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The Culinary Institute of America’s ONE DISH MEALS

Flavorful single-dish Meals from the World’s Premier Culinary College

A review by Marty Martindale

This great food institution chose to divide its book on one-dish meals into these categories:  Soups, Stews, Braises, Pastas & Baked Dishes, Sautes & Stir-Fries winding it up with a section on Light Fare. Rich looking and colorful, this book contains 150 new recipes and 100 color photographs. Though the CIA is an American institution, the book and those who compiled the book know it takes a whole world these days to round out a robust menu for today’s appetites.

Below are some random selections from this cross-cultural offering featuring a wide diversity of ingredients:

FISHERMAN’S SOUP WITH SHRIMP AND FRESH HERBS
Vietnamese chili paste, garlic, broth, cherry tomatoes, diced pineapple, tamarind, fish sauce, sugar, shrimp, taro root and lime juice

BOLIVIAN BEEF STEW
Beef, onion, bell pepper, jalapeno pepper, plum tomatoes, broth, winter squash, red potatoes, small ears of corn and cilantro

(GREEK) BEEF STEW WITH ONIONS ND CHEESE
Beef, garlic, bay leaf, cinnamon stick, red wine, red wine vinegar, tomato sauce, sugar, onion and feta cheese

(KOREAN) BARISED BEEF SHORT RIBS
With mirin, soy sauce, onion, ginger root, barlic, Cinese red dates, shitake mushrooms, daikon radish, carrots, sugar, pine nuts, sesame oil and a three-egg omelet

(NORTH AFRICAN) CHICKEN SMOTHERED IN GREEN OLIVES
Garlic, olive oil, onion, ground ginger, tumeric, cumin, sweet paprika, broth, green olives, lemon juice, flat-leaf parsley and cilantro

“STRAW AND HAY” FETTUCCINI
Whole wheat fettuccini, egg fettuccini, olive oil, shallots, garlic, mushrooms, white wine, heavy cream, green peas, smoked salmon, dill and scallions

(MEXICO) GREEN ENCHILADAS
Olive oil, onion, garlic, pot cheese, heavy cream, diced chicken, sliced almonds, tomatillos, scallions, cilantro, jalapenos, mint, cumin, coriander seed, tortillas and Monterrey Jack cheese 

(SPAIN) MUSSELS WITH OLIVES
Mussels, olive oil, onion, anchovy filets, red pepper flakes, minced shallot, garlic, plum toatoes, white wine, bay leaf, black olives and flat-leaf parsley

VIETNAMESE SALAD ROLLS
Rice noodles, carrot, leaf lettuce, mint leaves, rice paper rounds, cooked shrimp and cilantro. Dipping sauce for the rolls:  fish sauce, sugar, water, rice vinegar, chili sauce, garlic and lime juice.

You can reach Marty at mm@FoodSiteoftheDay.com .

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