Emmental and Gruyere Fondue

Ingredients:

• 250g (or approximately 1/2 lb.) Emmental cheese, grated
• 250g (or approximately 1/2 lb.) Gruyere cheese, grated
• 1+ 1/2 cups dry white wine
• 1 tablespoon cornstarch
• 2 teaspoons Kirsch
• 1 clove garlic, halved lengthways
• cubed French bread, for dipping

Directions:

1. Use the cut clove of garlic to rub the insides of a large saucepan/ pot.
2. Pour dry white wine into the saucepan and simmer it over a medium heat.
3. In a small bowl, blend the cornstarch and the Kirsch.
4. A little at a time, add in the Gruyere and Emmental cheeses to the saucepan and stir CONSTANTLY.  DO NOT ALLOW CHEESE AND WINE TO BOIL!!! When the cheese has just melted, gradually stir in the cornstarch & Kirsch mixture. When stirring a cheese fondue, it is best to stir in zigzags or figure-8s, rather than circles, so that the cheese doesn’t form a ball.
5. Allow fondue to simmer, still constantly stirring, for 5 minutes or until fondue has started to thicken.
6. Carefully pour the fondue from the saucepan into your fondue pot, with the flame beneath set to medium.
7. Enjoy your Emmental & Gruyere fondue with cubes of crusty French bread!

Swiss Salad

Ingredients:

• 1/4 cup Chardonnay or similar dry white wine
• 3 tablespoons cold water
• 1/4 lb. arugula or watercress
• 1 lb. gruyere cheese, in very thin strips
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 4 chopped shallots
• 3 tablespoons corn oil
• 1 tablespoon chopped parsley
• Salt and black pepper

Directions:

1. Marinade the cheese in the wine and water for thirty minutes at room temperature.
2. Stir the vinegar, mustard, shallots, corn oil, and parsley together and add salt and pepper to taste.
3. Pour this vinaigrette over the cheese mixture and stir.
4. Toss with salad greens and add some extra black pepper, then serve.

Zopf

Ingredients:

• 3 1/2 C. white bread flour
• 3/4 teaspoon salt
• 1 (.25 oz.) pkg. active dry yeast
• 1 teaspoon sugar
• 2 Tablespoons butter or margarine, soft
• 1 1/3 C warm milk
• 1 egg yolk, diluted with 1 Tablespoon water

Directions:

1. In a large bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter, salt and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
3. In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.

Red Wine Braised Beef Brisket and Pretzel Dumplings

Ingredients:

• 2 1/2 pounds beef brisket, fat trimmed to 1/4 inch
• 2 cups dry red wine
• 1 cup red wine vinegar
• 4 juniper berries, smashed
• 2 teaspoons white peppercorns
• 2 carrots, finely diced
• 1 celery rib, finely diced
• 2 garlic cloves, thinly sliced
• 4 large onions, thinly sliced
• 1/4 cup canola oil
• Salt and freshly ground pepper
• 2 tart apples, finely chopped, plus 1/2 tart apple, peeled and chopped, for garnish (optional)
• 1/2 cup raisins
• 1 bay leaf
• 1 teaspoon chopped thyme
• 3/4 cup chicken stock or low-sodium broth
• Pretzel Dumplings

Directions:

1. In a large resealable plastic bag, combine the beef brisket with the red wine, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic and 1 of the onions. Close the bag, pressing out any air and refrigerate the brisket overnight or for up to 2 days.
2. Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
3. Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
4. Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and Pretzel Dumplings.

MAKE AHEAD

The brisket can be refrigerated in the sauce, whole or sliced, for up to 2 days. Rewarm in the oven.

Pretzel Dumplings

Ingredients:

• 1 1/2 cups whole milk
• 3 large soft pretzels (about 2 ounces each), cut into 1/2-inch pieces (about 3 cups)
• 3 tablespoons unsalted butter
• 1/2 cup minced onion
• 2 tablespoons chopped parsley

Directions:

1. In a saucepan, heat the milk just until simmering. Remove from the heat and add the pretzels. Cover and let stand until softened, about 30 minutes. Strain the pretzels, pressing to remove as much milk as possible. Transfer the pretzels to a bowl.
2. Meanwhile, in a small skillet, melt 1 tablespoon of the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Scrape the onion into the bowl with the pretzels and add the parsley. Season with salt and pepper. Let cool slightly, then stir in the egg.
3. Set a 14-inch-long sheet of plastic wrap on a work surface. Spoon the dumpling mixture on top and wrap the plastic around the mixture, shaping it into a 6-by-2-inch log. Tie the ends. Wrap the dumpling again in the plastic and tie the ends again.
4. Bring a saucepan of water to a simmer. Add the wrapped dough and weight it down with a heavy lid. Cover and simmer over low heat until the dumpling is firm, about 25 minutes. Carefully transfer the dumpling to a work surface and let cool. Unwrap it and cut into six 1-inch-thick slices.
5. Melt the remaining 2 tablespoons of butter in a large nonstick skillet. Add the pretzel dumplings and cook over high heat, turning once, until browned and crisp, about 5 minutes. Serve right away.

MAKE AHEAD

The unsliced cooked dumpling can be refrigerated for up to 2 days.

Sweet-and-sour cabbage

Ingredients:

• 5 tablespoons unsalted butter
• 1/2 cup diced red onion
• 1 medium white onion, diced
• 2 Granny Smith apples, peeled and cut into small dice
• 1 large red cabbage, about 3 pounds, cored and sliced thin
• 2/3 cup dried cherries
• 1 1/2 cups dry red wine
• 2 whole cloves
• 1/3 cup brown sugar
• 1 bay leaf
• 1/8 cup apple cider vinegar
• Freshly squeezed juice of 1/2 lemon

Directions:

1. In a Dutch oven or large skillet fitted with a lid, melt the butter over medium heat.
2. Add the onions and apples and sauté until the onions are translucent, about 5 minutes.
3. Add the cabbage, cherries, red wine, cloves, brown sugar, and bay leaf, stirring to combine.
4. Increase the heat to medium high and bring to a boil.
5. Cover the pan, reduce the heat, and simmer, stirring occasionally, for 1 hour.
6. Remove the bay leaf and stir in the cider vinegar and lemon juice. Cook for 1 minute.
7. To serve, place a cup of cabbage on each plate and top with 3 slices of brisket. Spoon sauce over the meat and serve with 3 pretzel dumplings on the side.

Rosti Potatoes – Serves 8

Ingredients:

• 3 pounds large Yukon gold potatoes (about 7)
• 1 tablespoon fresh thyme, chopped
• Salt
• Freshly ground black pepper
• 5 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Directions:

1. Cover potatoes generously with well-salted cold water in a large pot and bring to a boil. Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes.
2. Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.
3. Chill potatoes on a plate, uncovered, at least 8 hours.
4. Peel potatoes and coarsely grate into a large bowl. Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well.
5. Heat oven to 375°F with rack in middle.
6. Heat oil and 1 tablespoon butter in skillet over medium-high heat until foam subsides, then add potato mixture and tamp it down firmly in skillet with a rubber spatula, smoothing the top.
7. Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.
8. Remove lid, then bake potato cake, uncovered, 10 minutes.
9. Brush top of potato cake with remaining 2 tablespoons butter.
10. Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.
11. Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.
12. Invert a large round heat-proof plate over skillet and invert potato cake onto plate.
13. Cut into wedges and serve.

Cooks’ Note:

• Potato cake can be made 1 day ahead. Cool, then wrap—still on the plate—in wax paper followed by foil, and chill. To reheat potato cake, remove foil and paper and bake in a 350°F oven until heated through, about 20 minutes.

Chocolate-Raspberry Swiss Roll Cake

Ingredients:

• 5 large eggs, separated
• 1/2 cup plus granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup cake flour
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, melted
• 2 tablespoons confectioners’ sugar
• 1 1/2 cups heavy cream
• 2 teaspoons granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1 pinch salt
• 1/4 cup plus 2 tablespoons seedless raspberry jam
• 1/2 lb. bittersweet chocolate, chopped
• 3/4 cup heavy cream
• 1/4 cup milk
• 1/4 cup sugar
• 4 tablespoons unsalted butter, at room temperature
• raspberries, for garnish

Directions:

1. CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
2. In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
3. Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners’ sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
4. FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
5. CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
6. Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a plate.

Blackfeet Nation Bannock and Native Drink

Ingredients:

• 6 cups white flour
• 3 tablespoons baking powder
• 1 ½ teaspoons salt
• 2 ½ cups water

Directions:

1. Preheat oven to 350 degrees.
2. Mix together flour, baking powder, and salt in a large bowl.
3. Gradually stir in water until a thick dough forms.
4. Turn onto a lightly floured board and knead until the dough is not sticky. It does not need to be perfectly smooth.
5. Grease a 9 x 13 baking pan.
6. Take a rolling pin and flatten dough until it is roughly the size of the pan.
7. Place the dough in pan and adjust it to fit.
8. Bake for 35 minutes. The bread should be slightly brown.
9. Turn out on cutting board or cooling rack. This bread can be cut while warm. Cut into 12 servings. Serve with wild berry jam and Native Drink. (See following.)

Native Drink

Ingredients:

• 8 cups water
• 2 cups fruit (strawberries, blackberries, or any fresh fruit)
• 8 teaspoons honey (to taste)

Directions:

1. Combine the water with the crushed, strained fruit.
2. Add the honey and stir.
3. Chill.

Mohawk Corn Soup

Ingredients:

• 3 pork hocks
• 1 small cabbage
• 1 small turnip or 1small rutabaga
• 2 medium onions
• 1 (19 oz) can of yellow or white hominy, drained
• 1 (19 oz) can red kidney beans, drained
• 2 chicken bouillon cubes

Directions:

1.  Dice cabbage, turnip, and onions and set aside.
2. Place pork hocks and chicken cubes in 3 quarts of cold water in a 4 quart stock pot and bring to a boil, removing any scum that rises to the top.
3. Simmer for 2 hours. Remove meat from pot and discard fat and bone.
4. Dice meat and return to pot.
5. Add cabbage, turnip, and onion to pot and let simmer for 45 minutes or until tender.
6. Add kidney beans and hominy and simmer for 20 minutes.

Native American Fry Bread – Makes 12 breads

Ingredients:

• 4 cups all-purpose flour
• 2 tablespoon baking powder
• 2 teaspoons seasoning salt or 2 teaspoons table salt
• 2 cups steaming tap water
• vegetable oil (for frying)

Directions:

1.  Mix ingredients together with a fork in a bowl (will be sticky)
2. Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in a warm place for at least 20 minutes, but leaving longer makes the bread fluffier.
3. When you are ready to make the bread, heat vegetable oil, at least 1 inch deep or deeper in frying pan or electric skillet (around 375 degrees.) Test a small ball of dough in grease; it should float in the grease, not sit on the bottom. If it does not float immediately, oil is not hot enough.
4. When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out abut the size of a large cookie. Poke a small hole in the center of the dough with your finger, and carefully lay in the hot oil.
5. Let dough brown to a golden brown before turning over and frying other side.
6. Drain on paper towels and serve immediately.

Wild Rice Stuffing 

Ingredients:

• 2 (13 ¾ oz) cans chicken broth
• 2/3 cup wild rice, uncooked
• 1 teaspoon salt
• ½ teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1 ½ cups water
• 2 tablespoons vegetable oil, divided
• 4 medium carrots, sliced
• 2 medium celery stalks, sliced
• 1 medium onion, chopped
• 10 ounces mushrooms, sliced
• 1 ½ cups long-grain rice
• ¼ cup chopped fresh parsley

Directions:

1. In a 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 ½ cups water to boiling.
2. Reduce heat to low; cover and simmer 35 minutes.
3. Meanwhile, in nonstick skillet over medium-high heat, heat 1 tablespoon vegetable oil.
4. Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally.
5. Remove the carrot mixture to bowl.
6. In same skillet, add 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
7. Stir long-grain rice, carrot mixture, and mushrooms into wild rice; heat to boiling over high heat.
8. Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender.
9. Stir in chopped parsley.

Bison Pot Roast in Port Sauce

Ingredients:

• 2 tbsp peanut or canola oil
• 3-4 lb boneless roast (I will use 6 lbs)
• 1 ½ cups finely chopped onion
• 1 cup celery (diced)
• ½ cup carrot
• 3 cloves garlic, minced
• 1 tbsp freshly gingerroot
• 2 tbsp all purpose flour
• 1 can diced plum tomatoes (28 oz size)
• 2 cups low sodium stock (vegetable, chicken, or bison)
• 2 cups water
• 1 cup port (tawny or late vintage)
• 1 tsp ground thyme
• ½ tsp dried oregano
• 2 bay leaves
• 1/3 cup chopped parsley
• 1 tbsp Worcestershire saucepan
• 1 ½ tsp salt
• ¼ to ½ tsp ground black pepper
• Buerre Manie (2-3 tbsp softened butter with 2-3 tbsp flour)

Directions:

1. Set oven at 275 degrees
2. Put 2 tbsp cooking oil in 6 quart Dutch oven. Heat oil over medium to medium-high heat. Once hot, add roast. Turn roast every couple of minutes. Watch carefully; avoid any burning or blackening by adjusting heat. Once completely brown(about 12 minutes) remove from Dutch oven and set aside.
3. Immediately add the onion, celery, and carrots. With a wooden spoon combine and scrape in any of the browned bits from the bottom of the pot. Saute until vegetables start to turn golden. 10-12 minutes.
4. Stir in garlic and ginger and cook for another minute. Sprinkle flour over top blend completely.
5. Add plum tomatoes, stock, water, port, thyme, oregano, bay leaves, parsley, Worcestershire sauce,salt, and pepper. Stir to combine and bring sauce to a low boil. Return roast to Dutch oven. Cover and place in the middle of the oven.
6. Rotate roast after 2 hours cooking. Cook until an internal roast temperature of 205 degrees is reached, about 4 hours.
7. To serve, separate roast from sauce. Hold roast on a serving tray loosely covered with aluminum foil. Adjust sauce seasoning with additional salt and pepper if necessary. Thicken sauce in Dutch oven by first bringing it to a boil. Add the Beurre Manieto sauce in tablespoon pieces. Whisk for 3 minutes. If thicker sauce is preferred, repeat process until desired thickness is reached. Slice roast and serve in thickened sauce with choice of root vegetables on the side.

Indian Rice Pudding Dessert

Ingredients:

•  ½ gallon milk
• 1 cup sugar
• ½ cup rice
• Cinnamon to taste

Directions:

1.  In a large pot add the milk and rice
2. Heat on low until thick (1-2 hours) Stir every now and then.
3. Add the cinnamon and sugar. Stir.

Berenjena en Escabeche (Marinated Eggplant) – Serves 6

A tasty side dish that can be used as a delicious appetizer on its own or as a sandwich filling, Berenjena en Escabeche is a classic dish from Argentina that combines eggplant, crushed red pepper flakes and olive oil making a plate that goes well with meats, cheeses and Argentine wine.

Ingredients:

• 2 medium eggplants, peeled
• 3 tablespoons kosher salt
• 2 cups white wine vinegar
• 2 cups water
• 3 bay leaves
• 3 cloves garlic, crushed
• 4 tablespoons dried oregano
• 1 tablespoon crushed red pepper
• 1 cup Olive Oil

Directions:

1. Slice peeled eggplants into thick slices of approximately 1/2 inch.
2. Put one layer of eggplant slices in a colander, sprinkle with kosher salt. Layer and repeat until all the salt and eggplant has been used. The eggplant will drain, so put it in the sink or over a plate. Wait 30 minutes, press down on the eggplant to drain off some more liquid, then shake off salt.
3. Quickly rinse (but do not soak) the eggplant in running water to remove more of the salt, and pat dry with paper towels.
4. Bring the water and vinegar to a boil in a sauce pan, along with the bay leaves.
5. Place the eggplant in the sauce pan, and cook at a slow boil over medium heat until it is fork-tender, about 4 minutes. Drain the eggplant.
6. Whisk the remaining ingredients together: garlic, oil, oregano and hot pepper.
7. Pour a tablespoon of dressing at the bottom of a ceramic or glass dish, or clean glass jar. Place a layer of eggplant on top of the dressing, spoon more dressing over the top. Repeat layers of dressing and eggplant. Pour additional oil on top if necessary.
8. Let marinate for at least two days in the refrigerator for best results. Serve with toasted bread or crackers.

Salmon Ceviche – Serves 6

Ingredients:

• 1 ¼ lb very fresh salmon, boned and skinned
• 1 pink grapefruit
• 2 limes
• 1 tsp. superfine sugar
• 1 jalapeno pepper, finely chopped
• Dash Tabasco sauce
• 1 ripe avocado
• Salt
• Fresh cilantro for garnish

Directions:

1. Put the salmon on a tray or large plate and lightly sprinkle with salt. Cover and chill in the refrigerator for 20 minutes.
2. Meanwhile, working over a bowl to catch the juices, peel the grapefruit and cut between the membranes to cut out the segments, dropping them into the bowl. Squeeze the juice from the membranes into the bowl.
3. Add to the bowl the juice of 1 ½ limes, the sugar, jalapeno, and Tabasco to taste. Mix well.
4. Halve the avocado, peel and chop the flesh, then puree in a food processor with the juice from the remaining half lime.
5. Remove the salmon from the refrigerator, rinse and dry. Freeze for 5 to 10 minutes, then slice very thinly and arrange on a plate.
6. Arrange the grapefruit segments over the fish and spoon some of the dressing on top (serve the rest separately). Finish the dish with drops of avocado puree and cilantro leaves.
7. If preparing in advance, refrigerate, but allow to come to room temperature before serving.

 Grilled Gaucho Steak with Chimichurri

Ingredients:

For the Chili Water:

• 1 tablespoon smoked paprika
• 2 tablespoons salt
• 1 cup warm water

For the Chimichurri Sauce:

• 1 bundle fresh flat leaf parsley
• 8 cloves garlic
• 1 ½ teaspoons smoked paprika
• 1 tablespoon fresh oregano
• ½ cup red wine vinegar
• 1 tablespoon Lime Juice
• 1 ½ cups extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

• 2 pounds skirt steak or flank steak, trimmed

Directions:

For the Chili Water: Mix all ingredients in a large bowl, set aside.

For the Chimichurri Sauce: Place all ingredients in a blender and pulse until coarsely chopped. Set aside.

Prepare a medium-hot fire in the grill. Place the steaks on the grill and baste a couple of times with Chili Water. Cook about 4 to 6 minutes on each side then transfer to a platter to let rest for 15 minutes. Slice the meat lengthwise into 1/2-inch slices and toss with chimichurri sauce.

Easy Cilantro Chimichurri

Ingredients:

• 2 cups finely chopped fresh cilantro
• ¼ cup Olive Oil
• 2 tablespoons minced onion
• 2 teaspoons fresh lime juice
• 2 cloves garlic, crushed
• kosher salt and freshly ground black pepper to taste

 Empanadas de Carne de Res (Argentinian Beef Turnovers) – Serves 8

Ingredients:

• 1 tablespoon vegetable oil
• ¼ cup chopped onions
• ½ pound ground beef
• ¼ cup chopped pimento stuffed olives
• ¼ cup golden raisins
• 1 hard-boiled egg, chopped
• 1 clove garlic, minced
• ½ teaspoon salt, or to taste
• 1 17.3 ounce package Puff Pastry sheets, thawed
• 1 raw egg
• 1 teaspoon water

Directions:

1. Heat the vegetable oil in a 10-inch skillet.
2. Add the onion and sauté for 2 minutes, until the onion turns translucent.
3. Add the ground beef, and brown for about 4 minutes, until the beef is completely cooked.
4. Add the olives, raisins, egg, garlic and season with salt.
5. Stir to combine well, then remove from the heat and cool slightly.
6. Heat your oven to 350°F.
7. On a floured surface, unfold one of the sheets of the Pepperidge Farm® Puff Pastry, and roll out with a rolling pin so that the folds are no longer visible. Sprinkle a bit of extra flour on the top surface of the pastry for easier rolling.
8. Use a 5”to 6” round cutter or template to cut out circles from the dough. (We used the lid of a large round plastic yogurt container with excellent results.) If the dough seems too small to yield 4 circles per sheet of puff pastry, simply roll the pastry a bit thinner and wider.
9. In a separate small bowl, whisk together the raw egg and water. Set aside.
10. Fill each pastry circle with 2 to 3 tablespoons of the meat mixture. Pinch the edges of the circle together well to seal and form a half moon shape.
11. Place the empanada on a parchment lined baking sheet, and seal the empanadas again by pressing down the pinched edges with the tines of a fork.
12. Once all the empanadas are well sealed, brush the top and edges with the egg mixture.
13. Bake the empanadas in the oven for 15 to 20 minutes, until they are golden brown. Cool slightly before serving.

 Carbonada criolla (Beef and Pumpkin Stew) – Serves 4

Ingredients:

• 3 Tbsp. olive oil
• 3 onions, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, chopped
• 1 ¼ lb. lean braising steak, cut into 2 inch cubes
• 1 tsp. ground paprika
• 1 tsp. dried oregano
• 1 tsp. dried chili flakes
• 1 Tbsp. soft brown sugar
• 2 tomatoes, chopped
• 2 cups beef stock
• 2 medium carrots, diced
• 3 medium potatoes, cut into 1 inch cubes
• 1 ¼ lb. pumpkin, cut into 1 inch cubes
• 4 whole corn cobs (or equivalent frozen corn kernals)
• 3 fresh peaches, peeled and cut into wedges or 8 dried apricots, halved
• 1 cup raisins
• Salt and ground black pepper

Directions:

1. Heat half of the oil in a large pan and cook the onions for 3 to 4 minutes, stirring. Add the pepper and garlic and cook for 2 to 3 minutes more. Remove from the pan and set aside.
2. Heat the remaining oil in the pan and cook the beef until well-browned. Return the onion mixture to the pan with the paprika, oregano, chili flakes and sugar. Cook for 2 minutes, then stir in the tomatoes and stock. Season, bring to a boil, cover and simmer for 30 minutes.
3. Stir in the carrots, potatoes and pumpkin, re-cover the pan and cook for 15 to 20 minutes.
4. Use a sharp knife to cut away the kernels from the corn and add them to the pan with the peaches or apricots and raisins. Simmer for a further 5 minutes. Leave to stand for a few minutes before serving.

Alfajores (Caramel filled cookies) – Makes 12

Ingredients:

• ½ cup butter, softened
• ½ cup superfine sugar
• Finely grated zest of 1 lemon
• 2 egg yolks
• 1 tsp. vanilla extract
• 1 cup plain all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 cup semolina
• Dulce de leche, for filling (Store bought or see recipe below!)
• Dry unsweetened coconut, to roll in (optional)

Directions:

1. Beat the butter, sugar and lemon rind in a large bowl until light and fluffy. Beat in the egg yolks, one by one, and the vanilla extract.
2. Sift the flour, baking powder and baking soda over the mixture, add the semolina and mix together to make a smooth dough, taking care not to over-handle it. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 350 and line two large baking sheets with parchment.
4. Roll out the dough on a lightly floured surface until ¼ inch thick. Cut into circles with a 1 ½ inch cookie cutter and carefully transfer to the baking sheets, spacing slightly apart.
5. Bake for about 8 minutes or until set, but not browned. Remove from the oven, leave on the sheets for a few minutes, then transfer to a wire rack to cool completely.
6. Spread the underside of a cooled cookie with a heaped teaspoon of dulce de leche, then sandwich together with another cookie, pressing gently together until the dulce de leche just oozes a little out of the sides.
7. Place the coconut on a plate and roll the edges of the cookie sandwich over the coconut, so that it sticks to the dulce de leche. Repeat with the remaining cookies.

Dulce de Leche (Toffee sauce ) – Makes 2 cups

Ingredients:

• 4 cups whole milk
• 1 ¾ cups superfine sugar
• 5 oz. liquid glucose (or corn syrup)
• 1 tsp. vanilla extract
• ¼ tsp. baking soda

Directions:

1. Put the milk and sugar into a heavy pan on a very low heat. Add the corn syrup and vanilla and heat, stirring until the sugar dissolves. Continue cooking for 30 to 45 minutes, stirring frequently with a wooden spoon.
2. Blend the baking soda with 1 Tbls. cold water and stir into the mixture. Turn up the heat a little and cook for 20 to 30 minutes or until it reaches 225 on a candy thermometer, stirring constantly towards the end of cooking to prevent it sticking.
3. When ready, the mixture should be thick and a rich tan color. To test, lift your spoon and drizzle some of the sauce over the surface, if it forms a ribbon that does not disappear after 10 seconds, it is ready. Immediately plunge the base of the pan into a sink containing some cold water.
4. Leave the mixture to cool completely, stirring occasionally, then transfer to a bowl, or a large jar with a lid, cover and chill in the refrigerator until ready to use.

Southern Fried Bites

Deep fried alligator tail and hush puppies (or whatever tender road kill we can find).

Slow Cooked Pork

We will slow roast the largest piece of pig we can find!

A variety of barbeque sauces will be available for sampling.

Kentucky Burgoo – serves 12-16

If you are unfamiliar with the concept of burgoo, it’s Kentucky’s most famous stew, usually made for big gatherings (such as Derby Day) in huge kettles. Burgoo dates to before the Civil War and as legend has it, was invented by a French chef. Like a mulligan stew, it’s a sort of empty-the-fridge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans. As with most stews, burgoo is even better the second day.

Ingredients:

• 3 tablespoons vegetable oil
• 3-4 pounds pork shoulder or country ribs, cut into large pieces (3 to 4 inches wide)
• 2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)
• 3-5 chicken legs or thighs (bone-in)
• 1 green pepper, chopped
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 5 garlic cloves, chopped
• 1 quart chicken stock or broth
• 1 quart beef stock or broth
• 1 28-ounce can of crushed tomatoes
• 2 large potatoes (we used russets)
• 1 bag of frozen corn (about a pound)
• 1 bag of frozen lima beans (about 14 ounces)
• Salt and pepper
• 4-8 tablespoons Worcestershire sauce
• Tabasco or other hot sauce on the side

Directions:

1. Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt the meats well on all sides. When the oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Let the meat pieces get well seared. Remove the browned meats to a bowl.
2. Add the onions, carrots, celery and green pepper to the pot and brown them. If necessary, add a little more oil to the pot. After a few minutes of cooking, sprinkle salt over the vegetables.
3. When the vegetables are well browned, add the garlic and cook for 30 seconds more, until fragrant. Add back the meats, and the chicken and beef broths and the tomatoes, stir to combine. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
4. Uncover and remove the meat pieces. Strip the chicken off the bone and discard skin. Break the larger pieces of meat into smaller pieces. Return all the meat pieces to the pot and bring it up to a strong simmer.
5. Peel and cut the potatoes into chunks about the same size as the meat pieces. Add them to the stew and cook them until they are done, about 45 minutes. When the potatoes are done, add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
6. Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like.
7. To serve, taste one more time for salt, and add either Worcestershire or salt if you want. Serve with crusty bread or cornbread and a bottle of hot sauce on the side.

Janet Hampton’s Corn Bread – Makes 2 pans or double batter and use a larger pan.

Ingredients:

• Slightly more than ½ cup cornmeal
• Slightly less than ½ cup flour
• 1 egg
• 1 tsp. salt
• 2 tsp. baking powder
• 1/3 cup milk
• About 1 Tbsp. shortening (enough to cover the bottom of an 8” cast iron skillet when melted)

Directions:

1. Preheat oven to 425 degrees.
2. Place cast iron skillet in the oven and add the shortening. Heat until the shortening melts in the pan. Remove the pan from the oven carefully! Gently swirl melted shortening around the pan to coat halfway up the sides.
3. Mix all the other ingredients in a bowl. The batter will be stiff. Pour in the melted shortening from the pan and mix well. Pour the batter back into the cast iron pan and cook until golden and crisp around the edges, about 20 minutes. Flip onto a plate. Best served immediately.

Kentucky Green Beans

Ingredients:

• 6 -8 cups fresh green beans – washed, trimmed and cut into 2-3 inch lengths
• 1/3 lb. fatback or thick cut bacon – chopped into bite-sized chunks
• ½ of a small yellow onion – diced
• Salt and pepper

Directions:

1. Saute bacon in a heavy bottomed pan. When the fat begins to melt, add the onion.
2. Cook until onion is soft and bacon is cooked, but not crispy.
3. Add green beans and cook on low temperature until tender, mixing well. Season to taste with salt and pepper.

Collard Greens

Ingredients:

• 2 tbsp. olive oil
• 1 tbsp. garlic
• 6-8 cups collard greens – chopped and washed
• 1/2 cup cooked bacon pieces

Directions:

1. Heat olive oil in the bottom of a large pan.
2. Add garlic and sauté until lightly browned and fragrant.
3. Add collard greens.
4. Cook for about 15 minutes, stirring often, until greens are just soft.
5. Top with about bacon pieces.

Pecan Pie

The best southern pecan pie is made with “golden syrup”, which is more flavorful and less sweet than corn syrup. Unfortunately, “golden syrup” is very difficult to find. Using dark brown sugar helps approximate the flavor.

Ingredients:

• 1 cup light corn syrup
• 1 cup dark brown sugar
• 1/4 teaspoon salt
• 1/3 cup melted butter
• 1 teaspoon vanilla
• 3 large eggs, slightly beaten
• 1 heaping cup pecan pieces or halves (plus about 1 more cup pecans for the top)
• 1 pie shell, unbaked, 9-inch

Directions:

1. In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix well.
2. Add slightly beaten eggs and blend well; stir in pecans.
3. Pour into the unbaked pie shell. Top with additional pecans.
4. Bake in a preheated 350° oven for 45 – 55 minutes or until set.
5. Serve with vanilla ice cream, if desired.

Pork Boulettes with Spicy Dip

Ingredients:

3/4 pound ground pork
8 teaspoons Essence (recipe follows)
3 tablespoons unsalted butter
3 tablespoons plus 3/4 cup flour
1/2 cup chopped onions
1/4 cup chopped bell peppers
2 teaspoons chopped garlic
1 1/2 cups water
1/2 teaspoon salt
Pinch cayenne
1 cup cooked medium grain rice
1/4 cup chopped green onions
2 cups dried fine bread crumbs
1 large egg
2 tablespoons milk
6 cups vegetable oil, for frying

Spicy Dip (recipe follows)

Directions”

1. In a large skillet, combine the pork and 3 teaspoons of the Essence, and cook, stirring, until brown over medium high heat, about 5 minutes. Remove from the heat and drain on paper towels.
2. In a medium pot, melt the butter over medium heat.
3. Add 3 tablespoons of the flour and, stirring constantly for 5 minutes, make a dark brown roux.
4. To the pork, add the onions and bell peppers, and cook, stirring, until soft, 3 minutes.
5. Add the garlic, and cook, stirring, for 30 seconds.
6. Add the pork mixture to the roux and cook for 1 minute.
7. Add the water, salt, and cayenne, and bring to a boil. Simmer until thick, about 20 minutes, stirring occasionally.
8. Add the rice, green onions, and 1/2 cup of the bread crumbs and cook, stirring, for 2 minutes.
9. Remove from the heat and spread on a baking sheet or platter until cool enough to handle.
10. In a shallow bowl, season the remaining 3/4 cup of flour with 2 teaspoons of the Essence.
11. In another shallow bowl, season the remaining 1 cup of bread crumbs with the remaining tablespoon of Essence.
12. In a third shallow bowl, whisk the egg and milk together.
13. Preheat the oil to 360 degrees F.
14. Shape the pork and rice mixture into balls the size of walnuts.
15. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off.
16. Dredge the balls in the seasoned bread crumbs, turning to coat evenly.
17. Using a slotted spoon, slide the balls in batches into the oil and fry, turning until golden, about 2 minutes.
18. Remove from the oil and drain on a paper-lined plate. Season lightly with salt, and repeat with the remaining ingredients.
19. Serve hot with the Spicy Dip.

Essence (Creole Seasoning)

Ingredients:

2 teaspoon paprika
2 teaspoon salt
2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried thyme

Directions:

Combine all ingredients thoroughly and store in an airtight jar or container.

Spicy Dip

Ingredients:

1 cup mayonnaise
2 tablespoons minced green onions
1 tablespoon minced shallots
1 tablespoon Creole mustard, or other hot, whole grain mustard
2 teaspoons minced fresh parsley
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
1 teaspoon hot red pepper sauce
Pinch salt

Directions:

In a bowl, combine the ingredients and mix well. Adjust the seasoning, to taste, and serve with the Pork Boulettes.

Shrimp and Artichoke Soup

Ingredients:

24 oz. quartered artichokes
1 qt. strong chicken stock*
2 C. chopped green onions
1 Tbsp. thyme leaves
Salt and Joe’s Stuff seasoning to taste
1/4 c. melted butter
1/4 c. flour plus 1 Tbsp.
1 qt. heavy cream
1/2 – 1 lb. shrimp, peeled and deveined, medium-sized
1 Tbsp. chopped parsley (for garnish)

Directions:

1. Combine artichoke, chicken stock, green onions (1 cup), salt, Joe’s Stuff seasoning and thyme and bring to a boil. Reduce to a simmer for about 12 minutes.
2. Combine butter and flour for a light roux and add to simmering pot. Stir in heavy cream and simmer for 10 min.
3. Add shrimp and simmer for 5 more minutes. Serve with freshly chopped green onions (1 cup) and parsley for garnish.

*   The quart of strong chicken stock can be substituted by liquid drained from shrimp or liquid from artichokes.

Sensation Salad

The Dressing

Ingredients:

3/4 c. olive Oil
3/4 c. vegetable Oil
10 oz. crumbled blue cheese
10 oz. shredded parmesan cheese
Juice of 6-8 lemons
1 head of garlic, minced
Salt and pepper to taste

The Salad

Ingredients:

1 head of iceberg lettuce
Fresh spinach (or romaine)
1 pint of cherry tomatoes

Directions:

For the dressing: Whisk all ingredients together in a mixing bowl. Cover and let chill in the refrigerator for at least one hour before serving.

For the salad: Ideally, the salad will be equal parts iceberg and spinach. Add enough dressing to coat the lettuce (about 1/4 cup) and mix well. Add the cherry tomatoes and serve.

Eggs Basin Street

Ingredients:

16 eggs
About 10 cups water
About 3/4 cup white vinegar
About 1 teaspoon salt
Andouille sausage sauce (see separate recipe)
Red Beans (see separate recipe)
Bearnaise sauce (see separate recipe)
Calas (see separate recipe)

Directions:

1. Poach eggs: Combine 2 inches of water with vinegar and salt in a 4 qt. saucepan, bringing water to 200 degrees (a near simmer).
2. Crack eggs into a bowl and add to water one at a time, being careful not to break yolks.
3. Cook 4 eggs in a saucepan at once. Let eggs cook until whites are completely firm, about 2 min.
4. Remove with a slotted spoon and place in cold water to stop cooking process. The eggs can remain in the cold water until needed.
5. Save hot water, and, when ready to use eggs, put them in slotted spoon and dip in hot water for l minute to warm. Drain well on a towel.
6. To serve place 2 rice cakes on each plate. Cover each with red bean, then top with 2 tablespoons Andouille Sauce. Add 1 poached egg on top and then spoon on about 2 tablespoons Béarnaise Sauce.

Red Beans

Ingredients:

1/2 lb. dry red kidney beans
Water to cover the beans (about 10 cups water, in all)
1/2 lb. ham, diced
1/2 lb. kielbasa
1/2 cups finely chopped celery
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
2 bay leaves
14 tablespoon tarragon
1/4 teaspoon dried thyme leaves
2 cloves garlic
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper

Directions:

1. Cover the beans with water 2 inches above the beans: soak overnight. Drain.
2. Place 8 cups of water in a 51/2 quart saucepan or large Dutch oven; stir well. Cover and bring to a boil over high heat. Remove cover, reduce heat, and simmer 1-2 hrs., stirring occasionally.
3. In the meantime, brown diced ham and sliced kielbasa in a small amount of oil.
4. When meat is slightly brown, add vegetables and garlic and saute until wilted.
5. Add the cooked beans once they have started to break up and seasonings and cook until mixture begins to thicken and change to a creamy color.
6. Stir from time to time so beans do not burn or stick to pan.
7. Remove from the heat until ready to serve. Re-taste for seasonings and adjust as necessary.

Andouille Smoked Sausage Sauce: (Cajun)

Ingredients:

8 oz. andouille smoked sausage, finely chopped
2 teaspoons vegetable oil
4 tablespoons white or yellow onions, finely chopped
4 tablespoons chopped green bell peppers
4 tablespoons minced celery
2 tablespoons all-purpose flour
2 bay leaf
1/4 teaspoon white pepper
1/4 teaspoon cayenne
4 cups any meat stock

Directions:

1. In a large skillet saute the andouille in oil for 10 min. on medium heat.
2. Add the onions, celery, and bell pepper; continue cooking until vegetables are tender but still firm, about 7 min., stirring frequently.
3. Add the flour and seasonings; cook until flour starts to brown and stick, stirring constantly and scraping pan bottom well.
4. Add the stock, stirring well. Keep stirring until sauce is thickened, then simmer gently for 15 min. with bay leaf.
5. Add white and cayenne pepper.
6. Remove the bay leaf and serve.

Creole Rice Cakes (Calas)

Ingredients:

2 whole eggs, beaten
1 cup heavy cream
2 teaspoons vanilla extract
1 tablespoon sugar
2 cups rice, cooked (I use Uncle Ben’s Converted rice)
2 tablespoon baking powder
1 teaspoon salt
1 cup all-purpose flour
Vegetable oil for frying

Directions:

1. In a large mixing bowl, beat the eggs until very frothy, about 1 min.
2. Add cream and vanilla and sugar and beat well.
3. Add rice, baking powder and then flour. Let this mixture stand for about 45 minutes.
4. In a large skillet heat 1/4 inch oil and heat over medium heat.
5. Pour heaping tablespoon of batter (about one inch in diameter and half an inch thick) into the hot oil.
6. Fry until golden brown and cooked in the middle, about 1-2 min., per side. Do not crowd. Drain on paper towels. Keep the patties warm in a 200 degree oven. Makes about 20 patties.

Béarnaise Sauce

Ingredients:

4 egg yolks
Juice of 1/2 lemon seeded
1 teaspoon Worcestershire sauce
Dash each of cayenne pepper and Tabasco sauce
1 lb. melted, unsalted butter
1 tablespoon dried tarragon leaves, very finely crumbled or 2 tablespoons fress leaves
2 tablespoons white wine
1 teaspoon wine vinegar
Salt

Directions:

1. In a double boiler (water in bottom should simmer, not boil) put egg yolks, lemon juice, Worcestershire sauce, cayenne pepper, 1 Tablespoon white wine and vinegar.
2. Whip together with whisk until frothy and sauce begins to thicken.
3. Add warm butter in a steady stream, stirring constantly with whisk until mixture becomes thick and creamy. Set aside; keep warm.
4. In a small skillet, heat remaining tablespoon of white wine and finely crumbled tarragon leaves until liquid evaporates. Remove from heat, add to sauce, mixing well. Correct seasonings. Makes 1 1/4 cups. Keep warm in a pre-warmed vacuum container.

Bread Pudding with Chantilly Cream – 8-10 servings

Ingredients:

4 large eggs
1 1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups half and half
½ cup raisins
1/2 cup granulated sugar
6 egg whites
½ cup powdered sugar
4 cups toasted French bread, cut into 1-inch cubes

Chantilly Cream (recipes follows)

Directions:

1. Put the 4 whole eggs in blender and beat until frothy.
2. Add sugar slowly while blender is on, and then whip for 2 min.
3. Add spices and vanilla and blend well.
4. Put in half and half and blend for 1 min.
5. Remove and add raisins and stir with spoon.
6. Spread toasted bread cubes in 9×13 baking dish.
7. Cover with custard mixture and let sit until bread is softened and custard well absorbed.
8. Add a little milk if necessary.
9. Put in 350 degree oven and bake for about 30 minutes, or until knife comes out clean.
10. Remove from oven and cool slightly.
11. Put half (about 21/2 cups) of the cooled baked bread pudding into a heavy duty mixer or food processor and whip until smooth and very well blended. Blend remaining baked pudding, or, if you have large processor process at once.
12. Whip the 6 egg whites with the powdered sugar until stiff, then gently fold this into the smooth pudding mixture.
13. Put a foil collar around a buttered 11/2 quart souffle dish or around buttered individual molds.
14. Sprinkle bottom and sides of containers with sugar and fill.
15. Bake in a 375 degree oven for about 30-35 min (large container) and about 10-15 minutes (individual molds), or until the top is golden brown.
16. When done, remove collar, cut into the top, pour some of the sauce into the center and serve.

Chantilly Cream – 2 cups

Ingredients:

2/3 Cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
1/4 cup sugar
2 tablespoons sour cream

Directions:

1. Refrigerate a medium-size bowl and beaters until very cold.
2. Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute.
3. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.  Do not over-beat.  Over-beating will make the cream grainy.

April 11th, 2015 – Argentine, Patricia and James Hampton

March 14th, 2015 – Thai, Maxine and Rick Lampe

February 14th, 2015 – Native American, Mary Ann and Paul Bengtson

November 16th, 2014 – Scottish, Jennifer and Neal McNabb

October 11th, 2014 – Mexican, Melinda Coogan, Heidi and Thom Bonagura

April 5th, 2014- Southern U.S., Patricia and James Hampton

March 8th, 2014 – Creole/Cajun, Maxine and Rick Lampe

February 8th, 2014 – Moroccan, Jennifer and Neal McNabb

November 9th, 2013 – Russian, Mary Ann and Paul Bengtson

October 13th, 2013- German, Melinda Coogan

May 4th, 2013 – South Korean, Patricia and James Hampton

March 9th, 2013 – Irish, Mary Ann and Paul Bengtson

February 9th, 2013 – French, Maxine and Rick Lampe

November 10th, 2012 – Caribbean, Jennifer and Neal McNabb

October 13th, 2012- Chilean, Melinda Coogan and Lindsey Peterson

April 14th, 2012 – Austrian, Jennifer and Neal McNabb

March 10th, 2012 – Greek, Patricia and James Hampton

February 11th, 2012 – Italian, Rick and Maxine Lampe

November 12th, 2011 – Swedish, Mary Ann and Paul Bengtson

October 8th, 2011 – Czech, Melinda Coogan

April 16th, 2011  – South African, Maxine and Rick Lampe

March 13th, 2011 – Japanese, Jennifer and Neal McNabb

February 19th, 2011 – Turkish, Melinda Coogan

October 2nd, 2010 – Indian, Mary Ann and Paul Bengtson

Appetizer – Yogurt and Cucumber Dip with Flatbread (serves 4 to 6)

Ingredients (Dip):

7 ounces Greek strained yogurt (1 cup very think plain yogurt)
2 tablespoons water
1 garlic clove, peeled and crushed
Salt
4 ounces cucumbers (Hothouse English cucumbers, if possible), peeled and finely chopped
Dried or freshly chopped mint
½ tablespoon olive oil

Directions:

1. Whisk the yogurt to a smooth cream, adding the water little by little to achieve a light consistency (on the soupy side).
2. Add the garlic and season with salt.
3. Add the cucumber and mix thoroughly.
4. Serve chilled, garnished with a pinch of mint and drops of olive oil.

Ingredients (Flatbread):

3 cups whole wheat flour
2 cups unbleached white flour or 2 cups barley flour
3 1/2 tablespoons dry active yeast
2/3 cup cornmeal
extra cornmeal, for dusting top and placing on tray under bread
2 teaspoons sugar
2 1/2 cups water, tepid 110-115 degrees F
2 tablespoons vegetable oil
2 teaspoons salt

Directions:

1. Preheat oven to 350°F.
2. This bread should not be “dense” with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves.
3. Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
4. Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl.
5. Mix with hands well to form a firm dough.
6. Knead until smooth.
7. Stand, covered, in a warm place 20 minutes.
8. Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8″ deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through.
9. Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit.
10. Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine.
11. Bake 12-18 minutes.

Main Dish – Beef Tangine with Apricots (serves 4 to 6)

Ingredients:

1 kg (2 lb. 3 ounces) tender lamb or beef, cut into two- or three-inch pieces
2 medium onions, grated or very finely chopped
3 cloves of garlic, pressed or finely chopped
1 teaspoon salt
1 teaspoon ginger
1 teaspoon pepper
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1 cinnamon stick
1/4 cup olive oil
1/4 cup vegetable oil or butter
small handful of cilantro sprigs, tied into a bouquet
1 cup dried apricots
3 tablespoons sugar or honey
1 teaspoon cinnamon
handful of fried almonds (optional)
1 to 2 teaspoons sesame seeds (optional)

Directions:

1. In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and oils. Brown the meat for a few minutes over medium heat.
2. Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a fast simmer.
3. (Pot Method) Cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks away easily from the bone. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.
4. While the meat is cooking, put the apricots in a small pot and cover with water. Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender.
5. Drain the apricots and add the sugar (or honey), cinnamon and the 1/2 cup of reserved liquid from the meat.
6. Simmer the apricots for about 5 to 10 minutes, or until they are sitting in a thick syrup.
7. To serve, put the meat on a large serving platter (or leave in the base of a tagine).
8. Spoon the apricots and syrup on top. If desired, garnish with fried almonds.

Soup – Red Lentil Soup (serves 4 to 6)

Ingredients:

1 ½ cup red lentils
6 cups water
3 bay leaves
4 garlic cloves, chopped
2 slices of ginger root (each about the size of a quarter)
2 medium carrots (1 cup grated)
1 cup canned tomatoes or 1 medium fresh tomato, chopped and undrained
1 small red or green bell pepper (1/2 cup finely chopped)
1 ½ cups chopped onions
2 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
Pinch of cayenne
2 tablespoons fresh lemon juice
Salt and ground black pepper to taste

Directions:

1. Sort and rinse the lentils. Put them into a soup with the water, bay leaves, garlic, and ginger. Cover and place on high heat.
2. Prepare the carrots, tomatoes, and bell peppers, and add them to the pot. Bring to boil, stir, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the lentils are tender.
3. While the vegetables simmer, sauté the onions on medium heat in the olive oil in a heavy skillet for about 10 minutes or until browned. Add the cumin, coriander, and cayenne, and sauté for another minute, stirring to prevent sticking. Remove from heat.
4. When the lentils are tender, remove the bay leaves and ginger from the soup pot.
5. Stir in the sautéed onions and the lemon juice.
6. Add salt and pepper to taste.

Sides (Couscous and White Beans)

Couscous with Artichoke Hearts and Walnuts (serves 4 to 6)

Ingredients:

1 cup water
1 ½ cups quick-cooking couscous
1 tablespoon olive oil
1 teaspoon salt
5 artichoke hearts, cut into eights (14 ounces can)
½ cup minced scallions
1 large garlic clove, minced or pressed
1 cup chopped fresh parsley
1 – 2 tablespoon chopped fresh dill (1 teaspoon dried)
1 tablespoon chopped fresh mint and/or tarragon
3 tablespoon olive oil
Juice of ½ lemon (or more to taste)
½ cup chopped toasted walnuts
Salt and ground black pepper to taste

Directions:

1. Bring the water to a boil. Place the couscous in a large heatproof bowl, and cover with the boiling water.
2. Using a fork, stir in the olive oil and salt. Cover and set aside for about 5 minutes.
3. Mix the artichoke hearts, scallions, garlic, parsley, dill, and mint/tarragon into the cooked couscous.
4. Stir in the oil, lemon juice, and walnuts.
5. Add salt and pepper to taste.
6. Serve plain, either at room temperature or chilled.

White Beans (serves 4 to 6)

Ingredients:

500 g (about 1 lb.) dry white haricot or Cannellini beans, soaked overnight and drained
3 ripe tomatoes, grated
1 medium onion, grated
3 cloves of garlic, finely chopped or pressed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon salt
2 teaspoons paprika
2 teaspoons cumin
1 1/2 teaspoons ginger
1/2 teaspoon cayenne pepper, or to taste (optional)
1/4 cup vegetable oil
1/4 cup olive oil

Directions:

1. Mix all ingredients in a pressure cooker or pot. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
2. (Pot method) Cover, and simmer the beans over medium heat about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery. (If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.) Adjust the seasoning if desired, and serve.
3. Note that the beans should be quite saucy. The beans will continue to absorb liquid as they sit, so allow for this if preparing the dish in advance.

Dessert – Coconut Cakes

Ingredients:

2 cups grated coconut (moist, canned or fresh)
¾ cup evaporated milk
2 cups sugar
1 ounce butter
2 tablespoons lemon rind

Directions:

1. In a 2-quart saucepan, combine coconut, evaporated milk, and sugar.
2. Simmer gently to 238′ or until a soft ball is formed in cold water.
3. Add butter and lemon rind.
4. Cool to room temperature in the pan.
5. Beat as you would fudge until thick and glossy.
6. Pour into a square (8 x 8-inch) pan lined with wax paper.
7. Chill and cut into 1-inch squares.

Dessert Drinks – Mint Tea (serves 8)

Ingredients:

3 heaping tablespoons of oolong tea (do not use tea bags)
2 heaping tablespoons of dried mint leaves
½ cup sugar
Water

Directions:

1. Into a 6 cup glass or china teapot, Pour boiling water, rinse and throw the water away.
2. Put in oolong tea, dried mint leaves, and sugar.
3. Fill the teapot to the brim with boiling water.
4. Allow to steep covered for 5 minutes.
5. Stir up the infusion and taste the liquid to see if it is sweet enough.
6. Strain into juice glasses (5 to 6 oz.).
7. Note: Prepare second infusion while the guests are enjoying the first. Add 1 tsp. tea, 1 tsp. mint and 2 Tbs. sugar to the pot. Add boiling water to allow to steep for 5 minutes. Stir again. Taste for sweetness. Strain to serve.

Armenian Cheese Rolls

Ingredients:

8  oz. cream cheese
8 oz. Feta cheese
Cilantro to taste (1/2 bunch)
Green pepper
12 Black Olives
Whole wheat tortillas or flat bread

Directions:

1. Blend cream cheese and feta cheese together.  If needed, add a bit of water from feta to make mixture creamier.
2. Chop cilantro fine and add to mixture.
3. Use as a spread or roll into flat bread or whole wheat tortillas with slices of green pepper and pitted black olives.  (Could  also use the small cocktail bread)

BORSCHT

Ingredients:

1 lb beef (with or without bones)
1 lb red beets (3 average ones)
½ lb shredded cabbage
4 small potatoes
1 carrot
1 onion
3 tbsp tomato paste
1 tsp vinegar
salt and pepper to taste
parsley, dill, and spring onions

Directions:

1. Preparing meat broth:  Put beef into a large saucepan and cover with cold water.  Bring to a boil; reduce heat.  Remove grease and froth from the broth with a spoon.  Add one onion.  Cook at low heat  for l  or two hours.
2. Simmering red beets:  Melt one tablespoon of margarine in a saucepan.  Cut red beets into thin  sticks.  Add tomato paste and simmer at low heat for one hour.  Add broth if there is not enough liquid.  Add vinegar.
3. Pan frying  vegetables:  Melt one tablespoon margarine in a frying pan.  Add chopped onions and carrots cut into  thin sticks.  Cover and sauté for 15 minutes, stirring occasionally.
4. Heat broth to boiling.  Add chopped cabbage and potatoes cut into bars.  Cook for 5 minutes.  Add sauté and cook another 10 minutes.  Add simmered red beets and cook another 5 minutes.  Add salt, black pepper. Garnish with parsley and serve with sour cream.

BEEF STROGANOFF

Ingredients:

2 ½ lb boneless beef
4 tbsp flour
4 tbsp ketchup
5 oz sour cream
2 c broth
1 tbsp flour pounded with butter
1 onion
Salt and pepper to taste

Directions:

1. Chop the meat lengthwise and beat the pieces a little.  After that cut the pieces into strips about 2 in. long and ½ in. wide.  Season and roll them in flour.
2. Fry chopped onion in the pan and when it is golden brown, put the strips in the pan.  Fry on hot heat until the meat is light brown.
3. Make a sauce:  Fry 1 tbsp of flour pounded with butter for a few minutes, add sour cream, broth, ketchup, salt, and pepper.
4. Pour the sauce over meat and stew on low heat for 15-20 minutes.  Don’t let sauce boil.  Serve with fried potatoes.

CLASSIC GEORGIAN SALAD

Ingredients:

6 Cucumbers diced
1 peeled and sliced medium sweet onion
4 tomatoes chopped into small pieces
vinegar-mixed fresh greens (coriander, basil, flat-leaf parsley, dill) salt and pepper to taste

Directions:

Combine all ingredients, mixing well and chilling thoroughly before serving.

RUSSIAN FRUIT SALAD

Ingredients:

3 bananas
2 oranges
1 or 2 apples
2 c of green grapes
2 c of yogurt
½ to 1 c powdered sugar

Directions:

Peel bananas and oranges.  Chop all fruit into cubes.  Combine the fruit with the yogurt  and top with the sugar.

Apricot Kielbasa Slices – yields 4 dozen

Ingredients:

1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 jar (12 ounces) apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger

Directions:

1. In a large skillet, brown sausage; drain and set aside. Add the remaining ingredients to the skillet; cook over low heat for 2-3 minutes or until heated through, stirring occasionally. Return sausage to the pan; cook for 5-6 minutes or until heated through. Serve warm.
2. Serve with pretzel sticks instead of toothpicks.

Boiled Beef with Horseradish Sauce

Ingredients:

3 lbs rump roast or round roast or beef brisket
2 quarts cold water
2 teaspoons salt
1 onion
3 whole cloves
4 medium carrots, quartered
3 stalks celery, sliced
1 medium turnip, quartered
1 leek, washed and quartered
8 peppercorns

Sauce:

2 tablespoons freshly grated horseradish
2 tablespoons butter
1 medium onion, finely chopped
2 tablespoons flour
1 cup of the beef stock
½ lemon juice
pepper
sugar
4 tablespoons heavy cream

Directions:

1. In a large pot, place roast with the salt and water.
2. Let stand for 20 minutes.
3. Then bring slowly to a boil, skimming frequently.
4. Add onion, carrot, turnip, celery, leek, and spices– cover lower heat and simmer 2½ hours or until meat is very tender, when pierced with a fork.
5. Drain the beef, and place on a serving platter, covering to keep warm.
6. Strain the stock pressing all the vegetables to extract all the juices.
7. Taste stock for seasoning, and remove one cup of stock to make the sauce.
8. Serve the rest of the stock as a soup, before eating the beef.
9. For the sauce– melt the butter, saute the onion over med. heat until soft.
10. Stir in the flour, and cook until lightly browned.
11. Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
12. Bring sauce to a boil, stirring, simmer 3 minutes.
13. Remove from heat and add the cream.
14. Serve the beef with boiled potatoes, and the sauce separately.

German Style Peas and Carrots – serves 10

Ingredients:

1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cups carrots, diced
1 cup water
1 vegetable bouillon
Salt and pepper to taste
2 cups frozen peas
2 tablespoons heavy cream
2 tablespoons fresh parsley, minced

Directions:

1. In a medium saucepan over medium-high heat, add onion to the olive oil and saute until the onion turns translucent and slightly soft.
2. Add the carrots and cook for another minute.
3. Add water, vegetable bouillon, salt, and pepper.
4. Bring to a boil, add the frozen peas, turn down heat and simmer for about 5-10 minutes or until the carrots have the desired consistency.
5. Add the heavy cream and parsley, taste for seasonings and serve.

German Red Cabbage – serves 4

Ingredients:

2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
1/3 cup apple cider vinegar
3 tablespoons water
1/4 cup white sugar
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves

Directions:

1. Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

German Apple Cake

Ingredients:

2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples – peeled, cored and diced

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan.
2. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners’ sugar or with a Cream Cheese Frosting.

Special Notes: Most South Korean meals consist of 3 main dishes (1 pork, 1 beef, 1 seafood) with many small bowls of accompaniments. Kimchi is the most well-known of all Korean foods. No Korean meal is complete without it. It is used as a condiment and as a main ingredient in soups, hot pots, stir-fries, dumplings and rice dishes, where it imparts tang, heat and crunch. At one time it was the major source of vegetables during the long winter months when fresh vegetables were unavailable. Kimchi varies according to region and personal family recipes. Napa cabbage, daikon radish and cucumbers are a few of the vegetables that are commonly used to make this national dish. Napa cabbage kimchi is the most popular and most involved to make. A large stainless steel bowl or plastic tub with a 4 qt. capacity and disposable gloves are strongly recommended when making kimchi at home. MUST BE MADE AHEAD.

Basic KIMCHI Paste (Kimchi Yangnyum) – Makes about 3 cups

Ingredients:

1 cup coarse red pepper flakes
½ cup water
4 Tbls. Garlic paste
2 tsp. peeled and minced fresh ginger
1 Tbls. Fine sea salt or kosher salt
2 Tbls. Sugar
2 Tbls. Oyster sauce
5 Tbls. Fish sauce

Directions:

1. Mix ingredients together in a medium bowl with a rubber spatula until you have a smooth paste.
2. Store the paste in an airtight container in the refrigerator. It will last up to 2 months.

Daikon Radish Kimchi (Kkakdugi) – Makes about 4 cups

Ingredients:

2 large daikon radishes (about 2 lbs.)
2 Tbls. Coarse sea salt or kosher salt
4 Tbls. Sugar
½ cup Kimchi Paste (see above)
4 green onions (scallions), cut into 1 inch lengths
1 small apple
2 – 1 gal. plastic zippered bags

Directions:

1. Remove the leaves from the daikon. Cut the daikon into 1 inch cubes.
2. Place daikon in a large bowl and sprinkle with the salt and sugar. Set aside, at room temperature, for 2 hours.
3. Drain excess liquid from the daikon. Discard the liquid and thoroughly dry the bowl. Return the daikon cubes to the bowl and add the Kimchi Paste. Put on a pair of rubber or disposable gloves ( to protect hands from irritation) and rub the Kimchi Paste into the cubes until thoroughly coated.
4. Add the green onion. Grate the apple directly into the bowl and mix well.
5. Divide the mixture into the 2 plastic bags, leaving the tops open. Carefully roll the vegetables forward, pressing the air out of the bag as you go. When you get to the top and the air has been released, zip the bag closed. Leave the bags at room temperature overnight.
6. On the next day transfer the daikon kimchi to an airtight container and store in the refrigerator. It will last about 2 weeks.

Cabbage Kimchi (Yangbaechu Kimchi) – Makes about 6 cups

Ingredients:

1 medium head green cabbage (about 1 1/2 lbs.)
1 cup water
1 Tbls. Fine-grain sea salt or kosher salt
½ bunch garlic chives or regular chives, cut into 1 ½ inch lengths
5 Tbls. Kimchi Paste
2 – 1 gal. plastic zippered bags

Directions:

1. Core the cabbage and cut into bite-sized pieces.
2. In a large glass or stainless steel bowl mix the water and salt. Add the cabbage and soak for 2 hours.
3. Drain the water. Add the Kimchi Paste to the cabbage. Put on a pair of rubber or disposable gloves ( to protect hands from irritation) and mix the Kimchi Paste into the cabbage. Add the chives and mix together.
4. Divide the mixture into the 2 plastic bags, filling each bag no more than ¾ full. Do not close the bags. Carefully roll the cabbage forward, pressing the air out of the bag as you go. When you get to the top and the air has been released, zip the bag closed. Store the bags in the refrigerator for 1 day.
5. On the next day transfer the cabbage kimchi to an airtight container and store in the refrigerator. It will last about 2 weeks.

Cucumber Kimchi (Oi Kimchi) – Makes 8 logs

Ingredients:

8 mini cucumbers
1 Tbls. Sea salt
1 small daikon radish (about 7 oz.), cut into 2 inch matchsticks
¼ onion, cut into 1 inch matchsticks
2 green onions (scallions), cut into 1 inch matchsticks
2 Tbls. Kimchi Paste

Directions:

1. Lay the cucumber on its side and, starting at the top, make a vertical cut to within 1 inch from the bottom. Make a second vertical cut from the top in the opposite direction (90 degrees) from the first and follow to the same end point, 1 inch from the bottom. The cucumber will be in 4 long strips, attached at the bottom. Repeat with all cucumbers.
2. Lay the cucumbers in the bottom of a large bowl and sprinkle with the salt on the outside and the inside of the cucumbers. Let sit for 2 hours in the refrigerator.
3. Remove the cucumbers from the bowl and discard the liquid. In a separate bowl, combine the rest of the ingredients and mix well. Divide this mixture into 8 portions.
4. Lay a cucumber on a plate and stuff with one portion of the mixture. Close the cucumber strips around the mixture.
5. Closely pack (stacking is fine) the stuffed cucumbers in a plastic container, cover and store in the refrigerator. They will be ready to eat the next day and will keep for 3 days.
6. To serve, cut the cucumbers in half and arrange in a shallow bowl.

Seasoned Daikon Radish (Mu Saengchae) – Makes 3 cups

Ingredients:

1 daikon radish (about 1 lb.), cut into 2 inch matchsticks
2 Tbls. Sugar
1 Tbls. Fine-grain sea salt or kosher salt
2 tsp. coarse red pepper flakes
2 Tbls. Rice vinegar or apple cider vinegar
1 Tbls. Ginger juice (finely grate a piece of ginger root, then squeeze the liquid out into a cup)
1 Tbls. Toasted sesame seeds
1 tsp. dark sesame oil

Directions:

1. In a large bowl, combine the daikon strips, sugar and salt. Set aside for 15 minutes.
2. Drain the liquid from the daikon. Add the red pepper flakes and mix well.
3. Add the vinegar, ginger juice, sesame seeds and sesame oil. Mix well. Store in an airtight container in the refrigerator. It will keep for 5 days.

Seasoned Bean Sprouts (Kong Namul) – Makes 2 cups

Soybean sprouts – the traditional choice for this recipe – must be cooked thoroughly before eating. If you are using mung bean sprouts, steaming for 2 minutes is plenty. It is important to dress them while warm for maximum absorption of the seasonings.

Ingredients:

½ cup water
1 tsp. Fine-grain sea salt or kosher salt
¾ lb. soybean or mung bean sprouts
4 Tbls. Minced green onion (scallion)
1 Tbls. crushed toasted sesame seeds
1 tsp. coarse red pepper flakes
1 Tbls. dark sesame oil

Directions:

1. In a medium saucepan, with a lid, combine the water, ½ tsp. of the salt and the sprouts. Bring to a boil. Reduce to low heat, cover and steam for 8 to 10 minutes (2 minutes for mung bean sprouts).
2. Drain the sprouts and transfer to a serving bowl. Mix the sprouts with the green onion, the remaining ½ tsp. of salt, the sesame seeds, red pepper flakes and sesame oil. It will keep for 2 days in the refrigerator.
   

Seasoned Cucumbers (Oi Bokkum Namul) – Serves 4

Ingredients:

4 mini cucumbers or ½ English cucumber, sliced into ¼ inch rounds
1 tsp. Fine-grain sea salt
1 Tbls. dark sesame oil
1 Tbls. Toasted sesame seeds
Fresh ground black pepper to taste

Directions:

1. In a large bowl, combine the cucumbers and salt. Mix well. Set aside for 5 minutes.
2. Gently squeeze the liquid from the cucumbers.
3. In a medium skillet, heat the sesame oil over medium heat. Add the cucumbers and stir-fry for 2 minutes. Transfer to a serving bowl.
4. Add the sesame seeds and black pepper. Mix well. It will last for 2 days in the refrigerator.

Seasoned Carrots (Danggeun Namul) – Makes 2 cups

Ingredients:

1 Tbls. dark sesame oil
4 carrots, peeled and cut into 2 inch matchsticks
½ tsp. Fine-grain sea salt or kosher salt

Directions:

1. In a medium skillet, heat the sesame oil over medium heat. Add the carrots and salt and stir-fry for 2 minutes.
2. Serve immediately or store in an airtight container. It will keep for 2 days in the refrigerator.

Spinach Side Dish  (Sigumchi namul)

Ingredients:

2 large bunches spinach
Salt
2 Tbls. Soy sauce
4 cloves garlic
2 green onions
1 Tbls. Sesame oil
Toasted sesame seeds

Directions:

1. Wash spinach. Remove dead or wilted leaves, stems and roots. Add 2 tsp. salt to a pot of boiling water. Add spinach and blanch for 30 seconds.
2. Drain the cooked spinach and rinse it in cold water 3 times. Squeeze gently to remove all the water.
3. Cut the spinach a few times and set aside.
4. Place 4 cloves minced garlic, 2 chopped green onions, 2 Tbls. Soy sauce and 1 Tbls. Sesame oil in a bowl and mix well.
5. Add spinach and mix with your hands.
6. Transfer to a serving plate and sprinkle with toasted sesame seeds.

Pork Ribs with Ginger (Jeyook Kalbi Chim) – Serves 4

Ingredients:

2 ½ lbs meaty pork ribs, separated into individual ribs
2 ½ cups water
¾ lb. potatoes, cut into 2 inch cubes
4 carrots, peeled and cut into 2 inch pieces
7 oz. pearl onions, peeled

Sauce

¾ cup Sweet Soy Base Sauce (see recipe below)
½ cup minced green onion (scallion)
2 oz. fresh ginger, peeled and thinly sliced
¼ tsp. fresh ground black pepper
½ cup red or white wine

Directions:

1. Place the ribs in a large bowl and cover with water. Let them sit for 20 minutes to remove excess blood. Drain and transfer the ribs to a large pot with a lid. Discard the soaking liquid.
2. Add the sauce ingredients and the water to the pot with the ribs. Cover and bring the mixture to a boil. Lower the heat and simmer for 30 minutes.
3. Add the potatoes, carrots and pearl onions and continue cooking, with the lid on, for 10 minutes, or until the potatoes are soft.
4. With a slotted spoon, remove the ribs and vegetables and transfer to a serving bowl. With a regular spoon, skim the oil from the surface of the sauce.
5. Cook the sauce for another 5 minutes over medium-high heat or until the sauce is thickened. Pour the sauce over the ribs and vegetables. Serve with plain white rice on the side.

Sweet Soy Base Sauce – makes about 1 ¾ cups

Ingredients:

½ cup water
4 large cloves garlic, thinly sliced
Six 1/8 inch slices peeled fresh ginger
1 tsp. black peppercorns, crushed
1 cup soy sauce, preferably low sodium
½ cup light brown sugar
¼ cup red or white wine

Directions:

1. Combine the water, garlic, ginger and peppercorns in a medium saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Be careful not to let the liquid evaporate completely.
2. Add the soy sauce, brown sugar and wine. Turn the heat to high and boil for 2 minutes. Remove from the heat and let the mixture cool to room temperature.
3. Strain the sauce through a sieve into an airtight container. Discard the ginger, garlic and peppercorns. Storm the sauce in the refrigerator. It will keep for 3 months.

Barbecued Sirloin Steak Tips (Chimasal) – Serves 4

Sirloin tips are not a traditional cut of meat in Korea. They are used here because they are a popular cut for grilling in the US. Serve with Seasoned Shredded Leeks.

Ingredients:

2 ½ lbs sirloin tips, New York Strip or boneless short ribs

Marinade

2/3 cup Sweet Soy Base Sauce (see recipe below)
1 small whole apple, grated (skin on)
1 Tbls. Minced garlic or garlic paste
½ cup minced green onion (scallion)
2 Tbls. Dark sesame oil
¼ tsp. fresh ground black pepper

Directions:

1. Trim the fat from the beef and rinse under cold water. Pat the beef dry with paper towels.
2. Place the sirloin tips (or other cut) in a large plastic bag with zipper top.
3. In a bowl, combine all the ingredients for the marinade. Pour over the beef. Close the plastic bag and carefully turn the meat around in the sauce. Lay the bag on its side and open one corner of the top. Compress the bag slightly to release the air. Distribute the sauce evenly in the bag, making sure it completely covers the meat. (Be careful not to push the sauce out of the bag!) Secure the top.
4. Place the bag in a baking dish or on a baking sheet, so that it lays flat. Place in the refrigerator for at least 5 hours or preferably overnight.
5. Prepare your gas or charcoal grill for direct grilling over high heat.
6. Remove the meat from the refrigerator at least 20 minutes before cooking. Pour the marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.
7. Place the meat on the preheated grill. Brush with the boiled marinade and cook the beef until it is done to your liking. Turn and brush the meat every few minutes to grill all sides evenly.
8. To serve, remove from the grill. Cut the beef against the grain into 1 inch thick slices.
9. Serve with Seasoned Shredded Leeks (see recipe below).

Sweet Soy Base Sauce – makes about 1 ¾ cups

Ingredients:

½ cup water
4 large cloves garlic, thinly sliced
Six 1/8 inch slices peeled fresh ginger
1 tsp. black peppercorns, crushed
1 cup soy sauce, preferably low sodium
½ cup light brown sugar
¼ cup red or white wine

Directions:

1. Combine the water, garlic, ginger and peppercorns in a medium saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Be careful not to let the liquid evaporate completely.
2. Add the soy sauce, brown sugar and wine. Turn the heat to high and boil for 2 minutes. Remove from the heat and let the mixture cool to room temperature.
3. Strain the sauce through a sieve into an airtight container. Discard the ginger, garlic and peppercorns. Storm the sauce in the refrigerator. It will keep for 3 months.

Seasoned Shredded Leeks (Pa Muchim) – Makes 1 cup

Ingredients:

1 leek
1 Tbls. dark sesame oil
1 ½ tsp. coarse red pepper flakes

Directions:

1. Trim off the tough top green part of the leek. Cut the leek in half lengthwise and rinse under running water; being careful to remove the dirt from inside the leek. Pat the leek dry with a paper towel.
2. Cut the leek into thin matchstick strips. Place in a bowl of cold water and soak for 2 minutes. Drain the leeks and pat dry with paper towels.
3. In a serving bowl, combine the leeks, sesame oil and pepper flakes. Serve with barbecued beef.

Mixed Seafood in Spicy Broth (Haemul Joengol) – Serves 6 to 8

Ingredients:

2 lbs lobster or crab
2 – 3 cups beef stock or water
4 – 6 Tbls. Kimchi Paste
1/2 lb. daikon radish, cut into 2 inch x ½ inch pieces
1 onion, cut into rings
2 cups soybean sprouts
½ lb. scallops, cut in half
8 large shrimp, shell on
½ lb. squid, cut in rings
8 clams, well rinsed

Directions:

1. In a very large pot or stovetop casserole, whisk together the beef stock or water and Kimchi Paste. Place the pot over medium heat. When the stock begins to boil add the daikon, onion and sprouts. Cook for 1 minute.
2. Add the lobster. Cover and cook for about 5 minutes over medium heat.
3. Remove the lid and add the scallops, shrimp, squid and clams. Cover and cook an additional 5 minutes, or until the clams have opened and the lobster and other shellfish is cooked.

Basic KIMCHI Paste (Kimchi Yangnyum) – Makes about 3 cups

Ingredients:

1 cup coarse red pepper flakes
½ cup water
4 Tbls. Garlic paste
2 tsp. peeled and minced fresh ginger
1 Tbls. Fine sea salt or kosher salt
2 Tbls. Sugar
2 Tbls. Oyster sauce
5 Tbls. Fish sauce

Directions:

1. Mix ingredients together in a medium bowl with a rubber spatula until you have a smooth paste.
2. Store the paste in an airtight container in the refrigerator. It will last up to 2 months.