsp. Parsley for garnish Salt and pepper - to taste Pita bread, cut into triangles 1 packet Garlic Phase Liquid Butter Alternative 12 cups

Method: 1. Soak beans overnight, drain and place into a pot. Add in Vegetable Base and cover with

water, about 4 inches higher. Bring to a boil stirring in Vegetable Base, simmer for 1.5 hours, or until the beans are very tender, reserve liquid.

2. When beans are done, place beans, garlic, lemon juice and zest, black or white tahini paste, olive oil, paprika, and cayenne into a blender or food processor, pulse until smooth. Season with salt and pepper, garnish with parsley.

3. Brush the pita bread with Garlic Phase, cut into triangles and toast in oven until crisp. Featuring: Garlic Phase Liquid Butter Alternative & Classic Gourmet Vegetable Base


Recipe credit: Adam Baird as presented for Ventura Foods at the 2003 Worlds of Flavor International Conference



ROCK SHRIMP AND BULGUR WHEAT TABBOULEH SALAD WITH GARLIC LAVOSH CRACKER AND BALSAMIC

VINAIGRETTE Yield: 1 lb

Ingredients Amounts Rock shrimp, drained 1 lb. Olive oil 3 Tbsp. Garlic, sliced 2 Tbsp. Salt and pepper to taste Lemon zest, chopped, from 1 lemon Fine-grain bulgur– 2 cups Scallions, chopped 1 bu. Parsley flat leaf, chopped 2 cups Mint leaves, chopped 14 cups Cucumber, English, diced small Black pepper 1 tsp. Cayenne pepper 12 tsp. Allspice 14 tsp. Cinnamon 14 tsp. Extra virgin olive oil 12 cups Lemon juice 14 cups Tomatoe, seeded, diced 1 cup Hidden Valley balsamic dressing 12 cups Garlic phase liquid butter alternative 12 cups Lavosh wheat cracker 1 packet

Method: 1. Heat with oil, add sliced garlic and toast lightly, add in rock shrimp. 2. Sauté until cooked through, season with salt and pepper, add zest, cool. 3. Pick over the bulgur and place in a strainer, shake of any dust. In a bowl, combine all

ingredients and cooled shrimp and mix well. 4. Rinse the bulgur under cold water for several minutes, drain and squeeze out excess

moisture. Immediately add bulgur to bowl, mix well and cover. 5. Let stand 15 minutes, adjust seasonings with salt and pepper. 6. Brush the lavosh with Garlic Phase and cut into desired shape, bake in oven until crisp. Featuring: Hidden Valley® Balsamic Vinaigrette & Garlic Phase Liquid Butter Alternative Recipe credit: Adam Baird as presented for Ventura Foods at the 2003 Worlds of Flavor International Conference



PAUL BARTOLOTTA


PASTA AND GREEN CAULIFLOWER SOUP FEDERICA PASTA CHI VRÓCCULI A MINISTRA FEDERICA

Yield: 6 Portions Ingredients Amounts Green cauliflower 22 oz. Short pasta (spaghetti, broken, 5 oz. approximately 1 ½ inches long) Extra virgin olive oil (Sicilian) 4 oz. Chicken broth or water 2 qts. Sea salt to taste Freshly ground black pepper to taste Sharp Sicilian ewe's milk Pecorino for garnish cheese, grated (optional)

Method 1. Wash and cut the cauliflower into small pieces or florets. 2. Bring the chicken broth or water to a boil, adjusting salt to taste. Add cauliflower and

cook until tender, almost completely. At this point, add the broken spaghetti. 3. As soon as the pasta is cooked, remove from heat and make the portions in serving

bowls. 4. Season each bowl with a drizzle of the Sicilian extra virgin olive oil and freshly ground

black pepper. Serve immediately.

Recipe credit: Paul Bartolotta as presented at the 2003 Worlds of Flavor International Conference and Festival.

Published with permission of the author. All rights reserved


CHICKPEA SOUP WITH DITALINI PASTA MINESTRA COI CECI E DITALINI

Yield: 4 Portions Ingredients Amounts Extra virgin olive oil 2 oz. Italian sausage in small morsels, 4 oz. mild or spicy Onion, diced 4 oz. Garlic cloves, minced 3 ea. Rosemary leaves 3 branches Sage leaves 12 ea. Chickpeas, boiled (may 1 lb. substitute canned) Tomato paste 2 oz. Chicken stock (broth) 48 oz. Ditalini pasta 4 oz. Sea salt to taste Black pepper to taste

Method 1. In a medium saucepot, sauté morsels of Italian sausage over high heat in the extra virgin

olive oil until golden brown. Reduce heat to medium and add chopped onion and garlic; cook until translucent. Add rosemary and sage and cook gently for 1 minute. Do not brown herbs. Add blanched chickpeas, tomato paste, and approximately ¾ of chicken stock and bring to a rapid boil. Cook for approximately 15 minutes, then add the pasta directly to the pot.

2. Continue to cook at a low boil, slowly adding remaining chicken stock a few ounces at a time until pasta has become well-cooked and the soup obtains desired thickness. (In this case, because it is a rustic soup, it is not necessary to be overly concerned about keeping the pasta al-dente. The concept behind this method is to allow the natural starches of the pasta and the chickpeas, to cook all together in one pot, concentrating flavor and developing desired consistency by the use of additional chicken stock or water.)

3. Adjust salt to taste and serve immediately with fresh ground black pepper on top and a light drizzle of extra virgin olive oil, if so desired. This dish may also be served with grilled rustic peasant bread, lightly drizzled with olive oil as well.




SAUTÉED LANGOUSTINOS WITH CHICKPEA SAUCE SCAMPI ALLA CREMA DI CECI

Yield: 4 Portions Ingredients Amounts Extra virgin olive oil 2 oz. Garlic, sliced 2 cloves Rosemary sprigs 4 ea. Jumbo langoustines 12 ea. Sea salt to taste Black pepper to taste Rosemary bouquets 4 ea. Sauce Extra virgin olive oil 1 oz. Garlic, minced 1 tsp. Chickpeas, soaked in water 1 ½ cups Chicken stock 3 cups Tomato paste 1 Tbsp. Sea salt to taste Rosemary 2 sprigs Sage 2 sprigs

Method 1. In a saucepot, heat the oil and garlic. Add the chickpeas and tomato paste and cover

with chicken stock. Cook until tender. Blend in food processor until creamy and smooth. Adjust seasoning with salt and pepper, strain and keep warm.

2. In a non-stick sauté pan, add olive oil, langoustinos, sliced garlic and rosemary. Season with salt and pepper.

3. On serving plates, spoon chickpea sauce, top each with sautéed langoustinos and drizzle with extra virgin olive oil. Garnish with rosemary bouquets.




SEARED SEA SCALLOPS WITH SAUTÉED PORCINI MUSHROOMS AND SHAVED PARMIGIANO-REGGIANO

CAPPESANTE DORATE CON PORCINI E PARMIGIANO Yield: 4 Portions

Ingredients Amounts Vinaigrette Sherry vinegar 2 oz. Balsamic vinegar 2 oz. Brown butter 2 oz. Truffle oil 2 oz. Extra virgin olive oil 2 oz. Sea scallops 8 ea. Porcini mushrooms (fresh or frozen) 4 ea. Frisée heads (yellow portion only) 3 ea. Mache 3 oz. Shavings of Parmigiano-Reggiano 8 ea. Chervil garnishes 4 ea.

Method 1. Prepare the vinaigrette, melt the butter and cook until just brown, set aside until reaches

room temperature. In a medium sized bowl, whisk vinegars, butter and truffle oil while drizzling in the olive oil.

2. Wash dry and trim the porcini mushrooms if necessary. Slice thinly and sauté in brown butter until golden. Season with salt and set aside.

3. Season scallops and sauté in olive oil on high heat until golden, flip scallops and repeat. If not cooked through, finish the process in a 450°F oven. In a small sauté pan, warm porcinis and spoon onto a bed of frisée and mache. Place scallops on top and drizzle vinaigrette over entire dish. Garnish with 2 shavings of Parmigiano-Reggiano and chervil.




LIDIA BASTIANICH


RICE TART CROSTATA DI RISO

Ingredients Amounts Crostata shell (recipe follows) 1 ea.

Milk 3 cups Arborio or other short grain rice ¼ cup Sugar ½ cup Vanilla stick ½ ea. Unsalted butter 2 Tbsp. Large eggs 2 ea. Grated lemon zest 1 tsp. Orange zest 1 tsp. Golden raisins 2 Tbsp. Apricot jam 4 Tbsp.

Method 1. On a lightly floured surface, roll out the dough to a 10-inch circle about 1/8 inch thick.

Fit the dough into an 8 inch springform pan, pressing it up against the sides. 2. In a medium sauce pan, bring the milk and vanilla stick to a simmer—scrape and

remove stick. Add the rice, sugar and butter and cook over low heat, stirring occasionally for 30 minutes or until the rice is very tender. Transfer to a bowl and let cool, stirring occasionally.

3. Preheat the oven to 350 degrees F. Place an oven rack on the lowest level. 4. In a medium bowl, beat the eggs and lemon zest. Stir into the cooled rice mixture. Stir

in the raisins. Line shell with apricot jam and pour the mixture into the prepared shell. 5. Bake for 40-45 minutes or until the filling is set and top is very lightly browned. Let cool

on a wire rack for 10 minutes. Remove the pan rim and let the tart cool at room temperature.

CROSTATA SHELL

Yields three 10-inch shells Flour 4 ½ cups Sugar 1 ½ cups Baking powder 2 tsp. Salt1 pinch Eggs, beaten 3 ea. Unsalted butter, softened ¾ lb. Almond extract ¼ tsp.

1. In a large bowl, combine the flour, sugar, baking powder and salt. Add the eggs and stir with a wooden spoon or mix with your hands until the mixture looks crumbly. Work in the softened butter and almond extract until no traces of butter are visible. Divide the dough into three equal portions, roll each into a ball and flatten to form thick disks. Wrap separately in plastic wrap and refrigerate until firm, or freeze for later use.


2. To prebake a tart shell, preheat the oven to 350 degrees F. On a floured surface roll out the dough to a thickness of 1/8 inch. (Allow the dough to soften slightly if it is too cold to work easily. Transfer the rolled dough to a 10 inch tart pan with a removable bottom. Prick the bottom of the tart freely with a fork. Trim off any excess or overhang, crimp the border with the tines of a fork and put shell in the freezer for 10 minutes. Bake shell 30 minutes and cool before filling.

Recipe credit: Lidia Bastianich as presented at the 2003 Worlds of Flavor International Conference and Festival.



SPAGHETTI SQUASH SALAD WITH GORGONZOLA INSALATA DI ZUCCA E GORGONZOLA

Yield: 6 Portions Ingredients Amounts Heads of endive 4 ea. Dpaghetti squash, about 3 pounds 1 ea. Rxtra virgin olive oil 5 Tbsp. Salt and pepper to taste Pears 2 ea. Toasted almonds¼ cup White balsamic vinegar 4 Tbsp. Aged balsamic vinegar (or Saba) 2 Tbsp. Gorgonzola (not too ripe) 10 oz.

Method 1. Preheat the oven to 450°F. Cut two heads of the endive in half. Cut the squash in half,

clean out the seeds and season both with 2 tablespoons of olive oil, salt and pepper and bake in a hot 450°F oven for 50 minutes. Let cool.

2. Cut the rest of the endive in rounds. Scrape the spaghetti squash out with a fork in a bowl.

3. Peel and core the pears, one pear sliced thin and placed in line with the base of the serving plates, the others cut in match sticks.

4. Add pears, freshly cut endive and almonds to spaghetti squash in the bowl. Toss all well with the white balsamic vinegar, the remaining extra virgin olive oil and salt and pepper to taste.

5. Top the slices of pear on the plate with the spears of the baked endive. Set the dressed spaghetti salad in the middle. Set a slice of gorgonzola on each plate and drizzle with the aged balsamic.

Recipe credit: Lidia Bastianich as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved


FENNEL, OLIVE AND CITRUS SALAD My cousin Gianni and his friend Luciano have a little rooftop apartment overlooking the Pantheon in Rome. One warm summer afternoon, we had this salad with Pecorino Romano cheese for lunch while seated on a terrace full of hanging geraniums. "Le Rondini al Nido" by Pavarotti played in the background. It was magical. The salad is also delicious with a piece of grilled fish.

Yield: Serves 4

Ingredients Amounts Gaeta olives, pitted, oil-cured 2 cups Lemon, washed and cut into 1/8-inch cubes, including rind (See note below) 1 ea. Fennel, diced (3/8-inch) fresh (use the tender, inner layers only) 2 cups Extra virgin olive oil 2 Tbsp. Lemon, juiced 1 ea.

Method 1. Combine all ingredients in a medium-size bowl. Toss to blend and let stand 30 minutes,

tossing once or twice, before serving. Note: Cut the lemon into 1/8-inch slices with a very sharp serrated knife. Stack a few of the slices and cut them into 1/8-inch strips, then cut the strips crosswise into 1/8-inch cubes.



MARINATED AND BRAISED TURNIPS This dish is a typical Friuilan dish made by marinating the whole turnip in wine dregs. An excellent substitution for the dregs is using a full-bodied wine. Serve this dish with pork roast or grilled meats. In Friuli, it is traditionally served with the Musetto-also known as cotecchino, a very gelatinous pork sausage made with pork snout.

Yield: Serves 6

Ingredients Amounts Turnips, whole, all about 4 inches 3 lbs. across and firm Wine, full-bodied (Merlot, Cabernet Franc, or Cabernet) 1-2 bottles Bacon, chopped fine ¼ cup Garlic cloves 4 ea. Olive oil 2 Tbsp. Salt Black pepper, freshly ground 2 Tbsp. Chicken Stock or low-sodium canned chicken broth 1 cup

Method 1. Cut off any leaves and root from the turnips. Scrub the turnips well and place them in a

ceramic or glass container large enough to hold them all with about 2 inches head room. 2. Pour in enough of the wine to completely cover the turnips. Cover the container and

store in a cool (45-50 degrees F) place for 30 days. (A cool cellar in winter is ideal. Alternatively, the turnips may be stored in the refrigerator, but increase the time to 40 days to allow the turnips to marinate fully.)

3. Drain the turnips and peel them. Grate the peeled turnips on the coarsest side of a box grater.

4. In a deep, heavy pot, heat the olive oil over medium heat. Add the bacon and garlic and cook, stirring, until golden, about 3 minutes. Add the turnips, season them lightly with salt and pepper, and adjust the level of heat to low.

5. Add 1/4 cup of the stock and cover the pot. Cook the turnips, stirring often, until very tender, about 1 hour. Add a few tablespoons of stock if the turnips become dry. When finished the turnips should be moist, but not soupy. If there is too much liquid in the pot toward the end of cooking, uncover the pot to evaporate some of the liquid.



DRY FAVA BEAN PUREE WITH CHICORY Yield: 6 servings

Ingredients Amounts Fava Bean Puree Fava beans, dried and peeled 1 lb. Salt 1 tsp. Extra virgin olive oil 8 Tbsp. Country bread, stale, cut Into ¾-inch cubes 2 cups Braised Chicory Young chickory (dandelion) 1 lb. Garlic cloves, crushed 4 ea. Virgin olive oil 2 Tbsp. Red pepper flakes 1 pinch Salt as needed

Method 1. Fava Bean Purée: Place the beans in a pot with 2 quarts of water and 1 teaspoon of salt.

Cover, bring to a boil and simmer for 40 minutes. 2. Uncover and cook for an additional 20 minutes, until all water evaporates and the beans

form a coarse puree. Stir occasionally towards the end to prevent scorching. 3. Meanwhile, lightly drizzle the bread with olive oil and toast. 4. Braised Chicory: Bring 3 quarts of water to boil. In the meantime, clean and wash the

chicory, cut in half and cook in boiling water for 20 minutes or until tender, then drain. 5. Cook garlic in olive oil until golden, add cooked chicory, red pepper flakes and salt to

taste and braise for 5 minutes until the water has cooked off. 6. Meanwhile, lightly drizzle the bread with olive oil and toast. 7. To serve: Mix olive oil into the fava bean puree while heating the mixture. Take the pot

off the fire, season and fold in the toasted bread until it is folded in well. Serve a scoop of the puree with braised chicory next to it.




POACHED WHOLE ZUCCHINI WITH LEMON AND OLIVE OIL

Zucchini are most flavorful and appealing when they are young and firm. For all the dishes in this chapter, choose unblemished squash, about 6 inches long and about 2 inches in diameter. Three zucchini of this ideal size weigh about 1 pound. Yield: 6 to 8 servings

Ingredients Amounts Zucchini, small, tender 2 lbs. Feur de sel or kosher salt, plus more to taste 1 tsp. Extra virgin olive oil 3 Tbsp. Lemon zest, finely shredded 1 tsp. Lemon juice, freshly squeezed 1 tsp.

Method 1. Rinse the zucchini but do not trim them. Put them in a large saucepan or stockpot, fill

with plenty of water to cover the squash and bring to a steady boil. Don’t cram the zucchini together or boil them too vigorously because you want them to remain whole.

2. Cook for about 20 minutes, partially covered. Near the end of the cooking time, check for doneness by lifting one squash from the water with a large slotted spoon or spatula. A perfectly cooked zucchini will be just soft enough to droop a bit on the spoon but won’t break apart.

3. Carefully remove the zucchini, one at a time, to a colander or wire rack and lay them flat. Sprinkle about 1/2 teaspoon of the salt all over the squash, rolling them to distribute the salt evenly. Let cool for a few minutes.

To Cut and Dress with Oil and Lemon 1. When you can handle them comfortably, trim the ends from each zucchini and cut them

in half crosswise, into 3-inch pieces. Slice all of these lengthwise in half, and again into quarters, to form wedges. Arrange the wedges neatly on a serving platter, cut side up, in one or two layers, so you can dress them easily.

2. Sprinkle another 1/2 teaspoon of salt evenly over all the slices (you may need a bit more if using very coarse grains of fleur de sel). Then drizzle all over the three tablespoons of oil and scatter the lemon zest. Let the zucchini absorb the flavors for a while before the final seasoning.

3. Just before serving, sprinkle the lemon juice over the wedges. Taste a piece and sprinkle over more salt or lemon juice if you like.



ZUCCHINI SALAD WITH POTATOES, BOILED EGGS AND RED ONION

Poached zucchini, cut into rounds or cubes, is a terrific salad ingredient. Here I’ve used them in a lovely combination of tastes and colors but you can follow this basic approach without the potatoes, without the eggs, or even without the onions. If you are preparing zucchini and potatoes for salad, it’s easy to cook them in one pot of water. Start boiling them together and remove the zucchini when they are “droopy” as described above. Usually the potatoes will need to cook a bit longer, until they are easily pierced with a fork or sharp knife. Let everything cool then toss your salad and dress it just before serving.

Yield: 6 servings Ingredients Amounts Yukon Gold potatoes, small 1/2 lb. Sea salt or kosher salt, course 1/4 tsp. Zucchini, poached whole, salted and cooled 1 lb. Eggs, hard boiled 2 ea. Red onions, sliced 2/3 cup Extra virgin olive oil 3 Tbsp. Red wine vinegar 2 Tbsp. Salt 1/4 tsp. Black pepper, freshly ground to taste.

Method 1. Put the whole, unpeeled potatoes in a pot of cold unsalted water to cover. Bring to a boil

and cook steadily — but not violently — for 20 minutes or so. Don’t let them crack or get mushy on the outside. When they are just cooked through, remove the potatoes from the pot, sprinkle the 1/4 teaspoon salt over them and let cool.

2. Trim the ends of the zucchini and cut them crosswise into rounds, about 1/2 inch thick. (If the squash are “fat”, first slice them lengthwise to form half-round or quarter-round pieces). Peel the potatoes and cut roughly into 1-inch chunks, about the size of the zucchini. Peel the eggs and cut into wedges.

3. To finish the salad, toss the squash and potatoes pieces together in a bowl, scatter the egg wedges and onion slices on top and toss lightly. Drizzle over the olive oil and the vinegar, sprinkle on the salt and grinds of pepper, and toss thoroughly to distribute the seasonings.

4. Serve right away.



ROASTED ACORN SQUASH SALAD Yield: 4-6 servings as a first course or side dish

Ingredients Amounts Squash Acorn squash 3 lbs. Extra virgin olive oil 2 Tbsp. Salt Salad Extra virgin olive oil 2 tsp. Salt 1/8 tsp. Almonds, slivered, toasted 1/4 cup Syrup” of Reduced Balsamic Vinegar 1 Tbsp. Cheese (aged goat cheese, drained fresh ricotta or ricotta salata) 1 Tbsp.

Method 1. Preheat the oven to 400°F. (Tip: toast the slivered almonds for the salad while the oven

is hot — before, during or after roasting the squash. Spread the almonds on a sheet pan and bake for 5 minutes, shaking them once or twice, until lightly colored and fragrant.)

2. To prepare the squash, rinse off any dirt and dry them. With a sharp vegetable peeler or paring knife, strip off the peel from the top of the ridges of the squash. You don’t need to peel more than this: it will help the squash cook faster and gives it a decorative look too.

3. Cut the squash in half through the stem and blossom ends. Scoop out all the seeds and fibers so the flesh is clean. Place each half cut side down and, with a sharp chef’s knife, slice off any tough stuff at the stem end, then cut cross-wise slices of squash, all about one-inch thick.

4. Lightly oil a large baking sheet, or line it with a non-stick silicon sheet. Spread out the semi-circles of squash and drizzle with the oil and sprinkle with the salt. Turn and toss the pieces, spreading the oil and salt, then lay them flat on a cut side. Bake about 20 minutes then flip the pieces over and bake another 15 minutes or so, until the squash is just tender all the way through (poke with a fork to check) and nicely caramelized on the edges.

5. Assembling the Salad: Put the whole, unpeeled potatoes in a pot of cold unsalted water to cover. Bring to a boil and cook steadily — but not violently — for 20 minutes or so. Don’t let them crack or get mushy on the outside. When they are just cooked through, remove the potatoes from the pot, sprinkle the 1/4 teaspoon salt over them and let cool.

6. Let the pieces cool on the pan until you’re ready to serve. Arrange the pieces — in a symmetrical design or in a casual pile — on a large serving platter or on individual salad plates, with two or three slices per portion.

7. Drizzle on a little bit of olive oil, very lightly, to freshen the squash then sprinkle again with pinches of salt. Scatter the almond slivers over the platter or each portion. Just before serving, pour the warm balsamic “syrup” from the cup in a thin stream, streaking the golden squash with dark lines. Finally, if you’re garnishing with cheese, scatter crumbled bits or grated shreds of cheese on the salad, very lightly, to add an accent of color and flavor.



DRIZZLING SAUCE (AND GLAZE) OF REDUCED BALSAMIC VINEGAR

Yield: 1/3 cup

Ingredients Amounts Balsamic vinegar from Modena 1 cup Honey 1 Tbsp. Bay leaf 1 ea. Cloves 4 ea.

Method 1. Pour the balsamic vinegar into a heavy bottomed saucepan and place over moderate

heat. Stir in the honey, drop in the bay leaf and cloves, and bring to a low boil. 2. Adjust the heat to maintain a steady simmer and allow the vinegar to reduce slowly to

approximately one-third of its original volume, and appear syrupy and viscous. To use as a glaze, remove the syrup from the heat at this stage, while it is still spreadable. For use as a condiment and “drizzle” for vegetables, reduce the vinegar even more, until it approaches one-quarter its original volume. Slow bubbles will rise from the syrup and it will take on the consistency of molasses, leaving a thick coating on a spoon.

3. Remove the pot from the heat and, with a high-temperature spatula or spoon, scrape all the syrup into a heatproof bowl or small measuring cup. Don’t delay or the precious syrup will thicken and stick to the pot!

4. Drizzle the syrup in small quantities on vegetables or meats while it is still warm. Store in the refrigerator (where it will become hard); to use again, heat the syrup slowly in a pan of hot water or at low level in the microwave. Thin, if necessary, with drops of hot water.




NAJMIEH BATMANGLIJ


CASPIAN OLIVES WITH POMEGRANATE AND ANGELICA Separated from the Iranian plateau by the great green wall of the Alborz Mountains, the Caspian Sea is a huge inland salt lake, convenient, during the Silk Road era, for transporting to the west spices from India and silk from China. The high mountains, the sea, and the frequent rainfall make this region rich in many kinds of agriculture: Its paddies produce most of Iran’s rice; its high valleys are quilted with wheat fields and pastures; and among the mountains are walnut and chestnut groves. There are also fine olive and pomegranate farms at the foot of the Alborz—hence this recipe.

Yield: 4 Portions Ingredients Amounts Walnuts, toasted 1 cup Garlic cloves, peeled 5 ea. Fresh mint or 1 Tbsp. 1 cup dried mint 1 cup Fresh cilantro, chopped, 1 Tbsp. or 1 Tbsp. oregano or 1/8 tsp. dried oregano Angelica powder 1 Tbsp. Salt ½ tsp. Freshly ground ¼ tsp. pepper Jalapeno pepper, seeded ½ ea. and diced (optional) Ground cumin (optional) 1 tsp. Honey (optional, if pomegranate 1 tsp. is too sour) Olive oil 2 Tbsp. Fresh pomegranate juice 1 cup or 4 Tbsp. pomegranate paste diluted in 1 cup water Green olives, pitted, for garnish 1 lb. Walnuts, toasted and chopped 1 Tbsp. Pitted green olives ½ cup Cilantro 3 sprigs

Method 1. Mix all the ingredients in a food processor until you have a grainy paste. Transfer to a

serving bowl, mix well and adjust seasoning to taste. Cover and refrigerate for 15 minutes (can be kept in the refrigerator for 3 days).

2. Garnish with walnuts and cilantro. 3. Serve with toasted bread cut into 4-inch pieces. This mix is also excellent as a sauce for

rice, pasta or egg dishes.

Recipe credit: Najmieh Batmanglij as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved


LAMB RIB CHOPS KABAB SISHLIK

Yield: 4 Portions Ingredients Amounts Single lamb rib chops, small, 24 ea. French cut For marinade Onion, large, thinly sliced 1 ea. Garlic bulb (10-12 cloves), 1 ea. peeled and crushed Slivered orange peel with 2 Tbsp. bitterness removed Fresh lime juice 1 cup Salt 2 tsp. Freshly ground black pepper 1 tsp. Olive oil 2 Tbsp. Plain yogurt 1 cup Saffron threads, ground, ½ tsp. dissolved in 2 Tbsp. hot water For basting Butter, melted 2 Tbsp. Juice of 2 limes Freshly ground black pepper ½ tsp. Coarse salt for cooking & garnish ½ tsp. Thin metal or bamboo skewers 6 ea. soaked in water for 2 hours Lavash bread 1 package Fresh scallions 1 bu. Fresh basil 1 bu.

Method 1. Rinse the lamb rib chops in a colander with cool water and pat dry thoroughly with a

paper towel. Prepare the marinade in a large, deep Pyrex dish, mixing the onion, garlic, slivered orange peel, lime juice, salt, pepper, olive oil, yogurt and saffron water. Rub the rib chops thoroughly on both sides in the marinade inside the dish, one at a time. Cover and marinate for at least 1 to 2 days in the refrigerator. Turn the chops once during this time.

2. Start a bed of charcoal at least 30 minutes before you want to cook and let it burn until the coals glow. You can use a hair dryer to accelerate this process.

3. Meanwhile, thread the chops flat side up onto flat skewers; the skewers will go through the bone, which is soft.

4. For basting, combine the butter, lime juice, salt, and pepper in a small saucepan. Keep warm over very low heat.


5. When the coals are glowing, place the skewers on the grill. Grill for 2 to 3 minutes on each side, turning occasionally. The total cooking time should be 4 to 6 minutes. The chops should be seared on the outside and juicy on the inside. Baste the chops just before removing from the flame.

6. Spread lavash bread on a serving platter. When the chops are done baste both sides again, then steady them with a piece of lavash bread while you pull the skewers out. Sprinkle with a little coarse salt. Garnish and cover with lavash bread to keep warm, and serve immediately. nush-e jan!

Recipe credit: Najmieh Batmanglij as presented at the 2003 Worlds of Flavor International Conference and



POMEGRANATE KHORESH WITH CHICKEN OR DUCK KHORESH-E FESENJAN BA JUJEH YA ORDAK

Yield: 4 servings Ingredients Amounts Olive oil 2 Tbsp. Chicken legs, cut up, with skin 1 lb. and all visible fat removed or boneless chicken or duck breast, cut into ½ inch thick slices Onions, medium, peeled, thinly sliced 2 ea. Butter-nut squash, peeled, chopped, 2 cups cut into 1-inch cubes (optional) Toasted shelled walnuts, ½ lb. very finely ground Salt 1 tsp. Pomegranate juice 4 cups or pomegranate paste, diluted ½ cup in 2 cups water Sugar (optional) 2–3 Tbsp. Ground saffron, dissolved ¼ tsp. in 1 Tbsp. hot water Fresh pomegranate seeds 1 cup (about 3 pomegranates’ worth) Toasted shelled walnuts ¼ cup

Method 1. Heat olive oil in a non-stick sauté pan. Sauté chicken or duck and set aside. Add 2 more

Tbsp. of oil and sauté the onions and squash over medium heat, stirring occasionally with a wooden spoon, for 20 minutes.

2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, and saffron water and mix well to create a smooth, creamy sauce. Adjust seasoning and transfer to the sauté pan, add the chicken or duck, cover and simmer for 1 hour over low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.

3. If the sauce is too thick, add warm water to thin it. Taste the sauce and adjust for seasoning and thickness. The stew should be sweet and sour according to your taste. Add pomegranate paste to sour the taste of the sauce or sugar to sweeten it.

4. Transfer the stew from the sauté pan to a deep ovenproof casserole. Cover and place in a warm oven until ready to serve.

5. To seed the pomegranate, remove the crown of the pomegranate with a sharp knife. Then open the pomegranate up with your hand by pressing both thumbs into the opened crown and pulling apart. Remove the seeds by taking one segment of the pomegranate and holding it in your hand over a bowl with the skin up and the seeds facing down. Tap the skin of the pomegranate with a heavy spatula. This will quickly dislodge the seeds into the bowl without a huge mess.


6. Decorate just prior to serving by sprinkling with fresh pomegranate seeds and a few toasted walnuts. Nush-e Jan!

Recipe credit: Najmieh Batmanglij as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved


SWEET RICE WITH ORANGE PEEL In this recipe, as in other “sweet rice” recipes such as Albalu polow, a piece of lavash bread is placed between the tah dig and the rice. This is to protect the tah dig from the sugars, which if allowed to trickle down to the tah dig, greatly increases the likelihood of burning the tah dig and the pot. In old Persia, a criteria to become a royal chef was to be able to make this recipe without using the lavash protection and still have the tah dig come out light gold.

Yield: 6 Portions Ingredients Amounts Long-grain basmati rice, white 3 cups Vegetable oil, butter or ghee 1 cup Large carrots, peeled, cut into thin strips 2 ea. Slivered orange peel, bitterness 2 cups removed Orange blossoms 1 Tbsp. Salt 1 tsp. Freshly ground black pepper ½ tsp. Sugar 2 cups Slivered unsalted pistachios 1 cup Slivered almonds, toasted 1 cup Ground saffron threads, dissolved 1 tsp. in 4 tbsp. hot water Lavash bread 1 piece Ground cardamom 1 tsp.

Method 1. Pick over and wash the rice thoroughly. 2. In a large skillet, heat 2 Tbsp. oil over medium heat. Add the carrots and stir-fry for 5

minutes. Add the orange peel, sugar, and 2 cups water and bring to boil. Reduce the heat, and simmer over medium heat for 10 to 15 minutes. Add the pistachios and almonds to the orange-carrot mixture, orange blossoms, and salt and pepper. Drain, reserving the syrup, and set aside.

3. In a large nonstick pot, bring 8 cups of water and 2 Tbsp. salt to a boil. Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom. Once the rice rises to the top of the pot, it is done.

4. Drain the rice in a large, fine-mesh strainer and rinse with 3 cups lukewarm water. 5. In a bowl, whisk together 1 cup oil, ½cup water, 2 spatulas full of rice, and 1 tablespoon

saffron water, and spread the mixture over the bottom of the pot. This will form the golden crust, or tah dig.

6. Cut a piece of lavash bread to fit the bottom of the pot. Place the piece of lavash so that it rests evenly on top of the tah dig.

7. Place 2 spatulas full of rice in the pot. Add a spatula of the carrot and orange mixture. Repeat, alternating layers of rice with the carrot mixture, mounding the rice in the shape of a pyramid. Sprinkle some cardamom on each layer of rice.

8. Cover the pot and cook the rice mixture for 10 minutes over medium heat.


9. Mix 1 cup cold water with 4 Tbsp. oil and pour over rice. Drizzle on the remaining saffron water and the syrup reserved in Step 3.

10. Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation and cover firmly with the lid to prevent steam from escaping. Reduce the heat to low and cook 50 minutes longer, taking care that the towel does not burn.

11. Remove the pot from the heat and cool it, still covered, on a damp surface for 5 minutes to loosen the crust.

12. Gently taking 1 spatula full of rice at a time, place it on the serving platter. Be careful not to disturb the crust on the bottom of the pot. Mound the rice in the shape of a cone. Detach the crust from the bottom of the pot using a wooden spatula. Unmold onto a small platter and serve on the side. Garnish with lemons or limes if you like. nush-e jan!

Recipe credit: Najmieh Batmanglij as presented at the 2003 Worlds of Flavor International Conference and



RAFIH BENJELLOUN


CHARMOULA SAUCE Yield: 1 ¼ cup

Ingredients Amounts Garlic cloves, large, minced 4 ea. Fresh parsley chopped ½ cup Fresh coriander leaves chopped ½ cup Paprika 2 Tbsp. Cayenne ¼ tsp. Ground cumin 1 Tbsp. Salt ½ tsp. Lemon juice 2 Tbsp. Olive oil ½ cup

Method 1. Using a mortar and pestle or food processor, mix all ingredients into a paste. 2. Keep refrigerated, use for fish tagine.

Recipe credit: Rafih & Rita Benjelloun as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved


ARTICHOKE TAGINE Yield: 4 - 6 Portions

Ingredients Amounts Olive oil ½ cup Whole garlic, peeled, sliced on the bias 1 ea. Onion, medium, julienned 1 ea. Water 3 cups Preserved lemon, halved ½ ea. Turmeric 1 tsp. Cumin 1 Tbsp. Salt to taste Black pepper 1 Tbsp. Saffron, generous pinch 1 ea. Bay leaves 6 ea. Parsley 5 sprigs Sweet unsalted butter ¼ lb. Butter 1 tsp. Artichokes, medium, 4-6 ea. trim off all inedible leaves, cut the stem, peel, soak in lemon, water, salt Green Spanish olives or 20 ea. Calamata olives

Method 1. Heat olive oil in a tagine or large pot. Sauté garlic and onions. Gently add the water,

half of the halved lemon (reserve the other half for garnish), and all of the spices, except the parsley. Bring to a boil.

2. When the water boils, add the parsley, butter and artichokes and reduce heat for 30 minutes. Serve the lamb and garnish with the artichokes, the preserved lemon and olives.



MOROCCAN BREAD Ingredients Amounts Coarse whole-wheat flour 3 cups White flour 1 cup Active dry yeast 2 Tbsp. Salt to taste Honey ¼ cup Lukewarm water 1 cup

Method 1. In a large mixing bowl, combine whole-wheat flour, white flour and salt. Mix well. 2. In a separate large mixing bowl, combine yeast, honey, olive oil, and lukewarm water;

mix well. 3. Pour into the flour slowly and knead for 15 minutes, until dough is smooth and elastic. 4. Cut into five, shape into balls and let them stand 5 minutes. Flatten it into a disk 1-inch

thick and 5 to 6 inches in diameter. 5. Sprinkle a baking sheet with one tablespoons of whole-wheat flour. Place each loaf on

the sheet. Let it rise about 30 to 45 minutes. 6. Prick each loaf deeply 6 or 7 times with a fork to release the gas. Heat oven to 350°F.

Bake loaf 20 to 30 minutes or until the bottom of bread sounds hollow when thumped. 7. Remove the loaves from oven and let cool before slicing into eighths.



M’LAWEE Yield: To make nine to ten good M’lawee

Ingredients Amounts

White flour 1 lb. Whole wheat flour 1 lb. Salt ½ tsp. or to taste Olive oil ½ cup Olive oil or melted butter ½ cup Warm water 1 ½ cup Egg yolk 1 ea. 12-inch clay pan terra-cotta or heavy thick iron pan

Method 1. Pour in a large bowl, white flour, whole wheat and salt, mix very well. 2. Add ½ cup olive oil, mix very well, and slowly add the warm water until you get

smooth dough not sticking to your hands. 3. Make nine to ten balls and cover them with a large towel. 4. Put other ½ cup of olive oil or melted butter in a plate and place the balls of dough in it,

cover it and let it sit for fifteen to twenty minute. 5. On a cold flat surface (kitchen counter or marble flat plate) flatten the dough with your

hands down to 1/6 of an inch thick. 6. Fold into a square as many times as you can, cover and let it sit for five to ten minute. 7. Flatten again to 1/10 of an inch and fold it square and cover. 8. Take the terra-cotta or the iron pan and put in stove let it heat very well in medium not

to high heat. 9. For the last time, you flatten to 1/6 of an inch. Do one at the time while the others stay

covered. 10. Brush the pan with a thin coat of egg yolk than, remove with cloth, put your flatten

m’lawee in the pan and turn over few time until done, just keep flattening the others and cook it until finish.

11. Serve warm as is you may serve with honey or with fruit jam.



SALAD OF TOMATOES AND FRIED BELL PEPPER Ingredients Amounts Tomatoes 4 to 6 ea. Bell pepper 4 ea. Olive Oil ½ cup Lemon, juiced 1 ea. Cumin 1 Tbsp. or to taste Salt ¼ tsp. or to taste

Method 1. Wash and dry up the vegetables, fry them in hot oil, start by cutting the bell peppers,

then the tomatoes cut into two pieces in the same oil 2. Peel the bell peppers, cut them into 2 pieces, remove their grains and put in plates, peel

the tomatoes, put them between the bell peppers pour the sauce of oil in which the vegetables were fried with the juice of lemon, salt, cumin, serve when it's cool.



CORNISH HEN TAGINE WITH ARTICHOKE, PRESERVED LEMONS AND OLIVES

Yield: Serve 8 to 10 people

Ingredients Amounts Cornish hen, cut into fours 5- 16 oz. Onion, large, cut into 2-inch cubes 3 ea. Parsley, finely chopped 1 cup Saffron, generous pinch 1 ea. Ginger 2 tbsp. Black pepper 1 tsp. Olive oil 2 oz. Salt to taste Water 3 cups Preserved lemon, cut in large pieces ½ ea. Green olives ½ cup

Method 1. Heat olive oil in tagine sauté onions, add Cornish-hen , then add parsley, saffron, ginger,

black pepper, and salt to taste. 2. Add the 3 cups of water, cover and cook for about 40 minutes. Add preserved lemon

and olives. 3. And cook for 5 more minutes then serve.



ARTICHOKE

Ingredients Amounts Artichokes medium size, 4 to 6 ea. trim off all none edible leaves, cut the stem and peel. Soak in lemon, water and salt Turmeric 1 tsp. Cumin 1 tsp. Black pepper 1 tsp. Saffron, generous pinch 1 ea. Garlic, whole, peeled and sliced 1 ea. Onion, medium size, julienned 1 ea. Parsley 5 stems Bay leaves 6 ea. Preserved lemon, sliced small ½ ea. Water 3 cups Sweet unsalted butter ¼ lb. Olive oil ½ cup Butter 1 tsp. Green Spanish olives or Calamata olives 20 ea. Salt to taste

Method 1. First heat olive oil in a tagine or large pot, sauté garlic and onions, gently add the water,

half of the half lemon. Ssave the other half of the lemon for garnish. 2. Add all the spices except the parsley. 3. Add parsley when the water starts boiling. Then add the butter and artichokes. Reduce

the heat and simmer for 30 minutes. 4. Serve with lamb, placing the artichoke as a garnish along with the preserved lemon and

olives.



COUSCOUS TFAYA WITH CHICKEN AND MAJHOUL DATES

Yield: 4 to 6 servings You will need a couscoussier with two compartments (pot and steamer) and a thick heavy pot recommended for cooking Moroccan food

Ingredients Amounts Couscous 1 ½ lbs. Cornish hen, cut in to small pieces 2 small Raisins 1 cup Biskra or medjool dates 1 cup, or to taste Red onions, one julienned, one 2 small finely chopped Parsley, finely chopped 4 stems Bay leaves 2 ea. Garbanzo beans, pre-cooked 1 cup Ground ginger 2 ½ Tbsp. Turmeric 1 ½ tsp. Black pepper 1 tsp. Saffron 1 pinch Cinnamon 1 ½ Tbsp. Ras el Hanout 1 tsp. Butter, melted ¼ lb. Water 4 cups Kosher salt to taste Almonds, roasted, skinless ½ cup

Method 1. Pour the couscous in a large bowl, add salt to taste, half teaspoon of turmeric, a cup of

lukewarm water and half of the melted butter. Mix and let it rest for 15 minutes until the water is absorbed.

2. Preheat a thick pot. Pour in olive oil and brown the Cornish hen for few minutes. Add the finely chopped & julienned onion, parsley, butter, spices, salt and 2 cups water, cook for 15 minutes. Add honey, garbanzo beans, raisins & simmer for another 15 minutes, add water as needed.

3. Add the dates and simmer for the five minutes, or until the dates are hot. 4. Separate the couscous grains with both hands together, make sure there are no lumps 5. Fill up the bottom of the couscoussiere with 1 ½ gallons of water, bring to boil and put

the couscoussiere on top. When steaming, pour in the couscous, cover, and let steam for 15 to 20 minutes until tender and spongy.

6. In large platter spread one-inch tick layer of couscous add some pieces of Cornish hen around the middle, then top with onions, raisins, and garbanzo beans.

7. Repeat this step, building a pyramid shape and ending with couscous on top. 8. Garnish with dates, the rest of the sauce and the roasted almonds. Serve hot and enjoy!

Recipe credit: Rafih & Rita Benjelloun as presented at the 2003 Worlds of Flavor International Conference and



EGGPLANT SALAD Yield: 4 to 6 servings

Ingredients Amounts Eggplant, cut in 2 inch cubes 4 ea. soaked for 20 to 30 minutes in water with lemon quarters (squeeze the juice and put lemon in water) and 1 tsp. of salt Paprika 2 Tbsp. Cumin 1 tsp. Black pepper ½ tsp. Parsley, finely chopped 4 stems Cilantro, finely chopped 4 stems Onion, finely chopped ½ ea. Garlic cloves, finely chopped 4 ea. Extra virgin olive oil 4 oz. Red wine vinegar 1 oz. Water 4 cups Salt to taste Tomatoes, skinned and grated 2 large Lemon, quartered 1 ea.

Method 1. Cut and drain the eggplant. Rinse well under running water. 2. In a large pot add 4 cups of water and salt to taste. When the water is boiling, add the

eggplant. Cook until tender, then strain for 1 hour. 3. In a sauté pan add 2 tbsp. Extra virgin olive oil. When hot, add the onions, garlic and

the tomatoes. 4. Stir for 8 to 10 minutes; add the eggplant, salt to taste, black pepper, paprika, cumin,

parsley and cilantro. Mash gently for another for 10 to 12 minutes, or until excess liquid evaporates. At last add the vinegar, mix well and allow cooling.

5. Serve garnished with lemon quarters.



FISH BRIWATTS Ingredients Amounts Olive oil 2 Tbsp. Onion, finely chopped 1 ea. Shrimp, peeled and de-veined ½ lb. White fish ½ lb. Vermicelli 1 cup Paprika, sweet 1 tsp. Cilantro 3 Tbsp. Cumin ½ tsp. Lemon juice 2 tsp. Parsley, finely chopped 3 stems Salt 2 tsp. Phyllo dough 1 package Butter, melted as needed Egg yolk 1 ea.

Method 1. Bring 1 cup of water to a boil, and salt to taste. Add the vermicelli and cook for 5

minutes. Drain the vermicelli and mix with one teaspoon of olive oil. Set aside. 2. Heat the olive oil and add the onion. Sauté until golden brown. 3. Add the shrimp & white fish and sauté for a few minutes. 4. Remove from heat, chop the shrimp, and add all herbs and spices. 5. Cover phyllo dough in a wet towel so it won’t dry. Take one sheet of phyllo and brush it

with melted butter. Fold it in a half and then in a triangular form. 6. Close the phyllo edges and place it on a baking sheet. Brush the edges with some egg

yolk to seal. Brush it again with butter. 7. Place about 10 sheets in a 350 degree oven. 8. Cook until golden brown. Serve hot on a platter.



BUTTER LETTUCE, WATERCRESS MOROCCAN SALAD

Ingredients Amounts Boston or butter lettuce, cut in fourths 1 ea. watercress (shaping leafs from stem) 20 stems Red bell pepper, grilled 1 ea. Green bell pepper, grilled 1 ea. Tomato, grilled 1 ea. Fax seed soaked with 2 Tbsp. of 1 Tbsp. water for 20 minutes

Method 1. Grill the red and green pepper and the tomato. Remove skins and reserve. 2. Cut peppers and tomato in strips. Place in a large bowl and mix with 1 Tbsp. of black

pepper, 1 Tbsp. of cumin, 2 Tbsp. of virgin olive oil, 3 Tbsp. of red wine vinegar and salt to taste.

3. In a bowl, pour the flax seed, 1 Tbsp. of cumin, salt to taste, 2 Tbsp. of virgin olive oil, and 3 Tbsp. of the red wine vinegar.

4. Pour it over the watercress once it’s ready to be served. 5. In a large platter, put butter lettuce all around, pour over the marinated tomato and bell

peppers. Add watercress in the middle and put pour the flaxseed dressing over watercress. Serve.



SHREDDED CARROT SALAD Yield: 4 to 6 servings

Ingredients Amounts Carrots, peeled and shredded 4 ea. Orange, peeled and chopped 1 ea. Pineapple, finely chopped 1/5 ea. Vegetable oil 1 Tbsp. Wine vinegar or lemon juice 2 Tbsp. Cinnamon 1/2 tsp. Clove, powdered 1 pinch Orange blossom water 2 Tbsp. Granulated sugar 2 tsp. Orange juice ½ cup Raisins 1 ½ Tbsp.

Method 1. Mix all the ingredients in a large bowl and serve chilled.



COUSCOUS WITH VEGETABLES Yield: 6 to 8 servings

Ingredients Amounts Couscous grain (durum wheat) 1 lb. Extra virgin olive oil 4 Tbsp. Warm water 1 cup Saffron or turmeric 1 pinch Salt to taste

Method 1. In a large bowl, place the couscous, add the extra virgin olive oil, saffron, and salt to

taste. Mix well with warm water and let it sit for 30 minutes. 2. Separate the grains after 30 minutes. Then steam in a couscoussiere for 45 minutes. 3. Serve with your choice of the vegetable below.



VEGETABLES FOR COUSCOUS Ingredients Amounts Hard vegetables. Potatoes, peeled, cut in 2 inch cubes 2 ea. Carrots, peeled, cut in 2 inch cubes 2 ea. Yams, peeled, cut in 2 inch cubes 2 ea. Turnips, peeled, cut in 2 inch cubes 2 ea. Onions, peeled, cut in 2 inch cubes 2 ea. Cabbage cut in 4 inch cubes ½ ea.

Soft vegetables Yellow squash cut in 2 inch cubes 2 ea. Green zucchini cut in 2 inch cubes 2 ea. Green bell pepper cut in 2 inch cubes 2 ea. Tomatoes cut in 2 inch cubes 2 ea.

Optional vegetables Butter squash 2 ea. Eggplant 2 ea.

Saffron 1 pinch Paprika 1 Tbsp. Black pepper 1 Tbsp. Bay leaves 4 ea. Parsley, finely chopped 5 stems Cilantro, finely chopped 3 stems Olive oil 1 oz. Water 4 cups Optional: Cumin 1 tsp. Garlic cloves, chopped 4 ea. Aged butter 1 tsp. Cayenne ¼ tsp. Cinnamon 2 sticks Garnish: Garbanzo beans ½ cup Raisins, soaked in water ½ cup with a pinch of cinnamon

Method 1. In the bottom of the couscoussiere, add 4 cups of water, the paprika, black pepper,

saffron, bay leaves, parsley, cilantro, olive oil and the hard vegetables. Cover and cook for about 25 minutes.


2. Add soft vegetables and cook for another 15 minutes. 3. Serve in a platter over couscous for vegetarians or with lamb, cornish-hen, fish, quail or

prawns. Garnish with garbanzo beans and raisins. Note: You should steam the couscous on the upper part of the couscoussiere, so the couscous will get the flavor from the vegetables.



HARRISSA SAUCE

Ingredients Amounts Red Jalapenos 1 cup Paprika ½ cup Cumin 1 tsp. Olive oil 1 cup Lemons, juiced 4 ea. Optional: Basil to taste Oregano to taste Garlic to taste

Method 1. Mix all ingredients in blender and serve cold.



QUAIL VERMICELLI

Ingredients Amounts

Quail, cut in fourths 6 ea. Vermicelli (shaarya) 1 lb. Onions, diced 2 ea. Parsley, chopped 1 Tbsp. Ginger, ground 1 Tbsp. Turmeric 1 Tbsp. Saffron 1 pinch Black pepper 1 tsp. Bay leaf 1 ea. Tomato 1 ea. Garbanzo beans, presoaked overnight 1 cup

Method 1. Heat the oil in a medium sauce pan. Add the quail pieces and the onions and sauté until

brown. 2. Add the tomato, the parsley and all the spices, plus 1 cups of water. Cook for 30

minutes until 1/3 of the sauce is reduced. 3. In hot, salted water with 1 tsp. of olive oil, cook the vermicelli until perfect (al’dente).

Drain totally from the water and rub vermicelli with a tsp of olive oil while still hot. 4. In a large platter, spread out the vermicelli, add the sauce to it and mix it gently. Add

the cornish hen, the chickpeas, and onions from the sauce. You can add the rest of the sauce if it is to your liking. Serve hot.




KEFTA BRIWATTS

Ingredients Amounts

Ground lamb ½ lb. Cumin 1 Tbsp. Paprika 1 Tbsp. Parsley ½ cup Cilantro ½ cup Corriander 1 tsp. Onion, finely chopped 1 Tbsp. Olive oil 1 Tbsp Egg 1 ea. Cinnamon 1 tsp. Salt to taste Phyllo dough 1 pack Egg yolk 1 ea. For Garnish Powdered sugar ½ cup Cinnamon 1/5 cup Melted butter ½ lb.

Method 1. Mix the ground lamb with parsley, cilantro, coriander, paprika, cumin, onion, egg,

cinnamon and salt to taste. 2. Wrap phyllo dough in a damp towel so it won’t dry out. Take one sheet of phyllo

dough brush it with melted butter, fold it in half and then into a triangular form , close the edges, put it on a baking sheet and brush it again with butter. Repeat until 10 sheets have been completed and then place in an oven at 350 degrees.

3. Bake until golden brown. 4. Garnish with powder sugar and a little cinnamon. Serve on a hot platter.



FISH TAGINE Yield: 8 to 10 servings

Ingredients Amounts Whole fish, preferably red snapper, 1 ea. sea bass, swordfish or halibut Potatoes, peeled and sliced in 2 inch cuts 2 ea. Sweet potatoes, peeled and sliced 2 ea. in 2 inch cuts Carrots, peeled and sliced in 2 inch cuts 3 ea. Onions, peeled and sliced in 2 inch cuts 2 ea. Green bell peppers, sliced in 2 inch cuts 3 ea. Red bell peppers , sliced in 2 inch cuts 2 ea. Tomatoes , sliced in 2 inch cuts 5 ea. Parsley finely chopped 1 cup Cilantro 1 cup Paprika 3 Tbsp. garlic finely chopped 1 whole Black pepper ½ Tbsp. Cumin 1 Tbsp. Vinegar ¼ cup Bay leaves 3 ea. Cayenne ¼ tsp. Preserved lemon, diced. ½ ea. Green olives to taste Olive oil 3 oz. Butter, cut in pieces ¼ lb. Water 1 cup For Garnish Sliced lemons as needed Parsley 1 bu.

Method 1. In a bowl, mix the parsley, cilantro, paprika, garlic, black pepper, cumin, preserved

lemon, vinegar, bay leaves, cayenne and olive oil. Wrap the fish very well with this mixture outside and inside as well.

2. In a large pan, layer the bottom with sliced potatoes, then a layer of tomatoes, a third layer of potatoes, a layer of sweet potatoes, onions, green peppers, red peppers, carrots and green olives.

3. Put the fish in the middle of the pan and pour the rest of the mixture around the vegetables. Spread butter around it and cover the pan with aluminum foil.

4. Put the pan in the oven in 350 degree and let cook for 45 minutes to 1 hour ,checking every 20 minutes to determine doneness, pouring the sauce over the fish as you check each time.




MASSIMO BOTTURA


PARMIGIANO REGGIANO CRÈME BRULEE

Yield: 4 Portions Ingredients Amounts Parmigiano 7 oz. Heavy cream 2 cups Milk 2 cups Cloves 6 ea. Licorice root 1 ea. Vanilla bean 1 ea. Egg yolks 5 ea. Sugar 7 Tbsp. Mascobado cane sugar 2 oz. Balsamic vinegar 1 ½ Tbsp. Salt

Method 1. Boil the cream and milk with the Parmigiano and the spices. Leave to rest. Filter and

then reheat. 2. Whip the egg yolks with the sugar. Pour in the cream, incorporating slowly. Place

again over heat and cook until the right consistency (it needs to just thicken a little bit….when you put the spoon in the liquid, it should just stick slightly to the spoon).

3. Pour in small cups and cook in the oven at 120 degrees for about 40 minutes. 4. Mix the Mascobado sugar and the balsamic vinegar, sprinkle over the cream and torch. Recipe credit: Massimo Bottura as presented at the 2003 Worlds of Flavor International Conference and Festival.



CAPPUCCINO CON PORRI E PATATE

Ingredients Amounts Vellutata (Silky capon base): Large white onion 1 ea. Leeks 2 ea. Extra virgin olive oil Head of garlic, blanched 1 ea. Capon broth 2 cups Steamed potatoes 8 oz. Salt and white pepper Foam: Leek 1 ea. Shallots 2 ea. Piece of butter Capon broth ½ cup Salt Heavy cream 5 tsp.

To finish: Extra virgin olive oil Villa Manodori traditional balsamic vinegar

Method 1. Vellutata: Cut the onions and the leeks into round slices. Steam for 8 minutes. Place in

a heavy pot with the oil and garlic, onion and leeks. Braise slowly, adding the broth slowly. Add the cooked potatoes until everything is cooked to the right consistency and the flavors are blended well. Adjust seasoning.

2. Foam: Steam the leeks (only the white part). Cut the shallots very fine and let them sweat in a sauté pan with the butter. Add the broth and the leeks. Reduce, add salt and reduce to a puree. Let cool quickly, then mix in the cream. Pour in to the Isi container and engage a cartridge to create the foam.

3. To finish: Pour the warm “vellutata” in the cappuccino cup. Spritz some of the foam over the soup with the siphon. Drizzle with a little of the balsamic vinegar and a little extra virgin olive oil.

Recipe credit: Massimo Bottura as presented at the 2003 Worlds of Flavor International Conference and Festival.



TERRANCE BRENNAN


GOAT CHEESE PANNA COTTA WITH TOMATO MARMALADE

Yield: 6 Portions Ingredients Amounts Goat cheese, fresh 1 lb. Goat cheese, aged, firm, 6 oz. such as Valençay or Boucheron Milk 2 1/3 cups Sea salt, fine 1 tsp. White pepper, fresh ground 1 tsp. Lemon zest, grated 1 tsp. Gelatin sheets 3 ea. Tomato Marmalade (recipe follows) Extra virgin olive oil 2 Tbsp.

Method 1. Place the gelatin sheets in a small bowl of warm water to bloom. Set aside. 2. Combine both goat cheeses in a large saucepan. Incorporate the milk and place over low

heat, whisking continuously until the cheeses have completely melted. Be careful not to let the milk get too hot or the cheese will curdle. Add the salt, white pepper and lemon zest; remove from stovetop and keep warm.

3. Remove gelatin sheets from water and squeeze out excess water. Add to the warm cheese mixture and whisk until gelatin has completely dissolved and mixture is smooth.

4. Divide cheese mixture among 6- 4 oz. ramekins. Cover each ramekin with plastic wrap and place in refrigerator. Refrigerate for 6 hours until the panna cotta has set-- it should be firm to the touch.

5. To assemble, remove chilled panna cotta from the refrigerator and bring to room temperature. This will take approximately 1 ½ hours.

6. Once the panna cotta reaches room temperature, remove it from the molds by inverting the ramekins onto individual serving plates. If the panna cotta resists, carefully run the edge of a knife along the inside of the ramekin to release.

7. Divide the tomato marmalade into 6 equal portions and spoon over the top of each panna cotta.

8. Drizzle approximately 1 tsp. of Extra Virgin olive oil over each panna cotta and serve with mixed greens lightly dressed with Extra Virgin olive oil and white wine vinegar, and grilled country bread rubbed with fresh garlic.

Recipe credit: Terrance Brennan as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


TOMATO MARMALADE Yield: 6 Portions

Ingredients Amounts Plum tomatoes 6 ea. (approximately 1 lb.) Vanilla bean, split lengthwise 1/3 ea. Sugar 3 tbsp. Salt ¼ tsp. Lemon juice ½ tsp.

Method 1. Fill a 2 quart stock pot with water and bring to a boil over high heat. 2. Prepare an ice bath. Set aside. 3. With a small paring knife, score the top of each plum tomato with an X. 4. Once the water has come to a boil, carefully drop the tomatoes into the boiling water

and cook for 30 seconds. Quickly remove the tomatoes and immediately place in the ice bath.

5. Once cooled, remove the skin from each tomato and discard. Slice the tomatoes in half, remove the seeds and discard.

6. Place the tomatoes, vanilla bean, and sugar in a small saucepan. Cook over low heat for approximately 45 minutes until the tomatoes become soft and achieve a syrupy consistency.

7. Remove from heat and stir in salt and lemon juice.



ROASTED DAY BOAT COD WITH ARTICHOKE BARIGOULE, OLIVES, TOMATO CONFIT AND BASIL

Yield: 6 Portions Ingredients Amounts Chicken stock 1 qt. White wine, dry 2 cups Salt 1 Tbsp. Sachet Coriander seeds 1 oz. Fennel seeds 1 oz. Lemon rind removed with peeler 1 ea. Bay leaf 1 ea. White peppercorns ¼ oz. Garlic heads, split 2 ea. Fresh thyme 2 oz. Fresh rosemary 1 oz. Fresh parsley stems 1 oz. Artichoke Barigoule Baby artichokes, trimmed 12 ea. and placed in acidulated water Carrot, large, channeled, 1 ea. thinly sliced Celery stalk, peeled, sliced on the bias 1 ea. Onion, small, thinly sliced 1 ea. Garlic confit (recipe follows) ¼ cup Extra virgin olive oil ¾ cups Boneless, skinless cod 6-6 oz. Portions Persillade crumbs (recipe follows) Butter, clarified (for sautéing) 1/8 cup Olives, niçoise, pitted 30 ea. Tomato confit petals 18 ea. White pepper, ground to taste Basil Purée (recipe follows)

Method 1. In a non-reactive 3 qt. stock pot, bring chicken stock, white wine, salt and sachet to a

boil. Add artichokes, sliced carrots, celery, onion and salt, and ¼ cup of olive oil to the pot and simmer until tender.

2. When ingredients are cooked, drain and retain liquid. Reduce the liquid by two-thirds and remove from heat. Add garlic confit and, using an immersion blender, puree garlic confit into the liquid. Drizzle remaining olive oil into the liquid, creating an emulsified sauce. Hold warm being careful not to let it boil.


3. To assemble, dredge cod in the persillade crumbs, coating all sides evenly. Heat a large Teflon sauté pan over medium heat. Add the clarified butter and lightly brown the cod filets on one side, turn and lower the heat and allow them to cook slowly.

4. While the cod filets are cooking, heat the artichoke barigoule in the reduced sauce over low heat. When heated through, add the olives, tomato confit petals and season with salt and pepper. Remove from the heat and add the basil puree.

5. Divide the mixture among 6 warmed serving plates. Place a cod filet on top of each and serve immediately.



GARLIC CONFIT Yield: 6 Portions

Ingredients Amounts Garlic cloves, peeled 1/3 cup Extra virgin olive oil to cover

Method 1. Place garlic cloves in a non-reactive sauce pan and cover with cold water. Bring to a boil,

drain and repeat process two more times. 2. Drain the last time and return the garlic to the pan. Cover with extra virgin olive oil and

simmer until tender.

PERSILLADE CRUMBS Yield: 6 Portions

Ingredients Amounts White bread crumbs 1 cup Chopped parsley, rinsed, ¼ cup squeezed dry in a towel Thyme, fresh, chopped ½ Tbsp. Basil, fresh, chopped ½ Tbsp. Garlic clove, peeled 1 ea. Salt and pepper 1 tsp.

Method 1. Place all ingredients in a food processor and process until bread crumbs turn bright

green, approximately 3-4 minutes.

BASIL PURÉE Yield: 6 Portions

Ingredients Amounts Basil leaves ¾ cup Water ¼ cup Coarse sea salt ½ tsp.

Method 1. Place all ingredients in a blender and puree. Recipe credit: Terrance Brennan as presented at the 2003 Worlds of Flavor International Conference and Festival.



DAUBE OF BEEF SHORT RIBS Yield: 6 Portions

Ingredients Amounts Olive oil ½ cup Large onions, diced 2 ea. Stalks celery, diced 2 ea. Carrots, diced 2 ea. Chopped garlic 2 Tbsp. Bay leaves 3 ea. Dried rosemary 2 Tbsp. Dried thyme 2 Tbsp. Black peppercorns, cracked 2 Tbsp. Orange peel, dried, cut into strips 3 ea. Red wine 3 bottles Beef short ribs, split in half 8 lbs. Veal demi-glace stock 2 qts. Niçoise olives, pitted 1½ cups

Method 1. Heat the olive oil in a heavy sauté pan. Add the onions, celery, and carrots. Sauté until

the onions are translucent, about 6 minutes. Add the garlic, bay leaves, rosemary, thyme, peppercorn, orange peel, and wine. Simmer for 10 minutes. Remove from heat and let cool completely.

2. Place the beef in a non-reactive casserole or bowl. Cover with the wine mixture and marinate for 24 hours.

3. Strain the marinade into a sauce pot and reduce by three quarters. Place the beef in a clean casserole. Add the reduced marinade and the veal stock. Bring to a simmer. Cover and place in a 325°F oven for 3½ to 4 hours, or until the meat pulls easily from the bones. Remove the meat from the sauce and let cool. Remove any excess fat and set the meat aside.

4. Strain the sauce through a chinois into a sauce pot. Add the olives. Simmer, skimming continuously to clarify, for 20 to 30 minutes or until the sauce is slightly thickened and coats the back of a wooden spoon. Strain the sauce back over the beef.



ANDREA CANTON


CHESTNUT TORTELLI PASTA WITH DUCK RAGU TORTELLI DI CASTAGNE CON RAGU DI GERMANO

Yield: 4 Portions Ingredients Amounts Duck Ragu (recipe follows) Pasta Semolina flour 7 oz. Whole wheat flour 1 ½ oz. Eggs, whole 2 ea. "Bustina" or bag of saffron ½ ea. Stuffing Fresh mascarpone 8.5 oz. Pecorino cheese, grated 3 Tbsp. Chestnuts, peeled, boiled 3 ½ oz. and chopped Salt to taste

Method 1. Prepare ragù ahead of time. 2. In a bowl, combine all of the ingredients for the pasta, mix well and leave to rest,

covered. Meanwhile, mix together all of the ingredients for the stuffing --add the chestnuts, and mix.

3. Roll out the dough in long, rectangular pieces. With a round mold, make circles or discs about 5-6 cm. in diameter.

4. Place a little bit of the stuffing in the middle of the circles, wet the borders slightly and close the pasta discs so that they form a cross over the top of the stuffing. Keep refrigerated.

5. Cook the tortelli in salted boiling water for 3-4 minutes. Scoop out the tortelli and place on a plate towards the outer part of the plate. In the center, pour an abundant amount of the ragu, sprinkle with the Pecorino and serve.

Recipe credit: Andrea Canton as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


DUCK RAGU GERMANO

Ingredients Amounts German Reali, cleaned and deboned 2 ea. (a kind of male duck) Onion 1 large Carrot 1 ea. Celery ribs 2 ea. Sage to taste Black pepper to taste Salt to taste White wine 150 cl.

Method 1. Grind the meat. Chop the vegetables very fine and sauté in a little bit of olive oil and

butter. Add the ground meat and allow to brown over low heat for about 10 minutes. Add a little of the sage, black pepper and a little bit of the salt. Add the wine.

2. Allow the wine to evaporate and add enough water to just cover them eat. Add the rest of sage and a little more salt and cook for approximately 30 minutes.

3. Mix the sauce with "roux" to make the consistency homogeneous. Adjust the seasoning with salt and pepper.

Recipe credit: Andrea Canton as presented at the 2003 Worlds of Flavor International Conference and Festival.



MUSHROOM “TAVOLOZZA” OR PAINTER’S PALATE TAVOLOZZA DI FUNGHI

Ingredients Amounts Coarse corn flour 10.5 oz. (for the yellow polenta) Salted cheese, cut into cubes 3 ½ oz. Smoked ricotta, grated 3 ½ oz. Butter 7 oz. Mixed mushrooms (porcini, 2 lb. chanterelle, chiodini, or enoki) Shallots 4 ea.

Method 1. In a small casserole, boil one liter of salted water. Once it has come to a boil, remove

from heat and pour in the corn flour, mixing with a whisk. Place back on the flame over medium heat and cook for 35 to 40 minutes, stirring occasionally.

2. In another pan, cook the mushrooms that have been cleaned, washed and cut. 3. Cook the mushrooms with the chopped shallots and butter separately by variety

(depending on the various cooking times of each mushroom). 4. In a separate small pan, brown 50 grams of butter with a tablespoon of coarse corn flour

and allow to brown. 5. At this point, which is the last stage of the polenta cooking, prepare the plates. In the

center, place a tablespoon of flour toasted in the butter, in the center of this, pour a ladle of polenta, then a few cubes of the salted cheese and at the end the mixed mushrooms. On top of the mushrooms add a bit of smoked ricotta.

Note: You can use a stainless steel ring 12-13 cm. in diameter in the center of the plate to contain everything and make a perfect composition.



PORCINI MUSHROOM AND PROSCIUTTO CRUDO “SFOGLATINA” OR PUFF PASTRY

SFOGLIATINA DI FUNGHI PORCINI E PROSCIUTTO CRUDO Yield: 6 Portions

Ingredients Amounts Puff pastry 10.6 oz. Egg yolk, for brushing 1 ea. Porcini mushrooms, fresh 1.3 lb. Butter 1.8 oz. Salt and pepper to taste Cream 7 oz. Basil 1.8 oz. Parmigiano Reggiano, grated 3 ½ oz. Pecorino, grated 3 ½ oz. Prosciutto crudo di San Daniele 12 slices

Method 1. Pull a thin layer of the puff pastry and cut it into 8 centimeter diameters. Brush with egg

yolk and cook in the oven at 355°F. Clean, wash and slice the porcini mushrooms. Cook in the butter and slowly brown. Salt and pepper to taste.

2. For the basil sauce: In a small pot, boil the cream. Once it has begun to boil, pour it in a blender and blend quickly, adding the basil, parmigiano and pecorino. Adjust the seasoning and pour into the pot, bringing it back to a boil for a minute or so. Filter before serving.

3. Put the dish together by first placing a layer of crunchy puff pastry on the plate. Add an abundant spoonful of mushrooms, cover with a little bit of basil sauce and mushrooms, then two layers of the prosciutto. On top of this, add the other circular puff pastry.

Recipe credit: Andrea Canton as presented at the 2003 Worlds of Flavor International Conference and Festival.



SQUASH AND PARMIGIANO REGGIANO SOUFFLE WITH CRUNCHY PANCETTA

PICCOLO SOUFFLE DI ZUCCA E PARMIGIANO CON PANCETTA CROCCANTE

Yield: 6 Portions Ingredients Amounts

Butter, soft 2 ½ oz. Parmigiano reggiano, grated 2 oz. Eggs, warm 3 ea. Flour 2 oz. Fresh ricotta ½ cup Squash, preferably butternut, 3 ½ oz. cooked in the oven Salt Smoked pancetta, julienned 4 slices Smoked pancetta, dried in the oven 12 thin slices

Method 1. For the squash cream: Peel and boil another 200 grams of the squash, once it's cooked,

whip it with a little bit of its cooking water. In a sauté pan, sauté a little bit of butter, add the squash, adjust the taste ith salt and let it boil for a few seconds.

2. For the souffle: Whip the butter with the Montasio and the salt. Once it has been whipped, "amalgamate" the flour and add one at a time the eggs, continuing to "montare" or mix together for a few minutes. Add the ricotta and the squash from above and pour the dough into molds that have been buttered and lightly floured with corn flour. Cook in an oven at 170 degrees Centigrade for 7 to 8 minutes and serve with the squash cream, the crunchy pancette and the pancetta, julienned and fried.



MICHAEL CHIARELLO


MIXED GREEN SALAD WITH WHOLE CITRUS VINAIGRETTE

Serves 4 Ingredients Amounts Lemons 2 ea. Navel orange or 1 small orange ½ ea. Shallot Pure olive oil 1 ½ cups Salt 1 tsp. Freshly ground pepper ½ tsp. Arugula 8 cups Pomegranate seeds ½ cup Shaved pecorino

Method 1. Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and

whisk in the olive oil in a slow stream to form an emulsion. Season with salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.

2. Just before serving, place the arugula and pomegranate seeds in a salad bowl, add about ½ cup vinaigrette, and toss well. Add more to taste and adjust the seasoning, finish with shaved Pecorino.

Variation for Blender: 1. Use 3 lemons, 2 small oranges, 1 shallot, 1 tsp. Salt, ½ tsp. Pepper, and 1 ½ cups pure

olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and deseed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups.

Recipe credit: Michael Chiarello as presented for Sunkist at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


FRESH GULF PRAWNS SERVED ON CITRUS SALAD Serves 4

Ingredients Amounts Fresh Gulf Prawns: Prawns 4- 1 ¼ lbs. Extra virgin olive oil 1 ½ cups Thinly sliced garlic 2 Tbsp. Thinly sliced Serrano or 1 Tbsp. Jalapeno chilies Basil leaves 1 ½ cups Orange zest, julienned 1 Tbsp. Flour Mixture: All-purpose flour 1 cup Mild chili powder 1 ½ tsp. Sea salt, preferably gray ½ tsp. Salt Freshly ground pepper ¼ tsp. Citrus Salad: Blood orange 1 ea. Large grapefruit ½ ea. Navel or other large oranges 2 ea. Salt and freshly ground pepper Extra-virgin olive oil ¼ cup Bunch watercress, large 1 ea.

Method 1. Prepare the Prawns: combine all ingredients of the flour mixture. 2. Sprinkle the prawns with salt and pepper. Dredge the prawns in flour mix, patting off

excess. Heat the oil, adding more when necessary; when oil is hot add the prawns. Cook until lightly browned, about 1 minute, then turn and cook 1 minute on the other side. Transfer to a large sheet pan. Repeat with remaining prawns.

3. Put the prawns in the oven and roast until done, 4 to 6 minutes. 4. While the prawns cook, prepare the garnish: Add 2 tablespoons more oil to the pan

used to sear the prawns. 5. When hot, add garlic and chilies and sauté until garlic begins to turn golden. Add basil

leaves and stand back; they will spatter. Sauté until the leaves turn crisp. Add orange zest, and then remove from heat.

6. Prepare the Citrus Salad: cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl to catch both the segments and the juices. Squeeze the cores to extract any extra juice. Season with salt and pepper and add 2 tablespoons of the olive oil. Toss well, taste for balance, and reserve.

7. Place one-fourth of the watercress on each of 4 plates. Toss the citrus mixture again and spoon around and over the watercress, making sure to moisten the watercress well with juices.


8. To Serve: Place prawns over Citrus Salad, top with the garlic-chili-basil garnish and drizzle with oil remaining in the pan, then serve.

Recipe credit: Michael Chiarello as presented for Sunkist at the 2003 Worlds of Flavor International Conference

and Festival. Published with permission of the author. All rights reserved.


CRISPY WHITE BEANS WITH CHILI OIL

Yield: 4 Portions Ingredients Amounts Beans: Dried white beans, preferably 1 cup the largest available Fresh sage leaves 2 ea. Garlic clove, peeled but left whole 1 ea. Sea salt, preferably gray salt 2 tsp. Coating: Arborio Rice Coating* 1 cup Pure California chili powder ½ tsp. Freshly ground black pepper ¼ tsp. Buttermilk ¾ cup Extra-Virgin Olive Oil ¾ cup Extra-Virgin Olive Oil 2 Tbsp. Thinly sliced sorrano or jalapeno chili 1 Tbsp. Fresh basil leaves 1 ½ cup Julienned orange zest 1 Tbsp. Chili Oil* ¼ cup

1. Cook the beans: Place the dried beans in a saucepan with cold water to cover by 2

inches. Bring to a boil. Cover, and remove from the heat, and let stand for 1 hour. Drain the beans, return to the saucepan, and add cold water to cover by 2 inches, the sage, and the garlic. Slowly bring to a simmer. Simmer gently, uncovered, for about 20 minutes, and then add the salt. Continue simmering gently until the beans are tender; the timing will vary depending on the age of the beans. Let cool in the cooking liquid. (The beans may be refrigerated fro up to 3 days before continuing.)

2. Make the coating: Combine the rice coating, chili powder, and pepper in a small bowl, stir well, and set aside.

3. Drain the beans through a sieve and discard the sage and garlic. Place the beans in a bowl, add the buttermilk, and let soak for a few minutes. Drain again in a sieve, and then place the sieve with the beans over a bowl.

4. Heat the ¾ cup olive oil and the Chili Oil in a medium skillet over high heat. 5. While the oil is heating, sprinkle the coating over the beans and shake in the sieve to coat

the beans evenly. Repeat with the coating that falls into the bowl. Don’t worry if the beans don’t absorb all the coating.

6. When the oil is hot but not smoking, carefully add the beans spreading them in an even layer. Cook without stirring until they are browned and crisp on the bottom, 6 to 6 minutes. Turn with a spatula and brown on the other side, another 5 to 6 minutes; adjust the heat so they don’t burn. With a slotted spoon, transfer beans to paper towels to drain.


7. Pour off the oil from the skillet and wipe it clean with a pepper towel. Return the skillet to moderately high heat and add the remaining 2 tablespoons oil. When hot, add the sliced garlic and chili, sauté until the garlic begins to color. Add the basil leaves and stand back; they will spatter. Sauté until the leaves turn golden, about 1 minute. Add the orange zest, and then remove from the skillet.

8. Arrange the beans on a serving platter and top with the garlic-chili-basil garnish. Serve hot.



CHILI OIL Yield: 1 1/3 cups

Ingredients Amounts Pure California chili powder 1/2 cup Red pepper flakes 1 Tbsp. Spanish Pimenton de la Vera 1 Tbsp. Olive oil 2 cups

Method 1. Puree the chili powder, red pepper flakes, and pimenton de la Vera with the Olive Oil in

a blender until completely smooth. Put the mixture in a saucepan and bring to a simmer over moderate heat. Simmer for 45 seconds, and then set aside to infuse for 10 minutes. Pour through a fine-mesh sieve into a bowl. Don’t press on the mixture, but you can tap the sieve against your hand to get the oil to drip through faster.

2. Now strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through. It’s okay to pick the filter up and squeeze it gently to force the oil out faster, but take care not to break the filter. Store in an airtight jar in a cool dark place. It will stay lively for at least 1 month.




ARBORIO RICE COATING Yield: 5 cups

Ingredients Amounts Arborio rice 1 cup Unbleached all-purpose flour 3 cups Semolina 1 cup Table salt 2 Tbsp. Freshly ground black pepper 1 tsp.

Method 1. Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour,

semolina, salt, and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness. It will keep for months.



BUGIA Yield: 1 ½ lbs. Dough, enough for about 6 dozen cookies.

Ingredients Amounts All-purpose flour, plus more for dusting 2 1/2 cups Baking powder ½ tsp. Salt 1/4 tsp. Sugar 2 Tbsp. Eggs, large 2 ea. Unsalted butter, melted and cooled ½ cup Orange juice, freshly squeezed ¼ cup Brandy 1 ½ Tbsp. Vanilla extract ½ tsp. Aniseeds, ground ¾ tsp. Peanut or vegetable oil 4-6 cups Powdered sugar 2 cups

Method 1. Sift the flour with the baking powder, salt, and sugar and set aside. In the bowl of a

stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and aniseeds until well blended. Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle.

2. Remove the dough from the bowl onto a floured board. Knead by hand until smooth. Form the dough into a ball, flatten slightly, and place in a bowl. Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax.

3. Heat the oil in a deep fryer or deep pot to 350 degrees Fahrenheit. Meanwhile, cut the dough into 4 or 6 equal pieces. Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times. Then pass through successively narrower settings until the dough is almost thin enough to see through; depending on your pasta machine, this will probably be the next to thinnest setting.

4. Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long. If the dough tears, cut it off and work it back into the dough. The cookies curl when they fry, so fancier shapes are not important. As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towers so they won’t dry out before frying. Fry in batches, turning once, until puffed and golden brown, about 1 minute. Transfer with a slotted spoon to paper towels to drain.

5. While the cookies are still hot, dust them well with powered sugar. Wait for a few minutes while the oil and heat absorb and melt most of the first coating. Dust well a second time until the cookies are quite white. The cookies will keep for a week or so in an airtight container. You may need to redust them with sugar before serving.




MEHRDAD DABIR


QUINCE PASTE LOZEH-E-BEH OR MEMBRILLO

Yield: 1 sheet pan

Ingredients Amounts Quince, peeled, cored 7 lb. Sugar (up to 3 cups if 1 cup sweeter paste is desired) Water ½ cup Salt to taste Cardamom (optional) Slivered almonds (for garnish)

Method 1. Dice quince into cubes. Place quince, sugar and water in a non-reactive pot large

enough for the quince. Add a pinch of salt, cover and bring to a slow simmer on medium heat.

2. After the quince starts to break down (30-40 minutes), remove the cover and lower heat. Stir occasionally to prevent bottom from burning. Cook 3-4 hours until the mixture begins to bubble thick and slow.

3. Add optional cardamom. Remove to a sheet pan and spread out evenly. Allow to cool. Cut into diamond-shape pieces and garnish with toasted, slivered almonds. Can be served with tea or cheese course.

Recipe credit: Mehrdad Dabir as presented for the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


MUSA DAGDEVIREN


KAYNAR Yield: 10 Portions

Ingredients Amounts

Peppercorns 4-5 ea. Dry ginger root 12 ea. All spice 2 tsp. Cinnamon bark 8 ea. Cloves 2 ea. Mahlep seeds 15 ea. Nutmeg 1 ea. Tarragon 1 tsp. Fennel seeds 8-19 ea. Honey 5 oz. Pekmez 3 ½ oz. Sugar 7 oz. Walnut, ground fine 12 oz. Water 12 cups

Method 1. All the ingredients are boiled together. Add honey and pekmez and continue boiling. 2. Serve hot with a genrous topping of ground walnuts. Prep time 1 hour.

Recipe credit: Musa Dagdeviren as presented for the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


DRY VEGETABLE PEYVAZ

Ingredients Amounts

Dried tomatoes 1.7 oz. Dried eggplant 3 ½ oz. Dried pepper 1.7 oz. Potatoes 3 ½ oz. Onions 3 ½ oz. Pepper paste 1.7 oz. Tomato paste 1.7 oz. Ground red pepper 1 Tbsp. Olive oil 3 ½ oz. Garlic 1.7 oz. Salt Pepper Parsley, chopped Sour pomegranate or lemon juice 3 Tbsp.

Method 1. All the dried vegatable are cooked separately and then cut into strips. 2. Saute the onions and garlic in a pan. Add the pastes, stir, then add the dried vegables

and continue to cook. Add parsley, salt, pepper, and the sour juice. 3. Mix and serve in flat bread. Time needed 75 min.



HIDDEN PILAV PERDE PILAVI

Ingredients Amounts

For the rice Chicken 1 ea. Rice 8 oz. Allspice 4 tsp. Currants 3 ½ oz. Black pepper 2 tbsp. Pistachios 7 oz. Almonds 7 oz. Butter 7 oz. Fresh flat parsley 3 bu. Fresh dill 2 bu. Chicpeas, small For the dough Flour 2 cups 3 eggs 3 ea. Oil preferably corn or sunflower ½ cup Yogurt as needed Salt Mastic, the size of a chickpea 1 ea.

Method 1. Cook chicken, separate into small pieces. Cook the rice with spices and nuts. 2. Make a ratehr hard doug with flour, yogurt, eggs salt and mastic. Relax it for 30

minutes. Butter the special pilav pan. Make a yufka (with a roller pin). The size should be bigger than the pan. Mix in the herbs in the rice and than fiil the pan with this mix. Cover it tightly with the yufka.

3. Cover the pan with its lid and bake it in the oven. Serve it upside down. Cooking time appr. 2 hours 30 min.



KILIS KEBAP

Ingredients Amounts

Eggplants 10 ea. Ground lamb 3 lb. Black pepper 1.7 oz. Tomatoes 2 lb. Onion 1 ea. Head garlic 1 ea. Green pepper 2 ea. Sour cherry juice or pomagranite syrup Salt

Method 1. Knead ground lamb with salt and pepper. Make köftes. 2. Peel the eggplants zebra-like. Cut them in rounds, ½-inch thick. Put them on a skewer

alternately with a köfte. 3. Let the skewers cook halfway on coal fire. Remove from the heat and set aside. 4. Mix the tomatoes, pepper, onions and garlic. Add the available sour condiment. 5. Finish cooking in an oven. Prep time approx 2 hours.

Recipe credit: Musa Dagdeviren as presented for the 2003 Worlds of Flavor International Conference and



MENEVIS EKMEK BREAD WITH FRUITS OF THE TEREBINTH TREE

Ingredients Amounts

Terebinth fruit 7 oz. Flour 2.5 cups Butter 2.5 oz. Yeast 1 oz. Salt Water as needed

Method 1. Mix all the ingredients. Relax the dough. 2. Roll and shap into various breads. Bake in the oven. Approx prep time 1 hour.



MASTIC EKMEK

Ingredients Amounts

Flour 1 lb. 3 oz. Milk 3 ½ oz. Mastic ½ oz. Ground cassia 2 tsp. Nigella seeds 2 tsp. Olive oil 3 ½ oz. Yeast .7 oz. Water as needed Salt

Method 1. Make a dough mixing alll ingredients. Relax the dough twice. Make hand rolled bread.

Bake in 400-475°F oven. Prep time approx 1 ½ hrs.



SUMMER LAHMACUN Yield: 10 portions

Ingredients Amounts Ground lamb 2 ¼ lbs. Tomatoes 2 ¼ lbs. Red bell pepper 1 ½ ea. Green bell peppers 2 ea. Taze biber 8.8 oz. Garlic 8.8 oz. Parsley (flat) 5 bu. Black pepper 1 Tbsp. Tarragon 1.8 oz. Salt 1.8 oz. Eggplants 10 ea.

Method 1. Grill eggplant over charcoal, peel and put aside. Vegetables are shredded and then cut.

To these add the spices and salt; mix well. 2. Mix in the ground lamb. With a rolling pin make a flat bread, 8 inches diameter. Spread

each with the meat and vegetable mixture. Bake in a wood oven. Roll in grilled eggplant before eating.



WINTER LAHMACUN Yield: 10 Portions

Ingredients Amounts Dough Yeast dough with small amount of yeast Onion 1 ½ lbs. Walnuts 8 oz. Ground lamb 2 ¼ lbs. Pepper paste 1 Tbsp. Tomato paste 1 Tbsp. Black pepper 1.8 oz. Allspice ¾ oz. Cinnamon ½ oz. Sour pomagranite syrup 7 oz. Salt to taste Radishes for serving

Method 1. Using a robo coupe, slice onions and walnuts. Mix with the other ingredients. Make flat

bread the size of a dish. Spread the mixture over the bread. Bake in a wood oven. Serve with sliced radishes.



MASTIC EKMEK Yield: 10 Portions

Ingredients Amounts Flour 20 oz. Milk ¼ cup Mastic (chickpea size) ½ - ¾ oz. Ground cassia 2 Tbsp. Nigella seeds 2 Tbsp. Olive oil 3 ½ oz. Yeast ¾ oz. Water as needed Salt to taste

Method 1. Make a dough by mixing all the ingredients together. 2. Relax the dough twice. Hand roll the bread. 3. Bake in a 400°F - 475°F oven.

Recipe credit: Musa Dagdeviren as presented for the 2003 Worlds of Flavor International Conference and



POTATO MAHLEP BREAD Yield: 10 Portions

Ingredients Amounts Potatoes, large 2 ea. Yeast, fresh 1.7 oz. Mahlep 1 Tbsp. Fennel seeds 15 ea. Salt 1 Tbsp. Whole wheat flour 3 lbs.

Method 1. Potatoes are cooked and then pureed. Yeast, mahlep, fennel and salt are added, then

add the flour. Divide into balls. Let them stand to puff. Prep time is about 3 hours. 2. Make into desired shapes and bake in the oven. Note: Chef Dagdeviren makes his own yeast from boiled, mashed potatoes, yogurt and salt. After combining the ingredients together, he lets the mixture rest overnight before using in the place of the yeast above.



MENEVIS EKMEK BREAD WITH FRUITS OF THE TEREBINTH TREE

Yield: 10 Portions Ingredients Amounts Terebinth fruit 7 oz. Flour 2 ½ cups Butter 5 Tbsp. Yeast 1 oz. Salt Water as needed

Method 1. Mix all the ingredients. Relax the dough. Make from each hand rolled and shaped

breads. Approximate prep time is 1 hour. 2. Bake in the oven.



KATMER WITH PISTACHIOS YEAST FLAT BREAD

Yield: 10 Portions Ingredients Amounts All-purpose flour 8 oz. Pistachios 1 lb. Kaymak or cream 2 cups Butter 1 cup Cinnamon 1 oz. Mahlep 1 oz. Powdered sugar 2 oz. Sugar 8 oz. Water as much as needed Salt ½ oz.

Method 1. Make a soft dough by mixing flour, water and mahlep. Let it stand for 15 minutes. 2. Make ten balls. Make each a thin yufka with roller pin. Spreadthe butter, pistachio and

sugar mixture on each yufka after which each is made into an envelope. 3. Bake in in oven or in a pan or griddle. Serve hot with cinnamon and sugar.



TODD DOWNS


KHOSHAF

Ingredients Quantity Dried apricots, julienned 3 lb. Golden raisins 5 lb. Superfine sugar 3 cups Rose water 16 oz. Orange flower water 16 oz. Slivered almonds 2 lb. Shelled pistachios 3 lb. Fresh mint , chiffonade 1 lb.

Method: 1. Place the fruits in a large bowl and sprinkle with the sugar and scented waters. 2. Pour in just enough cold water to cover fruits and leave in a warm place for 36 hours.

3. Add remaining ingredients just before serving, chill.

Recipe credit: Todd Downs as presented for California Raisin Marketing Board at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


DUCK BREAST W/ CHESTNUTS, RED PEARS AND GOLDEN RAISINS

Ingredients Amounts Boneless duck breasts, scored 150 ea. Sea salt to taste Fresh ground black pepper to taste Fresh thyme leaves, chopped 3 cups Olive oil about 3 cups Sauce: Duck glace 15 lb. Water 2 qt. Grappa 12 oz. Fresh thyme sprigs 10 ea. Bay leaf 2 ea. Raisin paste 3 lb. Garnish: Duck fat (reserved from searing breasts) Peeled, skinned chestnuts 5 lb. Red pears, cored, diced large 24 ea. Golden raisins 2 lb. Orange blossom honey 3 cups

Method: 1. Season breasts with salt and pepper. 2. Sear with a little olive oil. Cook slowly to render fat out of skin. 3. Season with fresh thyme and roast until medium rare (about 5 minutes). 4. Prepare the sauce: combine glace, water, grappa, thyme and reduce over medium heat. 5. Add raisin paste to thicken and adjust seasonings as needed. 6. Prepare garnish, sauté together in the duck fat, add honey as needed to create a glazed

finish. 7. To serve: slice duck thinly, serve on a bed of the orzo pasta, with sauce drizzled around

the dish and the sauté of pears, chestnuts and golden raisins over the top.

Recipe credit: Todd Downs as presented for California Raisin Marketing Board at the 2003 Worlds of Flavor

International Conference and Festival. Published with permission of the author. All rights reserved.


SIS KOFTESI LAMB KEBABS

Ingredients Amounts Ground lamb shoulder, finely ground 60 lb. Large yellow onion, finely grated 8 ea. with juice Garlic, minced 2 heads Fresh cilantro, chopped 2 bu. Smoked paprika 4 Tbsp. Cayenne 3 Tbsp. Sea salt to taste Fresh ground black pepper to taste Ground cumin 3 Tbsp. Greek oregano 4 Tbsp. Eggs 12 ea. Raisin paste 3 lb. Ground fenugreek 3 Tbsp. Grated lemon zest 12 lemons Shaved red onion 2 ea. Chopped cilantro 1 bu. Ground sumac 4 Tbsp.

Method: 1. Place ground lamb in mixer bowl. 2. Add remaining ingredients and mix well. 3. Sauté a small piece of the mixture to taste for seasoning. 4. Make 300 (3-ounce) ovals around wooden skewers. 5. Grill over charcoal if possible, and serve with ajvar, and kosheff. 6. Serve the skewers topped with shaved red onion, cilantro and sprinkle with sumac.

Recipe credit: Todd Downs as presented for California Raisin Marketing Board at the 2003 Worlds of Flavor



AJVAR EGGPLANT RELISH

Ingredients Amounts Eggplant 12 ea. Hungarian peppers 36 ea. Serrano chilies 6 ea. Chopped garlic ½ cup Grated yellow onion 1 large Fresh lemon juice 1 cup Extra virgin olive oil 2 cup Sea salt to taste Fresh ground black pepper to taste

Method: 1. Pierce eggplant with a fork in two or three places. Roast at 375°F for 20 minutes, turning

half-way through. 2. Roast peppers 30 minutes, turning half-way through. 3. Finish the eggplant on top of burners or hot coals. Cook until soft and skin is blistered.

Rub skin off, squeeze out bitter juices. Chop pulp fine. 4. Skin peppers, discard seeds, chop fine, mix with the eggplant. Add garlic, onion, lemon.

5. Mix in oil slowly, adjust seasoning, and chill. 6. To serve, transfer to a bowl, drizzle with 2 ounces olive oil, and sprinkle with 2

teaspoons sumac.



ORZO PASTA WITH SAFFRONED ONIONS, ARUGULA AND ASIAGO

Ingredients Amounts Orzo pasta 10 lb. Yellow onions, julienned 5 lb. Saffron Water Olive oil Arugula 3 lb. Asiago cheese, grated fine 3 lb.

Method: 1. Cook the orzo pasta to al dente. 2. Sauté the onions slowly in oilive oil. Add saffron water, cook until onions are tender. 3. At service time, sauté the arugula in olive oil, add the onions and pasta, and season. 4. Add cheese at the last minute.



BRAISED PORK SHOULDER, WITH SUNDRIED TOMATO, RAISINS, AND MORROCAN SPICES

Ingredients Amounts Boneless pork shoulder, cut 50 lb. into 2 oz. pieces Olive oil 6 oz. Spice sachet : 2 tsp each of fenugreek, mustard seed, fennel seed, cardomon pods, and 3 cinnamon sticks Yellow onions, diced 1/4 " 5 lb. Fresh garlic , minced 3 heads Fresh ginger, grated fine 1/2 lb. Pork glace 20 lb. Water 2 gal. Sundried tomatoes, cut 1/2 " wide 5 lb. Golden raisins 3 lb. "Pomi" brand pomegranite juice 72 oz. Cous cous: Chicken stock, boiling 2 gal. Cous cous 10 lb. Garlic, minced 1/2 cup Olive oil 2 oz. Zucchini, cut into large dice 5 lb. Butternut squash, peeled 12 ea. Red onions, diced large 5 lb. Red peppers, diced large 12 ea. Fresh fennel bulbs, diced large 12 ea. Chick peas, cooked tender 5 lb. dry Yellow squash, large dice 5 lb. Spice blend (recipe below) 14 Tbsp. (using approximately 2 Tbsp. per vegetable) Tomato paste 1 lb. Fresh cilantro chopped 1 lb. Spice blend: Ground cumin 6 Tbsp. Ground ginger 6 Tbsp. Ground fenugreek 6 Tbsp. Ground hot chile pimenton 2 Tbsp. Sugar 3 Tbsp. Salt 4 Tbsp. Cinnamon 2 Tbsp.


Method: 1. Pork: season pork and brown evenly in a sauteuse with the olive oil. 2. Degrease the pans and add the stock and water, and braise in a 350 degree oven

covered, about 2 hours. 3. Remove from oven and degrease sauce. Reduce to thicken if needed. 4. Add the tomatoes and raisins, pour back over pork. Reserve pork mixture warm. 5. Cous cous: heat a large pot add olive oil and garlic, cook 1 minute. Add cous cous, stir

well. 6. Add the stock, top the pot with a lid, simmer on medium 2 minutes, remove from heat.

Let cous cous steam 5 minutes, fluff with a fork. 7. Saute the vegetables seperately in olive oil , season as directed. Combine in a sauteuse.

When all vegetables are cooked, braise down with alittle water and season. 8. Serve cous cous in pan lined down both sides. Garnish with cilantro.



SWEET HOT TOMATO SAUCE Ingredients Amounts

Chopped garlic 3 Tbsp. Red onion , diced ¼-inch 1 ea. Olive oil 3 oz. Fresh ginger, peeled , grated fine ¼ cup Ground cinnamon 1 Tbsp. Ground cumin 1 Tbsp. Ground peeled tomato #10 can Honey ¾ cup Tomato paste ¼ cup Sea salt to taste Cayenne pepper 2 Tbsp. California golden raisins 3 cup Dried apricots, julienned 1 ½ cup Roma tomatoes, peeled, 12 ea. seeded, julienned Chicken stock 1 qt.

Method: 1. Heat a large, non reactive pot over medium high heat. Add the olive oil, red onion,

garlic, and ginger, cook 1 minute, stirring frequently. 2. Add cinnamon and cumin and cook 1 minute. 3. Lower heat to medium, add the ground peeled tomato and honey, simmer 10 minutes. 4. Add the remaining ingredients and simmer for 15 minutes. 5. Adjust consistency with chicken stock. 6. Serve with grilled flatbread.



STEPHEN DURFEE


POACHED PEAR ON A STICK Yield: 10 Portions

Ingredients Amounts

Pear poaching liquid: Sauvignon Blanc, 750 ml bottle 1 ea. Sugar 8 oz. Water 750 ml Forelle pears 10 ea. Almond Marzipan 1 cup Barberries Candied ginger, chopped Serrano ham, thin slices 10 ea.

Method: 1. Boil the wine, and add the sugar and water. Cool the mixture. 2. Peel the pears, and remove the core. Poach until tender. (Reserve the liquid for the next

recipe). 3. Stuff the cavity with a mixture of the almond marzipan, barberries and candied ginger. 4. Insert a skewer into the tops of the pear, and wrap the pears with a thin slice of Serrano

ham.

Recipe credit: Stephen Durfee as presented for The Pear Bureau Northwest at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


PEAR GELEE Yield: 10 Portions

Ingredients Amounts

Leftover pear poaching liquid 1 qt. (from recipe above) Gelatin sheets 4 ea. Whipped cream, for garnish

Method: 1. Bring liquid to a simmer. 2. Remove from the heat and stir in the gelatin sheets, allow to bloom. 3. Pour into cups and allow to set. 4. Serve, garnished with whipped cream.

Recipe credit: Stephen Durfee as presented for The Pear Bureau Northwest at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


ODETTE FADA


SCAFATA Yield: 4 servings

Ingredients Amounts Fresh fava beans, peeled 4 oz. English peas 2 oz. Asparagus, cut in diamonds 2 oz. Onion, chopped 4 oz. Scallions, cut in diamonds 1 oz. Baby artichokes, cleaned, 4 ea. cut in quarters Extra virgin olive oil ½ cup White wine ½ cup Salt to taste Black pepper to taste Pecorino Romano (optional)

Method 1. Bring oil, wine, onions and artichokes to boil in a pot. 2. Add the asparagus and scallions. After 3 minutes add the peas and fava beans. Season

and let cook for 10 more minutes (but no longer). 3. Serve topped with Pecorino Romano if desired.

Recipe credit: Odette Fada as presented for the 2003 Worlds of Flavor International Conference and Festival.



BABY MEDITERRANEAN OCTOPUS WITH CICERCHIE Yield: 6 Portions

Ingredients Amounts Cicerchie (Buon Italia) ½ lb. Baby octopus, Mediterranean 6 ea. Rosemary 1 bunch Garlic cloves 2 ea. Extra virgin olive oil 4 Tbsp.

Method 1. Soak the cicerchie overnight. Cook slowly for about 1 hour with water, salt, rosemary

and garlic. 2. Boil the octopus; drain. Prepare the dressing by chopping the rosemary and garlic. 3. Blend the cicerchie until smooth, adding some oil if necessary; season. 4. Grill the octopus and brush with the dressing. 5. Pour the cicerchie soup into a platter, place the baby octopus on top and finish with

more dressing. Variation: Instead of blending the cicerchie, leave them as they are and make a cicerchie salad instead of the soup.

Recipe credit: Odette Fada as presented for the 2003 Worlds of Flavor International Conference and Festival.



MANZO ALL’OLIO DI ROVATO BRAISED BEEF ROVATO STYLE

Yield: 6 Portions Ingredients Amounts Beef, very lean 2 lb. Extra virgin olive oil 8 Tbsp. Cloves of garlic 2 ea. Onion 1 ea. Celery stalk 1 ea. Carrot 1 ea. Of breadcrmbs 2 oz. Grated Parmigiano Reggiano 2 oz. Anchovies in salt 2 ea. Salt

Method 1. Put the meat in a tall stockpot covering it with cold water, add salt, 2 tablespoons of oil

and vegetables. 2. Cover and cook slowly for three hours. 3. Take the meat out of the pan, let it cool down and slice it not too thin. 4. Pass the vegetables and the juice in the vegetable mill and warm it up mixing with a

wooden spoon. 5. Add the anchovies washed and boned, breadcrumbs, cheese and olive oil. 6. When the sauce is nice and thick, add the meat and warm it up. 7. Serve it hot with spinach.

Recipe credit: Odette Fada as presented for the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


ROASTED RABBIT WITH GARLIC AND PECORINO SAUCE Yield: 4 Portions

Ingredients Amounts Rabbit 1 ea. Extra virgin olive oil 2 Tbsp. White wine ½ cup Cloves garlic 8 ea. Pecorino cheese 4 Tbsp. Broth 1 cup Rosemary Milk 1 cup

Method 1. Bone the rabbit all the way. Mince the two cloves of garlic. 2. Season inside the rabbit, sprinkle with the minced garlic and tie it. 3. In a saute’ pan warm up oil and rosemary and sear the rabbit for a few minutes on both

sides. Add white wine and bake in oven at 250 degrees. 4. Put the garlic cloves in a saucepan and cover with cold water. Bring to boil, throw away

the first cooking water and repeat. Throw away water again and use milk for the third time cooking.

5. Drain milk and blend the garlic in a blender with the pecorino cheese adding milk little by little.

6. Depending on the size of the rabbit it will take 45 minutes to 1 hour to cook. 7. When it is done take it out of the pan and save the cooking juice. 8. Slice it and place on the plates with some garlic sauce on the bottom and pouring some

of the cooking juice on top.

Recipe credit: Odette Fada as presented for the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


OLA FENDERT


ANDALUSIAN ALMOND AND GARLIC SOUP

Ingredients Amounts White bread, day-old, crust removed 7 oz. Milk 5 oz. Almonds, blanched 5 oz. Garlic cloves, crushed to a paste 3-4 ea. Olive oil 4 oz. Water, iced 3 cups Sherry vinegar 3 Tbsp. Salt & pepper to taste Garnish Currants 2 Tbsp. Sherry vinegar 2 Tbsp. Almonds, toasted 2 Tbsp. Saffron oil to taste

Method 1. Soak the bread in the milk. Puree almonds in robo-coupe until you have a coarse

almond meal. Add garlic and bread, run until a smooth paste. 2. Add olive oil as you were making an aioli. Add water slowly. Season with vinegar and

spices. Serve at room temp.

Recipe credit: Ola Fendert as presented for the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


MONKFISH TAGINE BARAKA

Ingredients Amounts Stock Onions, diced 6 qt. Tomato, grated 2 qt. Fish stock 3 qt. Saffron 4 large pinches Baby potatoes Picata Almonds, toasted 1 cup Breadcrumbs 1 cup Garlic, chopped 1/4 cup Parsley, chopped, worked into a paste 1 bunch Spices Bay leaves 4 ea. Cumin, ground 1 1/3 Tbsp. Coriander 1 Tbsp. Ginger, ground ½ tsp. Cinnamon stick 1 ea. Cayenne ½ tsp.

Method 1. Caramelize the onions, slowly for about 1 to 1 ½ hour, add tomato and reduce by half.

Add fish stock, saffron and baby potatoes. When potatoes are cooked add the Picata and spices. Season with salt.

Recipe credit: Ola Fendert as presented for the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


NIKOLETA FOSKOLOU


CAPER, ONION AND DILL PUFF FRITTERS KAPAROKEFTEDES

Yield: about 35 small fritters Ingredients Amounts Medium capers (preferably salted) 1 cup washed under lukewarm water and drained well on paper towels Onion, finely chopped 1 cup Dill, chopped ½ cup Red crushed pepper fakes or pinch freshly ground pepper Flour 1 cup Baking powder ½ tsp. Water 1 ½ cups Olive oil, for frying

Method 1. In a bowl mix capers, onion, dill and pepper. In a separate bowl, stir flour with baking

powder and add to the caper mixture. Stir to incorporate and add enough water to get a thick batter.

2. Warm about 2 inches olive oil in a deep skillet and fry scant tablespoons of the mixture until golden and puffed. Remove with slotted spoon and drain on paper towels. Serve hot or warm.

Recipe credit: Nikoleta Foskolou as presented for the 2003 Worlds of Flavor International Conference and



CAPER, ONION, PARSLEY AND VINEGAR SPREAD KAPARI XIDATI

Yield: about 2 cups Ingredients Amounts Medium capers (preferably salted) 1 cup washed under lukewarm water and drained well on paper towels Onion, coarsely chopped 1 medium Parsley leaves, packed ½ cup Fresh chili pepper, seeded or ½ ea. ½ teaspoon ground white pepper Thick slice whole wheat bread, crust 1 ea. removed, soaked in water to soften and squeezed (about 1/2 cup) Extra virgin olive oil ½ cup Red wine vinegar 3-5 Tbsp. or to taste Salt to taste Toasted baguette slices or as needed about 50 phyllo cups Tiny capers or caper leaves, to decorate

Method 1. Process in the blender the capers, onion, parsley, chili or pepper and the bread, to get a

smooth paste. Add the olive oil and 2 tablespoons vinegar and process briefly. Pour in a bowl, taste and adjust seasoning. Cover and refrigerate overnight.

2. To serve spread on toasted bread or spoon in phyllo cups and decorate with capers or caper leaves.

Recipe credit: Nikoleta Foskolou as presented for the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


BART GOLDBERG


WILD ALASKA POLLOCK WITH MEDITERRANEAN RELISH Ingredients Amounts Wild Alaska pollock fillets, 5-6 oz. 12 ea. Salt and pepper as needed Olive oil as needed Mediterranean Relish (recipe follows)

Method 1. Sprinkle both sides of Wild Alaska pollock with salt and pepper to taste. 2. Heat sauté pan, add olive oil, enough to lightly coat the bottom of the pan. 3. Heat the oil. 4. Pan sear, lower heat and cook through turning once. Cook to desired doneness. 5. Remove to serving plate and top with ½ cup of Mediterranean Relish. 6. Serve with vegetable and starch du jour.

RELISH

Yield: 6 cups Ingredients Amounts Roma tomatoes, seeded, diced 3 cups Fresh fennel, small dice ¾ cup Bell pepper, red, green and 1 ½ cups yellow, small dice Kalamata olives, pitted, chopped ¾ cup Fresh basil, shredded ¼ cup Fresh lemon juice 1/3 cup Extra virgin olive oil 1 ½ cups Red wine vinegar ¼ cup Fresh fennel fronds, chopped 3 Tbsp. Dry thyme 1 Tbsp. Salt and pepper as needed

Method 1. Combine all ingredients well. 2. Let stand for 30 minutes before using to allow flavors to blend. 3. Cover and refrigerate until needed.

Recipe credit: Bart Goldberg as presented for Alaska Seafood Marketing Institute at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


JOYCE GOLDSTEIN


EGGPLANT GRATIN ALMODROTE DE BERENJENA

Almodrote appears in every Sephardic cookbook and goes back to early Spain. The word almodrote is of Arab origin. In medieval Cataluna "almodroc" referred to a dish with garlic, eggs and cheese. Somewhere along the way the garlic disappeared, but the cheese and eggs remain. The variables that I find with this recipe have to do with proportions; more or fewer eggplants, more or less cheese, more or fewer eggs. Some have the bread as thickener, others are lighter, with no bread at all. If you want to return the garlic to the original concept, add a clove or two, well minced, to the mashed eggplant. Or some chopped parsley or dill.

Yield: 8 Portions Ingredients Amounts Globe eggplants, or 4 average size 4 lb. Bread slices, crusts removed, 4 ea. soaked in water and squeezed dry Eggs 4 ea. Sunflower or olive oil 1/3 cup Fresh white cheese like ricotta 6 oz. or not too salty feta (up to 1 ½ cups) Kashkeval or Gruyère cheese, grated 8 oz. Salt 1 ½ to 2 tsp. Freshly ground pepper ½ tsp.

Method 1. Roast the eggplants in a baking pan in a 400˚F oven until soft, turning occasionally,

about 45 minutes. For a smokier taste you can broil the eggplants or cook them on a stovetop griddle, turning occasionally. When eggplants are soft throughout, place in a colander. When cool enough to handle remove peel and all seed pockets, chop the pulp coarsely and place in a colander to drain again, for 10 to 20 minutes to release bitter juices. You will have about 2 -2 ½ cups pulp.

2. Preheat oven to 350˚F. 3. Transfer eggplant to a bowl, mash well and add the bread, eggs, and most of the

cheeses, leaving about ¼ cup grated kashkeval for the top, some salt and pepper, and all but 2 tablespoons of the oil. Spread in an oiled baking dish and top with remaining grated cheese and a drizzle of oil. Bake for about 30-40 minutes or until golden and set.

Recipe credit: Joyce Goldstein as presented for the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


ABDERRAZAK HAOUARI


CHEESE TAGINE

Ingredients Amounts Boned lamb, diced, seasoned 2 lb. Olive oil 1.7 oz. Onion, large, finely chopped l ea. Gruyere cheese 7 oz. Gouda, cubed 7 oz. Eggs, hard boiled 4 ea. Eggs 12 ea. Salt and pepper to taste Saffron to flavor Smen l Tbsp.

Method 1. Sear meat in olive oil, add the onion and sweat together. Cover with water and let cook

until meat is tender. Remove from heat and add the eggs, cheese and smen. 2. Heat an ovenproof serving dish. Pour the prepared ingredients into the warmed serving

dish and bake for 15 minutes, basting often with saffron flavored water until the ingredients reach the desired point of doneness.

Recipe credit: Abderrazak Haouari as presented for the 2003 Worlds of Flavor International Conference and

Festival. Published with permission of the author. All rights reserved. VARIATIONS: Mushroom Tagine Prepare with the same ingredients and method as for the Cheese Tagine, adding 11 oz. mushrooms. Tagine with Spinach Prepare with the same ingredients and method as for the Cheese Tagine, adding 28 oz. cooked spinach a l'anglaise, passed in butter. Tagine Khafef Prepare the Cheese Tagine, replacing the meat with a mixture of liver, kidneys and brains. Parsley Tagine Prepare the Cheese Tagine, adding l lb. chopped parsley, sautéed in butter.

Ricotta Cheese Tagine Prepare the Cheese Tagine without the meat, adding 11 oz. fresh peas and 1 lb. ricotta cheese. Tagine a la Salade Mechouia Prepare the Cheese Tagine with 1.7 oz. tomato sauce and 7 oz. cooked white beans, 3 ½ oz. capers and salad mechouia.


TAGINE MININA

Ingredients Amounts Chicken, 3-lb., boned, diced 1 ea. Lamb brain, diced 1 ea. Eggs, hard boiled, chopped 3 ea. Eggs 10 ea. Olive oil 7 Tbsp. Onion 7 oz. Garlic head 1 ea. Pain de mie 6 slices (soaked) Salt and pepper to taste Saffron to flavor Quatre epices to taste Bay leaf 1 ea.

Method

1. Poach the chicken and brains separately. 2. Cut the chicken and brains into a bowl, add the hard boiled eggs, the soaked bread,

spices and raw eggs and mix well. Place the mixture in a buttered cake mold, put in a bain marie in the oven and bake for 45 minutes.

Recipe credit: Abderrazak Haouari as presented for the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


MOUKLI DE POISSON A LA JOUIVE Yield: 8 Portions

Ingredients Amounts Fish 5 lbs. Pine nuts ¾ lb. Bell peppers 1 lb. Tomatoes 3 lbs. Squash 1 lb. Potatoes 3 lbs. Onion 1 ea. Garlic head 1 ea. Eggs 8 ea. Flour 1 lb. Oil for frying 2 qt. Olive oil ½ cup Fresh Harissa 2 Tbsp. Cumin to taste Curry to taste Coriander to taste Bay to taste Salt to taste

Method 1. Sweat half of the tomatoes until melted with the fresh Harissa. 2. Scrub the fish and vegetables, rinse in water. Remove the fillets from the fish and cut

into darns. 3. Size the potatoes and slice the squash in rounds. Cut the remaining tomatoes in two, cut

the peppers into strips, chop the onion and crush the garlic. 4. Season the fish with salt and cumin, roll in flour and fry. 5. Fry the potatoes, tomatoes, peppers, and squash. Rest everything on an absorbent paper,

season again with salt, curry and cumin. 6. Sauce a traditional platter with the tomato fondue. Arrange the vegetables and fish on

the sauce. Drizzle with olive oil and re-warm in the oven. 7. Decorate with fried eggs and lemon wedges. Serve hot.



GHAIBA HOMA CHICKPEA FLOUR COOKIES

Ingredients Amounts Chickpea flour 7 oz. Flour Powdered sugar 7 oz. Butter 10.6 oz.

Method 1. Melt the butter, skim and cook until golden brown. Cool. 2. Sift together the flour, chickpea flour and sugar. 3. In a bowl, thoroughly mix the flour, butter and sugar together, working well after

each addition. 4. Take a portion of the dough and reheat in the palms of your hands. Shape into

sausages and stretch out. Cut into pieces and arrange on an oiled sheet. Let rest 30 minutes in the refrigerator.

5. Bake at 265 ˚F for 15 minutes. Dust with sugar if desired.



NANCY HARMON-JENKINS


ONSA'S TAGINE D'AUBERGINES EGGPLANT TAJINE

Yield 8 Portions Ingredients Amounts Eggplant 2 lb. Salt Pumpkin or dark-yellow squash 2 lb. such as Hubbard or Butternut Chicken, skinless, boneless ¾ lb. Scallions, chopped to make 3/4 cup 1 bu. Capers, well drained ¼ cup Extra-virgin olive oil 1 ½ cups plus 2 tablespoons Long green (Italian-style) peppers 2 or 3 ea. Gruyère cheese, grated 1/2 cup Eggs 6 ea.

Method 1. Slice the eggplant on the diagonal, about 1/4 to 1/2 inch thick. Arrange the slices in a

colander, sprinkling each layer liberally with salt. Set a plate on top of the eggplant and weight it (a can of tomatoes works fine for this). Set the colander in the sink for about one hour to drain any bitter juices from the eggplant.

2. While the eggplant is draining, peel the pumpkin or squash and cut in slices about 1/4 to 1/2 inch thick. Set aside.

3. Chop the chicken into bite-size pieces and put in a saucepan with a tablespoon of olive oil and the chopped scallions. Add water just barely to cover, bring to a boil, lower heat to a simmer, and cook until the chicken is tender. Drain and add to the bowl of a food processor with another tablespoon of oil, the capers, and a pinch of salt. Process to make a coarse paste--you'll have about 1 1/2 cups when done.

4. When the eggplant has finished draining, rinse the slices carefully under running water to get rid of excess salt, then pat them dry with paper towels.

5. Bring 1 1/2 cups of olive oil to frying temperature (350°F.) in a deep skillet or frying pan and add the pumpkin slices, a few at a time. Fry on both sides until the pumpkin turns a deeper shade of golden orange, then remove and drain on a rack or in a colander.

6. When the pumpkin slices are done, fry the rinsed and dried eggplant slices in the same oil, turning once, until golden brown on both sides. Remove to a rack or colander to drain well.

7. Lower the heat slightly and add the whole, rinsed peppers to the pan. Cook, turning frequently, until the transparent outer skin of the peppers has started to lift off and the peppers themselves are softened. Remove and set aside, preferably in a paper bag, to soften.

8. (The recipe may be done well ahead to this point and the final dish assembled about an hour before you're ready to serve it.)

9. When ready to do the final baking, preheat the oven to 375°F. Using a 13-inch long gratin dish, line the bottom of the dish with half the drained eggplant slices. Arrange half the pureed chicken over the eggplant and sprinkle with about 1/4 cup of the grated


cheese. Arrange the pumpkin slices over this. Beat one of the eggs with a fork in a small bowl and drizzle over the pumpkin. Then add the rest of the chicken, the remaining cheese and the remaining eggplant slices.

10. Cut the peppers in quarters lengthwise, discarding the stem and core and any white veins from the insides. Lift away the transparent skin where it's easy to do that (you don't need to be too finicky about this). Slice the pepper quarters lengthwise about 1/4 inch thick and use the slices to make a lattice over the eggplant.

11. Now beat the remaining eggs together well and pour over the top of the dish, tilting the dish to get egg all around it. Place in the preheated oven and bake for 40 minutes or until the tajine is set and firm, lightly browned on top, but not tough and rubbery.

12. Remove and let sit for 20 minutes or so before serving.

Recipe credit: Nancy Harmon Jenkins / The Mahjoub Sisters as presented for the 2003 Worlds of Flavor



ANISSA HELOU


MIXED HERB AND TOASTED BREAD SALAD FATTÜSH


4 gem lettuces or 1 large cos lettuce, sliced into 1/2 inch strips Scallions, trimmed and thinly sliced 3 ½ oz. Persian cucumbers (about 10 ounces), 3 ea. sliced in medium-thin half circles Firm red tomatoes (about 10 ounces), 3 ea. chopped into bite-sized pieces Coarsely chopped flat leaf parsley 2 cups Coarsely chopped mint leaves 1 cup Purslane leaves 1 ½ cups Dressing Sumac 3 Tbsp. Salt to taste Extra virgin olive oil 6 Tbsp. Bread garnish Medium pita bread, opened up, toasted 1 ea. and broken into bite-sized pieces

Method 1. Put the salad ingredients in a large bowl. Sprinkle with sumac and salt to taste. Add the

olive oil and toss lightly together. Mix in the toasted bread and serve immediately before the bread goes soggy.

Recipe credit: Anissa Helou as presented for the 2003 Worlds of Flavor International Conference and Festival.



CHICKEN AND CHICK PEAS WITH YOGHURT TOPPING FATTET DJAJ

Fatta means ‘to break in pieces’ in Arabic, and precisely describes the dish below, which consists of several layers of crumbled, broken or cut ingredients.

Yield: 4 Portions

Ingredients Amounts Chickpeas, soaked in plenty of cold 7 oz. water overnight with 1 tsp. baking soda Chicken, medium-sized 1 ea. Cinnamon sticks 3 ea. Coarse sea salt 1 Tbsp.

Pita bread, large, opened, toasted 1 ea. Butter unsalted 3 Tbsp. Pine nuts ½ cup Garlic cloves, crushed 2 ea. Fresh mint leaves, crushed with 1 handful the garlic (optional) Yogurt 2 lbs.

Method 1. Rinse the chick peas under cold water, put them in a saucepan, cover with plenty of

fresh water and place over medium-high heat. Bring to a boil. Skim the white foam, then lower the heat and simmer, covered, for 1 hour or until the chickpeas are tender.

2. Put the chicken in a saucepan, add 5 cups of water and place over medium heat. As the water is about to boil, skim the surface clean. Add the cinnamon sticks and salt, cover the pan and boil gently for 45 minutes or until the meat is very tender.

3. Toast the pita in a hot oven or under the grill until golden and let cool. 4. Melt the butter in a frying pan and sauté the pine nuts, stirring constantly, until golden

brown. Remove with a slotted spoon and arrange on a double layer of paper towels. Let the excess butter drain.

5. Mix the crushed garlic (and mint if you choose to use it) into the yogurt and add salt to taste. Set aside.

6. To serve. Break the toasted bread into bite-sized pieces and spread over the bottom of a deep serving dish. Remove the chicken, skin, bone and cut into bite-sized pieces. Spread over the bread. Remove the chick peas with a slotted spoon and spread over the meat, sprinkle with 4 tablespoons stock and cover with the seasoned yogurt. Garnish with the sautéed pine nuts and serve immediately.

Recipe credit: Anissa Helou as presented for the 2003 Worlds of Flavor International Conference and Festival.



TAHINI AND PARSLEY DIP BAQDÜNESS BIL-TAHINEH

Yield: Serves 4 Ingredients Amounts

Tahini just over ½ cup Lemon juice 1 ½ ea. plus more to taste Water 1/3 cup Garlic cloves, crushed 2 ea. Flat-leaf parsley, finely chopped ¼ cup Salt to taste

Method 1. Put the tahini in a mixing bowl. Gradually and alternately stir in the lemon juice and

water. The tahini will first thicken into a purée-like consistency before it starts to dilute again - taste the dip before you finish pouring in the lemon juice so that you can adjust the tartness to your liking. If you use less lemon juice, make up for the loss of liquid by adding more water or vice versa. Keep stirring until the sauce has the consistency of creamy yogurt.

2. Stir in the garlic and parsley, add salt to taste and mix together. Taste, adjust the seasoning if necessary and serve with falafel (recipe follows), pita bread or a selection of crudités. You can replace the parsley with coriander.

Recipe credit: Anissa Helou as presented for the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


GERALD HIRIGOYEN


PIQUILLO PEPPERS STUFFED WITH SALT COD Yield: 4-6 portions

Ingredients Amounts Salt cod 1 lb. Olive oil ¾ cup Onion, large, finely diced 1 ea. Garlic cloves, minced 4 ea. Dried new Mexican chile pepper, 1 ea. seeded and cut into 1/2-inch pieces Kosher salt to taste Freshly ground white pepper to taste Piquillo peppers ,roasted 12 ea. Flour 1 cup Eggs, lightly beaten 2 ea. Fine dried bread crumbs 2 cups Chopped fresh parsley 1 Tbsp.

Method 1. Soak the salt cod in cold water to cover for 24 to 48 hours, changing the water 3 to 4 times to

desalt according to taste. 2. Drain and pat the codfish dry. Fillet it into 5 to 6 large pieces and set aside. 3. Heat 1/2 cup olive oil in a large sauté pan over med-high heat. Add the onion, garlic and

chile; sweat until soft and translucent, about 5 minutes. Add the cod fillets, reduce the heat slightly, and cook for 5 minutes, swirling the pan occasionally.

4. Increase the heat slightly and cook for 5 more minutes, continuing to move the pan in a circular motion every few minutes to emulsify the ingredients. Pour into a colander suspended over a bowl to drain. Reserve the cooking liquid (jus) and set aside. Remove and discard the chile pepper. Season with salt and pepper to taste.

5. Gently smash together the onion and cod, using the back of a large spoon. Remove any remaining bones as you work. * Gently fill the peppers with the cod stuffing until full, taking care not to break the peppers; set aside. * Preheat the oven to 400 degrees F.

6. Over medium-high heat, warm the remaining 1/4 cup olive oil in an ovenproof sauté pan. 7. Dredge the peppers in the flour, dip them into the beaten eggs, then roll them in the bread

crumbs. Place the peppers in the sauté pan and brown them on one side for 2 to 3 minutes. Turn them over and put the pan in the oven until the peppers are hot through and golden brown all over, 5 to 7 minutes.

8. Warm the cod jus in a small saucepan over high heat. Add the parsley and swirl the pan until the jus boils. Place a pepper in the center of each plate. Spoon the cod jus evenly around the peppers. Garnish with a few turns of the pepper mill.

Note: Coating the peppers with bread crumbs is not essential or even traditional. However I feel it brings an extra dimension to the dish, creating another layer of flavor and texture.

Recipe credit: Gerald Hirigoyen as presented for the 2003 Worlds of Flavor International Conference and



PIQUILLO PEPPERS WITH GOAT CHEESE, CALIFORNIA RAISINS AND MOSCATEL VINAIGRETTE

Yield: 4 portions Ingredients Amounts Piquillo peppers Piquillo peppers, whole roasted 8 ea. Soft goat cheese 1 ½ cups Pine nuts, toasted ½ cup Golden California raisins ½ cup soaked in water for 3-4 hours Fresh chives, finely snipped 3 Tbsp. Fresh basil, finely chopped 3 Tbsp. Piment d’Espelette ½ tsp. (or freshly ground black pepper) Heavy cream ¼ cup

Moscatel vinaigrette Moscatel vinegar 3 ½ Tbsp (or balsamic vinegar) Kosher salt ½ tsp. Freshly ground black pepper ¼ tsp. Extra-virgin olive oil 1/3 cup Golden California raisins 3 Tbsp. soaked in water for 3-4 hours

Garnish Micro-greens 4 small handfuls Freshly snipped chives

Method 1. Preheat an oven to 375 °F. 2. Lay the piquillo peppers out on a small sheet pan and set aside. 3. To prepare the filling, in a large mixing bowl, thoroughly combine the rest of the

piquillo pepper ingredients until they are completely integrated and the cheese is uniform in texture.

4. Gently stuff each of the peppers with equal amounts of the goat cheese mixture and return them to the sheet pan. Place the peppers in the oven just until warmed through, about 5-6 minutes.

5. To make the vinaigrette, combine the vinegar, salt, pepper and extra-virgin olive oil in a mixing bowl, and whisk the ingredients together vigorously. Stir in the golden California raisins and set aside.

6. To serve, garnish each of 4 plates with a handful of micro-greens. Prop one stuffed piquillo pepper up against a second one on each plate. Spoon the vinaigrette liberally all over the peppers and garnish.

Recipe credit: Gerald Hirigoyen as presented for the 2003 Worlds of Flavor International Conference and



NENA ISMIRNOGLOU


BARLEY RUSK DAKO

Yield: 4 servings

Ingredients Amounts Ripe tomato, finely chopped 1 ea. Virgin olive oil 4 Tbsp. Fresh oregano Salt and pepper to taste Feta 2 Tbsp. Capers 1 Tbsp. Ksinomizithra and capers, to finish

Method 1. Soak the Dako bread to soften. Pour 3 Tbsp. olive oil onto the Dako bread. 2. In a large bowl, mix the tomato, remaining olive oil, oregano, salt and pepper. Pour the

mixture over the Dako bread and cover with ksinomizithra and capers.

Recipe credit: Nena Ismirnoglou as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


CRETAN ARTICHOKE AND BROAD BEAN STEW ANGINARES ME KOUKIA

Yield: 6 Portions Ingredients Amounts Lemon juice 3 ea. Artichokes 10 ea. Fresh broad beans 2 ½ lbs. Virgin olive oil 1/2 cup Fresh spring onions, washed, 1 cup finely chopped Garlic cloves, crushed 2 ea. Fennel or dill, finely chopped 1 cup Fennel root, finely chopped 1/2 cup Salt and freshly ground pepper to taste Brown sugar 1 tsp. Flour 1 Tbsp. plus 1 tsp.

Method 1. In a large bowl put 2 cups of cold water mixed with the juice from 2 of the lemons. Cut

the leaves off of the artichokes. With a potato peeler, scrape out chokes. Cut in half and place the artichokes in the bowl with water and lemon juice to prevent them from turning brown.

2. Wash and clean the fresh broad beans and keep only the soft pods and beans. 3. In a large heavy sauce pan, heat the olive oil and sauté the green onions for 2 or 3

minutes. 4. Add broad beans and artichokes to the sauce pan and sauté for two more minutes. Add

garlic, fennel root, salt, pepper, sugar, and enough water to cover. Reduce heat, cover pan and simmer for half an hour or until the artichokes and broad beans are tender.

5. Take the liquid from the sauce pan and place in a separate pan. In a bowl, dilute the flour in the juice from one lemon and then mix it with the liquid. Whisk until the sauce is thick and creamy and add to the vegetables. Serve warm.



SFOUGATO Yield: 15 Portions

Ingredients Amounts Extra virgin olive oil 1 cup Zucchini, washed and thinly sliced 4 lbs. Scallions, washed and finely chopped ½ lb. Dill fresh finely chopped 1 ½ cups Of finely chopped fresh mint ½ cup Fresh spinach or lapatha or vlita 2 cups (washed and coarsely chopped) Eggs 12 ea. Cretan graviera cheese or 8 oz. kefalotiti cheese, grated Salt and freshly ground pepper to taste Milk ¾ cup

Method 1. Preheat oven to 370˚F. Oil an 8 x 10 inch casserole dish with a half cup of olive oil. 2. Salt the zucchini slices in a strainer and leave for half an hour to drain. 3. Heat a half cup of olive oil in a big heavy skillet and sauté scallion until translucent. Add

zucchini, spinach, dill, and mint and sauté over low heat until zucchini softens and liquid is cooked off. Remove skillet from heat and drain any excess juices.

4. In a large bowl, beat eggs and milk very well. Fold in vegetables and grated cheese. Season with salt and pepper. Pour mixture into prepared casserole dish, place in oven, and bake for 30 to 40 minutes, or until eggs are golden. Serve warm or cold with yoghurt.

Recipe credit: Nena Ismirnoglou as presented at the 2003 Worlds of Flavor International Conference and



TRADITIONAL CRETAN ONION PIES KREMIDOKALITSOUNIA

Yield: 13 Portions Ingredients Amounts Phyllo pastry Flour 1 lb. Milk ½ cup Extra virgin oil ½ cup Raki (arak) or lemon juice 2 Tbsp. Baking powder 1 tsp. Lemon rind ½ tsp. Water 1 tsp. Egg yolk 1 ea. Sesame seeds ½ cup Filling Onions, finely chopped 2 ½ lbs. Tomatoes, finely chopped 3 ea. Brown sugar 1 tsp. Salt and pepper to taste Feta cheese 6 oz. Eggs 2 ea. Extra virgin olive oil 5-6 Tbsp.

Method 1. Phyllo dough. Mix all the ingredients except for the egg yolk, water and sesame seeds

and make a soft dough. Let the dough sit for an hour. 2. Filling. In a heavy skillet, sauté the onions in the olive oil until translucent. Add

tomatoes, brown sugar, salt and pepper, and cook until the liquid evaporates. Let cool and add the remaining ingredients.

3. Roll the phyllo dough into a thin layer and cut into a 10-centimeter circles. In each piece, place a Tbsp. of the filling onto the dough, fold in the middle and close the edges with a fork.

4. Preheat the oven to 375˚F. Brush the olive oil onto a non stick baking sheet and place the pitas.

5. In a bowl, whisk the egg yolk and water and brush the liquid onto the pitas. Sprinkle sesame seeds and place in the oven for 30 to 40 minutes or until golden brown.

Recipe credit: Nena Ismirnoglou as presented at the 2003 Worlds of Flavor International Conference and



GOAT WITH YOGHURT

Yield: 4 Portions Ingredients Amounts Goat Baby goat 2 ½ lbs. Extra virgin olive oil 3 Tbsp. Salt and freshly ground pepper to taste Juice of lemon 1 ea. Fresh oregano or thyme 6 sprigs Tomatoes Ripe tomatoes (washed and sliced 1cm.) 2 ea. Extra virgin olive oil 3 Tbsp. White vinegar 1 tsp. Brown sugar 1 tsp. Salt and freshly ground pepper to taste Yoghurt Eggs 3 ea. Extra virgin olive oil 1 Tbsp. Yoghurt 3 cups Salt and freshly ground pepper to taste

Method 1. Goat. Preheat the oven to 425˚F. Wash and dry the goat and place in a casserole dish.

Mix the olive oil, salt and pepper, lemon juice and herbs in a small bowl. Whisk again, then brush goat with the dressing. Place the casserole dish in the oven for 20 minutes at 425˚F and then for 50 minutes at 375˚F.

2. Tomatoes. In a non-stick pan, place the tomatoes close to each other. In a small bowl, mix the rest of the ingredients, whisk and drizzle over the tomatoes. Put the non-stick pan in a preheated oven of 350 ˚ F for half an hour.

3. Yoghurt. In a big bowl, whisk the eggs with olive oil and then add the yoghurt. Add salt and freshly ground pepper to taste

4. To finish. Remove the goat from the casserole dish, leaving the juice in the dish. De-bone the goat and put back in the dish. Place the cooked tomato slices over the goat and pour over the yoghurt sauce.

5. Place the casserole dish back in the oven at 375˚F, for 15 minutes or until golden brown.



CARAMELIZED GRAPE LEAF CHIPS Yield: 1 Portion

Ingredients Amounts Fresh or brine-preserved grape leaves 5 pieces Water 1 cup Sugar ½ cup Juice of lemon ½ ea. Sauce Thyme-honey 1 Tbsp. Mavrodafni wine ½ cup Dry red wine (such as merlot) 1 cup Vanilla bean ½ ea. To finish Caramelized grape leaves 3 ea. Vanilla or kaïmaki ice cream 7 oz. Mint leaf

Method for the grape leaves 1. Preheat oven at 350˚F. 2. For the brine-preserved grape leaves, rinse well under cold water and pat dry. Cut off

the hard stems. 3. In a frying pan, combine the water with the sugar and stir until the sugar is melted. Add

the lemon juice and grape leaves, and cook over low heat for 10 minutes. 4. Remove the grape leaves and dry them on a paper towel. 5. Place the grape leaves on a silpat and bake for 10 minutes or until crispy. Method for the sauce 1. Cut the vanilla bean diagonally and place in a small pot. Add both wines and heat until

it boils down by half. 2. Add thyme-honey and stir for 2 to 3 minutes in low heat until the liquid becomes

slightly thick. Assembly: In a big, white dish place one leaf and a scoop of ice cream. Repeat again until it looks like a Napoleon. At the end, pour the sauce over the dish. On top, place a mint leaf. Serving suggestions: Caramelized grape leaf chips with vanilla or kaïmaki ice cream with thyme-honey, Mavrodafni wine aromatized with fresh vanilla beans.



GRILLED SARDINES WRAPPED IN GRAPE LEAVES SARDELES STI SKARA TILIXTES ME AMBELOFILA

Yield: 1 Portion Ingredients Amounts Virgin olive oil 5 Tbsp. Lemon juice, freshly squeezed 1 ea. Fresh oregano 4 sprigs Sardines (washed and gutted 7 oz. with heads and bones removed) Grape leaves, fresh or brine-preserved 10 pieces Capers (washed and dried) 1 Tbsp. Cherry tomatoes 5 ea. Salt and fresh ground pepper to taste

Method 1. Place fish in a large dish. In a small bowl whisk together 2 Tbsp. of olive oil, the juice of

half a lemon, and 2 sprigs of oregano. Pour the mixture over the fish and leave it for 15 minutes.

2. In the meantime, if fresh grape leaves are being used, put them in boiling water for 5 minutes to soften. For the brine-preserved grape leaves, just rinse well under cold water and pat dry. Cut off the hard stems.

3. Preheat the grill. 4. Remove fish from the marinade and place onto the dish. Season with salt and pepper.

Wrap each sardine carefully with a grape leaf. 5. In a large dish, put 1 Tbsp. of olive oil and place each wrap carefully. Then place each

wrap onto the grill for about 3 to 4 minutes on each side. 6. Cross-cut the bottom of the cherry tomatoes, salt and pepper and place over the grill for

3 minutes. 7. For the lemon sauce: In a blender, put in the remaining olive oil, lemon and capers.

Blend for a few seconds till smooth. Assembly: Place the sardine wraps in a big, white dish, and pour the lemon sauce over the fish. Decorate with cherry tomatoes and 2 sprigs of oregano.

Recipe credit: Nena Ismirnoglou as presented at the 2003 Worlds of Flavor International Conference



SARA JENKINS


RISOTTO CROQUETTES WITH MOZZARELLA SUPPLÌ AL TELEFONO

Yield: 30 Pieces Ingredients Amounts White wine 1 cup Saffron, crumbled 1/3 tsp. Butter 3 oz. Onions chopped fine 1 cup Chicken livers, cleaned and halved 4 oz. Arborio rice 1 lb. Chicken stock, hot and seasoned 3 pt. Tomato sauce, hot 1 pt. Egg yolk 1 ea. Parmesan cheese ¼ lb. Salt to taste Mozzarella cheese, cut into 1 lb. 30 cubes (1/4 in. square) Egg whites, whisk until foamy 6 ea. Breadcrumbs 2 cups

Method 1. Combine the crumbled saffron and white wine. Let sit 20 minutes. 2. Sauté the onions and livers in the butter until the onions are translucent and the livers

are firm. As the livers become firm remove them to a plate and allow to cool, then chop fine (not to a paste!) and reserve. Add the rice to the onions and coat the rice with the flavorful butter; cook until parched.

3. Add the wine. Stir constantly until almost all of the liquid has been absorbed. Maintain a moderate heat so that the rice continues to simmer through out the cooking process. Add 1 cup stock and continue to cook, stirring gently, until the liquid is absorbed. Continue cooking using the remaining stock and tomato sauce in the same manner until the rice is cooked, approximately 20 minutes. Allow the rice to cool slightly and then stir in the egg yolk, reserved chicken livers, Parmesan, and finally season to taste with salt and pepper.

4. Transfer the risotto to a sheet pan and spread in an even layer. Allow rice to cool completely.

5. Dampen hands with water and form the chilled risotto into small balls wrapped around a cube of mozzarella cheese. Make sure the cheese is completely enclosed.

6. Dip the risotto balls into the egg whites, then roll in bread crumbs. Refrigerate on a sheet pan for 30 minutes.

7. Deep fry risotto balls at 350°F until golden brown. Drain on paper towels and serve immediately.

Recipe credit: Sara Jenkins as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


FRIED SQUASH BLOSSOMS STUFFED WITH BACALAO MANTECO

Yield: 8 Portions Ingredients Amounts Squash blossoms 16 ea. Bacalao Manteco 2 cups Batter (recipe follows) 1 recipe Flour to coat (optional) 1 cup Olive oil, to deep fry in as needed

Method 1. Carefully pry apart the petals of each blossom. Remove the stamen. Place the bacalao

mixture into a piping bag. Gently place the tip of the piping bag as far into the blossom as possible. Pipe ½ - 1 oz. of filling into the blossom. Gently twist the tip of the blossom shut.

2. Heat the olive oil in a large deep pot over medium heat to 350 °F. 3. Remove the batter from the refrigerator and stir once. Dip the blossoms into the batter,

then carefully lower them into the hot oil. Fry in batches until they are golden brown and crispy, 3–5 minutes. Sprinkle with salt.

4. Drain well and serve.



BATTER FOR SQUASH BLOSSOMS

Ingredients Amount All purpose flour 4 cups Salt 2 Tbsp. Italian sparkling water as needed

Method 1. Combine dry ingredients. 2. Whisk in sparkling water to desired consistency.



BULGUR AND LAMB TARTAR IN LETTUCE LEAVES KIBBEH NAYÉ

Yield: 20 servings Ingredients Amounts Fine bulgur ¾ cup Very hot water 2 cup Lamb, lean, tender 1 pound Onion, small white 1 ea. Tomato, peeled, seeded and chopped 1 ea. (very small) Garlic cloves, mashed in 3 ea. a mortar and pestle Allspice ¼ to ½ tsp. Ground cumin ½ tsp. Sea Salt to taste Black pepper, freshly ground to taste Fresh parsley, chopped 1 Tbsp. Hearts of Romaine 3 ea. Radishes, sliced thin 1 bu.

Method 1. Place the bulgur in a bowl. Pour 2 cups very hot water over it and drain immediately.

Discard the water and let the bulgur stand 10 minutes. 2. Finely chop the meat by hand, or with the fine blade of a meat grinder, or in a food

processor. 3. Knead the meat and bulgur by hand for 10 minutes or in an electric mixer set on slow

speed for 5 to 7 minutes. 4. Mince the onion. Add the onion, allspice, cumin, salt, and pepper to the meat-bulgur

mixture. Knead again for 5 minutes (or 3 minutes with a mixer). Let stand in the refrigerator for 1 hour.

5. Add the parsley and mix well. Taste and season with salt and pepper. Take walnut-size pieces of the lamb-bulgur mixture. With your first 3 fingers free-form shapes with finger indentations.

6. Separate the lettuce hearts into leaves and place on a platter. Place the pieces of tartar on top of the lettuce. Serve slightly chilled, garnished with radish slices and lemon wedges. Serve the tartar in lettuce leaves drizzled with lemon juice.

Note: This can be prepared up to 6 hours in advance and stored in the refrigerator until ready to serve.



BACALA MANTECATO Yield: 25 Portions

Ingredients Amounts Salt Cod 1 side Garlic 1 head Onion, chopped 1 ea. Carrot, chopped 1 ea. Celery, chopped 1 stalk Parsley stems 6 ea. Yukon Gold Potatoes 4 lb. Olive oil, Tuscan Estate Bottled 2 cups Baguette, ¼" slices 25 ea.

Method 1. Soak the salt cod in cold water for 48 hours changing the water three times. Maintain

the fish in the refrigerator while soaking. The salt cod will be white, softened and no longer leathery when ready. The flavor should not be aggressively salty. Cut the cod into manageable pieces.

2. Mix together the garlic, onion, carrot, celery and parsley stem with enough water to cover the soaked salt cod -- about 2 quarts. Simmer this together until the vegetables are tender and have given up their flavor. Add the cod to the poaching liquid and bring to a boil. Pull the pot from the heat and allow it to sit while the liquid cools and the cod poaches. Once cooked and cooled, remove the skin and any bones from the cod and discard them. Flake the cleaned meat and reserve.

3. Peel and chunk the potatoes and cook in boiling salted water until tender. Pass the potatoes through a ricer while still hot into a mixing bowl. Add the flaked cod and begin to stir together to break up the cod into fine fibers. Once smooth drizzle in the oil while you continue to mix. Once the oil has been added, taste and adjust the seasoning with salt and black pepper.

4. Toast the sliced bread in a hot oven until golden and crisp and serve with the baccala spooned on top.



STEPHEN E. KALIL & STEPHEN A. KALIL


MEATLESS STUFFED GRAPE LEAVES


Grape leaves 32 oz. Jar White rice 2 cup Tomatoes, ¼” diced 1 cup Parsley, chopped 1 cup Carrots, minced 1 cup Yellow onions, minced ½ cup Salt 2 tsp. Black pepper 1 tsp. Fresh squeezed lemon juice 2 cups Tomato sauce 2 ups Olive oil 1 cup

Method 1. In a bowl combine the rice, tomatoes, parsley, carrots, onions, salt and pepper. 2. Trim stems from grape leaves and rinse by soaking in hot water. Working in batches, lay

grape leaves flat on a clean work table. Place a heaping tablespoon of the rice mixture in the center of each leaf creating a horizontal mound approximately 2 ½” long. Roll the leaves tightly by folding the bottom of the leaf over the rice mixture, then folding over the sides, then rolling tight.

3. Line the bottom of a 2 ½ quart sauce pot with some of the unwrapped grape leaves. Place the rolled grape leaves in the lined pot creating rows and stacking neatly. Add the lemon juice, tomato sauce and olive oil. Add enough water to cover the stuffed grape leaves. Place a ceramic plate on top of grape leaves and cover the pot with a lid. Simmer on a stove for 20 to 30 minutes.

Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor



HUMMUS B’TAHINI

Ingredients Amounts #10 can garbanzo beans, 1 ea. drained and rinsed Tahini 1 qt. Fresh squeezed lemon juice 3 cups Salt 1 Tbsp. Pureed garlic ¼ cup Ice water ½ cup

Method 1. Combine all ingredients. In a food processor, puree until smooth working in batches if

necessary.

Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


ORANGE-CINNAMON HUMMUS

#10 can garbanzo beans, 1 ea. drained and rinsed Tahini 1 qt. Fresh squeezed lemon juice 1 ½ cups Fresh squeezed orange juice 1 ½ cups Salt 1 tsp. Cinnamon 1 tsp. Pureed garlic 1 Tbsp. Ice water ½ cup Candied orange peel, minced ½ lb.

Method 1. Combine all the ingredients except the orange peel. In a food processor, puree until

smooth working in batches if necessary. 2. Fold in the minced orange peel. Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor



LEMON-CARDAMOM HUMMUS

Ingredients Amounts #10 can garbanzo beans, 1 ea. drained and rinsed Tahini 1 qt. Fresh squeezed lemon juice 1 qt. Salt 1 tsp. Cardamom 1 tsp. Pureed garlic 1 Tbsp. Ice water ½ cup Candied lemon peel, minced ½ lb.

Method 1. Combine all the ingredients except the lemon peel. In a food processor, puree until

smooth working in batches if necessary. 2. Fold in the minced lemon peel. Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor



CANDIED CITRUS PEELS

Peels from 3 oranges or 6 lemons Sugar 1 cup Light corn syrup 3 Tbsp. Water ¾ cup

Method 1. Simmer the peels in water for 30 minutes then drain. Add fresh water and simmer until

tender. About another 10-15 minutes. Drain and shock in ice water. Drain again. 2. Julienne the peels. 3. Combine the sugar, corn syrup and water and heat until sugar has melted. Add the

peels and cook over a low heat until most of the syrup is absorbed. Remove from heat , cover and let stand overnight.

4. Heat the syrup and peel mixture until warm then strain. Allow the peels to cool. Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor



ARABIC STYLE LEMONADE

Lemons 6 ea. Sugar 1 ½ cups Orange blossom water 1 tsp.

Method 1. Cut the lemons into wedges and remove the seeds. In a large bowl, combine the lemons

and sugar. Using your hands or a pestle, Mash the lemons and sugar until all the juice is extracted. Let stand for 10 minutes.

2. Fill a pitcher ¾ with ice. Pour the liquids form the lemons and sugar into the pitcher, add orange blossom water and add enough cold water to fill the pitcher.




ORANGE-WALNUT BAKLAVA (ROLLED)

Fillo 2 lb. Walnuts, ground 2 lb. Cinnamon 2 tsp. Candied Orange Peel, chopped 1 lb. Melted Butter as needed Sugar 2 lb. Water 4 cups Fresh Squeezed Lemon Juice 2 Tbsp. Orange Blossom Water 2 tsp. Milk Chocolate as needed

Method 1. Combine the walnuts, cinnamon and orange peel. 2. Stack 2 sheet of fillo on a clean work surface with the short end facing you. Using a

brush, butter the fillo. 3. Sprinkle 1/3 cup of the walnut mixture over ¾ of the fillo, leaving the ¼ furthest away

from you uncovered. Roll the fillo beginning with the end closest to you. Place the roll in a 2” deep, buttered ½ sheet pan width wise. Repeat until the sheet pan is full. Cut the rolls on and angle creating pieces 1” in width. Brush the top of the rolls with butter.

4. Bake in a 350 degree oven for 40 to 50 minutes turning half way through the cooking cycle.

5. While the baklava is baking, combine sugar and water in a sauce pot and boil for about 20 minutes or until the consistency of a light honey. Remove from the heat and add lemon juice and orange blossom water.

6. When the baklava is finished baking, pour the syrup over the baklava and allow to cool. 7. In a hot water bath, melt the chocolate. Using a pastry bag and tip, Apply the chocolate

over the baklava in desired pattern. Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor



LEMONY SPINACH PIES IN FILLO DOUGH

Cooked Spinach, chopped and 2 lb. squeezed of excess water Yellow Onion, minced 1 lb. Fresh Squeezed Lemon Juice ½ cup Olive Oil ½ cup Allspice 1 tsp. Cinnamon ½ tsp. Salt 1 tsp. Fillo 2 lb. Melted Butter as needed

Method 1. Combine the spinach, onions, lemon juice, oil, spices and salt. 2. Lay a sheet of fillo on a clean work surface and brush with melted butter. Fold over the

right and left sides of the sheet evenly. Place ¼ cup spinach mixture, centered on the fillo about 3” form the bottom. Beginning with the bottom right corner, fold the fillo on an angle over the filling. Fold on and angle again in the opposite direction and continue the process until you have a complete triangle. Place the triangle in a buttered ½ sheet pan. Repeat the process until the pan is filled.

3. Brush the top of the spinach pies with butter and bake in a 350 degree oven for 30 to 40 minutes until golden brown and crispy.




MARINATED SWORDFISH KABOBS

Swordfish 10 lb. Olive Oil 1 cup Fresh Squeezed Lemon Juice ½ cup Salt 1 tsp. Pureed Garlic 1 Tbsp. Yellow Onions 2 ea. Red Bell Peppers 2 ea. Bamboo Skewers 20 ea.

Method 1. Cut the swordfish into 1 “ cubes. 2. Combine the olive oil, lemon juice, salt and garlic and pour over the cut swordfish. 3. Cut the onions and peppers into 1” pieces. 4. Assemble the skewers by alternating swordfish, onion, swordfish, pepper resulting in 4

pieces of swordfish, 2 pieces of onion and 2 pieces of pepper per skewer. 5. Grill the skewers to desired doneness. Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor



ORANGE-HARISSA BUTTER SAUCE

Fresh squeezed orange juice 2 cup White wine 1 cup Fish stock 1 cup Minced shallots 2 Tbsp. Unsalted butter, softened 1 lb. Harissa 1 Tbsp. Salt 1 tsp.

Method 1. Combine the orange juice, wine, fish stock and shallots and reduce to ½ cup. Lower the

fire and whisk in the butter a little at a time. Remove from fire and stir in the salt and harrisa.




LEMON-PISTACHIO BAKLAVA

Fillo 2 lb. Pistachios, ground 2 lb. Nutmeg 2 tsp. Candied lemon peel, chopped 1 lb. Melted butter as needed Sugar 2 lb. Water 4 cups Fresh squeezed lemon juice 2 Tbsp. Orange blossom water 2 tsp. Dark chocolate as needed

Method 1. Combine the pistachios, nutmeg and lemon peel. 2. Stack 2 sheets of fillo on a clean work surface with the short end facing you. Using a

brush, butter the fillo. 3. Sprinkle 1/3 cup of the pistachio mixture over ¾ of the fillo, leaving the ¼ furthest away

from you uncovered. Roll the fillo beginning with the end closest to you. Place the roll in a 2” deep, buttered ½ sheet pan width wise. Repeat until the sheet pan is full. Cut the rolls on and angle creating pieces 1” in width. Brush the top of the rolls with butter.

4. Bake in a 350 degree oven for 40 to 50 minutes turning half way through the cooking cycle.

5. While the baklava is baking, combine sugar and water in a sauce pot and boil for about 20 minutes or until the consistency of a light honey. Remove from the heat and add lemon juice and orange blossom water.

6. When the baklava is finished baking, pour the syrup over the baklava and allow to cool. 7. In a hot water bath, melt the chocolate. Using a pastry bag and tip, Apply the chocolate

over the baklava in desired pattern. Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor



TANGERINE-POMEGRANATE SPRITZERS Yield: 6 ½ cups

Fresh squeezed tangerine juice 1 qt. Pomegranate syrup ½ cup Soda water 2 cups

Method 1. Combine. Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor



FATOOSH SALAD

Romaine, 1” pieces 1 lb. Iceberg, 1” pieces 1 lb. Sliced cucumber ½ lb. Chopped parsley 2 cups Yellow onions, sliced thin 4 oz. Red & yellow bell peppers, julienned ½ lb. Toasted pita bread, broken up 4 oz. Olive oil 1 cup Fresh squeezed lemon juice ¾ cup Pureed garlic ¼ cup Salt 1 Tbsp. Zahtar 3 Tbsp. Sumac 1 Tbsp. Falafal croutons 2 dozen Sumac-spiked preserved lemons 6 ea.

Method 1. Combine all the vegetables in a large bowl. Combine the oil, lemon garlic and spices,

pour over the salad mixture and toss. Add the toasted pita and fold in. 2. Garnish with falafel croutons and sumac spiked preserved lemons. Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor



SUMAC SPIKED PRESERVED LEMONS Ingredients Amounts Preserved Lemon 1 ea. Sumac 2 tsp.

Method 1. Remove preserved lemon from liquid and rinse well with cold water. Pat dry, gently

separate the wedges and sprinkle with sumac.

PRESERVED LEMONS

Lemons 4 lb. Kosher Salt as needed

Method 1. Wash the lemons well. Place the washed lemons on sheet pan with a rack and place in a

300 degree oven for approximately 10 minutes. 2. Cut off the stem end of the lemons and cut the lemons into quarters leaving them

attached at one end. Sprinkle salt onto the cut surfaces of the lemons. Working over a bowl, squeeze out all the juice for the cut and salted lemons.

3. Place a tablespoon of salt in the bottom of a couple of clean jars. Fill the jars with the squeezed lemons and cover with the juice making sure that they are covered completely. Leave at room temperature for at least four weeks.

4. Rinse the preserved lemons prior to usage.

Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


HUBERT KELLER


EGGPLANT AND ZUCCHINI PIE WITH ROASTED BELL PEPPER SAUCE

Yield: 6 to 8 Portions Ingredients Amounts Pastry shell Flour, all-purpose 1 ¾ cups Salt 1 pinch Butter, unsalted 2 cups Ice water 4 Tbsp.

Eggplant Filling Olive oil 3 Tbsp. Medium eggplants, ends removed, 3 ea. cut in half lengthwise Butter, unsalted 5 Tbsp. Flour 2 cups Milk 2 cups Goat cheese 4 oz. Whole eggs 4 ea. Salt to taste Freshly ground pepper to taste Nutmeg to taste Garlic cloves, peeled, 1 tsp. finely minced Plum tomatoes, small, sliced thinly 12 ea. Zucchinis, small, sliced thinly 4 ea. about 1 lb. Bread crumbs, fresh 2 cup Thyme leaves, fresh 1 tsp.

Red Bell Pepper Sauce Red bell pepper, large 1 ea. Virgin olive oil 1 ¼ Tbsp. Medium onion, minced 1 ea. Garlic cloves, finely minced 2 ea. Plum tomatoes, peeled, seeded, diced 3 ea. Thyme leaves, fresh 2 tsp. Sugar or honey 1 tsp. Basil leaves, minced 6 ea. Salt to taste Freshly ground pepper to taste


Method 1. Pastry shell. Combine flour and salt in a food processor. Cut the butter into small bits

and add to the flour. Process for 10 seconds or until the mixture resembles a coarse meal. Add the water and continue processing until the dough can be gathered into a ball. Wrap the ball of dough in plastic wrap and chill at least one hour before using.

2. Preheat oven to 375°F. Line a 9-inch pie dish with the pastry dough. Prick the bottom of the dough at 1/4-inch intervals with the tines of a table fork. Cut a square of aluminum foil 4 inches larger than the diameter of your pie dish. Line the shell with the aluminum paper and fill with the dried beans. Refrigerate for another 30 minutes.

3. Bake the shell for 10 to 15 minutes, until the dough turns lightly brown. Remove the foil and beans. Set the pie aside and let cool.

4. Eggplant Filling. Preheat oven to 350°F. Brush a baking pan with 1 Tbsp. of olive oil. Lay the eggplant halves, skin side up on the baking pan. Roast until the eggplants collapse and are tender, 30 to 45 minutes. Set aside and cool.

5. When the eggplants are cool enough to handle, carefully scrape the flesh out of the eggplants and transfer to a strainer for 20 minutes. Chop the strained eggplants coarsely by hand and set aside.

6. Heat the butter in a small saucepan over low heat until melted. Stir in the flour and cook until blended, 2 to 3 minutes. Gradually pour in the milk while stirring and continue to stir until the mixture thickens. Remove from heat. Fold the goat cheese and the eggs one by one. Season to taste with salt, pepper and a dash of nutmeg. Add the chopped eggplant and garlic into the mixture. Mix gently and check seasoning. Spoon the eggplant mixture into the pie shell and spread it out evenly.

7. Beginning on the outermost edge of the pie and working clockwise, arrange alternating tomato and zucchini disks on top of the eggplant mixture, overlapping slightly. To fill the center, arrange alternating tomato and zucchini disks counter clockwise, overlapping slightly. Sprinkle with the breadcrumbs, thyme leaves and 2 Tbsp. olive oil. Season with salt and pepper. Place the eggplant pie on a baking sheet in the center of the oven and bake for 30 minutes.

8. Roasted Red Bell Pepper Sauce. Preheat the broiler. Meanwhile, coat the bell pepper with ¼ Tbsp. olive oil. Place under the broiler and let it roast, turning frequently until the skin is blackened on all sides. When the pepper is charred let cool slightly and peel off the blackened skin. Remove the stem, cut open and remove the core and seeds. Chop the peppers finely and set aside. In a small saucepan, combine the virgin olive oil and onions over moderate heat. Let cook about 3 minutes or until translucent, stirring occasionally. Add garlic, tomatoes, bell pepper, thyme, sugar, salt and pepper. Stir to blend and cook uncovered until sauce thickens, about 15 minutes. Taste for seasoning, stir in the basil and keep warm. Unmold the warm eggplant pie onto a warmed serving dish. Serve the roasted bell pepper sauce on the side.

Note: The pie shell, eggplant mixture and roasted red bell pepper sauce can be made several hours ahead.

Recipe credit: Hubert Keller as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


LAMB LOIN TOPPED WITH GREEN ONIONS, ON RATATOUILLE COULIS AND MERLOT SAUCE

Yield: 4 Portions Ingredients Amounts Lamb Lamb loin or rib eyes, trimmed 2 10-oz. racks Olive oil 1 to 2 Tbsp. Fresh thyme 4 sprigs Ratatouille Coulis Onion, small, peeled, finely minced 1 ea. Eggplant, small, shiny, firm, 2 ea. cut into ¼ inch cubes Zucchini, green or yellow, 2 ea. 1 inch diameter, cut into ¼ inch cubes Red bell pepper, small, sweet, firm, 1 ea. cored, seeded, cut into ¼ inch squares Olive oil 4 Tbsp. Tomato, small, peeled, seeded, diced 1 ea. Garlic clove, finely minced 1 ea. Thyme, fresh, finely minced 2 tsp. Basil, fresh, finely sliced 4 to 5 leaves

Green Onion Compote Olive oil 1 to 2 Tbsp. Scallions, white, tender, 18 ea. green part only, cut on the bias into 1/4 inch thick slices Cream 1 to 2 Tbsp. Salt to taste Freshly ground pepper to taste Merlot Sauce Onion, medium, diced 1 ea. Carrot, medium diced 1 ea. Garlic cloves, crushed 2 ea. Merlot wine 2 cups Chicken broth, brown 1 to 2 cups Cornstarch 1 to 2 tsp. Salt and pepper to taste


Method 1. Marinate the lamb loin. Place the lamb loin on a large piece of plastic wrap and brush

with olive oil. Rub the fresh thyme between your fingers to bruise it and release the oils, then place on the lamb. Enclose tightly in plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

2. Prepare the Ratatouille Coulis. In a non-stick frying pan over medium heat add 2 Tbsp. olive oil and sauté the eggplant until soft, about 2 minutes. Season with salt and pepper. Remove from the heat and transfer into a mixing bowl. Repeat the procedure with the zucchinis and red bell pepper.

3. Using the same non-stick pan with 2 Tbsp. olive oil, sauté the onion, until translucent and light golden color, about 2 to 3 minutes. Add the garlic, tomatoes, salt and pepper. Lower the heat and keep simmering for about 3 minutes. This drives out the water without killing the natural acids. Add the sautéed eggplant, zucchinis and bell pepper, toss gently over moderate heat for 5 minutes. Stir in the thyme and basil. Check the seasoning. Transfer the ratatouille into a blender. Blend until very smooth and set aside.

4. Green Onion Compote. Heat the olive oil in a sauté pan or skillet and sauté the scallions over medium-high heat for 2 to 3 minutes or until just barley tender. Add the cream, salt and pepper and continue cooking until the cream thickens, about 3 or 4 minutes. Adjust the seasoning if necessary. Set aside.

5. Roasted Lamb Loin and Merlot Sauce. Preheat the oven to 425°F. Season the lamb loin with salt and pepper. Heat 2 Tbsp. olive oil in a large heavy oven-proof skillet over high heat. Add the lamb and sear both sides, about 2 minutes per side, remove and reserve.

6. To prepare the Merlot sauce, place the onion, carrot, garlic and thyme in the same skillet and sauté over medium high heat for 3 minutes. Place the seared lamb on top of the vegetables, using them as a bed. Transfer the skillet to the oven for 7 to 8 minutes for medium rare. Remove from the oven and place the lamb on a small plate inverted on a large plate, so the juices run off and the lamb loin stays crisp. Cover with aluminum foil and keep warm.

7. Return the skillet and vegetables to the stove top and add the Merlot wine. Reduce over high heat until almost dry. Combine the chicken broth and cornstarch in a bowl, add to the skillet and bring to a boil. Lower the heat to medium and reduce by half. Strain into a non-stick sauté pan and add the lamb juices from the plate. Simmer for 2 minutes and adjust the seasoning.

8. Presentation. Heat up the ratatouille coulis and spoon 1 to 2 Tbsp. of it onto the center of each warm dinner plate. Spread the coulis into a 4-inch circle.

9. Slice the lamb loins into 4 equal slices, and top each with about 1 tsp. of green onion compote. Place 2 slices of lamb in the center of the coulis.

10. Spoon the Merlot sauce all around between the ratatouille coulis on the edge of the plate. Serve immediately.

Note: This dish can also be garnished with green asparagus tips.



GARLIC AND SAFFRON SOUP This recipe is based on the authentic Provencal soup, d’ail doux (sweet garlic soup), made with garlic, onion and bread. It’s a popular, basic peasant soup that is quick and easy to make. I have enhanced its wonderful flavor here and added color with a little saffron. Garlic is healthful-- believed to be a natural antibiotic and an excellent digestive aid-- it purifies the blood and may prevent heart disease and cancer. Many people are wary of its pungency, but blanching removes this sharpness without diminishing its flavor or health benefits, so you can enjoy this soup and still ward off vampires! An authentic Provencal soup, wonderful in flavor and simple to make.

Yield: 4 Portions

Ingredients Amounts Virgin olive oil 1 Tbsp. Leeks, white part only, 2 ea. (about 1 cup) Cut in half length-wise, thickly sliced Whole heads of garlic, 3 or 4 ea. peeled and blanched Vegetable broth or water 1 qt. Salt and freshly ground pepper to taste White potato, peeled, finely diced ¼ cup Saffron threads 1 large pinch Cream or half and half ¼ cup Diced tomato, blanched, 3 Tbsp. peeled, seeded (optional) Chives, fresh, 2 Tbsp. finely sliced (for garnish)

Method 1. Heat the olive oil in a heavy-bottomed saucepan and sweat the leeks over medium heat

for about 6 minutes, or until soft, stirring often. Add the blanched garlic cloves, broth, salt and pepper, and bring to a boil. Add the potato and saffron threads, reduce the heat and simmer for 7 or 8 minutes, or until the potatoes are soft.

2. Stir in the cream and return to a boil. Immediately remove the soup from the heat and let cool slightly.

3. Transfer to a blender or food processor, in batches if necessary, and puree until smooth. 4. Return the soup to a clean saucepan, heat through, and adjust the seasonings if

necessary. Stir in the diced tomato, if desired. 5. Ladle the hot soup into warm soup bowls, sprinkle with the chives, and serve

immediately. Note: Allow about 40 minutes to prepare. You can give this soup an unusual touch by placing a warm poached egg on a slice of toasted baguette bread in each soup bowl, which is a common presentation in peasant-style soups (especially garlic-based ones) from the South of France. Then, ladle the hot soup all around and sprinkle the finely sliced chives over the egg.



KIKKOMAN


DEEP FRIED OLIVES Yield: about 60 olives

Ingredients Amounts KIKKOMAN Panko 8 oz. Parmesan cheese, grated 6 oz. Eggs 6 ea. Large stuffed green olives 1 lb. All-purpose flour 8 oz. Vegetable oil as needed

Method 1. In bowl, mix together panko and cheese. In another bowl, whisk eggs just until blended. 2. 2.Toss olives in flour, shaking off excess in strainer. Coat olives with beaten egg, then

toss in panko mixture. Coat in eggs and panko again. Place breaded olives on parchment-lined sheet pan in one layer; refrigerate until needed.

3. Deep-fry olives in hot (350ºF) oil about 2 minutes or until golden brown. Drain on paper towels.

Tip: Use pitted olives stuffed with garlic or pimento.

Recipe credit: Kikkoman as presented at the 2003 Worlds of Flavor International Conference and Festival. All rights reserved.


GRILLED LEG OF LAMB MARINATED IN SOY SAUCE, BALSAMIC VINEGAR, MUSTARD AND OLIVE OIL

Yield: 6 Portions Ingredients Amounts Shallot, minced ¼ cup Garlic, minced 1 Tbsp. Rosemary 1 Tbsp. Olive oil ¼ cup Dijon mustard 1 Tbsp. Balsamic vinegar ¼ cup KIKKOMAN Soy Sauce 2 Tbsp. Salt 1 tsp. Black pepper, coarsely cracked 1 tsp. Leg of lamb, de-boned and 1 ea (approximate 6 ½ #) butterflied to uniform shapes Sauce for Lamb Veal stock 1 ½ cup Basil, chopped 1 Tbsp. Rosemary ½ tsp. Butter, cold 1 tsp.

Method 1. Combine all ingredients for marinade in a zip top bag. Add the lamb press out excess

air and seal top. Make sure marinade completely covers lamb; refrigerate 24 hours. 2. Preheat grill. Drain lamb of any excess marinade and reserve the leftover marinade for

the sauce. Strain if desired. 3. Grill the lamb to desired doneness. Let the lamb rest for 5 – 10 minutes. 4. Prepare the sauce: Heat the veal stock in a sauce pot over medium heat. Add the

reserved marinade and bring to a simmer. Simmer 3 – 5 minutes. Add the basil and rosemary and adjust the seasoning. Whisk in the cold butter.

5. Slice the lamb, reserving all meat juices and adding them to the sauce. 6. Portion the lamb and serve with sauce as needed.

Recipe credit: Kikkoman as presented at the 2003 Worlds of Flavor International Conference and Festival.

All rights reserved.


SOY-WHITE TRUFFLE OIL AND BALSAMIC VINEGAR Yield: 3 cups

Ingredients Amounts Olive oil 1 ½ cups White truffle oil 3 Tbsp. KIKKOMAN Soy Sauce ¾ cup Lemon juice 6 Tbsp. Balsamic vinegar 3 Tbsp. Salt and pepper as needed

1. In bowl, whisk oils, soy sauce, lemon juice and vinegar to blend; season with salt and pepper. Whisk or shake well before using.

(Vinaigrette will keep for up to 1 month refrigerated). Tip: Use vinaigrette to dress vegetables such as grilled zucchini or eggplant, roasted red peppers, or boiled beets or potatoes.

Recipe credit: Kikkoman as presented at the 2003 Worlds of Flavor International Conference and Festival. All rights reserved.


DIANE KOCHILAS


ROASTED LEG OF LAMB WITH WINE, GARLIC, ALLSPICE AND CHEESE

Ingredients Amounts Leg of lamb, 3-4 lb., 1 ea. trimmed—bone in if possible Garlic cloves, peeled and minced 4 ea. Allspice ground 2 tsp. Greek kefalotyri cheese or ¼ lb. Parmegiano-Reggiano, coarsely grated Salt and freshly ground black pepper to taste Extra-virgin Greek olive oil 1 cup Dry white wine, or more as needed 1 cup All-purpose potatoes, small (such as 3 lb. Yukon gold), peeled and halved

Method 1. Preheat oven to 375°F. With a sharp paring knife, make small incisions all over the

surface of the lamb. 2. Grind the garlic and allspice together in a mortar or with an electric spice mill, then

combine in a bowl with the cheese. Press a pinch of the mixture deep into each of the incisions. Season generously with salt and pepper.

3. Heat ½ cup of the olive oil in a large, wide roasting pan (something big enough to fit the leg) over medium-high heat and sear the lamb until golden, turning frequently to brown on all sides. Pour in the wine. As soon as it steams, remove the pan from the heat.

4. Place the potatoes around the lamb and season generously with salt and pepper. Drizzle the remaining olive oil over the potatoes. Roast until the lamb is cooked to the desired doneness, 45 minutes to one hour.

5. Remove from the oven and cover with aluminium foil to keep warm. If necessary, continue roasting the potatoes, adding water or wine to the pan to keep them from burning. Carve the lamb and serve.

Recipe credit: Diane Kochilas as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


SHRIMP IN A SKILLET WITH CREAMY TOMATO-OUZO SAUCE

Yield: 6-8 meze servings Ingredients Amounts Large shrimp, heads removed and 1 lb. shelled, tails attached. Juice of lemon, freshly strained 1 ea. Butter 3 Tbsp. Yellow onion, very finely chopped 1 ea. (medium) Garlic clove, minced 1 ea. Tomatoes, firm, ripe, peeled, 3 ea. (large) seeded and chopped Ouzo 3 Tbsp. Heavy cream 1/3 cup Salt and freshly ground black pepper to taste

Method 1. Using a sharp paring knife, remove the threadlike intestine from the shrimp. Wash,

drain, sprinkle with lemon juice and set aside in the refrigerator until ready to use. 2. Heat two Tbsp. of butter in a large skillet. When the butter stops bubbling, add the onion

and cook over medium-low heat until very soft, about 10-12 minutes. Add the garlic and stir for a minute or so.

3. While the onions are cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Cook the tomato-onion mixture over medium heat until thick, about 8 minutes. Add the ouzo and let simmer another three minutes. Drain the shrimp and add them to the skillet. Simmer for about four minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot.



CRETAN BRAISED OCTOPUS WITH FENNEL, ONIONS AND ORANGE

For 24 servings Ingredients Amounts Octopus, 3-4 lbs. per portion 3 ea. Bay leaf 3 ea. Ouzo 1 cup Orange, juiced 1 ea. Olive oil ½ cup, plus more as needed Oranges, peeled and separated 2 ea. into wedges Fennel bulb, trimmed, quartered 2 ea. and sliced Red onions, sliced Tomatoes, peeled, seeded and 4 ea. ¼-inch dice Cracked green olives 16- 24 ea. Black peppercorns to taste Fennel fronds, chopped, for garnish

Method 1. In wide pot, cook whole, cleaned octopus without any oil or wine. It will exude its own

juices. After 20-25 minutes, add bay leaf, ½ cup ouzo, juice of one orange, and olive oil. Simmer slowly for about 40 minutes, or until octopus is deep pink and tender. Add water if necessary (depending on juiciness of octopus).

2. Remove. Strain and reserve juices. Divide into 24 portions (tentacles), cut each tentacle into ¼-inch thick slices, on the diagonal.

3. Separately, sweat onions and fennel until slightly wilted but firm. Pour in remaining ouzo and steam off. Set aside.

4. To finish. Heat ½ cup of onion-fennel mixture. Add 2 Tbsp. of peeled, diced, seeded tomato, a few Tbsp. of the octopus juice, and two orange wedges. Cook, covered, until softened, about 5 minutes. Add one tentacle and warm through. Toss in 2 olives per serving. Finish with a shot of ouzo and grated black pepper. Serve.



FETA WHIPPED WITH SWEET AND HOT ROASTED RED PEPPERS

HTIPITI

Ingredients Amounts Feta (may use “trimma”), crumbled 2 lbs. Red bell peppers 2-3 ea. Green bell pepper 1 ea. Jalapenos 4 ea. (or to taste) Small pickled peppers 6 ea. Garlic 2 tsp. Olive oil to taste Lemon juice, fresh to taste Tabasco ½ small bottle (or to taste) Fresh black pepper to taste

Method 1. Grill and seed the green and red peppers and the jalapenos. Chop. Seed the pickled

peppers and chop. 2. Pulse peppers and garlic in robot-coupe. Add feta. Pulse to combine. Add oil, lemon

juice, Tabasco and black pepper and keep pulsing until smooth.



PITA KAISARIAS Yield: 20 pieces

Ingredients Amounts Kasseri or Kafalograviera, cubed 1 lb. Tomatoes, peeled, deseeded 2 ea. Phyllo, cut in half lengthwise 10 sheets Pastourma 20 strips Black pepper to taste Butter, for brushing phyllo

Method 1. Drain the tomatoes and cut into small cubes. 2. To assemble, place 1 strip of pastourma on bottom phyllo strip. Sprinkle 2 tsp. cheese

cubes and 2 tsp. tomato cubes over it. Sprinkle with black pepper. Fold in sides and roll up into cylinders. Bake to order, on a buttered sheet pan in convection oven, until lightly golden.



SHRIMP WITH TRAHANA AND CITRUS SAUCE Yield: 6 Portions

Ingredients Amounts Shrimp Large Shrimp 2.6 lbs. Olive oil 2 tsp. Citrus powder pinch Salt and pepper to taste Trahana Butter 3 ½ oz. Olive oil 1 ½ Tbsp. Shallots, finely chopped 1 oz. Sweet Trahana 9 oz. White wine ¾ cup Vegetable broth 1 pt. Tarragon to taste Tomatoes, peeled, seeded, brunoise 14 oz. Citrus Sauce Shrimp stock 1 cup Orange, in segments 1 ea. Lemon, in segments 1 ea. Lime, in segments 1 ea. Pink grapefruit, in segments ½ ea. Salt and pepper to taste Tarragon 2-3 sprigs Citrus Powder Orange zest 1 ea. Lemon zest 1 ea. Lime zest 1 ea. Pink grapefruit zest 1 ea. Sugar 1 pinch Salt 1 pinch Flour 1 pinch Breadcrumbs 1 Tbsp.

Method 1. Clean the shrimp and save heads and shells. Make stock out of the shrimp shells and heads.

Season the stock with citrus powder. 2. Sauté the shrimp in the olive oil. Add the citrus powder, salt and pepper. Remove. 3. For the Trahana, heat most of the butter and oil and sauté the shallots. Add the trahana and

slowly add the wine and broth. Finish with a little butter, tarragon and tomatoes. 4. For the citrus sauce, reduce the stock and add all the citrus fruits. Season with salt, pepper and

tarragon to taste. Leave the pieces in the stock. Mix all the zests, sugar, salt, flour and breadcrumbs together to make the citrus powder. To serve, place the trahana in the middle, ladle the sauce around it, and top with shrimp.

Recipe credit: Christoforos Peskias as presented at the 2003 Worlds of Flavor International Conference and



COD WITH BRANDADE AND ALMOND FOAM Yield 6 Portions

Ingredients Amounts Cod Fresh cod 7 ½ - 8 lb. Coarse sea salt 2 ½ - 2 lb. Batter Beer as needed Flour as needed Corn flour as needed Baking powder as needed Cayenne pepper as needed Salt as needed Brandade Potatoes 1 ½ oz. Milk ¾ cup Garlic puree 1 oz. Garlic clove 1 ea. Cardamom seed 1 ea. Juniper berries 2 ea. Bay leaf 1 ea. Star anise 1 ea. Thyme 1 sprig White peppercorns 5 ea. Coriander seeds 5 ea. Butter 5 oz. Parsley ½ bunch Pimiente d'espelete to taste Cucumber Tagliatelle Cucumbers, sliced on a mandoline 6 ea. Olive oil 1 ½ Tbsp. Mint 1 ½ bunch Almond Foam Milk 3 cups Roasted almonds 12 ½ oz. Fish stock, from head and 1 – 1 ½ cups bones of the cod Gelatine ½ oz. Almond oil 1 oz. Almond essence 2 drops

Method


1. Fillet the fish. Salt for one hour in sea salt. Rinse. Prepare the batter. Set one third of the fish—tips and residuals—aside. Dip the remaining whole pieces of fish in the batter and fry.

2. For the brandade, boil the potatoes. Poach the fish remnants in the milk, seasoned with garlic puree, garlic clove, cardamom, juniper, bay leaf, star anise, thyme, peppercorns, and coriander. Strain and add to the potatoes. Puree and season with butter, parsley and pimiente.

3. For the cucumber tagliatelle, sauté cut cucumbers in olive oil and season with mint. 4. For the almond foam, infuse the milk with the almonds. Heat and simmer for 30

minutes. Puree in a food processor and strain to get the almond milk. Combine the stock, milk and gelatine. Season with salt and pepper. Season with almond oil and essence. Strain through chinois. Place in a chantilliere (the whipped cream maker) and chill.

5. Serve the fried cod with the cucumber tagliatelle and almond foam.

Recipe credit: Christoforos Peskias as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


TOMATO SUSHI Yield: 25 Portions

Ingredients Amounts Tomatoes, peeled 12 lbs. Onions finely chopped ¾ lb. Garlic cloves 6 ea. Olive oil ¾ cup Bay leaves 2 ea. Thyme 3 sprigs Mint, leaves cut julienne 1 bunch Sushi rice 7 oz. Rice vinegar 2-3 tsp. Corinthian raisins (sultanas) soaked 4 oz. in a little rum Pinenuts roasted 6 oz. Salt to taste Sugar to taste Freshly ground white pepper to taste Cumin powder to taste

Method 1. Quarter, season and oven dry 8 lbs. of tomatoes in a slow oven. Place a garlic sleeve on

top of each tomato slice. Sprinkle some thyme on top of the tomatoes. 2. Seed and finely chop the rest of the tomatoes. Cook the onions and the rest of the garlic

cloves (4 minced) in a large casserole on a slow fire for about 20 minutes. Add the tomatoes, the rest of the thyme and the bay leaves and braise for about 4 hours or until all the moisture has evaporated.

3. Cook the sushi rice, season with the vinegar. 4. Strain the tomato sauce so all the olive oil is discarded and mix with the rice, mint,

raisins, and pine nuts. Season to taste with salt, sugar and white pepper. Let sit for 30 minutes.

5. Form the rice mixtures into little squares (about 1 oz. each). 6. Cut the oven dried tomatoes into squares and place on top of each rice square (it should

look like a piece of tuna). 7. Brush with a little olive oil, sprinkle with cumin and serve.


`


BRAISED MILK-FED LAMB WITH EGG AND LEMON SAUCE

ARNAKI FRIKASE Yield: 10 Portions

Ingredients Amounts Shoulder of milk fed lamb 9 lb. (baby lamb), cut in portions Garlic heads, cut in half 5 ea. Celery, chopped 2 oz. Carrot, chopped 5 oz. Onions, chopped 10 oz. Tomatoes, quartered 7 oz. Bay leaf 1 ea. Star anise 2 ea. Thyme 2 sprigs Safflower oil ½ cup Salt and pepper to taste

Method 1. Season and brown the lamb in the safflower oil on both sides. 2. Remove the lamb from the casserole and discard most of the oil. Add the vegetables

and sauté. 3. Add the meat and enough water to cover. 4. Add the aromatic herbs. 5. Cover the casserole and braise in a slow oven for six hours. 6. While braising, prepare the garlic caramel, the sauce and the garnish, then assemble. GARLIC CARAMEL

Yield: 30 Portions Ingredients Amounts Water 1 ½ cups Sugar 10 oz. Star anise 1 ea. Garlic cloves 5 ea. Xeres vinegar 2 Tbsp. Safflower oil 1 Tbsp. Salt and pepper to taste

Method 1. Put the sugar, water, garlic (cut in half lengthwise), and star anise in a small casserole

on high heat. 2. Remove the garlic and star anise before the sugar caramelizes 3. When the sugar turns into light caramel remove from the heat add a little water to thin

a little. Add the vinegar.


4. Put the caramel and garlic in a blender. While the machine is turning drop the oil a little by little. Add some more vinegar if necessary

5. Adjust the seasoning SAUCE

Ingredients Amounts Whole eggs 4 ea. Egg whites 2 ea. Juices from the lamb

Method 1. Take 2/3 of the juices from the braised lamb and place them in a sauce pan. 2. Reduce by one third. Skim occasionally. 3. Remove from the heat and blend the eggs immediately with a hand blender. 4. The sauce should bind a little with the egg (liaison) but not too much. It should be quite

foamy. GARNISH

Ingredients Amounts Romaine lettuce 4 heads Butter 2 oz. Juices from the lamb Fennel finely cut 1 bunch (small) Salt and pepper to taste

Method 1. Clean the lettuce and blanch for 30 seconds. Cool in an ice bath immediately 2. Press the lettuce lightly to remove excess water. 3. Sauté the lettuce with the butter. 4. Add some lamb juices and cook for a few seconds until all the moisture has evaporated. 5. Add the anise a few drops of lemon juice and season. Assembly 1. While the lamb is still hot, brush with the caramel and place under a salamander for a

few seconds to caramelize. 2. Put the lettuce on the center of a plate. Place the lamb on top and the foamy sauce

around it.



HEIDI KRAHLING


PIQUILLO PEPPERS STUFFED WITH TUNA CONFIT AND SALSA VERDE

Ingredients Amounts Albacore tuna 2 ½ lbs. Salt and freshly ground pepper to taste Extra virgin olive oil 4 cups Aromatics Garlic cloves 6 ea. Bay leaves 2 ea. Chile Flakes 1 tsp. Peppercorns 1 Tbsp. Fennel Seeds 1 Tbsp. Oil cured olives, pitted, chopped Lemon zest 4 ea. Capers, chopped ½ cup Italian parsley, finely chopped 1 bu. Extra virgin olive oil 2/3 cup Piquillo peppers 30 ea. Picholine olive Salsa Verde 1 recipe (recipe follows)

Method 1. Sprinkle both sides of the tuna with salt and pepper. Cover with plastic wrap for 1 hour

(at least). 2. Place the tuna in a medium-sized deep saucepan. Add olive oil to cover. 3. Add aromatics and bring to a boil on low heat. Reduce heat to as low as possible, cover

and cook until done. (This will take at least an hour.) Remove tuna and place on plate; allow to cool.

4. Once cool, flake tuna with a fork, add olives, lemon zest, capers, parsley and extra virgin olive oil. Season to taste with salt and pepper.

5. Stuff tuna filling into piquillo peppers. Do not overstuff, or peppers will split. Spoon salsa verde over peppers. Serve at room temperature.

Note: Tuna confit can be used in many Provencal recipes. Chunk the tuna in large 2” pieces and serve as an accompaniment to Grande Aioli. Also, this tuna is perfect for Tuna Nicoise.

Recipe credit: Heidi Krahling as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


PICHOLINE OLIVE SALSA VERDE

Ingredients Amounts Italian parsley, finely chopped 2 bu. Garlic cloves, finely chopped 4 ea. Shallots, finely diced 3 ea. Capers, drained, roughly chopped 1 cup Extra virgin olive oil 2 ½ cups Picholine olives, pitted, 20 ea. roughly chopped Lemons, finely zested, 4 ea. juiced to equal 2oz. Salt and pepper to taste

Method 1. Combine all ingredients in a bowl. Add enough olive oil to make the relish spoonable.

Season generously. Note: Great with grilled meats, fish, vegetables and tomatoes.



PROVENCAL SALAD WITH TUNA CONFIT AND SALSA VERDE

Ingredients Amounts Haricot Verts, blanched 1 handful Fennel bulb, cored, thinly sliced ¼ ea. Tuna confit 4 oz. Cooked cannelini beans ½ cup Red onion, thinly sliced 1/8 ea. Belgian endive, cut in ½, cored, sliced 1 ea. Frisée, cut into 1” pieces 1 handful Garlic chips (recipe follows) 1 recipe Tomatoes, black prince, cherry, or 2-3 ea. sundried Lemon juice to taste Picholine Olive Salsa Verde (recipe previous)

Method 1. Place tuna confit into a serving bowl and break up into big chunks. Add 1-2 Tbsp. of

lemon juice and 1-2 Tbsp. salsa verde. Mix well. Add the rest of the ingredients, salt and pepper to taste and mix well.

Note: Depending on the time of year, use your favorite tomatoes. If using sundried tomatoes, cut into wide strips and plump them in the warm garlic oil before using.



GARLIC CHIPS Ingredients Amounts Garlic cloves 1-2 ea. Extra virgin olive oil 1/3 cup

Method 1. Thinly slice the garlic cloves. 2. Put olive oil into a small sauté pan. Add garlic slices and simmer chips in hot oil until

golden brown. Remove with a slotted spoon and add to salad. Note: You may use the warm garlic oil in your salad or save for another use. If you use for the tuna salad, use more of the chunky part of Salsa Verde and less of the oil.



EGGPLANT PEANUT MUHAMMARA Yield: 8 Portions

Ingredients Amounts Eggplant 1 large Red pepper, roasted 1 cup(1 large) Peanuts, chopped, unsalted ¾ cup Garlic, finely minced 2 cloves Cumin, toasted and ground ¾ tsp. Pomegranate syrup 1 Tbsp. Cilantro chopped 1 Tbsp. Italian parsley chopped 1 Tbsp. Roasted jalapeno, peeled, seed and 1 chopped Hot pepper flakes Pinch 2 Tbsp. (plus or minus) extra virgin olive oil Salt and pepper to taste

Method 1. Slice eggplant into ¼-inch rounds. Fry slices in oil until lightly browned and cooked

through. Remove with a slotted spoon and allow to cool on paper towels. 2. When cool to the touch, chop eggplant coarsely. Do the same with peanuts and roasted

pepper. Fold into all other ingredients. 3. Remove ¼ of the total mixture and purée in food processor. Fold back into the mix.

Adjust with salt and pepper. 4. Serve with warm or toasted pita.

Recipe credit: Heidi Krahling for The Peanut Institute and National Peanut Board as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author.



HARVEST LAMB TAGINE WITH PUMPKIN, GOLDEN RAISINS AND PEANUTS

Yield: 10 Portions Ingredients Amounts Lamb shoulder cut into 1-inch 5 -lb. cubes, free of fat Spices: Ginger, ground 1 Tbsp. Curry, powder 2 tsp. Black pepper, ground 2 tsp. Coriander, ground 2 Tbsp. Cumin, seed ground 2 Tbsp. Cardamom, ground 1 tsp. Saffron, ground in spice grinder pinch Cinnamon stick 1 ea. Salt 1 Tbsp. Chicken stock 10 cups Unsalted butter ½ cup Yellow onions, medium dice 3 ea. Garlic, minced 3 cloves Tomato paste 3 Tbsp. winter squash, like butternut, 1½ pound roasted, peeled, cut in 1-inch chunks Cooked garbanzo beans 1 cup Golden raisins ½ cup Honey 2 Tbsp. Roasted peanuts, for garnish ¾ cup Chopped cilantro, for garnish

Method 1. Mix spices together. Divide into 2 parts. Massage ½ of the spice mixture into lamb cubes. Let sit

for 30 minutes. 2. Place lamb in a heavy saucepot and cover with chicken stock. Bring to a boil. Reduce to a very

low heat and simmer until lamb is tender. 3. Meanwhile, in another large saucepot, melt the butter. When melted, add the onions and sauté

until translucent. Next, add the other half of the spice mixture, tomato paste and garlic. Sauté for about 3-5 minutes on low heat. Add the golden raisins, garbanzo beans and honey. Sauté for another minute just to combine.

4. Once lamb is tender, remove meat and add the lamb to onion mixture. Add enough of the lamb braising liquid for your desired consistency. Add the cooked squash and simmer for about 10 minutes. Adjust with salt and pepper.

5. Serve lamb tagine over couscous. Top with roasted, chopped peanuts and freshly chopped cilantro.

Recipe credit: Heidi Krahling for The Peanut Institute and National Peanut Board as presented at the 2003

Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


PEANUT HUMMUS Yield: 18 Portions

Ingredients Amounts Dried garbanzo beans (Cover with 2 cups triple the volume water and soak for at least 3 hours or overnight) Unsalted peanut butter ½ cup Lemon juice ½ cup Salt 2 tsp. Extra virgin olive oil ½ cup Water 1 cup (about) Topping (see recipe below)

Method for the hummus 1. Drain water from soaked garbanzos. Place garbanzos in medium-size sauce pot. Cover

with water by at least 2 inches as they will swell. Cook garbanzos on medium heat until very soft. Drain.

2. Place the garbanzos in a food processor and process with the lemon juice, salt and water until as smooth as possible. Add the extra virgin olive oil and peanut butter. Process until smooth. Add more water if it is too thick. Place hummus in a decorative bowl. Drizzle the topping over the hummus. Enjoy with pita or crudités.

TOPPING Ingredients Amounts Italian parsley, chopped fine ½ bunch Jalapeno pepper, cut in half, 1 ea. seeds removed, chopped fine Garlic, chopped fine 2 cloves Extra virgin olive oil ¾ cup Salt and pepper to taste

Method for the topping 1. Combine all ingredients in a small bowl. Mix well. Season to taste with salt and

pepper.

Recipe credit: Heidi Krahling for The Peanut Institute and National Peanut Board as presented at the 2003

Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


PEANUT-APRICOT BAKLAVA Yield: 30 Portions

Ingredients Amounts Dried apricots 12 oz. Boiling water ½ cup Sugar ¾ cup Peanuts, chopped fine 3½ cups Sugar ¼ cup Ground cardamom 1 tsp. Salt ½ tsp. Melted, unsalted butter 8 oz. Phyllo dough, thawed 1 lb. Syrup Water 1 cup Sugar 1 ¾ cups Cloves 4 ea. Zest of one orange, cut in strips 1 ea. Honey ¾ cup

Method 1. Place apricots in a small bowl and cover with boiling water. Let set about 2 hours, then

drain. Combine apricots and sugar in food processor and chop fine, but not smooth. Set aside.

2. Combine peanuts, sugar, cardamom and salt in a bowl. Set aside. With pastry brush, lightly apply the melted butter into the 9- x 13-inch pan. Cut the phyllo to fit the pan – it’s better to be a little bigger than smaller. Place one phyllo sheet in pan, lightly brush with butter and layer another sheet of phyllo on top. Brush with butter. Repeat until you have five layers. Sprinkle ¼ of the peanut mixture evenly on top of the phyllo layers. Layer 3 more sheets of phyllo, buttering each layer. Sprinkle another ¾ of peanut mixture. Layer 2 more sheets of phyllo. Spread apricot filling on within ¼ -inch of the edge. Layer 3 more sheets of phyllo. Sprinkle another ¼ of nut mixture. Layer 3 more sheets of phyllo. Sprinkle remaining peanuts. Layer 5 sheets of phyllo with butter on top of peanuts. Place pan in refrigerator to let set.

3. Slice into 2-inch diamonds when firm. Spritz lightly with water so top layers do not curl. Bake in a 300-degree oven about one hour, until nice and golden. (May need to cover with aluminum if gets dark too fast.)

4. For the syrup: Combine the ingredients for the syrup. Bring to a boil and simmer 5 minutes. Strain and pour over baklava when it comes out of the oven. Let set overnight.




PEANUT-CHOCOLATE CHIP BISCOTTI Yield: 48 Portions

Ingredients Amounts Unsalted butter, soft 8 oz. Sugar 2 cups Eggs 6 ea. Flour 4½ cups Baking powder 2 tsp. Baking soda 1 tsp. Salt 1 tsp. Vanilla 2 tsp Mini chocolate chips 3 cups Peanuts 3 cups

Method 1. Cream butter, sugar and eggs until fluffy. 2. Stir flour, baking powder, soda and salt together in a bowl, then add to butter mixture.

Add chocolate chips and peanuts and mix until smooth. 3. Divide dough into 2 or 3 portions, roll in a little flour and shape into logs about 1- x 3-

inches. Chill. 4. Bake chilled logs on parchment paper at 325 degrees for 30 to 40 minutes – until firm.

Cool completely, then slice about ½-inch thick, spread out on sheet pan standing up and bake again until dry and lightly roasted.

5. Store in airtight container.




SMOKY PAPRIKA PEANUTS Yield: 8 Portions

Ingredients Amounts Peanuts, blanched, unsalted 4 cups Confectioners’ sugar ½ cup Superfine sugar ½ cup Peanut oil, for deep-frying Kosher salt to taste Pimenton de la Vera Dulce (Spanish Smoky Paprika)

Method 1. Blanch the peanuts in boiling water for 2 minutes. Drain and toss immediately with

both sugars until evenly coated. Shake off excess sugar. Place oil into a deep heavy pot to a depth of 2 inches and heat to 340˚F. Add ÿ of the peanuts and fry for about 2 minutes until golden brown. Using a skimmer or a slotted spoon, transfer the peanuts to a sheet pan. Make sure the oil comes back to 340˚F before you fry the next batch. Sprinkle peanuts with salt and the Spanish paprika while they are still hot.

2. Once cool, store in airtight container.




TURKISH PEANUT TARATOR Yield: 16 Portions

Ingredients Amounts Peanuts, unsalted 1½ cups Cilantro, rough chopped 1 bunch Garlic, roughly chopped 2 cloves Cayenne ½ tsp. Paprika 1 tsp. Lemon juice ¼ cup Unsalted peanut butter ½ cup Warm water 1 cup Salt and pepper to taste

Method 1. Place the peanuts, cilantro, garlic, cayenne and paprika in a food processor and purée

until fine. Add the lemon juice, peanut butter and purée to combine. Add the water and thin to desired consistency. Adjust with salt and pepper.

Note: This is an all-purpose Middle Eastern sauce for fish or a dip for crudités and pita bread. If you are using it for a topping for fish to be baked, the tarator should be a little thicker (with a little less water added). Thinner tarator is better if it is used as a dip.




AGLAIA KREMEZI


SAVORY BISCUITS WITH SAFFRON, ALLSPICE AND PEPPER Yield: 56 biscuits

Ingredients Amounts Milk ½ cup Saffron threads, crumbled 2/3 tsp. Honey, preferably thyme honey 3 Tbsp. All-purpose flour, sifted 3 ½ cups Baking powder 1 Tbsp. Coarse sea salt or kosher salt ½ tsp. Freshly ground white pepper ½ – 1 tsp. Allspice, ground ½ tsp. Nutmeg, freshly grated ½ tsp. Thick sheep’s milk yogurt or 1 cup drained yogurt Egg 1 large Butter, softened 4 Tbsp. (½ stick), Half-and-half ½ cup Olive oil or safflower oil ¼ cup

Method 1. Preheat the oven to 375°F. 2. In a small saucepan, combine the milk with the saffron threads and simmer gently over

low heat for 1 to 2 minutes, stirring, until the milk is deep yellow (the saffron threads won’t dissolve completely). Stir in the honey, remove from the heat and let cool.

3. Combine the flour, baking powder, salt, white pepper, allspice and nutmeg in a large bowl.

4. In a medium bowl, with an electric mixer, beat the yogurt with the egg and butter until creamy, about 2 minutes. Add the cooled saffron milk, the half-and-half and oil and beat for 1 minute. Add to the flour mixture, stirring with a rubber spatula, to make a soft, oily dough; do not overmix.

5. Divide the dough in half, and shape each half into a log about 12 inches long; don’t worry if the dough isn’t perfectly smooth. Place on an ungreased baking sheet about 2 inches apart, and bake for about 30 minutes, until the loaves are firm and the tops are starting to turn golden.

6. Reduce the heat to 200°F and leave the loaves in the oven for another 10 minutes. Remove from the oven and let cool.

7. As soon as the logs are cool, slice each into ¼–inch thick slices, using a serrated knife. Place the slices directly on the middle rack of the oven and leave them to dry completely, 1 to 1 ½ hours. (You may need to do this in batches).

8. Let the biscuits cool completely on racks. Stored in airtight containers, they will keep for up to 6 months.

Recipe credit: Aglaia Kremezi as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


BAKED MEATBALLS FROM SYROS WITH WALNUTS, ALMONDS AND PRUNES

KOUBEBA SYRIANI Yield: 12 rolls, to serve 4 as main course

Ingredients Amounts Medium onion, quartered 1 ea. Fresh flat-leaf parsley, coarsely chopped ½ cup Lemon juice, freshly squeezed 3 Tbsp. Lean ground veal or beef 1 lb. Almonds, ground ½ cup Walnuts, ground, plus 20 halves ½ cup Pine nuts 1/3 cup Breadcrumbs, toasted 1/3 cup Olive oil ¼ cup, plus more for brushing Egg, lightly beaten 1 ea. (large) Aleppo pepper or pinch of crushed 1 tsp. red pepper flakes Salt ½ tsp. Pitted prunes 20 ea. Chicken or beef stock 1 cup Dry red wine 2/3 cup Red wine vinegar 2–3 Tbsp. Fresh flat-leaf parsley sprigs, for garnish

Method 1. In a food processor or blender, combine the onion, chopped parsley and lemon juice;

pulse to chop. In a large bowl, combine the onion mixture, meat, almonds, ground walnuts, pine nuts, bread crumbs, oil, egg, pepper or pepper flakes and salt; knead into a homogenous mixture.

2. Cover and refrigerate for at least 30 minutes and up to 4 hours. 3. Preheat the oven to 450°F. 4. Shape ¼ -cup portions of the meat mixture into oval rolls and arrange in a 13 x 9-inch

baking dish. Brush the rolls with oil and bake for 15 minutes. 5. Meanwhile, insert 1 walnut half into each prune (you may need to halve the larger

walnuts). 6. Reduce the oven temperature to 400°F. 7. Arrange the stuffed prunes between the meat rolls, add the stock, wine and 1 to 2 Tbsp.

of the vinegar and bake for 15 to 20 minutes more. Baste with the pan juices, turn off the oven and leave the dish in the oven for 5 minutes.

8. Taste the sauce and adjust the seasonings with vinegar, salt and/or pepper or pepper flakes. Garnish with parsley sprigs and serve.



SLOW-COOKED CHICKPEAS WITH ORANGE, LEMON AND CELERY

REVITHIA ME PORTOKALI Adapted from a recipe by Kalomira Vrondamiti, the owner and cook of a wonderful tavern on the picturesque Vourkari marina, in Kea, Cyclades.

Yield: 6-8 Portions Ingredients Amounts Dried chickpeas 2 ½ cups Baking soda (optional, see note) ¼ tsp. Salt to taste Olive oil 1/3 cup Onions, coarsely chopped 2 cups Carrot, thinly sliced (optional) 1 large Aleppo pepper or pinch of crushed 1–2 tsp. red pepper flakes Chicken Stock or more 1 ½ cups Orange peel (3 inches), fresh or dried 1 piece Celery, coarsely chopped, preferably 1 cup Mediterranean leaf-celery Dijon mustard 2 Tbsp. Lemon juice, freshly squeezed ¼ cup or to taste Extra virgin olive oil, preferably Greek for drizzling Freshly ground black pepper to taste

Method 1. Soak the chickpeas overnight in plenty of water stirring in the baking soda, if using.

Drain and rinse well under running water. 2. Preheat the oven to 400°F. 3. In a medium bowl, combine the chickpeas and 1 tsp. salt and toss well. 4. In a medium flameproof casserole, heat the oil and sauté the onions over medium heat

for 4 minutes, or until soft. Stir in the carrots, if using, chickpeas and Aleppo pepper or pepper flakes, then add the stock or water, the orange peel and celery. Bring to a boil, remove from the heat, and cover the dish with a double layer of aluminum foil and then the lid.

5. Reduce the oven temperature to 250°F place the casserole in the oven and cook for 6 hours, or until the chickpeas are very tender. Add mustard and lemon juice, taste and adjust the seasonings, adding black pepper to taste. Drizzle with olive oil and serve hot, warm or at room temperature.

Note: Baking soda is always used in Greece to help tenderize the chickpeas.



MEAT-FILLED GRAPE LEAVES WITH CANNELLINI BEANS DOLMADES ME KREAS KE FASSOLIA

Yield: 6 main course servings

Ingredients Amounts Beans Dried cannellini beans, soaked 2 cups overnight in water and drained Onion, quartered 1 ea. Coarse sea salt or kosher salt 1 Tbsp. Bay leaf 1 ea. Olive oil 3 Tbsp. Fennel bulb, thinly sliced ½ ea. Onion, medium, thinly sliced ½ ea. Pancetta (optional) 4 oz. Dry white wine ½ cup Stuffed Grape Leaves Fennel bulb ½ ea. Onion, medium ½ ea. Scallions (white and green parts), 4 ea. coarsely chopped Lean ground beef 1 lb. Ripe tomato, grated or ¼ cup canned 1 ea. diced tomatoes with their juice Medium-grain rice 3 Tbsp. Aleppo pepper or pinch of ½ tsp. crushed red pepper flakes Salt to taste Brine-packed grape leaves or 1 8-oz. jar half a 16-ounce jar, drained and rinsed under hot running water for at least 5 minutes Chicken or beef stock 2–2 ½ cups Olive oil 3 Tbsp. Lemon juice, freshly squeezed 1/3 cup Cornstarch, dissolved in 2 1 tsp. Tbsp. cold water (optional) Chopped fennel fronds plus 3–4 Tbsp. tender stalks, or fresh dill Lemon, thinly sliced 6 slices


Method 1. Make the beans: Place the beans in a large pot, add cold water to cover by at least 4

inches and bring to a boil. Remove from the heat. 2. Drain the beans, cover with fresh cold water, add the onion, salt and bay leaf and bring

to a boil. Reduce the heat to low and simmer for 45 minutes, or until the beans are almost tender. Drain the beans and discard the bay leaf and onion.

3. In a large, deep skillet (see note), heat the oil over medium-high heat and sauté the fennel, onion and pancetta, if using, until the vegetables are soft, about 4 minutes. Add the wine and bring to a simmer. Stir in the drained beans and remove from the heat.

4. Make the stuffed grape leaves: In a food processor, pulse the fennel, onion and scallions until finely chopped. In a large bowl, combine the beef, fennel mixture, tomato, rice, pepper or pepper flakes and salt to taste and mix well with your hands.

5. Place 1 grape leaf, vein side up, on a work surface, with the stem toward you. Cut off the stem with scissors. Place 1 rounded Tbsp. of the filling near the stem. Fold the two sides of the leaf over the filling. Fold over the bottom and roll up the leaf tightly like a cigar. Place seam side down on the beans and continue with the remaining leaves and filling. You should have 28 to 30 stuffed grape leaves.

6. Pour 2 cups stock and the oil over the stuffed grape leaves. If you have any leftover leaves, place them on top. Set an inverted heatproof plate over the stuffed grape leaves to prevent them from unrolling during cooking. Bring the liquid to a boil, reduce the heat to low, cover and simmer for 30 minutes. Add the lemon juice and a little more stock if needed to almost cover the grape leaves. Cook for 30 minutes more, or until the beans are tender and the filling is cooked through.

7. Discard the top leaves, if any, and carefully transfer the stuffed grape leaves to a platter; cover to keep warm. With a slotted spoon, transfer the beans to a serving bowl and cover to keep warm. You should have about 1 ½ cups sauce remaining in the pan. If there is more, boil over high heat to reduce; if there is less, add some stock and bring to a boil. Taste and correct the seasonings.

8. For a thicker sauce, stir the cornstarch mixture into the sauce and cook briefly, stirring, until thickened. Place 4 dolmades on each plate, with 2 to 3 Tbsp. of the beans on the side. Pour the sauce over the dolmades, sprinkle with the fennel or dill and garnish with the lemon slices. Serve warm.

Note: A deep, 10 ½ -inch skillet with a lid is ideal for this dish because it will hold the stuffed grape leaves in a single tight layer.



TANGERINE-SCENTED ALMOND COOKIES Yield: about 50 cookies

Ingredients Amounts Organic tangerines 4 ea. Cold water to cover Almonds, blanched 1 lb. Sugar 2 cups Confectioners’ or granulated sugar, for dredging

Method 1. Peel the tangerines and place the peels in a small saucepan; reserve the tangerines. Add

cold water to cover and bring to a boil. Drain the peels, add fresh cold water to cover and bring to a boil again. Drain, rinse under plenty of cold running water and drain again. Dry completely with paper towels.

2. Combine the almonds and tangerine peels in a food processor and process until finely ground. Strain the juices of the reserved tangerines through a sieve set over a bowl, pressing against the fruit to release all the juices.

3. In a large saucepan, combine the almond mixture, sugar and 2/3 cup of the tangerine juice and simmer, stirring constantly, until the sugar has dissolved, about 7 minutes. Let cool.

4. Shape Tbsp.-sized portions of the mixture into 1 ½ -inch-high pear shapes, wetting your fingers with the remaining tangerine juice. Arrange on a tray while you shape all the mixture.

5. Dredge each cookie in confectioners’ or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid.

6. Let stand for at least 3 days before serving.



MOURAD LAHLOU


AZIZA’S PRAWN TAGINE Ingredients Amounts Large white prawns, shelled, 24 ea. deveined, leave tail attached Tomatoes, blanched, seeded, chopped 8 ea. Carrots, peeled, sliced on the bias 3 ea. into 1/8 inch thick pieces Torpedo onion, large or other sweet 1 ea. red onion, thinly sliced Red potatoes, medium, peeled, 4 ea. sliced into 1/8 inch thick slices Red bell pepper, seeded, julienned 1 ea. Yellow bell pepper, seeded, julienned 1 ea. Preserved lemon, large, julienned 1 ea. Garlic cloves, minced 3 ea. Fresh Italian parsley (flat-leaf), minced 1/3 cup Fresh cilantro, minced 3 Tbsp. Olive oil 1/3 cup Spanish saffron, toasted, crushed ½ tsp. (to release maximum flavor) Juice of one lemon Paprika 3 tsp. Ground ginger 1 tsp. Whole cumin, toasted, ground 1 ½ tsp. in spice mill Salt and freshly ground pepper to taste adjust while taking into account saltiness from the preserved lemon Baresane olives, or any green olive ½ cup from the Mediterranean

Method 1. Mix cilantro, parsley, olive oil, ginger, paprika, and saffron in a large non-reactive bowl.

Add lemon juice. Mix in the prawns and coat well. Refrigerate for at least 2 hours. 2. In a large saucepan, combine chopped tomatoes, garlic, and cumin. Cook over medium

heat until mixture thickens, 10 to 12 minutes. Season with salt & pepper (do not oversalt). Let rest in a medium tagine or heavy pot such as a Dutch oven, arrange the carrots in a single layer. Add onion slices in another layer. Continue with the potatoes and finally the bell peppers.

3. Spoon the reserved tomato mixture over the vegetables. Cover and cook over medium-low heat until the vegetable are tender, 20 minutes. (A tagine is ideal for this procedure because it allows the soft vegetables to cook at the same time as the hard ones at the bottom of the tagine without loosing their integrity. If needed, add a bit of water or fish stock to keep the vegetables from burning.)

4. Remove the prawns from the marinade and place them on top of the cooked vegetables. Add the preserved lemon and olives. Add the reserved marinade to the tagine. Cover the tagine with the lid and cook over medium heat until the prawns are cooked.


5. Remove the prawns from the tagine and adjust the seasoning of the cooked vegetables. If the sauce is too thin, cook uncovered over medium high heat until the sauce thickens. Return the prawns to the tagine to warm. Garnish with chives, sliced lemons, or fresh cilantro sprigs and serve in the tagine immediately with Moroccan bread or any other unflavored bread

Copyright © 2003 Kasbah II LLC. DBA Aziza Restaurant. All rights reserved


AZIZA’S ALMOND TRIANGLES WITH ROSEWATER

Ingredients Amounts

Almonds, toasted, ground 1 cup Phyllo, thawed 9 sheets Cinnamon, ground 1 tsp. Cloves, ground 1/8 tsp. Nutmeg, ground 1/8 tsp. Rosewater 1 ½ Tbsp. Clarified butter ½ cup + 2 Tbsp. Sugar ¼ cup + 2 Tbsp. Powdered sugar, for garnish

Method 1. Preheat oven to 350˚F. 2. In a mixing bowl, combine the almonds, cinnamon, cloves, nutmeg, rosewater, 2 Tbsp.

sugar, 2 Tbsp. butter. 3. Mix well to form a paste. 4. Make small balls with the almond mixture and line in a small sheet pan until ready to

make the triangles. 5. Lay a sheet of phyllo on a cutting board with the short part facing you and brush lightly

with clarified butter then sprinkle with sugar. Cut into 4 long, even strips. 6. Place an almond ball at the end of each strip of phyllo. Fold it up to make a triangle, like

folding a flag. 7. Brush the outside with butter and sprinkle with more sugar. Repeat with the rest of the

phyllo. 8. Bake until light golden brown, about 20 to 30 minutes. 9. Serve warm, if possible, sprinkled with powdered sugar. Variation: For a more pronounced rosewater flavor, dip the triangles straight out of the oven in a warm honey-rosewater mixture (3 cups Honey + 2 Tbsp. rosewater) for 1 minute. Scoop triangles out of the honey-rosewater sauce and lay them on a cooling rack. While still hot, sprinkle triangles with toasted sesame seeds.



JEWISH BAKLAVA Ingredients Amounts Syrup Sugar, or 2 cups sugar and 3 cups 1 cup honey Water 1 ½ cups Lemon juice 2 Tbsp. Light corn syrup 2 Tbsp. cinnamon 2 (3-inch) sticks Whole cloves, or 1/2 tsp. ground 4 to 6 ea. cardamom Filling Blanched almonds, pistachios, 1 lb. walnuts, or any combination, finely chopped or coarsely ground Sugar ¼ cup Cinnamon, ground 1 to 2 tsp. Cloves or cardamom, ground ¼ tsp. Phyllo dough 1 pound (about 24 sheets) Melted butter or vegetable oil 1 cup

Method 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon

sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 ˚ on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.

2. To make the filling: Combine nuts, sugar, cinnamon, cloves (or cardamom) and mix thoroughly. Set aside.

3. Preheat the oven to 350˚F. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.

4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.

5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 ½ inch-wide diagonal cuts across the strips to form diamond shapes.

6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300F˚ and bake until golden brown, about 15 additional minutes.

7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional syrup.



MAURO MAFRICI


GRATIN OF POTATOES AND MUSSELS Yield: 12 Portions

Ingredients Amounts Mussels, washed and cleaned 2 lbs. several times Potatoes, cleaned, peeled, 2 lbs. cut into thin slices White breadcrumbs 1 cup White onion, sliced 1 ea. Garlic cloves, chopped 2 ea. Parsley, chopped 2 Tbsp. Extra virgin olive oil 1 cup Salt and pepper to taste

Method 1. Line the bottom of a large clay pot with onion slices and top with a layer of potatoes. 2. Open the mussels raw, reserving half of each shell; keep the liquid in a separate bowl. 3. Put mussels on top of potatoes, sprinkle with breadcrumbs, pepper, salt, garlic, parsley,

and the water from the mussels. Drizzle with extra virgin olive oil. 4. Add one more potato layer and repeat with breadcrumbs and spices as above. 5. Add water and cook at 450˚F until the potatoes are cooked into a gratin, about 10-12

minutes. Serve hot.

Recipe credit: Mauro Mafrici as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


STUFFED LARGE SQUID Yield: 12 portions

Ingredients Amounts Squid, large (Totani) 24 ea. White breadcrumbs 2 cups Pecorino, grated 1 Tbsp. mixed with breadcrumbs Plum tomatoes, fresh 2 lbs. Garlic cloves 2 ea. Parsley, chopped 3 Tbsp. Eggs 2 ea. Basil 1 bu. Extra virgin olive oil 1 cup Salt and pepper to taste

Method 1. Clean squid and remove the heads and insides. 2. Sauté the squid heads in a small amount of extra virgin olive oil, salt and pepper. Let

cool and chop finely. 3. Mix the squid head with the breadcrumbs, 1 clove of garlic, parsley, eggs, salt, pepper,

and a small amount of extra virgin olive oil. 4. Fill the bodies with the breadcrumb mixture, and close the end of the body with a

toothpick to hold the mixture inside. 5. In one pot, add the extra virgin olive oil, garlic, basil and tomatoes. 6. Cook for 30 minutes over medium heat until sauce is completely liquid. Lightly sauté

the squid in extra virgin oil.



SEA SCALLOPS GRILLED ON THE SHELL Yield: 12 Portions

Ingredients Amounts U/10 Sea Scallops, large, in shell 12 ea. Carrot, large, finely chopped 1 ea. Celery stalks, finely chopped 2 ea. Onion, large, finely chopped 1 ea. Leek, finely chopped 1 ea. Potatoes, thinly sliced, blanched 1 ea. Tomato concassè 1 cup Parsley, chopped 1 Tbsp. Garlic clove, finely chopped 1 ea. White bread crumbs, ground 1 cup Parmigiano Reggiano, grated, 1 Tbsp. mixed with bread crumbs White wine ½ cup Butter 2 oz. Extra virgin olive oil as needed Salt and pepper to taste

Method 1. Wash and open the sea scallops. Separate each scallop from its shell; reserve the

concave shells. 2. Sauté the vegetables with a small amount of olive oil until they’re golden. 3. Mix the breadcrumbs with parsley, garlic and 2 Tbsp. of olive oil. 4. In the scallop shells, layer potato slices, a small amount of vegetable mixture, tomato

concassè, sea scallops, salt and pepper, and a small amount of butter, and drizzle with oil.

5. Cook the filled shells on the grill over medium heat for 3 to 4 minutes, until the scallops start to cook.

6. Flip scallop over in shell and add white wine. 7. When the wine evaporates, top with breadcrumbs. Let cook until the breadcrumbs turn

golden and serve hot.



STUFFED AND FRIED CLAMS WITH MARINARA SAUCE

Yield: Serves 12 Ingredients Amounts Garlic cloves, finely chopped 2 ea. Extra virgin olive oil ¼ cup, plus more as needed Clams, littleneck or similar variety 36 ea. Rinsed until clean White wine ½ cup Leeks 1 lb. Parsley, chopped 1 Tbsp. White breadcrumbs, 2 cups Eggs, beaten 3 ea. Lagunare Marinara Sauce 1 recipe (recipe follows)

Method 1. Sauté 1 clove of garlic with olive oil until brown. Remove garlic and add wine and

clams; sauté until open. 2. Open clams, put meat aside and reserve the clam water for the marinara sauce. 3. Carefully drain water from sauté pan into a bowl, be sure not to get sand in the bowl. 4. Sauté leeks in ¼ cup olive oil until golden. 5. Mix together the breadcrumbs, parsley, 1 clove of garlic and 2 Tbsp. extra virgin olive

oil. Season with salt and pepper. 6. Combine the clams and the leeks. Dip clams into the beaten eggs and then into the

breadcrumb mixture. 7. Pan fry the clams until golden brown. 8. Fill a clay pot with some marinara sauce and top with 3 clams. Bake in the oven until

hot and serve immediately with chopped parsley and drizzled extra virgin olive oil.



LAGUNARE MARINARA SAUCE Yield: Serves 12

Ingredients Amounts Extra virgin olive oil as needed Garlic clove, chopped finely 1 ea. Collina tomatoes 2 lbs. (canned Cherry tomatoes) Clam juice (water from cooked clams) 1 cup Parsley, chopped ½ Tbsp. Basil, chopped 1 bu.

Method 1. Cook the extra virgin olive oil, garlic and tomatoes in a pot over medium heat for a few

minutes. Add the clam juice and let sauce thicken. 2. Season with salt and pepper and finish with parsley and the basil.

Recipe credit: Mauro Mafrici as presented at the 2003 Worlds of Flavor International Conference and Festival.



BAKED RAZOR CLAMS WITH RADICCHIO AND WHITE POLENTA

Yield: 12 portions Ingredients Amounts Razor clams, small 36 ea. (24 if large) Radicchio, finely sliced 1 lb. Onion, medium, chopped 1 ea. White bread crumbs 2 cups Parmigiano-Reggiano, grated 1 Tbsp. mixed with breadcrumbs Parsley, chopped 1 Tbsp. Garlic cloves 2 ea. Extra virgin olive oil 1 cup Salt and pepper White Polenta (recipe follows) 1 recipe

Method 1. Soak the razor clams in salted water for a few hours to clean sand. Rinse a few times to

ensure they are clean. Sauté with olive oil and 1 clove of garlic until the shells open. 2. Open the clams, keep half of each shell and the meat, put aside separately. Carefully

drain the water from the sauté pan into a bowl, being careful not to get any sand in the bowl.

3. Sauté the onion in a ¼ cup of olive oil until golden; add radicchio and the water from the clams, let cook down.

4. Mix breadcrumbs, parsley, 1 chopped clove of garlic and the olive oil. Season with salt and pepper.

5. Fill each shell with the radicchio mixture, top with the clam body and cover with bread crumbs. Drizzle with oil and bake in the oven until golden brown. Serve hot with hot white polenta (recipe follows).




WHITE POLENTA Yield: 12 portions

Ingredients Amounts Water 2 qts. White cornmeal polenta 1 lb. Extra virgin olive oil 2 Tbsp. Salt and pepper

Method 1. Bring the water, salt and olive oil to a boil. Once the water is boiling, slowly add the

polenta and continually mix with a spoon over low heat for about 45 minutes, or until a spoon stands up in the mixture.

2. Pour the polenta onto an oiled sheet pan and let cool. Slice into 1” x 3” pieces and lightly sauté in olive oil. Serve hot with baked clams.




MONKFISH IN SAVOR MONKFISH MARINATED WITH CARAMELIZED ONIONS

Yield: 12 portions Ingredients Amounts Monkfish, 2oz. pieces 24 ea. Salt and pepper to taste Flour 1 cup Soy oil 1 cup Onions, large, cleaned, julienne 2 ea. Bay leaves 2 ea. Whole black peppercorns 1 tsp. Red wine vinegar 2 cups Water 2 cups

Method 1. Season monkfish with salt and pepper, dip in flour and pan sauté with soy oil. 2. Sauté onions, bay leaves and black peppercorns in soy oil until onions turn golden

brown. Add the red wine vinegar and let cook for a few minutes longer. 3. Add the water and salt and pepper to taste, and let cook down for 5 to 6 minutes

until sauce thickens. 4. Arrange fish and cover with onions. Let marinade, covered, overnight. Serve cold

with polenta and green salad.



DOMENICO MAGGI


CALZONI OF SPICED RICOTTA WITH LAMB RAGU Yield: 6 Portions

Ingredients Amounts For the calzoni Durum wheat flour 14 oz. Warm water as needed Filling Ricotta 10 ½ oz. Egg 1 ea. Yolk 1 ea. Cinnamon Cloves Sugar 1 tbsp. Lemon zest, grated Egg, beaten to seal the calzoni 1 ea. Lamb ragù Lamb, on the bone cut into pieces 1-1 ½ lb. Onion, chopped 1 medium Red wine 2/3 cup Tomato passata (crushed tomatoes) 2 ¼ lb. Water Salt and pepper to taste Grated parmesan cheese 1 ½ oz.

Method 1. Make a dough with the flour and water. Leave it to rest for about ½ hour. 2. Mix all the ingredients for the filling. 3. Roll out the dough until very thin, using a pasta machine. Cut into rounds. Put the

filling in the middle and seal with the beaten egg. 4. Fry the onion in a pan. Add the lamb and brown, then pour in the wine; let it evaporate.

Add the passata and some water, season with salt and pepper, and cook for about 2 hours. Once cooked, bone and shred the meat, then return to the sauce.

5. Boil the calzoni in plenty of salted water; serve with the sauce and the parmesan cheese.

Recipe credit: Domenico Maggi as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


SEMOLINA BATTUTA WITH ZAMPINA OF SAN MICHELE AND WILD FENNEL

Yield: 8 Portions Ingredients Amounts For the semolina battuta Durum wheat semola 1 ½ lb. Parsley, finely chopped Pecorino cheese, grated 1 ½ oz. Eggs 6 ea. For the zampina Pork 10 ½ oz. Beef 5 oz. Lamb 5 oz. White wine 1 ½ oz. Salt 10 gr. Pecorino cheese, grated 1 oz. Parsley, chopped Black pepper to taste Fennel seeds, ground a pinch Red onion chopped 1 ea. Celery, chopped 7 oz. Wild fennel, chopped 3 ½ oz. Garlic, chopped 2 cloves Tomatoes, chopped, peeled 1 lb. Extra virgin olive oil, for frying White wine 1 ½ oz. Sausage casings (gut, preferably) 8-10 ea.

Method 1. For the semolina battuta: Mix together all the ingredients to obtain a rough dough

which is then cut into uneven strips. 2. For the zampina: Mince all the meat together, then combine with the remaining

ingredients. Make sausages using the casings. Cut the sausages into small pieces. 3. Fry the onion, celery, fennel and garlic with extra virgin olive oil. Add the sausages,

brown, then add the wine and let it evaporate. Add the tomatoes and cook for 10 minutes.

4. Boil the semolina and toss in the sauce.



TUBETTINI PASTA WITH SALTED COD & BLACK OLIVES PATERNOSTRI CON BACCALA’ E OLIVE

Yield: 4 Portions Ingredients Amounts Onion, sliced ½ ea. (medium) Garlic, sliced 1 clove Extra virgin olive oil, for frying Baccala (already soaked and skinned) ¾ lb. Salt to taste Flour ¾ oz. Black olives, pitted ¾ oz. Tomatoes, chopped, peeled 1 ¾ lb. Freshly ground black pepper to taste Tubettini ¾ lb. Parsley, chopped, for garnish

Method 1. Fry the onion and garlic in some extra virgin olive oil. Salt, dice and flour the cod, then

add the cod to the pan. Brown on both sides, remove from the pan and keep warm. Add the olives, the tomatoes and some water. Cover with a lid and simmer for about 30 minutes. Correct the seasoning.

2. In another pan toss the raw tubettini in some extra virgin olive oil add the sauce and the cod and cook until the pasta is al dente. Serve with sprinkled parsley.

Recipe credit: Domenico Maggi as presented at the 2003 Worlds of Flavor International Conference and Festival.



I MACCHERONI AI FERRI (FRISCIDDI) WITH STUFFED CHICKEN RAGU

Yield: 4 Portions Ingredients Amounts Stuffing Chicken liver, chopped and fried 1 ea. Eggs 3 ea. Freshly grated pecorino cheese 1 oz. Fresh breadcrumbs 3 oz. Salt and pepper to taste Parsley, chopped to taste Garlic clove chopped ½ ea. Young chicken, medium 1 ea. Onion chopped 1/3 cup Bay leaf 1 ea. Dry white wine ½ cup Passata of tomatoes (crushed) 1 qt. Frisciddi pasta 12 oz. Parsley, chopped to taste Cacioricotta cheese 1 ½ oz.

Method 1. Mix all the stuffing ingredients in a bowl. Stuff the chicken and sew using thread. Tie

with string to keep the shape in tact. 2. Brown the chicken in a pan with some oil with the onion and bay leaf, add the white

wine reduce add the passata and cook for about 2 hours. 3. Take the chicken from the sauce and discard the string and thread. Slice the chicken and

stuffing and keep warm. 4. Boil the frisciddi until cooked. Toss in the sauce with chopped parsley and serve with

cacioricotta and the cockerel.



BROKEN SPAGHETTI IN “BRODETTO OF FISH”

Yield: 8 Portions Ingredients Amounts Red snapper 10 ½ oz. Scorpion fish 10 ½ oz. Cod 10 ½ oz. Frog-fish 10 ½ oz. Shrimp, medium large 10 ½ oz. Scampi, medium 1 lb. Crab 1 lb. Garlic ¾ oz. Parsley ¾ oz. Tomatoes, cut in quarters 10 ½ oz. Pecorino cheese ¼ lb. Extra virgin olive oil ½ cup Broken spaghetti 1 lb. Salt and pepper to taste

Method 1. Bone the fish and reserve the bones and the heads; peel the shrimps and the scampi,

keep the shells. 2. In a pan with extra virgin olive oil sauté the crushed garlic, parsley and tomatoes. 3. Add some water and cook for about 15-20 minutes. 4. Add the bones and shells of the fish, season with salt and pepper and cook for 20

minutes. 5. Turn off the heat and let rest for 20 minutes. 6. Strain the brodetto into a large pot and bring to a boil; add the spaghetti. After five

minutes add the fish, the shrimp, the scampi and the crab. Cook until the pasta and seafood is done.

7. Serve with grated Romano cheese.




CHICKPEAS AND TRIA CECI E TRIA


Chickpeas 1 lb. Baking soda 1 tsp. Celery ribs 2 ea. Tomatoes, small, cut in half 4 ea. Garlic cloves 4 ea. Bay leaves 3 ea. Salt to taste Semolina 10 ½ oz. Plain flour 7 oz. Warm water as needed Extra virgin olive oil 2 Tbsp. Chili pepper 1 ea. Black pepper to taste

Method 1. Soak the chickpeas with baking soda in water to cover overnight. 2. Drain the chickpeas and place in a pot with plenty of cold water. Slowly bring to a boil

and skim. 3. When the chickpeas are half cooked, about ½ hour later, drain and cover with boiling

water; add the celery ribs, the tomatoes, 2 garlic cloves, and 2 bay leaves. Season with salt and finish cooking.

4. Put the semolina and flour on a pastry board, make a well, add a little warm water, mix well and leave the dough to rest for 15 minutes. Roll out the dough using a pasta machine and cut into strips 1cm wide x 5cm long. This is the “tria.”

5. Divide the tria into 2 parts. Boil one half with the chickpeas. 6. Heat the extra virgin olive oil in a frying pan and add the remaining 2 cloves of garlic;

remove when lightly golden. Add the chili pepper and take the pan off the heat. Add the rest of the raw tria, 1 bay leaf, and return to heat; fry until light brown.

7. Combine the pasta with the chickpeas, season with freshly ground black pepper, stir for 2 minutes and serve.




COCULEDDHE SOUP COCULEDDHE IN BRODO

Yield: 8 Portions Ingredients Amounts For the soup Free range chicken, small 1 ea. Veal, for stew 10 ½ oz. Onion 1 ea. Celery ribs 2 ea. Carrots 2 ea. Potato 1 ea. Black peppercorns 6 ea. Parsley 1 bunch (small) For the coculeddhe Bread crumbs 10 ½ oz. Grated pecorino cheese 7 oz. Eggs 4 ea. Boiled potatoes, in their skins 1 ¾ lb. Parsley, chopped Mint leaves 5 ea. Salt and pepper to taste Parmesan cheese, grated, for garnish

Method 1. Soup. Put all the ingredients for the soup into a pan, cover with water and bring to a

boil. Skim and simmer until cooked. Meanwhile, strain the stock, shred the meat and dice the vegetables. Keep them warm.

2. Coculeddhe. Peel the potatoes and mash them, mix with the rest of the ingredients and make small balls, the size of a grape, and place them in a sauté pan next to each other; cover with the stock and gently bring to a boil. Cook until all the stock has been absorbed.

3. Place the coculeddhe with the meat and vegetables into a soup dish and pour the boiling stock over it all. Sprinkle with grated parmesan cheese and serve.



LA SAGNE WITH MUSHROOMS AND FAVA BEANS Yield: 4 Portions

Ingredients Amounts La sagne Durum wheat flour 10.5 oz. Warm water Dried fava beans 5.5 oz. Potato, sliced 1 small Extra virgin olive oil Cardoncelli or oyster mushrooms 10.5 oz. Garlic 1 clove Bay leaf 1 ea. Onions, julienne cut, fried 2 medium

Method 1. Put the flour onto a pastry board and make a well in the center. Pour a bit of warm

water into the well and gradually incorporate it into the flour, making a dough. Cover with cling film and allow to rest for about 10–15 minutes. Roll it out either with a rolling pin or a pasta machine. Cut into strips about 1 cm. x 15 cm.

2. Soak the fava beans in cold water for about 3 hours. Change the water and add the sliced potatoes. Bring gently to a boil, skimming from time to time and simmer for about 1 ½ hours.

3. Mash and beat well with extra virgin olive oil. 4. Clean, wash and slice the mushrooms. Toss them in a hot pan over medium heat with

the extra virgin olive oil and the chopped garlic; add to the fava beans. 5. Boil the pasta in plenty of boiling water. Mix with the sauce and serve with fried,

julienned onions.



SMALL GNOCCHI WITH MUSSELS LI NCHIUNNULATI CON LE COZZE


Li Nchiunnulati Flour 3 oz. Durum wheat semolina 1 lb. Potatoes, boiled 10 ½ oz. Extra virgin olive oil 1-2 Tbsp. Salt to taste Water as needed Mussel sauce Black mussels 4 lb. Tomatoes, peeled and chopped 2 lb. Garlic cloves, chopped 2 ea. Freshly ground black pepper to taste Extra virgin olive oil, for frying Parsley, roughly chopped, for garnish

Method 1. Sieve the flour and the semolina together onto a pastry board. Make a well, add the hot

mashed potatoes, the extra virgin olive oil and gradually incorporate the water. Roll into thin, long coils and cut into ½ cm pieces. Let them rest for about an hour before cooking.

2. Shell the mussels, keeping the liquid. Fry the garlic in a pan with some extra virgin olive oil. Add the mussels with their liquid and the tomatoes; season with pepper.

3. Boil the gnocchi in plenty of salted water. Drain well, toss in the mussel sauce and garnish freshly chopped parsley.




VALI MAOUILIDI


FRIED SPINACH-ONION AND DILL ROLLS NISTISIMA SPANAKOPITAKIA

Yield: about 50 cigar-shaped spinach rolls Ingredients Amounts Olive oil 1/3 cup plus more for frying Onion chopped 1 cup Scallions, finely chopped 5 lb. (white plus green parts) Spinach leaves, blanched in salted 2 lb. water and squeezed dry Chopped dill 1 ½ cups Vinegar ½ tsp. Salt and freshly ground pepper to taste Pasta-machine phyllo strips (see recipe index)

Method 1. In a large skillet warm 1/3 cup olive oil and sauté the onion and scallions, for about 5

minutes, until soft. Add the spinach, dill, vinegar, salt and pepper and sauté, stirring, for 3-5 minutes. Let cool.

2. From the rolled phyllo strips cut 6-inch squares and add a heap tsp. of filling. Roll phyllo like a cigar, and press tips with a fork to seal.

3. Fry in very warm olive oil, about 1 ½ inches deep, until golden, turning once. Drain on paper towels and serve warm or at room temperature.

Recipe credit: Vali Manouilidi as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


HOME-MADE PHYLLO Yield: 6 sheets (for one large pie)

Ingredients Amounts Bread flour 4 cups Salt 1 ½ tsp. Sugar 1 tsp. Olive oil 2 Tbsp. Club soda 1 cup

Method 1. Mix all dry ingredients, then make a well in the center and pour in olive oil and club

soda. Mix and knead well (for about 8 minutes), to make a smooth and elastic dough. Divide into 6 pieces, shape each piece into a ball, cover and let rest for 30 minutes.

2. Roll each piece on a floured surface to make a large, almost transparent, thin sheet. Place on a cloth, as you roll the rest of the sheets.


MACHINE-MADE PHYLLO Yield: about 50 cigar-shaped spinach rolls

Ingredients Amounts Bread flour 2 cups Salt to taste Vinegar 1 Tbsp. Olive oil 1 Tbsp. Water ½ cup

Method 1. Knead, as above, and divide again into 6 pieces. Cover and let rest for 30 minutes. 2. Starting from the widest opening of the machine, roll one piece, folding the resulting

strip and feeding it again to the rollers, folding and rolling again 1-2 times, before turning the knob to narrow the opening. Roll the strips 2-3 times at each setting, and continue narrowing the gap between the rollers, until you get an almost transparent strip. Lay the finished strips on tea towels or on clean sheets.



ROLLED PUMPKIN-LEEK AND CHEESE PIE PRASSO-KOLOKYTHOPITA

Yield: about 40 generous bites Ingredients Amounts Olive oil ½ cup plus more for brushing Leeks, washed, drained and 1 ½ lb. cut in ¼ -inch slices Onions, chopped 2-1 ½ cups Pumpkin, peeled, seeded and 2 lb. finely chopped Salt and freshly ground pepper to taste Dill, chopped 2 Tbsp. Parsley, chopped 1 Tbsp. Feta cheese, crumbled 7 oz. Sesame seeds (optional) Hand-rolled phyllo 6 sheets

Method 1. In a large skilled warm the oil and sauté leeks and onion for about 10 minutes, until soft.

Add pumpkin and salt and continue cooking, stirring often, until wilted, another 10 minutes or more. Mixture should not be watery. Add the rest of the ingredients, minus sesame seeds, and toss to mix. Let cool.

2. Preheat the oven to 400°F. 3. Take one of the sheets, brush lightly with olive oil and spread 1/6 of the filling on the

side closer to you, covering about 1/3 of the phyllo. Roll carefully, aided by the towel, and brush the finished roll with oil. Place the rolled pie on the side of a large oiled round pan. Continue with the rest of the phyllo and filling, placing each roll at the narrow end of the previous one, so that the rolls coil like snake towards the center of the pan. If you like sprinkle with sesame seeds. Bake in the preheated oven for about 30 minutes or more, until well golden.

4. Serve warm or at room temperature.



SAVORY COOKIES WITH WINE, OLIVE OIL AND CHEESE KOULOURAKIA ME KRASI

Makes about 100 small ring-shaped cookies Ingredients Amounts Olive oil 1 cup Butter (or butter and margarine) 1 cup Dry white wine 1 cup Sugar 1 tbsp. Salt 1 tsp. Baking powder 1 ½ tsp. Cayenne pepper 1/2 –1 tsp. Kefalotyri, pecorino romano, 5 oz. parmegiano reggiano or aged cheddar, grated Flour 4 ½ cups, plus more as needed

Method 1. Preheat the oven to 375˚F. Knead together all ingredients to make a soft dough. 2. Cut dough into walnut-size pieces and roll to form a 6-7 inch long rope. Shape the rope

into a ring and press the ends together to seal. 3. Bake in batches for about 25 minutes, until light golden brown and hard.

Recipe credit: Vali Manouilidi as presented at the 2003 Worlds of Flavor International Conference and Festival.



OLIVE AND ONION ROLLS IN ORANGE JUICE AND OLIVE OIL PASTRY

ELIOPITA ROLLO Yield: about 60 generous bites

Ingredients Amounts Pastry All purpose flour 4 cups Baking powder 1 ½ tsp. Salt 1 tsp. Olive oil 1 cup Orange juice, freshly squeezed 1 cup

Filling Olive oil 1 Tbsp. Onions chopped 3 ½ oz. Black olives, juicy, pitted ½ lb. Dry oregano 1 tsp. Mint leaves, chopped 3 Tbsp. Freshly ground pepper Sesame seeds (optional)

Method 1. Preheat oven to 400°F. In a large bowl stir together the dry ingredients. In another bowl

beat together the olive oil and orange juice. Add the liquid to the flour mixture and knead briefly to make a soft dough.

2. To make the filing, warm the oil and sauté the onion and olives for about 5 minutes. Add the rest of the ingredients – minus the sesame seeds -- and sauté a few more minutes. Remove from the heat and let cool.

3. Divide the dough into 4 equal parts. Flatten each piece to make a strip about 16 x 4.5 inches. Make a line of filling in the middle of the strip, using about a quarter of the filling. Fold the strip lengthwise, forming a stuffed log. Wet the edge and press to seal.

4. With large spatulas transfer to a baking sheet, seam-side down. If you like, sprinkle working surface with sesame seeds before flattening and shaping the dough.

5. Bake for about 30 minutes, until light golden. Let cool completely before slicing with a serrated knife, to serve.




GRAPE LEAVES STUFFED WITH RICE AND SALTED COD DOLMADES ME BAKALIARO

Yield: about 50 dolma

Ingredients Amounts Onion, finely chopped 1 cup Olive oil ½ cup plus more as needed Medium grain rice ½ cup Scallions, finely chopped ½ cup Salted cod, soaked for 24-36 hours 1 cup in several changes of cold water, drained, finely chopped or mashed in the blender Salt Freshly ground pepper to taste Dill, chopped 1 ½ Tbsp. Mint leaves, chopped 1 ½ Tbsp. Lemon juice 2 Tbsp. Grape leaves, About 50 ea. (1 eight-ounce jar) frozen or canned Garlic Sauce (recipe follows)

Method 1. In a deep skillet, sauté onions with 1/2 cup olive oil over medium to high heat for about

5 minutes, until soft. Add rice, lower heat and sauté, stirring, for another 4-5 minutes. Add cod, taste to see if additional salt is necessary, and season to taste. Toss well to mix, add herbs and remove from the heat.

2. Place 1 grape leaf, vein side up, on a work surface with the stem toward you. Cut off the stem with scissors. Place 1 rounded tsp. of the filling near the stem. Fold the two sides of the leaf over the filling. Fold over the bottom and roll up the leaf tightly like a cigar. Line a pot with a few torn grape leaves and place rolled dolma, seam side down, on the pot. Continue with the remaining leaves and filling, placing them tightly one next to each other, making a second layer when the bottom of the pot is filled. Pour lemon juice and 2 cups water over the stuffed grape leaves and drizzle generously with olive oil. If you have any leftover leaves, place them on top.

3. Set an inverted heatproof plate over the stuffed grape leaves to prevent them from unrolling during cooking. Bring the liquid to a boil, reduce the heat to low, cover and simmer for 45 minutes.

4. Let cool in the pot, then transfer to a serving platter. Serve at room temperature, with garlic sauce on the side.




GARLIC SAUCE SKORDALIA

Serve as meze, with toasted bread, or raw vegetables, or as sauce for dolma or fried fish. Yield: about 1 quart

Ingredients Amounts

Garlic cloves large, peeled, 8-12 ea. green sprout removed Salt 1 ½ tsp. Blanched almonds, 1 cup soaked in water for about 3 hours and drained White wine vinegar 2 Tbsp., plus more to taste Country bread, crusts removed, 1 cup soaked in water and squeezed dry Mashed potato 1 cup Extra virgin olive oil 1 cup Thick yogurt, drained 1 cup

Method 1. In the bowl of a food processor add garlic, salt, almonds and vinegar. Process to get a

sand-like mixture. 2. Add the bread and potato, process briefly and add the olive oil slowly, with the motor

running, until you have a thick creamy paste. 3. Pour into a bowl and stir in the yogurt. Taste and correct seasoning.




FRIED SPINACH-ONION AND DILL ROLLS NISTISIMA SPANAKOPITAKIA

Yield: about 50 cigar-shaped spinach rolls Ingredients Amounts Olive oil 1/3 cup, plus more for frying Onion chopped 1 cup Scallions, finely chopped 5 lb. (white plus green parts) Spinach leaves, blanched in salted 2 lb. water and squeezed dry Chopped dill 1 ½ cups Sugar ½ tsp. Salt and freshly ground pepper to taste Pasta-machine phyllo strips (see recipe index)

Method 1. In a large skillet warm 1/3 cup olive oil and sauté the onion and scallions, for about 5

minutes, until soft. Add the spinach, dill, sugar, salt and pepper and sauté, stirring, for 3-5 minutes. Let cool.

2. From the rolled phyllo strips cut 6-inch squares and add a heap tsp. of filling. Roll phyllo like a cigar, and press tips with a fork to seal.

3. Fry in very warm olive oil, about 1 ½ inches deep, until golden, turning once. Drain on paper towels and serve warm or at room temperature.




MICHAEL MIR


DRIED FERMENTED YOGURT AND WHEAT PATTIES This is a classic recipe for aash, a thick peasant-style soup known only in the town of Eelam in Eastern Iran. This recipe belongs to a group of Kurdish families and is not well-known among Iranians. During the plentiful months of spring and summer, the patties are prepared, sun-dried, and stored in a cool dry area for the winter months.

Ingredients Amounts Dried patties Onions, medium 4 ea. Fresh ripe tomatoes, crushed finely 4 lbs. Sour dough starter 1 lb. Salt and pepper to taste Medium cracked wheat, skinless 2 lbs. Mixed herbs 2 lbs. Cilantro Parsley Persian leeks (found in Asian stores) Aromatics, small amount, such as: Mint Basil Quince, minced 1 lb. Turnips, minced 1 lb. Turmeric 1 tsp. Black cumin seeds 1 Tbsp. Thick sour yogurt 2 lbs.

Method 1. Mix the onions with half of the tomatoes along with the sourdough. Add salt and

pepper. Set aside to ferment in a cool dry area for twenty-four hours. Mix the cracked wheat into the mixture with the remaining pound of tomatoes and set aside for an additional twenty-four hours.

2. Chop all the fresh herbs and mix with minced quince, turnips, turmeric, and black cumin seeds. Add to the sourdough mixture, correct seasonings, and set aside for another twelve hours.

3. Form into slightly flattened golf ball sized patties and sun-dry on a lightly floured tray in a dry climate for about two or three days. Turn at least once to dry both sides evenly. Hire neighborhood kids to shoo the birds away! Hang the dried patties in a clean cotton cloth in a well ventilated dry room. Alternatively, freeze.

AASH Ingredients Amounts Mung beans 1 cup Black-eyed peas ½ cup Minted Caramelized Garlic and Onion Garnish (recipe follows)


Method 1. Place about two cups of the crumbled dried patties in a glass bowl and cover with

water. Set aside overnight or for at least eight hours. 2. Bring the mung beans and the black-eyed peas to a boil. When the beans are almost

cooked, the skin of the mung beans separates and rises to the top. Using a slotted spoon, skim off the foam and the skins and discard. This will reduce the gas in the beans.

3. Squeeze the juice out of the soaked patties. Reserve the remaining milky residue. Add the solid patty mixture to the cooking beans. Simmer for another twenty minutes. Adjust seasonings.

4. Add the remaining milky residue to the boiling soup. Continue boiling until it reaches desired thickness. Serve in a crock with the caramelized garlic and onion garnish in the center.

MINTED CARAMELIZED GARLIC AND ONION GARNISH

Ingredients Amounts Onion, large, sliced thinly 1 ea. Canola oil for sautéing Garlic cloves, minced 3 ea. Mint leaves, dried, crushed 1 Tbsp. Turmeric powder 1 tsp.

Method 1. Sauté onions in canola oil over medium heat until translucent. Add the garlic and

caramelize. 2. Add turmeric and dried crushed mint leaves. Set aside.

Recipe credit: Michael Mir as presented at the 2003 Worlds of Flavor International Conference and Festival.



KAMAL MOUZAWAK


TABOULEH

Yield: 4 Portions Ingredients Amounts Salt and pepper to taste Green onion, finely diced ½ bu. Fine burghol, washed, 5.3 oz. drained Parsley, flat leaf, leaves only, 2 bu. chopped finely Mint leaves, chopped finely ½ bu. Tomato, finely diced 1 ea. Olive oil ½ cup Lemon juice 1 ea. Romaine lettuce, white cabbage, or fresh tender vine leaves, for serving

Method 1. Combine salt, pepper and green onion. 2. Mix the burghol with the parsley, mint, tomato, olive oil and lemon juice, and combine

with the onion. 3. Season well. Serve with romaine lettuce, white cabbage or tender vine leaves.

Recipe credit: Kamal Mouzawak as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


DEEP FRIED KEBBEH BALLS Yield: 4 Portions

Ingredients Amounts Onion, finely minced 2.6 oz. Meat, finely minced 17.6 oz. Marjoram as needed Fine burghol, washed, drained 8.8 oz. Salt and pepper to taste

Stuffing Onion, sliced lengthwise 7 oz. Vegetable oil 2 Tbsp. Pine nuts 1.8 oz. Pomegranate molasses 2 Tbsp.

Method 1. Mix the onion, meat, marjoram and burghol in the food processor until it forms a dough.

Season with salt and pepper. 2. To prepare the stuffing, fry the onion in the vegetable oil until it becomes transparent.

Add the pine nuts. When the nuts change color, remove them from the heat and add the pomegranate molasses.

3. To form the kebbeh balls, take a plum-sized piece of dough and roll it into a ball. Holding the dough in your left hand, dig a hole in the center of the ball with your right index finger to form a shell. Fill the hole with stuffing and close firmly with a point. Fry the kebbeh balls in oil; serve hot or cold.

Note: Meat versions of Kebbeh can be eaten raw, baked, deep fried or filled with different ingredients.



MEGHLI Yield: 15 servings

Ingredients Amounts Rice flour 1 cup Sugar 1 ½ cups Water 9 cups Cinnamon 1 Tbsp. Caraway 1 Tbsp. Anise (powder) 1 Tbsp. Cumin 1 tsp. Almonds 5.3 oz. Pistachio 5.3 oz.

Method 1. Bring 9 cups of water to a boil. Meanwhile, dilute the rice flour in some cold water, add

the spices and mix well. 2. Add the flour mixture to the boiling water, little by little, stirring constantly. 3. Add the sugar and let simmer for about 45 minutes or until the meghli thickens, but

doesn't stick to the bottom of the pot. 4. Remove from the heat and immediately pour into individual dishes. Let cool without

shaking or moving the dishes, and serve at room temperature or slightly chilled with a spoonful of soaked and peeled almonds or pistachios (you could also use pine nuts, raisins, walnuts, or grated coconut).

Note: In Arabic, meghli means "the boiled" and is typically prepared at Christmastime to celebrate the birth of Christ, or for the congratulatory friends and family of a newborn.



RAUL ALEIXANDRE MURIA


DUBLIN BAY PRAWNS (LARGE PRAWNS) IN SALT CRUST Yield: 1 portion

Ingredients Amounts Dublin Bay prawns (langoustines) 2 ea. Sea salt 10 ½ oz. Egg white 4 oz.

Method 1. In an iron griddle, make a layer of salt crust and top with a layer of prawns. Cover it

with a previously prepared salt crust. When browned, turn over and brown the other side.

2. Once both sides are browned, remove salt crust and serve.

Recipe credit: Raul Aleixandre Muria as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


EELS “ALL I PEBRE” Ingredients Amounts All I Pebre Garlic cloves 18 ea. Potatoes, cubed 6 ea. Sweet pimenton 1 tsp. Maresas eels 8 ea. Cinnamon 1 stick Saffron threads to taste Hot pepper 1 pinch Eels Salt to taste Cloves Lemon oil Ratte potatoes Water

Method 1. For the sauce, lightly fry the garlic and potatoes in a cast iron pan, using a large amount

of oil. When golden, add a spoonful of sweet pimenton and water. 2. When boiling, add the 8 eels and let boil for approximately 1 hour. Add the stick of

cinnamon, some saffron threads and a pinch of hot pepper. Strain and set aside. 3. Roast both sides of the eels in a hard chrome griddle, keeping the skin crispy. 4. In the meantime, make a confit of the garlic and ratte potatoes. 5. In a soup plate, arrange 2 pieces of eel, a portion potato and a portion of garlic, cover

with the sauce and serve very hot. Note: Since Ibérico Ham is not available in the United States, it can be substituted with Serrrano Ham.

Recipe credit: Raul Aleixandre Muria as presented at the 2003 Worlds of Flavor International Conference and



CINDY MUSHET


TIROPETES WITH CHOCOLATE AND APRICOT FILLING Yield: 20 Portions

Ingredients Amounts Dried apricots, preferably California 8 oz. Water 3 Tbsp. Sugar 3 Tbsp. Amaretto di Saronno 2 Tbsp. Whole natural almonds ½ cup Miniature bittersweet 3 oz. chocolate chips, or finely chopped chocolate, pieces no larger than 3/8 to ½ inch Filo dough, room temperature 10 sheets Unsalted butter, melted, lukewarm 8 Tbsp. Crystallized sugar 10 Tbsp., plus more for top Egg yolk, large 1 ea.

Method 1. To make the filling, place the apricots in the bowl of a food processor and process until

they are very finely chopped, about 15 to 20 seconds. Transfer them to a medium bowl. Place the water, sugar and amaretto in a small saucepan over medium-low heat and stir constantly until the sugar has dissolved and the liquid is clear. Bring the mixture just to a boil, then pour it over the chopped apricots, stirring to distribute the liquid evenly. Set aside, stirring every minute or so, until the liquid is absorbed and the mixture is cool.

2. Place the almonds in the bowl of the food processor and process until they are finely chopped, about 10 to 15 seconds. Stir the almonds and the chocolate into the cooled apricot mixture.

3. Preheat the oven to 375°F. Position an oven rack in the center of the oven. 4. To prepare the filo, remove it from its packaging and unfold it so that the stack lies flat

on your work surface. Remove 10 sheets. Stack them on top of each other on your work surface, then cover with plastic wrap and a damp towel to prevent the filo from drying out. Roll and rewrap the remaining filo twice in plastic wrap. Return to the refrigerator and use within 3 days.

5. To assemble the tiropetes, take out a sheet of filo and re-cover the rest. Place the sheet on your work surface with one of the short sides toward you. Brush the filo with melted butter. Sprinkle the dough evenly with 2 Tbsp. of crystallized sugar. Place another sheet of filo on top and brush it lightly with melted butter. Use a sharp knife to cut the dough lengthwise into 4 pieces--you should have 4 long strips of filo.

6. Place a level Tbsp. on the apricot-chocolate filling near the end of one of the strips, toward the left side. Take the right corner and fold it over the filling to make a triangle. Continue folding the strip, just as you would a flag (keeping the triangular shape), until you reach the opposite end as shown. If there is a bit of dough left at the end, simply trim it off. Place the triangle on one of the prepared baking sheets, with the final fold of dough downward. Brush the top with butter to keep it from drying out. Repeat with the remaining 3 strips.

7. Repeat the process until all of the filling has been used. You will have 20 triangles. 8. Bake the tiropetes one pan at a time. Before baking, brush the top of the triangles lightly

with the egg yolk and sprinkle each one with about ¼ tsp. of crystallized sugar. Place


the pan in the oven and bake for 15 to 20 minutes, or until the pastry is a golden color. Remove from the oven and place on a rack to cool.

Recipe credit: Cindy Mushet as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


SNAKE PASTRY WITH FIG, ALMOND PASTE, AND LEMON

Yield: 8 to 10 Portions Ingredients Amounts Filling Moist, dried figs, 8 oz. preferably Black Mission Almond paste, cut into ½ inch pieces 7 oz. Anise seed ¼ tsp. Lemon zest, very finely chopped 1 ea. Sugar 3 Tbsp. Honey 2 Tbsp. Filo, 17-inch long sheets, 10 sheets at room temperature Egg yolks, large 2 ea. Unsalted butter, melted, lukewarm 6 Tbsp. For Serving Powdered sugar, optional Candied lemon zest

Method 1. To prepare the filling, trim the hard stems from the figs and discard. Place the figs,

almond paste, anise seed, lemon zest, sugar, and honey in the bowl of a food processor and process until the mixture is very finely chopped, about 15 to 20 seconds. Each component should be discernible, though in very small pieces--do not grind to a homogeneous paste. Remove the mixture from the processor and divide it into 5 equal portions (about ½ cup each) on a plate.

2. To prepare the filo, unfold the filo so that the stack lies flat on your work surface. Remove 10 sheets. Stack them on top of each other on your work surface, then cover with plastic wrap and a damp towel to prevent the filo from drying out. Roll and rewrap the remaining filo sheets twice in plastic wrap; return to the refrigerator and use within 3 days.

3. To assemble the snake pastry, place the egg yolks in a small bowl and stir just to blend. Take out a sheet of filo and re-cover the rest. Place the sheet on your work surface, with one of the long sides toward you. Brush the surface lightly with melted butter. Place another sheet of filo on top and brush lightly with melted butter. Take one of the portions of fig mixture and make a long, even mound of it on the filo, about 1 inch from the edge nearest you, that extends all the way to the two short edges of the dough. Fold the bottom of the filo over the filling, then proceed to roll it up, jellyroll fashion to within 1 inch of the opposite long edge. Do not try to roll it very tightly, or the filo will crack as you try to bend it --give a small amount of egg yolk along the top edge, then continue to roll the dough on top of it so the seam side is down. Arrange the roll, seam side down, along the outer edge of the buttered cake pan. Brush the inside of the roll with a light coating of egg yolk.


4. Prepare 4 more rolls as directed above and place each one in the cake pan, extending the coil by attaching the new roll to the end of the last roll with a dab of yolk. Brush the inside of each roil with egg yolk so that as the rolls on each side coil around each other, they will adhere to the roll on each side of them--this is very important when slicing the pastry for serving. Brush the final roll with egg everywhere except the bottom before you put it in the pan, as the last roll fits snugly and there will not be room to add the egg afterward. The last roll should curl tightly around itself, filling the center of the pan. If your filo sheets are short and the 5 rolls do not fill the cake pan, quickly adjust the coil so that the center is filled--if the outer edges do not touch the cake pan, that's okay. Brush the top evenly with the remaining egg yolk. Place the pan in the oven and bake for 25 to 30 minutes, or until golden.

Recipe credit: Cindy Mushet as presented at the 2003 Worlds of Flavor International Conference and Festival.



SPICED PANNA COTTA WITH FRESH FRUIT AND POMEGRANATE MOLASSES

Yield: Serves 6 You will need to purchase whole cardamom pods (green pods are highest quality) and extract the seeds, a simple and fairly quick task - just squeeze the pod until it splits, pry it in half, then shake out the seeds.

For the panna cotta: Whole milk ¼ cup + ¾ cup Powdered gelatin 2 ¼ tsp. Heavy cream 3 cups Sugar ¼ cup Cardamom seeds 1 ½ tsp. Coriander seed 1 tsp. Anise seed 1 tsp. 3-inch stick cinnamon 1 ea. Black peppercorns ¼ tsp. Red pepper flakes (to taste) 1/3 to ½ tsp. For the fruit: Medium navel oranges 5 ea. or 6 blood oranges or 2 cups fresh berries (raspberries, blackberries, blueberries, and/or strawberries) or 2 cups sweet cherries, pitted and halved or 5 medium plums, pitted and sliced For serving: Pomegranate molasses

Method 1. Place the 1/4 cup milk in a small bowl and stir in the gelatin, just until there are no bits

of dried gelatin remaining. Set aside. Place the remaining 3/4 cup milk, heavy cream and sugar in a medium saucepan and warm over medium-low heat. To toast the spices, place the spices on a work surface and use the edge of a heavy saucepan to gently crush them (this step can also be done in a mortar and pestle or by pulsing the spices briefly in a spice grinder - do not grind the spices to a powder). Don't worry too much about the cinnamon stick - it need only be split. You want to crush the whole seeds into several pieces - if a few are left whole, that's fine.

2. Heat a dry, medium sauté pan over a high flame until it is hot. Add the spices and stir or toss constantly until they smell fragrant, about 15 to 30 seconds, depending on the heat of your pan. Do not let the spices brown or blacken - you just want to heat their oils and bring out their flavor. Add the hot spices directly to the warm cream. Continue to heat the cream to just below the boiling point. Then remove the pan from the heat, cover with a lid, and allow the mixture to steep for 20 to 30 minutes, or until


you like the flavor. Then pour the mixture through a fine mesh strainer into a pitcher or large measuring cup with a spout. Discard the spices.

3. Place an inch of water in the saucepan and heat just until it begins to simmer. Remove the pan from the heat and place the bowl with the gelatin into the water. In 1 or 2 minutes, the gelatin will warm and melt into a smooth liquid. Add the melted gelatin to the cream. Stir gently with a wooden spoon or rubber spatula to blend thoroughly. Then divide the mixture evenly among the custard cups. Cover with plastic wrap (so a skin won't form), and place in the refrigerator to chill and set for at least 2 to 3 hours.

4. In the meantime, section the oranges into a bowl, squeezing any remaining juices in the membranes into the bowl as well. Set aside until serving time. I like the fruit at room temperature, but if you prefer yours chilled, keep it in the refrigerator. If using other fruits such as berries or cherries, prepare as directed.

5. To serve the panna cotta, run a thin, sharp, flexible knife around the edges of each cup, pressing the knife into the cup rather than gouging the custard. Place a serving plate upside down on top of the cup, then, holding the two together, flip the plate right side up - the panna cotta should slide out of the cup and onto the plate. If it is a bit hesitant, you may need to dip the bottom of the cup in hot water briefly (be careful not to melt the cream), then try unmolding again. Panna cotta are at their best about 5 to 8 hours after chilling. As gelatin sits, its hold becomes stronger, and the mixture will eventually take on a rubbery quality, so serve them within 24 to 36 hours.

6. Serving and storage notes: Spoon some of the fresh fruit around the bottom of each panna cotta. Then drizzle about 1 tsp. of pomegranate molasses over the center of each panna cotta, letting it drip down the sides at random. _

Recipe credit: Cindy Mushet as presented at the 2003 Worlds of Flavor International Conference and Festival.



MELISSA PERELLO


BRAISED LAMB SHANKS WITH FENNEL, ORANGE, AND STAR ANISE

Yield: 6 Portions Ingredients Amounts Lamb shanks; ¾ to 1 lbs each 6 ea. Olive oil ¼ cup Fennel, cleaned and cut into eighths 3 bulbs Yellow onion, large dice 1 ea. Carrots, peeled and small diced 3 ea. Orange juice 1 cup Red wine 2 cups Lamb or veal stock 2 cups Orange zest, peeled in 2 ea. large pieces Garlic 2 small cloves Fresh thyme ½ bu. Cracked black pepper corns 1 tsp Cinnamon sticks 2 ea. Star anise 12 pieces Fennel seed 1 tbsp Chopped fresh parsley 2 tbsp.

Method 1. Preheat oven to 300°F. 2. Season lamb shanks with salt and black pepper. Heat a large rondeau or braising pot

with enough vegetable oil to cover the bottom of the pan. When oil is hot, add lamb shanks and sear to golden brown. Remove the lamb shanks from pot and pour off remaining fat.

3. Add the olive oil and fennel. Sautee fennel until it begins to caramelize. Add the onion and carrots, and sweat for four minutes.

4. Add the lamb shanks back to the pot and add the orange juice, red wine and stock. Stir to deglaze the bottom of the pan. Bring liquid to a boil.

5. Create a sachet with orange zest, garlic, thyme, pepper, star anise, and fennel seed. Add this sachet to the pot; cover with a tight lid or foil and place in oven. Cook lamb for approximately two hours or until tender and meat begins to fall off of the bone easily.

6. Remove lamb shanks from the pot and reserve. Remove sachet and discard. Strain the vegetables from the remaining liquid and skim the fat.

7. Reduce remaining liquid by one third or until it begins to thicken. Replace the lamb and vegetables and bring back up to temperature.

8. Garnish with chopped parsley before serving.

Recipe credit: Melissa Perello for The American Lamb Board as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


BRAISED LAMB WITH BLACK MISSION FIGS Ingredients Amounts Oranges 2 ea. Garlic, crushed, divided 4 cloves Fresh thyme, divided 1 bunch Cracked peppercorns, divided 4 tsp. Red wine, divided 4 cups Fresh American lamb shoulder, 2 ½ lb. boneless, or leg, trimmed and cut into 2-inch cubes Salt and pepper to taste Olive oil, divided 2 Tbsp. Yellow onion, chopped 1 ea. Carrots, thinly sliced 2 ea. Chicken broth ½ cup Dried black mission figs, stems removed 2 cups Chopped parsley 2 Tbsp.

Method 1. Prepare two seasoning packets. Using a potato peeler, peel large pieces of skin from

orange. Divide orange peel, garlic, thyme, and peppercorns into 2 cheese cloth packets. Tie to secure.

2. In large bowl, combine ½ cup wine and 1 seasoning packet. Add lamb, refrigerate and marinate for 4 hours.

3. Drain lamb, discard marinade and seasoning packet. Season lamb with salt and pepper. 4. In large oven-proof pan with cover, heat 1 Tbsp. oil over medium-high heat. Brown

lamb in portions adding more oil as needed and set aside. Sauté onion and carrots, for 5 minutes; stirring occasionally. Add lamb, remaining 3 ½ cups wine, chicken broth, second seasoning packet and figs. Bring to a boil.

5. Cover and braise in 300°F oven for 45 to 60 minutes. 6. Remove from oven, discard seasoning packet. Sprinkle with parsley.



FENNEL CRUSTED RACK OF LAMB WITH ROASTED PEPPER AND SULTANA RAISIN MARMALADE

Yield: 8 Portions Ingredients Amounts Fresh American lamb racks, trimmed, 4 ea. frenched Dried fennel seeds, coarsely ground 3 Tbsp. Salt 2 tsp. Coarse ground black pepper 2 tsp. Olive oil 2 Tbsp. Roasted Pepper and Sultana Raisin Marmalade (recipe follows)

Method 1. Moisten surface of lamb racks with water and season with salt, pepper and fennel seed.

Wrap bones with aluminum foil. 2. Heat oil in large skillet over medium-high heat. Place meat side down in skillet and

brown. Turn and brown other side. Brown remaining lamb racks. Allow to stand for 15 minutes.

3. Place lamb racks in shallow pan, meat side up. Roast at 300°F for 35 to 40 minutes or to desired degree of doneness. Use meat thermometer to test lamb, medium-rare 145°F, medium 160°F or well done 170°F.

4. Remove from oven, cover and let meat stand for 10 minutes before slicing between ribs. Serve with Roasted Pepper and Sultana Raisin Marmalade.



ROASTED PEPPER AND SULTANA RAISIN MARMALADE Yield: 4 Cups

Ingredients Amounts

Red bell peppers 4 ea. Yellow bell peppers 4 ea. Olive oil 1 Tbsp. Fennel bulb, chopped into ½-inch pieces 1 ea. Yellow onion, chopped 1 small into ½-inch pieces Salt ½ tsp. Ground black pepper ½ tsp. Sultana or golden raisins, soaked ½ cup in hot water drained and chopped

Method 1. On cookie sheet roast peppers in 350°F oven for 40 to 45 minutes or until tender and

skins peel away easily. 2. Cool, peel, seed and chop into ½-inch pieces. 3. In medium skillet, heat oil over medium heat. Add fennel, onion, salt and pepper. Cook

for about 8 minutes until soft and translucent; stirring occasionally. 4. Add peppers and raisins, cook over low heat until moisture is evaporated; stirring

occasionally. 5. Set aside. Note: Make 2 to 3 days ahead to allow flavors to blend.



THE PERFECT PURÉE OF NAPA VALLEY


TAMARIND SCARLET ORANGE CURD Ingredients Amounts Granulated sugar 1½ cups Egg yolks 9 ea. The Perfect Purée of Napa 5 Tbsp. Valley Scarlet Orange Concentrate, thawed The Perfect Purée of Napa Valley Tracy’s 1 cup Tamarind, thawed Butter 2 oz.

Method 1. Fill a 4-quart saucepot halfway with water and bring to a boil. 2. Combine all ingredients, except butter, into a stainless steel bowl that is large enough to

sit on top of the saucepot. 3. Place the bowl over the saucepot and stir with a wooden spoon or rubber spatula until

the mixture reaches 170 °F. 4. Remove bowl from heat and stir in butter until well combined. 5. Strain through a chinois into a storage container. 6. Place plastic wrap directly on top of the chocolate to prevent a skin from forming. 7. Refrigerate until cool.

Recipe credit: The Perfect Purée of Napa Valley as presented at the 2003 Worlds of Flavor International

Conference and Festival. All rights reserved.


TAMARIND BISCOTTI

Ingredients Amounts Granulated sugar 1 cup Eggs 3 ea. The Perfect Purée of Napa 4 oz. Valley Tracy’s Tamarind, thawed Amaretto liquor 1 oz. Flour 4 cups Salt ¼ tsp. Baking powder 2 tsp. Almonds, coarsely chopped 1 cup

Method 1. Preheat oven to 350 °F. 2. Cream butter, sugar, tamarind purée and amaretto until light and fluffy. 3. In a separate bowl, combine flour, salt, baking powder and almonds. 4. Stir flour mixture into butter mixture and knead briefly. Form into a 2” wide long loaf. 5. Bake loaf on a sheet pan for 25 minutes or until firm. Loaf will have a cake-like texture. 6. Once cool, slice diagonally into ½-inch slices and lay out flat on a sheet tray. 7. Bake for an additional 20 minutes, turning once until both sides are lightly browned and

toasted. 8. Cool and store in an airtight container.

Recipe credit: The Perfect Purée of Napa Valley as presented at the 2003 Worlds of Flavor International

Conference and Festival. All rights reserved.


TAMARIND CHOCOLATE SOFT GANACHE Ingredients Amounts Heavy cream 1 ½ cups Milk ½ cup Bittersweet chocolate, chopped fine 8 oz. Butter 2 Tbsp. The Perfect Purée of Napa Valley 1 cup Tracy’s Tamarind, thawed

Method 1. Combine cream and milk in a 2-quart saucepot and bring to a boil. 2. Remove saucepot from stove and add chocolate. Stir until chocolate is fully melted. 3. Pour chocolate into a stainless steel bowl and stir in butter until fully blended. 4. Place plastic wrap directly on top of the chocolate to prevent a skin from forming. 5. Refrigerate until cooled, and then stir in tamarind purée. 6. Refrigerate until cool.

Recipe credit: The Perfect Purée of Napa Valley as presented at the 2003 Worlds of Flavor International Conference and Festival.. All rights reserved.


CHRISTOFOROS PESKIAS


SHRIMPS WITH “TRAXANA” AND CITRUS SAUCE Yield: 6 Portions

Ingredients Amounts Shrimp Large Shrimp 2.6 lbs. Olive oil 2 tsp. Citrus powder pinch Salt and pepper to taste Traxana Butter 3 ½ oz. Olive oil 1 ½ Tbsp. Shallots, finely chopped 1 oz. Sweet Traxana 9 oz. White wine ¾ cup Vegetable broth 1 pt. Tarragon to taste Tomatoes, peeled, seeded, brunoise 14 oz. Citrus Sauce Shrimp stock 1 cup Orange, in segments 1 ea. Lemon, in segments 1 ea. Lime, in segments 1 ea. Pink grapefruit, in segments ½ ea. Salt and pepper to taste Tarragon 2-3 sprigs Citrus Powder Orange zest 1 ea. Lemon zest 1 ea. Lime zest 1 ea. Pink grapefruit zest 1 ea. Sugar 1 pinch Salt 1 pinch Flour 1 pinch Breadcrumbs 1 Tbsp.

Method 1. Clean the shrimp and save heads and shells. Make stock out of the shrimp shells and

heads. Season the stock with citrus powder. 2. Sauté the shrimp in the olive oil. Add the citrus powder, salt and pepper. Remove. 3. For the Traxana, heat most of the butter and oil and sauté the shallots. Add the traxana

and slowly add the wine and broth. Finish with a little butter, tarragon and tomatoes. 4. For the citrus sauce, reduce the stock and add all the citrus fruits. Season with salt,

pepper and tarragon to taste. Leave the pieces in the stock. Mix all the zests, sugar, salt,


flour and breadcrumbs together to make the citrus powder. To serve, place the traxana in the middle, ladle the sauce around it, and top with shrimp.

Recipe credit: Christoforos Peskias as presented at the 2003 Worlds of Flavor International Conference and



COD WITH BRANDADE AND ALMOND FOAM Yield 6 Portions

Ingredients Amounts Cod Fresh cod 7 ½ - 8 lb. Coarse sea salt 2 ½ - 2 lb. Batter Beer as needed Flour as needed Corn flour as needed Baking powder as needed Cayenne pepper as needed Salt as needed Brandade Potatoes 1 ½ oz. Milk ¾ cup Garlic puree 1 oz. Garlic clove 1 ea. Cardamom seed 1 ea. Juniper berries 2 ea. Bay leaf 1 ea. Star anise 1 ea. Thyme 1 sprig White peppercorns 5 ea. Coriander seeds 5 ea. Butter 5 oz. Parsley ½ bunch Pimiente d'espelete to taste Cucumber Tagliatelle Cucumbers, sliced on a mandoline 6 ea. Olive oil 1 ½ Tbsp. Mint 1 ½ bunch Almond Foam Milk 3 cups Roasted almonds 12.5 oz. Fish stock, from head and 1 – 1 ½ cups bones of the cod Gelatine ½ oz. Almond oil 1 oz. Almond essence 2 drops


Method 1. Fillet the fish. Salt for one hour in sea salt. Rinse. Prepare the batter. Set one third of the

fish—tips and residuals—aside. Dip the remaining whole pieces of fish in the batter and fry.

2. For the brandade, boil the potatoes. Poach the fish remnants in the milk, seasoned with garlic puree, garlic clove, cardamom, juniper, bay leaf, star anise, thyme, peppercorns, and coriander. Strain and add to the potatoes. Puree and season with butter, parsley and pimiente.

3. For the cucumber tagliatelle, sauté cut cucumbers in olive oil and season with mint. 4. For the almond foam, infuse the milk with the almonds. Heat and simmer for 30

minutes. Puree in a food processor and strain to get the almond milk. Combine the stock, milk and gelatine. Season with salt and pepper. Season with almond oil and essence. Strain through chinois. Place in a chantilliere (the whipped cream maker) and chill.

5. Serve the fried cod with the cucumber tagliatelle and almond foam.



FAZ POURSOHI


QUINCE PRESERVES

Ingredients Amounts Quince 2 lbs. Water 1 ½ cups Sugar 4 cups Cardamom, whole 8 ea. Lime juice, fresh squeezed 2 ea. Lime juice 4 tsp.

Method 1. Cut quince into quarters and remove core. Slice quarters into four wedges each. Place

in cold water to cover, adding the juice of two limes (to prevent the quince from blackening) until ready to cook.

2. Drain quince and place into a heavy pot with water to cover. Bring to a boil and drain. 3. Place sugar and water into a separate heavy pot. Bring to a boil until it turns into syrup. 4. Add wedges of quince to syrup and place a clean cloth between the lid and the pot.

Cover firmly and let simmer for 1 1/2 hours on very low heat. 5. Add 4 tsp. lime juice and let simmer for 1 hour. Stir gently from time to time until syrup

has thickened and the quince turns red. 6. Remove from the heat and add the cardamom. Let cool uncovered. 7. Fill dry, sterilized jelly jars with preserves and seal the lids. Store in a cool, dark place.

Recipe credit: Faz Poursohi as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


JUDY RODGERS


ZUNI SALT-CURED ANCHOVIES Yield: about 20 fish

Ingredients Amounts Anchovies, bright, shiny, 1 lb. (about 20 fish per pound) fresh, up to 4 inches long Rock salt 2 lbs. Parmigiano-Romano (optional) Celery (optional) Olive oil (optional) Cracked black pepper (optional) Lemon juice (optional)

Method 1. Gut the anchovies by hand, pinching and twisting off the heads, which should tug the

viscera from the belly at the same time. Slide your index finger along the vertebrae to pry the belly open and wipe the cavity clean. Rinse each fish briefly under a gentle stream of cold water. (Don’t attempt to clean the anchovies perfectly, you don’t want to waterlog them or wash away all their oil.)

2. Loosely layer the fish in a colander, scattering with about one-quarter of the rock salt as you go. Place the colander over a bowl and let drain overnight in the refrigerator.

3. The next day, repack the fish, layering with the remaining rock salt in wide jars or earthenware crocks. Cover tightly and refrigerate. Thus preserved, the anchovies will keep well for nine months. Serve as soon as 18 hours after the second packing.

4. To serve, rinse the fish and soak in cool water until pliable, about 5 minutes. Then, starting at the natural seam at the base of the dorsal fin, use your fingers to ease the fillets free of the central bone. Rinse each fillet, rubbing gently to remove the scales, collarbone and remaining fins.

5. Taste and keep rinsing, or resoak in cool water until the fish is only mildly salty and quite tender. Arrange in a single layer on an absorbent towel. Cover with another towel and press to draw out the water – the fillets should now have a nutty, tender texture. Place them in extra virgin olive oil to just cover. Serve immediately, or cover and refrigerate for up to a few weeks.

6. Assemble 6 or 7 neatly displayed anchovy fillets, flanked by slivers and shards of parmigiano-romano and cold, crisp, sliced celery, topped with a grind of black pepper, a few niçoise olives and a squeeze of lemon.

Recipe credit: Judy Rodgers as presented at the 2003 Worlds of Flavor International Conference and Festival.



ANNE RUDORF


TORANI APRICOT-PISTACHIO COUNTRY PATE SERVED WITH TORANI BLACK CURRANT MUSTARD

Yields 40 bite-size servings

Ingredients Amounts Torani Black Currant Mustard Torani Black Currant syrup ½ cup Whole-grain mustard ½ cup Torani Apricot-Pistachio Country Pate Torani Apricot syrup ¾ cup Dried apricots, chopped ½ cup Cognac 1 Tbsp. Yellow onion, minced 1 cup Butter 4 Tbsp. Cloves garlic, minced 2 ea. Ground pork 1 ½ lb. Dried thyme 1 tsp. Dried oregano 1 tsp. Ground fennel 1 tsp. Coarsely ground pepper 1 tsp. Salt 1 tsp. Shelled pistachio nuts, roughly chopped ¼ cup

Method: 1. Make the mustard. In a small saucepan, simmer the syrup until reduced by half. Add

mustard and mix well. This fruit-flavored mustard is also scrumptious on sandwiches, in salad dressings and as a marinade.

2. Make the pâté. Soak the apricots in the syrup and Cognac for 30 minutes. Preheat the oven to 375 degrees. In a small saucepan, sauté onions and butter until soft (about 5 minutes), add garlic and continue to sauté for 30 seconds more.

3. Combine onion mixture, apricot mixture, and remaining ingredients and place in an 8 ½ x 4 ½ x 2 ½ -inch ungreased loaf pan. Cover with foil and place in a larger pan. Fill the pan with hot water to the midpoint of the loaf pan and bake in a water bath for 45 minutes. Remove from the oven and let cool. Place a weight on top of the loaf and refrigerate overnight. Unmold, trim, slice and serve with Black Currant Mustard.

Recipe credit: Anne Rudorf as presented for Torani R. Torre & Co. at the 2003 Worlds of Flavor International

Conference and Festival. Published with permission of the author. All rights reserved.


TORANI CHAMPAGNE SPARKLER Yield: 1 Portion

Ingredients Amounts Champagne or sparkling wine 6 oz. Torani syrup (try Black Currant, 1 oz. Raspberry or Peach syrups)

Method: 1. Pour Champagne in a fluted glass and add Torani syrup.

Recipe credit: Anne Rudorf as presented for Torani R. Torre & Co. at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


TORANI MEDITERRANEAN MARINADE FOR ROASTED LAMB

Yields 1 ½ cups Ingredients Amounts Torani Mediterranean Marinade: Torani Black Currant syrup ¾ cup Torani Lemon syrup 2 Tbsp. Olive oil ¼ cup Red wine ¼ cup Grated onion 2 Tbsp. Garlic clove, minced 1 ea. Minced fresh dill, or 1 teaspoon dried 2 Tbsp. Minced fresh mint 2 Tbsp. Dried oregano 1 tsp. Bay leaves, crumbled 1 Tbsp. Ground pepper 1 Tbsp. Salt ½ tsp.

Method: 1. Mix all the ingredients together in a bowl and refrigerate until ready to use. 2. This marinade was originally developed for grilled lamb, but is also tasty with grilled

beef and pork.



TORANI-TINIS Yields 1 serving

FRUITY TORANI-TINIS

Ingredients: Torani syrup (try Pomegranate, 1 oz. Cranberry or Lemon) Vodka 2 oz. Lime juice (if desired, substitute ½ oz. with lemon juice)

CHOCOLATE OR VANILLA BEAN TORANI-TINIS

Ingredients: Torani syrup (try Chocolate or 1 oz. Vanilla Bean) Vodka 2 oz.

Method: 1. Combine ingredients in a cocktail shaker half filled with ice. Shake well and strain into a

chilled martini glass.



TORANI POMEGRANATE VINAIGRETTE Yields ½ cup

Ingredients Amounts Torani Pomegranate syrup 1 Tbsp. Torani Lemon syrup 1 Tbsp. Orange zest, grated 1 tsp. Champagne vinegar or 2 Tbsp. white wine vinegar Dijon-style mustard 1 tsp. Extra virgin olive oil 1/4 cup Salt 1/2 tsp. Ground pepper to taste

Method: 1. Combine all ingredients and whisk well.



TORANI POMEGRANATE LEMONADE Yield: 1 Portion

Ingredients Amounts Torani Pomegranate syrup 1 oz. (try other Torani flavors such as Raspberry, Pink Grapefruit or Cranberry) Lemonade 8 oz.

Method: 1. Add Torani syrup to lemonade in a large glass filled with ice.



STEPHAN SAMSON


WARM TUNA AND TOMATO CARPACCIO WITH SWEET ONIONS

Ingredients Amounts Tuna loin, sliced thinly 1 lb. Maui onions, sliced thinly 2 ea. Roma tomatoes, peeled 4 ea. Extra virgin olive oil 2 tbsp. Sea salt and pepper to taste Bay leaves 2 ea. Honey 2 Tbsp.

Method 1. Lightly pound each slice of tuna between two plastic sheets, using a pastry scraper to

shape the fish into a circle. Keep refrigerated. 2. Heat some oil in a pan over medium high heat and add the onions. Season with salt and

pepper, add the bay leaves and cook until soft, turning the heat to low when the water released by the onions begins to evaporate. Add the honey and continue cooking over low heat, about another half an hour.

3. Slice the outer part of the tomatoes and set aside. Blend the remaining tomato pulp with a touch of salt to help extract the water. Allow the blended mixture to sit at room temperature for about an hour. Spoon off the clear tomato water that has risen to the top. Mix with some extra virgin olive oil and put aside.

4. On a warm medium plate, or shallow bowl arrange some of the tomato slices into a circle the same size as the tuna carpaccio. Spoon some of the warm onions over the tomatoes. Place the tuna over the onions and drizzle with the tomato water/oil mixture. Season with sea salt. Garnish the dish with micro greens or chervil and serve immediately.

Recipe credit: Stephan Samson as presented at the 2003 Worlds of Flavor International Conference and Festival.



PORK RAVIOLI WITH RICOTTA AND CACIOCAVALLO Ingredients Amounts Semolina flour 250 grams All-purpose flour 250 grams Eggs 5 ea. Yolk 1 ea. Pork shoulder, braised 1 ea. for three hours with mirepoix, red wine and tomato paste Parsley, chopped 1 Tbsp. Ricotta cheese 2 cups Caciocavallo cheese, shaved 1 cup Caciocavallo cheese, grated 2 Tbsp. Salt and pepper to taste Extra virgin olive oil

Method 1. Mix together the two flours with one tsp. salt in a mixer with a dough hook attachment.

Place on low speed. Add the eggs and mix until a ball of dough forms. Continue mixing to knead the dough. Wrap with plastic and let rest in the refrigerator for at least a half hour.

2. Strain the braising liquid and chill the pork roast. Cut the roast into fine cubes. Mix the meat with the parsley, the grated cheese, the egg yolk and 2 Tbsp. of the braising liquid. Season with salt and pepper.

3. Roll the pasta out to desired thickness and prepare ravioli. Pass the ricotta twice through a fine sieve and heat lightly. Heat some of the braising liquid. Cook the pasta in salted water and toss with extra virgin olive oil. Spread 1 Tbsp. ricotta cheese on the bottom of a plate. Place the ravioli on top of the ricotta. Finish with the shaved cheese and some of the braising liquid.

Recipe credit: Stephan Samson as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


SICILIAN STUFFED PORK LOIN AND OLIMPIA-STYLE MILK-BRAISED PORK RIB, SERVED WITH

FIG, FENNEL AND TOMATO INCULPATE, ROASTED FINGERLINGS AND CAVOLO NERO

Ingredients Amounts Sicilian stuffing Toasted bread crumbs 2 cups Italian salami, diced ½ cup Cabbage, shredded, browned in oil 1 head Onions, diced 2 Tbsp. Garlic clove 1 ea. Anchovies 2 ea. Almonds, sliced 1 cup Caciocavallo cheese, grated 1 cup Basil leaves 2 ea. Tomato, ground, dried ¼ cup Pork loin Pork crown roast 1 ea. Sicilian stuffing 2 cups Pork caul fat as needed for wrapping Pork demi glace 1 cup Dry Marsala 1 cup Carob sauce 2 Tbsp. Salt and pepper to taste Cavolo nero Cavolo nero, also known as 2 bu. Tuscan kale, stems removed Garlic clove, sliced 1 ea. Pancetta, chopped 2 Tbsp. Extra virgin olive oil 2 Tbsp. Meat broth 1 cup Salt to taste Crushed red pepper to taste Milk braised ribs Pork ribs 4 ea. Garlic cloves, whole 2 ea. Sage 1 sprig Bay leaf 1 ea. Whole milk 3 cups Heavy cream ½ cup Salt and pepper to taste


Cipolline onions Cipolline onions 8 ea. red grape tomatoes, peeled 8 ea. Black mission figs, halved 4 ea. honey 2 cups sugar 2 cups water 1 cup Roasted fingerlings French fingerling potatoes 4 ea. Extra virgin olive oil 2 Tbsp. salt and pepper to taste

Method 1. For the Sicilian stuffing. Grind the garlic and anchovies together until they form a paste. 2. In a sauté pan over medium heat, sweat the onions in 1 Tbsp. olive oil. Add the anchovie-

garlic paste, almonds and bread crumbs. Toast for two minutes. Add tomato powder, cheese, salt and pepper. Add the olive oil until soft.

3. For the pork loin. Preheat the oven to 425°F. Prepare the Sicilian stuffing. 4. Remove the ribs from a pork crown roast and set aside for the braise. Clean the loin and

open with a knife so that the loin lies flat. Season with salt and fresh black pepper. Spread the Sicilian stuffing on the loin. Roll the loin back up, wrap with the caul fat and tie with kitchen string. Brown on all sides in a large sauté pan. Transfer to a rack and roast in oven until the internal temperature reaches 145°F. Let rest 10 minutes before slicing. Deglaze the pan with the Marsala. Add the pork demi glace and the carob sauce. Keep warm for service.

5. For the cavolo nero. Boil the kale 10 minutes in boiling salted water. Drain and let cool; squeeze dry and cut into 1-inch strips. Heat 1 Tbsp. olive oil over medium heat. Add the pancetta, followed by the garlic, then the crushed red pepper and finally the kale. Sauté for a minute or two and add the broth. When almost completely reduced, season with salt and a drizzle of extra virgin olive oil. Keep warm for service.

6. For the milk braised ribs. Brown ribs in 1 Tbsp. olive oil over medium high heat. Discard oil; add garlic, rosemary and sage to the pan and brown lightly. Add the milk and bay leaf. Bring to a boil and braise in oven for about an hour. Strain the milk sauce through a sieve, pressing to pass milk solids and garlic. Purée sauce in a blender and return to pan, adding the cream and reducing further. Season with salt and pepper. Keep warm for service.

7. For the cipolline onions. Mix sugar, honey and water. Bring to a boil with the onions and cook for 5 minutes. Pour over the tomatoes and figs.

8. For the roasted fingerlings. Boil the potatoes in salted water for about 10 minutes. Cut in half lengthwise. In a sauté pan, heat 1 Tbsp. olive oil and roast the potatoes, cut side down. Turn over and place in oven for about ten minutes. Season and drizzle with olive oil.

Recipe credit: Stephan Samson as presented at the 2003 Worlds of Flavor International Conference and Festival.



ANNA RITA SIMONCINI AND MAURO STOPPONI


PETTO DI PICCIONE Yield: 40 portions

Ingredients Amounts Ground meat 14 oz. Chicken livers 2 – 2 ½ lb. Fresh sausages 3 ea. Olive oil 2-3 Tbsp. + ¾ cup Celery ribs 2 ea. Carrots 2 ea. Onion 1 ea. Parsley 1 small bunch (ciuffo) Sage 1 bunch (mazzetto) Rosemary branches 2 ea. Zest of lemon 1 ea. Anchovy filets 6 ea. Salted capers 1 tsp. White wine 2 cups Wine vinegar ½ cup Salt and pepper to taste Lard, thinly sliced 20 slices Squab breasts, cut in half 20 ea. Bread (baguette is fine), sliced 2 – 2 ½ lb.

Method 1. Prepare the salmi sauce first: Place the ground meat, chicken livers and sausages in a

pan with 2-3 Tbsp. of olive oil. Add the celery, carrots, onions, parsley, sage, rosemary and lemon zest, anchovies, capers and allow to cook until the flavors come together.

2. Cover with wine and let cook for 20 minutes. 3. Remove the lemon zest and blend everything together in a blender, adding remaining

oil and wine vinegar until you obtain the right consistency. Add salt and pepper to taste. Roll with the lard pieces and the squab breasts, cut into half. Cook them over a hot grill for a few minutes, leaving them “al sangue” or rare. Toast the bread that has been cut into slices and serve it warm with the sauce and the squab breasts.

Recipe credit: Ana Rita Simoncini and Mauro Stopponi as presented at the 2003 Worlds of Flavor International



TORTA UMBRA Yield: 40 Portions

Ingredients Amounts Fresh yeast 1 ½ lb. Flour 3½ lb. Eggs 6 ea. Parmigiano Reggiano, grated 4 oz. Pecorino, grated 4 oz. Salt to taste Pepper to taste Warm water as needed Broccoli 6 ½ lb. Garlic Extra virgin olive oil Fresh sausages 10 ea.

Method 1. Dissolve the yeast in the water and add the sifted flour. Add all of the other ingredients

until you get a homogenous dough. Form 6 round pizzas and cook them in a wood oven.

2. In Umbria, it’s typical to add broccoli sautéed with oil and garlic to these pizzas.

Recipe credit: Ana Rita Simoncini and Mauro Stopponi as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


MARINATED RABBIT WITH GARLIC AND SAGE Yield: 200 1-2 ounce portions

Ingredients Amounts Celery stalks 4 ea. Carrots 4 ea. Onions 2 ea. Cloves Salt to taste Rabbits, 3 lbs. each 8 ea. Extra virgin olive oil Sage 3 bu. Garlic cloves 30 ea. Mixed field greens 2 lbs. Balsamic vinegar, for drizzling

Method 1. In a large pot filled with water over high heat, add celery, carrots, onions and cloves.

Add salt to taste. When the water begins to boil, add the rabbits (whole) and cook for about 1 hour.

2. Remove the rabbits and allow them to cool down. Debone and shred the meat. Collect the meat in a terrine and add sage and whole garlic cloves. Adjust the salt and cover with the extra virgin olive oil. Allow to rest, as is, for at least 12 hours. Serve the rabbit on a bed of mixed field greens, drizzled with a few drops of balsamic vinegar.


Conference and Festival. Published with permission of the author. All rights reserved


TRIPE SALAD Ingredients Amounts Celery rib, chopped 1 ea. Carrot, chopped 1 ea. Onion, chopped ½ ea. Tripe, cleaned, blanched, julienned 1 lb. White wine ½ cup Salt to taste Garlic 1 clove Cherry tomatoes, halved 10 ea. Tomato pulp, cut into cubes 14 oz. Gradoli beans, boiled 3 ½ oz. Mint (menta and mentuccia) Sage, chopped Pecorino Romano, shavings, for garnish Extra virgin olive oil, for drizzling

Method 1. Sauté the celery, carrot and half the onion in a pan. Add the tripe and wine. Let cook

until the liquid has evaporated. Cook for a few minutes longer, then add salt to taste. 2. In a separate sauté pan, add the garlic and the remaining onion to a little of the olive oil.

Sauté for a few minutes; add the cherry tomatoes and, after a few minutes, add the tomato pulp. Adjust the salt to taste and allow to cook for 15 minutes.

3. Add the tomato sauce and the beans to the tripe and allow to cook until all the flavors come together. Add the herbs. Serve with shavings of Pecorino Romano and a drizzle of olive oil.




STUFFED HEN NECKS, BOILED POTATOES AND PECORINO SAUCE

Yield: 200 1-2 ounce portions

Ingredients Amounts Hen necks 12 ea. Mixed ground meat (veal, turkey, pork) 6.6 lbs. Milk 1 qt. Bread 2.2 lbs. Pistachios 4 oz. Potatoes 22 lbs. Eggs 40 ea. Pecorino Umbro or Tuscan Pecorino 2.2 lbs. Extra virgin olive oil as needed Salt as needed Pepper as needed Kitchen string as needed

Method 1. Debone the hen necks and stuff them with the mixed meat; add salt, pepper and

pistachios and the bread that has been soaked in the milk. Close the necks, tie it with the kitchen string and toll it in aluminum foil. Cook it in boiling water for about 20 minutes. Allow to cool.

2. For the sauce: boil the eggs. In a blender add the egg yolks, grated Pecorino and blend. Add the extra virgin olive oil until you get the correct consistency. Serve the necks sliced with boiled potatoes. Pour the Pecorino sauce over the necks and potatoes.




TERRINA DI FARAONA

Ingredients Amounts

Guinea hens 5 ea. Heavy cream 9 cups Egg whites 10 ea. Pistachios 4 oz. Pancetta, sliced into very thin pieces 2.2 lbs. Powdered gelatin 1.7 oz. Lard, in thin slices 2.2 lbs. Salt as needed Pepper as needed Chicken livers 4.4 lbs. Ground meat 1.7 lbs. Fresh sausages 10 ea. Carrots 5 ea. Celery ribs 5 ea. Onions 2 ea. Lemons 2 ea. Parsley 1 bunch Rosemary 3 branches Anchovy fillets 15 ea. Salted capers 3 tsp. Sage 2 bunches White wine 1 qt. Olive oil 1 qt. Wine vinegar 1 qt. Bread (baguettes are fine) 22 lbs.

Method 1. Debone the guine hens; remove the breasts and roll with the pancetta. 2. Blend the meat of the guinea hen (no bones or skin) with the cream and the egg whites

in a blender. 3. Add salt and pepper to taste, add the pistachios and the gelatin. Line the molds with the

thin slices of the lard, add the guinea hen mixture, in the middle of the molds, put the filets that are rolled with the pancetta, fill the molds and finish with the pieces of lard. Cook in the oven in a bain marie for about 45 minutes. Allow to cool and cut.

4. Serve with bread “crostini” and a “salmi sauce” which is prepared in the following way: 5. In a pot, add oil, the ground meat and the chicken livers. Add celery, carrots, onion,

parsley, sage, rosemary, lemon “ zest’ , anchovies, capers and allow to cook. Cover with wine and allow to cook for 20 minutes. Take out the lemon “zest “ and blend, adding oil and wine until you get the right consistency of the sauce. Adjust the salt.




CHRIS SKOLMUTCH


NORTH AFRICAN STYLE HONEY BRAISED CHICKEN

Ingredients Amounts Chicken meat, leg & thigh 5 lb. Large ripe tomatoes, chopped 5 ea. Garlic cloves, mashed 4 ea. Sweet onion, chopped 1 ea. Tomato paste 2/3 cup Honey ¼ cup Ground cinnamon 1 Tbsp. Ground ginger 2 tsp. Coarse salt 2 tsp. Freshly ground black pepper ¼ tsp.

Method 1. Leave chicken in large pieces for easy removal from sauce. Cut or shred chicken into bite

size pieces while sauce is reducing. 2. Combine & mix all ingredients in a heavy pot or Dutch-style oven. Cook covered over

low to moderate heat for about one hour or until chicken is very tender. 3. Remove chicken from pot and set aside. Continue to reduce sauce over medium heat

until the consistency of preserves. 4. Stir in the following ingredients.

1 teaspoon cinnamon 2 tablespoons honey 2 tablespoons toasted white sesame seeds.

5. Return chicken to sauce to coat and heat through. Serve with North African Style Spiced Rice (recipe follows).

Recipe credit: Chris Skolmutch as presented for Masterfood Services at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


NORTH AFRICAN STYLE SPICED RICE Yield: One 200 hotel pan

Ingredients Amounts Sweet smoked paprika ¼ tsp. Ground cardamom ¼ tsp. Coarse salt ¼ tsp. Ground cinnamon ½ tsp. Cayenne pepper 1 tsp. Ground coriander 1 tsp. Ground cumin 1 tsp. Unsalted butter 2 Tbsp. Chicken broth 4 ½ cups UNCLE BEN’S® ORIGINAL 2 cups CONVERTED® Brand Rice, uncooked Steamed Cabbage and Leek Mixture Leek 1 ea. Green cabbage ¼ head Salt & cracked black pepper to taste

Method 1. Add spices, butter and liquid to medium size saucepan and bring to a boil. 2. Add rice, cover and reduce heat to simmer. 3. Cook about 20 minutes or until liquid has been absorb by rice. 4. Let rice rest covered and off heat for 5 minutes before serving. 5. Prepare the cabbage and leeks. Slice leek and cabbage into 2 inch ribbons. 6. Season and steam until cabbage is soft. Stir mixture into prepared rice or serve on the

side.

Recipe credit: Chris Skolmutch as presented for Masterfood Services at the 2003 Worlds of Flavor International



ANA SORTUN


FRIED ALMONDS WITH CUMIN Ingredients Amounts Whole almonds, blanched 2 cups Extra virgin olive oil ¼ cup Ground cumin 2 tsp. Kosher salt and black pepper to taste

Method 1. Heat oil in a skillet until warm but not hot. Add almonds and cook over medium heat

until golden brown and starting to POP. 2. Drain and toss with plenty of kosher salt, black pepper and ground cumin, serve

immediately.

Recipe credit: Ana Sortun as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved


FRIED DATES STUFFED WITH LAMB AND CHICKPEAS Ingredients Amounts Medjool dates 12 ea. Chickpeas, soaked overnight ½ cup Extra virgin olive oil 1 Tbsp. Butter 2 Tbsp. Ground lamb ¾ lb. Saffron pinch Cinnamon 1 tsp. Garlic, chopped 1 clove Tomato paste 2 tsp. Ginger, fresh, grated 1 tsp. Cilantro freshly chopped 1 Tbsp. Squeeze of fresh lemon Flour 1 cup Eggs beaten with ¼ cup water and 3 ea. a pinch of salt Bread crumbs 1 cup

Method 1. Open each date up without cutting in two, to remove the pit. Leave as intact as possible

for stuffing. 2. In a small saucepan, cover soaked chickpeas with 2 cups of water and simmer until they

are soft and tender. Season the water with salt to taste and let chickpeas absorb the seasoning for 5 minutes. Drain and place in food processor with steel blade. Puree until smooth and creamy adding olive oil and a Tbsp. of the butter. Place in a mixing bowl and set aside.

3. In a small skillet, heat butter until it starts to brown. Add ground lamb, saffron and cinnamon. Cook for about 6 minutes, until lamb is browned. Stir in tomato paste, garlic and ginger and cook for another 3-5 minutes. Lamb should be glazy with spices and tomato. Stir lamb and fresh chopped cilantro into the hummus and season with salt and a little lemon juice. Cool and divide mixture into 12 little balls, the size of quarter. Fill each date with chickpea mixture.

4. Dredge dates in flour, then egg mixture, and roll in breadcrumbs. 5. Deep fry.



WARM OLIVES WITH ZA’ATAR

Nicoise Olives aren’t very meaty but they are fruity and fun to nibble on before a meal without filling up. Za’atar is a dried summer savory mixed with sesame seeds and sometimes sumac. It can be used with a heavy hand. It is great sprinkled on salad or feta as a snack as well. My favorite za’atar comes from Jordan. Others come from Syria and Lebanon.

Yield: 8 Portions Ingredients Amounts Extra-virgin olive oil 4 Tbsp. Nicoise olives or other ¾ lb. full-flavored brine-cured black olives, rinsed and dried Za’atar (can substitute fresh oregano, 2 Tbsp. chopped mixed with 1 T toasted sesame seeds).

Method 1. Heat the olive oil in the skillet. Add the olives and gently heat through over low heat.

Stir in the za’atar, transfer to a bowl and serve. Use any excess oil to dunk bread in.



CARROT ZAALOUK Yield: 8 Portions

Ingredients Amounts Carrots, peeled & cut 2 lb. into 2-inch lengths Extra virgin olive oil 6 tbsp. plus more for serving Good wine vinegar 2 tbsp. Harissa 2 tsp. Ground ginger ½ tsp. Salt & pepper to taste

Method 1. Place carrots in a saucepot with enough water to cover. Boil for about 20-25 minutes

until carrots are soft and, when squeezed with tongs, fall apart. Drain and immediately mash coarsely with a whisk or a fork. Add the olive oil, vinegar, harissa and ginger. Season with salt and pepper to taste. Serve with dukkah, bread and extra olive oil.



GOOD YOGURT WITH GOOD TAHINI Ingredients Amounts Greek yogurt 1 c up Tahini ½ cup Salt to taste

Method 1. Mix yogurt and tahini well. Season with salt to taste.



FATOUSH Yield: 8 Portions

Ingredients Amounts Pita, torn into small pieces 1 ea. (small) Extra virgin olive oil ¼-½ cup English cucumber, peeled, halved, 1 ea. seeded and cut into 1-cm dice Ripe cherry tomatoes 24 ea. Cauliflower, stemmed and broken ½ ea. into very tiny florets Sweet onion, finely chopped 1 ea. Radishes, cut into sixths or quarters, 8 ea. depending on size Small bunches each of cilantro, parsley 1 ea. (3 total) and mint, washed, sprigged and roughly chopped Garlic cloves, crushed to a paste with 2 ea. a pinch of salt Juice of lemon ½ ea. Sumac 1 tsp. Za’atar 2 tsp. Extra virgin olive oil 8 Tbsp. Salt and pepper to taste

Method 1. Pre-heat oven to 350 °F. Toss pita in olive oil until coated thoroughly. Lay on a baking

sheet and toast in the oven, about 8 minutes, until golden brown and crisp. 2. For the dressing, combine all the ingredients and taste for seasoning. About 5 minutes

before serving, crush the toasted bread into small pieces and combine with the vegetables.

3. Toss with dressing until everything is combined and well coated. 4. Serve with yogurt and tahini.



POTATO, GREEN OLIVE & CAPER BRIK WITH SWEET SOUR GREENS

Ingredients Amounts Baking potatoes, peeled, roughly cut 8 ea. Extra virgin olive oil 1 cup Milk ½ cup Garlic, chopped ¼ cup Green olives, pitted, roughly chopped 1 cup Capers, rinsed, chopped 2 Tbsp. Lemon, chopped, preserved 2 Tbsp. Lemon juice, fresh squeezed 1 tsp. Egg yolks 2 ea. Salt to taste White pepper to taste Sweet - Sour greens (recipe follows)

Method 1. Boil potatoes until soft. 2. Gently heat olive oil with milk and garlic until hot. 3. Mix the milk mixture and potatoes together. Season lightly with salt and white pepper.

Stir in chopped olives, capers, preserved lemons and egg yolks and lemon juice. Season again.

4. Brush feuille de brik with olive oil. Mound 3 little scoops of the potato mixture (about 2 Tbsp. each) on one half of the rounds. Fold over and seal. With fingers, seal around each little mound like raviolis. Each half moon will have 3 triangles of brik. Fry each half and cut into 3 triangles. Serve with sweet-sour greens.



SWEET-SOUR GREENS Ingredients Amounts Mixed chard, kale, and spinach, 3 lbs. cleaned, big stems removed Olive oil 1 Tbsp. Butter 1 Tbsp. Garlic, chopped 1 Tbsp. Golden raisins 1 cup Vinegar 1 splash

Method 1. Heat oil and butter in large rondeau until butter browns. 2. Add garlic and toast until golden. 3. Add greens and season with salt and pepper. Cook until they start to stew and get soft.

Add the garlic, raisins and cook for about 20 more minutes until soft and jam-like. Drain, cool and rough chop. Stir in vinegar, season with lemon and drizzle with more olive oil. Serve with fried potato brik.

Recipe credit: Ana Sortun as presented at the 2003 Worlds of Flavor International Conference and Festival.



SWEET POTATO BISTEEEYA

Yield: 50 one-inch round bisteeya Ingredients Amounts Filling Chicken stock 8 cups Sweet potatoes, peeled, boiled, 16 ea. drained Onions, finely minced 3 ea. Parsley, chopped 1 cup Cilantro, chopped 1 cup Turmeric ½ tsp. Saffron 1 tsp. White pepper 1 Tbsp. Fresh ginger, grated 1 Tbsp. Eggs 18 ea. Lemon juice ½ cup Feuille de brik or phyllo dough Topping Pine nuts, toasted, ground fine 4 cups in robot coupe Confectioner’s sugar 1 cup Ground cinnamon 2 Tbsp.

Method 1. Reduce 8 cups of chicken stock to 6 cups. In a food processor, puree the sweet potatoes

and onions with the herbs, salt, eggs, lemon juice and reduced broth. 2. Sauté the potato mixture in olive oil until the onion is tender. Whisk the reduced

chicken stock into the potato mixture and season again. 3. Stir confectioner’s sugar and cinnamon into the pine nuts. 4. Lay out feuille de brik or phyllo dough; brush with olive oil. Add another sheet on top

and brush again; cut into 2-inch squares. 5. Line a 1-inch ring mold or 1-inch round ramekin with layered phyllo or feuille de brik.

Fill to top with filling and fold excess dough over to create a ruffled top. 6. Brush the top with oil and sprinkle with prepared pine nut topping.

Recipe credit: Ana Sortun as presented at the 2003 Worlds of Flavor International Conference and Festival.



CRAIG STOLL


TRIPE FLORENTINE

Ingredients Amounts Olive oil 2 oz. Pancetta, chopped 5 oz Onion, brunoise 3 ea. Celery, brunoise 7 stalks Carrot, brunoise 7 ea. Garlic, chopped fine 2 oz. Rosemary, chopped ½ bunch sage, chopped ½ bunch Tripe, sliced thin 10 lbs. Spanish paprika as needed Cayenne pepper as needed Double concentrate tomato paste 4 oz. Tomato concasse 2 cups Beef stock 1 ½ gallons

Method 1. Combine the pancetta and olive oil in a rondeau and render slowly without browning.

Add the veggies and cook slowly until a little soft. Add the garlic and herbs and cook briefly without coloring the garlic.

2. Add the tripe and cook over a medium heat. The tripe will release a large volume of water. Cook until all of the water released by the tripe evaporates, being careful not to scorch.

3. Add the cayenne and paprika and mix well. Add salt. Add the tomato paste and mix well. Add the beef stock and bring to a boil.

4. Put contents into a hotel pan and cover with aluminum foil. Braise 1½ hours ant 325°. Add tomato concasse and braise another 1½ hours until tender.

5. Adjust seasoning before tripe cools.

Recipe credit: Craig Stoll as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved


RIBOLLITA

Ingredients Amounts Celery, sliced thinly 6 ribs Carrots, sliced thinly 5 ea. Onions, sliced thinly 6 ea. Parsley, chopped Basil leaves 1 bunch Pancetta Canned tomato Savoy cabbage, julienned 2 heads Water Chicken stock Salt Cavolo Nero/lacinata kale White beans Borlotti beans, pureed Cannellini beans Potatoes 4-5 ea. Zucchini 4 ea. Chard 2 heads Bread Olive oil

Method 1. Sauté Onion, carrot and celery in oil with the parsley, basil and pancetta. Add a touch of

tomato and the cabbage. Cook-out briefly and then add the water, broth and salt. Bring to a boil and cook 20 minutes. Add the beans and cook ½ hour more. Add the potatoes, zucchini and chard. Cook until done.

2. Slice bread very thin, toss with oil, s&p, and toast in oven until dry and slightly browned. In a hotel pan, layer the bread and soup alternately and evenly. It is important to combine the two in proportions that result in a moist patty, but also one that stays together when handling and cooking.

3. Form into patties and fry until crisp in olive oil.



WILD NETTLE TAGLIATELLE WITH NETTLE SAUCE AND PINENUTS

Ingredients Amounts Wild nettles 4 lbs. AP flour 6 lbs. Semolina flour ½ lbs. Eggs 12 ea. Extra virgin olive oil ¼ cup Salt Butter Parmigiano Reggiano Pinenuts, lightly toasted

Method 1. Clean and then blanch the nettles in boiling salted water for 5 minutes. Drain and cool

on a sheet tray. Finely chop the nettles with a chef’s knife and then puree until smooth in a powerful blender.

2. Make the pasta using 2 ½ -2 ¾ cup of the puree. The puree replaces any water in the dough. Cut the pasta into tagliatelle.

3. To finish the dish, cook portions of the pasta in boiling water. In a saucepan, heat a quantity of the puree and stir-in some whole butter. Season with salt and toss-in the pasta. Add some grated Parmigiano. Cook briefly in the puree, adjusting seasoning with salt and adjusting the consistency of the sauce with pasta water.

4. Plate the pasta and top with some Parmigiano and pinenuts.



FRESH-STRETCHED MOZZARELLA WITH GRILLED ARTICHOKES AND MARINATED FARRO

Ingredients Amounts

Fresh mozzarella curd Kosher salt to taste Artichokes Artichokes, small, loose 2 lb. Lemons 2 ea. Garlic cloves 2 ea. Bay leaves 1 ea. Extra virgin olive oil 3 Tbsp. Thyme sprigs 4 ea. Kosher salt to taste Artichoke marinade Garlic cloves, smashed with 1 ea. the side of a chef’s knife Shallots, chopped 1 ea. Fresh oregano sprig 1 ea. Champagne vinegar 1 Tbsp. Extra virgin olive oil 4 Tbsp. Grated lemon zest 1 ea. Kosher salt to taste Black pepper to taste

Farro

Farro 1 cup Onion, diced 1 ea. Carrot, diced 1 ea. Celery, diced 1 ea. Bay leaf 1 ea. Kosher salt to taste

Farro marinade

Extra virgin olive oil ¼ cup Kosher Salt to taste Black pepper to taste Champagne Vinegar 4 Tbsp. Shallots 1 ea. Italian parsley, chopped 2 Tbsp.


Method

1. For the artichokes. Remove the outer leaves of the artichokes and trim off the outer layer of the bases. Rub the bases with a halved lemon and then hold the artichokes in cold water acidulated with fresh lemon.

2. Combine the garlic clove and the oil in a wide, shallow, heavy-bottomed pot and cook gently for about five minutes. Remove the pot from the heat and add a quart of water. Add the artichokes and weigh-down with a plate or napkin. Simmer until barely cooked- slightly undercooked. Drain and cool the artichokes on a sheet tray.

3. Toss the cooked artichokes with olive oil and season with salt and pepper. In a small, stainless steel bowl, macerate the shallots in the vinegar for twenty minutes.

4. In the meantime, grill the artichokes over a medium flame to brown the exterior lightly. Place the charred artichokes in a stainless steel bowl. Add the macerated shallots and then the rest of the marinade ingredients. Mix well and set aside.

5. For the faro. Combine the onion, carrot, celery and bay leaf in a heavy-bottomed sauce pot. Cook over medium heat until the vegetables are soft, but not brown.

6. Add the farro, toss to coat with the oil, add salt and 2 1/4 cups of water. Bring to a boil and simmer until the water has evaporated and the farro is cooked. Spread on a sheet pan and allow to cool to room temperature.

7. In a small, stainless steel bowl, macerate the shallots in the vinegar for twenty minutes. Add the shallots and the rest of the marinade ingredients.

8. Slice the mozzarella and arrange on a plate with some of the marinated farro and some marinated artichokes. Season the mozzarella with salt and pepper, and drizzle with extra virgin olive oil.



RAY TANG


OLIVE OIL BRAISED PRAIRIE GROVE FARMS PORK SHOULDER

Ingredients Amounts Prairie Grove Farms pork shoulder 5 pounds Garlic, peeled ½ cup Dried red chili pepper 6 pods Anchovies, rough chopped 2 tablespoons Extra virgin olive oil 3 cups Salt and fresh cracked black pepper Fennel pollen

Method 1. Cut pork into palm sized pieces. 2. Season liberally with salt, fresh cracked black pepper and fennel pollen. 3. Let stand overnight. 4. Pre-heat oven to 250 degrees. 5. Place all ingredients in an oven proof casserole. 6. Bring to a simmer on stove top. 7. Cover and put in oven for 3-5 hours or until very tender. 8. Remove from oven and let stand until cool to the touch. 9. Remove pork from oil and let drain. 10. Rough chop Prairie Grove Farms pork and serve warm with a little olive oil and coarse

salt.

Recipe credit: Ray Tang for The National Pork Board and Prairie Grove Farms as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.


PRAIRIE GROVE FARMS GUANCIALE WITH CALAMARI STEW

Ingredients Amounts Prairie Grove Farms Guanciale-cured 1 lb. pork jowl Olive oil 2 Tbsp. plus more as needed Onions, sliced 3 cups Garlic, chopped 4 cloves Oregano 3 Tbsp. Fresh calamari, cleaned 4 lb. Tomato paste 2 Tbsp. Green olives of choice, pitted and 1 cup roughly chopped Fruity red wine 2 cups Tomato sauce 2 cups Salt and pepper to taste Red wine vinegar to taste

Method 1. Slice Prairie Grove Farms Guanciale-cured pork jowl into ¼ inch slivers, ½ inch long. 2. In a large-rimmed pot, heat 2 tablespoons of olive oil. 3. Add and render pork jowls, do not strain fat. 4. Add onions, garlic, and ½ the oregano; cook until fragrant. 5. Add calamari and cook until firm. 6. Add tomato paste, olives and red wine. Cook until alcohol has mellowed. 7. Add tomato sauce and simmer for 45 minutes to 1 hour. 8. Taste and adjust seasoning with salt and pepper and vinegar. 9. Remove from heat, cool, and refrigerate. 10. Serve at room temperature with fresh oregano.



WOOD OVEN ROASTED PRAIRIE GROVE FARMS FRESH LEG OF PORK WITH SHERRY AND GARLIC MARINATED

CLAMS

Ingredients Amounts Fresh Prairie Grove Farms leg of pork 1 each skinned and aitch bone out Basic brine with rosemary, garlic, 4-6 quarts red pepper flakes Small clam or cockles 4 lb. Sherry vinegar 1 cup Olive oil 1 ½ to 2 cups Garlic, sliced 1 cup Red pepper flakes 1 teaspoon Italian parsley, chopped ½ cup Black pepper to taste Kosher salt to taste

Method 1. Brine pork for 48 hours. Slow roast in wood oven at low temperature for 4 to 6 hours.

Remove from heat and let stand until cool. Refrigerate overnight. 2. Rinse and drain clams (discard any open or cracked ones). Toss clams in olive oil, sliced

garlic, chili flakes, and pepper. Roast in hot oven until clams open. Remove from heat and add sherry vinegar, more olive oil, and chopped parsley. Let cool overnight and re-season if necessary.

3. Remove pork and clams from refrigerator, let stand to room temperature. Slice pork off bone. Spoon marinated clams and liquid over pork.



ENRIQUE DACOSTA VADILLO


DENIA RED PRAWNS WITH BEAN SPROUTS Ingredients Amounts Senia straw rice (plant) 2 lb. Denia shrimp 19xkg 2 lb. Mild olive oil Sal glas Bean sprouts 1 lb. Onion 1 ea. Carrot 1 ea. Leek 1 ea. Pimenton 1 ½ Tbsp. Cognac 1 Tbsp. + 1 tsp. Shrimp (subrecipe below) 2 lb. Lobster heads 3 ea. Shrimp shells & heads 1 lb. Water 5 qt. Salt to taste Tarragon leaves 2 ea. Chervil 1 pinch Tomato 1 ea. Garlic clove ½ ea. Cayenne pepper ¼ ea. Olive oil 2 Tbsp.

Method 1. Toast the Senia straw rice in the oven at 250ºF until dehydrated and black. Let cool,

grind and reserve for sprinkling over the shrimp. 2. Brush the prawns with olive oil and add a little salt. Remove the shells but leave the

head on. Heat in the oven at 215°F with 15% humidity for 4 minutes. They should reach a temperature of 110-115°F in the middle. They have to be translucent and raw but hot. Sprinkle with the charcoal powder of the Senia straw rice.

3. Snap off the tips from the bean sprouts and sauté in a non-stick frying pan. 4. Softly poach the vegetables until very tender. Sauté the shrimp shells and the prawns

until golden. Flambé with the cognac, add the water and cook slowly at very low heat (90ºc). Strain and clarify.

5. Infuse the herbs, reserve and pour very hot over the shrimp.

Recipe credit: Enrique Dacosta Vadillo as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved


CARAMELIZED “TORRIJA” WITH CITRIC SHERBET Ingredients Amounts Torrija Whole cow milk 4 gallons Spice bread, homemade 2 slices (about 40g) Pound cake, homemade 2 slices (about 100g) Gelatin sheets 10 ea. Sugar 7 oz. Vanilla pod 1 ea. Heat neutralizing sheet Pastry cream, neutral 9 oz. Gelatin sheet 1 ea. Citric sherbet Lemon rind, grated 1 ea. Grapefruit rind, pomelo, grated 1 ea. Orange rind, grated 1 ea. Lime rind, grated 1 ea. Green lemon rind, grated 1 ea. Water 1 qt. Lemon juice 2 oz. Lime 2 oz. Sugar 9 oz. Glucose 2 oz. Stabilizer .1 oz. (about 4g) Thickener base 3 oz.

Method 1. Combine the milk, spice bread, pound cake and sugar. Heat to 176°F . Cover and let infuse

for 12 hours. Strain without applying pressure, allowing the mixture to sit for at least 1 hour until it stops draining.

2. Add the gelatine, tempering it in a small amount of the above liquid. Combine with the remaining milk and let cool to 38°F in the refrigerator.

3. Once cooled, whip the mixture until it triples in volume, then pour into a plastic- lined sheet pan. Let stand until cold. Cut into 5 x 3 cm. Rectangles and reserve.

4. For the heat neutralizing sheet, bloom the gelatin and add the pastry cream. Pour into a ½ inch thick sheet. Place in the freezer. When frozen solid, cut 5 x3 cm rectangle. This will be placed on top of the base of the Torrija. Sprinkle with white sugar and caramelize with a torch (like crème brulee).

5. For the sherbet, combine the water, stabilizer and juices in a sauce pot. Heat to 185°F. Let cool for 12 hours. Puree the citrus zest and add to chilled mixture and process in the ice cream machine at 23°F.

Recipe credit: Enrique Dacosta Vadillo as presented at the 2003 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved


CUBALIBRE OF FOIE-GRAS WITH CRUSHED LEMON ICE AND WILD ARUGULA

Ingredients Amounts Cubalibre Coca-Cola 2 qt. Aged Cacique Rum Gelatine sheets, bloomed 2 ea. Roqueta leaves Sea salt Foie Foie, cut into ¼ inch pieces 1 ¾ lbs. Chicken consommé, warm ½ pt. Cream, warm ½ pt. Arrope (grape syrup, honey syrup) 2 oz. Gelatin sheet, bloomed 2 ea. Salt Pepper Iced lemon drink Sugar 7 oz. Water 1 qt. Lemon rind, grated 4 ea. Lemon juice 4 ea. Gelatin sheets, bloomed 2 ea.

Method 1. Season the foie gras pieces with sea salt. 2. Prepare the Cubalibre. Reduce the Coca-Cola to 2 cups of liquid. Cool to 100°F and add

the bloomed gelatin sheets. Chill, add the rum. Keep at room temperature. Place two spoonfuls on each plate.

3. Prepare the foie. In the Termomix, heated at medium speed, add the consommé, cream, foie gras and the arrope, with half a sheet of gelatine. Season with salt and pepper. Place in the refrigerator, let stand for 3 hours. Place a few pieces of diced foie gras on the bottom of a plate. Add about 3 oz. of foie gras cream. Then add the cubalibre and reserve until it reaches a temperature of 45°F.

4. Prepare the crushed iced lemon drink. Make a dark caramel with the sugar, add water, bring to boil. Add the gelatine, stir to dissolve. Cool until lukewarm, then add the grated lemon rind and the lemon juice. Place inside the freezer.

5. To present, take the plate with the foie and cubalibre out of the refrigerator. Top with 1 oz of crushed lemon ice flakes, 2 seasoned Roqueta leaves and sea salt flakes.

Recipe credit: Enrique Dacosta Vadillo as presented at the 2003 Worlds of Flavor International Conference and



COD IN ITS SERUM AND CARBON ROASTED BABY ONIONS

Ingredients Amounts Cod, cubed into 3 oz. pieces 1 ea. Greloc onions 3 ea. Filling Tender onions 3 ea. Dry onion 1 ea. Garlic clove 1 ea. Olive oil Green onion, chopped Salt Sherry Water Confit oil Soft olive oil Lemon tree leaves Red garlic cloves Young leeks Leek 1 ea. Smoked guerand salt Oil Cod serum Leek 1 ea. Tender onion 1 ea. Garlic clove ½ ea. Cod, skin and bones 11 oz. Water 1 qt. oil Hot pepper ½ ea. Ham fat 1 oz.

Method 1. Grill the tender onions until uniformly charred. Place in a sauce pot with the garlic, dry

onions & green onions. Add the water and cook like a ragout until liquid has evaporated. Puree in a blender until smooth. Place though a sieve and transfer into a piping bag.

2. Confit the garlic in the oil for 10 minutes at 176°F. Infuse the oil with the lemon leaves and let sit for 12 hours.

3. For the leeks, remove the outside 2 layers of leek. Brush with delicate olive oil and broil under the salamander. Season with smoked salt.


4. For the cod serum, heat the oil over low heat. Add the vegetables and hot peppers. Add the cod skin and pieces, reduce slowly until you have 3 cups of liquid. Strain and clarify the remaining liquid.

5. To plate, fill the white part of the green onions with the roasted onion cream. Place in a hotel pan and heat under the salamander. Confit the cod for 4 minutes at 113°F . Let rest on a shallow plate in a warm place, away from drafts. Place the cod serum in the middle of the plate, top with a piece of cod, and surround with the green onions and leeks.

Recipe credit: Enrique Dacosta Vadillo as presented at the 2003 Worlds of Flavor International Conference and



RECIPE INDEX

“Breaded” Quail Egg........................................ 26

A

Aioli Tradicional ............................................... 18

Ajo Blanco con Uvas......................................... 14

Ajvar ................................................................. 127

Almodrote de Berenjena ................................ 149

Andalusian Almond and Garlic Soup ......... 141

Arabic Style Lemonade.................................. 185

Arborio Rice Coating...................................... 106

Artichoke ........................................................... 70

Artichoke Tagine .............................................. 65

Aziza’s Almond Triangles with Rosewater 238

Aziza’s Prawn Tagine .................................... 236

B

Baby Mediterranean Octopus with Cicerchie

...................................................................... 137

Bacala Mantecato ............................................ 178

Baked Meatballs from Syros with Walnuts,

Almonds and Prunes

Koubeba Syriani ........................................... 230

Baked Razor Clams with Radicchio and White

Polenta......................................................... 246

Baqdüness bil-Tahineh................................... 161

Barley Rusk

Dako ............................................................. 166

Batter for Squash Blossoms ........................... 176

Black Garbanzo “Hummus” Dip with Toasted

Garlic Pita Chips .......................................... 36

Braised Beef Rovato Style .............................. 138

Braised Lamb Shanks with Fennel, Orange, &

Star Anise .................................................... 286

Braised Lamb with Black Mission Figs ........287

Braised Milk-Fed Lamb with Egg and Lemon

Sauce ............................................................214

Braised Pork Shoulder, with Sundried

Tomato, Raisins, and Morrocan Spices....129

Bread with Fruits of the Terebinth Tree.......121

Broken Spaghetti in “Brodetto of Fish”........254

Bugia .................................................................107

Bulgar and Lamb Tartar Rolled in Lettuce

Leaves ..........................................................177

Bulgur Rice With Spinach And Meat .............10

Butter Lettuce, Watercress Moroccan Salad ..74

C

Calzoni of Spiced Ricotta with Lamb Ragu.250

Candied Citrus Peels ......................................184

Caper, Onion and Dill Puff Fritters

Kaparokeftedes..............................................144

Caper, Onion, Parsley and Vinegar Spread

Kapari Xidati .................................................145

Cappesante Dorate Con Porcini e Parmigiano

.........................................................................43

Cappuccino Con Porri E Patate.......................85

Caramalized Grape Leaf Chips .....................171

Caramelized “Torrija” With Citric Sherbet..347

Carrot Zaalouk ................................................329

Caspian Olives with Pomegranate and

Angelica .........................................................56

Ceci e Tria.........................................................255

Charmoula Sauce ..............................................64

Cheese Tagine..................................................151

Chestnut Tortelli Pasta with Duck Ragu........94

Chicken and Chick Peas with Yoghurt

Topping........................................................160


Chickpea Flour Cookies................................. 154

Chickpea Soup with Ditalini Pasta................. 41

Chickpeas and Tria......................................... 255

Chili Oil............................................................ 105

Coculeddhe in Brodo ..................................... 256

Coculeddhe Soup............................................ 256

Cod in its Serum and Carbon Roasted Baby

Onions ......................................................... 349

Cod with Brandade and Almond Foam ..... 211,

297

Cornish Hen Tagine with Artichoke,

Preserved Lemons and Olives.................... 69

Cotton Candy Foie Gras .................................. 28

Couscous Tfaya with Chicken and Majhoul

Dates .............................................................. 71

Couscous With Vegetables .............................. 76

Cretan Artichoke and Broad Bean Stew

Anginares Me Koukia................................... 167

Cretan Braised Octopus with Fennel, Onions

and Orange ................................................. 207

Crispy White Beans with Chili Oil ............... 103

Crostata di Riso................................................. 45

Cubalibre Of Foie-Gras With Crushed Lemon

Ice And Wild Arugula............................... 348

D

Daube of Beef Short Ribs ................................. 92

Deconstructed “glass” of white wine ............ 27

Deep Fried Kebbeh Balls................................ 273

Deep Fried Olives ........................................... 201

Denia Red Prawns with Bean Sprouts ......... 346

Dried Fermented Yogurt and Wheat Patties

...................................................................... 269

Drizzling Sauce (And Glaze) Of Reduced

Balsamic Vinegar ......................................... 54

Dry Fava Bean Puree With Chicory ............... 50

Dry Vegetable Peyvaz.................................... 112

Dublin Bay Prawns (Large Prawns) in Salt

Crust.............................................................276

Duck Breast w/ Chestnuts, Red Pears and

Golden Raisins ............................................125

Duck Ragu..........................................................95

E

Eels “All i Pebre”.............................................277

Eggplant and Zucchini Pie with Roasted Bell

Pepper Sauce...............................................195

Eggplant Gratin ...............................................149

Eggplant Peanut Muhammara ......................221

Eggplant Relish................................................127

Eggplant Salad...................................................72

Eggplant Tajine................................................156

Eggplants in Tomato and chickpea sauce......31

Escabeche de Bonito..........................................15

F

Falafel..................................................................32

Fatoosh Salad...................................................192

Fatoush .............................................................331

Fattet Djaj .........................................................160

Fattüsh ..............................................................159

Fennel Crusted Rack of Lamb with Roasted

Pepper and Sultana Raisin Marmalade...288

Fennel, Olive And Citrus Salad.......................48

Feta Whipped with Sweet and Hot ..............208

Fig in Milk ............................................................4

Fish Briwatts ......................................................73

Fish Tagine .........................................................82

Fresh Gulf Prawns served on Citrus Salad..101

Fresh-Stretched Mozzarella with Grilled

Artichokes and Marinated Farro..............339

Fried Almonds with Cumin...........................326

Fried Dates Stuffed with Lamb and Chickpeas

.......................................................................327


Fried Spinach-Onion and Dill Rolls

Nistisima Spanakopitakia ..................... 260, 267

Fried Squash Blossoms stuffed with Bacalao

Manteco....................................................... 175

G

Garlic and Saffron Soup................................. 199

Garlic Sauce

Skordalia....................................................... 266

Germano ............................................................ 95

Ghaiba Homa .................................................. 154

Goat Cheese Panna Cotta with Tomato

Marmalade.................................................... 87

Goat with Yoghurt.......................................... 170

Good Yogurt with Good Tahini.................... 330

Grape Leaves stuffed with Rice and Salted

Cod............................................................... 265

Gratin of Potatoes and Mussels .................... 241

Grilled Leg of Lamb Marinated in Soy Sauce,

Balsamic Vinegar, Mustard and Olive oil

...................................................................... 202

Grilled Sardines Wrapped In Grape Leaves172

H

Harrissa Sauce................................................... 79

Harvest Lamb Tagine with Pumpkin, Golden

Raisins and Peanuts................................... 222

Haspirli Patates................................................... 7

HIDDEN PILAV ............................................. 113

Home-made Phyllo ........................................ 261

Hummus b’Tahini .......................................... 181

I

I Maccheroni Ai Ferri (Frisciddi) with Stuffed

Chicken Ragu ............................................. 253

Insalata di Zucca e Gorgonzola ...................... 47

J

Jewish Baklava.................................................239

K

Kapama...............................................................10

Katmer with Pistachios...................................122

Kaynar ..............................................................111

KEFTA BRIWATTS...........................................81

Khoresh-e fesenjan ba jujeh ya ordak.............59

Khoshaf.............................................................124

Kilis Kebap.......................................................114

L

La Sagne with Mushrooms and Fava Beans257

Lagunare Marinara Sauce ..............................245

Lamb Kebabs ...................................................126

Lamb Loin Topped with Green Onions, on

Ratatouille Coulis and Merlot Sauce .......197

Lamb Rib Chops Kabab....................................57

Lemon-Cardamom Hummus ........................183

Lemon-Pistachio Baklava...............................190

Lemony Spinach Pies in Fillo Dough ...........187

Li Nchiunnulati con le Cozze ........................258

Lozeh-e-Beh or Membrillo .............................109

M

M’Lawee.............................................................67

Machine-Made Phyllo ....................................261

Manzo All’Olio di Rovato ..............................138

Marinated And Braised Turnips .....................49

Marinated Rabbit with Garlic and Sage.......318

Marinated Swordfish Kabobs........................188

Mastic Ekmek ..................................................119

MASTIC EKMEK.............................................116

Meat and Potatoes.............................................22

Meat-Filled Grape Leaves with Cannellini

Beans


Dolmades me Kreas ke Fassolia ................... 232

Meatless Stuffed Grape Leaves..................... 180

Meghli .............................................................. 274

Mehshi Warak ‘Enab........................................ 33

Menevis Ekmek.............................................. 121

MENEVIS EKMEK ........................................ 115

Minestra Coi Ceci e Ditalini ............................ 41

Minted Caramelized Garlic and Onion

Garnish ........................................................ 270

Mixed Green Salad with Whole Citrus

Vinaigrette .................................................. 100

Mixed Herb and Toasted Bread Salad ......... 159

Monkfish Marinated with Caramelized

Onions ......................................................... 248

Monkfish Tagine Baraka................................ 142

Moroccan Bread ................................................ 66

Moukli de Poisson a la Jouive....................... 153

Muhammara........................................................ 5

Mushroom “Tavolozza” or Painter’s Palate . 96

Müssaqa’a .......................................................... 31

N

New England Clam Chowder “New Way”.. 19

North African Style Honey Braised Chicken

...................................................................... 323

North African Style Spiced Rice ................... 324

O

Olive and Onion rolls in Orange Juice and

Olive oil Pastry........................................... 264

Olive Oil Braised Prairie Grove Farms Pork

Shoulder ...................................................... 342

Onsa's Tagine d'Aubergines.......................... 156

Orange-Cinnamon Hummus ........................ 182

Orange-Harissa Butter Sauce ........................ 189

Orange-Walnut Baklava (Rolled) ................. 186

Orzo Pasta with Saffroned Onions, Arugula

and Asiago...................................................128

P

Parmigiano Reggiano Crème Brulee ..............84

Pasta and Green Cauliflower Soup Federica.40

Pasta Chi Vrócculi a Ministra Federica ..........40

Peanut Hummus .............................................223

Peanut-Apricot Baklava .................................224

Peanut-Chocolate Chip Biscotti.....................225

Pear Gelee.........................................................134

Perde pilavi ......................................................113

Pescado al Sal.....................................................17

Petto di Piccione ..............................................316

Piccolo Souffle di zucca e parmigiano con

pancetta croccante ........................................98

Picholine olive Salsa Verde............................218

Pipirrana.............................................................29

Piquillo Peppers Stuffed with Salt Cod........163

Piquillo Peppers Stuffed with Tuna Confit and

Salsa Verde ..................................................217

Piquillo Peppers with Goat Cheese, California

Raisins and Moscatel Vinaigrette .............164

Pita Kaisarias ...................................................209

Poached Pear on a Stick..................................133

Poached Whole Zucchini With Lemon And

Olive Oil.........................................................51

Pomegranate Khoresh with Chicken or Duck

.........................................................................59

Porcini mushroom and Prosciutto Crudo

“Sfoglatina” or Puff Pastry..........................97

Pork Ravioli with Ricotta and Caciocavallo 312

Potato Galettes with Greek Yogurt and Caviar

.........................................................................12

Potato Mahlep Bread ......................................120

Potato, Green Olive & Caper Brik with Sweet

Sour Greens .................................................332


Prairie Grove Farms Guanciale with Calamari

Stew ............................................................. 343

Provencal Salad with Tuna Confit and Salsa

Verde ........................................................... 219

Q

Quail Vermicelli ................................................ 80

Quince Paste.................................................... 109

Quince Preserves ............................................ 300

R

Ribollita............................................................ 337

Rice Tart ............................................................. 45

Risotto Croquettes With Mozzarella............ 174

Roasted Acorn Squash Salad........................... 53

Roasted Day Boat Cod with Artichoke

Barigoule, Olives, Tomato Confit and Basil

........................................................................ 89

Roasted Leg of Lamb with Wine, Garlic,

Allspice and Cheese................................... 205

Roasted Pepper and Sultana Raisin

Marmalade.................................................. 289

Roasted Rabbit with Garlic and Pecorino

Sauce............................................................ 139

Rock Shrimp and Bulgur Wheat Tabbouleh

Salad with Garlic Lavosh Cracker and

Balsamic Vinaigrette.................................... 38

Rolled Pumpkin-Leek and Cheese Pie

Prasso-Kolokythopita ................................... 262

S

Salad of Tomatoes and Fried Bell Pepper ..... 68

Salmorejo “modernized” ................................. 24

Salmorejo Tradicional ...................................... 23

Sautéed Langoustinos with Chickpea Sauce 42

Sautéed Salted Yogurt........................................ 6

Savory Biscuits with Saffron, Allspice and

Pepper ......................................................... 229

Savory Cookies with Wine, Olive Oil and

Cheese ..........................................................263

Scafata ...............................................................136

Scampi alla Crema di Ceci ...............................42

Sea Scallops Grilled on the Shell ...................243

Seared Sea Scallops with Sautéed Porcini

Mushrooms and Shaved Parmigiano-

Reggiano ........................................................43

Semolina Battuta with Zampina of San

Michele and Wild Fennel ..........................251

Sfogliatina di Funghi Porcini e Prosciutto

Crudo .............................................................97

Sfougato............................................................168

Shredded Carrot Salad .....................................75

Shrimp in a Skillet with Creamy Tomato-Ouzo

Sauce ............................................................206

Shrimp with Trahana and Citrus Sauce .......210

Shrimps with “Traxana” and Citrus Sauce..295

Sicilian Stuffed Pork Loin and Olimpia-Style

Milk-Braised Pork Rib, served with.........313

Sis Koftesi .........................................................126

Sishlik..................................................................57

Slow-cooked Chickpeas with Orange, Lemon

and Celery

Revithia me Portokali....................................231

Small Gnocchi with Mussels..........................258

Smoky Paprika Peanuts..................................226

Snake pastry with fig, almond paste, and

lemon............................................................281

Sogan Kebab ........................................................3

Soy-White Truffle Oil And Balsamic Vinegar

.......................................................................203

Spaghetti Squash Salad with Gorgonzola......47

Spiced Panna Cotta with Fresh Fruit and

Pomegranate Molasses ..............................283


Squash and Parmigiano Reggiano souffle with

Crunchy Pancetta......................................... 98

Stuffed and Fried Clams with Marinara Sauce

...................................................................... 244

Stuffed Hen Necks, Boiled Potatoes and

Pecorino Sauce ........................................... 320

Stuffed Large Squid........................................ 242

Stuffed Vine Leaves.......................................... 33

Sumac Spiked Preserved Lemons ................ 193

Summer Lahmacun ........................................ 117

Supplì Al Telefono.......................................... 174

Sweet Hot Tomato Sauce............................... 131

Sweet Potato Bisteeeya................................... 334

Sweet Rice with Orange Peel .......................... 61

Sweet-Sour Greens ......................................... 333

T

Tabouleh .......................................................... 272

Tagine Minina ................................................. 152

Tahini and Parsley dip................................... 161

Tamarind Biscotti............................................ 292

Tamarind Chocolate Soft Ganache............... 293

Tamarind Scarlet Orange Curd .................... 291

Tangerine-Pomegranate Spritzers................ 191

Tangerine-Scented Almond Cookies ........... 234

Tavolozza di Funghi......................................... 96

Teleme.................................................................. 4

Terrina Di Faraona ......................................... 321

Tiropetes with Chocolate and Apricot Filling

...................................................................... 279

Tomato Marmalade .......................................... 88

Tomato Sushi................................................... 213

Topik -- Vortebet-adana..................................... 2

Torani Apricot-Pistachio Country Pate Served

with Torani Black Currant Mustard........ 304

Torani Champagne Sparkler ......................... 305

Torani Mediterranean Marinade for Roasted

Lamb.............................................................306

Torani Pomegranate Lemonade....................309

Torani Pomegranate Vinaigrette ...................308

Torani-Tinis......................................................307

Torta Umbra.....................................................317

Tortelli di Castagne con ragu di Germano ....94

Traditional Cretan Onion Pies

Kremidokalitsounia .......................................169

Tripe Florentine ...............................................336

Tripe Salad .......................................................319

Tubettini Pasta with Salted Cod & Black

Olives ...........................................................252

Tuna in Escabeche.............................................15

Turkish Peanut Tarator ..................................227

Tuzlu Yogurt Kavurmasi ...................................6

V

Vegetables For Couscous. ................................77

W

Warm Olives with Za’atar .............................328

Warm Tuna and Tomato Carpaccio .............311

White Garlic Soup with Grapes ......................14

White Grape Almond Gazpacho with Dill Oil

.........................................................................35

White Polenta...................................................247

Wild Alaska Pollock with Mediterranean

Relish............................................................147

Wild Nettle Tagliatelle with nettle sauce and

pinenuts .......................................................338

Winter Lahmacun...........................................118

Wood Oven Roasted Prairie Grove Farms

Fresh Leg of Pork with Sherry and Garlic

Marinated Clams ........................................344

Y

Yogurt And Potato Soup With False Saffron...7


Z

Zucchini Salad with Potatoes, Boiled Eggs and

Red Onion ..................................................... 52

Zuni Salt-Cured Anchovies........................... 302

This course guide was developed using the resources of The Culinary Institute of America.

File Name: WOF 2003 Conference Guide

Copyright © 2003 The Culinary Institute of America

All Rights Reserved

This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly

forbidden except by prior written consent of The Culinary Institute of America.

WOF 2003 Recipes

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