Ingredients:

1 inch fresh ginger, minced
4 cloves of garlic, minced
peanut oil
2 bunches of collard greens, de-ribbed and cut into ribbons
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
2 cans of coconut milk
2 tbsp. tomato paste
juice of 1 lime
2 1/2 tsp. garam masala (curry powder could be substituted for a different flavor)
1/4 tsp. ground coriander
16 oz. extra-firm tofu, cubed

Procedure:

Lightly saute the ginger and garlic in olive oil and add the collards. When the collards are wilted, add the sweet potatoes, coconut milk, tomato paste, lime juice, garam masala and ground coriander and simmer for about 20 minutes or until the sweet potatoes and collards are both tender. Meanwhile, fry the tofu in peanut oil until golden brown on all sides. Drain on a paper towel if you like. Add the tofu to the curry and stir gently to combine. Ladle out the curry onto beds of steaming jasmine rice. Sprinkle over some fresh cilantro and garnish with a slice of lime. Makes 6 servings.

Ingredients:

8 chicken wings
4 oz. bean thread vermicelli
3 pieces dark wood ear fungus
1 1/4 cup ground pork
1 small onion
1 small carrot
1 egg, beaten
1 tablespoon Nuoc Mam sauce or light soy
salt and black pepper

Procedure:

Bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices. Mix all the stuffing ingredients together. The mixture should be firm. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing. Preheat the oven to 400F. Steam the stuffed wings for 10-15 minutes. If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes. Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish. Makes 8 servings.

Ingredients:

2 tablespoon olive oil
3 lb. chicken thighs,skinned/rinse
1 large chopped onion
2 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/2 cup Calamata olives (optional)
10 Moroccan lemon quarters
1/4 cup finely chopped cilantro (optional)

Note: For less sodium, use ripe olives instead of calamatas.

Procedure:

Pour oil into a 10-12″ frying pan over medium-high heat. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside. Remove all but 1 tablespoon oil from pan. Add onion; stir often over medium-high heat until tinged with brown, about 5 minutes. Stir in paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid. Cover pan and simmer, turning once, until meat is no longer pink at bone (cut to test) 20-25 minutes. Skim and discard fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro. Makes 4 servings.

Souffle de Chou-Fleur The fertile plains around Lac St. Jean produces excellent vegetables and supports thriving dairy farms. A strong cheddar cheese, made at St. Prime on the west side of the lake and aged up to 4 years, is one of the region’s finest cheeses. Adele Coperman Langevin of St. Fulhence combines cauliflower from her market garden in her souffle.

Ingredients:

1 cauliflower;medium, cut in florets
2 tablespoon butter
2 tablespoon flour;all purpose
cheese;strong,grated
1 cup milk
salt and pepper
nutmeg, ground
4 eggs; separated
1 cup cheddar

Procedure:

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350 deg. F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once. Makes 4 to 6 servings.

Ingredients:

1 pound squid
salt
6 tablespoons olive oil
1 onion, chopped
1/3 cup raw long-grain white rice
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint leaves
2 tablespoon white wine
1/4 cup pine nuts
1/4 cup black raisins
freshly ground pepper
4 peeled tomatoes, drained
1/3 cup white wine

Procedure:

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter. Drain and set aside. Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent. Stir in the rice and saute a few minutes, until golden. Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and raisins, and season with salt and pepper to taste. Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook. Seal opening with skewers or toothpicks. Place the stuffed sacs with the heads and tentacles in a baking-serving dish. Sprinkle with salt and pepper and set aside. Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a small saucepan and simmer for 5 minutes. Pour the sauce over the squid and dribble the remaining 2 tablespoons olive oil over the top. Bake in a medium-slow oven (300 deg. F) for 1 1/2 hours or until the squid and rice are tender and the sauce has thickened. Serve warm or cold.