Food Around the World, Part 1

Today, I received the first of four sets of recipes for the Food Around the World Swap from Anna G in California. She sent a lot of great recipe cards, complete with graphics and interesting facts. Here's what she sent:

Stifado (Greek Stew)

3 lbs lean beef, stew meat cut into 1 1/2 inch cubes
Salt and freshly ground black pepper
1/2 cup butter
2 1/2 lbs small onions, peeled
1 can (6 oz) tomato paste
1/2 cup red table wine
2 tbsp red wine vinegar
1 tbsp brown sugar
1 clove garlic, minced
1 bay leaf
1 small cinnamon stick
1/2 tsp whole cloves
1/4 tsp ground cumin
2 tbsp currants or raisins, optional

Season meat with salt and pepper. Melt butter in a Dutch oven, heavy kettle with cover, or crockpot. Add meat and coat with butter, but do not brown. Arrange onions over meat. Mix remaining ingredients and pour over meat and onions. Cover with a plate to hold mixture intact while cooking (this step is not necessary in a crockpot). Cover and simmer, 3 hours on the stove, 6-8 hours in a crockpot on low heat, or until meat is very tender. Do not stir while cooking. As you serve, stir sauce gently to blend. Serve with rice or noodles. Even better when made the day before serving. From the kitchen of MrsAnnaSue.

Risotto alla Milanese

5-6 tablespoons butter
1 small onion, finely chopped
2 cups abrorio rice
1/2 cup white wine
3 or more cups stock
Pinch of saffron
Grated Parmesan cheese

Melt butter in a dutch oven or heavy skillet. When it is bubbling, add the onion. Cook for 2-3 minutes; do not allow the onion to brown. Add the rice and stir it well with a spatula; do not allow it to color. Be certain that the onion and rice are well coated with the butter. Add the wine and let it almost cook away. Start to add stock, a 1/2 cup at a time. Let each 1/2 cup of stock cook away before adding more. As the rice becomes tender, stir it with a fork to keep it from sticking to the pan. Near the end add the saffron and approximately 1/2 cup of grated Parmesan cheese. Serve at once with extra grated Parmesan cheese on the table.
This is usually offered as a first course in Italy but may be served with certain meats, if you wish, or as a main course at luncheon. (Serves 4 as a main course). From the kitchen of MrsAnnaSue.

Papas a la Huancaina

1 lb (16 oz) cottage cheese or farmer's cheese
4 hard-cooked egg yolks
1 teaspoon finely grated onion
4 yellow chile peppers (aji amarillo) (Can be substituted with: 1 tablespoon finely chopped mild green chilies, canned or fresh)
1 tablespoon vegetable oil
4 tablespoons evaporated milk, or enough to blend
Dash of black ground pepper
Salt or freshly ground pepper to taste
6 large or 12 small hot, fresh boiled potatoes, peeled

Remove the seeds from chile peppers and finely chop.
In a blender, mix the cheese, egg yolks, onion, chilies, evaporated milk, and oil. Add more milk if the sauce is too thick. Season to taste with salt and pepper. Serve over hot potatoes, garnished with olive, radish and hard-cooked egg slices. This dish can be served slightly cold as well. Serve 6.

Scotch Broth

1 lb neck of mutton or lamb
2 pints water
1 small turnip, chopped
1 leek, chopped
1 large carrot, chopped
1 small carrot, grated
1 onion, chopped
1 oz cabbage, shredded
1 oz pearl barley
Chopped parsley to garnish

Place the meat in a saucepan with the water. Add the pearl barley. Season with salt and pepper. Bring to the boil, cover and simmer for 1 hour. Skim off any white scum. Add the chopped vegetables, cover and simmer for another 1 hour, adding the grated carrot and the cabbage for the final 30 minutes of cooking. Before serving remove the meat and bones, and discard the bones. The meat can be returned to the broth or eaten separately, if preffered. Bring back to the boil and serve, garnished with chopped parsley. With the compliments of MrsAnnaSue.

Spicy Chicken with Creole Rice

Chicken
1 tablespoon flour
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1 teaspoon dried thyme
12 boneless skinless chicken thighs
1 tablespoon olive oil
Salt and pepper

Rice
1 teaspoon olive oil
1 onion, chopped
1 red bell pepper, seeded and diced
2 celery stalks, diced
1 cup long-grain rice
2 cups low-sodium vegetable broth
1 cup canned red kidney beans, drained and rinsed
2 tablespoons chopped parsley

Instructions:
1. Preheat oven to 350°F. Put the flour, paprika, pepper, garlic, red pepper, thyme and a pinch of salt in a plastic zippered bag and shake to mix. Rub thighs with olive oil. Toss them in the bag to coat with the spice mixture. Place the chicken in a oven proof baking dish with sides.
2. While the chicken is cooking, make the Creole rice. Heat the oil in a large saucepan, add the onion, pepper, and celery, and cook until softened, about 2 minutes. Stir in the rice, then add the broth and kidney beans. Bring to a boil. Cover and simmer gently until all the broth has been absorbed and the rice is tender, about 15 to 20 minutes. Stir the chopped parsley into the rice. Serves 4.