Graduate International Dinner Cookbook 2021

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GRADUATE INTERNATIONAL DINNER COOKBOOK Recipes collected from Babson graduate students to showcase our global community APRIL 2021


INTRODUCTION International Dinner is a Babson tradition, which started at least 16 years ago. It brings together the Graduate School community to celebrate the rich and global diversity of our students. Each year, the event features delicious traditional dishes that students select to best represent their culture. Accompanied by this feast are performances ranging from singing, dancing, music, and more. This special evening is considered to be one of the students’ favorite traditions during their graduate program. This year, we wanted to share in the spirit of this event and our global student body by creating this International Dinner Cookbook. It is comprised of recipes submitted for the cookbook in 2020 and 2021. We encourage you to read this book and select a recipe to make and share on social media with #BabsonInternationalDinner. Lets celebrate by staying connected virtually through food. Special thanks to everyone who submitted recipes for this book and the International Dinner Co-Chairs. The Graduate International Dinner Cookbook was designed by Graduate Student Life and Leadership and the Glavin Office of International Education.

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TABLE OF CONTENTS

APPETIZERS AND SIDE DISHES Ceviche 3 Guacamole 4 Khandvi 5 Patacones 6

MAIN COURSE DISHES Aji de Gallina 7 Bajoques Farcides 8 Butter Chicken 9 & 10 Causa 11 Chicken Tawa Masala 12 Chilean Sopaipillas with Pebre Sauce 13 Corn and Beef Chilean Pastel de Choclo 14 Fish Stew for Two 15 Indian Chicken Curry 16 Jocon Chicken 17 Kung Pao Chicken 18 Risotto Mineiro 19 Sweet and Sour Ribs 20 Thin Flank Steak Empanadas 21

DESSERTS AND DRINKS Brazilian Brigadeiro 22 Flan con Dulce de Leche 23 Milk Payasam 24 Panqueques/ Crepes con Dulce de Leche 25 Passion Fruit Mousse 26 Shahi Toast 27 Sharlotka Apple Pie 28

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CEVICHE

Carolina Barrios MBA’21 Peru

Ingredients:

Instructions:

For the Tigers Milk:

1. Blend all the ingredients for the Tigers Milk except for the cilantro and the limo pepper.

1/2 Lt Lemon Juice 15 gr Ginger

2. At the end, add the cilantro and the limo pepper. Next, blend them just for a few seconds.

4 Garlics

3. Strain the mix and put it on the fridge.

1/2 Red Onion

4. Boil the sweet potato and corn.

1/4 Fresh Cilantro

5. Cut the Fish into medium squares, julienne the onion, and brunoise the lime pepper and cilantro

150 gr Celery

50 gr Salt

6. In a previously cold bowl (Works better if it’s a glass bowl), mix the Fish, salt, lemon juice, and Tigers Milk.

180 gr Fresh White Fish

7. Remove, integrate and taste for salt.

8 Ice Cubes.

8. Then, add the onions, the limo pepper, and the cilantro.

1/2 Limo Pepper (Peruvian Pepper)

For the Ceviche: 480 gr Fresh White Fish

9. Serve the ceviche in previously cold dishes. Finally, add the sweet potato and corn

200 gr Red Onion 100 ml Lemon Juice 1 Limo Pepper (Peruvian Pepper) 50 gr Salt

SPECIAL NOTE: Any white Fish works: Tilapia, Corvina, Lenguado . What is essential is that the Fish is fresh.

1/4 Fresh Cilantro 600 ml Tigers Milk Sweet Potato Corn

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GUACAMOLE

Maria Dadoo MBA’20 Mexico

Ingredients: 3 Ripe avocados 1/2 Small onion finely diced 2 Roma tomatoes diced 3 tbsp, Fresh cilantro chopped 1 Jalapeno pepper, seeds removed and finely diced 2 Garlic cloves, minced 1 Lime, juiced 1/2 tsp Sea salt

Instructions: 1. Slice the avocados in half. 2. Remove the pit and skin and place in a mixing bowl. 3. M ash the avocado with a fork and make it as chunky or smooth as you’d like. 4. Add the remaining ingredients and stir together. 5. K eep the avocado refrigerated with the stem to keep the greenish color. 6. Serve with chips.

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KHANDVI

Arushi Jain MBA’21 India

Ingredients: 3 cups Buttermilk 1 cup Gram Flour Salt Turmeric Red chili Oil Crackle cumin Mustard leaves Green chili

Instructions: 1. Take 3 cups of Buttermilk and 1 cup of Gram Flour and mix well. 2. Add a pinch of salt and turmeric. 3. Pour into a heavy bottom pan. 4. Heat on gas and stir till it becomes thick. 5. Keep four or five large plates ready. 6. Pour thick batter on to these plates and spread it quickly while hot. Spread as thin as possible. 7. Let it cool. Then cut strips in each. And roll each strip carefully. 8. Place all rolls in a bowl. Garnish with pinch of red chili powder. 9. Heat 1 teaspoon oil, crackle cumin, mustard, curry leaves, green chili in it. And sprinkle on top of rolls.

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PATACONES

Estefania Lopez MBA’20 Panama

Ingredients:

Instructions:

2-4 Green plantains or yellowish green

1. Peel Plantains and cut them width wise into four to five pieces each.

Vegetable oil Salt

2. Heat 1-2” of vegetable oil on medium heat until hot. 3. Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden. 4. Remove from pan and place onto a plate covered with a paper towel. 5. Flatten the fried plantain until each piece is about 1/4” thick. 6. Place each piece in the hot oil again and fry until both sides are golden brown. 7. Take them out of the oil and pat dry with paper towel. 8. Sprinkle with salt. 9. Serve immediately.

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AJI DE GALLINA

Susan Ticse MBA’20 Peru

Ingredients:

Instructions:

4 Yellow potatoes

1. Stew the chicken in enough water to come within an inch of the top of the chicken. In a blender or small food processor, place the peppers, three cloves of garlic, a pinch of salt, and enough vegetable oil to process the peppers into a slightly chunky sauce. Set aside.

4 slices Bread 3/4 cup Evaporated milk 1 1/2 pounds Chicken breast 4 cups Chicken stock 3 to 4 Yellow aji peppers 1/2 cup Vegetable oil 2 cloves Garlic (minced) 1 large Onion (finely chopped) 3 tablespoons Walnuts (chopped) 3 tablespoons Parmesan cheese (grated) 2 Hard-boiled eggs

2. In a blender place the crushed bread, three cloves of garlic, one teaspoon of the hot pepper sauce, and evaporated milk. Puree until smooth. 3. Chop onion and nuts and set aside. 4. When the chicken is done, reserve stock and shred the chicken into a separate container. 5. In a cleaned stew pot, place 2 tbsp vegetable oil and sauté onions until slightly transparent on medium heat. Add cumin and turmeric and continue cooking a minute or so, often stirring to toast the spices. Put all but 1 cup of stock to sautéed onion, stirring to release the spices from the bottom of pan. Add the evaporated milk mixture to the pan and lower heat. Heat through, often stirring to prevent sticking. The sauce thickens quickly. 6. If the sauce isn’t as thick as you like, you can put the reserved chicken stock in the blender with more crackers and puree smooth, then add to the pot until it is the consistency that you like. If it thickens too much, you can add the remaining stock and a little milk to thin it out. 7. Add the shredded chicken, parmesan cheese, and nuts. Add salt and more of the pepper sauce to taste. 8. In a separate pot make the rice: Boil water. Add oil, garlic, salt, and rice. Bring back to a boil, stir, then reduce heat to low and cover tightly. (Do not stir or remove lid while cooking.) Cook for 20 to 25 minutes until all liquid is absorbed. 9. Serve over rice. I always offer the remaining pepper sauce at the table, because this dish is best spicy, but some people can’t tolerate too much heat, so I make it mild for them. SPECIAL NOTE: You can make this with bread or crackers.

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BAJOQUES FARCIDES

Santiago Frances Ferrandiz MBA’22 Spain

Ingredients:

Instructions:

4 big Red peppers (1 pepper per person)

1. Cut the onion as small as possible.

250 grams of Rice

2. Cut the meat into small cubes.

1 Spanish onion

3. Grate the tomatoes and put them in a bowl.

500gr of Red tomatoes

4. Cut the garlic into slices.

200 gr of Lean pork

5. Cut the upper part of the peppers, reserving the top part to cover them when we fill them with rice. Remove the seeds from the lid and the inside of the pepper.

250 gr Pork belly 2 cloves of Garlic 15-20 Saffron stamens 25 milliliters of Olive oil 1 teaspoon of Salt

6. Take a frying pan, add the oil (add more if you see it’s necessary) fry the onion over medium heat, and when 10 minutes have passed, add the meat. Once the meat has been cooked, when it starts to brown, add the tomato, together with the garlic and saffron, after 3 minutes frying altogether, add the rice. Leave the mixture cooking for 3 minutes and then turn off the heat. 7. Take the red peppers and fill them with the previous mixture until they are about halfway through the pepper, about 60%. While we fill them, we will leave them vertically. Once they are filled, wrap them in oven paper and then in aluminum foil. Once wrapped, we will leave them on a baking tray. 8. Preheat the oven 15 minutes 200 degrees Celsius. Put the peppers in the oven at 200º and leave them for 45 minutes, after this time lower the oven to 150 degrees Celsius and leave them another 45 minutes. After that time, we can take out the peppers, remove the aluminum foil and the oven paper, and serve a pepper per person.

SPECIAL NOTE: This recipe is originally from my hometown in Spain.

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BUTTER CHICKEN

Aakriti Narang, MBA’21 Michael Tomy Kallivayalil, MBA‘21 India

Ingredients:

Instructions:

2 pounds - boneless chicken thighs

STEAMED RICE:

4 tablespoons butter

Prep:

1 onion diced

1. Wash the rice in water and drain.

1 tablespoon ginger grated

2. Boil water - 1.5 times the quantity of the rice you wish to prepare.

5 cloves garlic minced 1 teaspoon cumin 1 teaspoon garam masala

E.g.: 1 cup rice = 1.5 cups water Cook:

1 teaspoon coriander powder

1. Add the washed rice to the required quantity of boiling water

1 teaspoon chili powder

2. Add a pinch of salt

½ teaspoon turmeric

3. Cook for 11-14 minutes on medium heat.

2 teaspoon fenugreek leaves

4. Remove from heat and use a large fork to fluff up the rice.

1 cinnamon stick ¾ Salt teaspoon or to taste ¼ cup chicken broth / Water for (veg) 16 ounces crushed tomatoes 1 teaspoon sugar 1 cup heavy cream 4 tablespoon yoghurt Coriander leaves for garnishing 1 Lime

NOTE: Chicken can be replaced with cottage cheese or mixed vegetables as perdietary preferences.

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BUTTER CHICKEN CONTINUED Instructions: BUTTER CHICKEN: Prep: 1. Clean and cut the chicken into bite size pieces. 2. Marinate the chicken 30 mins to 1 hour ahead with 3-4 Tbsp of yoghurt, ½ tsp of garam masala, a pinch of salt and a squeeze of lime. 3. You may skip the marinating step in case you are using vegetables.

4. (You may adjust the chili powder based on spice preference. The recipe is mildly spiced. If you prefer a spicier option, use up to 2 tsp of red chili powder). 5. Add chicken broth/water, tomato paste and sugar. Cook for about 10 mins on medium heat or until slightly thickened. 6. Add the marinated chicken and heavy cream and simmer for an additional 5-10 minutes. 7. Top with chopped cilantro and serve over steamed rice!

4. Cut the onion into small square pieces. 5. Finely chop 5 cloves of garlic. 6. Grate the ginger – 1 tablespoon of grated ginger is needed. 7. Chop the Cilantro leaves and keep aside for garnishing at the end. Cook: 1. Melt the butter in a thick bottom pan. Add the chopped onions and sauté on medium heat until onion are soft and starts turning golden brown. Season with salt as you sauté. 2. Add the grated ginger, garlic and cumin. Sauté for about 30 seconds. 3. Add the spices: Cinnamon stick, turmeric powder, garam masala, coriander powder and red chili powder. Remember to keep stirring so that the spices don’t burn and cook on medium for about 1 minute till spices turn fragrant.

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CAUSA

Andrea Roig MBA’21 Peru

Ingredients:

Instructions:

For the potato base:

1. Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they’re cooked and soft. Strain and set aside to cool.

3 pounds Floury potatoes 1/2 cup Olive oil 3 Ají amarillo made as a paste Juice of two limes Salt and pepper to taste

For the filling: 1 Tuna can or 5 oz 1/2 Onion chopped 1 tablespoon of Mayonnaise 1/2 Avocado sliced

2. When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add the olive oil, ají amarillo paste, salt and pepper to taste. 3. In a separate bowl, mix the tuna, the chopped onion and mayonnaise. 4. To serve, spread the potato dough on the base of a flat bowl (about 1 inch high of potato dough). Then place a layer of avocado slices, followed by a layer of the tuna filling, and a layer of sliced eggs. Finish your causa with another 1 inch layer of potato dough.

2 Hardboiled eggs chopped into cubes 1 Ají limo chili pepper chopped finely, or another similar chili pepper

SPECIAL NOTE: This recipe is for 4 servings and is served cold.

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CHICKEN TAWA MASALA

Abhishek Pathania MBA’22 India

Ingredients:

Instructions:

4 lb Chicken -

1. Shred the chicken.

2 tablespoons Olive Oil

2. Heat oil in a griddle, add caraway seeds and garlic and sauté till fragrant. Add onions and saute till they are browned.

1 teaspoon Caraway seed powder 1.5 teaspoons Garlic chopped 1/2 cup Onion chopped 1/2 teaspoon Green chillies chopped Red chilli 1 teaspoon powder Salt to taste 1/2 cup Tomato puree

3. Add green chillies, red chilli powder and salt mix well. Add tomato puree and saute till oil surfaces. 4. Add shredded chicken, capsicum, garam masala powder and half the coriander leaves, adjust salt, add butter and mix everything well. 5. Serve hot dish, sprinkled with chicken seasoning and garnished with remaining coriander leaves and ginger strips.

1 large Green capsicum (cut into thin strips) 1 teaspoon Chicken seasoning 1/2 teaspoon Chopped coriander leaves 1 teaspoon Butter 1/2 teaspoon Chaat masala 1 teaspoon Thin strips of ginger

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CHILEAN SOPAIPILLAS WITH PEBRE SAUCE

Magdalena Casanueva, Grad Partner Chile

Ingredients: For the Sopaipillas: ½ can Pumpkin puree 2 cups Flour 2 tbsp Baking powder 1 tsp Fine salt 3 tbsp Vegetable shortening, margarine or butter, melted For the Pebre sauce: (for 5 people) ¼ White or Yellow Onion chopped very small 2 cups Cilantro leaves 1 to 2 Tomatoes 1 tbsp Red wine vinegar 1 tbsp Oil Salt

Instructions: For the Sopaipillas: 1. Place the flour, baking powder and salt in the food processor and pulse a few times to mix, add the remaining ingredients and pulse until a dough forms, should be smooth and pliable. 2. Roll into a floured counter until the desired thickness; I liked thin, 1/2 cm. more or less or 1/4 in. 3. Fry for 2-3 minutes per side. They should be golden brown. 4. Serve warm. For the Pebre sauce: 1. Chop the onion finely, can be placed in boiling water for 10 minutes, then wash with cold water to soften. 2. Cut tomato into 4 and discard the seeds, chop the rest into small cubes. 3. It is better rested in the refrigerator for a couple of hours.

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CORN AND BEEF CHILEAN PASTEL DE CHOCLO

Magdalena Casanueva, Grad Partner Chile

Ingredients:

Instructions:

2 tbsp Butter

For the Meat (can be done the day before)

4 bags (454 gr each) Frozen corn

1. Heat the oil in a large pot, sauté the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté 2 minutes more. Add the broth and simmer 30 minutes over low heat.

½ cup Whole milk 1 tbsp Cornstarch ¼ cup Cold water to dissolve the cornstarch 10 Sweet Basil leaves 1 tsp Salt and pepper 2 tbsp Vegetable Oil 2 pounds Ground beef

2. Add the onion and mix well and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally. Turn off heat and add the flour and stir well, adjust seasoning if necessary. Cool and refrigerate or use immediately.

1 cup Beef Broth 3 Onions (sliced small) 1 tbsp Merken or sweet paprika ½ tsp Ground cumin 1 tsp Salt and pepper 2 tbsp Flour 2 tbsp Sugar 6 Hard boiled Eggs 12 Olives 2 tbsp Raisins

For the Corn Mixture: 1. In a large pot with a thick bottom, I use my cast iron, melt the butter over medium-high heat, add the frozen corn and occasionally stir about 8 minutes. Add milk, basil, salt, pepper and continue to cook occasionally stirring for about 10 minutes longer. 2. With a hand blender, blend the corn trying to not to go uniform, leave some chunky parts, when happy with the consistency, add the dissolved cornstarch and continue cooking over medium heat 5 minutes, taste and adjust seasoning, it will thicken slightly. To Assemble the Pie: 1. On a clay or baking dish, put one layer of the prepared meat filling. Add cooked chicken, quartered hard-boiled eggs, olives and raisins on top of the meat. 2. Cover with the corn mixture, sprinkle with granulated sugar and bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.

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FISH STEW FOR TWO

Benjamin Goldman MBA’23 United States of America

Ingredients:

Instructions:

3 Carrots thinly sliced in rounds

1. Prepare fish and set aside in refrigerator.

1 Med sized fennel bulb­thinly sliced

2. In a medium sized dutch oven, slowly sweat the carrots, leeks, fennel, onion, chili flakes in 2 Tbsp of olive oil until slightly soft (about 10 minutes), then add garlic, fresh turmeric, tomato paste and saute for another 2 or 3 minutes. Make sure not to burn these ingredients.

3 Leeks cleaned and thinly sliced 1 Small yellow onion thinly sliced 3 Garlic cloves thinly sliced 1 tsp of Red hot chili flakes (or more if you prefer) 1.5 Tbsp of Fresh turmeric minced 3.5 cups of Water 1 28oz can of Chopped tomatoes 6 oz of Clam juice 1 Lemon (cut in half) 1 Tbsp of Tomato paste 6 dashes of Fish sauce 1/2 cup of Caperberries 1 cup of Small boiling potatoes (or boiling potatoes cut into 1 inch pieces) 1 cup Curly parsley 5 fresh Thyme sprigs 1.5 pounds of Fresh fish (scallops, shrimp, halibut, sea bass—any firm white fish will work. cut into 1 inch cubes. Do not cut shrimp.

3. Add water, chopped tomatoes, clam juice, juice of half a lemon, and fish sauce, 1/3 cup of parsley, thyme, caperberries and 1 Tbsp of salt. Scrape bottom of pan and a low simmer (uncovered) for 40 minutes, stirring occasionally until sauce has slightly thickened (reduced by 1/4) and flavors have melded 4. Taste broth ­if it needs more flavor let it simmer another 10 minutes a­ djust to taste (of too salty add little more water, etc). 5. Add potatoes and simmer for another 10 minutes until slightly tender. 6. Salt and pepper fish and add to pot ­(do not boil the fish) ­slowly simmer, uncovered for 7 minutes. 7. Retaste, add salt and clam juice if necessary to heighten flavor. 8. Stir in remainder of parsley and garnish with lemon juice and parsley.

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INDIAN CHICKEN CURRY

Kritika Kamra MBA’20 India

Ingredients:

Instructions:

2 pounds Skinless, boneless chicken breast halves

1. Sprinkle the chicken breasts with 2 teaspoons salt.

2 teaspoons Salt

2. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

½ cup Cooking oil 1 ½ cups Chopped onion 1 tablespoon Minced garlic 1 ½ teaspoons Minced fresh ginger root 1 tablespoon Curry powder 1 teaspoon Ground cumin 1 teaspoon Ground turmeric 1 teaspoon Ground coriander 1 teaspoon Cayenne pepper 1 tablespoon Water 1 (15 ounce) can Crushed tomatoes 1 cup Plain yogurt 1 tablespoon Chopped fresh cilantro 1 teaspoon Salt ½ cup Water 1 teaspoon Garam masala 1 tablespoon Chopped fresh cilantro 1 tablespoon Fresh lemon juice

3. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. 4. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. 5. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. 6. Return the chicken breast to the skillet along with any juices on the plate. 7. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. 8. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken. 9. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 10. Sprinkle with lemon juice to serve.

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JOCON CHICKEN

Ana Bauer, Grad Partner Guatemala

Ingredients:

Instructions:

1/2 cup Pumpkin seeds

1. Wash all produce, roughly chop cilantro, garlic, onion, jalapeños, and peppers.

1/4 cup Sesame seeds 5 pounds Skinless chicken breasts with bones 1 1/2 pounds of Fresh tomatillos or 2 11-oz cans of tomatillos, drained 1 bunch of Cilantro 3 tablespoons Olive oil 4 large Garlic cloves 3 Jalapeño peppers, seeds and ribs removed 2 Green peppers, seeds and ribs removed 1 White onion Salt and pepper to taste For the side:

2. Toast pumpkin and sesame in a dry non-stick pan over medium heat with constant tossing until lightly browned. 3. Put the toasted pumpkin and sesame seeds in a blender until finely ground. 4. Put chicken and fresh tomatillos in a large pot with salt (2 tbsp) and water (enough to just cover them). (If using canned tomatillos, don’t add them to the pot. They’ll be used later.) Bring to a boil and then lower heat to simmer and cook for 30 minutes. 5. Transfer chicken to a plate and scoop tomatillos into the blender. (If using canned tomatillos, put them into the blender).

Panela cheese

6. Set aside 4 cups of the broth and discard the rest.

Avocado

7. Add cilantro to the blender along with 1 cup of the chicken broth. Puree for 10-15 seconds. Pour the mixture into the pot.

Tortillas White rice Green onions Lime

8. Heat 3 tablespoons of oil in a large sauté pan and cook garlic, jalapeño, green pepper and onion over medium heat, stirring frequently, until they start to brown. Add them into the blender, add 1 more cup of strained broth and puree. Pour mixture into the pot with the tomatillos and cilantro. Add the ground seeds to the pot and 2 more cups of strained broth. (Remaining broth can be used to cook rice). Bring contents of pot to a boil. Lower to a gentle simmer and cook, uncovered until the sauce thickens. Meanwhile, remove chicken from bones and shred it. Add shredded chicken to pot along with salt and fresh pepper, to taste. Simmer gently until heated through. 9. Serve stew in deep bowls, over rice accompanied by panela cheese, corn tortillas, avocado, green onions, lime juice (to your liking).

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KUNG PAO CHICKEN

Zhaopeng Ji MSBA’20, Babson staff

United States of America

Ingredients:

Instructions:

1 pound Boneless skinless chicken breast, diced into 1/2-inch pieces

1. Combine the chicken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.

1/4 cup Water 1/2 teaspoon Salt 1/2 large Egg 1/4 cup Cornstarch 2 tablespoons Vegetable oil 1 teaspoon Cooking wine (I used white wine) 2 1/2 tablespoons Soy sauce (I use Kikkoman Reduced Sodium) 1/3 cup Water 2 1/2 tablespoons Vegetable oil (divided use) 12 whole dry Chili peppers, smaller than 3 inches; if longer, cut in half 1/4 cup diced Green onion, white part only, in 1/2-inch pieces 1 teaspoon Ground ginger 1 teaspoon Ground garlic 1 teaspoon Crushed red chili pepper 1/2 tablespoon Cornstarch mixed with 1/2 tablespoon water 1 teaspoon Sesame oil 2 ounces Dry roasted peanuts 1 Red bell pepper, cut into 3/4 inch cubes 1 Large zucchini, cut into 3/4 inch cubes

2. In a small bowl add the wine, soy sauce and water and set aside. 3. Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot! 4. Add 2 tablespoons vegetable oil. 5. Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds. 6. Remove the chicken from the pan, add another 1/2 tablespoon of oil and the red bell pepper and zucchini. 7. Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked. 8. Remove vegetables and add the chili peppers. 9. Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil. 10. Stir for 2-3 seconds and immediately add the wine/soy/water mixture. 11. Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened. 12. Add the chicken and vegetables back in, stir to combine. 13. To make my chicken more like Panda Express I actually cut the chicken into large cubes then pulsed it twice in the food processor for just a 1/2 second each just to break it apart and give is the same unique look.

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RISOTTO MINEIRO

Ivan Sene MBA’21 Brazil

Ingredients: 12 ounces Spicy Sausage, diced 12 ounces Chicken breast, diced 1 cup Risotto Rice 1/4 bottle of White wine 1 liter of Vegetable Broth Salt and pepper to taste 6 ounces of grated Parmesan Cheese

Instructions: 1. Fry the Spicy Sausage and the Chicken until they turn “gold”. 2. Add rice and wine. 3. As it dries, add the vegetable broth for about 15 minutes. 4. It’s important to realize you must not stop moving the rice, as this is the secret for a good risotto. 5. After 15 minutes, add the cheese and let it rest for about 4-5 minutes. 6. Ready to serve!

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SWEET AND SOUR RIBS

Yiran Sun MBA’20 China

Ingredients:

Instructions:

Cooking oil

Ginger slices

1. In a pot, put in tap water, 4 or 5 ginger slices and 8 to 10 green onions sections and pork rib tips. Bring the water to boil to remove the impurities from the ribs.

Rice cooking wine or Shaoxing cooking wine

2. Strain the ribs and rinse with water.

Green onions

3. In a frying pan with medium heat, put oil. Once the oil is hot, add 2 pieces of star anise, 4 or 5 slices of ginger and the pork rib tips. Pan fried until golden brown on both sides.

Pork rib tips bone-in: 1lb

Star anise: 2 pieces Chinese black vinegar Soy sauce Rock sugar White sesame

4. Make the sauce: 1:2:3:4 ratio of cooking wine, soy sauce, Chinese black vinegar, rock sugar, respectively. 5. Once the pork rib tips are golden brown, add in the sauce and half cup of water. 6. Turn the heat down to medium-low. Cover the pan and slow-cook the ribs for 40 minutes. 7. At 20-minute mark, flip sides for the rib tips for even coating. 8. In the last two minutes, if there is too much sauce left, turn up the heat to reduce the sauce. 9. When the sauce is dense and barely covering the rib tips, remove from heat. 10. S erve in a plate, add some minced green onions and white sesame to decorate.

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THIN FLANK STEAK EMPANADAS

Nicolas Cicinelli MBA’20 Argentina

Ingredients:

Instructions:

1 lb Thin Flank Steak

1. Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

2 White Onions diced ½ cup Butter 2 tablespoons Smoked Paprika 1 tablespoon Chopped Fresh Oregano ½ tablespoon Ground Cumin 1 bunch Green Onions Finely Chopped 3 Hard Boiled Eggs Sliced ¼ cup Sliced Green Olives 1 tablespoon Salt and pepper 1 egg; Egg White and Yolk separated and lightly whisked 20 Dough Empanadas “La Salteña” Dough for oven

2. Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes. 3. Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently. 4. Let the meat mixture cool down, and then mix in the chopped green onions and chopped oregano. 5. To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive. 6. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada. 7. Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas. 8. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake. 9. Let the empanadas rest in the fridge for about 30 minutes or until ready to bake. 10. Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top. 11. Serve warm with different dipping sauces at the side.

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BRAZILIAN BRIGADEIRO

Indi Morel MSF’21

United States of America

Ingredients: 1 can of condensed milk 1 tbsp of butter 5 tbsp of chocolate powder

Instructions: 1. Mix all the ingredients in one medium pot. 2. Put the pot on the stove at a low to medium heat, and stir non stop. It is important to stir at all times, and the mixture will start thickening. 3. Once the mixture has thickened up and is no longer sticking to the pot, the brigadeiro is ready. This process will take about 10-15 minutes on the stove. 4. Transfer it to a bowl and let it cool down. 5. Once it has cooled down, you can take about 1tsp to roll into a ball. Each ball can then be rolled in chocolate sprinkles (it will look like a chocolate truffle), and is then ready to eat. Another option instead of rolling it into balls is to just eat it with a spoon straight from the bowl.

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FLAN CON DULCE DE LECHE

Diego Cat MBA’21 Uruguay

Ingredients: 2 Lts of Milk 2 tea cups of Sugar 12 Eggs Caramel

Instructions: 1. Add milk and sugar to pot and boil for up to 1 and 1/2 hours until the mixture turns the color of dark tea with milk. 2. Take pot off stove and let it cool to room temperature. 3. In a separate bowl beat with a fork 10 or 12 egg yolks. 4. Add the milk little by little so that it mixes well enough. 5. Strain and put in caramel pudding. 6. Pour the mixture into ramekins, mold or flanera. 7. Put the ramekins in a deep dish or tray. Add water to the tray and cover with aluminum foil. This way the custard will cook as if in a double boiler. 6. Cook in oven around 1 and a 1/2 hours. 7. Remove from oven and allow to cool before serving.

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MILK PAYASAM

Susmitha Sakthivel MBA’20 India

Ingredients: 1 litre Milk 1.5 litres Water 3 tablespoon Raw Rice ½ cup Sugar 3 Cardamom, powdered fine

For Tempering: 2 teaspoon Ghee (Clarified Butter) 7-8 Cashew nuts, broken

Instructions: 1. Take a wide deep bottomed heavy pan. Add in the water and the milk. Let it come to a boil. Once it comes to a boil add in the washed rice to the pan. Keep cooking on medium high flame. 2. The milk mixture will start evaporating and reducing in volume. The milk mixture would have approximately reduced by half after 30-40 minutes. 3. After about one hour and 15 minutes, the mixture will become creamy in color and thicker in consistency. Add in the sugar and mix well. Let it boil for 2 minutes. Switch off the flame and add in powdered cardamom. Mix well to combine. 4. Heat clarified butter in a pan and add in the broken cashew nuts. Fry on low flame until the nuts are slightly golden. Add it to the milk mixture. SPECIAL NOTE: Milk Payasam is a traditional dessert which goes well with lunch.

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PANQUEQUES/ CREPES CON DULCE DE LECHE

Nicolas Cicinelli MBA’20 Argentina

Ingredients: 1 cup Flour 2 Eggs ½ cup Milk ½ cup Water 1/8 tablespoon Salt 1 tablespoon Butter 1 jar (approx. 500 gr) Dulce de leche (any brand) 1 tablespoon Powdered Sugar (for decoration)

Instructions: 1. Whisk together the flour, salt, and eggs in a medium bowl. Slowly add the milk and water while continuing to mix. Beat until smooth. 2. Heat a skillet on medium heat. Add a little butter to the skillet. Using a fork, move the butter around the skillet so that it is evenly coated. Pour 1/4 cup batter into the skillet, quickly tilting it in a circular motion so that the batter evenly covers the surface. (If you prefer larger, thicker panqueques, pour 1/3 or 1/2 cup batter into the skillet.) 3. Cook for about 2 minutes or until the bottom is light brown. Loosen the panqueque with a spatula and flip over. Cook for another 2 minutes or until brown. 4. Place panqueque on a plate. Spread a layer of dulce de leche, add desired fruit, and roll up the panqueque. Top with additional fruit and powdered sugar. 5. Repeat steps 2-4, making sure to add more butter to the pan each time.

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PASSION FRUIT MOUSSE

Linda Stevens MBA’22 Brazil

Ingredients: 14oz frozen passion fruit pulp (unsweetened) OR 14 oz unsweetened passion fruit nectar 14oz condensed milk. 14oz table cream Optional: 1 fresh passion fruit and mint sprigs for the garnish.

Instructions: 1. In a blender, mix all ingredients (except for the fresh passion fruit and mint) on high for about 2 minutes. 2. Pour into glass dish/bowl and refrigerate for 3060 mins. 3. Optional: Serve with fresh passion fruit pulp and mint sprigs on top.

SPECIAL NOTE: This is more of a cream rather than a mousse. Make sure you buy unsweetened passion fruit nectar or frozen passion fruit pulp. Not the sweetened fruit juice or else the dessert will be too watery and too sweet. I recommend unsweetened frozen passion fruit pulp which can be found sometimes in the Latin section of supermarkets, in the freezer aisle.

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SHAHI TOAST

Kritika Kamra MBA’20 India

Ingredients:

Instructions:

For Rabri:

To begin making Traditional Shahi Tukda Recipe – Hyderabadi Double Ka Meetha we will first make the rabri.

2 liter Milk 3/4 cup Sugar 1 teaspoon Cardamom Powder (Elaichi) Saffron strands, a few 1 teaspoon Rose water For Sugar Syrup: 1/4 cup Sugar 1/4 cup Water 1/2 teaspoon Cardamom Powder (Elaichi) 1 tablespoon Rose water Other Ingredients: 4-8 Slices of Bread Ghee, for toasting 2 tablespoons Badam (Almond), chopped, for garnish 2 tablespoons Pistachios, chopped, for garnish

1. Into a saucepan add milk, sugar and saffron strands. 2. Stir to combine and bring the mixture to a brisk boil. After boiling for a few minutes turn the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity. 3. The condensation will cause the cream from the milk to settle on the sides and bottom of the pan. It’s important to keep scraping down the cream and adding it back to the condensing milk. 4. The mixture will begin to thicken and get a creamy texture. It is important to make sure toward the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously. 5. Note: The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the rabri. Hence it is extremely crucial to ensure you stay close to the pan and keep stirring. 6. Once the milk has reduced to half of its original quantity, turn off the heat. Now add the cardamom powder and the rose water to the rabri and stir well to combine. Keep aside. (Tastes best when cold) For the sugar syrup: 1. Into a saucepan add water and sugar. Stir until the sugar dissolves. Allow the sugar syrup to boil for a few minutes. Add the cardamom powder and rose water, stir and turn off the heat. For the toasted bread: 1. Take bread slices and cut them diagonally into 4 pieces. 2. Place them on a preheated pan in batches. 3. Drizzle ghee generously over the bread and flip the bread and toast it on the tawa until it is golden and crisp on both sides. Once done remove the bread from the pan and keep aside. To serve the Shahi Tukda: 1. Dip the fried bread slices in the sugar syrup, drain and arrange it on the serving dish. Pour the (cold) rabri over the bread slices and garnish with the chopped almonds and pistachios. Serve Shahi Tukda immediately.

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SHARLOTKA APPLE PIE

Anna Ivashko ’11, MBA’20 Russia

Ingredients:

Instructions:

5 Eggs

1. Chop apples in squares.

3 Granny Smith apples

2. Separate egg whites and yolks in two large bowls.

1 tsp Vanilla

3. Mix yolks with sugar and set in fridge.

1 cup Flour

4. Mix whites until fluffy.

1 cup Sugar

5. Add whites to yolks and mix in vanilla. 6. Mix in flour. 7. Add apples. 8. Pour in buttered pan and bake for 20 minutes at 380 degrees. SPECIAL NOTE: This is our family recipe for sharlotka. Every Russian family has their own.

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