1/2 cup chopped onion
1 pint sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
Salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups crushed potato chips
1/2 cup melted butter

In a large mixing bowl combine onion, sour cream, soup, cheese, salt and pepper. Press the excess water out of the hash browns and then add them to the soup mixture and mix well.

Transfer to a 9×12 inch casserole dish. Sprinkle potato chips on top, then drizzle with butter. Bake in preheated 350F oven for 45 minutes to 1 hour, until golden brown.

1 lb. Hot or Cold Smoked Salmon, chopped coarsely
1 Egg
1 cup soft bread crumbs
1/2 cup plain yogurt
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
2 Tbsp. olive oil
1 Tbsp. butter or margarine
1 Tbsp. lemon juice
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2 large onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
1/3 cup chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
4 pounds boneless beef chuck, cut into 1/2-inch pieces
1 1/2 cups water
12 oz. beer
2 cups beef broth
1 (28-ounce) can tomatoes including the juice, pureed
1 teaspoon salt, or to taste
3/4 cup raisins
1/2 cup pimiento-stuffed green olives, sliced
1 jalapeno pepper, or to taste, seeded and minced
1 (19-ounce) can (about 2 cups) kidney beans, rinsed and drained
1/3 cup chopped fresh cilantro

In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened. Add the chili powder, cumin, cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds.

Add the beef, water, beer, broth, tomato puree, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours.

Add the raisins, olives, and the jalapeno and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender. Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander.

There’s nothing easy about Dolmas, or Dolmades…

8 ounces grape leaves, in brine (about 40-45 leaves)
1/2 cup olive oil, divided

Filling: 2 cups cooked long grain rice
4 green onions or scallions, finely chopped
1 small red or white onion, finely chopped
3/4 cup fresh chopped mint
1 tablespoon zest of lemon
Salt to taste
1/2 cup pine nuts, finely chopped
Juice of 1 lemon
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6 large eggs
1/4 cup slivered prosciutto
2 tablespoons chopped roasted red peppers
1/3 cup coarsely chopped fresh spinach
1 teaspoon honey
1/4 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
2 tablespoons Extra Virgin Olive Oil

In a medium bowl, beat eggs with a fork or whisk. Stir in the remaining ingredients, except the olive oil. Heat a 9 to 10-inch saute pan over medium heat and add olive oil.
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Makes 4 servings

Ingredients:
1/2 pound linguine
1 tablespoon olive oil
1/2 cup onion, chopped
1 stalk celery, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups broccoli florets
1 1/2 cups chicken broth, divided
1 tablespoon cornstarch
20 medium shrimp, peeled and deveined
1 clove garlic, minced
2 green onions, sliced
2 tablespoons dry white wine
1 teaspoon lemon juice
freshly ground black pepper

Preparation:
Cook linguine in 3 quarts boiling water until done but firm to the bite. Set aside and keep warm.

Meanwhile, in a 10 inch skillet sauté onion and celery for 2 minutes in olive oil. Add red pepper, broccoli and 1/2 cup of the chicken broth. Cover and cook 2 minutes. Add cornstarch to remaining cup chicken broth and set aside.

Stir in shrimp, garlic, green onions, reserved chicken broth and cornstarch, white wine, lemon juice and black pepper into vegetables. Cover and cook 2 to 3 minutes or until shrimp has turned pink and the sauce has thickened. Serve immediately over cooked noodles.

Chicken Braised with Red Wine and Mushrooms
Makes 4-6 servings

3 ounces pancetta (in a chunk)
2 tablespoons unsalted butter
1 3pound frying chicken, cut into 8 pieces
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 cup Cognac
3 cups full bodied red wine
1 to 2 cups brown chicken stock or brown stock
1/2 tablespoon tomato paste
2 cloves garlic, mashed
1 bay leaf
1/4 teaspoon dried thyme
12-24 brown braised pearl onions
1/2 pound mushrooms, sauted
3 tablespoons each flour and softened unsalted butter
Sea salt and freshly ground pepper to taste
Sprigs of fresh parsley

Remove the rind and cut pancetta into lardons (rectangles 1/4″ x 1″). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. Saute pancetta slowly in hot butter until lightly browned. Remove to a side dish. (more…)

Give this tomato chutney a try….
Ultimate in simplicity yet flavorful this tastes best with idlis and dosas. The greenish shade of the pachadi is due to coriander which should not be overused and may play a dominant flavor but used subtly to harmonise with the tangy flavor of tomatoes.

And for more cumin… this pumpkin and black bean soup

4 servings

1 Onion, finely chopped
1 Tbsp Olive oil
1/2 cup Rice (preferably brown)
2 cups Water
1/4 tsp Salt
1/4 tsp Pepper
2 Tbsps Dill, chopped
2 lbs Spinach, coarsely chopped
3 Green onions, chopped

Saute onion in heated oil for 3 minutes. Stir in the rice, water, salt, pepper and dill. Bring to a boil. Reduce heat, cover and simmer until the rice is almost cooked, if using white rice this should only take 10 minutes or so.

If using brown, it may take 20 or 25 minutes. Stir occasionally during the cooking time otherwise the rice will stick.

Mix in the spinach and cook for 5 to 8 minutes. Stir in the green onions and cook for 1 more minute. Serve hot

16 (1/3-inch-thick) diagonal baguette slices
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 oz extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk

Preheat broiler. Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.

Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.

Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.