Pão de Queijo- Brazillian Cheese Bread

Around the World Recipe Pão de QueijoBrazilian Cheese Bread Book

From Joao Corso, a Degree- Seeking International Student from Brazil Ingredients

 4 cups tapioca flour  1 ¼ cups milk  ½ cup water  6 tablespoons oil  1 ½ cups grated parmesan cheese  1 cups shredded mozzarella cheese  2 large eggs  2 teaspoons salt

Directions

1. Preheat oven to 400F degrees with a rack in the middle. 2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high hear. 3. Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will white and sticky. 4. With the mixer still on, add the eggs, one at a time. 5. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated. 6. If the dough is too liquidy, add some more tapioca flour. Just don’t over do it or your cheese bread will be tough and not too gooey. 7. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf- sized. 8. Place the balls on a baking sheet covered with parchment paper and bring it to the preheated oven. 9. Bake for 15-20 minutes or until they are golden and puffed.

Around the World Recipe Erdäpfelsalat Book German/ Austrian Potato Salad

Contributed by Dr. Christina Svendsen, German Program, Department of World Languages, Literatures and Cultures

Ingredients

 500-600 grams (1.1-1.3 lbs) small waxy potatoes  150 ml (2/3 cup) hot beef stock  3 Tbsp white wine vinegar  2 Tbsp vegetable oil  1 Tbsp sugar (optional)  1 tsp mustard salt & freshly ground pepper  3 Tbsp minced red onion  3 Tbsp chopped chives

Directions

1. Steam or boil the potatoes without peeling them first, plunging them briefly in cold water, and then removing the peel and slicing them while they are still warm. Slice the potato into flat rounds. 2. Combine the vinegar, oil, powdered sugar, mustard, salt, and pepper in a small bowl. Whisk to emulsify. 3. Put the sliced potatoes in a large bowl. Add the dressing while the potatoes are still warm. 4. Also add the beef stock when the potatoes are still warm. 5. Gently stir to mix. Add the chives and minced red onion and stir again. 6. Allow to marinate at room temperature for about half an hour, then serve.

Grandpa’s Cabbage and Noodles

From Mackenzie Bowen, Center for Global Exploration Coordinator

My Grandpa Joe is the cook in the family. Since he was 9 years old, he’s been making recipes that were passed down from his mom and his grandmother who immigrated here from Hungary. To this day at 85 years old, he still cooks these recipes from scratch almost daily and while my grandpa is a man of few words, it’s his way of showing his love to his large and dysfunctional family. While I love all his cooking, cabbage and noodles is my comfort food. It also happens to be a family favorite, so Grandpa Joe always makes it a point to make it for every family function.

It’s important to note that because he’s been making this recipe for decades and family often shows up for dinner, he doesn’t measure anything, and he cooks in bulk. That said, this recipe consists of estimated measurements and it’s going to yield a lot of servings! I hope you enjoy!

Ingredients

 1.5 boxes of bow tie noodles (I guess you could use any noodle you want, but these are our favorite!)  2 heads of green cabbage, cored and chopped up (not too small as they will cook down)  1.5 sticks of butter  Salt and pepper to taste  Garlic powder to taste (optional) Directions

1. Bring a large pot of water to boil; once boiling, pour in your noodles and cook according to box instructions 2. In a large frying pan, add your chopped cabbage and butter. Cook over medium heat until cabbage has wilted. 3. Mix in noodles and season with salt and pepper to taste. Add garlic powder if you’d like. 4. Serve warm and enjoy! 10 5. Optional: Add cooked Kielbasa for added flavor and protein.

Around the World Recipe Book Simple Indian Dal Tadka

Contributed by Suhani Bansal, a Current International Student from India

Ingredients Indian Lentil Curry

FOR MAKING LENTILS:

 1 cup toor dal split yellow pigeon peas - substitute with moong dal or masoor dal as needed  1 tsp turmeric  4 cups water for stove top, use 2.5 cups for Instant Pot or pressure cooker FOR MAKING DAL BASE:  1 tsp ghee  1 tsp cumin seeds  2 tomato medium, chopped  1/2 onion medium, chopped  1-2 Thai green chili pepper

Thai chili preferred, use

Serrano otherwise  1/4 tsp Kashmiri red chili powder  1 tsp coriander powder  1 tsp cumin powder  1.5 tsp salt  2 tbsp cilantro chopped

FOR THE THE TADKA

 1 tbsp ghee  1 tsp mustard seeds  1 tsp cumin seeds  2-3 dried Indian red chili peppers optional  1/4 tsp Kashmiri red chili powder substitute with paprika

Directions

MAKE THE LENTILS:

 Rinse and clean lentils thoroughly, a couple of times typically does the trick - soak in water for 15 mins  Drain lentils, add water and turmeric - cover and bring to boil ( 2-3 mins)  When water starts bubbling vigorously, reduce heat to a simmer (low to medium) for 30 minutes - if lentils feel hard, cook for 5 more minutes  Final product should be soft, with some liquid left - if there's a ton of additional liquid, drain into a cup and save some for later (for when you make the dal base)

MAKE THE DAL BASE:

 1. 5 mins before lentils are cooked, heat ghee in a pan and add cumin seeds - toast for a minute  Add chopped onions, green chili - sauté until fragrant (~3 min)  Add tomatoes and deglaze pan (i.e. crush tomatoes to release juices)  Add cumin powder, coriander powder, chili powder and salt and mix well - this is the dal base and cook together for 3 to 5 minutes (paprika works here too)  Add dal base to the lentils and let it cook, covered for 5 minutes - add up to half a cup of reserved water to get dal to your desired consistency  MAKE THE TADKA:  While the lentils are cooking, prepare the tadka in the same pan you used for the dal base: add ghee, and let it melt  Once ghee has melted, add mustard and cumin seeds - let it splutter  Add dried red chili (optional) + red chili powder and mix (~30 seconds)  Pour tadka over cooked dal, garnish with chopped cilantro and serve hot