Tastes of the World Tastes of the World
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TASTES OF THE WORLD TASTES OF THE WORLD INTRODUCTION In almost any issue of Bon Appétit, you’ll get the feeling that you’re touring the world. Food, after all, is one of the great bonds shared by all people, and in the magazine, month after month, we celebrate that common connection by bringing to our readers the tastes of many places. That’s the inspiration behind this Tastes of the World cookbook. On the following pages, you’ll find a deliberately eclectic collection of fabulous recipes from around the world, all of which have appeared in Bon Appétit over the past several years. While compiling these recipes, we were tempted at first to organize them by country or region. But, realizing how you were most likely to use the book, we decided instead to present the chapters course by course and to tag each individual recipe with its place of origin. This approach makes for some delightful juxtapositions. In the “Starters” chapter, for example, you’ll find Middle Eastern dips close by Indian vegetable patties, Mexican quesadillas, and French-style artichokes. The section on beef alone includes recipes from China, Mexico, Italy, and France. And “Desserts” offers perhaps the most whirlwind of tours, flying from Morocco to the Caribbean, from Spain to China, and from Italy back home to the United States. This is a book you can use in an number of ways: Make tonight’s dinner different with a couple of new recipes, compose a special menu featuring a single cuisine, or create a multi-cultural party for something different. Think of these recipes as a fun and easy way of bringing the world into your kitchen. Bon Appétit! — The Editors Copyright 2012 by Condé Nast. All rights reserved. Published by Condé Nast, 4 Times Square, New York, NY 10036. All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying,recording, or otherwise, without permission in writing from the publisher. Bon Appétit is a registered trademark of Condé Nast. Printed and bound in the United States of America. On the cover: Burmese Red Pork Stew Photography by Ditte Isager Condé Nast TASTES OF THE WORLD CONTENTS STArtERS 1 Appetizers 1 Beverages 6 Soups 8 Salads 11 MAIN COURSES 16 Seafood 16 Chicken 19 Beef 22 Pork 24 SIDES 25 Vegetables 25 Beans & Grains 26 Breads 27 Condiments 29 DESSErts 30 Fruit 30 Cakes 32 Tarts & Pastries 34 Cookies 35 INDEX 38 ACKNOWLEDGMEnts & CREdits 42 STARTERS Appetizers MIDDLE EAST 2 cups shredded Monterey Jack cheese (about 8 ounces) RED PEPPER HUMMUS Salsa Verde (see recipe) MAKES ABOUT 2 CUPS Teamed with pita Heat 1 teaspoon oil in medium nonstick bread triangles and a variety of raw skillet over medium-high heat. Add 1 tortilla. vegetables, this Middle Eastern dip Sprinkle tortilla with ¼ cup cheese. Top with makes a great snack or hors d’oeuvre another tortilla and press with spatula to TASTES OF THE WORLD for a dinner party. Tahini is available at compact. Cook until cheese melts and tortillas natural foods stores and some super- are crisp and light golden, about 2 minutes markets. per side. Transfer to work surface. Repeat with remaining tortillas and cheese,adding 2 large garlic cloves, chopped more oil by teaspoonfuls as necessary. 1 15-ounce can garbanzo beans Cut quesadillas into quarters; place (chickpeas), drained on platter. Serve with Salsa Verde. ⅓ cup tahini (sesame seed paste) ⅓ cup fresh lemon juice ½ cup chopped drained roasted SALSA VERDE red peppers from jar MAKES ABOUT 4 CUPS Also terrific with With processor running, drop garlic through tortilla chips. feed tube and mince. Scrape down sides of 2 pounds fresh tomatillos,* work bowl. Add chickpeas, tahini, and lemon husked, chopped juice; process until mixture is smooth. Add 2 small onions, chopped roasted peppers; process until peppers are 1 cup water finely chopped. Season with salt and pepper. 1 cup chopped fresh cilantro Transfer hummus to small bowl. DO AHEAD: 4 jalapeño chiles, seeded, minced Can be made 1 day ahead. Cover and chill. 2 garlic cloves, minced Bring to room temperature before serving. Combine tomatillos, onions, and water in heavy large saucepan. Boil until tomatil- MEXICO los are tender, stirring occasionally, about 5 minutes. Transfer mixture to processor; CHEESE QUESADILLAS process until chunky puree forms. Chill until WITH SALSA VERDE cool, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. MAKES 8 Crispy corn tortillas filled with Monterey Jack cheese and paired with a Stir cilantro, chiles, and garlic into salsa. tomatillo salsa are an easy starter. Season to taste with salt. */ A green tomato-like vegetable with a 8 teaspoons (about) vegetable oil paper-thin husk. Available at Latin American 16 6-inch corn tortillas markets and some supermarkets. bonappetit.com | Tastes of the World 1 FRANCE ISRAEL GREECE ITALY ARTICHOKES WITH GOAT CHEESE YOGURT “CHEESE” WITH TOMATO FRITTERS BRUscHETTA WITH PITA AND OLIVES MAKES ABOUT 16 OLIVE PASTE, PEPPERS, AND 6 SERVINGS An innovative first course. Whether they’re made GOAT CHEESE MAKES ABOUT 2 CUPS This tangy, fresh of ground meat, chickpeas, fish roe, or 8 tablespoons fresh lemon juice, yogurt “cheese”—known as labaneh— vegetables, the fried appetizers called 4 SERVINGS To make this easy appetizer divided vies for attention with hummus and keftedes (literally “meatballs”) are a even easier, substitute store-bought 6 medium artichokes, tops and tahini on the standard Israeli platter of favorite treat all over Greece. The roasted red bell peppers for the home- stems trimmed mezze, or appetizers. Here it’s seasoned vegetable ones on Santorini are roasted ones. 8 ounces soft fresh goat cheese with sesame seeds and spices, and considered to be the best-tasting (such as Montrachet) 2 small red bell peppers drizzled with olive oil. Plan to start this because they are made with the delicious 3 tablespoons whipping cream 8 4x2x½-inch slices country-style the day before serving. locally grown tomatoes, which have a 3 teaspoons minced fresh thyme bread firm texture and a distinctive flavor. or 1 teaspoon dried, divided Cheesecloth 10 teaspoons olivada* 2 large garlic cloves, pressed 4 cups plain yogurt (do not use 1⅓ cups diced seeded peeled plum 4 ounces soft fresh goat cheese 3 tablespoons butter low-fat or nonfat) tomatoes (such as Montrachet), crumbled 3 tablespoons olive oil 1 teaspoon sesame seeds ⅔ cup finely diced zucchini Chopped fresh parsley ½ teaspoon salt ½ cup finely chopped onion Bring large pot of water to boil. Add 2 ¼ teaspoon dried summer savory 2 tablespoons chopped fresh mint Char red bell peppers over gas flame tablespoons lemon juice to water. Add ⅛ teaspoon cayenne pepper ½ cup all-purpose flour or in broiler until blackened on all sides. artichokes and cook until tender, about ⅛ teaspoon ground cumin ¾ teaspoon baking powder Seal roasted bell peppers in paper bag 25 minutes. Drain well. Cool completely. 2 tablespoons extra-virgin olive oil ½ teaspoon salt and let stand 10 minutes. Peel and seed Using small spoon and keeping artichokes Toasted pita bread triangles ½ teaspoon pepper bell peppers. Cut bell peppers into intact, carefully remove tiny center Assorted olives Pinch of ground cinnamon ½-inch-wide strips. leaves and chokes. ½ cup (or more) olive oil Prepare barbecue (medium heat) Mix goat cheese, cream, 2 teaspoons Set strainer over large bowl. Line strainer or preheat broiler. Grill bread until golden thyme, and garlic in small bowl. Season to with 4 layers of cheesecloth, allowing 4 Combine diced tomatoes, zucchini, onion, brown, watching closely so that bread does taste with salt and pepper. Spoon mixture inches to extend over sides of strainer (do and mint in small bowl. Combine flour, not burn, about 2 minutes per side. Spread 1 into center of artichokes, dividing equally. not let strainer touch bottom of bowl). baking powder, salt, pepper, and cinnamon side of each bread slice with 1 generous Place each artichoke in center of square Spoon yogurt into strainer. Gather cheese- in medium bowl. Stir vegetable mixture into teaspoon olivada. Top with bell peppers, piece of foil large enough to cover artichoke cloth together; fold over yogurt. Refrigerate dry ingredients. then cheese. Season with pepper. Sprinkle completely. Gather foil up around artichoke, at least 8 hours or overnight (liquid will drain Heat ¼ cup olive oil in heavy large with chopped fresh parsley. twisting top of foil to secure. DO AHEAD: Can out and yogurt will thicken). nonstick skillet over medium-high heat. */ An olive spread, sometimes called black be prepared 1 day ahead. Refrigerate. Combine sesame seeds, salt, summer Working in batches and adding more oil olive paste or cream, available at Italian Preheat oven to 400°F. Place artichokes savory, cayenne, and cumin in small bowl. as necessary, drop batter by rounded markets and specialty foods stores. If on baking sheet and bake until heated Open cheesecloth at top. Using rubber tablespoonfuls into oil. Cook until golden unavailable, use pureed pitted brine-cured through, about 15 minutes. Melt butter in spatula, transfer drained yogurt to serving brown, about 2 minutes per side. Transfer to black olives. heavy small skillet. Add olive oil and remain- bowl. Drizzle olive oil over. Sprinkle with paper towels and drain. Serve immediately. ing 6 tablespoons lemon juice and bring to sesame seed mixture. Place bowl in center simmer. Remove from heat and stir in re- of platter; surround with pita bread triangles maining 1 teaspoon thyme. Season to taste and olives. with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.