Bring flavors from around the world to your table this season with these delicious recipes compiled by Restaurantware. Choose from our extensive variety of induction equipment, cooking tools, and exquisite tableware to bring these recipes to life. We wish you a wonderful and delicious winter season.
Latkes (Potato Pancakes)
Wash, peel, and grate 4 cups of Russet potatoes. Add 1 cup of finely diced sweet onion, 2 eggs, salt to taste, 1 teaspoon of black pepper, and 3 tablespoons of flour. Combine thoroughly. Pour ½ cup of vegetable oil into the bottom of an induction ready non-stick pan. Set a countertop induction cooktopto 375℉. When the oil is hot, use a 2 ounce ladle to transfer the potato mixture into the oil, use a metal spatula to press the mixture into a patty. Fry for 3 minutes on each side. Drain on paper towels. Serve immediately, or store in an oven at 250℉ on a baking sheet.
Sarmale (Cabbage Rolls)
Preheat oven to 375℉. Heat 2 tablespoons of vegetable oil in a skillet. Add 1 chopped onion and cook until softened and translucent. Add ½ cup of long grain rice and cook for another minute. In a large bowl, combine 2 pounds of ground pork, salt and pepper to taste, ¼ cup of parsley, ¼ cup of fresh chopped dill, and the onion/rice mixture. Remove the leaves from 2 sour cabbages. Fill each leaf with 2 tablespoons of the meat mixture and roll. Put all the rolls in an oven-ready pot, sprinkle with 15 slices of chopped bacon, pour 4 cups of tomato juice on top, and cover. Bake in preheated oven for 2 hours. Uncover and then bake for another 2 hours. Serve hot with a dollop of sour cream on top.
Festa dei sette pesci (Seven Fishes Stew)
Heat 2 tablespoons of extra-virgin olive oil in a large saucepan over medium heat. Add ⅓ cup of thinly sliced shallots and ½ teaspoon of coarse salt. Cook and stir occasionally, until soft and golden for about 3 minutes. Add 2 quarts of fish stock and bring to a boil over high heat. Add 1 pound of scrubbed littleneck clams, reduce to a simmer, and cover for 1 minute. Stir in ½ pound of scrubbed mussels, cover, and let simmer until the shellfish begin to open, about 2 minutes. Stir ½ pound of cleaned, chopped squid, 1 pound of chopped skinless red snapper, and 1 pound of rock shrimp. Remove from heat, cover, and let stand for 1 minute. Discard any clams or mussels that have not opened. Transfer seafood to a tureen or serving bowl. Pour stock through a cheesecloth-lined sieve into a bowl. Return stock to seafood. Stir in ½ cup of small fresh basil leaves. Serve in a porcelain lion-head soup bowl.
Tortiere (Meat Pie)
Preheat oven to 425℉. In a large saucepan, combine 1 pound of lean ground pork, ½ pound of lean ground beef, 1 diced onion, 1 clove of minced garlic, ½ cup of water, 1½ teaspoon of salt, ½ teaspoon crushed thyme, ¼ teaspoon of ground sage, ¼ teaspoon of black pepper, and ⅛ teaspoon of ground cloves. Cook over medium heat until the mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Let cool completely. Gently lay a pie crust in a greased pie dish. Spoon the meat mixture into the pie crust. Place another pie crust on top. Pinch edges to seal. With a sharp knife, cut slits in the top of the crust for steam to escape. Cover edges of the pie with aluminum foil. Bake in preheated oven for 20 minutes; remove foil and bake for another 15 minutes until golden brown. Let cool before slicing.
Jansons Frestelsen (Potato and Anchovy Casserole)
Preheat oven to 400℉. In a large skillet, cook 3 sliced onions in tablespoons of butter over medium heat, stirring occasionally, until they are golden. Wash, peel, and slice 6 potatoes. Separate into 3 equal parts. In a buttered baking dish, layer ⅓ of the potatoes , ½ of the onions, 1 ounce of anchovy fillets, salt and pepper to taste. Continue layering ⅓ of the potatoes, ½ of the onions, 1 ounce of anchovy fillets, and the final third of the potatoes. Drizzle the top of the potatoes with the reserved oil from the anchovies and put a few dots of butter on top. Bake for 10 minutes in preheated oven. Pour ¾ cup of cream over the potatoes and bake the casserole for 20 minutes. Pour another ¾ cup of cream over the casserole, reduce heat to 300℉, and bake for 30 minutes or until potatoes are tender. Serve in a cubic tasting dish.