Garlicky potatoes, green beans, & cauliflower

Potatoes, fingerling, scrubbed, not peeled	1 pound
Salt
Cauliflower florets	3 cups
Green beans	1 pound
Olive oil, extra-virgin	3 tablespoons
Garlic cloves, finely chopped	5
Pimentón de la Vera	½ teaspoon
Sherry vinegar	1 tablespoon

1. In a large pot, cover the potatoes with 2 inches of salted water, and bring to a boil.
2. Reduce the heat to moderate, and cook until the potatoes are almost tender, about 8 minutes.
3. Add the cauliflower and green beans, and simmer until tender, about 5 minutes.
4. In a small skillet, heat the olive oil.
5. Add the garlic, and cook over low heat until browned, about 1 minute.
6. Add the pimento, and a large pinch of salt, and then remove from the heat.
7. Sprinkle with vinegar, toss with vegetables, and serve.

Recipe by José Andrés, published in Food & Wine, February 2012.

North African fish stew

Olive oil, extra-virgin	¼ cup
Onions, red, medium size, thinly sliced	2
Raisins, golden	2 tablespoons
Cashews, salted, roasted	¼ cup
Bell pepper, thinly sliced	1 red 1 yellow
Tomatoes, medium size, peeled, seeded, sliced crosswise 1-inch thick	4
Ras el hanout (Moroccan spice blend)	1 tablespoon
Vegetable stock	1 ½ cups
Catfish or tilapia fillets, cut into 1 ½-inch cubes	1 ½ pounds
Salt
Black pepper, freshly ground
Couscous	2 cups
Cinnamon, ground	½ teaspoon
Cumin, ground	½ teaspoon
Butter, unsalted	1 tablespoon
Water, boiling	2 cups
Scallions, thinly sliced	2

1. In a large, deep skillet, heat 2 tablespoons of the oil.
2. Add half of the onions, and cook over moderate heat, stirring, until browned; about 8 minutes.
3. With a slotted spoon, transfer to a bowl.
4. Add the raisins and cashews to the skillet, and cook for 1 minute; transfer to the bowl.
5. Add the remaining oil to the skillet, and then the remaining onions with the bell peppers.
6. Cook until softened, about 7 minutes.
7. Add the tomatoes, ras el hanout (recipe follows), and stock; cover and cook for 10 minutes.
8. Season fish with salt and pepper, and add to the skillet.
9. Cook over moderately high heat until the fish is cooked, about 5 minutes.
10. Place the couscous in a bowl, and toss with cinnamon and cumin.
11. Add hot water, cover, and let stand for 10 minutes.
12. Stir in butter, salt, and freshly ground pepper.
13. Spoon couscous into bowls, top with stew, and then garnish with cashew-raisin mixture and scallions.

Recipe by Cat Cora, published in Food & Wine, February 2012.
Ras el hanout

Ginger, ground	2 teaspoons
Cardamom, ground	2 teaspoons
Mace, ground	2 teaspoons
Cinnamon, ground	1 teaspoon
Coriander seeds, ground	1 teaspoon
Allspice, ground	1 teaspoon
Nutmeg, ground	1 teaspoon
Turmeric, ground	1 teaspoon
Black pepper, freshly ground	½ teaspoon
White pepper, freshly ground	½ teaspoon
Cayenne pepper, ground	½ teaspoon
Anise seeds, ground	½ teaspoon
Cloves, ground	¼ teaspoon

1. Blend all the spices together in a bowl.
2. Store in a glass, air-tight jar in a dry, dark place.

Coconut shrimp soup

Vegetable oil	1 tablespoon
Onion, chopped	½ cup
Fish or chicken stock	2 cups
Lemongrass, fresh inner stalk, minced	12-inch stalk
Garlic, minced	2 cloves
Ginger, freshly grated	2 teaspoons
Serrano or jalapeño chile, minced	1
Cilantro, freshly chopped	¼ cup
Coconut milk	2 cups
Shrimp, raw, shelled, deveined	1 pound
Salt
Pepper, freshly ground
Green onions, chopped	¼ cup

1. Heat the oil in a large saucepan, add the onion, and sauté until it starts to turn golden, about 15 minutes.
2. Add the stock, lemongrass, garlic, ginger, chile (include seeds if a spicier soup is desired), and 2 tablespoons cilantro.
3. Bring to a boil, and then lower the heat to a simmer for 10 minutes.
4. Add coconut milk, and heat to just below boiling.
5. Add the shrimp, and continue cooking until they turn white and curl tightly, about 2 minutes.
6. Season to taste with salt and pepper.
7. Garnish with green onions and cilantro.

Source: Recipes from the Pacific Rim by Marjie Lambert

Coconut curry chicken

Potatoes, medium, peeled, cubed	2
Onion, small, chopped	1
Butter	2 tablespoons
Chicken breast halves	4
Coconut milk	1 cup
Curry powder	4 teaspoons
Chicken bouillon granules	1 teaspoon
Garlic clove, minced	1
Salt	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Rice, hot cooked	2 cups
Green onions, thinly sliced	¼ cup
Coconut, shredded	½ cup

1. Place potatoes and onion in a 3 or 4-quart slow cooker.
2. In a large skillet, melt butter, and then brown the chicken on both sides; transfer to slow cooker.
3. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt, and pepper; pour over chicken.
4. Cover and cook on low for 5 to 6 hours, or until the meat is tender.
5. Serve chicken and sauce over rice; sprinkle with green onions and coconut.

Coconut flan

Sugar	1-1 ¼ cups
Eggs	6
Vanilla	1 teaspoon
Coconut milk	2 cups
Coconut, shredded	½ cup

1. Preheat oven to 325°F.
2. Place ½ to ¾ cup sugar in a skillet over medium-high heat.
3. Cook, stirring frequently, until the sugar liquefies and becomes amber syrup.
4. Working quickly, pour the syrup into ramekins, tilting the ramekins so the bottoms are coated as evenly as possible.
5. Beat the eggs, vanilla, and remaining ½ cup sugar in a medium bowl.
6. Mix in the coconut milk, and then the shredded coconut.
7. Pour the mixture into the ramekins.
8. Place the ramekins into a large baking dish, and pour hot water into the pan around the ramekins. The water should be at least halfway up the outsides of the ramekins, but at least 1 inch below the tops.
9. Bake until the custard is set, about 50 minutes. A toothpick inserted in the center of the custard should come out clean.
10. Refrigerate at least 3 hours.
11. To serve, run a knife around the edge of each flan to loosen it. Invert on small plates.

Source: Recipes from the Pacific Rim by Marjie Lambert