Exotic Table: Flavors, inspiration, and recipes from around the world--to your kitchen

Exotic Table: Flavors, inspiration, and recipes from around the world--to your kitchen

by Aliya LeeKong

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Product Details

ISBN-13: 9781440550041
Publisher: Adams Media
Publication date: 10/31/2013
Pages: 320
Product dimensions: 8.62(w) x 9.56(h) x 1.03(d)

About the Author

With a multicultural heritage, both Indo-Pakistani and Tanzanian, Aliya LeeKong is passionate about bringing exotic spices, ingredients, and traditions into American cooking. Trained in classical French technique, she spent years in a number of culturally diverse kitchens in and around New York City, ranging from triple Michelin-starred restaurants to tiny, ethnic spots, and has travelled to more than thirty-five countries in the past ten years, learning from international home cooks and chefs alike. Currently, LeeKong serves as a Chef and Culinary Creative Director at Junoon in New York City. You can visit her website at www.aliyaleekong.com.

Table of Contents

Introduction 9

Chapter 1 Spices, Ingredients, and Equipment 11

Homemade Pomegranate Molasses 19

Egyptian Dukkah 20

Harissa 21

Story: My Personal Spice Trade 22

Merkén 24

Ras El Hanout 25

Sambal Oelek 25

Roasted Garlic 26

NOLA Creole Seasoning 26

Za'atar 27

West African Tsire 27

Spiced Honey 28

Chapter 2 Hors d'Oeuvres and Snacks 29

Harissa and Cheese-Stuffed Fried Olives 31

Peruvian Clams a la Parmesana 33

Exotic Cheese Crackers 37

Story: Turkey's Culinary Crossroads 39

Heirloom Tomato Galettes with Urfa Chilies, Mint, and Ricotta Salata 41

Sugar and Spice Pecans 44

Deviled Eggs Three Ways: Indonesian, Greek, and Mexican 46

Red Lentil Pâté with Toasted Cashews and Indian Spices 49

Crispy Roasted Chickpeas with Merkén, Garlic, and Thyme 52

Smoky Eggplant Dip with Fingerling Chips 53

Homemade Popcorn with Spiced Honey and Butter 56

Chapter 3 Soups and Salads 57

Sopa de Flor de Calabaza (Squash Blossom Soup) 58

Harira 61

Trinidadian-Chinese Wonton Soup 63

Spiced Chestnut Soup 66

Lemon-Egg Soup with Quinoa 68

Story: The Art of the Easy Homemade 70

Massaged Kale Salad with Pear, Fresh Cheese, and Pomegranate Vinaigrette 72

Israeli Couscous Salad with Lemon, Fennel, and Basil 75

Cucumber and Avocado Salad with Yuzu-Honey Dressing 79

Story: Peruvian Rhythms 81

Peruvian Fava Bean and Corn Salad (Solterito) 83

Green Mango and Carrot Slaw with Fresh Chili, Peanuts, and Mint 85

Butter Lettuce Salad with Radish, Avocado, and Creamy Sesame-Buttermilk Dressing 86

Chapter 4 Fish and Seafood 87

Sautéed Rhode Island Calamari with Garlic, Cherry Peppers, and Bread Crumbs 89

Story: Wandering Brazil 91

Mussels with African Chilies and Coconut (Moqueca-Style) 93

Charred Honey-Miso Smoked Salmon 96

Chicken Fried Scallops 98

Creole Shrimp and Grits 100

Story: My Thanksgiving Mashup 102

Lobster Macaroni Pie with Bacon Bread Crumbs 104

Crab Cakes with Mustard Seeds and Parsnips 107

Salt-Baked Fish with Chermoula 109

Paella de Marisco 112

Tiradito with "Leche de Tigre" 116

Chapter 5 Poultry 117

Butterflied Za'atar Roast Chicken 118

Arroz Con Pa to 122

Kenyan Coconut-Coriander Chicken 126

Story: The Virtue of Fried Chicken 128

Saffron Fried Chicken 131

Chicken Salad with Bacon, Walnuts, and Fruit 133

Korean-Style BBQ Chicken or Turkey Drumsticks 135

"Chicken and Biscuits" 138

Baked Chicken with Chorizo, Fennel, and Green Olives 142

Story: Universal BBQ 144

Jamaican Jerk Hens 146

Moroccan Chicken Pie 149

Crispy, Brick Chicken Thighs with Roasted Garlic and Sweet Lemon-Ginger Confit 151

Chapter 6 Beef, Pork, Lamb, and Goat 153

Espresso-Chipotle St. Louis-Style Spare Ribs 154

Honey-Braised Lamb Shanks with Butternut Squash and Apples 157

My Feijoada 160

Cowboy Steak with Tellicherry Peppercorns and Balsamic-Red Onion Marmalade 162

Story: How to Make Browning 165

Pappardelle with West Indian Stewed Oxtail Ragu 166

Pork Chops with West African Tsire and Pan Gravy 169

Smoky Lamb Meatballs 172

Short Rib Chili with Ethiopian Spices 174

Roasted Marrow Bones with Garlic and Herbed Bread Crumbs 176

Story: A Lesson in South African Cookery 179

South African Shepherd's Pie (Bobotie) 180

Rosy's Beef and Potato Patties 183

Goat Biryani 186

Greek Lasagna 190

Chapter 7 Vegetables and Side Dishes 193

Corn with Green Chili Butter and Toasted Coconut 194

Wild Mushroom Quinotto 197

Roasted Cauliflower with Bread Crumbs, Saffron, and Dried Cranberries 199

Patatas Bravas-Inspired Salad 202

Story: Importance of Ingredients 204

Savory Winter Vegetable Crumble 205

Smoky Corn Pudding with Mustard Seeds and Curry Leaves 207

Garlicky Beet Greens with Fish Sauce and Chili 210

Story: Don't Let the Pepper Burst! 213

Gran's Peas and Rice 215

Summer Squash and Burst Cherry Tomatoes with Brown Butter, Coriander, and Hazelnuts 218

Chai-Spiced Sweet Potato Pie 220

Cassava Fries with Chili-Lime Salt 222

Chapter 8 Breakfast, Savory Tarts, and Breads 223

Shakshouka with Chorizo and Bread Crumbs 224

Mexican Breakfast Quiche 228

Vanilla-Cinnamon Chia Pudding Parfait 230

Crab Kedgeree 232

Story: The Beauty of Sunday Cooking and Eating 234

East African Donuts (Mandazis) 236

Banana Chocolate Chip Muffins 238

Mushroom and Ajwain Pissaladière 240

Goat Cheese Tart with Mission Figs, Pistachios, and Anise 242

Guava and Cheese Danishes 245

Parker House Rolls with Sweet Miso Butter 247

Fried "PB&J's" 250

Chapter 9 Desserts 253

End-of-Summer Bread Pudding (of sorts) 254

Persimmon Tarte Tatin 257

Mexican Chocolate Loaf Cake 260

Hot Coffee-Glazed Medjool Date Cakes 263

Story: Food Is Giving 266

Meyer Lemon Cream with "Amarena-Style" Cherries 267

Salted Caramels with Sweet Garam Masala 270

Story: Grandmother's Tribute 272

Nani's Fruit Spice Cake 274

South African Milk Tart with Fruits 277

Espresso-Chocolate Brigadeiros 281

Hibiscus Paletas 284

Shrikhand with Strawberries and Balsamic Caramel 286

Chapter 10 Drinks 289

Cape Gooseberry Sour 291

Melon Horchata 293

Frozen Limonada 295

Pink Grapefruit Paloma 296

St. Lucian Rum Punch 298

Cherry-Yuzu Champagne Floaters 300

Thyme-Green Tea Cocktail 301

Black Plum and Hibiscus "Sangria" 304

Story: Kahawa in Dar Es Salaam 307

Kahawa na Tangawizi (Coffee with Ginger) 308

Standard U.S./Metric Measurement Conversions 309

Index 310

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The Exotic Table: Flavors, inspiration, and recipes from around the world?to your kitchen 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
This is a well thought-out, well written book that will appeal to all who wish to try their hand at multicultural food. Aliya Leekong has created a wonderful book that will enhance any kitchen library. Her photographs are exceptional and this book has a coffee table quality about it. I have thoroughly enjoyed it and have tried a couple of recipes with great success. Her formulations are exact and will let any cook, whatever their ability, recreate great dishes.