"Cooking Like Chefcito" by Mariana208

“COOKING LIKE CHEFCITO” Mariana Pérez Salazar

2018 1

INDEX Italian Food: Bresaola:………………………………………………………………………………………………………………………………………………………….5 Tagliata di Manzo con la Rucula:………………………………………………………………………………………………………………7 Spaghetti con Pomodoro e Basilico:...............................................................................................................9 Gelato Ice Cream:…………………………………………………………………………………………………………………………………………11 Panna Cotta:………………………………………………………………………………………………………………………………………………….13 Thailand Food: Tom Kha Kai (Chicken in Coconut Soup):…………………………………………………………………………………………….16 Grilled Meat Dipping Sauce 'Nam Jim Jeaw':…………………………………………………………………………………………18 Crying Tiger Beef 'Seua Rong Hai':…………………………………………………………………………………………………………..20 Southern Thaiwok Chicken 'Gai Koor Kling':……………………………………………………………………………………....22 Assorted Thai Table Condiments:…………………………………………………………………………………………………………….24

French Food Rustic Croque Monsieur:………………………………………………………….....………………………..…………………………….27 Ratatouille:……………………………………………….....………………………………………………………………………………………....29 Chocolate Soufflé:……………………………………………………………………………………………………………………………………31 Coq Au Vin:………………………………………………………………………………………………………………………………………………33 Cassoulet:………………………………………………………………………………………………………………………………………………….35 German Food: Sauerkraut:……………………………………………………………………………………………………………………………………………….38 Brötchen:…………………………………………………………………………………………………………………………………………………..40 Eisbein:……………………………………………………………………………………………………………………………………………………..42 Kartoffelbrei:……………………………………………………………………………………………………………………………………………44 Kasseler:…………………………………………………………………………………………………………………………………………...........46 Malagasy Food: Madagascar Meatloaf:…………………………………………………………………………………………………………………………...49 Sausage Stroganoff:…………………………………………………………………………………………………………………………………51 Romazava:………………………………………………………………………………………………………………………………………………..53 Akoho Misy Sakamalao:………………………………………………………………………………………………………………………..55 Koban-Dravina:………………………………………………………………………………………………………………………………….......57

BRESAOLA Ingredients:  Peceto 1 unit.  Coarse or interfine salt (2 kg).  Black pepper: 1 tablespoon (freshly ground).  Green pepper: 1 tablespoon.  Sweet paprika: 2 tablespoons.  Ground chilli pepper: 1 tbsp.  Rosemary, thyme or other herb, quantity needed. 5

Preparation: With a piece of peceto, of around 1Kg of weight, we began the curing in salt, which we mixed with the condiments of our recipe. For this we have in a taper suitable to the size of our cut a layer of the salt that we prepared previously, we then accommodate our peceto and cover it completely with salt. We have to take this preparation, covered, to the refrigerator and keep it that way for 4 days. After this time, clean the salt by exposing it in a cold water jet or some wash it with white wine until it is free of salt. Then dry well with a clean cloth and leave it in a fountain in the refrigerator for 1 more day, allowing this to be free of all moisture. It only remains to wrap in micro porous paper (special for sausages) and stuffed into a net to maintain its shape (it can also be tied with string). What remains is to hang it in some corner that maintains a temperature between 10 and 15ºC, for the term of 1 month (it can be left parking longer). I assure you that patience rewards with absolute enjoyment, in the form of sandwiches, tapas, etc. Important the proportion weight and time of curing, is calculated approximately in two days for each 1/2 Kg of meat.

TAGLIATA DI MANZO CON LA RUCULA Ingredients:  1 steak entrecôte (high, at least 3 or 4 cm).  Rúcula.  40 g of parmesan chips.  Modena balsamic vinegar.  Salt.  Virgin olive oil.

Preparation: Leave the meat out of the fridge for a while before cooking, 45 minutes / 1 hour, to avoid that, in case you like the undercooked meat, the inside is cold. Heat the griddle well before putting the entrecĂ´te. Cook the entrecote 5 minutes per side. Do not twist it with a fork or sharp objects. If it is bored the entrecĂ´te does not retain its juice and it is less tasty. Remove the meat from the fire and slice it into cuts of about 2 cm. Arrange the cuts on a bed of arugula. Spread a few parmesan shavings on top and season with balsamic vinegar and oil from Modena. Note 1: We eat it without salt, since we like the flavor of the meat itself and the Parmesan already gives it the salty point, but it can be seasoned with a little salt and pepper before putting the Parmesan, the oil and The vinegar. Note 2: The indicated cooking time is for a medium cooking point.

SPAGHETTI CON POMODORO E BASILICO Ingredients:  High quality extra virgin olive oil.  Fresh cloves of garlic (1-2 per person).  High quality durum wheat or linguine spaghetti (1 lb for every 3 to 4 people).  A can of organic tomatoes, peeled and diced (per person) or 1 ¼ kilos (2 ½ lb) of fresh organic tomatoes, peeled and seeded (if you are going to use fresh tomatoes, boil them first and remove them).  Fresh and chopped basil (approximately one small bunch per person).  Salt.  Freshly ground black pepper.  Pecorino-romano cheese and / or parmesan.

Preparation: Prepare the ingredients. Cook the pasta. Boil a pot of water prepares the spaghetti or linguine by pouring it there. Meanwhile, pour a little olive oil in a medium skillet and add 3 cloves of unpeeled garlic. Cook over medium heat until the garlic skin is brown. Of course, do not burn the garlic, but it will have an aggressive flavor. Ideally, the garlic should have a golden brown color. Turn off the heat and discard the garlic. Add the tomatoes, salt and pepper to the oil. Add the water. A good measure is half a can of water for every can of tomatoes or for every three tomatoes. Stir it periodically over low heat until the sauce thickens. Pour the sauce over the pasta in a bowl. Add raw fresh basil, pecorino cheese and grated Parmesan (half and half). Separate the pasta in portions and sprinkle more cheese on top. Serve immediately.

GELATO ICE CREAM Ingredients: • 2 cups milk. • 1 cup heavy cream. • 4 egg yolks. • 1/2 cup sugar.

Preparation: In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency. 12

PANNA COTTA Ingredients: • 250 ml. Milk. • 250 ml. Cream. • 50 gr. of sugar. • 2 sheets of gelatin. • 1/2 vanilla pod. • Water. • 1/2 orange juice. • 1 handle. • Mint.

Preparation:

Boil the cream with milk, sugar and vanilla seeds. When it boils, add the previously soaked gelatin. Mix well with the rod. Go to a jug and divide into 4 glasses. Peel the mango, chop half in small dice and grind the rest with orange juice. Mix the mango with the puree and complete the glasses. Decorate with a mint leaf and serve. Note: Panna cotta should be left to cool at least 3 or 4 hours in the fridge.

TOM KHA KAI (CHICKEN IN COCONUT SOUP) Ingredients: • 1 piece ginger, peeled. • 10 kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice. • 6 cups low-sodium chicken broth. • 1½ lb. skinless, boneless chicken thighs, cut into 1” pieces. • 8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bitesize pieces. • 1 13.5-oz. can coconut milk. • 2 Tbsp. fish sauce (such as nam pla or nuoc nam). • 1 tsp. Sugar. • 2 stalks fresh lemongrass, tough outer layers removed. • Chili oil, cilantro leaves with tender stems, and lime wedges (for serving).

Preparation:

Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids. Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges. 17

GRILLED MEAT DIPPING SAUCE 'NAM JIM JEAW' Ingredients: • 1/4 Cup Fish Sauce. • 2 Tablespoons Tamarind Concentrate. • 1 Teaspoon Salt. • 2 Tablespoons Sugar. • 1 Tablespoon Fresh Lime Juice. • 1 Tablespoon Ground Thai Chile Pepper. • 1 Tablespoon Fresh Thai Chile Peppers. • 1 Tablespoon Fresh Shallots. • 2 Spring Onion, Chopped. • 1 Teaspoon Roasted Rice, Khao Koor.

Preparation:

In a small saucepan, heat fish sauce, tamarind concentrate, salt and sugar over medium low heat. Keep stirring to dissolve salt and sugar. Bring to a boil and remove from heat, let cool. When the sauce is completely cool, add the rest of the ingredients. Mix well, and put a bit of fresh cilantro on the top.

CRYING TIGER BEEF 'SEUA RONG HAI' Ingredients: Ingredients for beef and marinade: • 1 Flank Steak (usually weighs about 1 lb or a bit more). • 2 Tablespoon Thin Soy Sauce. Ingredients for dipping sauce: • 1/2 Teaspoon Corriander Seeds. • 4 Cloves Garlic. • 15 Fresh Thai Chiles. • 5 Tablespoons Lime Juice. • 6 Tablespoons Fish Sauce. • 1 Tablespoon Cane Sugar.

Preparation: Coat your steak in the thin soy sauce and let sit at room temperature for 1 hour. Some chefs like to add a bit of fish sauce to this, but we like to use just soy sauce. Barbeque your steak over charcoal. To make the crying tiger dipping sauce, first pound the corriander seeds in a mortar and pestle until it becomes powder. Add garlic and chilli pound until roughly smooth then stir in lime juice, fish sauce and sugar. Stir until blend. Adjust the taste to your flavor. Serve this dipping sauce on the side with fresh cucumber, green beans ect and sticky rice.

SOUTHERN THAI WOK CHICKEN 'GAI KOOR KLING' Ingredients: • 1 Chicken Breast.

• 1/2 Teaspoon Salt.

• 2 Fresh Kaffir Lime Leaves.

• 1 Teaspoon Sugar.

• 1 Teaspoon Fresh Kaffir Lime Peel Sliced. • 1/2 Teaspoon Whole White • 1 Teaspoon Fresh Galangal Sliced.

Peppercorn.

• 1 Teaspoon Fresh Lemongrass Sliced.

• 1/2 Teaspoon Shrimp Paste.

• 1 Teaspoon Fresh Shallot.

• 1 Tablespoon Vegetable Oil.

• 1 Teaspoon Fresh Turmeric Sliced. • 2 Fresh Red Thai Chilies Chopped. • 2 Fresh Red Thai Chies Matchstick Sliced for Garnish.

Preparation:

You can use ground chicken or, as we did, use a knife to finely chop your chicken breast. In a mortar & pestle, add chopped fresh red chile, pound together with lemongrass, shallot, turmeric, galangal, and kaffir lime. Pound to a fine paste, then add peppercorn, salt, and shrimp paste. Pound until fine. In a wok, over medium/hight, heat vegetable oil then add the chile paste mixture. Fry until fragrant, then add the ground chicken breast. Continue to stir and roll the mixture. As it cooks, season with sugar. Stir until it's fully cooked and liquid comes out from the chicken and evaporates. Continue to stir until it looks dry, with no juice (it takes about 8 minutes). At the end, add about 1.5 fresh kaffir lime leaves, ripped. Transfer to a dish, top with thiny-sliced kaffir lime leaves and thinly sliced red chile peppers. Serve with jasmine rice. Enjoy! 23

ASSORTED THAI TABLE CONDIMENTS Ingredients: Ingredients for Nam Pla Prik:

Ingredients for Prik Namsom:

• 1 Small Shallot Sliced.

• 1 Cup Fresh RED Chiles.

• 1 Clove Garlic, Finely Chopped.

• 1/2 Tablespoon Sugar.

• 13 Fresh Thai Chile, Sliced.

• 1/4 Cup Garlic, Peeled.

• 7 Tablespoons Fish Sauce.

• 1 3/4 Cups White Vinegar.

• 4 Tablespoons Lime Juice.

• 1/2 Teaspoon Salt.

Preparation: Prik Dong: Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar. We aso offer aready-made prik dong. Prik Si-iew Wan: Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce. Kratiem Dong: Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar. We do offer a ready-made kratiem dong. Khing Ki Mao: Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce. 25

RUSTIC CROQUE MONSIEUR Ingredients: • 2 tablespoons unsalted butter, plus more for bread. • 2 tablespoons all-purpose flour. • 2 cups whole milk. • 1/2 cup grated Gruyere cheese, plus 8 slices. • 1/2 cup grated Parmesan cheese. • 8 thick slices rustic bread. • 12 slices ham. • Dijon mustard, for bread.

Preparation: Melt butter in a saucepan over medium heat. Whisk in flour. Add milk; bring to a simmer. Cook, whisking frequently, until sauce thickens, about 5 minutes. Remove from heat. Add grated cheeses. Whisk until melted and smooth. Butter bread. Arrange half the slices, buttered side down, on a rimmed baking sheet. Top each with 2 slices Gruyere and 3 slices ham. Spread mustard onto unbuttered sides of remaining bread. Place on top of ham, buttered side up. Preheat broiler. Heat a grill pan or skillet over medium heat. Cook each sandwich until golden brown and cheese melts, about 5 minutes per side. Return to baking sheet. Spoon 1/3 cup sauce over top of each sandwich. Broil until tops are bubbling and golden brown, about 3 minutes. 28

RATATOUILLE Ingredients: • 1 onion, sliced thin.

• 1/4 teaspoon dried oregano, crumbled.

• 2 garlic cloves, minced.

• 1/4 teaspoon dried thyme, crumbled.

• 5 tablespoons olive oil.

• 1/8 teaspoon ground coriander.

• a 3/4-pound eggplant, cut into 1/2-inch

• 1/4 teaspoon fennel seeds.

pieces (about 3 cups). • 1 small zucchini, scrubbed, quartered

• 3/4 teaspoon salt. • 1/2 cup shredded fresh basil leaves.

lengthwise, and cut into thin slices. • 1 red bell pepper, chopped. • 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups).

Preparation:

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving. 30

CHOCOLATE SOUFFLÉ Ingredients: • Unsalted butter, room temperature, for baking dish. • 1/4 cup sugar, plus more for baking dish. • 8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup). • 1 teaspoon pure vanilla extract. • 3 large egg yolks, lightly beaten, plus 4 large egg whites. • 1/4 teaspoon cream of tartar. 31

Preparation: Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet. In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes. Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside. In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat). In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined. Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately. 32

COQ AU VIN Ingredients: • 2 tablespoons good olive oil. • 4 ounces good bacon or pancetta, diced.

• 1 cup good chicken stock, preferably homemade.

• 1 (3 to 4-pound) chicken, cut in 8ths.

• 10 fresh thyme sprigs.

• Kosher salt and freshly ground black pepper.

• 2 tablespoons unsalted butter, at

• 1/2 pound carrots, cut diagonally in 1-inch pieces. • 1 yellow onion, sliced. • 1 teaspoon chopped garlic. • 1/4 cup Cognac or good brandy. • 1/2 bottle (375 ml) good dry red wine such as Burgundy.

room temperature, divided. • 1 1/2 tablespoons all-purpose flour. • 1/2 pound frozen small whole onions. • 1/2 pound cremini mushrooms, stems removed and thickly sliced.

Preparation: Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove. Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium sautĂŠ pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until 34

browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

CASSOULET Ingredients: • 1 pound dried cannellini beans. • 1 pound garlic sausage (2 to 4 links • Kosher salt. • 1 quart homemade or store-bought lowsodium chicken stock.

depending on size). • 1 large onion, finely diced (about 1 cup).

• 3 packets (3/4 ounces) unflavored gelatin. • 1 carrot, unpeeled, cut into 3-inch • 2 tablespoons duck fat (optional).

sections.

• 8 ounces salt pork, cut into 3/4-inch cubes. • 2 stalks celery, cut into 3-inch sections. • 6 to 8 pieces of chicken thighs and

• 1 whole head garlic.

drumsticks, or 4 whole chicken leg

• 4 sprigs parsley.

quarters.

• 2 bay leaves.

• Freshly ground black pepper.

• 6 cloves.

Preparation: In a large bowl, cover beans with 3 quarts water and add 3 tablespoons salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside. Adjust oven rack to lower middle position and preheat oven to 300Â°F. Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer to a large bowl and set aside. (If not using duck fat, cook pork with no additional fat). Season chicken pieces with pepper (do not add salt) and place skin side-down in now-empty pan. Cook without moving until well browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork. Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot. Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven and cook until beans are almost tender but retain a slight bite, about 45 minutes. Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot as necessary to keep beans mostly covered. Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust 36 every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.

SAUERKRAUT Ingredients:

• 1 Medium Head of Cabbage. • 1-3 Tbsp. sea salt.

Preparation: Chop or shred cabbage. Sprinkle with salt. Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover. Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. Culture at room temperature (60-70Â°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages. 39

BRÖTCHEN Ingredients: • 2 tablespoons active dry yeast. • 1 tablespoon white sugar. • 2 1/2 cups warm water (110 degrees F). • 2 tablespoons shortening. • 2 teaspoons salt. • 7 cups all-purpose flour. • 3 egg whites, stiffly beaten. • 1 egg white (for egg wash). • 2 tablespoons cold milk.

Preparation: In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes. Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes. Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes. Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven. Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

EISBEIN Ingredients: • 1 cup olive oil. • 2 tablespoons dried marjoram. • 2 tablespoons dried basil. • 2 tablespoons chopped fresh thyme. • 2 tablespoons chopped fresh Rosemary. • 2 tablespoons sea salt. • 1 teaspoon paprika. • 1 teaspoon ground black pepper. • 1 teaspoon vegetable bouillon poder. • 6 (1 1/2) pounds pork shanks.

Preparation:

• Preheat oven to 350 degrees F (175 degrees C). • Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan. • Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

KARTOFFELBREI Ingredients: • 5 medium potatoes. • Fresh ground pepper. • Boiling water. • 1⁄2 cup sour cream. • 1⁄2 teaspoon salt. • 1 tablespoon horseradish. • 2 tablespoons butter. • 2 teaspoons parsley, minced. 44

Preparation:

Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender; drain. Mash, adding 1 tablespoon butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 tablespoon melted butter and serve.

KASSELER Ingredients:

â&#x20AC;˘ Smoked pork chops (Kasseler), one per person. â&#x20AC;˘ Oil and/or butter to fry.

Preparation:

Heat oil and/or butter, about 2 Tbsp in a fry pan. Over medium heat, lightly brown Kasseler chops on both sides. Serve and enjoy. Great with German mustard, potatoes, and vegetables.

MADAGASCAR MEATLOAF Ingredients: Meatloaf:

Tomato Sauce:

• 1 cup milk.

• 1/2 cup ketchup.

• 6 bread slices.

• 6 tablespoons brown sugar.

• 2 pounds ground beef.

• 1 teaspoon dry mustard.

• 1 cup grated Parmesan.

• Dash or 2 hot sauce (more if you like).

• 1 teaspoon salt.

• Dash or 2 Worcestershire sauce.

• Freshly ground black pepper. • 1/4 teaspoon seasoned salt, such as Lawry's. • 1/4 to 1/2 cup minced flat-leaf parsley. • 4 eggs, beaten. • 8 to 12 thin bacon slices.

Preparation: For the meatloaf: Preheat the oven to 350 degrees F. Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support. Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf. Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving. Serve with the remaining tomato sauce on the side as a dipping sauce.

SAUSAGE STROGANOFF Ingredients: • 1 package (12 ounces) medium egg noodles. • 1 pound Fully Cooked Smoked. • Sausage Rope, cut into 1/2-inch pieces. • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted. • 1 cup sour cream. • 2 tablespoons grated Parmesan cheese. • 1/4 teaspoon seasoned salt. • 1/8 teaspoon pepper. • 2 tablespoons butter, melted.

Preparation:

Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage until heated through; drain. Remove with a slotted spoon and keep warm. Combine the soup, sour cream, cheese, seasoned salt and pepper; set aside. Add butter to skillet. Drain noodles and stir into skillet. Add soup mixture and sausage; toss to coat. Heat through.

ROMAZAVA Ingredients: • 2 Tablespoons vegetable oil. • 1 1lb.beef chuck cut into bite size pieces. • 1 pork loin chop, cut into bite size pieces. • 1 skinless chicken breast, cut into bite size pieces.

• 2½ " of ginger, peeled and minced. • 3 serrano chilies, minced. • 1 bunch mustard greens, chopped. • 1 combination bag or baby

• 1 14 oz can of diced tomatoes.

spinach and arugula or a bunch

• 2 cups chicken or beef stock.

or each.

• ½ large yellow onion, diced. • 5 cloves garlic, peeled and minced.

• salt and pepper to taste. 53

Preparation: In a large dutch oven heat the oil and brown the beef on all sides. Add the tomatoes, stock, onion, chilies, garlic and ginger and bring to a simmer. Cover the pot and reduce the heat to low and let stew for about 30 minutes Add in the pork and the chicken pieces and bring to a boil then reduce heat to low and cover for another 10-15 minutes. Add in the greens, it will seem like too much greens but they wilt down quickly. cover and stew for another 10 minutes Add salt and pepper to taste Serve over steamed white rice and be sure to have some sakay on hand as that is what makes the dish delicious! 54

AKOHO MISY SAKAMALAO Ingredients: • 4 Leg Quarters I separated the leg from thigh, but it's usually cooked as leg quarters. • 2 inches of fresh ginger peeled and grated. • Zest of one lemon. • 3 garlic cloves finely minced. • 1 Half of an onion diced. • Salt to taste. • Pepper to taste. • 1/3 cup of coconut oil. • 1 Orange bell pepper sliced.

Preparation: Season Chicken with salt and pepper. Rub lemon zest, ginger and garlic all over the chicken. Place in fridge to marinate overnight. Add coconut oil to a large skillet over medium heat. Brown the chicken on both sides (takes about 15 mins) over medium high heat. Once chicken is done remove chicken from the pan and put it to the side. Add the peppers and cook until softened then add the chicken back to the pan and simmer for 45 mins until you notice the chicken falling off the bone. Serve over rice. 56

KOBAN-DRAVINA Ingredients: • 5 bananas (ripe). • 1½ cup glutinous rice flour. • ½ cup brown sugar. • 1 vanilla bean. • ½ cup peanuts , coarsely ground. • Banana leaves. • Raffia. 57

Preparation:

Mash bananas. Mix with rice flour and sugar. Cut the vanilla bean in two, lengthwise. Split the pod in two and scrape the inside of each half pod with the blade of a knife to remove the seeds. Add collected vanilla and mix. Place 3 tablespoons of the batter in the center of a banana leaf. Sprinkle with peanuts Fold the banana leaf along the length of a rectangle and tie with raffia. Steam for 20 minutes.