Traditional Greek Recipes - Stuffed Cabbage Parcels

This dish is inspired by one of my favourite traditional Greek recipes, Dolmades (stuffed vine leaves). Here, I am using Savoy cabbage leaves as an alternative, mainly because they are easier to obtain than vine leaves. Savoy cabbage leaves are more robust than other leaves and less prone to splitting when cooked, which could lead to the filling leaking out.

Ingredients

1 Savoy cabbage
1lb/450g minced beef
1 onion
1 clove garlic
1oz/25g pine nuts
1 tablespoon olive oil
1 tablespoon tomato puree
grated juice and rind of 1 lemon
2 tablespoons plain flour
1/4 teaspoon ground cinnamon
8fl oz/225ml beef stock
salt and black pepper

Method

Peel and chop the garlic and onion.
Remove any unusable leaves from the cabbage and select 8 of the largest that remain
Cook the leaves in boiling water for 4 minutes until just softened - drain, rinse and dry with kitchen paper.
In a wok or pan, heat the oil and fry the garlic and onion for 3-4 minutes until softened.
Add the beef and cook for a further 5-6 minutes until browned.
Add the lemon rind, pine nuts, tomato puree and cinnamon.
Stir in the flour and cook, stirring continuously, for 1-2 minutes.
Stir the beef stock in gradually, until the mixture thickens.
Season with salt and black pepper. Cover and simmer for 15 minutes.
Remove from heat and allow to cool.
Spoon the mixture onto the 8 cabbage leaves. Roll up and pin the edges with cocktail sticks.
Half-fill a pan with water and lemon juice. Layer the cabbage parcels in a steamer attachment.
Cover and steam for 20 minutes, serve while hot.
Bon Appetit.

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Three Traditional American Recipes

There is no denying that American-style food has had a very large impact on cuisine all over the world! No, I don't just mean fast-food, either! Traditional American foods such as the Coney Island-style hot dog, potato chips, fried chicken, and hamburgers with fries are just a few things that, while not all being essentially American, have reached the world through popularity in America. While it is hard to narrow them down, I have included in this article three of my favorite American recipes. I hope you enjoy them!

Oven-Fried Chicken

Ingredients:
1 cup low-fat buttermilk
4 (8-ounce) chicken breast halves (with bones)
1/3 cup all-purpose flour
1/3 cup cracker meal
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp butter

Directions:
In a shallow bowl, combine the buttermilk and chicken. Be sure to turn the chicken to fully coat it with the buttermilk. In another shallow dish, mix together the cracker meal and flour. Take the chicken from the buttermilk and place it onto a sterile surface. Sprinkle the chicken with half a teaspoon of salt and pepper. Dredge the chicken through the four mixture and shake off the excess bits of flour, then set the chicken aside. Repeat this process with each chicken breast. Melt the butter in an oven-proof skillet and cook the chicken on both sides until golden brown. Remove the pan from the range and place it in an oven preheated at 425 degrees F for about half an hour. Fried chicken is traditionally served with mashed potatoes and cole slaw.

Biscuits and Sausage Gravy

Ingredients:
(gravy)
1lb sausage meat
3 tbsp flour
2 - 3 cups milk
Salt and pepper to taste
(biscuits)
2 cups self-raising flour
1/4 cup of shortening
1/4 cup of milk

Directions:
Crumble the sausage meat in a frying pan and cook until the meat is no longer pink. Add in the flour one tablespoon at a time and stir quickly. Keep stirring until a paste forms, and crank up the heat to high. Add in the milk, stir, and then add the salt. This mixture should be quite thick. To make the biscuits, mix together the shortening and flour using a pastry cutter, if you have one. Add in the milk, stirring as you do so. Knead the dough in the bowl, then transfer it onto a floured surface. Roll it out and cut into circular shapes (I find a drinking glass works well for this). Place the biscuits on a baking sheet and bake at 425 degrees F for about 10 - 15 minutes, until the biscuits are golden brown. Serve the biscuits open-faced or cut up, with sausage gravy poured on top.

Pecan Pie

Ingredients:
3 eggs
3/4 cup granulated sugar
1/4 cup brown sugar
1 cup corn syrup
2 tbsp unsalted butter
1 1/2 tsp vanilla extract
1 1/4 cups pecans
1 (10-inch) pie crust (unbaked)

Directions:
Beat the eggs together, then add the corn syrup, granulated sugar, and brown sugar. Melt the butter and add it to the egg mixture. Mix well while adding in the vanilla and pecans. Carefully pour this mixture into the pie crust (you don't want to over-fill it). Bake at 350 degrees F for about 50 minutes, or until the pie has set. Allow the pie to cool before serving. Traditionally served with a scoop of vanilla ice cream.

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Traditional Irish Recipes

Traditional Irish Stew

Serves 4

Ingredients:

8 lamb chops

Salt and pepper to taste

1 tablespoon vegetable oil

1 Bouquet Garni

1 lb potatoes, (3 to 4 medium)

2 cups finely shredded cabbage

1 medium onion, chopped

1 large leek, sliced

12 small white onions

1/3 lb celery, diced

1/3 lb frozen peas

Fresh chopped parsley for garnish

Method:

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off fat and add enough water to cover chops. Bring to a boil and add the Bouquet Garni. Lower heat and simmer.

Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes and then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Season with more salt and pepper, if desired.

Garnish with parsley and serve.

Corned Beef & Cabbage - an Irish Tradition

Serves 8

Ingredients:

5 pound corned beef brisket

1 large onion stuck with 6 whole cloves

6 carrots, peeled and sliced

8 potatoes, peeled and cubed

1 teaspoon dried thyme

1 small bunch parsley

1 large cabbage, cut in quarters and cored

Horseradish Sauce

Method:

Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises.
Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked.
Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

Horseradish Sauce

Serves 8

Ingredients:

1/2 pint heavy cream

4-5 tablespoons finely grated horseradish

Method:

Whip cream until it stand in peaks. Fold in horseradish.

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Finding and Preparing Traditional Chinese Food Recipes

Before discussing how to find and prepare traditional Chinese food recipes, let's first clarify what traditional means. Traditional means that it's done in the original style of something, with no substitutions or modifications. The food you find in Chinese buffets and other restaurants, are not ordinarily cooked using traditional recipes or methods.

This is where the restaurant industry has done many lovers of various ethnic foods a grave disservice, because those who frequent their restaurants often don't realize that what they are getting isn't truly authentic or made using traditions native to the culture. This is when tourists are often extremely surprised after visiting a region and ordering a dish that they think they've had many times before!

Finding traditional Chinese food recipes can be rather tricky, since most recipes you can find on the internet have been modified to make them more quickly or using ingredients that are readily available as mixes, this is where a lot of people mess up even traditional recipes. When making a traditional ethnic dish, most times substitutions or "mixes" are not allowed or, if they are done- will ruin the entire recipe.

If you search for any type of recipe online, try to find a site dedicated solely to Chinese recipes. Do a bit of research before choosing the recipes you will cook, and make sure that you are getting traditional recipes. If you choose non-traditional dishes or versions of dishes, remember that if you are preparing them for someone who is familiar with traditional dishes, then you'll likely be informed that your recipe isn't "right!"

Another good thing to remember is that sometimes traditional items are difficult to find, if you live in an area with limited sources of ethnic grocery stores or they don't have a large selection- then you may have quite a bit of difficulty in attempting to prepare any type of traditional Chinese food recipes. Check out your local grocer's ethnic food aisles, and attempt to visit any local Asian markets that may be near you to see what's available in your area. This can save you a lot of frustration ahead of time in trying to prepare any new dishes.

When you get ready to prepare your recipe, make sure you've read through the entire recipe ahead of time. Some traditional recipes actually require hours or even DAYS to prepare properly, so waiting until the last minute to get started without reading through the recipe ahead of time can be disastrous to your attempts at making it. Have your ingredients purchased ahead of time, know what kind of time frame you are looking at for preparing it, and make sure that you fully understand any special instructions before beginning.

You can find traditional Chinese food recipes online through some recipe websites, forums or message boards. Another great resource for them is to check your local library's cooking section, especially if they've got a section specifically for traditional or ethnic cooking. Major book retailers are also a great resource for cookbooks, you can even special order books if they don't have the one you need in stock.

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Three Traditional Dutch Recipes

Traditional Dutch food is rich in diversity. Savory fish and stew dishes, sweet treats and sauces, and hardy breads are just a few of the great foods that the Dutch culture has to offer. In this article, I am going to include some of my favourite traditional Dutch recipes. I hope you give them a try and enjoy them as much as I do!

Flemish Stew

Ingredients:
1 large onion
1.75 oz margarine
2 lbs cubed beef and pork
1 bay leaf
Thyme, salt, and pepper to taste
3/4 bottle of dark beer
1 beef bouillon cube
2 slices of whole wheat bread
4 oz whipping cream
Mustard

Directions:
Heat the margarine in a large pan over medium heat. Roughly chop the onion and add it to the skillet. Sauté the onion until soft, then add the meat. Be sure to brown it thoroughly. Crush the bay leaf and add it to the pan, along with the thyme, salt, pepper, bouillon cube, and beer. Thickly spread the mustard onto one side of each piece of bread, then put them face-down on top of the stew. Cover the pan and reduce to a low heat. Simmer for an hour. Before serving, warm the whipping cream (with a few tablespoons of the sauce from the stew), then pour it into the stew. Stir the stew well, then serve with boiled potatoes and stewed prunes.

Fish Cakes

Ingredients:
14 oz poached fish fillets
4 large potatoes
1 onion
1 1/2 tbsp margarine
Parsley, nutmeg, salt, and pepper to taste
2 tbsp milk
1 egg
Fine bread crumbs
Oil for frying

Directions:
Allow the poached fish to cool, then cut it into small chunks. Peel and boil the potatoes for about half and hour, then allow them to cool. Chop the onion into fine pieces, then sauté in a skillet with the margarine. In a bowl, mash the potatoes using a fork, then add in the fish, onion, and a sprinkle of parsley. Season to taste with nutmeg, salt, and pepper. Add a little milk if the mixture is too stiff. Form the fish and potato mixture into tight patties (should make about four). In a small bowl, whisk the egg and a tablespoon of milk. Dip each patty in the egg mixture and coat in bread crumbs. In a large skillet, heat the oil (enough to deep fry the patties) over a high heat. Fry the fish cakes until thoroughly cooked, then use paper towels to absorb the excess oil from the cakes. Serve with salad, pommes frites (French fries), mayo, or tartar sauce.

Currant Bread

Ingredients:
1 3/4 cups flour
1 1/2 tsp fine berry sugar
1 cup lukewarm milk
1 oz yeast
1 1/3 oz butter
11 oz currants
1/2 egg

Directions:
In a large bowl, mix together the flour, salt, and a teaspoon of sugar. In a separate bowl, pour a bit of the lukewarm milk in, then add the yeast and half a teaspoon of sugar. Let the yeast dissolve for a few minutes. In another bowl, mix together the remainder of the lukewarm milk and the butter. Pour the yeast, egg, and milk/butter mixture into the flour mixture. Mix well until the dough is smooth. Knead it by hand on a floured surface for about 15 minutes, then cover it with a damp cloth and let it rise until double in size. This should take at least an hour. Coat a bread loaf pan with butter. Wash the currants, dry them with paper towel, then dust them with a bit of flour. Knead the currants into the dough, then put the dough into the loaf pan. Spread the dough so that it fits into all corners of the pan. Cover the pan with a wet towel and allow the dough to rise again until it fills the whole pan. Bake at 395 degrees F for half an hour, or until golden brown.

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Traditional German Recipes

In Germany, traditional German recipes play a major role in festivals and celebrations. Food and recipes vary from region to region and some foods are linked to the traditions and culture in Germany.

The kitchen is his most famous German sausages and sauerkraut. However, the secrets of the various types and specialties from region to region and most of them are closely guarded handed down from generation to generation.

Unfortunately,traditional German recipes are at risk of forgetting the emergence of large supermarkets and grocery stores where ready to eat foods such as sauerkraut dumplings popular German Sauerbraten, etc. can be purchased easily. I know very few of the younger generations of Germans, as the traditional German recipes and if the art of German cooking is taken, there is a high risk of recipes of traditional German offensive in the realm of the past and forgottenGlories.

Germany is also red meat for his reputation, not just beef and pork, but also for its very popular game and rabbits, and ham, sausages and salted meat, and of course the famous potato gnocchi German and other potato dishes that are traditionally eaten with meat.

Some of the most popular traditional German recipes are:

- German in Frankfurt, which are different from the United States and Frankfurt is served with smoked pork with mustard.

--Sauerkraut is another recipe that is very popular traditional German coal and produces the chopped and fermented. It can be eaten alone or used as part of a recipe.

- Bratwurst is a sausage is ready for popular consumption of beef or pork and usually with ketchup and mustard.

- Spätzle is a type of dough with flour, eggs and salt and cook in boiling water, and is the same way that you eat spaghetti with beef, pork, or eatenSide dishes.

- Lens, dumplings and sausages - This dish is cooked and eaten like pasta with sausage-style sausage.

- Spaetzle - delicacy of spaetzle, which are mixed with grated cheese and fried onions is cooked.

- Gaisburg after a march in the German language is a very traditional recipe at the top, where a stew of meat into cubes of meat, potatoes and spaetzle with onions, which is then fried in butter.

For those with aSweet, topped the list of traditional recipes from Germany, the German version is called Black Forest cake - Black Forest cake and a chocolate cake decorated with whipped cream and cherries and whipped cream with cherries and chocolate chips or blocks, which is more jammed a piece of fruit, bread, which can be compared to Christmas cookies and dried fruit.

With so much emphasis on food, there is always a healthy rivalry between the inhabitants ofRegion to try to prove that all the best recipes of the German tradition differently. To ensure that the rich traditions in Germany have been kept alive, young people must be taught traditional German recipes, while the German immigrants should strive to traditional recipes, to teach their children.

During a recent visit to Adelaide in Australia, I was very happy to have them visit his small German village called Handorf, where the German assets is expectedpreserved. There were many quaint little shops selling delicious dishes according to traditional recipes and tasty German chocolate marzipan, showing that the traditional German recipes are still good in other parts of the world.

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