Exotic Table : Flavors, inspiration, and recipes from around the world--to your kitchen

372 Pages·2013·22.61 MB·English

by  Aliya LeeKong

EXOTIC TABLE
Flavors, Inspiration, and Recipes from
Around the World—to Your Kitchen
ALIYA LEEKONG
AVON, MASSACHUSETTS
Brighter than fireflies upon the Uji River
Are your words in the dark, Beloved.
—AMY LOWELL
To the love of my life, Aren LeeKong.
CONTENTS
Introduction
Chapter 1: Spices, Ingredients, and Equipment
Homemade Pomegranate Molasses
Egyptian Dukkah
Harissa
Story: My Personal Spice Trade
Merkén
Ras El Hanout
Sambal Oelek
Roasted Garlic
NOLA Creole Seasoning
Za’atar
West African Tsire
Spiced Honey
Chapter 2: Hors d’Oeuvres and Snacks
Harissa and Cheese–Stuffed Fried Olives
Peruvian Clams à la Parmesana
Exotic Cheese Crackers
Story: Turkey’s Culinary Crossroads
Heirloom Tomato Galettes with Urfa Chilies, Mint, and Ricotta Salata
Sugar and Spice Pecans
Deviled Eggs Three Ways: Indonesian, Greek, and Mexican
Red Lentil Pâté with Toasted Cashews and Indian Spices
Crispy Roasted Chickpeas with Merkén, Garlic, and Thyme
Smoky Eggplant Dip with Fingerling Chips
Homemade Popcorn with Spiced Honey and Butter
Chapter 3: Soups and Salads
Sopa de Flor de Calabaza (Squash Blossom Soup)
Harira
Trinidadian-Chinese Wonton Soup
Spiced Chestnut Soup
Lemon-Egg Soup with Quinoa
Story: The Art of the Easy Homemade
Massaged Kale Salad with Pear, Fresh Cheese, and Pomegranate Vinaigrette
Israeli Couscous Salad with Lemon, Fennel, and Basil
Cucumber and Avocado Salad with Yuzu-Honey Dressing
Story: Peruvian Rhythms
Peruvian Fava Bean and Corn Salad (Solterito)
Green Mango and Carrot Slaw with Fresh Chili, Peanuts, and Mint
Butter Lettuce Salad with Radish, Avocado, and Creamy Sesame-Buttermilk
Dressing
Chapter 4: Fish and Seafood
Sautéed Rhode Island Calamari with Garlic, Cherry Peppers, and Bread Crumbs
Story: Wandering Brazil
Mussels with African Chilies and Coconut (Moqueca-Style)
Charred Honey-Miso Smoked Salmon
Chicken Fried Scallops
Creole Shrimp and Grits
Story: My Thanksgiving Mashup
Lobster Macaroni Pie with Bacon Bread Crumbs
Crab Cakes with Mustard Seeds and Parsnips
Salt-Baked Fish with Chermoula
Paella de Marisco
Tiradito with “Leche de Tigre”
Chapter 5: Poultry
Butterflied Za’atar Roast Chicken
Arroz Con Pato
Kenyan Coconut-Coriander Chicken
Story: The Virtue of Fried Chicken
Saffron Fried Chicken
Chicken Salad with Bacon, Walnuts, and Fruit
Korean-Style BBQ Chicken or Turkey Drumsticks
“Chicken and Biscuits”
Baked Chicken with Chorizo, Fennel, and Green Olives
Story: Universal BBQ
Jamaican Jerk Hens
Moroccan Chicken Pie
Crispy, Brick Chicken Thighs with Roasted Garlic and Sweet Lemon-Ginger
Confit
Chapter 6: Beef, Pork, Lamb, and Goat
Espresso-Chipotle St. Louis–Style Spare Ribs
Honey-Braised Lamb Shanks with Butternut Squash and Apples
My Feijoada
Cowboy Steak with Tellicherry Peppercorns and Balsamic–Red Onion
Marmalade
Story: How to Make Browning
Pappardelle with West Indian Stewed Oxtail Ragu
Pork Chops with West African Tsire and Pan Gravy
Smoky Lamb Meatballs
Short Rib Chili with Ethiopian Spices
Roasted Marrow Bones with Garlic and Herbed Bread Crumbs
Story: A Lesson in South African Cookery
South African Shepherd’s Pie (Bobotie)
Rosy’s Beef and Potato Patties
Goat Biryani
Greek Lasagna
Chapter 7: Vegetables and Side Dishes
Corn with Green Chili Butter and Toasted Coconut
Wild Mushroom Quinotto
Roasted Cauliflower with Bread Crumbs, Saffron, and Dried Cranberries
Patatas Bravas–Inspired Salad
Story: Importance of Ingredients
Savory Winter Vegetable Crumble
Smoky Corn Pudding with Mustard Seeds and Curry Leaves
Garlicky Beet Greens with Fish Sauce and Chili
Story: Don’t Let the Pepper Burst!
Gran’s Peas and Rice
Summer Squash and Burst Cherry Tomatoes with Brown Butter, Coriander, and
Hazelnuts
Chai-Spiced Sweet Potato Pie
Cassava Fries with Chili-Lime Salt
Chapter 8: Breakfast, Savory Tarts, and Breads
Shakshouka with Chorizo and Bread Crumbs
Mexican Breakfast Quiche
Vanilla-Cinnamon Chia Pudding Parfait
Crab Kedgeree
Story: The Beauty of Sunday Cooking and Eating
East African Donuts (Mandazis)
Banana Chocolate Chip Muffins
Mushroom and Ajwain Pissaladière
Goat Cheese Tart with Mission Figs, Pistachios, and Anise
Guava and Cheese Danishes
Parker House Rolls with Sweet Miso Butter
Fried “PB&J’s”
Chapter 9: Desserts
End-of-Summer Bread Pudding (of sorts)
Persimmon Tarte Tatin
Mexican Chocolate Loaf Cake
Hot Coffee-Glazed Medjool Date Cakes
Story: Food Is Giving
Meyer Lemon Cream with “Amarena-Style” Cherries
Salted Caramels with Sweet Garam Masala
Story: Grandmother’s Tribute
Nani’s Fruit Spice Cake
South African Milk Tart with Fruits
Espresso-Chocolate Brigadeiros
Hibiscus Paletas
Shrikhand with Strawberries and Balsamic Caramel
Chapter 10: Drinks
Cape Gooseberry Sour
Melon Horchata
Frozen Limonada
Pink Grapefruit Paloma
St. Lucian Rum Punch
Cherry-Yuzu Champagne Floaters
Thyme-Green Tea Cocktail
Black Plum and Hibiscus “Sangria”
Story: Kahawa in Dar Es Salaam
Kahawa na Tangawizi (Coffee with Ginger)
Standard U.S./Metric Measurement Conversions
Copyright