Global Recipe Project

Since it was a high of 107 today and I spent the better part of the afternoon in the pool, I wasn't super thrilled about having a ridiculously carb-heavy meal of cepelinai. Oh well. Cepelinai are potato dumplings filled with ground pork, beef or veal. They are then drowned in a bacon, sour cream sauce. Hearty. Although all the recipes I found called for "grated potatoes" this is a lie. If you grate potatoes then you will get fine angel-hair like strands of potatoes and they will not mix well and when boiled will fall apart. Instead, you need to pulverize the potatoes. Ingredients:        Dumpling Mixture: 4 lbs Idaho potatoes, peeled and finely grated pulverized 1 lb Idaho potatoes, peeled, boiled and riced 1 teaspoon salt, more or less to taste            Meat Mixture: 1 pound ground pork or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal 1 medium onion, peeled and finely chopped 1 teas...

The card for Mexico mysteriously fell out of the mason jar...just in time for the tamale holiday season. I love tamales. They're a perfect "humm humm" food (I think that expression only exists in my household but anyway, basically it means comfort food--though not a fast-food-type junk food). Pork Tamales: 1 lb shredded pork 5 dried red chilies 8 oz tomato sauce 3 cups chicken stock 2 tbsp cumin 1 garlic clove (minced) 2 cups masa harina (I used Maseca) 2/3 to 1 cup vegetable oil corn husks (soaked for at least 2 hours in water) Heat the oven to 350 degrees.  Place chilies on a baking sheet and roast them for 3-5 minutes. After they're roasted put them in a sauce pan with enough water to just cover them and let them soak for 20 minutes.  Add the tomato sauce, 1 tbsp cumin, garlic and 1 cup of chicken stock.  Bring to a boil then reduce to a simmer and cook for 20 minutes.  Blend the entire sauce mixture for 20 seconds.  Put the pork in a sauce pa...