Elite life
Madagascar (Malagasy Recipes)
Being an island in the Indian ocean, Malagasy cuisine is derived from many sources and traditions. Curries, derived from India, are an important aspect of the cuisine. There is also an extensive Malay influence and thus foods containing pork and lamb are an important part of the diet. African stews are also common, though they are often flavoured with curry powder. Seafood also presents an important aspect of the diet and fish dishes served with rice are common.
Tomato and Scallion Salad (Lasary Voatabia)
Servings: 8
Ingredients:
1 cup Scallions, finely diced
2 cups Tomatoes, finely diced
2 Tbs. Water
1 tsp. Salt
Few drops Tabasco Sauce
Cooking Instructions:
Stir lightly and chill. Serve approximately 1/3 cup per portion in small
sauce dishes.
Ingredients:
1 1/2 ounces vanilla vodka
1 1/2 ounces Amarula cream liqueur
1 ounce half-and-half or heavy whipping cream
1 ounce butterscotch schnapps (Buttershots)
Maraschino cherry, garnish
Butterscotch sundae sauce, optional (for rim)
Cooking Instructions:
Combine ingredient in a martini shaker filled with ice and shake vigorously. Pour into a martini glass and garnish with a cherry. Glass can be rimmed with butterscotch sauce.
Servings: 4
Ingredients:
2 cups water
2 cups white sugar
1/2 cup dry instant coffee ( a dark roast, I use Folgers)
1 chopped vanilla bean
1and 1/2 cups vodka
Cooking Instructions:
Grind the Vanilla bean and the sugar together in a food processor or chop fine by hand. (The more you chop the bean the more the flavor can dissolve). Boil water and sugar and vanilla bean at a rolling boil for 10 minutes. Turn off heat. Slowly add dry instant coffee and continue stirring. Combine the cooled sugar syrup and coffee solution with the vodka. Cover tightly and let sit on the counter or cupboard in a cool place.
Ingredients:
3/4 to 1 pound beef tenderloin
Salt
2 tbl whole black peppercorns
2 tbl whole white peppercorns
2 tbl almond or safflower oil
1 cup port or dry sherry
1 cup heavy cream
1/2 cup brown veal stock
3 tbl unsalted butter, cut into small pieces
2 tbl pink peppercorns, soaked in port overnight
2 tbl green Madagascar peppercorns
Cooking Instructions:
With the back of a heavy saucepan, crush the white and black peppercorns. Rub the tenderloin with the crushed peppercorns and the salt. Heat the oil in a heavy saute pan for 30 seconds over medium heat. Add the tenderloin and cook for 7 minutes (medium rare) turning it every 1 or 2 minutes. Transfer the filet to a warm platter and reserve. Pour out oil from the pan, deglaze with port and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in the butter, 1 small piece at a time. Season to taste with salt. Thinly slice the tenderloin and ladle sauce over; divide soaked peppercorns between each portion.
Ingredients:
1 pineapple, peeled, 1 inch slices
2 tsp black peppercorns, crushed
2 tbl granulated sugar
3/4 cup fresh orange juice
1 tbl honey
1/2 cup dark rum
2 cup vanilla ice cream
4 mint sprigs, as needed, for garnish, optional
Cooking Instructions:
Trim and slice pineapple into large rings. Remove core from pineapple rings using a round cutter or a paring knife. Coat sides of pineapple slices with black pepper and sprinkle with sugar. Heat a large skillet or non-stick saute pan over high heat. Cook the sugared pineapple until golden amber brown for 2-3 minutes on each side. Remove the pineapples when cooked and heat the orange juice, honey and rum together until it becomes a light syrup, about 3-4 minutes. Scoop ice cream into center of pineapple slice and spoon with some of the rum sauce before serving.
Servings: 4
Ingredients:
2 sht frozen puff pastry - (17-oz pkg) thawed
2 lrg Bosc pears peeled, halved, cored, cut lengthwise 1/8"-thk slices
2 tbl unsalted butter - (1/4 stick) melted
4 tbl sugar
Vanilla ice cream
Brandy
Cooking Instructions:
Preheat oven to 425 degrees. Roll out 1 pastry sheet on floured work surface to 1/8-inch thickness. Using 6-inch plate as aid, cut out 2 rounds. Repeat rolling and cutting with second pastry sheet, forming 4 rounds total. Place rounds on heavy large baking sheet, spacing apart. Using 1 pear half for each tart, fan out pear slices in center of each round. Brush tarts with melted butter; sprinkle each with 1 tablespoon sugar. Bake until pears are tender and pastry is golden, about 22 minutes. Transfer tarts to plates. Top each with ice cream and drizzle with brandy.
Servings: 4
Ingredients:
3 thick-cut bacon slices chopped
1 lb russet potatoes peeled, and cut into 1/2" cubes
1 3/4 lb veal scallops
Salt to taste
Freshly-ground black pepper to taste
1/2 cup all-purpose flour
2 tbl butter (1/4 stick)
1 cup canned low-salt chicken broth
1/3 cup dry vermouth
2 garlic cloves thinly sliced
2 tsp chopped fresh thyme
Cooking Instructions:
Cook bacon in heavy large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to small bowl. Add potatoes to drippings in skillet. Cover and cook until potatoes are tender, stirring occasionally, about 8 minutes. Transfer potatoes to medium bowl; cover to keep warm. Reserve skillet. Sprinkle veal with salt and pepper; coat with flour and shake off excess. Add butter to skillet and melt over medium-high heat. Working in batches, add veal to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer veal to platter. Add broth, vermouth, garlic, and thyme to skillet and bring to boil, scraping up any browned bits. Boil until sauce is reduced to 3/4 cup, about 3 minutes. Mix in bacon. Season sauce with salt and pepper. Pour sauce over veal. Surround with potatoes; serve.
Servings: 4
Ingredients:
2 tbl butter (1/4 stick)
2 lrg garlic cloves minced
1 3/4 lb zucchini trimmed, and cut into 1/3"-thick rounds
4 tbl chopped fresh cilantro
1/3 cup whipping cream
Salt to taste
Freshly-ground black pepper to taste
Cooking Instructions:
Melt butter in heavy large skillet over medium heat. Add garlic and saute 10 seconds. Add zucchini and 2 tablespoons cilantro; saute until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.
Servings: 6
Ingredients:
1/4 cup peppercorn mix (black, green, and pink)
6 entrecotes (8 oz ea)
Salt to taste
2 tbl mild flavored oil, such as almond or safflower
1 cup port or dry sherry
1 cup heavy cream
1/2 cup beef stock or broth
3 tbl unsalted butter cut small pieces
1/4 cup mixed peppercorns soaked overnight in
Port wine for garnish
Cooking Instructions:
Using a rolling pin, crush 1/4 cup peppercorn mix between a folded napkin. Remove excess fat from the entrecotes. Season with salt and crushed peppercorns. Heat a large heavy skillet. Pour in oil and, over high heat, cook the entrecotes, about 4 minutes each side for medium-rare. Pour out fat from pan, deglaze with port, and reduce. Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, one small piece at a time. Season to taste with salt. Place one entrecote on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion.
Ingredients:
2 boneless chicken breast halves, cut in bite size chunks
2/3 cup canned coconut milk
1 yellow onion, chopped
1 red bell pepper or tomato, sliced and chopped
2 cloves garlic, minced
2 tsp ground ginger
1 tsp grated lemon rind
1/3 tsp (or to taste) cayenne powder
Salt
Pepper
Lemon juice
Oil
Cooking Instructions:
Marinate chicken in lemon juice 30 min, drain and season with salt and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew. Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
Ingredients:
4 medium cucumbers.
2 cups cold flaked fish as halibut, bass, etc. (or use canned tuna or salmon)
1/2 cup celery in 1/2-inch pieces
1/2 cup sour cream
4 Tbsp lemon juice
2 Tbsp sugar
1/2 tsp. salt.
1 head lettuce
1 slice American cheese per serving
1 pimiento piece 1/2 inch x 1 1/2 inches per serving
2 or 3 tomato slices per serving
Parsley sprigs
Cooking Instructions:
Peel 4 medium cucumbers in strips 1/2-inch apart. Cut each in half
lengthwise to give eight halves (or one half per person). Cut out soft centers with a grapefruit knife. Chop and set aside. Cut a strip from bottom of cucumber half so that it will rest firmly on the plate. In a 2-quart bowl: Combine: 2 cups cold flaked fish as halibut, bass, etc. (or use canned tuna or salmon), 1/2 cup celery in 1/2-inch pieces and all the chopped cucumber scooped from "boats".
Blend: 1/2 cup sour cream with 4 Tbsp lemon juice, 2 Tbsp sugar and 1/2 tsp. salt. Add to fish mixture, blend well, and chill. Shred 1 head lettuce in long thin slivers to simulate waves". Arrange on dinner or large salad plates. Place the cucumber boat on the lettuce. Heap the fish mixture to fill the cucumber shells. Cut 1 slice American cheese in half diagonally to form a "sail". Place in the center of mixture, narrow edge upright. Cut a tiny banner of 1 pimiento piece 1/2 inch x 1 1/2 inches and pin it to the center of narrow side of cheese with a piece of toothpick.
Ingredients:
6 small canned tomatoes, undrained
1 whole fresh hot chile
4 medium onions
1/4 cup green bell pepper
6 tbsp vegetable oil
1 lb stewing beef, cut in cubes
1 cup water or beef broth
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne [more or less to taste]
1 1/2 tsp minced fresh ginger
1 lb fresh spinach
Cooking Instructions:
Reserve 1/2 cup of juice from the canned tomatoes, and discard the rest of the juice. Combine the chile, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed. Heat the oil in a large, cast-iron pot, and saute the vegetables and beef for 5 minutes over high heat.
Ingredients:
2 lb ground beef
2 thick slices white bread
1 cup milk
3 onions, chopped
Butter
3 Tbsp curry powder (or paste)
1/2 tsp sugar
Salt
Juice of 1 lemon
10 almonds, slivered
3 eggs
1/2 cup strong beef stock
2 bay leaves
1/2 cup chopped parsley
Cooking Instructions:
Preheat oven to 350 degrees F Grind meat coarsely Soak bread in some milk. Squeeze until dry; retain milk. Saute onions in butter. Add curry powder and continue to saute 1 minute. Add meat, sugar, salt, lemon juice, and almonds. Beat eggs; add half to meat mixture.
Ingredients:
30 g butter or margarine
160 g sugar
2 eggs, separated
15 g flour
1 ml salt
1 ml vanilla essence
250 ml milk
250 ml buttermilk
Cooking Instructions:
Cream butter and sugar. Beat eggyolks one by one into creamed sugar and butter. Add the flour, salt and milk alternately to the batter, mixing well after every addition. Add vanilla essence. Fold in stiffly beaten whites and bake one hour in deep bowl at 180 degrees C. Serve with strawberry sauce of your choice.
