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Cultural Kitchens A Community Cookbook

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Acknowledgements

My capstone project this year focused on how cultural stereotypes can stem from judgements about authentic cuisines. The project then further extended to explore the ways that fast food culture has deteriorated traditional cuisine. In an effort to combat these issues, I wanted to create a cookbook that reĹ´ected the great ethnic and cultural diversity in our Bullis family. I hope that you view the recipes in this book with an open mind and enjoy the delicious dishes while also learning about many members of our community. I would like to give special thanks to the people who helped make this cookbook come to fruition. Sara Romeyn

The Leder Family

Sherri Watkins

The Gordon Family

Sharon Kessler

The Siegal Family

Gerald Boarman

The Kline Family

The Foreman Family

The Boyarsky Family

Anjali Schruefer

The Levine Family

Denise Reinhart

The Helmig Family

Livia Christensen

Seymour and Loreen Schafer

The Schain Family

Sandra (Sandi) Foreman

Daniel TerBush

The members of the 2018-2019 Humanities and Global Studies Capstone

The Schuble Family Robin Bogin The Gramm Family The Malament Family


Table of Contents Soups & Stews........................................................................6 Vegetarian Dishes...............................................................12 Meats.......................................................................................29 Desserts...................................................................................57


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Soups & Stews

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Tom Yum Koong INGREDIENTS: - 12 medium-size shrimp, deveined

-

10 mushrooms 1 stalk of lemon grass (lightly pounded and cut into 2 inch long pieces) 3 lime leaves 2 tablespoons of fish sauce 3 tablespoons of lime juice 6 hot peppers (pounded lightly) 4 cups of water ½ cup of roughly cut coriander leaves 1 teaspoon of salt

PREPARATION: 1) Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters. 2) Bring water to a boil, then add lemon grass, lime leaves, and shrimp. When the shrimp turns pink, add mushrooms and salts. 3) Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garinsh on top with pieces of coriander leaves.

“Tom Yum Koong, a soup that is spicy and sour, is a well-known name to everyone in Thailand. This soup has flavors from both Thailand and overseas. It is on the menu of every restaurant in Thailand, as well as every Thai menu abroad. This shrimp soup has recently become very popular. A menu of popular hits has ranked ‘Tom Yum Koong’ first among others to be in the ‘Tom Yum Goong’ food group. Some restaurants have adjusted the spiciness slightly to accomodate for customers preferences. However, the core of the soup has remained the same. For a taste of Thailand and its culture, Tom Yum Koong is a great soup to try.” -Wannawut Thienhom

Recipe contributed by Wannawut Thienhom 6


Thailand

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Chicken & Vegetable Soup Ingredients for the chicken and the broth: - 3 cubes of Maggi -

1 tsp of thyme ½ tsp of oregano 1½ tsp of curry and/or some turmeric 1 yellow onion diced ¼ - ½ tsp of salt A sprinkle of all-purpose seasoning if available.

Ingredients for the soup:

- 1 diced yellow onion - 1 tablespoon of olive oil or avocado oil - (optional) 1 small quarter-finger sized ginger; diced - 3 pieces of minced garlic - 1 blended or diced red bell pepper - The chicken/fish stock from steaming step above. - 2 tablespoons of blended (i.e., ground) crayfish - 1 bag of frozen chopped organic spinach 2 (defrost and squeeze out water before using) - One or two handfuls of organic kale - Any type of additional green (e.g. the Herbes de Provence, oregano, and parsley) - Additional seasoning (e.g., sprinkle of all-purpose seasoning, pepper, curry, thyme, salt, one Maggi if needed)

PREPARING THE CHICKEN & CHICKEN BROTH: Steaming We call this method of preparing the meat for the food “steaming.” It is the most important step because the tastier the broth, the tastier the vegetable soup will be. To steam the meat, we simply add several spices to it and add some water to cook it. The broth you make from this process becomes the broth you use for the soup. The steps are below. 1. Wash your chicken (e.g., organic drumsticks or party wings from Costco). You could use up to 2.5 lbs worth (We use two of this 3-pack bundle from Costco, but we use drumsticks instead of breast and thighs. Feel free to switch it up if you like.) 2. Put the chicken in a large enough pot and add the following: a. 3 cubes of Maggi b. 1 tsp of thyme c. ½ tsp of oregano d. 1½ tsp of curry and/or some turmeric e. 1 yellow onion diced f. ¼ - ½ tsp of salt g. A sprinkle of all-purpose seasoning if available. 3. Briefly massage the ingredients into the chicken to spread it. 4. Add water to the mix. There should be enough water to nearly cover the meat, but not quite do so. 5. Let the meat cook on high until the water starts to boil, then reduce the heat to medium-low. Allow it to cook until the chicken is well done. You know it is when the meat is soft.

Baking 1. Once you are done with steaming, transfer the chicken to a baking pan and bake in an oven that has already been preheated to 350°F. Let it bake until slightly golden. You may turn the chicken pieces the other way up to make sure both sides bake evenly. When done, the chicken will appear slightly tougher on the outside but still soft and tasty on the inside. Note that this process can be done with fish in addition to or instead of meat. If fish is also used, it should be steamed/ baked separately, not in the same pot as the meat, since it will be much softer. We can use salmon, Norwegian Atlantic Mackerel, etc. The only difference is that we will add ½ tsp of Herbes de Province to the fish when steaming it (helps with the fishy smell). Also, if you also use fish, both the meat and fish should be about 2.5 lbs, total, so use only half as much chicken as is prescribed above.

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PREPARING THE SOUP:

Nigeria

1. Place the onion, garlic and ginger in a frying pan and fry for a few minutes until the onion starts to soften or become lightly brown. 2. Add the bell pepper to the frying onion (using bell peppers is optional; this is to add sweetness). 3. Add chicken and/or fish stock 4. Add the crayfish 5. Add your additional greens. 6. Add your additional seasoning. 7. Cook for about 15-20 mins (or slightly longer if needed). Let all these tastes come together. 8. Add your fish and/or chicken 9. Add the kale. Let it cook for about 5 mins to soften. Then add the spinach. (You want to add the kale before you add spinach, because once you add the spinach it would be time to turn of the stove.) 10. Turn off the stove after about 5 minutes.

“In our home, we eat Nigerian Vegetable Soup with sweet or Irish potatoes, rice, plantains, beans, yams, etc. It goes well with many different bases. Our cooking, in general, allows for a lot of flexibility. You cook with your soul and taste as you go. Your aim is tasty, not spicy. The ingredients you use, and their portions, can vary based on what your gut is telling you the food needs in real time.� -Boloye Gomero

Recipe contributed by Boloye Gomero

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Pumpkin Soup (Soupe de giraumon) INGREDIENTS: - 1 pound Carribean pumpkin or butternut squash, - 1 large onion, chopped or 1 (12 oz.) package of frozen squash

- 2 potatoes, cubed

- 8 cups of water

- 1 chayote*, cubed (optional)

- 1 pound cubed meat for soup, or turkey parts

- ¼ small cabbage, coarsely chopped

- Salt to taste

- 1 turnip, diced

- ½ teaspoon black pepper

- 2 carrots, sliced

- 4 cloves garlic, crushed

- 2 leeks, white part only, cut into ½-inch

- 1 pound soup bones (optional)

pieces (optional)

- 1 sprig thyme, or 1 teaspoon dried thyme

- 1 tablespoon chopped parsley

leaves

- 1 whole Scotch bonnet, other hot pepper

- 2 whole cloves

(optional)

- 1 celery stalk, chopped

- ¼ pound spaghetti, broken in pieces

- 1 tablespoon lime juice of vinegar

- 1 tablespoon lime juice of vinegar

PREPARATION: 1. Peel and coarsely chop pumpkin, Add to a large pot along with water, meat or turkey, salt, pepper, garliic, thyme, cloves, bones, celery, and onion. Bring to boil; lower heat, cover and simmer about one hour or until meat is tender. Remove pumpkin with a little of the broth and puree in the blender. 2. Return pumpkin to pot and add the potatoes, chayote, cabbage, turnip, carrots, leeks, parsley, and hot pepper. (Be careful not to break the skin of the peppr as it is very hot.) Bring to a boil, lower heat and simmer until the vegetables are almost done. 3. If using frozen squash, add at this time. Add the spaghetti and lime juice. Bring to a boil again and cook until spaghetti is done, about 10 minutes. Remove pepper and stir to blend ingredients. Adjust seasoning to taste.

*A squash-like, pear-shaped fruit similar in flavor to cucumber and often prepared like squash; available at Latin American markets and some supermarkets.

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Haiti

According to Haitian tradition, when Haiti was a French colony, this soup was enjoyed by the slave masters and the slaves were forbidden to eat it. However, once Haiti got their independence in 1804, this soup shortly became a Haitian delicacy to celebrate the successful slave revolution and a newly independent nation. Now a staple in celebratory events, this once unattainable soup became a marker of enjoyment and pride for the Haitian people.

Recipe contributed by Fritz Pierre-Louis 11


Locro INGREDIENTS: - 1 cup of dried white corn (hominy)

- Pigs feet (patitas de cerdo – optional)

- 2 medium white onions, chopped

- 1 cup lima beans (porotos pallares, optional)

- 2 cloves of garlic, finely sliced

- 1 teaspoon ground cumin

- 1 leek, finely sliced

- 1 teaspoon sweet paprika

- 200g thick-sliced smoked bacon (panceta salada), cubed

- Ground black pepper and salt to taste

- 2 slightly spicy sausages (chorizo de cerdo), sliced

- 1 cup sweet potato (batata), diced

- 2 1-inch thick steaks of stewing beef, osso buco, cuadril or similar, cubed

- Chopped spring onion (green onion, cebolla de verdeo) for garnish

- 1 cup butternut squash (zappallo anco), cubed - 1 large potato

- 1 cup tripe (mondongo – optional!), diced

PREPARATION: 1. Soak the dried white corn in at least two cups of water, at least for 12 hours – preferably overnight. 2. In a large, heavy-based pot cook the onions, garlic, leek, stewing beef, sausages, pigs feet and tripe if you’re brave, and bacon in a little vegetable oil until the onions are translucent. Add the cumin, paprika, a little salt, and freshly ground black pepper. 3. Cook, stirring occasionally, for 10 minutes. Add the white corn kernels and then add enough hot water to cover the ingredients by about 2 inches. 4. Add the vegetables and the lima beans, if using. Bring the whole thing to a boil, reduce the heat, cover and simmer for around two hours. Check the pot every 20 minutes or so and stir. 5. After two hours remove the pan lid and continue to cook over a low heat. Remove the bones. Mash the vegetables slowly, and as the starch gets released the mixture will thicken into a stew. Continue mashing and cooking until you have achieved a rich, thick consistency. Add a little more salt to taste.

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Argentina Locro is a delicacy that comes from Northern Argentina. Usually this hearty stew is enjoyed and connected to the May 25th celebrations of the Argentine revolution. May 25th signifies a national holiday for Argentina, comemorating a week of revolutionary events that led to the first independent government. Locro is a dish that will forever remain steeped in tradition.

Recipe contributed by Gabriela Barbieri 13


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Vegetarian Dishes

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Perogi INGREDIENTS: For the filling - 3 lbs dry cottage cheese - 4 eggs - Salt and pepper to taste

PREPARATION:

For the dough - 9 eggs - Flour (enough until the dough is soft and not stuck to hands, about 2 cups per egg) - Salt to taste

For the filling 1. Mix the dry cottage cheese, eggs, and salt and pepper. For the dough 1. 9 eggs beat with 3 and ½ shells of water. 2. Salt to taste 3. Add flour until mixed well and knead until soft and not stuck to hands. 4. Roll out in squares and fill with cheese. 5. Cook in salt water for 10 minutes. Then fry in butter until brown.

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Poland “Pierogi are delicate dumplings that use unleavened dough (a dough made without yeast). They are stuffed with fillings such as mashed potatoes or farmers cheese and others. They are first boiled and then fried in butter and served with sour cream or applesauce. Pierogi are Poland’s national dish and enjoyed all year long by all ages. Pierogi have been made in Poland since the 13th century. Pierogi first appeared in Polish cookbooks and literature in the second half of the 17th century. They were usually prepared for holidays such as Christmas, Easter and weddings. Pierogi appeared in the United States in the early 1900s when thousands of Eastern Europeans immigrated to the United States. Americans today consume more than 31 million pierogi yearly. October 8 is National Pierogi Day!” -Trish Wilmans

Recipe contributed by the Wilmans family 17 17


Tortilla Española

INGREDIENTS: -

1 large onion (yellow or white) – optional (the most traditional tortilla is only egg and potatoes!) 5 medium-sized potatoes, peeled 5-6 eggs Salt & pepper to taste 4-5 tablespoons of Cooking oil

PREPARATION: 1. Wash and peel the potatoes, slice them into small/medium-sized wedges (or large ‘flakes’) so that they’ll cook through. (You don’t want any “crunches” in your bites of tortilla!) Season with salt and pepper. 2. Heat a pan of oil (approximately 2-3 T.) on medium-high until hot. Sautee the potatoes, stirring frequently (you don’t want them to brown), until softened. (Peel and chop the onion, if you wish to add it, and add to the potatoes as they cook in the oil. You’ll want them to be cooked until softened, as well, but not browned.) 3. While the potatoes and onion continue to cook, whisk the eggs in a large bowl. 4. Add the cooked potatoes and onion to the egg mixture, stir to combine. (I sometimes add a little more salt/pepper at this point. You may see that you need another egg or two depending on how big your potatoes were!) Add a little more oil to the pan and then pour the egg-potato-onion mixture into the warm pan. 5. Cook on a low heat until the egg mixture begins to set in the middle. (I find that if the middle is firmer, it’s less messy to flip, but some purists insist on a more liquid center for a tortilla auténtica.) I like to jiggle the pan to loosen the tortilla before I attempt to flip it. 6. ¡Vuelve Tortilla! Place a large dinner plate over the pan, and then, grasping the plate and sauté pan together (with hot pads) flip the whole thing over, so the dinner plate is now on the bottom and the sauté pan is upside-down on top. Lift the pan away, and wipe out any mess. Add a little more oil and return the pan to the heat. 7. Slide the tortilla off the plate and back into the pan to finish cooking. Since I like a firmer tortilla, I usually turn down the heat and let it cook/set for a while on low heat to make sure it doesn’t burn on the outside, but is cooked all the way through. After about 5 minutes, it should be done (jiggle the pan again to loosen it; that’s when you’ll know it’s ready!) Everything should be a delicious golden-yellow. 8. You can either flip the tortilla again or slide it out onto a serving dish, and cut into wedges or squares to serve. Some additional ingredient ideas: green/red peppers (diced), chorizo, garlic, ham, eggplant; additional seasonings could include parsley, chives, and oregano.

¡Buen provecho!

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Spain “This is a dish my host mom, Doña María, showed me how to make during my first study abroad in Salamanca, Spain. I was so enchanted by the simple deliciousness of this dish that I had to buy a terra-cotta “vuelve tortillas” plate at the market before I left: if you don’t have one, you can use a large dinner plate (and a little luck.) My friend Darío taught me that, despite what you may think, cooking the potatoes slowly in vegetable oil (as opposed to a delicious – but perhaps more expensive – Spanish olive oil) yields the yummiest results for your tortilla. Tortilla española is a staple: you can serve it in wedge-shaped slices like a pizza warm or cold; put it between the crunchy halves of a fresh baguette and wrap it in tin foil for a hearty picnic lunch, just like Doña María did for us on our weekend excursion to El Escorial, or cut it into squares and serve with toothpicks to appetize a crowd.” -Hilary Vellenga

Recipe contributed by Hilary Vellenga

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Spanakopita (Spinach Pies) INGREDIENTS: -

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2 lbs fresh spinach 1 bunch scallions 2 cups feta cheese ½ cup ricotta 2 eggs ½ cup fresh dill Salt and pepper (season to taste) ½ cup unsalted butter 2 lbs filo dough


PREPARATION:

Greece

1. Preheat oven to 375°F. 2. Sautee spinach until wilted. 3. Drain spinach. 4. Sautee scallions until soft. 5. Add spinach to scallions in pan. 6. Chop up dill into fine pieces. 7. Stir in the cheeses, eggs, and chopped dill. 8. Season with salt and pepper to taste. 9. Turn off the heat and let sit. 10. Melt unsalted butter into a liquid form. 11. With a pastry brush, brush the bottom and sides of a rectangular oven pan with the melted butter. 12. Carefully separate a single piece of filo dough at a time to cover bottom of pan. 13. Then brush filo dough with melted butter. 14. Repeat adding a single sheet of filo and brushing with butter until using about 1/3 of the filo

dough (brushing each layer with the melted butter one at a time). 15. Spread the filling evenly over the 1/3 layers of filo dough.

16. Then repeat adding sheets of filo dough and brushing each layer with remaining filo dough. 17. Brush extra melted butter on the very top layer. 18. Then with a sharp knife, cut diagonally to create long diamond-shaped pieces. 19. Put pan into the oven for approximately 45 mins (until top crust is golden brown). 20. Remove from oven and let cool until just warm. 21. Cut diamond pieces all the way through with a sharp knife. 22. Remove from pan and place into platter.

“This is one of our family’s favorite recipes! Spanakopita has been a necessity at all our family holiday celebrations! The tradition started back in Cyprus when my Nana remembers her mother always baking it from scratch for every holiday feast. My Nana continued to bake our family’s Spanakopita recipe and taught her kids how to make it themselves. All her kids continued the recipe and taught it to their kids, including myself and my cousins. To this day, even the great grandchildren are keeping our family’s special recipe going. No matter what holiday it is, our Spanakopita recipe always brings us joy and I know it will continue through out many generations to come!” -Sophie Fragoyannis

Recipe contributed by the Fragoyannis family 21 21


INGREDIENTS:

Jollof Rice

- 4 cups rice - 4 medium tomatoes - 2 red bell pepper - ½ or 1 scotch bonnet pepper (optional, great taste with a lot of heat) - ¾ tube of tomato puree or 1 small can of tomato paste - 1 yellow or white onion (medium) - 1 red onion - 1 teaspoon dried thyme

- 1 teaspoon curry powder -

½ teaspoon white pepper 4 seasoning/stock cubes 4g per cube 1½ teaspoons salt ½ cup oil (vegetable or olive) 3 cloves of garlic (diced) or 1 teaspoon garlic powder 1 teaspoon ginger powder ½ teaspoon dried rosemary 2 cups of chicken/vegetable stock or water 1 cup of water

PREPARATION: 1. Quarter your tomatoes, onion, bell pepper and scotch bonnet pepper. Make sure to remove seeds from the bell pepper and scotch bonnet pepper. (Use a spoon and gloves for the scotch bonnet pepper and wash hands after not to cause skin irritation). 2. In a food processor or blender blend together your tomatoes, onion, bell pepper and scotch bonnet pepper and some water. Allow to rest. 3. Dice your red onion. 4. Open and break the stock cubes into a powder. 5. In a large pot or Dutch oven pour in oil, add red onion, garlic, curry powder fry on medium heat until the onion is translucent. Then add tomato puree to the seasoned oil and onion. Stir while frying the mixture for about 3-5 minutes. 6. Pour in your pepper sauce, add thyme, rosemary, stock cubes, ginger, salt, bay leaves and stir. Cover and cook on medium heat for 10-15 minutes. 7. Add rice and stir into the sauce. Then add chicken/vegetable stock or water making sure to fill above the level of the rice. Stir and cover. 8. Cook on low for about 40 minutes, checking around 20 minutes and stirring the rice. Cover and allow to simmer on low checking every 10-15 minutes until rice is done.

RECIPE NOTES: You can adjust the scotch bonnet pepper amount for your tolerance levels or you can leave out for a milder dish. You can also adjust salt.

Serve with carrots and peas or a variety of vegetables and/or meat. Enjoy!

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Nigeria “As an American it was always a little dicey cooking for my Nigerian in-laws. Jollof rice was one dish my mother-in-law could trust I could make with few mistakes and a dish I could safely modify without compromising taste. She was a wonderful cook where you could taste the love in her dishes. So for meals of thanksgiving (not just the holiday) celebration I include Jollof rice in honor of my mother-in-law, Annette Nwosu.� -Pauletta Nwosu

Recipe contributed by Pauletta Nwosu on behalf of Annette Nwosu 23


El Salvador

“Nahuatl was the language of the Pipil tribe during the pre-Columbian era. During this time, Bernardino de Sahagún, a Spanish missionary priest, spent much time delving into Aztec culture and documenting indigenous life. In 1570 in one of his accounts, Sahagún indicates pupusas as vegetarian and half-moon shaped. Furthermore, in a publication of the National Museum of Anthropology, they affirm that pupusas were a fundamental part in the diet of the territory that is now known as El Salvador. Pupusas are a staple food in the Salvadoran diet because of this culinary tradition passed from generation to generation.” -Cristina Sorto

Recipe contributed by Cristina Sorto 24


INGREDIENTS:

Pupusas

For the curtido -

½ head cabbage, shredded

1 large carrot, grated ½ medium yellow onion, thinly sliced ½ cup apple cider vinegar ½ cup water ½ teaspoon of brown sugar 1 teaspoon of dried oregano

For the pupusas -

3 cups masa harina 1½ cups water ½ salt 1 cup mozzarella

PREPARATION: For the curtido 1. Combine the cabbage, carrot, and onion in a large bowl. 2. Combine the remaining ingredients in a separate bowl and then pour it over the cabbage mixture. 3. Stir, cover, and refrigerate the mixture for at least 2 hours and preferrably at least a day before serving.

For the pupusas 1. Combine the masa harina, salt, and water in a mixing bowl. 2. Knead to form a smooth, moist dough (almost a playdough-like consistency). If the mixture is too dry, add more water. If the mixture is too sticky, add more masa harina with a lightly oiled hand. 3. Form the dough in 8 balls about 2 inches in diameter. 4. Using your thumb, make an indentation into one of the balls, forming a small cup. Fill the cup with the cheese and wrap the dough around the filling to seal it. 5. Making sure that the filling does not leak, pat the dough back and forth between your hands to form a disk about ¼ inches thick. 6. Repeat with the remaining balls.

Heat a lightly oiled skillet over medium high heat. Cook the pupusa for 2 to 3 minutes on each side until they are golden brown. Serve while sttill warm with curtido on the side.

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Jamaican Rice and Peas INGREDIENTS: -

5 lb. bag of Long Grain Rice 1 lb. bag of dry Black-Eyed Peas or Pigeon Peas 1 stalk of Scallion 1 bunch of Fresh Parsley 1 bunch of Fresh Thyme 1 can or box of Coconut Milk Sea Salt

PREPARATION: The night before 1. Using ½ lb. dry peas, let stand in 3 to 4 cups cold water overnight. Rinse and drain them in the morning. 2. Cut up the scallions, parsley and thyme and set aside.

Later 1. In one pot, boil the drained peas until they are slightly soft, but not “done.” 2. In another pot, a large one, add 4 cups of rice to 1½ cups of water, 1½ cups of coconut milk and 1 tablespoon of sea salt. 3. Before the rice begins to boil, about 10 minutes on the stove, add the peas to the rice. 4. When the rice and peas just begin to boil, add the cut up scallions, parsley and thyme; lower the heat, and put the lid on the pot. 5. Let the rice, peas and other added ingredients simmer for an additional 15 minutes or until the rice looks fluffy. 6. Keep an eye on your pot so the rice won’t get mushy and overcooked! 7. Once done, take a fork and fluff the rice and peas, put the lid back on the pot and set the pot aside to let it sit for another 10 minutes. 8. The rice and peas are now ready for you and your family to enjoy!

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Irie!


Jamaica Told by Skylar Smith’s Dad, Anthony Baldwin Goode Smith: “This recipe is handed down by my great-grandmother of the Dunnan family on my father’s side who passed down a restaurant she owned, Delmonica Restaurant, which was located on Spanishtown Road in Kingston, Jamaica, to my grandmother, Iris Ingram, and my great-aunt, Edna McCrae. They both operated the restaurant for several years, and was famous for its rice and peas dish.”

Recipe contributed by the Smith family 27


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Meats

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Pomegranate Khoresh With Chicken

INGREDIENTS:

- 2 large onions, peeled and thinly sliced - 2 pounds chicken legs or duck breast, cut up with skin removed - 5 tablespoons oil or butter - 1 teaspoon salt - ½ up pomegranate paste dissolved in 2½ cups water, or 4 cups fresh squeezed pomegranate juice

- 1 cup peeled and cubed butternut squash (optional) - ½ pound or 2 cups very finely ground shelled walnuts - ½ teaspoon ground saffron dissolved in 1 tablespoon hot water - 2 tablespoons sugar (optional) - Seeds of a whole fresh pomegrante

PREPARATION: 1. In a Dutch oven, brown onions and chicken in the oil. Add 1 teaspoon salt. 2. Heat 2 tablespoons oil in a non-stick skillet and brown both sides of the butternut squash, set aside. 3. In a food processor, finely grind walnuts, add the diluted pomegranate paste, cinnamon, saffron water and mix well to create a creamy paste. 4. Add the butternut squash and nut paste to the Dutch oven, stirring gently. If the pomegranate paste is too sour, add 2 tablespoons sugar. Cover and simmer for 1½ hours, stirring occasionally with a wooden spoon to prevent the nuts from burning. 5. If the stew is too thick, add warm water to thin it. Taste the sauce and adjust for seasoning and thickness. The stew should be sweet and sour according to your taste. Add pomegranate paste to sour the taste of the stew or sugar to sweeten it. 6. Transfer the stew from the Dutch oven to a deep ovenproof casserole. Cover and place in a warm oven until ready to serve with chelow (saffron-steamed rice). Just prior to serving, sprinkle 2 tablespoons fresh pomegranate seeds on top of khoresh. Nush-e-Jan! Variation #1: Pomegranate Khoresh with Meatballs As an alternative to chicken, you may use 2 pounds of ground meat mixed with 1 grated onion and ½ teaspoon salt. Make small meatballs the size of hazelnuts, fry the meatballs in 3 tablespoons of oil in a frying pan, and add to Dutch oven in step 2. Variation #2: Pomegranate Jhoresh with Roasted Duck Instead of chicken, stuff a duck with 2 cloves of garlic, 2 spring onions, 1 tablespoon salt, 1 teaspoon black pepper, and roast at 350°F for 3 hours. Carve or serve whole with khoresh.

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Iran

Variation #3: The butternut squash can be replaced with beets orr eggplants, or quince, or pitted prunes. The walnut can be replaced with pistachio, almond, or hazel nuts.

“Fesenjoon is not a meal that is served on special days or special occasions. It is just a common dish that both adults and kids happen to like as it has pomegranate juice in it. Pomegranate makes the dish sweet and a little sour so everyone in the family enjoys it.� -Feri Naseh

Recipe contributed by the Naseh family

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INGREDIENTS:

SchinkenŴeckerl b

- Wide Egg Noodles (Tip: Pennsylvania Dutch, Extra Wide) - Bacon (As much as you would like! General guideline is one pack of bacon per pack of pasta)

- Onion (Also one onion per one pack of pasta) - About 2 large eggs (per one pack of pasta) - A little milk (¼ cup per one pack of pasta)

PREPARATION: 1. Cook the pasta to al dente, in salted water. 2. Cut the bacon into little pieces and pan-fry it nice and crispy. 3. Small-dice the onion; when the bacon is almost done, add the onion to the pan of bacon; stir and pan-fry until both onion and bacon are cooked. 4. Slightly grease a casserole dish (Tip: Spray the dish with a bit of coconut oil spray) 5. Drain the pasta and pour into casserole dish. 6. Add bacon and onion (drain most of the bacon grease before adding to pasta in casserole dish) 7. Mix well. Salt (carefully — bacon already adds lots of salt) and pepper. 8. If you need to cook in advance, this is a great time to just cover the dish with foil and keep in fridge. Otherwise, cook in the oven at about 350°F. 9. While the pasta is in the oven, beat the eggs with a fork, add salt, pepper, a little nutmeg if you like, and some milk (for 2 eggs, use about a ¼ cup of milk) 10. When the casserole is almost done (slightly browned, after approximately 20 minutes), take it out of the oven and pour the egg/milk mixture evenly over the pasta. 11. Bake it in the oven for about 10-15 more minutes, until nice and crispy, and until the egg mixture is baked, too.

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Germany Bohemia: 1930

“This is our favorite family recipe. We have it going back in writing to my great-Grandmother’s handwritten cookbook of 1930. They lived in a town in Bohemia, called Leitmeritz, north of Prague. A little historic background: our family is German, even though this area of the world is now part of the Czech Republic. Bohemia, especially the “Sudetenland,” used to have a large German population; Germans had been invited to the Sudetenland in the Middle Ages. Around 1910, the population of Bohemia was 36% German and 63% Slav (Czech and Slovak). At the end of World War I, the treaties of Versailles gave the Sudetenland to Czechoslovakia. During World War II, Hitler occupied first the Sudetenland (as part of the Munich Agreement) and later all of Czechoslovakia. After World War II, all Germans were forced out of the Sudetenland. It is quite amazing that the handwritten cookbook made it out of Bohemia, since my dad (born in 1945) and his family had to leave everything but one suitcase each behind when they were forced to leave their home in 1946. The recipe back then called for ham – but we think it’s much better with bacon. It is neat because both my dad and my son love “Schinkenfleckerl” so much that they always wish for it on their birthdays. I’m sure the Schinkenfleckerl tradition will be carried on by my son for hopefully a few more generations.” -Livia Christensen

Recipe contributed by the Christensen Family 33 33


Hünkar Beáendi

INGREDIENTS: For the stew

For the eggplant puree

- 1 lb stew lamb OR beef - 1 onion, finely chopped - 2 green chilies or bell pepper, finely chopped - 2 tomatoes, finely diced/chopped - 2 tbsp tomato paste - 2-3 tbsp butter - salt and pepper - ½ cup fresh parsley, finely chopped - 1 - 1½ cup hot water

- 2 lb eggplant for roasting OR 1 jar of roasted eggplant - ¼ cup white flour - ¼ cup butter - ½ cup grated Turkish hard mature cheese OR parmesan - 1-1½ cup milk - Juice of 1 lemon - Salt and pepper

PREPARATION: Preparing the meat 1. Heat butter in a pot and saute the onions for a couple of minutes. Then add the meat. When browned on all sides, add green pepper. Stir for a couple of minutes. 2. Add tomato paste and stir for another couple of minutes. Next, add tomatoes and cook for 5 minutes. 3. At this point add the hot water and let simmer until meat is tender, approximately an hour. Add more water if need be.

Preparing the eggplant puree 1. Meanwhile, wash and prick the eggplants with a fork on at least two sides. 2. Place eggplants on gas burner or under broiler turning them frequently until eggplant is collapsed and skin is charred. You can also bake them until flesh is soft, but charred tastes better. 3. Let cool. Then, peel the eggplants and discard stems. 4. Mash eggplant with the back of a fork in a bowl and mix with lemon juice. 5. Heat butter in a pot. Add flour and stir constantly to make a roux (white sauce) on low heat. 6. Warm the milk and add slowly. Whisk to make the mixture smooth. Simmer for 4-5 minutes. 7. Add eggplant puree and mix well. I use a hand blender to make the puree very smooth. 8. Add salt and black pepper, and cheese. Mix well. Simmer for another 2-3 minutes. 9. Make a bed on a plate with the eggplant puree and place meat on top of the eggplant puree. Sprinkle with chopped fresh parsley.

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Afiyet Olsun! (Enjoy your meal!)


Turkey “Hünkar Beáendi (Hoon-kar Beyendee)bis lamb stew served on a bed of creamy roasted eggplant puree*. Turkish cuisine uses eggplant in some remarkable and creative ways and this dish is no exception. If you don’t care for lamb you can a ways substitute beef, but for authentic Turkish taste go for the lamb. Hünkar Beáendi literally translates as, “the Sultan liked.” Presumably the dish was created for the Ottoman Sultan Murad IV (1612-1640) and obviously he liked it. The dish was possibly created in the palace kitchens of Topkapi palace in Istanbul. Regardless, it is now part of classic Turkish cuisine. *If the notion of roasting eggplant seems a bit too daunting, you can buy pre-roasted eggplant in jars at international and Turkish markets in the area. It makes the dish so much easier. Look for Tamek or Sera brand of “Kozlenmis Patlican.” You can probably buy it on Amazon, too. Also, I’ve cooked the stew part in an Instant Pot and it is much faster and just as good.” -Jonathan Rau

Recipe contributed by the Rau Family 35


Cheese Sausage SoufŴe

INGREDIENTS: -

8 eggs well beaten 2 cups milk (1% or 2%) ½ tsp salt Dash white pepper 6 slices of white bread, cubed 1 cup cheddar cheese 1 pound sausage, cooked and crumbled

PREPARATION: 1. Spray or butter a 9 x 13 pan. 2. Layer bread, sausage and cheese in pan. 3. Mix eggs, milk, salt and pepper together. Pour over mixture in pan. 4. Cover and refrigerate overnight. 5. Preheat oven to 350°F. Bake 60-75 minutes until bubbly and brown on top. 6. Remove from oven and let set for at least five minutes before cutting and serving.

“This egg casserole is warm and cozy and was a favorite of my husband’s growing up in Rochester, New York. It is best made the night before, refrigerated, and then popped in the oven in the morning and ready for brunch. We make it regularly and it is great for a crowd. Will specifically requests it when he comes home from college. My mother-in-law gave me the original recipe card with her handwriting on it when we were married in 1994.” -Sara Romeyn

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Recipe contributed by the Romeyn-Evans family


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Shepherd’s Pie INGREDIENTS: - 1 pound lean ground beef or can use meat of your choice ( turkey, lamb) - 1 onion, diced - Season to your taste: salt, pepper, thyme, chilli powder - 2 tablespoons chopped fresh parsley - 1½ cups beef broth or warm / hot water - 2-3 tomatoes -

Salt and pepper, thyme, to taste 4 potatoes, peeled and diced ¼ cup butter, softened 1 cup milk ¼ pound shredded Cheddar cheese

PREPARATION: 1. Preheat oven to 350°F. 2. To Make Meat Filling: Place a large skillet over medium heat, and oil (1-2 tablespoons). Once oils is heated add in ground beef, onion and season to taste with salt, black pepper, thyme oregano, parsley then continue to sauté until meat is no longer pink and onion begins to brown, about 5–10 minutes. 3. To make a gravy to add to meat, add water to meat, and 2-3 tomatoes cut up into quarters. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate. 4. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain. 5. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese. 6. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

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England “This recipe has meaning in terms of the fact that it is a key English dish that my mother had when she was younger. My mother moved from England when she was about 28 years old. She used to make Shepherd’s Pie all the time for herself and my dad as they are both English. They both state that this dish reminded them of when they were younger growing up in England.” -Danielle Robinson

Recipe contributed by the Robinson Family 39


Argentina

“There are as many variations of empanadas as there are people in Argentina. This is my version based on my grandma’s recipe. I usually bake the empanadas because they are healthier, but fried empanadas are too delicious to miss! The beef empanadas are the more traditional, but you can have any filling you like. My beef empanadas have ground beef, onion, green onions, red pepper, hardboiled eggs, and green olives. If you do not like olives or eggs, do not include them!� -Marcela Velikovsky

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INGREDIENTS:

Empanadas

- 3 Tbsp. of olive oil -

2 lbs ground beef (20% fat) 2 medium onions, finely chopped 1 bunch of green onions, finely chopped 1 big red bell peppers (no seeds) finely chopped 2 cloves of garlic finely chopped (I cut them in halves and take out the bulb) Salt and pepper 1 Tbsp. dried oregano 1 Tbsp. sweet paprika 3 packages (12 units) Puff Pastry Dough for empanadas (La Salteña, Fargo or Goya brands) ½ cup pitted green olives, cut in half (or more if you love olives like I do) 3 diced hardboiled eggs 1 beaten egg yolk

PREPARATION: 1. Heat 2 Tbsp. oil in a large pot over medium heat and cook onion, bell peppers, green onions, and garlic until tender but not brown. Then add beef breaking up with a fork and mixing in it with the vegetables. Cook until browned (but not completely cooked through) for 6–8 minutes. Season with salt and pepper and add paprika and oregano. Simmer and cook, stirring for 15–20 minutes; taste and add more salt and pepper if needed. Stir in diced eggs and olives cut in halves. Let it chill at least 3 hours before using. You can also prepare the filling in advance and keep it in the fridge until using. 2. Preheat oven to 350°F. Leave dough at room temperature for around 15 minutes to temper. Take 6 dough rounds from package (keeping the plastic divider underneath) and place them on a work surface. Put 2 Tbsp. filling in the center of each round. Brush water around half of outer edge of each round. Use the plastic divider to help you fold round over filling and pinch edges to seal. Use a fork to crimp the edges. Remove plastic and place the empanada on a greased sheet tray. Repeat with remaining rounds. Leave a 1” space between each empanada; you will get about 12 empanadas on each tray. 3. Beat the egg yolk and brush the empanadas with it. It will seal the edges (so the empanada does not open) and give a golden brown color. 4. Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Enjoy with a nice Malbec (red wine)!

Recipe contributed by Marcela Velikovsky

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Bobó de Camarão

INGREDIENTS:

- 1lbs. of cassava root (manioc root, also called cassava or yucca) - 2 pounds raw shrimp (deveined) - 4 medium sized tomatoes - 3 cloves garlic - 1 red bell pepper - ½ bunch fresh cilantro - ½ bunch fresh chives - Small-shopped onion or half of medium onion

- ½ bunch fresh parsley - 2 limes - 1 small can of coconut milk - 4 tablespoons “azeite de dende” (unrefined red palm oil) - 5 tablespoons olive oil - Pimenta malagueta peppers - Salt and black pepper - Oil for cooking - ½ cup of canned tomato sauce

PREPARATION: 1. Marinate the shrimp with lime-juice, garlic, chopped coriander, parsley and chives. While they marinate cook the peeled cassava for 1 hour in 4 liters of water or until very soft. 2. Prepare the vegetables: wash and peel the tomatoes, remove the seeds and then cut into small cubes. Do the same thing with the bell pepper. 3. For the shrimp stock: Reserve1 liter of the cassava cooking water. Add the fresh shrimp shells to the water, and cook them on high heat until they’re a vibrant pink color. Mix everything and then strain it with a fine-mesh strainer. Put aside 1 cup of this stock, it will be used later as a base for the sauce. 4. Cook the shrimp: sauté the bell pepper in a mixture of the oil and olive oil, add the tomatoes and Malageta peppers, then the shrimps along with the marinade. Cook on high heat; do not over cook the shrimp. After cooked, put the shrimp in a separated bowl. Use the same pot that you cooked the shrimp to prepare the Bobó sauce. 5. Make the cassava puree: Cut the cooked roots of cassava and place them in a blender with the coconut milk. Be sure to discard the tough roots. Blend until you’ve got a smooth puree. 6. Put in the pot the mixture of the cassava puree with the shrimp. Add shrimp stock (or more) until the dish has reached your desired consistency (creamy consistency). Add the azeite de dende, salt and black pepper the pimenta Malagueta (Use about 2 or 3 Malaguetas diced). Serve over white rice; I like to serve with sticky rice. You can put cilantro on the top for garnish.

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Brazil “Eating Bobó de Camarão takes me back to my childhood in Brazil when my mother used to prepare this traditional Brazilian dish. It comes from the northern part of Brazil where Afro-Brazilian culture is more predominant. Like many recipes this one has variants from one family to the next who add their own personality to the dish. My mother prepared Shrimp Bobó like no one else. The secret of her dish is to drizzle fresh coconut milk and serve it with a side of sticky rice. Sticky rice is not popular in Brazil, which makes it unique and special to her and our family.” -Denise Reinhart

Recipe contributed by Denise Reinhart 43


Yum Yum Brisket INGREDIENTS: -

1 (3 to 4 lbs.) beef brisket 1 cup ketchup 1 pkg. onion soup mix ½ cup apple cider vinegar ½ cup brown sugar

PREPARATION: Mix all ingredients together. Pour over brisket; cover brisket tightly to secure juices. Bake at 350°F until tender, 2 to 2¾ hours. Makes great gravy. May add potatoes, onion, and carrots after first hour of cooking.

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Jewish “Brisket in our house and many Jewish homes represents a special occasion. For my family, a brisket baking in the oven means Rosh Hashanah, the Jewish New Year. Every year my mom starts scouring all the grocery stores in town at least a week before the holiday to find the best first cut lean brisket since usually this cut of meat can be tough. Do not make the mistake of getting a corned beef brisket - unless you’re looking for a St. Patrick’s Day recipe, in which case the Weisgold house is the wrong place to go. Once my mom finds the right one, she makes it the day before we need it. After it’s cooked, she cuts it against the grain, covers it with foil, and puts it in the refrigerator, so the tenderized meat soaks up the delicious gravy and becomes that perfect melt-in-your-mouth texture. Second-day brisket is “so much better,” according to my mom; everyone who eats it agrees. Truthfully, we’ve never been allowed to eat it on the first the day it’s made so I wouldn’t know otherwise and don’t ever want to test the theory.” -Philip Weisgold

Recipe contributed by Philip Weisgold 45 45


Chicons au gratin INGREDIENTS: - 8 small Belgian endives (or 4 bigger ones cut lengthwise) – if the tips are greenish, cut them off as they will be bitter - 8 slices of ham - 2 tablepsoons of butter - 2 tablespoons flour - 11/3 cup of warm milk - 2 cups of grated cheese (store-bought shredded mozzarella works fine, but I prefer freshly grated gruyère) - Salt, pepper (ideally white pepper) - Optional : (freshly) ground nutmeg

PREPARATION: 1. Wash the endives and cut off the base. Steam the endives for about 10 minutes (or until tender) using salted water. The endives can also be roasted in a little bit of butter, but I personally much prefer to steam them. 2. Once cooked, drain the endives and leave them in a colander for a few minutes to allow most of the liquid to drain. 3. Prepare a Mornay sauce (Bechamel with cheese): melt the butter in a saucepan over moderately low heat, then add flour whisking constantly. Add milk in a stream but very slowly at first (to avoid clumps), whisking, and bring to a boil, still whisking. Reduce heat to low and gently simmer, whisking occasionally, for about one minute. Remove from the heat and let sit for 2 or 3 minutes then add 1½ cups of cheese, still whisking until melted. 4. Season to taste with salt, pepper, and nutmeg. 5. Wrap each endive individually in a slice of ham and place them at the bottom of a baking dish. 6. Cover with the cheese sauce and sprinkle with the leftover grated cheese. 7. Bake in the over at 375°F for about 15 minutes and then broil lightly.

This dish is best served with mashed potatoes.

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Belgium

“Chicons au gratin is a Belgian national dish consisting of braised or steamed Belgian endives (aka chicons) wrapped in slices of baked ham and covered with a Mornay sauce (Bechamel with cheese) and some grated cheese on top. Steaming hot with a creamy cheesy sauce, chicons au gratin is comfort food par excellence. The Belgian endives mixed with the baked ham make a winning combination. Chicons au gratin is definitely one of our family’s favorite dishes. Genuine Endive is deeply rooted in Belgian history. These tangy, tender and delicious white vegetables were actually discovered there in 1830. Today, endive’s fame and versatility has spread worldwide as more and more cooks and chefs turn to Belgium for the most flavorful, hardiest, tastiest endive in the world, and the only source for the very best quality endive.” -Margaret Bonham

Recipe contributed by Margaret Bonham

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Dahi Chicken INGREDIENTS: - 1.5 lbs organic boneless chicken breast, cut into one-inch chunks

For the marinade: -

-

5-7 garlic cloves, peeled 2-inch piece of fresh ginger root, peeled and cut into rough chunks Juice of ½ to ¾ lime (approximately ¼ cup) ¾ cup lowfat plain yogurt 1 teaspoon garam masala 1 teaspoon salt

PREPARATION: 1. Combine all the marinade ingredients and blend until liquified. 2. Place the chicken pieces in a glass bowl and cover with the marinade, stirring to ensure that each piece is covered with marinade. 3. Cover with plastic wrap and let sit for a minimum of 1 hour up to a maximum of overnight. 4. In a large skillet, place your choice of fat (we use olive oil, but butter and canola oil are two other good options), and preheat the skillet over medium high heat until the fat shimmers. 5. Saute the chicken (along with the marinade) in small batches until the meat is golden and cooked through. 6. Serve immediately with basmati rice or naan and additional yogurt/raita on the side. Variation #1: For a spicier dish, add your favorite hot chilis to taste when cooking. Variation #2: If you love tandoori chicken, you can make a very easy “skillet tandoori” by simply adding one teaspoon of tandoori powder or 1 tablespoon of tandoori paste to the marinade.

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India “When my mother Rita Kumar (affectionately referred to as “Nani” in our family) started having grandchildren, she also started tinkering with family recipes to make them more pleasing to little palates. From her experimentation was born one of our favorite family recipes: Dahi Chicken (“Yogurt Chicken”).” -Anjali Schruefer

Recipe contributed by the Schruefer family 49


Vietnamese Egg Rolls (Cha Gio) INGREDIENTS: - 1 Package of Egg Roll Shells (25 pieces)

For the filling: -

1 Pound of ground pork or ground chicken. Half pound of peeled shrimp (Diced). Half pound of crabs meat. Half oz. of black fungus (Soaked & Thin Slice). 1oz of Bean Treads (Soaked & Cut to small pieces) 2 small shallot (Chopped) Half bunch spring onion (Cut to small pieces). 1 Teaspoon fine chopped garlic. 1 Teaspoon salt. Half teaspoon ground black pepper 2 small eggs

PREPARATION: 1. Combine all ingredients in a large bowl and mix. While mixing, press the mixture slightly against the side of the bowl until the mixture become pasty. Then put one and half tablespoon onto the egg roll shell and fold as direction on the package. 2. Deep fry it at 325°F for 10 to 12 minutes. Turn the rolls for even color until they are golden brown. 3. Using sweet chili sauce for dipping.

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Vietnam Egg rolls tend to vary in different Asian countries. However, for Doan, her grandmother’s egg rolls have always remained consistent. While there have been minor changes over the years, her grandmother’s recipe is a staple in their family culture. According to Doan, egg rolls are a traditional piece of Vietnamese culture.

Recipe contributed by Doan Duong

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Devilled Beef

INGREDIENTS: -

1 lb Beef (fish or Pork can be options) 2 tbsp Soy Sauce (or Worchester sauce) 2 tsp Vinegar ½ tsp Sugar ½ tsp Salt ¼ tbsp Black Pepper ¼ tbsp Red Chilies flakes 3 tbsp Tomato Sauce 2 Green Chilies (cut into slices)

- 6-8 Curry Leaves (fresh) - 5 Garlic Cloves (2 cloves minced and 3 cloves sliced) - 1 tbsp minced Ginger - 1 Medium Red Onion (cut into wedges) - 2 Medium Tomatoes (cut into wedges) - 2 Large Banana Peppers or Capsicum Peppers (Cut into diagonal slices) - Cilantro - Optional: Pineapple Chunks for garnishing

Note: Any ingredient can be adjusted for individual taste based on spice or salt level

PREPARATION: 1. Cut the meat (beef) into think slices and put them into a bowl. 2. Add 1 tbsp soy sauce (or Worchester sauce), 2 cloves of minced garlic, 1 teaspoon vinegar, ¼ tsp sugar and a pinch of salt and black pepper to the meat and mix it all together. Let it marinate for about an hour in the fridge. 3. Put oil into a hot stew-pan. 4. Add the marinated meat into the stew-pan and fry the meat for about 15 minutes until the meat is fully cooked and gets golden brown. 5. Remove the beef from the stew-pan and let it sit aside on a plate. Leave the drippings in the pan to cook the rest of the ingredients. 6. Add curry leaves, ginger (1 tbsp) and garlic (3 cloves) to the stew-pan and let it temper in the drippings for one minute. Add oil as needed. 7. Then add the rest of the ingredients to the pan - red onions, tomatoes, green chilies, banana papers (capsicums) and mix gently and well. 8. Make the sauce mixture – 1 tsp vinegar, Worchester sauce (or soy sauce), ¼ tsp sugar, 3 tbsp tomato sauce and a pinch of red pepper flakes for taste. 9. Add the sauce mixture (previously made) to the veggie mix. 10. Mix all the ingredients and cook for about 2-3 until slightly cooked and slightly brown (still keeping the vibrant colors). 11. Add the fried beef to the veggie mixture and cook it for another 2-3 minutes. 12. Put the Devilled Beef in a serving bowl and garnish it with chopped cilantro. Optional: Small chunks of fresh pineapples can be added as a garnish as well. Serve as an appetizer or with Rice or Noodles. Enjoy!

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Sri Lanka This dish perfectly embodies the spiciness of Sri Lankan cuisine. Sri Lankan cuisine has influences from many other countries inlcuding India, and more recently, China. In this dish, the preparation of devilled curry is used, which is popular and a staple in Sri Lankan cuisine. Sri Lankan devilled curry is a dry curry, where the meat is cooked first, and then stiy-fried with the other ingredients. This recipe is a great way to get a taste for Sri Lankan cuisine and experience a curry preparation in a new way.

Recipe contributed by Asanga Domask

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Gong-Pao Chicken INGREDIENTS: For the dish: - 2 chicken breasts

For the sauce: - 5g black pepper

- 1 large carrot, sliced

- 10g starch powder

- ½ cucumber, cubed

- 15ml cooking wine

- 8 scallions, chopped

- 15ml soy sauce

- 1 tablespoon ginger

- 20g brown sugar

- 1½ tablespoons garlic or about 4-6 cloves,

- 30ml vinegar

chopped

- 15g thick broad-bean sauce

- Peanut (optional)

PREPARATION: 1. Cut the chicken into even pieces, add 5g black pepper, 10g starch powder and 15ml cooking wine. Mix well and marinate for 10 minutes. 2. Cut carrot and cucumber into small pieces. 3. Mixing Sauce: Sauce A: 15ml soy sauce, 30ml vinegar, 20g sugar, mix well. Sauce B: Mix 10g starch powder and 30ml cold water into a starch solution. 4. Pour oil into the pan, add chicken, cook them till slightly brown and set aside for later use. 5. Add some oil in the pan, add garlic, ginger, scallion and 15g thick broadbean sauce. Mix it and cook it. 6. Add chicken, cucumber, and carrot. Mix it and add in Sauce A. Mix well and thicken with Sauce B (the starch solution), then the dish is ready to serve.

RECIPE NOTES: - 5g = 1 teaspoon - 15ml = 1 tablespoon

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China Gong-Pao chicken comes from the late Qing dynasty. The governor of Sichuan at that time was nicknamed Ding Bao, which is where the name of the dish originates. Gong-Pao chicken is known for having two legends of creation. The first legend indicates that Ding Bao was interested in understanding the common people, so he went to a small and simple restaurant. However, at this restaurant he was served what is now Gong-Pao chicken, and it is known to have flourish ever since. The second legend indicates that as a young boy Ding Bao was drowning in a river when he was suddenly saved. Thankful for the man who saved him, Ding Bao tracked down the guy and was invited to stay for dinner. What he ate at this dinner is now what is known as Gong-Pao chicken.

Recipe contributed by Sally Li

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Desserts 56


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Grandma Cookie’s Mandel Bread INGREDIENTS: -

1 cup butter (2 sticks) 1 cup sugar + 2 tablespoons 3¼ cup flour Pinch of salt 2 tablespoons baking powder 1½ teaspoon cinnamon 4 eggs 1½ teaspoons vanilla 1 cup ground nuts

PREPARATION: 1. Preheat the oven to 350°F. 2. Cream butter and sugar, add eggs, then vanilla. Sift flour, salt, baking powder, and cinnamon. Add the nuts. 3. Bake at 350°F for 20 minutes. Cut and rebake at 325°F for another 30 minutes (may need more time if you want them really crispy).

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Jewish

“My great-grandmother, often known as ‘Cookie,’ always knew how to brighten a room with her delicious baked goods. Whether it be her famous mandel bread, or lemon bars, these sweet treats were always anticipated by her loved ones. She kept records of her recipes, handwriting on notecards, scribbling on ripped off corners of newspaper, and jotting notes on Synagogue newsletters. Even though the recipes are available to the entire family, it always tastes better with her special touch. For enhanced flavor, they are commonly twice-baked to give them a little extra crisp and crunch. Coming from a Jewish family, there are many recipes that reflect that portion of our heritage. However, amongst the Koogel and other ‘Jewish specialties,’ mandel bread remains a family favorite. Similar to an Italian biscotti in structure, mandel bread, or mandelbrot, constrastly comes from a German and Yiddish background and are popular in the Ashkenazi-Jew population.” -Katelyn Foreman

Recipe contributed by the Foreman family on behalf of Annette Zavos

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Flourless Chocolate Cake

INGREDIENTS:

- 1 tablespoon of ground almonds, plus additional to dust pan - 10½ ounces dark chocolate (70% cocoa) - 1½ c. sugar

-

1¼ sticks unsalted or salted butter Pinch of salt 5 large eggs Confectioners’ sugar (optional)

PREPARATION: Preheat oven to 350°F. Lightly spray an 8- or 9-inch springform pan with cooking spray, then dust it with ground almonds, shaking off any excess. Set aside. In a double boiler, set at a low simmer, melt the chocolate, sugar, butter and salt, stirring frequently. Remove from heat. In a medium bowl, beat the eggs and ground almonds. Fold the egg mixture into the chocolate and stir until thickened, several minutes. Pour the mixture into the pan, smooth the top and bake 35-45 minutes or until the top is set and begins to crack. (Don’t overbake; the center is supposed to be soft.) Remove the side of the pan and let the cake cool completely. Dust with confectioners sugar, if desired. Or you may serve it with ice cream or a raspberry sauce. Makes 10 servings. (Note: Whole Foods sells chunks of 70% cocoa chocolate. Lindt, Ghirardelli and Hershey make 3.5 oz. bars of the same)

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Jewish “This flourless chocolate cake recipe was prepared each Passover by my mother. In accordance with Jewish law, we could not consume flour during Passover. However, this cake was so delicious that it became a staple for other family celebrations. We were happy to eat it any time, not just during Passover.� -Susan Richman

Recipe contributed by the Richman family

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INGREDIENTS: -

Apple Pie

2 tablespoons unsalted butter 2½ pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps) ¼ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ teaspoon kosher salt ¾ cup plus 1 tablespoon sugar 2 tablespoons all-purpose flour 2 teaspoons cornstarch 1 tablespoon apple cider vinegar 1 recipe all-purpose pie dough 1 egg, lightly beaten

PREPARATION: 1. Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.) 2. Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place this plate, with the dough, in the freezer. 3. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter. 4. Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar. 5. Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours. Adapted from The New York Times

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The United States Apple pie remains a staple of the American diet, usually surrounding holidays such as Thanksgiving and Fourth of July. However, interestingly enough, the first apple pie recipe was written in 1381 in England. At first it was hard to make apple pie in America due to a lack of natural ingredients that hadn’t yet grown on U.S. soil. However, once the ingredients were available, a uniting factor during the Ciivl War became apple pie, where both Union and Confederate soldiers frequently looked forward to this delicious treat. Eventually, apple pie wormed its way into the hearts of many and became an integral part of the American culture and diet.

Recipe contributed by the Schain family 63


INGREDIENTS: -

4 8 1 1 1 6 4

Flan

cups of milk egg yolks cup of sugar stick of cinnamon teaspoon of vanilla tablespoons of sugar to caramelize the mold egg whites

PREPARATION: 1. Preheat the oven to 350°F. 2. Bring the milk and the cinnamon to a boil. Allow the milk to cool slightly so that it is not boiling before the eggs are added in. 3. Beat the egg yolks with half of the egg whites and add the sugar. 4. Add this mixture to the mil and strain it. 5. Add and flavor with the vanilla and pour the mixture into a mold coated in the sugar that has been slightly cooked (put 6 tablespoons on the stove and keep stirring until a caramel begins to form). 6. Bake “al baño-maría” in an oven for 1 hour. Al baño-maría indicates baking the flan in a double boiler. Get a larger pan and fill it with water. Use just enough water to submerge the mold, but do not cover it with water. Bake the flan in the oven while inside the larger dish with the water.

Recipe contributed by the Caceres family 64


Cuba

“Flan is a special dish for the Cuban people because, as many lived and continue to live with impoverished conditions and long working hours, the food that families are able to enjoy need to be simple and inexpensive. The difference between fanciful and rare desserts compared to Cuban flan is that, for the latter, all you need are eggs, milk, and sugar. Anything else (like vanilla, cinnamon, lemon) are simply lovely additions to a delicious dish. You don’t even need to use any special tools, it is common for Cuban families to cut empty soda cans in half to create the condensed and evaporated milk. This dish has been a prominent part of my heritage for decades. When my family is together, we love to celebrate by eating this version of flan. I hope that by sharing this, you are able to enjoy a taste of the flavorous culture of Cuba.� -Ava Caceres

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INGREDIENTS:

Pavlova

For the meringue: - 4 large free-range egg whites

For the filling: - 400ml/14fl oz double cream

- 225g/8oz caster sugar

- 400g/14oz strawberries, hulled, halved if large

- ½ tsp vanilla extract

- 200g/7oz raspberries

- 1 tbsp cornflour

- 150g/5oz blueberries - Cape gooseberries (optional) - 3 passion fruit (optional) - Mint sprigs, to decorate - Sifted icing sugar, to decorate

PREPARATION: 1. Preheat the oven to 150°C/Fan 130°F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it. 2. Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out. 3. Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny. Finally, whisk in the vanilla extract and cornflour until well combined. 4. Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray. You should be able to see the circle through the paper. 5. Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides. Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Turn the oven off and leave the meringue for a further hour. 6. Remove from the oven and leave to cool completely. 7. Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate. Whip the cream until soft peaks form and spoon into the centre of the meringue. Top with the strawberries, raspberries and blueberries, and the Cape gooseberries if using. Cut the passion fruit and scrape the pulp over. 8. Decorate with sprigs of mint and dust with sifted icing sugar to serve. Adapted from BBC.

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Australia Named after the ballerina Anna Pavlova, the Australians believe the dessert to be first originated in a hotel in Perth. Pavlova is a delicious dessert, that includes a meringue and cream, topped with fresh fruits. With a crisp shell and a chewy inside, pavlova is light and the perfect way to finish off a meal. A large part of the Australian culture, pavlova is a great way to experience Australia from across the globe.

Recipe contributed by Ashleigh Taylor 67


Profile for Bullis School

Cultural Kitchens: A Community Cookbook 2019  

My capstone project this year focused on how cultural stereotypes can stem from judgements about authentic cuisines. The project then furthe...

Cultural Kitchens: A Community Cookbook 2019  

My capstone project this year focused on how cultural stereotypes can stem from judgements about authentic cuisines. The project then furthe...