Vietnam Shredded Carrot Relish (Goi)

1/2 pound carrots
2/3 cup water
1/4 cup lemon juice
3 Tablespoons sugar
1/2 teaspoon salt
1 small fresh red chili or 1 serrano chili, halved lengthwise
1 large garlic clove, crushed

Peel carrots; cut into fine shreds 1 1/2 to 2 inches long using julienne blade of a food processor or a hand grater.  There will be about 2 cups carrot shreds.

In a medium size bowl, stir water, lemon juice, sugar and salt until sugar and salt are dissolved.  Add shredded carrots.  Lightly pound chili to release flavour.  Stir pounded chili and garlic into carrots.  Cover and refrigerate 2 hours or longer for flavors to blend.
Makes 4 to 6 servings.

German Brown Bread (Graubrot)

This is a quick bread, leavened by a reaction of the buttermilk and baking soda, not yeast.

1 1/2 cups unbleached all purpose flour
1 cup rye flour
1 cup whole wheat flour
1/2 cup packed brown sugar
1/2 cup finely chopped walnuts
1/2 cup raisins
1 teaspoon salt
2 cups buttermilk
1/2 cup dark molasses
2 teaspoons baking soda

Preheat oven to 325 degrees F. Lightly grease a 9 x 5-inch loaf pan.  In a large bowl, combine all purpose flour, rye flour, whole wheat flour, brown sugar, walnuts, raisins and salt.  In a medium bowl, combine buttermilk or sour milk, molasses and baking soda, stirring with a wooden spoon. The buttermilk or sour milk mixture will begin to bubble.  When it does, stir it into the flour mixture; stir until all ingredients are thoroughly combined in a thick batter.  Spoon batter into prepared pan.

Bake 55 to 65 minutes or until a wooden pick inserted in centre of loaf comes out clean.  Using a spatula to loosen the sides, gently turn loaf out of pan; let cool on a wire rack.  Makes 1 loaf, 4 to 6 servings.

NOTE:  If buttermilk is not available, add 1 Tablespoon lemon juice or vinegar to a 1-cup measure. Add milk and let stand 10 minutes.

Moroccan Lamb Kebabs

4 pounds lamb, cut into 1-inch cubes
Salt
Freshly ground black pepper
2 medium onions, thinly sliced
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 Tablespoon dried thyme
1 bay leaf, crumbled
1 cup lemon or lime juice
3 Tablespoons olive oil

2 green bell peppers, stemmed, seeded, and cut into chunks
2 large onions, peeled and cut into chunks
24 cherry tomatoes

Place the meat in a shallow bowl.  Sprinkle with salt and pepper.  Cover with the sliced onions, garlic, oregano, rosemary, thyme, and bay leaf; sprinkle with lemon juice and olive oil.  Cover and marinate in the refrigerator for several hours or overnight, turning occasionally.

Thread the meat onto metal skewers.  Thread the peppers, onion chunks, and tomatoes onto metal skewers.  Place the prepared skewers on a foil lined broiler rack, 4 inches from heat source, or on a grill over hot coals.  Cook, turning frequently to brown evenly, until done as desired, 3 minutes on each side for rare meat.  Serve hot.

Egyptian Lentil Soup:

Good tasting and very easy to make.

4 cups water
1 large onion, quartered
1 large carrot, quartered
1 large tomato quartered
1 large potato, peeled and quartered
1 cup Red split lentils, rinsed and drained

2 garlic cloves
1 Tablespoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 Bay leaf
Ground nutmeg, pinch
2 Cardamom pods

1 medium onion, diced
4 garlic cloves, minced
2 Tablespoons butter (or 1/4 cup cooking oil)

Sliced green onion (scallions), for garnish

Bring water to a boil in large pot, or Dutch oven.  Add next 5 ingredients.  Bring to a boil.

Add next 7 ingredients.  Open cardamom pods. Add seeds to lentil mixture.  Discard pods. Cover.  Cook lentil mixture on medium for 20 minutes until vegetables and lentils are tender.  Cool slightly. Remove and discard bay leaf.  Process, in batches, in blender or food processor until smooth.  Return to pot.

Saute onion and garlic in butter in frying pan for 5 minutes until golden.  Add to lentil mixture.  Heat on medium-low for about 5 minutes, stirring occasionally, until hot.

Sprinkle each serving with green onion.  Makes 7 cups soup.

Maple Roasted Chicken Breasts

8  boneless, skinless chicken breasts
1 1/2 cups grade B-pure maple syrup, Divided (grade B maple syrup is a darker, slightly stronger syrup)
1 head garlic
1/3 cup plus 3 Tablespoons malt vinegar
Salt and pepper to taste

Place the chicken breasts in a shallow dish. Pour 1 cup of the maple syrup overtop.  Peel all the the garlic cloves, crush them under the flat side of a knife, and add all but 2 cloves to the chicken.  Add 1/3 cup of the malt vinegar, toss the chicken to coat, and marinate for 1 to 6 hours.

Preheat the oven to 375 degrees F.  Grease a roasting pan.

Place the chicken breasts in the roasting pan, shaking off any excess syrup, and season.  Roast, uncovered for about 25 minutes, until an internal temperature of 180 degrees F. is reached.  Let the chicken rest 10 minutes.

To serve, heat the remaining 1/2 cup maple syrup, 3 Tablespoons malt vinegar, and 2 cloves of garlic.  Simmer for 3 minutes, remove the garlic, and keep the syrup warm.  Slice the chicken breasts into 3 pieces on an angle and plate.  Spoon warm syrup over and serve.  Serves 8.

Garlic Coleslaw

Very tasty coleslaw and a favourite.

1/4 cup mayonnaise (60 mL)
1/4 cup sour cream (60 mL)
2 Tablespoons lemon juice (30 mL)
2 Tablespoons pure maple syrup (30 mL)
2 cloves garlic, minced
Salt and pepper to taste

SLAW:

6 cups finely sliced green cabbage (1.5 L)
3 green onions, sliced on a bias
2/3 cup golden raisins (160 mL)
1/2 cup lightly lightly toasted walnut pieces (125 mL)

Whisk all the dressing ingredients and season lightly.

Toss the cabbage, green onions, raisins, and walnuts with the dressing and adjust seasoning.  Makes about 6 cups.

Indian Style Chicken Curry

This is a simple and quickly made yet quite satisfying.

8 boned and skinned chicken breast halves
Salt
Freshly ground black pepper
About 1 Tablespoon canola or other high quality vegetable oil
About 3 Tablespoons unsalted butter
3/4 cup chopped shallot
1/4 cup Indian Style Curry Powder or high quality commercial curry powder, or to taste
3 Tablespoons all purpose flour
1 1/2 cups Fresh Coconut Milk or high quality commercial coconut milk
1 1/2 cups white stock made with chicken or canned reduced sodium chicken broth

CONDIMENTS:

Grated or shredded fresh coconut or packaged sweetened coconut
Coarsely chopped unsalted dry roasted peanuts or cashews
Minced green onion, including green tops
Chutney (a favorite recipe or high quality commercial product)
Dried currants or raisins

Quickly rinse the chicken under cold running water and pat dry with paper towelling.  Cut the breasts lengthwise into finger wide strips.  Sprinkle lightly with salt and pepper.  Set aside.

In a saute pan or heavy stew pot, combine 1 Tablespoon oil and 1 Tablespoon butter. Place over medium high heat.  When the butter melts, add as many of the chicken strips as will fit without crowding the pan and cook, turning frequently, until opaque all over.  Using tongs or a slotted utensil, transfer the chicken to a plate.  Cook the remaining chicken in the same manner, adding more oil and butter if necessary to prevent sticking.

Add 2 Tablespoons butter to the pan and melt over medium low heat.  Add the shallot and curry powder and cook, stirring frequently, until the shallot is soft, about 5 minutes.  Sprinkle with the flour and cook for about 3 minutes longer.

Stir in the coconut milk and stock or broth and bring to a simmer.  Return the chicken to the pan.  Reduce the heat to low, cover, and simmer until the sauce thickens to the consistency of heavy (whipping) cream and the chicken is opaque all the way through when tested by cutting with a small, sharp knife at the thickest portion, about 10 minutes.  Season to taste with salt and pepper.

To serve, arrange the condiments in a small bowl and place on the table.  Ladle the curry into a warmed serving bowl. Makes 8 servings. Offer diners plenty of hot cooked rice, preferably the delicately flavored basmati type, with this pleasantly robust dish.