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    You are in: Home / Cookbooks / Shoot Me...
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    Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the citrus used between the two countries’ piscos. I have posted both recipes so be sure to try the Recipe #243479 as well. Note: Egg whites are sometimes used in chilean pisco sours as well, but for the purist, they will say it is unnecessary adornment.

    Recipe #243483

    The Egyptian spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Sortun gives it a twist by adding toasted coconut. The carrot dish here is traditionally eaten by first dipping bread in oil and then in the dukka before spooning the puree on top. It’s typical of North Africa’s qimia--a version of tapas or meze. Harissa is a fiery Tunisian spice paste. It is available in jars and tubes at many specialty food shops. If you cant find it, i have read that you can sub chili garlic paste or other hot sauce, but I bet the harissa is much better. MAKE AHEAD: The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature.

    Recipe #133830

    Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the fruit used between the two countries’ piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.

    Recipe #243479

    A great variation of an old traditonal favorite. Suggestions: Cook the onions until they are fairly crisp and add a bit of lox to the skillet as you are frying the eggs and some dill toward the end for a perfectly fabulous dish. Decrease the salt if you add lox.

    Recipe #133937

    A wonderful cake that surprises many that it can actually be a Passover dessert. Cake keeps, covered and chilled, 1 day. Bring to room temperature before serving. Gourmet. April, 2000.

    Recipe #133940

    Delicious Tårta from Aquavit: and the New Scandinavian Cuisine by Marcus Samuelsson, probably the most famous Scandinavian Chef in the United States.

    Recipe #136331

    Charles Phan, the chef and owner of San Francisco's The Slanted Door, models his pork burgers topped with pickled carrots and cilantro on the classic French-Vietnamese sandwich called banh mi. Food & Wine. MAKE AHEAD: The raw meatballs can be refrigerated overnight. NOTES: Kimchi, spicy pickled and fermented cabbage, is available at Asian markets and many supermarkets.

    Recipe #136247

    Wonderful Bass with a great flavor. This is a keeper and so worth trying!!! From the lovely magazine: Food & Wine. Wine: Try an Alsatian Pinot Gris, such as the 1997 Domaine Ostertag Fronholz.

    Recipe #136243

    These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a meal—especially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture. This wonderful recipe is from Susanna Foo.

    Recipe #136242

    There is definilty more than one tradition going on in this recipe. Dill and cucumber unite in a Greek-inspired salad, while salmon and dill are a typical Scandinavian pairing. A great recipe adapted from Food & Wine Magazine. Wine: They suggest a good Sancerre or Pouilly-Fumé to make the fresh, bright flavors of this pasta salad sing.

    Recipe #136225

    Scandinavian salmon dish that is served in a beautiful edible package from Marcus Samuelsson of Aquavit. This is perfect for dinner or even a special occasion. Wine Suggestion: Riesling or Gewurztraminer

    Recipe #136748

    The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time.

    Recipe #138627

    This salad is so refreshing and wonderful. The fruit really mix well with the Lemon Verbena Oil! The Lemon Verbena Oil makes about 1/2 a cup and can be refrigerated for 1 week. This spectacular recipe is by Jean-Georges Vongerichten. The Lemon Verbena Oil can also be Drizzled over steamed vegetables or sautéed fish or chicken or use it to make a fragrant vinaigrette. Food & Wine. WINE: The tart and sweet flavors of this salad find a good match in a bright German Riesling that echoes the apple and lemon. Try the inexpensive 1999 Piesporter Michelsberg Riesling Kabinett or the 1999 "Dr. L" Dr. Loosen Riesling.

    Recipe #136736

    These simple shrimp toast make a great presentation. Green mayonnaise is easy to make and your favorite herbs can be substituted as desired. Mâche is the ideal garnish: it is usually sold with the fresh herbs in the produce section.

    Recipe #136585

    Garam masala is an Indian spice mix that can include up to 12 different ingredients, such as cinnamon, clove, cardamom, cumin and fennel. This recipe uses the blend to give flaky biscuits a complex flavor and mild heat. The biscuits are then filled with a curried chicken salad that contains grapes, pistachios and cilantro. MAKE AHEAD: The biscuits can be stored overnight in an airtight container and the chicken salad can be refrigerated overnight. Add the grapes and pistachios shortly before serving. Created by bay area caterer, Carrie Dove. NOTES: To toast the pistachios, spread them in a pie plate and bake at 350° for 5 minutes. WINE: The warm days and cool, foggy nights of the Russian River Valley are a large part of what makes its Pinots so rich in flavor yet also so elegant. Russian Hill Estate's 2002 Russian River Valley Pinot Noir is a classic expression. It has a vibrant cherry flavor and firm structure, with a spiciness that complements this curried chicken salad. Or try Gary Farrell's intense, layered 2003 Starr Ridge Vineyard Pinot Noir, from hillside vines east of the Russian River.

    Recipe #136531

    North Karelia is the birthplace of the delicious Karelian pasties. Although they are eaten throughout Finland, the Joensuu version, spread with real butter, is the genuine article. Butter, often mixed with boiled egg (munavoi), is spread over the hot pasties before eating. They are eaten for breakfast as well as snacks. Following are two versions, with rice being the more traditional/popular variation.

    Recipe #136480

    This dish is a great showcase for the flavors of Southeast Asia: It's spicy, tart, creamy and slightly sweet. Use the extra curry as a marinade or pan sauce for chicken or pork. Recipe originated from Chef Ming Tsai for Food & Wine. Oct, 2003. A Riesling from Australia's Clare Valley, like the 2002 Grosset Polish Hill, is a terrific complement to this dish, echoing its richness and standing up to its spice. MAKE AHEAD: The sauce can be refrigerated for up to 2 weeks.

    Recipe #136377

    Cod is perfect for this recipe since it is so easy to insert herbs under the skin. Scandinavians love rutabaga. It is one of the few vegetables to last through the long cold winter. Infused with vanilla, it makes the most interesting contrast to the lightly salted fresh cod. Recipe adapted from Andreas Viestad from Kitchen of Light.

    Recipe #136336

    If you think cinnamon seems odd with beans, you've underestimated what Turkish cooks can do with spices. Try this healthy and delicious side dish, a Food and Wine staff favorite! MAKE AHEAD: The beans can be refrigerated overnight. Bring to room temperature before serving. Recipe by Engin Akin from Engin's Empire (Food and Wine, April 2001)

    Recipe #140562

    Elegant brownies baked in 4' tartlets that serves 2 for a romantic dessert. What is better than chocolate to end a romantic dinner for two!?! You will need two 4-by-1 1/4-inch round fluted tartlet pans with removable bottoms for this recipe. Recipe was adapted from Michael Romano's Romantic Baking and adjusted to our tastes. MAKE AHEAD: The brownies can be refrigerated for 2 days if tightly wrapped in plastic. Reheat on a low temperature in the oven.

    Recipe #153757

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