Culinary Journeys- 2019 Yale Multicultural Block Party Recipe Magazine

CULINARY JOURNEYS An Epic Food Tour of the 2019 Yale Multicultural Block Party

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RECIPES CELEBRATING BELONGING AT YALE

INSIDE Discover cooking stories, family traditions around eating, or recipes that showcase the diversity of Yale and New Haven

Sept 2019 • Issue 01 • Volume 02

STAPLE OF PUERTO RICAN CUISINE SOFRITO INGREDIENTS: · 5 Green peppers seeded and chopped · 2 Red peppers seeded and chopped · 4 cubanelle peppers seeded and chopped · 1 pack or about 12 Aji dulce peppers seeded and chopped · 5 cups Spanish Onions chopped · 1 cup of Garlic chopped · 1 bunch of recao chopped · 1 bunch of cilantro chopped

DIRECTIONS: Put all ingredients in a blender. After you blend it all up you can put them into ice cube trays and put in freezer. When you make Spanish red rice or beans or a stew you can put two cubes into them.

Family Tradition Story "Our family tradition around the holiday's is getting together before Thanksgiving to make pasteles and coquito. The matriarch of my family is my grandmother and we make our pasteles the good old fashion way- using a hand held grinder for the green bananas, all of us wearing hairnets and making the food coloring from scratch. Making pasteles is a long process, however the laughs and stories we share about our childhood is all well worth it."

A BIT OF SALTY / SWEET / SAVORY PASTELON (PUERTO RICAN LAYERED CASSEROLE) INGREDIENTS: 1/3 cup sofrito 1/4 cup cilantro 1 teaspoon crushed garlic 1 teaspoon salt 1 cup tomato sauce 1 lb lean ground beef 1/4 teaspoon dried oregano 3/4 cup vegetable oil 6 large ripe plantains- peeled, halved, and each half cut lengthwise into 4 slices 5 large eggs 1 -2 cans of green beans, drain before including 1 cup shredded mozzarella cheese (can add as much as you like)

DIRECTIONS: Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.

Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, cilantro, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 5 minutes more.

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.

Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.

Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.

Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.

Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

"Belonging means celebrating our differences and welcoming all."

MANGÚ (MASHED PLANTAINS) A TRADITIONAL DOMINICAN BREAKFAST, OR WHENEVER TOO

INGREDIENTS: 4 unripe plantains 1 1/2 tsp salt 4 tsp olive oil or butter 1 cup water at room temperature

"I love that Yale is embracing diversity in all forms so students will emerge even more well rounded and appreciative of different cultures and schools of thought. "

DIRECTIONS: A. Peel the plantains and cut lengthwise, then divide each half into two.

Remove the center where the seeds are located (optional, this is just my preference for a smoother mangú).

B. Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil.

C. Remove the plantains from the water and mash them with a fork until they are very smooth and there are few to no lumps.

D. Mix in olive oil, and water at room temperature and keep mashing and mixing until it turns into a smooth puree.

You can add a protein in here as well (shrimp, pork, chicken, vegetables). *Optional – grab a red onion, chop it up, heat a tablespoon of oil in a skillet over low heat. Add onions and cook and stir until they become translucent. Pour in vinegar and season with salt to taste.

SICHUAN POTATO STIR FRY FUN SIDE TO ADD TO YOUR MEAL FROM CHINA

INGREDIENTS: 1 Russet potato julienne cut 2 tablespoons sugar ½ teaspoon salt 2 cloves garlic sliced or minced 1 tablespoon Sichuan peppercorns ½ cup rice vinegar

DIRECTIONS: Slice potatoes julienne style (use thinner slices for a faster cook).

Warm up wok or non-stick skillet with 3 tablespoons vegetable oil on high.

Once oil is heated, stir fry garlic and peppercorns to infuse flavor in oil until edges begin to brown.

Add potatoes and salt and stir fry to coat with oil.

Add vinegar (pan should sizzle) and sugar and stir fry to coat.

Turn down heat to medium low.

Cover and stir often for 10-15 minutes (depending on how thick your potatoes are).

Add sugar, salt, and vinegar to taste, and check that the potatoes are cooked thoroughly, but not mashed.

Top with a red or green garnish such as hot red pepper or green onion.

BANANA PUDDING EASY, NO BAKE

HISTORY

INGREDIENTS: 2 small boxes of Instant Banana pudding mix* 8 – 10 large ripe bananas 1 box of Nilla wafer cookies 1 pint - whipping cream 1 TBL of lemon juice *Note: Water will be used in place of milk for the pudding mix.

Utensils 2 - Mixing medium bowls 1 truffle dish or individual containers

DIRECTIONS: . In first bowl, prepare pudding mix following the directions on the box. However, replace milk with water. This will make the mixture lighter.

Add Whipping Cream to pudding mixture. If two looks to think, add additional water. The consistency should be smooth and easy to pour. Refrigerate.

In second bowl, slide banana’s into ½ inch slices and place in bowl. Coat with lemon juice. The lemon juice will keep the banana’s from turning brown. They will become a bit mushy, but no worries.

Create layers in a beautiful glass truffle bowl. The order of the layers are pudding, banana, cookies, repeat until you’ve utilized all items. The last layer will be pudding.

Garnish the top with about 6-8 cookies. You can arrange or top.

Or crumble in a small bag and then sprinkle on top. Make it look pretty.

Bananas were brought to the Caribbean in the 19th century by Portuguese colonists. In the latter half of the 19th century, bananas from the Caribbean began to be marketed in the United States. Cooks were intrigued by the exotic fruit and tried them in many existing recipes, some of which were puddings and custards.

LEFSA A TRADITIONAL SOFT NORWEGIAN FLATBREAD

INGREDIENTS: 3 cups potatoes, boiled & riced (use half waxy and half mealy potatoes) 4 Tablespoons butter 1/2 tsp salt 1 Tablespoon sugar 1/2 cup cream 1 1/2 cup flour

DIRECTIONS: Peal and boil potatoes – for three cups you should be safe with 4-5 large potatoes.Rice potatoes and measure out three cups.Add butter while hot.Add the salt, sugar, and cream; cool in refrigerator. If you double the batch, leave in refrigerator overnight.When ready to roll, mix in the 1 1/2 cups of flour per 3 cups or riced potato mix.Measure out 1/4 cup mix for each lefse and roll thin.Bake on a 450F lefse grill. Turning when dark brown spots appear.Store lefse for 1-2 days in an airtight container or layer and freeze.

"Belonging at Yale means to feel part of the Yale family, by feeling included and cared for. To me, it is knowing that there are the same opportunities available to you as there are for your colleagues, and that your individuality is welcomed and appreciated by the rest of the community."

CURRIED CHICKEN BRIMMING WITH FLAVOR

INGREDIENTS: 3 lbs Chicken (breast or you can mix it based on the chicken parts you like) 6-8 tablespoons curry powder 2 teaspoons all purpose or chicken seasoning 4-6 gloves of garlic chopped 3 sprigs of thyme or 2-3 teaspoon dried thyme 1 medium onion chopped 2 scallions chopped Few pimento berries 1 scotch bonnet pepper 1 teaspoon black pepper (optional) 2 Cups water 1 cup diced potato not too small (optional) ¼ cup carrot diced (optional) 2 tablespoon vegetable oil (optional)

HISTORY Chicken curry is a dish originating from the Indian subcontinent, common delicacy in the cuisine of the Indian subcontinent, cuisine of Southeast Asia, British cuisine as well as in the cuisine of the Caribbean.

DIRECTIONS: · Cut chicken in desired size pieces (not too big and not too small) · Wash with vinegar or lemon, rinse and drained · Seasoned with all purpose or chicken seasoning, scallion, thyme, garlic, scotch bonnet, pimento berries, vegetable oil and curry. Rub together and let sit for at least one hour to marinate. (Best if marinated 24 hrs) · Let pan get hot, add onion with some garlic and let sautee for a minute · Add chicken and stir · Add 2 cups of water and let it boil on medium heat · Add more curry to your desired colour if needed. · Adjust heat on low, add carrot and potatoes. Cover and cook till chicken is thoroughly done and sauce thickens. (about 45 min-1 hr) · Taste and add salt and pepper if needed.

PICKLES ARE TRULY EVERYWHERE MIXED PICKLE (SPICY SALAD) INGREDIENTS: Boiled Potatoes cut into dice shapes – 1 Bowl Cucumber cut into 1 inch long thin pieces – 1 Bowl Carrot cut into 1 inch long thin pieces - 1 Bowl Green Peas – 1 Small Bowl Radish cut into 1 inch long thin pieces (optional) – 1 Small Bowl (you can choose the uantity of potatoes, cucumber, carrot as per your taste) Sesame Powder - roast sesame seeds for 2-3 mins and make a powder Chillies (hot if you like spicy) A handful of chopped green coriander 1 teaspoon paprika Lemon Juice as per your taste Salt to taste

DIRECTIONS: Put Cucumber, potatoes, green peas, carrot, radish in a big clean and dry bowl.

Add 2-3 teaspoons of sesame powder in the bowl.

Add chilies into the bowl Squeeze lemon or add lemon juice into a mixture as per you taste Add salt to taste Add 1 teaspoon of paprika Add coriander Mix everything very well. If the mixture looks dry you can add a little water.

Enjoy with rice, or chapati or pita bread.

PERUVIAN COMFORT FOOD AJI DE GALLINA O POLLO INGREDIENTS: 2 chicken breasts 1 red onion 4 garlic cloves 1 cup of Peruvian yellow pepper paste 1 teaspoon of Peruvian red pepper paste 6 slices of white bread 4 tablespoons of vegetable oil 4 pecans ¼ cup of evaporated or fresh milk Black pepper Cumin Aji nomoto 1 piece of celery 1 carrot 2 Bay leaves Potatoes Lettuce Boiled eggs Black olives White rice

DIRECTIONS: Parboil the chicken breasts together with the slices of celery, carrots, bay leaves and salt. When the chicken is parboiled, you can remove the chicken, let it cool down and then start shredding the chicken. Please, keep the remaining chicken broth to use later. Soak and let the white bread sit with the chicken broth. Chop down the onion and garlic cloves into little squares. On a hot pan with vegetable oil, sauté the diced red onions and diced garlic until the onions turn white and the garlic turns slightly brown. Then add the Peruvian red and yellow pepper to this mix. Let it cook for approximately 10 minutes and then add black pepper, cumin and aji nomoto to your preferences. Blend the white bread with the previous mix from the pan and then add the pecans. On a big cooking pot, you will put the shredded chicken and the blender mix and start stirring together until the chicken absorbs the paste and the mix is uniform. Add milk to the final mix so it stays creamy. Add salt to your preference.

Serving: We serve this dish on top of a lettuce leave and sliced boiled potatoes without skin. We add a boiled eggs and slices of black olives too. You can serve this with rice of the side too.

"Belonging at Yale is a wonderful opportunity to be part of a kaleidoscope of people from all over the world with different talents and unique contributions."

INGREDIENTS: 1 Picnic (Pork) Shoulder 2 Table spoons of Apple Cider Vinegar 1 Cup of Coca Cola ½ Cup of Brown Sugar 1 table spoon of Garlic Powder 1 table spoon of Onion Powder 1 table spoon of Salt 1 table spoon of Pepper 1 table spoon of Adobo 1 table spoon of Seasoning Salt 1 table spoon of Garlic minced 2 table spoons of Hot Sauce 2 table spoons of Sweet Baby Rays Honey BBQ Sauce

DIRECTIONS: Rinse Picnic Shoulder. Mix all seasonings together to form a rub and set aside. In a crock pot, pour Apple Cider Vinegar and Coca Cola into crock pot and turn on High.

Pierce shoulder throughout and stuff with minced garlic. Rub shoulder with seasoning mixture and place into crock pot. Cook on high for 6 hours, basting with juices periodically. Pork will begin to separate from the bone. Remove separated meat to a cutting board. Reserve juice for later. Chop meat and place into aluminum pan, spread throughout. Pour hot sauce across pan and ladle reserved juice across pan and mix.

Mix in BBQ sauce. Bake at 350 for 30 mins. Remove from oven, ladle reserved juice across pan and mix.

Serve in spoonful’s or with rolls.

CUBAN

STAPLE CHOPPED BBQ

FROZEN YOGURT BARK INGREDIENTS: 1 1/2 cups low-fat plain Greek Yogurt 2 tablespoons honey or pure maple syrup 2 tablespoons of chopped unsalted almonds ½ cup finely chopped mango ¼ cup raspberries ½ cup blueberries

DIRECTIONS: 1. In a bowl, whisk together the yogurt and honey till combined.

2. Line a 13*9*2 inch baking dish with parchment paper. Using a spatula or knife, spread the yogurt mixture over the paper as thinly as possible.

3. Sprinkle almonds over the yogurt mixture. Using your fingertips, gently press the almonds into the mixture.

4.

Sprinkle mango, blueberries, raspberries. Using your fingertips, gently press the fruit into the yogurt mixture.

5.

Cover the dish with plastic wrap or aluminum foil.

Freeze overnight.

6.

At serving time, remove baking dish from the freezer.

Gently lift the parchment paper from the dish and transfer to a cutting board. Using your hands, break the bark into pieces (or you may need to hit it lightly on the surface of the cutting board).

It’s best to eat the bark immediately. It begins to melt 15 mins after being removed from the freezer.

BUTTERMILK PIE ORIGINALLY FROM THE UNITED KINGDOM, IT IS NOW A TRADITIONAL PIE OF THE SOUTHERN UNITED STATES

INGREDIENTS: 3 cups sugar

3/4 cup butter softened

5 rounded tablespoons flour

5 beaten eggs

1 1/2 cups buttermilk

1 1/2 tsp vanilla

2 regular pie shells

DIRECTIONS: Cream sugar and butter.

Add flour and eggs.

Beat well.

Add buttermilk and vanilla.

Mix well.

Pour into pies shells. They will be full.

Bake 350 degrees 45-50 minutes.

"To have people recognize and welcome my intersectionalities. To have events where I can showcase the marginalizational parts of my identity. To learn about others in the same regard. To celebrate differences via holiday parties, office decorating, library spaces that have curated cultural materials, queer visibility, etc"

FAMILY TRADITION STORY Each year it is a tradition to eat this special meal on New Year’s Eve and New Year’s Day for prosperity and good luck. We also do not eat certain foods so that the good luck and prosperity stay with us.

Foods that cannot be eaten: We do not eat lobster because it could cause bad luck in the coming year. It moves in a backward direction and could mean setbacks in the year ahead.

For the same reason, we do not eat chicken or any poultry. They scratch backward, plus they are winged so the good luck could fly away.

This is the meal that is eaten because it guarantees good luck throughout the year. Peas or beans symbolize coins or wealth. Traditional black-eyed peas, lentils or beans are normally seasoned with pork, ham or sausage. Greens resemble money, specifically folding money. Boiled cabbage or collard greens, kale, chard, mustard greens, turnip greens or other green, leafy vegetables to ensure good fortune for the coming year. Pork is considered a sign of prosperity in some cultures because pigs root forward. This is probably the reason many Southern New Year's Day dishes contain pork or ham. Roasted pork shoulder is normally what we cook and sometimes pork chops. Cornbread might symbolize gold, and besides, it is essential with black-eyed peas and greens. Fish, grapes, and ring-shaped cakes symbolize continued prosperity and that in keeping with the tradition the cycle will continue through generations. I have been eating this meal every year since I was a child and while I am no Elon Musk I do find that I am fortunate to not have had terribly bad hardships throughout life. I have shared this with my friends in the past 2 years and they have found better luck through the years than they had before so I guess that means it works. I am happy to have this tradition to share with my friends and look forward to each year with my family.