Pepian de Pollo

A traditional Guatemalan recipe that Pete helped to make when he worked in a restaurant in Guatemala 

1 Whole chicken, quartered
3 c Chicken stock
2 Large tomatoes, chopped
1 pint Tomatillos, chopped
2 Dried Ancho chiles, seeded and chopped
1⁄4 c. Sesame seeds
1⁄4 c. Shelled pumpkin seeds
1 t. Cinnamon
1 t. Crushed red pepper

Brown the chicken over high heat in a pot with a tight fitting lid. Add the stock, bring to a boil, reduce heat and simmer, covered, for 30 minutes. 

Meanwhile, bring the tomatoes, tomatillos, and anchos to a boil in another pan. Reduce heat and simmer for 10 – 15 minutes. Remove from the heat. 

Toast sesame seeds, pumpkin seeds, cinnamon, and red pepper in a dry, heavy skillet. Let them brown, but try to avoid excessive blackening. Remove from heat and place in a blender. Pulse until pulverized. Add the tomato mixture to the blender and puree. 

Pour the blended mixture into the chicken pan and simmer uncovered until the sauce is nice and thick. Correct for salt. 

Serve over rice with a side of cooked black or pinto beans and warm corn tortillas. 

Bien provecho! 

Sweet Potato, Eggplant and Spinach Madras Curry

1 large sweet potato, cut into 1 in. cubes
1 large eggplant, cut into 1 in. cubes
1/2 lb. of spinach, blanched, dried and chopped
1 heaped Tblsp cumin seeds
2 large cloves garlic, finely chopped
1 Tblsp Madras Sambar Powder (buy or make your own) or a good Masala mix / curry powder
1 tsp black mustard seeds
1 tsp sea salt
1/4 tsp turmeric powder
2 cup sunflower oil or ghee
2 Tblsp chopped Cilantro

serves 4-6

method
Heat oil or ghee in a heavy-based saucepan on low heat. When hot, add the mustard seeds and allow to pop. Add the garlic and cumin seeds, and stir fry until garlic turns a golden brown colour.

Add the sweet potato pieces and cook for 5 minutes until the sweet potato is half cooked. Stir occasionally. Mix in the eggplant cubes, spinach, sea salt, sambar powder and turmeric powder. Cook on medium heat until the sweet potato and eggplant is tender.

Remove dish from stove and stir in the coriander leaves.

Allow the dish to sit for 15 -30 minutes to develop the flavours, and serve with rice and/or naan.

Samosas

From Moosewood Cookbook

2 lg. potatoes, cooked and mashed
1 cup minced onion
2-4 cloves, crushed garlic
1/2 tsp fresh grated ginger
1/2 tsp mustard seeds
1/2 tsp ground coriander
1/2 cup diced carrots, cooked until tender
1/2 cup cooked green peas
1 tsp salt
juice from 1/2 lemon
2-4 tbs. butter
cayenne pepper to taste

Heat butter in heavy skillet. Add garlic, ginger, onion, salt and mustard seeds. Saute 6-8 mins or unti onion is soft. Combine all ingredients except peas, and mix well. Fold in peas last, try not to smash them.
PAstry:
2 cups white flour
1 tsp. salt
4 tbs. melted butter
1/3 cup yogurt
water

Mix together flour and salt. Add melter butter , yogurt and enough water to make a stiff dough. Knewd until smooth and elastic. Roll out very thin (1/4 in.) on a floured surface and cut into 4 in. circles. Roll and cut all the dough. Plasce a tbsp. of filling in the center of each circle, leaving edges free. Brush edges with a little water, fold over, and seal with a fork.

heat a 3-in pool of vegetable oil in a heavy skillet. Make sure oil is hot enough . Fry samasoas until golden. Drain well and serve! 

Beet Risotto

5-6 cups vegetable stock
3 tbs butter or olive oil
1 onion, diced
1.5 cups arborio rice
1/2 cup dry white wine
chopped parsley
chopped basil
2-3 medium beets, peeled and grated (about 2 cups)
2-3 cups greens, finely chopped
grated zest and juice of 1 lemon

Heat the stock until simmering. Heat the butter/olive oil in a big, wide pot. Add the onion and cook over medium heat for about three minutes, stirring frequently. Add the rice, stir to coat cook, stirring constantly for one minute. Stir in the wine until it’s absorbed, then stir in the basil, a few tbs of parsley, the beets, and the greens. Add two cups stock, stir, and cover with a lid until stock is absorbed. Begin adding the remaining stock ½ cup at a time, stirring constantly until each addition is absorbed before adding the next. When the risotto is nearly done, season with salt and pepper to taste, then add the lemon juice and zest. Remove form the heat and stir in parmesan.

Leek Quiche

Crust: 2C flour, 2/3 cups butter, give or take 1/2 cup ice water
4T butter or oil
6 cups thinly sliced leeks
salt and pepper
1/4 cup mixed fresh herbs
6 eggs at room temp
2 cups cream, half-and-half, or milk, heated just until warm

steps
1. preheat oven to 425 degrees. Bake the chilled crust for 10-12
minutes. Reduce the temp to 325 degrees.
2. Put the butter or oil in a large, deep skillet over medium heat.
When hot, add the onion and some salt and pepper. Turn the heat up to
medium-high and cook, stirring frequently, until the onion is very
soft and lightly browned (at least 20 minutes, probably longer). Cook
until practically melted. Add the herbs, stir, turn off the heat and
cool slightly. Combine the eggs and cream in a bowl, then add the
onion mixture.
3. Pour the egg mixture into the crust. Bake for 30-40 minutes, or
until almost firm. Cool on a wire rack.