Thai fish curry

Ingredients

1/3 cup finely chopped onion
2 tbsp minced fresh cilantro stems
2 tbsp minced fresh lemon grass (from bottom 6″ of stalk)
1 tbsp turmeric
1 tbsp minced fresh ginger
1 tbsp ground cumin

3 large garlic cloves, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oil
3/4 lb 1 1/2″ thick sea bass fillets, cut into 3″ pieces
1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice
minced fresh cilantro freshly
cooked rice

How to prepare

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Chocolate nut rolls

Ingredients

1 cup semisweet chocolate chips
1/4 cup butter, melted
1/2 cup cashews (or pistachios, walnuts or pecans)
filo leaves about 1/4 lb.

How to prepare

Mix chips and nuts together. Set aside. Cut filo sheet into 4 lengthwise strips (3″ by 20″). Stack two strips. Brush lightly with melted butter. Place 1 or 2 tbs. Of filling at the bottom of a strip. (the shorter side.) Fold the bottom over filling. Fold the two sides over about 1/2″. Brush lightly with butter and roll. Place seam side down on a greased cookie sheet. Brush top with butter. Bake 3758 for 20 or 25 minutes, until it is golden brown and crisp.
To serve: let cool 5 minutes, dust a small plate with powdered sugar, drizzle chocolate syrup decoratively on plate. Place one or two chocolate nut rolls on plate, garnish with a dollop of whipped cream that has been flavored with brandy or rum.

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Peanut dressing with pickled garlic

Ingredients

3 lg heads pickled garlic – see recipe
1 tbsp raw peanuts
5 tbsp peanut oil
2 tsp minced garlic
4 hard boiled egg yolks
2 1/2 tbsp sugar
1 tsp salt
1 tbsp brine from pickled garlic
5 tbsp vinegar

How to prepare

Discard the outer skins, stems and bases of the pickled garlic, thinly slice the heads and place in a blender. Dry roast the raw peanuts in a skillet for about 10 minutes taking care not to burn them and add to the blender. Heat a well seasoned skillet over med-high heat, add the oil. When oil is hot add the minced garlic and stir-fry until brown and crisp being careful not to let the garlic burn. Add the browned garlic and 1 tsp of the oil to the blender along with the rest of the ingredients. Blend until the mixture becomes thick and creamy.

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German sweet chocolate cake

Ingredients

1 pkg (4 oz) german sweet chocolate
1/2 cup boiling water
1 cup butter, unwhipped
2 cups sugar
4 eggs yolks
1 tsp Vanilla
2 1/2 sifted swans down cake flour
1 tsp Baking soda
1/2 tsp salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut-pecan frosting
1 cup pet milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup margarine unwhipped
1 tsp vanilla
2 cups coconut
1 cup chopped pecans

How to prepare

Preheat oven to 350 degrees. Melt chocolate in boiling water and set aside to cool. With a mixer, cream butter and sugar until fluffy. Add yolks one at a time, beating well after each. Blend in vanilla and cooled chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 9 inch pans that have been greased and floured. Bake at 350 degrees for 30-35 minutes. Bake 2 layers first; then the remaining layer. Cool (bake only on center rack in oven) frost only the tops of the layers.

Coconut-pecan frosting
Combine everything except the coconut and pecans in a double-boiler. Cook and stir over high heat until thickened; about 15 min. Add coconut and pecans. Cool until thick enough to spread; then frost cake.

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Thai shrimp

Ingredients

1 lb shrimp
1 tbsp cooking oil
1 cup chopped onions
3 large cloves garlic, minced
1 tbsp minced fresh ginger root
1-2 fresh or dried chili peppers, seeded and chopped

2 tbsp ground coriander
2 tsp ground cumin
1 tsp paprika
1 cup coconut milk
1 stalk lemon grass, or grated rind of one lemon
1 tsp brown sugar, or palm sugar
2-4 tbsp tamarind juice, or lemon juice

How to prepare

1. Shell shrimp, devein if necessary .
2. In a wok or skillet, heat oil and saut

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Zucchini and tomatoes

Ingredients

6 to 8 medium zucchini, sliced
1 tsp dried basil
14 oz can whole peeled tomatoes (with juice)
salt & pepper
1 large onion, chopped
3 tbsp olive oil

1/2 cup cracker crumbs
butter (about 1 tablespoon)

How to prepare

Cut the tomatoes in small pieces and mix together everything except the crumbs and butter. Place the mixture in an oiled baking dish of a size to take the vegetables mounded up, as they will shrink quite a lot in cooking. Top with the crumbs and dots of butter and bake at 375f. For about 30 minutes or until the vegetables are tender and the crumbs are brown. For 6 servings

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Medford pear bread

Ingredients

2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup + 1 tbsp softened butter, divided
1 egg, well-beaten
1 cup + 2 tbsp gran. Sugar, divided
1 cup peeled, diced fresh pears
1/2 cup red wine (can substitute grape juice)
1 tbsp grated lemon rind
1/2 cup milk
1 cup chopped walnuts (optional)

How to prepare

1. Preheat oven to 350 degrees f.
2. In a medium skillet, saut

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Buttermilk pie crust dough

Ingredients

2 1/2 cups unbleached all purpose flour
2 tbsp sugar
1 tsp salt
1/2 cup unsalted butter, chilled and diced
1/2 cup solid vegetable shortening, chilled
6 tbsp buttermilk

How to prepare

Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. Notes: dough can also be prepared in processor. Using on/on turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form. Proceed as above. Can be made ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.

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Thai tea

Ingredients

8 cup water
6 tbsp thai tea (cha thai)
sugar
ice cubes
sweetened condensed milk

How to prepare

Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room to add half and half to taste. Yield: 6 servings

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