Grains of Paradise were a common spice in Europe before the discovery of black pepper. It's still used in North and Western Africa. The flavor is similar to that of pepper, but it has a slightly more fruity flavor. It pairs very well with white fish.
This is a typical Middle Eastern salad that goes great with grilled meats. The onions are pre-soaked to take away the bite, but if you have sweet onions on hand, you can skip this step. I love the flavor of sumac, and it really adds something to this dish.
The mayor of Lock Haven (Pennsylvania) gave me this recipe to go along with a gorgeous rhubarb cake (to be posted soon). It's super easy with only four ingredients. This sauce is sweet and buttery. I prefer to use vanilla paste for better flavor, but extract works just fine. This goes extremely well with my rhubarb cake recipe (#212144).
This is a traditional "country" dish. Sugar is optional, but I think it's better with it. Try this for breakfast with fried potatoes. This recipe came from "The Little House Cookbook" by Barbara M Walker, and the food featured in "Farm Boy."
This is minced pork cooked with mushrooms and spring onions. It is great over rice or noodles, and it can be easily freezed to be reheated quickly later.
I use rehydrated shiitake mushrooms which have been squeezed dry and minced, because I prefer the flavor.
This recipe is from Kimiko Barber's "The Japanese Kitchen."
Montegrappa is a fabulous hard Italian cheese. It can be a little hard to find; in the States, you may be able to find it in a Wholefoods supermarket. It's definitely worth seeking out. This sauce is great on meat raviolis or fish.
These soup puffs are like a rich home-made Italian egg pasta or German spaetzle. It takes minutes to prepare, and they add glamour to any hot soup. You can also make a soup puff dough into vermicelli if you knead more water in the dough until it is thin as mashed potato. Then press this through a strainer directly into the hot soup.
This recipe is from "Serious Kitchen Play" by George Erdosh
These cakes are a cross between shortbread and sugar cookies. They are brown on the outside and pure white on the inside. This recipe comes from "The Little House Cookbook" by Barbara M Walker, and the cakes were part of Laura and Mary's Christmas stockings in "Little House on the Prairie."