Labra

Labra is a delicious vegetable dish served in Bengal when family and guests gather.

Ingredients:

• 1 whole Bay Leaf (Laurel)
• 1/2 tsp. Panch Phoran
• 2 Tbsp. vegetable oil
• 1 tsp. sugar
• 3 Tbsp. minced fresh ginger
• 1/2 tsp. Turmeric
• 2 tsp. ground Cumin Seed
• 3 tsp. salt (can also use black salt)
• 1/2 cup cubed potatoes
• 1 cup peeled and cubed sweet potatoes
• 2 cups cauliflower florets
• 1 cup sliced green beans
• 2 cups cubed eggplant
• 1 tsp. Cayenne Pepper
• 1/4 cup cooked or frozen green peas
• 1/2 cup water
• 1/2 tsp. Garam Masala

Directions:

Heat half the oil and add sugar. Fry for a few seconds. Lower heat and add bay leaf and panch phoran. Saute for a few seconds until seeds begin to pop then add ginger, turmeric, cumin and salt. Add tomatoes, potatoes and sweeet potatoes. Brown vegetable slightly and add water. Cover and simmer for 15 mintues.

Add cauliflower, beans and cayene pepper or as a substitute, chopped fresh green chilies. Simmer till done (vegetables should be soft and a bit mushy). Add peas, mix well and simmer. Remove from heat and sprikle with Garam masala and serve.

Serves: 4

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Chicken Cocotte (Poulet En Cocotte)

Popular Haitian chicken dish.

The French word Cocotte has two meanings - a small fireproof dish in which individual portions of food are cooked and served or a prostitute or promiscuous woman.

Ingredients:

• 1 roasting chicken (4 lb) washed and dried
• 12 small new potatoes, peeled
• 1/2 tsp. salt
• 1/2 tsp. Tarragon (Estragon)
• water
• 1/4 tsp. black pepper
• 3/4 cup tomato juice
• 5 Tbsp. butter divided
• 2 Tbsp. chopped parsley
• 1/4 tsp. Thyme
• 2 Tbsp. vegetable oil
• 1 Bay Leaf (Laurel)
• 8 ozs. mushrooms
• 12 small white onions, blanched and peeled
• 1 cup artichoke hearts

Directions:

Preheated oven to 325 F. Rub inside of chicken with salt, tarragon and pepper. In a range top casserole large enough to hold chicken comfortably, brown chicken in 3 Tbsp. butter and the oil, turning carefully to avoid breaking skin. Meanwhile in covered medium saucepan, boil onions in water to cover for 5 minutes. Drain; set aside. In same saucepan boil potatoes in water to cover 2 minutes, drain.

Remove Chicken and add onions and potatoes to the casserole; sauté, stirring gently to scrape up brown bits from bottom, until vegetables are lightly browned. Return chicken to casserole. Combine tomato juice, bay leaf, parsley and thyme; pour over chicken and cover tightly. Bake in oven for 45 minutes. Meanwhile in small skillet sauté mushrooms in remaining 2 Tbsp. butter until lightly browned; add, with artichoke hearts, to chicken mixture. Cover tightly; bake 45 minutes longer or until chicken is tender.

Serves: 4

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