Amazing Race Recipes: Catching Up

I had the best intentions to cook along with The Amazing Race this season, but, well, life got in the way.

Here are the recipes I researched up to this point in the race. I hope to make them some day soon!


England:
http://www.houseandhome.com/food/recipes/gordon-ramsays-cottage-pie-guinness-recipe
http://simplyrecipes.com/recipes/easy_shepherds_pie/
http://www.foodandwine.com/recipes/welsh-rabbit-january-2009


Ghana:
http://www.dianaskitchen.com/page/poultry/jollof.htm


Sweden:
http://www.grouprecipes.com/17262/flygande-jakob.html
http://www.freestylecookery.com/2009/06/recipe-flying-jacob-flygande-jakob.html
http://collegecookbookproject.wordpress.com/2010/03/23/flying-jacob-or-flygande-jakob/
http://www.europe-cities.com/en/694/sweden/eating-out/719_artsoppa/
http://ezinearticles.com/?Traditional-Swedish-Pea-Soup-Recipe&id=263585
http://annesfood.blogspot.com/2007/05/swedish-sandwich-cake-by-lena.html

The Amazing Race: Boston Baked Beans

Inspiration:
The Amazing Race 17! Racers will take off from Boston tonight- can't wait.
Recipe from The New Basics Cookbook


Ingredients:

• 1 pound dried navy or Great Northern beans
  
• 8 ounces slab or thick-cut bacon, cut into 1/4" pieces
  
• 1 cup chopped onion
  
• 2 cloves garlic, chopped
  
• 1 1/2 cups packed dark brown sugar
  
• 2 cups ketchup
  
• 6 tablespoons maple syrup
  
• 6 tablespoons dark molasses
  
• 1/4 cup Worcestershire sauce
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Rinse and pick through the beans. Soak them overnight in a large pot of water.
   Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.
   
2. Preheat the oven to 300 degrees F.
   
3. Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.
   
4. Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.
   
5. Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.
   
6. Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.
   
7. Serve hot.

Notes:
Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.

Tim loves baked beans, but I'd never attempted them from scratch. It's quite the process, both taking longer and being more expensive than buying canned. However, it isn't a lot of work, as you can just throw the pot in the oven and go watch some football. :)

Tim's Rating: 9/10
Liz's Rating: 8.5/10

Next week on The Amazing Race 17: London, England.

Baba Ghanoush

Inspiration:
The Amazing Race's stop in Dubai
and
JustDubai.org


Ingredients:

• 1 large eggplant
• garlic powder or fresh garlic
• salt
• pepper or hot sauce
• fresh lemon juice (to taste)
• 1 tablespoon mayonnaise
• 1 scallion, chopped (optional)
• Pita wedges, for serving
  

Instructions:

1. First wash eggplant. Pierce in a few places with a fork or knife. Bake eggplant in 205 ºC (400 ºC) oven until skin has almost collapsed and the eggplant is very soft. Let cool.
   
2. Scoop out and mash all of the flesh. Throw away the skin. Add remaining ingredients and mix well. Adjust seasonings to taste. Refrigerate and then serve.
   

Recipe Notes: It is a popular Levantine dish of eggplant mashed and combined with diverse seasonings. Usually the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky savor. Baba Ganoush is served as a dip with pita bread, and is sometimes added to other dishes. It is typically of an earthy light brown color.


My Notes: I have had Baba Ganoush in restaurants but never made it at home. While I thought it was ok, and I am glad I made it, I think I prefer hummus. :) I thought it is likely authentic enough as it comes from a Dubai website, but really almost all other recipes found online contained tahini and not mayonnaise!


Liz's Rating: 7.5/10
Tim's Rating: 8/10

Next on The Amazing Race: Dubai again. What are your favorite Middle-Eastern recipes?

Banh Chuoi Nuong (Vietnamese Banana Cake)

Inspiration:
The Amazing Race's pit stop in Vietnam
and
this recipe


Ingredients:

• 1.25 lbs ripe bananas
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• 2 tablespoons melted butter
• 1 cup coconut milk
• 7 slices of sandwich bread
  

Instructions:

1. Slice the banana diagonally and sprinnkle with half the sugar. Cook the remaining sugar in coconut milk until dissolved, then add the vanilla. Remove crusts from the bread. Soak the bread in the sweetened coconut milk.
2. Butter a 12-inch non stick pan. Arrange a layer of banana on the bottom of the pan. Cover with a layer of bread, then another layer of bananas, another bread layer, and then finish with a layer of bananas, another bread layer, and then finish with a layer of bananas. Drizzle the remaining butter over the top, then cover with foil and bake in a preheated oven at 350 F for 1 hour.
   
3. Rest for 12 hours before cutting.

Notes: This bread pudding-like dessert was really easy and quick! I assembled this dish in a pie pan, and I only had one layer of bread and two layers of bananas. It tastes much better than it looks.

Liz's Rating: 8.5/10
Tim's Rating: 8.5/10

Negimaki (Japanese Beef and Scallion Rolls)

Inspiration:
The first leg of The Amazing Race, in Tokyo
and
Mary Ellen's Cooking Creations (adapted from an Epicurious recipe)


Ingredients:

• 12 small scallions, trimmed to 6-inch lengths
• 1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
• 1/4 cup sake (Japanese rice wine)
• 1/4 cup mirin* (Japanese sweet rice wine)
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil

Instructions:

1. Prepare scallions:
   Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
   
   
2. Prepare beef:
   Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
   
   
3. Assemble rolls:
   Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
   
   
4. Marinate rolls:
   Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
   Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
   
   
5. Cook rolls:
   Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
   Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.
   
   

My Notes:
I love negimaki. We always order it as an appetizer when out for sushi. I thought this was a nice version; the sauce was a little different than what we usually have.

Liz's Rating: 8/10
Tim's Rating: 8.5/10

Next week on The Amazing Race: Vietnam!

The Amazing Race: Season 15!

Season 15 of The Amazing Race begins on Sunday, September 27th!

I will be cooking along with the race once again.

The first leg will depart Los Angeles for Tokyo.

You can see the official route map HERE.

Can't wait!

Bittman's Ma-Po Tofu

Inspiration:
The Amazing Race's pit stop in China
and Mark Bittman


Ingredients:

• 1 tablespoon peanut or other oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 1/4 to 1/2 pound ground pork
• 1/2 cup chopped scallions, green part only
• 1/2 cup stock or water
• 1 pound soft or silken tofu, cut in 1/2-inch cubes
• 2 tablespoons soy sauce
• Salt to taste
• Minced cilantro for garnish, optional

Instructions:

1. Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
2. Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
3. Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

Notes: We are moving in a few weeks, and I am trying to use up items in my freezer and pantry. This recipe fit the bill, as I had ground pork and a lot of rice on hand. Apparently this recipe isn't very authentic (due to the lack of black bean paste and Sichuan peppercorns), but it was quick and tasty. Tim loves the combination of ginger, garlic, and scallions, as do I. Next time I might try a more authentic recipe. Meat lovers may want to use 1 pound of ground pork and 1/2 pound tofu. We used 1/2 teaspoon red chili flakes and didn't find it very spicy.


Tim's Rating: 8.5/10
Liz's Rating: 8/10


Next week on The Amazing Race: China (again). Any suggestions?

Pad Thai

Inspiration:
The Amazing Race's second pit stop in Thailand
adapted from a recipe found on allrecipes.com


Ingredients:

• 1 (8 ounce) package dried flat rice noodles
• 6 tablespoons fish sauce
• 1/2 cup fresh lime juice
• 2 tablespoons white sugar
• 4 tablespoons oyster sauce
• 1-2 tablespoons Asian chile pepper sauce (Sriracha, depending on spice tolerance)
  
• 1/2 cup chicken stock
• 1 tablespoon peanut butter
  
• 2 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• 8 ounces medium shrimp - peeled and deveined
• 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 eggs, beaten
• 3 cups bean sprouts
• 6 green onions, chopped into 1 inch pieces
• 2 tablespoons chopped unsalted dry-roasted peanuts
  
  
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges
• 2 cups bean sprouts

Instructions:

1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, chile sauce, chicken stock and peanut butter. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Notes: When I lived in Madison, I ate a ton of Pad Thai. I would order it from the Sukho Thai cart on Library Mall for lunch... at least once a week. Tim and I ate at the restaurant many, many times when we were first dating. (Googling it shows they closed in 2007--so sad.) I didn't think it would be this easy to make! Pad Thai traditionalists will note the lack of tamarind paste, but I think the flavor is pretty close to most Pad Thai I have had. These leftovers will make a great lunch.


Vegetarian/Vegan Option: replace the fish sauce with soy sauce, the oyster sauce with vegetarian "oyster" sauce, and the chicken and shrimp with tofu or additional veggies.


Tim's Rating: 10/10 (loved it)
Liz's Rating: 9.5/10

Mango and Sticky Rice (Khao Neeo Mamuang)

Inspiration:
The Amazing Race's pit stop in Thailand
and
allrecipes.com


Ingredients:

• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Instructions:

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Notes: This is a dish I have enjoyed at many restaurants but never made at home. Now that I know I can make it, I think I need to have a a Thai dinner party! I used arborio rice, but next time I will try sushi or sticky rice. I substituted cornstarch for the tapioca starch, and it worked fine.


Liz's Rating: 9.5/10
Tim's Rating: 10/10


Next week on The Amazing Race: Thailand (again!)

Puffed Rice Crunch

Inspiration:
The Amazing Race's pit stop in India
and
Food & Wine


Ingredients:

• 3/4 cup light brown sugar
• 1 tablespoon fresh lemon juice
• 2 cups unsweetened puffed rice

Instructions:

1. Set a 12-by-18-inch sheet of parchment on a large baking sheet and oil the paper. Have a kitchen towel ready.
2. In a medium saucepan, cook the brown sugar with the lemon juice over moderately high heat, stirring occasionally, until the sugar melts, about 2 minutes. Reduce the heat to low and cook, stirring constantly, until richly browned, 3 to 4 minutes. Working quickly, stir in the puffed rice until coated, then immediately scrape the mixture onto 1 end of the baking sheet.
3. Fold the paper over the rice, cover with the kitchen towel and roll into a tight 3-inch log. Unwrap and let cool to room temperature, about 15 minutes. Using a serrated knife, gently slice the log crosswise 1/2 inch thick and serve.

Recipe Notes: In India, the chicki wallah (sweets vendor) knows to set up shop near a school: Children find this crunch irresistible.

Click here for a photo of a chicki wallah!


Notes: I had a slight (actually big) problem trying to roll it into a log. I used a silpat instead of parchment paper, which could have been my problem. Taking photos of these wasn't easy either. I'll post a bad photo below this. I am glad I tried this-- many of the recipes I found were more Indian-American recipes, and I wanted to find something that people in India actually eat.
Tim's Rating: 7.5/10
Liz's Rating: 7/10


Next week on The Amazing Race: Thailand!

Siberian Spicy Garlic Cheese (Pikantny Syr)

Inspiration:
The Amazing Race's second Russian pit stop
and
this recipe from grouprecipes.com


Ingredients:

1/2 pound (8 ounces) medium-sharp white cheddar cheese, finely shredded
1/2 pound (8 ounces) Emmentaler cheese, (Gruyere)finely shredded
1/4 cup pure sour cream (containing no additives)
1/4 cup full-fat mayonnaise
8 to 10 large garlic cloves, put through a garlic press
1/2 teaspoon ground cayenne pepper or hot paprika (optional)
1/4 teaspoon salt

Instructions:

Toss the shredded cheeses by hand in a large bowl.
Mix together the sour cream, mayonnaise, pressed garlic, hot pepper (optional), and salt in a small bowl, then add to the cheese, stirring to mix well.
Cover and refrigerate at least 4 hours (and preferably overnight) to let the flavors meld.
Let the cheese mixture come to room temperature before serving. Use as a stuffing for small firm ripe tomatoes or cherry tomatoes, as a topping for baked potatoes, or as a spread for dark bread.

Recipe Notes:
Called pikantny syr (spicy cheese) in Russian, this is a popular appetizer in Siberia and the Russian Far East. In restaurants it is usually served as a stuffing for ripe red tomatoes, or as a spread for chewy-textured Russian bread. The combination of cheeses used in this recipe approximates the taste of the cheese used in Asian Russia. Plenty of garlic provides the kick; you can also add some cayenne pepper to make the cheese even hotter. Russians make this dish by putting all the ingredients through a meat grinder--but you can shred the cheese by hand or even use a food processor.


My Notes: I only used 4 cloves of garlic, and it is still very garlicky! I liked this spread on toast points. (We were out of crackers.) It would also be delicious melted on top of chicken breast... which I may try with the leftovers!

Tim's Rating: 8/10 ("Too garlicky for me.")
Liz's Rating: 8/10

Russian Ground Chicken Cutlets (Kotlety Pozharskie)

Inspiration:
The Amazing Race's pit stop in Russia
and
russianfoods.com


Ingredients:

• 1/4 c milk
• 2 lb chicken breasts, boned & skinned
  
• 5 ea white bread slices
• 1/4 lb unsalted butter
• 3/4 ts salt
• 1/2 ts white pepper
• 2 c dried bread crumbs
• 10 tb unsalted butter
  
  

Instructions:

1. Put 5 bread slices in a bowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up.
   
2. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth.
   
3. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely.
   
4. Take the 10 tablespoons of butter and clarify them in large skillet over a low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place over a medium- high heat and when hot fry the patties
   for approx. 5-6 minutes per side or until done to suit your taste.
   
5. Serve at once, pour remaining butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.

Notes: Wow. I was not expecting to love this recipe as much as I did. I used one pound of local ground chicken breast from my co-op, made my own breadcrumbs from white bread, and otherwise followed the (halved) recipe. I will definitely be making this again! I think it would be wonderful in a Chicken Parmigiana-type meal.


Liz's Rating: 9.5/10
Tim's Rating: 9.5/10

Romanian Bean Soup with Bacon and Chard (Ciorba de Fasole)

Inspiration:
The Amazing Race's third pit stop: Romania
and this recipe for Ciorba de Fasole.


Ingredients:

• 1/2 pound dry haricot, pinto or butter beans
  
• 6 pieces of bacon, sliced into 1-inch widths
  
• 2 litres water
  
• 1 bunch Swiss chard
  
• 2 egg yolks
  
• 1/2 cup sour cream
  
• 1 T vinegar
  
• salt and pepper
  
• small bunch dill
• crusty bread, for serving
  

Instructions:

1. Soak the beans in cold water for 3-4 hours.

2. At the end of the soaking time, cube the bacon. Drain the beans and put them in the saucepan with the bacon. (Make sure there will be plenty of room for the beans to expand.) Pour the water over. Bring to the boil, skim, and turn the heat down. Simmer the beans for 1 1/2 - 2 hours, until soft. More time may be needed...keep checking the beans.

3. Shred the lettuce or other greenery and stir into the soup when the beans are soft. Cook for another 10-15 minutes.

4. Mash the beans a little to thicken the soup. Mix egg yolks, cream and vinegar together, and stir into the hot soup. Season. Chop the dill finely and scatter it over the soup.

5. Serve with bread.
   

Notes: When I started to make this, I thought, oh it's just another bean and bacon soup. But I knew I was wrong as soon as I stirred in the sour cream, egg yolk, and vinegar. I really enjoyed the chard with the other flavors. It's an interesting recipe, and I am glad I tried it.


Vegetarian Option: Omit the bacon.


Liz's Rating: 8/10
Tim's Rating: TBD

Liptauer Cheese

Inspiration:
The Amazing Race's pit stop in Austria, and a recipe from Nigella Lawson.

I think this recipe, seen on Sherry's blog, was one of the first five recipes I "starred" when I started reading food blogs. (Sadly, Sherry passed away in July, 2008.)

I was thinking I'd make it for book club, but I never got around to it. When researching Austrian recipes, I saw Liptauer cheese referenced and knew it was finally time.


Ingredients:

• 18 ounces cream cheese
  
• 2-1/4 cups cottage cheese
  
• 4-5 tablespoons capers
  
• 8 cornichons, chopped
  
• 3 teaspoons paprika
  
• Pinch of salt
  
• Good grating of black pepper
  
• 2 teaspoons caraway seeds
  
• 2 teaspoons French mustard

• 1-quart mold or bowl

For drizzling over:

• 1-2 tablespoons flavorless vegetable oil
  
• Fat pinch of paprika
  
  

Instructions:

1. Beat the two cheeses together until they are smooth, and then add all the other ingredients. Mix everything together well, and then turn into a small bowl with a capacity of approximately 1 quart, lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set.
   

2. When it has become cold enough to turn out—a few hours should do it—unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it the other way out and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze, made by mixing the oil with a pinch of paprika.

3. Serve this with bread or poppy-seed-sprinkled bagels, gherkins, and, if you like, some chopped red onions.

Notes: I was surprised by how much I enjoyed this recipe, and Tim enjoyed the leftovers! I used Penzey's Hungarian Half-Sharp Paprika, and it gave the spread a little kick.


Tim's Rating: 9.5/10
Liz's Rating: 9/10

Rösti

Inspiration:
The Amazing Race 14's first pit stop: Switzerland!

When looking for a Swiss recipe, I considered fondue, Älplermagronen, and Rösti. Since we recently had a fondue party (using this recipe), I decided to skip fondue. When my mother decided to grill steaks for dinner, I decided to go with the Rösti as it would be a good side dish.

My recipe was adapted from one found on The Food Network's website. My friend Lindsay, who lived in Switzerland last summer, told me that my ingredient list seemed authentic.


Ingredients:

• 6 large baking potatoes
• 1 tablespoon salt
• 3 1/2 ounces smoked bacon, thinly sliced vertically
• 3 1/2 ounces onion, diced
• 1 sprig thyme
• 3 1/2 ounces mushrooms, diced
• 2 tablespoons oil
• 2 ounces butter
• 6 slices Gruyere

Instructions:

1. Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.

2. In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much.

3. Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes.

4. Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.

Recipe Note: We find that it's better to cook the Rosti individually. 3 or 4 spoonfuls will serve 1 person.

My Notes: I would first like to note that I am not happy with this photo. However I realize this is a food blog, not a photography blog, and while I would prefer to give you appetizing photos, the point is to share recipes. :)

As I am on vacation visiting family, I didn't want to boil and shred potatoes. I skipped the first step by substituting a package of Simply Potatoes. I purchased sliced smoked Gruyere as that is what was available at the local grocery. I had some problems frying the potatoes as my mother has a flat top stove, and I am used to gas. I think they would have turned out a little better if I prepared them in my own kitchen. However, they were still good. (Of course they were, there is bacon involved!)

Vegetarian Option: These would be almost as tasty without the bacon.

Liz's Rating: 8.5/10
Tim's Rating: 8.5/10

Next week on The Amazing Race: I don't want to spoil the locations for those who would like to be surprised, but if you want to see the season 14 map, click here.

The Amazing Race Starts Tomorrow!

Tomorrow night Season 14 of The Amazing Race begins!

Readers may remember that I attempted to prepare a recipe for each of the countries visited in Season 13 of The Amazing Race. I will do the same for Season 14.

Tomorrow, the racers depart California for Switzerland.

I aimed to prepare recipes from California and Switzerland this week.

I narrowed my California recipes down to fish tacos, Santa Maria tri-tip, and an "Animal Burger" from In-n-Out (thanks for the idea, Erin!).

However, I am on vacation, and I am not cooking that much. I decided to forgo the California recipe and focus on the Switzerland recipe.

I did enjoy some fish tacos at a local restaurant on Thursday night. That counts, right?

If you'd like to make your own fish tacos, consider Erin's version!


Tomorrow on The Amazing Race: Switzerland!

Siberian Pelmeni

Inspiration:
The Amazing Race's pit stop in Moscow, Russia
and
Erin's suggestion of Pelmeni, which she had at our local restaurant Moscow on the Hill
The recipe below is very loosely based on this recipe from The Food Network.


Ingredients:

• 1 pound ground pork
• 1/2 cup chopped fresh dill, divided
  
• 2 ounces breadcrumbs
• 1/2 cup heavy cream or half and half
• 1 egg, beaten
• salt and pepper
• gyoza or potsticker wrappers
• 8 cups chicken broth, hot
  
• very thinly sliced button mushrooms, to garnish (about 1/2-3/4 cup per person)

Instructions:

1. Soak breadcrumbs in cream.
2. Combine pork, 1/4 cup dill, egg, salt, and pepper in a bowl. Add breadcrumb mixture and mix.
3. Let sit up to 2 hours for flavors to combine (in refrigerator).
4. Place 2 teaspoons of pork mixture in each gyoza wrapper, preparing 4 at a time. Wet the edges and seal in half-moon shapes. Set aside under plastic wrap as you make the other Pelmeni.
5. Meanwhile, bring a large pot of water to boil.
6. Boil Pelmeni for 7-10 minutes.
   
7. Place 8-12 Pelmeni in a large soup bowl. Top with a few ladles of broth, chopped dill, sliced fresh mushrooms, and more pepper.

My Notes:
I don't think the original recipe was very authentic, and my alterations make it surely non-authentic, so we'll call these "Lazy Non-Authentic Siberian Pelmeni." We both enjoyed this dish. You must use fresh dill.


Tim's Rating: 9/10
Liz's Rating: 9/10


Next Week on The Amazing Race Season Finale: Oregon, USA.

Kazakh Cooking

No matter how hard I try, I cannot find a recipe for Kazakh food that is a. appetizing or b. able to be made given my lack of a deep fryer.

All Kazakh recipes I've found involve either horse meat, sheep offal, or a deep fryer.

However, Kazakhs do supposedly eat naan. I've made it before- recipe here.

If you happen to know of a Kazakh recipe that I should try, please let me know!

Otherwise, stay tuned for next week, when The Amazing Race visits Russia.

Indian Split-Pea and Vegetable Soup

Inspiration:
The Amazing Race's second pit stop in India
as well as a jalapeño and potatoes from our CSA
and this recipe from Food & Wine


Ingredients:

• 1 10-ounce package frozen chopped spinach
• 1 cup yellow or green split peas
• 9 cups water, more if needed
• 2 1-inch pieces fresh ginger, peeled, 1 piece chopped
• 1 3/4 teaspoons salt
• 2 tablespoons butter
• 1 jalapeño pepper, seeds and ribs removed, minced
• 1/4 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 4 carrots, cut into 1/4-inch slices
• 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes

Instructions:

1. Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of the water, the unchopped piece of ginger, and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes. Add more water if necessary to keep the peas from sticking to the pan.
2. Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, the jalapeño, turmeric, coriander, cumin, carrots, potatoes, and the remaining 1 1/4 teaspoons salt. Add the remaining 6 cups water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach and simmer 5 minutes longer.
3. Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally.

Food & Wine's suggested beverage: "A simple, straightforward, fruity Beaujolais will make a fine accompaniment to this soup. Its vivid cherry and berry flavors will contrast and highlight, not compete with, the earthiness of the dish."

My Notes:
I thought this soup was a bit thin, but the flavors were great. If I make this again, I'll use less water, maybe 2 cups less.

Liz's Rating: 8/10
Tim's Rating: TBD

Next Week on The Amazing Race: Kazakhstan

Basmati-Rice Salad with Cauliflower and Potatoes

Inspiration:
The Amazing Race's stop in New Delhi, India
as well as garlic and potatoes from our CSA
and this recipe from Food & Wine


Ingredients:

• 1 1/2 cups basmati rice, rinsed
• 2 tablespoons plain yogurt
• 3 tablespoons cooking oil
• 2 onions, sliced thin
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3/4 teaspoon dry mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 2 teaspoons salt
• 1 head cauliflower (about 2 pounds), cut into small florets
• 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch dice
• 3 tablespoons raisins
• 3 to 4 tablespoons cider or wine vinegar
• 3 1/2 cups water
• 1/2 cup chopped cilantro
• 4 scallions including green tops, chopped

Recipe Notes: "Garlic, fresh ginger, mustard, and a medley of spices spark the hallowed Indian combination--cauliflower, potatoes, and rice. Serve it at room temperature, either alone or with a simple side of sliced tomatoes."

Food & Wine's suggested beverage: "Basmati's spice and jasmine aromas suggest a floral Vouvray from France's Loire Valley. You'll need a demi-sec to stand up to the spices here."


My Notes: I really enjoy rice salads. This recipe was ok, it kind of grew on me while I was eating it. I loved the fresh ginger but thought the other spices weren't very prominent. Sorry I haven't posted in awhile, but I should be posting more regularly in the future.

Liz's Rating: 8/10
Tim's Rating: TBD

"Next week" on The Amazing Race: Old Delhi