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Recipes from Spike & Jamie |
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Contents Disk 216 |
How to use these pages: Below is a list of the recipes on this page. You can either scroll down the page and look at all of the recipes, or look at the titles. When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page) or Ctrl - F on your keyboard).
APPLE DOLMA
ARMENIAN TERMS GLOSSARY
BARBECUED LAMB CHOPS
BEEF AND LAMB BURGERS
BEEF BOURGUIGNON
BEEF TIPS WITH NOODLES
BEEROCKS
BONELESS LAMB WITH MUSHROOM CRUST AN
BRAIDED BREAD STICKS
BRAISED LAMB SHANKS
CABBAGE ROLLS
CANTONESE SHORT RIBS
CARIBBEAN JERK PORK
CARTHAGENIAN FLANK STEAK
CHORAG BREAD STICKS
CORN DOGS ON A STICK
EGGPLANT DOLMA
ESPRESSO COFFEE BARBECUE SAUCE
FISH PLAKI
GOODFELLOW SANDWICH
GREEK GYROS
GRILLED VEGETABLE SLAW
HARPUT KUEFTA
ITALIAN SAUSAGE
JAPANESE PORK CUTLETS
KESHKAG OR HERISAH
KEUFTA
KHABOORGA
KHEYMA
KREPHLACH
LAMB CURRY MADRAS
LAMB SHANKS ITALIANO
LOMO SALTADO
LULU KEBABS
MAHDZOON or YOGURT CHICKEN
MIXED GRILL OF RIBS CHICKEN AND PRAWNS
MONGOLIAN BEEF
MOUSSAKA I
MOUSSAKA II
MOZZARELLA SAUSAGE AND PEPPER CALZON
PACIFIC RIM BEEF SHORTRIBS
PEDA BREAD FROM NOAH
PEDA BREAD II FROM NOAH
PHILLY CHEESE STEAK SANDWICHES
PORK TENDERLOINS MEXICANA
RATATOUILLE
ROASTED MEDITERRANEAN MEDLEY
SATAY OF PORK TENDERLOIN
SHRIMP STUFFED PORK TENDERLOINS
SIMIT CHORAG ROLLS
SPICY BURGERS WITH TOMATO MARMALADE.
STUFFED ZUCCHINI
TIMPANO DE MACCERONI
TURKISH LAMB SHANKS and ROASTED PLUM
VEAL SCALOPPINI ALA MARSALA
VEGETABLE DOLMA
YALANCHI WITH PRAWNS
Ask the Chef June 1 2001
Q. My mother-in-law has been asking about for information on Armenian cooking. Do you have any resources?
A. How are your mother-in-law's computer skills? The Internet is a very rich resource for recipes and information on Armenian cooking. And indeed, it may prove to be the best repository for Armenian cooking information. In many cultures, recipes have been written and handed down from generation to generation. Armenians have a stronger oral tradition, so there is simply a lot less written information available.
But the Internet may be a good substitute for people without ready access to Armenian cooks. There appear to be two whole Armenian cookbooks online: Dining at Noah's Table by Dr. Harold Baxter, and Adventures in Armenian Cooking, by the members of St. Gregory's Armenian Apostolic Church in Indian Orchard, Massachusetts.
There are also quite a number of other sites that provide Armenian recipes, among them: RecipeSource, a British site, Gourmet Armenian Recipes, and Ohan Armedian's World.
As far as the non-electronic word goes, your best bet may be to wait a month. A new release of The Cuisine of Armenia by Sonia Uvezian is coming out in July. Previous versions and a few other out-of-print Armenian books are available through Barnes & Noble's used book service.
APPLE DOLMA
A semi sweet side dish for ham, pork or turkey!
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Apples as needed
1/2 cup rice
1/2 cup raisins
1/4 teapoon cinnamon 4 cups boiling water
1 teaspoon Kosher salt
1 cup granulated sugar
1/4 cup melted butter
Cut off tops of apples and set aside
Take out core of apple and leave a 1 to 1 1/2 inch diameter reservoir to allow for filling. Sprinkle about 1/4 of the sugar into the apple reservoirs
Add salt and rice to the boiling water and cook covered for 10 minutes.
Add raisins and cook for 5 minutes more
Remove from the fire and pour off water and then add cold water over mixture to cool, and then strain
Add 1/4 cup sugar, cinnamon and butter to the mixture
Fill the apples with the mixture and add a pinch of cinnamon to the top of each. Replace the apple tops and arrange in a baking dish.
Add 2 cups of boiling water, to which the remaining sugar has been added, to the baking dish.
Cover baking dish and bake in a 350 degree oven until the apples are soft. (Baste apples occasionally with the liquid. When apples are nearly cooked, remove cover and bake uncovered for approximately 10 minutes. total baking time is about 40 minutes
GLOSSARY OF ARMENIAN TERMS, PHONETICALLY SPELLED
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Aboor.................................................Soup or stew
Anoosh..............................................Sweet
Arahan or Rahan.............................Sweet basil
Bahneer............................................Cheese
Bastegh............................................Candy
Basterma or Pasterma..................Armenian beef tenderloin jerky
Berag.................................................Pastry dough filled with meat or cheese
Bhamya............................................Okra
Bitlitzee............................................From the village of Bitlis
Bourma.............................................A type of dessert
Bulghour..(bulgur)............................Cracked, cooked whole wheat
Choor................................................Water
Chaimen...........................................A spice blend consisting of Cumin, Paprika,
allspice, fenugreek and black pepper
Chorag or Cheoreg........................Coffee or tea roll
Dolma...............................................Stuffed vegetable
Fasulya.............................................Beans
Gananche Fasulya.........................Green beans
Gatah...............................................Sweet coffee roll
Ginz..................................................Cilantro, Coriander
Gootah.............................................Armenian Cucumber
Got...................................................Milk
Harpootzee......................................From the village of Harpoot
Hatz..................................................Bread
Halva.................................................A candy made of sesame seeds
Imrig halva.......................................Mock sesame seed dessert of farina or
Cream of Wheat
Khadayif...........................................Shredded dough
Kebab...............................................Barbecued
Kheyma............................................Raw meat mixed with cracked wheat or any
meat mixture
Kimion...............................................Cumin
Khooshab.........................................A fruit compote made with fruit that's dried
and reconstituted
Khoriz................................................Roux
Kurabia.............................................Cookies
Lahmahjoon.....................................Armenian version of pizza [only better]
Lakerda.............................................Salted fish
Lokhoom..........................................A Turkish jellied candy dipped in powdered
sugar
Mahdzoon........................................Yogurt
Mahleb..............................................Herb
Maldanoatz......................................Parsley
Mamoul.............................................Dessert
Manti.................................................Armenian Ravioli
Meese...............................................Meat
Midia..................................................Mussels
Paklava.............................................Pastry dessert
Pasterma or Basterma..................Armenian beef jerky
Patligan............................................Eggplant
Penerlee............................................Dessert
Perper................................................A salad green. A succulent garden plant or
weed
Pilaf....................................................A rice or Bulghour dish made with Vermicelli
Plaki..................................................Cooked with olive oil and assorted
vegetables
Rojeeg..............................................Grape juice and walnut candy
Sarma..............................................Cabbage or grape leaf rolls
Shakareeshi.....................................Sugar cookies or candy
Shish.................................................Skewer
Sughtor............................................Garlic
Taheen.........(tahini).........................Sesame oil or the juice of roasted sesame
seeds
Tahn................................................Mahdzoon drink, diluted to a milk consistency
Tarama............................................Caviar
Tzoog...............................................Fish
Vanetzi...........................................From the village of Van
Vosp.................................................Red lentil
Yahni................................................Cooked with olive oil and onions
Yulgh................................................Cooking or salad oil
Zeytoon............................................Olive
Zezads..............................................Cooked and dried whole wheat kernels
BARBECUED LAMB CHOPS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.htm.
8 loin lamb chops 1-1 1/2 inches thick
1 yellow onion {chopped]
1 green bell pepper [Chopped]
1/4 cup Armenian or Italian parsley [chopped]
1/2 cup red wine
salt and pepper to taste
1 teaspoon fresh mint leaves [chopped]
1 teaspoon fresh basil leaves [chopped]
Place the lamb chops in a covered casserole and cover with the rest of the ingredients.
Let sit refrigerated overnight. Barbecue the lamb chops [ Charred rare] on a
charcoal grill. [No hickory or mesquite] Save the marinade mixture and cook in a
bulghour (bulgur) pilaf* which would be an excellent side dish.
BEEF AND LAMB BURGERS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Makes 6 burgers
1 Lb. ground sirloin
1 Lb. ground lean lamb
1 Roma pear tomato, chopped
1/2 cup green bell pepper, chopped
1/2 cup yellow onion, chopped
1/2 cup Italian flat leafed parsley, chopped
1 tsp. Kosher salt, or to taste
1 tsp. fresh ground black pepper, or to taste
6 buns, toasted (Any kind of bun you like; be inventive!)
Mix the beef, lamb, vegetables, salt and pepper together. Be careful not to knead the mixture too much. Refrigerate in a covered bowl overnight to marinate. Form the mixture into six patties and grill on a hot barbecue until the patties are browned on the outside and pink in the center. With this recipe it is best not to use hickory or mesquite as it will over-shadow the distinct flavor of the burgers. •Place the burger on a toasted bun and top with your favorite dressing. A good tomato based salsa will go quite well
BEEF BOURGUIGNON
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
8 ounces bacon, coarsely chopped
3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-
bone chuck roast)
1/3 cup all purpose flour
1 1/4 pounds boiling onions, peeled
3/4 pound large carrots, cut into 1-inch pieces
4 celery stalks cut into 1 inch pieces on the diagonal.
6 white new potatoes, peeled and quartered.
6 large garlic cloves, peeled (left whole)
3 cups canned beef broth
1/2 cup Cognac or brandy
2 750-ml bottles of good red Burgundy wine
1 pound crimini mushrooms
1 cup fresh or frozen green peas.
1/3 cup chopped fresh thyme or 2 tablespoons dried
1 tablespoon dark brown sugar
1 tablespoon tomato paste
•Preheat oven to 325 degrees. Saute bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and sauté until light brown, about 6 minutes. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.
•Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meat and vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 30 minutes.
•Add celery and potatoes after 30 minutes of cooking time. •Add peas at the end of the cooking time after heat has been turned off.
•Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving. 8 Servings
BEEF TIPS WITH NOODLES
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Serves 2 hungry people
1 lb Sirloin Tip Roast or Tri Tip Roast ( I like this better) Sliced 1/4 inch thick, (or
what thickness you choose) and then into strips of your choosing.
1 cup all purpose flour for drenching sirloin strips
1 teaspoon Kosher salt, or a little more depending on taste
1 teaspoon freshly ground pepper
2 tablespoons Marsala wine
2 cloves of crushed garlic
1 cup chopped yellow onion
2 tablespoons olive oil
1 cup sliced Shitake mushrooms
1 cup white wine
1/2 cup cream
1/2 pound egg noodles or fettuccini cooked al dente and drained
Dip the beef strips into the marsala wine and let it soak into the meat.
Combine the flour, salt and pepper together and drench the marsala soaked beef strips in the flour.
In a hot skillet, add the olive oil and brown off the meat.
Add the onions and garlic and cook until onions are translucent.
Add the white wine to deglaze the pan and form a sauce.
Add the cream and mushrooms an simmer until the mushrooms soften a bit and you have a nice gravy. Serve this on top of your noodles.
BEEROCKS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/a
1 large head cabbage, shredded
2 Yellow onions, chopped
2 cloves garlic, chopped
3-4 lb. seven bone roast
4 tblsp. canola oil
2 tblsp. ground black pepper
salt to taste
1/2 tsp. cayenne pepper [optional]
3 loaves frozen bread dough [Supermarket frozen food section] or make your own.
• In a large skillet, salt and pepper the roast on both sides. Brown off roast on both sides. Add water to cover and cook roast on stove top or a 350 degree oven until roast is well cooked. Set aside and cool. When cool, shred the beef and remove all fat. In another large skillet, saute the onions and garlic until onion is almost golden brown. Add the shredded cabbage and cook until limp. Add salt, pepper and shredded beef to the cabbage mixture and let stand until cool.
ASSEMBLY:
• Cut the frozen loaves into 4 sections each and let rise again. Roll out each section into an 8 inch square. Place 2-3 tablespoons of filling onto the square and roll up, folding the sides in so no filling will escape from the roll. Set the Beerocks aside to rise again. Place the beerocks on a foil lined[spray the foil with Pam or other canned oil spray] baking sheet and cook in a 350 degree oven for 25-30 minutes until golden brown. If you like a crusty beerock, spray the rolls with water just as they begin to brown. This may be repeated during the browning process. Serve hot
BONELESS LAMB WITH MUSHROOM CRUST AND LEEK PUREE
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Makes 4 servings
1 tablespoon salt
2 leeks, trimmed of hard green parts, split in half, washed, and roughly chopped
1 tablespoon unsalted butter
Freshly ground pepper
2 ounces dried shitake, black-trumpet or other dried mushrooms
1 large egg
All-purpose flour, for dredging
2 racks of lamb, boned
4 tablespoons extra-virgin olive oil
4 ounces shitake or other mushrooms, trimmed and cut into chunks
2 cloves garlic, lightly smashed
2 sprigs fresh thyme
Coarse salt
1. Bring a saucepan of salted water to a boil, Add leeks, and cook until
tender, about 4 minutes. Drain, and transfer to a blender. Add butter;
season with salt and pepper, and puree. Transfer to a warm place.
2. Place dried mushrooms in a spice mill or coffee grinder; grind to the
consistency of coffee. Transfer to a plate.
3. Place egg in a bowl; add some salt and pepper, and beat lightly. Place
flour on a plate. Dip lamb very lightly in flour; shake off excess. Dip
into egg, then into mushrooms. Pat mushrooms to adhere so they coat
the lamb heavily. Refrigerate up to 2 hours.
4. Heat oven to 500°. Heat 2 tablespoons olive oil in a 10-inch skillet; add
the shiitake mushrooms, garlic, and thyme. Cook, stirring occasionally,
until mushrooms are tender, about 10 minutes.
5. Heat the remaining 2 tablespoons olive oil in an ovenproof skillet set
over medium-high heat for 1 minute. Add the lamb; cook 2 minutes on
one side, then turn. Place the skillet in the oven for 3 to 4 minutes for rare
meat, a little longer for more well-done.
6. Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices. Place a
dollop of leek purée on each plate, top with a portion of mushrooms,
then place the lamb on top. Sprinkle with a little coarse salt, and serve.
BRAIDED BREAD STICKS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
4 cups flour
1/4 lb. butter
1/2 cup Crisco(r) shortening
pinch of salt
1/4 cup warm water
1 pkg. dry yeast
1/4 cup Mahdzoon* or plain yogurt
1 egg
1 tablespoon milk
1/4 cup sesame seeds or poppy seeds
• Dissolve the yeast in the warm water. In a large mixing bowl, mix together the flour butter salt and shortening. Blend in the mahdzoon and yeast and knead until you have a smooth, soft dough. Let dough rise for 1/2 hour. Knead again, then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. Bend in half and crossover braid. Flatten slightly. Place on a baking sheet. Beat the egg in the tablespoon of milk and brush the sticks. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 degree about 20 minutes or until golden brown. Let cool and serve.
BRAISED LAMB SHANKS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
4 lamb shanks
2 Tblsp. Olive oil
2 onions [chopped]
1/4 cup Armenian or Italian parsley [chopped]
1 green bell pepper [chopped]
1/2 cup white wine
15 0z. can of crushed tomatoes or tomato sauce
1 teaspoon of fresh basil leaves [chopped]
1 teaspoon fresh mint leaves [chopped]
1 teaspoon fresh Rosemary leaves
1 teaspoon crushed garlic
2 tablespoons brown sugar
1 tablespoon dijon mustard
Salt and pepper to taste
In a heavy skillet, brown off the lamb shanks in the olive oil. (Can also be placed on a grill and browned off) Mix the rest of the ingredients and pour over the shanks. Cover and bake at 350 degrees for 2 hours or until tender. Baste with the sauce 2 or 3 times during cooking. (Can be cooked on top of the stove in a covered skillet or chicken fryer at a med-low setting and served when the meat begins to fall off the bone. About 2 hours. Add white wine or water if necessary )
CABBAGE ROLLS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Filling:
1 1/2 lbs. ground lamb or 3/4 lb each lamb and lean ground top round
1/2 cup rice or bulghour, or a combination
1/4 cup green bell pepper [chopped fine]
Cayenne pepper to taste
1 teaspoon basil
1 teaspoon black pepper or to taste
1 teaspoon salt or to taste
1 medium yellow onion [chopped]
Combine the above ingredients and gently knead into a dough. A little water may be added to ease the blending.
1 large head of cabbage
1 cup water or 1 can Swanson's(r) chicken broth or beef broth
8 oz crushed tomatoes or tomato sauce
juice of 2 lemons
Core 1 or 2 large heads of cabbage and immerse in boiling water until the leaves wilt and become soft. Separate the leaves and cut out the hard veins. The very large leaves may be cut in half. Take a large teaspoon of the filling and place on the cabbage leaf and roll up turning in the ends. Take a few of the large tougher leaves and line the bottom of a covered casserole. Place the rolled cabbage side by side and layer upon layer. Pour over the crushed tomatoes or tomato sauce, lemon juice and broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1 hour. Try serving with a dollop of cold mahdzoon** on top.
Mahdzoon:
*1/2 gal. whole milk [can use lo-fat or skim milk]
* 1/2 cup mahdzoon or yogurt starter [off the shelf of the supermarket plain
yogurt will do]
* Bring milk to just a boil and then set aside to cool. Just cool enough not to bite the finger to touch,{About 120 degrees] . Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter. Mix well by stirring the starter in, and cover. Completely cover the bowl with towels top and bottom to maintain an even temperature. Keep covered at room temperature until mahdzoon has set [3-4] hours. Refrigerate for 8 hours before serving. To store, keep in refrigerator. Mahdzoon will keep well, a week or more.
CANTONESE SHORT RIBS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
3 3/4 pounds beef short ribs, cut in 1/2inch slices with bones
salt and freshly ground black pepper
1/2 cup water
2 tablespoons fresh lemon juice
1 teaspoon dried red pepper flakes
Marinade:
1/4 cup hoisin sauce
3 tablespoons plum sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon chili paste
1 tablespoon pureed garlic
1 tablespoon freshly grated ginger
1 bunch cilantro, stems trimmed and roughly chopped
1 bunch scallions, finely chopped
•Preheat oven to 350F.
•Season ribs with salt and pepper. Lay across a rack in a roasting pan or baking sheet and bake 10 minutes. In a small bowl, combine water, lemon juice, and red pepper flakes. Brush over top side of ribs and bake an additional 10 minutes. Turn, brush again, and bake 10 minutes more. Set aside to cool.
•Combine marinade ingredients in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate a minimum of 4 hours or as long as 24.
•Preheat grill. Grill ribs for 2 minutes per side and serve immediately. Serves 6.
CARIBBEAN JERK PORK
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2 tablespoons salt
1 tablespoon thyme, fresh
1 teaspoon allspice, ground
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, freshly grated>
1 teaspoon cracked black pepper
2 jalapeno peppers, seeded and diced
1/4 cup Worcestershire sauce
1/4 cup scallions, sliced
1/4 cup onion, diced
4 cloves garlic, minced
1/4 cup rice wine vinegar
2 tablespoons oil
2 pork tenderloins, trimmed
*Combine all dry ingredients and mix. Mix in rest of ingredients either by hand or in food processor. Place pork in a heavy duty freezer bag and cover with marinade. Let marinate in refrigerator for a few hours or preferrably overnight.
*On a hot charcoal or gas grill, let cook 5 to 6 minutes per side, basting occasionally. To serve, slice on angle and serve with Jerk Spiced Vegetables & Red Beans and Rice.
CARTHAGENIAN FLANK STEAK
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
1 cup onion, finely chopped
1 tablespoon chopped garlic
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons soy sauce
1 tablespoon dry sherry
1/4 cup fresh oregano
2 teaspoons hot sauce
1 teaspoon turmeric
1 teaspoon dried marjoram
Salt and pepper
1 (2-pound) flank steak
Set a jumbo zip lock bag in a large glass measure. Combine all the ingredients in the plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight.
Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving. Serves 4
CHORAG BREAD STICKS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
4 cups flour
1/4 lb. butter
1/2 cup Crisco(r) shortening
pinch of salt
1/4 cup warm water
1 pkg. dry yeast
1/4 cup mahdzoon or plain yogurt
1 egg
1 tablespoon milk
1/4 cup sesame seeds
Dissolve the yeast in the warm water. In a large mixing bowl, mix together the flour butter salt and shortening. Blend in the mahdzoon and yeast and knead until you have a smooth, soft dough.
Let dough rise for 1/2 hour. Knead again, then take a handful of dough and roll into a 1/2 inch diameter bread stick about 8-10 inches long [Makes about 20]. Place on a baking sheet. Beat the egg in the tablespoon of milk and brush the sticks. Sprinkle sesame seeds on the sticks and bake in a preheated 350 degree about 20 minutes or until golden brown. Let cool and serve.
CORN DOGS ON A STICK
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
1 package hotdogs (8)
8 large bamboo skewers
1 package Quick Corn Muffin Mix (mixed to a thick mix)
1 quart corn oil
yellow or spicy mustard
Preheat oil to 320-330 degrees. Skewer each hotdog. Dredge each hotdog with Cornmeal batter. Carefully drop corndogs into preheated oil. Fry each corndog until golden brown. Remove corndogs with tongs, lifting by the exposed skewer; drain on paper towels. Serve with mustard
EGGPLANT DOLMA
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2 round eggplant or 4 Japanese oblong eggplant
2 tablespoons olive oil
1 lb. lean ground lamb or 1/2 lamb and 1/2 ground round
1 can crushed tomatoes or tomato sauce
1 yellow onion [chopped]
1/4 cup chopped green bell pepper
1/4 cup parsley
1 clove crushed garlic
1/2 teaspoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
Salt and pepper to taste
Cut the eggplant lengthwise and scoop out most of the fleshy pulp and set aside. Salt the shells and set aside to make them sweat. Rinse off salt, gently squeeze and dry. Fry the shells in a tablespoon of olive oil until browned, and drain on paper towels. In a tablespoon of olive oil, brown off meat, add chopped onion and peppers. Then add the rest of the ingredients and the diced up eggplant pulp. Mix the ingredients together and fill the eggplant shells. Spread 1/2 of the tomato sauce on the bottom of a covered baking dish and place the filled eggplant shells on the sauce.
2 large tomatoes Parmesan cheese or feta cheese - Slice the tomatoes and arrange on top of the stuffed shells. Pour the rest of the tomato sauce over the shells and sprinkle with parmesan or feta cheese. Bake in a preheated 350 degree oven for an hour.
ESPRESSO COFFEE BARBECUE SAUCE & GLACE'
A dark rich barbecue sauce and glace' that will make your grillin' famous!
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
1/2 cup very strong black espresso coffee
1 cup hot ketchup
1/4 cup apple cider vinegar
3/4 cup brown sugar
1 onion, peeled and chopped, about 1 cup
4 cloves garlic, peeled and crushed
2 tablespoons dark molasses
3 fresh jalapeno peppers, or hotter if desired, seeded
2 tablespoons honey-mustard
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powder
•Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container. Makes 2 cups +/-
FISH PLAKI
Armenians ate little fish other than trout, sturgeon or caviar, because of a lack of a seaport.
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
1 large whole fish, or cut into individual servings. Can be sea bass, halibut, tuna
or salmon. Filets of red snapper, catfish or orange roughy can also be used.
1/2 cup sliced carrots
1/2 cup sliced celery
1 cup largely diced potatoes
1/2 cup chopped Italian or Armenian parsley
1 teaspoon minced garlic
3/4 cup virgin olive oil
1 cup white wine
1 teaspoon chopped fresh basil
1/2 cup redi-cut tomatoes
1 tablespoon salt
1 teaspoon ground black pepper
1 large lemon [sliced into rounds]
• Place the fish on a large sheet of foil or parchment paper. Make sure the foil is large enough to completely cover the fish when folded.
Place the vegetables around the fish and then shake the wine and olive oil together in a jar to make an emulsion. Pour this over the fish. Sprinkle the fish with parsley, basil, garlic, salt and pepper. Garnish the top of the fish with the lemon slices.
Fold over the foil all around the fish and make sure it has a tight fit so the liquid will not boil out. Bake in a 325 degree oven for 45 minutes.
GOODFELLOW SANDWICH
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
1/2 pound Hot Italian sausage, cooked and crumbled
1 (7-ounce) jar pitted Kalamata olives, chopped coarse
1 1/2 cups diced scallions
1 pound ripe Roma tomatoes, Peeled and chopped
8- 10 0z. mozzarella cheese, grated (about 1 1/2 cups)
1 cup grated Parmesano Reggiano cheese
3 cloves crushed garlic
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
10 hard crusty rolls (Sourdough works well)
Mix the sausage, olives, onion, Roma tomatoes and cheeses in a large bowl. Set aside. Combine the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a blender or a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside. Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then scoop out the soft inside. Make sure you leave some bread on the bottom. The remainder of the bread can be saved to make bread crumbs or bread pudding. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each torpedo individually. Bake in a 350 degree oven for 20 to 25 minutes.
GREEK GYROS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
1 1/2 pound of beef loin, lamb loin or chicken breast tenders
4 tablespoons olive oil
6 large pita breads (Comes with or without pockets. Pocket bread is a lot less
messy for sandwiches)
3/4 cup yogurt
1/2 cup small diced cucumbers
Juice of one lemon
1 cup shredded lettuce
1 red onion, sliced
1 large tomato, sliced into 6 slices
•Preheat the grill. Season the meat with 2 tablespoons olive oil, salt and pepper. Brush the pita bread with the remaining olive oil. Place the meat on the grill and cook for 2 minutes on each side. Place the pita bread on the grill and cook for 2 minutes on each side.
•In a mixing bowl, mix the yogurt, cucumbers, and lemon juice together. Season with salt and pepper. Spread the cucumber sauce evenly into each pita bread. Divide the meat up between the pita breads. Garnish each sandwich with lettuce, onion and tomatoes. Makes 6 gyros.
GRILLED VEGETABLE SLAW
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
1 medium eggplant, sliced 1/4-inch
1 large zucchini, sliced lengthwise, 1/4-inch
1 large red onion, sliced 1/4-inch
1 large carrot, peeled, sliced lengthwise, 1/4-inch
1/4 cup olive oil
Juice of 2 lemons
Salt and black pepper to taste
'ROASTED POTATOES':
2 pounds red bliss potatoes, washed and cut in half
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
6 scallions, sliced 1/8-inch
Salt and black pepper to taste
In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables with the juice and season.
In a large bowl, toss everything together. Wrap in a double thick foil 'papillote'. Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
On a large platter, pile the potatoes in the middle and surround with the slaw. Place barbecue on top and serve. Serves 4.
HARPUT KUEFTA
(STUFFED ARMENIAN MEATBALLS)
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
This meatball originated from the Armenian village of Harput. This fact greatly influences the taste and texture from other kuefta's made in other villages, and for that matter, other countries!
Outside Mixture:
1 lb. lean ground lamb [ground twice]
1 cup fine milled bulghour (bulgur)
Salt and pepper to taste
Knead the outside mixture together until it becomes a soft dough. Dip hands into cold water and take a portion of the outside mixture and form into a 2 inch ball. Press thumb into the ball and move around until the meat ball is a thin walled hollow shape. Take a large teaspoon full of the filling into the cavity of the ball and bring the ends together to seal the filling inside the cavity.
Filling:
1 lb ground lamb [fatty]
4 large onions [minced]
1/4 cup red or green bell pepper {minced}
1/4 cup pine nuts
1/2 cup Armenian or Italian parsley [minced]
salt and pepper to taste
1/2 teaspoon cayenne
1 teaspoon fresh mint leaves [minced]
1 teaspoon fresh basil leaves [minced]
Braise the lamb in its own fat until it becomes crumbly. Add onions and saute until cooked. Add parsley and bell peppers and cook for about 10 minutes. Add rest of the ingredients, stir in well and refrigerate to chill.
Place the keuftas gently one at a time into 2 cups of boiling Swanson's(r) Chicken or Beef broth, [or 1 of each]. Cook about 10 minutes or until the keufta float.
Serve with or without broth. DO NOT LEAVE OR STORE REMAINING KEUFTA IN THE BROTH. [Excess broth may be frozen and used later as liquid for most bulghour dishes.]
* Left-over keuftas can be sliced and fried in butter or margarine and then pour beaten eggs over them to make a delicious omelet.
* The outside mixture can be used, other than filling, by making into 3/4 to 1 inch balls and adding to soup and stews.
ITALIAN SAUSAGE
An easy way to make good Italian sausage!
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
5 pounds pork shoulder (You can have your butcher grind this for you, see
instructions below)
1 cup cold water
2 tablespoons salt
1 tablespoon ground black pepper
2 tablespoons fennel seeds (Better if ground with a mortar and pestle)
1/2 cup grated pecorino romano cheese
1/2 cup chopped Italian flat leaf parsley
2 tsp. hot red pepper flakes. (Do not use if you want sweet sausage)
1/2 pound hog sausage casing (Necessary only if you are going to make links)
•Trim the meat of all gristle but remember to not trim too much fat as the mixture should be approximately 80 percent lean to 20 percent fat. Cut the meat into chunks and pass through a meat grinder using the largest die. Pass the meat through again, this time using the medium die. Pass the sausage meat through one more time on this medium die. (SKIP THIS IF YOU ARE USING PRE-GROUND PORK)
•In a large bowl mix the ground meat with the water, salt, pepper, fennel seed, pepper flakes, cheese and parsley.
Note: If you are making bulk sausage and not links sausage you can stop here and package and freeze your sausage, or use in one week.
•Wash the casing well under cold running water and allow water to run through the casing so that any holes may be detected. Fit the grinder with the sausage stuffing attachment and place the casing over the stuffing tube by feeding it on and bunching it up on the tube.
•Place the meat in the hopper on top and begin to push the sausage meat down into the hopper so that it begins to feed into the casing. As the meat feeds into the casing, allow the casing to slide into your open hand. Catch the stuffed sausage as it comes out of the machine. Go at a slow and steady pace so that the sausage is fully, evenly, stuffed and without air pockets. To make individual links, twist the sausage every few inches as it is stuffed and let the finished ring of sausage lay on the work space as you finish the process. Continue until the meat is finished. Keep refrigerated and use with in one week or freeze for later use.
JAPANESE PORK CUTLETS
(TONKATSU)
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
6 boneless pork cutlets 1/4 - 3/8 inch thick
1/2 cup flour, for dredging
2 eggs
1/4 cup water
Kosher Salt
Fresh ground black pepper
Panko (Japanese breading mix, can be found in good supermarkets or Asian
markets)
Peanut oil for deep frying
Tonkatsu sauce, recipe follows
Heat oil to 350 degrees
In medium size bowl mix eggs and water. Put flour mix with some salt and pepper to taste into shallow bowl. Likewise put panko into a shallow bowl. Lightly salt and pepper the pieces of pork then dredge pork in flour mix, then egg
wash, then press into panko. When all pieces are done fry off in batches till golden brown. Drizzle with tonkatsu sauce
Serves 2
TONKATSU SAUCE:
1 cup catsup
1/2 cup worchershire
1/2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin
Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4 weeks Yield: 3 cups
KESHKAG OR HERISAH
An ancient recipe probably as old as Armenia herself!
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
1 cup whole wheat kernels [zezads]
2 cups shredded cooked chicken or turkey
1/2 cube butter
1 tsp. paprika
Salt and pepper to taste
4 cups chicken broth
4 cups boiling water
• Wash the zezads and soak overnight in hot water. Keep in a warm place, preferably covered. Pour off water.
• Add the shredded meat to the chicken broth and boiling water and cook slowly until all the liquid is absorbed. Then add salt and pepper and beat the mixture until it becomes smooth like a well cooked mush. Add more water if necessary to make the mixture smooth. Melt the butter with the paprika and pour over each serving.
Note** Lamb or beef roast can be shredded and used in place of poultry.
KEUFTA
(ARMENIAN STUFFED MEATBALLS)
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
A little labor intensive but well worth the effort!
Outer Shell
3 cups finely milled bulghour (bulgur)
3 cups water
2 cans of ceci or garabanzo beans
3 large eggs
3/4 cup all purpose flour
Place the bulghour and water into a large bowl and let stand for 3-4 hours. Place the ceci or garabanzo beans with their juice in a food processor or blender and process until well blended. Add all the above ingredients together and knead into a soft doughy mixture. Form into balls, [about 30] and depress the balls with your thumb to make a cavity in which to place the filling.
Filling:
4 yellow onions [chopped]
2 tablespoons olive oil
1 cup Armenian or Italian parsley [chopped]
1 tablespoon fresh mint leaves [chopped]
1 teaspoon fresh sweet basil [chopped]
Salt and pepper to taste
1 cup creamy peanut butter
1 cup pine nuts or chopped walnuts or a combination of both.
Saute the onions in the olive oil until limp and trans-lucent. Drain off any excess oil or liquid. Add the rest of the ingredients and mix well. Take a tablespoon of the filling mixture and place into the cavity in the bulghour balls. Bring the cavity edges together and seal the filling inside. Add 2 teaspoons of salt to stock pot of boiling water and cook the keufta until they float to the top.
KHABOORGA
(ARMENIAN STUFFED LAMB BREAST)
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2-3 lamb breasts with the ribs attached, about 3-4 pounds. Open a pocket in the breast between the meat and the rib bones to allow for filling.
1 large yellow onion
1/2 cup butter or margarine
1 cup coarse milled bulghour or Ala(r)
1 and 1/2 cup water
1/2 cup Armenian or Italian parsley [flat leaf]
1 teaspoon fresh mint leaves [minced]
1 teaspoon fresh basil leaves [minced]
Salt and pepper to taste
Saute the onion in the butter or margarine until translucent and golden. Add the above, the bulghour, water and the rest of the seasonings except parsley to the boiling water. Turn off heat and allow 20-25 minutes until water is absorbed. Allow to cool long enough to handle, add the parsley and then fill the lamb breast with the bulghour mixture. Bake in an open baking dish or pan at 350 degrees for 1/2 hour or until golden brown. Serve with a green garden salad.
KHEYMA
(ARMENIAN VERSION OF STEAK TARTARE)
Known in my youth as a cannibal sandwich.
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
This delicious treat is made from raw hamburger. Not your usual hamburger, choose your butcher carefully! Serves 4.
1 lb. ground beef ( the best cut of beef you can afford! loin, sirloin or top round)
1 cup fine milled bulghour
Salt and pepper to taste
Cayenne or Tabasco(r) sauce to taste
1/2 teaspoon paprika
2 medium red onions [minced]
1 bunch scallions [minced]
1 teaspoon fresh mint leaves [minced] [Optional]
1 teaspoon fresh basil leaves [minced] [Optional]
1 cup Armenian or Italian parsley [minced]
1/2 cup cold water
Mix red onions, scallions, parsley, mint and basil together and add 1 cup of this mixture to the rest of the ingredients. Add 1/4 cup of cold water and knead the mixture for about 10-15 minutes into a medium soft dough. If necessary add more water. Shape the kheyma into a 2-3 inch high loaf on a serving dish and garnish the top with the rest of the onion and parsley mixture. Serve immediately with warm Armenian Peda bread or Greek Pita bread.
* A variation to the above recipe would be to add 1/2 cup minced bell pepper and or 1/2 cup diced canned tomatoes or 1/2 cup tomato sauce.
KREPHLACH
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Jewish raviolis or dumplings!
2 cups unbleached white flour
2 eggs, beaten
1 teaspoon salt
2 tablespoons rendered chicken fat
2 medium onions, chopped
2 firmly packed cups boiled beef cut into slices (cooked flanken is best, but all leftover boiled or potted beef will do)
1/4 teaspoon allspice
Salt and pepper to taste
Chicken soup, store-bought or homemade
Mix together the flour, eggs, and salt, as if making pasta. You will probably need to add about 5 to 6 tablespoons of water to reach the desired elasticity in the dough. Work it on a floured board, kneading for about 10 minutes. When it's smooth and elastic, pull it into something resembling a square. Cover with plastic wrap and let sit at room temperature for about 20 minutes.
Place the chicken fat in a heavy saute pan over high heat. Add the onions and saute until the onions are medium-brown, about 10 minutes. Place the onions in the work bowl of a food processor, and add the sliced beef and allspice. Puree until smooth. Taste, and season well with salt and pepper.
Roll out the kreplach dough into a large square, about 1/4-inch thick. Cut into smaller squares, about 2-inches each. You should have about 24 squares. Divide the beef mixture among them, placing a tablespoon or so of the beef mixture on the center of each square. Triangular kreplach are traditional; fold each square once to form a triangle, then pinch the edges with your fingers. You could also make square or rectangular kreplach, depending on how you fold and pinch.
To cook the kreplach, drop them in a pot of boiling chicken soup. Traditionally, they are cooked for half an hour or so, until the noodle is soft. An alternative, giving the noodle a more AItalian@ bite, is to cook them for 15 minutes. Serve the kreplach in soup, 3 to 4 to each bowl.
Note: Though it is traditional to serve these kreplach in chicken soup (3 to 4 per bowl), they can also make a terrific Jewish Apasta@ dish. For authenticity's sake, you can't use dairy products in the sauce but a thickened saute of mushrooms (in a vegetable oil, of course) would be a great topping. Yield: 24 kreplach
LAMB CURRY MADRAS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
4 pounds boneless, trimmed lamb shoulder
Salt and freshly ground black pepper
1 cup vegetable oil
3 onions, diced
2 tablespoons pureed garlic
2 tablespoons black mustard seeds
2 tablespoons garam masala (blend of dry-roasted ground spices, such as black
pepper, cumin, cloves, and cardamom)
2 teaspoons turmeric
2 teaspoons ground cardamom
2 teaspoons ground cumin
1/2 tsp black pepper (if you don't have garam masala)
1/4 tsp ground cloves (if you don't have garam masala)
1 teaspoons dried red pepper flakes
2 quarts brown lamb stock or canned chicken broth
Plain yogurt and Fried Onions, for garnish
Cut meat, as uniformly as possible, into 2 by 3inch cubes. Generously sprinkle with salt and pepper.
Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
Ladle warm stew over a bed of basmati rice. Garnish with yogurt and Fried Onions. Serve immediately. 6 servings
LAMB SHANKS ITALIANO
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Lamb Shanks:
3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
Rosemary Cremolata:
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced
Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
Stir the onions, carrots, rosemary, bay leaves, and garlic into the Dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 90 minutes, turning the shanks once. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, covered, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
While the lamb shanks are braising, make the cremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with cremolata, and serve immediately. Serves 4
LOMO SALTADO
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Incan dish from high in the Andes!
2 Tablespoons Vegetable Oil
1/2 Cup Onion -- sliced
2 Cloves Garlic -- minced
1/2 Cup Bell Pepper, Red Or Yellow -- chopped
1 1/2 Cups Potato -- cubed and cooked
1 Tablespoon Jalapeno Pepper - diced WEAR GLOVES
1/2 Pound Sirloin Steak -- sliced thin
1 Tomato -- chopped
1 Teaspoon Fresh Oregano
Salt And Pepper -- to taste
•Heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add
potato and cook, stirring occasionally, until potato just begins to
brown.
•Add chili and steak. Saute a few more minutes. Stir in tomato, oregano,
salt and pepper. Serve with steamed rice. Serves 2-4
LULU KEBABS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Great little burgers on a stick!
Makes 8
1 lb. ground sirloin
1 lb ground lean lamb
2 medium yellow or red onions [chopped fine]
1/4 cup green bell pepper [chopped]
1/2 cup red wine
8 oz tomato sauce
1/4 cup Armenian or Italian parsley [chopped]
1 teaspoon fresh basil leaves [Chopped]
Salt and pepper to taste
1 teaspoon garlic [crushed]
1 teaspoon kimion [cumin]
Combine the above ingredients and then chill to firm up. Press onto wooden skewers, and make into oblong patties, or treat just as you would hamburger patties. Barbeque on a hot charcoal fire. [Do not use Mesquite or hickory]
MAHDZOON or YOGURT CHICKEN
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2 Lbs. boneless, skinless chicken breasts
1 cup olive oil
1 tsp. crushed garlic
1/2 cup dry white wine
1 tsp. fresh basil
1/2 cup chopped Armenian or Italian flat leaf parsley
2 medium yellow onions [sliced]
Salt and pepper to taste
2 cups mahdzoon or plain yogurt
• Place the olive oil, crushed garlic, wine, and basil in a bowl or pan and add the chicken breasts so they are covered with the marinade. Cover and let the chicken marinate over night in the refrigerator. Heat a Teflon chicken fry pan with a tablespoon of olive oil and brown the chicken on both sides. Discard the marinade. In another pan, add 2 tablespoons of olive oil and saute the onions until they are golden. Place the chicken in the pan with the onions. Spread the mahdzoon over the chicken and onions, cover and let cook over a medium burner for 30 minutes. Sprinkle with the chopped parsley and serve.
MIXED GRILL OF RIBS CHICKEN AND PRAWNS WITH SLAW
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Barbecue sauce:
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 serrano chilies, de-stemmed, minced WEAR GLOVES
2 tablespoons, rinsed fermented black beans
2 medium red onions, roughly chopped
1 tablespoon sambal (spicy condiment from Indonesia)
2 cups chopped fresh tomatoes (3 medium tomatoes) or
a can of drained whole Roma tomatoes
1/4 cup rice wine vinegar
1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup
sugar
Canola oil to cook
Salt and black pepper to taste
In a skillet coated with oil, saute the garlic, ginger, chili, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender or a food processor, blend thoroughly and re-check for seasoning. Chill.
1 Pork loin, back ribs (at least 8 ribs, 3 to 5 pounds)
1 free range chicken, broken down on the bone
12 large shrimp, de-veined, peeled with tail on
barbecue sauce (above)
For the ribs, cut in half if necessary to fit steamer. Season ribs with salt and pepper and steam for 45 to 60 minutes. The ribs should be fully cooked and softened. Prepare a medium-hot oiled grill. Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare -ups. Rotate and turn the proteins often and brush with additional barbecue sauce. The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes.
MONGOLIAN BEEF
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2 lbs. top round beef strips 1/2" x 1/4" x 2"
1/2 cup sliced scallions-white portion only
1 1/2 cup green scallion tops cut in 1" lengths
1 Tbl. chopped garlic
2 Tbl. Chinese sesame oil1
3 Tbl. peanut oil
1/2 cup dry sherry
1/2 cup light soy sauce
1 tsp. ground cayenne pepper
1 Tbl. cornstarch dissolved in 1/4 cup of water
1 lb. Chinese style noodles or cooked thin spaghetti
1/2 cup vegetable oil
• Boil Chinese noodles and drain [ Boil 5 minutes for fresh, 20 minutes for dry spaghetti.] Heat vegetable oil in a non-stick skillet or wok until hot. Divide the noodles into four portions and brown on both sides. Set these aside to drain on paper toweling.
• Heat the sesame oil and peanut oil in the skillet or wok and add the beef and garlic. Brown quickly [stir fry] and add the scallions and stir fry for about 30 seconds. Add soy sauce, sherry, cayenne pepper and cornstarch and cook until you have a thick rich sauce. Add the green scallion tops and serve over the pan fried noodles.
• Accompany with Chinese hot chili sauce and rice wine vinegar to taste.
• Can also be served over rice.
MOUSSAKA I
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
The Armenian version of a sensational Middle Eastern eggplant casserole!
2 medium to large eggplant
1/2 lb. lean ground lamb
1/2 lb. lean ground round
1 can tomato sauce
1 can Italian style cut tomatoes
1 medium yellow onion [Chopped
1 red, green or gold bell pepper [diced]
Salt and pepper to taste
Dash of cayenne pepper
1 teaspoon fresh basil leaves [chopped]
1 clove crushed garlic
2 tablespoons olive oil
• Prepare the eggplant by peeling and slicing into 1/4 inch rounds. Sprinkle the eggplant rounds with salt. Let stand until the eggplant sweats. Wash off the salt. Squeeze the eggplant lightly and pat dry. Brown off the ground meat in the olive oil, and add the rest of the ingredients. Now layer the eggplant and the meat mixture alternately [eggplant first] in a covered glass casserole. The top layer should be eggplant. Bake in a 350 degree oven for 45 minutes to 1 hour.
* A variation to this recipe would be to add a layer of Monterey jack cheese interspersed with the meat and eggplant.
MOUSSAKA II
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Armenian, Greek or Turkish, it's eggplant and it's delicious!
4 large eggplants
1/2 cup olive oil
Coarse kosher salt and freshly-ground black pepper
4 onions, chopped medium
6 garlic cloves, chopped
1 28-ounce can whole, peeled tomatoes
1/4 cup parsley
2 tablespoons basil
1/2 teaspoon cinnamon
2 tablespoons red wine vinegar
2 pounds ground lamb
1/2 cup white wine
1/2 teaspoon cumin powder
4 tablespoons butter, plus extra for baking
4 tablespoons flour
2 cups scalded milk
4 eggs
10 tablespoons bread crumbs
1 cup crumbled feta cheese
•Prick eggplants several times with a fork. On a large baking sheet, roast eggplants in 400 degree oven until soft, 35 to 45 minutes, turning frequently to prevent charring. Cool and slice eggplants lengthwise into 1/2-inch pieces. In a saute pan heat 1/4 cup olive oil and brown eggplant slices, 1 to 2 minutes per side. Drain on paper towels and sprinkle with kosher salt.
Sauce:
• In a saucepan heat 1 tablespoon olive oil over medium heat, add 1 chopped onion and 2 chopped garlic cloves and saute until tender. Add tomatoes and their liquid. squeeze the tomatoes in your hands into broken into coarse chunks. Add parsley, pepper, basil, cumin, cinnamon and vinegar. Bring the sauce to a boil, then reduce to a simmer and cook, uncovered, until sauce becomes thick, about 20-30 minutes Yield: 3 1/2 cups sauce.
Lamb Filling:
• Heat 1 tablespoon of olive oil with onions and garlic over medium-high heat; saute until tender, 5 minutes.
•Add lamb and brown well, breaking up pieces with a wooden spatula until the pieces are no larger than 1/4 inch.
•Add wine, bring to a boil and cook until wine has reduced almost completely.
•Season meat with salt, pepper and nutmeg and stir in 1/2 cup tomato sauce. Bring to a boil, reduce heat and simmer 1 hour.
Bechamel Sauce:
•In a saucepan melt butter over medium-low heat and gradually whisk in flour to make a roux. Cook 1 minute, whisking constantly, but do not let the roux get brown. Slowly whisk in warm milk. Bring bechamel sauce to a slow boil, whisking constantly, then reduce heat to barely simmering and cook 20 - 25 minutes until smooth and thickened. Remember to stir occasionally so as not to let the sauce stick. Season with salt, pepper and nutmeg. Let cool slightly.
•In a bowl whisk the eggs and then whisk in spoonful of sauce to warm the eggs so they will not scramble. Slowly whisk in the remaining sauce and adjust seasoning to taste, if needed.
Final Assembly:
•Preheat oven to 350 degrees. In a large baking dish or lasagna pan (18x8x3-inches) sprinkle 2 tablespoons bread crumbs and cover evenly with half of eggplant. Drain as much oil from meat mixture as possible(can squeeze meat in a paper towel) and spread over eggplant; top with half of the feta cheese, then with half of remaining bread crumbs. Layer remaining eggplant, then bechamel sauce, remaining feta cheese and remaining bread crumbs in even layers. Dot top generously with butter. Bake 45 minutes until bubbly and top is well-browned. If necessary, brown top briefly under a preheated broiler. Cool slightly and cut into 3-inch squares to serve. Serve with extra tomato sauce, if desired. Serves 12
MOZZARELLA ITALIAN SAUSAGE AND ROASTED PEPPER CALZONE
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
1 ball of basic pizza dough (enough dough for 1 pizza)
1 tablespoon olive oil
Salt and white pepper
1/2 cup thick sun dried tomato pesto (see below)
1/2 cup roasted garlic
1 cup diced Italian sausage, cooked
1 red pepper, roasted, peeled, seeded and julienned
2 tablespoons chiffonade of basil
4 (1/4-1/2-inch) slices of Mozzarella cheese
1 egg, beaten
1 cup spicy tomato sauce or Ro-tel sauce (hot )
2 tablespoons grated Parmigiano-Reggiano cheese(garnish)
1 tablespoon chopped green onions or scallions(garnish)
1 Roasted red bell pepper{garnish}
•Preheat the oven to 500 degrees. Place the dough out onto a floured surface. Roll the dough out to form a 12-inch circle.
•Spread the pesto over one half of the dough. Layer the garlic, sausage, peppers, and basil, alternately over the pesto. Lay the Mozzarella cheese over the basil. Fold the other side of the dough over the filling and pinch the edges to seal the calzone.
• Make two slashes across the top of the calzone. Place the calzone on a parchment-lined baking sheet. Brush the calzone with the egg wash.
•Bake for 20 to 25 minutes or until golden. Spoon the sauce in the center of the plate. Slice the calzone in half and place in the center of the sauce. Garnish with the grated cheese, scallions and sliced roasted peppers.
Serves 2
PESTO/SUN DRIED TOMATO
2 cups dried tomatoes in oil
1 cup fresh Italian flat leaf parsley
1/2 cup fresh basil leaves
3/4 cup extra virgin olive oil
1/4 cup pine nuts, toasted1
1/4 cup pistachio nuts, shelled
6 clove garlic
1 tablespoon orange juice or juice of 1/2 orange
1 cup Parmesan cheese grated
1 tablespoon salt
•Place all ingredients in a blender and blend until smooth.
ROASTED PEPPERS
• On a charcoal barbecue or a gas fired barbecue place the whole peppers on the grill and roast [Turning occasionally] until the skins are blackened. Remove from the grill and let cool until they can be handled for peeling off the blackened skin. Clean out the seeds and veins and use whole or cut into needed size. Will keep refrigerated for 2-3 weeks if covered with olive oil and a tablespoon of wine vinegar.
ROASTED GARLIC
• Peel outer skin layer from head of fresh garlic, leaving cloves and head intact. With a sharp knife cut off the top of the head of garlic, about 1/4 inch. Place head on aluminum foil; top with 1/2 teaspoon olive oil and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a400 degree oven for 55-60 minutes. Squeeze cloves from skins and set aside. Discard skins.
PACIFIC RIM BEEF SHORTRIBS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
5 pounds short ribs
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 large onion, roughly chopped
2 large carrots, peeled, roughly chopped
8 cloves garlic
4 slices ginger
4 Thai bird chilies or Serrano chilies
2 cups red wine
1 cup Teriyaki sauce
1/2 cup dark soy sauce
3 sprigs fresh thyme
2 quarts water to cover
1/2 cup chopped scallions
1/2 cup fresh chopped cilantro
Salt and black pepper to taste
Corn oil for cooking
Mix chili powder, coriander and cumin. Season the ribs with salt and pepper and
rub the spice mix all over. On a hot, oiled grill, grill the ribs until all sides are well
browned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chilies. Deglaze with wine and reduce by 50 percent. Add back the ribs, soy sauces, thyme and water to cover. Check for seasoning. The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent. Return ribs to sauce, keep hot and add scallions and cilantro just before serving.
PEDA BREAD FROM NOAH
ARMENIAN FLATBREAD
Not to be confused with Middle Eastern Pita Bread or Armenian cracker bread!
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
5 1/2 cups flour [sifted]
3 tablespoons Crisco(r)
2 cups warm water
2 pkgs. dry yeast
1 tablespoon salt
1 tablespoon sugar
1/4 cup sesame seeds
• In a large mixing bowl add warm water and dissolve yeast. Add sugar, salt and Crisco(r). Gradually add flour and mix well. Cover dough and let rise until double it's size. Divide dough into four parts. Spray 4 pie tins with Pam(r) spray. With hands lubricated with oil, spread dough out evenly in each pan. Cover each pan and let dough rise again.
•Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 degree oven or until a dark golden brown.
PEDA BREAD II FROM NOAH
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
7 cups white flour, unbleached
1 cup rye or whole wheat flour
2 tsp. salt
2 tbsp. sugar
1 yeast
1 tbsp. sugar
1 cup warm water
4 tbsp. melted shortening
2 cups warm water
Blend first four ingredients in a four-quart saucepan with cover. In a one-cup measuring cup, crumble yeast cake, 1 tablespoon sugar, cup warm water and let set for 5 minutes. To the flour mixture add the yeast mixture along with the melted shortening and 2 cups warm water (or enough water to make a soft dough). Stir together with dry ingredients by hand until flour is absorbed by liquid.
Then grease hands with 2 tablespoons shortening and knead (in same saucepan) until dough is smooth, about five minutes. Grease saucepan, turn dough around in pan so that top of dough is greased, cover pan and set aside in
warm draft free place to rise until doubled in bulk. (You may heat oven for one minute, turn off and place covered dough in oven.) When doubled, remove from pan and form into 10 balls. Roll each ball into a 3/4" thick circle, cover with plastic and let rise on greased tray until double by placing in oven again.
Remove from oven, remove plastic, brush with milk and sprinkle loaves with sesame seeds if desired. Preheat oven to 425F and bake 10-15 minutes. Watch closely.
PHILLY CHEESE STEAK SANDWICHES
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
•1 tablespoon olive oil
•1 large white onion, roasted and sliced very thin (see below)
•1 green bell pepper, roasted and julienned (see below)
•1 pound boneless ribeye steaks, 1/4-inch thick
•8 slices Colby cheese
•4 steak rolls, seeded or not
•1/4 cup mayonnaise
•Salt and pepper
•Lightly coat the vegetables with olive oil and roast on a barbecue grill. Season the steak and grill on barbecue for about 2 minutes on each side.
•Divide the onions and peppers into fourths and place on top of the steaks. Place two slices of cheese on top of the vegetables and let it melt.
•Lightly toast the split rolls on the barbecue. Spread both halves of the rolls with mayonnaise. Using a spatula, remove each stack of steak , vegetable and cheese and place on one half of the toasted rolls.
•Place the top of the roll and with a spatula lay the sandwich on top of an 8 x 8 sheet of foil and wrap the sandwich covering about half, with the tip 1/3 of the sandwich showing and the rest covered with foil. If need be, to keep warm, cover the sandwiches completely with foil.
•Serve with fried potatoes with melted Colby cheese. Makes 4 sandwiches
Roasted Peppers
• On a charcoal barbecue or a gas fired barbecue place the whole peppers on the grill and roast [Turning occasionally] until the skins are blackened. Remove from the grill and let cool until they can be handled for peeling off the blackened skin. Clean out the seeds and veins and use whole or cut into needed size. Will keep refrigerated for 2-3 weeks if covered with olive oil and a tablespoon of wine vinegar.
Roasted Garlic or Onion
• Peel outer skin layer from head of fresh garlic or onion, leaving cloves and head intact. With a sharp knife cut off the top of the head of garlic or onion, about 1/4 inch. Place head on aluminum foil; top with 1/2 teaspoon olive oil and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a 400 degree oven for 55-60 minutes. Squeeze cloves from skins and set aside. Discard skins. Slice onion.
PORK TENDERLOINS MEXICANA
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2 1 lb. pork tenderloins
Filling:
• 1/2 lb. chorizo
• 1/2 lb. raw prawns, shelled & deveined
• 1 shallot, minced
• 1 head roasted garlic (see below)
• 1/2 cup minced red bell pepper
• 1/2 cup chopped cilantro
• 1 tsp. ground cumin or chili powder
• 2 chopped Jalapeno peppers, seeds removed
• 1 1/2 tsp. salt
• 1 tsp. ground pepper
With a long thin knife, carefully push a hole longitudinally through a loin strip. Be careful not to come out the side. With your fingers gently open the hole to about 2 inches in diameter. Set the loins aside and combine all the other ingredients in a bowl. Now take the filling and stuff the hole in the loins. Be careful to fill completely. The loins should be about 3 inches in diameter when filled. Some filling may come out the sides in places, but that is OK. Push it back in and mold the loin with your hands to make a cylinder about 8 inches long and 3 inches in diameter. Place the stuffed loins on a rack** in a covered roaster or baking dish and bake in a preheated 325 degree oven for40 minutes. Slice the loins into 1/2 inch thick rounds, garnish with sauce and cilantro sprigs and serve.
**Use a rack to keep loins up, out of the oily drippings.
Sauce:
6 Italian pear tomatoes, peeled
1 cup Mexican salsa, jarred or fresh
1/2 cup chopped cilantro
1/2 cup olive oil
1 shallot, finely diced
1 med. onion, diced
1 tsp. chili powder
1 tsp. salt
1 tsp. pepper
1/2 cup red wine
Saute the onions and shallots in the olive oil. add the other ingredients and simmer for about 45 minutes until the sauce is reduced to a thick salsa concistency.
Roasted Garlic or Onion
• Peel outer skin layer from head of fresh garlic or onion, leaving cloves and head intact. With a sharp knife cut off the top of the head of garlic or onion, about 1/4 inch. Place head on aluminum foil; top with 1/2 teaspoon olive oil and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a 400 degree oven for 55-60 minutes. Squeeze cloves from skins and set aside. Discard skins. Slice onion.
RATATOUILLE
Vegetables braised in olive oil!
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
6 tomatoes
1/4 cup olive oil
1 medium onion flakes sliced
2 garlic cloves minced
1 tablespoon fresh parsley chopped*
1 eggplant 1-inch slices
2 zucchini sliced
1 red bell pepper
3 tablespoons wine vinegar
2 tablespoons fresh parsley chopped
black pepper
* Instead of parsley for garnish, use basil or oregano (fresh) if you prefer.
Prepare vegetables before beginning recipe.
•Slice onion, cut garlic into slivers or mince, chop parsley, cut eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and chop red pepper. Blanch tomatoes by placing in boiling water for 10 seconds. Drain, and when cool enough to handle, peel, seed and chop. Reserve juice from tomatoes.
• Heat oil in a deep, heavy saucepan. Add onion, garlic and 1 tablespoon parsley. Saute about 3 minutes or until onion is soft. Add eggplant, zucchini and red sweet pepper and mix well.
•Cover pan and simmer over low heat until the vegetables are tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover again and simmer 10 minute more.
•Remove from heat and let stand, covered, for 10 minutes.
•Add wine vinegar and black pepper to taste. Stir well.
•Place into serving dish and garnish with fresh parsley, basil or oregano. Serve warm or at room temperature.
ROASTED MEDITERRANEAN MEDLEY
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
4 large red bell peppers, roasted
1 Large round eggplant or 2 large Japanese eggplant, roasted
2 head of garlic, roasted
1 large yellow onion, roasted
3 tsps. virgin olive oil
3 tsps. mixed dried Italian seasoning, thyme, oregano, basil and rosemary
1 tsp. salt, optional or to taste
1/2 tsp. cayenne pepper, optional
1/4 cup virgin olive oil
• After roasting the vegetables, combine all the ingredients in a large bowl and mix with a wooden spoon. The Roasted Mediterranean Medley can now be used in a variety of recipes, such as a dip for vegetables, a sauce for meat, fowl and fish. By adding additional olive oil to taste it makes a wonderful sauce for pasta. It can also be used as a sandwich spread, or a flavorful ingredient for such casserole dishes as lasagna, and moussaka. It can be mixed with ricotta cheese and stuffed into large shell macaroni or manicotti tubes. I can be mixed with mashed baked potato and placed in potato skins with a topping of Parmesan cheese and browned in the oven for a flavorful, healthful side dish. It's uses are as varied as your imagination. Aside from the salt which is optional or to taste, this roasted medley is a flavorful way to add zest to the diet of a heart patient, a diabetic or others who may be on a low fat low sodium diet.
ROASTED GARLIC AND ONION
• Take one whole head of garlic and remove much of the tissue-like peel, without breaking apart the cloves. Take a 10 by 10 inch piece of foil and place the garlic head in the center. Drizzle a teaspoon full of olive oil on top of the garlic and sprinkle generously with a mixture of thyme, oregano and basil, dried is fine. Fold the foil up and tightly around the head of garlic so melted butter will not run out. Place the foil in a 400 degree oven for 45-50 minutes. Let cool. Remove the garlic cloves one by one and squeeze the roasted garlic . Roast the onion in the same fashion and then coarsely process in a food processor.
ROASTED BELL PEPPER & EGGPLANT:
• On a charcoal barbecue or a gas fired barbecue place the whole eggplant and/or peppers on the grill and roast [Turning occasionally] until the skins are blackened. Remove from the grill and let cool until they can be handled for peeling off the blackened skin. Process in a food processor until coarsely processed.
SATAY OF PORK TENDERLOIN
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Marinade:
1 1/2 cups coconut milk
1/4 cup peanut butter
2 tablespoons fresh lime juice
1/4 cup soy sauce
4 cloves garlic, minced
2 Thai chili peppers, seeded and finely chopped (WEAR GLOVES)
2 tablespoons cilantro
Salt
1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
Wooden skewers
Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
Sauce:
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 Thai red chili pepper, finely chopped WEAR GLOVES
1/4 cup soy sauce
2 tablespoons lime juice
1 1/2 cups coconut milk
1 teaspoon ground coriander
1 teaspoon cumin
1 cup chunky peanut butter
1 tablespoon minced fresh cilantro
Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat. Preheat the grill. Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.
SHRIMP STUFFED PORK TENDERLOINS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2 pork tenderloins (about a pound each)
1 lb rock shrimp, tiger shrimp or prawns (shelled and deveined)
1 shallot
1 red bell pepper, fire roasted
1 jalapeno pepper, seeded
2 cloves garlic or 4 cloves roasted garlic
4 0z. goat cheese
kosher salt
Fresh ground black pepper
With a bread knife or other long serrated thin knife, pierce each tenderloin from the thick end and gently push the knife thru the tenderloin (lengthwise) until you come near the thin end of the loin. Do not go all the way through. Be careful that the knife goes straight along the inside of the tenderloin and not through the sides. Now you can open the knife hole with your fingers or use a 16" long by 1" in diameter wooden dowel to gently open the hole in the tenderloin. Gently tease open this hole in the tenderloin until uniformly even throughout it's length. Now you are ready to stuff the tenderloins.
Take the shrimp, shallot, roasted pepper, jalapeno, garlic and goat cheese and process in a food processor until it is a coarse paste that will fit through a pastry bag with a large nozzle. Fill the pastry bag and inject the loins with the shrimp filling. (You can use the wooden dowel to gently push the filling down to the end of the tenderloin. When the tenderloins are uniformly filled, you can secure the open ends with butcher twine or weave closed with a stainless steel nail or skewer.
Sprinkle the loins with Kosher salt and a generous amount of coarse black pepper.
Cook on a barbecue, 15 minutes on each side or bake in on an elevated
rack in the oven for 30 minutes at 375.
Served sliced in rounds about 1/2 inch thick. Serves 4 - 6
SIMIT CHORAG
An Armenian, orange flavored, hard sweet roll!
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
8 Cups flour
2 cups melted Crisco(r)
6 large eggs
1 1/2 cups sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 cup warm milk
1/4 teaspoon cinnamon
1 tablespoon frozen concentrated orange juice
1 teaspoon orange zest [optional]
Sesame seeds
1 egg and 2 tablespoons water, for egg wash
• In a mixing bowl, beat the eggs and then combine the sugar, cinnamon, orange juice concentrate, orange zest, milk, Crisco(r) and baking powder. Gradually add flour to the mixture and knead into a smooth dough. Let stand to rise for 30 minutes in a covered bowl. Take pieces of dough the size of an apricot and roll in your hands until about 8 inches long and about the thickness of a pencil. Lay on a flat surface and circularly wrap it on itself like a pinwheel. Brush with the egg wash and sprinkle with sesame seeds. Repeat this process until the dough is finished. Place on a non-stick or sprayed cookie sheet and bake in a 350 degree oven for 25-30 minutes or until golden brown.
SPICY BURGERS WITH TOMATO MARMALADE
A traditional main dish for an Armenian feast!
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2 lb. lean ground beef
1/2 cup yellow onion, chopped
1 Jalapeno pepper, seeded and chopped
1 tsp. kosher salt, or to taste
1 tsp. fresh ground black pepper, or to taste
6 English Muffins
Mix the above ingredients and make into six patties. Grill on a hot barbecue until done medium well. Place patties on a English Muffin and top with Tomato-marmalade sauce*.
Tomato-Marmalade Sauce
• 4 Roma, Italian pear tomatoes, seeded & chopped
• 1/2 cup orange marmalade
• In a sauce pan, heat the marmalade and tomatoes at a simmer until the sauce is thick. Can be used hot or cold. serves 6
STUFFED ZUCCHINI
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
4 medium sized zucchini squash, halved and cored
Stuffing:
1/4 lb. hot Italian sausage, cooked, crumbled & drained
4 oz. goat cheese
4 oz. Mozzarella cheese, grated
2 cups diced Italian tomatoes, canned or fresh
1 tsp. fresh basil, chopped fine
1 tsp. salt or to taste
1 tsp. ground black pepper or to taste
Topping:
•2 Tbls. Parmesan cheese
•Place the zucchini in a baking dish. Mix stuffing ingredients together. Stuff the halved zucchini with the stuffing mixture, equally distributing it among the 8 halves. Top with the Parmesan cheese and bake covered in a 350 degree oven for 30 minutes.
TIMPANO DE MACCERONI
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
One of the best recipes I've found for this legendary Italian dish! Recipe of a person named "Skip", and that's all I know about him.
The recent success of the movie, The Big Night has created a kind of mania over Timpano, or Timballo di Maccheroni. Perhaps rightly so: the dish takes several hours to prepare, combines three or four recipes that are delicious in their own right, and creates an instant feast when brought to the table.
But Italians have been enjoying Timpano--if only once or twice per year--in one form or another since the Renaissance. Nearly every region of Italy includes some kind of savory pie in their cuisine; from Torta Pasqualina in Emilia-Romagna, to Capelli d'Angeli al Forno in Tuscany, to Timballo di Maccheroni in Abruzzi and Calabria.
The key to success with this dish will be your organization. Be sure to have all ingredients on hand, and allow enough time to get everything but the assembly done in advance. Your reward could be canonization, nomination for the Nobel Prize, or--at a minimum--a hearty round of applause when you bring the Timpano to the table.
As I said, this dish breaks down to be three or four excellent recipes, and you can cook 90 % of it in advance. When you've started the sauce--which will take three to four hours--you can complete the rest of the preparation at your lesiure and simply assemble the dish about one and a half hours before you plan to serve
Skip's Ragu` Alla Napoletana:
1 Medium yellow onion, peeled and quartered
1 Stalk celery, washed and roughly chopped
1 Medium carrot, peeled and roughly chopped
4 Cloves garlic, peeled
2 oz. pancetta
4 Tbs. flat-leaf Italian parsley
2 Tbs. Olive oil
1 Lb. "Country-style" pork spare ribs
3 Cups dry red wine
1 4 Oz. Can tomato paste
1 28 Oz. Can Italian plum tomatoes
4 Sweet Italian sausages
Laurie's Savory Pastry Crust:
I must give credit where credit is due. And I must confess that I don't bake. My record for creating disaster out of pastry crust remains unblemished from the early nineteen-seventies. So I depend on Laurie, who is a genius-level baker, for this part of the recipe.
2 Cups All-purpose flour
1/2 Cup (2 sticks) frozen, unsalted butter, cut into 1 Tbs. pieces
pinch (scant 1/4 tsp.) salt
2 Large eggs
Skip's Meatballs:
If you grew up in an Italian-American household, as I did, you'll very likely recognize this recipe for meatballs. But if you have a "secret recipe" of your own, by all means use it here.
1/2 Lb. ground beef
1 Large egg
1/2 Cup bread crumbs
1 Clove garlic, peeled and finely chopped
4 Tbs. flat-leaf Italian parsley, finely chopped
1/4 Cup freshly grated Parmigiano
salt & freshly ground black pepper
Olive oil
Skip's Chicken Livers:
1 Tbs. unsalted butter
1 shallot, peeled and finely chopped
4 chicken livers, all visible fat removed
salt & freshly ground black pepper
2 Tbs. cognac
SKIP'S SAUTE`ED CHICKEN BREASTS:
2 Tbs. unsalted butter
1 shallot, peeled and finely chopped
2 chicken breasts, skin removed
salt & freshly ground black pepper
1/2 Cup dry white wine
juice from 1/2 lemon
2 Tbs. flat-leaf Italian parsley, finely chopped
The Rest Of The Stuff:
1 Lb. penne rigate or ziti
1 Cup frozen baby peas
2 Large eggs, hardboiled and quartered lengthwise
1/2 Lb. fresh Mozzarella, cut into irregular 1/4 inch slices
Freshly grated Parmigiano
4 Tbs. flat-leaf Italian Parsley, finely chopped
The Ragu:
Put the onion, celery, carrot, garlic, pancetta and parsley in a food processor and pulse about ten times for one second each pulse. Heat a large pot over medium heat, add the olive oil, then the chopped vegetables. Lower the heat and saute the mixture-- known as a batutto--for ten or fifteen minutes or until they soften and brown very lightly.
Add the pork ribs, cover the pot and cook over low heat for one hour. At the end of the hour, uncover the pot, raise the heat to high and add the wine. Allow the wine to boil for a minute or two in order to burn off the alcohol. Lower the heat and allow the mixture to simmer gently for about an hour, or until the wine has reduced to about 1 cup. Remove the ribs and reserve them for another purpose, like spuntature e fagioli, pork ribs and beans.
Whisk in the tomato paste, then add the plum tomatoes. Stir, breaking up the tomatoes, to combine with the wine reduction and tomato paste. Add the sausages, cover the pot and cook over low heat for one more hour. At the end of the hour, remove the sausages, cool, cut them in fourths and reserve.
The Pastry Crust:
When you've gotten the sauce cooking, turn your attention to the recipe with the next longest preparation time, the pastry crust. While actual preparation is quick, the crust will need to rest in the refrigerator for at least one hour.
Combine the flour, butter and salt in the bowl of a food processor and pulse about ten times for one second for each pulse. Add the eggs and run the machine steadily until a ball forms and just begins to clean the sides of the bowl.
If the dough seems too soft, add 1 - 2 Tbs. flour and run the machine for five or six seconds to recombine the mixture.
If the dough seems too dry, add 1 - 2 Tbs. ice water and do the same.
Turn the dough ball out onto plastic wrap, cover tightly and refrigerate for at least one hour.
The Meatballs:
Mix togther, the ground beef, egg and bread crumbs, then stir in the garlic, parsley and Parmigiano. Season with a little salt & pepper.
Form the ground beef mixture into balls about the size of golf balls. I usually wind up with seven to nine, depending on how large I make the first few.
Heat a small saute pan over medium-high heat, then add enough olive oil to cover the bottom of the pan to a depth of about 1/4 inch. Add the meatballs and saute all over, regulating the heat if necessary to avoid excessive spattering. The meatballs are done when they're brown all over, and have a slight crust.
Remove, drain on paper towels and reserve.
The Chicken Livers:
Heat a small saute pan over medium-high heat, then add the butter. When the butter has melted and any foam has subsided, add the shallots and cook, shaking the pan occasionally, until they're wilted; about four or five minutes.
Pat the chicken livers dry with paper towels, season with salt and pepper and add to the saute pan. Cook for two or three minutes on each side, or until there's no trace of pink on the livers, and they've browned slightly. Carefully add the cognac, tilt the pan slightly to ignite, or carefully ignite with a match, and cook, swirling the pan from time to time, until the flames have subsided. Remove the chicken livers and reserve with their sauce.
The Chicken Breasts:
Heat a small saute pan over medium-high heat then add the butter. When the butter has melted and any foam has subsided, add the shallots and cook, shaking the pan occasionally, until they're wilted; about four or five minutes (does this sound familiar?).
Season the chicken breasts with salt and pepper, and add to the saute pan. Cook, shaking the pan from time to time, until the first side begins to brown, and the edges of the chicken breast begin to whiten. Turn the breasts over and repeat.
Raise the heat to high, add the wine and boil for a minute or two to burn off the alcohol. Reduce the heat to medium, add the lemon juice and parsley, and allow the liquid to bubble until it has reduced to approximately two to three tablespoons. Remove the breasts and reserve with their sauce.
The Pastry Crust And Final Assembly:
Remove the pastry crust from the refrigerator and divide into two portions, one slightly larger than the other. Return the smaller portion to the refrigerator befor proceeding. Lightly flour a board or your countertop, then roll the pastry out into a rough circle, 14 or 15 inches in diameter by 1/4 inch thick.
Thoroughly butter the bottom and sides of a 10 - 12 inch spring form pan, and place the dough in the pan, carefully pressing all around to flatten the bottom, and gently pressing the dough up the sides of the pan. Use a paring knife to create an even edge at the top of the pan, cover loosely with plastic wrap and refrigerate.
Remove the second portion of dough from the refrigerator and roll out into a roughly formed circle approximately 10 - 12 inches in diameter. Place on a floured sheet pan, cover loosely with plastic wrap and return to the refrigerator.
Pre-heat the oven to 350 f., and bring a large pot of water to the boil for the pasta. Cook the penne (or ziti) until al dente, drain in a colander and reserve. While the pasta is cooking, slice the chicken breasts diagonally into 1/2 - 1 inch strips.
Remove the pastry shell from the refrigerator, and assemble all of the ingredients necessary for the final assembly.
Place a layer of pasta in the bottom of the pastry shell, about 1 inch deep. Ladle about 1 Cup of the Ragù evenly over the pasta, then sprinkle half the peas over that. Arrange half the sausages, meatballs, chicken breasts, chicken livers, hard boiled eggs and mozzarella on top of the pasta, then sprinkle with freshly grated Parmigiano and freshly chopped Italian parsley.
Repeat the process with the remainder of the pasta, sauce, peas, sausages, meatballs, chicken breasts, chicken livers, hard boiled eggs, mozzarella and Parmigaino. Save just enough sauce, though, for one final coating on the pasta before you attach the top crust to the Timpano. Also, pour any accumulated juices from the chicken breasts and chicken livers over the pasta before sealing with the top crust.
Remove the top crust from the refrigerator, place on top of the springform pan, trim the edges with a paring knife or scissors, then pinch the top and bottom crusts together with your fingers.
Make two or three 1 inch slits in the top crust to vent steam during the cooking process, place in the center of the pre-heated oven and bake for approximately 40 minutes. The pastry should be well browned, all the ingredients should be thoroughly heated, and the cheese melted.
Remove the sides from the spring form pan, put the Timpano on a platter and serve at the table. Be gracious when the guests applaud. Serves 12
TURKISH LAMB SHANKS and ROASTED PLUMS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2 tablespoons paprika
2 tablespoons ground, toasted cumin seed
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon ground black pepper
4 lamb shanks, about 1 to 1 1/2 pounds each
1/4 cup olive oil
2 large onions, chopped, about 2 cups
1/2 pound plums, cut in half and stones removed (damsons or Italian prune
plums are a good choice)
1/4 cup sugar
1 cup white wine
2 cups hot chicken stock
Salt and pepper to taste
Mix the paprika, cumin, cardamom, cinnamon, allspice, cloves, salt and pepper in a bowl.
Rub the spice mix into the lamb shanks creating a spice covering that coats the lamb completely. Heat the oil over medium heat in a large Dutch oven. Add the onions and begin to brown them stirring occasionally. Add the plums that you have pitted along with the sugar and cook for a few minutes with the onions. Remove the onions and plums with a slotted spoon and add the seasoned lamb to the hot Dutch oven and brown the lamb well on all sides. Add the white wine and cook down by half. Add the hot stock and return the onions and plums to the pot. Adjust the seasoning, set at a simmer, cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.
Serve with almond and saffron rice. 4 to 6 portions
VEAL SCALOPPINI ALA MARSALA
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2 lbs. veal round
1 cup all purpose flour
1 cube butter
2 Tbl. virgin olive oil
1 cup diced scallions
1 cup sliced shitake or brown mushrooms
1 cup Marsala wine
1/2 tsp. oregano, dried
1 tsp. fresh basil leaves, chopped
1 Tbl. salt
1 Tbl. white pepper
1 cup chicken broth for thinning sauce
• Have your butcher slice the veal very thin [No more than 1/4 in. ]. Pound the slices to tenderize them, or have your butcher run them one through the tenderizer. Cut the tenderized slices into about 2 1/2 by 2 1/2 pieces. Take the flour, salt, pepper and oregano and place into a plastic or brown paper bag and mix well. Add the veal medallions to the bag and shake well until the veal medallions are well coated with the flour mixture.
• Heat the butter and olive oil in a deep non-stick skillet or chicken cooker and saute the scallions lightly. Remove the scallions from the skillet with a slotted spoon, and in the oil, brown the veal medallions on both side, being careful not to over-cook. You may have to brown the medallions a few at a time. When the medallions are browned, return them to the skillet with the sauted scallions and add the basil and Marsala wine. Simmer until a rich sauce forms. [If sauce is too thick, you can add some chicken broth.]
• Add mushrooms and simmer for another 2-3 minutes and serve.
• Note: This dish can be served over linguini, fettuccini or rice.
VEGETABLE DOLMA
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
Filling:
1 1/2 lbs. ground lamb or ground round or 3/4 lb. each
1/2 cup rice or bulghour, or a combination
1/4 cup green bell pepper [chopped fine]
1/4 cup Armenian or Italian parsley [chopped]
8 oz crushed tomatoes or tomato sauce
Cayenne pepper to taste
1/4 cup lemon juice
1 teaspoon basil
1 teaspoon black pepper or to taste
1 teaspoon salt or to taste
1 medium yellow onion [chopped]
1 cup water or 1 can Swanson's(r) chicken broth or beef broth [Enough to cover
the vegetables.]
Vegetables:
A variety of vegetables can be used including red, gold, and or green bell peppers. Also used are zucchini squash [large], tomatoes, potatoes, onions and apples.
Scoop out the vegetables leaving an opening for the filling of about 1 1/2 -2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water.
Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
Try this dish served with a dollop of Mahdzoon or yogurt over the filled vegetables.
Mahdzoon:
*1/2 gal. whole milk [can use lo-fat or skim milk]
* 1/2 cup mahdzoon or yogurt starter [off the shelf of the supermarket plain
yogurt will do]
* Bring milk to just a boil and then set aside to cool. Just cool enough not to bite the finger to touch,{About 120 degrees] . Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter. Mix well by stirring the starter in, and cover. Completely cover the bowl with towels top and bottom to maintain an even temperature. Keep covered at room temperature until mahdzoon has set [3-4] hours. Refrigerate for 8 hours before serving. To store, keep in refrigerator. Mahdzoon will keep well, a week or more.
YALANCHI WITH PRAWNS
From the site, DINING AT NOAH'S TABLE
http://www.geocities.com/NapaValley/4722/armenian.html
2 cups rice
1 cup water
2 large onions [diced]
Grape leaves
4 oz. diced canned tomatoes or stewed tomatoes
Juice of 2 lemons
1 tablespoon sweet basil
1 1/2 cups parsley [Armenian or Italian] [chopped]
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon chopped fresh mint leaves
1/2 teaspoon cayenne pepper or to taste
1 lb. prawns, shelled & de-veined
• Saute the onions in the olive oil until the onions are translucent. Add the rest of the ingredients [except the prawns] and cook until the water is absorbed into the mixture. Let the mixture cool, cut the prawns into 1/2 inch pieces and add to the mixture Roll up about a tablespoon of the mixture in the grape leaves, remembering to turn in the ends. Place a few coarse grape leaves on the bottom of a covered baking casserole, and place the rolled up filled grape leaves side by side in layers until all are placed.
Add:
• 2 cups boiling water
• 1/2 cup olive oil
• 1/3 cup lemon juice
• Place a heavy plate on top of the rolled grape leaves and cover the casserole. Bake in a 350 degree oven for 45 minutes to 1 hour. When cool, if needed, drizzle a mixture of olive oil and lemon juice over the yalanchi before serving.
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