Sunday, June 23, 2013

Recipes for Knowne World Dance and Music Symposium

Save for the cookies, baklava, and purchased items (bread, fruits, herring), here are the recipes from the event with some minor notes added for convenience sake.

Mushroom Caviar

Single batch serves 8.

12 oz of mushrooms, finely chopped (the more variety, the better the flavor)

1 onion, finely chopped

1 stick of butter

1 tbsp dry sherry

3 oz curd cheese

3 oz cream cheese

2 oz parsley

1 oz tarragon

1 oz marjoram

Saute the mushrooms and onions in butter. Add sherry and remove from heat. In a bowl, beat together cheeses and herbs. Stir in mushrooms, onions, and juices and beat until just combined. Chill overnight in a crock.

Notes: Use dried mushrooms for best varieties and just reconstitute and drain before starting the recipe.


Melon in Vinaigrette

Single batch serves 24.

1 honeydew melon

½ cup vegetable broth

¼ cup vinegar

1 tsp pepper

1/8 tsp mint flakes

¼ cup pomegranate juice (reduced)

¼ cup passum

Wash, open, and scoop melon. Cut melon in thin slices and place in a large bowl. Mix all other ingredients in separate bowl and pour marinade over melon and cover. Put in fridge and stir occasionally.

Notes: I had to look up passum, which is a raisin wine. I had to speak to a brewer to see what I could use that would be close or at least similar. They suggested a nice sweet sherry, so I used a cream sherry in its place.



A single batch serves 4.

½ cup of dried kidney beans

½ tsp of salt

1 tbsp white wine vinegar

2 tbsp finely chopped onion

¼ cup fresh parsley

¼ cup fresh cilantro

Some pepper

2 tbsp vegetable oil

Bring an abundant amount of water for the beans to boil. Add the beans, remove from heat, and cover for ten minutes. Put back on the heat and bring back to a boil for ten minutes, while covered. Remove from heat again and keep covered for 20 minutes or until beans are the consistency you want. Meanwhile, combine all other ingredients in a large bowl and mix thoroughly. Drain and pat the beans dry before adding to the bowl and tossing. Let sit for flavors to meld.

Notes: Can use one can of beans in place of the tried beans, but again, make sure to drain well before tossing. This dish is fantastic cold. But can also be room temperature.


Lotus Root Salad

Single batch serves 8.

1 lotus root

4 cups of boiling water

¼ tsp salt

2 tsp sesame oil

1 tbsp white vinegar

1 tbsp soy sauce

1 tbsp sugar

Peel and thinly slice the lotus root – keep it soaking in cool water to keep from discoloration. To blach, drain and lay the root in a roasting pan and pour boiling water over top. Let sit for five minutes before draining and patting dry. Meanwhile, combine all dressing ingredients. Sprinkle root with dressing and chill at least one hour before serving.

Notes: I find the longer it sits, the better it tastes, so I make it the night before the event for peak flavor.


Peas in Herb Sauce

Single batch serves 5

2 leeks

1 tbsp vegetable oil

1 tsp cilantro

½ tsp cumin

10 oz frozen peas

1 tsp dill

1 tsp basil

¼ tsp pepper

2/3 cup vegetable broth

1/3 cup white wine

1 tbsp cider vinegar

Slice white part off leeks and mince cilantro. Cook leeks until soft in oil with cilantro and cumin Add rest of ingredients and set aside. Let sit as long as possible to blend flavors. Reheat and adjust spicing.

Notes: I served this dish cold and it was fantastic. The longer it sits, the better it tastes.



Single batch serves 15.

5lbs of meat (lamb, beef, whatever you prefer)

2 onions

2 bay leaves

2 cloves of garlic

A handful of peppercorns

2 cups pomegranate juice

Layer cubed meat with onion and spices, the top layer being onion. Pour pomegranate juice over the meat. Let marinate before grilling.

Notes: Meat can be made ahead of time and frozen in the marinade – works fantastic. No matter how you need to cook it, it tastes fantastic: baked, grilled, kabob’d, stir fry’d, etc).


Azerbaijan Pilaf

Single batch serves 6.

½ cup sliced almonds

2 tbsp butter

1 cup rice

2 cup vegetable stock

½ tsp sesame seeds

¼ tsp ginger

¼ tsp salt

Pepper to taste

Melt butter. Add rice and stir until white and opaque. Stir in sesame seeds and then pour in stock, ginger, salt, and pepper. Stirring constantly, bring to a boil. Put in tightly covered dish and bake for 20-25 minutes until rice is tender. Sprinkle almonds over top and serve.

Notes: I added the almonds in while cooking and also did it on the stove top instead of baking. As long as the rice absorbs the stock, whichever method is preferred will work.


Marinovannye Griby

Single batch serves 6.

1 cup red wine vinegar

2 cloves

½ cup water

5 peppercorns

½ bay leaf

2 tsp salt

2 cloves garlic

1 lb mushrooms

1 TBSP vegetable oil

Combine vinegar, cloves, water, pepper, bay leaf, salt, and garlic in pan. Heat on high until boiling and drop in mushrooms. Reduce heat and simmer for 10 minutes. Remove garlic and pour contents into jar, topping with oil. Marinate for at least one week.

Notes: I never take out the garlic because I like pickled garlic. I like using a variety of fresh mushrooms, if I can find them. I save the marinade for marinating more mushrooms later or using as the base for a salad dressing. You can make these any length ahead of time.


Vinegar For Meat

Single batch serves many.

3 cups vinegar

3 ½ tbsp. salt

1 celery root

2 parsnips

2 carrots

2 onions

Spices to taste (allspice, bay leaves, mace, cloves, cinnamon, cardamom, garlic)

Finely shred all vegetables. Add all ingredients into a pan and bring to a boil. Let cool and bottle.

Notes: Bottle with the veggies and spices in and strain later – adds to the flavor. Vinegar can be used to pour over cooked meat or marinade meat to be cooked later.


Dried Beef

Single batch serves 8.

1 oz black pepper

1 oz long pepper

½ oz mandarin peel

½ oz cardamom

½ oz grains of paradise

½ oz galangal

2 lbs lean beef

8 oz ginger juice

2 oz onion juice

50 grams of salt

Grind spices to a fine powder. Mix rest of ingredients. Marinate meat for two days, turning to cover evenly. Remove meat from marinade, drain well, then air dry for a couple hours. Arrange meat strips in single layer on fine wire screen or cooling rack in oven at 200 until meat is dry. Use two forks to shred meat into floss. Store in air tight container.

Notes: I used bamboo skewers to hang the meat in my oven to save space. It worked well. The spices seemed like a lot, so I experimented with a batch with spices, a batch wiped, and a batch rinsed. The rinsed is less peppery, the batch with spices has a lot more flavor. I did not shred the meat into a floss because I wanted easy to access jerky.


Kotmis Satsivi

Single batch serves 4

3 lbs chicken

½ stick melted butter

1 tbsp vegetable oil

½ tsp salt

Pepper to taste

2 tbsp butter

2 tbsp finely chopped onion

2 tsp tinely chopped garlic

1 tbsp flour

1 ½ cup chicken stock

2 tbsp red wine vinegar

1/8 tsp cloves

1/8 tsp cinnamon

1/8 tsp cayenne

1 bay leaf

1/8 tsp turmeric

1 tbsp parsley

¼ tsp salt

3 oz ground walnuts

Coat chicken in mixture of melted butter and vegetable oil. Cook in a pan on a rack, basting with butter oil, at 475 for 10 minutes on each side. Turn oven to 400, baste and season bird with salt and pepper and roast for 40 minutes, basting every 10. When done, pull out chicken and cube. In skillet, melt butter and add onion and garlic. Cook until soft. Add flour and make a paste before adding chicken broth. Boil until thickened and add rest of ingredients. Pour over chicken before serving.

Notes: Due to allergy concerns, I kept my sauce on the side. The chicken was moist and delicious and the sauce was a very nice compliment.