Download Breaking Bread: Recipes and Stories from Immigrant Kitchens by Lynne Christy Anderson PDF

By Lynne Christy Anderson

Through tales of hand-rolled pasta and do-it-yourself chutney, neighborhood markets and yard gardens, and wild mushrooms and foraged grape leaves—this publication recounts in loving aspect the thoughts, recipes, and culinary traditions of people that have come to the USA from world wide. Chef and instructor Lynne Anderson has long past into immigrant kitchens and found the facility of foodstuff to keep in mind a misplaced global if you happen to have left a lot at the back of. The attractive, easy-to-prepare recipes function specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. including Robin Radin’s attractive photos, those tales and recipes will motivate chefs of all degrees to discover new traditions whereas probably rediscovering their very own culinary roots.

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Extra resources for Breaking Bread: Recipes and Stories from Immigrant Kitchens

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26 But when I was growing up, this was something I ate every single day. And you know, I didn’t get sick of it! So we love the food, and I find when we don’t have it, we miss it. At one family gathering, I think it was last Thanksgiving, I didn’t bring the doce de leite—that’s a custard I do that I learned from my mother—and everybody was feeling like they didn’t have dessert. And there were many things there! It’s like there still was a space that was waiting to be filled. I think I learned things from my mother when I was a kid that, at the time, I didn’t even realize I was absorbing, like this desire to have certain foods.

With a sharp knife, slice across the roll into thin strips, * Found in most food supply and some hardware stores. a d d a p l ac e at t h e ta b l e 39 approximately 1⁄4 inch wide. Unroll the strips and set them aside on a floured plate. ) For the sauce, heat the oil in a medium saucepan over medium heat until shimmering. Add the onions and cook, stirring frequently, until soft but not brown, about 5 minutes. Add the tomatoes and the reserved liquid, salt, and pepper and simmer, uncovered, for 40 minutes, stirring occasionally.

Season with salt and pepper. To serve, arrange the lettuce leaves around the edges of a serving bowl or platter, with the stem end toward the center. Mound the tabbouleh in the center so that the top ends of the leaves are still visible. To eat, spoon a small amount of tabbouleh onto one of the lettuce leaves. 18 scooping the memories hommus 11⁄2 cups cooked chickpeas, drained and cooking liquid reserved (a 15-ounce can, drained and rinsed, can be substituted) 1 clove garlic, minced 1 ⁄3 cup tahini paste 1 ⁄4 cup lemon juice 1 ⁄2 teaspoon salt In a blender or food processor, puree the chickpeas, garlic, tahini, lemon juice, salt, and approximately 1⁄2 cup of the reserved cooking liquid from the chickpeas.

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