from Tipperary, Ireland

2 cups Vialone nano Rice
3 cups fresh or frozen peas
1 small white onion finely chopped
2 Tbsp butter
1 Tbsp. olive oil
1 quart vegetable broth

In a large non stick pan sauté the onions in the butter and oil until they're translucent being careful not to brown them.

Add the peas and a half cup of the broth and cook them for about five minutes.

Add approximately one quart of broth and bring to a boil.

Add the rice and mix in well. Continue cooking until the rice is ready mixing often.

If the rice gets too dry add some more broth.

Mix in 1 Tbsp. butter and 1/4 cup grated Parmesan. Serve hot.

from Tipperary, Ireland

Serves 4

For the bass:
2 tablespoons extra-virgin olive oil
4 boneless black bass fillets (about 2 pounds total)
1/4 teaspoon each of salt and pepper
1/2 teaspoon dried oregano
1 teaspoon each of lemon zest and orange zest (3 passes of the microplane)
2 scallions, whites only, chopped very fine
1/4 cup white vermouth or white wine
1 tablespoon butter

For the pesto:
3/4 cup oil-packed sun-dried tomatoes
1/4 cup extra-virgin olive oil, plus more for drizzling
1 clove garlic, peeled
1/2 cup sliced blanched almonds
1/2 cup fresh basil (about 15 leaves), chopped
1/2 cup parsley, chopped
1/2 cup celery leaf, chopped

To prepare the bass:
Preheat the oven to 375°.

Pour the olive oil into a baking dish.

Using a sharp knife, make 4 shallow diagonal incisions in the skin side of each fillet. (This keeps the fish from curling up and getting tough.) Season the fillets with salt, pepper, oregano, and the lemon and orange zest and shake the scallions over the top. Lay them in the baking dish skin-side up.

Pour the vermouth or wine over the fish.

Break up the butter with your fingers and place little bits across the fish.

Bake the fish, uncovered, until the flesh turns just white and is semi-firm to the touch, about 5 to 8 minutes. When you cut into the fish, the center should be just opaque.

To prepare the pesto:
Drain the sun-dried tomatoes and put them in the blender with the olive oil, garlic, almonds, and 1 cup of hot tap water. Blend on high until the ingredients have combined into a chunky sauce, about 1 minute.

To finish:
Remove the fish from the baking dish to a plate but do not discard the juices in the bottom of the pan.

Add half the pesto to the juices in the baking dish and mix together over low heat until everything is combined. Add the chopped basil, parsley, and celery leaf, and mix to combine all the ingredients. If the pesto seems too thick for your taste, adjust the consistency by adding a little more hot tap water.

Spoon a portion of the pesto onto the bottom of each serving plate and place a fish fillet on top. Drizzle more extra-virgin olive oil over the top. Serve immediately.

from US

1 cup toasted sesame seeds
1 cup butter
1 cup granulated sugar
1/2 cup brown sugar
2 tbsp water
3/4 tsp baking soda
3 ounces bittersweet chocolate, chopped

1. Prepare a cookie sheet by covering it with a layer of aluminum foil and spraying the foil with nonstick cooking spray.

2. Sprinkle half of the toasted sesame seeds on the foil, reserve the other half.

3. Place the butter in a medium saucepan and melt it over medium-low heat.

4. Once butter is fully melted, add sugars and water and bring to a boil, stirring constantly. Boil until the syrup reaches 290 degrees, soft-crack stage.

5. Remove from heat and immediately stir in baking soda. Pour onto cookie sheet and let cool for 5 minutes.

6. Sprinkle on the chopped chocolate and allow it to melt and soften. Smooth the chocolate with an offset spatula over the top of the toffee, and sprinkle remaining sesame seeds on top. Press lightly into chocolate.

7. Allow toffee to cool for at least 2 hours. Once fully set, break into irregular pieces.

from US

Ingredients:
4 dried mushrooms

Sauce:
1/2 cup low-sodium chicken broth or soaking liquid from the mushrooms
1 tablespoon hoisin sauce
1 tablespoon brown bean sauce
1/4 teaspoon chili paste with garlic, or to taste

Mixture:
2 teaspoons cornstarch
2 tablespoons water
8 Napa cabbage leaves, chopped
1 shallot
3 – 4 Chinese sausages (lop cheong)*
1 green onion
3 tablespoons oil for stir-frying, or as needed

Preparation:
Soften the mushrooms by soaking in hot water for 20 – 30 minutes. Squeeze out the excess water and cut the mushrooms into thin slices.

Mix the sauce ingredients in a bowl and set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside. Chop the Chinese cabbage into bite-sized pieces. Peel and chop the shallot. Cut the lop cheong on the diagonal into thin slices (about 1/4-inch). Cut the green onions on the diagonal into 1-inch pieces.

Heat the wok over medium-high to high heat. Add the oil. When the oil is ready, add the shallot. Cook until softened, then add the sausage and mushrooms. Stir-fry the sausage until lightly browned (about 2 minutes).

Add the cabbage to the wok. Stir-fry briefly, adding a bit of soy sauce or salt if desired. Push the sausage and cabbage to the sides of the wok. Add the sauce in the middle. Give the cornstarch and water mixture a quick stir and add to the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onion. Taste and add salt, pepper, or soy sauce if desired. Simmer for a few more minutes, and serve hot.

*Chinese sausages are smaller than regular sausages; they can be purchased at Asian markets.

from US

5 cups homemade chicken stock or store bought chicken broth
1-1/4 cups canned creamed corn
1/4 tsp. salt, to taste
1/2 tsp. granulated sugar
Ground black or white pepper, to taste
2 tsp. Chinese rice wine or dry sherry
3/4 cup cooked crab meat, or cooked diced ham
1 TB cornstarch dissolved in 2 TB water
2 egg whites, lightly beaten
1/2 tsp. sesame oil, or to taste
2 green onions, finely chopped (for garnish, optional)

Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn and bring back to a boil (about 3 minutes).

Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crab meat.

Cook for about 2 minutes to bring back to a boil again.

Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken. When the soup has thickened, remove the saucepan from the heat.

Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.

Add the sesame oil and the green onions garnish if using.

1 pound flank steak – sliced against the grain into very thin slices
2 tablespoons soy sauce
1 tablespoon dry sherry
1 (10 oz) package frozen broccoli, defrosted
1 clove minced garlic
1 slice finely minced ginger root
2 tablespoons peanut oil
1 dash salt to taste

Combine soy sauce and sherry, and pour this mixture over steak. Marinate the meat for 15 minutes.

Slice broccoli at a diagonal and mince garlic and ginger.

Heat a wok 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger.

Fry over high heat, stirring constantly for about 20 seconds more, then add the beef. Stir-fry, stirring constantly, for about 1 minute.

Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green. Serve hot.

Calories=263. 8; protein=25.71 g; total fat=15.4 g; carbohydrate=4.51 g; dietary fiber=2.22 g; calcium=48.67 mg; sodium=573 mg; potassium=604. 8 mg.

Per Serving (excluding unknown items): 70 Calories; 7g Fat (90.7% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 515mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.