We know what you're thinking: turnips? Well, when prepared in a spiced-up soup like this one, they are transformed. Both of us humbly admit that we love the turnip family, and that they add a great dimension to soups and stews. This one stores well in the refrigerator but doesn't freeze well. Mixed herb croutons make a nice garnish.
Here is a classic Caribbean soup, as served at the Sandy Beach Resort. Be sure to use a mustard-based Bajan sauce such as Windmill or Lottie’s. Remember that pumpkin in the Caribbean is winter squash, such as hubbard.
My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Chicken, a very refined version of this classic dish. Serve accompanied by egg noodles, plain rice, or boiled potatoes. In Hungary, this dish is traditionally served with small egg dumplings called galuska.
Dal is the Hindi word for several of the legumes or beans that resemble lentils or split peas. In India they can be found both fresh and dried, but here we almost always find them dried. The bean used in this curry is called "toovar dal" and resembles a yellow split pea. Pulses or dried lentils are sometimes hard to digest. So cooks in India where they are staples, say to prepare them with ginger or turmeric to make them more digestible. This recipe contains both.
Poblano chiles are used here for their flavor and serranos for their serious bite in this hearty stew that’s perfect for a crisp fall day. This is an understated fusion dish with vegetables from all over the globe. Serve this with cornbread.
New Mexican red chile is the heat source in this tremendous treat. With the combination of baking chocolate and white chocolate, it's exceptionally wonderful to munch on. Try substituting 2 teaspoons of cayenne powder to heat the truffles up even more.
Ed Dorfman, winner of many awards and trophies for his barbecue and chili, says that the ambience of his restaurant (Texas Chili and Rib Company, Phoenix, Arizona) is that of a small Texas bar. Basically a carry-out, his "small joint" seats about thirty people who dig into his brisket, ribs, chicken wings, and several different kinds of chili. About his love for chiles, he calls himself a "capsaicin-holic" who uses chile in everything he cooks--note the eight chile-related ingredients of this recipe.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.