Adam Aboudamir

COOKBOOK HOMEMADE RECIPES WORLD CUISINE SHALLOT & GARLIC BREAD CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 1 loaf of Italian bread (e.g., Pane di Casa) 2 garlic bulbs 3 shallots 125 g unsalted butter, softened 1 tbsp miso paste ½ tbsp chili flakes Cheese (mixture of mozzarella and Parmesan recommended) Fresh parsley, chopped 1–2 tbsp honey (hot honey preferred) METHOD Roast the aromatics Preheat the oven to 180 °C (350 °F). Trim the tops off the garlic bulbs and shallots, place on a sheet of foil, drizzle generously with olive oil, and season with salt and pepper. Fold the foil into a tight pouch and roast for 1– 1¼ hours, until the garlic and shallots are golden and caramelized. Let cool slightly. Make the flavored butter Squeeze the roasted garlic cloves and shallot flesh into a bowl. Add the softened butter, miso paste, chili flakes, salt, and pepper. Mix until fully combined into a smooth, spreadable compound butter . Assemble and cook Slice the loaf in half lengthwise. Spread the shallot‑garlic butter generously over each cut side, ensuring even coverage (or make shallow slits in the bread to help the butter penetrate). Top with shredded mozzarella and grated Parmesan. Place under 180 °C/350 °F) the for broiler (or bake at 15–20 minutes, until the cheese is melted and the edges turn golden brown . Finish and serve Remove from the oven, sprinkle with chopped parsley, and drizzle with honey. Slice and serve immediately—best enjoyed within three hours to maintain maximum crunch WORLD CUISINE EASY ROASTED RED PEPPER PASTA SAUCE CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 16 oz penne pasta (or preferred shape) 2 red bell peppers, diced 1 medium onion, diced 3 tbsp ajvar (paprika spread) 1 cup reserved pasta water 1 tbsp all‑purpose flour 1½ cups heavy cream 2 tsp paprika powder 1 tsp garlic powder Salt & black pepper, to taste METHOD 1. Cook the pasta. Bring a large pot of salted water to a boil, cook the penne until al dente, reserve 1 cup of pasta water, then drain and rinse under cold water to stop cooking 2. Sauté the veggies. In a large skillet over medium heat, warm a drizzle of oil and cook the diced red peppers and onion for 8–10 minutes until softened and aromatic 3. Build the sauce base. Stir in the ajvar, add the reserved pasta water, and simmer for 2– 3 minutes to meld flavors . 4. Make it creamy. Pour in the heavy cream. In a small bowl, whisk the flour with ¼ cup water to form a slurry, then slowly whisk it into the sauce over low heat until the mixture thickens slightly 5. Season. Stir in paprika, garlic powder, salt, and pepper. 3 minutes Let to the fully sauce simmer develop its another 2– smoky‑sweet flavor 6. Toss and serve. Add the drained pasta to the skillet, toss gently until every piece is coated, and heat through for 2–3 minutes. Plate and enjoy—pair with a green salad or garlic bread for a complete meal WORLD CUISINE SHEET PAN LEMON GARLIC CHICKEN WITH VEGETABLES C LASSIC R ECIPES FOR EVERY HOME COOK INGREDIENTS 2 lb (≈900 g) boneless, skinless chicken thighs Salt and freshly ground black pepper, to taste ¼ cup (½ stick) unsalted butter ½ cup sliced red onion 4 cloves garlic, minced 2 tsp Greek seasoning 1 lb (≈450 g) asparagus, trimmed and halved 6 mini bell peppers, assorted colors, quartered ½ cup chicken broth Zest and juice of 1 lemon Lemon slices and garnish (optional) fresh parsley sprigs, for METHOD Prep & Brown the Chicken Preheat oven to 400 °F (200 °C). Line a sheet pan with foil or parchment. Pat chicken thighs dry, season both sides with salt and pepper. Melt butter in a skillet over medium‑high heat. Sear chicken 3–5 min per side until golden. Transfer to the sheet pan. Roast the Chicken Roast chicken on the pan for 15 minutes. Sauté the Veggies & Aromatics Off the heat, in the same skillet, combine onion, garlic and Greek seasoning—just to warm through, not to brown. Stir in asparagus and bell peppers. Combine & Finish Roasting In a small bowl, whisk together chicken broth, lemon zest and lemon juice. Pour into the skillet with the vegetables; let sit briefly off heat. Turn each chicken thigh over on the pan; arrange vegetables around them. Spoon about 2 Tbsp of the pan liquid over each thigh. Return to the oven and roast 15 more minutes, until an instant‑read thermometer inserted into the thickest part of the chicken reads 165 °F (74 °C). Garnish & Serve Transfer chicken and vegetables to a serving platter. Garnish with lemon slices and parsley, if desired, and serve warm. WORLD CUISINE CREAMY TUSCAN CHICKEN PASTA C LASSIC R ECIPES FOR EVERY HOME COOK INGREDIENTS 3 Tbsp olive oil 4 skinless, boneless chicken thighs (about 500 g), seasoned with ¾ tsp kosher salt and ¼ tsp black pepper 1 large onion, finely chopped 4 cloves garlic, minced ½ cup dry white wine ½ cup chopped, oil‑packed sun‑dried tomatoes, drained 1 cup low‑sodium chicken broth 1½ tsp Italian seasoning 2 cups (about 170 g) penne or your favorite pasta 2 cups heavy cream 1 cup grated Asiago or Parmesan cheese, plus extra for serving 2 cups baby spinach leaves Fresh basil leaves, for garnish (optional) METHOD Brown the chicken In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Add the seasoned chicken thighs and sear until golden and cooked through, about 8–10 minutes per side (internal temp 74 °C). Transfer to a plate and tent with foil. Sauté aromatics In the same pan, add the onion and garlic; cook 2– 3 minutes until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer 2 minutes to reduce slightly. Build the sauce Stir in the sun‑dried tomatoes, chicken broth, Italian seasoning, and uncooked pasta. Bring to a gentle boil, then reduce heat to medium‑low, cover, and simmer 10 minutes, stirring occasionally, until pasta is nearly al dente. Finish the creaminess Return the chicken (and any accumulated juices) to the pan. Pour in the heavy cream and sprinkle in the grated cheese. Stir gently until cheese melts and sauce thickens, about 3–4 minutes. Fold in the spinach and cook until just wilted. Taste and adjust seasoning with salt and pepper. Serve Plate the pasta and chicken, spooning extra sauce on top. Garnish with fresh basil and a dusting of grated cheese. WORLD CUISINE THAI GREEN CURRY CHICKEN CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 1 lb (450 g) skinless, boneless chicken breast, cut into 1 in (2.5 cm) cubes 2 Tbsp cooking oil 2 Tbsp green curry paste 3 cloves garlic, chopped 1 tsp fresh ginger, finely chopped 2 green onions (scallions), chopped 2 cups coconut milk 1 Tbsp dark soy sauce 1 Tbsp sugar 1 Tbsp all‑purpose flour 2 (8 oz) cans bamboo shoots, drained and sliced Bell pepper strips (optional) Fresh cilantro, for garnish METHOD 1. Sauté the aromatics: Heat oil in a large skillet over medium‑high. Add curry paste, garlic, and ginger; fry 2– 3 minutes until fragrant 2. Cook the chicken: Add chicken cubes and green onions; stir to coat. Cook 3–5 minutes until the chicken is just opaque in the center . 3. Build the curry: Stir in flour and soy sauce. Pour in coconut milk, sugar, and remaining soy sauce; bring to a gentle simmer. 4. Add vegetables: Drain bamboo shoots (and bell pepper, if using); add to the curry. Simmer 5–10 minutes, until the sauce thickens slightly and chicken is cooked through . 5. Finish & serve: Taste and adjust seasoning. Garnish with cilantro and serve hot over steamed jasmine rice. WORLD CUISINE MOROCCAN CHICKEN WITH BUTTERNUT CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 4 boneless, skinless chicken breasts 3 Tbsp olive oil, divided 2 onions (1 roughly chopped, 1 sliced) 100 g tomatoes, chopped 100 g ginger, chopped 3 garlic cloves 1 large butternut squash, deseeded and cut into chunks 1 tsp turmeric 1 Tbsp each ground cumin, coriander, cinnamon 600 ml chicken stock 2 Tbsp brown sugar 2 Tbsp red wine vinegar 100 g dried cherries 1 small red onion, finely chopped Zest of 1 lemon Handful of mint leaves 100 g crumbled feta cheese Couscous and natural yogurt, to serve and METHOD 1. Brown the chicken: Season chicken. Heat 2 Tbsp oil in a flameproof casserole over medium‑high. Brown chicken on all sides, then transfer to a plate 2. Make the spice paste: Blitz chopped onion, tomatoes, ginger, and garlic into a rough paste. 3. Build the tagine: In the casserole, fry sliced onion in 1 Tbsp oil until softened. Add turmeric, cumin, coriander, and cinnamon; fry 1 minute. Stir in the spice paste. 4. Simmer: Return chicken to the pot with squash, stock, sugar, and vinegar. Bring to a simmer, cover, and cook 30 minutes, until chicken is cooked through . 5. Finish: Remove chicken; stir in cherries and reduce sauce slightly. Shred chicken and return to the sauce. Season to taste. 6. Garnish & serve: Mix red onion, lemon zest, mint, and feta; scatter over the tagine. Serve with couscous and a dollop of natural yogurt. WORLD CUISINE GRILLED FISH TACOS WITH CHILE MAYO CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS ½ cup mayonnaise 2 Tbsp sriracha chile sauce ½ tsp ground cumin 2 Tbsp extra‑virgin olive oil, divided 3 (8 oz) skin‑on halibut fillets (or any firm white fish), patted dry 1 tsp kosher salt 1 tsp black pepper 8 (6‑in) corn tortillas 1 cup refrigerated pico de gallo Fresh cilantro leaves, chopped scallions, and lime wedges, for serving METHOD 1. Make the mayo: Whisk together mayonnaise, sriracha, and cumin. Cover and chill until serving 2. Preheat & prep: Light your grill to medium‑high (400– 450 °F). Place a cast‑iron griddle or skillet on the grill; brush with 1 Tbsp oil. 3. Grill the fish: Rub halibut with remaining oil; place skin‑side down on the griddle. Cook, undisturbed, 5– 6 minutes until skin is crispy. Flip and cook 2–4 minutes more until opaque throughout. Transfer to a plate and tent with foil 4. Warm tortillas: Grill tortillas directly on the grates until charred in spots, 20–30 seconds per side; wrap in foil to keep warm. 5. Assemble: Flake fish into large pieces. Spread ~2 Tbsp chile mayo on each tortilla, top with fish and 2 Tbsp pico de gallo, then sprinkle with cilantro and scallions. Serve with lime wedges WORLD CUISINE CREAMY BEEF STROGANOFF CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 2 lb beef chuck roast, trimmed and cut into ½″×2″ strips ½ tsp salt ½ tsp ground black pepper 4 oz (½ stick) butter 4 green onions, white parts only, sliced 4 Tbsp all‑purpose flour 1 (10.5 oz) can condensed beef broth 1 tsp prepared mustard 1 (6 oz) can sliced mushrooms, drained ⅓ cup sour cream ⅓ cup dry white wine Additional salt & pepper, to taste Egg noodles or rice, for serving METHOD 1. Season & Brown the Beef 2. Season the strips with ½ tsp salt and pepper. 3. Melt butter in a large skillet over medium heat and brown beef quickly on all sides. 4. Add Onions & Thicken 5. Push beef to one side, add green onions, and cook 3– 5 min. 6. Stir flour into pan juices, then whisk in beef broth and mustard. Bring to a boil. 7. Simmer 8. Cover and simmer 1 hr, until beef is tender. 9. Finish & Serve 10.Stir in mushrooms, sour cream, and white wine five minutes before serving; heat through. 11. Season to taste and spoon over hot noodles or rice WORLD CUISINE CHICKEN TIKKA MASALA CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 4 Tbsp vegetable oil 25 g butter 4 onions, roughly chopped 6 Tbsp store‑bought tikka masala paste 2 red peppers, deseeded and chunked 8 boneless, skinless chicken breasts, cut into 2.5 cm cubes 2×400 g cans chopped tomatoes 4 Tbsp tomato purée 2–3 Tbsp mango chutney 150 ml double cream 150 ml natural yogurt Chopped coriander leaves, to serve METHOD Sauté the Base Heat oil and butter in a large lidded casserole. Add onions with a pinch of salt; cook 15–20 min until golden. Spice & Peppers Stir in tikka paste and peppers; cook 5 min to deepen the flavors. Cook the Chicken Add chicken cubes; coat in paste and cook 2 min. Tip in tomatoes, purée and 200 ml water. Cover and simmer 15 min, stirring occasionally. Enrich & Garnish Uncover, stir through chutney, cream, and yogurt; warm through. Season, then scatter with coriander and serve with rice and naan WORLD CUISINE SWEET POTATO & BLACK BEAN CHILI CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 1 Tbsp + 2 tsp extra‑virgin olive oil 1 medium–large sweet potato, peeled & diced 1 large onion, diced 4 cloves garlic, minced 2 Tbsp chili powder 4 tsp ground cumin ½ tsp ground chipotle chile ¼ tsp salt 2½ cups water 2 (15 oz) cans black beans, rinsed 1 (14 oz) can diced tomatoes 4 tsp lime juice ½ cup chopped fresh cilantro METHOD 1. Cook the Veggies & Spices Heat oil in a Dutch oven over medium‑high. Add sweet potato and onion; cook ~4 min until onion softens. Add garlic, chili powder, cumin, chipotle, and salt; stir 30 sec. 2. Simmer Pour in water; bring to a simmer, cover, and cook 10–12 min until sweet potato is tender. 3. Add Beans & Tomatoes Stir in beans, tomatoes, and lime juice; return to a simmer, reduce heat, and cook 5 min. 4. Finish Remove from heat, fold in cilantro, and serve hot, garnished with extra lime wedges or avocado if desired WORLD CUISINE BERRY BANAN A SMOOTHIE CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 1 cup mixed berries (fresh or frozen) 1 ripe banana ½ cup plain Greek ½ cup unsweetened almond (or oat) milk 1 tbsp honey or maple syrup (optional) Better A handful of ice (if not using frozen fruit) METHOD 1. Combine berries, banana, yogurt, and milk in a blender. 2. Sweeten with honey if desired. 3. Add ice and blend on high until fully smooth (~30 sec). 4. Pour into a glass and enjoy immediately. WORLD CUISINE GREEN DETOX SMOOTHIE CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 1 cup fresh spinach or kale ½ green apple, cored and chopped ½ banana 1 tbsp fresh lemon juice 1 cup coconut water (or plain water) 1 tsp chia seeds (optional) METHOD 1. Place spinach, apple, banana, lemon juice, and coconut water in blender. 2. Add chia seeds for extra fiber if you like. 3. Blend until perfectly smooth, adding water if WORLD CUISINE GREEN DETOX SMOOTHIE CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 1 banana 1 cup milk (dairy or plant‑based) 2 Tbsp creamy peanut butter 1 Tbsp honey (optional) handful of ice METHOD Place all ingredients in a blender, then blend on high until smooth (about 30 seconds) WORLD CUISINE ORANGE MANGO PROTEIN SMOOTHIE CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 1 cup orange juice 1 cup frozen mango chunks 1 cup soy or almond milk ½ cup plain yogurt ¼ cup vanilla protein powder 1 Tbsp maple syrup (optional) METHOD Combine all ingredients in a blender and process until creamy, about 2 minutes; garnish with a twist of orange peel if desired WORLD CUISINE RASPBERRY ‑PEACH CHIA SEED SMOOTHIE CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 1 cup frozen raspberries 1 cup frozen peach slice , 1 Tbsp chia seeds 1 cup almond milk (or milk of choice) 1–2 dates (pitted) for sweetness METHOD Add all ingredients to a high‑speed blender; blend until thick and smooth (~1 minute), letting chia seeds hydrate fully WORLD CUISINE BASIC FRUIT SMOOTHIE CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 1 cup mixed fruit (e.g., strawberries, peaches, banana) ½ cup fruit juice (apple or orange) ½ cup yogurt (plain or flavored), handful of ice METHOD Combine fruit, juice, yogurt, and ice in a blender; blend until silky, adjusting thickness with more juice or ice WORLD CUISINE SUPER HEALTHY FRUIT SMOOTHIE CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS ⅓ cup blueberries ⅓ cup raspberries 4 strawberries (hulled) ⅔ cup milk, ⅓ cup pomegranate juice ⅓ cup mango juice, 2 Tbsp honey METHOD Place all ingredients in a blender; blend on high until completely smooth (~45 seconds) WORLD CUISINE ORANGE PEEL SMOOTHIE CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 2 cups plain yogurt 1 orange (scrubbed quartered, peel intact) 1 frozen banana (sliced) 1¼ cups frozen pineapple 1½ tsp grated fresh ginger METHOD Blend all ingredients in a high‑speed blender until smooth, about 1–2 minutes; stop to scrape down sides as needed WORLD CUISINE BERRY PROTEIN SMOOTHIE CLA SSIC R EC IP ES FOR EVERY HOME COOK INGREDIENTS 1 cup mixed berries ¼ cup rolled oats ½ cup silken tofu 1 cup fruit juice or plant milk 1 Tbsp maple syrup (optional) METHOD Combine all ingredients in a blender and process on high until creamy (about sweetness or thickness as desired 1 minute); adjust YOU ARE A CHEF Dear readers, A huge thank you for taking the time to browse and cook from these pages! I hope each recipe has inspired you and brought you as much pleasure in the kitchen as it brought me writing it. May this book accompany you in your gourmet moments, your convivial meals, and your moments of culinary creativity. See you soon for new delicious adventures! With all my gratitude,