Issan Samaga Wattakka Soup (Pumpkin Soup with Shrimp) Recipe

This recipe for Issan Samaga Wattakka Soup is similar to the recipe for Soupa de Jerimum, a Portuguese dish. This is most likely attributed to the Portuguese influence in Sri Lanka during the Colonial Period when Portugal's trading empire stretched from Lisbon to most of East Asia.

The flavors of these two soups are quite different, however, as Issan Samaga Wattakka features shrimp instead of sausage. Issan Samaga Wattakka is also seasoned with spices popular in Indian cuisine such as cumin and coriander while Soupa de Jerimum relies on parsley and sage.

Recommended Equipment:
blender or food processor
large pot or Dutch Oven with a lid

Ingredients:
1/2 (approximately 4 1/2 pound pumpkin)

2 tbsp extra virgin olive oil
1/2 tspn kosher salt
3 + 2 tbsp butter, unsalted
3 tbsp all-purpose flour
2 cups yellow onions, diced
1 leak (white portion until it turns a deep green), sliced into rounds
1 bay leaf
2 tspn brown sugar
1 tspn ground black pepper
2 tspn coriander, ground
2 tspn cumin seeds, ground
1 tspn chile powder
1 tspn cayenne powder
1 32 oz. box of chicken stock (about 5 1/2 cups)
2 tbsp vinegar
3 cloves garlic, minced
10 tiger shrimp, peeled and deveined

Preparation:

1. Cut the pumpkin in half and remove the seeds and stringy interior. Reserve the seeds for garnish (see recipe for baked pumpkin seeds). Cut the tough outer layer of the pumpkin from the softer flesh of the interior. Cut the flesh into small 1/2 to 1 inch cubes.
   
2. In a mixing bowl, combine the pumpkin cubes, 2 tbsp olive oil, and 1/2 tspn salt.
3. In a large pot or Dutch oven over medium heat, add 3 tbsp butter and 3 tbsp flour. Stir the mixture continuously for about 5 to 7 minutes until the mixture becomes the color of peanut butter.
4. Add the pumpkin cubes and cook for 10 minutes.
5. Add the onions, leek, brown sugar, black pepper, coriander, cumin, chile powder, and cayenne.
6. Cook over medium heat until the onions become clear and translucent.
7. Pour mixture into a blender or food processor and puree.
8. Pour the pureed pumpkin mixture back into the large pot and add the chicken stock, bay leaf, and 2 tbsp of vinegar.
9. In a skillet over medium heat, place 2 tbsp butter and the minced garlic. Cook for 2 minutes.
10. Add the shrimp to the skillet and cook until the shrimp turns color about 3 minutes.
11. Remove the shrimp and pour the garlic and butter to the pot.
12. Chop up 1/2 of the shrimp into small pieces and then add all of the shrimp to the pot.
13. Serve hot garnished with baked pumpkin seeds.

Sri Lanka [ print this recipe for Issan Samaga Wattakka Soup ]

Risotto Milanese Recipe

Legend has it that risotto Milanese dates back to 1574, when a stained-glass artisan, Zafferano, added the saffron he used for his paintings to his daughter's wedding risotto. It became (and still is) the talk of the town!

Tips:
If you don't have saffron, omit the hot water, increase the chicken broth to 3 cups(750 mL) and replace the saffron with 2 tspn(10 mL) ground turmeric, adding it with the broth.

The risotto will hold on the Keep Warm cycle for about an hour, but you'll need to add 1/4 cup(60 mL) more broth for a creamy consistency. Wait until you're ready to serve before folding in the Parmesan, seasoning and garnishing.

Recommended Equipment:
Medium to large rice cooker; fuzzy logic (preferred) or on/off

Ingredients:
1 tspn crushed saffron threads
1/4 cup hot water
2 tbsp extra virgin olive oil
5 tspn butter, divided
1 onion, finely chopped
1 cup Arbrorio rice
1/4 cup white wine
2 3/4 cups chicken broth
1/2 cup freshly grated Parmesan cheese
salt and freshly ground pepper
additional freshly grated Parmesan cheese

Preparation:

1. In a measuring cup or small bowl, combine saffron threads and hot water; set aside to steep.
2. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL0 butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent.
3. Add the rice and sauté for about 4 minutes or until rice is mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in saffron infused water and chicken broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 25 minutes. Stir two or three times while the risotto is cooking.
4. When the timer sounds, check to make sure the risotto is al dente. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with Parmesan.

Makes 4 to 6 servings

Recipe courtesy of 300 Best Rice Cooker Recipes by Katie Chin

Italy [ print this recipe for Risotto Milanese ]

Holupki (Gołąbki) Recipe

Holupki originated in Poland but is popular and is known by other names throughout Eastern Europe. They are made with a mixture of ground beef and pork formed into a fist sized ball. This is then wrapped in lightly steamed cabbage and cooked slow and low with sauerkraut and tomato sauce.

Recommended Equipment:
Large pot or Dutch Oven with a lid

Ingredients:
1/2 pound ground pork
1 pound ground beef
1/2 cup uncooked rice
1 egg
1 yellow onion, diced
4 + 1 cup water
salt and pepper to taste
1 head of cabbage
1 jar sauerkraut
1 12oz. can tomato soup

Preparation:

1. In a mixing bowl, mix together the pork, beef, uncooked rice, egg, diced onion, salt and pepper. Use your hands to mix the ingredients so that they are well combined. Set aside for later.
2. In a large pot, bring 4 cups of water to a boil. Add the head of cabbage to the pot and boil for about 5 minutes or enough time for leaves to loosen up so that you can peel them off the head. You may have to peel a few cabbage leafs off then return the head to the pot to loosen more leaves. The leaves should be tender enough to peal off of the head without tearing them. After you have peeled off most or all of the leaves, pour out any remaining water and dry out the inside of the pot.
3. Form small, handful sized balls of the meat mixture and wrap each with a single cabbage leaf.
   
4. Place the wrapped balls of meat (Holupki) in the bottom of the large pot.
5. When the bottom of the pot is covered with Holupki, cover them with a layer of sauerkraut.
6. Repeat steps 3 through 5 until you have wrapped up all of the meat.
7. Add 1 cup of water and 1 can of tomato soup to the pot.
8. Place cover on the pot and cook over low heat for 2 1/2 hours.
   

Poland [ print this recipe for Holupki ]

Thai Fish Curry on Jasmine Rice

There are hundreds of different kinds of curry, but I like this one because the red curry sauce gives the fish a delicious tangy flavor.

Recommended Equipment:
medium rice cooker; fuzzy logic or on/off
blender or food processor

Ingredients:
1 1/2 cups Thai jasmine rice, rinsed and drained
2 1/4 cups water
2 tspn ground cumin
2 tspn ground coriander
1 tspn minced ginger root
1 cup coconut milk
1/4 cup tamarind paste (see tip below)
1/4 cup fish sauce
2 tspn Thai red curry paste
2 lime leaves, minced (optional)
1 1/2 pounds skinless swordfish or red snapper, cut into 1 inch (2.5 cm) cubes
1/2 cup sliced mushrooms
1/2 cup finely chopped fresh cilantro
2 tbsp packed brown sugar
1 cup diced seeded tomato
fresh cilantro sprigs
lime wedges

Preparation:

1. In the rice cooker bowl, combine rice and water. Set the rice cooker for the Regular cycle. At the end of the cycle, hold rice on the Keep Warm cycle.
2. In blender, combine cumin, coriander, ginger, coconut milk, tamarind paste, fish sauce and Thai red curry paste; purée until smooth.
3. Pour sauce into a wok or large nonstick skillet and add lime leaves (if using). Bring to a boil over high heat. Add fish, mushrooms, chopped cilantro and brown sugar; reduce heat to medium, cover and simmer for 6 to 8 minutes or until fish is opaque and flakes easily when tested with a fork. Gently stir in tomato and simmer for 2 to 3 minutes or until tender.
4. Fluff rice with a wooden spoon or plastic paddle and scoop into deep serving bowls. Top with fish curry and garnish with cilantro sprigs and lime wedges. Serve immediately.

Tip:
Tamarind paste is the tart pulp that surrounds the seeds of the tamarind pod. It is used much like lemon - to provide acid - and is commonly added to grilling glazes, barbecue sauces and curries. It can be found at Asian markets. If you can't find tamarind paste, you may substitute lemon or lime juice mixed with a bit of brown sugar.

Coconut Milk:
Coconut milk adds a delicious flavor to rice and is used in many Thai, Southeast Asian, West African, West Indian and Hawaiian recipes. It contains essential vitamins, minerals and antioxidants that supply a host of benefits to the human body, including strengthening bones and promoting healthy brain development. Because it's non-dairy, it's wonderful for lactose-free diets.

Recipe courtesy of 300 Best Rice Cooker Recipes by Katie Chin

Thailand [ print this recipe for Thai Fish Curry ]

Velouté Sauce Recipe

Velouté is a basic sauce that along with Béchamel, Allemande, and Espagnole is know as one of the four French "mother sauces." It goes great with lasagna and meatballs or it can be used as a base to make more complex sauces. You start by making a roux (flour and some kind of fat) and then add the stock of your choice.

Ingredients:
1/2 cup all-purpose flour
3 tbsp butter, unsalted
2 1/2 cups beef, vegetable, or fish stock
salt and pepper to taste

Preparation:

1. In a skillet over medium heat, melt the butter and add the flour.
2. Using a whisk, stir the mixture continuously until it turns the color of peanut butter - about 4 minutes.
3. To finish the velouté sauce, add the stock of your choice slowly as you whisk. Cook until the mixture begins to boil then reduce the heat to simmer.
4. Serve when the sauce reaches the desired thickness.

France [ print this recipe for Velouté Sauce ]

Chicken Vindaloo Recipe

Chicken Vindaloo comes from Goa, the former Portuguese trading outpost on the West Indian coast. It is a unique fusion of Indian and Portuguese cooking that is now popular in one form or another throughout most of India. It is both sweet and spicy with a hearty chicken based sauce.

Recommended Equipment:
food processor
mortar and pestle or spice grinder
cast-iron skillet or Dutch oven with lid

Ingredients:
1 pound of chicken breast or thighs, cut into 1 to 2 inch pieces
2 medium yellow onions, diced
6 cloves garlic, diced
3 tbsp fresh ginger, diced
4 red chilis
2 tspn brown sugar
1/4 cup white vinegar

for spice mix:
1/2 tspn cardamom, ground
1 tspn cinnamon, ground
1 tspn coriander powder
1 tspn turmeric powder
1/2 tspn peppercorns
1/2 tspn toasted fenugreek seeds
1 tspn cloves
1 tbsp cumin
4 tbsp olive oil
1 1/2 tspn mustard seeds
Salt to taste
Cilantro

Preparation:

1. In a small bowl, dissolve the brown sugar in the vinegar. Add the chilis, diced garlic, and ginger to the vinegar mixture and let the mixture sit for 30 minutes.
2. Add the vinegar mixture to a food processor. Pulse the mixture to form a paste.
3. Pour the paste into an air-tight container and then add the pieces of chicken to the paste. Stir the chicken so that all of the pieces are well coated with the paste. Seal the container and then refrigerate for 2 hours.
4. While the chicken marinates, construct the dry spice mix. Using a mortar and pestle or spice grinder, grind the peppercorns, fenugreek seeds, cloves, and cumin into powder. Pour this powder into a small bowl along with the cardamom, cinnamon, coriander, and turmeric. Mix well and set aside.
5. In a large cast iron skillet or Dutch oven, heat the olive oil and mustard seeds over medium heat.
6. When the seeds begin to pop, add the diced onion and cook until the onion begins to turn golden brown.
7. Add the chicken and the paste/marinade to the skillet and cook until the chicken begins to brown.
8. Add the dry spice mixture to the chicken and place a lid on the skillet. Reduce heat to simmer for 20 to 30 minutes until the mixture becomes thick. Stir the mixture occasionally.
9. Serve hot over steamed Basmati rice with cilantro garnish.

India [ print this recipe for chicken vindaloo ]

Watermelon with Black Pepper and Balsamic Vinegar

In the past, I've mostly used balsamic vinegar in marinades and salad dressing. However, I recently received a sample of Aceto Balsamico di Modena from The Artisanal Kitchen and I wanted to use it in a dish in which the vinegar's taste stayed intact and was not diluted by other overpowering flavors. I decided to try a simple combination of watermelon cubes with a turn of fresh ground pepper topped off with a teaspoon of balsamic vinegar. This turned out to be an interesting and amazingly complex tasting dish for such a simple recipe.

Ingredients:
watermelon cit into 1 inch cubes
1 turn of fresh ground black pepper
1 tspn balsamic vinegar

Preparation:

1. Slice the watermelon into 1 inch cubes.
2. Lightly sprinkle 1 turn of fresh ground black pepper.
3. Drizzle 1 teaspoon of balsamic vinegar evenly over the cubes of watermelon.

Italy [ print this recipe ]