TAKE a tasty journey from Mexico to Egypt and Africa via recipes from Culinary Expeditions, A Celebration of Food and Culture, the new book from the Women's Committee to benefit the Penn Museum of Archaeology and Anthropology.
PEANUT SOUP (AFRICA)
2 tablespoons peanut oil
1 large white onion, sliced thin
1 tablespoon minced garlic
1 tablespoon minced ginger root
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon cinnamon
Pinch ground cloves
1 large tomato, peeled, seeded,
2 large yams, peeled and diced
6 cups vegetable stock
1 cup roasted, shelled, unsalted peanuts
1/2 cup smooth peanut butter
Salt and pepper to taste
1/2 cup scallion greens, sliced very thin
Heat oil in a stockpot or Dutch oven. Saute onion 5-7 minutes, until lightly browned.
Add garlic, ginger, cumin, coriander, cinnamon, clove and cayenne. Saute 2 minutes.
Add tomatoes and yams. Saute 2 minutes.
Add stock and peanuts. Bring to a boil. Reduce to a simmer. Cover and cook 30 minutes.
Turn off heat. Add peanut butter and puree the soup using an immersion blender. Season with salt and pepper.
Serve garnished with sliced scallions. Serves 6-8.
HERB-STUFFED TILAPIA WITH CINNAMON RICE (EGYPT)
8 cloves garlic, peeled
1 cup fresh cilantro leaves
2 limes, one juiced, one sliced thin
1 tablespoon olive oil
4 whole tilapia, scaled, gutted and deboned
1 white onion, grated
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 white onion, diced
1 teaspoon cinnamon
1 cup short grained white rice
2 cups milk
Preheat oven to 350 degrees.
In a food processor or with a mortar and pestle, make a paste with the garlic, cilantro and lime juice.
Oil 4 large sheets of aluminum foil. Place a fish on each and stuff the cavities of each fish with paste.
Add grated onion and lime slices to each cavity. Sprinkle each cavity with cumin and salt and pepper.
Wrap each fish and place them on a baking sheet. Bake 20 minutes or until fish is white and flakes easily. While fish is baking, prepare the rice:
In a 2- or 3-quart saucepan, saute diced onion in butter over low heat until soft and transparent. Add cinnamon and rice to pan and saute 1 minute, stirring constantly. Add milk, raise heat, and bring to a quick boil.
Cover, reduce heat to low and simmer slowly for 20 minutes.
Serve rice topped with fish and drizzled with pan juices. Serves 4.
DRUNKEN BEANS (MEXICO)
1 pound dry pinto beans
1/2 pound bacon, chopped
1 large onion, chopped
2 cloves garlic, peeled and sliced
2 tablespoons fresh oregano leaves
1 jalapeno pepper, seeded and minced
1 bottle dark Mexican beer
1 quart water
2 cups chopped tomato
1 tablespoon salt
Cover beans with water and soak overnight. Drain.
Preheat oven to 300 degrees.
In large Dutch oven, fry bacon, onion and garlic until onions are browned. Add oregano, jalapeno, beer, water and tomatoes, and bring to a boil. Add beans and return to a boil on stovetop.
Cover pot and bake in the oven 2 hours, until beans are softened.
Add salt, stir completely and bake uncovered another 15-30 minutes until beans are soft and liquid is mostly absorbed.
Adjust seasoning and serve. Serves 8-10.
ASPARAGUS FRITTATA (ROME)
1 pound fresh asparagus
3 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch grated nutmeg
1 pinch cinnamon
1/2 cup Asiago cheese, grated
3/4 cup shredded prosciutto ham
6 eggs beaten well with 3 tablespoons heavy cream
3 tablespoons grated Parmesan
Preheat oven to 350 degrees.
Cut asparagus into 7-inch spears, discarding woody ends. Blanch 3 minutes in boiling water and plunge into ice water bath to stop cooking.
Pour melted butter into an 8-by-8-inch baking dish and spread to cover bottom and sides.
Arrange drained asparagus spears in neat alternating layers. Sprinkle with salt, pepper, nutmeg, cinnamon, Asiago and prosciutto.
Pour egg mixture over asparagus. Sprinkle with Parmesan.
Bake 30 minutes or until eggs are set and top is golden. Serves 6.
HONEY, WALNUT AND ORANGE CAKE (GREECE)
1/2 cup butter at room temperature
1 cup sugar
1 cup flour
1 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light cream
1 orange, zested and juiced
1/4 cup honey
Powdered sugar for dusting
Preheat oven to 350 degrees. Grease and flour a 9-inch cake pan.
Cream butter and sugar until very light yellow. Add eggs, one at a time, beating 1 minute after each.
In a separate bowl, combine flour, walnuts, baking powder and salt.
Add flour mixture alternately with cream to butter-egg-sugar mixture. Stir zest into batter and pour into prepared pan.
Bake 35-40 minutes or until toothpick inserted in middle comes out clean.
Cool in pan 15 minutes. Invert onto rack over wax paper.
Mix honey and orange juice. Pour over warm cake.
When cake is thoroughly cool, transfer to a platter and dust with powdered sugar. Serves 6-8