TABLE OF CONTENTS ASIA SHU MAI CHICKEN POT STICKERS MAEKJEOK (PORK SKEWERS) LO MEIN (VEGETARIAN) BIRYANI RICE (VEGETARIAN) CANDIED FENNEL SEEDS
WESTERN EUROPE MOUSSAKA MOJAKKA QUICHE LORRAINE (VEGETARIAN) PERFECT PORTUGUESE TARTS
EASTERN EUROPE BANITSA (VEGETARIAN) BORCHT (VEGETARIAN) SHOPSKA (VEGETARIAN) PIEROGI (VEGETARIAN)
CENTRAL / SOUTH AMERICA MINI PANAMANIAN BEEF EMPANADAS ALFAJORES DE DULCE DE LECHE PLANTAIN BREAD TAMALITOS VERDES (VEGETARIAN)
ASIA DIM SUM CHICKEN POT STICKERS MAEKJEOK (PORK SKEWERS) LO MEIN (VEGETARIAN) BIRYANI RICE (VEGETARIAN) CANDIED FENNEL SEEDS
SHU MAI
Pork Dim Sum prepared as small bite-sized pieces traditionally served in small steamer baskets or on small plates. (contains: pork, wheat, soy, egg)
Ingredients:
Directions
• 2 tablespoons soy sauce
1. Combine soy sauce and gelatin in small bowl. Set aside to allow gelatin to
• 1/2 teaspoon unflavored gelatin • 1 pound bonelss country-style pork ribs, cut into 1-inch pieces • 8 ounces shrimp, peeled, tails removed and halved lengthwise
bloom, about 5 minutes. 2. Meanwhile, place half of pork in food processor and pulse until coarsely ground into approximate 1/8-inch pieces, about ten 1-second pulses; transfer to large bowl. Add shrimp and remaining pork to food processor and pulse until coarsely chopped into approximate ¼-inch pieces, about five 1-second
• 1/4 cup water chestnuts, chhopped
pulses. Transfer to bowl with more finely ground pork. Stir in soy sauce
• 4 dried shiitake mushroom caps, soaded in
mixture, water chestnuts, mushrooms, cornstarch, sesame oil, wine,
hot water 30 minutes, squeezed dry, and chopped fine
vinegar, sugar, ginger, salt, and pepper. 3. Working with 6 rounds at a time, brush edges of each round lightly with
• 2 tablespoons cornstarch
water. Cover remaining rounds with wet paper towel to prevent drying out.
• 2 tablespoons minced fresh cilantro
Place heaping tablespoon of filling into center of each round. Pinch wrapper
• 1 tablesppon toasted sesame oil
creating a fold on opposite sides of filling. Rotate wrapper 1/2 turn and pinch
• 1 tablespoon Chinese rice cooking wine or
wrapper again. Make a total of 8 pinches and then squeeze sides against
dry sherry
filling, shaping dumpling so that top of filling is exposed. Transfer to
• 1 tablesppon rice vinegar
parchment-lined baking sheet, cover with damp kitchen towel, and repeat
• 2 teaspoons sugar
with remaining wrappers and filling. Top center of each dumpling with pinch
• 2 teaspoons grated fresh ginger
of grated carrot, if using.
• 1/2 teaspoon salt
4. Cut piece of parchment paper slightly smaller than diameter of steamer
• 1/2 teaspoon pepper
basket and place in basket. Poke about 20 small holes in parchment and
• 1 (1-pound) package 5 1/2-inch square egg
lightly coat with nonstick cooking spray. Place batches of dumplings on
roll wrappers • 1/4 cup finely grated carrot (optional)
parchment liner, making sure they are not touching. Set steamer over simmering water and cook, covered, until no longer pink, 8 to 10 minutes. Serve immediately.
Pair with your favorite sauce!
CHICKEN POT STICKERS Chicken Pot Stickers prepared as small bite-sized pieces traditionally served in small steamer baskets or on small plates. (contains: soy, egg, wheat, chicken)
Ingredients:
Directions
• 2 tablespoon vegetable oil
1. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high
• 2 cup finely chopped green cabbage
heat. Add cabbage; cook 9 minutes or until lightly browned, stirring
• ½ cup water
frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time,
• ½ pound ground chicken or turkey
to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl;
• 1/3 cup green onions (minced)
let cool completely. Add chicken and next 6 ingredients (chicken through
• 1 tablespoon gingerroot (peeled and minced)
garlic) to bowl; stir well.
• ½ tablespoon salt
2. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers
• ½ tablespoon dark sesame oil
to keep them from drying out), spoon about 1 tablespoon chicken mixture
• 1 egg white
into the center of each wrapper.
• 1 garlic clove (minced)
3. Moisten edges of wrapper with water, and bring 2 opposite corners to center,
• 30 won ton wrappers
pinching points to seal. Bring the remaining 2 corners to center, pinching
• 2t cornstarch
points to seal. Pinch 4 edges together to seal. Place pot stickers on a large
• 4 tablespoon vegetable oil (divided)
baking sheet sprinkled with cornstarch; cover loosely with a towel to keep
• 1 cup water (divided)
them from drying out. 4. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat.
Stir-fry Sauce
Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms
• 1 cup Dark Soy Sauce
are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or
• 1 cup Lite Soy Sauce
until liquid is absorbed. Place pot stickers on a serving platter; set aside, and
• ¾ cup Ketchup
keep warm.
• ½ cup Oyster Sauce • ¼ cup Tong Ot Toi
5. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.
• 2 tablespoon Ginger (grated) Sauce Directions 1. Mix well 2. Fry away
MAEKJEOK These savory pork skewers are perfect for meat eaters of all ages and tastes. (contains: pork, soy, wheat )
Ingredients:
Directions
• 1 pound pork shoulder, sliced very thinly
1. Combine onion, garlic, ginger, mirim, doenjang, 2
• ¾ cup minced onion
teaspoons of sesame oil, rice syrup, and ground black
• 4 garlic cloves, minced
pepper in a bowl. Mix well with a wooden spoon.
• 1 teaspoon minced ginger • ½ teaspoon ground black pepper • 2 tablespoons doenjang (Korean fermented soybean paste) • 1 tablespoon mirim (or water, or cooking wine) • 2 tablespoons rice syrup (or olligodang) • 1 tablespoon sesame oil
2. Add the pork and mix well by hand. Refrigerate for 30 minutes 3. Skewer the marinated pork. Make 4 skewers on 9-10 inch long skewers. 4. Heat a grill pan over high heat. Add vegetable oil and swirl the pan around to spread it evenly. 5. Add the pork skewers. Lower the heat to medium and cook for 2 to 3 minutes until the bottom goes light golden brown. Then turn them over and cook the other side for 5 minutes. 6. Flip them over a final time and cook for a few more minutes until the pork is thoroughly cooked and not pink at all
LO MEIN (VEGETARIAN)
A Chinese egg noodle dish with fresh vegetables. (contains: wheat, soy, egg)
Ingredients:
Directions
• 1 tablespoon olive oil
1. In a small bowl, whisk together soy sauce, sugar,
• 2 cloves garlic, minced • 2 cups cremini mushrooms, sliced • 1 red bell pepper, julienned
sesame oil, ginger and Sriracha; set aside. 2. In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
• 1 carrot, julienned
3. Heat olive oil in a large skillet or wok over medium
• 1/2 cup snow peas
high heat. Add garlic, mushrooms, bell pepper and
• 3 cups baby spinach
carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the
FOR THE SAUCE • 2 tablespoons reduced sodium soy sauce, or more, to taste • 2 teaspoons sugar • 1 teaspoon sesame oil • 1/2 teaspoon ground ginger • 1/2 teaspoon Sriracha, or more, to taste
spinach has wilted, about 2-3 minutes. 4. Stir in egg noodles and soy sauce mixture, and gently toss to combine. 5. Serve immediately.
BIRYANI RICE (VEGETARIAN)
A mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables. (contains: dairy)
Ingredients:
Directions
• ½ cup vegetable oil
1. Cook basmati rice 70% and hold warm.
• 1 tsp whole garam masala – cinnamon, green & black cardimon, whole cloves, coriander
Heat oil and add garam masala. Add black cumin seeds. Fry until spices begin to crackle. 2. Add ginger garlic paste. Combine paste with spices.
• 1 tsp black cumin seeds
3. Add carrots, cauliflower and potatoes.
• 1 tbsp ginger garlic paste
4. Salt the vegetables as they cook.
• 1 lb carrots
5. Add ½ of the mint and cilantro – saving the remainder half for
• 1 lb cauliflower
garnish
• 1 lb potatoes
6. Add green chilies.
• 4 oz chopped mint
7. Add birjani masala. Stir well to coat all the vegetables.
• 4 oz chopped cilantro
8. Cook vegetable to about 50% done.
• 3 green chili sliced
9. Add 1 cup yogurt and paneer cheese. Saute until paneer is hot and
• 3 tbsp biryani masala • 2 cup plain yogurt • 1 cup paneer
vegetables are 70% done. 10. Divide vegetable mixture in half. Add remaining yogurt to half of vegetables.
• 1/2 cup pumpkin seeds
11. Add pumpkin seeds and mix well.
• 1 cup fried onions
12. Check seasoning. Spread into bottom of 2” pan. Sprinkle with
• 1 lb basmati rice • salt to taste
fried onions 13. Cover with thin layer of basmati rice. Layer remaining vegetables over rice. 14. Add more fried onions and cover with another layer of rice. 15. Add remaining mint and cilantro. Cover and bake for 30-40 minutes.
CANDIED FENNEL SEEDS These are the lovely sweets you get after an Indian restaurant meal. Try experimenting with food coloring and other flavors!
Ingredients:
Directions
• 1/4 cup water
1. Combine sugar and water and heat until completely
• 1/2 cup sugar
dissolved creating a simple syrup. Add fennel seed, stir well
• 1 cup fennel seeds
and allow to set for 10-15 minutes to absorb the simple syrup. 2. Line a cookie sheet with waxed paper and using a slotted spoon, place seeds in a very thin layer. 3. Allow to dry completely (up to a week). Break up clumps when completely dry and store in an air tight container. Eat like candy, use as a natural breath freshener, or sprinkle on cookies before baking. Enjoy!
WESTERN EUROPE MOUSSAKA MOJAKKA QUICHE LORRAINE (VEGETARIAN) PERFECT PORTUGUESE TARTS
MOUSSAKA
Eggplant dish, often including ground meat, in the cuisines of the former Ottoman Empire, with many local and regional variations. (contains: beef, dairy, wheat, egg)
Ingredients:
Directions
• 4 large eggplants, about 3 ½ pounds
TO PREPARE MOUSSAKA: Cut the eggplants crosswise into thin slices and place on a large
total
platter. Sprinkle with salt, cover with plastic wrap, and let sit for 30 minutes. Rinse the
• 6 tablespoons olive oil
slices and drain. Heat 2 tablespoons of olive oil in a large saute pan and add the eggplant
• 2 large onions, diced
slices in a single later. Saute over medium-high heat for 3 to 4 minutes on each side until
• 3 pounds lean high-quality ground beef • 4 tomatoes (8 ounces) diced • ¼ cup. tomato paste • ¾ cup red wine • 1 teaspoon ground cinnamon • 2 teaspoon dried mixed herbs (such as
Herbes de Provence)
just tender and lightly browned. Remove with a slotted spoon and drain on paper towels. Set aside. Heat 2 tablespoons of the olive oil in a large saucepan, add the onions, and saute over medium-high heat until lightly golden brown, about 7 minutes. Add the ground beef, tomatoes, tomato paste, red wine, cinnamon, herbs, and season with salt and pepper to taste. Stirring occasionally, cook until all of the beef is browned, about 11 minutes longer. TO PREPARE SAUCE: Heat the milk in a saucepan, add the onion and garlic, and bring just to a boil. Turn off the heat and let sit or 30 minutes to infuse. Strain, reserving the milk.
For Sauce:
Meanwhile, preheat the oven to 350 degrees.
• 4 cups milk
Heat the butter in a saucepan and when melted, add the flour, stirring constantly over
• 1 onion, chopped
low heat for 2 minutes. Gradually add the infused milk and when completely blended in,
• 4 garlic cloves, chopped
bring to a boil over medium heat while stirring. When the sauce thickens, remove from
• 1 cup butter
the heat and stir in the mustard and cheese. Whisk in the eggs, and season with the
• 1/2 cup all-purpose flour
nutmeg and salt and pepper to taste.
• 2 teaspoon Dijon mustard
TO ASSEMBLE: Line a large lightly oiled casserole or oven proof baking dish with
• 1 cup grated Cheddar
one-third of the cooked eggplant and arrange an even layer of one-third of the beef
cheese (4 ounces) • 1 cup parmesan cheese • 4 eggs, lightly beaten • 1/2 teaspoon ground nutmeg,
or to taste • For Topping (optional):
3 tablespoons butter 3/4 cup prepared fine bread crumbs
mixture on top. Cover with one-third of the sauce. Arrange another layer of each, and then a third and final layer, ending with the sauce. Cover the casserole (use foil if necessary, but make sure it is not touching the topping) and place in the oven. Bake for 45 minutes. Remove the cover and cook for 15 to 20 minutes longer, or until the topping is a dark golden brown; take care that it does not burn. Remove from the oven, let cool for 5 minutes, and serve.
MOJAKKA Finnish stew with beef potatoes and carrots. (contains: beef, soy, wheat)
Ingredients:
Directions
• 3 pounds boneless beef roast
1. In a large pot over medium high heat, brown the meat
• 2 tablespoons margarine • 4 1/2 cups water
on all sides in the butter or margarine. 2. Add 4 cups of the water and bring to a boil. Add the
• 1 onion, thinly sliced
onion, salt and ground black pepper. Reduce heat to
• 2 teaspoons salt
low and simmer for one hour.
• 1/2 teaspoon ground black • pepper
3. Add the carrots, celery and potatoes and simmer for
• 4 carrots, chopped
another 1 1/2 hours. Then combine the flour and
• 2 stalks celery, chopped
remaining 1/2 cup water in a separate small bowl,
• 4 potatoes, cubed
forming a thin paste.
• 2 tablespoons all-purpose flour
4. Add this to the soup, stirring well and simmer for 15 more minutes.
QUICHE LORRAINE (VEGETARIAN)
A savory, open-faced pastry crust with a filling of egg, spinach and swiss cheese! (contains: dairy, egg, wheat)
Ingredients:
Directions
• 1 9in Frozen deep dish pie shell
1. Preheat to 400 degrees. Using a fork poke the insind of the
• 14oz Spinach (fresh) • 1(each) leek (sliced thin) • 6 large eggs • 1cup heavy cream • 1cup swiss cheese (shredded) • 1tablespoon garlic (minced) • salt and pepper to taste
frozen pie crust 2. Bake for 8 min then remove and lower heat to 325 degrees. 3. Whip the eggs and cream together w/ salt and pepper. Now fold in the Swiss cheese. 4. Meanwhile Sauté the leeks for about 2 minutes in olive oil, then add the spinach and sauté until the spinach is wilted. 5. Transfer the onion/spinach mixture to the pie and evenly spread around. 6. Pour the egg mixture into the pie shell 7. Bake about 40 minutes or until solid 8. Let stand 10 minutes before serving
PERFECT PORTUGUESE TARTS A perfect pastry dessert filled with delicious custard. (contains: egg, dairy, wheat, soy)
Ingredients:
Directions
• 3 egg yolks
1. Whisk egg yolks and egg with milk, cream, sugar and cornstarch in a large
• 1 egg
saucepan and set over medium. Continue whisking until mixture thickens, 7
• 1 cup 2% milk
to 10 min. Whisk in vanilla, then scrape into a medium bowl. Lay a piece of
• 3/4 cup 35% cream
plastic wrap directly on surface to prevent skin from forming. Chill in
• 1/2 cup granulated sugar
freezer until very cold, but not frozen, about 1 hour.
• 2 tbsp cornstarch
2. Unroll puff pastry sheet. Sprinkle cinnamon evenly over the surface. Re-roll
• 2 tsp vanilla
sheet into a tight log. Cut log into 12 equal rounds. Lay a pastry round on a
• 1/2 450-g pkg butter puff pastry
lightly floured counter and roll with a rolling pin until it is 4 in. across.
sheets, preferably President's
Pastry will be very thin. Repeat with remaining rounds. Gently push each
Choice, thawed
round into a muffin cup, pressing along the bottom, then up the sides until
• 3/4 tsp cinnamon
it reaches the rim. Keep muffin tin in refrigerator until custard is chilled. 3. Preheat oven to 500F (not the broiler). Divide cold custard among 12 pastry cups. 4. Bake in center of oven until tops are brown, but not burnt, 13 to 15 min. If tops have not browned, continue baking and check at 2-min intervals. Cool in pan on a rack for 5 min. Remove from pan and let cool slightly on rack, about 15 min. Serve tarts warm or cool.
EASTERN EUROPE BANITSA (VEGETARIAN) BORCHT (VEGETARIAN) SHOPSKA (VEGETARIAN) PIEROGI (VEGETARIAN)
BANITSA (VEGETARIAN)
A traditional Bulgarian food prepared by layering a mixture of whisked eggs and pieces of cheese between a pastry and then baking it in an oven. (contains: egg, dairy, wheat)
Ingredients:
Directions
• 500 g fine dough sheets
1. Crumble the cheese and mix it with the yogurt.
• 4 eggs
2. Add the eggs.
• 250 g white cheese
3. Add fat of your choice (oil or butter).
• 1 glass of yogurt
4. Shake the filling well.
• 1/2 glass of sunflower oil or butter.
5. Flatten out the sheets and smear with some oil. 6. Spread a part of the filling evenly on the entire sheet. 7. Roll the sheet. 8. Arrange the ready rolls in a tray in the shape of a spiral. 9. Coat the banitsa with yolk and bake it in an oven until it looks golden. After baking, the banitsa shall be cut into pieces. It can be eaten hot, as well as cold. It is usually served with yogurt.
BORSCHT (VEGETARIAN)
A soup of Ukrainian origin that is popular in many Eastern and Central European cuisines using beets. (contains: garnish may contain dairy, egg)
Ingredients:
Directions
• 2 medium-size beets, peeled and grated
1. Heat up 1 tbsp of olive oil in a large pot over medium/high heat.
• 1 large carrot, peeled and grated
Add grated beets, carrots and diced tomatoes.
• 1 tbsp olive oil
2. Add 2 tbsp of water and lemon juice to the vegetables and stir.
• 1 tomato, diced
3. Reduce the heat to low, cover the pot and simmer for 20 min.
• 2 tbsp of water
4. Boil 2L of water in a kettle. Add the water to the shredded
• juice of ½ lemon
vegetables after they have been simmering for 20 min.
• 2 L of water/vegetable broth
5. Bring to a boil and add 1 tbsp of salt.
• 1 tbsp of salt
6. Add diced potatoes and shredded cabbage to the soup and cook
• 5 medium-size potatoes, diced • ½ cabbage • 1 small onion, diced
for 10 minutes. 7. Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden.
• 1 tsp olive oil
8. Add the onions to the pot and give it a good stir.
• 5-7 whole black peppers
9. Finally add black pepper, bay leaves, garlic and dried parsley to
• 3-4 bay leaves
the soup and continue cooking for another 5-10 minutes.
• 1 tbsp dried parsley
10. Remove borscht from the heat. It is now ready to be served.
• 2-3 garlic cloves, halved
11. When serving borscht, add sour cream and fresh herbs to individual bowls.
Add to individual bowls: - sour cream/mayo - fresh herbs - freshly ground pepper
SHOPSKA (VEGETARIAN)
A traditional Bulgarian cold salad popular throughout the Balkans and Central Europe. (contains: dairy)
Ingredients:
Directions
• tomatoes (400 g)
1. Chop the tomatoes in large pieces.
• cucumbers (250 g)
2. Peel the cucumbers and chop them in
• 1 green pepper • 1 onion or 3 sticks of spring onion • 100 g white cheese
rings or semi-circles. 3. Cut the pepper in stripes or other shape of your choice.
• parsley
4. Fine chop the parsley.
• vinegar
5. Fine chop the onion.
• olive oil (or sunflower oil)
6. Pour all products in the plate, in which
• salt to taste
they will be served. 7. Add salt. 8. Add sunflower oil or olive oil according to your preferences and stir. 9. Finally grate cheese on the salad.
PIEROGI (VEGETARIAN)
Dumpling style treat, great for an appetizer. (contains: wheat, dairy, egg)
Ingredients:
Directions
Potato Filling:
Filling:
• 3 tablespoons butter
1. Melt the butter in a skillet over medium heat. Stir in the onion, and cook
• 1/2 cup chopped onion
until translucent, about 5 minutes. Stir into the mashed potatoes, and
• 2 cups cold mashed potatoes
season with salt and white pepper.
• 1 teaspoon salt • 1 teaspoon white pepper
Dough: 1. To make the dough, beat together the eggs and sour cream until smooth.
Dough:
2. Sift together the flour, salt, and baking powder; stir into the sour cream
• 3 egg
mixture until dough comes together. Knead the dough on a lightly
• 1 (8 ounce) container sour cream
floured surface until firm and smooth. Divide the dough in half, then roll
• 3 cups all-purpose flour
out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit
• 1/4 teaspoon salt
cutter.
• 1 tablespoon baking powder
3. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauer kraut filling. 4. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
CENTRAL / SOUTH AMERICA MINI PANAMANIAN BEEF EMPANADAS ALFAJORES DE DULCE DE LECHE PLANTAIN BREAD TAMALITOS VERDES (VEGETARIAN)
MINI PANAMANIAN BEEF EMPANADAS Stuffed pastry baked or fried in many countries in Latin Europe, Latin America, the Southwestern United States, and parts of Southeast Asia. (contains: egg, dairy, wheat, beef)
Ingredients:
Directions
Dough
1. In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse
• 2 large eggs, lightly beaten
until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and
• 1 teaspoon white vinegar
drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly
• 1 teaspoon salt
floured work surface, gently knead the dough until smooth. Wrap the dough in plastic
• 1 stick unsalted butter, cut into small
and refrigerate until firm, about 1 hour.
pieces and chilled
2. In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high
• 2 cups all-purpose flour
heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds.
• 1/4 cup dry white wine
Add the ground beef to the skillet and cook, breaking up the meat with a wooden
• 1 tablespoon sugar
spoon, until no pink remains, about 3 minutes. Add the garlic, onion and bell pepper
Filling
and cook over moderate heat until the onion is softened, about 5 minutes. Add the
• 1/4 pound ground beef
tomato, paste and chicken stock and simmer over moderate heat until the
• Salt and freshly ground pepper
liquid has nearly evaporated, about 3 minutes. Stir in the cilantro and season with salt
• 1 tablespoon vegetable oil
and pepper. Let cool.
• 1/4 cup chicken stock or low-sodium
broth
3. On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about
• 1/4 cup chopped, seeded tomato
24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the
• 1/2 teaspoon achiote seeds (also called
excess flour off the rounds. Working with 1 round at a time and keeping the rest
annatto seeds)
covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on
• 2 tablespoons chopped cilantro
one side of the dough round. Fold the dough over to enclose the filling and crimp the
• 1 small onion, finely diced
edges with a fork to seal. Cover with plastic wrap while you form the remaining
• 1 garlic clove, minced
empanadas.
• Vegetable oil for frying
4. Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas
• 1/2 tablespoon tomato paste
at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and
• 1/4 cup finely diced red bell pepper
transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and serve.
ALFAJORES DE DULCE DE LECHE
A decadent filling of dulce de leche sandwiched between two rounds of crisp butter cookie. (contains: wheat, dairy, egg)
Ingredients:
Directions
• 1 cup cornstarch
1. Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium
• 3/4 cup all-purpose flour, plus more as needed
bowl and whisk briefly to combine; set aside. 2. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment.
• 1 teaspoon baking powder
Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with
• 1/2 teaspoon baking soda
a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the
• 1/4 teaspoon fine salt
egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop
• 8 tablespoons unsalted butter (1
the mixer and scrape down the sides of the bowl. On low speed, gradually add the
stick), at room temperature • 1/3 cup granulated sugar • 2 large egg yolks • 1 tablespoon pisco or brandy • 1/2 teaspoon vanilla extract • 1 cup Dulce de Leche, at room temperature • Powdered sugar, for dusting
reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds. 3. Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour. 4. Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside. 5. Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone. 6. Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely. 7. Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.
PLANTAIN BREAD A perfect accompaniment bread dish with a hint of chili sambal. (contains: fish and shellfish)
Ingredients:
Directions
• 3 large, very ripe plantains
1. Preheat the oven to 350 F/180 C.
• 2 teaspoons Fresh chile Sambal
2. Peel the plantains, cut them into small chunks, and put in a
• 1 cup rice flour
large, deep mixing bowl. Mash into a thick paste with your
• salt
fingers or an electric blender. If you use a blender, you may
• 1/4 cup corn oil
need to add 2 to 4 tablespoons water for smoother blending.
• 2 teaspoons ground turmeric
3. Add the sambal, rice flour, and salt and mix well. Gently heat the corn oil in a small skillet and add the turmeric. Stir well, remove from the heat, and blend it into the plantain mixture, which should be thick yet soft enough to pour. If it is too soft, add small amounts of rice flour (a tablespoon at a time); if too stiff, add small amounts of water. 4. Grease a standard loaf pan, and pour the plantain mixture into it. Bake for 1 hour, or until cooked and firm. Remove from the oven and let stand for 15 to 20 minutes before turning it out on a wire rack. 5. Slice and serve as an accompaniment to other dishes.
TAMALITOS VERDES (VEGETARIAN, NO LARD)
Similar to tamales, try this fresh vegetarian dish at your next fiesta!
Ingredients:
Directions
• 2 lb. white corn
1. Process corn, cilantro, and spinach in a food processor or a
• 2 cups cilantro leaves and some sprigs
grain grinder until it looks like cooked oatmeal. You can use
• 1 cup spinach
the blender but the texture could be too liquid, affecting the
• 1 1/2 cups vegetable oil
resulting tamalitos.
• salt and pepper • green corn husks • salsa criolla
2. Put processed corn in a bowl, add oil, stirring gently with a wooden spoon or a spatula, until smooth. Add salt and pepper. 3. Clean husks with a damp kitchen towel, and proceed to make the tamales, using 1 1/2 - 2 tablespoons of corn dough for every one. 4. Wrap with the husks, tie with kitchen twine, and reserve. When all the dough has been used, put the remaining husks into the bottom of a wide saucepan. Put the tamalitos and 2 - 3 cups boiling water, cover with more husks and bring to a boil, covered. Cook for 25 minutes. Turn off the heat and let cool. 5. You can eat the tamalitos at once, but they will hold their shape after a few minutes. 6. Serve 2 tamalitos per person, with salsa criolla.