Culture Club Cookbook
Table of Contents Savory
김치찌개
1. Kimchijjigae (
) - Korean
2. Papa a la Huancaína - Peruvian 3. Arepas - Venezuelan
비빔밥
4. Bibimbap (
) - Korean
5. Croquetas de Jamón - Spanish 6. Patacones - Ecuadorian 7. Torrijas - Spanish
Dessert 8. Chocolate chip cookies 9. Mantecaditos - Dominican Republic 10. Black and White Cookies
Kimchijjigae ( )
김치찌개
INGREDIENTS
1 pound kimchi, cut into bite size pieces ½ pound pork belly ½ package of tofu 3 green onions 1 medium onion, sliced (1 cup) 1 teaspoon kosher salt 2 teaspoons sugar 2 teaspoons gochugaru 1 tablespoon gochujang 1 teaspoon toasted sesame oil 2 cups of anchovy stock
KIMCHIJJIGAE ( STEPS
김치찌개)
1. Add kimchi, pork, onions, and sliced green onions in a shallow pot. 2. Add salt sugar and hot pepper flakes. 3. Drizzle sesame oil and add anchovy stock. 4. Cook for 10 minutes on medium-high heat. 5. Mix in the seasoning, lay the sliced tofu on top, cook for another 10-15 minutes. 6. Chop 1 green onion and place on top to garnish 7. Serve with rice and enjoy!
Papa a la Huancaína
INGREDIENTS
½ cup aji amarillo paste 2 tablespoons vegetable oil 1 cup evaporated milk 4 soda crackers 8 oz. queso fresco (fresh white cheese) Salt Iceberg lettuce leaves 6 yellow potatoes, boiled and peeled Black olives 3 hard-boiled eggs, peeled and cut in slices Parsley sprigs
PAPA A LA HUANCAÍNA STEPS 1. Put the aji amarillo paste in the blender, add oil and milk and process with the crackers, queso fresco, and salt, until smooth. 2. In four plates put four lettuce leaves, some thick potato sleeves, and cover with a few tablespoons of the sauce. 3. Garnish with black olives, hard boiled eggs, and parsley.
Arepas Arepas are a Venezuelan meal made from precooked corn flour. INGREDIENTS
2 cups of water 1 teaspoon of salt 1 ½ cups of white maize meal 1 teaspoon corn, canola or vegetable oil
AREPAS STEPS 1. Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough. 2. Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick. 3. Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle. 4. Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket
Bibimbap (
비빔밥)
INGREDIENTS ⅕ of a zucchini ½ of an onions ⅓ of a carrot Cooking oil 1 bowl of steamed rice 1 egg
Bibimbap sauce : Gochujang 2 tablespoons Soy sauce 2 tablespoons White sugar 1.5 tablespoons Bulgogi seasoning(Korean style beef): Sesame salt 1 150g of Finely minced beef table spooon Minced garlic 1 tablespoon Sesame oil 1 Sugar 2.5 tablespoons tablespoon Sesame oil 1 tablespoon Vinegar 1 Soy sauce 3 tablespoons tablespoon
BIBIMBAP (
비빔밥)
STEPS 1. Thinly slice the zucchini, onion, and carrot into a strip. 2. Mix gochujang, soy sauce, white sugar, sesame salt, sesame oil, and vinegar for the sauce. 3. Put 150g of finely minced beef in a heated pan with 1 tablespoon of cooking oil. Add sugar and soy sauce together and stir-fry. 4. Add minced garlic and lower the heat and add the sesame oil after the sauce has soaked into the beef. 5. In another pan, add cooking oil and sliced carrots, finely sliced onion, finely sliced zucchini and salt, while stir frying.
BIBIMBAP (
비빔밥)
STEPS 6. Cook an egg sunny-side-up with a pinch of salt. 7. Put the stir-fried vegetables(carrot, onion, zucchini) and Bulgogi on the steamed rice. 10. Set the sunny side up egg with Bibimbap sauce on the stirfried vegetables and Bulgogi Enjoy the meal!
Croquetas de Jamón INGREDIENTS 200g of Serrano Ham 1 clove of garlic 100g of butter or 100ml of extra virgin olive oil 3 eggs Olive oil 100g of flour 1L of parsley milk Bread crumbs 1 onion
CROQUETAS DE JAMÓN STEPS 1. Heat the butter and oil in a heavy pan. 2. When fully melted and hot, add the onions and sauté for about five minutes. 3. Next, add the nutmeg and a pinch of salt. 4. Mix and then add the diced Serrano ham and cook for no more than a minute. 5. Add the flour and sauté, mixing constantly to cook the flour as much as possible without burning it. 6. After browning a bit begin to add the milk, little by little, over the next 15-20 minutes. Every time the mixture gets dry, add some more milk. Stir constantly, and once the dough is creamy and thick it’s ready to cool.
CROQUETAS DE JAMÓN STEPS 7. Pour the croquette dough into a large bowl and let it cool to room temperature. 8. Cover it with plastic wrap (directly on the dough) and store it in the fridge for at least four hours (but ideally overnight). 9. Cool, take it out of the fridge and make little croquette logs using a metal spoon for help. 10. When the dough is completely chilled and you’ve formed your croquette logs, it’s time to bread and fry them! 11. First, prepare flour, beaten eggs, and bread crumbs in separate bowls. This is a simple three step breading process: cover in flour, then egg, then bread crumbs. Place on top of wax paper if you wish so they don’t stick.
CROQUETAS DE JAMÓN STEPS 12. Heat olive oil in a heavy frying pan and once hot (but not smoking) add the croquettes. 13. Turn them mid way to ensure they brown evenly on all sides. They should take about five minutes to fry. 14. Let them cool for about five minutes and give them a try!
Patacones INGREDIENTS
2 green plantains 4 tablespoons of oil Salt (to taste)
PATACONES STEPS
1. Cut the green plantain in half an inch slices 2. Heat the oil in a pan 3. Smash them and fry them 4. Wait to cool and enjoy!
Torrijas INGREDIENTS Fresh loaf of bread 600 mL of milk (type is up to your preferences) 3 eggs Cinnamon (2 sticks and also powdered version) 100g of sugar Olive oil
TORRIJAS STEPS 1. In a large saucepan boil the milk with 2 cinnamon sticks and the sugar. 2. While the milk is heating, cut the loaf of bread into slices approximately 2cm thick (width). a. Remember: the fresher your bread is, the less time it will need to spend submerged in the milk 3. Once the milk with the cinnamon sticks and sugar has begun to boil, pour it in a deep plate which we will then soak the bread slices in.
TORRIJAS STEPS 4. Prepare another deep plate and whisk the three eggs in it. 5. Get a frying pan and add some oil in it, turn on the fire high in order to have the torrijas be made quickly (before they absorb all the oil). 6.Once the oil is hot and the eggs are whisked, submerge the bread slices in the plate filled with milk. You don’t have to submerge it all at once, you can do it slowly, simply ensure that the bread is fully soaked.
TORRIJAS STEPS 7. Once the bread slices are soft but haven’t begun to dissolve or tear apart in the milk, grab them one by one and coat them in the whisked egg. From there, we put them in the frying pan. 8. Fry the torrijas in the oil. 9. Once they are golden on one side, flip them and wait until the other side is golden as well. 10.Once toasted, remove them from the frying pan and place them on a plate with paper towels (this is done to have the rest of the oil leave the torrijas).
TORRIJAS STEPS IMPORTANT: right after you place the torrijas on the plate you have to: 11. Smush each one down with a spatula 12. Sprinkle cinnamon powder on them 13. Once they have cooled down, you can either place them in the fridge for a later time when they’re nice and cold, or eat them when they’re lukewarm. Enjoy!
Chocolate Chip Cookies
INGREDIENTS
2 ¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks of butter) softened ¾ cup of granulated sugar ¾ cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-ounce package) of semi-sweet chocolate chips
CHOCOLATE CHIP COOKIES
STEPS
1. Preheat the oven to 375°F 2. Combine flour baking soda and salt in a small bowl, Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 3. Bake for 9-11 minutes or until golden brown, Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
Mantecaditos INGREDIENTS 1 tablespoon vanilla extract 2 cups all-purpose flour 3/4 cup brown sugar 1 Egg 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 stick butter (salted)
MANTECADITOS STEPS 1. Preheat oven to 200°C (400°F) and grease a baking tray 2. Combine vanilla, flour, sugar, egg, baking soda, salt and butter in a food processor. 3. Set food processor to pulse until the mix forms rice-sized granules. 4. Refrigerate the dough for 10 minutes. 5. Form balls with the dough, an inch in diameter. Press down to flatten a bit. 6. Bake until light golden (about 20 minutes) 7. Remove from the oven and cool to room temperature.
Black and White Cookies INGREDIENTS
FOR COOKIES 1 1⁄4 cups all-purpose flour 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 1⁄3 cup buttermilk (or sour cream or yogurt) 1⁄2 teaspoon vanilla 1⁄3 cup unsalted butter, softened 1⁄2 cup sugar 1 large egg
Black and White Cookies
INGREDIENTS
FOR BLACK OR WHITE ICING
1 1⁄2 CUPS ICING SUGAR OR 1 1/2 CUPS CONFECTIONERS' SUGAR
1 TABLESPOON CLEAR CORN SYRUP
2 TEASPOONS LEMON JUICE (OR LEMON JUICE TO
TASTE--SOME PEOPLE MAY
PREFER PREFER HALF THIS AMOUNT)
1⁄4 TEASPOON VANILLA
11 TABLESPOON WATER (APPROX)
1⁄4 CUP COCOA POWDER
BLACK AND WHITE COOKIES
STEPS
1. Preheat oven to 350°F. 2. Sift together flour, baking soda and salt in medium bowl. 3. In small bowl or cup, mix together buttermilk and vanilla. 4. Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed. 5. Add egg to butter and sugar mixture, and beat until blended.
BLACK AND WHITE COOKIES
STEPS
6. Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing. 7. Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper. 8. Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched. 9. Place on a cooling rack, and allow to cool completely before icing.
BLACK AND WHITE COOKIES
STEPS
10. Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth. Use a fork to break up any clumps. 11. Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
BLACK AND WHITE COOKIES
STEPS
12. Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city.