WOF 2003 Recipes

FEATURED RECIPES
FROM THE
2003 WORLDS OF FLAVOR

INTERNATIONAL CONFERENCE AND
FESTIVAL
MEDITERRANEAN FLAVORS,
AMERICAN MENUS – TASTING THE FUTURE
TABLE OF CONTENTS
ENGIN AKIN .......................................................................................................................................................1
JEAN ALBERTI ..................................................................................................................................................11
CLARA MARIA AMEZUA ...................................................................................................................................13
JOSE RAMON ANDRES ......................................................................................................................................16
MOHAMED BADER ALDEN ...............................................................................................................................30
ADAM BAIRD....................................................................................................................................................34
PAUL BARTOLOTTA ..........................................................................................................................................39
LIDIA BASTIANICH ...........................................................................................................................................44
NAJMIEH BATMANGLIJ .....................................................................................................................................55
RAFIH BENJELLOUN .........................................................................................................................................63
MASSIMO BOTTURA .........................................................................................................................................83
TERRANCE BRENNAN .......................................................................................................................................86
ANDREA CANTON .............................................................................................................................................93
MICHAEL CHIARELLO.......................................................................................................................................99
MEHRDAD DABIR ...........................................................................................................................................108
MUSA DAGDEVIREN .......................................................................................................................................110
TODD DOWNS .................................................................................................................................................123
STEPHEN DURFEE ...........................................................................................................................................132
ODETTE FADA ................................................................................................................................................135
OLA FENDERT ................................................................................................................................................140
NIKOLETA FOSKOLOU ....................................................................................................................................143
BART GOLDBERG ...........................................................................................................................................146
JOYCE GOLDSTEIN ..........................................................................................................................................148
ABDERRAZAK HAOUARI .................................................................................................................................150
NANCY HARMON-JENKINS .............................................................................................................................155
ANISSA HELOU ...............................................................................................................................................158
GERALD HIRIGOYEN .......................................................................................................................................162
NENA ISMIRNOGLOU ......................................................................................................................................165
SARA JENKINS ................................................................................................................................................173
STEPHEN E. KALIL & STEPHEN A. KALIL .......................................................................................................179
HUBERT KELLER ............................................................................................................................................194
KIKKOMAN .....................................................................................................................................................200
DIANE KOCHILAS ...........................................................................................................................................204
HEIDI KRAHLING ............................................................................................................................................216
AGLAIA KREMEZI ...........................................................................................................................................228
MOURAD LAHLOU ..........................................................................................................................................235
MAURO MAFRICI ............................................................................................................................................240
DOMENICO MAGGI .........................................................................................................................................249
VALI MAOUILIDI ............................................................................................................................................259
MICHAEL MIR ................................................................................................................................................268
KAMAL MOUZAWAK ......................................................................................................................................271
RAUL ALEIXANDRE MURIA ............................................................................................................................275
CINDY MUSHET ..............................................................................................................................................278
MELISSA PERELLO..........................................................................................................................................285
THE PERFECT PURÉE OF NAPA VALLEY .........................................................................................................290
CHRISTOFOROS PESKIAS.................................................................................................................................294
FAZ POURSOHI ...............................................................................................................................................299
JUDY RODGERS ..............................................................................................................................................301
ANNE RUDORF ...............................................................................................................................................303
STEPHAN SAMSON ..........................................................................................................................................310
ANNA RITA SIMONCINI AND MAURO STOPPONI .............................................................................................315
CHRIS SKOLMUTCH ........................................................................................................................................322
ANA SORTUN ..................................................................................................................................................325
CRAIG STOLL..................................................................................................................................................335
RAY TANG ......................................................................................................................................................341
ENRIQUE DACOSTA VADILLO .........................................................................................................................345
RECIPE INDEX ...............................................................................................................................................351

ENGIN AKIN
WORLDS OF FLAVOR 1 THE CULINARY INSTITUTE OF AMERICA

MEDITERRANEAN FLAVORS, AMERICAN MENUS AT GREYSTONE. ALL RIGHTS RESERVED.
TOPIK -- VORTEBET-ADANA
Yield: 10 Portions
Ingredients Amounts
Red onions, julienne 10 ea.

Olive oil 1/3 cup
Currants, plumped 8 oz.
Pine nuts 8 oz.
Allspice ½ Tbsp.
Black pepper a pinch
Cinnamon a pinch
Tahini 1 cup
Garbanzo (cooked and peeled) 8 oz.

Potatoes (cooked and peeled) 1 ¼ lb.
Salt ½ tsp.
Method
1. For the filling: Sweat the red onions over low heat for 1 hour until tender and until it
has released its juices. Toast the pine nuts in the oven. Add the pine nuts to the onions,
currants, tahini salt and spices. Mix together and when well mixed, allow to cool
completely. Dived the filling into 10 portions and reserve
2. For the dough: Combine all ingredients and run through the meat grinder twice as if
mixing a dough. Divide the resulting dough into 10 pieces and round into a dish the
size of your palm. Place each piece of dough onto a 12 inch square of cheese cloth and
moisten with water. Cover the moistened dough with plastic wrap and roll with a
rolling pin to a round of 6 -- 8 inches and remove the plastic wrap. Trim each of 4 sides
to make the dough a square and then place a portion of the filling in the middle of the
dough and close the four corners of the dough envelope style using the cheese cloth to
help and leaving the cheese cloth in place through out.
3. Cook the shaped dough in salted boiling water for 5 minutes and then drain on a
perforated pan and allow it to cool for 10 minutes. Place the cooked dumpling in the
refrigerator for 2 hours. Remove the cheese cloth and turn the dumpling over so that the
seams are down.
4. For service: Place the dumpling on a plate, drizzle with 1 Tbsp. of olive oil and season
with a pinch of cinnamon and lemon wedge. Should be served room temperature.
Recipe credit: Engin Akin as presented at the 2003 Worlds of Flavor International Conference and Festival.
Published with permission of the author. All rights reserved.

SOGAN KEBAB
Ingredients Amounts
Shallots halved with peel 10 ea.

Ground lamb with medium fat 4 ½ lb.
Sour pomegranate syrup
Black pepper
Salt
Water 1 ½ cups
Skewers
Method
1. Mix ground lamb with pepper. Make small meatballs.
2. Place meatballs on skewers alternately with shallot halves. Cook only halfway over a
coal fire (grill).
3. Remove the meat and onions from the skewers. Place them in a dish where they can be
kept over slow fire. Sprinkle water and pomegranate syrup over the meat and onions.
4. Cover dish and let it stand on slow fire for about an hour. Serve.
Note: Total prep and cooking time: 2.5 hours.

TELEME
FIG IN MILK
Ingredients Amounts
Milk 1 gal.
Mahlep 1 tsp.
Dried figs, cut in small pieces 10 oz.
Method
1. Boil milk. Add mahlep. Cool it to 100°F.
2. Slowly add milk to the figs as you press them with a wooden spoon. Fill each small
serving cup with this mixture and cover with cheesecloth.
3. Let wait two hours then put into the refrigerator. Serve when they are completely
cooled.
Note: Preparation time: 5 hours

MUHAMMARA
Ingredients Amounts
Ovendried bread 8 oz.

Walnuts 8 oz.
Dry chilies 10 ea.
Olive oil 1 cup
Cumin 4 tsp.
Black pepper 1 tsp.
Mint, dried 1 Tbsp.
Mahlep 3 Tbsp.
Pomegranate syrup 3½ oz.
Salt
Method
1. Grind the bread, pepper and walnuts.
2. Knead with the rest of the ingredients.
Note: Preparation time: 1 hour

TUZLU YOGURT KAVURMASI
SAUTÉED SALTED YOGURT
Ingredients Amounts
Onions 8 oz.
Olive oil 1 cup
Hot red pepper flakes 1½ tsp.
Goats' milk yogurt, salted 1 pt.
Method
1. Fry onion in oil. Add the pepper flakes. Add the yogurt and sauté over low heat.
Note: Preparation time: 30 minutes.

HASPIRLI PATATES
YOGURT AND POTATO SOUP WITH FALSE SAFFRON
Ingredients Amounts
Potatoes 2 lb.
Lamb, cut in cubes 2 lb.
Chickpeas 3½ oz.
Strained yogurt 2 cups
False saffron 1 Tbsp.
Black pepper 1 tsp.
Butter from sheep’s milk ¼ cup
Salt
Method
1. Soak the chickpeas overnight. The next day, cook the meat and chickpeas together.
2. Cut the potatoes into cubes and add them to the meat and chickpeas.
3. Add the yogurt. When it is cooked, dress it with false saffron sautéed in butter.
4. Season with salt and pepper and serve.
Note: Preparation time: 2 hours

EKSILI KEBAP
TANGY KEBAB
Ingredients Amounts
Ground lamb 3 lb.

Shallots, chopped 10 ea.
Eggplants 2 ea.
Tail fat 3½ oz.
Tomato juice 6 cups
Allspice 2 tsp.
Black pepper 1 Tbsp.
Pepper flakes 2 tsp.
Salt
Pomegranate syrup 5 oz.
Pide (crisp Turkish pita-like bread) 10 ea.
Method
1. Make meatballs out of the ground lamb. Put the meatballs on skewers and cook over a
coal fire.
2. Sauté the shallots and eggplants. Add the rest of the ingredients and the spices except
for the sour pomegranate syrup.
3. Add in the eggplant, then add the grilled kebabs. Keep on fire for sometime. Add the
pomegranate syrup.
4. Serve over pide which has been cut in diamond shapes.
Note: Preparation time 2½ hours

ALACA ÇORBA
WHEAT SOUP
Ingredients Amounts
Chickpeas 2 oz.
Pearled wheat or farro 3½ oz.
Water 1 gal.
Red lentils 5 oz.
Onions, sliced 5 oz.
Dried pepper 1 ea.
Tarragon 1 Tbsp.
Cumin 1 tsp.
Butter ¼ cup
Black pepper 1 tsp.
Salt
Method
1. Soak the chickpeas a day ahead.
2. Drain the chickpeas and cook in the water with the wheat. When almost finished
cooking, add the lentils and the sliced onions.
3. Just before removing from the fire, add the spices, herb, butter and salt.
Note: Prep time 1½ hours

KAPAMA
BULGUR RICE WITH SPINACH AND MEAT
Ingredients Amounts
Bulgur 3½ oz.
Spinach 1 lb.
Meat cubes 8 oz.
Onion 5 oz.
Garlic 1½ oz.
Olive oil 5 oz.
Walnuts 5 oz.
Water ¾ cup
Tomato paste ¼ cup
Pepper paste ¼ cup
Cumin 4 tsp.
Lemons 2 ea.
Salt
Method
1. Sauté the meat in butter with the onions. Add the paste, spinach, and bulgur and sauté
them together.
2. Add the rest of the ingredients and cook until done and the water is absorbed.
Note: Prep time 75 minutes

JEAN ALBERTI

POTATO GALETTES WITH GREEK YOGURT AND CAVIAR
Yield: 24 servings
Ingredients Amounts
Yellow-flesh potatoes, peeled 3 lb.

Eggs 3 ea.
Black pepper, ground ¾ tsp.
Nutmeg, ground ¾ tsp.
Salt 1½ tsp.
Shallots, chopped 4 oz.
Garlic, chopped 1 Tbsp.
All-purpose flour 3 Tbsp.
Leeks, white part only, finely diced 5 oz.
Vegetable oil as needed
Greek yogurt as needed
Caviar as needed
Method
1. In a food processor, grate potatoes on a large-hole shredding plate. In a bowl, whisk the
eggs. Mix in the potatoes, pepper, nutmeg, salt, shallots, and garlic. Fold in the flour.
2. Evenly press 2 tablespoons of the potato mixture into a 2 ½ inch open ring mold.
Sprinkle with 1 tablespoon of leeks. Spread evenly 2 tablespoons of the potato mixture
on top. Remove the ring mold. Repeat with the remaining ingredients to make 24
galettes.
3. In a non-stick pan over medium heat, heat the vegetable oil. Add the galettes and cook 5
minutes or until the bottom is golden brown. Turn the galettes over and place the pan
in a 350 F oven for 15 to 20 minutes or until the galettes are golden brown and crispy on
the outside and soft on the inside. Cool the galettes on a rack; reheat in the hot oven
before serving.
4. Garnish each galette with a dollop of yogurt and a spoonful of caviar.
Recipe credit: Jean Alberti for the United States Potato Board as presented at the 2003 Worlds of Flavor
International Conference and Festival. Published with permission of the author. All rights reserved.

CLARA MARIA AMEZUA

WHITE GARLIC SOUP WITH GRAPES
AJO BLANCO CON UVAS
Ingredients Amounts
Almonds blanched, skinned 5 oz.

Fresh bread, crust removed 3 ½ oz.
Cold water 2 cups
Garlic clove, blanched, peeled 1 ea.
Virgin olive oil (like Arbequina, 1/3 cup
a fresh fruity light oil)
White wine vinegar ½ oz.
Salt to taste
Grapes, peeled and seeded, for garnish
Method
1. Soak all the ingredients for 24 hours.
2. Blend or process into a smooth sauce.
3. Serve cold, garnished with grapes.
Recipe credit: Carlos Posadas (Provided by Clara Maria Amezua) as presented at the 2003 Worlds of Flavor

TUNA IN ESCABECHE
ESCABECHE DE BONITO
Ingredients Amounts
Tuna fish in one piece (keep 2 lbs.

skin and bones)
Red onions 1 lb.
Carrots 7 oz.
Garlic cloves 3½ oz.
Dry white wine 1 qt.
Water, cold 1 pt.
Sherry vinegar 1 pt.
Virgin olive oil 7 oz.
Bay leaves 2 ea.
Thyme 1 bu.
Peppercorns, black 1 tsp.
Method
1. Cut the onions and carrots into large pieces and put into a clay casserole with the oil.
Cook for 3-4 minutes.
2. Add the fish (in one piece) and the rest of the ingredients. Simmer for twelve minutes
and remove from heat. Let sit for two hours.
3. Clean and debone the fish put it back in the casserole. Serve tepid or cold with the
marinated vegetables and garnish with a few peppercorns.
Note: Escabeche is a marinade often used in Mediterranean countries to preserve food.
Recipe credit: Clara Maria Amezua as presented at the 2003 Worlds of Flavor International Conference and
Festival. Published with permission of the author. All rights reserved.

JOSE RAMON ANDRES

PESCADO AL SAL
Ingredients Amounts
Rock sea salt 6 ½ lb.

Whole fish, ½-pound, scaled & gutted 1 ea.
Lemon, sliced 1 ea.
Oregano sprigs 1 bu.
Method
1. Mix salt with water until it becomes slightly wet.
2. Stuff the fish with oregano sprigs.
3. Make a layer of salt on the bottom of the roasting pot approximately ½-inch deep. Place
fish on top and top with remaining salt, approximately ½-inch all around.
4. Cover fish and bake in a 375–400°F preheated oven for about 10-15 minutes.
Recipe credit: Jose Ramon Andres as presented at the 2003 Worlds of Flavor International Conference and

AIOLI TRADICIONAL
Ingredients Amounts
Garlic cloves, large, peeled 6 ea.

Fresh lemon juice ¼ tsp.
Spanish extra virgin olive oil 1 cup
Salt to taste
Method
1. Crush garlic cloves in a mortar and add a few drops of lemon juice. Continue crushing
until it becomes a paste. Slowly add olive oil till it emulsifies.
Note: Do not add oil too fast, it will break!

NEW ENGLAND CLAM CHOWDER “NEW WAY”
Ingredients Amounts
Potato puree
Crispy potato
Chive oil
Clams
Clam espuma
Onion jam
Onions oil
Bacon cream (All recipes follow)
For the Potato puree

Idaho potato, peeled 1 ea.
Heavy cream ¾ cup
Butter ¼ lb.
Salt to taste
Method
1. Add the potato to a small pot and cover with water. Add 1 tablespoon of salt. Bring to a
boil and cook until tender.
2. While the potato cooks, heat the cream and keep warm.
3. When the potato is tender, remove the potato and place in a small bowl. Reserve the
potato water.
4. With a small immersion blender, blend the potato and cream.
5. Add the butter and continue to blend until smooth. Adjust the puree with the reserved
cooking water. Adjust seasoning.
For the Crispy potato

Idaho potato, large, peeled 1 ea.
Olive oil 2 cups
Method
1. Cut the potato into a block.
2. With a mandoline or a sharp knife slice the potato into 1/8” layers. Carefully cut into
1/8” by 1/8” cubes.
3. Reserve in cold water.
4. Heat oil until just below smoking point.
5. Drain the potato brunoise, and in very small batches, fry the potato and season with salt.
For the Chive oil

Chives, rough chopped 1 cup
Olive oil 1 cup
Salt to taste
Method
1. Heat oil until just smoking, remove from heat.
2. Add the chives.
3. Allow to cool a few minutes.
4. Carefully blend and strain thru a coffee filter.
For the Clams

Little neck clams or small 20 ea.
to medium sized clams
Method
1. Bring about 3 qts. of water to a hard boil, season with salt.
2. Drop 5 clams at a time into the water, blanch for only 15 seconds. Remove and set aside.
3. Working over a small bowl, carefully open the clams with a small paring knife and
remove the clam, making sure to reserve any liquid released by the clam.
4. Place the clams on a small baking rack set over a ½ sheet pan.
5. Collect the clam juices and strain into a bowl. For every cup of clam juice, bloom 1 ½
sheets of gelatin.
6. Heat a small portion of juice and melt the gelatin. Combine with the remaining juice and
place over an ice bath, stirring often. Chill until the gelatin is soft but not firmly set.
7. With a large spoon, nappé the chilled clams with their own juices.
For the Clam espuma

Clam juice 1 qt.
Gelatin sheets, softened 7 ea.
Method
1. Heat 1 cup of clam juice. Add the gelatin and melt.
2. Add the remaining juice, and chill until set.
3. Pour into an Isi bottle and charge with 1 cartridge. Keep cold.
For the Onion jam

Large yellow onion, chopped 1 ea.
Olive oil 1 cup
Water 1 cup
Salt 2 Tbsp.
Method
1. Combine all ingredients in a heavy duty pot.
2. Simmer until the onions are very tender.
3. Remove the onions and puree until smooth.
4. Season with salt.
5. Reserve the cooking oil.
For the Onion oil

Reserved cooking oil
Method
1. Cook onion oil at a simmer until all the water evaporates.
2. Strain and reserve.

Bacon cream
Bacon 4 oz.
Heavy cream 8 oz.
Water
Method
1. In a cold sauté pan, cook bacon until golden brown.
2. Add the cream and allow to cook together.
3. Remove off heat.
4. Blend until smooth.
5. Adjust the consistency with water if needed to a yogurt like consistency.

MEAT AND POTATOES
Ingredients Amounts
Warm potato espuma

Idaho potatoes, peeled 2 ea.
Heavy cream, warm 2 cup
Butter ¼ lb.
Salt to taste
Sliced tenderloin (recipe follows)

Chanterelle mushroom
Sea salt to taste
Olive oil
Meat
Ribeye 1 ea.
Method
1. Prepare the meat by seasoning it with salt and pepper. Sear all sides very quickly in a
hot pan.
2. Wrap tightly in plastic wrap, drop in an ice bath, and then put in freezer.
3. Once frozen, slice in thin pieces and place on oiled parchment paper. Cover with
parchment paper, wrap with plastic, and reserve
4. Prepare the espuma: add enough water to cover potatoes and bring to boil. Cook until
soft and breaking apart. Reserve the cooking water.
5. Blend potatoes, cream, and butter until smooth.
6. Adjust the puree with the cooking water. The puree needs to be thick but pourable.
7. Season with salt.
8. Pour into a large Isi bottle. Charge with 2 cartridges.
9. Hold in a bain-marie at about 200°F .
10. For service, sauté chanterelle mushrooms lightly in olive oil.
11. Place potato espuma on a spoon, top with the chanterelle mushroom, sliced meat, drops
of oil and pinch of salt.

SALMOREJO TRADICIONAL
Ingredients Amounts
Ripe tomatoes, peeled, chopped 4 ea.

Hard boiled eggs, peeled, sliced 3 ea.
Roasted red pepper, cut in 1 ea.
strips, peeled
Serrano ham slices, cut into strips 4 ea.
Garlic cloves 2 ea.
Saffron 1 pinch
Ground pepper 1 tsp.
Ground cumin 1 tsp.
Spanish extra virgin olive oil 3 oz.
Salt to taste
Sherry vinegar 1 tsp.
Iced cold water 1 qt.
Method
1. Put the spices into a mortar and pound until you get a fine paste.
2. Slowly add the oil so that it emulsifies and then the vinegar and a little cold water.
3. Blend the tomatoes in a mortar when smooth and add the content of the spice mix; mix
well.
4. Mix the peppers and the boiled eggs to form a paste.

SALMOREJO “MODERNIZED”
Ingredients Amounts
Tomato gelee
Roma tomatoes 5 ea.
Extra virgin olive oil ¼ cup
Sherry vinegar 3 Tbsp.
Water ½ cup
Agar agar 1¼ tsp.
Method
1. Blend tomatoes and olive oil; strain and reserve.
2. Bring vinegar, water, and agar to boil, whisking constantly.
3. Take off heat and add gelatin. Combine with the tomato purée.
4. Pour into a small container to the height of ½”.
5. Allow to chill and harden.
6. Once hard, cut into ½” cubes.
Tomato hearts
Roma tomatoes 10 ea.
1. Cut tops and bottoms off the tomato, making sure to cut off enough to expose the seeds.
2. While the tomato is standing, make an incision down the outer layer of the tomato.
3. Pull away the outer layer to expose the seed sack.
4. Cut under the seed sac, cutting some of the firmer flesh to hold the tomato sac together.
5. Repeat to the other side of the tomato and then to the other whole tomatoes.
6. Reserve seeds on a plastic lined sheet pan.
Sherry vinegar gelatin

Spanish sherry wine vinegar ½ cup
Water 1 cup
1. Bring vinegar and water to a boil.

2. Add the gelatin and stir to dissolve.
3. Pour into a shallow pan to a height of ½”.
4. Chill to set.
5. Cut into ½” cubes.
- continued on next page -

Garlic oil
Garlic cloves 5 ea.

Extra virgin olive oil ½ cup
Method
1. In a small saucepan, bring oil and garlic to a simmer.
2. Allow to simmer until the garlic is a light golden brown. Remove from heat and let
garlic infuse.
3. Once cool, strain and reserve.
Serrano ham chips
Thin slices of jamon Serrano 10 ea.

Simple syrup
1. On a sheet pan, lay out jamon Serrano.

2. In a spray bottle, lightly coat the ham with simple syrup.
3. Bake in a 350 °F oven until crisp. Approximately 8-10 minutes.
4. Remove tray from oven and allow to cool in a warm place.
5. Once hard and crispy, place in a container with silica gel packets to protect it from the
humidity.

“BREADED” QUAIL EGG
Ingredients Amounts
Quail eggs, lightly 10 ea.

poached and trimmed
French bread
Method
1. Cut the bread into 4” pieces. Wrap with plastic and freeze. Once frozen, cut into
1/8”slices in a meat slicer. Lay out on a sheet pan and reserve.
2. For the egg: lightly spray two pieces of bread with water.
3. Place an egg on one slice. Wrap the egg with the slice and trim away excess.
4. Repeat with the exposed part of the egg to encase the egg.
5. Lay the egg with the seam down so that the breading stays.
6. When ready, sear on a non-stick pan with olive oil.
7. Result should be a very thin and crispy breading encasing a quail egg.

DECONSTRUCTED “GLASS” OF WHITE WINE
Ingredients Amounts
Fermented wine
White grapes 2 qt.
Gelatin sheets
1. Crush the grapes. Place in a plastic container and allow to sit overnight in a warm place,
strain.
2. Use 1 ½ sheets of gelatin to 1 cup of liquid. Bring a small portion of the liquid to boil,
add the required amount of softened gelatin, and stir to dissolve.
3. Pour 4 ounces into a large soup bowl.
4. Allow to chill and set.
Flavoring components
Grapes
Vanilla seeds
Brunoise apples
Piña
Lemon peel
Passion fruit
Fresh mint
Fresh orange peel
Figs
Leche
Pomegranates
1. Place all components on the gelatin like the numbers on the face of a clock.

COTTON CANDY FOIE GRAS
Ingredients Amounts
Foie gras terrine, cooked and 1 ea.

cut into small cubes
Sugar, flavored with malaga 1 ea.
Method
1. Place the flavored sugar in the cotton candy machine.
2. Use a wooden skewer to pick the marinated foie cube and wrap it with the cotton candy.

PIPIRRANA
Ingredients Amounts
Raw tomato minced, peeled, seeded 1 cup

Cucumbers minced, peeled, seeded 1 cup
Green pepper minced, peeled, seeded 1 cup
Red pepper minced, peeled, seeded 1 cup
Vinaigrette (recipe follows) 1 cup
Cones 50 ea.
Seed sack quarters 25 ea.
of Roma tomatoes
Method
1. Mix all first 5 ingredients and set aside. In a cone add the mix and garnish with a
quarter of a seed sack of a tomato.
Vinaigrette de jerez con aceite
Sherry vinegar 1 cup

Spanish olive oil 3 cups
Salt to taste
Method
1. In the blender slowly add olive oil to emulsify.

MOHAMED BADER ALDEN

EGGPLANTS IN TOMATO AND CHICKPEA SAUCE
MÜSSAQA’A
Yield: 20 Portions
Ingredients Amounts
Eggplants, large, about 10 ounces each, 7 ea.

cut across on the slant in slices
about 1/2 inch thick
Vegetable oil for frying
Large onions, sliced 1 ea.
Green peppers, sliced in 2 ea.
medium-thick strips
Red peppers, sliced in 2 ea.
medium-thick strips
Garlic cloves, finely chopped 10 ea.
Green chile pepper, seeded and chopped ½ ea.
Italian peeled tomatoes (3 lb. 3 oz. can), 1 ea.
very finely chopped
Grated nutmeg 1 Tbsp.
Canned chickpeas, rinsed and drained 5 cups
Medium ripe tomatoes, sliced 6 ea.
Method
1. Fry the eggplant slices until golden. Remove onto several layers of kitchen paper to
drain off the excess oil.
2. Put the olive oil, onion and peppers in a large pan and place on high heat. Sauté until
wilted.
3. Add the tomatoes, salt and pepper to taste and the nutmeg and bring to the boil. Cook
for 10-15 minutes.
4. Preheat the oven to 500°F.
5. Spread the fried eggplants, slightly overlapping them in a large baking dish. Sprinkle
with salt to taste then spread the chickpeas evenly all over the eggplants. Pour the
tomato sauce to cover the whole and arrange the tomato slices evenly all over the top.
6. Bake in the preheated oven for about 1 hour, turneing the pan after 40 minutes or until
the sauce is thickened and the fresh tomatoes slightly burned at the edges. Serve at room
temperature.
Recipe credit: Mohamed Bader Alden as presented at the 2003 Worlds of Flavor International Conference and
Festival. Published with permission of the author. All rights reserved

FALAFEL
Yield : 120-130 Falafel moulds
Ingredients Amounts
Fava beans, dried peeled, soaked 3 cups

in plenty of cold water overnight
Chickpeas, soaked in plenty of cold 6 cups
water overnight
Red pepper ¼ ea.
Onion, large ¼ ea.
Green chili pepper 1 ea.
Garlic cloves 20 ea.
Coriander leaves, coarsely chopped ¼ cup
Salt 1 Tbsp.
White pepper, finely ground 1 tsp.
Cumin, ground 2 tsp.
Coriander, ground 1½ Tbsp.
Baking soda 1½ tsp.
Vegetable oil for frying
Sesame seeds for garnish (optional)
Method
1. Pass the beans, peas and vegetables through the fine attachment of a meat grinder
into a large mixing bowl.
2. Add 3 cups water, the salt, spices, and baking soda. Mix together. Taste and adjust
the salt if necessary.
3. Heat enough vegetable oil to deep-fry the falafel. When the oil is ready, use a falafel
mould to shape the falafel, and if you like dip the top in sesame seeds. Drop the
falafel into the hot oil. Fry until golden all over. Serve immediately with turnip
pickles, tomato wedges, chopped parsley and tahini sauce.

STUFFED VINE LEAVES
MEHSHI WARAK ‘ENAB
Yield: Serves 20
Ingredients Amounts
Extra virgin olive oil 3½ cups

Short grain rice, rinsed, drained 5 cups
Onion, finely chopped 7½ cups
Ground cinnamon 1½ Tbsp.
Black pepper 4 tsp.
Pomegranate syrup ½ cup
Tomatoes finely diced 8½ cups
Flat leaf parsley, finely chopped 8½ cups
Mint leaves, finely chopped 2½ cups
Garlic cloves, thinly sliced 30 ea.
Mint, dried 3 Tbsp.
Lemon juice 1½ cups
Salt to taste
Preserved vine leaves, rinsed in 1 lb. (about 100 ea.)
warm water to get rid of the salty taste
Pan lining
Potatoes As needed
Onions As needed
Tomatoes As needed
Garlic cloves As needed
Mint leaves As needed
Method
1. Put 1 1/2 cups olive oil in a large pan and place over medium heat. When the oil is
barely smoking, add the rice and sauté, stirring very regularly, for about 10 minutes,
or until lightly golden.
2. Drain the rice, saving the oil in another pan. Immediately put the rice into a large
mixing bowl, add the cinnamon and pepper and mix. Stir in the pomegranate syrup.
3. Add the onions to the rice oil and fry until soft and transparent. Add the onions,
together with the tomatoes, herbs, lemon juice and salt to taste, to the rice. Mix
together. Taste and adjust the seasoning if necessary.
4. Place a vine leaf on your work surface, shiny side down, and spread about a
teaspoon filling in a line near the top, stem end. Fold the sides over the filling and
roll fairly loosely – you want to leave enough space for the rice to expand and you
also want the cooked stuffed vine leaves to be soft and moist and not hard.
5. Line a large pan with thin slices of potatoes, onion and tomatoes. Stud a few garlic
cloves in between and cover with fresh mint leaves. Arrange the vine leaves in layers
and half cover with water. Lay a plate upside down so that the leaves do not unroll
and cook over medium-high heat for about an hour. Serve at room temperature.

ADAM BAIRD

WHITE GRAPE ALMOND GAZPACHO WITH DILL OIL
Yield: 2 Quarts/10 6 oz. servings
Ingredients Amounts
Extra virgin olive oil 2 Tbsp.

White grapes, washed, picked 3 lb.
Cucumber, English, seeded, peeled, 1 ea.
chopped
Scallions, sliced 1 bu.
Almonds, sliced toasted, cooled 1½ cup
Garlic cloves, roasted, cooled 6 ea.
Dill, picked, no stem 1 bu.
Red wine vinegar 2-4 Tbsp.
Half and half 1 qt.
Classic gourmet vegetable base, 2 cups
prepared, cooled
Cayenne pepper ½ tsp.
Salt and pepper to taste
Sugar 1 Tbsp.
Dill oil:
Dill, fresh, washed 2 bu.
Olive oil ½ cup
Method:
1. Pre-heat oven to 350 F. Lightly toast almonds until browned, cool, reserve 1⁄2 cup for
garnish. Also, roast garlic cloves lightly in foil and olive oil, until soft and brown.
2. In a blender or food processor, combine all ingredients in batches, reserving 1⁄2 cup
almonds for garnish.
3. Puree the soup in batches, combine and adjust seasoning with vinegar, sugar, salt and
pepper. Chill and serve with sliced almonds and dill oil.
4. Dill Oil: Blanch the dill bunches in lightly salted water for 5 seconds, immediately cool
in ice water, and squeeze out moisture.
5. Lightly chop dill and place in a blender with salt and pepper. Drizzle oil into top and
puree until smooth, allow mix to refrigerate 10 minutes, then strain if desired.
Recipe credit: Adam Baird as presented for Ventura Foods at the 2003 Worlds of Flavor International Conference
and Festival. Published with permission of the author. All rights reserved

BLACK GARBANZO “HUMMUS” DIP WITH TOASTED
GARLIC PITA CHIPS
Yield: 1 #
Ingredients Amounts
Black garbanzo beans, dry, 8 oz.

soaked overnight
Classic gourmet vegetable base 2 oz.
Water 1 qt.
Garlic cloves, minced 2 ea.
Lemon zest, no pith 1 lemon
Lemon juice, fresh 14 cups
Black or white tahini paste 4 oz.
Cayenne pepper 1 tsp.
Smoked paprika 1 tsp.
Parsley for garnish
Salt and pepper - to taste
Pita bread, cut into triangles 1 packet
Garlic Phase Liquid Butter Alternative 12 cups
Method:
1. Soak beans overnight, drain and place into a pot. Add in Vegetable Base and cover with
water, about 4 inches higher. Bring to a boil stirring in Vegetable Base, simmer for 1.5
hours, or until the beans are very tender, reserve liquid.
2. When beans are done, place beans, garlic, lemon juice and zest, black or white tahini
paste, olive oil, paprika, and cayenne into a blender or food processor, pulse until
smooth. Season with salt and pepper, garnish with parsley.
3. Brush the pita bread with Garlic Phase, cut into triangles and toast in oven until crisp.
Featuring: Garlic Phase Liquid Butter Alternative & Classic Gourmet Vegetable Base


ROCK SHRIMP AND BULGUR WHEAT TABBOULEH SALAD
WITH GARLIC LAVOSH CRACKER AND BALSAMIC
VINAIGRETTE
Yield: 1 lb
Ingredients Amounts
Rock shrimp, drained 1 lb.

Olive oil 3 Tbsp.
Garlic, sliced 2 Tbsp.
Lemon zest, chopped, from 1 lemon
Fine-grain bulgur– 2 cups
Scallions, chopped 1 bu.
Parsley flat leaf, chopped 2 cups
Mint leaves, chopped 14 cups
Cucumber, English, diced small
Black pepper 1 tsp.
Allspice 14 tsp.
Cinnamon 14 tsp.
Extra virgin olive oil 12 cups
Lemon juice 14 cups
Tomatoe, seeded, diced 1 cup
Hidden Valley balsamic dressing 12 cups
Garlic phase liquid butter alternative 12 cups
Lavosh wheat cracker 1 packet
Method:
1. Heat with oil, add sliced garlic and toast lightly, add in rock shrimp.
2. Sauté until cooked through, season with salt and pepper, add zest, cool.
3. Pick over the bulgur and place in a strainer, shake of any dust. In a bowl, combine all
ingredients and cooled shrimp and mix well.
4. Rinse the bulgur under cold water for several minutes, drain and squeeze out excess
moisture. Immediately add bulgur to bowl, mix well and cover.
5. Let stand 15 minutes, adjust seasonings with salt and pepper.
6. Brush the lavosh with Garlic Phase and cut into desired shape, bake in oven until crisp.
Featuring: Hidden Valley® Balsamic Vinaigrette & Garlic Phase Liquid Butter Alternative

PAUL BARTOLOTTA

PASTA AND GREEN CAULIFLOWER SOUP FEDERICA
PASTA CHI VRÓCCULI A MINISTRA FEDERICA
Yield: 6 Portions
Ingredients Amounts
Green cauliflower 22 oz.

Short pasta (spaghetti, broken, 5 oz.
approximately 1 ½ inches long)
Extra virgin olive oil (Sicilian) 4 oz.
Chicken broth or water 2 qts.
Sea salt to taste
Freshly ground black pepper to taste
Sharp Sicilian ewe's milk Pecorino for garnish
cheese, grated (optional)
Method
1. Wash and cut the cauliflower into small pieces or florets.
2. Bring the chicken broth or water to a boil, adjusting salt to taste. Add cauliflower and
cook until tender, almost completely. At this point, add the broken spaghetti.
3. As soon as the pasta is cooked, remove from heat and make the portions in serving
bowls.
4. Season each bowl with a drizzle of the Sicilian extra virgin olive oil and freshly ground
black pepper. Serve immediately.
Recipe credit: Paul Bartolotta as presented at the 2003 Worlds of Flavor International Conference and Festival.
Published with permission of the author. All rights reserved

CHICKPEA SOUP WITH DITALINI PASTA
MINESTRA COI CECI E DITALINI
Yield: 4 Portions
Ingredients Amounts
Extra virgin olive oil 2 oz.

Italian sausage in small morsels, 4 oz.
mild or spicy
Onion, diced 4 oz.
Rosemary leaves 3 branches
Sage leaves 12 ea.
Chickpeas, boiled (may 1 lb.
substitute canned)
Tomato paste 2 oz.
Chicken stock (broth) 48 oz.
Ditalini pasta 4 oz.
Sea salt to taste
Black pepper to taste
Method
1. In a medium saucepot, sauté morsels of Italian sausage over high heat in the extra virgin
olive oil until golden brown. Reduce heat to medium and add chopped onion and
garlic; cook until translucent. Add rosemary and sage and cook gently for 1 minute. Do
not brown herbs. Add blanched chickpeas, tomato paste, and approximately ¾ of
chicken stock and bring to a rapid boil. Cook for approximately 15 minutes, then add
the pasta directly to the pot.
2. Continue to cook at a low boil, slowly adding remaining chicken stock a few ounces at a
time until pasta has become well-cooked and the soup obtains desired thickness. (In this
case, because it is a rustic soup, it is not necessary to be overly concerned about keeping
the pasta al-dente. The concept behind this method is to allow the natural starches of
the pasta and the chickpeas, to cook all together in one pot, concentrating flavor and
developing desired consistency by the use of additional chicken stock or water.)
3. Adjust salt to taste and serve immediately with fresh ground black pepper on top and a
light drizzle of extra virgin olive oil, if so desired. This dish may also be served with
grilled rustic peasant bread, lightly drizzled with olive oil as well.

SAUTÉED LANGOUSTINOS WITH CHICKPEA SAUCE
SCAMPI ALLA CREMA DI CECI
Yield: 4 Portions
Ingredients Amounts

Garlic, sliced 2 cloves
Rosemary sprigs 4 ea.
Jumbo langoustines 12 ea.
Sea salt to taste
Rosemary bouquets 4 ea.
Sauce
Garlic, minced 1 tsp.
Chickpeas, soaked in water 1½ cups
Chicken stock 3 cups
Tomato paste 1 Tbsp.
Sea salt to taste
Rosemary 2 sprigs
Sage 2 sprigs
Method
1. In a saucepot, heat the oil and garlic. Add the chickpeas and tomato paste and cover
with chicken stock. Cook until tender. Blend in food processor until creamy and
smooth. Adjust seasoning with salt and pepper, strain and keep warm.
2. In a non-stick sauté pan, add olive oil, langoustinos, sliced garlic and rosemary. Season
with salt and pepper.
3. On serving plates, spoon chickpea sauce, top each with sautéed langoustinos and drizzle
with extra virgin olive oil. Garnish with rosemary bouquets.

SEARED SEA SCALLOPS WITH SAUTÉED PORCINI
MUSHROOMS AND SHAVED PARMIGIANO-REGGIANO
CAPPESANTE DORATE CON PORCINI E PARMIGIANO
Yield: 4 Portions
Ingredients Amounts
Vinaigrette
Sherry vinegar 2 oz.
Balsamic vinegar 2 oz.
Brown butter 2 oz.
Truffle oil 2 oz.
Sea scallops 8 ea.

Porcini mushrooms (fresh or frozen) 4 ea.
Frisée heads (yellow portion only) 3 ea.
Mache 3 oz.
Shavings of Parmigiano-Reggiano 8 ea.
Chervil garnishes 4 ea.
Method
1. Prepare the vinaigrette, melt the butter and cook until just brown, set aside until reaches
room temperature. In a medium sized bowl, whisk vinegars, butter and truffle oil while
drizzling in the olive oil.
2. Wash dry and trim the porcini mushrooms if necessary. Slice thinly and sauté in brown
butter until golden. Season with salt and set aside.
3. Season scallops and sauté in olive oil on high heat until golden, flip scallops and repeat.
If not cooked through, finish the process in a 450°F oven. In a small sauté pan, warm
porcinis and spoon onto a bed of frisée and mache. Place scallops on top and drizzle
vinaigrette over entire dish. Garnish with 2 shavings of Parmigiano-Reggiano and
chervil.

LIDIA BASTIANICH

RICE TART
CROSTATA DI RISO
Ingredients Amounts
Crostata shell (recipe follows) 1 ea.
Milk 3 cups
Arborio or other short grain rice ¼ cup
Sugar ½ cup
Vanilla stick ½ ea.
Unsalted butter 2 Tbsp.
Large eggs 2 ea.
Grated lemon zest 1 tsp.
Orange zest 1 tsp.
Golden raisins 2 Tbsp.
Apricot jam 4 Tbsp.
Method
1. On a lightly floured surface, roll out the dough to a 10-inch circle about 1/8 inch thick.
Fit the dough into an 8 inch springform pan, pressing it up against the sides.
2. In a medium sauce pan, bring the milk and vanilla stick to a simmer—scrape and
remove stick. Add the rice, sugar and butter and cook over low heat, stirring
occasionally for 30 minutes or until the rice is very tender. Transfer to a bowl and let
cool, stirring occasionally.
3. Preheat the oven to 350 degrees F. Place an oven rack on the lowest level.
4. In a medium bowl, beat the eggs and lemon zest. Stir into the cooled rice mixture. Stir
in the raisins. Line shell with apricot jam and pour the mixture into the prepared shell.
5. Bake for 40-45 minutes or until the filling is set and top is very lightly browned. Let cool
on a wire rack for 10 minutes. Remove the pan rim and let the tart cool at room
temperature.
CROSTATA SHELL
Yields three 10-inch shells
Flour 4 ½ cups
Sugar 1 ½ cups
Baking powder 2 tsp.
Salt1 pinch
Eggs, beaten 3 ea.
Unsalted butter, softened ¾ lb.
Almond extract ¼ tsp.
1. In a large bowl, combine the flour, sugar, baking powder and salt. Add the eggs and stir
with a wooden spoon or mix with your hands until the mixture looks crumbly. Work in
the softened butter and almond extract until no traces of butter are visible. Divide the
dough into three equal portions, roll each into a ball and flatten to form thick disks.
Wrap separately in plastic wrap and refrigerate until firm, or freeze for later use.
2. To prebake a tart shell, preheat the oven to 350 degrees F. On a floured surface roll out
the dough to a thickness of 1/8 inch. (Allow the dough to soften slightly if it is too cold
to work easily. Transfer the rolled dough to a 10 inch tart pan with a removable bottom.
Prick the bottom of the tart freely with a fork. Trim off any excess or overhang, crimp
the border with the tines of a fork and put shell in the freezer for 10 minutes. Bake shell
30 minutes and cool before filling.
Recipe credit: Lidia Bastianich as presented at the 2003 Worlds of Flavor International Conference and Festival.

SPAGHETTI SQUASH SALAD WITH GORGONZOLA
INSALATA DI ZUCCA E GORGONZOLA
Yield: 6 Portions
Ingredients Amounts
Heads of endive 4 ea.

Dpaghetti squash, about 3 pounds 1 ea.
Rxtra virgin olive oil 5 Tbsp.
Pears 2 ea.
Toasted almonds¼ cup
White balsamic vinegar 4 Tbsp.
Aged balsamic vinegar (or Saba) 2 Tbsp.
Gorgonzola (not too ripe) 10 oz.
Method
1. Preheat the oven to 450°F. Cut two heads of the endive in half. Cut the squash in half,
clean out the seeds and season both with 2 tablespoons of olive oil, salt and pepper and
bake in a hot 450°F oven for 50 minutes. Let cool.
2. Cut the rest of the endive in rounds. Scrape the spaghetti squash out with a fork in a
bowl.
3. Peel and core the pears, one pear sliced thin and placed in line with the base of the
serving plates, the others cut in match sticks.
4. Add pears, freshly cut endive and almonds to spaghetti squash in the bowl. Toss all
well with the white balsamic vinegar, the remaining extra virgin olive oil and salt and
pepper to taste.
5. Top the slices of pear on the plate with the spears of the baked endive. Set the dressed
spaghetti salad in the middle. Set a slice of gorgonzola on each plate and drizzle with
the aged balsamic.

FENNEL, OLIVE AND CITRUS SALAD
My cousin Gianni and his friend Luciano have a little rooftop apartment overlooking the
Pantheon in Rome. One warm summer afternoon, we had this salad with Pecorino Romano
cheese for lunch while seated on a terrace full of hanging geraniums. "Le Rondini al Nido"
by Pavarotti played in the background. It was magical. The salad is also delicious with a
piece of grilled fish.
Yield: Serves 4
Ingredients Amounts
Gaeta olives, pitted, oil-cured 2 cups

Lemon, washed and cut into
1/8-inch cubes, including rind
(See note below) 1 ea.
Fennel, diced (3/8-inch) fresh
(use the tender, inner layers only) 2 cups
Lemon, juiced 1 ea.
Method
1. Combine all ingredients in a medium-size bowl. Toss to blend and let stand 30 minutes,
tossing once or twice, before serving.
Note: Cut the lemon into 1/8-inch slices with a very sharp serrated knife. Stack a few of the
slices and cut them into 1/8-inch strips, then cut the strips crosswise into 1/8-inch cubes.

MARINATED AND BRAISED TURNIPS
This dish is a typical Friuilan dish made by marinating the whole turnip in wine dregs. An
excellent substitution for the dregs is using a full-bodied wine. Serve this dish with pork
roast or grilled meats. In Friuli, it is traditionally served with the Musetto-also known as
cotecchino, a very gelatinous pork sausage made with pork snout.
Yield: Serves 6
Ingredients Amounts
Turnips, whole, all about 4 inches 3 lbs.

across and firm
Wine, full-bodied (Merlot, Cabernet
Franc, or Cabernet) 1-2 bottles
Bacon, chopped fine ¼ cup
Garlic cloves 4 ea.
Olive oil 2 Tbsp.
Salt
Black pepper, freshly ground 2 Tbsp.
Chicken Stock or low-sodium
canned chicken broth 1 cup
Method
1. Cut off any leaves and root from the turnips. Scrub the turnips well and place them in a
ceramic or glass container large enough to hold them all with about 2 inches head room.
2. Pour in enough of the wine to completely cover the turnips. Cover the container and
store in a cool (45-50 degrees F) place for 30 days. (A cool cellar in winter is ideal.
Alternatively, the turnips may be stored in the refrigerator, but increase the time to 40
days to allow the turnips to marinate fully.)
3. Drain the turnips and peel them. Grate the peeled turnips on the coarsest side of a box
grater.
4. In a deep, heavy pot, heat the olive oil over medium heat. Add the bacon and garlic and
cook, stirring, until golden, about 3 minutes. Add the turnips, season them lightly with
salt and pepper, and adjust the level of heat to low.
5. Add 1/4 cup of the stock and cover the pot. Cook the turnips, stirring often, until very
tender, about 1 hour. Add a few tablespoons of stock if the turnips become dry. When
finished the turnips should be moist, but not soupy. If there is too much liquid in the pot
toward the end of cooking, uncover the pot to evaporate some of the liquid.

DRY FAVA BEAN PUREE WITH CHICORY
Yield: 6 servings
Ingredients Amounts
Fava Bean Puree

Fava beans, dried and peeled 1 lb.
Salt 1 tsp.
Country bread, stale, cut
Into ¾-inch cubes 2 cups
Braised Chicory
Young chickory (dandelion) 1 lb.
Garlic cloves, crushed 4 ea.
Virgin olive oil 2 Tbsp.
Red pepper flakes 1 pinch
Salt as needed
Method
1. Fava Bean Purée: Place the beans in a pot with 2 quarts of water and 1 teaspoon of salt.
Cover, bring to a boil and simmer for 40 minutes.
2. Uncover and cook for an additional 20 minutes, until all water evaporates and the beans
form a coarse puree. Stir occasionally towards the end to prevent scorching.
3. Meanwhile, lightly drizzle the bread with olive oil and toast.
4. Braised Chicory: Bring 3 quarts of water to boil. In the meantime, clean and wash the
chicory, cut in half and cook in boiling water for 20 minutes or until tender, then drain.
5. Cook garlic in olive oil until golden, add cooked chicory, red pepper flakes and salt to
taste and braise for 5 minutes until the water has cooked off.
6. Meanwhile, lightly drizzle the bread with olive oil and toast.
7. To serve: Mix olive oil into the fava bean puree while heating the mixture. Take the pot
off the fire, season and fold in the toasted bread until it is folded in well. Serve a scoop
of the puree with braised chicory next to it.

POACHED WHOLE ZUCCHINI WITH LEMON AND OLIVE
OIL
Zucchini are most flavorful and appealing when they are young and firm. For all the dishes
in this chapter, choose unblemished squash, about 6 inches long and about 2 inches in
diameter. Three zucchini of this ideal size weigh about 1 pound.
Yield: 6 to 8 servings
Ingredients Amounts
Zucchini, small, tender 2 lbs.

Feur de sel or kosher salt,
plus more to taste 1 tsp.
Lemon zest, finely shredded 1 tsp.
Lemon juice, freshly squeezed 1 tsp.
Method
1. Rinse the zucchini but do not trim them. Put them in a large saucepan or stockpot, fill
with plenty of water to cover the squash and bring to a steady boil. Don’t cram the
zucchini together or boil them too vigorously because you want them to remain whole.
2. Cook for about 20 minutes, partially covered. Near the end of the cooking time, check
for doneness by lifting one squash from the water with a large slotted spoon or spatula.
A perfectly cooked zucchini will be just soft enough to droop a bit on the spoon but
won’t break apart.
3. Carefully remove the zucchini, one at a time, to a colander or wire rack and lay them
flat. Sprinkle about 1/2 teaspoon of the salt all over the squash, rolling them to
distribute the salt evenly. Let cool for a few minutes.
To Cut and Dress with Oil and Lemon

1. When you can handle them comfortably, trim the ends from each zucchini and cut them
in half crosswise, into 3-inch pieces. Slice all of these lengthwise in half, and again into
quarters, to form wedges. Arrange the wedges neatly on a serving platter, cut side up,
in one or two layers, so you can dress them easily.
2. Sprinkle another 1/2 teaspoon of salt evenly over all the slices (you may need a bit more
if using very coarse grains of fleur de sel). Then drizzle all over the three tablespoons of
oil and scatter the lemon zest. Let the zucchini absorb the flavors for a while before the
final seasoning.
3. Just before serving, sprinkle the lemon juice over the wedges. Taste a piece and sprinkle
over more salt or lemon juice if you like.

ZUCCHINI SALAD WITH POTATOES, BOILED EGGS AND
RED ONION
Poached zucchini, cut into rounds or cubes, is a terrific salad ingredient. Here I’ve used
them in a lovely combination of tastes and colors but you can follow this basic approach
without the potatoes, without the eggs, or even without the onions.
If you are preparing zucchini and potatoes for salad, it’s easy to cook them in one pot of
water. Start boiling them together and remove the zucchini when they are “droopy” as
described above. Usually the potatoes will need to cook a bit longer, until they are easily
pierced with a fork or sharp knife. Let everything cool then toss your salad and dress it just
before serving.
Yield: 6 servings
Ingredients Amounts
Yukon Gold potatoes, small 1/2 lb.

Sea salt or kosher salt, course 1/4 tsp.
Zucchini, poached whole, salted
and cooled 1 lb.
Eggs, hard boiled 2 ea.
Red onions, sliced 2/3 cup
Red wine vinegar 2 Tbsp.
Salt 1/4 tsp.
Black pepper, freshly ground to taste.
Method
1. Put the whole, unpeeled potatoes in a pot of cold unsalted water to cover. Bring to a boil
and cook steadily — but not violently — for 20 minutes or so. Don’t let them crack or get
mushy on the outside. When they are just cooked through, remove the potatoes from the
pot, sprinkle the 1/4 teaspoon salt over them and let cool.
2. Trim the ends of the zucchini and cut them crosswise into rounds, about 1/2 inch thick.
(If the squash are “fat”, first slice them lengthwise to form half-round or quarter-round
pieces). Peel the potatoes and cut roughly into 1-inch chunks, about the size of the
zucchini. Peel the eggs and cut into wedges.
3. To finish the salad, toss the squash and potatoes pieces together in a bowl, scatter the
egg wedges and onion slices on top and toss lightly. Drizzle over the olive oil and the
vinegar, sprinkle on the salt and grinds of pepper, and toss thoroughly to distribute the
seasonings.
4. Serve right away.

ROASTED ACORN SQUASH SALAD
Yield: 4-6 servings as a first course or side dish
Ingredients Amounts
Squash
Acorn squash 3 lbs.
Salt
Salad
Extra virgin olive oil 2 tsp.
Salt 1/8 tsp.
Almonds, slivered, toasted 1/4 cup
Syrup” of Reduced Balsamic Vinegar 1 Tbsp.
Cheese (aged goat cheese, drained
fresh ricotta or ricotta salata) 1 Tbsp.
Method
1. Preheat the oven to 400°F. (Tip: toast the slivered almonds for the salad while the oven
is hot — before, during or after roasting the squash. Spread the almonds on a sheet pan
and bake for 5 minutes, shaking them once or twice, until lightly colored and fragrant.)
2. To prepare the squash, rinse off any dirt and dry them. With a sharp vegetable peeler or
paring knife, strip off the peel from the top of the ridges of the squash. You don’t need to
peel more than this: it will help the squash cook faster and gives it a decorative look too.
3. Cut the squash in half through the stem and blossom ends. Scoop out all the seeds and
fibers so the flesh is clean. Place each half cut side down and, with a sharp chef’s knife,
slice off any tough stuff at the stem end, then cut cross-wise slices of squash, all about
one-inch thick.
4. Lightly oil a large baking sheet, or line it with a non-stick silicon sheet. Spread out the
semi-circles of squash and drizzle with the oil and sprinkle with the salt. Turn and toss
the pieces, spreading the oil and salt, then lay them flat on a cut side. Bake about 20
minutes then flip the pieces over and bake another 15 minutes or so, until the squash is
just tender all the way through (poke with a fork to check) and nicely caramelized on the
edges.
5. Assembling the Salad: Put the whole, unpeeled potatoes in a pot of cold unsalted water
to cover. Bring to a boil and cook steadily — but not violently — for 20 minutes or so.
Don’t let them crack or get mushy on the outside. When they are just cooked through,
remove the potatoes from the pot, sprinkle the 1/4 teaspoon salt over them and let cool.
6. Let the pieces cool on the pan until you’re ready to serve. Arrange the pieces — in a
symmetrical design or in a casual pile — on a large serving platter or on individual salad
plates, with two or three slices per portion.
7. Drizzle on a little bit of olive oil, very lightly, to freshen the squash then sprinkle again
with pinches of salt. Scatter the almond slivers over the platter or each portion. Just
before serving, pour the warm balsamic “syrup” from the cup in a thin stream, streaking
the golden squash with dark lines. Finally, if you’re garnishing with cheese, scatter
crumbled bits or grated shreds of cheese on the salad, very lightly, to add an accent of
color and flavor.
DRIZZLING SAUCE (AND GLAZE)
OF REDUCED BALSAMIC VINEGAR
Yield: 1/3 cup
Ingredients Amounts
Balsamic vinegar from Modena 1 cup

Honey 1 Tbsp.
Bay leaf 1 ea.
Cloves 4 ea.
Method
1. Pour the balsamic vinegar into a heavy bottomed saucepan and place over moderate
heat. Stir in the honey, drop in the bay leaf and cloves, and bring to a low boil.
2. Adjust the heat to maintain a steady simmer and allow the vinegar to reduce slowly to
approximately one-third of its original volume, and appear syrupy and viscous. To use
as a glaze, remove the syrup from the heat at this stage, while it is still spreadable. For
use as a condiment and “drizzle” for vegetables, reduce the vinegar even more, until it
approaches one-quarter its original volume. Slow bubbles will rise from the syrup and it
will take on the consistency of molasses, leaving a thick coating on a spoon.
3. Remove the pot from the heat and, with a high-temperature spatula or spoon, scrape all
the syrup into a heatproof bowl or small measuring cup. Don’t delay or the precious
syrup will thicken and stick to the pot!
4. Drizzle the syrup in small quantities on vegetables or meats while it is still warm. Store
in the refrigerator (where it will become hard); to use again, heat the syrup slowly in a
pan of hot water or at low level in the microwave. Thin, if necessary, with drops of hot
water.

NAJMIEH BATMANGLIJ

CASPIAN OLIVES WITH POMEGRANATE AND ANGELICA
Separated from the Iranian plateau by the great green wall of the Alborz Mountains, the Caspian Sea
is a huge inland salt lake, convenient, during the Silk Road era, for transporting to the west spices
from India and silk from China. The high mountains, the sea, and the frequent rainfall make this
region rich in many kinds of agriculture: Its paddies produce most of Iran’s rice; its high valleys are
quilted with wheat fields and pastures; and among the mountains are walnut and chestnut groves.
There are also fine olive and pomegranate farms at the foot of the Alborz—hence this recipe.
Yield: 4 Portions
Ingredients Amounts
Walnuts, toasted 1 cup

Garlic cloves, peeled 5 ea.
Fresh mint or 1 Tbsp. 1 cup
dried mint 1 cup
Fresh cilantro, chopped, 1 Tbsp.
or 1 Tbsp. oregano or 1/8 tsp.
dried oregano
Angelica powder 1 Tbsp.
Salt ½ tsp.
Freshly ground ¼ tsp.
pepper
Jalapeno pepper, seeded ½ ea.
and diced (optional)
Ground cumin (optional) 1 tsp.
Honey (optional, if pomegranate 1 tsp.
is too sour)
Olive oil 2 Tbsp.
Fresh pomegranate juice 1 cup
or 4 Tbsp. pomegranate
paste diluted in 1 cup water
Green olives, pitted, for garnish 1 lb.
Walnuts, toasted and chopped 1 Tbsp.
Pitted green olives ½ cup
Cilantro 3 sprigs
Method
1. Mix all the ingredients in a food processor until you have a grainy paste. Transfer to a
serving bowl, mix well and adjust seasoning to taste. Cover and refrigerate for 15
minutes (can be kept in the refrigerator for 3 days).
2. Garnish with walnuts and cilantro.
3. Serve with toasted bread cut into 4-inch pieces. This mix is also excellent as a sauce for
rice, pasta or egg dishes.
Recipe credit: Najmieh Batmanglij as presented at the 2003 Worlds of Flavor International Conference and

LAMB RIB CHOPS KABAB
SISHLIK
Yield: 4 Portions
Ingredients Amounts
Single lamb rib chops, small, 24 ea.

French cut
For marinade
Onion, large, thinly sliced 1 ea.
Garlic bulb (10-12 cloves), 1 ea.
peeled and crushed
Slivered orange peel with 2 Tbsp.
bitterness removed
Fresh lime juice 1 cup
Salt 2 tsp.
Freshly ground black pepper 1 tsp.
Olive oil 2 Tbsp.
Plain yogurt 1 cup
Saffron threads, ground, ½ tsp.
dissolved in 2 Tbsp. hot water
For basting
Butter, melted 2 Tbsp.
Juice of 2 limes
Freshly ground black pepper ½ tsp.
Coarse salt for cooking & garnish ½ tsp.
Thin metal or bamboo skewers 6 ea.
soaked in water for 2 hours
Lavash bread 1 package
Fresh scallions 1 bu.
Fresh basil 1 bu.
Method
1. Rinse the lamb rib chops in a colander with cool water and pat dry thoroughly with a
paper towel. Prepare the marinade in a large, deep Pyrex dish, mixing the onion, garlic,
slivered orange peel, lime juice, salt, pepper, olive oil, yogurt and saffron water. Rub the
rib chops thoroughly on both sides in the marinade inside the dish, one at a time. Cover
and marinate for at least 1 to 2 days in the refrigerator. Turn the chops once during this
time.
2. Start a bed of charcoal at least 30 minutes before you want to cook and let it burn until
the coals glow. You can use a hair dryer to accelerate this process.
3. Meanwhile, thread the chops flat side up onto flat skewers; the skewers will go through
the bone, which is soft.
4. For basting, combine the butter, lime juice, salt, and pepper in a small saucepan. Keep
warm over very low heat.

5. When the coals are glowing, place the skewers on the grill. Grill for 2 to 3 minutes on
each side, turning occasionally. The total cooking time should be 4 to 6 minutes. The
chops should be seared on the outside and juicy on the inside. Baste the chops just
before removing from the flame.
6. Spread lavash bread on a serving platter. When the chops are done baste both sides
again, then steady them with a piece of lavash bread while you pull the skewers out.
Sprinkle with a little coarse salt. Garnish and cover with lavash bread to keep warm, and
serve immediately. nush-e jan!

POMEGRANATE KHORESH WITH CHICKEN OR DUCK
KHORESH-E FESENJAN BA JUJEH YA ORDAK
Yield: 4 servings
Ingredients Amounts
Olive oil 2 Tbsp.

Chicken legs, cut up, with skin 1 lb.
and all visible fat removed
or boneless chicken or duck breast,
cut into ½ inch thick slices
Onions, medium, peeled, thinly sliced 2 ea.
Butter-nut squash, peeled, chopped, 2 cups
cut into 1-inch cubes (optional)
Toasted shelled walnuts, ½ lb.
very finely ground
Salt 1 tsp.
Pomegranate juice 4 cups
or pomegranate paste, diluted ½ cup
in 2 cups water
Sugar (optional) 2–3 Tbsp.
Ground saffron, dissolved ¼ tsp.
in 1 Tbsp. hot water
Fresh pomegranate seeds 1 cup
(about 3 pomegranates’ worth)
Toasted shelled walnuts ¼ cup
Method
1. Heat olive oil in a non-stick sauté pan. Sauté chicken or duck and set aside. Add 2 more
Tbsp. of oil and sauté the onions and squash over medium heat, stirring occasionally
with a wooden spoon, for 20 minutes.
2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate
paste, sugar, and saffron water and mix well to create a smooth, creamy sauce. Adjust
seasoning and transfer to the sauté pan, add the chicken or duck, cover and simmer for 1
hour over low heat, stirring occasionally with a wooden spoon to prevent the nuts from
burning.
3. If the sauce is too thick, add warm water to thin it. Taste the sauce and adjust for
seasoning and thickness. The stew should be sweet and sour according to your taste.
Add pomegranate paste to sour the taste of the sauce or sugar to sweeten it.
4. Transfer the stew from the sauté pan to a deep ovenproof casserole. Cover and place in a
warm oven until ready to serve.
5. To seed the pomegranate, remove the crown of the pomegranate with a sharp knife.
Then open the pomegranate up with your hand by pressing both thumbs into the
opened crown and pulling apart. Remove the seeds by taking one segment of the
pomegranate and holding it in your hand over a bowl with the skin up and the seeds
facing down. Tap the skin of the pomegranate with a heavy spatula. This will quickly
dislodge the seeds into the bowl without a huge mess.

6. Decorate just prior to serving by sprinkling with fresh pomegranate seeds and a few
toasted walnuts. Nush-e Jan!

SWEET RICE WITH ORANGE PEEL
In this recipe, as in other “sweet rice” recipes such as Albalu polow, a piece of lavash bread
is placed between the tah dig and the rice. This is to protect the tah dig from the sugars,
which if allowed to trickle down to the tah dig, greatly increases the likelihood of burning
the tah dig and the pot. In old Persia, a criteria to become a royal chef was to be able to make
this recipe without using the lavash protection and still have the tah dig come out light gold.
Yield: 6 Portions
Ingredients Amounts
Long-grain basmati rice, white 3 cups

Vegetable oil, butter or ghee 1 cup
Large carrots, peeled, cut into thin strips 2 ea.
Slivered orange peel, bitterness 2 cups
removed
Orange blossoms 1 Tbsp.
Salt 1 tsp.
Freshly ground black pepper ½ tsp.
Sugar 2 cups
Slivered unsalted pistachios 1 cup
Slivered almonds, toasted 1 cup
Ground saffron threads, dissolved 1 tsp.
in 4 tbsp. hot water
Lavash bread 1 piece
Ground cardamom 1 tsp.
Method
1. Pick over and wash the rice thoroughly.
2. In a large skillet, heat 2 Tbsp. oil over medium heat. Add the carrots and stir-fry for 5
minutes. Add the orange peel, sugar, and 2 cups water and bring to boil. Reduce the
heat, and simmer over medium heat for 10 to 15 minutes. Add the pistachios and
almonds to the orange-carrot mixture, orange blossoms, and salt and pepper. Drain,
reserving the syrup, and set aside.
3. In a large nonstick pot, bring 8 cups of water and 2 Tbsp. salt to a boil. Add the rice to
the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to
loosen any grains that stick to the bottom. Once the rice rises to the top of the pot, it is
done.
4. Drain the rice in a large, fine-mesh strainer and rinse with 3 cups lukewarm water.
5. In a bowl, whisk together 1 cup oil, ½cup water, 2 spatulas full of rice, and 1 tablespoon
saffron water, and spread the mixture over the bottom of the pot. This will form the
golden crust, or tah dig.
6. Cut a piece of lavash bread to fit the bottom of the pot. Place the piece of lavash so that it
rests evenly on top of the tah dig.
7. Place 2 spatulas full of rice in the pot. Add a spatula of the carrot and orange mixture.
Repeat, alternating layers of rice with the carrot mixture, mounding the rice in the shape
of a pyramid. Sprinkle some cardamom on each layer of rice.
8. Cover the pot and cook the rice mixture for 10 minutes over medium heat.
9. Mix 1 cup cold water with 4 Tbsp. oil and pour over rice. Drizzle on the remaining
saffron water and the syrup reserved in Step 3.
10. Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation
and cover firmly with the lid to prevent steam from escaping. Reduce the heat to low
and cook 50 minutes longer, taking care that the towel does not burn.
11. Remove the pot from the heat and cool it, still covered, on a damp surface for 5 minutes
to loosen the crust.
12. Gently taking 1 spatula full of rice at a time, place it on the serving platter. Be careful not
to disturb the crust on the bottom of the pot. Mound the rice in the shape of a cone.
Detach the crust from the bottom of the pot using a wooden spatula. Unmold onto a
small platter and serve on the side. Garnish with lemons or limes if you like. nush-e jan!

RAFIH BENJELLOUN

CHARMOULA SAUCE
Yield: 1 ¼ cup
Ingredients Amounts
Garlic cloves, large, minced 4 ea.

Fresh parsley chopped ½ cup
Fresh coriander leaves chopped ½ cup
Paprika 2 Tbsp.
Cayenne ¼ tsp.
Ground cumin 1 Tbsp.
Salt ½ tsp.
Lemon juice 2 Tbsp.
Olive oil ½ cup
Method
1. Using a mortar and pestle or food processor, mix all ingredients into a paste.
2. Keep refrigerated, use for fish tagine.
Recipe credit: Rafih & Rita Benjelloun as presented at the 2003 Worlds of Flavor International Conference and

ARTICHOKE TAGINE
Yield: 4 - 6 Portions
Ingredients Amounts
Olive oil ½ cup

Whole garlic, peeled, sliced on the bias 1 ea.
Onion, medium, julienned 1 ea.
Water 3 cups
Preserved lemon, halved ½ ea.
Turmeric 1 tsp.
Cumin 1 Tbsp.
Salt to taste
Saffron, generous pinch 1 ea.
Bay leaves 6 ea.
Parsley 5 sprigs
Sweet unsalted butter ¼ lb.
Butter 1 tsp.
Artichokes, medium, 4-6 ea.
trim off all inedible leaves,
cut the stem, peel, soak in lemon,
water, salt
Green Spanish olives or 20 ea.
Calamata olives
Method
1. Heat olive oil in a tagine or large pot. Sauté garlic and onions. Gently add the water,
half of the halved lemon (reserve the other half for garnish), and all of the spices, except
the parsley. Bring to a boil.
2. When the water boils, add the parsley, butter and artichokes and reduce heat for 30
minutes. Serve the lamb and garnish with the artichokes, the preserved lemon and
olives.

MOROCCAN BREAD
Ingredients Amounts
Coarse whole-wheat flour 3 cups

White flour 1 cup
Active dry yeast 2 Tbsp.
Salt to taste
Honey ¼ cup
Lukewarm water 1 cup
Method
1. In a large mixing bowl, combine whole-wheat flour, white flour and salt. Mix well.
2. In a separate large mixing bowl, combine yeast, honey, olive oil, and lukewarm water;
mix well.
3. Pour into the flour slowly and knead for 15 minutes, until dough is smooth and elastic.
4. Cut into five, shape into balls and let them stand 5 minutes. Flatten it into a disk 1-inch
thick and 5 to 6 inches in diameter.
5. Sprinkle a baking sheet with one tablespoons of whole-wheat flour. Place each loaf on
the sheet. Let it rise about 30 to 45 minutes.
6. Prick each loaf deeply 6 or 7 times with a fork to release the gas. Heat oven to 350°F.
Bake loaf 20 to 30 minutes or until the bottom of bread sounds hollow when thumped.
7. Remove the loaves from oven and let cool before slicing into eighths.

M’LAWEE
Yield: To make nine to ten good M’lawee
Ingredients Amounts
White flour 1 lb.

Whole wheat flour 1 lb.
Salt ½ tsp. or to taste
Olive oil ½ cup
Olive oil or melted butter ½ cup
Warm water 1½ cup
Egg yolk 1 ea.
12-inch clay pan terra-cotta

or heavy thick iron pan
Method
1. Pour in a large bowl, white flour, whole wheat and salt, mix very well.
2. Add ½ cup olive oil, mix very well, and slowly add the warm water until you get
smooth dough not sticking to your hands.
3. Make nine to ten balls and cover them with a large towel.
4. Put other ½ cup of olive oil or melted butter in a plate and place the balls of dough in it,
cover it and let it sit for fifteen to twenty minute.
5. On a cold flat surface (kitchen counter or marble flat plate) flatten the dough with your
hands down to 1/6 of an inch thick.
6. Fold into a square as many times as you can, cover and let it sit for five to ten minute.
7. Flatten again to 1/10 of an inch and fold it square and cover.
8. Take the terra-cotta or the iron pan and put in stove let it heat very well in medium not
to high heat.
9. For the last time, you flatten to 1/6 of an inch. Do one at the time while the others stay
covered.
10. Brush the pan with a thin coat of egg yolk than, remove with cloth, put your flatten
m’lawee in the pan and turn over few time until done, just keep flattening the others and
cook it until finish.
11. Serve warm as is you may serve with honey or with fruit jam.

SALAD OF TOMATOES AND FRIED BELL PEPPER
Ingredients Amounts
Tomatoes 4 to 6 ea.
Bell pepper 4 ea.
Olive Oil ½ cup
Lemon, juiced 1 ea.
Cumin 1 Tbsp. or to taste
Salt ¼ tsp. or to taste
Method
1. Wash and dry up the vegetables, fry them in hot oil, start by cutting the bell peppers,
then the tomatoes cut into two pieces in the same oil
2. Peel the bell peppers, cut them into 2 pieces, remove their grains and put in plates, peel
the tomatoes, put them between the bell peppers pour the sauce of oil in which the
vegetables were fried with the juice of lemon, salt, cumin, serve when it's cool.

CORNISH HEN TAGINE WITH ARTICHOKE, PRESERVED
LEMONS AND OLIVES
Yield: Serve 8 to 10 people
Ingredients Amounts
Cornish hen, cut into fours 5- 16 oz.
Onion, large, cut into 2-inch cubes 3 ea.
Parsley, finely chopped 1 cup
Ginger 2 tbsp.
Black pepper 1 tsp.
Olive oil 2 oz.
Salt to taste
Water 3 cups
Preserved lemon, cut in large pieces ½ ea.
Green olives ½ cup
Method
1. Heat olive oil in tagine sauté onions, add Cornish-hen , then add parsley, saffron, ginger,
black pepper, and salt to taste.
2. Add the 3 cups of water, cover and cook for about 40 minutes. Add preserved lemon
and olives.
3. And cook for 5 more minutes then serve.

ARTICHOKE
Ingredients Amounts
Artichokes medium size, 4 to 6 ea.

trim off all none edible leaves,
cut the stem and peel. Soak in
lemon, water and salt
Turmeric 1 tsp.
Cumin 1 tsp.
Black pepper 1 tsp.
Garlic, whole, peeled and sliced 1 ea.
Onion, medium size, julienned 1 ea.
Parsley 5 stems
Bay leaves 6 ea.
Preserved lemon, sliced small ½ ea.
Water 3 cups
Sweet unsalted butter ¼ lb.
Olive oil ½ cup
Butter 1 tsp.
Green Spanish olives or Calamata olives 20 ea.
Salt to taste
Method
1. First heat olive oil in a tagine or large pot, sauté garlic and onions, gently add the water,
half of the half lemon. Ssave the other half of the lemon for garnish.
2. Add all the spices except the parsley.
3. Add parsley when the water starts boiling. Then add the butter and artichokes. Reduce
the heat and simmer for 30 minutes.
4. Serve with lamb, placing the artichoke as a garnish along with the preserved lemon and
olives.

COUSCOUS TFAYA WITH CHICKEN AND MAJHOUL DATES
You will need a couscoussier with two compartments (pot and steamer) and a thick heavy pot
recommended for cooking Moroccan food
Ingredients Amounts
Couscous 1½ lbs.
Cornish hen, cut in to small pieces 2 small
Raisins 1 cup
Biskra or medjool dates 1 cup, or to taste
Red onions, one julienned, one 2 small
finely chopped
Parsley, finely chopped 4 stems
Bay leaves 2 ea.
Garbanzo beans, pre-cooked 1 cup
Ground ginger 2½ Tbsp.
Turmeric 1½ tsp.
Black pepper 1 tsp.
Saffron 1 pinch
Cinnamon 1½ Tbsp.
Ras el Hanout 1 tsp.
Butter, melted ¼ lb.
Water 4 cups
Kosher salt to taste
Almonds, roasted, skinless ½ cup
Method
1. Pour the couscous in a large bowl, add salt to taste, half teaspoon of turmeric, a cup of
lukewarm water and half of the melted butter. Mix and let it rest for 15 minutes until the
water is absorbed.
2. Preheat a thick pot. Pour in olive oil and brown the Cornish hen for few minutes. Add
the finely chopped & julienned onion, parsley, butter, spices, salt and 2 cups water, cook
for 15 minutes. Add honey, garbanzo beans, raisins & simmer for another 15 minutes,
add water as needed.
3. Add the dates and simmer for the five minutes, or until the dates are hot.
4. Separate the couscous grains with both hands together, make sure there are no lumps
5. Fill up the bottom of the couscoussiere with 1 ½ gallons of water, bring to boil and put
the couscoussiere on top. When steaming, pour in the couscous, cover, and let steam
for 15 to 20 minutes until tender and spongy.
6. In large platter spread one-inch tick layer of couscous add some pieces of Cornish hen
around the middle, then top with onions, raisins, and garbanzo beans.
7. Repeat this step, building a pyramid shape and ending with couscous on top.
8. Garnish with dates, the rest of the sauce and the roasted almonds. Serve hot and enjoy!

EGGPLANT SALAD
Ingredients Amounts
Eggplant, cut in 2 inch cubes 4 ea.
soaked for 20 to 30 minutes in water with
lemon quarters (squeeze the juice and put
lemon in water) and 1 tsp. of salt
Paprika 2 Tbsp.
Cumin 1 tsp.
Black pepper ½ tsp.
Cilantro, finely chopped 4 stems
Onion, finely chopped ½ ea.
Red wine vinegar 1 oz.
Water 4 cups
Salt to taste
Tomatoes, skinned and grated 2 large
Lemon, quartered 1 ea.
Method
1. Cut and drain the eggplant. Rinse well under running water.
2. In a large pot add 4 cups of water and salt to taste. When the water is boiling, add the
eggplant. Cook until tender, then strain for 1 hour.
3. In a sauté pan add 2 tbsp. Extra virgin olive oil. When hot, add the onions, garlic and
the tomatoes.
4. Stir for 8 to 10 minutes; add the eggplant, salt to taste, black pepper, paprika, cumin,
parsley and cilantro. Mash gently for another for 10 to 12 minutes, or until excess liquid
evaporates. At last add the vinegar, mix well and allow cooling.
5. Serve garnished with lemon quarters.

FISH BRIWATTS
Ingredients Amounts
Olive oil 2 Tbsp.

Onion, finely chopped 1 ea.
Shrimp, peeled and de-veined ½ lb.
White fish ½ lb.
Vermicelli 1 cup
Paprika, sweet 1 tsp.
Cilantro 3 Tbsp.
Cumin ½ tsp.
Lemon juice 2 tsp.
Salt 2 tsp.
Phyllo dough 1 package
Butter, melted as needed
Egg yolk 1 ea.
Method
1. Bring 1 cup of water to a boil, and salt to taste. Add the vermicelli and cook for 5
minutes. Drain the vermicelli and mix with one teaspoon of olive oil. Set aside.
2. Heat the olive oil and add the onion. Sauté until golden brown.
3. Add the shrimp & white fish and sauté for a few minutes.
4. Remove from heat, chop the shrimp, and add all herbs and spices.
5. Cover phyllo dough in a wet towel so it won’t dry. Take one sheet of phyllo and brush it
with melted butter. Fold it in a half and then in a triangular form.
6. Close the phyllo edges and place it on a baking sheet. Brush the edges with some egg
yolk to seal. Brush it again with butter.
7. Place about 10 sheets in a 350 degree oven.
8. Cook until golden brown. Serve hot on a platter.

BUTTER LETTUCE, WATERCRESS MOROCCAN SALAD
Ingredients Amounts
Boston or butter lettuce, cut in fourths 1 ea.

watercress (shaping leafs from stem) 20 stems
Red bell pepper, grilled 1 ea.
Green bell pepper, grilled 1 ea.
Tomato, grilled 1 ea.
Fax seed soaked with 2 Tbsp. of 1 Tbsp.
water for 20 minutes
Method
1. Grill the red and green pepper and the tomato. Remove skins and reserve.
2. Cut peppers and tomato in strips. Place in a large bowl and mix with 1 Tbsp. of black
pepper, 1 Tbsp. of cumin, 2 Tbsp. of virgin olive oil, 3 Tbsp. of red wine vinegar and salt
to taste.
3. In a bowl, pour the flax seed, 1 Tbsp. of cumin, salt to taste, 2 Tbsp. of virgin olive oil,
and 3 Tbsp. of the red wine vinegar.
4. Pour it over the watercress once it’s ready to be served.
5. In a large platter, put butter lettuce all around, pour over the marinated tomato and bell
peppers. Add watercress in the middle and put pour the flaxseed dressing over
watercress. Serve.

SHREDDED CARROT SALAD
Ingredients Amounts
Carrots, peeled and shredded 4 ea.

Orange, peeled and chopped 1 ea.
Pineapple, finely chopped 1/5 ea.
Vegetable oil 1 Tbsp.
Wine vinegar or lemon juice 2 Tbsp.
Cinnamon 1/2 tsp.
Clove, powdered 1 pinch
Orange blossom water 2 Tbsp.
Granulated sugar 2 tsp.
Orange juice ½ cup
Raisins 1½ Tbsp.
Method
1. Mix all the ingredients in a large bowl and serve chilled.

COUSCOUS WITH VEGETABLES
Ingredients Amounts
Couscous grain (durum wheat) 1 lb.

Warm water 1 cup
Saffron or turmeric 1 pinch
Salt to taste
Method
1. In a large bowl, place the couscous, add the extra virgin olive oil, saffron, and salt to
taste. Mix well with warm water and let it sit for 30 minutes.
2. Separate the grains after 30 minutes. Then steam in a couscoussiere for 45 minutes.
3. Serve with your choice of the vegetable below.

VEGETABLES FOR COUSCOUS
Ingredients Amounts
Hard vegetables.
Potatoes, peeled, cut in 2 inch cubes 2 ea.
Carrots, peeled, cut in 2 inch cubes 2 ea.
Yams, peeled, cut in 2 inch cubes 2 ea.
Turnips, peeled, cut in 2 inch cubes 2 ea.
Onions, peeled, cut in 2 inch cubes 2 ea.
Cabbage cut in 4 inch cubes ½ ea.
Soft vegetables
Yellow squash cut in 2 inch cubes 2 ea.
Green zucchini cut in 2 inch cubes 2 ea.
Green bell pepper cut in 2 inch cubes 2 ea.
Tomatoes cut in 2 inch cubes 2 ea.
Optional vegetables
Butter squash 2 ea.
Eggplant 2 ea.
Saffron 1 pinch
Paprika 1 Tbsp.
Bay leaves 4 ea.
Cilantro, finely chopped 3 stems
Olive oil 1 oz.
Water 4 cups
Optional:
Cumin 1 tsp.
Garlic cloves, chopped 4 ea.
Aged butter 1 tsp.
Cayenne ¼ tsp.
Cinnamon 2 sticks
Garnish:
Garbanzo beans ½ cup
Raisins, soaked in water ½ cup
with a pinch of cinnamon
Method
1. In the bottom of the couscoussiere, add 4 cups of water, the paprika, black pepper,
saffron, bay leaves, parsley, cilantro, olive oil and the hard vegetables. Cover and cook
for about 25 minutes.
2. Add soft vegetables and cook for another 15 minutes.
3. Serve in a platter over couscous for vegetarians or with lamb, cornish-hen, fish, quail or
prawns. Garnish with garbanzo beans and raisins.
Note: You should steam the couscous on the upper part of the couscoussiere, so the
couscous will get the flavor from the vegetables.

HARRISSA SAUCE
Ingredients Amounts
Red Jalapenos 1 cup

Paprika ½ cup
Cumin 1 tsp.
Olive oil 1 cup
Lemons, juiced 4 ea.
Optional:
Basil to taste
Oregano to taste
Garlic to taste
Method
1. Mix all ingredients in blender and serve cold.

QUAIL VERMICELLI
Ingredients Amounts
Quail, cut in fourths 6 ea.

Vermicelli (shaarya) 1 lb.
Onions, diced 2 ea.
Parsley, chopped 1 Tbsp.
Ginger, ground 1 Tbsp.
Turmeric 1 Tbsp.
Saffron 1 pinch
Black pepper 1 tsp.
Bay leaf 1 ea.
Tomato 1 ea.
Garbanzo beans, presoaked overnight 1 cup
Method
1. Heat the oil in a medium sauce pan. Add the quail pieces and the onions and sauté until
brown.
2. Add the tomato, the parsley and all the spices, plus 1 cups of water. Cook for 30
minutes until 1/3 of the sauce is reduced.
3. In hot, salted water with 1 tsp. of olive oil, cook the vermicelli until perfect (al’dente).
Drain totally from the water and rub vermicelli with a tsp of olive oil while still hot.
4. In a large platter, spread out the vermicelli, add the sauce to it and mix it gently. Add
the cornish hen, the chickpeas, and onions from the sauce. You can add the rest of the
sauce if it is to your liking. Serve hot.

KEFTA BRIWATTS
Ingredients Amounts
Ground lamb ½ lb.

Cumin 1 Tbsp.
Paprika 1 Tbsp.
Parsley ½ cup
Cilantro ½ cup
Corriander 1 tsp.
Onion, finely chopped 1 Tbsp.
Olive oil 1 Tbsp
Egg 1 ea.
Cinnamon 1 tsp.
Salt to taste
Phyllo dough 1 pack
Egg yolk 1 ea.
For Garnish
Powdered sugar ½ cup
Cinnamon 1/5 cup
Melted butter ½ lb.
Method
1. Mix the ground lamb with parsley, cilantro, coriander, paprika, cumin, onion, egg,
cinnamon and salt to taste.
2. Wrap phyllo dough in a damp towel so it won’t dry out. Take one sheet of phyllo
dough brush it with melted butter, fold it in half and then into a triangular form , close
the edges, put it on a baking sheet and brush it again with butter. Repeat until 10 sheets
have been completed and then place in an oven at 350 degrees.
3. Bake until golden brown.
4. Garnish with powder sugar and a little cinnamon. Serve on a hot platter.

FISH TAGINE
Ingredients Amounts
Whole fish, preferably red snapper, 1 ea.
sea bass, swordfish or halibut
Potatoes, peeled and sliced in 2 inch cuts 2 ea.
Sweet potatoes, peeled and sliced 2 ea.
in 2 inch cuts
Carrots, peeled and sliced in 2 inch cuts 3 ea.
Onions, peeled and sliced in 2 inch cuts 2 ea.
Green bell peppers, sliced in 2 inch cuts 3 ea.
Red bell peppers , sliced in 2 inch cuts 2 ea.
Tomatoes , sliced in 2 inch cuts 5 ea.
Parsley finely chopped 1 cup

Cilantro 1 cup
Paprika 3 Tbsp.
garlic finely chopped 1 whole
Black pepper ½ Tbsp.
Cumin 1 Tbsp.
Vinegar ¼ cup
Bay leaves 3 ea.
Cayenne ¼ tsp.
Preserved lemon, diced. ½ ea.
Green olives to taste
Olive oil 3 oz.
Butter, cut in pieces ¼ lb.
Water 1 cup
For Garnish
Sliced lemons as needed
Parsley 1 bu.
Method
1. In a bowl, mix the parsley, cilantro, paprika, garlic, black pepper, cumin, preserved
lemon, vinegar, bay leaves, cayenne and olive oil. Wrap the fish very well with this
mixture outside and inside as well.
2. In a large pan, layer the bottom with sliced potatoes, then a layer of tomatoes, a third
layer of potatoes, a layer of sweet potatoes, onions, green peppers, red peppers, carrots
and green olives.
3. Put the fish in the middle of the pan and pour the rest of the mixture around the
vegetables. Spread butter around it and cover the pan with aluminum foil.
4. Put the pan in the oven in 350 degree and let cook for 45 minutes to 1 hour ,checking
every 20 minutes to determine doneness, pouring the sauce over the fish as you check
each time.

MASSIMO BOTTURA

PARMIGIANO REGGIANO CRÈME BRULEE
Yield: 4 Portions
Ingredients Amounts
Parmigiano 7 oz.
Heavy cream 2 cups
Milk 2 cups
Cloves 6 ea.
Licorice root 1 ea.
Vanilla bean 1 ea.
Egg yolks 5 ea.
Sugar 7 Tbsp.
Mascobado cane sugar 2 oz.
Balsamic vinegar 1½ Tbsp.
Salt
Method
1. Boil the cream and milk with the Parmigiano and the spices. Leave to rest. Filter and
then reheat.
2. Whip the egg yolks with the sugar. Pour in the cream, incorporating slowly. Place
again over heat and cook until the right consistency (it needs to just thicken a little
bit….when you put the spoon in the liquid, it should just stick slightly to the spoon).
3. Pour in small cups and cook in the oven at 120 degrees for about 40 minutes.
4. Mix the Mascobado sugar and the balsamic vinegar, sprinkle over the cream and torch.
Recipe credit: Massimo Bottura as presented at the 2003 Worlds of Flavor International Conference and Festival.

CAPPUCCINO CON PORRI E PATATE
Ingredients Amounts
Vellutata (Silky capon base):

Large white onion 1 ea.
Leeks 2 ea.
Extra virgin olive oil
Head of garlic, blanched 1 ea.
Capon broth 2 cups
Steamed potatoes 8 oz.
Salt and white pepper
Foam:
Leek 1 ea.
Shallots 2 ea.
Piece of butter
Capon broth ½ cup
Salt
Heavy cream 5 tsp.
To finish:
Villa Manodori traditional balsamic vinegar
Method
1. Vellutata: Cut the onions and the leeks into round slices. Steam for 8 minutes. Place in
a heavy pot with the oil and garlic, onion and leeks. Braise slowly, adding the broth
slowly. Add the cooked potatoes until everything is cooked to the right consistency and
the flavors are blended well. Adjust seasoning.
2. Foam: Steam the leeks (only the white part). Cut the shallots very fine and let them
sweat in a sauté pan with the butter. Add the broth and the leeks. Reduce, add salt and
reduce to a puree. Let cool quickly, then mix in the cream. Pour in to the Isi container
and engage a cartridge to create the foam.
3. To finish: Pour the warm “vellutata” in the cappuccino cup. Spritz some of the foam
over the soup with the siphon. Drizzle with a little of the balsamic vinegar and a little
extra virgin olive oil.
Recipe credit: Massimo Bottura as presented at the 2003 Worlds of Flavor International Conference and Festival.

TERRANCE BRENNAN

GOAT CHEESE PANNA COTTA WITH TOMATO
MARMALADE
Yield: 6 Portions
Ingredients Amounts
Goat cheese, fresh 1 lb.

Goat cheese, aged, firm, 6 oz.
such as Valençay or Boucheron
Milk 2 1/3 cups
Sea salt, fine 1 tsp.
White pepper, fresh ground 1 tsp.
Lemon zest, grated 1 tsp.
Gelatin sheets 3 ea.
Tomato Marmalade (recipe follows)
Method
1. Place the gelatin sheets in a small bowl of warm water to bloom. Set aside.
2. Combine both goat cheeses in a large saucepan. Incorporate the milk and place over low
heat, whisking continuously until the cheeses have completely melted. Be careful not to
let the milk get too hot or the cheese will curdle. Add the salt, white pepper and lemon
zest; remove from stovetop and keep warm.
3. Remove gelatin sheets from water and squeeze out excess water. Add to the warm
cheese mixture and whisk until gelatin has completely dissolved and mixture is smooth.
4. Divide cheese mixture among 6- 4 oz. ramekins. Cover each ramekin with plastic wrap
and place in refrigerator. Refrigerate for 6 hours until the panna cotta has set-- it should
be firm to the touch.
5. To assemble, remove chilled panna cotta from the refrigerator and bring to room
temperature. This will take approximately 1 ½ hours.
6. Once the panna cotta reaches room temperature, remove it from the molds by inverting
the ramekins onto individual serving plates. If the panna cotta resists, carefully run the
edge of a knife along the inside of the ramekin to release.
7. Divide the tomato marmalade into 6 equal portions and spoon over the top of each
panna cotta.
8. Drizzle approximately 1 tsp. of Extra Virgin olive oil over each panna cotta and serve
with mixed greens lightly dressed with Extra Virgin olive oil and white wine vinegar,
and grilled country bread rubbed with fresh garlic.
Recipe credit: Terrance Brennan as presented at the 2003 Worlds of Flavor International Conference and Festival.

TOMATO MARMALADE
Yield: 6 Portions
Ingredients Amounts
Plum tomatoes 6 ea. (approximately 1 lb.)

Vanilla bean, split lengthwise 1/3 ea.
Sugar 3 tbsp.
Salt ¼ tsp.
Lemon juice ½ tsp.
Method
1. Fill a 2 quart stock pot with water and bring to a boil over high heat.
2. Prepare an ice bath. Set aside.
3. With a small paring knife, score the top of each plum tomato with an X.
4. Once the water has come to a boil, carefully drop the tomatoes into the boiling water
and cook for 30 seconds. Quickly remove the tomatoes and immediately place in the ice
bath.
5. Once cooled, remove the skin from each tomato and discard. Slice the tomatoes in half,
remove the seeds and discard.
6. Place the tomatoes, vanilla bean, and sugar in a small saucepan. Cook over low heat for
approximately 45 minutes until the tomatoes become soft and achieve a syrupy
consistency.
7. Remove from heat and stir in salt and lemon juice.

ROASTED DAY BOAT COD WITH ARTICHOKE BARIGOULE,
OLIVES, TOMATO CONFIT AND BASIL
Yield: 6 Portions
Ingredients Amounts
Chicken stock 1 qt.

White wine, dry 2 cups
Salt 1 Tbsp.
Sachet
Coriander seeds 1 oz.
Fennel seeds 1 oz.
Lemon rind removed with peeler 1 ea.
Bay leaf 1 ea.
White peppercorns ¼ oz.
Garlic heads, split 2 ea.
Fresh thyme 2 oz.
Fresh rosemary 1 oz.
Fresh parsley stems 1 oz.
Artichoke Barigoule
Baby artichokes, trimmed 12 ea.
and placed in acidulated water
Carrot, large, channeled, 1 ea.
thinly sliced
Celery stalk, peeled, sliced on the bias 1 ea.
Onion, small, thinly sliced 1 ea.
Garlic confit (recipe follows) ¼ cup
Extra virgin olive oil ¾ cups
Boneless, skinless cod 6-6 oz. Portions
Persillade crumbs (recipe follows)
Butter, clarified (for sautéing) 1/8 cup
Olives, niçoise, pitted 30 ea.
Tomato confit petals 18 ea.
White pepper, ground to taste
Basil Purée (recipe follows)
Method
1. In a non-reactive 3 qt. stock pot, bring chicken stock, white wine, salt and sachet to a
boil. Add artichokes, sliced carrots, celery, onion and salt, and ¼ cup of olive oil to the
pot and simmer until tender.
2. When ingredients are cooked, drain and retain liquid. Reduce the liquid by two-thirds
and remove from heat. Add garlic confit and, using an immersion blender, puree garlic
confit into the liquid. Drizzle remaining olive oil into the liquid, creating an emulsified
sauce. Hold warm being careful not to let it boil.

3. To assemble, dredge cod in the persillade crumbs, coating all sides evenly. Heat a large
Teflon sauté pan over medium heat. Add the clarified butter and lightly brown the cod
filets on one side, turn and lower the heat and allow them to cook slowly.
4. While the cod filets are cooking, heat the artichoke barigoule in the reduced sauce over
low heat. When heated through, add the olives, tomato confit petals and season with salt
and pepper. Remove from the heat and add the basil puree.
5. Divide the mixture among 6 warmed serving plates. Place a cod filet on top of each and
serve immediately.

GARLIC CONFIT
Yield: 6 Portions
Ingredients Amounts
Garlic cloves, peeled 1/3 cup

Extra virgin olive oil to cover
Method
1. Place garlic cloves in a non-reactive sauce pan and cover with cold water. Bring to a boil,
drain and repeat process two more times.
2. Drain the last time and return the garlic to the pan. Cover with extra virgin olive oil and
simmer until tender.
PERSILLADE CRUMBS
Yield: 6 Portions
Ingredients Amounts
White bread crumbs 1 cup

Chopped parsley, rinsed, ¼ cup
squeezed dry in a towel
Thyme, fresh, chopped ½ Tbsp.
Basil, fresh, chopped ½ Tbsp.
Garlic clove, peeled 1 ea.
Salt and pepper 1 tsp.
Method
1. Place all ingredients in a food processor and process until bread crumbs turn bright
green, approximately 3-4 minutes.
BASIL PURÉE
Yield: 6 Portions
Ingredients Amounts
Basil leaves ¾ cup

Water ¼ cup
Coarse sea salt ½ tsp.
Method
1. Place all ingredients in a blender and puree.

DAUBE OF BEEF SHORT RIBS
Yield: 6 Portions
Ingredients Amounts
Olive oil ½ cup

Large onions, diced 2 ea.
Stalks celery, diced 2 ea.
Carrots, diced 2 ea.
Chopped garlic 2 Tbsp.
Bay leaves 3 ea.
Dried rosemary 2 Tbsp.
Dried thyme 2 Tbsp.
Black peppercorns, cracked 2 Tbsp.
Orange peel, dried, cut into strips 3 ea.
Red wine 3 bottles
Beef short ribs, split in half 8 lbs.
Veal demi-glace stock 2 qts.
Niçoise olives, pitted 1½ cups
Method
1. Heat the olive oil in a heavy sauté pan. Add the onions, celery, and carrots. Sauté until
the onions are translucent, about 6 minutes. Add the garlic, bay leaves, rosemary, thyme,
peppercorn, orange peel, and wine. Simmer for 10 minutes. Remove from heat and let
cool completely.
2. Place the beef in a non-reactive casserole or bowl. Cover with the wine mixture and
marinate for 24 hours.
3. Strain the marinade into a sauce pot and reduce by three quarters. Place the beef in a
clean casserole. Add the reduced marinade and the veal stock. Bring to a simmer. Cover
and place in a 325°F oven for 3½ to 4 hours, or until the meat pulls easily from the bones.
Remove the meat from the sauce and let cool. Remove any excess fat and set the meat
aside.
4. Strain the sauce through a chinois into a sauce pot. Add the olives. Simmer, skimming
continuously to clarify, for 20 to 30 minutes or until the sauce is slightly thickened and
coats the back of a wooden spoon. Strain the sauce back over the beef.

ANDREA CANTON

CHESTNUT TORTELLI PASTA WITH DUCK RAGU
TORTELLI DI CASTAGNE CON RAGU DI GERMANO
Yield: 4 Portions
Ingredients Amounts
Duck Ragu (recipe follows)
Pasta
Semolina flour 7 oz.
Whole wheat flour 1½ oz.
Eggs, whole 2 ea.
"Bustina" or bag of saffron ½ ea.
Stuffing
Fresh mascarpone 8.5 oz.
Pecorino cheese, grated 3 Tbsp.
Chestnuts, peeled, boiled 3 ½ oz.
and chopped
Salt to taste
Method
1. Prepare ragù ahead of time.
2. In a bowl, combine all of the ingredients for the pasta, mix well and leave to rest,
covered. Meanwhile, mix together all of the ingredients for the stuffing --add the
chestnuts, and mix.
3. Roll out the dough in long, rectangular pieces. With a round mold, make circles or discs
about 5-6 cm. in diameter.
4. Place a little bit of the stuffing in the middle of the circles, wet the borders slightly and
close the pasta discs so that they form a cross over the top of the stuffing. Keep
refrigerated.
5. Cook the tortelli in salted boiling water for 3-4 minutes. Scoop out the tortelli and place
on a plate towards the outer part of the plate. In the center, pour an abundant amount
of the ragu, sprinkle with the Pecorino and serve.
Recipe credit: Andrea Canton as presented at the 2003 Worlds of Flavor International Conference and Festival.

DUCK RAGU
GERMANO
Ingredients Amounts
German Reali, cleaned and deboned 2 ea.

(a kind of male duck)
Onion 1 large
Carrot 1 ea.
Celery ribs 2 ea.
Sage to taste
Salt to taste
White wine 150 cl.
Method
1. Grind the meat. Chop the vegetables very fine and sauté in a little bit of olive oil and
butter. Add the ground meat and allow to brown over low heat for about 10 minutes.
Add a little of the sage, black pepper and a little bit of the salt. Add the wine.
2. Allow the wine to evaporate and add enough water to just cover them eat. Add the rest
of sage and a little more salt and cook for approximately 30 minutes.
3. Mix the sauce with "roux" to make the consistency homogeneous. Adjust the seasoning
with salt and pepper.

MUSHROOM “TAVOLOZZA” OR PAINTER’S PALATE
TAVOLOZZA DI FUNGHI
Ingredients Amounts
Coarse corn flour 10.5 oz.

(for the yellow polenta)
Salted cheese, cut into cubes 3½ oz.
Smoked ricotta, grated 3½ oz.
Butter 7 oz.
Mixed mushrooms (porcini, 2 lb.
chanterelle, chiodini, or enoki)
Shallots 4 ea.
Method
1. In a small casserole, boil one liter of salted water. Once it has come to a boil, remove
from heat and pour in the corn flour, mixing with a whisk. Place back on the flame over
medium heat and cook for 35 to 40 minutes, stirring occasionally.
2. In another pan, cook the mushrooms that have been cleaned, washed and cut.
3. Cook the mushrooms with the chopped shallots and butter separately by variety
(depending on the various cooking times of each mushroom).
4. In a separate small pan, brown 50 grams of butter with a tablespoon of coarse corn flour
and allow to brown.
5. At this point, which is the last stage of the polenta cooking, prepare the plates. In the
center, place a tablespoon of flour toasted in the butter, in the center of this, pour a ladle
of polenta, then a few cubes of the salted cheese and at the end the mixed mushrooms.
On top of the mushrooms add a bit of smoked ricotta.
Note: You can use a stainless steel ring 12-13 cm. in diameter in the center of the plate to
contain everything and make a perfect composition.

PORCINI MUSHROOM AND PROSCIUTTO CRUDO
“SFOGLATINA” OR PUFF PASTRY
SFOGLIATINA DI FUNGHI PORCINI E PROSCIUTTO CRUDO
Yield: 6 Portions
Ingredients Amounts
Puff pastry 10.6 oz.

Egg yolk, for brushing 1 ea.
Porcini mushrooms, fresh 1.3 lb.
Butter 1.8 oz.
Cream 7 oz.
Basil 1.8 oz.
Parmigiano Reggiano, grated 3½ oz.
Pecorino, grated 3½ oz.
Prosciutto crudo di San Daniele 12 slices
Method
1. Pull a thin layer of the puff pastry and cut it into 8 centimeter diameters. Brush with egg
yolk and cook in the oven at 355°F. Clean, wash and slice the porcini mushrooms. Cook
in the butter and slowly brown. Salt and pepper to taste.
2. For the basil sauce: In a small pot, boil the cream. Once it has begun to boil, pour it in a
blender and blend quickly, adding the basil, parmigiano and pecorino. Adjust the
seasoning and pour into the pot, bringing it back to a boil for a minute or so. Filter
before serving.
3. Put the dish together by first placing a layer of crunchy puff pastry on the plate. Add an
abundant spoonful of mushrooms, cover with a little bit of basil sauce and mushrooms,
then two layers of the prosciutto. On top of this, add the other circular puff pastry.

SQUASH AND PARMIGIANO REGGIANO SOUFFLE WITH
CRUNCHY PANCETTA
PICCOLO SOUFFLE DI ZUCCA E PARMIGIANO CON
PANCETTA CROCCANTE
Yield: 6 Portions
Ingredients Amounts
Butter, soft 2½ oz.

Parmigiano reggiano, grated 2 oz.
Eggs, warm 3 ea.
Flour 2 oz.
Fresh ricotta ½ cup
Squash, preferably butternut, 3½ oz.
cooked in the oven
Salt
Smoked pancetta, julienned 4 slices
Smoked pancetta, dried in the oven 12 thin slices
Method
1. For the squash cream: Peel and boil another 200 grams of the squash, once it's cooked,
whip it with a little bit of its cooking water. In a sauté pan, sauté a little bit of butter,
add the squash, adjust the taste ith salt and let it boil for a few seconds.
2. For the souffle: Whip the butter with the Montasio and the salt. Once it has been
whipped, "amalgamate" the flour and add one at a time the eggs, continuing to
"montare" or mix together for a few minutes. Add the ricotta and the squash from above
and pour the dough into molds that have been buttered and lightly floured with corn
flour. Cook in an oven at 170 degrees Centigrade for 7 to 8 minutes and serve with the
squash cream, the crunchy pancette and the pancetta, julienned and fried.

MICHAEL CHIARELLO

MIXED GREEN SALAD
WITH WHOLE CITRUS VINAIGRETTE
Serves 4
Ingredients Amounts
Lemons 2 ea.
Navel orange or 1 small orange ½ ea.
Shallot
Pure olive oil 1½ cups
Salt 1 tsp.
Freshly ground pepper ½ tsp.
Arugula 8 cups
Pomegranate seeds ½ cup
Shaved pecorino
Method
1. Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and
whisk in the olive oil in a slow stream to form an emulsion. Season with salt and
pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3
days. You should have about 2 cups.
2. Just before serving, place the arugula and pomegranate seeds in a salad bowl, add about
½ cup vinaigrette, and toss well. Add more to taste and adjust the seasoning, finish with
shaved Pecorino.
Variation for Blender:

1. Use 3 lemons, 2 small oranges, 1 shallot, 1 tsp. Salt, ½ tsp. Pepper, and 1 ½ cups pure
olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters,
cut out the core, and deseed. Place in a blender. Squeeze the juice from the remaining
lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then
blend the fruit until as smooth as possible. With the machine running, add the olive oil
in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too
thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover
and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and
blend until smooth again. Makes about 3 cups.
Recipe credit: Michael Chiarello as presented for Sunkist at the 2003 Worlds of Flavor International Conference
and Festival. Published with permission of the author. All rights reserved.

FRESH GULF PRAWNS SERVED ON CITRUS SALAD
Serves 4
Ingredients Amounts
Fresh Gulf Prawns:

Prawns 4- 1 ¼ lbs.
Thinly sliced garlic 2 Tbsp.
Thinly sliced Serrano or 1 Tbsp.
Jalapeno chilies
Basil leaves 1 ½ cups
Orange zest, julienned 1 Tbsp.
Flour Mixture:
All-purpose flour 1 cup
Mild chili powder 1 ½ tsp.
Sea salt, preferably gray ½ tsp.
Salt
Freshly ground pepper ¼ tsp.
Citrus Salad:
Blood orange 1 ea.
Large grapefruit ½ ea.
Navel or other large oranges 2 ea.
Salt and freshly ground pepper
Extra-virgin olive oil ¼ cup
Bunch watercress, large 1 ea.
Method
1. Prepare the Prawns: combine all ingredients of the flour mixture.
2. Sprinkle the prawns with salt and pepper. Dredge the prawns in flour mix, patting off
excess. Heat the oil, adding more when necessary; when oil is hot add the prawns.
Cook until lightly browned, about 1 minute, then turn and cook 1 minute on the other
side. Transfer to a large sheet pan. Repeat with remaining prawns.
3. Put the prawns in the oven and roast until done, 4 to 6 minutes.
4. While the prawns cook, prepare the garnish: Add 2 tablespoons more oil to the pan
used to sear the prawns.
5. When hot, add garlic and chilies and sauté until garlic begins to turn golden. Add basil
leaves and stand back; they will spatter. Sauté until the leaves turn crisp. Add orange
zest, and then remove from heat.
6. Prepare the Citrus Salad: cut the skin and white pith off all the citrus fruits and segment
the fruits over a bowl to catch both the segments and the juices. Squeeze the cores to
extract any extra juice. Season with salt and pepper and add 2 tablespoons of the olive
oil. Toss well, taste for balance, and reserve.
7. Place one-fourth of the watercress on each of 4 plates. Toss the citrus mixture again and
spoon around and over the watercress, making sure to moisten the watercress well with
juices.
8. To Serve: Place prawns over Citrus Salad, top with the garlic-chili-basil garnish and
drizzle with oil remaining in the pan, then serve.

CRISPY WHITE BEANS WITH CHILI OIL
Yield: 4 Portions
Ingredients Amounts
Beans:
Dried white beans, preferably 1 cup
the largest available
Fresh sage leaves 2 ea.
Garlic clove, peeled but left whole 1 ea.
Sea salt, preferably gray salt 2 tsp.
Coating:
Arborio Rice Coating* 1 cup
Pure California chili powder ½ tsp.
Freshly ground black pepper ¼ tsp.
Buttermilk ¾ cup
Extra-Virgin Olive Oil ¾ cup
Extra-Virgin Olive Oil 2 Tbsp.
Thinly sliced sorrano or jalapeno chili 1 Tbsp.
Fresh basil leaves 1 ½ cup
Julienned orange zest 1 Tbsp.
Chili Oil* ¼ cup
1. Cook the beans: Place the dried beans in a saucepan with cold water to cover by 2
inches. Bring to a boil. Cover, and remove from the heat, and let stand for 1 hour.
Drain the beans, return to the saucepan, and add cold water to cover by 2 inches, the
sage, and the garlic. Slowly bring to a simmer. Simmer gently, uncovered, for about 20
minutes, and then add the salt. Continue simmering gently until the beans are tender;
the timing will vary depending on the age of the beans. Let cool in the cooking liquid.
(The beans may be refrigerated fro up to 3 days before continuing.)
2. Make the coating: Combine the rice coating, chili powder, and pepper in a small bowl,
stir well, and set aside.
3. Drain the beans through a sieve and discard the sage and garlic. Place the beans in a
bowl, add the buttermilk, and let soak for a few minutes. Drain again in a sieve, and
then place the sieve with the beans over a bowl.
4. Heat the ¾ cup olive oil and the Chili Oil in a medium skillet over high heat.
5. While the oil is heating, sprinkle the coating over the beans and shake in the sieve to coat
the beans evenly. Repeat with the coating that falls into the bowl. Don’t worry if the
beans don’t absorb all the coating.
6. When the oil is hot but not smoking, carefully add the beans spreading them in an even
layer. Cook without stirring until they are browned and crisp on the bottom, 6 to 6
minutes. Turn with a spatula and brown on the other side, another 5 to 6 minutes; adjust
the heat so they don’t burn. With a slotted spoon, transfer beans to paper towels to
drain.

7. Pour off the oil from the skillet and wipe it clean with a pepper towel. Return the skillet
to moderately high heat and add the remaining 2 tablespoons oil. When hot, add the
sliced garlic and chili, sauté until the garlic begins to color. Add the basil leaves and
stand back; they will spatter. Sauté until the leaves turn golden, about 1 minute. Add
the orange zest, and then remove from the skillet.
8. Arrange the beans on a serving platter and top with the garlic-chili-basil garnish. Serve
hot.

CHILI OIL
Yield: 1 1/3 cups
Ingredients Amounts
Pure California chili powder 1/2 cup

Red pepper flakes 1 Tbsp.
Spanish Pimenton de la Vera 1 Tbsp.
Olive oil 2 cups
Method
1. Puree the chili powder, red pepper flakes, and pimenton de la Vera with the Olive Oil in
a blender until completely smooth. Put the mixture in a saucepan and bring to a simmer
over moderate heat. Simmer for 45 seconds, and then set aside to infuse for 10 minutes.
Pour through a fine-mesh sieve into a bowl. Don’t press on the mixture, but you can tap
the sieve against your hand to get the oil to drip through faster.
2. Now strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may
need to change the filter partway through. It’s okay to pick the filter up and squeeze it
gently to force the oil out faster, but take care not to break the filter. Store in an airtight
jar in a cool dark place. It will stay lively for at least 1 month.

ARBORIO RICE COATING
Yield: 5 cups
Ingredients Amounts
Arborio rice 1 cup

Unbleached all-purpose flour 3 cups
Semolina 1 cup
Table salt 2 Tbsp.
Freshly ground black pepper 1 tsp.
Method
1. Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour,
semolina, salt, and pepper. Toss until well blended. Store in a sealed container in the
freezer for maximum freshness. It will keep for months.

BUGIA
Yield: 1 ½ lbs. Dough, enough for about 6 dozen cookies.
Ingredients Amounts
All-purpose flour,
plus more for dusting 2 1/2 cups
Baking powder ½ tsp.
Salt 1/4 tsp.
Sugar 2 Tbsp.
Eggs, large 2 ea.
Unsalted butter, melted and cooled ½ cup
Orange juice, freshly squeezed ¼ cup
Brandy 1½ Tbsp.
Vanilla extract ½ tsp.
Aniseeds, ground ¾ tsp.
Peanut or vegetable oil 4-6 cups
Powdered sugar 2 cups
Method
1. Sift the flour with the baking powder, salt, and sugar and set aside. In the bowl of a
stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice,
brandy, vanilla, and aniseeds until well blended. Add the dry ingredients all at once
and mix on low speed until the dough cleans the sides of the bowl and adheres to the
paddle.
2. Remove the dough from the bowl onto a floured board. Knead by hand until smooth.
Form the dough into a ball, flatten slightly, and place in a bowl. Cover with a tea towel
and chill at least 2 hours or up to overnight to allow the dough to relax.
3. Heat the oil in a deep fryer or deep pot to 350 degrees Fahrenheit. Meanwhile, cut the
dough into 4 or 6 equal pieces. Keeping the dough and work surface well floured, pass
the dough through the widest setting of a pasta machine 3 or 4 times. Then pass
through successively narrower settings until the dough is almost thin enough to see
through; depending on your pasta machine, this will probably be the next to thinnest
setting.
4. Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into
pieces about 3 inches long. If the dough tears, cut it off and work it back into the dough.
The cookies curl when they fry, so fancier shapes are not important. As the cookies are
cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea
towers so they won’t dry out before frying. Fry in batches, turning once, until puffed
and golden brown, about 1 minute. Transfer with a slotted spoon to paper towels to
drain.
5. While the cookies are still hot, dust them well with powered sugar. Wait for a few
minutes while the oil and heat absorb and melt most of the first coating. Dust well a
second time until the cookies are quite white. The cookies will keep for a week or so in
an airtight container. You may need to redust them with sugar before serving.

MEHRDAD DABIR

QUINCE PASTE
LOZEH-E-BEH OR MEMBRILLO
Yield: 1 sheet pan
Ingredients Amounts
Quince, peeled, cored 7 lb.

Sugar (up to 3 cups if 1 cup
sweeter paste is desired)
Water ½ cup
Salt to taste
Cardamom (optional)
Slivered almonds (for garnish)
Method
1. Dice quince into cubes. Place quince, sugar and water in a non-reactive pot large
enough for the quince. Add a pinch of salt, cover and bring to a slow simmer on
medium heat.
2. After the quince starts to break down (30-40 minutes), remove the cover and lower heat.
Stir occasionally to prevent bottom from burning. Cook 3-4 hours until the mixture
begins to bubble thick and slow.
3. Add optional cardamom. Remove to a sheet pan and spread out evenly. Allow to cool.
Cut into diamond-shape pieces and garnish with toasted, slivered almonds.
Can be served with tea or cheese course.
Recipe credit: Mehrdad Dabir as presented for the 2003 Worlds of Flavor International Conference and Festival.

MUSA DAGDEVIREN

KAYNAR
Yield: 10 Portions
Ingredients Amounts
Peppercorns 4-5 ea.

Dry ginger root 12 ea.
All spice 2 tsp.
Cinnamon bark 8 ea.
Cloves 2 ea.
Mahlep seeds 15 ea.
Nutmeg 1 ea.
Tarragon 1 tsp.
Fennel seeds 8-19 ea.
Honey 5 oz.
Pekmez 3½ oz.
Sugar 7 oz.
Walnut, ground fine 12 oz.
Water 12 cups
Method
1. All the ingredients are boiled together. Add honey and pekmez and continue boiling.
2. Serve hot with a genrous topping of ground walnuts.
Prep time 1 hour.
Recipe credit: Musa Dagdeviren as presented for the 2003 Worlds of Flavor International Conference and

DRY VEGETABLE PEYVAZ
Ingredients Amounts
Dried tomatoes 1.7 oz.

Dried eggplant 3½ oz.
Dried pepper 1.7 oz.
Potatoes 3½ oz.
Onions 3½ oz.
Pepper paste 1.7 oz.
Tomato paste 1.7 oz.
Ground red pepper 1 Tbsp.
Olive oil 3½ oz.
Garlic 1.7 oz.
Salt
Pepper
Parsley, chopped
Sour pomegranate or lemon juice 3 Tbsp.
Method
1. All the dried vegatable are cooked separately and then cut into strips.
2. Saute the onions and garlic in a pan. Add the pastes, stir, then add the dried vegables
and continue to cook. Add parsley, salt, pepper, and the sour juice.
3. Mix and serve in flat bread.
Time needed 75 min.

HIDDEN PILAV
PERDE PILAVI
Ingredients Amounts
For the rice

Chicken 1 ea.
Rice 8 oz.
Allspice 4 tsp.
Currants 3½ oz.
Black pepper 2 tbsp.
Pistachios 7 oz.
Almonds 7 oz.
Butter 7 oz.
Fresh flat parsley 3 bu.
Fresh dill 2 bu.
Chicpeas, small
For the dough

Flour 2 cups
3 eggs 3 ea.
Oil preferably corn or sunflower ½ cup
Yogurt as needed
Salt
Mastic, the size of a chickpea 1 ea.
Method
1. Cook chicken, separate into small pieces. Cook the rice with spices and nuts.
2. Make a ratehr hard doug with flour, yogurt, eggs salt and mastic. Relax it for 30
minutes. Butter the special pilav pan. Make a yufka (with a roller pin). The size should
be bigger than the pan. Mix in the herbs in the rice and than fiil the pan with this mix.
Cover it tightly with the yufka.
3. Cover the pan with its lid and bake it in the oven. Serve it upside down.
Cooking time appr. 2 hours 30 min.

KILIS KEBAP
Ingredients Amounts
Eggplants 10 ea.
Ground lamb 3 lb.
Black pepper 1.7 oz.
Tomatoes 2 lb.
Onion 1 ea.
Head garlic 1 ea.
Green pepper 2 ea.
Sour cherry juice or pomagranite syrup
Salt
Method
1. Knead ground lamb with salt and pepper. Make köftes.
2. Peel the eggplants zebra-like. Cut them in rounds, ½-inch thick. Put them on a skewer
alternately with a köfte.
3. Let the skewers cook halfway on coal fire. Remove from the heat and set aside.
4. Mix the tomatoes, pepper, onions and garlic. Add the available sour condiment.
5. Finish cooking in an oven.
Prep time approx 2 hours.

MENEVIS EKMEK
BREAD WITH FRUITS OF THE TEREBINTH TREE
Ingredients Amounts
Terebinth fruit 7 oz.

Flour 2.5 cups
Butter 2.5 oz.
Yeast 1 oz.
Salt
Water as needed
Method
1. Mix all the ingredients. Relax the dough.
2. Roll and shap into various breads. Bake in the oven.
Approx prep time 1 hour.

MASTIC EKMEK
Ingredients Amounts
Flour 1 lb. 3 oz.

Milk 3½ oz.
Mastic ½ oz.
Ground cassia 2 tsp.
Nigella seeds 2 tsp.
Olive oil 3½ oz.
Yeast .7 oz.
Water as needed
Salt
Method
1. Make a dough mixing alll ingredients. Relax the dough twice. Make hand rolled bread.
Bake in 400-475°F oven.
Prep time approx 1 ½ hrs.

SUMMER LAHMACUN
Yield: 10 portions
Ingredients Amounts
Ground lamb 2¼ lbs.

Tomatoes 2¼ lbs.
Red bell pepper 1½ ea.
Green bell peppers 2 ea.
Taze biber 8.8 oz.
Garlic 8.8 oz.
Parsley (flat) 5 bu.
Tarragon 1.8 oz.
Salt 1.8 oz.
Eggplants 10 ea.
Method
1. Grill eggplant over charcoal, peel and put aside. Vegetables are shredded and then cut.
To these add the spices and salt; mix well.
2. Mix in the ground lamb. With a rolling pin make a flat bread, 8 inches diameter. Spread
each with the meat and vegetable mixture. Bake in a wood oven. Roll in grilled eggplant
before eating.

WINTER LAHMACUN
Yield: 10 Portions
Ingredients Amounts
Dough
Yeast dough with small amount of yeast
Onion 1½ lbs.
Walnuts 8 oz.
Ground lamb 2¼ lbs.
Pepper paste 1 Tbsp.
Black pepper 1.8 oz.
Allspice ¾ oz.
Cinnamon ½ oz.
Sour pomagranite syrup 7 oz.
Salt to taste
Radishes for serving
Method
1. Using a robo coupe, slice onions and walnuts. Mix with the other ingredients. Make flat
bread the size of a dish. Spread the mixture over the bread. Bake in a wood oven. Serve
with sliced radishes.

MASTIC EKMEK
Yield: 10 Portions
Ingredients Amounts
Flour 20 oz.
Milk ¼ cup
Mastic (chickpea size) ½-¾ oz.
Ground cassia 2 Tbsp.
Nigella seeds 2 Tbsp.
Olive oil 3½ oz.
Yeast ¾ oz.
Water as needed
Salt to taste
Method
1. Make a dough by mixing all the ingredients together.
2. Relax the dough twice. Hand roll the bread.
3. Bake in a 400°F - 475°F oven.

POTATO MAHLEP BREAD
Yield: 10 Portions
Ingredients Amounts
Potatoes, large 2 ea.

Yeast, fresh 1.7 oz.
Mahlep 1 Tbsp.
Fennel seeds 15 ea.
Salt 1 Tbsp.
Whole wheat flour 3 lbs.
Method
1. Potatoes are cooked and then pureed. Yeast, mahlep, fennel and salt are added, then
add the flour. Divide into balls. Let them stand to puff. Prep time is about 3 hours.
2. Make into desired shapes and bake in the oven.
Note: Chef Dagdeviren makes his own yeast from boiled, mashed potatoes, yogurt and salt.
After combining the ingredients together, he lets the mixture rest overnight before using in
the place of the yeast above.

MENEVIS EKMEK
BREAD WITH FRUITS OF THE TEREBINTH TREE
Yield: 10 Portions
Ingredients Amounts
Terebinth fruit 7 oz.

Flour 2½ cups
Butter 5 Tbsp.
Yeast 1 oz.
Salt
Water as needed
Method
1. Mix all the ingredients. Relax the dough. Make from each hand rolled and shaped
breads. Approximate prep time is 1 hour.
2. Bake in the oven.

KATMER WITH PISTACHIOS
YEAST FLAT BREAD
Yield: 10 Portions
Ingredients Amounts
All-purpose flour 8 oz.

Pistachios 1 lb.
Kaymak or cream 2 cups
Butter 1 cup
Cinnamon 1 oz.
Mahlep 1 oz.
Powdered sugar 2 oz.
Sugar 8 oz.
Water as much as needed
Salt ½ oz.
Method
1. Make a soft dough by mixing flour, water and mahlep. Let it stand for 15 minutes.
2. Make ten balls. Make each a thin yufka with roller pin. Spreadthe butter, pistachio and
sugar mixture on each yufka after which each is made into an envelope.
3. Bake in in oven or in a pan or griddle. Serve hot with cinnamon and sugar.

TODD DOWNS

KHOSHAF
Ingredients Quantity
Dried apricots, julienned 3 lb.

Golden raisins 5 lb.
Superfine sugar 3 cups
Rose water 16 oz.
Orange flower water 16 oz.
Slivered almonds 2 lb.
Shelled pistachios 3 lb.
Fresh mint , chiffonade 1 lb.
Method:
1. Place the fruits in a large bowl and sprinkle with the sugar and scented waters.
2. Pour in just enough cold water to cover fruits and leave in a warm place for 36 hours.
3. Add remaining ingredients just before serving, chill.
Recipe credit: Todd Downs as presented for California Raisin Marketing Board at the 2003 Worlds of Flavor

DUCK BREAST W/ CHESTNUTS, RED PEARS AND GOLDEN
RAISINS
Ingredients Amounts
Boneless duck breasts, scored 150 ea.

Sea salt to taste
Fresh ground black pepper to taste
Fresh thyme leaves, chopped 3 cups
Olive oil about 3 cups
Sauce:
Duck glace 15 lb.
Water 2 qt.
Grappa 12 oz.
Fresh thyme sprigs 10 ea.
Bay leaf 2 ea.
Raisin paste 3 lb.
Garnish:
Duck fat (reserved from searing breasts)
Peeled, skinned chestnuts 5 lb.
Red pears, cored, diced large 24 ea.
Orange blossom honey 3 cups
Method:
1. Season breasts with salt and pepper.
2. Sear with a little olive oil. Cook slowly to render fat out of skin.
3. Season with fresh thyme and roast until medium rare (about 5 minutes).
4. Prepare the sauce: combine glace, water, grappa, thyme and reduce over medium heat.
5. Add raisin paste to thicken and adjust seasonings as needed.
6. Prepare garnish, sauté together in the duck fat, add honey as needed to create a glazed
finish.
7. To serve: slice duck thinly, serve on a bed of the orzo pasta, with sauce drizzled around
the dish and the sauté of pears, chestnuts and golden raisins over the top.

SIS KOFTESI
LAMB KEBABS
Ingredients Amounts
Ground lamb shoulder, finely ground 60 lb.

Large yellow onion, finely grated 8 ea.
with juice
Garlic, minced 2 heads
Fresh cilantro, chopped 2 bu.
Smoked paprika 4 Tbsp.
Cayenne 3 Tbsp.
Sea salt to taste
Greek oregano 4 Tbsp.
Eggs 12 ea.
Raisin paste 3 lb.
Ground fenugreek 3 Tbsp.
Grated lemon zest 12 lemons
Shaved red onion 2 ea.

Chopped cilantro 1 bu.
Ground sumac 4 Tbsp.
Method:
1. Place ground lamb in mixer bowl.
2. Add remaining ingredients and mix well.
3. Sauté a small piece of the mixture to taste for seasoning.
4. Make 300 (3-ounce) ovals around wooden skewers.
5. Grill over charcoal if possible, and serve with ajvar, and kosheff.
6. Serve the skewers topped with shaved red onion, cilantro and sprinkle with sumac.

AJVAR
EGGPLANT RELISH
Ingredients Amounts
Eggplant 12 ea.
Hungarian peppers 36 ea.
Serrano chilies 6 ea.
Chopped garlic ½ cup
Grated yellow onion 1 large
Fresh lemon juice 1 cup
Extra virgin olive oil 2 cup
Sea salt to taste

Method:
1. Pierce eggplant with a fork in two or three places. Roast at 375°F for 20 minutes, turning
half-way through.
2. Roast peppers 30 minutes, turning half-way through.
3. Finish the eggplant on top of burners or hot coals. Cook until soft and skin is blistered.
Rub skin off, squeeze out bitter juices. Chop pulp fine.
4. Skin peppers, discard seeds, chop fine, mix with the eggplant. Add garlic, onion, lemon.
5. Mix in oil slowly, adjust seasoning, and chill.

6. To serve, transfer to a bowl, drizzle with 2 ounces olive oil, and sprinkle with 2
teaspoons sumac.

ORZO PASTA WITH SAFFRONED ONIONS, ARUGULA AND
ASIAGO
Ingredients Amounts
Orzo pasta 10 lb.

Yellow onions, julienned 5 lb.
Saffron
Water
Olive oil
Arugula 3 lb.
Asiago cheese, grated fine 3 lb.
Method:
1. Cook the orzo pasta to al dente.
2. Sauté the onions slowly in oilive oil. Add saffron water, cook until onions are tender.
3. At service time, sauté the arugula in olive oil, add the onions and pasta, and season.
4. Add cheese at the last minute.

BRAISED PORK SHOULDER, WITH SUNDRIED TOMATO,
RAISINS, AND MORROCAN SPICES
Ingredients Amounts
Boneless pork shoulder, cut 50 lb.

into 2 oz. pieces
Olive oil 6 oz.
Spice sachet :
2 tsp each of fenugreek, mustard seed,
fennel seed, cardomon pods, and
3 cinnamon sticks
Yellow onions, diced 1/4 " 5 lb.
Fresh garlic , minced 3 heads
Fresh ginger, grated fine 1/2 lb.
Pork glace 20 lb.
Water 2 gal.
Sundried tomatoes, cut 1/2 " wide 5 lb.
"Pomi" brand pomegranite juice 72 oz.
Cous cous:
Chicken stock, boiling 2 gal.
Cous cous 10 lb.
Garlic, minced 1/2 cup
Olive oil 2 oz.
Zucchini, cut into large dice 5 lb.
Butternut squash, peeled 12 ea.
Red onions, diced large 5 lb.
Red peppers, diced large 12 ea.
Fresh fennel bulbs, diced large 12 ea.
Chick peas, cooked tender 5 lb. dry
Yellow squash, large dice 5 lb.
Spice blend (recipe below) 14 Tbsp.
(using approximately 2 Tbsp. per vegetable)
Tomato paste 1 lb.
Fresh cilantro chopped 1 lb.
Spice blend:
Ground ginger 6 Tbsp.
Ground fenugreek 6 Tbsp.
Ground hot chile pimenton 2 Tbsp.
Sugar 3 Tbsp.
Salt 4 Tbsp.
Cinnamon 2 Tbsp.

Method:
1. Pork: season pork and brown evenly in a sauteuse with the olive oil.
2. Degrease the pans and add the stock and water, and braise in a 350 degree oven
covered, about 2 hours.
3. Remove from oven and degrease sauce. Reduce to thicken if needed.
4. Add the tomatoes and raisins, pour back over pork. Reserve pork mixture warm.
5. Cous cous: heat a large pot add olive oil and garlic, cook 1 minute. Add cous cous, stir
well.
6. Add the stock, top the pot with a lid, simmer on medium 2 minutes, remove from heat.
Let cous cous steam 5 minutes, fluff with a fork.
7. Saute the vegetables seperately in olive oil , season as directed. Combine in a sauteuse.
When all vegetables are cooked, braise down with alittle water and season.
8. Serve cous cous in pan lined down both sides. Garnish with cilantro.

SWEET HOT TOMATO SAUCE
Ingredients Amounts
Chopped garlic 3 Tbsp.

Red onion , diced ¼-inch 1 ea.
Olive oil 3 oz.
Fresh ginger, peeled , grated fine ¼ cup
Ground cinnamon 1 Tbsp.
Ground peeled tomato #10 can
Honey ¾ cup
Tomato paste ¼ cup
Sea salt to taste
Cayenne pepper 2 Tbsp.
California golden raisins 3 cup
Dried apricots, julienned 1½ cup
Roma tomatoes, peeled, 12 ea.
seeded, julienned
Chicken stock 1 qt.
Method:
1. Heat a large, non reactive pot over medium high heat. Add the olive oil, red onion,
garlic, and ginger, cook 1 minute, stirring frequently.
2. Add cinnamon and cumin and cook 1 minute.
3. Lower heat to medium, add the ground peeled tomato and honey, simmer 10 minutes.
4. Add the remaining ingredients and simmer for 15 minutes.
5. Adjust consistency with chicken stock.
6. Serve with grilled flatbread.

STEPHEN DURFEE

POACHED PEAR ON A STICK
Yield: 10 Portions
Ingredients Amounts
Pear poaching liquid:

Sauvignon Blanc, 750 ml bottle 1 ea.
Sugar 8 oz.
Water 750 ml
Forelle pears 10 ea.

Almond Marzipan 1 cup
Barberries
Candied ginger, chopped
Serrano ham, thin slices 10 ea.
Method:
1. Boil the wine, and add the sugar and water. Cool the mixture.
2. Peel the pears, and remove the core. Poach until tender. (Reserve the liquid for the next
recipe).
3. Stuff the cavity with a mixture of the almond marzipan, barberries and candied ginger.
4. Insert a skewer into the tops of the pear, and wrap the pears with a thin slice of Serrano
ham.
Recipe credit: Stephen Durfee as presented for The Pear Bureau Northwest at the 2003 Worlds of Flavor

PEAR GELEE
Yield: 10 Portions
Ingredients Amounts
Leftover pear poaching liquid 1 qt.

(from recipe above)
Whipped cream, for garnish
Method:
1. Bring liquid to a simmer.
2. Remove from the heat and stir in the gelatin sheets, allow to bloom.
3. Pour into cups and allow to set.
4. Serve, garnished with whipped cream.
Recipe credit: Stephen Durfee as presented for The Pear Bureau Northwest at the 2003 Worlds of Flavor

ODETTE FADA

SCAFATA
Yield: 4 servings
Ingredients Amounts
Fresh fava beans, peeled 4 oz.

English peas 2 oz.
Asparagus, cut in diamonds 2 oz.
Onion, chopped 4 oz.
Scallions, cut in diamonds 1 oz.
Baby artichokes, cleaned, 4 ea.
cut in quarters
White wine ½ cup
Salt to taste
Pecorino Romano (optional)
Method
1. Bring oil, wine, onions and artichokes to boil in a pot.
2. Add the asparagus and scallions. After 3 minutes add the peas and fava beans. Season
and let cook for 10 more minutes (but no longer).
3. Serve topped with Pecorino Romano if desired.
Recipe credit: Odette Fada as presented for the 2003 Worlds of Flavor International Conference and Festival.

BABY MEDITERRANEAN OCTOPUS WITH CICERCHIE
Yield: 6 Portions
Ingredients Amounts
Cicerchie (Buon Italia) ½ lb.

Baby octopus, Mediterranean 6 ea.
Rosemary 1 bunch
Garlic cloves 2 ea.
Method
1. Soak the cicerchie overnight. Cook slowly for about 1 hour with water, salt, rosemary
and garlic.
2. Boil the octopus; drain. Prepare the dressing by chopping the rosemary and garlic.
3. Blend the cicerchie until smooth, adding some oil if necessary; season.
4. Grill the octopus and brush with the dressing.
5. Pour the cicerchie soup into a platter, place the baby octopus on top and finish with
more dressing.
Variation: Instead of blending the cicerchie, leave them as they are and make a cicerchie
salad instead of the soup.

MANZO ALL’OLIO DI ROVATO
BRAISED BEEF ROVATO STYLE
Yield: 6 Portions
Ingredients Amounts
Beef, very lean 2 lb.

Cloves of garlic 2 ea.
Onion 1 ea.
Celery stalk 1 ea.
Carrot 1 ea.
Of breadcrmbs 2 oz.
Grated Parmigiano Reggiano 2 oz.
Anchovies in salt 2 ea.
Salt
Method
1. Put the meat in a tall stockpot covering it with cold water, add salt, 2 tablespoons of oil
and vegetables.
2. Cover and cook slowly for three hours.
3. Take the meat out of the pan, let it cool down and slice it not too thin.
4. Pass the vegetables and the juice in the vegetable mill and warm it up mixing with a
wooden spoon.
5. Add the anchovies washed and boned, breadcrumbs, cheese and olive oil.
6. When the sauce is nice and thick, add the meat and warm it up.
7. Serve it hot with spinach.

ROASTED RABBIT WITH GARLIC AND PECORINO SAUCE
Yield: 4 Portions
Ingredients Amounts
Rabbit 1 ea.
White wine ½ cup
Cloves garlic 8 ea.
Pecorino cheese 4 Tbsp.
Broth 1 cup
Rosemary
Milk 1 cup
Method
1. Bone the rabbit all the way. Mince the two cloves of garlic.
2. Season inside the rabbit, sprinkle with the minced garlic and tie it.
3. In a saute’ pan warm up oil and rosemary and sear the rabbit for a few minutes on both
sides. Add white wine and bake in oven at 250 degrees.
4. Put the garlic cloves in a saucepan and cover with cold water. Bring to boil, throw away
the first cooking water and repeat. Throw away water again and use milk for the third
time cooking.
5. Drain milk and blend the garlic in a blender with the pecorino cheese adding milk little
by little.
6. Depending on the size of the rabbit it will take 45 minutes to 1 hour to cook.
7. When it is done take it out of the pan and save the cooking juice.
8. Slice it and place on the plates with some garlic sauce on the bottom and pouring some
of the cooking juice on top.

OLA FENDERT

ANDALUSIAN ALMOND AND GARLIC SOUP
Ingredients Amounts
White bread, day-old, crust removed 7 oz.

Milk 5 oz.
Almonds, blanched 5 oz.
Garlic cloves, crushed to a paste 3-4 ea.
Olive oil 4 oz.
Water, iced 3 cups
Salt & pepper to taste
Garnish
Currants 2 Tbsp.
Almonds, toasted 2 Tbsp.
Saffron oil to taste
Method
1. Soak the bread in the milk. Puree almonds in robo-coupe until you have a coarse
almond meal. Add garlic and bread, run until a smooth paste.
2. Add olive oil as you were making an aioli. Add water slowly. Season with vinegar and
spices. Serve at room temp.
Recipe credit: Ola Fendert as presented for the 2003 Worlds of Flavor International Conference and Festival.

MONKFISH TAGINE BARAKA
Ingredients Amounts
Stock
Onions, diced 6 qt.
Tomato, grated 2 qt.
Fish stock 3 qt.
Saffron 4 large pinches
Baby potatoes
Picata
Almonds, toasted 1 cup
Breadcrumbs 1 cup
Garlic, chopped 1/4 cup
Parsley, chopped, worked into
a paste 1 bunch
Spices
Bay leaves 4 ea.
Cumin, ground 1 1/3 Tbsp.
Coriander 1 Tbsp.
Ginger, ground ½ tsp.
Cinnamon stick 1 ea.
Cayenne ½ tsp.
Method
1. Caramelize the onions, slowly for about 1 to 1 ½ hour, add tomato and reduce by half.
Add fish stock, saffron and baby potatoes. When potatoes are cooked add the Picata and
spices. Season with salt.
Recipe credit: Ola Fendert as presented for the 2003 Worlds of Flavor International Conference and Festival.

NIKOLETA FOSKOLOU

CAPER, ONION AND DILL PUFF FRITTERS
KAPAROKEFTEDES
Yield: about 35 small fritters
Ingredients Amounts
Medium capers (preferably salted) 1 cup

washed under lukewarm water and
drained well on paper towels
Onion, finely chopped 1 cup
Dill, chopped ½ cup
Red crushed pepper fakes or pinch
freshly ground pepper
Flour 1 cup
Baking powder ½ tsp.
Water 1 ½ cups
Olive oil, for frying
Method
1. In a bowl mix capers, onion, dill and pepper. In a separate bowl, stir flour with baking
powder and add to the caper mixture. Stir to incorporate and add enough water to get a
thick batter.
2. Warm about 2 inches olive oil in a deep skillet and fry scant tablespoons of the mixture
until golden and puffed. Remove with slotted spoon and drain on paper towels. Serve
hot or warm.
Recipe credit: Nikoleta Foskolou as presented for the 2003 Worlds of Flavor International Conference and

CAPER, ONION, PARSLEY AND VINEGAR SPREAD
KAPARI XIDATI
Yield: about 2 cups
Ingredients Amounts
Medium capers (preferably salted) 1 cup

washed under lukewarm water and
drained well on paper towels
Onion, coarsely chopped 1 medium
Parsley leaves, packed ½ cup
Fresh chili pepper, seeded or ½ ea.
½ teaspoon ground white pepper
Thick slice whole wheat bread, crust 1 ea.
removed, soaked in water to soften
and squeezed (about 1/2 cup)
Red wine vinegar 3-5 Tbsp. or to taste
Salt to taste
Toasted baguette slices or as needed
about 50 phyllo cups
Tiny capers or caper leaves, to decorate
Method
1. Process in the blender the capers, onion, parsley, chili or pepper and the bread, to get a
smooth paste. Add the olive oil and 2 tablespoons vinegar and process briefly. Pour in a
bowl, taste and adjust seasoning. Cover and refrigerate overnight.
2. To serve spread on toasted bread or spoon in phyllo cups and decorate with capers or
caper leaves.
Recipe credit: Nikoleta Foskolou as presented for the 2003 Worlds of Flavor International Conference and

BART GOLDBERG

WILD ALASKA POLLOCK WITH MEDITERRANEAN RELISH
Ingredients Amounts
Wild Alaska pollock fillets, 5-6 oz. 12 ea.

Salt and pepper as needed
Olive oil as needed
Mediterranean Relish (recipe follows)
Method
1. Sprinkle both sides of Wild Alaska pollock with salt and pepper to taste.
2. Heat sauté pan, add olive oil, enough to lightly coat the bottom of the pan.
3. Heat the oil.
4. Pan sear, lower heat and cook through turning once. Cook to desired doneness.
5. Remove to serving plate and top with ½ cup of Mediterranean Relish.
6. Serve with vegetable and starch du jour.
RELISH
Yield: 6 cups
Ingredients Amounts
Roma tomatoes, seeded, diced 3 cups

Fresh fennel, small dice ¾ cup
Bell pepper, red, green and 1 ½ cups
yellow, small dice
Kalamata olives, pitted, chopped ¾ cup
Fresh basil, shredded ¼ cup
Fresh lemon juice 1/3 cup
Red wine vinegar ¼ cup
Fresh fennel fronds, chopped 3 Tbsp.
Dry thyme 1 Tbsp.
Method
1. Combine all ingredients well.
2. Let stand for 30 minutes before using to allow flavors to blend.
3. Cover and refrigerate until needed.
Recipe credit: Bart Goldberg as presented for Alaska Seafood Marketing Institute at the 2003 Worlds of Flavor

JOYCE GOLDSTEIN

EGGPLANT GRATIN
ALMODROTE DE BERENJENA
Almodrote appears in every Sephardic cookbook and goes back to early Spain. The word
almodrote is of Arab origin. In medieval Cataluna "almodroc" referred to a dish with garlic, eggs
and cheese. Somewhere along the way the garlic disappeared, but the cheese and eggs remain.
The variables that I find with this recipe have to do with proportions; more or fewer eggplants,
more or less cheese, more or fewer eggs. Some have the bread as thickener, others are lighter,
with no bread at all. If you want to return the garlic to the original concept, add a clove or two,
well minced, to the mashed eggplant. Or some chopped parsley or dill.
Yield: 8 Portions
Ingredients Amounts
Globe eggplants, or 4 average size 4 lb.

Bread slices, crusts removed, 4 ea.
soaked in water and squeezed dry
Eggs 4 ea.
Sunflower or olive oil 1/3 cup
Fresh white cheese like ricotta 6 oz.
or not too salty feta (up to 1 ½ cups)
Kashkeval or Gruyère cheese, grated 8 oz.
Salt 1 ½ to 2 tsp.
Freshly ground pepper ½ tsp.
Method
1. Roast the eggplants in a baking pan in a 400˚F oven until soft, turning occasionally,
about 45 minutes. For a smokier taste you can broil the eggplants or cook them on a
stovetop griddle, turning occasionally. When eggplants are soft throughout, place in a
colander. When cool enough to handle remove peel and all seed pockets, chop the pulp
coarsely and place in a colander to drain again, for 10 to 20 minutes to release bitter
juices. You will have about 2 -2 ½ cups pulp.
2. Preheat oven to 350˚F.
3. Transfer eggplant to a bowl, mash well and add the bread, eggs, and most of the
cheeses, leaving about ¼ cup grated kashkeval for the top, some salt and pepper, and
all but 2 tablespoons of the oil. Spread in an oiled baking dish and top with remaining
grated cheese and a drizzle of oil. Bake for about 30-40 minutes or until golden and set.
Recipe credit: Joyce Goldstein as presented for the 2003 Worlds of Flavor International Conference and Festival.

ABDERRAZAK HAOUARI

CHEESE TAGINE
Ingredients Amounts
Boned lamb, diced, seasoned 2 lb.

Olive oil 1.7 oz.
Onion, large, finely chopped l ea.
Gruyere cheese 7 oz.
Gouda, cubed 7 oz.
Eggs, hard boiled 4 ea.
Eggs 12 ea.
Saffron to flavor
Smen l Tbsp.
Method
1. Sear meat in olive oil, add the onion and sweat together. Cover with water and let cook
until meat is tender. Remove from heat and add the eggs, cheese and smen.
2. Heat an ovenproof serving dish. Pour the prepared ingredients into the warmed serving
dish and bake for 15 minutes, basting often with saffron flavored water until the
ingredients reach the desired point of doneness.
Recipe credit: Abderrazak Haouari as presented for the 2003 Worlds of Flavor International Conference and
VARIATIONS:
Mushroom Tagine
Prepare with the same ingredients and method as for the Cheese Tagine, adding 11 oz.
mushrooms.
Tagine with Spinach

Prepare with the same ingredients and method as for the Cheese Tagine, adding 28 oz. cooked
spinach a l'anglaise, passed in butter.
Tagine Khafef
Prepare the Cheese Tagine, replacing the meat with a mixture of liver, kidneys and brains.
Parsley Tagine
Prepare the Cheese Tagine, adding l lb. chopped parsley, sautéed in butter.
Ricotta Cheese Tagine

Prepare the Cheese Tagine without the meat, adding 11 oz. fresh peas and 1 lb. ricotta cheese.
Tagine a la Salade Mechouia

Prepare the Cheese Tagine with 1.7 oz. tomato sauce and 7 oz. cooked white beans, 3 ½ oz.
capers and salad mechouia.

TAGINE MININA
Ingredients Amounts
Chicken, 3-lb., boned, diced 1 ea.

Lamb brain, diced 1 ea.
Eggs, hard boiled, chopped 3 ea.
Eggs 10 ea.
Olive oil 7 Tbsp.
Onion 7 oz.
Garlic head 1 ea.
Pain de mie 6 slices (soaked)
Saffron to flavor
Quatre epices to taste
Bay leaf 1 ea.
Method
1. Poach the chicken and brains separately.
2. Cut the chicken and brains into a bowl, add the hard boiled eggs, the soaked bread,
spices and raw eggs and mix well. Place the mixture in a buttered cake mold, put
in a bain marie in the oven and bake for 45 minutes.

MOUKLI DE POISSON A LA JOUIVE
Yield: 8 Portions
Ingredients Amounts
Fish 5 lbs.
Pine nuts ¾ lb.
Bell peppers 1 lb.
Tomatoes 3 lbs.
Squash 1 lb.
Potatoes 3 lbs.
Onion 1 ea.
Garlic head 1 ea.
Eggs 8 ea.
Flour 1 lb.
Oil for frying 2 qt.
Olive oil ½ cup
Fresh Harissa 2 Tbsp.
Cumin to taste
Curry to taste
Coriander to taste
Bay to taste
Salt to taste
Method
1. Sweat half of the tomatoes until melted with the fresh Harissa.
2. Scrub the fish and vegetables, rinse in water. Remove the fillets from the fish and cut
into darns.
3. Size the potatoes and slice the squash in rounds. Cut the remaining tomatoes in two, cut
the peppers into strips, chop the onion and crush the garlic.
4. Season the fish with salt and cumin, roll in flour and fry.
5. Fry the potatoes, tomatoes, peppers, and squash. Rest everything on an absorbent paper,
season again with salt, curry and cumin.
6. Sauce a traditional platter with the tomato fondue. Arrange the vegetables and fish on
the sauce. Drizzle with olive oil and re-warm in the oven.
7. Decorate with fried eggs and lemon wedges. Serve hot.

GHAIBA HOMA
CHICKPEA FLOUR COOKIES
Ingredients Amounts
Chickpea flour 7 oz.

Flour
Powdered sugar 7 oz.
Butter 10.6 oz.
Method
1. Melt the butter, skim and cook until golden brown. Cool.
2. Sift together the flour, chickpea flour and sugar.
3. In a bowl, thoroughly mix the flour, butter and sugar together, working well after
each addition.
4. Take a portion of the dough and reheat in the palms of your hands. Shape into
sausages and stretch out. Cut into pieces and arrange on an oiled sheet. Let rest 30
minutes in the refrigerator.
5. Bake at 265 ˚F for 15 minutes. Dust with sugar if desired.

NANCY HARMON-JENKINS

ONSA'S TAGINE D'AUBERGINES
EGGPLANT TAJINE
Yield 8 Portions
Ingredients Amounts
Eggplant 2 lb.
Salt
Pumpkin or dark-yellow squash 2 lb.
such as Hubbard or Butternut
Chicken, skinless, boneless ¾ lb.
Scallions, chopped to make 3/4 cup 1 bu.
Capers, well drained ¼ cup
Extra-virgin olive oil 1½ cups plus 2 tablespoons
Long green (Italian-style) peppers 2 or 3 ea.
Gruyère cheese, grated 1/2 cup
Eggs 6 ea.
Method
1. Slice the eggplant on the diagonal, about 1/4 to 1/2 inch thick. Arrange the slices in a
colander, sprinkling each layer liberally with salt. Set a plate on top of the eggplant and
weight it (a can of tomatoes works fine for this). Set the colander in the sink for about
one hour to drain any bitter juices from the eggplant.
2. While the eggplant is draining, peel the pumpkin or squash and cut in slices about 1/4
to 1/2 inch thick. Set aside.
3. Chop the chicken into bite-size pieces and put in a saucepan with a tablespoon of olive
oil and the chopped scallions. Add water just barely to cover, bring to a boil, lower heat
to a simmer, and cook until the chicken is tender. Drain and add to the bowl of a food
processor with another tablespoon of oil, the capers, and a pinch of salt. Process to make
a coarse paste--you'll have about 1 1/2 cups when done.
4. When the eggplant has finished draining, rinse the slices carefully under running water
to get rid of excess salt, then pat them dry with paper towels.
5. Bring 1 1/2 cups of olive oil to frying temperature (350°F.) in a deep skillet or frying pan
and add the pumpkin slices, a few at a time. Fry on both sides until the pumpkin turns a
deeper shade of golden orange, then remove and drain on a rack or in a colander.
6. When the pumpkin slices are done, fry the rinsed and dried eggplant slices in the same
oil, turning once, until golden brown on both sides. Remove to a rack or colander to
drain well.
7. Lower the heat slightly and add the whole, rinsed peppers to the pan. Cook, turning
frequently, until the transparent outer skin of the peppers has started to lift off and the
peppers themselves are softened. Remove and set aside, preferably in a paper bag, to
soften.
8. (The recipe may be done well ahead to this point and the final dish assembled about an
hour before you're ready to serve it.)
9. When ready to do the final baking, preheat the oven to 375°F. Using a 13-inch long
gratin dish, line the bottom of the dish with half the drained eggplant slices. Arrange
half the pureed chicken over the eggplant and sprinkle with about 1/4 cup of the grated
cheese. Arrange the pumpkin slices over this. Beat one of the eggs with a fork in a small
bowl and drizzle over the pumpkin. Then add the rest of the chicken, the remaining
cheese and the remaining eggplant slices.
10. Cut the peppers in quarters lengthwise, discarding the stem and core and any white
veins from the insides. Lift away the transparent skin where it's easy to do that (you
don't need to be too finicky about this). Slice the pepper quarters lengthwise about 1/4
inch thick and use the slices to make a lattice over the eggplant.
11. Now beat the remaining eggs together well and pour over the top of the dish, tilting the
dish to get egg all around it. Place in the preheated oven and bake for 40 minutes or
until the tajine is set and firm, lightly browned on top, but not tough and rubbery.
12. Remove and let sit for 20 minutes or so before serving.
Recipe credit: Nancy Harmon Jenkins / The Mahjoub Sisters as presented for the 2003 Worlds of Flavor

ANISSA HELOU

MIXED HERB AND TOASTED BREAD SALAD
FATTÜSH
Yield: 4 Portions
Ingredients Amounts
4 gem lettuces or 1 large cos lettuce,

sliced into 1/2 inch strips
Scallions, trimmed and thinly sliced 3 ½ oz.
Persian cucumbers (about 10 ounces), 3 ea.
sliced in medium-thin half circles
Firm red tomatoes (about 10 ounces), 3 ea.
chopped into bite-sized pieces
Coarsely chopped flat leaf parsley 2 cups
Coarsely chopped mint leaves 1 cup
Purslane leaves 1 ½ cups
Dressing
Sumac 3 Tbsp.
Salt to taste
Bread garnish
Medium pita bread, opened up, toasted 1 ea.
and broken into bite-sized pieces
Method
1. Put the salad ingredients in a large bowl. Sprinkle with sumac and salt to taste. Add the
olive oil and toss lightly together. Mix in the toasted bread and serve immediately before
the bread goes soggy.
Recipe credit: Anissa Helou as presented for the 2003 Worlds of Flavor International Conference and Festival.

CHICKEN AND CHICK PEAS WITH YOGHURT TOPPING
FATTET DJAJ
Fatta means ‘to break in pieces’ in Arabic, and precisely describes the dish below, which
consists of several layers of crumbled, broken or cut ingredients.
Yield: 4 Portions
Ingredients Amounts
Chickpeas, soaked in plenty of cold 7 oz.

water overnight with 1 tsp.
baking soda
Chicken, medium-sized 1 ea.
Cinnamon sticks 3 ea.
Coarse sea salt 1 Tbsp.
Pita bread, large, opened, toasted 1 ea.
Butter unsalted 3 Tbsp.
Pine nuts ½ cup
Fresh mint leaves, crushed with 1 handful
the garlic (optional)
Yogurt 2 lbs.
Method
1.
Rinse the chick peas under cold water, put them in a saucepan, cover with plenty of
fresh water and place over medium-high heat. Bring to a boil. Skim the white foam,
then lower the heat and simmer, covered, for 1 hour or until the chickpeas are tender.
2. Put the chicken in a saucepan, add 5 cups of water and place over medium heat. As the
water is about to boil, skim the surface clean. Add the cinnamon sticks and salt, cover
the pan and boil gently for 45 minutes or until the meat is very tender.
3. Toast the pita in a hot oven or under the grill until golden and let cool.
4. Melt the butter in a frying pan and sauté the pine nuts, stirring constantly, until golden
brown. Remove with a slotted spoon and arrange on a double layer of paper towels.
Let the excess butter drain.
5. Mix the crushed garlic (and mint if you choose to use it) into the yogurt and add salt to
taste. Set aside.
6. To serve. Break the toasted bread into bite-sized pieces and spread over the bottom of a
deep serving dish. Remove the chicken, skin, bone and cut into bite-sized pieces. Spread
over the bread. Remove the chick peas with a slotted spoon and spread over the meat,
sprinkle with 4 tablespoons stock and cover with the seasoned yogurt. Garnish with the
sautéed pine nuts and serve immediately.

TAHINI AND PARSLEY DIP
BAQDÜNESS BIL-TAHINEH
Yield: Serves 4
Ingredients Amounts
Tahini just over ½ cup

Lemon juice 1½ ea. plus more to taste
Water 1/3 cup
Flat-leaf parsley, finely chopped ¼ cup
Salt to taste
Method
1. Put the tahini in a mixing bowl. Gradually and alternately stir in the lemon juice and
water. The tahini will first thicken into a purée-like consistency before it starts to dilute
again - taste the dip before you finish pouring in the lemon juice so that you can adjust
the tartness to your liking. If you use less lemon juice, make up for the loss of liquid by
adding more water or vice versa. Keep stirring until the sauce has the consistency of
creamy yogurt.
2. Stir in the garlic and parsley, add salt to taste and mix together. Taste, adjust the
seasoning if necessary and serve with falafel (recipe follows), pita bread or a selection of
crudités. You can replace the parsley with coriander.

GERALD HIRIGOYEN

PIQUILLO PEPPERS STUFFED WITH SALT COD
Yield: 4-6 portions
Ingredients Amounts
Salt cod 1 lb.

Olive oil ¾ cup
Onion, large, finely diced 1 ea.
Dried new Mexican chile pepper, 1 ea.
seeded and cut into 1/2-inch pieces
Freshly ground white pepper to taste
Piquillo peppers ,roasted 12 ea.
Flour 1 cup
Eggs, lightly beaten 2 ea.
Fine dried bread crumbs 2 cups
Chopped fresh parsley 1 Tbsp.
Method
1. Soak the salt cod in cold water to cover for 24 to 48 hours, changing the water 3 to 4 times to
desalt according to taste.
2. Drain and pat the codfish dry. Fillet it into 5 to 6 large pieces and set aside.
3. Heat 1/2 cup olive oil in a large sauté pan over med-high heat. Add the onion, garlic and
chile; sweat until soft and translucent, about 5 minutes. Add the cod fillets, reduce the heat
slightly, and cook for 5 minutes, swirling the pan occasionally.
4. Increase the heat slightly and cook for 5 more minutes, continuing to move the pan in a
circular motion every few minutes to emulsify the ingredients. Pour into a colander
suspended over a bowl to drain. Reserve the cooking liquid (jus) and set aside. Remove and
discard the chile pepper. Season with salt and pepper to taste.
5. Gently smash together the onion and cod, using the back of a large spoon. Remove any
remaining bones as you work. * Gently fill the peppers with the cod stuffing until full, taking
care not to break the peppers; set aside. * Preheat the oven to 400 degrees F.
6. Over medium-high heat, warm the remaining 1/4 cup olive oil in an ovenproof sauté pan.
7. Dredge the peppers in the flour, dip them into the beaten eggs, then roll them in the bread
crumbs. Place the peppers in the sauté pan and brown them on one side for 2 to 3 minutes.
Turn them over and put the pan in the oven until the peppers are hot through and golden
brown all over, 5 to 7 minutes.
8. Warm the cod jus in a small saucepan over high heat. Add the parsley and swirl the pan
until the jus boils. Place a pepper in the center of each plate. Spoon the cod jus evenly
around the peppers. Garnish with a few turns of the pepper mill.
Note: Coating the peppers with bread crumbs is not essential or even traditional. However I
feel it brings an extra dimension to the dish, creating another layer of flavor and texture.
Recipe credit: Gerald Hirigoyen as presented for the 2003 Worlds of Flavor International Conference and

PIQUILLO PEPPERS WITH GOAT CHEESE, CALIFORNIA
RAISINS AND MOSCATEL VINAIGRETTE
Yield: 4 portions
Ingredients Amounts
Piquillo peppers
Piquillo peppers, whole roasted 8 ea.
Soft goat cheese 1½ cups
Pine nuts, toasted ½ cup
Golden California raisins ½ cup
soaked in water for 3-4 hours
Fresh chives, finely snipped 3 Tbsp.
Fresh basil, finely chopped 3 Tbsp.
Piment d’Espelette ½ tsp.
(or freshly ground black pepper)
Heavy cream ¼ cup
Moscatel vinaigrette
Moscatel vinegar 3 ½ Tbsp
(or balsamic vinegar)
Kosher salt ½ tsp.
Extra-virgin olive oil 1/3 cup
Golden California raisins 3 Tbsp.
soaked in water for 3-4 hours
Garnish
Micro-greens 4 small handfuls
Freshly snipped chives
Method
1. Preheat an oven to 375 °F.
2. Lay the piquillo peppers out on a small sheet pan and set aside.
3. To prepare the filling, in a large mixing bowl, thoroughly combine the rest of the
piquillo pepper ingredients until they are completely integrated and the cheese is
uniform in texture.
4. Gently stuff each of the peppers with equal amounts of the goat cheese mixture and
return them to the sheet pan. Place the peppers in the oven just until warmed through,
about 5-6 minutes.
5. To make the vinaigrette, combine the vinegar, salt, pepper and extra-virgin olive oil in a
mixing bowl, and whisk the ingredients together vigorously. Stir in the golden
California raisins and set aside.
6. To serve, garnish each of 4 plates with a handful of micro-greens. Prop one stuffed
piquillo pepper up against a second one on each plate. Spoon the vinaigrette liberally all
over the peppers and garnish.
Recipe credit: Gerald Hirigoyen as presented for the 2003 Worlds of Flavor International Conference and

NENA ISMIRNOGLOU

BARLEY RUSK
DAKO
Yield: 4 servings
Ingredients Amounts
Ripe tomato, finely chopped 1 ea.

Fresh oregano
Feta 2 Tbsp.
Capers 1 Tbsp.
Ksinomizithra and capers, to finish
Method
1. Soak the Dako bread to soften. Pour 3 Tbsp. olive oil onto the Dako bread.
2. In a large bowl, mix the tomato, remaining olive oil, oregano, salt and pepper. Pour the
mixture over the Dako bread and cover with ksinomizithra and capers.
Recipe credit: Nena Ismirnoglou as presented at the 2003 Worlds of Flavor International Conference and

CRETAN ARTICHOKE AND BROAD BEAN STEW
ANGINARES ME KOUKIA
Yield: 6 Portions
Ingredients Amounts
Lemon juice 3 ea.

Artichokes 10 ea.
Fresh broad beans 2½ lbs.
Virgin olive oil 1/2 cup
Fresh spring onions, washed, 1 cup
finely chopped
Fennel or dill, finely chopped 1 cup
Fennel root, finely chopped 1/2 cup
Salt and freshly ground pepper to taste
Brown sugar 1 tsp.
Flour 1 Tbsp. plus 1 tsp.
Method
1. In a large bowl put 2 cups of cold water mixed with the juice from 2 of the lemons. Cut
the leaves off of the artichokes. With a potato peeler, scrape out chokes. Cut in half and
place the artichokes in the bowl with water and lemon juice to prevent them from
turning brown.
2. Wash and clean the fresh broad beans and keep only the soft pods and beans.
3. In a large heavy sauce pan, heat the olive oil and sauté the green onions for 2 or 3
minutes.
4. Add broad beans and artichokes to the sauce pan and sauté for two more minutes. Add
garlic, fennel root, salt, pepper, sugar, and enough water to cover. Reduce heat, cover
pan and simmer for half an hour or until the artichokes and broad beans are tender.
5. Take the liquid from the sauce pan and place in a separate pan. In a bowl, dilute the
flour in the juice from one lemon and then mix it with the liquid. Whisk until the sauce
is thick and creamy and add to the vegetables. Serve warm.

SFOUGATO
Yield: 15 Portions
Ingredients Amounts

Zucchini, washed and thinly sliced 4 lbs.
Scallions, washed and finely chopped ½ lb.
Dill fresh finely chopped 1 ½ cups
Of finely chopped fresh mint ½ cup
Fresh spinach or lapatha or vlita 2 cups
(washed and coarsely chopped)
Eggs 12 ea.
Cretan graviera cheese or 8 oz.
kefalotiti cheese, grated
Milk ¾ cup
Method
1. Preheat oven to 370˚F. Oil an 8 x 10 inch casserole dish with a half cup of olive oil.
2. Salt the zucchini slices in a strainer and leave for half an hour to drain.
3. Heat a half cup of olive oil in a big heavy skillet and sauté scallion until translucent. Add
zucchini, spinach, dill, and mint and sauté over low heat until zucchini softens and
liquid is cooked off. Remove skillet from heat and drain any excess juices.
4. In a large bowl, beat eggs and milk very well. Fold in vegetables and grated cheese.
Season with salt and pepper. Pour mixture into prepared casserole dish, place in oven,
and bake for 30 to 40 minutes, or until eggs are golden. Serve warm or cold with
yoghurt.

TRADITIONAL CRETAN ONION PIES
KREMIDOKALITSOUNIA
Yield: 13 Portions
Ingredients Amounts
Phyllo pastry
Flour 1 lb.
Milk ½ cup
Extra virgin oil ½ cup
Raki (arak) or lemon juice 2 Tbsp.
Lemon rind ½ tsp.
Water 1 tsp.
Egg yolk 1 ea.
Sesame seeds ½ cup
Filling
Onions, finely chopped 2½ lbs.
Tomatoes, finely chopped 3 ea.
Brown sugar 1 tsp.
Feta cheese 6 oz.
Eggs 2 ea.
Extra virgin olive oil 5-6 Tbsp.
Method
1. Phyllo dough. Mix all the ingredients except for the egg yolk, water and sesame seeds
and make a soft dough. Let the dough sit for an hour.
2. Filling. In a heavy skillet, sauté the onions in the olive oil until translucent. Add
tomatoes, brown sugar, salt and pepper, and cook until the liquid evaporates. Let cool
and add the remaining ingredients.
3. Roll the phyllo dough into a thin layer and cut into a 10-centimeter circles. In each piece,
place a Tbsp. of the filling onto the dough, fold in the middle and close the edges with a
fork.
4. Preheat the oven to 375˚F. Brush the olive oil onto a non stick baking sheet and place the
pitas.
5. In a bowl, whisk the egg yolk and water and brush the liquid onto the pitas. Sprinkle
sesame seeds and place in the oven for 30 to 40 minutes or until golden brown.

GOAT WITH YOGHURT
Yield: 4 Portions
Ingredients Amounts
Goat
Baby goat 2 ½ lbs.
Juice of lemon 1 ea.
Fresh oregano or thyme 6 sprigs
Tomatoes
Ripe tomatoes (washed and sliced 1cm.) 2 ea.
White vinegar 1 tsp.
Brown sugar 1 tsp.
Yoghurt
Eggs 3 ea.
Yoghurt 3 cups
Method
1. Goat. Preheat the oven to 425˚F. Wash and dry the goat and place in a casserole dish.
Mix the olive oil, salt and pepper, lemon juice and herbs in a small bowl. Whisk again,
then brush goat with the dressing. Place the casserole dish in the oven for 20 minutes at
425˚F and then for 50 minutes at 375˚F.
2. Tomatoes. In a non-stick pan, place the tomatoes close to each other. In a small bowl,
mix the rest of the ingredients, whisk and drizzle over the tomatoes. Put the non-stick
pan in a preheated oven of 350 ˚ F for half an hour.
3. Yoghurt. In a big bowl, whisk the eggs with olive oil and then add the yoghurt. Add salt
and freshly ground pepper to taste
4. To finish. Remove the goat from the casserole dish, leaving the juice in the dish. De-bone
the goat and put back in the dish. Place the cooked tomato slices over the goat and pour
over the yoghurt sauce.
5. Place the casserole dish back in the oven at 375˚F, for 15 minutes or until golden brown.

CARAMELIZED GRAPE LEAF CHIPS
Yield: 1 Portion
Ingredients Amounts
Fresh or brine-preserved grape leaves 5 pieces

Water 1 cup
Sugar ½ cup
Juice of lemon ½ ea.
Sauce
Thyme-honey 1 Tbsp.
Mavrodafni wine ½ cup
Dry red wine (such as merlot) 1 cup
Vanilla bean ½ ea.
To finish
Caramelized grape leaves 3 ea.
Vanilla or kaïmaki ice cream 7 oz.
Mint leaf
Method for the grape leaves

1. Preheat oven at 350˚F.
2. For the brine-preserved grape leaves, rinse well under cold water and pat dry. Cut off
the hard stems.
3. In a frying pan, combine the water with the sugar and stir until the sugar is melted. Add
the lemon juice and grape leaves, and cook over low heat for 10 minutes.
4. Remove the grape leaves and dry them on a paper towel.
5. Place the grape leaves on a silpat and bake for 10 minutes or until crispy.
Method for the sauce

1. Cut the vanilla bean diagonally and place in a small pot. Add both wines and heat until
it boils down by half.
2. Add thyme-honey and stir for 2 to 3 minutes in low heat until the liquid becomes
slightly thick.
Assembly: In a big, white dish place one leaf and a scoop of ice cream. Repeat again until it
looks like a Napoleon. At the end, pour the sauce over the dish. On top, place a mint leaf.
Serving suggestions: Caramelized grape leaf chips with vanilla or kaïmaki ice cream with
thyme-honey, Mavrodafni wine aromatized with fresh vanilla beans.

GRILLED SARDINES WRAPPED IN GRAPE LEAVES
SARDELES STI SKARA TILIXTES ME AMBELOFILA
Yield: 1 Portion
Ingredients Amounts

Lemon juice, freshly squeezed 1 ea.
Fresh oregano 4 sprigs
Sardines (washed and gutted 7 oz.
with heads and bones removed)
Grape leaves, fresh or brine-preserved 10 pieces
Capers (washed and dried) 1 Tbsp.
Cherry tomatoes 5 ea.
Salt and fresh ground pepper to taste
Method
1. Place fish in a large dish. In a small bowl whisk together 2 Tbsp. of olive oil, the juice of
half a lemon, and 2 sprigs of oregano. Pour the mixture over the fish and leave it for 15
minutes.
2. In the meantime, if fresh grape leaves are being used, put them in boiling water for 5
minutes to soften. For the brine-preserved grape leaves, just rinse well under cold water
and pat dry. Cut off the hard stems.
3. Preheat the grill.
4. Remove fish from the marinade and place onto the dish. Season with salt and pepper.
Wrap each sardine carefully with a grape leaf.
5. In a large dish, put 1 Tbsp. of olive oil and place each wrap carefully. Then place each
wrap onto the grill for about 3 to 4 minutes on each side.
6. Cross-cut the bottom of the cherry tomatoes, salt and pepper and place over the grill for
3 minutes.
7. For the lemon sauce: In a blender, put in the remaining olive oil, lemon and capers.
Blend for a few seconds till smooth.
Assembly: Place the sardine wraps in a big, white dish, and pour the lemon sauce
over the fish. Decorate with cherry tomatoes and 2 sprigs of oregano.
Recipe credit: Nena Ismirnoglou as presented at the 2003 Worlds of Flavor International Conference

SARA JENKINS

RISOTTO CROQUETTES WITH MOZZARELLA
SUPPLÌ AL TELEFONO
Yield: 30 Pieces
Ingredients Amounts
White wine 1 cup

Saffron, crumbled 1/3 tsp.
Butter 3 oz.
Onions chopped fine 1 cup
Chicken livers, cleaned and halved 4 oz.
Arborio rice 1 lb.
Chicken stock, hot and seasoned 3 pt.
Tomato sauce, hot 1 pt.
Egg yolk 1 ea.
Parmesan cheese ¼ lb.
Salt to taste
Mozzarella cheese, cut into 1 lb.
30 cubes (1/4 in. square)
Egg whites, whisk until foamy 6 ea.
Breadcrumbs 2 cups
Method
1. Combine the crumbled saffron and white wine. Let sit 20 minutes.
2. Sauté the onions and livers in the butter until the onions are translucent and the livers
are firm. As the livers become firm remove them to a plate and allow to cool, then chop
fine (not to a paste!) and reserve. Add the rice to the onions and coat the rice with the
flavorful butter; cook until parched.
3. Add the wine. Stir constantly until almost all of the liquid has been absorbed. Maintain
a moderate heat so that the rice continues to simmer through out the cooking process.
Add 1 cup stock and continue to cook, stirring gently, until the liquid is absorbed.
Continue cooking using the remaining stock and tomato sauce in the same manner until
the rice is cooked, approximately 20 minutes. Allow the rice to cool slightly and then stir
in the egg yolk, reserved chicken livers, Parmesan, and finally season to taste with salt
and pepper.
4. Transfer the risotto to a sheet pan and spread in an even layer. Allow rice to cool
completely.
5. Dampen hands with water and form the chilled risotto into small balls wrapped around
a cube of mozzarella cheese. Make sure the cheese is completely enclosed.
6. Dip the risotto balls into the egg whites, then roll in bread crumbs. Refrigerate on a sheet
pan for 30 minutes.
7. Deep fry risotto balls at 350°F until golden brown. Drain on paper towels and serve
immediately.
Recipe credit: Sara Jenkins as presented at the 2003 Worlds of Flavor International Conference and

FRIED SQUASH BLOSSOMS STUFFED WITH BACALAO
MANTECO
Yield: 8 Portions
Ingredients Amounts
Squash blossoms 16 ea.

Bacalao Manteco 2 cups
Batter (recipe follows) 1 recipe
Flour to coat (optional) 1 cup
Olive oil, to deep fry in as needed
Method
1. Carefully pry apart the petals of each blossom. Remove the stamen. Place the bacalao
mixture into a piping bag. Gently place the tip of the piping bag as far into the blossom
as possible. Pipe ½ - 1 oz. of filling into the blossom. Gently twist the tip of the blossom
shut.
2. Heat the olive oil in a large deep pot over medium heat to 350 °F.
3. Remove the batter from the refrigerator and stir once. Dip the blossoms into the batter,
then carefully lower them into the hot oil. Fry in batches until they are golden brown
and crispy, 3–5 minutes. Sprinkle with salt.
4. Drain well and serve.

BATTER FOR SQUASH BLOSSOMS
Ingredients Amount
All purpose flour 4 cups

Salt 2 Tbsp.
Italian sparkling water as needed
Method
1. Combine dry ingredients.
2. Whisk in sparkling water to desired consistency.

BULGUR AND LAMB TARTAR IN LETTUCE LEAVES KIBBEH
NAYÉ
Yield: 20 servings
Ingredients Amounts
Fine bulgur ¾ cup

Very hot water 2 cup
Lamb, lean, tender 1 pound
Onion, small white 1 ea.
Tomato, peeled, seeded and chopped 1 ea. (very small)
Garlic cloves, mashed in 3 ea.
a mortar and pestle
Allspice ¼ to ½ tsp.
Ground cumin ½ tsp.
Sea Salt to taste
Black pepper, freshly ground to taste
Fresh parsley, chopped 1 Tbsp.
Hearts of Romaine 3 ea.
Radishes, sliced thin 1 bu.
Method
1. Place the bulgur in a bowl. Pour 2 cups very hot water over it and drain immediately.
Discard the water and let the bulgur stand 10 minutes.
2. Finely chop the meat by hand, or with the fine blade of a meat grinder, or in a food
processor.
3. Knead the meat and bulgur by hand for 10 minutes or in an electric mixer set on slow
speed for 5 to 7 minutes.
4. Mince the onion. Add the onion, allspice, cumin, salt, and pepper to the meat-bulgur
mixture. Knead again for 5 minutes (or 3 minutes with a mixer). Let stand in the
refrigerator for 1 hour.
5. Add the parsley and mix well. Taste and season with salt and pepper. Take walnut-size
pieces of the lamb-bulgur mixture. With your first 3 fingers free-form shapes with finger
indentations.
6. Separate the lettuce hearts into leaves and place on a platter. Place the pieces of tartar on
top of the lettuce. Serve slightly chilled, garnished with radish slices and lemon wedges.
Serve the tartar in lettuce leaves drizzled with lemon juice.
Note: This can be prepared up to 6 hours in advance and stored in the refrigerator until
ready to serve.

BACALA MANTECATO
Yield: 25 Portions
Ingredients Amounts
Salt Cod 1 side

Garlic 1 head
Onion, chopped 1 ea.
Carrot, chopped 1 ea.
Celery, chopped 1 stalk
Parsley stems 6 ea.
Yukon Gold Potatoes 4 lb.
Olive oil, Tuscan Estate
Bottled 2 cups
Baguette, ¼" slices 25 ea.
Method
1. Soak the salt cod in cold water for 48 hours changing the water three times. Maintain
the fish in the refrigerator while soaking. The salt cod will be white, softened and no
longer leathery when ready. The flavor should not be aggressively salty. Cut the cod
into manageable pieces.
2. Mix together the garlic, onion, carrot, celery and parsley stem with enough water to
cover the soaked salt cod -- about 2 quarts. Simmer this together until the vegetables
are tender and have given up their flavor. Add the cod to the poaching liquid and bring
to a boil. Pull the pot from the heat and allow it to sit while the liquid cools and the cod
poaches. Once cooked and cooled, remove the skin and any bones from the cod and
discard them. Flake the cleaned meat and reserve.
3. Peel and chunk the potatoes and cook in boiling salted water until tender. Pass the
potatoes through a ricer while still hot into a mixing bowl. Add the flaked cod and
begin to stir together to break up the cod into fine fibers. Once smooth drizzle in the oil
while you continue to mix. Once the oil has been added, taste and adjust the seasoning
with salt and black pepper.
4. Toast the sliced bread in a hot oven until golden and crisp and serve with the baccala
spooned on top.

STEPHEN E. KALIL & STEPHEN A. KALIL

MEATLESS STUFFED GRAPE LEAVES
Yield: 4 Portions
Ingredients Amounts
Grape leaves 32 oz. Jar

White rice 2 cup
Tomatoes, ¼” diced 1 cup
Parsley, chopped 1 cup
Carrots, minced 1 cup
Yellow onions, minced ½ cup
Salt 2 tsp.
Black pepper 1 tsp.
Fresh squeezed lemon juice 2 cups
Tomato sauce 2 ups
Olive oil 1 cup
Method
1. In a bowl combine the rice, tomatoes, parsley, carrots, onions, salt and pepper.
2. Trim stems from grape leaves and rinse by soaking in hot water. Working in batches, lay
grape leaves flat on a clean work table. Place a heaping tablespoon of the rice mixture in
the center of each leaf creating a horizontal mound approximately 2 ½” long. Roll the
leaves tightly by folding the bottom of the leaf over the rice mixture, then folding over
the sides, then rolling tight.
3. Line the bottom of a 2 ½ quart sauce pot with some of the unwrapped grape leaves.
Place the rolled grape leaves in the lined pot creating rows and stacking neatly. Add the
lemon juice, tomato sauce and olive oil. Add enough water to cover the stuffed grape
leaves. Place a ceramic plate on top of grape leaves and cover the pot with a lid. Simmer
on a stove for 20 to 30 minutes.
Recipe credit: Stephen E. Kalil & Stephen A. Kalil as presented for Sunkist at the 2003 Worlds of Flavor

HUMMUS B’TAHINI
Ingredients Amounts
#10 can garbanzo beans, 1 ea.

drained and rinsed
Tahini 1 qt.
Fresh squeezed lemon juice 3 cups
Salt 1 Tbsp.
Pureed garlic ¼ cup
Ice water ½ cup
Method
1. Combine all ingredients. In a food processor, puree until smooth working in batches if
necessary.

ORANGE-CINNAMON HUMMUS
drained and rinsed
Tahini 1 qt.
Fresh squeezed lemon juice 1½ cups
Fresh squeezed orange juice 1½ cups
Salt 1 tsp.
Cinnamon 1 tsp.
Pureed garlic 1 Tbsp.
Ice water ½ cup
Candied orange peel, minced ½ lb.
Method
1. Combine all the ingredients except the orange peel. In a food processor, puree until
smooth working in batches if necessary.
2. Fold in the minced orange peel.

LEMON-CARDAMOM HUMMUS
Ingredients Amounts

drained and rinsed
Tahini 1 qt.
Fresh squeezed lemon juice 1 qt.
Salt 1 tsp.
Cardamom 1 tsp.
Pureed garlic 1 Tbsp.
Ice water ½ cup
Candied lemon peel, minced ½ lb.
Method
1. Combine all the ingredients except the lemon peel. In a food processor, puree until
smooth working in batches if necessary.
2. Fold in the minced lemon peel.

CANDIED CITRUS PEELS
Peels from 3 oranges or 6 lemons
Sugar 1 cup
Light corn syrup 3 Tbsp.
Water ¾ cup
Method
1. Simmer the peels in water for 30 minutes then drain. Add fresh water and simmer until
tender. About another 10-15 minutes. Drain and shock in ice water. Drain again.
2. Julienne the peels.
3. Combine the sugar, corn syrup and water and heat until sugar has melted. Add the
peels and cook over a low heat until most of the syrup is absorbed. Remove from heat ,
cover and let stand overnight.
4. Heat the syrup and peel mixture until warm then strain. Allow the peels to cool.

ARABIC STYLE LEMONADE
Lemons 6 ea.
Sugar 1 ½ cups
Orange blossom water 1 tsp.
Method
1. Cut the lemons into wedges and remove the seeds. In a large bowl, combine the lemons
and sugar. Using your hands or a pestle, Mash the lemons and sugar until all the juice is
extracted. Let stand for 10 minutes.
2. Fill a pitcher ¾ with ice. Pour the liquids form the lemons and sugar into the pitcher,
add orange blossom water and add enough cold water to fill the pitcher.

ORANGE-WALNUT BAKLAVA (ROLLED)
Fillo 2 lb.
Walnuts, ground 2 lb.
Cinnamon 2 tsp.
Candied Orange Peel, chopped 1 lb.
Melted Butter as needed
Sugar 2 lb.
Water 4 cups
Fresh Squeezed Lemon Juice 2 Tbsp.
Orange Blossom Water 2 tsp.
Milk Chocolate as needed
Method
1. Combine the walnuts, cinnamon and orange peel.
2. Stack 2 sheet of fillo on a clean work surface with the short end facing you. Using a
brush, butter the fillo.
3. Sprinkle 1/3 cup of the walnut mixture over ¾ of the fillo, leaving the ¼ furthest away
from you uncovered. Roll the fillo beginning with the end closest to you. Place the roll in
a 2” deep, buttered ½ sheet pan width wise. Repeat until the sheet pan is full. Cut the
rolls on and angle creating pieces 1” in width. Brush the top of the rolls with butter.
4. Bake in a 350 degree oven for 40 to 50 minutes turning half way through the cooking
cycle.
5. While the baklava is baking, combine sugar and water in a sauce pot and boil for about
20 minutes or until the consistency of a light honey. Remove from the heat and add
lemon juice and orange blossom water.
6. When the baklava is finished baking, pour the syrup over the baklava and allow to cool.
7. In a hot water bath, melt the chocolate. Using a pastry bag and tip, Apply the chocolate
over the baklava in desired pattern.

LEMONY SPINACH PIES IN FILLO DOUGH
Cooked Spinach, chopped and 2 lb.
squeezed of excess water
Yellow Onion, minced 1 lb.
Fresh Squeezed Lemon Juice ½ cup
Olive Oil ½ cup
Allspice 1 tsp.
Cinnamon ½ tsp.
Salt 1 tsp.
Fillo 2 lb.
Melted Butter as needed
Method
1. Combine the spinach, onions, lemon juice, oil, spices and salt.
2. Lay a sheet of fillo on a clean work surface and brush with melted butter. Fold over the
right and left sides of the sheet evenly. Place ¼ cup spinach mixture, centered on the fillo
about 3” form the bottom. Beginning with the bottom right corner, fold the fillo on an
angle over the filling. Fold on and angle again in the opposite direction and continue the
process until you have a complete triangle. Place the triangle in a buttered ½ sheet pan.
Repeat the process until the pan is filled.
3. Brush the top of the spinach pies with butter and bake in a 350 degree oven for 30 to 40
minutes until golden brown and crispy.

MARINATED SWORDFISH KABOBS
Swordfish 10 lb.
Olive Oil 1 cup
Fresh Squeezed Lemon Juice ½ cup
Salt 1 tsp.
Pureed Garlic 1 Tbsp.
Yellow Onions 2 ea.
Red Bell Peppers 2 ea.
Bamboo Skewers 20 ea.
Method
1. Cut the swordfish into 1 “ cubes.
2. Combine the olive oil, lemon juice, salt and garlic and pour over the cut swordfish.
3. Cut the onions and peppers into 1” pieces.
4. Assemble the skewers by alternating swordfish, onion, swordfish, pepper resulting in 4
pieces of swordfish, 2 pieces of onion and 2 pieces of pepper per skewer.
5. Grill the skewers to desired doneness.

ORANGE-HARISSA BUTTER SAUCE
Fresh squeezed orange juice 2 cup
White wine 1 cup
Fish stock 1 cup
Minced shallots 2 Tbsp.
Unsalted butter, softened 1 lb.
Harissa 1 Tbsp.
Salt 1 tsp.
Method
1. Combine the orange juice, wine, fish stock and shallots and reduce to ½ cup. Lower the
fire and whisk in the butter a little at a time. Remove from fire and stir in the salt and
harrisa.

LEMON-PISTACHIO BAKLAVA
Fillo 2 lb.
Pistachios, ground 2 lb.
Nutmeg 2 tsp.
Candied lemon peel, chopped 1 lb.
Melted butter as needed
Sugar 2 lb.
Water 4 cups
Fresh squeezed lemon juice 2 Tbsp.
Orange blossom water 2 tsp.
Dark chocolate as needed
Method
1. Combine the pistachios, nutmeg and lemon peel.
2. Stack 2 sheets of fillo on a clean work surface with the short end facing you. Using a
brush, butter the fillo.
3. Sprinkle 1/3 cup of the pistachio mixture over ¾ of the fillo, leaving the ¼ furthest away
from you uncovered. Roll the fillo beginning with the end closest to you. Place the roll in
a 2” deep, buttered ½ sheet pan width wise. Repeat until the sheet pan is full. Cut the
rolls on and angle creating pieces 1” in width. Brush the top of the rolls with butter.
4. Bake in a 350 degree oven for 40 to 50 minutes turning half way through the cooking
cycle.
5. While the baklava is baking, combine sugar and water in a sauce pot and boil for about
20 minutes or until the consistency of a light honey. Remove from the heat and add
lemon juice and orange blossom water.
6. When the baklava is finished baking, pour the syrup over the baklava and allow to cool.
7. In a hot water bath, melt the chocolate. Using a pastry bag and tip, Apply the chocolate
over the baklava in desired pattern.

TANGERINE-POMEGRANATE SPRITZERS
Yield: 6 ½ cups
Fresh squeezed tangerine juice 1 qt.

Pomegranate syrup ½ cup
Soda water 2 cups
Method
1. Combine.

FATOOSH SALAD
Romaine, 1” pieces 1 lb.
Iceberg, 1” pieces 1 lb.
Sliced cucumber ½ lb.
Chopped parsley 2 cups
Yellow onions, sliced thin 4 oz.
Red & yellow bell peppers, julienned ½ lb.
Toasted pita bread, broken up 4 oz.
Olive oil 1 cup
Fresh squeezed lemon juice ¾ cup
Pureed garlic ¼ cup
Salt 1 Tbsp.
Zahtar 3 Tbsp.
Sumac 1 Tbsp.
Falafal croutons 2 dozen
Sumac-spiked preserved lemons 6 ea.
Method
1. Combine all the vegetables in a large bowl. Combine the oil, lemon garlic and spices,
pour over the salad mixture and toss. Add the toasted pita and fold in.
2. Garnish with falafel croutons and sumac spiked preserved lemons.

SUMAC SPIKED PRESERVED LEMONS
Ingredients Amounts
Preserved Lemon 1 ea.

Sumac 2 tsp.
Method
1. Remove preserved lemon from liquid and rinse well with cold water. Pat dry, gently
separate the wedges and sprinkle with sumac.
PRESERVED LEMONS
Lemons 4 lb.
Kosher Salt as needed
Method
1. Wash the lemons well. Place the washed lemons on sheet pan with a rack and place in a
300 degree oven for approximately 10 minutes.
2. Cut off the stem end of the lemons and cut the lemons into quarters leaving them
attached at one end. Sprinkle salt onto the cut surfaces of the lemons. Working over a
bowl, squeeze out all the juice for the cut and salted lemons.
3. Place a tablespoon of salt in the bottom of a couple of clean jars. Fill the jars with the
squeezed lemons and cover with the juice making sure that they are covered completely.
Leave at room temperature for at least four weeks.
4. Rinse the preserved lemons prior to usage.

HUBERT KELLER

EGGPLANT AND ZUCCHINI PIE
WITH ROASTED BELL PEPPER SAUCE
Yield: 6 to 8 Portions
Ingredients Amounts
Pastry shell
Flour, all-purpose 1¾ cups
Salt 1 pinch
Butter, unsalted 2 cups
Ice water 4 Tbsp.
Eggplant Filling
Olive oil 3 Tbsp.
Medium eggplants, ends removed, 3 ea.
cut in half lengthwise
Butter, unsalted 5 Tbsp.
Flour 2 cups
Milk 2 cups
Goat cheese 4 oz.
Whole eggs 4 ea.
Salt to taste
Freshly ground pepper to taste
Nutmeg to taste
Garlic cloves, peeled, 1 tsp.
finely minced
Plum tomatoes, small, sliced thinly 12 ea.
Zucchinis, small, sliced thinly 4 ea. about 1 lb.
Bread crumbs, fresh 2 cup
Thyme leaves, fresh 1 tsp.
Red Bell Pepper Sauce

Red bell pepper, large 1 ea.
Virgin olive oil 1¼ Tbsp.
Medium onion, minced 1 ea.
Garlic cloves, finely minced 2 ea.
Plum tomatoes, peeled, seeded, diced 3 ea.
Thyme leaves, fresh 2 tsp.
Sugar or honey 1 tsp.
Basil leaves, minced 6 ea.
Salt to taste

Method
1. Pastry shell. Combine flour and salt in a food processor. Cut the butter into small bits
and add to the flour. Process for 10 seconds or until the mixture resembles a coarse meal.
Add the water and continue processing until the dough can be gathered into a ball.
Wrap the ball of dough in plastic wrap and chill at least one hour before using.
2. Preheat oven to 375°F. Line a 9-inch pie dish with the pastry dough. Prick the bottom of
the dough at 1/4-inch intervals with the tines of a table fork. Cut a square of aluminum
foil 4 inches larger than the diameter of your pie dish. Line the shell with the aluminum
paper and fill with the dried beans. Refrigerate for another 30 minutes.
3. Bake the shell for 10 to 15 minutes, until the dough turns lightly brown. Remove the foil
and beans. Set the pie aside and let cool.
4. Eggplant Filling. Preheat oven to 350°F. Brush a baking pan with 1 Tbsp. of olive oil.
Lay the eggplant halves, skin side up on the baking pan. Roast until the eggplants
collapse and are tender, 30 to 45 minutes. Set aside and cool.
5. When the eggplants are cool enough to handle, carefully scrape the flesh out of the
eggplants and transfer to a strainer for 20 minutes. Chop the strained eggplants coarsely
by hand and set aside.
6. Heat the butter in a small saucepan over low heat until melted. Stir in the flour and cook
until blended, 2 to 3 minutes. Gradually pour in the milk while stirring and continue to
stir until the mixture thickens. Remove from heat. Fold the goat cheese and the eggs one
by one. Season to taste with salt, pepper and a dash of nutmeg. Add the chopped
eggplant and garlic into the mixture. Mix gently and check seasoning. Spoon the
eggplant mixture into the pie shell and spread it out evenly.
7. Beginning on the outermost edge of the pie and working clockwise, arrange alternating
tomato and zucchini disks on top of the eggplant mixture, overlapping slightly. To fill
the center, arrange alternating tomato and zucchini disks counter clockwise,
overlapping slightly. Sprinkle with the breadcrumbs, thyme leaves and 2 Tbsp. olive oil.
Season with salt and pepper. Place the eggplant pie on a baking sheet in the center of the
oven and bake for 30 minutes.
8. Roasted Red Bell Pepper Sauce. Preheat the broiler. Meanwhile, coat the bell pepper
with ¼ Tbsp. olive oil. Place under the broiler and let it roast, turning frequently until
the skin is blackened on all sides. When the pepper is charred let cool slightly and peel
off the blackened skin. Remove the stem, cut open and remove the core and seeds. Chop
the peppers finely and set aside. In a small saucepan, combine the virgin olive oil and
onions over moderate heat. Let cook about 3 minutes or until translucent, stirring
occasionally. Add garlic, tomatoes, bell pepper, thyme, sugar, salt and pepper. Stir to
blend and cook uncovered until sauce thickens, about 15 minutes. Taste for seasoning,
stir in the basil and keep warm. Unmold the warm eggplant pie onto a warmed serving
dish. Serve the roasted bell pepper sauce on the side.
Note: The pie shell, eggplant mixture and roasted red bell pepper sauce can be made
several hours ahead.
Recipe credit: Hubert Keller as presented at the 2003 Worlds of Flavor International Conference and Festival.

LAMB LOIN TOPPED WITH GREEN ONIONS, ON
RATATOUILLE COULIS AND MERLOT SAUCE
Yield: 4 Portions
Ingredients Amounts
Lamb
Lamb loin or rib eyes, trimmed 2 10-oz. racks
Olive oil 1 to 2 Tbsp.
Fresh thyme 4 sprigs
Ratatouille Coulis
Onion, small, peeled, finely minced 1 ea.
Eggplant, small, shiny, firm, 2 ea.
cut into ¼ inch cubes
Zucchini, green or yellow, 2 ea.
1 inch diameter, cut into ¼ inch cubes
Red bell pepper, small, sweet, firm, 1 ea.
cored, seeded, cut into ¼ inch squares
Olive oil 4 Tbsp.
Tomato, small, peeled, seeded, diced 1 ea.
Garlic clove, finely minced 1 ea.
Thyme, fresh, finely minced 2 tsp.
Basil, fresh, finely sliced 4 to 5 leaves
Green Onion Compote

Olive oil 1 to 2 Tbsp.
Scallions, white, tender, 18 ea.
green part only, cut on the bias into
1/4 inch thick slices
Cream 1 to 2 Tbsp.
Salt to taste
Merlot Sauce
Onion, medium, diced 1 ea.
Carrot, medium diced 1 ea.
Merlot wine 2 cups
Chicken broth, brown 1 to 2 cups
Cornstarch 1 to 2 tsp.

Method
1. Marinate the lamb loin. Place the lamb loin on a large piece of plastic wrap and brush
with olive oil. Rub the fresh thyme between your fingers to bruise it and release the oils,
then place on the lamb. Enclose tightly in plastic wrap and refrigerate for at least 6
hours, or preferably overnight.
2. Prepare the Ratatouille Coulis. In a non-stick frying pan over medium heat add 2 Tbsp.
olive oil and sauté the eggplant until soft, about 2 minutes. Season with salt and pepper.
Remove from the heat and transfer into a mixing bowl. Repeat the procedure with the
zucchinis and red bell pepper.
3. Using the same non-stick pan with 2 Tbsp. olive oil, sauté the onion, until translucent and
light golden color, about 2 to 3 minutes. Add the garlic, tomatoes, salt and pepper.
Lower the heat and keep simmering for about 3 minutes. This drives out the water
without killing the natural acids. Add the sautéed eggplant, zucchinis and bell pepper,
toss gently over moderate heat for 5 minutes. Stir in the thyme and basil. Check the
seasoning. Transfer the ratatouille into a blender. Blend until very smooth and set aside.
4. Green Onion Compote. Heat the olive oil in a sauté pan or skillet and sauté the scallions
over medium-high heat for 2 to 3 minutes or until just barley tender. Add the cream, salt
and pepper and continue cooking until the cream thickens, about 3 or 4 minutes. Adjust
the seasoning if necessary. Set aside.
5. Roasted Lamb Loin and Merlot Sauce. Preheat the oven to 425°F. Season the lamb loin
with salt and pepper. Heat 2 Tbsp. olive oil in a large heavy oven-proof skillet over high
heat. Add the lamb and sear both sides, about 2 minutes per side, remove and reserve.
6. To prepare the Merlot sauce, place the onion, carrot, garlic and thyme in the same skillet
and sauté over medium high heat for 3 minutes. Place the seared lamb on top of the
vegetables, using them as a bed. Transfer the skillet to the oven for 7 to 8 minutes for
medium rare. Remove from the oven and place the lamb on a small plate inverted on a
large plate, so the juices run off and the lamb loin stays crisp. Cover with aluminum foil
and keep warm.
7. Return the skillet and vegetables to the stove top and add the Merlot wine. Reduce over
high heat until almost dry. Combine the chicken broth and cornstarch in a bowl, add to
the skillet and bring to a boil. Lower the heat to medium and reduce by half. Strain into
a non-stick sauté pan and add the lamb juices from the plate. Simmer for 2 minutes and
adjust the seasoning.
8. Presentation. Heat up the ratatouille coulis and spoon 1 to 2 Tbsp. of it onto the center of
each warm dinner plate. Spread the coulis into a 4-inch circle.
9. Slice the lamb loins into 4 equal slices, and top each with about 1 tsp. of green onion
compote. Place 2 slices of lamb in the center of the coulis.
10. Spoon the Merlot sauce all around between the ratatouille coulis on the edge of the
plate. Serve immediately.
Note: This dish can also be garnished with green asparagus tips.

GARLIC AND SAFFRON SOUP
This recipe is based on the authentic Provencal soup, d’ail doux (sweet garlic soup), made with garlic,
onion and bread. It’s a popular, basic peasant soup that is quick and easy to make. I have enhanced
its wonderful flavor here and added color with a little saffron. Garlic is healthful-- believed to be a
natural antibiotic and an excellent digestive aid-- it purifies the blood and may prevent heart disease
and cancer. Many people are wary of its pungency, but blanching removes this sharpness without
diminishing its flavor or health benefits, so you can enjoy this soup and still ward off vampires! An
authentic Provencal soup, wonderful in flavor and simple to make.
Yield: 4 Portions
Ingredients Amounts

Leeks, white part only, 2 ea. (about 1 cup)
Cut in half length-wise, thickly sliced
Whole heads of garlic, 3 or 4 ea.
peeled and blanched
Vegetable broth or water 1 qt.
White potato, peeled, finely diced ¼ cup
Saffron threads 1 large pinch
Cream or half and half ¼ cup
Diced tomato, blanched, 3 Tbsp.
peeled, seeded (optional)
Chives, fresh, 2 Tbsp.
finely sliced (for garnish)
Method
1. Heat the olive oil in a heavy-bottomed saucepan and sweat the leeks over medium heat
for about 6 minutes, or until soft, stirring often. Add the blanched garlic cloves, broth,
salt and pepper, and bring to a boil. Add the potato and saffron threads, reduce the heat
and simmer for 7 or 8 minutes, or until the potatoes are soft.
2. Stir in the cream and return to a boil. Immediately remove the soup from the heat and
let cool slightly.
3. Transfer to a blender or food processor, in batches if necessary, and puree until smooth.
4. Return the soup to a clean saucepan, heat through, and adjust the seasonings if
necessary. Stir in the diced tomato, if desired.
5. Ladle the hot soup into warm soup bowls, sprinkle with the chives, and serve
immediately.
Note: Allow about 40 minutes to prepare. You can give this soup an unusual touch by
placing a warm poached egg on a slice of toasted baguette bread in each soup bowl, which
is a common presentation in peasant-style soups (especially garlic-based ones) from the
South of France. Then, ladle the hot soup all around and sprinkle the finely sliced chives
over the egg.

KIKKOMAN

DEEP FRIED OLIVES
Yield: about 60 olives
Ingredients Amounts
KIKKOMAN Panko 8 oz.

Parmesan cheese, grated 6 oz.
Eggs 6 ea.
Large stuffed green olives 1 lb.
All-purpose flour 8 oz.
Vegetable oil as needed
Method
1. In bowl, mix together panko and cheese. In another bowl, whisk eggs just until blended.
2. 2.Toss olives in flour, shaking off excess in strainer. Coat olives with beaten egg, then
toss in panko mixture. Coat in eggs and panko again. Place breaded olives on
parchment-lined sheet pan in one layer; refrigerate until needed.
3. Deep-fry olives in hot (350ºF) oil about 2 minutes or until golden brown. Drain on paper
towels.
Tip: Use pitted olives stuffed with garlic or pimento.
Recipe credit: Kikkoman as presented at the 2003 Worlds of Flavor International Conference and Festival.
All rights reserved.

GRILLED LEG OF LAMB MARINATED IN SOY SAUCE,
BALSAMIC VINEGAR, MUSTARD AND OLIVE OIL
Yield: 6 Portions
Ingredients Amounts
Shallot, minced ¼ cup

Garlic, minced 1 Tbsp.
Rosemary 1 Tbsp.
Olive oil ¼ cup
Dijon mustard 1 Tbsp.
Balsamic vinegar ¼ cup
KIKKOMAN Soy Sauce 2 Tbsp.
Salt 1 tsp.
Black pepper, coarsely cracked 1 tsp.
Leg of lamb, de-boned and 1 ea (approximate 6 ½ #)
butterflied to uniform shapes
Sauce for Lamb

Veal stock 1½ cup
Basil, chopped 1 Tbsp.
Rosemary ½ tsp.
Butter, cold 1 tsp.
Method
1. Combine all ingredients for marinade in a zip top bag. Add the lamb press out excess
air and seal top. Make sure marinade completely covers lamb; refrigerate 24 hours.
2. Preheat grill. Drain lamb of any excess marinade and reserve the leftover marinade for
the sauce. Strain if desired.
3. Grill the lamb to desired doneness. Let the lamb rest for 5 – 10 minutes.
4. Prepare the sauce: Heat the veal stock in a sauce pot over medium heat. Add the
reserved marinade and bring to a simmer. Simmer 3 – 5 minutes. Add the basil and
rosemary and adjust the seasoning. Whisk in the cold butter.
5. Slice the lamb, reserving all meat juices and adding them to the sauce.
6. Portion the lamb and serve with sauce as needed.

SOY-WHITE TRUFFLE OIL AND BALSAMIC VINEGAR
Yield: 3 cups
Ingredients Amounts
Olive oil 1½ cups

White truffle oil 3 Tbsp.
KIKKOMAN Soy Sauce ¾ cup
Lemon juice 6 Tbsp.
Balsamic vinegar 3 Tbsp.
1. In bowl, whisk oils, soy sauce, lemon juice and vinegar to blend; season with salt and
pepper. Whisk or shake well before using.
(Vinaigrette will keep for up to 1 month refrigerated).
Tip: Use vinaigrette to dress vegetables such as grilled zucchini or eggplant, roasted red
peppers, or boiled beets or potatoes.

DIANE KOCHILAS

ROASTED LEG OF LAMB WITH WINE, GARLIC,
ALLSPICE AND CHEESE
Ingredients Amounts
Leg of lamb, 3-4 lb., 1 ea.

trimmed—bone in if possible
Garlic cloves, peeled and minced 4 ea.
Allspice ground 2 tsp.
Greek kefalotyri cheese or ¼ lb.
Parmegiano-Reggiano, coarsely grated
Salt and freshly ground black pepper to taste
Extra-virgin Greek olive oil 1 cup
Dry white wine, or more as needed 1 cup
All-purpose potatoes, small (such as 3 lb.
Yukon gold), peeled and halved
Method
1. Preheat oven to 375°F. With a sharp paring knife, make small incisions all over the
surface of the lamb.
2. Grind the garlic and allspice together in a mortar or with an electric spice mill, then
combine in a bowl with the cheese. Press a pinch of the mixture deep into each of the
incisions. Season generously with salt and pepper.
3. Heat ½ cup of the olive oil in a large, wide roasting pan (something big enough to fit the
leg) over medium-high heat and sear the lamb until golden, turning frequently to brown
on all sides. Pour in the wine. As soon as it steams, remove the pan from the heat.
4. Place the potatoes around the lamb and season generously with salt and pepper. Drizzle
the remaining olive oil over the potatoes. Roast until the lamb is cooked to the desired
doneness, 45 minutes to one hour.
5. Remove from the oven and cover with aluminium foil to keep warm. If necessary,
continue roasting the potatoes, adding water or wine to the pan to keep them from
burning. Carve the lamb and serve.
Recipe credit: Diane Kochilas as presented at the 2003 Worlds of Flavor International Conference and Festival.

SHRIMP IN A SKILLET WITH
CREAMY TOMATO-OUZO SAUCE
Yield: 6-8 meze servings
Ingredients Amounts
Large shrimp, heads removed and 1 lb.

shelled, tails attached.
Juice of lemon, freshly strained 1 ea.
Butter 3 Tbsp.
Yellow onion, very finely chopped 1 ea. (medium)
Garlic clove, minced 1 ea.
Tomatoes, firm, ripe, peeled, 3 ea. (large)
seeded and chopped
Ouzo 3 Tbsp.
Heavy cream 1/3 cup
Salt and freshly ground black pepper to taste
Method
1. Using a sharp paring knife, remove the threadlike intestine from the shrimp. Wash,
drain, sprinkle with lemon juice and set aside in the refrigerator until ready to use.
2. Heat two Tbsp. of butter in a large skillet. When the butter stops bubbling, add the onion
and cook over medium-low heat until very soft, about 10-12 minutes. Add the garlic and
stir for a minute or so.
3. While the onions are cooking, pulverize the tomatoes in a food processor until smooth.
Add them to the skillet. Cook the tomato-onion mixture over medium heat until thick,
about 8 minutes. Add the ouzo and let simmer another three minutes. Drain the shrimp
and add them to the skillet. Simmer for about four minutes, or until the shrimp firm up
and turn pink. Add the cream, season with salt and pepper and stir well but gently to
combine. Just before removing from heat, add the last dab of butter. Serve hot.

CRETAN BRAISED OCTOPUS WITH FENNEL,
ONIONS AND ORANGE
For 24 servings
Ingredients Amounts
Octopus, 3-4 lbs. per portion 3 ea.

Bay leaf 3 ea.
Ouzo 1 cup
Orange, juiced 1 ea.
Olive oil ½ cup, plus more as needed
Oranges, peeled and separated 2 ea.
into wedges
Fennel bulb, trimmed, quartered 2 ea.
and sliced
Red onions, sliced
Tomatoes, peeled, seeded and 4 ea.
¼-inch dice
Cracked green olives 16- 24 ea.
Black peppercorns to taste
Fennel fronds, chopped, for garnish
Method
1. In wide pot, cook whole, cleaned octopus without any oil or wine. It will exude its own
juices. After 20-25 minutes, add bay leaf, ½ cup ouzo, juice of one orange, and olive oil.
Simmer slowly for about 40 minutes, or until octopus is deep pink and tender. Add
water if necessary (depending on juiciness of octopus).
2. Remove. Strain and reserve juices. Divide into 24 portions (tentacles), cut each tentacle
into ¼-inch thick slices, on the diagonal.
3. Separately, sweat onions and fennel until slightly wilted but firm. Pour in remaining
ouzo and steam off. Set aside.
4. To finish. Heat ½ cup of onion-fennel mixture. Add 2 Tbsp. of peeled, diced, seeded
tomato, a few Tbsp. of the octopus juice, and two orange wedges. Cook, covered, until
softened, about 5 minutes. Add one tentacle and warm through. Toss in 2 olives per
serving. Finish with a shot of ouzo and grated black pepper. Serve.

FETA WHIPPED
WITH SWEET AND HOT ROASTED RED PEPPERS
HTIPITI
Ingredients Amounts
Feta (may use “trimma”), crumbled 2 lbs.

Red bell peppers 2-3 ea.
Green bell pepper 1 ea.
Jalapenos 4 ea. (or to taste)
Small pickled peppers 6 ea.
Garlic 2 tsp.
Olive oil to taste
Lemon juice, fresh to taste
Tabasco ½ small bottle (or to taste)
Fresh black pepper to taste
Method
1. Grill and seed the green and red peppers and the jalapenos. Chop. Seed the pickled
peppers and chop.
2. Pulse peppers and garlic in robot-coupe. Add feta. Pulse to combine. Add oil, lemon
juice, Tabasco and black pepper and keep pulsing until smooth.

PITA KAISARIAS
Yield: 20 pieces
Ingredients Amounts
Kasseri or Kafalograviera, cubed 1 lb.

Tomatoes, peeled, deseeded 2 ea.
Phyllo, cut in half lengthwise 10 sheets
Pastourma 20 strips
Butter, for brushing phyllo
Method
1. Drain the tomatoes and cut into small cubes.
2. To assemble, place 1 strip of pastourma on bottom phyllo strip. Sprinkle 2 tsp. cheese
cubes and 2 tsp. tomato cubes over it. Sprinkle with black pepper. Fold in sides and roll
up into cylinders. Bake to order, on a buttered sheet pan in convection oven, until lightly
golden.

SHRIMP WITH TRAHANA AND CITRUS SAUCE
Yield: 6 Portions
Ingredients Amounts
Shrimp
Large Shrimp 2.6 lbs.
Olive oil 2 tsp.
Citrus powder pinch
Trahana
Butter 3½ oz.
Olive oil 1½ Tbsp.
Shallots, finely chopped 1 oz.
Sweet Trahana 9 oz.
White wine ¾ cup
Vegetable broth 1 pt.
Tarragon to taste
Tomatoes, peeled, seeded, brunoise 14 oz.
Citrus Sauce
Shrimp stock 1 cup
Orange, in segments 1 ea.
Lemon, in segments 1 ea.
Lime, in segments 1 ea.
Pink grapefruit, in segments ½ ea.
Tarragon 2-3 sprigs
Citrus Powder
Orange zest 1 ea.
Lemon zest 1 ea.
Lime zest 1 ea.
Pink grapefruit zest 1 ea.
Sugar 1 pinch
Salt 1 pinch
Flour 1 pinch
Breadcrumbs 1 Tbsp.
Method
1. Clean the shrimp and save heads and shells. Make stock out of the shrimp shells and heads.
Season the stock with citrus powder.
2. Sauté the shrimp in the olive oil. Add the citrus powder, salt and pepper. Remove.
3. For the Trahana, heat most of the butter and oil and sauté the shallots. Add the trahana and
slowly add the wine and broth. Finish with a little butter, tarragon and tomatoes.
4. For the citrus sauce, reduce the stock and add all the citrus fruits. Season with salt, pepper and
tarragon to taste. Leave the pieces in the stock. Mix all the zests, sugar, salt, flour and
breadcrumbs together to make the citrus powder. To serve, place the trahana in the middle, ladle
the sauce around it, and top with shrimp.
Recipe credit: Christoforos Peskias as presented at the 2003 Worlds of Flavor International Conference and

COD WITH BRANDADE AND ALMOND FOAM
Yield 6 Portions
Ingredients Amounts
Cod
Fresh cod 7 ½ - 8 lb.
Coarse sea salt 2 ½ - 2 lb.
Batter
Beer as needed
Flour as needed
Corn flour as needed
Baking powder as needed
Cayenne pepper as needed
Salt as needed
Brandade
Potatoes 1½ oz.
Milk ¾ cup
Garlic puree 1 oz.
Garlic clove 1 ea.
Cardamom seed 1 ea.
Juniper berries 2 ea.
Bay leaf 1 ea.
Star anise 1 ea.
Thyme 1 sprig
White peppercorns 5 ea.
Coriander seeds 5 ea.
Butter 5 oz.
Parsley ½ bunch
Pimiente d'espelete to taste
Cucumber Tagliatelle
Cucumbers, sliced on a mandoline 6 ea.
Olive oil 1 ½ Tbsp.
Mint 1 ½ bunch
Almond Foam
Milk 3 cups
Roasted almonds 12 ½ oz.
Fish stock, from head and 1 – 1 ½ cups
bones of the cod
Gelatine ½ oz.
Almond oil 1 oz.
Almond essence 2 drops
Method
1. Fillet the fish. Salt for one hour in sea salt. Rinse. Prepare the batter. Set one third of the
fish—tips and residuals—aside. Dip the remaining whole pieces of fish in the batter and
fry.
2. For the brandade, boil the potatoes. Poach the fish remnants in the milk, seasoned with
garlic puree, garlic clove, cardamom, juniper, bay leaf, star anise, thyme, peppercorns,
and coriander. Strain and add to the potatoes. Puree and season with butter, parsley
and pimiente.
3. For the cucumber tagliatelle, sauté cut cucumbers in olive oil and season with mint.
4. For the almond foam, infuse the milk with the almonds. Heat and simmer for 30
minutes. Puree in a food processor and strain to get the almond milk. Combine the
stock, milk and gelatine. Season with salt and pepper. Season with almond oil and
essence. Strain through chinois. Place in a chantilliere (the whipped cream maker) and
chill.
5. Serve the fried cod with the cucumber tagliatelle and almond foam.

TOMATO SUSHI
Yield: 25 Portions
Ingredients Amounts
Tomatoes, peeled 12 lbs.

Onions finely chopped ¾ lb.
Garlic cloves 6 ea.
Olive oil ¾ cup
Bay leaves 2 ea.
Thyme 3 sprigs
Mint, leaves cut julienne 1 bunch
Sushi rice 7 oz.
Rice vinegar 2-3 tsp.
Corinthian raisins (sultanas) soaked 4 oz.
in a little rum
Pinenuts roasted 6 oz.
Salt to taste
Sugar to taste
Freshly ground white pepper to taste
Cumin powder to taste
Method
1. Quarter, season and oven dry 8 lbs. of tomatoes in a slow oven. Place a garlic sleeve on
top of each tomato slice. Sprinkle some thyme on top of the tomatoes.
2. Seed and finely chop the rest of the tomatoes. Cook the onions and the rest of the garlic
cloves (4 minced) in a large casserole on a slow fire for about 20 minutes. Add the
tomatoes, the rest of the thyme and the bay leaves and braise for about 4 hours or until
all the moisture has evaporated.
3. Cook the sushi rice, season with the vinegar.
4. Strain the tomato sauce so all the olive oil is discarded and mix with the rice, mint,
raisins, and pine nuts. Season to taste with salt, sugar and white pepper. Let sit for 30
minutes.
5. Form the rice mixtures into little squares (about 1 oz. each).
6. Cut the oven dried tomatoes into squares and place on top of each rice square (it should
look like a piece of tuna).
7. Brush with a little olive oil, sprinkle with cumin and serve.

BRAISED MILK-FED LAMB
WITH EGG AND LEMON SAUCE
ARNAKI FRIKASE
Yield: 10 Portions
Ingredients Amounts
Shoulder of milk fed lamb 9 lb.

(baby lamb), cut in portions
Garlic heads, cut in half 5 ea.
Celery, chopped 2 oz.
Carrot, chopped 5 oz.
Onions, chopped 10 oz.
Tomatoes, quartered 7 oz.
Bay leaf 1 ea.
Star anise 2 ea.
Thyme 2 sprigs
Safflower oil ½ cup
Method
1. Season and brown the lamb in the safflower oil on both sides.
2. Remove the lamb from the casserole and discard most of the oil. Add the vegetables
and sauté.
3. Add the meat and enough water to cover.
4. Add the aromatic herbs.
5. Cover the casserole and braise in a slow oven for six hours.
6. While braising, prepare the garlic caramel, the sauce and the garnish, then assemble.
GARLIC CARAMEL
Yield: 30 Portions
Ingredients Amounts
Water 1½ cups
Sugar 10 oz.
Star anise 1 ea.
Garlic cloves 5 ea.
Xeres vinegar 2 Tbsp.
Safflower oil 1 Tbsp.
Method
1. Put the sugar, water, garlic (cut in half lengthwise), and star anise in a small casserole
on high heat.
2. Remove the garlic and star anise before the sugar caramelizes
3. When the sugar turns into light caramel remove from the heat add a little water to thin
a little. Add the vinegar.

4. Put the caramel and garlic in a blender. While the machine is turning drop the oil a
little by little. Add some more vinegar if necessary
5. Adjust the seasoning
SAUCE
Ingredients Amounts
Whole eggs 4 ea.

Egg whites 2 ea.
Juices from the lamb
Method
1. Take 2/3 of the juices from the braised lamb and place them in a sauce pan.
2. Reduce by one third. Skim occasionally.
3. Remove from the heat and blend the eggs immediately with a hand blender.
4. The sauce should bind a little with the egg (liaison) but not too much. It should be quite
foamy.
GARNISH
Ingredients Amounts
Romaine lettuce 4 heads

Butter 2 oz.
Juices from the lamb
Fennel finely cut 1 bunch (small)
Method
1. Clean the lettuce and blanch for 30 seconds. Cool in an ice bath immediately
2. Press the lettuce lightly to remove excess water.
3. Sauté the lettuce with the butter.
4. Add some lamb juices and cook for a few seconds until all the moisture has evaporated.
5. Add the anise a few drops of lemon juice and season.
Assembly
1. While the lamb is still hot, brush with the caramel and place under a salamander for a
few seconds to caramelize.
2. Put the lettuce on the center of a plate. Place the lamb on top and the foamy sauce
around it.

HEIDI KRAHLING

PIQUILLO PEPPERS STUFFED WITH TUNA CONFIT
AND SALSA VERDE
Ingredients Amounts
Albacore tuna 2 ½ lbs.

Aromatics
Garlic cloves 6 ea.
Bay leaves 2 ea.
Chile Flakes 1 tsp.
Peppercorns 1 Tbsp.
Fennel Seeds 1 Tbsp.
Oil cured olives, pitted, chopped

Lemon zest 4 ea.
Capers, chopped ½ cup
Italian parsley, finely chopped 1 bu.
Extra virgin olive oil 2/3 cup
Piquillo peppers 30 ea.
Picholine olive Salsa Verde 1 recipe
(recipe follows)
Method
1. Sprinkle both sides of the tuna with salt and pepper. Cover with plastic wrap for 1 hour
(at least).
2. Place the tuna in a medium-sized deep saucepan. Add olive oil to cover.
3. Add aromatics and bring to a boil on low heat. Reduce heat to as low as possible, cover
and cook until done. (This will take at least an hour.) Remove tuna and place on plate;
allow to cool.
4. Once cool, flake tuna with a fork, add olives, lemon zest, capers, parsley and extra virgin
olive oil. Season to taste with salt and pepper.
5. Stuff tuna filling into piquillo peppers. Do not overstuff, or peppers will split. Spoon
salsa verde over peppers. Serve at room temperature.
Note: Tuna confit can be used in many Provencal recipes. Chunk the tuna in large 2” pieces
and serve as an accompaniment to Grande Aioli. Also, this tuna is perfect for Tuna Nicoise.
Recipe credit: Heidi Krahling as presented at the 2003 Worlds of Flavor International Conference and Festival.

PICHOLINE OLIVE SALSA VERDE
Ingredients Amounts
Italian parsley, finely chopped 2 bu.

Shallots, finely diced 3 ea.
Capers, drained, roughly chopped 1 cup
Picholine olives, pitted, 20 ea.
roughly chopped
Lemons, finely zested, 4 ea.
juiced to equal 2oz.
Method
1. Combine all ingredients in a bowl. Add enough olive oil to make the relish spoonable.
Season generously.
Note: Great with grilled meats, fish, vegetables and tomatoes.

PROVENCAL SALAD WITH TUNA CONFIT
AND SALSA VERDE
Ingredients Amounts
Haricot Verts, blanched 1 handful

Fennel bulb, cored, thinly sliced ¼ ea.
Tuna confit 4 oz.
Cooked cannelini beans ½ cup
Red onion, thinly sliced 1/8 ea.
Belgian endive, cut in ½, cored, sliced 1 ea.
Frisée, cut into 1” pieces 1 handful
Garlic chips (recipe follows) 1 recipe
Tomatoes, black prince, cherry, or 2-3 ea.
sundried
Lemon juice to taste
Picholine Olive Salsa Verde (recipe previous)
Method
1. Place tuna confit into a serving bowl and break up into big chunks. Add 1-2 Tbsp. of
lemon juice and 1-2 Tbsp. salsa verde. Mix well. Add the rest of the ingredients, salt
and pepper to taste and mix well.
Note: Depending on the time of year, use your favorite tomatoes. If using sundried
tomatoes, cut into wide strips and plump them in the warm garlic oil before using.

GARLIC CHIPS
Ingredients Amounts
Garlic cloves 1-2 ea.

Method
1. Thinly slice the garlic cloves.
2. Put olive oil into a small sauté pan. Add garlic slices and simmer chips in hot oil until
golden brown. Remove with a slotted spoon and add to salad.
Note: You may use the warm garlic oil in your salad or save for another use. If you use for
the tuna salad, use more of the chunky part of Salsa Verde and less of the oil.

EGGPLANT PEANUT MUHAMMARA
Yield: 8 Portions
Ingredients Amounts
Eggplant 1 large
Red pepper, roasted 1 cup(1 large)
Peanuts, chopped, unsalted ¾ cup
Garlic, finely minced 2 cloves
Cumin, toasted and ground ¾ tsp.
Pomegranate syrup 1 Tbsp.
Cilantro chopped 1 Tbsp.
Italian parsley chopped 1 Tbsp.
Roasted jalapeno, peeled, seed and 1
chopped
Hot pepper flakes Pinch
2 Tbsp. (plus or minus) extra virgin olive oil
Method
1. Slice eggplant into ¼-inch rounds. Fry slices in oil until lightly browned and cooked
through. Remove with a slotted spoon and allow to cool on paper towels.
2. When cool to the touch, chop eggplant coarsely. Do the same with peanuts and roasted
pepper. Fold into all other ingredients.
3. Remove ¼ of the total mixture and purée in food processor. Fold back into the mix.
Adjust with salt and pepper.
4. Serve with warm or toasted pita.
Recipe credit: Heidi Krahling for The Peanut Institute and National Peanut Board as presented at the 2003
Worlds of Flavor International Conference and Festival. Published with permission of the author.

HARVEST LAMB TAGINE WITH PUMPKIN, GOLDEN
RAISINS AND PEANUTS
Yield: 10 Portions
Ingredients Amounts
Lamb shoulder cut into 1-inch 5 -lb.

cubes, free of fat
Spices:
Ginger, ground 1 Tbsp.
Curry, powder 2 tsp.
Black pepper, ground 2 tsp.
Coriander, ground 2 Tbsp.
Cumin, seed ground 2 Tbsp.
Cardamom, ground 1 tsp.
Saffron, ground in spice grinder pinch
Cinnamon stick 1 ea.
Salt 1 Tbsp.
Unsalted butter ½ cup
Yellow onions, medium dice 3 ea.
Garlic, minced 3 cloves
winter squash, like butternut, 1½ pound
roasted, peeled, cut in 1-inch chunks
Cooked garbanzo beans 1 cup
Golden raisins ½ cup
Honey 2 Tbsp.
Roasted peanuts, for garnish ¾ cup
Chopped cilantro, for garnish
Method
1. Mix spices together. Divide into 2 parts. Massage ½ of the spice mixture into lamb cubes. Let sit
for 30 minutes.
2. Place lamb in a heavy saucepot and cover with chicken stock. Bring to a boil. Reduce to a very
low heat and simmer until lamb is tender.
3. Meanwhile, in another large saucepot, melt the butter. When melted, add the onions and sauté
until translucent. Next, add the other half of the spice mixture, tomato paste and garlic. Sauté for
about 3-5 minutes on low heat. Add the golden raisins, garbanzo beans and honey. Sauté for
another minute just to combine.
4. Once lamb is tender, remove meat and add the lamb to onion mixture. Add enough of the lamb
braising liquid for your desired consistency. Add the cooked squash and simmer for about 10
minutes. Adjust with salt and pepper.
5. Serve lamb tagine over couscous. Top with roasted, chopped peanuts and freshly chopped
cilantro.

PEANUT HUMMUS
Yield: 18 Portions
Ingredients Amounts
Dried garbanzo beans (Cover with 2 cups

triple the volume water and soak for
at least 3 hours or overnight)
Unsalted peanut butter ½ cup
Lemon juice ½ cup
Salt 2 tsp.
Water 1 cup (about)
Topping (see recipe below)
Method for the hummus

1. Drain water from soaked garbanzos. Place garbanzos in medium-size sauce pot. Cover
with water by at least 2 inches as they will swell. Cook garbanzos on medium heat until
very soft. Drain.
2. Place the garbanzos in a food processor and process with the lemon juice, salt and water
until as smooth as possible. Add the extra virgin olive oil and peanut butter. Process
until smooth. Add more water if it is too thick. Place hummus in a decorative bowl.
Drizzle the topping over the hummus. Enjoy with pita or crudités.
TOPPING
Ingredients Amounts
Italian parsley, chopped fine ½ bunch

Jalapeno pepper, cut in half, 1 ea.
seeds removed, chopped fine
Garlic, chopped fine 2 cloves
Extra virgin olive oil ¾ cup
Method for the topping

1. Combine all ingredients in a small bowl. Mix well. Season to taste with salt and
pepper.

PEANUT-APRICOT BAKLAVA
Yield: 30 Portions
Ingredients Amounts
Dried apricots 12 oz.

Boiling water ½ cup
Sugar ¾ cup
Peanuts, chopped fine 3½ cups

Sugar ¼ cup
Ground cardamom 1 tsp.
Salt ½ tsp.
Melted, unsalted butter 8 oz.
Phyllo dough, thawed 1 lb.
Syrup
Water 1 cup
Sugar 1¾ cups
Cloves 4 ea.
Zest of one orange, cut in strips 1 ea.
Honey ¾ cup
Method
1. Place apricots in a small bowl and cover with boiling water. Let set about 2 hours, then
drain. Combine apricots and sugar in food processor and chop fine, but not smooth. Set
aside.
2. Combine peanuts, sugar, cardamom and salt in a bowl. Set aside. With pastry brush,
lightly apply the melted butter into the 9- x 13-inch pan. Cut the phyllo to fit the pan –
it’s better to be a little bigger than smaller. Place one phyllo sheet in pan, lightly brush
with butter and layer another sheet of phyllo on top. Brush with butter. Repeat until
you have five layers. Sprinkle ¼ of the peanut mixture evenly on top of the phyllo
layers. Layer 3 more sheets of phyllo, buttering each layer. Sprinkle another ¾ of
peanut mixture. Layer 2 more sheets of phyllo. Spread apricot filling on within ¼ -inch
of the edge. Layer 3 more sheets of phyllo. Sprinkle another ¼ of nut mixture. Layer 3
more sheets of phyllo. Sprinkle remaining peanuts. Layer 5 sheets of phyllo with butter
on top of peanuts. Place pan in refrigerator to let set.
3. Slice into 2-inch diamonds when firm. Spritz lightly with water so top layers do not
curl. Bake in a 300-degree oven about one hour, until nice and golden. (May need to
cover with aluminum if gets dark too fast.)
4. For the syrup: Combine the ingredients for the syrup. Bring to a boil and simmer 5
minutes. Strain and pour over baklava when it comes out of the oven. Let set overnight.

PEANUT-CHOCOLATE CHIP BISCOTTI
Yield: 48 Portions
Ingredients Amounts
Unsalted butter, soft 8 oz.

Sugar 2 cups
Eggs 6 ea.
Flour 4½ cups
Baking soda 1 tsp.

Salt 1 tsp.
Vanilla 2 tsp
Mini chocolate chips 3 cups
Peanuts 3 cups
Method
1. Cream butter, sugar and eggs until fluffy.
2. Stir flour, baking powder, soda and salt together in a bowl, then add to butter mixture.
Add chocolate chips and peanuts and mix until smooth.
3. Divide dough into 2 or 3 portions, roll in a little flour and shape into logs about 1- x 3-
inches. Chill.
4. Bake chilled logs on parchment paper at 325 degrees for 30 to 40 minutes – until firm.
Cool completely, then slice about ½-inch thick, spread out on sheet pan standing up and
bake again until dry and lightly roasted.
5. Store in airtight container.

SMOKY PAPRIKA PEANUTS
Yield: 8 Portions
Ingredients Amounts
Peanuts, blanched, unsalted 4 cups

Confectioners’ sugar ½ cup
Superfine sugar ½ cup
Peanut oil, for deep-frying
Pimenton de la Vera Dulce (Spanish
Smoky Paprika)
Method
1. Blanch the peanuts in boiling water for 2 minutes. Drain and toss immediately with
both sugars until evenly coated. Shake off excess sugar. Place oil into a deep heavy pot
to a depth of 2 inches and heat to 340˚F. Add ÿ of the peanuts and fry for about 2
minutes until golden brown. Using a skimmer or a slotted spoon, transfer the peanuts
to a sheet pan. Make sure the oil comes back to 340˚F before you fry the next batch.
Sprinkle peanuts with salt and the Spanish paprika while they are still hot.
2. Once cool, store in airtight container.

TURKISH PEANUT TARATOR
Yield: 16 Portions
Ingredients Amounts
Peanuts, unsalted 1½ cups

Cilantro, rough chopped 1 bunch
Garlic, roughly chopped 2 cloves
Cayenne ½ tsp.
Paprika 1 tsp.
Lemon juice ¼ cup
Unsalted peanut butter ½ cup
Warm water 1 cup
Method
1. Place the peanuts, cilantro, garlic, cayenne and paprika in a food processor and purée
until fine. Add the lemon juice, peanut butter and purée to combine. Add the water
and thin to desired consistency. Adjust with salt and pepper.
Note: This is an all-purpose Middle Eastern sauce for fish or a dip for crudités and pita
bread. If you are using it for a topping for fish to be baked, the tarator should be a little
thicker (with a little less water added). Thinner tarator is better if it is used as a dip.

AGLAIA KREMEZI

SAVORY BISCUITS WITH SAFFRON, ALLSPICE AND PEPPER
Yield: 56 biscuits
Ingredients Amounts
Milk ½ cup
Saffron threads, crumbled 2/3 tsp.
Honey, preferably thyme honey 3 Tbsp.
All-purpose flour, sifted 3½ cups
Baking powder 1 Tbsp.
Coarse sea salt or kosher salt ½ tsp.
Freshly ground white pepper ½–1 tsp.
Allspice, ground ½ tsp.
Nutmeg, freshly grated ½ tsp.
Thick sheep’s milk yogurt or 1 cup
drained yogurt
Egg 1 large
Butter, softened 4 Tbsp. (½ stick),
Half-and-half ½ cup
Olive oil or safflower oil ¼ cup
Method
2. In a small saucepan, combine the milk with the saffron threads and simmer gently over
low heat for 1 to 2 minutes, stirring, until the milk is deep yellow (the saffron threads
won’t dissolve completely). Stir in the honey, remove from the heat and let cool.
3. Combine the flour, baking powder, salt, white pepper, allspice and nutmeg in a large
bowl.
4. In a medium bowl, with an electric mixer, beat the yogurt with the egg and butter until
creamy, about 2 minutes. Add the cooled saffron milk, the half-and-half and oil and beat
for 1 minute. Add to the flour mixture, stirring with a rubber spatula, to make a soft, oily
dough; do not overmix.
5. Divide the dough in half, and shape each half into a log about 12 inches long; don’t
worry if the dough isn’t perfectly smooth. Place on an ungreased baking sheet about 2
inches apart, and bake for about 30 minutes, until the loaves are firm and the tops are
starting to turn golden.
6. Reduce the heat to 200°F and leave the loaves in the oven for another 10 minutes.
Remove from the oven and let cool.
7. As soon as the logs are cool, slice each into ¼–inch thick slices, using a serrated knife.
Place the slices directly on the middle rack of the oven and leave them to dry
completely, 1 to 1 ½ hours. (You may need to do this in batches).
8. Let the biscuits cool completely on racks. Stored in airtight containers, they will keep for
up to 6 months.
Recipe credit: Aglaia Kremezi as presented at the 2003 Worlds of Flavor International Conference and Festival.

BAKED MEATBALLS FROM SYROS WITH WALNUTS,
ALMONDS AND PRUNES
KOUBEBA SYRIANI
Yield: 12 rolls, to serve 4 as main course
Ingredients Amounts
Medium onion, quartered 1 ea.

Fresh flat-leaf parsley, coarsely chopped ½ cup
Lemon juice, freshly squeezed 3 Tbsp.
Lean ground veal or beef 1 lb.
Almonds, ground ½ cup
Walnuts, ground, plus 20 halves ½ cup
Pine nuts 1/3 cup
Breadcrumbs, toasted 1/3 cup
Olive oil ¼ cup, plus more for brushing
Egg, lightly beaten 1 ea. (large)
Aleppo pepper or pinch of crushed 1 tsp.
red pepper flakes
Salt ½ tsp.
Pitted prunes 20 ea.
Chicken or beef stock 1 cup
Dry red wine 2/3 cup
Red wine vinegar 2–3 Tbsp.
Fresh flat-leaf parsley sprigs, for garnish
Method
1. In a food processor or blender, combine the onion, chopped parsley and lemon juice;
pulse to chop. In a large bowl, combine the onion mixture, meat, almonds, ground
walnuts, pine nuts, bread crumbs, oil, egg, pepper or pepper flakes and salt; knead into
a homogenous mixture.
2. Cover and refrigerate for at least 30 minutes and up to 4 hours.
4. Shape ¼ -cup portions of the meat mixture into oval rolls and arrange in a 13 x 9-inch
baking dish. Brush the rolls with oil and bake for 15 minutes.
5. Meanwhile, insert 1 walnut half into each prune (you may need to halve the larger
walnuts).
6. Reduce the oven temperature to 400°F.
7. Arrange the stuffed prunes between the meat rolls, add the stock, wine and 1 to 2 Tbsp.
of the vinegar and bake for 15 to 20 minutes more. Baste with the pan juices, turn off the
oven and leave the dish in the oven for 5 minutes.
8. Taste the sauce and adjust the seasonings with vinegar, salt and/or pepper or pepper
flakes. Garnish with parsley sprigs and serve.

SLOW-COOKED CHICKPEAS WITH ORANGE, LEMON AND
CELERY
REVITHIA ME PORTOKALI
Adapted from a recipe by Kalomira Vrondamiti, the owner and cook of a wonderful tavern on the
picturesque Vourkari marina, in Kea, Cyclades.
Yield: 6-8 Portions
Ingredients Amounts
Dried chickpeas 2½ cups

Baking soda (optional, see note) ¼ tsp.
Salt to taste
Olive oil 1/3 cup
Onions, coarsely chopped 2 cups
Carrot, thinly sliced (optional) 1 large
Aleppo pepper or pinch of crushed 1–2 tsp.
red pepper flakes
Chicken Stock or more 1 ½ cups
Orange peel (3 inches), fresh or dried 1 piece
Celery, coarsely chopped, preferably 1 cup
Mediterranean leaf-celery
Dijon mustard 2 Tbsp.
Lemon juice, freshly squeezed ¼ cup or to taste
Extra virgin olive oil, preferably Greek for drizzling
Method
1. Soak the chickpeas overnight in plenty of water stirring in the baking soda, if using.
Drain and rinse well under running water.
3. In a medium bowl, combine the chickpeas and 1 tsp. salt and toss well.
4. In a medium flameproof casserole, heat the oil and sauté the onions over medium heat
for 4 minutes, or until soft. Stir in the carrots, if using, chickpeas and Aleppo pepper or
pepper flakes, then add the stock or water, the orange peel and celery. Bring to a boil,
remove from the heat, and cover the dish with a double layer of aluminum foil and then
the lid.
5. Reduce the oven temperature to 250°F place the casserole in the oven and cook for 6
hours, or until the chickpeas are very tender. Add mustard and lemon juice, taste and
adjust the seasonings, adding black pepper to taste. Drizzle with olive oil and serve hot,
warm or at room temperature.
Note: Baking soda is always used in Greece to help tenderize the chickpeas.

MEAT-FILLED GRAPE LEAVES WITH CANNELLINI BEANS
DOLMADES ME KREAS KE FASSOLIA
Yield: 6 main course servings
Ingredients Amounts
Beans
Dried cannellini beans, soaked 2 cups
overnight in water and drained
Onion, quartered 1 ea.
Coarse sea salt or kosher salt 1 Tbsp.
Bay leaf 1 ea.
Olive oil 3 Tbsp.
Fennel bulb, thinly sliced ½ ea.
Onion, medium, thinly sliced ½ ea.
Pancetta (optional) 4 oz.
Dry white wine ½ cup
Stuffed Grape Leaves

Fennel bulb ½ ea.
Onion, medium ½ ea.
Scallions (white and green parts), 4 ea.
coarsely chopped
Lean ground beef 1 lb.
Ripe tomato, grated or ¼ cup canned 1 ea.
diced tomatoes with their juice
Medium-grain rice 3 Tbsp.
Aleppo pepper or pinch of ½ tsp.
crushed red pepper flakes
Salt to taste
Brine-packed grape leaves or 1 8-oz. jar

half a 16-ounce jar, drained and rinsed
under hot running water for at least
5 minutes
Chicken or beef stock 2–2 ½ cups
Olive oil 3 Tbsp.
Lemon juice, freshly squeezed 1/3 cup
Cornstarch, dissolved in 2 1 tsp.
Tbsp. cold water (optional)
Chopped fennel fronds plus 3–4 Tbsp.
tender stalks, or fresh dill
Lemon, thinly sliced 6 slices

Method
1. Make the beans: Place the beans in a large pot, add cold water to cover by at least 4
inches and bring to a boil. Remove from the heat.
2. Drain the beans, cover with fresh cold water, add the onion, salt and bay leaf and bring
to a boil. Reduce the heat to low and simmer for 45 minutes, or until the beans are
almost tender. Drain the beans and discard the bay leaf and onion.
3. In a large, deep skillet (see note), heat the oil over medium-high heat and sauté the
fennel, onion and pancetta, if using, until the vegetables are soft, about 4 minutes. Add
the wine and bring to a simmer. Stir in the drained beans and remove from the heat.
4. Make the stuffed grape leaves: In a food processor, pulse the fennel, onion and scallions
until finely chopped. In a large bowl, combine the beef, fennel mixture, tomato, rice,
pepper or pepper flakes and salt to taste and mix well with your hands.
5. Place 1 grape leaf, vein side up, on a work surface, with the stem toward you. Cut off the
stem with scissors. Place 1 rounded Tbsp. of the filling near the stem. Fold the two sides
of the leaf over the filling. Fold over the bottom and roll up the leaf tightly like a cigar.
Place seam side down on the beans and continue with the remaining leaves and filling.
You should have 28 to 30 stuffed grape leaves.
6. Pour 2 cups stock and the oil over the stuffed grape leaves. If you have any leftover
leaves, place them on top. Set an inverted heatproof plate over the stuffed grape leaves
to prevent them from unrolling during cooking. Bring the liquid to a boil, reduce the
heat to low, cover and simmer for 30 minutes. Add the lemon juice and a little more
stock if needed to almost cover the grape leaves. Cook for 30 minutes more, or until the
beans are tender and the filling is cooked through.
7. Discard the top leaves, if any, and carefully transfer the stuffed grape leaves to a platter;
cover to keep warm. With a slotted spoon, transfer the beans to a serving bowl and
cover to keep warm. You should have about 1 ½ cups sauce remaining in the pan. If
there is more, boil over high heat to reduce; if there is less, add some stock and bring to a
boil. Taste and correct the seasonings.
8. For a thicker sauce, stir the cornstarch mixture into the sauce and cook briefly, stirring,
until thickened. Place 4 dolmades on each plate, with 2 to 3 Tbsp. of the beans on the
side. Pour the sauce over the dolmades, sprinkle with the fennel or dill and garnish with
the lemon slices. Serve warm.
Note: A deep, 10 ½ -inch skillet with a lid is ideal for this dish because it will hold the
stuffed grape leaves in a single tight layer.

TANGERINE-SCENTED ALMOND COOKIES
Yield: about 50 cookies
Ingredients Amounts
Organic tangerines 4 ea.

Cold water to cover
Almonds, blanched 1 lb.
Sugar 2 cups
Confectioners’ or granulated sugar, for dredging
Method
1. Peel the tangerines and place the peels in a small saucepan; reserve the tangerines. Add
cold water to cover and bring to a boil. Drain the peels, add fresh cold water to cover
and bring to a boil again. Drain, rinse under plenty of cold running water and drain
again. Dry completely with paper towels.
2. Combine the almonds and tangerine peels in a food processor and process until finely
ground. Strain the juices of the reserved tangerines through a sieve set over a bowl,
pressing against the fruit to release all the juices.
3. In a large saucepan, combine the almond mixture, sugar and 2/3 cup of the tangerine
juice and simmer, stirring constantly, until the sugar has dissolved, about 7 minutes. Let
cool.
4. Shape Tbsp.-sized portions of the mixture into 1 ½ -inch-high pear shapes, wetting your
fingers with the remaining tangerine juice. Arrange on a tray while you shape all the
mixture.
5. Dredge each cookie in confectioners’ or granulated sugar to coat. Wrap individually in
cellophane or place in a box with a lid.
6. Let stand for at least 3 days before serving.

MOURAD LAHLOU

AZIZA’S PRAWN TAGINE
Ingredients Amounts
Large white prawns, shelled, 24 ea.

deveined, leave tail attached
Tomatoes, blanched, seeded, chopped 8 ea.
Carrots, peeled, sliced on the bias 3 ea.
into 1/8 inch thick pieces
Torpedo onion, large or other sweet 1 ea.
red onion, thinly sliced
Red potatoes, medium, peeled, 4 ea.
sliced into 1/8 inch thick slices
Red bell pepper, seeded, julienned 1 ea.
Yellow bell pepper, seeded, julienned 1 ea.
Preserved lemon, large, julienned 1 ea.
Fresh Italian parsley (flat-leaf), minced 1/3 cup
Fresh cilantro, minced 3 Tbsp.
Olive oil 1/3 cup
Spanish saffron, toasted, crushed ½ tsp.
(to release maximum flavor)
Juice of one lemon
Paprika 3 tsp.
Ground ginger 1 tsp.
Whole cumin, toasted, ground 1 ½ tsp.
in spice mill
adjust while taking into account
saltiness from the preserved lemon
Baresane olives, or any green olive ½ cup
from the Mediterranean
Method
1. Mix cilantro, parsley, olive oil, ginger, paprika, and saffron in a large non-reactive bowl.
Add lemon juice. Mix in the prawns and coat well. Refrigerate for at least 2 hours.
2. In a large saucepan, combine chopped tomatoes, garlic, and cumin. Cook over medium
heat until mixture thickens, 10 to 12 minutes. Season with salt & pepper (do not
oversalt). Let rest in a medium tagine or heavy pot such as a Dutch oven, arrange the
carrots in a single layer. Add onion slices in another layer. Continue with the potatoes
and finally the bell peppers.
3. Spoon the reserved tomato mixture over the vegetables. Cover and cook over medium-
low heat until the vegetable are tender, 20 minutes. (A tagine is ideal for this procedure
because it allows the soft vegetables to cook at the same time as the hard ones at the
bottom of the tagine without loosing their integrity. If needed, add a bit of water or fish
stock to keep the vegetables from burning.)
4. Remove the prawns from the marinade and place them on top of the cooked vegetables.
Add the preserved lemon and olives. Add the reserved marinade to the tagine. Cover
the tagine with the lid and cook over medium heat until the prawns are cooked.
5. Remove the prawns from the tagine and adjust the seasoning of the cooked vegetables.
If the sauce is too thin, cook uncovered over medium high heat until the sauce thickens.
Return the prawns to the tagine to warm. Garnish with chives, sliced lemons, or fresh
cilantro sprigs and serve in the tagine immediately with Moroccan bread or any other
unflavored bread
Copyright © 2003 Kasbah II LLC. DBA Aziza Restaurant. All rights reserved

AZIZA’S ALMOND TRIANGLES WITH ROSEWATER
Ingredients Amounts
Almonds, toasted, ground 1 cup

Phyllo, thawed 9 sheets
Cinnamon, ground 1 tsp.
Cloves, ground 1/8 tsp.
Nutmeg, ground 1/8 tsp.
Rosewater 1½ Tbsp.
Clarified butter ½ cup + 2 Tbsp.
Sugar ¼ cup + 2 Tbsp.
Powdered sugar, for garnish
Method
1. Preheat oven to 350˚F.
2. In a mixing bowl, combine the almonds, cinnamon, cloves, nutmeg, rosewater, 2 Tbsp.
sugar, 2 Tbsp. butter.
3. Mix well to form a paste.
4. Make small balls with the almond mixture and line in a small sheet pan until ready to
make the triangles.
5. Lay a sheet of phyllo on a cutting board with the short part facing you and brush lightly
with clarified butter then sprinkle with sugar. Cut into 4 long, even strips.
6. Place an almond ball at the end of each strip of phyllo. Fold it up to make a triangle, like
folding a flag.
7. Brush the outside with butter and sprinkle with more sugar. Repeat with the rest of the
phyllo.
8. Bake until light golden brown, about 20 to 30 minutes.
9. Serve warm, if possible, sprinkled with powdered sugar.
Variation: For a more pronounced rosewater flavor, dip the triangles straight out of the
oven in a warm honey-rosewater mixture (3 cups Honey + 2 Tbsp. rosewater) for 1 minute.
Scoop triangles out of the honey-rosewater sauce and lay them on a cooling rack. While still
hot, sprinkle triangles with toasted sesame seeds.

JEWISH BAKLAVA
Ingredients Amounts
Syrup
Sugar, or 2 cups sugar and 3 cups
1 cup honey
Water 1 ½ cups
Lemon juice 2 Tbsp.
Light corn syrup 2 Tbsp.
cinnamon 2 (3-inch) sticks
Whole cloves, or 1/2 tsp. ground 4 to 6 ea.
cardamom
Filling
Blanched almonds, pistachios, 1 lb.
walnuts, or any combination, finely
chopped or coarsely ground
Sugar ¼ cup
Cinnamon, ground 1 to 2 tsp.
Cloves or cardamom, ground ¼ tsp.
Phyllo dough 1 pound (about 24 sheets)

Melted butter or vegetable oil 1 cup
Method
1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon
sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring,
increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it
will register 225 ˚ on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let
cool.
2. To make the filling: Combine nuts, sugar, cinnamon, cloves (or cardamom) and mix thoroughly.
Set aside.
3. Preheat the oven to 350˚F. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly
roll pan.
4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more
sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any
torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer
of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.
5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer
of pastry. Make 1 ½ inch-wide diagonal cuts across the strips to form diamond shapes.
6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry
from curling. Bake for 20 minutes. Reduce the heat to 300F˚ and bake until golden brown, about
15 additional minutes.
7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool
for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries
out while being stored, drizzle with a little additional syrup.

MAURO MAFRICI

GRATIN OF POTATOES AND MUSSELS
Yield: 12 Portions
Ingredients Amounts
Mussels, washed and cleaned 2 lbs.

several times
Potatoes, cleaned, peeled, 2 lbs.
cut into thin slices
White breadcrumbs 1 cup
White onion, sliced 1 ea.
Method
1. Line the bottom of a large clay pot with onion slices and top with a layer of potatoes.
2. Open the mussels raw, reserving half of each shell; keep the liquid in a separate bowl.
3. Put mussels on top of potatoes, sprinkle with breadcrumbs, pepper, salt, garlic, parsley,
and the water from the mussels. Drizzle with extra virgin olive oil.
4. Add one more potato layer and repeat with breadcrumbs and spices as above.
5. Add water and cook at 450˚F until the potatoes are cooked into a gratin, about 10-12
minutes. Serve hot.
Recipe credit: Mauro Mafrici as presented at the 2003 Worlds of Flavor International Conference and Festival.

STUFFED LARGE SQUID
Yield: 12 portions
Ingredients Amounts
Squid, large (Totani) 24 ea.

White breadcrumbs 2 cups
Pecorino, grated 1 Tbsp.
mixed with breadcrumbs
Plum tomatoes, fresh 2 lbs.
Garlic cloves 2 ea.
Eggs 2 ea.
Basil 1 bu.
Method
1. Clean squid and remove the heads and insides.
2. Sauté the squid heads in a small amount of extra virgin olive oil, salt and pepper. Let
cool and chop finely.
3. Mix the squid head with the breadcrumbs, 1 clove of garlic, parsley, eggs, salt, pepper,
and a small amount of extra virgin olive oil.
4. Fill the bodies with the breadcrumb mixture, and close the end of the body with a
toothpick to hold the mixture inside.
5. In one pot, add the extra virgin olive oil, garlic, basil and tomatoes.
6. Cook for 30 minutes over medium heat until sauce is completely liquid. Lightly sauté
the squid in extra virgin oil.

SEA SCALLOPS GRILLED ON THE SHELL
Yield: 12 Portions
Ingredients Amounts
U/10 Sea Scallops, large, in shell 12 ea.

Carrot, large, finely chopped 1 ea.
Celery stalks, finely chopped 2 ea.
Onion, large, finely chopped 1 ea.
Leek, finely chopped 1 ea.
Potatoes, thinly sliced, blanched 1 ea.
Tomato concassè 1 cup
Garlic clove, finely chopped 1 ea.
White bread crumbs, ground 1 cup
Parmigiano Reggiano, grated, 1 Tbsp.
mixed with bread crumbs
White wine ½ cup
Butter 2 oz.
Extra virgin olive oil as needed
Method
1. Wash and open the sea scallops. Separate each scallop from its shell; reserve the
concave shells.
2. Sauté the vegetables with a small amount of olive oil until they’re golden.
3. Mix the breadcrumbs with parsley, garlic and 2 Tbsp. of olive oil.
4. In the scallop shells, layer potato slices, a small amount of vegetable mixture, tomato
concassè, sea scallops, salt and pepper, and a small amount of butter, and drizzle with
oil.
5. Cook the filled shells on the grill over medium heat for 3 to 4 minutes, until the scallops
start to cook.
6. Flip scallop over in shell and add white wine.
7. When the wine evaporates, top with breadcrumbs. Let cook until the breadcrumbs turn
golden and serve hot.

STUFFED AND FRIED CLAMS WITH MARINARA SAUCE
Yield: Serves 12
Ingredients Amounts

Extra virgin olive oil ¼ cup, plus more as needed
Clams, littleneck or similar variety 36 ea.
Rinsed until clean
White wine ½ cup
Leeks 1 lb.
White breadcrumbs, 2 cups
Eggs, beaten 3 ea.
Lagunare Marinara Sauce 1 recipe
(recipe follows)
Method
1. Sauté 1 clove of garlic with olive oil until brown. Remove garlic and add wine and
clams; sauté until open.
2. Open clams, put meat aside and reserve the clam water for the marinara sauce.
3. Carefully drain water from sauté pan into a bowl, be sure not to get sand in the bowl.
4. Sauté leeks in ¼ cup olive oil until golden.
5. Mix together the breadcrumbs, parsley, 1 clove of garlic and 2 Tbsp. extra virgin olive
oil. Season with salt and pepper.
6. Combine the clams and the leeks. Dip clams into the beaten eggs and then into the
breadcrumb mixture.
7. Pan fry the clams until golden brown.
8. Fill a clay pot with some marinara sauce and top with 3 clams. Bake in the oven until
hot and serve immediately with chopped parsley and drizzled extra virgin olive oil.

LAGUNARE MARINARA SAUCE
Yield: Serves 12
Ingredients Amounts

Garlic clove, chopped finely 1 ea.
Collina tomatoes 2 lbs.
(canned Cherry tomatoes)
Clam juice (water from cooked clams) 1 cup
Parsley, chopped ½ Tbsp.
Basil, chopped 1 bu.
Method
1. Cook the extra virgin olive oil, garlic and tomatoes in a pot over medium heat for a few
minutes. Add the clam juice and let sauce thicken.
2. Season with salt and pepper and finish with parsley and the basil.

BAKED RAZOR CLAMS WITH RADICCHIO AND WHITE
POLENTA
Yield: 12 portions
Ingredients Amounts
Razor clams, small 36 ea. (24 if large)

Radicchio, finely sliced 1 lb.
Onion, medium, chopped 1 ea.
White bread crumbs 2 cups
Parmigiano-Reggiano, grated 1 Tbsp.
mixed with breadcrumbs
Garlic cloves 2 ea.
Salt and pepper
White Polenta (recipe follows) 1 recipe
Method
1. Soak the razor clams in salted water for a few hours to clean sand. Rinse a few times to
ensure they are clean. Sauté with olive oil and 1 clove of garlic until the shells open.
2. Open the clams, keep half of each shell and the meat, put aside separately. Carefully
drain the water from the sauté pan into a bowl, being careful not to get any sand in the
bowl.
3. Sauté the onion in a ¼ cup of olive oil until golden; add radicchio and the water from the
clams, let cook down.
4. Mix breadcrumbs, parsley, 1 chopped clove of garlic and the olive oil. Season with salt
and pepper.
5. Fill each shell with the radicchio mixture, top with the clam body and cover with bread
crumbs. Drizzle with oil and bake in the oven until golden brown. Serve hot with hot
white polenta (recipe follows).

WHITE POLENTA
Yield: 12 portions
Ingredients Amounts
Water 2 qts.
White cornmeal polenta 1 lb.
Salt and pepper
Method
1. Bring the water, salt and olive oil to a boil. Once the water is boiling, slowly add the
polenta and continually mix with a spoon over low heat for about 45 minutes, or until a
spoon stands up in the mixture.
2. Pour the polenta onto an oiled sheet pan and let cool. Slice into 1” x 3” pieces and
lightly sauté in olive oil. Serve hot with baked clams.

MONKFISH IN SAVOR
MONKFISH MARINATED WITH CARAMELIZED ONIONS
Yield: 12 portions
Ingredients Amounts
Monkfish, 2oz. pieces 24 ea.

Flour 1 cup
Soy oil 1 cup
Onions, large, cleaned, julienne 2 ea.
Bay leaves 2 ea.
Whole black peppercorns 1 tsp.
Red wine vinegar 2 cups
Water 2 cups
Method
1. Season monkfish with salt and pepper, dip in flour and pan sauté with soy oil.
2. Sauté onions, bay leaves and black peppercorns in soy oil until onions turn golden
brown. Add the red wine vinegar and let cook for a few minutes longer.
3. Add the water and salt and pepper to taste, and let cook down for 5 to 6 minutes
until sauce thickens.
4. Arrange fish and cover with onions. Let marinade, covered, overnight. Serve cold
with polenta and green salad.

DOMENICO MAGGI

CALZONI OF SPICED RICOTTA WITH LAMB RAGU
Yield: 6 Portions
Ingredients Amounts
For the calzoni

Durum wheat flour 14 oz.
Warm water as needed
Filling
Ricotta 10 ½ oz.
Egg 1 ea.
Yolk 1 ea.
Cinnamon
Cloves
Sugar 1 tbsp.
Lemon zest, grated
Egg, beaten to seal the calzoni 1 ea.
Lamb ragù
Lamb, on the bone cut into pieces 1-1 ½ lb.
Onion, chopped 1 medium
Red wine 2/3 cup
Tomato passata (crushed tomatoes) 2¼ lb.
Water
Grated parmesan cheese 1 ½ oz.
Method
1. Make a dough with the flour and water. Leave it to rest for about ½ hour.
2. Mix all the ingredients for the filling.
3. Roll out the dough until very thin, using a pasta machine. Cut into rounds. Put the
filling in the middle and seal with the beaten egg.
4. Fry the onion in a pan. Add the lamb and brown, then pour in the wine; let it evaporate.
Add the passata and some water, season with salt and pepper, and cook for about 2
hours. Once cooked, bone and shred the meat, then return to the sauce.
5. Boil the calzoni in plenty of salted water; serve with the sauce and the parmesan cheese.
Recipe credit: Domenico Maggi as presented at the 2003 Worlds of Flavor International Conference and Festival.

SEMOLINA BATTUTA WITH ZAMPINA OF SAN MICHELE
AND WILD FENNEL
Yield: 8 Portions
Ingredients Amounts
For the semolina battuta

Durum wheat semola 1 ½ lb.
Parsley, finely chopped
Pecorino cheese, grated 1 ½ oz.
Eggs 6 ea.
For the zampina

Pork 10 ½ oz.
Beef 5 oz.
Lamb 5 oz.
White wine 1½ oz.
Salt 10 gr.
Pecorino cheese, grated 1 oz.
Parsley, chopped
Fennel seeds, ground a pinch
Red onion chopped 1 ea.

Celery, chopped 7 oz.
Wild fennel, chopped 3½ oz.
Garlic, chopped 2 cloves
Tomatoes, chopped, peeled 1 lb.
Extra virgin olive oil, for frying
White wine 1 ½ oz.
Sausage casings (gut, preferably) 8-10 ea.
Method
1. For the semolina battuta: Mix together all the ingredients to obtain a rough dough
which is then cut into uneven strips.
2. For the zampina: Mince all the meat together, then combine with the remaining
ingredients. Make sausages using the casings. Cut the sausages into small pieces.
3. Fry the onion, celery, fennel and garlic with extra virgin olive oil. Add the sausages,
brown, then add the wine and let it evaporate. Add the tomatoes and cook for 10
minutes.
4. Boil the semolina and toss in the sauce.

TUBETTINI PASTA WITH SALTED COD & BLACK OLIVES
PATERNOSTRI CON BACCALA’ E OLIVE
Yield: 4 Portions
Ingredients Amounts
Onion, sliced ½ ea. (medium)

Garlic, sliced 1 clove
Baccala (already soaked and skinned) ¾ lb.
Salt to taste
Flour ¾ oz.
Black olives, pitted ¾ oz.
Tomatoes, chopped, peeled 1¾ lb.
Tubettini ¾ lb.
Parsley, chopped, for garnish
Method
1. Fry the onion and garlic in some extra virgin olive oil. Salt, dice and flour the cod, then
add the cod to the pan. Brown on both sides, remove from the pan and keep warm. Add
the olives, the tomatoes and some water. Cover with a lid and simmer for about 30
minutes. Correct the seasoning.
2. In another pan toss the raw tubettini in some extra virgin olive oil add the sauce and the
cod and cook until the pasta is al dente. Serve with sprinkled parsley.

I MACCHERONI AI FERRI (FRISCIDDI) WITH STUFFED
CHICKEN RAGU
Yield: 4 Portions
Ingredients Amounts
Stuffing
Chicken liver, chopped and fried 1 ea.
Eggs 3 ea.
Freshly grated pecorino cheese 1 oz.
Fresh breadcrumbs 3 oz.
Parsley, chopped to taste
Garlic clove chopped ½ ea.
Young chicken, medium 1 ea.
Onion chopped 1/3 cup

Bay leaf 1 ea.
Dry white wine ½ cup
Passata of tomatoes (crushed) 1 qt.
Frisciddi pasta 12 oz.

Parsley, chopped to taste
Cacioricotta cheese 1 ½ oz.
Method
1. Mix all the stuffing ingredients in a bowl. Stuff the chicken and sew using thread. Tie
with string to keep the shape in tact.
2. Brown the chicken in a pan with some oil with the onion and bay leaf, add the white
wine reduce add the passata and cook for about 2 hours.
3. Take the chicken from the sauce and discard the string and thread. Slice the chicken and
stuffing and keep warm.
4. Boil the frisciddi until cooked. Toss in the sauce with chopped parsley and serve with
cacioricotta and the cockerel.

BROKEN SPAGHETTI IN “BRODETTO OF FISH”
Yield: 8 Portions
Ingredients Amounts
Red snapper 10 ½ oz.

Scorpion fish 10 ½ oz.
Cod 10 ½ oz.
Frog-fish 10 ½ oz.
Shrimp, medium large 10 ½ oz.
Scampi, medium 1 lb.
Crab 1 lb.
Garlic ¾ oz.
Parsley ¾ oz.
Tomatoes, cut in quarters 10 ½ oz.
Pecorino cheese ¼ lb.
Broken spaghetti 1 lb.
Method
1. Bone the fish and reserve the bones and the heads; peel the shrimps and the scampi,
keep the shells.
2. In a pan with extra virgin olive oil sauté the crushed garlic, parsley and tomatoes.
3. Add some water and cook for about 15-20 minutes.
4. Add the bones and shells of the fish, season with salt and pepper and cook for 20
minutes.
5. Turn off the heat and let rest for 20 minutes.
6. Strain the brodetto into a large pot and bring to a boil; add the spaghetti. After five
minutes add the fish, the shrimp, the scampi and the crab. Cook until the pasta and
seafood is done.
7. Serve with grated Romano cheese.

CHICKPEAS AND TRIA
CECI E TRIA
Yield: 8 Portions
Ingredients Amounts
Chickpeas 1 lb.
Baking soda 1 tsp.
Celery ribs 2 ea.
Tomatoes, small, cut in half 4 ea.
Garlic cloves 4 ea.
Bay leaves 3 ea.
Salt to taste
Semolina 10 ½ oz.
Plain flour 7 oz.
Chili pepper 1 ea.
Method
1. Soak the chickpeas with baking soda in water to cover overnight.
2. Drain the chickpeas and place in a pot with plenty of cold water. Slowly bring to a boil
and skim.
3. When the chickpeas are half cooked, about ½ hour later, drain and cover with boiling
water; add the celery ribs, the tomatoes, 2 garlic cloves, and 2 bay leaves. Season with
salt and finish cooking.
4. Put the semolina and flour on a pastry board, make a well, add a little warm water, mix
well and leave the dough to rest for 15 minutes. Roll out the dough using a pasta
machine and cut into strips 1cm wide x 5cm long. This is the “tria.”
5. Divide the tria into 2 parts. Boil one half with the chickpeas.
6. Heat the extra virgin olive oil in a frying pan and add the remaining 2 cloves of garlic;
remove when lightly golden. Add the chili pepper and take the pan off the heat. Add
the rest of the raw tria, 1 bay leaf, and return to heat; fry until light brown.
7. Combine the pasta with the chickpeas, season with freshly ground black pepper, stir for
2 minutes and serve.

COCULEDDHE SOUP
COCULEDDHE IN BRODO
Yield: 8 Portions
Ingredients Amounts
For the soup

Free range chicken, small 1 ea.
Veal, for stew 10 ½ oz.
Onion 1 ea.
Celery ribs 2 ea.
Carrots 2 ea.
Potato 1 ea.
Black peppercorns 6 ea.
Parsley 1 bunch (small)
For the coculeddhe

Bread crumbs 10 ½ oz.
Grated pecorino cheese 7 oz.
Eggs 4 ea.
Boiled potatoes, in their skins 1 ¾ lb.
Parsley, chopped
Mint leaves 5 ea.
Parmesan cheese, grated, for garnish
Method
1. Soup. Put all the ingredients for the soup into a pan, cover with water and bring to a
boil. Skim and simmer until cooked. Meanwhile, strain the stock, shred the meat and
dice the vegetables. Keep them warm.
2. Coculeddhe. Peel the potatoes and mash them, mix with the rest of the ingredients and
make small balls, the size of a grape, and place them in a sauté pan next to each other;
cover with the stock and gently bring to a boil. Cook until all the stock has been
absorbed.
3. Place the coculeddhe with the meat and vegetables into a soup dish and pour the boiling
stock over it all. Sprinkle with grated parmesan cheese and serve.

LA SAGNE WITH MUSHROOMS AND FAVA BEANS
Yield: 4 Portions
Ingredients Amounts
La sagne
Durum wheat flour 10.5 oz.
Warm water
Dried fava beans 5.5 oz.

Potato, sliced 1 small
Cardoncelli or oyster mushrooms 10.5 oz.
Garlic 1 clove
Bay leaf 1 ea.
Onions, julienne cut, fried 2 medium
Method
1. Put the flour onto a pastry board and make a well in the center. Pour a bit of warm
water into the well and gradually incorporate it into the flour, making a dough. Cover
with cling film and allow to rest for about 10–15 minutes. Roll it out either with a rolling
pin or a pasta machine. Cut into strips about 1 cm. x 15 cm.
2. Soak the fava beans in cold water for about 3 hours. Change the water and add the
sliced potatoes. Bring gently to a boil, skimming from time to time and simmer for about
1 ½ hours.
3. Mash and beat well with extra virgin olive oil.
4. Clean, wash and slice the mushrooms. Toss them in a hot pan over medium heat with
the extra virgin olive oil and the chopped garlic; add to the fava beans.
5. Boil the pasta in plenty of boiling water. Mix with the sauce and serve with fried,
julienned onions.

SMALL GNOCCHI WITH MUSSELS
LI NCHIUNNULATI CON LE COZZE
Yield: 6 Portions
Ingredients Amounts
Li Nchiunnulati
Flour 3 oz.
Durum wheat semolina 1 lb.
Potatoes, boiled 10 ½ oz.
Extra virgin olive oil 1-2 Tbsp.
Salt to taste
Water as needed
Mussel sauce
Black mussels 4 lb.
Tomatoes, peeled and chopped 2 lb.
Parsley, roughly chopped, for garnish
Method
1. Sieve the flour and the semolina together onto a pastry board. Make a well, add the hot
mashed potatoes, the extra virgin olive oil and gradually incorporate the water. Roll
into thin, long coils and cut into ½ cm pieces. Let them rest for about an hour before
cooking.
2. Shell the mussels, keeping the liquid. Fry the garlic in a pan with some extra virgin olive
oil. Add the mussels with their liquid and the tomatoes; season with pepper.
3. Boil the gnocchi in plenty of salted water. Drain well, toss in the mussel sauce and
garnish freshly chopped parsley.

VALI MAOUILIDI

FRIED SPINACH-ONION AND DILL ROLLS
NISTISIMA SPANAKOPITAKIA
Yield: about 50 cigar-shaped spinach rolls
Ingredients Amounts
Olive oil 1/3 cup plus more for frying

Onion chopped 1 cup
Scallions, finely chopped 5 lb.
(white plus green parts)
Spinach leaves, blanched in salted 2 lb.
water and squeezed dry
Chopped dill 1 ½ cups
Vinegar ½ tsp.
Pasta-machine phyllo strips (see recipe index)
Method
1. In a large skillet warm 1/3 cup olive oil and sauté the onion and scallions, for about 5
minutes, until soft. Add the spinach, dill, vinegar, salt and pepper and sauté, stirring, for
3-5 minutes. Let cool.
2. From the rolled phyllo strips cut 6-inch squares and add a heap tsp. of filling. Roll
phyllo like a cigar, and press tips with a fork to seal.
3. Fry in very warm olive oil, about 1 ½ inches deep, until golden, turning once. Drain on
paper towels and serve warm or at room temperature.
Recipe credit: Vali Manouilidi as presented at the 2003 Worlds of Flavor International Conference and Festival.

HOME-MADE PHYLLO
Yield: 6 sheets (for one large pie)
Ingredients Amounts
Bread flour 4 cups

Salt 1½ tsp.
Sugar 1 tsp.
Olive oil 2 Tbsp.
Club soda 1 cup
Method
1. Mix all dry ingredients, then make a well in the center and pour in olive oil and club
soda. Mix and knead well (for about 8 minutes), to make a smooth and elastic dough.
Divide into 6 pieces, shape each piece into a ball, cover and let rest for 30 minutes.
2. Roll each piece on a floured surface to make a large, almost transparent, thin sheet.
Place on a cloth, as you roll the rest of the sheets.
MACHINE-MADE PHYLLO
Ingredients Amounts
Bread flour 2 cups

Salt to taste
Vinegar 1 Tbsp.
Olive oil 1 Tbsp.
Water ½ cup
Method
1. Knead, as above, and divide again into 6 pieces. Cover and let rest for 30 minutes.
2. Starting from the widest opening of the machine, roll one piece, folding the resulting
strip and feeding it again to the rollers, folding and rolling again 1-2 times, before
turning the knob to narrow the opening. Roll the strips 2-3 times at each setting, and
continue narrowing the gap between the rollers, until you get an almost transparent
strip. Lay the finished strips on tea towels or on clean sheets.

ROLLED PUMPKIN-LEEK AND CHEESE PIE
PRASSO-KOLOKYTHOPITA
Yield: about 40 generous bites

Ingredients Amounts
Olive oil ½ cup plus more for brushing

Leeks, washed, drained and 1 ½ lb.
cut in ¼ -inch slices
Onions, chopped 2-1 ½ cups
Pumpkin, peeled, seeded and 2 lb.
finely chopped
Dill, chopped 2 Tbsp.
Feta cheese, crumbled 7 oz.
Sesame seeds (optional)
Hand-rolled phyllo 6 sheets
Method
1. In a large skilled warm the oil and sauté leeks and onion for about 10 minutes, until soft.
Add pumpkin and salt and continue cooking, stirring often, until wilted, another 10
minutes or more. Mixture should not be watery. Add the rest of the ingredients, minus
sesame seeds, and toss to mix. Let cool.
3. Take one of the sheets, brush lightly with olive oil and spread 1/6 of the filling on the
side closer to you, covering about 1/3 of the phyllo. Roll carefully, aided by the towel,
and brush the finished roll with oil. Place the rolled pie on the side of a large oiled round
pan. Continue with the rest of the phyllo and filling, placing each roll at the narrow end
of the previous one, so that the rolls coil like snake towards the center of the pan. If you
like sprinkle with sesame seeds. Bake in the preheated oven for about 30 minutes or
more, until well golden.
4. Serve warm or at room temperature.

SAVORY COOKIES WITH WINE, OLIVE OIL AND CHEESE
KOULOURAKIA ME KRASI
Makes about 100 small ring-shaped cookies

Ingredients Amounts
Olive oil 1 cup

Butter (or butter and margarine) 1 cup
Dry white wine 1 cup
Sugar 1 tbsp.
Salt 1 tsp.
Baking powder 1½ tsp.
Cayenne pepper 1/2 –1 tsp.
Kefalotyri, pecorino romano, 5 oz.
parmegiano reggiano
or aged cheddar, grated
Flour 4 ½ cups, plus more as needed
Method
1. Preheat the oven to 375˚F. Knead together all ingredients to make a soft dough.
2. Cut dough into walnut-size pieces and roll to form a 6-7 inch long rope. Shape the rope
into a ring and press the ends together to seal.
3. Bake in batches for about 25 minutes, until light golden brown and hard.

OLIVE AND ONION ROLLS
IN ORANGE JUICE AND OLIVE OIL PASTRY
ELIOPITA ROLLO
Yield: about 60 generous bites
Ingredients Amounts
Pastry
All purpose flour 4 cups
Baking powder 1½ tsp.
Salt 1 tsp.
Olive oil 1 cup
Orange juice, freshly squeezed 1 cup
Filling
Olive oil 1 Tbsp.
Onions chopped 3½ oz.
Black olives, juicy, pitted ½ lb.
Dry oregano 1 tsp.
Mint leaves, chopped 3 Tbsp.
Freshly ground pepper
Sesame seeds (optional)
Method
1. Preheat oven to 400°F. In a large bowl stir together the dry ingredients. In another bowl
beat together the olive oil and orange juice. Add the liquid to the flour mixture and
knead briefly to make a soft dough.
2. To make the filing, warm the oil and sauté the onion and olives for about 5 minutes.
Add the rest of the ingredients – minus the sesame seeds -- and sauté a few more
minutes. Remove from the heat and let cool.
3. Divide the dough into 4 equal parts. Flatten each piece to make a strip about 16 x 4.5
inches. Make a line of filling in the middle of the strip, using about a quarter of the
filling. Fold the strip lengthwise, forming a stuffed log. Wet the edge and press to seal.
4. With large spatulas transfer to a baking sheet, seam-side down. If you like, sprinkle
working surface with sesame seeds before flattening and shaping the dough.
5. Bake for about 30 minutes, until light golden. Let cool completely before slicing with a
serrated knife, to serve.

GRAPE LEAVES STUFFED WITH RICE AND SALTED COD
DOLMADES ME BAKALIARO
Yield: about 50 dolma
Ingredients Amounts
Onion, finely chopped 1 cup

Olive oil ½ cup plus more as needed
Medium grain rice ½ cup
Scallions, finely chopped ½ cup
Salted cod, soaked for 24-36 hours 1 cup

in several changes of cold water,
drained, finely chopped or mashed
in the blender
Salt
Dill, chopped 1½ Tbsp.
Mint leaves, chopped 1½ Tbsp.
Lemon juice 2 Tbsp.
Grape leaves, About 50 ea. (1 eight-ounce jar)
frozen or canned
Garlic Sauce (recipe follows)
Method
1. In a deep skillet, sauté onions with 1/2 cup olive oil over medium to high heat for about
5 minutes, until soft. Add rice, lower heat and sauté, stirring, for another 4-5 minutes.
Add cod, taste to see if additional salt is necessary, and season to taste. Toss well to mix,
add herbs and remove from the heat.
2. Place 1 grape leaf, vein side up, on a work surface with the stem toward you. Cut off the
stem with scissors. Place 1 rounded tsp. of the filling near the stem. Fold the two sides
of the leaf over the filling. Fold over the bottom and roll up the leaf tightly like a cigar.
Line a pot with a few torn grape leaves and place rolled dolma, seam side down, on the
pot. Continue with the remaining leaves and filling, placing them tightly one next to
each other, making a second layer when the bottom of the pot is filled. Pour lemon juice
and 2 cups water over the stuffed grape leaves and drizzle generously with olive oil. If
you have any leftover leaves, place them on top.
3. Set an inverted heatproof plate over the stuffed grape leaves to prevent them from
unrolling during cooking. Bring the liquid to a boil, reduce the heat to low, cover and
simmer for 45 minutes.
4. Let cool in the pot, then transfer to a serving platter. Serve at room temperature, with
garlic sauce on the side.

GARLIC SAUCE
SKORDALIA
Serve as meze, with toasted bread, or raw vegetables, or as sauce for dolma or fried fish.
Yield: about 1 quart
Ingredients Amounts
Garlic cloves large, peeled, 8-12 ea.

green sprout removed
Salt 1 ½ tsp.
Blanched almonds, 1 cup
soaked in water for about
3 hours and drained
White wine vinegar 2 Tbsp., plus more to taste
Country bread, crusts removed, 1 cup
soaked in water and squeezed dry
Mashed potato 1 cup
Thick yogurt, drained 1 cup
Method
1. In the bowl of a food processor add garlic, salt, almonds and vinegar. Process to get a
sand-like mixture.
2. Add the bread and potato, process briefly and add the olive oil slowly, with the motor
running, until you have a thick creamy paste.
3. Pour into a bowl and stir in the yogurt. Taste and correct seasoning.

FRIED SPINACH-ONION AND DILL ROLLS
NISTISIMA SPANAKOPITAKIA

Ingredients Amounts
Olive oil 1/3 cup, plus more for frying

Onion chopped 1 cup
Scallions, finely chopped 5 lb.
(white plus green parts)
Spinach leaves, blanched in salted 2 lb.
water and squeezed dry
Chopped dill 1 ½ cups
Sugar ½ tsp.
Pasta-machine phyllo strips (see recipe index)
Method
1. In a large skillet warm 1/3 cup olive oil and sauté the onion and scallions, for about 5
minutes, until soft. Add the spinach, dill, sugar, salt and pepper and sauté, stirring, for
3-5 minutes. Let cool.
2. From the rolled phyllo strips cut 6-inch squares and add a heap tsp. of filling. Roll
phyllo like a cigar, and press tips with a fork to seal.
3. Fry in very warm olive oil, about 1 ½ inches deep, until golden, turning once. Drain on
paper towels and serve warm or at room temperature.

MICHAEL MIR

DRIED FERMENTED YOGURT AND WHEAT PATTIES
This is a classic recipe for aash, a thick peasant-style soup known only in the town of Eelam in
Eastern Iran. This recipe belongs to a group of Kurdish families and is not well-known among
Iranians. During the plentiful months of spring and summer, the patties are prepared, sun-dried, and
stored in a cool dry area for the winter months.
Ingredients Amounts
Dried patties
Onions, medium 4 ea.
Fresh ripe tomatoes, crushed finely 4 lbs.
Sour dough starter 1 lb.
Medium cracked wheat, skinless 2 lbs.
Mixed herbs 2 lbs.

Cilantro
Parsley
Persian leeks (found in Asian stores)
Aromatics, small amount, such as:
Mint
Basil
Quince, minced 1 lb.

Turnips, minced 1 lb.
Turmeric 1 tsp.
Black cumin seeds 1 Tbsp.
Thick sour yogurt 2 lbs.
Method
1. Mix the onions with half of the tomatoes along with the sourdough. Add salt and
pepper. Set aside to ferment in a cool dry area for twenty-four hours. Mix the cracked
wheat into the mixture with the remaining pound of tomatoes and set aside for an
additional twenty-four hours.
2. Chop all the fresh herbs and mix with minced quince, turnips, turmeric, and black
cumin seeds. Add to the sourdough mixture, correct seasonings, and set aside for
another twelve hours.
3. Form into slightly flattened golf ball sized patties and sun-dry on a lightly floured tray
in a dry climate for about two or three days. Turn at least once to dry both sides evenly.
Hire neighborhood kids to shoo the birds away! Hang the dried patties in a clean cotton
cloth in a well ventilated dry room. Alternatively, freeze.
AASH
Ingredients Amounts
Mung beans 1 cup

Black-eyed peas ½ cup
Minted Caramelized Garlic and Onion
Garnish (recipe follows)

Method
1. Place about two cups of the crumbled dried patties in a glass bowl and cover with
water. Set aside overnight or for at least eight hours.
2. Bring the mung beans and the black-eyed peas to a boil. When the beans are almost
cooked, the skin of the mung beans separates and rises to the top. Using a slotted spoon,
skim off the foam and the skins and discard. This will reduce the gas in the beans.
3. Squeeze the juice out of the soaked patties. Reserve the remaining milky residue. Add
the solid patty mixture to the cooking beans. Simmer for another twenty minutes.
Adjust seasonings.
4. Add the remaining milky residue to the boiling soup. Continue boiling until it reaches
desired thickness. Serve in a crock with the caramelized garlic and onion garnish in the
center.
MINTED CARAMELIZED GARLIC AND ONION GARNISH

Ingredients Amounts
Onion, large, sliced thinly 1 ea.

Canola oil for sautéing
Mint leaves, dried, crushed 1 Tbsp.
Turmeric powder 1 tsp.
Method
1. Sauté onions in canola oil over medium heat until translucent. Add the garlic and
caramelize.
2. Add turmeric and dried crushed mint leaves. Set aside.
Recipe credit: Michael Mir as presented at the 2003 Worlds of Flavor International Conference and Festival.

KAMAL MOUZAWAK

TABOULEH
Yield: 4 Portions
Ingredients Amounts

Green onion, finely diced ½ bu.
Fine burghol, washed, 5.3 oz.
drained
Parsley, flat leaf, leaves only, 2 bu.
chopped finely
Mint leaves, chopped finely ½ bu.
Tomato, finely diced 1 ea.
Olive oil ½ cup
Lemon juice 1 ea.
Romaine lettuce, white cabbage,
or fresh tender vine leaves, for serving
Method
1. Combine salt, pepper and green onion.
2. Mix the burghol with the parsley, mint, tomato, olive oil and lemon juice, and combine
with the onion.
3. Season well. Serve with romaine lettuce, white cabbage or tender vine leaves.
Recipe credit: Kamal Mouzawak as presented at the 2003 Worlds of Flavor International Conference and

DEEP FRIED KEBBEH BALLS
Yield: 4 Portions
Ingredients Amounts
Onion, finely minced 2.6 oz.

Meat, finely minced 17.6 oz.
Marjoram as needed
Fine burghol, washed, drained 8.8 oz.
Stuffing
Onion, sliced lengthwise 7 oz.
Vegetable oil 2 Tbsp.
Pine nuts 1.8 oz.
Pomegranate molasses 2 Tbsp.
Method
1. Mix the onion, meat, marjoram and burghol in the food processor until it forms a dough.
Season with salt and pepper.
2. To prepare the stuffing, fry the onion in the vegetable oil until it becomes transparent.
Add the pine nuts. When the nuts change color, remove them from the heat and add the
pomegranate molasses.
3. To form the kebbeh balls, take a plum-sized piece of dough and roll it into a ball.
Holding the dough in your left hand, dig a hole in the center of the ball with your right
index finger to form a shell. Fill the hole with stuffing and close firmly with a point. Fry
the kebbeh balls in oil; serve hot or cold.
Note: Meat versions of Kebbeh can be eaten raw, baked, deep fried or filled with different
ingredients.

MEGHLI
Yield: 15 servings
Ingredients Amounts
Rice flour 1 cup

Sugar 1½ cups
Water 9 cups
Cinnamon 1 Tbsp.
Caraway 1 Tbsp.
Anise (powder) 1 Tbsp.
Cumin 1 tsp.
Almonds 5.3 oz.
Pistachio 5.3 oz.
Method
1. Bring 9 cups of water to a boil. Meanwhile, dilute the rice flour in some cold water, add
the spices and mix well.
2. Add the flour mixture to the boiling water, little by little, stirring constantly.
3. Add the sugar and let simmer for about 45 minutes or until the meghli thickens, but
doesn't stick to the bottom of the pot.
4. Remove from the heat and immediately pour into individual dishes. Let cool without
shaking or moving the dishes, and serve at room temperature or slightly chilled with a
spoonful of soaked and peeled almonds or pistachios (you could also use pine nuts,
raisins, walnuts, or grated coconut).
Note: In Arabic, meghli means "the boiled" and is typically prepared at Christmastime to
celebrate the birth of Christ, or for the congratulatory friends and family of a newborn.

RAUL ALEIXANDRE MURIA

DUBLIN BAY PRAWNS (LARGE PRAWNS) IN SALT CRUST
Yield: 1 portion
Ingredients Amounts
Dublin Bay prawns (langoustines) 2 ea.

Sea salt 10 ½ oz.
Egg white 4 oz.
Method
1. In an iron griddle, make a layer of salt crust and top with a layer of prawns. Cover it
with a previously prepared salt crust. When browned, turn over and brown the other
side.
2. Once both sides are browned, remove salt crust and serve.
Recipe credit: Raul Aleixandre Muria as presented at the 2003 Worlds of Flavor International Conference and

EELS “ALL I PEBRE”
Ingredients Amounts
All I Pebre
Potatoes, cubed 6 ea.
Sweet pimenton 1 tsp.
Maresas eels 8 ea.
Cinnamon 1 stick
Saffron threads to taste
Hot pepper 1 pinch
Eels
Salt to taste
Cloves
Lemon oil
Ratte potatoes
Water
Method
1. For the sauce, lightly fry the garlic and potatoes in a cast iron pan, using a large amount
of oil. When golden, add a spoonful of sweet pimenton and water.
2. When boiling, add the 8 eels and let boil for approximately 1 hour. Add the stick of
cinnamon, some saffron threads and a pinch of hot pepper. Strain and set aside.
3. Roast both sides of the eels in a hard chrome griddle, keeping the skin crispy.
4. In the meantime, make a confit of the garlic and ratte potatoes.
5. In a soup plate, arrange 2 pieces of eel, a portion potato and a portion of garlic, cover
with the sauce and serve very hot.
Note: Since Ibérico Ham is not available in the United States, it can be substituted with
Serrrano Ham.
Recipe credit: Raul Aleixandre Muria as presented at the 2003 Worlds of Flavor International Conference and

CINDY MUSHET

TIROPETES WITH CHOCOLATE AND APRICOT FILLING
Yield: 20 Portions
Ingredients Amounts
Dried apricots, preferably California 8 oz.

Water 3 Tbsp.
Sugar 3 Tbsp.
Amaretto di Saronno 2 Tbsp.
Whole natural almonds ½ cup
Miniature bittersweet 3 oz.
chocolate chips, or finely
chopped chocolate, pieces no larger
than 3/8 to ½ inch
Filo dough, room temperature 10 sheets
Unsalted butter, melted, lukewarm 8 Tbsp.
Crystallized sugar 10 Tbsp., plus more for top
Egg yolk, large 1 ea.
Method
1. To make the filling, place the apricots in the bowl of a food processor and process until
they are very finely chopped, about 15 to 20 seconds. Transfer them to a medium bowl.
Place the water, sugar and amaretto in a small saucepan over medium-low heat and stir
constantly until the sugar has dissolved and the liquid is clear. Bring the mixture just to
a boil, then pour it over the chopped apricots, stirring to distribute the liquid evenly. Set
aside, stirring every minute or so, until the liquid is absorbed and the mixture is cool.
2. Place the almonds in the bowl of the food processor and process until they are finely
chopped, about 10 to 15 seconds. Stir the almonds and the chocolate into the cooled
apricot mixture.
3. Preheat the oven to 375°F. Position an oven rack in the center of the oven.
4. To prepare the filo, remove it from its packaging and unfold it so that the stack lies flat
on your work surface. Remove 10 sheets. Stack them on top of each other on your work
surface, then cover with plastic wrap and a damp towel to prevent the filo from drying
out. Roll and rewrap the remaining filo twice in plastic wrap. Return to the refrigerator
and use within 3 days.
5. To assemble the tiropetes, take out a sheet of filo and re-cover the rest. Place the sheet
on your work surface with one of the short sides toward you. Brush the filo with melted
butter. Sprinkle the dough evenly with 2 Tbsp. of crystallized sugar. Place another
sheet of filo on top and brush it lightly with melted butter. Use a sharp knife to cut the
dough lengthwise into 4 pieces--you should have 4 long strips of filo.
6. Place a level Tbsp. on the apricot-chocolate filling near the end of one of the strips,
toward the left side. Take the right corner and fold it over the filling to make a triangle.
Continue folding the strip, just as you would a flag (keeping the triangular shape), until
you reach the opposite end as shown. If there is a bit of dough left at the end, simply
trim it off. Place the triangle on one of the prepared baking sheets, with the final fold of
dough downward. Brush the top with butter to keep it from drying out. Repeat with
the remaining 3 strips.
7. Repeat the process until all of the filling has been used. You will have 20 triangles.
8. Bake the tiropetes one pan at a time. Before baking, brush the top of the triangles lightly
with the egg yolk and sprinkle each one with about ¼ tsp. of crystallized sugar. Place
the pan in the oven and bake for 15 to 20 minutes, or until the pastry is a golden color.
Remove from the oven and place on a rack to cool.
Recipe credit: Cindy Mushet as presented at the 2003 Worlds of Flavor International Conference and Festival.

SNAKE PASTRY WITH FIG, ALMOND PASTE, AND LEMON
Yield: 8 to 10 Portions
Ingredients Amounts
Filling
Moist, dried figs, 8 oz.
preferably Black Mission
Almond paste, cut into ½ inch pieces 7 oz.
Anise seed ¼ tsp.
Lemon zest, very finely chopped 1 ea.
Sugar 3 Tbsp.
Honey 2 Tbsp.
Filo, 17-inch long sheets, 10 sheets

at room temperature
Egg yolks, large 2 ea.
Unsalted butter, melted, lukewarm 6 Tbsp.
For Serving
Powdered sugar, optional
Candied lemon zest
Method
1. To prepare the filling, trim the hard stems from the figs and discard. Place the figs,
almond paste, anise seed, lemon zest, sugar, and honey in the bowl of a food processor
and process until the mixture is very finely chopped, about 15 to 20 seconds. Each
component should be discernible, though in very small pieces--do not grind to a
homogeneous paste. Remove the mixture from the processor and divide it into 5 equal
portions (about ½ cup each) on a plate.
2. To prepare the filo, unfold the filo so that the stack lies flat on your work surface.
Remove 10 sheets. Stack them on top of each other on your work surface, then cover
with plastic wrap and a damp towel to prevent the filo from drying out. Roll and
rewrap the remaining filo sheets twice in plastic wrap; return to the refrigerator and use
within 3 days.
3. To assemble the snake pastry, place the egg yolks in a small bowl and stir just to blend.
Take out a sheet of filo and re-cover the rest. Place the sheet on your work surface, with
one of the long sides toward you. Brush the surface lightly with melted butter. Place
another sheet of filo on top and brush lightly with melted butter. Take one of the
portions of fig mixture and make a long, even mound of it on the filo, about 1 inch from
the edge nearest you, that extends all the way to the two short edges of the dough. Fold
the bottom of the filo over the filling, then proceed to roll it up, jellyroll fashion to within
1 inch of the opposite long edge. Do not try to roll it very tightly, or the filo will crack as
you try to bend it --give a small amount of egg yolk along the top edge, then continue to
roll the dough on top of it so the seam side is down. Arrange the roll, seam side down,
along the outer edge of the buttered cake pan. Brush the inside of the roll with a light
coating of egg yolk.

4. Prepare 4 more rolls as directed above and place each one in the cake pan, extending the
coil by attaching the new roll to the end of the last roll with a dab of yolk. Brush the
inside of each roil with egg yolk so that as the rolls on each side coil around each other,
they will adhere to the roll on each side of them--this is very important when slicing the
pastry for serving. Brush the final roll with egg everywhere except the bottom before
you put it in the pan, as the last roll fits snugly and there will not be room to add the egg
afterward. The last roll should curl tightly around itself, filling the center of the pan. If
your filo sheets are short and the 5 rolls do not fill the cake pan, quickly adjust the coil so
that the center is filled--if the outer edges do not touch the cake pan, that's okay. Brush
the top evenly with the remaining egg yolk. Place the pan in the oven and bake for 25 to
30 minutes, or until golden.

SPICED PANNA COTTA WITH FRESH FRUIT AND
POMEGRANATE MOLASSES
Yield: Serves 6
You will need to purchase whole cardamom pods (green pods are highest quality) and
extract the seeds, a simple and fairly quick task - just squeeze the pod until it splits, pry it in
half, then shake out the seeds.
For the panna cotta:

Whole milk ¼ cup + ¾ cup
Powdered gelatin 2¼ tsp.
Heavy cream 3 cups
Sugar ¼ cup
Cardamom seeds 1½ tsp.
Coriander seed 1 tsp.
Anise seed 1 tsp.
3-inch stick cinnamon 1 ea.
Black peppercorns ¼ tsp.
Red pepper flakes (to taste) 1/3 to ½ tsp.
For the fruit:

Medium navel oranges 5 ea.
or 6 blood oranges
or 2 cups fresh berries
(raspberries, blackberries, blueberries,
and/or strawberries)
or 2 cups sweet cherries, pitted and halved
or 5 medium plums, pitted and sliced
For serving:
Pomegranate molasses
Method
1. Place the 1/4 cup milk in a small bowl and stir in the gelatin, just until there are no bits
of dried gelatin remaining. Set aside. Place the remaining 3/4 cup milk, heavy cream
and sugar in a medium saucepan and warm over medium-low heat. To toast the spices,
place the spices on a work surface and use the edge of a heavy saucepan to gently crush
them (this step can also be done in a mortar and pestle or by pulsing the spices briefly
in a spice grinder - do not grind the spices to a powder). Don't worry too much about
the cinnamon stick - it need only be split. You want to crush the whole seeds into
several pieces - if a few are left whole, that's fine.
2. Heat a dry, medium sauté pan over a high flame until it is hot. Add the spices and stir
or toss constantly until they smell fragrant, about 15 to 30 seconds, depending on the
heat of your pan. Do not let the spices brown or blacken - you just want to heat their
oils and bring out their flavor. Add the hot spices directly to the warm cream.
Continue to heat the cream to just below the boiling point. Then remove the pan from
the heat, cover with a lid, and allow the mixture to steep for 20 to 30 minutes, or until
you like the flavor. Then pour the mixture through a fine mesh strainer into a pitcher
or large measuring cup with a spout. Discard the spices.
3. Place an inch of water in the saucepan and heat just until it begins to simmer. Remove
the pan from the heat and place the bowl with the gelatin into the water. In 1 or 2
minutes, the gelatin will warm and melt into a smooth liquid. Add the melted gelatin
to the cream. Stir gently with a wooden spoon or rubber spatula to blend thoroughly.
Then divide the mixture evenly among the custard cups. Cover with plastic wrap (so a
skin won't form), and place in the refrigerator to chill and set for at least 2 to 3 hours.
4. In the meantime, section the oranges into a bowl, squeezing any remaining juices in the
membranes into the bowl as well. Set aside until serving time. I like the fruit at room
temperature, but if you prefer yours chilled, keep it in the refrigerator. If using other
fruits such as berries or cherries, prepare as directed.
5. To serve the panna cotta, run a thin, sharp, flexible knife around the edges of each cup,
pressing the knife into the cup rather than gouging the custard. Place a serving plate
upside down on top of the cup, then, holding the two together, flip the plate right side
up - the panna cotta should slide out of the cup and onto the plate. If it is a bit hesitant,
you may need to dip the bottom of the cup in hot water briefly (be careful not to melt
the cream), then try unmolding again. Panna cotta are at their best about 5 to 8 hours
after chilling. As gelatin sits, its hold becomes stronger, and the mixture will eventually
take on a rubbery quality, so serve them within 24 to 36 hours.
6. Serving and storage notes: Spoon some of the fresh fruit around the bottom of each panna
cotta. Then drizzle about 1 tsp. of pomegranate molasses over the center of each panna
cotta, letting it drip down the sides at random. _

MELISSA PERELLO

BRAISED LAMB SHANKS WITH FENNEL, ORANGE,
AND STAR ANISE
Yield: 6 Portions
Ingredients Amounts
Lamb shanks; ¾ to 1 lbs each 6 ea.

Olive oil ¼ cup
Fennel, cleaned and cut into eighths 3 bulbs
Yellow onion, large dice 1 ea.
Carrots, peeled and small diced 3 ea.
Orange juice 1 cup
Red wine 2 cups
Lamb or veal stock 2 cups
Orange zest, peeled in 2 ea.
large pieces
Garlic 2 small cloves
Fresh thyme ½ bu.
Cracked black pepper corns 1 tsp
Cinnamon sticks 2 ea.
Star anise 12 pieces
Fennel seed 1 tbsp
Chopped fresh parsley 2 tbsp.
Method
1. Preheat oven to 300°F.
2. Season lamb shanks with salt and black pepper. Heat a large rondeau or braising pot
with enough vegetable oil to cover the bottom of the pan. When oil is hot, add lamb
shanks and sear to golden brown. Remove the lamb shanks from pot and pour off
remaining fat.
3. Add the olive oil and fennel. Sautee fennel until it begins to caramelize. Add the onion
and carrots, and sweat for four minutes.
4. Add the lamb shanks back to the pot and add the orange juice, red wine and stock. Stir
to deglaze the bottom of the pan. Bring liquid to a boil.
5. Create a sachet with orange zest, garlic, thyme, pepper, star anise, and fennel seed. Add
this sachet to the pot; cover with a tight lid or foil and place in oven. Cook lamb for
approximately two hours or until tender and meat begins to fall off of the bone easily.
6. Remove lamb shanks from the pot and reserve. Remove sachet and discard. Strain the
vegetables from the remaining liquid and skim the fat.
7. Reduce remaining liquid by one third or until it begins to thicken. Replace the lamb and
vegetables and bring back up to temperature.
8. Garnish with chopped parsley before serving.
Recipe credit: Melissa Perello for The American Lamb Board as presented at the 2003 Worlds of Flavor

BRAISED LAMB WITH BLACK MISSION FIGS
Ingredients Amounts
Oranges 2 ea.
Garlic, crushed, divided 4 cloves
Fresh thyme, divided 1 bunch
Cracked peppercorns, divided 4 tsp.
Red wine, divided 4 cups
Fresh American lamb shoulder, 2½ lb.
boneless, or leg, trimmed and cut
into 2-inch cubes
Olive oil, divided 2 Tbsp.
Yellow onion, chopped 1 ea.
Carrots, thinly sliced 2 ea.
Chicken broth ½ cup
Dried black mission figs, stems removed 2 cups
Chopped parsley 2 Tbsp.
Method
1. Prepare two seasoning packets. Using a potato peeler, peel large pieces of skin from
orange. Divide orange peel, garlic, thyme, and peppercorns into 2 cheese cloth packets.
Tie to secure.
2. In large bowl, combine ½ cup wine and 1 seasoning packet. Add lamb, refrigerate and
marinate for 4 hours.
3. Drain lamb, discard marinade and seasoning packet. Season lamb with salt and pepper.
4. In large oven-proof pan with cover, heat 1 Tbsp. oil over medium-high heat. Brown
lamb in portions adding more oil as needed and set aside. Sauté onion and carrots, for 5
minutes; stirring occasionally. Add lamb, remaining 3 ½ cups wine, chicken broth,
second seasoning packet and figs. Bring to a boil.
5. Cover and braise in 300°F oven for 45 to 60 minutes.
6. Remove from oven, discard seasoning packet. Sprinkle with parsley.

FENNEL CRUSTED RACK OF LAMB WITH ROASTED PEPPER
AND SULTANA RAISIN MARMALADE
Yield: 8 Portions
Ingredients Amounts
Fresh American lamb racks, trimmed, 4 ea.

frenched
Dried fennel seeds, coarsely ground 3 Tbsp.
Salt 2 tsp.
Coarse ground black pepper 2 tsp.
Olive oil 2 Tbsp.
Roasted Pepper and Sultana Raisin
Marmalade (recipe follows)
Method
1. Moisten surface of lamb racks with water and season with salt, pepper and fennel seed.
Wrap bones with aluminum foil.
2. Heat oil in large skillet over medium-high heat. Place meat side down in skillet and
brown. Turn and brown other side. Brown remaining lamb racks. Allow to stand for 15
minutes.
3. Place lamb racks in shallow pan, meat side up. Roast at 300°F for 35 to 40 minutes or to
desired degree of doneness. Use meat thermometer to test lamb, medium-rare 145°F,
medium 160°F or well done 170°F.
4. Remove from oven, cover and let meat stand for 10 minutes before slicing between ribs.
Serve with Roasted Pepper and Sultana Raisin Marmalade.

ROASTED PEPPER AND SULTANA RAISIN MARMALADE
Yield: 4 Cups
Ingredients Amounts
Red bell peppers 4 ea.

Yellow bell peppers 4 ea.
Olive oil 1 Tbsp.
Fennel bulb, chopped into ½-inch pieces 1 ea.
Yellow onion, chopped 1 small
into ½-inch pieces
Salt ½ tsp.
Ground black pepper ½ tsp.
Sultana or golden raisins, soaked ½ cup
in hot water drained and chopped
Method
1. On cookie sheet roast peppers in 350°F oven for 40 to 45 minutes or until tender and
skins peel away easily.
2. Cool, peel, seed and chop into ½-inch pieces.
3. In medium skillet, heat oil over medium heat. Add fennel, onion, salt and pepper. Cook
for about 8 minutes until soft and translucent; stirring occasionally.
4. Add peppers and raisins, cook over low heat until moisture is evaporated; stirring
occasionally.
5. Set aside.
Note: Make 2 to 3 days ahead to allow flavors to blend.

THE PERFECT PURÉE OF NAPA VALLEY

TAMARIND SCARLET ORANGE CURD
Ingredients Amounts
Granulated sugar 1½ cups

Egg yolks 9 ea.
The Perfect Purée of Napa 5 Tbsp.
Valley Scarlet Orange Concentrate,
thawed
The Perfect Purée of Napa Valley Tracy’s 1 cup
Tamarind, thawed
Butter 2 oz.
Method
1. Fill a 4-quart saucepot halfway with water and bring to a boil.
2. Combine all ingredients, except butter, into a stainless steel bowl that is large enough to
sit on top of the saucepot.
3. Place the bowl over the saucepot and stir with a wooden spoon or rubber spatula until
the mixture reaches 170 °F.
4. Remove bowl from heat and stir in butter until well combined.
5. Strain through a chinois into a storage container.
6. Place plastic wrap directly on top of the chocolate to prevent a skin from forming.
7. Refrigerate until cool.
Recipe credit: The Perfect Purée of Napa Valley as presented at the 2003 Worlds of Flavor International
Conference and Festival. All rights reserved.

TAMARIND BISCOTTI
Ingredients Amounts
Granulated sugar 1 cup

Eggs 3 ea.
The Perfect Purée of Napa 4 oz.
Valley Tracy’s Tamarind, thawed
Amaretto liquor 1 oz.
Flour 4 cups
Salt ¼ tsp.
Almonds, coarsely chopped 1 cup
Method
1. Preheat oven to 350 °F.
2. Cream butter, sugar, tamarind purée and amaretto until light and fluffy.
3. In a separate bowl, combine flour, salt, baking powder and almonds.
4. Stir flour mixture into butter mixture and knead briefly. Form into a 2” wide long loaf.
5. Bake loaf on a sheet pan for 25 minutes or until firm. Loaf will have a cake-like texture.
6. Once cool, slice diagonally into ½-inch slices and lay out flat on a sheet tray.
7. Bake for an additional 20 minutes, turning once until both sides are lightly browned and
toasted.
8. Cool and store in an airtight container.
Conference and Festival. All rights reserved.

TAMARIND CHOCOLATE SOFT GANACHE
Ingredients Amounts
Heavy cream 1½ cups

Milk ½ cup
Bittersweet chocolate, chopped fine 8 oz.
Butter 2 Tbsp.
The Perfect Purée of Napa Valley 1 cup
Tracy’s Tamarind, thawed
Method
1. Combine cream and milk in a 2-quart saucepot and bring to a boil.
2. Remove saucepot from stove and add chocolate. Stir until chocolate is fully melted.
3. Pour chocolate into a stainless steel bowl and stir in butter until fully blended.
4. Place plastic wrap directly on top of the chocolate to prevent a skin from forming.
5. Refrigerate until cooled, and then stir in tamarind purée.
6. Refrigerate until cool.
Conference and Festival.. All rights reserved.

CHRISTOFOROS PESKIAS

SHRIMPS WITH “TRAXANA” AND CITRUS SAUCE
Yield: 6 Portions
Ingredients Amounts
Shrimp
Large Shrimp 2.6 lbs.
Olive oil 2 tsp.
Citrus powder pinch
Traxana
Butter 3½ oz.
Olive oil 1½ Tbsp.
Shallots, finely chopped 1 oz.
Sweet Traxana 9 oz.
White wine ¾ cup
Vegetable broth 1 pt.
Tarragon to taste
Tomatoes, peeled, seeded, brunoise 14 oz.
Citrus Sauce
Shrimp stock 1 cup
Orange, in segments 1 ea.
Lemon, in segments 1 ea.
Lime, in segments 1 ea.
Pink grapefruit, in segments ½ ea.
Tarragon 2-3 sprigs
Citrus Powder
Orange zest 1 ea.
Lemon zest 1 ea.
Lime zest 1 ea.
Pink grapefruit zest 1 ea.
Sugar 1 pinch
Salt 1 pinch
Flour 1 pinch
Breadcrumbs 1 Tbsp.
Method
1. Clean the shrimp and save heads and shells. Make stock out of the shrimp shells and
heads. Season the stock with citrus powder.
2. Sauté the shrimp in the olive oil. Add the citrus powder, salt and pepper. Remove.
3. For the Traxana, heat most of the butter and oil and sauté the shallots. Add the traxana
and slowly add the wine and broth. Finish with a little butter, tarragon and tomatoes.
4. For the citrus sauce, reduce the stock and add all the citrus fruits. Season with salt,
pepper and tarragon to taste. Leave the pieces in the stock. Mix all the zests, sugar, salt,

flour and breadcrumbs together to make the citrus powder. To serve, place the traxana
in the middle, ladle the sauce around it, and top with shrimp.

COD WITH BRANDADE AND ALMOND FOAM
Yield 6 Portions
Ingredients Amounts
Cod
Fresh cod 7 ½ - 8 lb.
Coarse sea salt 2 ½ - 2 lb.
Batter
Beer as needed
Flour as needed
Corn flour as needed
Baking powder as needed
Salt as needed
Brandade
Potatoes 1½ oz.
Milk ¾ cup
Garlic puree 1 oz.
Garlic clove 1 ea.
Cardamom seed 1 ea.
Juniper berries 2 ea.
Bay leaf 1 ea.
Star anise 1 ea.
Thyme 1 sprig
White peppercorns 5 ea.
Coriander seeds 5 ea.
Butter 5 oz.
Parsley ½ bunch
Pimiente d'espelete to taste
Cucumber Tagliatelle
Cucumbers, sliced on a mandoline 6 ea.
Olive oil 1 ½ Tbsp.
Mint 1 ½ bunch
Almond Foam
Milk 3 cups
Roasted almonds 12.5 oz.
Fish stock, from head and 1 – 1 ½ cups
bones of the cod
Gelatine ½ oz.
Almond oil 1 oz.
Almond essence 2 drops

Method
1. Fillet the fish. Salt for one hour in sea salt. Rinse. Prepare the batter. Set one third of the
fish—tips and residuals—aside. Dip the remaining whole pieces of fish in the batter and
fry.
2. For the brandade, boil the potatoes. Poach the fish remnants in the milk, seasoned with
garlic puree, garlic clove, cardamom, juniper, bay leaf, star anise, thyme, peppercorns,
and coriander. Strain and add to the potatoes. Puree and season with butter, parsley
and pimiente.
3. For the cucumber tagliatelle, sauté cut cucumbers in olive oil and season with mint.
4. For the almond foam, infuse the milk with the almonds. Heat and simmer for 30
minutes. Puree in a food processor and strain to get the almond milk. Combine the
stock, milk and gelatine. Season with salt and pepper. Season with almond oil and
essence. Strain through chinois. Place in a chantilliere (the whipped cream maker) and
chill.
5. Serve the fried cod with the cucumber tagliatelle and almond foam.

FAZ POURSOHI

QUINCE PRESERVES
Ingredients Amounts
Quince 2 lbs.
Water 1½ cups
Sugar 4 cups
Cardamom, whole 8 ea.
Lime juice, fresh squeezed 2 ea.
Lime juice 4 tsp.
Method
1. Cut quince into quarters and remove core. Slice quarters into four wedges each. Place
in cold water to cover, adding the juice of two limes (to prevent the quince from
blackening) until ready to cook.
2. Drain quince and place into a heavy pot with water to cover. Bring to a boil and drain.
3. Place sugar and water into a separate heavy pot. Bring to a boil until it turns into syrup.
4. Add wedges of quince to syrup and place a clean cloth between the lid and the pot.
Cover firmly and let simmer for 1 1/2 hours on very low heat.
5. Add 4 tsp. lime juice and let simmer for 1 hour. Stir gently from time to time until syrup
has thickened and the quince turns red.
6. Remove from the heat and add the cardamom. Let cool uncovered.
7. Fill dry, sterilized jelly jars with preserves and seal the lids. Store in a cool, dark place.
Recipe credit: Faz Poursohi as presented at the 2003 Worlds of Flavor International Conference and Festival.

JUDY RODGERS

ZUNI SALT-CURED ANCHOVIES
Yield: about 20 fish
Ingredients
Amounts
Anchovies, bright, shiny, 1 lb. (about 20 fish per pound)
fresh, up to 4 inches long
Rock salt 2 lbs.
Parmigiano-Romano (optional)
Celery (optional)
Olive oil (optional)
Cracked black pepper (optional)
Lemon juice (optional)
Method
1. Gut the anchovies by hand, pinching and twisting off the heads, which should tug the
viscera from the belly at the same time. Slide your index finger along the vertebrae to
pry the belly open and wipe the cavity clean. Rinse each fish briefly under a gentle
stream of cold water. (Don’t attempt to clean the anchovies perfectly, you don’t want to
waterlog them or wash away all their oil.)
2. Loosely layer the fish in a colander, scattering with about one-quarter of the rock salt as
you go. Place the colander over a bowl and let drain overnight in the refrigerator.
3. The next day, repack the fish, layering with the remaining rock salt in wide jars or
earthenware crocks. Cover tightly and refrigerate. Thus preserved, the anchovies will
keep well for nine months. Serve as soon as 18 hours after the second packing.
4. To serve, rinse the fish and soak in cool water until pliable, about 5 minutes. Then,
starting at the natural seam at the base of the dorsal fin, use your fingers to ease the
fillets free of the central bone. Rinse each fillet, rubbing gently to remove the scales,
collarbone and remaining fins.
5. Taste and keep rinsing, or resoak in cool water until the fish is only mildly salty and
quite tender. Arrange in a single layer on an absorbent towel. Cover with another towel
and press to draw out the water – the fillets should now have a nutty, tender texture.
Place them in extra virgin olive oil to just cover. Serve immediately, or cover and
refrigerate for up to a few weeks.
6. Assemble 6 or 7 neatly displayed anchovy fillets, flanked by slivers and shards of
parmigiano-romano and cold, crisp, sliced celery, topped with a grind of black pepper, a
few niçoise olives and a squeeze of lemon.
Recipe credit: Judy Rodgers as presented at the 2003 Worlds of Flavor International Conference and Festival.

ANNE RUDORF

TORANI APRICOT-PISTACHIO COUNTRY PATE SERVED
WITH TORANI BLACK CURRANT MUSTARD
Yields 40 bite-size servings
Ingredients Amounts
Torani Black Currant Mustard

Torani Black Currant syrup ½ cup
Whole-grain mustard ½ cup
Torani Apricot-Pistachio Country Pate

Torani Apricot syrup ¾ cup
Dried apricots, chopped ½ cup
Cognac 1 Tbsp.
Yellow onion, minced 1 cup
Butter 4 Tbsp.
Cloves garlic, minced 2 ea.
Ground pork 1½ lb.
Dried thyme 1 tsp.
Dried oregano 1 tsp.
Ground fennel 1 tsp.
Coarsely ground pepper 1 tsp.
Salt 1 tsp.
Shelled pistachio nuts, roughly chopped ¼ cup
Method:
1. Make the mustard. In a small saucepan, simmer the syrup until reduced by half. Add
mustard and mix well. This fruit-flavored mustard is also scrumptious on sandwiches,
in salad dressings and as a marinade.
2. Make the pâté. Soak the apricots in the syrup and Cognac for 30 minutes. Preheat the
oven to 375 degrees. In a small saucepan, sauté onions and butter until soft (about 5
minutes), add garlic and continue to sauté for 30 seconds more.
3. Combine onion mixture, apricot mixture, and remaining ingredients and place in an 8 ½
x 4 ½ x 2 ½ -inch ungreased loaf pan. Cover with foil and place in a larger pan. Fill the
pan with hot water to the midpoint of the loaf pan and bake in a water bath for 45
minutes. Remove from the oven and let cool. Place a weight on top of the loaf and
refrigerate overnight. Unmold, trim, slice and serve with Black Currant Mustard.
Recipe credit: Anne Rudorf as presented for Torani R. Torre & Co. at the 2003 Worlds of Flavor International
Conference and Festival. Published with permission of the author. All rights reserved.

TORANI CHAMPAGNE SPARKLER
Yield: 1 Portion
Ingredients Amounts
Champagne or sparkling wine 6 oz.

Torani syrup (try Black Currant, 1 oz.
Raspberry or Peach syrups)
Method:
1. Pour Champagne in a fluted glass and add Torani syrup.

TORANI MEDITERRANEAN MARINADE FOR ROASTED
LAMB
Yields 1 ½ cups
Ingredients Amounts
Torani Mediterranean Marinade:

Torani Black Currant syrup ¾ cup
Torani Lemon syrup 2 Tbsp.
Olive oil ¼ cup
Red wine ¼ cup
Grated onion 2 Tbsp.
Garlic clove, minced 1 ea.
Minced fresh dill, or 1 teaspoon dried 2 Tbsp.
Minced fresh mint 2 Tbsp.
Dried oregano 1 tsp.
Bay leaves, crumbled 1 Tbsp.
Ground pepper 1 Tbsp.
Salt ½ tsp.
Method:
1. Mix all the ingredients together in a bowl and refrigerate until ready to use.
2. This marinade was originally developed for grilled lamb, but is also tasty with grilled
beef and pork.

TORANI-TINIS
Yields 1 serving
FRUITY TORANI-TINIS
Ingredients:
Torani syrup (try Pomegranate, 1 oz.
Cranberry or Lemon)
Vodka 2 oz.
Lime juice (if desired, substitute ½ oz.
with lemon juice)
CHOCOLATE OR VANILLA BEAN TORANI-TINIS
Ingredients:
Torani syrup (try Chocolate or 1 oz.
Vanilla Bean)
Vodka 2 oz.
Method:
1. Combine ingredients in a cocktail shaker half filled with ice. Shake well and strain into a
chilled martini glass.

TORANI POMEGRANATE VINAIGRETTE
Yields ½ cup
Ingredients Amounts
Torani Pomegranate syrup 1 Tbsp.

Torani Lemon syrup 1 Tbsp.
Orange zest, grated 1 tsp.
Champagne vinegar or 2 Tbsp.
white wine vinegar
Dijon-style mustard 1 tsp.
Salt 1/2 tsp.
Ground pepper to taste
Method:
1. Combine all ingredients and whisk well.

TORANI POMEGRANATE LEMONADE
Yield: 1 Portion
Ingredients Amounts
Torani Pomegranate syrup 1 oz.

(try other Torani flavors such as
Raspberry, Pink Grapefruit or Cranberry)
Lemonade 8 oz.
Method:
1. Add Torani syrup to lemonade in a large glass filled with ice.

STEPHAN SAMSON

WARM TUNA AND TOMATO CARPACCIO
WITH SWEET ONIONS
Ingredients Amounts
Tuna loin, sliced thinly 1 lb.

Maui onions, sliced thinly 2 ea.
Roma tomatoes, peeled 4 ea.
Extra virgin olive oil 2 tbsp.
Sea salt and pepper to taste
Bay leaves 2 ea.
Honey 2 Tbsp.
Method
1. Lightly pound each slice of tuna between two plastic sheets, using a pastry scraper to
shape the fish into a circle. Keep refrigerated.
2. Heat some oil in a pan over medium high heat and add the onions. Season with salt and
pepper, add the bay leaves and cook until soft, turning the heat to low when the water
released by the onions begins to evaporate. Add the honey and continue cooking over
low heat, about another half an hour.
3. Slice the outer part of the tomatoes and set aside. Blend the remaining tomato pulp with
a touch of salt to help extract the water. Allow the blended mixture to sit at room
temperature for about an hour. Spoon off the clear tomato water that has risen to the
top. Mix with some extra virgin olive oil and put aside.
4. On a warm medium plate, or shallow bowl arrange some of the tomato slices into a
circle the same size as the tuna carpaccio. Spoon some of the warm onions over the
tomatoes. Place the tuna over the onions and drizzle with the tomato water/oil mixture.
Season with sea salt. Garnish the dish with micro greens or chervil and serve
immediately.
Recipe credit: Stephan Samson as presented at the 2003 Worlds of Flavor International Conference and Festival.

PORK RAVIOLI WITH RICOTTA AND CACIOCAVALLO
Ingredients Amounts
Semolina flour 250 grams

All-purpose flour 250 grams
Eggs 5 ea.
Yolk 1 ea.
Pork shoulder, braised 1 ea.
for three hours with mirepoix,
red wine and tomato paste
Ricotta cheese 2 cups
Caciocavallo cheese, shaved 1 cup
Caciocavallo cheese, grated 2 Tbsp.
Method
1. Mix together the two flours with one tsp. salt in a mixer with a dough hook attachment.
Place on low speed. Add the eggs and mix until a ball of dough forms. Continue
mixing to knead the dough. Wrap with plastic and let rest in the refrigerator for at least
a half hour.
2. Strain the braising liquid and chill the pork roast. Cut the roast into fine cubes. Mix the
meat with the parsley, the grated cheese, the egg yolk and 2 Tbsp. of the braising liquid.
Season with salt and pepper.
3. Roll the pasta out to desired thickness and prepare ravioli. Pass the ricotta twice
through a fine sieve and heat lightly. Heat some of the braising liquid. Cook the pasta
in salted water and toss with extra virgin olive oil. Spread 1 Tbsp. ricotta cheese on the
bottom of a plate. Place the ravioli on top of the ricotta. Finish with the shaved cheese
and some of the braising liquid.

SICILIAN STUFFED PORK LOIN AND OLIMPIA-STYLE
MILK-BRAISED PORK RIB, SERVED WITH
FIG, FENNEL AND TOMATO INCULPATE, ROASTED
FINGERLINGS AND CAVOLO NERO
Ingredients Amounts
Sicilian stuffing
Toasted bread crumbs 2 cups
Italian salami, diced ½ cup
Cabbage, shredded, browned in oil 1 head
Onions, diced 2 Tbsp.
Garlic clove 1 ea.
Anchovies 2 ea.
Almonds, sliced 1 cup
Caciocavallo cheese, grated 1 cup
Basil leaves 2 ea.
Tomato, ground, dried ¼ cup
Pork loin
Pork crown roast 1 ea.
Sicilian stuffing 2 cups
Pork caul fat as needed for wrapping
Pork demi glace 1 cup
Dry Marsala 1 cup
Carob sauce 2 Tbsp.
Cavolo nero
Cavolo nero, also known as 2 bu.
Tuscan kale, stems removed
Garlic clove, sliced 1 ea.
Pancetta, chopped 2 Tbsp.
Meat broth 1 cup
Salt to taste
Crushed red pepper to taste
Milk braised ribs

Pork ribs 4 ea.
Garlic cloves, whole 2 ea.
Sage 1 sprig
Bay leaf 1 ea.
Whole milk 3 cups
Heavy cream ½ cup
Cipolline onions
Cipolline onions 8 ea.
red grape tomatoes, peeled 8 ea.
Black mission figs, halved 4 ea.
honey 2 cups
sugar 2 cups
water 1 cup
Roasted fingerlings
French fingerling potatoes 4 ea.
salt and pepper to taste
Method
1. For the Sicilian stuffing. Grind the garlic and anchovies together until they form a paste.
2. In a sauté pan over medium heat, sweat the onions in 1 Tbsp. olive oil. Add the anchovie-
garlic paste, almonds and bread crumbs. Toast for two minutes. Add tomato powder,
cheese, salt and pepper. Add the olive oil until soft.
3. For the pork loin. Preheat the oven to 425°F. Prepare the Sicilian stuffing.
4. Remove the ribs from a pork crown roast and set aside for the braise. Clean the loin and
open with a knife so that the loin lies flat. Season with salt and fresh black pepper. Spread
the Sicilian stuffing on the loin. Roll the loin back up, wrap with the caul fat and tie with
kitchen string. Brown on all sides in a large sauté pan. Transfer to a rack and roast in oven
until the internal temperature reaches 145°F. Let rest 10 minutes before slicing. Deglaze the
pan with the Marsala. Add the pork demi glace and the carob sauce. Keep warm for
service.
5. For the cavolo nero. Boil the kale 10 minutes in boiling salted water. Drain and let cool;
squeeze dry and cut into 1-inch strips. Heat 1 Tbsp. olive oil over medium heat. Add the
pancetta, followed by the garlic, then the crushed red pepper and finally the kale. Sauté for
a minute or two and add the broth. When almost completely reduced, season with salt and a
drizzle of extra virgin olive oil. Keep warm for service.
6. For the milk braised ribs. Brown ribs in 1 Tbsp. olive oil over medium high heat. Discard
oil; add garlic, rosemary and sage to the pan and brown lightly. Add the milk and bay leaf.
Bring to a boil and braise in oven for about an hour. Strain the milk sauce through a sieve,
pressing to pass milk solids and garlic. Purée sauce in a blender and return to pan, adding
the cream and reducing further. Season with salt and pepper. Keep warm for service.
7. For the cipolline onions. Mix sugar, honey and water. Bring to a boil with the onions and
cook for 5 minutes. Pour over the tomatoes and figs.
8. For the roasted fingerlings. Boil the potatoes in salted water for about 10 minutes. Cut in
half lengthwise. In a sauté pan, heat 1 Tbsp. olive oil and roast the potatoes, cut side down.
Turn over and place in oven for about ten minutes. Season and drizzle with olive oil.

ANNA RITA SIMONCINI AND MAURO STOPPONI

PETTO DI PICCIONE
Yield: 40 portions
Ingredients Amounts
Ground meat 14 oz.

Chicken livers 2–2½ lb.
Fresh sausages 3 ea.
Olive oil 2-3 Tbsp. + ¾ cup
Celery ribs 2 ea.
Carrots 2 ea.
Onion 1 ea.
Parsley 1 small bunch (ciuffo)
Sage 1 bunch (mazzetto)
Rosemary branches 2 ea.
Zest of lemon 1 ea.
Anchovy filets 6 ea.
Salted capers 1 tsp.
White wine 2 cups

Wine vinegar ½ cup
Lard, thinly sliced 20 slices
Squab breasts, cut in half 20 ea.
Bread (baguette is fine), sliced 2–2½ lb.
Method
1. Prepare the salmi sauce first: Place the ground meat, chicken livers and sausages in a
pan with 2-3 Tbsp. of olive oil. Add the celery, carrots, onions, parsley, sage, rosemary
and lemon zest, anchovies, capers and allow to cook until the flavors come together.
2. Cover with wine and let cook for 20 minutes.
3. Remove the lemon zest and blend everything together in a blender, adding remaining
oil and wine vinegar until you obtain the right consistency. Add salt and pepper to
taste. Roll with the lard pieces and the squab breasts, cut into half. Cook them over a
hot grill for a few minutes, leaving them “al sangue” or rare. Toast the bread that has
been cut into slices and serve it warm with the sauce and the squab breasts.
Recipe credit: Ana Rita Simoncini and Mauro Stopponi as presented at the 2003 Worlds of Flavor International

TORTA UMBRA
Yield: 40 Portions
Ingredients Amounts
Fresh yeast 1½ lb.

Flour 3½ lb.
Eggs 6 ea.
Parmigiano Reggiano, grated 4 oz.
Pecorino, grated 4 oz.
Salt to taste
Pepper to taste
Broccoli 6½ lb.
Garlic
Method
1. Dissolve the yeast in the water and add the sifted flour. Add all of the other ingredients
until you get a homogenous dough. Form 6 round pizzas and cook them in a wood
oven.
2. In Umbria, it’s typical to add broccoli sautéed with oil and garlic to these pizzas.

MARINATED RABBIT WITH GARLIC AND SAGE
Yield: 200 1-2 ounce portions
Ingredients Amounts
Celery stalks 4 ea.

Carrots 4 ea.
Onions 2 ea.
Cloves
Salt to taste
Rabbits, 3 lbs. each 8 ea.
Sage 3 bu.
Mixed field greens 2 lbs.
Balsamic vinegar, for drizzling
Method
1. In a large pot filled with water over high heat, add celery, carrots, onions and cloves.
Add salt to taste. When the water begins to boil, add the rabbits (whole) and cook for
about 1 hour.
2. Remove the rabbits and allow them to cool down. Debone and shred the meat. Collect
the meat in a terrine and add sage and whole garlic cloves. Adjust the salt and cover
with the extra virgin olive oil. Allow to rest, as is, for at least 12 hours. Serve the rabbit
on a bed of mixed field greens, drizzled with a few drops of balsamic vinegar.
Conference and Festival. Published with permission of the author. All rights reserved

TRIPE SALAD
Ingredients Amounts
Celery rib, chopped 1 ea.

Carrot, chopped 1 ea.
Onion, chopped ½ ea.
Tripe, cleaned, blanched, julienned 1 lb.
White wine ½ cup
Salt to taste
Garlic 1 clove
Cherry tomatoes, halved 10 ea.
Tomato pulp, cut into cubes 14 oz.
Gradoli beans, boiled 3½ oz.
Mint (menta and mentuccia)
Sage, chopped
Pecorino Romano, shavings, for garnish
Extra virgin olive oil, for drizzling
Method
1. Sauté the celery, carrot and half the onion in a pan. Add the tripe and wine. Let cook
until the liquid has evaporated. Cook for a few minutes longer, then add salt to taste.
2. In a separate sauté pan, add the garlic and the remaining onion to a little of the olive oil.
Sauté for a few minutes; add the cherry tomatoes and, after a few minutes, add the
tomato pulp. Adjust the salt to taste and allow to cook for 15 minutes.
3. Add the tomato sauce and the beans to the tripe and allow to cook until all the flavors
come together. Add the herbs. Serve with shavings of Pecorino Romano and a drizzle
of olive oil.

STUFFED HEN NECKS, BOILED POTATOES
AND PECORINO SAUCE
Yield: 200 1-2 ounce portions
Ingredients Amounts
Hen necks 12 ea.

Mixed ground meat
(veal, turkey, pork) 6.6 lbs.
Milk 1 qt.
Bread 2.2 lbs.
Pistachios 4 oz.
Potatoes 22 lbs.
Eggs 40 ea.
Pecorino Umbro or Tuscan Pecorino 2.2 lbs.
Salt as needed
Pepper as needed
Kitchen string as needed
Method
1. Debone the hen necks and stuff them with the mixed meat; add salt, pepper and
pistachios and the bread that has been soaked in the milk. Close the necks, tie it with the
kitchen string and toll it in aluminum foil. Cook it in boiling water for about 20 minutes.
Allow to cool.
2. For the sauce: boil the eggs. In a blender add the egg yolks, grated Pecorino and blend.
Add the extra virgin olive oil until you get the correct consistency. Serve the necks
sliced with boiled potatoes. Pour the Pecorino sauce over the necks and potatoes.

TERRINA DI FARAONA
Ingredients Amounts
Guinea hens 5 ea.

Heavy cream 9 cups
Egg whites 10 ea.
Pistachios 4 oz.
Pancetta, sliced into very thin pieces 2.2 lbs.
Powdered gelatin 1.7 oz.
Lard, in thin slices 2.2 lbs.
Salt as needed
Pepper as needed
Chicken livers 4.4 lbs.
Ground meat 1.7 lbs.
Carrots 5 ea.
Celery ribs 5 ea.
Onions 2 ea.
Lemons 2 ea.
Parsley 1 bunch
Rosemary 3 branches
Anchovy fillets 15 ea.
Salted capers 3 tsp.
Sage 2 bunches
White wine 1 qt.
Olive oil 1 qt.
Wine vinegar 1 qt.
Bread (baguettes are fine) 22 lbs.
Method
1. Debone the guine hens; remove the breasts and roll with the pancetta.
2. Blend the meat of the guinea hen (no bones or skin) with the cream and the egg whites
in a blender.
3. Add salt and pepper to taste, add the pistachios and the gelatin. Line the molds with the
thin slices of the lard, add the guinea hen mixture, in the middle of the molds, put the
filets that are rolled with the pancetta, fill the molds and finish with the pieces of lard.
Cook in the oven in a bain marie for about 45 minutes. Allow to cool and cut.
4. Serve with bread “crostini” and a “salmi sauce” which is prepared in the following way:
5. In a pot, add oil, the ground meat and the chicken livers. Add celery, carrots, onion,
parsley, sage, rosemary, lemon “ zest’ , anchovies, capers and allow to cook. Cover with
wine and allow to cook for 20 minutes. Take out the lemon “zest “ and blend, adding oil
and wine until you get the right consistency of the sauce. Adjust the salt.

CHRIS SKOLMUTCH

NORTH AFRICAN STYLE HONEY BRAISED CHICKEN
Ingredients Amounts
Chicken meat, leg & thigh 5 lb.

Large ripe tomatoes, chopped 5 ea.
Garlic cloves, mashed 4 ea.
Sweet onion, chopped 1 ea.
Tomato paste 2/3 cup
Honey ¼ cup
Ground ginger 2 tsp.
Coarse salt 2 tsp.
Method
1. Leave chicken in large pieces for easy removal from sauce. Cut or shred chicken into bite
size pieces while sauce is reducing.
2. Combine & mix all ingredients in a heavy pot or Dutch-style oven. Cook covered over
low to moderate heat for about one hour or until chicken is very tender.
3. Remove chicken from pot and set aside. Continue to reduce sauce over medium heat
until the consistency of preserves.
4. Stir in the following ingredients.
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons toasted white sesame seeds.
5. Return chicken to sauce to coat and heat through. Serve with North African Style Spiced
Rice (recipe follows).
Recipe credit: Chris Skolmutch as presented for Masterfood Services at the 2003 Worlds of Flavor International

NORTH AFRICAN STYLE SPICED RICE
Yield: One 200 hotel pan
Ingredients Amounts
Sweet smoked paprika ¼ tsp.

Ground cardamom ¼ tsp.
Coarse salt ¼ tsp.
Ground cinnamon ½ tsp.
Ground coriander 1 tsp.
Ground cumin 1 tsp.
Unsalted butter 2 Tbsp.
Chicken broth 4½ cups
UNCLE BEN’S® ORIGINAL 2 cups
CONVERTED® Brand Rice, uncooked
Steamed Cabbage and Leek Mixture

Leek 1 ea.
Green cabbage ¼ head
Salt & cracked black pepper to taste
Method
1. Add spices, butter and liquid to medium size saucepan and bring to a boil.
2. Add rice, cover and reduce heat to simmer.
3. Cook about 20 minutes or until liquid has been absorb by rice.
4. Let rice rest covered and off heat for 5 minutes before serving.
5. Prepare the cabbage and leeks. Slice leek and cabbage into 2 inch ribbons.
6. Season and steam until cabbage is soft. Stir mixture into prepared rice or serve on the
side.
Recipe credit: Chris Skolmutch as presented for Masterfood Services at the 2003 Worlds of Flavor International

ANA SORTUN

FRIED ALMONDS WITH CUMIN
Ingredients Amounts
Whole almonds, blanched 2 cups

Ground cumin 2 tsp.
Kosher salt and black pepper to taste
Method
1. Heat oil in a skillet until warm but not hot. Add almonds and cook over medium heat
until golden brown and starting to POP.
2. Drain and toss with plenty of kosher salt, black pepper and ground cumin, serve
immediately.
Recipe credit: Ana Sortun as presented at the 2003 Worlds of Flavor International Conference and Festival.

FRIED DATES STUFFED WITH LAMB AND CHICKPEAS
Ingredients Amounts
Medjool dates 12 ea.

Chickpeas, soaked overnight ½ cup
Butter 2 Tbsp.
Ground lamb ¾ lb.
Saffron pinch
Cinnamon 1 tsp.
Garlic, chopped 1 clove
Tomato paste 2 tsp.
Ginger, fresh, grated 1 tsp.
Cilantro freshly chopped 1 Tbsp.
Squeeze of fresh lemon
Flour 1 cup
Eggs beaten with ¼ cup water and 3 ea.
a pinch of salt
Bread crumbs 1 cup
Method
1. Open each date up without cutting in two, to remove the pit. Leave as intact as possible
for stuffing.
2. In a small saucepan, cover soaked chickpeas with 2 cups of water and simmer until they
are soft and tender. Season the water with salt to taste and let chickpeas absorb the
seasoning for 5 minutes. Drain and place in food processor with steel blade. Puree until
smooth and creamy adding olive oil and a Tbsp. of the butter. Place in a mixing bowl
and set aside.
3. In a small skillet, heat butter until it starts to brown. Add ground lamb, saffron and
cinnamon. Cook for about 6 minutes, until lamb is browned. Stir in tomato paste, garlic
and ginger and cook for another 3-5 minutes. Lamb should be glazy with spices and
tomato. Stir lamb and fresh chopped cilantro into the hummus and season with salt and
a little lemon juice. Cool and divide mixture into 12 little balls, the size of quarter. Fill
each date with chickpea mixture.
4. Dredge dates in flour, then egg mixture, and roll in breadcrumbs.
5. Deep fry.

WARM OLIVES WITH ZA’ATAR
Nicoise Olives aren’t very meaty but they are fruity and fun to nibble on before a
meal without filling up. Za’atar is a dried summer savory mixed with sesame seeds
and sometimes sumac. It can be used with a heavy hand. It is great sprinkled on
salad or feta as a snack as well. My favorite za’atar comes from Jordan. Others
come from Syria and Lebanon.
Yield: 8 Portions
Ingredients Amounts
Extra-virgin olive oil 4 Tbsp.

Nicoise olives or other ¾ lb.
full-flavored brine-cured black olives,
rinsed and dried
Za’atar (can substitute fresh oregano, 2 Tbsp.
chopped mixed with 1 T toasted sesame seeds).
Method
1. Heat the olive oil in the skillet. Add the olives and gently heat through over low heat.
Stir in the za’atar, transfer to a bowl and serve. Use any excess oil to dunk bread in.

CARROT ZAALOUK
Yield: 8 Portions
Ingredients Amounts
Carrots, peeled & cut 2 lb.

into 2-inch lengths
Extra virgin olive oil 6 tbsp. plus more for serving
Good wine vinegar 2 tbsp.
Harissa 2 tsp.
Ground ginger ½ tsp.
Salt & pepper to taste
Method
1. Place carrots in a saucepot with enough water to cover. Boil for about 20-25 minutes
until carrots are soft and, when squeezed with tongs, fall apart. Drain and immediately
mash coarsely with a whisk or a fork. Add the olive oil, vinegar, harissa and ginger.
Season with salt and pepper to taste. Serve with dukkah, bread and extra olive oil.

GOOD YOGURT WITH GOOD TAHINI
Ingredients Amounts
Greek yogurt 1 c up
Tahini ½ cup
Salt to taste
Method
1. Mix yogurt and tahini well. Season with salt to taste.

FATOUSH
Yield: 8 Portions
Ingredients Amounts
Pita, torn into small pieces 1 ea. (small)

Extra virgin olive oil ¼-½ cup
English cucumber, peeled, halved, 1 ea.
seeded and cut into 1-cm dice
Ripe cherry tomatoes 24 ea.
Cauliflower, stemmed and broken ½ ea.
into very tiny florets
Sweet onion, finely chopped 1 ea.
Radishes, cut into sixths or quarters, 8 ea.
depending on size
Small bunches each of cilantro, parsley 1 ea. (3 total)
and mint, washed, sprigged and
roughly chopped
Garlic cloves, crushed to a paste with 2 ea.

a pinch of salt
Juice of lemon ½ ea.
Sumac 1 tsp.
Za’atar 2 tsp.
Method
1. Pre-heat oven to 350 °F. Toss pita in olive oil until coated thoroughly. Lay on a baking
sheet and toast in the oven, about 8 minutes, until golden brown and crisp.
2. For the dressing, combine all the ingredients and taste for seasoning. About 5 minutes
before serving, crush the toasted bread into small pieces and combine with the
vegetables.
3. Toss with dressing until everything is combined and well coated.
4. Serve with yogurt and tahini.

POTATO, GREEN OLIVE & CAPER BRIK WITH SWEET
SOUR GREENS
Ingredients Amounts
Baking potatoes, peeled, roughly cut 8 ea.

Milk ½ cup
Garlic, chopped ¼ cup
Green olives, pitted, roughly chopped 1 cup
Capers, rinsed, chopped 2 Tbsp.
Lemon, chopped, preserved 2 Tbsp.
Lemon juice, fresh squeezed 1 tsp.
Egg yolks 2 ea.
Salt to taste
White pepper to taste
Sweet - Sour greens (recipe follows)
Method
1. Boil potatoes until soft.
2. Gently heat olive oil with milk and garlic until hot.
3. Mix the milk mixture and potatoes together. Season lightly with salt and white pepper.
Stir in chopped olives, capers, preserved lemons and egg yolks and lemon juice. Season
again.
4. Brush feuille de brik with olive oil. Mound 3 little scoops of the potato mixture (about 2
Tbsp. each) on one half of the rounds. Fold over and seal. With fingers, seal around
each little mound like raviolis. Each half moon will have 3 triangles of brik. Fry each
half and cut into 3 triangles. Serve with sweet-sour greens.

SWEET-SOUR GREENS
Ingredients Amounts
Mixed chard, kale, and spinach, 3 lbs.

cleaned, big stems removed
Olive oil 1 Tbsp.
Butter 1 Tbsp.
Garlic, chopped 1 Tbsp.
Golden raisins 1 cup
Vinegar 1 splash
Method
1. Heat oil and butter in large rondeau until butter browns.
2. Add garlic and toast until golden.
3. Add greens and season with salt and pepper. Cook until they start to stew and get soft.
Add the garlic, raisins and cook for about 20 more minutes until soft and jam-like.
Drain, cool and rough chop. Stir in vinegar, season with lemon and drizzle with more
olive oil. Serve with fried potato brik.

SWEET POTATO BISTEEEYA
Yield: 50 one-inch round bisteeya

Ingredients Amounts
Filling
Sweet potatoes, peeled, boiled, 16 ea.
drained
Onions, finely minced 3 ea.
Parsley, chopped 1 cup
Cilantro, chopped 1 cup
Turmeric ½ tsp.
Saffron 1 tsp.
White pepper 1 Tbsp.
Fresh ginger, grated 1 Tbsp.
Eggs 18 ea.
Lemon juice ½ cup
Feuille de brik or phyllo dough
Topping
Pine nuts, toasted, ground fine 4 cups
in robot coupe
Confectioner’s sugar 1 cup
Method
1. Reduce 8 cups of chicken stock to 6 cups. In a food processor, puree the sweet potatoes
and onions with the herbs, salt, eggs, lemon juice and reduced broth.
2. Sauté the potato mixture in olive oil until the onion is tender. Whisk the reduced
chicken stock into the potato mixture and season again.
3. Stir confectioner’s sugar and cinnamon into the pine nuts.
4. Lay out feuille de brik or phyllo dough; brush with olive oil. Add another sheet on top
and brush again; cut into 2-inch squares.
5. Line a 1-inch ring mold or 1-inch round ramekin with layered phyllo or feuille de brik.
Fill to top with filling and fold excess dough over to create a ruffled top.
6. Brush the top with oil and sprinkle with prepared pine nut topping.

CRAIG STOLL

TRIPE FLORENTINE
Ingredients Amounts
Olive oil 2 oz.

Pancetta, chopped 5 oz
Onion, brunoise 3 ea.
Celery, brunoise 7 stalks
Carrot, brunoise 7 ea.
Garlic, chopped fine 2 oz.
Rosemary, chopped ½ bunch
sage, chopped ½ bunch
Tripe, sliced thin 10 lbs.
Spanish paprika as needed
Double concentrate tomato paste 4 oz.
Tomato concasse 2 cups
Beef stock 1½ gallons
Method
1. Combine the pancetta and olive oil in a rondeau and render slowly without browning.
Add the veggies and cook slowly until a little soft. Add the garlic and herbs and cook
briefly without coloring the garlic.
2. Add the tripe and cook over a medium heat. The tripe will release a large volume of
water. Cook until all of the water released by the tripe evaporates, being careful not to
scorch.
3. Add the cayenne and paprika and mix well. Add salt. Add the tomato paste and mix
well. Add the beef stock and bring to a boil.
4. Put contents into a hotel pan and cover with aluminum foil. Braise 1½ hours ant 325°.
Add tomato concasse and braise another 1½ hours until tender.
5. Adjust seasoning before tripe cools.
Recipe credit: Craig Stoll as presented at the 2003 Worlds of Flavor International Conference and Festival.

RIBOLLITA
Ingredients Amounts
Celery, sliced thinly 6 ribs

Carrots, sliced thinly 5 ea.
Onions, sliced thinly 6 ea.
Parsley, chopped
Basil leaves 1 bunch
Pancetta
Canned tomato
Savoy cabbage, julienned 2 heads
Water
Chicken stock
Salt
Cavolo Nero/lacinata kale
White beans
Borlotti beans, pureed
Cannellini beans
Potatoes 4-5 ea.
Zucchini 4 ea.
Chard 2 heads
Bread
Olive oil
Method
1. Sauté Onion, carrot and celery in oil with the parsley, basil and pancetta. Add a touch of
tomato and the cabbage. Cook-out briefly and then add the water, broth and salt. Bring
to a boil and cook 20 minutes. Add the beans and cook ½ hour more. Add the potatoes,
zucchini and chard. Cook until done.
2. Slice bread very thin, toss with oil, s&p, and toast in oven until dry and slightly
browned. In a hotel pan, layer the bread and soup alternately and evenly. It is
important to combine the two in proportions that result in a moist patty, but also one
that stays together when handling and cooking.
3. Form into patties and fry until crisp in olive oil.

WILD NETTLE TAGLIATELLE
WITH NETTLE SAUCE AND PINENUTS
Ingredients Amounts
Wild nettles 4 lbs.

AP flour 6 lbs.
Semolina flour ½ lbs.
Eggs 12 ea.
Salt
Butter
Parmigiano Reggiano
Pinenuts, lightly toasted
Method
1. Clean and then blanch the nettles in boiling salted water for 5 minutes. Drain and cool
on a sheet tray. Finely chop the nettles with a chef’s knife and then puree until smooth
in a powerful blender.
2. Make the pasta using 2 ½ -2 ¾ cup of the puree. The puree replaces any water in the
dough. Cut the pasta into tagliatelle.
3. To finish the dish, cook portions of the pasta in boiling water. In a saucepan, heat a
quantity of the puree and stir-in some whole butter. Season with salt and toss-in the
pasta. Add some grated Parmigiano. Cook briefly in the puree, adjusting seasoning
with salt and adjusting the consistency of the sauce with pasta water.
4. Plate the pasta and top with some Parmigiano and pinenuts.

FRESH-STRETCHED MOZZARELLA WITH GRILLED
ARTICHOKES AND MARINATED FARRO
Ingredients Amounts
Fresh mozzarella curd

Artichokes
Artichokes, small, loose 2 lb.
Lemons 2 ea.
Garlic cloves 2 ea.
Bay leaves 1 ea.
Thyme sprigs 4 ea.
Artichoke marinade
Garlic cloves, smashed with 1 ea.
the side of a chef’s knife
Shallots, chopped 1 ea.
Fresh oregano sprig 1 ea.
Champagne vinegar 1 Tbsp.
Grated lemon zest 1 ea.
Farro
Farro 1 cup
Onion, diced 1 ea.
Carrot, diced 1 ea.
Celery, diced 1 ea.
Bay leaf 1 ea.
Farro marinade
Kosher Salt to taste
Champagne Vinegar 4 Tbsp.
Shallots 1 ea.
Italian parsley, chopped 2 Tbsp.

Method
1. For the artichokes. Remove the outer leaves of the artichokes and trim off the outer
layer of the bases. Rub the bases with a halved lemon and then hold the artichokes in
cold water acidulated with fresh lemon.
2. Combine the garlic clove and the oil in a wide, shallow, heavy-bottomed pot and cook
gently for about five minutes. Remove the pot from the heat and add a quart of water.
Add the artichokes and weigh-down with a plate or napkin. Simmer until barely
cooked- slightly undercooked. Drain and cool the artichokes on a sheet tray.
3. Toss the cooked artichokes with olive oil and season with salt and pepper. In a small,
stainless steel bowl, macerate the shallots in the vinegar for twenty minutes.
4. In the meantime, grill the artichokes over a medium flame to brown the exterior lightly.
Place the charred artichokes in a stainless steel bowl. Add the macerated shallots and
then the rest of the marinade ingredients. Mix well and set aside.
5. For the faro. Combine the onion, carrot, celery and bay leaf in a heavy-bottomed sauce
pot. Cook over medium heat until the vegetables are soft, but not brown.
6. Add the farro, toss to coat with the oil, add salt and 2 1/4 cups of water. Bring to a boil
and simmer until the water has evaporated and the farro is cooked. Spread on a sheet
pan and allow to cool to room temperature.
7. In a small, stainless steel bowl, macerate the shallots in the vinegar for twenty minutes.
Add the shallots and the rest of the marinade ingredients.
8. Slice the mozzarella and arrange on a plate with some of the marinated farro and some
marinated artichokes. Season the mozzarella with salt and pepper, and drizzle with
extra virgin olive oil.

RAY TANG

OLIVE OIL BRAISED PRAIRIE GROVE FARMS PORK
SHOULDER
Ingredients Amounts
Prairie Grove Farms pork shoulder 5 pounds

Garlic, peeled ½ cup
Dried red chili pepper 6 pods
Anchovies, rough chopped 2 tablespoons
Salt and fresh cracked black pepper
Fennel pollen
Method
1. Cut pork into palm sized pieces.
2. Season liberally with salt, fresh cracked black pepper and fennel pollen.
3. Let stand overnight.
4. Pre-heat oven to 250 degrees.
5. Place all ingredients in an oven proof casserole.
6. Bring to a simmer on stove top.
7. Cover and put in oven for 3-5 hours or until very tender.
8. Remove from oven and let stand until cool to the touch.
9. Remove pork from oil and let drain.
10. Rough chop Prairie Grove Farms pork and serve warm with a little olive oil and coarse
salt.
Recipe credit: Ray Tang for The National Pork Board and Prairie Grove Farms as presented at the 2003 Worlds
of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.

PRAIRIE GROVE FARMS GUANCIALE
WITH CALAMARI STEW
Ingredients Amounts
Prairie Grove Farms Guanciale-cured 1 lb.

pork jowl
Olive oil 2 Tbsp. plus more as needed
Onions, sliced 3 cups
Garlic, chopped 4 cloves
Oregano 3 Tbsp.
Fresh calamari, cleaned 4 lb.
Green olives of choice, pitted and 1 cup
roughly chopped
Fruity red wine 2 cups
Tomato sauce 2 cups
Red wine vinegar to taste
Method
1. Slice Prairie Grove Farms Guanciale-cured pork jowl into ¼ inch slivers, ½ inch long.
2. In a large-rimmed pot, heat 2 tablespoons of olive oil.
3. Add and render pork jowls, do not strain fat.
4. Add onions, garlic, and ½ the oregano; cook until fragrant.
5. Add calamari and cook until firm.
6. Add tomato paste, olives and red wine. Cook until alcohol has mellowed.
7. Add tomato sauce and simmer for 45 minutes to 1 hour.
8. Taste and adjust seasoning with salt and pepper and vinegar.
9. Remove from heat, cool, and refrigerate.
10. Serve at room temperature with fresh oregano.

WOOD OVEN ROASTED PRAIRIE GROVE FARMS FRESH
LEG OF PORK WITH SHERRY AND GARLIC MARINATED
CLAMS
Ingredients Amounts
Fresh Prairie Grove Farms leg of pork 1 each

skinned and aitch bone out
Basic brine with rosemary, garlic, 4-6 quarts
red pepper flakes
Small clam or cockles 4 lb.
Sherry vinegar 1 cup
Olive oil 1 ½ to 2 cups
Garlic, sliced 1 cup
Red pepper flakes 1 teaspoon
Italian parsley, chopped ½ cup
Method
1. Brine pork for 48 hours. Slow roast in wood oven at low temperature for 4 to 6 hours.
Remove from heat and let stand until cool. Refrigerate overnight.
2. Rinse and drain clams (discard any open or cracked ones). Toss clams in olive oil, sliced
garlic, chili flakes, and pepper. Roast in hot oven until clams open. Remove from heat
and add sherry vinegar, more olive oil, and chopped parsley. Let cool overnight and re-
season if necessary.
3. Remove pork and clams from refrigerator, let stand to room temperature. Slice pork off
bone. Spoon marinated clams and liquid over pork.

ENRIQUE DACOSTA VADILLO

DENIA RED PRAWNS WITH BEAN SPROUTS
Ingredients Amounts
Senia straw rice (plant) 2 lb.

Denia shrimp 19xkg 2 lb.
Mild olive oil
Sal glas
Bean sprouts 1 lb.
Onion 1 ea.
Carrot 1 ea.
Leek 1 ea.
Pimenton 1½ Tbsp.
Cognac 1 Tbsp. + 1 tsp.
Shrimp (subrecipe below) 2 lb.
Lobster heads 3 ea.
Shrimp shells & heads 1 lb.
Water 5 qt.
Salt to taste
Tarragon leaves 2 ea.
Chervil 1 pinch
Tomato 1 ea.
Garlic clove ½ ea.
Cayenne pepper ¼ ea.
Olive oil 2 Tbsp.
Method
1. Toast the Senia straw rice in the oven at 250ºF until dehydrated and black. Let cool,
grind and reserve for sprinkling over the shrimp.
2. Brush the prawns with olive oil and add a little salt. Remove the shells but leave the
head on. Heat in the oven at 215°F with 15% humidity for 4 minutes. They should reach
a temperature of 110-115°F in the middle. They have to be translucent and raw but hot.
Sprinkle with the charcoal powder of the Senia straw rice.
3. Snap off the tips from the bean sprouts and sauté in a non-stick frying pan.
4. Softly poach the vegetables until very tender. Sauté the shrimp shells and the prawns
until golden. Flambé with the cognac, add the water and cook slowly at very low heat
(90ºc). Strain and clarify.
5. Infuse the herbs, reserve and pour very hot over the shrimp.
Recipe credit: Enrique Dacosta Vadillo as presented at the 2003 Worlds of Flavor International Conference and

CARAMELIZED “TORRIJA” WITH CITRIC SHERBET
Ingredients Amounts
Torrija
Whole cow milk 4 gallons
Spice bread, homemade 2 slices (about 40g)
Pound cake, homemade 2 slices (about 100g)
Sugar 7 oz.
Vanilla pod 1 ea.
Heat neutralizing sheet

Pastry cream, neutral 9 oz.
Gelatin sheet 1 ea.
Citric sherbet
Lemon rind, grated 1 ea.
Grapefruit rind, pomelo, grated 1 ea.
Orange rind, grated 1 ea.
Lime rind, grated 1 ea.
Green lemon rind, grated 1 ea.
Water 1 qt.
Lemon juice 2 oz.
Lime 2 oz.
Sugar 9 oz.
Glucose 2 oz.
Stabilizer .1 oz. (about 4g)
Thickener base 3 oz.
Method
1. Combine the milk, spice bread, pound cake and sugar. Heat to 176°F . Cover and let infuse
for 12 hours. Strain without applying pressure, allowing the mixture to sit for at least 1 hour
until it stops draining.
2. Add the gelatine, tempering it in a small amount of the above liquid. Combine with the
remaining milk and let cool to 38°F in the refrigerator.
3. Once cooled, whip the mixture until it triples in volume, then pour into a plastic- lined sheet
pan. Let stand until cold. Cut into 5 x 3 cm. Rectangles and reserve.
4. For the heat neutralizing sheet, bloom the gelatin and add the pastry cream. Pour into a ½
inch thick sheet. Place in the freezer. When frozen solid, cut 5 x3 cm rectangle. This will be
placed on top of the base of the Torrija. Sprinkle with white sugar and caramelize with a
torch (like crème brulee).
5. For the sherbet, combine the water, stabilizer and juices in a sauce pot. Heat to 185°F. Let
cool for 12 hours. Puree the citrus zest and add to chilled mixture and process in the ice
cream machine at 23°F.

CUBALIBRE OF FOIE-GRAS WITH CRUSHED LEMON ICE
AND WILD ARUGULA
Ingredients Amounts
Cubalibre
Coca-Cola 2 qt.
Aged Cacique Rum
Gelatine sheets, bloomed 2 ea.
Roqueta leaves
Sea salt
Foie
Foie, cut into ¼ inch pieces 1¾ lbs.
Chicken consommé, warm ½ pt.
Cream, warm ½ pt.
Arrope (grape syrup, honey syrup) 2 oz.
Gelatin sheet, bloomed 2 ea.
Salt
Pepper
Iced lemon drink

Sugar 7 oz.
Water 1 qt.
Lemon rind, grated 4 ea.
Lemon juice 4 ea.
Gelatin sheets, bloomed 2 ea.
Method
1. Season the foie gras pieces with sea salt.
2. Prepare the Cubalibre. Reduce the Coca-Cola to 2 cups of liquid. Cool to 100°F and add
the bloomed gelatin sheets. Chill, add the rum. Keep at room temperature. Place two
spoonfuls on each plate.
3. Prepare the foie. In the Termomix, heated at medium speed, add the consommé, cream,
foie gras and the arrope, with half a sheet of gelatine. Season with salt and pepper. Place
in the refrigerator, let stand for 3 hours. Place a few pieces of diced foie gras on the
bottom of a plate. Add about 3 oz. of foie gras cream. Then add the cubalibre and
reserve until it reaches a temperature of 45°F.
4. Prepare the crushed iced lemon drink. Make a dark caramel with the sugar, add water,
bring to boil. Add the gelatine, stir to dissolve. Cool until lukewarm, then add the
grated lemon rind and the lemon juice. Place inside the freezer.
5. To present, take the plate with the foie and cubalibre out of the refrigerator. Top with 1
oz of crushed lemon ice flakes, 2 seasoned Roqueta leaves and sea salt flakes.

COD IN ITS SERUM AND
CARBON ROASTED BABY ONIONS
Ingredients Amounts
Cod, cubed into 3 oz. pieces 1 ea.

Greloc onions 3 ea.
Filling
Tender onions 3 ea.
Dry onion 1 ea.
Garlic clove 1 ea.
Olive oil
Green onion, chopped
Salt
Sherry
Water
Confit oil
Soft olive oil
Lemon tree leaves
Red garlic cloves
Young leeks
Leek 1 ea.
Smoked guerand salt
Oil
Cod serum
Leek 1 ea.
Tender onion 1 ea.
Garlic clove ½ ea.
Cod, skin and bones 11 oz.
Water 1 qt.
oil
Hot pepper ½ ea.
Ham fat 1 oz.
Method
1. Grill the tender onions until uniformly charred. Place in a sauce pot with the garlic, dry
onions & green onions. Add the water and cook like a ragout until liquid has
evaporated. Puree in a blender until smooth. Place though a sieve and transfer into a
piping bag.
2. Confit the garlic in the oil for 10 minutes at 176°F. Infuse the oil with the lemon leaves
and let sit for 12 hours.
3. For the leeks, remove the outside 2 layers of leek. Brush with delicate olive oil and broil
under the salamander. Season with smoked salt.

4. For the cod serum, heat the oil over low heat. Add the vegetables and hot peppers. Add
the cod skin and pieces, reduce slowly until you have 3 cups of liquid. Strain and clarify
the remaining liquid.
5. To plate, fill the white part of the green onions with the roasted onion cream. Place in a
hotel pan and heat under the salamander. Confit the cod for 4 minutes at 113°F . Let rest
on a shallow plate in a warm place, away from drafts. Place the cod serum in the middle
of the plate, top with a piece of cod, and surround with the green onions and leeks.

RECIPE INDEX
Braised Lamb with Black Mission Figs ........287
Braised Milk-Fed Lamb with Egg and Lemon
“Breaded” Quail Egg........................................ 26
Sauce ............................................................214
A Braised Pork Shoulder, with Sundried
Aioli Tradicional ............................................... 18 Tomato, Raisins, and Morrocan Spices....129
Ajo Blanco con Uvas......................................... 14 Bread with Fruits of the Terebinth Tree.......121
Ajvar ................................................................. 127 Broken Spaghetti in “Brodetto of Fish”........254
Almodrote de Berenjena ................................ 149 Bugia .................................................................107
Andalusian Almond and Garlic Soup ......... 141 Bulgar and Lamb Tartar Rolled in Lettuce
Arabic Style Lemonade.................................. 185 Leaves ..........................................................177
Arborio Rice Coating...................................... 106 Bulgur Rice With Spinach And Meat .............10
Artichoke ........................................................... 70 Butter Lettuce, Watercress Moroccan Salad ..74
Artichoke Tagine .............................................. 65 C

Aziza’s Almond Triangles with Rosewater 238
Calzoni of Spiced Ricotta with Lamb Ragu .250
Aziza’s Prawn Tagine .................................... 236
Candied Citrus Peels ......................................184
B Caper, Onion and Dill Puff Fritters
Baby Mediterranean Octopus with Cicerchie Kaparokeftedes..............................................144
...................................................................... 137 Caper, Onion, Parsley and Vinegar Spread
Bacala Mantecato ............................................ 178 Kapari Xidati.................................................145

Cappesante Dorate Con Porcini e Parmigiano
Baked Meatballs from Syros with Walnuts,
.........................................................................43
Almonds and Prunes
Koubeba Syriani ........................................... 230 Cappuccino Con Porri E Patate.......................85
Baked Razor Clams with Radicchio and White Caramalized Grape Leaf Chips .....................171
Polenta......................................................... 246 Caramelized “Torrija” With Citric Sherbet..347
Baqdüness bil-Tahineh................................... 161 Carrot Zaalouk ................................................329
Barley Rusk Caspian Olives with Pomegranate and
Dako ............................................................. 166 Angelica .........................................................56
Batter for Squash Blossoms ........................... 176 Ceci e Tria.........................................................255
Black Garbanzo “Hummus” Dip with Toasted Charmoula Sauce ..............................................64
Garlic Pita Chips .......................................... 36 Cheese Tagine..................................................151
Braised Beef Rovato Style .............................. 138 Chestnut Tortelli Pasta with Duck Ragu........94
Braised Lamb Shanks with Fennel, Orange, & Chicken and Chick Peas with Yoghurt
Star Anise .................................................... 286 Topping........................................................160

Chickpea Flour Cookies................................. 154 Dublin Bay Prawns (Large Prawns) in Salt
Chickpea Soup with Ditalini Pasta................. 41 Crust.............................................................276
Chickpeas and Tria......................................... 255 Duck Breast w/ Chestnuts, Red Pears and
Chili Oil............................................................ 105 Golden Raisins ............................................125
Coculeddhe in Brodo ..................................... 256 Duck Ragu..........................................................95
Coculeddhe Soup............................................ 256
E
Cod in its Serum and Carbon Roasted Baby
Eels “All i Pebre”.............................................277
Onions ......................................................... 349
Eggplant and Zucchini Pie with Roasted Bell
Cod with Brandade and Almond Foam ..... 211,
Pepper Sauce ...............................................195
297
Eggplant Gratin ...............................................149
Cornish Hen Tagine with Artichoke,
Eggplant Peanut Muhammara ......................221
Preserved Lemons and Olives.................... 69
Eggplant Relish................................................127
Cotton Candy Foie Gras .................................. 28
Eggplant Salad...................................................72
Couscous Tfaya with Chicken and Majhoul
Eggplant Tajine................................................156
Dates .............................................................. 71
Eggplants in Tomato and chickpea sauce......31
Couscous With Vegetables .............................. 76
Escabeche de Bonito..........................................15
Cretan Artichoke and Broad Bean Stew
Anginares Me Koukia................................... 167 F
Cretan Braised Octopus with Fennel, Onions Falafel..................................................................32
and Orange ................................................. 207 Fatoosh Salad ...................................................192
Crispy White Beans with Chili Oil ............... 103 Fatoush .............................................................331
Crostata di Riso................................................. 45 Fattet Djaj .........................................................160
Cubalibre Of Foie-Gras With Crushed Lemon Fattüsh ..............................................................159
Ice And Wild Arugula............................... 348 Fennel Crusted Rack of Lamb with Roasted
D Pepper and Sultana Raisin Marmalade ...288

Fennel, Olive And Citrus Salad.......................48
Daube of Beef Short Ribs ................................. 92
Feta Whipped with Sweet and Hot ..............208
Deconstructed “glass” of white wine ............ 27
Fig in Milk ............................................................4
Deep Fried Kebbeh Balls................................ 273
Fish Briwatts ......................................................73
Deep Fried Olives ........................................... 201
Fish Tagine .........................................................82
Denia Red Prawns with Bean Sprouts ......... 346
Fresh Gulf Prawns served on Citrus Salad..101
Dried Fermented Yogurt and Wheat Patties
Fresh-Stretched Mozzarella with Grilled
...................................................................... 269
Artichokes and Marinated Farro ..............339
Drizzling Sauce (And Glaze) Of Reduced
Fried Almonds with Cumin...........................326
Balsamic Vinegar ......................................... 54
Fried Dates Stuffed with Lamb and Chickpeas
Dry Fava Bean Puree With Chicory ............... 50
.......................................................................327
Dry Vegetable Peyvaz.................................... 112
Fried Spinach-Onion and Dill Rolls J
Nistisima Spanakopitakia ..................... 260, 267 Jewish Baklava.................................................239
Fried Squash Blossoms stuffed with Bacalao
K
Manteco....................................................... 175
Kapama...............................................................10
G
Katmer with Pistachios...................................122
Garlic and Saffron Soup................................. 199
Kaynar ..............................................................111
Garlic Sauce
KEFTA BRIWATTS ...........................................81
Skordalia....................................................... 266
Khoresh-e fesenjan ba jujeh ya ordak.............59
Germano ............................................................ 95
Khoshaf.............................................................124
Ghaiba Homa .................................................. 154
Kilis Kebap .......................................................114
Goat Cheese Panna Cotta with Tomato
L
Marmalade.................................................... 87
Goat with Yoghurt.......................................... 170 La Sagne with Mushrooms and Fava Beans257
Good Yogurt with Good Tahini.................... 330 Lagunare Marinara Sauce ..............................245
Grape Leaves stuffed with Rice and Salted Lamb Kebabs ...................................................126
Cod............................................................... 265 Lamb Loin Topped with Green Onions, on
Gratin of Potatoes and Mussels .................... 241 Ratatouille Coulis and Merlot Sauce .......197
Grilled Leg of Lamb Marinated in Soy Sauce, Lamb Rib Chops Kabab....................................57
Balsamic Vinegar, Mustard and Olive oil Lemon-Cardamom Hummus ........................183
...................................................................... 202 Lemon-Pistachio Baklava...............................190
Grilled Sardines Wrapped In Grape Leaves172 Lemony Spinach Pies in Fillo Dough ...........187
Li Nchiunnulati con le Cozze ........................258
H
Lozeh-e-Beh or Membrillo .............................109
Harrissa Sauce................................................... 79
M
Harvest Lamb Tagine with Pumpkin, Golden
Raisins and Peanuts................................... 222 M’Lawee .............................................................67
Haspirli Patates................................................... 7 Machine-Made Phyllo ....................................261
HIDDEN PILAV ............................................. 113 Manzo All’Olio di Rovato ..............................138
Home-made Phyllo ........................................ 261 Marinated And Braised Turnips .....................49
Hummus b’Tahini .......................................... 181 Marinated Rabbit with Garlic and Sage .......318
Marinated Swordfish Kabobs........................188
I
Mastic Ekmek ..................................................119
I Maccheroni Ai Ferri (Frisciddi) with Stuffed
MASTIC EKMEK.............................................116
Chicken Ragu ............................................. 253
Meat and Potatoes.............................................22
Insalata di Zucca e Gorgonzola ...................... 47
Meat-Filled Grape Leaves with Cannellini
Beans

Dolmades me Kreas ke Fassolia ................... 232 Orzo Pasta with Saffroned Onions, Arugula
Meatless Stuffed Grape Leaves..................... 180 and Asiago...................................................128
Meghli .............................................................. 274
P
Mehshi Warak ‘Enab ........................................ 33
Parmigiano Reggiano Crème Brulee ..............84
Menevis Ekmek.............................................. 121
Pasta and Green Cauliflower Soup Federica.40
MENEVIS EKMEK ........................................ 115
Pasta Chi Vrócculi a Ministra Federica ..........40
Minestra Coi Ceci e Ditalini ............................ 41
Peanut Hummus .............................................223
Minted Caramelized Garlic and Onion
Peanut-Apricot Baklava .................................224
Garnish ........................................................ 270
Peanut-Chocolate Chip Biscotti.....................225
Mixed Green Salad with Whole Citrus
Pear Gelee.........................................................134
Vinaigrette .................................................. 100
Perde pilavi ......................................................113
Mixed Herb and Toasted Bread Salad ......... 159
Pescado al Sal.....................................................17
Monkfish Marinated with Caramelized
Petto di Piccione ..............................................316
Onions ......................................................... 248
Piccolo Souffle di zucca e parmigiano con
Monkfish Tagine Baraka................................ 142
pancetta croccante ........................................98
Moroccan Bread ................................................ 66
Picholine olive Salsa Verde............................218
Moukli de Poisson a la Jouive....................... 153
Pipirrana.............................................................29
Muhammara........................................................ 5
Piquillo Peppers Stuffed with Salt Cod........163
Mushroom “Tavolozza” or Painter’s Palate . 96
Piquillo Peppers Stuffed with Tuna Confit and
Müssaqa’a .......................................................... 31
Salsa Verde ..................................................217
N
Piquillo Peppers with Goat Cheese, California
New England Clam Chowder “New Way” .. 19 Raisins and Moscatel Vinaigrette .............164
North African Style Honey Braised Chicken Pita Kaisarias ...................................................209
...................................................................... 323 Poached Pear on a Stick..................................133
North African Style Spiced Rice ................... 324 Poached Whole Zucchini With Lemon And
O Olive Oil.........................................................51
Pomegranate Khoresh with Chicken or Duck
Olive and Onion rolls in Orange Juice and
.........................................................................59
Olive oil Pastry........................................... 264
Porcini mushroom and Prosciutto Crudo
Olive Oil Braised Prairie Grove Farms Pork
“Sfoglatina” or Puff Pastry..........................97
Shoulder ...................................................... 342
Pork Ravioli with Ricotta and Caciocavallo 312
Onsa's Tagine d'Aubergines.......................... 156
Potato Galettes with Greek Yogurt and Caviar
Orange-Cinnamon Hummus ........................ 182
.........................................................................12
Orange-Harissa Butter Sauce ........................ 189
Potato Mahlep Bread ......................................120
Orange-Walnut Baklava (Rolled) ................. 186
Potato, Green Olive & Caper Brik with Sweet
Sour Greens .................................................332
Prairie Grove Farms Guanciale with Calamari Savory Cookies with Wine, Olive Oil and
Stew ............................................................. 343 Cheese ..........................................................263
Provencal Salad with Tuna Confit and Salsa Scafata ...............................................................136
Verde ........................................................... 219 Scampi alla Crema di Ceci ...............................42
Sea Scallops Grilled on the Shell ...................243
Q
Seared Sea Scallops with Sautéed Porcini
Quail Vermicelli................................................ 80
Mushrooms and Shaved Parmigiano-
Quince Paste.................................................... 109
Reggiano ........................................................43
Quince Preserves ............................................ 300
Semolina Battuta with Zampina of San
R Michele and Wild Fennel ..........................251
Ribollita............................................................ 337 Sfogliatina di Funghi Porcini e Prosciutto
Rice Tart ............................................................. 45 Crudo .............................................................97
Risotto Croquettes With Mozzarella............ 174 Sfougato............................................................168
Roasted Acorn Squash Salad........................... 53 Shredded Carrot Salad .....................................75
Roasted Day Boat Cod with Artichoke Shrimp in a Skillet with Creamy Tomato-Ouzo
Barigoule, Olives, Tomato Confit and Basil Sauce ............................................................206
........................................................................ 89 Shrimp with Trahana and Citrus Sauce .......210
Roasted Leg of Lamb with Wine, Garlic, Shrimps with “Traxana” and Citrus Sauce..295
Allspice and Cheese................................... 205 Sicilian Stuffed Pork Loin and Olimpia-Style
Roasted Pepper and Sultana Raisin Milk-Braised Pork Rib, served with.........313
Marmalade.................................................. 289 Sis Koftesi .........................................................126
Roasted Rabbit with Garlic and Pecorino Sishlik..................................................................57
Sauce............................................................ 139 Slow-cooked Chickpeas with Orange, Lemon
Rock Shrimp and Bulgur Wheat Tabbouleh and Celery
Salad with Garlic Lavosh Cracker and Revithia me Portokali....................................231
Balsamic Vinaigrette.................................... 38 Small Gnocchi with Mussels..........................258
Rolled Pumpkin-Leek and Cheese Pie Smoky Paprika Peanuts..................................226
Prasso-Kolokythopita ................................... 262 Snake pastry with fig, almond paste, and
lemon............................................................281
S
Sogan Kebab ........................................................3
Salad of Tomatoes and Fried Bell Pepper ..... 68
Soy-White Truffle Oil And Balsamic Vinegar
Salmorejo “modernized” ................................. 24
.......................................................................203
Salmorejo Tradicional ...................................... 23
Spaghetti Squash Salad with Gorgonzola......47
Sautéed Langoustinos with Chickpea Sauce 42
Spiced Panna Cotta with Fresh Fruit and
Sautéed Salted Yogurt........................................ 6
Pomegranate Molasses ..............................283
Savory Biscuits with Saffron, Allspice and
Pepper ......................................................... 229
Squash and Parmigiano Reggiano souffle with Torani Mediterranean Marinade for Roasted
Crunchy Pancetta......................................... 98 Lamb.............................................................306
Stuffed and Fried Clams with Marinara Sauce Torani Pomegranate Lemonade ....................309
...................................................................... 244 Torani Pomegranate Vinaigrette ...................308
Stuffed Hen Necks, Boiled Potatoes and Torani-Tinis......................................................307
Pecorino Sauce ........................................... 320 Torta Umbra.....................................................317
Stuffed Large Squid........................................ 242 Tortelli di Castagne con ragu di Germano ....94
Stuffed Vine Leaves.......................................... 33 Traditional Cretan Onion Pies
Sumac Spiked Preserved Lemons ................ 193 Kremidokalitsounia .......................................169
Summer Lahmacun ........................................ 117 Tripe Florentine ...............................................336
Supplì Al Telefono.......................................... 174 Tripe Salad .......................................................319
Sweet Hot Tomato Sauce............................... 131 Tubettini Pasta with Salted Cod & Black
Sweet Potato Bisteeeya................................... 334 Olives ...........................................................252
Sweet Rice with Orange Peel .......................... 61 Tuna in Escabeche.............................................15
Sweet-Sour Greens ......................................... 333 Turkish Peanut Tarator ..................................227
Tuzlu Yogurt Kavurmasi ...................................6
T
V
Tabouleh .......................................................... 272
Tagine Minina ................................................. 152 Vegetables For Couscous. ................................77
Tahini and Parsley dip................................... 161 W
Tamarind Biscotti............................................ 292
Warm Olives with Za’atar .............................328
Tamarind Chocolate Soft Ganache............... 293
Warm Tuna and Tomato Carpaccio .............311
Tamarind Scarlet Orange Curd .................... 291
White Garlic Soup with Grapes ......................14
Tangerine-Pomegranate Spritzers................ 191
White Grape Almond Gazpacho with Dill Oil
Tangerine-Scented Almond Cookies ........... 234
.........................................................................35
Tavolozza di Funghi......................................... 96
White Polenta...................................................247
Teleme .................................................................. 4
Wild Alaska Pollock with Mediterranean
Terrina Di Faraona ......................................... 321
Relish............................................................147
Tiropetes with Chocolate and Apricot Filling
Wild Nettle Tagliatelle with nettle sauce and
...................................................................... 279
pinenuts .......................................................338
Tomato Marmalade .......................................... 88
Winter Lahmacun...........................................118
Tomato Sushi................................................... 213
Wood Oven Roasted Prairie Grove Farms
Topik -- Vortebet-adana..................................... 2
Fresh Leg of Pork with Sherry and Garlic
Torani Apricot-Pistachio Country Pate Served
Marinated Clams ........................................344
with Torani Black Currant Mustard........ 304
Torani Champagne Sparkler ......................... 305 Y
Yogurt And Potato Soup With False Saffron...7

Z
Zucchini Salad with Potatoes, Boiled Eggs and

Red Onion ..................................................... 52
Zuni Salt-Cured Anchovies........................... 302

This course guide was developed using the resources of
The Culinary Institute of America.
File Name: WOF 2003 Conference Guide
Copyright © 2003
The Culinary Institute of America
All Rights Reserved
This manual is published and copyrighted by The Culinary Institute of America.

Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.

WOF 2003 Recipes

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WOF 2003 Recipes

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FEATURED RECIPES

2003 WORLDS OF FLAVOR

RECIPE INDEX ...............................................................................................................................................351

WORLDS OF FLAVOR 1 THE CULINARY INSTITUTE OF AMERICA

Red onions, julienne 10 ea.

Garbanzo (cooked and peeled) 8 oz.

WORLDS OF FLAVOR 2 THE CULINARY INSTITUTE OF AMERICA

Shallots halved with peel 10 ea.

Note: Total prep and cooking time: 2.5 hours.

WORLDS OF FLAVOR 3 THE CULINARY INSTITUTE OF AMERICA

Note: Preparation time: 5 hours

WORLDS OF FLAVOR 4 THE CULINARY INSTITUTE OF AMERICA

Ovendried bread 8 oz.

Note: Preparation time: 1 hour

WORLDS OF FLAVOR 5 THE CULINARY INSTITUTE OF AMERICA

Note: Preparation time: 30 minutes.

WORLDS OF FLAVOR 6 THE CULINARY INSTITUTE OF AMERICA

Note: Preparation time: 2 hours

WORLDS OF FLAVOR 7 THE CULINARY INSTITUTE OF AMERICA

Ground lamb 3 lb.

Note: Preparation time 2½ hours

WORLDS OF FLAVOR 8 THE CULINARY INSTITUTE OF AMERICA

Note: Prep time 1½ hours

WORLDS OF FLAVOR 9 THE CULINARY INSTITUTE OF AMERICA

Note: Prep time 75 minutes

WORLDS OF FLAVOR 10 THE CULINARY INSTITUTE OF AMERICA

WORLDS OF FLAVOR 11 THE CULINARY INSTITUTE OF AMERICA

Yellow-flesh potatoes, peeled 3 lb.

WORLDS OF FLAVOR 12 THE CULINARY INSTITUTE OF AMERICA

WORLDS OF FLAVOR 13 THE CULINARY INSTITUTE OF AMERICA

Almonds blanched, skinned 5 oz.

WORLDS OF FLAVOR 14 THE CULINARY INSTITUTE OF AMERICA

Tuna fish in one piece (keep 2 lbs.

Note: Escabeche is a marinade often used in Mediterranean countries to preserve food.

WORLDS OF FLAVOR 15 THE CULINARY INSTITUTE OF AMERICA

WORLDS OF FLAVOR 16 THE CULINARY INSTITUTE OF AMERICA

Rock sea salt 6 ½ lb.

WORLDS OF FLAVOR 17 THE CULINARY INSTITUTE OF AMERICA

Garlic cloves, large, peeled 6 ea.

Note: Do not add oil too fast, it will break!

WORLDS OF FLAVOR 18 THE CULINARY INSTITUTE OF AMERICA

For the Potato puree

For the Crispy potato

For the Chive oil

For the Clams

For the Clam espuma

For the Onion jam

For the Onion oil

WORLDS OF FLAVOR 20 THE CULINARY INSTITUTE OF AMERICA

WORLDS OF FLAVOR 21 THE CULINARY INSTITUTE OF AMERICA

Warm potato espuma

Sliced tenderloin (recipe follows)

WORLDS OF FLAVOR 22 THE CULINARY INSTITUTE OF AMERICA

Ripe tomatoes, peeled, chopped 4 ea.

WORLDS OF FLAVOR 23 THE CULINARY INSTITUTE OF AMERICA

Sherry vinegar gelatin

1. Bring vinegar and water to a boil.

- continued on next page -

WORLDS OF FLAVOR 24 THE CULINARY INSTITUTE OF AMERICA

Garlic cloves 5 ea.

Serrano ham chips

Thin slices of jamon Serrano 10 ea.

1. On a sheet pan, lay out jamon Serrano.

WORLDS OF FLAVOR 25 THE CULINARY INSTITUTE OF AMERICA