Steps

Heat the oven to 450 degrees. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, whisk together the eggs and milk. Fold the wet ingredients into the dry ingredients, then fold in the clarified butter. Transfer the mixture to a blender and blend to fully incorporate the ingredients.

Heat a small (5- to 6-inch) cast iron skillet over medium-high heat until hot. Add a small pat of butter to the pan, swirling the pan until the butter is melted and bubbly. Spoon in about 3/4 cup batter, spreading the batter so it reaches the edges of the pan in an even layer.

Cook the batter in the pan until the bottom forms a crust and the batter begins to bubble around the edges, about 2 minutes. Transfer the pan to the oven and bake until the cake is almost set but jiggles slightly in the center, 2 to 3 minutes.

Return the pan to the stove-top and flip the cake over in the pan. Continue cooking over medium-high heat until the cake is set and a crust has formed on the bottom of the cake, 1 to 2 minutes. Remove from heat.

Spread 2 to 4 tablespoons maple butter over the cake, sprinkle over a little coarse sea salt and garnish with green onion. Serve immediately.

Steps

Finely pound the fennel and coriander seeds. Then process the yellow onion, lemongrass and ginger until you have a fine paste. Then mix in the pounded fennel, coriander, turmeric powder, cane sugar, and peanut oil. Mix well and marinate the chicken for at least 6 hours or overnight in the fridge.

Prepare the charcoal fire for direct heat cooking.

Thread the marinated chicken pieces onto each skewer. Grill the satay and baste with more oil until they are cooked. Serve warm with some satay sauce, onions, cucumbers and compressed rice.

Steps

1. Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.
2. Heat 3 tablespoons of the butter in a small skillet over medium heat. Add the onion and ¹/4 teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.
3. In a blender, combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 tablespoons of butter, 1 teaspoon salt, and ¹/4 teaspoon pepper; blend until smooth. Add the onion and the remaining cup of corn and pulse once, just to combine.
4. Pour the mixture into the prepared baking dish and bake until set but still slightly wobbly in the center, 50 to 60 minutes. Sprinkle with the chives.

Steps

PREPARATIONS

1. Hard boil an egg.
2. Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3. Slice 1 medium size onion.
4. Mince the herbs.
5. Pre-cook 1/3 cup rice.
6. Dice the walnuts, dried apricots and dried barberries (as needed).
7. boil 5-7 cups of water.

DIRECTIONS

1. Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2. Fry the sliced onions in 2 tbsp vegetable oil until golden.
3. Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4. Add the ground beef to the bowl and mix.
5. Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6. Beat one egg and add it to the bowl and mix thoroughly.
7. Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8. Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9. Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10. Add boiling water to the pot and stir.
11. Put the meatballs in the pot, let it simmer for half an hour.
12. Flip the meatballs over and continue simmering over low heat for 30 more minutes.     

Steps

1. On the large holes of a box grater or with a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and squeeze out excess liquid. Transfer to a bowl and mix in eggs, potato starch, and baking powder.
2. In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings. You can keep cooked latkes warm in a 250-degree oven until ready to serve.

Steps

1. Heat oven to 350°F. Heat the oil in a large ovenproof pot over medium heat. 
2. Add the sausage and cook until browned. 
3. Stir in the onion and garlic. Cook until the onion becomes translucent. 
4. Add the paprika, mustard, tomato paste, and apple-cider vinegar. Cook for 1 minute. 
5. Add the broth, 2 cups water, maple syrup, salt, pepper, and beans; cover and bring to a boil. Place in the oven and bake for 1 hour. 
6. Remove the lid and continue to bake — stirring every hour — for 3 1/2 more hours. Serve warm.

Steps

1. cut the potatoes in half
2. add salt to water (2 tbsp) and boil the potatoes 25 min
3. drain the potatoes and place back into the pot on low heat to evaporate remaining moisture
4. mash the potatoes a bit then add butter
5. mash the potatoes and add the milk
6. whisk the mixture and season with salt and white pepper

Steps

Combine the meat with toasted coconut, shallot, garlic, ginger, galangal, red chilies, coriander, Gula Jawa, lime leaf, coconut milk, and sea salt. Mix until well combine and marinated for about 3 to 4 hours, or overnight in the fridge.

Prepare the charcoal for direct cooking on medium heat.

Gather some minced meat and shape around the lemongrass stalk and press firmly. You can shape around the metal skewers too. Continue the process with the remainder lemongrass stalks and minced meat.

Place the shape minced meat on the grill and grill over the charcoal for a few minutes, and baste with some peanut oil. Turn over and grill until lightly charred on the outside and continue to baste the minced meat with some oil. Remove and serve with some cucumber slices, lontong rice, and satay sauce.

Steps

1. Peel the eggplants and cube, add salt and let their water squeeze out. Drizzle with olive oil and bake for 30 min at 200 C until golden brown and soft
2. In a large skillet, sauté the onions in a couple of tbsp of olive oil until translucent
3. Add the garlic, chickpeas and dried mint and sauté for a couple of minutes
4. Add the grated tomatoes and sauté, season with salt and pepper and taste
5. Put everything in a casserole dish, place the eggplants and pour over the sauted mixture.
6. Add water (until half covered), cover with tin foil and bake on low-medium heat (160 C) for 30 min (or until done)

Steps

Dough

1. Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.

Filling

1. Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.
2. Let the filling cool to the room temperature. Lightly mash the filling.

Making Paratha Samosa

1. Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.
2. Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.
3. Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.
4. Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.
5. Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.
6. Paratha Samosa is the best served hot and crispy.
7. If they are made in advance re-heat using a skillet or oven.
8. Enjoy with hari cilantro chutney.

Steps

In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil; reduce heat to low, cover and simmer for 15 minutes. Remove from heat; set aside.

Meanwhile, in skillet, heat oil over medium-low heat; cook onion, stirring often, until light brown, about 45 minutes. Slice potatoes as thinly as possible (using mandoline if available).

Layer one-quarter of the potatoes in greased 8-inch (2 L) square glass baking or casserole dish; top with one-third of the onion and one-quarter of the cheese. Repeat twice. Top with remaining potatoes. Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.

Bake in 300°F (150°C) oven until tender and knife inserted in bottom pierces potatoes easily, 1-1/2 hours to 2 hours. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Reheat in 375°F/190°C oven for 30 minutes.)

Tip:
For a lighter version, steep garlic, peppercorns, thyme and salt in 2 cups (500 mL) milk. Then make béchamel sauce: In saucepan, melt 1 tbsp (15 mL) butter over medium-low heat. Add 2 tbsp (25 mL) all-purpose flour; cook, stirring, for 1 minute. Whisk in strained milk mixture; simmer for 5 minutes. Pour over potatoes.