Community Kitchen Recipe Book | Pattern Energy

Table of Contents

Main Dishes

Allen Simonitsch, Chicken Adobo

Allen Simonitsch, Tumbler Ridge Meatballs

Lori Ludlow, Veggie Korean Bibimbap

Carolin Wootres, Quick Vietnamese Chicken Soup (Pho Ga)

Adhar Johnson, Chiles en Nogada

Crystal Coffman, Uncle Chip’s New Orleans Crawfish

Patrick Pyle, Pyle On The Layers Of Lasagna!

Norma Mardueno, Gallina Pinta

Kathleen Kerrigan, Chicken Marvelous

Lana Downer Arispe, Croatian Sarma (Stuffed Cabbage Rolls)

Monica McDaniel, Masala Dosa

Afsha Syed, Simply White Fish Yogurt Curry

Lesley Dubois, Fusina Family Spaghetti Sauce

Kate Collier, Kickin’ Chili

Lana Downer-Arispe, Meat Burek

Loan Mong, Vietnamese Lemongrass Shrimp Vermicelli Bowl

Mai-Lynn Zipprich, Vietnamese Pho

Alison Solari, Alison Solari’s Spicy Lasagna

Andre Walker, Airfried Garlic Ranch Chicken Wings

April Provins, Mom’s Beef Stroganoff

Natalie McCue, Braised Short Ribs in Coffee & Ancho Sauce

Sarah Merrill, Aachchi’s Coconut Dal

Victoria Maasoe, Spicy BBQ Pineapple Chicken

Devyn Richardson, Aspen Soup

Daniel Brower, Goulash

Patrick Pyle, Italian Jambalaya

Terrence Cantorna, Joan’s Arroz Con Pollo

Dulce Perez, Calabacitas with Pork

Izabela Okon-Uribe, Zupa Ogorkowa (Pickle Soup)

Grilling

Chutney Ryan Turner, Ryan’s

Andrew Vernon, Cumin Crusted

Appetizers

Alex J Hoffer, Potato Latkes

Alice Ryan, Rice/Pasta Patties

Chris Carr, Crispy Asian Tofu Bites

Izabela Okon-Uribe, Placki Ziemniaczane (Potato Pancakes)

Mark Alderson, St. Joseph Shrimp Dip

Nobuo Inoue, Zoni

Side Dishes

Amy Smolen, Potato & Cheese Pierogi

Jonathan Miranda, Zucchini Fritters

Philip Eaton, Citrus Roasted Alberta Beets

Afsha Syed, Simply Cucumber Yogurt Dip (aka Tzatziki)

Robert Milligan, Southern Potato Salad

Solape Delano, Jollof Rice

Bread

Martin Townsend, Tea Cake Bread

Raphaela Farias, Brazilian Cheese Bread - Pão de Queijo

Andy Murray, Heavenly Challah

Devyn Richardson, Baba’s Cornbread

Bridget Tomlinson, Irish Soda Bread

Lynda Mulvey, Southern Corn Bread

Noemi Hollander, Pao De Queijo

Dessert

Danna Small, Strawberry Summer Sheet Cake

Josh Thomas, Edna Lobato Eddy’s Flan (Custard)

Josh Thomas, Natillas (Boiled Custard)

David Durrant, Fabulous Fruit Cake

Phillip Legroulx, Cinnamon Rolls

Josh Thomas, Margaret’s Texas Chocolate Sheet Cake

John Schwenger, Dutch Crumble Apple Pie

Karthik Soora, Instant Pot Badam Halwa

Lori McDaniel, Bread Pudding

Martha Richards, Claire’s Pumpkin Pie

Ulli Pieplow, Ableskiver - Danish Meat Balls

54 56 57 58 59 60 62 64 65 66 67 68 70 72 74 76 77 78 79 80 82 84 86 88 90 92 93 94 95 96

Dessert

Karan Foster, Pizzelle Waffle Cookies

Bryce Swift, Cheesecake

Katie Wunsch, Apple Crisp

April Provins, Pat-in-Pan Chocolate Fudge

Anne Yao, Bread Pudding

Amanda Cambrice, Grandma Johnson’s Sweet Potato Pie

Sarah Webster, Awesome Pumpkin Pie

Breakfast

Dominic Tapp, Breakfast Poutine with Poached Eggs and Bacon

Josh Thomas, Green Chile con Carne

Natalie McCue, Green Chile Breakfast Casserole

Vanesa Bracamonte, Arepas

Drinks

Paige Dixon, French 75

Victoria Maasoe, Pattern’s Spritzer

Miscellaneous

Sum Wu, Maltose Crackers

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POWERing Up Through Diversity Pattern Community Kitchen Recipe Book

Family…Friends…Food…

Gathering together in the kitchen or around a table, powers us up not only through the food on our plates, but through the connections and relationships we have with our families and communities and the stories we share. We all have superPOWERS that collectively can be used to emPOWER each other and our communities.

Food is just one of many ways that we can celebrate diversity in Pattern, our communities, and in our own homes. Some may celebrate food with a ritual family Sunday dinner, weekend neighborhood BBQ, or a holiday feast. For some, it is time spent volunteering at their local community kitchen or garden. For others, it is a simple recipe and the memories passed down from one generation to another and shared with family and friends.

Within Pattern’s Community Kitchen Recipe Book, we wished to celebrate diversity by collecting recipes from different regions of the world that encompass the diversity of our Pattern family. We encourage you to gather together…share a story…share a meal…try one of the many recipes enclosed…celebrate our collective diversity…emPOWER one another and…

Eat your peas!

Bon appetite amigos,

The 2022 Diversity, Equity, and Inclusion Month Committee

The 2022 Diversity, Equity, and Inclusion Month Committee

Amanda Cambrice – Asset Management, Co-Chair

Devyn Richardson – Business Development, Co-Chair

Alex Hoffer – Business Development

Beth O’Brien – External Affairs

Lana Downer-Arispe – Field Operations

Laura Medina – Legal

Lesley Dubois – Meteorology

Robert Milligan – Environmental, Health, & Safety

Yolanda Crawley – Accounting

A special thank you to Alisa Frincke in Graphics for her time and support in developing this diverse collection of recipes.

Recipe text, ingredients, measurements, and instructions have not been altered from what was submitted. Should you have questions about a recipe, we encourage you to reach out to the Pattern Chef for that recipe.

Chicken Adobo

CHEF Allen Simonitsch

This is a quick and easy to make dish that is also comforting and satisfying.

INGREDIENTS

• 6-8 skin on, bone in chicken thighs,

• 1/2 cup soy sauce,

• 1/4 cup cane vinegar or white distilled vinegar,

• 8 cloves garlic (smashed and peeled),

• 1/2 onion chopped,

• 1 teaspoon whole black peppercorns or coarse ground black pepper,

ORIGIN Philippines

I’m not sure which region this is from, but this is my take on the dish from just making the recipe on a frequent basis.

• 3 bay leaves,

• 1 tablespoon brown sugar

INSTRUCTIONS

Put chicken and ingredients together in a zip lock bag and let marinate in fridge for at least 2 hours (this is not necessary if you want to cook right away but helps in flavoring chicken). Take out chicken and ingredients (ziplock) from fridge and warm up a medium pot that will fit all the chicken. Over medium heat sift out the chicken pieces and fry in pot (you may need some oil to prevent burning but you don’t need to use oil). Brown chicken on each side for about 10 minutes. Remove chicken from pot and set to the side. Scrape out the garlic and onions and cook them in the chicken fat left in the pot. Brown onions and garlic until translucent. Put chicken back into pot and add in remaining sauce from your ziplock bag. Now put your pot to mediumlow heat and let chicken cook with lid on for 45 minutes.

About 10 minutes before the 45 minutes is up, turn your chickens over and shake your pot to mix the sauce in the pot. Taste the sauce to make sure it’s not too salty or sour. If it’s sour, put some more soy sauce. If it’s salty, put some more sugar and vinegar. The secret is to balance the flavor to your liking. After the 45 minutes is up turn off heat and let the chicken and sauce rest for 10 minutes. Afterwards you can eat and enjoy with steamed rice!

Tumbler Ridge Meatballs

CHEF Allen Simonitsch

The Tumbler Ridge Meatball. Passed down by local elders. Enjoyed by many.

INGREDIENTS

• 2 pounds ground elk or moose

• 1 pound pork sausage

• 1 cup of chopped onion

• 2 cups dry breadcrumbs

• 3 garlic cloves

• 4 large eggs

• ½ cup Parmesan Cheese

ORIGIN

Remote Regions of Northern Canada

The true origin of the meatball remains a mystery. Early 4th and 5th century show receipts that include a variety of meatballs made from cuttlefish to chicken. Pinpointing the exact origin is less significant than acknowledging its global popularity. Today every culture has its own version of the meatball. Some examples include the traditional Italian meatball, Spanish albondigas, Dutch bitterballen, Chinese lion’s heads, South Africa skilpedjies, Turkish kofte which is cooked everywhere from India to Morocco. Then there is the meatball of meatballs! The king of meatballs! The finest meatball ever made! I am of course talking about the Tumbler Ridge meatball!

• ¼ cup parsley

• 1 small tin thick tomato paste

• ¼ cup ketchup

• 2 tsp salt

• 2 tsp pepper

• 1 tsp dry mustard

• 2 tbsp Worcestershire

• 2 dashes of Tabasco

INSTRUCTIONS

Preheat oven to 400°F. Grease cast iron frying pan In a large bowl mix all the ingredients (leave meat out at this point). After all ingredients have been thoroughly mixed, gently add in meat until combined (do not overwork). Form 2-inch meat balls (do not overwork). Bake in preheated oven for 20 minutes, take meatballs out of oven and let stand. Ladle all juice out of the pan and make your favorite thick gravy using the juice. Cook another 10 minutes and ladle gravy over meatballs. Enjoy!

Veggie Korean Bibimbap

VEGETARIAN

CHEF Lori Ludlow

I love bibimbap, and I’ve really enjoyed learning how to make it at home. I like healthy food but I don’t cook very much and this is a very simple, healthy recipe that I’ve found to be very easy to make.

INGREDIENTS

• 1/2 cup uncooked brown or wild rice

• 2 teaspoons sesame oil

• 1 clove minced garlic

• 3 baby bok choy, washed and sliced diagonally

• 1 1/2 cups mushrooms, sliced

• 2 scallions, sliced diagonally

• 1 tablespoon tamari (or soy sauce if you are OK with gluten)

• 1 medium zucchini, spiralized

• 1 medium carrot, julienned

• 1/2 avocado, sliced

ORIGIN Korea

It’s not known exactly where within Korea (or when) bibimbap originates from, so these are some fun facts about South Korea that I found while trying to figure that out: it contains the world’s largest department store, more than half of all South Koreans live in the Seoul capital area, and their February 14th is a holiday that is focused on men receiving gifts and attention from women (in addition to the 14th of every month being a holiday that is somehow associated with love).

• 2 eggs

• Sesame seeds, to garnish

Bibimbap Sauce (may have some leftover):

• 1 clove minced garlic

• 2 tablespoon gochujang (Korean chili paste; see note below.)

• 1 tablespoon sesame oil

• 1 tablespoon sugar or sweetener of choice

• 2 teaspoons rice vinegar

• 2–3 teaspoons water, to thin

INSTRUCTIONS

Cook the rice according to package directions. Meanwhile, prep all the vegetables as indicated above and whisk together the ingredients for the sauce. (If you can, shake it in a bottle or sealed container to create an even mixture.)

Heat the sesame oil in a wok over high heat.

Sautee the garlic for 1 minute, then add the bok choy, shiitake mushrooms, half of the scallions and tamari. Stir fry for 3–4 minutes, or until softened. The bok choy should be wilted and vibrant green.

When the rice is ready, mix in 1–2 tablespoons bibimbap sauce, depending on your spice preference. Divide the rice between two bowls. Follow by distributing the bok choy mixture, zucchini, carrots and sliced avocado on top of the rice.

Fry two eggs to your desired firmness and place them on top of the vegetables. Sprinkle with the remaining scallions, sesame seeds and serve the remaining sauce on the side. Just before eating, mix your veggies and rice together.

Quick Vietnamese Chicken Soup (Pho Ga)

GLUTEN FREE

CHEF Carolin Wootres

Shortcut version of traditional Vietnamese noodle soup. 30-minutes. Whenever I am sick, like most people, soup is an easy go-to meal. Growing up in a Vietnamese household, pho was always my favorite meal to make when someone in our family is not feeling 100%. I find it my comfort food as I like to believe the ingredients in the soup can help my symptoms. The ginger and cinnamon components can help with nausea and upset stomachs, while the savory broth helps with a sore throat and hydration. Usually, pho broths take hours to make, but this shortcut version of this traditional Vietnamese noodle soup takes a fraction of the time. It also doesn’t hurt that you can make this on any busy weeknight if you’re craving a warm and nutritious soup.

INGREDIENTS

Charred Aromatics:

• 1 tbsp oil, vegetable or canola (or other plain oil)

• 2 onions, halved (skin on fine)

• 5cm/ 2” piece of ginger, sliced 0.75cm / 1/3” thick (unpeeled)

Pho Soup Broth:

• 2 liters / 2 quarts of store-bought chicken broth

• 1.5 kg / 3 lb boneless skinless chicken thighs or chicken legs (drumsticks) - You can have half of both in this recipe for a richer flavor

• 1 small bunch of coriander/cilantro

• 5 star anise pods

• 1 cinnamon stick

• 4 cloves

• 8 tsp fish sauce

• 6 tsp white sugar (or one piece of Rock Sugar)

• 3/4 tsp salt (Cooking/kosher salt, or 1/2 tsp table salt)

Noodle Bowls:

• 360g / 13 oz dried rice noodles, thin flat (or 600g fresh)

• 2 green onion stems, finely sliced

Toppings - help yourself

• 3 cups of bean sprouts

ORIGIN

Philippines

Chicken pho was an alternative to beef pho or pho bò, which was developed in Hanoi in the late 19th century influenced by Chinese chefs with the French colonial demand for beef. Some historians believe that during the late 1930s, the government decided to limit the selling of beef – so chicken pho came about in that context.

• 1 small bunch of EACH Thai Basil, min, coriander/cilantro

• 2 limes, cut into 4 wedges

• Hoisin sauce

• Sriracha

• Red chilies, finely sliced (optional if you like spicy)

INSTRUCTIONS

Char onion & ginger - Heat oil in a 6 liter/6 quart pot over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.

Put everything in pot - Add chicken broth and remaining Soup Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it’s simmering VERY gently with the lid on, but open a crack. Simmer gently for 15 minutes and scoop off scum (dirty foam) that rises to surface once or twice during the simmering.

Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).

Salt broth to your liking- In between preparing the noodles and soup broth, add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side, but will dilute when you add the noodles.

Shred chicken meat, discard bones if you used drumsticks

Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.

Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

Chiles en Nogada

CHEF Adhar Johnson ORIGIN Mexico

INGREDIENTS

For the chiles

• 12 Chiles

Chiles en Nogada is a seasonal, Mexican dish that is usually served to celebrate Mexico’s Independence Day, as it features the colors of the Mexican flag (green, white, and red). Growing up in Mexico this was one of my favorite dishes. This recipe is from my favorite childhood restaurants - La Bugambilia in San Miguel de Allende. The dish is labor-intensive so I usually reserve it for a celebration- we served them for dinner at my wedding!

• 1 Cup Vegetable Oil

For the Walnut Sauce

• 1 cup finely chopped walnuts – not a paste- must have texture

• 2 cups “Crema”

• 1 Tbs Worchester Sauce

• 1 tsp Maggie

• 2 garlic cloves, peeled and finely chopped

• Ground pepper and salt to taste

For the Picadillo

• 1/2 Cup Vegetable oil

• 1 med white onion – peeled and minced

• 4 garlic cloves, peeled and minced

• 2 lbs beef chuck, ground or finely chopped

• 2 lbs tomatoes (about 6) or can of chopped tomatoes

• boiled for 5 min, peeled, pureed and strained- or 1 can tomato puree

Chiles en Nogada are said to have been invented by 18th-century nuns in Puebla, Mexico, to celebrate Mexican Independence Day.

• 1 tsp salt – or to taste

• 1 tsp fresh pepper

• 1/2 cup slivered almonds

• 1/3 cup walnuts

• 1/3 cup raisins

• 1/2 cup candied fruit- mangoes, papaya or other

• 2 cinnamon sticks

• 6 bay leaves

• 1 large thyme sprig

INSTRUCTIONS

For the chiles

1. Clean chiles with a damp towel and dry.

2. Heat oil and fry chiles until their skins turn white and blister. Can also be done without oil on open flame. Put them in a plastic bag, closed, to “sweat” for 20 minutes to loosen skins.

3. Cool and carefully peel the chiles. Be sure to remove all of the skin, Cut a slip down the side of each, vertically, from the stem end almost to the end point. Remove all seeds and any large veins, leaving stem attached.

For the Walnut Sauce

1. Mix all ingredients until well blended.

For the Walnut Sauce

1. Heat the oil, add onion and garlic. Brown lightly. Add beef and cook over med heat until it is well done.

2. Stir in tomato puree.

3. Add nuts raisins, fruit and herbs, stirring occasionally for 30 min.

4. Remove cinnamon and bay leaves. May be refrigerated up to 48 hours.

ASSEMBLY AND GARNISH:

Reheat beef mixture, dry chiles and fill. Bring walnut sauce to room temperature and pour on top at the last minute (if done too far ahead the sauce will liquefy on the hot chile) and sprinkle with crushed walnuts and pomegranate seeds. Can be served hot or at room temperature.

MAIN

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Uncle Chip’s New Orleans Crawfish

•

CHEF Crystal Coffman

My husband was born and raised in New Orleans, Louisiana and his family makes some seriously good food. We often cook this recipe several times in the spring for family, friends, and fundraisers. In addition to being very good, it also brings a good time because you need a big crowd to enjoy it. Pair it with your favorite frosty brew!

ORIGIN

United States, Louisiana

Crawfish is a classic Cajun dish that is a literal metaphor for an area that has evolved from its Native American, French, Spanish, German, English, African and Italian roots. A little bit of everything goes in the pot and you can experiment and personalize it to your own tastes.

COOKING

Crawfish should be cooked outside in an open area using a large boil pot or rig. In addition, you will need a propane burner to boil the pot. Similar to grilling, these items get extremely hot and there is an open flame involved so use caution when cooking around children, pets, or flammable material.

INGREDIENTS

You will need the following for 1 batch. Typical boils will be 2 or more batches. Costco or Sam’s Club are great for shopping in bulk for this recipe.

• 1, 32lb bag live Crawfish. You can order these at the grocery store or look for a wholesaler online for larger quantities. Keep them cool and damp until ready to boil.

• 8 gallons water

• 1.5 Bags Geaux Creole Seafood Boil (1 bag = 4.5 lb). HEB and Academy currently carry this, or you can find it online.

• 2lb Onion, cut into quarters

• 6 Lemons squeezed - Include the peels in your boil pot.

• 6 Oranges squeezed - Include the peels in your boil pot.

• 6 - 10 Garlic Heads - cut very top off to expose garlic; do not break cloves apart

• 1 Celery bunch chopped into 3 to 4-inch pieces

• Red Potatoes – Quantity as desired. Typically, ~5lb

• Corn – Quantity as desired. Typically, 6-8 ears, cut in 1/2

• 32oz jar Pickled Jalapeños, sliced and including juice

• 10oz Worcestershire Sauce

• 8lbs Ice

Optional – Pineapple, cut into ½-in quarter-rounds (like pizza slices) Optional – Boil Bags, about 10 per batch if used in quantities below. You can get these online or at Academy.

Other recipes may include items like mushrooms, okra, shrimp etc..

Feel free to experiment.

PREPARATION

All of the above can be prepared ahead of time and stored in Ziploc bags (with or without Boil Bags). We like to do this the day before to minimize prep time and cleanup on the day of cooking.

For easy rig cleanup, we like to divide the produce items into several boil bags as follows. Once the batch is finished, you can throw away the bags of items you do not want or open them up on the table for people to try. The garlic, pineapple, potatoes and corn are favorites, but it is all edible. Otherwise, all ingredients can be thrown into the pot loosely in the order outlined in the cooking section.

• ½ of the Citrus in 1 bag each – 2 bags total (Lemons, Oranges)

• ½ of the Savory in 1 bag each – 2 bags total (Onion, Garlic, Celery, Jalapeños)

• ½ of the Potatoes in 1 bag each – 2 bags total

• ½ of the Corn in 1 bag each – 2 bags total

• ½ of the Pineapple in 1 bag each – 2 bags total

INSTRUCTIONS

First Batch

1. All ingredients EXCEPT Corn & Ice into large boil pot with a drain basket

2. Bring to Boil for 10 min. It will take ~45 min for the water to start to boil.

3. Add Live Crawfish

4. Bring back to boil for 1 - 3 min

5. Turn off burner

6. Add corn

7. Add ice 8. Soak for 30 min

9. Taste

10. Soak another ~20 min

Second Batch

Use 1 bag of mix; all else same. 3rd Batch may require water change - the salt starts to build up too much Serving Drain the entire batch using the drain basket that comes with the pot. Dump the contents into an ice chest or directly onto the serving table. Most people like to cover long tables with disposable tablecloths or newspaper. You will need lots of trash cans for the debris. Seafood trays are optional but help with cleanup around the area. Crawfish tails should be curled like shrimp when cooked. Crawfish that come out of the boil with straight tails should be discarded.

Pyle On The Layers Of Lasagna!

CHEF Patrick Pyle

My mother’s side of the family is from the Calabria Region in Italy. I recently discovered from 23andme that I am 40% Italian. I grew up loving lasagna, but unfortunately didn’t know that side of the family very well, so I wasn’t able to get any authentic recipes. My family and I decided to make our own lasagna recipe and use it as a Christmas tradition. It’s definitely good family bonding time as it involves making your own pasta and several hours to develop the flavors in the bolognese.

INGREDIENTS

Pasta

• 2 ½ cups Antimo Caputo Chef’s 00 Flour

• 4 large eggs beaten (at room temperature)

• 1 tbsp of olive oil (variable)

• 2 tablespoons of luke warm water (variable)

• Pinch of salt

Bolognese

• 2 tbsp of butter

• 1 tbsp of olive oil

• 3 carrots diced

• 3 celery stalks diced

• 2 sweet onions diced

• 3 garlic cloves minced

• 1 ½ lbs of 80/20 chuck

• 1 lb of sweet italian sausage

• 6 oz of prosciutto chopped

• 3 cups of whole milk

ORIGIN Italy

I don’t have much to add here, other than there are some debates on whether lasagna started in Greece or Italy!

• 3 cups of white wine

• 1 tsp of nutmeg

• 1 15 oz can of diced tomatoes

• 3 8 oz cans of tomato sauce

• 1 15 oz can of fire roasted tomatoes

• Salt and pepper

Cheeses

• 12 oz Parmesan cheese

• 8 oz Ricotta cheese

• 12 oz Mozzarella cheese

INSTRUCTIONS

Pasta

• Add flour, eggs, olive oil and salt to mixer and combine with kneading hook

• Knead for a few minutes until the pasta starts to form a ball

• Add more flour, water as necessary to get into a ball

• Flour a hard surface and knead by hand for a few minutes

• Cover with moist towel or rag and let rest for 30 min

• Cut dough ball into 8 pieces

• Run through pasta roller on 1 setting through 6

• Place pasta on pasta rack and let dry while you finish

Bolognese

• Saute carrots, onions, and celery in butter and olive oil

• Add prosciutto and let brown a bit

• Add beef and sausage and brown

• Add garlic for a minute and stir

• Add nutmeg

• Add 3 cups of whole milk and let reduce down until the meat is a paste consistency, almost no liquid left. Important to keep stirring as to not burn the meat

• Add 3 cups of white wine (half bottle) and let reduce down using the same procedure as the whole milk

• Add canned tomatoes and let simmer for 2-4 hours. Cover if reducing too much

Assembly

• In a 13”x9” pan, put down some bolognese to grease the bottom

• Create layers of pasta, bolognese, cheeses until you reach the top with the last layer being cheese

• Place in 350º F oven for 20-25 minutes

• Broil for 3 minutes or until browning starts to occur

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Gallina Pinta

CHEF

Norma Mardueno

This is a traditional plate from the Sonora mountain region were my grandma was originally from; for me this dish scream grandma loves you, nothing was as welcoming as getting home after school in a cold day and have the smell of Gallina Pinta in the house; even though Mexican Cuisine has wonderful stews and soups this for me is kids friendly; made with oxtail, pinto beans and hominy is a great introduction to those super reach soups like pozole or menudo. Funny fact the name of the dish makes reference to a type of hen, but its not a chicken dish is made with beef.

INGREDIENTS

• 3 Lb of Oxtail

• 1 lb of pinto beans

• 1 medium white onion peeled with a small cut at one of the ends.

• 1 chile verde (anaheim pepper)

• 1 garlic head cut a little bit of the top

• 2 bay leaves

• 1 large can (110 oz) cooked hominy

• 1 ½ Tbsp beef or chicken bouillon powder

• 2 Tbsp kosher salt or more to taste

• 1 tsp black pepper

ORIGIN Sonora, Mexico

Capital: Hermosillo

Sonora is located in the Northwest of Mexico, and is bordered by the states of Baja California, Chihuahua and Sinaloa, it shares the US and Mexican border with Arizona and New Mexico and it has a significant share of the coastline of the Golf of California. Sonora’s natural geography is primarily arid and semi-arid deserts and grassland. the state is home of 8 indigenous peoples Including the Mayo, Yaki and Seri.

Economic: The state is economically important for its agriculture, livestock (especially beef) and mining since the colonial period; from the 20th century to the present industry, tourism, and agribusiness have dominated the economy.

Toppings - pick your favorite: Minced onions, cilantro, radishes, lime juice (a must!) and chiltepin/ or red salsa. Tostadas or totopos for serving.

INSTRUCTIONS

Place the beef in a large stockpot and pour in about 16 cups (4 liters) hot water. Bring it to a boil and with a spoon remove all of the foam that forms on top of the pot. Once the foam has been removed, add the beans, the whole onion, green chile, garlic head, bay leaves. Cook on medium heat covered. When the beans are tender, (about 1.5 to 2 hours), remove the onion, green chile, garlic and discard. Add the hominy, bullion, salt & pepper. Cover and cook for 30 more minutes or until the beans & meat are very soft. Serve hot and garnish with your favorite toppings and serve with tostadas or totopos.

Chicken Marvelous

CHEF Kathleen Kerrigan

This recipe was given to my family from my old neighbor’s grandmother that I grew up. It’s a comfort food :)

INGREDIENTS

• 4-5 tablespoons of butter

• 1lb of chicken tenders

• 1/2 cup of flour

• 1 Tbsp of garlic powder

• 1 Tbsp paprika

• 1/4 cup of white wine

• 1 can of mandarin oranges (delete juice)

ORIGIN American

• 1 Tbsp of marjoram

• 1/2 Tbsp of thyme

• 5 oz orange juice

• 1/3 cup of almonds

INSTRUCTIONS

Toss the chicken tenders in a bag with garlic powder and paprika. Sauté chicken in sauce pan with butter- place in baking dish. In pan, deglaze with white wine, add orange juice, marjoram and thyme; simmer 2 minutes. Pour over chicken and cook at 350º F degrees. After 15 minutes put oranges and almonds on chicken and cook 15 more minutes. Serve over rice.

Croatian Sarma (Stuffed Cabbage Rolls)

CHEF Lana Downer Arispe

I know we are all familiar with cabbage rolls in one way or another, however this one stands out for one yet very distinct ingredient, Pickled Cabbage. This is very normal way to cook cabbage rolls in Croatia. In fact, as little kids we used to help start the process of making pickled cabbage. After the parents or grandparents would add the cabbage in the wooden barrel with all necessary ingredients and children would at the end ensure to put all their weight at the top to make sure it has all been tightly pushed down to the bottom. This brings so many great memories of family time together.

INGREDIENTS

For cabbage rolls:

• 1 whole sour cabbage head (cca 1,8 kg)

• 850 g ground meat (beef + pork)

• 1 yellow onion

• 3 cloves garlic

• 1 egg

• 60 g white rice

• 35 g bread crumbs

• 12 g salt

• 1/3 teaspoon ground black pepper

• 2 teaspoon sweet paprika powder

• 1/2 teaspoon hot paprika powder

• lard

• smaller piece of smoked meat (smoked dry pork ribs, smoked bacon etc.)

For the roux:

• 1,5 tablespoon lard

• 1,5-2 tablespoon all-purpose flour

• 1/2 teaspoon sweet paprika powder

• 1/2 teaspoon hot paprika powder (you can put less or more, depending on how spicy it is)

• salt (quantity of salt depends on how salty are the cabbage and dried meat)

INSTRUCTIONS

Carefully separate the fermented cabbage leave. Depending on how small or big cabbage rolls you want to make, you will need about 15-20 cabbage leaves + some extra shredded leaves for covering the bottom of the cooking pot. If the cabbage is very sour and/or salty, wash the leaves briefly under cold water. After that, if you notice that cabbage leaves have pronounced hardy veins, remove them with a sharp knife. Repeat this step with all the leaves. Prepare a bigger cooking pot by coating the bottom with a thin layer of lard. Chop roughly the leftover and torn cabbage leaves that won’t be used for making the rolls and spread them

on the bottom of the cooking pot. This step will prevent the sarma from burning during the cooking. Mince the onion and garlic and add to a bowl with ground meat, rice, eggs, bread crumbs, salt, black pepper, and sweet and hot paprika powder. Mix everything well using your hand. Take a piece of the meat stuffing, place it on the bottom part of the cabbage leaf and wrap it tightly in a roll. Repeat this with the rest of the stuffing and cabbage leaves. When you finish rolling up all of your sarma rolls, layer them tightly next to each other seam-side down in the cooking pot. Add a piece of dried meat (if using) take 2-3 additional cabbage leaves and cover the rolls. Put some load on it, like a smaller lid or an old ceramic plate, which will prevent the sarma rolls unroll during the cooking. Pour over the water so that the sarma is completely covered with it and bring it to a boil. Reduce the heat and let it cook for at least 2-2.5 hours, adding more water if necessary. When sarma is cooked, make your roux. In a small saucepan add lard and let it melt. Stir the flour with a whisk or wooden spoon for a few minutes over low heat. When the roux gets a light golden color, turn off the heat and stir in sweet and hot paprika powder. If necessary, you can add some salt too. Add the roux to the sarma and let it simmer for about 10 minutes. Serve with homemade bread or mashed potatoes.

•

Masala Dosa

VEGAN

•

CHEF Monica McDaniel

This is a special South Indian dish that my mother would make for a special occasion, it has many components and not native to where she or my father grew up, but found it to be a family favorite comfort food. This is a healthy spin on my mother’s recipe, vegan, more veggies, and oil free!

INGREDIENTS

• 4 tsp crushed cumin

• 2 tsp mustard seeds

• 2 onions

• 2 carrots

• 6 cloves of garlic

• 2 tsp ginger paste

• 4 tomatoes

• 4 medium potatoes

• 2 tsp coriander powder

• 2 tsp turmeric powder

• 2 tsp indian red chili powder

• 1 tsp amchur powder (dried mango)

ORIGIN India

South India is known to be very heavily influenced by their number one grain export - Rice! This is essentially a rice crepe stuffed with a curried potate/ veggie filling with chutneys.

• 2 tsp garam masala

• 2 cups of tuver dal (lentils)

• 2 cups of vegetable broth (or water)

• 1 cup of frozen green peas

• 4 jalapenos/serranos

• 2 lemons

• 4 cups of cilantro

• 2 tbsp peanuts

• 4 tsp salt

• 2 tsp sugar

INSTRUCTIONS

Sambar - my oil-free version (probably not authentic)

Dry toast 1 tsp of cumin and mustard seeds each in a pot. Saute the veggies (potatoes, carrots, onions, squash, garlic, ginger paste, tomatoes, anything really even a bag of frozen mixed vegetables) in vegetable broth in the pot. Add in spices (1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp red chili powder, salt and pepper) Simmer for 15-20 minutes. While simmering, cook the lentils in the instant pot (place 2 cups of 30 min soaked tuvar dal, add water two inches above, pressure cook on high for 8 min, naturally release) Add in the cooked lentils to the veggie mix in pot. Add in 1 tsp garam masala and juice from 1 lime. Garnish with cilantro.

Masala (Filling)

Dry toast 1 tsp of cumin and mustard seeds. Add in chopped (1) onion and (4) garlic cloves with some ginger paste Add in chili peppers if desired Saute until fragrant Add in the par-cooked chopped potatoes (3 large russets) Add in spices ( 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp red chili powder, salt and pepper, 1 tsp garam masala, 1 tsp amchur powder) Add in 1 cup of frozen peas, and tiny bit veggie stock to prevent sticking and cover to cook. Finish with lemon juice and cilantro.

Green chutney

2 cups of cilantro 1-2 jalapenos 1 tsp salt 1 tsp sugar 1/2 tsp cumin Juice of 1 lemon 2 tbsp of peanuts Throw all into the blender! You can buy the dosa batter mix from an Indian grocery store, or blend rice & lentils with water, and let it ferment overnight.

Simply White Fish Yogurt Curry

PESCATARIAN

CHEF Afsha Syed

My Mom used to make really delicious fish dishes, ie. grilled, pan-fried, curry, baked, seared, etc. You name it and she knew how to be creative and cook different types of fish. I loved her cooking (who doesn’t love their Mom’s cooking). However, I never really got a chance to learn her recipes due to my busy school and then college years. I lost my Mom shortly after I graduated college. One day (during 2020 in early COVID), I was craving her fish curry and I asked my Aunt (Mom’s sister) for a fish curry recipe. My Aunt gave me the following recipe and to be honest, I think this is the simplest fish curry I have ever learned and made. This tasted really delicious, and it reminded me of my Mom’s dish. I asked my Aunt about the recipe and she said her Mom (my Grandmother used to make this).

ORIGIN Pakistan

INGREDIENTS

• 4 – 6-ounce white fish fillets, cut in half (ie. Mahi mahi, halibut, etc.)

• ¾ cup plain whole milk yogurt (not Greek)

• ½ tsp ginger paste

• ½ tsp garlic paste

• ½ tsp red chili powder*

• ½ tsp coriander powder*

• ¼ tsp turmeric powder

• 6-8 fenugreek seeds**

• ½ tsp salt

• ¼ cup mustard oil***

• ½ cup water

• 1 green chili, chopped (for garnishing, optional)

• 2-3 tbsp fresh cilantro, chopped (for garnishing, optional)

INSTRUCTIONS

1. Heat oil over medium heat in a wide round pan w/lid. Add in fenugreek seeks. Stir for 5-10 seconds.

2. Add ginger and garlic paste. Stir for 20-30 seconds.

3. Add in the remaining spices (red chili powder, coriander powder, turmeric and salt). Stir for 1 minute.

4. Add in the beaten yogurt and cook for 3-5 mins over medium heat until oil starts to separate. The mixture will start drying up the water so add ½ cup water and cook for another 8-10 mins. over high heat. The purpose of this is to cook and prepare the yogurt and spice mixture well together.

5. The mixture will start to boil. Let it come to boil and slowly add in the fish pieces. Cover and cook on medium flame for 5-6 mins. (Turn the fillets after 2 mins).

6. Add in the green chilies and cilantro. Cover and cook for another 1-2 mins. The oil should separate on the side of the pan.

Notes:

*Feel free to add more spices if you prefer spicy curry. The flavor in this dish really comes from the yogurt, which gives it a tangy and lightly spiced curry flavor when combined with spices. Goes well with plain rice or any flat bread.

*If fenugreek seeds are not available, they can be skipped, but are highly recommended. They get rid of any strong fish smell and add flavor to the oil.

*Mustard oil gives it a very good flavor. However, if mustard oil is not available, use any light oil such as canola or grapeseed oil. Do not use sesame or olive oils as it will alter the taste of the curry.

*Once added, the fish should not be cooked for more than 6-8 mins in total time, otherwise, it’ll become hard and won’t stay soft and juicy.

Fusina Family Spaghetti Sauce

CHEF Lesley Dubois ORIGIN Italy

INGREDIENTS

• 1 lb Hamburger (or meat substitute but a little fat is good)

Growing up spaghettis were often on the menu (yes, my family plurals the word...). My grandma and dad were the cooks for the sauce I remember eating most often and while the ingredients were the same for each of them, the flavor profiles they created were quite different. When it was time for me to finally learn to make it myself, I quickly realized why (and as you will below)! Apparently, Italians aren’t big on precision and cooking is more of a “mood”. My sauce flavor profile does tend to meld between the two versions I grew up eating and is still a family favorite.

• 6 oz. Tomato Paste + Herbs*

• 8 oz. Tomato Sauce*

• *To make more than 1 batch of sauce, keep the above proportions. Example - for a 3 lb batch use 3 lbs of hamburger, 18 oz of Tomato Paste and 24 oz of Tomato Sauce.

• 1 Onion (White)

• Minced Garlic

• Salt & Pepper

• Italian Seasoning

• Oregano

• Bay Leaves

• Garlic Powder

My family originates from Udine, Italy. My great-grandfather immigrated to the United States alone in 1922 when my grandmother was only 6 years old. He settled in Detroit and found a job working, as so many did, at Ford Motor Company. Two years later he was able to send for my greatgrandmother, my grandma and her two siblings. Along with the spaghetti sauce, employment at Ford became a family legacy and I still have cousins who work there today.

INSTRUCTIONS

Finely chop the onion, add into your pan with the garlic and butter (to prevent sticking). Cook until onions are soft. To the pan add the hamburger and cook through. Drain most of the excess juice (but leave a little for flavor). Add to the mixture the tomato paste, tomato sauce, 10-12 oz warm water (which is helpful to get the rest of the paste/sauce off the sides of the cans). Next, add generous amounts of salt, pepper, garlic powder and oregano and very generous amounts of Italian Seasoning. Sample often during this process to decide what may be missing and add as you please! As a last step add 7-10 Bay Leaves. Cover and simmer on low heat for 4-8 hours stirring at least once an hour.

Kickin’ Chili

CHEF Kate Collier

Chili, of various forms, has been a staple in my family since childhood. It becomes the recurring special request from friends and family for parties or other casual get togethers. I will caveat that the included measurements are directional, and meant to be “to taste”, or even optional depending on individual preferences.

INGREDIENTS

• 1-2 tablespoons olive oil

• Large yellow onion, chopped

• 1 red pepper, chopped

• 1 green pepper, chopped

• 8-10 cloves of garlic, minced

• 2 cans/bottles of beer (your preference)

• 1 large can peeled whole tomatoes

• 2 cans light red kidney beans

• 1 can dark red kidney beans

• ~1.5 pounds ground beef

• ~.5 pounds ground pork

• 1 container beef stock

• 1 bottle/can/jar tomato juice

• Mustard (I prefer a spicy brown), maybe a teaspoon, to taste

• Worcestershire sauce, just a couple of drops for depth, not too much - ~1/4 teaspoon

• Tabasco or other hot sauce, to taste. I use several dashes

• Brown sugar, to taste. I use ~ ¼ cup

• Cinnamon, to taste. I use ~ 1-2 pinches

• Oregano, to taste. I use ~ ½ - 1 teaspoon

• Kosher salt, to taste. I use ~1 teaspoon depending

• Pepper, to taste. I use ~1 teaspoon

• Crushed red pepper flakes, to taste. I use ~ ½ teaspoon

• Cayenne pepper, to taste. I use ~¼ - ½ teaspoon

• Cumin, to taste. I use several tablespoons of cuminmaybe 5-8

• Chili powder, to taste. I use several tablespoons, maybe 5-8

• Paprika (smoked, spicy or other), to taste. I use ~ ½ - 1 teaspoon

• Garlic powder, optionally

INSTRUCTIONS

Warm a couple of tablespoons (few healthy swigs) of olive oil in a large pot, add chopped yellow onion and saute until softened. Add garlic and continue to saute until golden and fragrant. Add 2 cans/bottles of beer and cook on medium until beer and onions have begun to cook down - maybe 10 minutes or so. Add juice from the large can of peeled whole tomatoes, and then hand crush each tomato into smaller pieces and add to the chili base. Add the chopped red and green peppers. Begin to add the additional ingredients: pepper, mustard, worcestershire sauce, cinnamon, brown sugar, tabasco, oregano, cayenne, red pepper flakes. Add maybe a third each of the cumin, chili powder and paprika. Add half of the to mato juice and the beef stock and continue cooking on medium (or med/high) for maybe 5-10 minutes, turning up heat until just beginning to boil, then adjust heat to maintain a simmer, stirring occasionally. Meanwhile, combine ground beef and ground pork in separate large skillet, and add in maybe a third each of the cumin, chili powder and paprika, and some kosher salt and pepper to the ground meat while browning. Additional ingredients could also be added, to taste. Once meat and ingredients are all combined and browned, drain fat, and then add browned meat into the large pot. Add most of the rest of the tomato juice and beef stock, stirring continuously, bringing back to a boil, and then reduce to a simmer. Let this cook for a couple of hours before tasting, to allow the ingredients to blend. Add more of, or the remainder of, any ingredients, to taste. Cook on simmer for a couple more hours, uncovered, stirring occasionally - I usually let this cook for at least 5 hours total (from start to finish). Chili will reduce while simmering. Optionally, depending on desired consistency of chili, add combination of tomato juice, stock or water as needed, as well as any other ingredients to taste. (I usually end up with more hot sauce). Once ready, serve individually depending on regional or personal custom, such as: shredded cheese on top, scallions on top, with fritos, over rice, etc. Enjoy with more beer of your choice!

Meat Burek

CHEF Lana Downer-Arispe

This is a typical Croatian meat pastry, that when made at home brings the aroma of being in a bakery (buregdzinica). Often enjoyed with pavlaka (variation of sour cream). I used to love coming home from school in Croatia and stopping at the buregdzinica and grabbing a slice while walking home.

INGREDIENTS

Burek Dough:

• 500g all-purpose flour (3.5 cups)

• 1 teaspoon of salt

• 300-350mls lukewarm water (1 1/4 - 1 1/2 cups)

• Vegetable oil

Burek Cheese Filling:

• 150 g cottage cheese (2/3 cup)

• 100 g crumbled feta cheese (2/3 cup)

• 1 large beaten egg

Meat And Potato Filling:

• 1 tablespoon of olive oil

• 1 medium, diced onion

•

• • ORIGIN Croatia Population: 4 million Capital: Zagreb

•

Croatia is located in Central and South-East Europe and shares a coastline along the Adriatic Sea. The Adriatic coast enjoys a Mediterranean climate of hot dry summers and cool rainy winters. Croatia has more than 1200 islands and islets.

Croatia is most famous for: Being the set of Game of Thrones, beautiful waterfalls, football, Ancient Roman Ruins, warm and kind people, hospitality Economy: Tourism

• 300 g lean beef mince (10 oz)

• 1 potato, boiled cut into small cubes

• 2 grated garlic cloves

• Half teaspoon chopped rosemary, fresh is best

• Half tablespoon smoked paprika

• Half tablespoon salt

INSTRUCTIONS

How To Make Burek Dough:

1. Take a large bowl and combine the flour and the salt

2. Add the water bit by bit, mixing until the mixture forms a dough

3. Knead the dough for around five minutes, until it turns quite stretchy

4. Split the dough mixture into batches of four and press down to flatten

5. You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other

6. Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside

7. Add a bit more oil (not too much), and add another piece of dough – repeat until you’ve done the same with all four pieces

8. Add more vegetable oil on top of the last piece and place to one side to rest

9. Preheat your oven to around 200°C (390°F)

10. Add a little vegetable oil over your work surface (a table is best) – just a little!

11. Remove one piece of dough from the bowl and remove the excess oil

12. Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter

13. Handle the dough and stretch it outwards, over and over, so that you pull it to around 1 meter in diameter – you might end up with a few holes but don’t worry about it too much. By the end, you should be able to see through the dough

14. Take one side of the dough disc and fold it over,

towards the center

15. Repeat this process until you have a shape that resembles a pentagon

16. Repeat with the second piece of dough

17. Add your filling (see below for the filling instructions) to the dough piece

18. Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece – you can throw this away, you won’t need it

19. Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray

20. Put the pan in the oven and bake for around half an hour, until it is a golden color

21. Remove from the oven and let it cool down

22. Cut into 12 pieces

23. Repeat the process with the rest of the dough

24. Bake until the pastry turns golden, and serve while warm!

For The Cheese Filling:

1. Take a mixing bowl and add in both kinds of cheese, combining together

2. Add the egg and combine once more

For The Meat & Potato Filling:

1. Take a large pan and heat up the oil over a medium heat

2. Add the onion and cook until soft

3. Now, add the mince and cook for around 2 minutes, stirring regularly

4. Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine

5. Add the salt and continue to cook, ensuring the beef mince is cooked through

6. Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out

•

Vietnamese Lemongrass Shrimp Vermicelli Bowl

CHEF Loan Mong

Vermicelli noodle bowls are a refreshing and light summer meal, packed with freshness and flavor! This dish is one on my go-to’s for an easy weeknight dinner with simple ingredients and minimal cooking involved.

ORIGIN Vietnam

•

•

DISH

• MAIN

•

This dish originated from Vietnam and can be found in almost any Vietnamese restaurant. This is the Southern Vietnam style, while other regions have slightly different presentations and ingredients.

INGREDIENTS

Yield: 4 servings

Noodle Bowl & Vegetables:

• 8oz vermicelli rice noodles, cooked according to package instructions

• 1 carrot, thinly sliced

• 1/3 cucumber, sliced

• 3 lettuce leaves, thinly cut

• 1 lime, cut into wedges

• 2-3 tbsp crushed or finely chopped peanuts (optional)

• Bean sprouts (optional)

• Cilantro (optional)

• Mint leaves (optional)

Lemongrass Shrimp Marinade

• 1lb raw shrimp, peeled and deveined (leave tail intact)

• 2-3 tbsp finely minced lemongrass (use tender white bulb section only)

• 3 garlic cloves, minced

• 1 tbsp ginger, minced

• 1 tbsp light brown sugar

•

Dipping Sauce/Dressing

• 4 tbsp fish sauce

• 4 tbsp rice wine vinegar

• 2 tbsp light brown sugar

• 4 tbsp lime juice

• 1/2 cup warm water

• 1 Thai chili pepper or any spicy chili, finely chopped (optional, adjust to taste)

Recipe notes

• Protein can be substituted with chicken, pork, or firm tofu.

• To make vegan, substitute fish sauce with soy sauce

INSTRUCTIONS

1. Prepare dipping sauce: Combine sauce ingredients and mix well to dissolve sugar. Adjust to taste (spiciness, lime, sweetness). Let mixture sit for at least 20 minutes;

2. Prepare shrimp marinade: Combine ingredients in lemongrass shrimp marinade, add raw shrimp last. Mix well to coat. Cover and set aside for at least 15-20 minutes.

3. Cook noodles: Soak noodles according to package instructions. Be sure to drain and rinse with cold water, then set aside.

4. Prepare vegetables: Cut carrots, cucumbers, and lettuce leaves.

5. Cook marinated shrimp: Heat oil over medium-high heat. Once oil is hot, add shrimp in a single layer. Cook for about 1-2 minutes per side until lightly browned. Alternatively, grill shrimp until thoroughly cooked.

6. Assemble the bowl: Divide noodles into bowls. Add carrots, cucumbers, lettuce, bean sprouts, cilan tro, and mint leaves over noodles. Top with cooked shrimp. Drizzle dipping sauce and squeezed lime, sprinkle with crushed peanuts. Enjoy!

Vietnamese Pho

CHEF

Mai-Lynn Zipprich

Being half Vietnamese, Pho was very much a staple food in my house growing up and has become my kids most requested meal. It is requires some time to make so it is a great Sunday activity. If you can make it last you can feast on it all week!

• ORIGIN

Vietnam

DISH

MAIN

Rice is the staple food. Vietnamese cuisine incorporates elements of both Chinese cooking and the cuisines of other Southeast Asian countries. Noodle soup with chicken or beef broth (pho), a distinctive kind of spring roll (cha gio), and the use of fermented fish sauce (nuoc mam) for dipping and seasoning are among the many noteworthy dishes.

INGREDIENTS

Noodle Bowl & Vegetables:

Prepackaged Pho seasoning packet with cheesecloth

1/2 cup Rock Sugar

Fish Sauce

3-4, 3” inch strips Ginger, just depends what you can find

2 Yellow onions

5-6 pieces of Oxtail

Several large beef bones for broth approximately 10 pounds

1-2 pounds London broil or other lean beef thinly sliced

Large Soup Pot

Rice Vermicelli Noodles

For toppings:

Hoisin Sauce

Sirachi

Bean Sprouts

Basil

Cilantro

Onions

Limes

Jalapenos

INSTRUCTIONS

1. For a more clear broth boil the bones for 15-30 minutes first which removes all the excess meat left on the bones. Drain the water and rinse the bones off.

2. Roast the peeled ginger and onions on the grill or gas stove. You want to get it charred.

3. Once you have cleaned the bones put them back in the pot, add water rock sugar seasoning packet, ginger and onions and oxtail. Also add approximately ¼ - ½ cup of fish sauce. Depends how large of pot you are making.

4. Soft boil to simmer for at least 6 hours continue to skim the top with a fine mesh strainer to keep the broth clear.

5. Start seasoning to taste by adding more fish sauce or salt. Continue to simmer.

6. Prepare noodles and beef and other table toppings.

7. Serve soup very hot so that the meat cooks when added to it.

Alison Solari’s Spicy Lasagna

CHEF Alison Solari

My mother would always a Christmas Eve Cocktail Party for close family and friends. Often times, the event would go well past dinner, leaving tipsy family and friends in need of something to eat before heading home to play Kris Kringle for kids and grandkids.

INGREDIENTS

• 2 tablespoons olive oil

• 1 cup chopped yellow onion (1 onion)

• 2 garlic cloves, minced

• 1 1⁄2 lbs hot Italian sausage, casings removed

• 1 (28 ounce) can crushed tomatoes in puree

• 1 (6 ounce) can tomato paste

• 1⁄4 cup chopped fresh flat-leaf parsley, divided

• 1⁄2 cup chopped fresh basil leaf

• 2 teaspoons kosher salt

• 3⁄4 teaspoon fresh ground black pepper

• 1⁄2 lb lasagna noodle

• 15 ounces ricotta cheese

• 3-4 ounces creamy goat cheese, crumbled

•

• ORIGIN Italy Italy - home of the best food on the planet!

MAIN

•

•

INSTRUCTIONS

• 1 cup grated parmesan cheese, plus 1/4 cup for sprinkling

• 1 extra-large egg, lightly beaten

• 1 lb fresh mozzarella cheese, thinly sliced

Preheat the oven to 400º F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Airfried Garlic Ranch Chicken Wings

GLUTEN FREE

CHEF Andre Walker

This is the only recipe my family asks me to make for them. This was given to me from a college friend as his favorite football watching snack and its been a hit for me.

ORIGIN USA

Easy to make and tastes great.

INGREDIENTS

• 5 pounds chicken wings

• 3 tablespoons mayonnaise

• 2 teaspoons paprika

• 2 teaspoons garlic powder

• 1 tablespoon sea salt

• 2 tablespoons Dry Ranch Pack

INSTRUCTIONS

1. Thoroughly rinse the wings, pat them dry

2. Mix ingredients in a 1 Gallon ziploc bag

3. Add the chicken wings and let them marinate (the longer the better)

4. Place in the Air Fryer for 25 minutes @ 370º F or until the tops of the wings are golden brown and the skin is nice and crispy. (turning/shaking twice during that time)

5. In the Oven, bake for 45 minutes @ 400º F or until the tops of the wings are golden brown and the skin is nice and crispy.

Mom’s Beef Stroganoff

CHEF April Provins

I don’t know where my mom got this recipe, but it’s the best Beef Stroganoff! This was usually a Sunday or Birthday dinner.

INGREDIENTS

• 2 lbs beef (cut into 1 - 2 inch chunks)

6 Tablespoons flour

1 1/2 teaspoons salt (or to taste)

1/4 teaspoon pepper

3 Tablespoons oil

1 cup chopped onion

1 cup tomato juice

4 oz can mushrooms (or fresh)

1 1/2 cup water (or beef broth/wine)

2 Tablespoons flour

1/2 cup water

1 cup sour cream

Egg noodles INSTRUCTIONS

Combine 6 tablespoons flour, salt & pepper; dredge meat in flour mixture and brown in oil. Add onion and brown - pour off drippings. Add tomato juice. Drain mushrooms reserving liquid, add enough water to equal 1 1/2 cups. Add liquid to meat. Lower heat, cover and cook slowly for 1 1/2 hours. Add mushrooms. Mix together 2 Tablespoons flour and 1/2 cup water, add to meat mixture. Cook, stirring constantly until thickened. Add sour cream and cook until heated through. Serve over cooked noodles.

Braised Short Ribs in Coffee & Ancho Sauce

CHEF Natalie McCue

Perfect dish to cook on a cold winter day. One of the recipes that my brother and I would cook together growing up!

ORIGIN

West Texas

INGREDIENTS

• 1 yellow onion (quartered)

• 4-6 garlic cloves (coarsly chopped)

• 2 Tbls canned chipotle chilis in Adobo sauce (finely chopped)

• 2 tsp Adobo sauce

• 2 Tbls pure maple syrup

• 1 Tbls fresh lime juice

• 3-4 pound Beef Short-Ribs

• 1 Tbls vegetable oil

• 1/2 cup fresh brewed coffee

• Ancho Chili powder (to taste)

• 3 Tbls Butter

• Half and Half (to taste)

INSTRUCTIONS

Blender - Onion, garlic, chipotles & adobo sauce, maple syr up, lime juice, salt to taste. Puree until smooth. Pat dry short ribs, season with salt and pepper. In a Dutch oven, heat veg etable oil, and brown short ribs on all sides. Add chili puree, ancho powder, coffee, and 1 1/2 cup of water. Bring to a boil and cover with lid. Trasfer to oven and braise ( 350º F ) for 3-4 hours until tender. Remove ribs to a plate. Strain braising liquid with a fine mesh sieve into a saucepan. Add 3 Tbls butter, dash of salt/pepper and half and half to taste. Bring to a boil while whisking until blended. Let simmer to redue to a slight thicker sauce. Can be served over egg noodles or polenta. Pairs well with roasted carrots.

•

Aachchi’s Coconut Dal

GLUTEN FREE, DAIRY FREE, & VEGAN

DISH

MAIN

•

CHEF Sarah Merrill

What sets Sri Lankan food apart is its reflection of the tropical island’s surroundings - lots of coconut & seafood. This is a simple, but also rich & creamy red lentil dish - to serve either as the main or side with rice. Every summer as a child, I would travel to my grandparent’s home in Colombo, Sri Lanka. My achchi (grandmother) would have this served every lunch and dinner meal - probably because it was such a hit with all the grandkids.

INGREDIENTS

• 2 cloves of garlic, minced

• 1.5 cups / 1 medium onion, diced

• 1 cup red lentils

• 1 teaspoon curry powder

• 1 can (13.5 oz) coconut milk

• 2 cups water

• Salt, to taste

• 2 tablespoons olive oil INSTRUCTIONS

1. Heat oil in medium saucepan on medium-high heat. Add onion & garlic. Sauté until softened (3-5 min.)

2. Add curry powder & fry until fragrant (1 min.) Salt to taste.

3. Add lentils, coconut milk, and water to saucepan.

4. Bring to a boil. Then cover at a simmer for ~20 min.

ORIGIN

Sri Lanka

•

Sri Lanka is the originating country of cinnamon. True cinnamon is native to Sri Lanka & traces of Ceylonese cinnamon has been found in the tombs of ancient Egypt. Today, Sri Lanka is still a leading exporter of the world’s cinnamon.

5. Simmer until the water is about 90% absorbed. Stir for creaminess - consistency should be similar to porridge/ oatmeal.

Spicy BBQ Pineapple Chicken

CHEF Victoria Maasoe

I ate a teriyaki version of this in a restaurant and absolutely loved it and wanted to have my own spin on it and it is a favorite every time.

INGREDIENTS

• Chicken Breast

• Sliced Pineapple

• Oil (I use avocado oil but you can use which ever oil you’d like)

• Salt

• Pepper

• Garlic Powder

• Onion Powder

• Slap Ya Mama *Optional*

ORIGIN USA

Houston has a diversity of foods from all over.

• Red Pepper Flakes

• Sweet Baby Rays Sweet and Spicy Barbeque Sauce

• Fresh cut onions *Optional*

• 3-4 Garlic cloves *Optional*

INSTRUCTIONS

Preheat your oven to 425º F. Grab your chicken breast and rub your oil onto both sides of your chicken. Only use a light amount of oil to allow your spices to stick to your chicken. Then add your spices on both sides of your chicken breast. I usually just eyeball the spices as I’m putting it on the chick en. You can choose to add Slap Ya Mama seasoning on here it is not necessary because you already have all the ingredi ents on there anyways. Once you are done seasoning your chicken to your liking you put in an oven dish. I have about a 3” deep dish. Then if you have a brush you brush your Sweet Baby Rays BBQ sauce (specifically the Sweet and Spicy for best flavor) on both sides of your chicken breast. Not too thick but just enough to nicely coat your chicken. Now that that is done you can slice your onions and cut the rings in half and peel and slice your garlic cloves. Add the onions and garlic along with your pineapple in your dish along with your chicken generously. I then like to wrap the top of the dish with foil to keep the moisture in so it isn’t dry when I’m ready to eat. Bake in the oven for 25-30 minutes. Once done cut the chicken in the thickest part to make sure it is fully cooked (usually is after 25 minutes) and enjoy! I usually pair this with white rice and some broccoli. Make sure to add some of those onions and pineapples in each bite to enjoy it to the max!

Aspen Soup

CHEF Devyn Richardson

Growing up, every summer and winter, my family would visit my grandmother, Baba (aka Lillian McDowell), in Aspen, Colorado. Each visit, no matter the season, Baba would meet you at the front door with a smile and a hug…along with the smell of warm Aspen Soup and fresh cornbread. My grandmother was a feisty and independent woman who loved living in the mountains, taking care of people, a good laugh, and stirring something up in the kitchen…and she loved us all unconditionally. Memories of Baba and the lessons she taught me, both in life and in the kitchen, resonate with me daily…especially when these recipes are made.

ORIGIN

Rocky Mountains, USA

INGREDIENTS

• 1 ½ sweet onion, large – diced

• 3 celery ribs – diced

• 3 carrots, medium – diced

• 4 -5 white potatoes, medium (thin skin) - cubed

• 6 cups broth (either chicken or vegetable stock)

• 1 cup corn, frozen

• ¾ peas, frozen

• 1 cup green beans, frozen

• 1, 28oz can of diced tomatoes

• 2-3 cups chicken, cubed (rotisserie chicken is easiest for this recipe)

Options

• Broth – If you want more broth to the soup add 2 cups extra cups of stock.

• This recipe does not call for any seasonings; however, you can add seasonings of your choice.

INSTRUCTIONS

Sautee the onions with a pinch of salt. The salt will help to sweat the onions, so no oils are required. Add the carrots, celery and potatoes, and broth. You can seasonings here if you’d like, such as salt, pepper, rosemary, thyme, etc. Bring to a boil. Add corn, peas, green beans, and tomatoes. Cook until potatoes are tender. Reduce to simmer. Add the cubed chicken. Continue to simmer for 15 minutes. Add salt and pepper to taste. Serve with Baba’s Cornbread.

Goulash

CHEF Daniel Brower

My Paternal Grandmother was of Hungarian ancestry. This was a recipe she made often. My mother adopted it and we had this dish many times during my childhood. It is a good comfort food.

ORIGIN Hungary

This recipe was adapted from a traditional goulash recipe and “Americanized” by adding pasta and using ground beef instead of beef chunks.

INGREDIENTS

• 1 1/2 pounds ground beef

• 2 small to medium onions

• 2 1/2 cups uncooked medium shell pasta

• 1 1/2 quarts (48 ounces) diced or stewed tomatoes

• 2 medium to large green bell peppers - chopped

• 2 stalks celery - chopped

• Fresh Parsley - chopped

• 1 teaspoon sugar

• 2 teaspoons Worcestershire sauce

• Olive Oil

• salt, pepper, ground thyme and garlic powder (to taste)

INSTRUCTIONS

Sauté onions in large high sided frying pan for a few minutes with a little olive oil, Remove onions from pan and set aside. To pan, add Ground Beef and fry until brown, drain off excess fat, While the ground beef is frying, cook shell pasta according to instructions (al dente) on package and drain when done, Into pan with the ground beef add salt, pepper, thyme and garlic powder. Add back the sautéed onion. Also add chopped pepper, celery, tomatoes, pasta, sugar, and Worcestershire sauce. Cook on low heat for 20 minutes. Add chopped parsley and cook for 10 minutes more and/or until the celery and peppers are done.

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Italian Jambalaya

CHEF Patrick Pyle

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INGREDIENTS

• 1 sweet onion

• 1 bunch of asparagus

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ORIGIN

The Pattern Houston office hosted a potluck where everyone was encouraged to bring something that represented their culture. I grew up in Lafayette, Louisiana and my mother’s family is from Italy. I decided to mix Cajun and Italian to come up with this fusion dish which is risotto with shrimp and andouille sausage. This is a fusion dish that really doesn’t have an origin.

• Pancetta

• Olive oil for the pan

• White wine

• Box (32 oz) of chicken stock or broth (low sodium)

• 1 ½ cups of arborio rice

• Little minced garlic

• Parm cheese

• About 1 lb of frozen or fresh shrimp (peeled and deveined) medium sized

• 1 link of andouille sausage sliced INSTRUCTIONS

• Sweat out the onion, then add the garlic.

• Add in the rice and let it heat up a little bit until it gets a little white in the center (1 min).

• Then add the white wine until it covers the rice, letting it reduce, before adding in the chicken stock (heat up in microwave)

• Once reduced, start adding in the stock a little bit (8-10 oz) at a time to let it continue to reduce.

Joan’s Arroz Con Pollo

CHEF

Terrence Cantorna

My mom, Joan Flynn, was born and raised in Chicago’s South Side, the daughter of Irish immigrants. She expressed her affection for my dad, an immigrant from Cuba, with food, perfecting the recipes from his home in Pinar del Rio, Cuba. Mom wrote this recipe down for my sister, Dione, late in life, passing it on like she would an heirloom. Now that Mom and Dad have passed, I’ll tell a secret: Dad’s Cuban friends used to ask Mom to cook staples like black beans and rice when those friends would host dinner parties for other Cuban families.

ORIGIN

Cuba and Spain

This recipe, like many Cubans, emigrated from Galica, Spain to Cuba. Galicia is deeply Celtic; maybe that’s why an Irish woman was drawn to the food.

INGREDIENTS

• 1 Chicken - Cut into pieces

• 1 large onion, chopped

• 1 large green pepper, chopped

• 6 garlic cloves, minced

• 2 bay leaves

• 1 large can chopped tomatoes

• Olive oil

• 1 cube of chicken bouillon

• 1 cup rice

INSTRUCTIONS

1. Sauté chicken slightly brown; do not crowd pan. Remove chicken.

2. Add onions, green pepper, garlic, tomatoes, bay leaves, salt, pepper and chicken bullion. Simmer sauce for 30 minutes.

3. Add rice and ~1 cup liquid (depending how much the sauce boiled down). Simmer for 20 minutes.

4. Return chicken with rice and liquid.

Calabacitas with Pork

GLUTEN & DAIRY FREE

CHEF Dulce Perez

This a traditional Mexican dish my grandmother used to cook for me and my mom. With a stack of corn tortillas, it was one of the few ways you could get my to eat veggies as a child.

ORIGIN

Mexico

In 2010, UNESCO added traditional Mexican cuisine to the list of Intangible Cultural Heritage of Humanity. It was the first ethnic cuisine in the world to be recognized.

INGREDIENTS

• 1-1.5 lbs pork loin or your preferred cut of pork

• 2 tablespoons of oil

• half a small white or yellow onion, chopped

• 2 minced garlic cloves

• 2 small diced serrano peppers or to taste

• 1 cup corn kernels, fresh, frozen, or canned (drained)

• 3-4 calabacitas or medium zucchinis cut into half inch pieces

• half a green bell pepper, seeded

• 1 8oz can tomato sauce

• 1 cup of water

• Cumin, salt and pepper to taste

INSTRUCTIONS

Cut pork into 1 inch cubes and brown with oil in a large skillet. Add the onion, garlic, serrano peppers, corn, calabacitas, tomato sauce, water and seasonings. Add the green bell pepper in big chunks as it will be removed after cooking. Stir gently, cover and let simmer for 30 min or until the pork and vegetables are tender. Add extra seasoning to taste and serve with corn tortillas.

Zupa Ogorkowa (Pickle Soup)

VEGETARIAN

CHEF Izabela Okon-Uribe

My favourite soup as a child and now, once you taste it, you will understand. Some people, when they meet me and find out I am Polish they ask if I make pickle soup!

ORIGIN Poland

Poland is famous for soups everyone has an amazing recipe for soup.

INGREDIENTS

• 4 cups broth ( chicken or vegetable )

• 4 large BRINE pickles sliced ( not traditional dill pickles in vinegar )

• 2/3 cup Brine

• 4 potatoes peeled and cubed

• 2 large carrots peeled and cubed

• 2 tbs all purpose flour

• 1 cup sour cream

• Salt and pepper to taste

• Chopped fresh dill for garnish

INSTRUCTIONS

Mix broth, pickles, brine, potatoes and carrots in pot, bring to boil, reduce heat and simmer about 15-20 min. In a small bowl mix sour cream, flour and whisk in 1/4 - 1/2 cup of hot soup to temper the mixture so it does not curdle. Pour tempered sour cream into hot soup whisking constantly. Bring to boil and then reduce heat to low and simmer 3 minutes. Add salt and pepper to taste. Serve with fresh dill and piece of bread!

Cumin Crusted Lamb with Watermelon Reduction Chutney

CHEF Andrew Vernon

Accidentally, but luckily stumbled upon this dish as part of a cook-off competition on a New Year’s Eve several years ago. It was grilled on a barbeque in the dead of a cold East Coast winter. The watermelon reduction takes a while, but we found that having a few bottles of red wine on hand made the whole endeavor great fun.

ORIGIN

Indian, with a bit of New Zealand and England thrown in for good measure!

The flavor and spice in the lamb preparation has tints of India. The Brits do love their lamb, thanks to the New Zealanders, I think. It’s a great mix of ingredients and flavors from these various regions.

INGREDIENTS

The Lamb

• 2 teaspoons cumin seed

• ½ teaspoon celery seed

• ½ teaspoon fennel seed

• ¼ teaspoons coriander seed

• 2 teaspoons kosher salt (halve if using regular salt)

• 1 rack of lamb, frenched

Watermelon Chutney

• 2 cups watermelon fresh juice (strained through a tea strainer)

• ¼ teaspoon cumin seed ground

• 1/8 teaspoon coriander seed ground

• 1 teaspoon amchoor powder (powdered mango)

• 1 clove

• ¼ teaspoon kosher salt (halve if using regular salt)

Raita

• 1 celery stalk (cut into 1/4” dice)

• 1 teaspoon salt

• 1 cup yogurt plain

• ½ teaspoon kosher salt (halve if using regular salt)

• ½ teaspoon honey

• ¼ teaspoon mustard seeds toasted black

• ¼ teaspoon celery seed toasted

• ¼ teaspoon garlic grated (about 1 small clove)

INSTRUCTIONS

Watermelon Chutney

Put the watermelon juice in a small saucepan and bring to a boil. You can skim off the red foam that floats to the surface, but not necessary as it adds color. Add the ground cumin, coriander, amchoor powder, clove and salt. Continue slowly simmering-boiling until it’s reduced in volume all the way down to about 1/2 a cup. It should be thick and syrupy, like a loose gravy. Transfer your chutney to a small bowl and set aside to cool.

Raita

Add 1 teaspoon of kosher salt to the celery and let it stand for about 1 hour. Squeeze as much liquid as you can out of the celery and add it to a small bowl with the yogurt, salt, honey, mustard seed, celery seed, and garlic. Stir to combine and keep refrigerated.

The Lamb

Put the cumin, celery, fennel and coriander seed in a cast iron skillet and toast over medium high heat until the spices are medium brown and fragrant. You’ll really feel the recipe coming together once the spices start to warm up. Transfer them to a spice grinder or mortar & pestle, and give it a few quick pulses to break up the seeds (but not long enough to turn it into a powder). Combine the spices and salt and sprinkle it onto the rack of lamb. You want to get a nice thick coating, so us all of the spice rub. If you are grilling the lamb, place the rack over indirect heat until an instant read thermometer reads 130º F (medium rare). If you are pan frying, add some oil to a cast iron skillet over medium heat and fry each side of the lamb until it reaches a dark golden brown. Finish it off in a 350 degree oven until an instant read thermometer reads 130ºF (medium rare). Highly recommend grilling on charcoal, but not too hot or the fat will result in flames that may burn the lamb. Transfer the rack to a plate and let it rest for 10 minutes. Slice the lamb between each rib, then plate with a drizzle of watermelon chutney and a side of celery raita.

Ryan’s Ribs

CHEF Ryan Turner ORIGIN Canada

INGREDIENTS

• 1 tablespoons paprika

• 3 tablespoons brown sugar

After years of using rib recipes from other people, I decided to take matters into my own hands and come up with my own recipe that fits perfectly for me and my family. The summer of 2021 is when I realized I never had to use another persons rib recipe again because man o man did I nail this one. I’m talking juicy, flavorful, mouth watering ribs with a little crisp that just feels right with every single bite. Anytime we have a family or friend gathering and ask the kids what we should cook... its Dad’s ribs every single time, and not KD like before (Kraft Dinner)

• Honey Hog BBQ Rub (Meat Church)

• The Gospel-All Purpose-Rub (Meat Church)

• 4 tablespoons mustard

• 1 tablespoon garlic powder

• 2 3/4 to 3 pounds baby back ribs (one big rack)

• Kraft Dinner is the top-selling grocery item in Canada.

• Canada is the most educated country in the world.

• There are two official languages in Canada.

• Canada has one of the highest immigration rates in the world.

• Canada is the world’s second largest country

• Canada’s national animal is actually a beaver

• Canada has more lakes than anywhere else in the world

INSTRUCTIONS

1. Heat the oven to 300º F. Line a rimmed sheet pan completely with foil. Now lay another extra-long piece of foil, dull side facing up, down the middle.

2. Mix paprika, brown sugar, & garlic powder in a bowl.

3. Dry your ribs completely with paper towel. Place the ribs, meaty side down, on the big piece of foil. You’ll notice a thin, transparent membrane covering the bones on the back of the ribs. Use a knife to open the membrane, then use your hands with a piece of paper towel to ease your way under it, then pull it completely off the ribs.

4. Apply a healthy amount of mustard while using your hands and fingers to cover the entire front/back side of the ribs.

5. Grab the spice mixture from step 2 and rub it all over the ribs—top, bottom, and sides.

6. Grab your choice of Meat Church Dry Rub (or similar) and sprinkle all over the ribs using your fingers to massage it into the rack. Flip over and repeat.

7. With the meaty side facing up, bundle the ribs in the larger piece of foil. (Double wrap if you need— just make sure there are no gaps for the juices to escape from, since you’ll be flipping the ribs halfway through.) Start roasting with the meaty side facing up.

8. Roast the ribs in the foil package for approx. 2 hours, carefully flipping halfway through, until the meat is fork or toothpick tender.

9. Once they’re tender, remove the ribs from the oven and crank up the heat to 500° F. While the oven is coming up to temperature, open the ribs’ package, and transfer the ribs, meaty side facing up, to a cutting board. Now pour all the juices from the sheet pan into a cup or bowl. Throw away the foil from the ribs’ package and the foil covering the pan; line the pan with a fresh sheet of foil. Return the ribs to the sheet pan, meaty side facing up, and sprinkle some additional dry rub spice evenly on top. Use a spoon to gently pat the spice mixture down.

10. When the oven is at 500°F, put the ribs back in—completely uncovered. Roast for 5 minutes until the top is starting to crisp up and dry out. Remove the ribs from the oven and lightly brush the top with the reserved juices . Get the ribs back in the oven and continue to bake for another 5 minutes, until the top is crispy.

11. Transfer to a cutting board and let cool for a few minutes.

12. Enjoy!

Potato Latkes

VEGETARIAN

CHEF Alex J Hoffer

Mom’s potato latkes were always a favorite growing up... and they still are! Enjoy them during Hanukkah or any time of year - they’re typically served as an appetizer / side at dinnertime, but you can also make them for breakfast, and they’re still pretty great as leftovers the next day. Whenever you make themthe house is guaranteed to smell glorious.

INGREDIENTS

• 3 large russet potatoes, peeled

• 1 medium yellow onion

• 4 tablespoons flour

• 2 teaspoons baking powder

• 2 eggs, beaten

• salt and pepper, to taste

• vegetable oil, for frying

• sour cream and applesauce, for serving

ORIGIN

Hanukkah

Latkes are a well-loved staple of Ashkenazi Jewish cuisinetraditionally served to celebrate Hanukkah and the miracle of the oil in the ancient temple.

INSTRUCTIONS

Shred two of the potatoes with the shredding disc in a food processor. Shred the other potato and the onion using the normal blade in the food processor (for a less fine shred).

Working in batches, wrap the potatoes and onion in a tea towel or several layers of paper towel and squeeze out as much liquid as possible.

Add the squeezed potatoes and onions to a large bowl, along with the flour, baking powder, eggs, salt, and pepper. Mix until the ingredients are fully incorporated.

In a large frying pan, heat ¼ inch oil over medium-high heat until shimmering but not smoking. Working in batches of 4-5, drop the batter by the ¼ cup into the pan and press gently with a spatula to flatten. Cook, flipping once, until browned on both sides and cooked thru (6-8 minutes).

Continue until all of the potato mixture is used up, adding additional oil to the pan if necessary and adjusting the heat if the latkes are browning too quickly or not quickly enough.

Transfer cooked latkes to paper towel lined baking sheets to drain. Serve immediately, topped with sour cream and applesauce.

To reheat leftovers, arrange the latkes in a single layer on a baking sheet and warm in a 400º F oven until crisp, about 10 minutes.

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Rice/Pasta Patties

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I got this recipe when living in Dubai from my Italian/Lebanese friend. This is a great way to use up leftover rice or pasta, and can be made with gluten-free pasta as well; also vegan and vegetarian so useful for a large crowd with different food choices. Finally, these can be served warm but also nice at room temperature. I used to pack in my kids lunches too. Still a crowd pleaser as simple as they are!

CHEF Alice Ryan ORIGIN

United Arab Emirates

The UAE population is made up of more than 85% expatriates, leaving only 15% of the population as local nationals. This lends itself to a varied mix of people with their own food and culture, while still holding true to the Emirati values.

INGREDIENTS

• 1/2 cup grated Parmesan

• 2 cups Leftover rice (or pasta, diced to small size)

• 1/4 cup Flour (any type)

• 1 clove garlic, chopped

• 1 egg

• 1 small tomato, diced (optional)

• 1 tbsp. parsley, chopped (optional)

• Salt, to taste

• Milk, as needed for desired consistency

• Olive oil, for frying

INSTRUCTIONS

1. Toss flour and rice together first, then add all other ingredients except milk and combine.

2. Add milk by the tablespoon to get a consistency of creamy risotto.

3. Heat olive oil in a shallow frying pan over medium heat, about 1 cm deep.

4. Drop a heaping tablespoon of the rice mixture into the hot oil to create a small patty.

5. Fry on both sides to a golden brown color and drain on paper towel.

6. Serve warm or room temperature.

Crispy Asian Tofu Bites

VEGETARIAN

CHEF Chris Carr

This is a quick recipe as a stand alone appetizer or can be combined as a toping with other stir fry dishes.

ORIGIN Canada

Canada has a very diverse population and as a result also has a wide range of culinary options

INGREDIENTS

• Extra firm tofu block

• Corn starch: 2 tbsp

• Nutritional yeast: 1 tbsp Sauce

• Sesame oil: 2 tbsp

• Soy sauce: 2 tbsp

• Maple sirop: 2 tbsp

• Rice wine vinegar: 2 tbsp

• Garlic: 2 cloves

• Fresh ground ginger

Garnish

• Sesame seeds

• Chives INSTRUCTIONS

1. Set oven to 450º F

2. Press and dry tofu with paper towel or cloth

3. Break tofu into small 2” pieces

4. In a bowl add tofu pieces, corn starch, nutritional yeast and mix

5. Place tofu pieces on parchment paper, lightly drizzle with olive oil and bake in oven for 20 mins.

Sauce

1. In frypan over medium heat add sesame oil, ground garlic cloves, fresh ground ginger. Cook for 2 minutes until garlic is lightly brown. Add soy sauce, stir and cook for 1 minute. Add maple sirop, stir and cook for 1 minute. Add rice wine vinegar, stir and cook one minute.

2. Once tofu is finished combine with sauce and garnish with sesame seeds an chives

Placki Ziemniaczane (Potato Pancakes)

VEGETARIAN

CHEF Izabela Okon-Uribe

These are very easy and versatile. My mom would make these small as appetizers with different toppings or larger as a dinner side with beef stew. traditionally served them with sour cream or apple sauce.

INGREDIENTS

• 4 large potatoes

• 1 egg beaten

• 1 tsp salt

• ½ tsp Black pepper

• 2-4 tbsp all purpose flour ( more as needed) ( can also substitute gluten free flour)

• Butter, Oil or Oil spray for frying

INSTRUCTIONS

ORIGIN

Poland

Very popular Eastern European easy cheap dish - everyone has potatoes.

Finely grate potatoes, squeeze out and drain off liquid, mix in egg, salt and pepper, add enough flour to make mixture thick (similar to pancake mix consistency). Heat frying pan with oil, drop 1/4 cup mixture, flatten with spatula. Fry, turning pancakes once until golden brown. Serve warm.

St. Joseph Shrimp Dip

CHEF Mark Alderson

Best shrimp dip ever!

INGREDIENTS

• 8 oz pkg cream cheese

1/2 cup miracle whip

1 Can cocktail shrimp drained and rinsed

1/2-1/3 cup finely chopped onion

1/8 tsp garlic powder

1 small tomato

Shredded Mozzarella cheese

INSTRUCTIONS

Combine cream cheese and miracle whip. Mix until blended.

Stir in remaining ingredients. Top with desired amount of Shredded Mozzarella cheese.

Cover and chill for 2 hours. Serve with crackers.

Zoni CHEF Nobuo Inoue

Zoni is a Japanese Traditional Soup, especially it is very common for New year. Each prefecture has own recipe. But in Tokyo area, clear soup with Soy source taste is very common. In West area like Kyoto, they put “Miso paste” for the Zoni Soup. Rice Cake “Mochi” is also very traditional food in Japan. In East area, we bake mochi for Zoni, but West people just put mochi in the soup and boil it in the soup.

Soup from hard smoked “bonito” called “Katsuobushi” is also Japanese traditional taste. Smoked “bohito” is very hard like wood. Some special “katsuobushi” is aged with specific mold on the surface to make a special favor.

ORIGIN

Kanto area (near Tokyo)

Population: around 44 million Tokyo is the biggest city in the area. Kanto is an area around Tokyo which consists of 7 prefectures. Each prefecture has own culture, but they have strong influence of Edo (Old Tokyo) culture. Taste of food is different from West side like Kyoto and Osaka. Kanto Area is famous for: Metropolitan Tokyo, Imperial Palace in Tokyo, Nikko for traditional shrine, Tokyo Disney land, Natto (Sinky beans)

INGREDIENTS

• 200-300g of slices of hard smoked bonito. (Katsuobushi)

• Dried kelp (1 sheet)

• Salt

• Soy sauce

• Japanese Green Onion

• Japanese broccoli (Canola flower)

• Rice cake (Mochi)

• Slices of duck

INSTRUCTIONS

1. Put dried kelp to water and keep it more than 30 mins under room temperature.

2. Boil the water on low heat.

3. If small bubble come on the surface of kelp, remove immediately. If dried kelp is boiled too much, the fresh flavor will be lost.

4. Boil the hot water on high heat after removing the kelp.

5. Stop the heat.

6. Put sliced hard smoked “bonito” (Katsuobushi) in the hot water. Same as dried kelp, do not keep boiling the water after putting “Katusobushi” to keep fresh flavor.

7. Waiting for 5mins without any heat.

8. Filter out the Katsuobushi.

9. Add salt and soy source.

10. Add baked Rice cake (Mochi).

11. Add baked Green onion. Better to use white piece of green onion and baking onion surface to make it sweet.

12. Add boiled Japanese broccoli.

13. Add sliced duck backed by sesame oil. Such base soup made from Katsuobushi and dried kelp is very common for all Japanese food. Basically, you can put whatever we want. But Mochi is mandatory for Zoni of New Year.

Potato & Cheese Pierogi

CHEF Amy Smolen

This recipe comes from my in-laws’ Polish side but was familiar to me from my Czech/ Slovak background (my mom made “Mrs. T’s” from the frozen food aisle). Pierogi are always on the table for the holidays and are celebrated in a popular festival in my in-laws home town of Whiting, Indiana that is worth a visit if you find yourself in the area: https:// www.pierogifest.net/

ORIGIN

Poland (varieties through out Eastern Europe)

INGREDIENTS

Filling

• 8 ounces potatoes (~2 yukon gold), cut into 2-inch pieces

• 1 tablespoon plus 1/4 teaspoon kosher salt

• 1/4 cup finely shredded cheddar cheese

• 1-2 tablespoons heavy cream

Dough

• 1 large egg

• 1/2 cup plain Greek yogurt

• 3 tablespoons unsalted butter, melted and slightly cooled

• 1 teaspoon kosher salt

• 2 cups unbleached all-purpose flour

Egg Wash

• 1 large egg

• 1 tablespoon water

INSTRUCTIONS

Filling

1. Boil potatoes until tender, drain, peel and mash.

2. Stir the cheese, cream, and salt into the mashed potatoes.

Dough

1. Whisk the egg, yogurt, butter, and salt together in a medium bowl.

2. Pour the flour into a large bowl. Pour in the egg mixture and gently stir into the flour. Keep stirring until it comes together and knead it within the bowl until it forms a ball.

3. Tip the dough and any remaining flakes out onto a clean work surface or silicone baking mat and continue to knead until smooth (~ 1 minute).

4. Cover the dough with the bowl and let rest 15 minutes.

Make

1. Whisk the egg and water together in a small bowl. Line a rimmed baking sheet with waxed paper or parchment paper.

2. Divide the dough into 4 pieces. Set aside 3 dough pieces and cover again with the bowl.

3. Roll 1 piece of dough as thinly as possible into a rough 8 x 12-inch rectangle.

4. Using a 3-inch round cookie cutter, cut out ~6 rounds of dough.

5. Spoon 1 teaspoon filling into the center of each dough round.

6. Apply a small amount of egg wash around the dough edge.

7. Fold into a half-moon shape and seal by pinching the edges together.

8. Transfer to the baking sheet and repeat with the remaining dough and filling. Freeze on the baking sheet, cover loosely with plastic wrap and refrigerate up to 3 hours, or cook immediately.

Cook

1. Bring a 4-quart pot of water to a rolling boil over medium-high heat. Add the pierogies and cook until floating, 2 to 3 minutes for fresh and 4 to 5 minutes for frozen.

2. Using a slotted spoon, scoop the pierogi out of the water and transfer to a rimmed baking sheet in a single layer.

3. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add as many pierogi as will fit in a single layer without crowding. Cook, flipping once, until the pierogies are brown and crispy, about 2 minutes per side. Repeat with the remaining pierogies, adding more butter for each batch. Serve warm (caramelized onions optional).

Zucchini Fritters

VEGETARIAN

We have been trying to eat vegetarian at home a few days a week. This recipe turned out amazing.

CHEF Jonathan Miranda ORIGIN Canada

INGREDIENTS

• 2 lb zucchini, about 2 large or 5 medium

• 1 1/2 tsp fine sea salt, divided

• 2 large eggs, lightly beaten

• 1/2 cup chopped green onions

• 3/4 cup all-purpose flour

• 1 tsp baking powder

• 1/2 tsp ground black pepper

• Olive oil for sautéing

• Sour cream, to serve

INSTRUCTIONS

Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl. Add 1/2 cups chopped green onion and 2 lightly beaten eggs. In a small bowl, stir together 3/4 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined. Place a large heavy-bottomed cast iron or non-stick skillet over medium heat* and add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake-shaped. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.

Citrus Roasted Alberta Beets

VEGAN CHEF Philip Eaton

Alberta grows a ton of beets, this is a great and simple side.

ORIGIN Canada

Northern neighbor to the USA, many similar foods but some different.

INGREDIENTS

• 2 lb Beets, trimmed

• 2 tbsp canola oil

• Salt to taste

• Pepper to taste

• 1/3 cup fresh orange juice

• 3 tbsp chopped parsley

3 tbsp chopped chives

1 1/2 grated orange peel

INSTRUCTIONS

Preheat oven to 450º F. Toss beets with oil, ½ tsp salt and ½ tsp pepper in a large bowl. Wrap beets tightly in foil and bake until tender when pierced with a fork, about 1 - 2 hours. Baking time may vary depending on beet size. Unwrap beets and cool. Peel and quarter beets when they are cool enough to handle. Toss with remaining ingredients in a medium bowl.

Nutritional analysis per 1 cup serving: 172 calories, 7.5 g fat, 4 g protein, 24.5 g carbohydrate, 6.7 g fibre, 760 mg sodium

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Simply Cucumber Yogurt Dip (aka Tzatziki)

VEGETARIAN

CHEF Afsha Syed

My Aunt (Dad’s sister) used to make this dip all the time. She was the eldest of 7 children. She would come home after teaching in college and at times, the dinner would be finished so she would just make this dip and eat it with flat bread as her “dinner.” She was very hard working and ate everything fresh from her backyard and farm (ie. milk, eggs, butter (ghee), etc). She lived until the age of 94 years old w/o any illnesses. I asked her for this recipe from my cousin couple of years ago and have made it couple of times. The recipe is very similar to the Greek recipe, Tzatziki. The herb dill weed or fresh dill can be substituted with dried or fresh mint as well.

ORIGIN

Afghanistan/Iran

My paternal side of the family is Persian so I believe this is from that part of the world.

INGREDIENTS

• 1 Cup of yogurt (Greek is preferred)

• 1 Persian cucumber (peeled and shredded)

• 2 garlic cloves (minced)

• ½ lemon (fresh juice)

• ½ tsp dried dill weed (or 1 tsp fresh dill)

• ¼ tsp salt

• Pinch of black pepper

INSTRUCTIONS

1. Combine all ingredients together.

2. Let it sit for few hours (overnight recommended for better taste).

Southern Potato Salad

CHEF Robert Milligan

This salad has many names (Egg Salad, Potato Salad, Pickle Salad) and you can add or remove ingredients of your choosing. This dish is made for all family gatherings and particularly yummy out of the fridge on a hot day.

ORIGIN

South Texas

Mostly HOT all the time.

INGREDIENTS

• Potatoes peeled or unpeeled

• Boiled eggs

Celery

Dill pickles

Onions (your choice, I prefer green)

Mayonnaise

Mustard

Salt and pepper

INSTRUCTIONS

Boil potatoes, boil eggs; chop celery, onions and pickles as small or large as you want; cut up eggs and potatoes in large bowl and add cut onions, celery and pickles. All mixes are optional and quantity is up to you but here are suggestions: Add 1/2-1 cup of mayo, 1 tablespoon mustard, about 1/2 cup dill pickle juice and salt/pepper to taste. Mix up and mash all together with your clean hands, it’s more fun this way!

Jollof Rice

CHEF Solape Delano

Jollof rice is a staple side dish across West Africa and almost every country has their own variation. There is even a cordial rivalry called “the jollof wars,” over which country has the best jollof rice - from Ghana to Senegal to Ivory Coast to Sierra Leone to Nigeria - each variation has its own peculiarity. All are delicious but, in my opinion, the most important factor is the texture! You want to make sure that the finished dish has separate grains of rice - not mushy or starchy. It is served with meat or any protein of choice and vegetables with “dòdò” (fried plantain wedges), being a regular accompaniment.

INGREDIENTS

For the red pepper base:

• 3 medium Roma tomatoes (about 12 ounces total) or I can of diced tomatoes (14oz)

• 1 large red bell pepper (about 8 ounces)

• 1/2 large red onion (6 to 7 ounces)

• 1 (1-inch) piece ginger

• 1 or 2 habanero peppers (optional if you do not like spicy food)

• 5 cloves garlic

For the jollof rice:

• 1/2 large red onion (6 to 7 ounces)

ORIGIN

Nigeria - Yoruba Tribe

Nigeria is the most populous country in West Africa (around 210 million) and sits on the Gulf of Guinea. Its capital is Abuja which has one of its most recognizable landmarks - the Zuma Rock. The official language is English Weather is hot and sunny with a wet season from March to September and a dry season from October to February that features the harmattan dust which crosses over the Atlantic to reach the US by the following summer.

My recipe is the Nigerian version, however, even within Nigeria there are different variations depending on the type of local seasonings available in each region or how spicy people from the different regions prefer their food. This recipe is specifically the Yoruba version. Typically, the Yoruba people are known for their love of lots of tomatoes in their stews and plenty of pepper - quite spicy!! They normally use habanero, scotch or bonnet pepper in their food which is toned down by the acidity of the blended or sliced tomato and onion mix.

• 4 cups uncooked, long grain parboiled, jasmine or basmati rice

• 1/2 cup vegetable oil

• 3 tablespoons tomato paste

• 1 tablespoon kosher salt, ( to taste as needed)

• 2 teaspoons curry powder

• 4 sprigs fresh thyme, or 1 teaspoon dried thyme

• 1 teaspoon ground white pepper

• 2 bay leaves

• 3 cups beef, chicken, or vegetable broth

INSTRUCTIONS

For the red pepper base

1. Core and coarsely chop 3 medium Roma tomatoes, orr open the can of diced tomatoes and put in a blender. Trim and coarsely chop 1 large red bell pepper. Add to the blender and blend on high speed until smooth, about 1 minute.

2. Prepare the following, adding each to the blender as you complete it: Coarsely chop 1/2 large red onion, peel 1-inch piece ginger and coarsely chop (about 1 tablespoon), trim the stem from the haba nero pepper, add 5 garlic cloves and blend on high speed for 1 to 2 minutes until smooth.

3. Pour the mixture into a medium saucepan and bring to a boil over medium heat. Continue to cook, stirring occasionally, for 15 minutes. The mixture will thicken slightly and turn bright red.

For the jollof rice

1. Thinly slice 1/2 large red onion. Place 4 cups long-grain white rice in a fine-mesh strainer and rinse thoroughly under cool running water. Set aside to drain.

2. Heat 1/2 cup vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the onions and cook for 4 to 5 minutes until it becomes translucent. Add 3 tablespoons tomato paste, 1 tablespoon kosher salt, 2 teaspoons curry powder, 4 fresh thyme sprigs or 1 teaspoon dried thyme, 1 teaspoon ground white pepper, and 2 bay leaves. Stir and cook until the paste has darkened in color, 2 to 3 minutes.

3. Pour in the red pepper base and 3 cups stock. Stir to combine and bring to a simmer. Continue to cook over medium heat, stirring occasionally, for 15 minutes.

4. Add the rice and stir until combined. Reduce the heat to low and cover the pot with aluminum foil and then the lid. Cook undisturbed for 30 minutes.

5. Remove the lid and foil and gently fluff the rice. Remove and discard the bay leaves and thyme sprigs. If the rice tastes a bit undercooked, remove from the heat, cover again, and let sit for 10 minutes. The rice may burn slightly on the bottom of the pot; this contributes to its smoky flavor - so don’t worrysome people actually prefer this part!! Taste and season the rice with more salt if and as needed.

Tea Cake Bread

VEGETARIAN

CHEF Martin Townsend

A lovely treat that my mother would occasionally buy from the local bakery and the family would have them at the weekend when we were lucky! I missed being able to buy them after coming to the US and put this recipe together so that I could make them for family and friends...or myself!

ORIGIN England

England is well known for afternoon tea, at which time this bread would be eaten.

INGREDIENTS

Measure into mixing bowl:

• 4 Cups of white bread flour

• 2 tablespoons of caster sugar (English naming) or superfine baker’s sugar (American naming)

• 1 1/2 teaspoons of salt

• 1/8 teaspoon ground cinnamon (optional)

• 1/4 teaspoon ground ginger

• 1/8 teaspoon ground cloves

Finally

• 1 tablespoon of active dry yeast, not near the salt

• In a separate bowl:

• 10 ounces of raisins and golden raisins

• In a measuring jug:

• 1 3/4 cups (415g) of milk

INSTRUCTIONS

Peparation:

This makes a fairly wet dough, so it’s recommended to use an electric mixer if you have one. By hand is fine too. These quantities are for two 8 x 4 inch loaf tins, or you can divide further and make eight or ten rolls.

• Put the flour and dry goods in the mixer using the dough hook (without the raisins) on dough setting. Add the milk and mix slowly for three minutes until all the four is mixed in.

• Add the raisins and continue mixing but now on a fairly high speed for four or five minutes to blend in plenty of air.

• Ease the dough out of the mixing bowl, lightly flour and place in a separate bowl to rise. Place in a warming drawer, an oven with just the light on or another warm place and let the dough rise for about an hour and a half.

• Preheat an oven to 400º F

• Divide the dough as needed, lightly knead for a couple of minutes and shape as wanted

• Line the two bread tins with parchment paper to prevent sticking and place each half inside, or if you want to make rolls, line a baking tray and space out the dough balls evenly

• Let rise for a further hour or so until they have a good shape.

• Place the tins in the hot oven and bake for 30 minutes, a few minutes less for the rolls.

• Remove from the oven and glaze the tops by brushing with sugar dissolved in water and let them cool.

Enjoy! Especially good sliced with a little butter…and a cup of English tea, of course!

Brazilian Cheese Bread - Pão de Queijo

GLUTEN FREE

CHEF Raphaela Farias

There are reports that “pão de queijo” recipe was created in Minas Gerais, in the 18th century, when the cooks of the farms used cassava flour (later known as polvilho) in their bread recipes instead of wheat flour (because of lack of it or low quality brought by the Portuguese). With time they started to add left over pieces of cheese.

Another story claims that the recipe has slavery roots as they did not have access to flour and started using manioc (popular ingredient of the native Indians).

INGREDIENTS

• 1 large egg, room temperature

• 1/3 cup canola oil, plus more for greasing the pan

• 2/3 cup milk

• 1 1/2 cups (170 g) tapioca flour

• 1/2 cup (66 g) packed of queso fresco, you can use other types of cheese too. feel free to add a little more cheese

• 1/3 cup of grated parmesan cheese

• 1 teaspoon salt (or more to taste)

ORIGIN

Brazil

Cheese bread originates from Minas Gerais, a state in southeastern Brazil that is known for colonial-era towns dating to the country’s 18thcentury gold rush. The capital of Brazil is Brasilia. Brazil is the largest country in South America and the only one that speaks Portuguese. Brazil is most famous for the passion of soccer, carnaval and coffee.

INSTRUCTIONS

1. Preheat the oven to 400°F. Spread a small amount butter around the insides of each well of a non-stick mini muffin tin.

2. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well.

3. Pour the batter into the prepared mini muffin tin not quite to the top; leave about 1/8 inch from the top.

4. Bake at 400°F in the oven for 15-20 minutes until all puffy and nicely browned. Remove from the oven and let cool on a rack for a few minutes.

5. Eat while warm or at room temperature (they’re best when fresh). Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Notes: Store leftovers in an airtight container at room temperature for 1 day or in the fridge for 1 week. Reheat for several seconds in the in the toaster oven before serving. They can also be frozen for up to 1 month and reheated in a toaster oven or low oven until thawed and crisp. You can make a big batch of the dough and leave in the fridge for a quick bake for when you are craving some cheese bread. My favorite cheese for this recipe is menonita cheese or queso fresco, feel free to explore and try different cheeses.

Enjoy!!

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Heavenly Challah VEGETARIAN

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CHEF Andy Murray

This recipe has been in my family since before I was in my family. The recipe was my grandmother’s, who everyone lovingly called “Toots” originally, and my mother and sister have both carried on the tradition by making it for special occasions (and sometimes for just regular occasions!). I have great memories of enjoying challah at my grandmother’s house for Jewish holidays.

ORIGIN Eastern Europe/Russia

INGREDIENTS

• 1/4 cup oil

• 2 eggs

• 1 Tsp salt

• 2 Tbsp sugar

• 3/4 cup hot water

• 1 package dry yeast

• 1/4 cup lukewarm water

• 3 1/2 - 4 cups flour

• 1/4 cups sesame seeds or poppy seeds

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INSTRUCTIONS

1. Pour the oil, salt and sugar into a large mixing bowl. Add the hot water. Mix until sugar melts.

2. Mix the yeast and the lukewarm water with a 1/4 teaspoon of sugar in a small bowl until the yeast melts.

3. Beat eggs with a fork. Put aside 2 Tbsp of egg to brush on the challah before baking. Pour the rest of the egg into the large bowl. Add the yeast and mix.

4. Add flour to the bowl, one cup at a time. Mix after every cupful. Continue mixing until the ingredients hold together in a ball.

5. To keep the dough from sticking, spread a little flour on a board and knead for about 5 minutes. Add flour if the dough starts sticking. Roll the dough into a ball again.

6. Put a few drops of oil on your hands. Pat the oil on the ball of dough. This will keep the surface from getting dry. Place the dough back in the bowl. Cover it with a towel and put in a warm place to rise.

7. Let dough rise for 1 hour or until double in bulk. Put it on the floured board again Knead for 1 minute. For 2 loaves cut the dough into 6 equal pieces. Knead each one.

8. Roll each piece of dough between your hands until it is about 9 inches long. Braid together for each loaf.

9. Grease pans with a few drops of oil. Put loaves in pan. Cover with towel and let them rise for about 45 minutes at room temp.

10. Turn the oven on 350º F. Dip pastry brush in the leftover egg and lightly brush the top of each bread. This will make the tops brown and shiny. Sprinkle on the seeds. Bake for 30 minutes or until brown.

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Baba’s Cornbread

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CHEF Devyn Richardson

Baba’s Cornbread…this was the first recipe I remember making with my grandmother, Baba (aka Lillian McDowell). It is the perfect (and a must) side dish to complement to Aspen Soup…or any soup or stew dish. My grandmother would make this and just have it as a meal with some buttermilk. She and I always fought for a corner piece with the crisp edges.

Over the years, my dad has become the master cornbread maker in the family with the recipe…but we all agree it’s still Baba’s Cornbread.

ORIGIN

•

Rocky Mountains, USA

INGREDIENTS

• 1 cup yellow cornmeal

• ½ cup all-purpose flour

• 1 teaspoon Salt

• 3 teaspoons baking powder

• 2 eggs (whisked with a fork in a separate bowl)

• 1 ½ tablespoon vegetable oil

• ¾ cup milk 2%

INSTRUCTIONS

Preheat the oven to 425º F. Lightly grease a 9x9-inch pan or a 10-inch cast iron skillet with butter, canola oil, extra virgin olive oil so that the cornbread will release from the pan. I use either a well-seasoned stoneware pan or cast iron skillet when making this recipe, so less greasing of the pan/skillet is required. Mix all of the dry ingredients well first. Then create a hollow in the dry mix. Add the whisked eggs and then the oil. Add enough of the milk to thin the mixture to be able to pour into the baking dish or skillet. Too much milk make the mixture too thin. Bake for 20-25 minutes until the top is a light golden brown. Serve warm with butter.

Notes: This recipe is very easy to double…which is often the case in my family. It can be made gluten free if you use a 1:1 gluten free flour instead of the all-purpose flour. However, the cornbread will not rise as much and will be thinner in the pan…but is still delicious.

Irish Soda Bread

CHEF Bridget Tomlinson

My grandmother made this every year for St. Patrick’s Day, and my mom and I continue to make it. A few years back my brother had cutting boards engraved with the recipe for us as a gift so we never forget it.

INGREDIENTS

• 2 cups sifted flour

• 1-1/2 teaspoons of baking powder

• 1/4 tsp salt

• 3/4 tsp baking soda

• 1/2 cup raisins

• 1 teaspoon caraway seeds

• 1 cup of buttermilk (about)

INSTRUCTIONS

ORIGIN Ireland

The Southern Irish regions bake soda bread in a round shape and cut a cross on top of the bread. This was done for superstitious reasons, as families believed a cross on top of the bread would let the fairies out or ward off evil and protect the household.

Sift the flour, baking powder and salt together into a bowl. Stir in the raisins and caraway seed, and enough buttermilk to give a soft dough. Knead lightly on a floured board until stickiness disappears. Form into a round flat loaf and place in a greased cake pan (8 in) and lay on a baking sheet. Cut an X into the top surface of the loaf with a knife. Bake in a moderately hot oven (375º F) for 10 minutes - lower the heat to moderate (350º F) and continue baking for 40 minutes. Remove to rack and cool thoroughly before slicing. Best served warm with Kerrygold butter and a cup of hot tea!

Southern Corn Bread

CHEF Lynda Mulvey

This was my mother’s recipe for Cornbread. She married my dad, who was from West Virginia, and she was from New York. She had to learn how to make traditional Southern cornbread.

INGREDIENTS

1 1/4 cup corn meal

3/4 cup flour

1/4 cup sugar

1 tbs baking powder

1/2 tsp salt

1 egg

1/4 cup oil

1 cup milk

INSTRUCTIONS

Sift the dry ingredients together to combine.

USA

Combine the wet ingredients and dry ingredients together.

Pour mixture into an 8” baking dish and bake for 20-25 minutes at 425º F.

Pao De Queijo

CHEF Noemi Hollander

When we make the batter, we always freeze some to bake as needed when folks stop by and we want to offer a quick snack.

ORIGIN Brazil

The national sport of Brazil is capoeira. My nom de guerra is Samba Cancao. If you ask my kids what that means, they’ll answer “Mama is slow.”

INGREDIENTS

• 1 cup milk

• 1/4 cup oil

• 1/4 cup butter

• 1 tsp salt

• 2 cups cassava flour

• 2 eggs

• 1 cup grated Parmesan cheese

• 1/4 cup grated Cheddar cheese

INSTRUCTIONS

Preheat oven to 425º F. Combine milk, oil, butter, and salt in a saucepan over medium heat. Bring just under a boil and remove from heat and stir in flour until no dry lumps remain. Transfer dough to a mixing bowl and beat for about a minute to help it cool down. Beat in eggs, one at a time. When fully incorporated, beat in cheeses until evenly mixed and a smooth consistency. Form into balls and space evenly on lined baking sheet. Cook roughly 25 minutes until golden brown. Eat while warm.

Strawberry Summer Sheet Cake

CHEF Danna Small

Recipe credit to Deb Perelman the food blogger @ Smitten Kitchen (https://smittenkitchen. com/2019/06/strawberrysummer-sheet-cake/) for this recipe. My family and I like to modify with blueberries to create an American Flag cake. This mom LOVES a cake with no frosting (less sugar!) and an uncomplicated mixing process (one bowl!).

ORIGIN USA

Picnics and potlucks go handin-hand with my family’s celebration of summer holidays such as Memorial Day, 4th of July, and Labor Day. This cake is NOT fussy and therefore my go-to dish all summer long. I actually bake this cake year-round because the BEST strawberries I have found are locally grown here in Texas and arrive at the farmer’s market in January, February, and March.

INGREDIENTS

• 9 tablespoons (125 grams) unsalted butter, at room temperature

• 3/4 teaspoon fine sea or table salt

• 1 1/2 cups (300 grams) plus 3 tablespoons (40 grams) granulated sugar

• 1 large egg

• 1 large egg yolk

• 1 1/2 teaspoons (8 ml) vanilla extract

• 3/4 cup (175 ml) milk, whole is preferred but all varieties have worked

• 2 1/4 teaspoons baking powder

• 2 1/4 cups (295 grams) all-purpose flour

• 1 1/2 pounds (680 grams) of the freshest, even a touch overripe, strawberries, hulled and halved

INSTRUCTIONS

Heat your oven to 350°F (180°C). Lightly coat the sides and corners of a 9×13-inch cake pan with butter or nonstick spray, and fit the bottom with a rectangle of parchment paper. In a large bowl, beat butter, salt, and 1 1/2 cups of the granulated sugar until light and fluffy. Add egg, yolk, and vanilla and beat until combined. Add milk and mix until (updated) combined; it may look a little curdled but don’t fret, it will smooth out in a minute. Sprinkle baking powder evenly over batter and beat into batter for 20 seconds longer than will seem necessary — this ensures it’s perfectly distributed. Scrape down the bowl. Add flour and beat or stir until just combined. Spread batter in prepared pan. Arrange strawberries cut side down, as snugly as you can get them to fit. If you have extra, nudge them in anyway. Leave no strawberries behind. Sprinkle with remaining 3 tablespoons of sugar — it will seem like a lot but helps the strawberries get jammy and gives the cake a great texture. Bake until golden brown and a toothpick inserted into the cake comes out free of wet batter (gooey strawberries are a given and doesn’t mean it’s underbaked) — about 45 to 48 minutes. Let cool in pan on a rack. Cut into squares and serve as is, or with lightly sweetened whipped cream, if you’re Deb. Do ahead: Cake is even better a half- to a full day later, when the strawberries marry with better with the cake. I like to leave the cake uncovered at room temperature so it doesn’t get sticky on top.

Edna Lobato Eddy’s Flan (Custard)

CHEF Josh Thomas

This recipe is from the card file of Edna Lobato Eddy, the mother of my husband, Frank Lobato Eddy. It is a family recipe passed down in the far southern San Luis Valley region of a small sliver of northern New Mexico, where her family has lived since the mid-19th century. There are as many variations of flan as there are bakers of the dish – this is the recipe passed down in her family. Part of the fun with this recipe is figuring out from Edna’s instructions how to make it (it may take a couple of tries to get it right). From Ms. Eddy’s obituary (2014): “Edna was a devout Roman Catholic and a member of the parish at St. Columba Catholic Church in Durango. For most of her life Edna enjoyed league bowling. She loved spending time with family. She loved cooking and even had a number of dishes she was “famous” for. All throughout her life she enjoyed fishing, dancing, sewing, knitting, crossword puzzles, and going to the casinos.”

ORIGIN

New Mexico, USA

The San Luis Valley (SLV), (located in South central Colorado and North central New Mexico), is the largest alpine valley in the world. The four-thousand-square-mile, semiarid desert valley floor sits at an average elevation of 7,600 feet, over a mile and a half above sea level, and averages less than five inches of rainfall per year. Prior to 1868 the Capote (Kapota) band of Ute peoples lived in the valley. The Utes made a treaty of peace with the United States in 1849 after the Mexican War. Shortly thereafter settlers from New Mexico established several small settlements in what is now Colorado and in 1868 the Utes were removed to a reservation in western Colorado. Extensive migration began in the 1850s, primarily by farmers and ranchers from New Mexico, in the 1850s. They built a church in the village that is now called San Luis, Colorado and dedicated it on the Feast of Saint Louis, 21 June 1851. The San Luis Valley has the largest pre-statehood Latinx population in Colorado; many families are directly descended from the original New Mexican settlers, many of whom were descended from Spanish colonial New Mexican settlers themselves.

vanilla

INSTRUCTIONS

1 cup sugar in casserole or mold until dark brown syrup is formed. Turn the container so that the syrup coats the bottom and sides. Set container aside. Beat eggs lightly. Add ½ cup sugar, salt, milk, and vanilla. Mix thoroughly. Pour into the casserole or container that is coated with caramel. Cover and set in pan of hot water and cook on top of stove for 1 hour – or until a knife inserted in the center of the custard comes out clean. Serves 6

Natillas (Boiled Custard)

CHEF Josh Thomas

This recipe is from the card file of Edna Lobato Eddy, the mother of my husband, Frank Lobato Eddy. It is a family recipe passed down in the far southern San Luis Valley region of a small sliver of northern New Mexico, where her family has lived since the mid-19th century. Ms. Eddy noted in pencil at the end of her recipe card that this is a New Mexican recipe. From Ms. Eddy’s obituary (2014): “Edna was a devout Roman Catholic and a member of the parish at St. Columba Catholic Church in Durango. For most of her life Edna enjoyed league bowling. She loved spending time with family. She loved cooking and even had a number of dishes she was “famous” for. All throughout her life she enjoyed fishing, dancing, sewing, knitting, crossword puzzles, and going to the casinos.”

ORIGIN

New Mexico, USA

The San Luis Valley (SLV), (located in South central Colorado and North central New Mexico), is the largest alpine valley in the world. The four-thousand-square-mile, semiarid desert valley floor sits at an average elevation of 7,600 feet, over a mile and a half above sea level, and averages less than five inches of rainfall per year. Prior to 1868 the Capote (Kapota) band of Ute peoples lived in the valley. The Utes made a treaty of peace with the United States in 1849 after the Mexican War. Shortly thereafter settlers from New Mexico established several small settlements in what is now Colorado and in 1868 the Utes were removed to a reservation in western Colorado. Extensive migration began in the 1850s, primarily by farmers and ranchers from New Mexico, in the 1850s. They built a church in the village that is now called San Luis, Colorado and dedicated it on the Feast of Saint Louis, 21 June 1851. The San Luis Valley has the largest pre-statehood Latinx population in Colorado; many families are directly descended from the original New Mexican settlers, many of whom were descended from Spanish colonial New Mexican settlers themselves.

INSTRUCTIONS

Heat the milk. Beat egg whites until stiff. Pour into hot milk being careful that the milk does not boil over. When egg whites are cooked, skim off from milk and place in a serving bowl. Mix flour, sugar, and beaten egg yolks – and add to hot milk. Cook until thick. Pour into egg whites and sprinkle top with cinnamon.

Fabulous Fruit Cake

INGREDIENTS

• Kraken Black Spiced Rum, go get a big bottle

3 cups currents

A family favorite, a receipt which has been passed down through the generations.

ORIGIN

Ancient Rome

Fruitcake dates to the ancient Romans, who mashed up barley, pomegranate seeds, nuts, and raisins and held it all together with honey. This super energy bar gained popularity as a dish for special occasions in the 18th and 19th centuries. Love it or leave it, either way it’s tradition.

2 cups dark raisins

2 cups mixed candied peel

1 cup chopped prunes

1 cup chopped dates

½ cup candied ginger

½ cup slivered almond

½ cup chopped walnuts

½ cup chopped pecans

4 cups all-purpose flour

1 tsp baking powder

1 tsp mixed spice

½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp salt

INSTRUCTIONS

Soak fruit a full 24 hours in Kraken dark rum (make sure the rum covers the fruit).

Whisk together the dry mixture of candied ginger, nuts, flour, baking powder, mixed spice, cinnamon, nutmeg and salt.

Combine soaked fruit, and dry mixture, with a spatula hand mix and fold-over well In a stand mixer, with paddle attachment.

Cream together 2 cups unsalted butter, 2 cups dark brown sugar, ¼ cup Black Strap molasses, until fluffy.

Reduce speed and add 8 eggs one at a time, add the zest of one lemon and don’t overwork wet mixture.

In a large bowl combine fruit with wet mixture, and add ½ oz of Kraken dark rum, hand mix scraping the edges and bottom to evenly incorporate all the ingredients.

Grease and wrap Christmas tins with parchment paper (tins are festive). Fill tin ¾ full and leave a small dip in the center of the mixture so the top cook’s level.

Place oven rack in center position, cook slowly! 300°F for 4.5 hours. Depending on tin size and shape, check with toothpick. If toothpick comes out wet, it is not cooked. If toothpick comes out moist, take out of oven and let cake rest on a cooling rack. Let cake cool in tin, do not try to remove cake from tin too soon.

After completely cooled turn tin upside down and remove cake from tin. Poke small holes in cake and drizzle rum into cake, seal in plastic wrap. Place in fridge.

One week later take off the plastic wrap, poke holes in the bottom of the cake and drizzle more rum onto cake, again seal in plastic wrap and place back in the fridge for a week. Repeat feeding for 4 weeks or four times. Feed the cake two times on the top, and two times on the bottom.

Place wrapped cakes back into their respective Christmas tin and give as gifts to your neighbours. For those special occasions cover the cake with a cream cheese frosting and rum soaked currents. Long term storage may include soaking cheese cloth in rum, wrapping the cake well in the soaked cloth and then covering with plastic wrap and aluminum foil. Store in your fridge, or freezer.

Cinnamon Rolls

CHEF Phillip Legroulx

A recipe my grandmother used to make regularly. I have altered it over the years to add is some of my own flavors. Always makes me think of her when I watch people eat them and smile.

INGREDIENTS

Dough

2 1/4 tsp active dry yeast or instant yeast

1 cup milk lukewarm

1/2 cup granulated sugar

1/3 cup butter unsalted, softened, or margarine

1 tsp salt

2 eggs

4 cups all-purpose flour

Fillings

ORIGIN Canadian / Hungarian

Fun fact, if you can somehow eat that entire recipe in one day. It will make you take a nap.

1 cup brown sugar packed

3 tbsp cinnamon

1/3 cup butter unsalted, softened, or margarine

Cream Cheese Icing

6 tbsp butter unsalted, softened, or margarine

1 1/2 cups powdered sugar also known as icing sugar, or confectioner’s sugar

1/4 cup cream cheese at room temperature

1/2 tsp vanilla extract

1/8 tsp salt

INSTRUCTIONS

For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up. To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated. Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated. Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Combine the brown sugar and cinnamon in a bowl. Grease a 9x13 inch baking dish with cooking spray or butter. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness. Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size. Preheat oven to 350º F. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly! While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth. When the rolls are done, spread generously with icing.

Margaret’s Texas Chocolate Sheet Cake INGREDIENTS

CHEF Josh Thomas

My great-aunt Margaret Wentworth baked this sheet cake for just about every family gathering at my Greatgrandparent’s Wentworth’s homes in Austin and San Antonio when my mother was a child. GreatGrandmother Wentworth (“Mamaw”) was a great cook and ruled her kitchen, but she would grant an exception for Aunt Margaret to bake this cake in Mamaw’s kitchen. My mother said all the kids thought this cake was fabulous, because it looked like “more cake” given that it was baked on large baking sheets (the kind with a two-inch side). The kids loved the icing so much that they would surreptitiously dip their fingers into the mixing bowl, thus depleting the volume that sometimes there was concern there would not be enough for the cake! The internet is full of many variations of this recipe. Check out the 2021 New York Times article that explains this cake’s enduring charms and includes pictures of its preparation: “Even the Sheet Cakes are Bigger in Texas”

Cake

• 2 cups sugar

• 2 cups flour

• ¼ teaspoon salt

• 1 stick butter

• ½ cup shortening

• 1 cup water

• 2 eggs

• ½ cup buttermilk

• 1 teaspoon baking soda

• 1 teaspoon vanilla

Icing

• 1 stick butter

• 3 tablespoons cocoa

• ½ cup milk

• 1 cup nuts (pecans, preferably)

• 1 box powdered sugar

• 1 teaspoon vanilla

• 1 pinch salt

ORIGIN

Texas, U. S. A.

INSTRUCTIONS

Cake

Put sugar, flour, and salt in a bowl. Bring butter, cocoa, shortening, and water to boil and pour in a mixing bowl. Mix. Add eggs. In a separate bowl, dissolve baking soda in buttermilk and add with vanilla to the batter. Bake 20 minutes at 400º F.

Icing

Make while cake bakes so it is ready when cake comes out of the oven. Melt butter. Combine with milk and cocoa. Add nuts, sugar, vanilla, and salt. Pour over cake as soon as it comes out of the oven!

Dutch Crumble Apple Pie

CHEF John Schwenger

My mom has been making this pie for as long as I can remember and is always a family favorite and is always served at Thanksgiving and Christmas.

INGREDIENTS

• 6 Granny Smith Apples - peeled, cored and cut into 8ths

1 Deep dish pie crust - make your own or store bought

1 cup sugar

1/2 cup flour

2 tablespoons flour

1/2 teaspoon nutmeg

1 teaspoon cinnamon

2 tablespoons lemon juice

ORIGIN Netherlands INSTRUCTIONS

The Dutch oven is a cast iron pot that was used for cooking over an open flame. It had a very heavy tight fitting lid so that the ash and embers from the fire would not get into the food. This recipe calls for backing the apple pie in a brown paper bag to create the same effect and not burning the crumble top for a delicious apple pie.

1 stick of butter

In a large mixing bowl combine the apples, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, and 2 tablespoons Lemon Juice. Pour into the pie crust. In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour and the stick of butter until the mixture resembles crumbs. Use two forks in each hand to create the mixture. Do not over mix. Pour the crumble over the top of the apples. On a cookie sheet, place a large brown paper bag on its side. Place the pie inside the bag and close with two folds and secure with staples or paperclips. Bake at 445º F degrees for one hour. (Paper burns at Fahrenheit 451. Just think of the movie with the same title!) After an hour your pie is ready when a knife can easily pierce an apple. Enjoy!

Instant Pot Badam Halwa

VEGETARIAN CHEF Karthik Soora

Badam Halwa is my family’s favorite dessert. We are all dessert fanatics, unfortunately for our blood sugar levels, and while growing up my mom and relatives would always get this for us as a delicacy. It’s super duper sweet and super duper rich.

ORIGIN

India

India and South Asia in general probably have the most milk-based desserts of any society period.

INGREDIENTS

• ¼ cup + 2 tablespoons ghee divided

• 1 cup almond flour (meal)

• 1 ¼ cups milk or water (¾ cup for stove top pot)

• ½ cup sugar (Or stevia)

• a big pinch saffron soaked in 2 tablespoon of warm milk or food color

• ¼ teaspoon cardamom powder

• 2 tablespoon slivered almonds and/or pistachios

INSTRUCTIONS

Firstly, Soak a few strands of Saffron (kesar) in 2 tablespoons of warm milk. Saffron releases the color faster on using warm milk. Sanitize the Instant Pot parts well before making the sweet dish. Press the SAUTE and add two tablespoons of ghee/clarified butter into the pot. Next, add the almond flour and sauté for 2 minutes till the raw smell of the almond flour disappears. Note: Stir continuously to avoid burning. Press the CANCEL button. Next, add milk, saffron milk, sugar, and whisk well to avoid lumps. Also, deglaze the pot make sure no bits are sticking to the pot to avoid BURN notice. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 0 minute. Once the pot beeps, Do a Quick Release of the pressure (QR). Add remaining ghee, cardamom powder, and cook till the halwa thickens. Stir Continuously. Note: It takes around 8-10 minutes to reduce to a pudding-like consistency. Halwa thickens as it cools. So once the right consistency is achieved, take out the instant pot bowl. If you leave it in the instant pot, it gets hard and chewy because of the heat. Serve Badam Halwa warm or at room temperature and garnish with slivered pistachios and almonds. Note: For a traditional stove top preparation follow link: https://www. indianveggiedelight.com/badam-halwa-recipe/#recipe

Bread Pudding

CHEF Lori McDaniel ORIGIN USA

INGREDIENTS

• 1 loaf stale sliced white bread

• 4 tablespoons (1/2 stick) butter

I adopted Maya Angelou’s bread pudding recipe when my daughter was little and made it a family tradition at Thanksgiving and Christmas. The recipe comes from southern Black US culture and feels like comfort food to me as my family’s African American roots are in the South.

• 1/2 cup golden raisins

• 1 cup sugar

• 3 eggs, beaten

• 2 cups milk

• 2 tablespoons vanilla

• 1 teaspoon cinnamon INSTRUCTIONS

1. Preheat oven to 350º F. Grease with butter a 3 qt casserole dish. Butter both sides of bread slices, place on tin foil. and put in oven. Toast slices on both sides.

2. Place raisins in bowl of hot water to plump. Cover, soak for 20 mins, and drain.

European cooks in the 11th and 12th century would boil bread scraps and milk. Later in the US, African American people added spices and extra elements. Today this particular style of bread pudding fits in the category of African American “soul food” and is a warm, sweet, ooey-gooey dessert.

3. Combine sugar, eggs, milk, vanilla, and cinnamon. Mix well.

4. Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir.

5. Bake 40 mins. Serve hot or cold.

Claire’s Pumpkin Pie

CHEF Martha Richards

Our family always makes pumpkin pie for the holidays. My oldest daughter Claire loves helping in the kitchen and LOVES pumpkin pie. One year, she was helping me cook and accidently knocked over the bowl of pumpkin mixture and a bit spilled out on the floor. We weren’t sure exactly how many eggs were left in the bowl, so we decided to just add an additional egg and see how it turned out. Once we tried the final product, we decided the extra egg made the pie even better than before! Now it’s become our new family pumpkin pie recipe. Claire loves it so much, she’s asked for “her” pumpkin pie the last few years for her birthday cakesometimes we even add sprinkles.

INGREDIENTS

• 1 pie crust (homemade or store bought)

• 1 can of pumpkin

• 1 can of sweetened condensed milk

• 3 eggs

• 1 tablespoon of pumpkin pie spice

• 1/2 teaspoon of table salt

• LOTS of whipped cream for topping (optional, but highly recommended)

ORIGIN USA

This accidental pumpkin pie variation originated in my Houston kitchen circa December 2020.

INSTRUCTIONS

Preheat oven to 425º F. Beat 3 eggs in a large mixing bowl. Add canned pumpkin, sweetened condensed milk, pie spice and salt. Mix thoroughly to combine. Roll out pie crust and place in an ungreased pie dish. Slowly pour pumpkin mixture into pie crust. Bake in 425º F oven for 15 minutes. Then, reduce heat to 350º F and continue to bake for 50-60 minutes until pie is set. Remove and let cool. Serve with whipped cream on top.

Ableskiver - Danish Meat Balls

CHEF Ulli Pieplow

This is a Danish desert. The Danes are known for heavy meals and sweet deserts. It is the only country (to my knowledge) in the world, where standard fat content of whipping cream is 38% fat, or they sell hot dogs that look fire red from all the food coloring that goes into. So, don’t try this recipe when you are on a diet! I got this recipe from a Danish parts supplier.

INGREDIENTS

• 320 g wheat flour

• 0.50 tsp salt

• 2 tbsp sugar

• 1.50 tbsp ground cardamom

• 1 tsp Baking soda

• 0.50 tbsp baking powder

• 3 eggs

4.50 dl buttermilk

• 30 g butter, melted

0.50 vanilla bean, the grains from here

1 organic lemon, grated zest

1 tbsp butter, for frying Accessories

• 200 g icing sugar

ORIGIN Denmark

Denmark is a country in northern Europe and belongs to the “Kingdom of Denmark”, that also includes Greenland and Faroe Islands. With only 6million inhabitants everyone is friend with one each other. I understand that Lauge (Pattern Regional Manager, North East) was deported because he did not know how to cook this dish.

100 g jam

INSTRUCTIONS

Mix all the dry ingredients in a bowl; flour, salt, sugar, vanilla grains, cardamom, baking soda, baking powder and grated lemon zest. Separate the eggs into yolks and whites. Stir the egg yolks together with buttermilk and melted butter and stir it into the dry ingredients. Whisk the egg whites, then stir in 2 tbsp egg whites in the dough, then gently turn the rest of the egg white into the dough. About 2 dl of dough is put in a spray bag with large tulle, just as you use for icing, frosting or the like. Heat the special pan and put a little butter in each hole. Fill the holes three-quarters with dough. Turn the balls horizontal (90 degrees) as they begin to stiffen and raise at the edges. Use a knitting needle or a meat pin if necessary. When they are turned 90 degrees, a hole gives room for you to just spray a little more dough into the ball before turning it around completely. This way you get the finest round and rich balls. Served with icing sugar and jam. Canadianize it and served with cinnamon sugar and/or syrup.

Pizzelle Waffle Cookies

CHEF

Karan Foster

Pizzelles are an Italian waffle cookie. My mother will make batches and batches during the holidays to give to family and friends, just as her mother and grandmother had done. The entire house will fill with the smell of anise! While the recipe has evolved over the years, the tradition remains strong. Note: You will need a Pizzelle Press for this recipe.

INGREDIENTS

• 3 eggs

• 3/4 cup sugar

• 1 1/2 cups flour

• 1 stick melted butter (cooled)

• 2 tsp baking powder

• 1 tsp vanilla extract

• 1 tsp lemon extract

• 1 tsp anise oil

ORIGIN Italy

This recipe came to our family from my Nonna who emigrated from the Abruzzo region of Italy. Abruzzo is in south-central Italy, east of Rome. It hosts beautiful mountains and beaches on the Adriatic Sea.

INSTRUCTIONS

Beat eggs, add sugar. Alternate flour & butter to egg mixture. Batter should stick to the spoon and not fall off (you may not need all the flour). Add vanilla, lemon extracts and anise oil. Use a teaspoon to drop on the machine. Sprinkle cookies with powdered sugar (optional) while they are still warm. Makes about 50 cookies.

Cheesecake

CHEF

Bryce Swift INGREDIENTS

ORIGIN Europe

The English name cheesecake has been used only since the 15th century, and the cheesecake did not evolve into its modern form until somewhere around the 18th century.

• 2 cups graham crumbs

• 1/2 cup melted butter

• 1/2 tablespoon butter for Pan

• 1lb cream cheese

• 1 cup + 2 tablespoons sour cream

• 1 cup + 2 tablespoons heavy cream or whipping cream

• 1 cup white sugar

• 3 eggs beaten

• Juice of 1 lemon

• 2 teaspoons vanilla extract

INSTRUCTIONS

In a bowl combine the graham crumbs and melted butter until mixture is pliable, Rub a 9 or 10 “ springform pan with butter and line the bottom with the graham cracker mixture (note have graham crumb mixture climb the sides of the pan by 1/2 inch or more. Mix all the other ingredients in a food processor until smooth. Pour the mixture into the pan and bake at 350º F for 40-60 minutes until center has nearly set (optional add caramel drizzle to the top of cake before baking). Turn off the oven and leave the cake to cool inside the oven for 1 hour. Remove the cake from oven and refrigerate overnight. *optional top the cake with berries or powdered sugar before serving.

Apple Crisp

CHEF Katie Wunsch

This is one of my grandmother’s recipes, she used to host the extended family for holidays, birthdays, etc. Everyone always looked forward to her cooking! Plus it’s super easy.

INGREDIENTS

• 4 cups cored and peeled apples, chopped (about 6 apples)

• 1/4-1/2 cup water

• 1/8 tsp salt

• 1/8 tsp cinnamon, or more to taste

• 3/4 cup flour

• 1 cup sugar

ORIGIN USA

I don’t know the origin story of this recipe, but it’s a personal favorite of family recipes and was a staple for Midwestern US dinners in the fall.

• 1/3 cup butter, room temperature INSTRUCTIONS

Mix chopped apples, water, salt, and cinnamon and put into greased casserole dish (11x7 or 8x8). Mix flour, sugar, and butter together. Spoon flour mixture onto apple mixture. Bake at 350º F for 35-40 minutes.

Pat-in-Pan Chocolate Fudge

CHEF April Provins

Found this recipe when I was looking for something to take to a pot luck lunch. This is so good and so quick/ easy to make - It was a big hit at the pot luck.

INGREDIENTS

• 1/2 cup margarine or butter

• 8 oz package cream cheese

• 3 oz (3 squares) unsweetened chocolate

• 6 cups powdered sugar

INSTRUCTIONS

ORIGIN USA

Line a 13 x 9 inch pan with foil so that foil extends over sides of pan. In a large saucepan, combine margarine, cream cheese and chocolate. Heat just until melted and mixture is smooth, stirring constantly (a few little bumps is ok). Remove from heat. Add powdered sugar, 1 cup at a time, mixing well after each addition; knead if necessary. Press mixture evenly in foil-lined pan. Refrigerate to set. Remove fudge from pan by lifting foil; remove foil from fudge. Cut into small squares. Store in refrigerator.

Bread Pudding

CHEF Anne Yao ORIGIN British /(Sri Lanka)

INGREDIENTS

• 5 slices of toasted bread broken into small pieces

• 1 stick of butter

My mothers Recipe. A simple recipe with commonly used items from the kitchen, yet it gave us a wonderful desert after dinner. You can serve it plain or with ice cream and/or cool whip.

• 1 cup of sugar

• 1 teaspoon of vanilla

• 2 cups of milk

• 3 eggs

• 1/4-1/2 cup rum (depending on how much alcohol you like)

• 1/4 cup raisins

• Pinch of salt INSTRUCTIONS

Sri Lanka formerly known as Ceylon (was a British Colony). It is an sland in South Asia in the Indian Ocean. It is nicknamed the pearl of the Indian Ocean and is known for its natural beauty, its precious gemstones and tea.

Melt butter with 1 cup of sugar until it is in liquid form. Beat the eggs with milk, then add the vanilla, rum and raisins. Pour in the melted sugar with butter and place the toasted bread pieces in the mixture and stir it up with a spoon. Pour into a 8”x 8” baking pan and bake at 350º F for 50 minutes.

Grandma Johnson’s Sweet Potato Pie

CHEF Amanda Cambrice

Every Thanksgiving and Christmas my grandmother would make everyone’s favorite pies (and 3-4 peach cobblers)! And because her 7 kiddos and many grandchildren loved sweet potato pie, she made dozens of this specific pie and then freezing them for the holidays. I have fond memories of sitting at her big table watching her roll the dough for the crust and seasoning the sweet potato mix to perfection. The whole house smelled amazing during the process. Completely homemade from cutting the sweet potatoes and boiling them to making the dough.

ORIGIN USA

Sweet potatoes and yams are a plant to parts of Africa. Because of this, sweet potato pie making was and is traditionally an African American and Southern U.S. cuisine. The cuisine also traces back to Native American roots.

INGREDIENTS

• 3 1/2 pounds of yams or sweet potatoes

• 1 1/2 cup of white sugar

• 1 1/4 cup milk (whole)

• 2 eggs

• Make 2 pie crusts or purchase 2 pie crusts

• 1 teaspoon of nutmeg

• 1 stick of butter

• 1 tablespoon of vanilla

INSTRUCTIONS

Boil potatoes until soft; drain. Add butter and mash in a bowl. Add milk, eggs, vanilla, nutmeg in a separate bowl. Beat to ensure mixture is combined properly. Pour mixture into the bowl with the potatoes. Mix until smooth with no lumps. Pour into pie crusts. Bake at 350º F for 1 hour.

Awesome Pumpkin Pie

CHEF Sarah Webster

INGREDIENTS

• 3/4 cup granulated sugar

• 2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 2 large eggs

• 1 can (15 ounces) 100% Pure Pumpkin

• 1 can (12 fluid ounces) Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

INSTRUCTIONS

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugarspice mixture. Gradually stir in evaporated milk.

Pour into pie crust

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours and enjoy!

Breakfast Poutine with Poached Eggs and Bacon

CHEF Dominic Tapp

This recipe is inspired by the famous Quebec poutine but adapted for breakfast.

ORIGIN

Québec/Canada

Poutine is a Quebec dish made with fries topped with cheese curds and gravy. It made its appearance in Quebec in rural “snack bars” in the 1950s and became very popular throughout the rest of Canada and elsewhere from the 1990s. Poutine is found everywhere, from the most chic restaurants to fast food restaurants. , including McDonald’s and Burger King. It has become an indisputable symbol of Quebec cuisine and culture.

INGREDIENTS

• 600g cubed breakfast potatoes

• 4 poached eggs

• 8 slices of cooked bacon

• 500ml ready-made Berthelet instant hollandaise sauce (150 g of powder and 500 ml of water)

• 200g cheese curds (room temperature)

• 15ml finely chopped chives

• 1 pinch of piri piri

INSTRUCTIONS

In a cauldron, mix the hollandaise sauce powder (150 g) with 500 ml of boiling water and heat for a few minutes on the ring until nice consistency and set aside.

Bake the potatoes according to the manufacturer’s directions.

Divide the hot potatoes among 4 bowls. Garnish with the bacon cut into pieces and the cheese curds. Place a poached egg on top of each bowl and drizzle with hot Hollandaise sauce.

Garnish the top with some chopped chives and a pinch of piri piri.

Green Chile con Carne

CHEF Josh Thomas

This recipe is from the card file of Edna Lobato Eddy, the mother of my husband, Frank Lobato Eddy. It is a family recipe passed down in the far southern San Luis Valley region of a small sliver of northern New Mexico, where her family has lived since New Mexican settlers moved there in the mid-19th century. This recipe is her son’s (and Josh’s husband) favorite – and he found it in her papers written on the back of a postcard depicting “Birds of Denmark.” From Ms. Eddy’s obituary (2014): “Edna was a devout Roman Catholic and a member of the parish at St. Columba Catholic Church in Durango. For most of her life Edna enjoyed league bowling. She loved spending time with family. She loved cooking and even had a number of dishes she was “famous” for. All throughout her life she enjoyed fishing, dancing, sewing, knitting, crossword puzzles, and going to the casinos.”

ORIGIN

New Mexico, USA

The San Luis Valley (SLV), (located in South central Colorado and North central New Mexico), is the largest alpine valley in the world. The four-thousand-square-mile, semiarid desert valley floor sits at an average elevation of 7,600 feet, over a mile and a half above sea level, and averages less than five inches of rainfall per year. Prior to 1868 the Capote (Kapota) band of Ute peoples lived in the valley. The Utes made a treaty of peace with the United States in 1849 after the Mexican War. Shortly thereafter settlers from New Mexico established several small settlements in what is now Colorado and in 1868 the Utes were removed to a reservation in western Colorado. Extensive migration began in the 1850s, primarily by farmers and ranchers from New Mexico, in the 1850s. They built a church in the village that is now called San Luis, Colorado and dedicated it on the Feast of Saint Louis, 21 June 1851. The San Luis Valley has the largest pre-statehood Latinx population in Colorado. Many families are directly descended from the original New Mexican settlers, many of whom were descended from Spanish colonial New Mexican settlers themselves.

INGREDIENTS

2 tablespoons vegetable oil in skillet

2 pounds lean beef or pork cut into about ½ inch cubes (ground beef or pork also can be used)

eggs

4 cups water

1 teaspoon salt

A dash of garlic powder

1 cup chopped onion

2 fresh chopped tomatoes

13oz container of green chiles (note: fresh green chiles are often found packaged in New Mexico markets; otherwise, roast and skin fresh New Mexico green chiles prior)

INSTRUCTIONS

Heat 2 tablespoons vegetable oil in skillet. Add 2 pounds lean beef or pork cut into about ½ inch cubes (ground beef or pork also can be used). Cover and cook over low heat until meat is brown. Remove from heat and add 4 cups water, 1 teaspoon salt, a dash of garlic powder, 1 cup chopped onion, 2 fresh chopped tomatoes, and a 13oz container of green chiles (note: fresh green chiles are often found packaged in New Mexico markets; otherwise, roast and skin fresh New Mexico green chiles prior). Cook over high heat, bringing to a boil. Lower heat and simmer for 20 minutes. Serve.

For breakfast, poach eggs in the stew and serve immediately.

Green Chile Breakfast Casserole

CHEF Natalie McCue

Easy and delicious casserole, always a go to staple cooked by mom on holiday mornings.

ORIGIN

New Mexico, USA

Recipe really shines if you can get some fresh roasted green chili’s, grown from Hatch, New Mexico!

INGREDIENTS

• 6 pieces sliced bread

• 1 1/2 c shredded cheddar cheese

• 1 lbs breakfast sasusage browned and drained

• 1/1/2 c Monterey Jack cheese

• 1 (4 oz) can greed chilis or fresh shopped and roasted

• 10 lg eggs

• 2 1/2 c half and half

• 1tsp salt

• 1/4 tsp dried oregano

• 1/4 tsp paprika

• 1/4 tsp dried mustard

INSTRUCTIONS

Place bread in casserole dish. Sprinkle cheddar cheese first, then the sausage, then Monterey Jack cheese, then the green chilies. Mix eggs with half & half and seasonings, and then pour over ingredients in casserole dish. Cover and refrigerate overnight. Pop in the oven at 350º F for 30 min.

Arepas

FREE

CHEF Vanesa Bracamonte

The arepa has a pre-Columbian origin from indigenous tribes, the word arepa means maize. The first stage of the arepa was a process where the indigenous chewed the corn and put it onto a plate or base until forming a paste or dough that was cooked in ceramic in circled forms.

ORIGIN Venezuela

The arepa is the fundamental base of the Venezuelan diet but it’s also present in Colombia, actually exist a silent fight between these 2 countries about who invented it. The versatility of the arepa underlies the fact that it’s a dish with no time to eat: it can be breakfast, lunch or dinner and famous for its colorful fillings, beef, chicken, ham and cheese, black beans, eggs, pork among many others.

INGREDIENTS

• 2 1/2 cups of water

• 1 teaspoon of salt

• 2 cups of corn meal

INSTRUCTIONS

Mix the ingredients, knead for 5 min. and let it rest at least 5 min. Form small balls and flatten with your hands into a thin disc, about 4 inches in diameter. Cook in a griddle or frying pan over medium heat for 7 min. on a side and turn to the other one. Slice open lengthwise, to create a pocket and add your filling of choice.

French 75 CHEF Paige Dixon

The French 75 was popularized in the early 1920’s by Harry MacElhone at Harry’s New York Bar in Paris, where other cocktails like the Bloody Mary and Sidecar were also invented. The French 75 known for being a variation of a Tom Collins. The drink got it’s unique name when it was said to “have such a kick that it felt like being shelled with a French 75 field gun.”

ORIGIN France

INGREDIENTS

• 1 ½ ounces gin (we suggest Empress Gin for a fun purple color!)

• ¾ ounce lemon juice (plus lemon twist garnish, optional)

• ½ ounce simple syrup

• 3 ounces champagne (about 1/2 glass)

INSTRUCTIONS

Make the lemon twist garnish, if using. Place the gin, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the liquid into a champagne flute. Top off the glass with champagne. Garnish and serve.

Pattern’s Spritzer

CHEF Victoria Maasoe

ORIGIN

Celebration of American Clean Power Week

INGREDIENTS

• Effen Cucumber Vodka (very specific, this brand of vodka is very light and not too overpowering in flavor to make it as refreshing as possible)

• Mint leaves

• Rose’s sweetened lime juice (you can also use real lime juice if you’d prefer)

• Soda water

• Sprite *Optional*

INSTRUCTIONS

Depending on how much you are making you will have to measure out your vodka usage. If you are making it for yourself I would suggest a 1.5 ounce shot; if you are making a pitcher I would say a quarter of a bottle depending on how big the pitcher is.

First you put your vodka in then you add your mint leaves. Be sure to make rips in or shred your mint leaves to open up those flavors.

Next add your sweetened lime juice. Again this is according to volume. If you are making a single drink I would count to 2 and stop pouring if you are making a larger batch you would be more generous with your pour.

Then add your soda water of choice. If you feel like it needs something extra maybe a little sweeter or needs to mask some of the vodka taste add some Sprite to the mix.

Then either shake or stir and enjoy! With this recipe the ingredients are very simple and you can always add or substitutes to improve and make it your own!

Maltose Crackers

CHEF Sum Wu

While too much sugar is never good, Maltose Vis known to be less sweet and contains zero fructose. I grew up snacking on maltose crackers with my brother and it was something so easy to make ourselves without parents to worry.

ORIGIN China

Maltose is normally distributed in China (Can get in any Asian Store).

INGREDIENTS

• Maltose

• Soda Crackers INSTRUCTIONS

1. Use a spoon or chopstick and scoop up some maltose

Spread over a piece of soda cracker

Cover with another soda cracker carefully