Semolina Pilaf. Take care when toasting seeds. Oil must be fairly hot for the mustard seeds to pop, but not too hot, scorching them. Heat must be lowered quite a bit to prevent burning the yellow split peas. Heat must be lowered even more to prevent burning the tiny split gram beans (urad dal). Serve topped with Gozzoo (recipe follows)
I keep milk on hand on Sundays for visits by my granddaughters. We don't drink milk. This recipe lets me use up the extra.I don't bother with the potato flour. From "Feast of Italy", 1973, consulting chef: Giorgio Gioco. Prep time includes cooling the potatoes.
The suprise hits of this year's Thankgiving dinner were the vegetable side dishes. This was the green vegetable I served. I used red Swiss chard, giving the dish a holiday look. The dish can be finished in the oven while the turkey is resting.
Based on a recipe from "The Joy of Chinese Cooking" by Lo Mei Hing and Sun Tzi Hsi. Written in Japan in 1981. Translated and printed in Milan, Italy in 1983. One of the few dishes I make more than once a year.
All summer I made pesto with recipes from various sources, freezing them in 1/2 cup portions. When guests come by I cut up a baguette and set out a few. This one goes first, never a bit left. From Provencal Light by Martha Rose Shulman.
After growing tons of basil and trying lots of pesto recipes, I settled on two. This one is a pasta sauce. Use of a mortar and pestal is a must. After making it 3 times with a small marble set, I broke down and got an 8" granite set from ImportFood,com, Thai Market.
Turn inexpensive imitation crab meat into an elegant starter course. RC Crab Base can be ordered through their web site, www.rcfinefoods.com. I use grapeseed oil because it is rich in vitamin E and linoleic acid, any oil will do.
You may want to take the batteries out of your smoke alarm when you cook this. Remember to put them back in. Chinese, brought here to build the railroads, invented ketchup using ingredients they found here. From koechiap (tomato sauce).