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tastes like... an international, synapsian cookbook
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tastes like...
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tastes like... an international, synapsian cookbook
books
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menu
11
cocktail hour
15
entrées
29
sides
41
desserts
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The only time to eat diet food is while you're waiting for the steak to cook.
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julia child
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cocktail hour
cocktail hour
german mulled wine justyna piekut
germany
1 bottle red wine ( 750 ml ) inexpensive fruity red on the sweet side; try Cabernet Sauvignon, Merlot, Zinfandel, or Yellow Tail Sangria 3 cups unsweetened apple cider ¼ cup honey 3–4 cinnamon sticks 1 vanilla bean, cut lengthwise 4–5 star anise 1 tsp cloves 1 tsp fresh ground nutmeg ¼ cup brandy 1 lemon, sliced 1 lime, sliced 1 small orange, sliced cranberries (optional for garnish)
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Combine wine, cider, and honey in a pot or slow cooker and heat over low to medium heat. Place cinnamon sticks, vanilla bean, star anise, cloves, and ground nutmeg in a small sauce pan. Toast over medium heat for about 5 minutes, tossing occasionally with a wooden spoon. Add spices to wine mixture; continue to heat for about 25–30 minutes, making sure the mixture doesn’t come to a boil and stirring occasionally so the honey dissolves. When the wine is steaming and the ingredients have been well blended, it is ready to serve. Just before serving, add brandy and about 1 cup of the sliced fruit to the mulled wine (reserve remaining for garnish). Ladle the mulled wine into mugs (leave seasonings behind) add a cinnamon stick, a few cranberries, and some of the sliced fruit to each glass for garnish, and enjoy!
Note—Mulled wine can be left on the stove to heat for many hours. It can also be stored in the fridge and reheated the next day.
cocktail hour
caramelized bacon kristen kish
canada
½ cup light brown sugar, lightly packed ½ cup pecans, chopped 2 tsp kosher salt 1 tsp freshly ground black pepper ½8 tsp ground cayenne pepper 2 Tbsp pure maple syrup ½ pound thick-sliced apple-woodsmoked bacon (such as Nodine's)
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Preheat the oven to 375° f. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top. Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs. Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25–30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools. While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.
Note—The caramelized bacon can be made early in the day and stored at room temperature.
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entrées
entrées
kohl und hackfleisch german cabbage casserole beth apfel germany 1 pound lean ground turkey, ground beef, ground pork, ground chicken, OR 1 cup bulgur (2.5 cups cooked, also known as cracked wheat) 1 medium onion 1 garlic clove, minced, more if desired 2 cups cheddar cheese, shredded ½ cup sour cream 1 medium cabbage, chopped ½ cup unseasoned breadcrumbs salt & pepper
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Brown meat, onion, and garlic until meat is no longer pink and onion is translucent. Drain grease from pan and discard. Add cabbage and cover. Cook until cabbage is translucent. Add cheese and sour cream, mixing well. Pour all into greased casserole and top with bread crumbs. Bake at 375 °f for 40 minutes.
Note—To freeze, make ahead, or re-heat left overs (compliments of Chef Marie Alice) I froze half of this when I originally made it. This freezes excellently and if anything tastes even better after! I reheated it by melting a little butter in a skillet and then crumbled the partially thawed casserole into it, cooking and stirring until it was heated through.
entrées
guinness braised beef stew erin mcgee ireland ½ Tbsp basil, minced 1 Tbsp honey 1 Tbsp olive oil 1 cup canned beef broth 12 fluid ounces Guinness 4 Tbsp all-purpose flour 1 tsp black pepper 1 tsp table salt 2 cups Vidalia onions, chopped (2 medium onions) 4 medium white potatoes ¾ pound carrots 1 ½ pounds cooked beef round steak or roast
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Chop onions into desired size. Heat olive oil in medium sized pan for 2 minutes then sauté onions until they are soft. Transfer to crockpot. Cut beef into chunks. Mix flour, salt, and pepper in small bowl. Coat beef chunks in mixture. Brown beef in hot pan used to cook onions (add more olive oil if needed). Transfer to crockpot. Chop carrots into bite-sized pieces and place in crockpot. Chop potatoes into small chunks. Add all remaining ingredients to crockpot and turn on high for 3 hours. After 3 hours, crockpot can remain on warm setting.
entrées
kung pao chicken chen cui
china
1 chicken breast, cut into small pieces 2–2 ½ Tbsp Vegetable oil 1 carrot, chopped ½ cucumber, chopped ½ green pepper and half red pepper, chopped into small pieces 3 cayenne peppers (optional) ¼ onion, chopped into small pieces peeled peanuts 1 Tbsp soy sauce 4–5 Tbsp cooking wine 1 Tbsp salt 1 Tbsp sugar 1–2 Tbsp potato starch
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In a large bowl, combine chicken,
Add cayenne peppers, green pepper,
1 Tbsp cooking wine, ½ Tbsp veg-
and red pepper to the wok; stir until
etable oil, ½ Tbsp salt, and 1 Tbsp
peppers are fragrant.
potato starch. Stir, then let sit for 10 minutes.
Stir fry prepared chicken breast. Add 1 Tbsp cooking wine, until
In a small bowl, combine 1 ½ Tbsp
chicken is golden. While stir frying,
soy sauce, ½ Tbsp salt, 1 Tbsp sugar,
pour cucumber pieces, 4 Tbsp of
and 2–3 Tbsp cooking wine.
water, and potato starch over the
Heat the wok for 30 seconds. Add
chicken.
1–2 Tbsp vegetable oil and peanuts;
Pour sauce from Step 2 in stir fry,
fry until golden, then scoop out and
add peanuts, stir evenly, and enjoy!
save for later use. Add 2 Tbsp more of vegetable oil in heated wok, until there’s light oil smoke.
entrées
carne de porco a alentejana portuguese pork & clams maria martins portugal ½ pound littleneck clams ½ pound pork fillet, cubed 1 tsp paprika 2 cloves garlic, sliced 1 bay leaf 3 tsp olive oil, divided 2 onions, chopped 1 ½ cups Portuguese white wine 4 cloves garlic, minced 2 tomatoes, chopped ¼ tsp dried crushed chillies handful parsley, chopped salt & pepper
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In large bowl, combine wine, paprika,
Boil uncovered until marinade is
salt, and pepper to taste; blend well.
reduced by half. Pour over the pork and set it aside.
Add sliced garlic cloves, bay leaf, and cubed pork and mix. Let marinate for at least 4 hours, turning occasionally.
In a saucepan, heat the remaining oil; add onion and cook for 5 minutes, stirring frequently until onion is soft
Remove pork; reserve the marinade.
but not brown. Add minced garlic,
Pat pork completely dry. Discard
tomatoes, and crushed chillies. Sim-
the bay leaf. Heat 1 tsp of olive oil in large frying pan. Add the pork, stirring frequently so that the meat browns quickly and evenly. Transfer it to a bowl. Pour the reserved marinade into a
mer, stirring constantly for 5 minutes. Spread the clams over the sauce; cover the saucepan, and cook over high heat for ten minutes or until clams open. Stir in the pork and marinade. Simmer for 5 minutes to heat thoroughly.
frying pan and bring to boil over
Sprinkle with the parsley on a platter
high heat, scraping off any brown
and serve with some bread to enjoy
bits clinging to the inside of pan.
all of the sauce!
entrées
three cup chicken chen cui
china
4 boneless chicken thighs, cut in small pieces 1–2 Tbsp sesame oil 4 Tbsp vegetable oil 2–3 Tbsp rice wine 2 Tbsp soy sauce ½ Tbsp salt 1–5 Tbsp sugar basil leaves 1 clove garlic, sliced minced ginger
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Heat the wok. Put 4 Tbsp of vegetable oil in heated wok (or less, depends on how many chicken thighs there are in the wok). Wait until some smoke comes up, then add 1–5 Tbsp of sugar until it melts. Add chicken thigh pieces to the wok (oil might splash so make sure there is not a lot of water on chicken thighs), then add garlic slices and minced ginger. Stir fry the chicken until it turns a little golden, then add 2–3 Tbsp of rice wine and stir fry for 1–2 minutes. Add 2 Tbsp of soy sauce. Continue to stir fry the chicken until it turns a little brown. Add ½ Tbsp salt and stir evenly. Turn heat down a little, add 1–2 Tbsp sesame oil and stir fry for another minute. Add basil leaves, stir, turn off heat, and enjoy!
entrĂŠes
orecchiet te with broccoli r abe & sausage martha lawrence italy 1 pound Orecchiette Pasta Âź cup Extra Virgin Olive Oil 4 garlic cloves, peeled and chopped 1 pound Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces 1 pound broccoli rabe, cleaned 1 cup broccoli rabe water, or more depending on how juicy you want it (see directions) freshly grated Pecorino Romano cheese (optional) salt & pepper
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Remove any tough outer or damaged leaves from all broccoli rabe. Cut off stems and tear leaves into large pieces (about 3–4 inches). Place broccoli rabe in a deep saucepan with boiling water covering it by about 2 inches and boil for 5–6 minutes until tender. (Reserve rabe cooking water.) Immediately place broccoli rabe
Stir in garlic. Add the sausages and sauté until meat is cooked. Add cooked broccoli rabe to sausage. Add rabe water, and salt and pepper to taste. Raise heat and cook until sauce is hot.
in cold water to stop the cooking
Return drained Orecchiette to the
process. Once cool, drain well in a
pot. Place over medium-high heat
colander and pat dry. Cover with
and stir in ¾ cups of broccoli rabe and
a damp cloth and refrigerate until
sausage sauce.
ready to add to dish.
Toss together for one minute.
Cook Orecchiette Pasta in rapidly
Remove from heat and pour into a
boiling salted water until al dente,
large serving platter or bowl.
then drain.
Spoon remaining sauce over the
While pasta is cooking, heat oil in a
top. Sprinkle with Pecorino Romano
large sauté pan over medium heat.
cheese.
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sides
sides
caldo verde green soup kathleen telesco portugal 4 Tbsp olive oil, divided 1 onion, minced 1–2 cloves garlic, minced 6 potatoes, peeled and cubed 2 quarts cold water (half chicken broth if you desire) 6 ounces linguica sausage, thinly sliced 1 pound kale, rinsed and julienned 2 ½ tsp salt ground black pepper
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In a large saucepan over medium heat, cook onion and garlic in 3 Tbsp olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain. Mash potatoes or puree the potato mixture with a blender or food processor. Stir salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes. Stir in kale and cook an additional 5–10 minutes, or until desired doneness. Stir in the remaining Tbsp of olive oil and serve with a slice of sausage on each portion.
sides
tom kha gai chicken coconut soup amy fitzpatrick thailand 3 stalks fresh lemongrass, cut off bottom and remove tough outer layers and dark green tops (use white and light green parts only) 1 one inch piece ginger, peeled 12 kaffir lime leaves, OR 1 Tbsp lime zest and ¼ cup lime juice (lime leaves are highly recommended to add depth) 6 cups low-sodium chicken broth 1 ½ pounds skinless, boneless chicken breasts, cut into one inch by half inch pieces (may use dark meat if desired) 8 ounce shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces 13.5 ounces coconut milk ½–1 tsp Thai chili paste (or other chili paste), for desired heat 2 Tbsp fish sauce cooked rice (optional) chopped cilantro leaves lime wedges
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Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4 inches pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 10–12 minutes. Strain broth into clean saucepan, discard solids. Add chicken and return to a boil. Reduce heat, add mushrooms and chili paste, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 15–20 minutes. Mix in coconut milk and fish sauce last. Divide soup among bowls. Add some cooked rice to bottom of bowl if desired and serve with cilantro and lime wedges.
sides
make ya wanna holla red beans & rice saloni sandhu usa 1 ¼ cups red kidney beans, soaked in 4 cups water overnight
fresh coriander leaves for garnish (optional)
3 large tomatoes, pureed
garam masala powder (dry roast for 2 minutes and grind to a fine powder)
1 bay leaf
½ inch stick cinnamon
¾ Tbsp ginger garlic paste
3 cloves
¼ tsp turmeric powder
2 green cardamom (Chota Elaichi)
1 tsp red chili powder
1 black cardamom (Badi Elaichi)
1 heaping Tbsp coriander powder
6 black peppercorns
¼ tsp cumin powder
½ star anise
½ tsp, kasuri methi (crushed,
¼ tsp black cumin (Shahjeera)
2 large onions, grind to a paste
optional)
pinch mace powder (Javitri)
1 tsp garam masala powder
pinch of Asafetida
2 ½ Tbsp oil
pinch dry ginger powder (Sonth)
½ Tbsp ghee (oil if not using ghee)
salt
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• Wash the kidney beans and soak in
Add the tomato puree and cook until
4 cups of water overnight.
oil separates.
Next day/morning, pressure cook
Add the cooked kidney beans along
along with the same water the
with the residue water left while pres-
beans were soaked in. Cook up to
sure cooking it. Cover and cook for
4–5 whistles or cook in a large pot
5 minutes.
of water until soft. Remove ½ cup of cooked beans, crush coarsely and keep aside.
Add the crushed kidney beans and some more water if required to achieve a gravy-like consistency.
Heat ghee and oil in a cooking ves-
Cook for 8–10 minutes without lid
sel. Add cumin seeds and bay leaf,
on medium flame after adding the
allow the seeds to splutter. Add
water. Add garam masala and cook
the Asafetida and stir fry for a few
on simmer with lid until desired
seconds and then add the ground
gravy consistency. Turn off heat and
onion paste and saute until golden
let it sit for at least one hour for
brown, sprinkling water occasionally
the flavors to meld. Remove to a serv-
until the oil separates.
ing bowl and garnish with chopped
Add red chili powder, turmeric pow-
coriander leaves.
der, coriander powder, cumin powder,
Serve warm with steamed rice, jeera
kasuri methi, and salt. Mix well.
rice, chappatis, or phulkas.
sides
guacamole maggie scanlon
mexico 2 avocados, mashed 1 green pepper, chopped 1 tomato, chopped (more if desired) green apple, chopped (optional) lemon juice (to taste) cayenne pepper (to taste) chili powder (to taste) lime juice (to taste) salt & pepper
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Mix all ingredients above together in a large bowl. Eat with chips or a spoon!
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mango salsa amit singh
germany 4 tomatoes, chopped ¼ cup cilantro, chopped 1 onion, chopped juice of 1 lime ½ tsp salt ½ tsp pepper ¼ mango, chopped
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Mix all ingredients above together in a bowl and serve with chips!
sides
thai peanut sauce rachel rieve
thailand
13.5 ounces full-fat coconut milk 2 heaping tsp of Thai red curry paste (OR Massaman curry paste) ¾ cup unsweetened/natural creamy peanut butter ½ Tbsp salt ¾ cup sugar 2 Tbsp apple cider vinegar OR white vinegar ½ cup water
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Put everything in a medium heavy-bottomed pot and bring to a gentle boil over medium heat, whisking constantly. Let the mixture simmer for 3–5 minutes over low heat. Be careful not to let the mixture scorch at the bottom of the pot. Take the pot off the heat and let the sauce cool down to room temperature (or slightly warmer) before serving.
Note—The sauce can be kept in the fridge in a glass container for weeks! If it thickens, simply add a little water and reheat.
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desserts
desserts canadian maple cookies lauren burkhart
canada
1 cup unsalted butter, softened 1 cup light brown sugar, packed 1 egg 1 cup real maple syrup 1 tsp vanilla extract 4 cups all-purpose flour 2 tsp baking soda ½ tsp salt ½3 cup granulated sugar
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Preheat oven to 350° f. Grease several cookie sheets. In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well blended. Sift or whisk together flour, baking soda, and salt. Add this mixture to creamed mixture and stir until well blended. Shape into one inch balls and roll in sugar. Place balls on cookie sheets about 2 inches apart and flatten slightly. Bake 8–10 minutes. Remove and let cool on a wire rack.
desserts pasteis de nata portuguese custard tarts diane mucha portugal 1 cup whole milk 3 Tbsp cornstarch 1 cup white sugar 2 tsp vanilla extract 6 egg yolks 17.5 ounce package frozen puff pastry, thawed
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Preheat oven to 375° f. Lightly grease 2 mini muffin pans with cooking spray. Follow directions on box for puff pastry prep. Use the opening of a small glass to cut out puff pastry rounds for the mini muffin pans. Line the bottom and sides of mini muffin pans with puff pastry. In a saucepan, combine milk, cornstarch, sugar, and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly pour ½ cup of hot milk mixture into egg yolks, whisking the whole time. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 3–5 minutes or until thickened. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 15–20 minutes, or until crust is golden brown and filling is lightly browned on top. Makes approximately 36 mini tarts.
desserts anise cookies martha lawrence
italy
6–7 large eggs, room temperature 2 bottles Anise extract 6 heaping tsp baking powder ž cup sugar 1 cup oil 4 cups flour pinch of salt confectioners sugar
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Preheat oven to 350° f. In a mixer, beat eggs; keep mixer going, blend in sugar and salt. Add oil and Anise (save some for icing); when mixture has thickened, turn off mixer, fold in flour and baking powder. Bake for 10 minutes on an un-greased cookie sheet. Icing: Confectioners sugar, water, and Anise.
desserts nanaimo bars kristen kish
canada
2 eggs, lightly beaten 1 ½3 cups butter, melted 2 Tbsp butter, unmelted ½ cup cocoa powder ½ cup granulated sugar 3 cups graham cracker crumbs 2 cups shredded coconut 1 cup walnuts, finely chopped ¼ cup milk 2 tsp vanilla 4 cups confectioners sugar 8 ounces semisweet chocolate, chopped
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Heat oven to 350° f. Grease 13x9 inch cake pan. Line with parchment paper, leaving one inch extending over long edges. Set aside. Whisk together eggs, 1 cup of the melted butter, cocoa, and sugar in large bowl; stir in crumbs, coconut, and walnuts. Press mixture evenly into prepared pan. Bake for 10 minutes. Cool in the pan on a rack. Stir together remaining ½3 cup of melted butter, milk, and vanilla in medium bowl; beat in confectioner’s sugar until smooth. Spread evenly over cooled base. Refrigerate until firm, about 45 minutes. Place chocolate in a microwave safe bowl with remaining 2 Tbsp of the butter. Heat one minute; stir. Heat 30 seconds; stir until melted and smooth. Spread evenly over filling. Score the surface into serving size pieces (even though it smears the chocolate and you think it isn’t doing much, it is! ). Refrigerate until set, about one hour. Use parchment paper to lift bars from pan; peel off paper. Cut into bars. Makes 48 bars.
desserts aletria portuguese sweet pasta susan martins portugal 1 pound angel hair pasta ½ cup water 1 cup milk, divided 1 cup sugar zest of 1 orange 5 egg yolks Ÿ pound butter 2 tsp cinnamon powder
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In a saucepan, add ¾ cup of milk and ½ cup water, and heat it until it boils. Add the angel hair pasta, sugar, orange zest, and butter to the saucepan. Cook until the angel hair pasta has absorbed most of the liquid. Beat the egg yolks well and then add them to the saucepan along with the last ¼ cup milk. Stir well. Place on a dish to serve. Cover with cinnamon powder.
desserts irish potato candy gabrielle valentini
ireland
Ÿ cup butter, softened 4 ounces cream cheese, softened 1 tsp vanilla extract 2 cups confectioners sugar 7 ounces sweetened flaked coconut (2 ½ cups) 1 Tbsp ground cinnamon
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In a large bowl, cream together the butter and cream cheese. Add vanilla and confectioners sugar. Beat until mixture forms a ball. Stir in coconut with a spoon. Roll the mixture between your hands to form small potato-shaped candies or roll into small balls. Place cinnamon in a shallow dish and roll the balls in it. Place the balls on a cookie sheet and chill for about one hour or until firm.
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