COOKBOOK
2021
the intl night cook book INTERNATIONAL FROM
RECIPES
MEMBERS
INTERNATIONAL
IN
CLUB!
by International Club
table of contents Asparagus and Rice Casserole: 1 Southern Cornbread: 2
Mama’s Famous Biryani: 3 Aunt Jeanette Lemon Cookies: 4
Chicken Tikka: 5 Egg Custard: 6 Grandma’s Puff Puff: 7
table of contents Mofongo de mi Mamá: 8 Fiery Fettuccine: 9
Jalebi Recipe: 10 German Stollen: 11 Char Siu Bao: 12
Pupusas: 13 Paneer Tikka Masala: 14 Slow Cooked Beef Brisket: 15
Asparagus and Rice Casserole RECIPE
BY
LAILA
AND
JULIA
TOMAS
ingredients: 1 can of asparagus (whole or pieces), 16 ounces of sour cream, 4 ounces of heavy cream (or milk), 2 cups of rice, 1 teaspoon of salt, 3 cups of water, 16 ounces shredded mozzarella cheese, 6 ounces of parmesan cheese, 16 ounces of margarine or butter, 2 tablespoons of olive oil
Directions: 1. Preheat oven to 350°F. 2. Drain the canned asparagus: set the liquid and the asparagus aside separately. 3. Melt the butter over medium heat in a large pan, adding in the olive oil. 4. Add the asparagus liquid, water, salt and rice to the pan over low heat until cooked. Let cool for 10 minutes. 5. Mix the sour cream and heavy cream in a bowl, add salt to taste. 6. Layer some rice, mozzarella cheese, asparagus, parmesan cheese and sour cream mixture into a 9 x 12 oven-safe dish, repeating the layers to the top of the dish. Make sure to use the mozzarella and parmesan cheese as the final layer. 7. Place in oven for 35-40 minutes or until the cheese is golden brown.
Southern Cornbread RECIPE
BY
SYDNI
PEAVIE
ingredients: 2 cups self rising cornmeal mix not just plain cornmeal, 2 eggs or 1 extra large egg, 2 tablespoons vegetable oil, 1/4 cup vegetable oil for the skillet if using cast iron, 1 3/4 cups buttermilk
Directions: 1: Preheat the oven to 400 degrees. 2: If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter. 3. Pour the cornmeal into a bowl and add the oil, egg, and buttermilk. 4. Mix until combined and drop a small amount into your skillet. 5. If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much. 6. Transfer the skillet from the stove top to the hot oven. 7. Bake 25-30 minutes or until golden and set. 8: Serve to eat after cooled.
Mama’s Famous Biryani RECIPE
BY
ANIQA
AHMED
ingredients: Two medium white onions, 1 lb of tomatoes, 1 tsp of garlic-ginger paste, 1 cup of plain yogurt/dahi,
¼
tsp yellow food coloring, 2 green chilis,
vegetable-based oil, 1 tsp red chili,
½
tsp turmeric powder,
⅓
½
cup of
tsp garam
masala, 1 lb chicken - chopped to small pieces, 1 lb rice, Cup of water, Salt to taste, Mint (optional)
Directions: 1: A half of an hour before you begin cooking, make rice and put it to side 2: Wash chicken and put to side 3: Slice onions and cut tomatoes in half and put to side 4: Pour oil into a skillet and set it on medium-high heat; leave it on mediumhigh for two minutes 5: Add sliced onions to oil and lower heat to medium 6: Fry onions until soft 7: After onions are soft, add chicken and ginger-garlic paste to the pot and stir 8: After two-three minutes of constant stirring, add the garam masala, red chili, turmeric powder and salt and continue stirring and allowing it to fry for two minutes 9: Add yogurt, tomatoes, and water; allow to sit covered on low flame for 10 minutes or until the meat is tender 10: Take a large pot and spread a layer of rice on the bottom of the pot 11: Spread a layer of the fried chicken masala on top of the rice 12: Repeat steps 10 and 11 13: Sprinkle food coloring, green chilis and a few pieces of mint over the top 14: Cover pot and turn heat to low; allow to sit for 15 minutes 15: Serve and enjoy!
Aunt Jeanette Lemon Cookies RECIPE
BY
JOSIE
MURPHY
ingredients: 1/2 cup unsalted butter or margarine,1/4 cup shortening, 3/4 cup granulated sugar, 4 large eggs, 3 cups all-purpose flour, 5 teaspoons baking powder, 1/2 tsp. salt, 2 tbsp lemon extract, 2 cups confectioners’ sugar sifted, 3 Tbsp. milk, A little bit of lemon extract (however much you need) (optional)
Directions: 1: Melt butter and shortening together. Add the sugar; mix well. 2: Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder, and salt. 3: Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. 4: Roll dough into small balls, about 1/2 tablespoon each, and place on ungreased cookie sheets. 5: Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). 6: Remove cookies to wire rack and cool completely before glazing. 7: To make glaze mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side. 8: Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. 9: Done! Enjoy!
Chicken Tikka RECIPE
BY
ALISHA
MALIK
ingredients: 1lb cubed chicken breast, 3tbs yogurt, half a packet of chicken tikka masala, 2tbs of oil, 2tbs of garlic and ginger paste
Directions: 1. Gather ingredients. Use to marinate the chicken 2. Let it marinate for 30 mins 3. In a pan drizzle some oil, add the marinated chicken and cover for about 20 mins 4. Uncover for about 10 mins and let it simmer until tender 5. If water/masala starts to dry up, add a couple tbs of yogurt (You ultimately want a light coat of masala, not completely dry) 6. Garnish with cilantro 7. Serve with rice or naan and enjoy
Egg Custard RECIPE
BY
CHRISTOPHER
DAI
ingredients: 1 egg, 1/4 cup water, soy sauce, sesame oil, and chopped green onions (optional)
Directions: 1: Grab a small bowl or ramekin and place cracked egg and water into the bowl. 2: Next, beat with a whisk or any utensil. 3: Then add a few drops of soy sauce and sesame oil and proceed to mix. 4: Afterwards, place the bowl/ramekin into the steamer and steam for about 8-12 minutes. 5: Finally, top with little drops of soy sauce and sesame oil with the chopped green onions on top. 6: Serve and enjoy!
Grandma’s Puff Puff RECIPE
BY
DAVELYNE
SAMA
ingredients: 2 cp warm water, 2 n 1/4 tsp yeast, 3 n 1/2 cp all purpose flour, 1/2 cp sugar, 1/2 tsp salt, oil for frying
Directions: 1. Add all ingredients except for flour into a bowl and let sit aside for five mins 2. Add flour then mix 3. Pour vegetable oil in a deep pan or pot for frying then set on low 4. Wait for oil to heat then carefully drop a ball of batter into the oil 5. Fry until one side is golden brown then turn it over and let it fry on the uncooked side 6. Take them out with a spatula and place on a plate with napkins to dry out the excess oil before serving. Boom! All done
Mofongo de mi Mamá RECIPE
BY
TAISHA
NIHART
ingredients: 4 green plantains (very green), 1 lb of chicharrón (crunchy pork skin), 4 garlic cloves, 4 teaspoons of olive oil, 2 cups frying oil Adobo Goya to taste
Directions: 1: Peel the plantains and cut them into 1
½
inch slices
2: Fry the plantains until they turn light brown. Make sure to turn them. Don’t brown them too much so that they are easy to mash. 3: Remove the plantains and mash them on a Mortar with a teaspoon of olive oil, one garlic clove, chicharrón and adobo to taste. 4: Once you've mashed the plantain (one whole plantain per mofongo), mold them into the shape of a half sphere using hands. 5: Serve hot with chicken broth or your favorite meat :) 6:
¡ Buen
Provecho!
Fiery Fettuccine RECIPE
BY
SAM
MEYERS
ingredients: 8 oz. uncooked fettuccine, 1 cup whipping heavy cream, 1 tsp Creole or Cajun seasoning, 1 jar (7 oz) roasted red bell peppers, 1/2 pound cooked smoked sausage (cut in 1/4 inch slices), 2 medium green onions sliced (around 1/4 cup)
Directions: 1: Cook and drain pasta as directed on package. 2: While pasta is cooking, place whipping cream, Creole seasoning, and bell peppers in a blender. 3: Cover and blend on high speed until smooth. 4: Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. 5: Stir in sausage; heat through but do not boil. 6: Serve sausage over fettuccine. 7: Sprinkle with green onions. 8: Enjoy!
Jalebi Recipe RECIPE
BY
ANSHI
SHAH
ingredients: 3 cup all-purpose flour, 2 cup hung curd, 1/2 cup ghee, 3 cup sugar, 5 strands saffron, 1/2 teaspoon powdered green cardamom, 1/2 cup corn flour, 1 1/2 pinch baking soda, 2 cup sunflower oil, 3 cup water, 4 drops rose essence, 1/2 teaspoon edible food color
Directions: 1: Mix all-purpose flour, corn flour and baking soda in a bowl. Now, add ghee (melted butter) and food color to the above mixture. To make a thick batter add hung curd and water. 2: Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. 3: To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well. 4: Now, heat oil in a pan over medium flame for deep frying. 5: Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. 6: Fry till jalebis are crisp and golden. 7: Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. 8: Now, remove from the syrup and place it on a tray lined with butter paper or foil. 9: We like to decorate the jalebi with bits of pistachio on top. 10: Serve!
German Stollen RECIPE
BY
ZOE
FRANTZ
ingredients: ¼
oz active dry yeast, 2 tbsp warm water, 1 cup warm 2% water,
softened butter,
½
¾
cup
cup sugar, 2 large eggs, 3/2 tsp grated lemon zest,
salt, 5 cups all-purpose flour,
¾
cup raisins,
½
cup mixed candied fruit,
½ tsp ½ cup
chopped almonds, 3/2 cup confectioner’s sugar, 3/2 tbsp 2% milk
Directions: 1: Dissolve yeast in warm water in a large bowl. 2: Mix in the milk, butter, sugar, eggs, lemon zest, salt, 3 cups flour. 3: Mix in the raisins, candied fruit, and almonds. Add enough remaining flour to form a soft dough. 4: Turn dough onto a floured surface; knead until smooth and elastic (about 6-8 minutes) 5: Place dough in a greased bowl, turning once to grease all sides. Cover and let rise until doubled (around 1.5 hours) 6: Punch dough down, and divide in half. Cover and let rest for 10 minutes. 7: Roll or press each half into a 12x7in oval. Fold a long side over to within 1 inch of opposite edge. 8: Cover and let rise (about 1 hour). 9: Bake at 375 degrees for 25-30 minutes. 10: Combine confectioner's sugar and milk to create glaze. 11: Spread over the stollen. 12: Enjoy!
Char Siu Bao RECIPE
BY
ABBY
CHENG
ingredients (roast pork) 3 Tbsp honey, 2 Tbsp oyster sauce, 2 Tbsp light soy sauce, 2 Tbsp ShaoXing wine, 2 cloves garlic lightly smashed, 1 inch ginger, sliced,
¼
tsp five spice powder (optional), 1 lb pork
shoulder (cut into 3 in x 2 in strips)
ingredients (milk bread) 2/3 c heavy cream (160 ml, at room temp), 1 c milk (plus 1 Tbsp, total 250 ml, at room temp), 1 large egg (at room temp), 1/3 c sugar (75g), 1/2 c cake flour (70 g)*, 3 yeast (11g), 1
½
½
c bread flour (500g)*, 1 Tbsp active dry
tsp salt, Egg wash (1 egg + 1 tsp water), Simple Syrup
(optional: 2 tsp sugar dissolved in 2 tsp water)
ingredients (Char Siu Bao Filling) 2 Tbsp oil,
½
c shallots or onion (finely chopped), 2 Tbsp sugar, 1
Tbsp soy sauce, 2 Tbsp oyster sauce, 2 tsp dark soy sauce,
¾
½
c
chicken stock, 1 Tbsp cornstarch, 1 Tbsp tapioca flour, 2 c char siu, diced
Directions (Roast Pork) 1: Mix marinade ingredients. 2: Coat the pork with the sauce and marinade for a minimum of 1 hr, up to 24 hrs. 3: When ready to cook, heat oven to convection oven 350F. Line a rimmed baking sheet with tin foil. 4: Remove pork from marinade, shaking off excess. Lay the pork on a wire rack on the baking sheet and bake 1 hr (some recommend laying pork on a wire rack above a tray of water). 5: Brush marinade over pork while flipping pork every 15 mins, until done.
Directions (Milk Bread) 1: In the bowl of a stand mixer, add ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, & salt. 2: Use dough hook attachment, turn on the mixer to “stir”. Let it go for 15 mins, occasionally stopping the mixer to push the dough together. If dough is too sticky, add more flour, 1 Tbsp at a time until it comes together. 3: After 15 mins of kneeding, cover the bowl with a damp towel and place in a warm spot for 1 hr. The dough will grow to 1.5x its original size. 4: In the meantime, prep wax paper for the buns and butter the edges of a loaf pan for plain bread loaf (1/2 of the bread will go toward making the 8 buns, the other half you can make a loaf)
Directions (Filling) 1: Heat oil in wok over medium high heat. 2: Add onions, stir fry until starting to become translucent. 3: Add sugar, soy sauce, oyster sauce, and dark soy sauce. 4: Stir and cook until it starts to bubble up. 5: Add chicken stock, cornstarch, & tapioca flour. 6: Reduce heat to medium low and cook, stirring until thickened. 7: Remove from heat and add char siu. Set aside to cool.
Directions (Assembling) 1: After the hour of proofing, put the dough back in the mixer and stir for 5 mins to deflate the dough. Dump the dough onto a lightly floured surface and cut it in
½.
For loaf, cut one half of the dough into 3 pieces, shape, and put into a
loaf pan. Another alternative is to roll each of the 8 pieces into 8-in long ropes. Fold each rope in half and twist 3-4 times, then twist each pieces on itself to make a “knot”. With the other half, cut into 8 pieces, roll out (edges slightly thinner), and fill buns, putting seam-side down on prepared wax paper. 2: Preheat oven to 400F. Brush risen dough with egg wash. Turn down oven to 350F and bake 25-35 mins. Remove from oven once browned and brush buns with sugar water to give them great shine, sweetness and color. Alternative: rather than egg wash and simple syrup, pipe mixture of
½
c mayonnaise and
c sweetened condensed milk on top of the buns, then bake at 425F.
½
Pupusas RECIPE
BY
NATALY
MARTINEZ
ingredients (curtido) ½
head green cabbage cored and shredded, 1 small white
onion, sliced, 2 medium carrots, grated, 4 cups boiling water, 1 cup distilled white vinegar, 1 tablespoon dried oregano, 2 teaspoons kosher salt
ingredients (chicharrón) 1 teaspoon vegetable oil, 1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes, 1 teaspoon salt, 1 medium tomato diced,
½
green bell pepper diced, 1 small white onion diced
ingredients (pupusa dough) 4 cups masa harina, 2 teaspoons salt, 3 cups cold water
ingredients (filling) 1 cup grated mozzarella cheese, 1 cup refried bean cooked, 1 tablespoon vegetable oil for frying
Directions (Curtido) 1: Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. 2: Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain. 3: In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. 4: Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container. 5:Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
Directions (Chicharrón ) 1: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. 2: Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown. 3: Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. 4: Pulse until a thick paste forms. The mixture should not be watery. 5: Set aside.
Directions (Pupusa Dough) 1: In a large bowl, whisk together the masa harina and salt, then add the water. 2: Use your hands to mix until the dough comes together with a clay-like texture. 3: Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
Directions (Assembling) 1: Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round. 2: Fill the dough round with
½
tablespoon chicharrón paste, 1 teaspoon refried
beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients. 3: Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. 4: Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. 5: Repeat with the remaining pupusas. 6: Serve the pupusas with curtido. Enjoy!
Paneer Tikka Masala RECIPE
BY
PUJAN
PATEL
ingredients (Paneer Tikka) 250 gms paneer, 3 tablespoons yogurt preferably hung curd or thick curd, 1 teaspoon finely chopped ginger, 1 teaspoon
½ powder, ¼
finely chopped garlic, 1 teaspoon coriander powder, teaspoon garam masala,
½
teaspoon paprika
teaspoon red, chili powder or to taste, salt to taste
ingredients (Masala/Curry) 1 large onion roughly chopped, 3-4 medium tomatoes roughly chopped, 1/2 teaspoon cumin seeds, 1 cinnamon stick, 3-4 garlic cloves crushed, 1/2 inch ginger cut into small pieces, 1.5 teaspoon curry powder, 1 tablespoon sugar, 2 tablespoons cream, 2 tablespoon chopped cilantro leaves and some more to garnish, 1 cup water or as required, 1 tablespoon oil, 1 tablespoon salted butter, salt to taste
Directions 1: Cut the paneer into small cubes, add in the chopped ginger, garlic, coriander powder, garam masala powder, paprika powder, salt and red chilli powder. 2: Add in the yogurt and mix till all the paneer pieces are well coated with the spices and yogurt. 3: Cover and keep this marinated paneer in the refrigerator for 30-40 minutes.
4:
Heat 1 tbsp of butter and 1 tbsp of oil in a pan. Once hot add cinnamon stick and cumin seeds.
5: Once the seeds crackle, add the chopped onions, crushed garlic pods and chopped ginger. Fry till onions turn golden brown in color.
6: Once onions are done, add the tomatoes and the curry powder and mix. Also add the the salt and sugar. 7: Cook the tomatoes on medium flame till they are soft, around 6-7 minutes. 8: Once the mixture is cooked, switch off the flame and allow it to cool a bit. Pour the mixture into a blender and puree it. Set aside. 9: Roast the marinated paneer till golden brown in color from both sides. 10: Pour the pureed masala in a wok/kadhai and add water to it. Stir and add cream and chopped coriander leaves.
11: Cover and cook for 4-5 minutes on medium-low flame. 12: Add the roasted paneer pieces, let it simmer for 2-3 minutes. 13: Switch off the flame and garnish with chopped coriander leaves and cream.
14: Serve hot with butter naan or any bread of your choice..
Slow Cooked Beef Brisket RECIPE
BY
ANTHONY
FAREWELL
ingredients (meal) 3 tablespoons Worcestershire sauce, 1 tablespoon chili powder, 2 garlic cloves, minced, 1 teaspoon celery salt, 1 teaspoon pepper, 1 teaspoon liquid smoke, optional, 1 fresh beef brisket (6 pounds), 1/2 cup beef broth, 2 bay leaves
ingredients (barbeque sauce) 1 medium onion, chopped, 2 tablespoons canola oil, 2 garlic cloves, minced, 1 cup ketchup, 1/2 cup molasses, 1/4 cup cider vinegar, 2 teaspoons chili powder, 1/2 teaspoon ground mustard
Directions: 1: In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight. 2: Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender. 3: For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through. 4: Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices. 5: Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. 6: Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.