RESEP MASAKAN ORIENTAL

We’ve posted about this before, but there’s a great, southern tradition of eating beans and greens on New Year’s Day to ensure good fortune in the coming year.  Apparently, by eating “poor” the first day of the year, you align certain cosmic forces in your favor, which results in prosperity and good luck the rest of the year. Sounds crazy, right? I know, you’re way too sophisticated to believe in such lame supernatural shenanigans. Hey wait a minute…don’t you watch all those ghost hunter shows on cable TV? Busted! Hey, did you hear that noise? Anyway, whether you believe in this kind of culinary clairvoyance or not, this Brazilian feijoada is one of the world’s great stews. The traditional good luck bean is the black-eyed pea, but here we’re celebrating the delicious, and very nutritious, black bean. I tried to be clear in the video that this is just my version, and not some attempt at true feijoada authenticity, whatever that is. As long as you have black beans, and LOTS of smoke...

I love the New Year's day tradition of eating beans and greens to bring luck and prosperity. This video was posted a few years back, and features black-eyed peas, and not one, but three kinds of pork. How can that not bring good fortune? This is a very old tradition, and I don't mean colonial America old , I mean really, really old. There are records of black-eyed peas being eaten for good luck on New Year's Day all the way back to ancient Ba bylonia. It must have worked, because look at all the good fortune that has befallen the middle east since then. Okay, maybe that's not the best example. This video recipe is my variation on something called "Hoppin' John," which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread. Speaking of which, I highly suggest clicking on my cornbread recipe video and doing this thing right. I want to wish you all a Happy New Year! May your 2011 be filled with much happine...

I know I just posted an Italian alternative to the New Years' beans and greens, eaten to bring prosperity in 2009, but I figured I'd better do a more traditional version. I am the American food expert on About.com after all, and it would have been bad form not to post a real black-eyed peas recipe today. This is a very old tradition, and I don't mean like pre-civil war American south old, I mean really, really old. There are records of black-eyed peas being eaten for good luck on New Year's Day all the way back to ancient Ba bylonia. For you kids out there, that's way before even cell phones were invented! This video recipe you are about to visually consume is a variation on something called "Hoppin' John," which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread. For your convenience, and my pageviews, I suggest also clicking on my cornbread recipe video and doing this thing right. I want to w...

In honor of the presidential inauguration, the title of this recipe, "Pork and Beans and Greens - Good Luck Making This," has temporally changed to this more Washington-esqe one. As many of you foodies already know (it's on the entrance exam), a very traditional southern New Years meal is black-eyed peas, or some other type of bean, and greens. Eating this meager meal on New Years day is supposed to bring you great prosperity for the rest of the year. This video recipe is a lighter and easier Italian take on the classic, and is topped with some crusty, caramelized roast pork. Speaking of the south, you'll see me use a spice rub (a wet rub, aka "wub") on the pork before roasting for a sort of Italian barbecue effect. All in all, this is an odd recipe. The pork is not slow-roasted, but cooked at a higher heat for a crusty finish. The greens are not slowly braised, but just wilted. The black-eyed peas have been replaced with cannellini beans. And, I can't ...

Of course you can’t make a real cassoulet in an hour, but you can make this very acceptable cheater version, and as long as you manage expectations, you’re in for a great, cold-weather meal. Real cassoulet is an involved process, with several days of prep just to make the various meats served in this rustic bean casserole. Once everything is prepared, the dish bakes for hours, during which time the ritualistic crust forming and re-forming occurs. Buttery breadcrumbs are scatted over the top, and when they form a crusty, golden brown layer, they’re pushed down into the bubbling mixture, and new crumbs applied. This is done several times, creating the dish’s signature texture. A creamy, aromatic, not-too-wet-or-too-dry bean mixture into which is suspended the chunks of succulent meat. Here, we’re taking lots of short cuts. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved s...

I had a request recently from the Greek food guide on About.com, Nancy, for a video recipe for a dish called "Rolo me Abelophylla," which is a meat, rice and cheese loaf in grape leaves. I decided to do a vegetarian version using lentils since I've always enjoyed cold rice and lentil salads, and thought this combo would be perfect with the grape leaves. It was. When you add the tangy feta, and consider the very holiday-ish design, this would be a fantastic item to bring to that Holiday party. Imagine the look on everyone's face when you walk in carrying this! Suddenly their cheese ball doesn't look so hot. If you decide to attempt this fairly easy ring of rice, you can find jarred grape leaves in any Greek market, or high-end store. Nancy suggests using the dried leaves if you can find them - these are boiled to soften and are larger and easier to use. But, the brand you see in the video in the larger jars worked fine. Enjoy! * Please help support free video recip...

As I prepare myself mentally and physically for the rest of the upcoming holiday feasts, I'm trying to stay away from rich, meaty dishes since they'll soon be eaten in abundance. This spicy three-bean vegetable chili recipe video shows a meat-free, but still very satisfying meal. Eating a little leaner before the big holiday meals is a great idea for several reasons. You'll save money, get extra nutrients to protect your body from excessive partying (and gout), and you'll appreciate those rich foods even more. I'm going to have a bowl of this chili right now, and then practice my King Henry VIII imitation - you know, drunk, belt loosened, shirt stained with gravy, pointing menacingly at relatives with a roast goose leg, or dripping beef rib. Ah, the holidays. Enjoy! * Please help support free video recipes, and visit my new sponsor, MOZO Shoes . Find out why chefs (like me) are buzzing about their great shoes! Ingredients: 2 tbsp olive oil 1 onion, diced 2 cloves ga...

I love a hearty beef chili as much as the next guy, but once in a while there’s nothing wrong with going over to the light side, and enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of course have more fat and flavor, but after a bunch of requests for a chicken breast version, I decided give it a go, and I was very happy with the results. The key is to not overcook the chicken when you sear it. You want it slightly undercooked, maybe about 150 degrees F. internal temp, since it will cook all the way when we add it back in. You’ll notice when I slice mine, there’s a little bit of opaqueness to the flesh, which is what you want. This is intended to be a relatively quick and simple weeknight meal, so I didn’t add much in the way of extras, but things like peppers, squash, and mushrooms are always welcomed additions.  I know you’re probably missing those long, warm summer days right about now, but one of the great...

The third best part of this job, after the fame and fortune, is learning about unique, new foods; and this farinata video is a perfect example! Until it was requested by a Vlad Kiperman (if that is his real name), I had no idea this tasty, and dead simple recipe even existed. It’s so good, I’m kind of sad the discovery came so late in life. Farinata is nothing more than a simple garbanzo bean flour batter, which is spiked with olive oil and salt, and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. This is so simple and subtly flavored that it’s a kind of hard to describe. You may be familiar with the taste of garbanzo (aka chickpeas) in things like hummus and falafel, but here it’s not combined with other strongly flavored ingredients, and so you’re getting pure, un-cut bean. It’s going to be easier for me if you just make it and taste for yourself. ...

This black bean soup saved me during a recent attack of, “Oh my God, there is nothing in kitchen to cook with!” Even though it sometimes seems that way, there's rarely, literally nothing to cook with. I quickly found a few slices of bacon, a couple cans of beans, and an onion, and with the help of a spicy lime and green onion relish, turned it into a very decent bowl of soup. It got me thinking about all those long shelf life, must-have pantry and fridge staples you can count on to produce a meal when lacking supplies. My short list is olive oil, beans, pasta, bacon, Parmigiano-Reggiano, eggs, tomato sauce, anchovies, salami, capers, garlic, onions, potatoes, and fresh citrus. As long as those things are close by, I can still look forward to a great meal no matter how sparse the rest of the provisions. By the way, this will work with any smashable bean, and rumor has it that a handful of sausage in place of the bacon is a great variation. With wet, chillier days ahead, I think you’...

I can't remember the last time I made ham and split pea soup. It's probably been 10 years, which is remarkable since it's my favorite cool weather soup. I just don’t understand why I haven’t made it in so long. I've made bean soup, lentil soup , rice soup, and potato soup dozens of times each over the last decade, but not split pea. I've had leftover ham around countless times. I've ordered i t in restaurants, so it's not like I forgot it existed. I'm sure I've even warmed up a can or two of Progresso at home, but making a batch never crossed my mind. It's a soup mystery that now consumes me; which is very ironic if you think about it. Anyway, the important thing is that I made it, and it was everything I remembered homemade ham and split pea to be - a hearty, soul-warming bowl of dull green brilliance. No matter how often you make it, this has to be on everyone's top 10 soups of all-time list. Enjoy! Ingredients: 2 tbsp butter 1/2 onion,...

When ONE.org asked me to help raise awareness about their campaign to fight chronic malnutrition, using the humble sweet potato, I had one important question…if I agreed, would I get some kind of tote bag? When I was informed there was no tote bag, I decided to check out their info anyway, and I’m very glad I did. While I was shocked to learn that millions of children die each year from malnutrition, it was heartening to learn what a huge difference this delicious “super-food” could make. To help spread the word, I offer up this colorful, and very tasty, roasted sweet potato and black bean chili. I really enjoyed this 100% vegetarian version, and the extra step of roasting the potatoes not only concentrated the sweet, earthy flavors, but gave the starchy chunks a marvelously meaty texture. Anyway, I’m going to sign off so I can go add “Helped Bono fight childhood malnutrition” to my resume, but I sincerely hope you take a minute and check out One.org for more information about this...

I came across this incredibly bizarre object being used in a window display at a florist shop near my home. I snapped a couple shots, and asked the florist what in the world it was. It was obviously organic in nature, but I had never seen anything like it. He said it was a “Buffalo Bean,” but that’s all he knew about it. He even snapped one open for me and it had a firm white center. I did a quick search online, and while “Buffalo Bean” did turn up quite a few links, I couldn’t find anything looking even close to this. Does anyone out there know what the hell this is? Is it as evil as it looks? Can I cook with it? Help!

At a recent dinner at Ramblas in San Francisco, Michele and I enjoyed an incredibly simple, yet deeply flavorful shelling bean ragout. Ramblas is our favorite Spanish restaurant in the City, and the big, meaty beans were stewed with corn, citrus, and currants. In fact, I was so impressed with this dish I swore to myself the next time I saw fresh shelling beans, I would attempt something similar. A week later I was shopping in Berkeley and saw a beautiful pile of cranberry beans (another common name for shelling beans). I was so happy, and my mouth watered thinking back to that great crock of beans. I'm sure as I stuffed them into the bag, I had one of those deranged smiles that had on-lookers wondering, "What the hell is wrong with that guy." As you watch this video, I can understand if the combination of ingredients seems a little strange, but trust me, this is a fantastic vegetable dish. It's my new favorite side dish, which is funny since I can't seem to wait f...

This simple, basil-spiked “green” hummus is a great summer twist on everyone’s favorite spread. While making your own hummus is quite simple, as you’ll see, I completely understand why people don’t. Those big, ready-to-serve tubs at the grocery store are tempting when you’re party shopping and short on time. But, if you do have an extra 10 minutes, and access to some fresh, sweet basil, this version will provide a great change of pace from the standard wake-me-up-when-it’s-over hummus recipes. I didn’t mention it in the video, but as great a chip dip as this is, it’s also a world-class sandwich spread. Turkey on wheat? Yawn. Turkey on wheat with green hummus? Hello! And, don’t even get me started on wraps. I won’t even touch a wrap that doesn’t contain hummus, and neither should you. Fresh basil should still be in good supply, and what better way to enjoy its fragrant flavor than this delicious dip? I hope you give it a try soon. Enjoy! Ingredients: 1/3 cup packed blanched fresh basil ...

"Beans and Greens" is one of those special recipes that truly has it all – it's very easy and inexpensive to make; it's h ighly nutritious; it's soulful and comforting; and can b e served as a main course, side dish, soup, vegetable stew, or my personal favorite…as an appetizer. It's not my favorite because it's a great appetizer , which it is, but because it's so damn profitable. When I was in culinary school, we were taught the secret to making money wasn't from the main courses, but from selling lots of inexpensive-to-make desserts, salads, and appetizers. "Beans and Greens" is a popular appetizer in Italian-American restaurants in Western New York, and whenever I travel back east to visit family, I'm always on the lookout for this local delicacy. I'm usually grinning to myself as I eat, fondly thinking back to school and that food costing class, knowing that I'm happily paying $7.95 for something that costs 45 cents to mak...

The recently posted Garbage Plate video generated the most comments and emails of any clip I’ve done so far. That wasn’t surprising due to the shocking nature of that dish. What I did find amusing though was the several requests I got that asked for my Chili recipe so that viewers could make the Garbage Plate at home. So, I decided to show this very easy, and quite delicious, Turkey Chili. As you’ve heard me say in many clips and posts, the main reason people don’t cook at home is the prep work required. While most people enjoy cooking, they just don’t enjoy all the slicing, dicing, chopping and mincing. So, I try to compose these recipes so that they require the least amount of work possible. This one is a good example; except for chopping an onion and a few cloves of garlic, you are pretty much just stirring a few times, and listening to this tasty chili simmer away. Feel free to make this same recipe using beef (ground chuck being the best choice). But, I’ve been using ground turkey...

During this video, which features a rustic and deeply satisfying bacon and cranberry bean ragout, I make a joke about the great British actor Rowan Atkinson’s appearance at the Olympics. Based on all the thoughtful, politely worded comments I’m getting on YouTube, apparently I’m the only one in the world who’s not a huge Mr. Bean fan. Based on the response, I’m clearly missing something. While I find Mr. Bean more creepy than comedic, I’ve been told to ignore the movies he did for American theaters (…”Ha! It’s funny ‘cause he fell down!”), and instead check out some of his brilliant work on British television. Well, that’s not going to happen anytime soon. I still haven’t finished catching up on all the Benny Hills.    Anyway, as usual, I’ll assume I’m wrong and Mr. Bean really is comedy gold. My sincerest apologies to Mr. Rowan Atkinson – not so much for my harmless one-liner, but for him possibly finding out about the slight, and having to read this lame excuse for a pork a...

If you don’t watch VH1, or have never heard of Flavor Flav, then today’s post headline isn’t funny. Come to think of it, even if you do know what I’m referring to, it still may not be that funny. Anyway, today’s post’s title is a take-off on the wildly popular VH1 reality show “The Flavor of Love” starring Flavor Flav. While I’m a huge Public Enemy fan, I’ve never been able to watch more than a few seconds of Flava’s television show. The cringe factor is off the charts for me. It’s right up there with Nancy Grace and Jerry Springer. I’m a Chef, not a TV critic, but how anyone can watch that show is beyond my comprehension. To be clear, I’m not judging you negatively if you are a fan of the show, hey, I was crushed when they cancelled Pirate Master! I’m just saying I can’t watch it, I don’t get it, and I think it may be the worse TV show ever made. OK, back to the fava beans! This salad is so delicious, so refreshing, so satisfying, and so easy, that you must try it. Yesterday, I showed...

It’s a shame when people don’t get to experience some great culinary pleasure simply because they don’t know how to work with the product. Fava beans, also called Broad Beans, or Horse Beans, are a good example of that. These beans are a favorite of Chefs worldwide because of their beautiful color and unique flavor. Unfortunately, for the average grocery store, or vegetable stand shopper, they are just those big, ugly, green pods that get passed over for the more familiar green string beans. I hope after watching this demo (and the next video recipe to follow) that you will run out and buy a big pile of these wonderful beans and begin to enjoy them, as they deserve to be. If you don’t find them at the grocery store, check the local farmer’s market. Yes, as you’ll see, there is a little bit of work involved in preparing these beans for whatever recipe you are planning to use them in, but when you consider how delicious they are, it’s definitely worth the effort. I compared them in the t...