"Recipes from the Chef's Kitchen"

Show 716

Amy Riolo

Food Writer, Cooking Instructor,
Guest Speaker, Recipe Developer,
Cookbook Author
  301-910-8560
www.amyriolo.com

---

Ingredients:
(serves 4 to 6)
1)   3 tbs. Olive Oil - divided
2)   1/4 cup Pine Nuts
3)   1/2 cup Pistachios - skinned and chopped
4)   1 small 0nion - diced
5)   1 lb. Lamb Filet - cut into 1/2-inch cubes
6)   1 1/2 cups Basmati rice - rinsed, soaked in water for 20 minutes and drained
7)   2 1/2 cups Vegetable or Chicken Stock
8)   1 tsp. ground Cinnamon
9)   Salt, to taste
10) Freshly ground Pepper - to taste
11) 1/2 cup frozen Peas - thawed
12) 1/4 cup Raisins

Preparation:
1)   Heat 2 tablespoons oil in a large saucepan over medium heat.
2)   Add nuts, stir, and fry until they begin to color and release their aroma.
3)   Using a slotted spoon, remove nuts from the oil.
4)   Add the remaining tablespoon of oil. Add onion to the pan and sauté until it
       is translucent, 3 to 5 minutes.
5)   Add lamb meat and brown on all sides.
6)   Add rice, stock, cinnamon, salt, and pepper, and stir to incorporate well.
7)   Increase heat to high and bring to a boil.
8)   Stir and reduce heat to the lowest setting possible.
9)   Allow to cook for 20 to 30 minutes, or until all liquid is absorbed.
10) Remove lid, take off flame, and carefully stir in nuts, peas, and raisins.
11) Place lid back on the pan to keep ouzi warm until serving.
12) If not serving immediately, wrap towels around the saucepan to prevent
       heat from escaping.
13) If rice cools before it is time to serve, heat saucepan over a larger pan filled
       with hot water to touch the bottom of the rice pan until rice becomes warm
       again, or place the rice pan directly over a low flame to reheat.

Ingredients:
(serves 6)
1)   1 tbs. Corn Oil
2)   1 Green Chili Pepper - chopped
3)   2 cups chopped Tomatoes
4)   1 tsp. Salt
5)   3 tbs. tbs. Tomato Paste
6)   1 tsp. fresh Ginger - grated
7)   1 tsp. Chili Powder
8)   1 tsp. ground Coriander
9)   1/2 tsp. Garam Masala
10) 2 lbs. fresh Prawns - peeled and deveined

Preparation:
1)   Heat oil in a large saucepan over medium heat.
2)   Add green peppers, tomatoes, salt, tomato paste, ginger, chili powder, coriander,
       and garam masala.
3)   Stir in 3/4 cup water and bring to a boil, uncovered.
4)   Add prawns to the sauce, stir, and reduce heat to low.
5)   Simmer 15 to 20 minutes, covered, until shrimp are cooked through.
6)   Serve warm.

Ingredients:
(serves 4 to 6)
1)   1 head Romaine Lettuce - chopped into 1-inch pieces
2)   4 medium Carrots - peeled and grated
3)   One (11-ounce) can Mandarin Oranges - rinsed
4)   1/2 cup pitted Dates
5)   Juice of 1 Orange
6)   Juice of 1 Lemon
7)   1 tsp. Orange Blossom Water
8)   Freshly ground Pepper - to taste
9)   1/2 cup Feta Cheese - drained
10) 1 large Egg
11) 1/4 cup Flour
12) Canola Oil - for frying

Preparation:
1)   Arrange romaine lettuce on the bottom of a large serving dish.
2)   Scatter carrots on top of lettuce.
3)   Arrange mandarin oranges on top of carrots.
4)   Arrange pitted dates around the top.
5)   Make dressing by whisking orange juice, lemon juice, orange blossom water,
       and freshly ground pepper together in a small bowl. Set aside.
6)   Combine feta cheese, egg, and flour in a medium bowl.
7)   Using a fork or whisk, mix until light and fluffy.
8)   Heat 2 inches of canola oil in a medium frying pan.
9)   Roll feta mixture into 1-inch balls or use a melon baller to make equal-size balls.
10) Carefully drop feta balls into the hot oil.
11) Fry for 3 to 5 minutes per side, or until golden.
12) Remove with a slotted spoon and transfer to a platter lined with paper towels.
13) Arrange cheese on the top of the salad.
14) Drizzle dressing over the salad.
15) Serve immediately.

Good Eating!!!