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Eu cookbook high_res_may2011

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  • 1. mEnUDelegation of the European Unionto the United StatesWhat’s on the in Washington, DC www.eurunion.org
  • 2. Culinary Cast of ContributorsStanding, from left:• Silvia Aumair (Austrian)• Sandi Auman (American)• Eva Horelová (Czech)• Vlassia Vassikeri (Greek)• Maeve O’Beirne (Irish)• Laurence Moreaux (Belgian)• João Vale de Almeida (Portuguese)• Fiona Bagnall (British)• Sue Tucker (British)• Julia Garcia-Pascual (Spanish)• Kasper Zeuthen (Danish)• Emma Burnaby-Atkins (British)• Jocelyne Corderot (French)• Mark Pituch (Polish American)• Silvia Kofler (Italian)Seated, from left:• Bob Whiteman (American)• Ann Sweeney (Italian American)• Marie Claude Volay-Larsen (French)• Melinda Stevenson (American)• Christina Chaconas (Greek American)Front, from left:• Stacy Hope (American)• Helen Henderson (British)Not pictured:• Barbara Deák-Faragó and Laszlo Deák (Hungarian)• Ana Jara de Carvalho (Portuguese)• Richard Lamse (Dutch)• Pascale Niang (French)• Anna Prisco (German)• Bob Stevenson (American) Disclaimer: The recipes in this collection are from theDelegation staff and do not represent professionally testedrecipes. Where measurements were provided in metric, we havedone our best to convert them to U.S. measures.Reproduction not authorized for commercial use.Edited by Stacy Hope and Melinda StevensonPublished May 2011
  • 3. Introduction One of the best ways to discover common émigrés, and still others hail from our diverse ground is to sit together and savor a delicious American staff and represent their own re- meal. In almost every culture, in all traditions, gional heritage. sharing a meal is about building relationships, While not every one of the 27 EU countries whether they be social, business, or diplomat- is represented either in the Delegation or in ic. And if you have spent time in Europe, you the cookbook, the recipes are offered as proud will know that we take eating together very representations of national, regional, and lo- seriously! cal dishes from the European Union and the With our first-ever Delegation cookbook, the United States. European Union (EU) Delegation to the Unit- We hope you enjoy our first foray into gastro- ed States aims to capture that feeling of cama- diplomacy, and I wish you Bom apetite! as we raderie that comes with dining together. The say in Portuguese, my native tongue. marvelous diversity of the 27 Member States is well-represented in the Delegation, and mag- nified thanks to our staff, which includes not only Europeans, but also Americans, “transat- lantic hybrids,” and a number of other nation- alities. Some of these recipes have been passed down among families for generations, and some are new inventions. Some originated in Europe João Vale de Almeida, and crossed the Pond courtesy of European EU Ambassador to the United States Добър апетит! Tuck in! Jätku leiba! Buon appetito! Velbekomme! Bain taitneamh as! Labu apetīti! ¡Buen provecho!Hyvää ruokahalua! Bon appétit ! Bom apetite! Dober tek! Dobrou chuť!Guten Appetit!Smacznego! Smakelijk! Jó étvágyat! L-ikla t-tajba Poftă bună! Gero apetito! Skanaus! Smaklig måltid!Dobrú chuť! Καλή όρεξη! 1
  • 4. Table of Contents Appetizers and Starters 3 Lulas Recheadas com Camarão Bitterballen 4 (Squid Stuffed with Shrimp) 19 Chipotle Hummus 4 Pork Tenderloin with Plums 20 Hot Goat Cheese and Artichoke Dip 5 Hachis Parmentier 20 Budapest Saláta Sült Kacsamellel Pasta alla Carbonara 21 (Budapest Salad with Broiled Duck Breast) 5 Entrecosto Grelhado à Moda do Padre João Scotch Eggs 6 (Father John’s Grilled Short Ribs) 22 Peri-Peri Chicken Livers 6 Vegetarian Dishes 23 Stews and Soups 7 Sweet Potato Casserole with Cognac 24 Bigos (Cabbage and Meat Stew) 8 Tyropitta (Greek Cheese Pie) 24 Skipperlabskovs (Sailor’s Stew) 8 Vegetable Lasagna 25 Carbonnades Flamandes Gnocchi 25 (Beef Stew Cooked in Belgian Beer) 9 Greek Briam 26 Fehér Zöldségkrémleves, Pirított Libamájjal és Paprika Olajjal Soufflé au Fromage (Cheese Soufflé) 26 (Cream of White Vegetable Soup with Pan-Fried Goose Liver and Paprika Oil) 9 Tortilla de Patatas 27 Erwtensoep or Snert (Split Pea Soup) 10 Desserts 28 Main Dishes – Meat, Poultry, and Seafood 11 Áfonyás Joghurtos Túró Tortácska Toad in the Hole 12 (Wild Blueberry and Yogurt Mini-Cheesecakes) 29 Savory Shepherd’s Pie 13 Vanilla Tablet 29 Arroz de Polvo (Rice with Octopus) 13 Mississippi Mud 30 Sticky Ribs 14 Walnut Cream 30 Párolt Halfilé „Kárpáthy” Módra, Petrezselymes Burgonyával Plum and Cinnamon Crumble 31 (“Kárpáthy” Fish Fillet in Creamy Crayfish, Mushroom, Linzer Torte 31 and Dill Ragout with Parsley Potatoes) 14 Medovník (Honey Cake) 32 Poached Salmon 15 Chocolate Bourbon Pecan Pie 33 Turkey Ragout in White Wine Sauce 16 Herrencreme (Gentleman’s Pudding) 34 Peixe no Forno com Vinho Branco e Tomate Mousse au Chocolat (Chocolate Mousse) 34 (Baked Fish with White Wine and Tomatoes) 16 Nut Mazurek with Meringue 35 Jajówka 17 Vinegar Cake (Eggless Chocolate Cake) 35 Southern Railroad Dining Car Beef Tenderloin 17 Crêpes 36 Chesapeake Bay Crab Cakes 18 Arroz Doce (Sweet Rice Pudding) 36 Beer Can Chicken 182
  • 5. Appetizers and StartersДобър апетит! Tuck in! Jätku leiba! Buon appetito! Velbekomme! Bain taitneamh as! Labu apetīti! ¡Buen provecho!Hyvää ruokahalua! Bon appétit ! Bom apetite! Dober tek! Dobrou chuť!Guten Appetit!Smacznego! Smakelijk! Jó étvágyat! L-ikla t-tajba Poftă bună! Gero apetito! Skanaus! Smaklig måltid!Dobrú chuť! Καλή όρεξη! 3
  • 6. Bitterballen (Dutch) This typical Dutch snack is traditionally served with mustard. Instructions In a skillet heat one table- the meat mixture, stirring to combine them spoon of butter. Add the thoroughly. Chill this mixture for at least two onion and fry for 2 to 3 hours in the refrigerator, until it becomes solid. minutes. Add beef and fry When the mixture has solidified, roll it into for a few minutes until it balls about 1 inch in diameter, using your browns. Add one cup of hands. Roll the balls in the bread crumbs, then beef broth with one cup of in the egg and water mixture, then again in the water and stew the beef un- bread crumbs. Fry a few at a time in a deep til it falls apart (about 1 ½ fryer with at least 2 inches of oil at 375º F until to 2 hours). Marijke Blazer golden (about 2 to 3 minutes). Drain on paper Check occasionally to see towels and serve immediately with mustard. if more water needs to be You can substitute chicken or vegetables for added. When the beef is the beef. When using vegetables, make sure falling apart, take the beef Ingredients out and break it into small pieces using two you use vegetables such as carrots that do not • ½ pound (250 g) beef for stew retain a lot of liquid. Adjust the cooking ac- forks. Set aside at least one cup of the broth. • 4 tablespoons butter or margarine cording to your selection of filling. Place the pulled beef in a mixing bowl. Add • ½ cup onion, finely chopped the salt, pepper, nutmeg, lemon juice, and Richard Lamse • 1 pinch nutmeg parsley, stirring to combine. Set the meat mix- • 1 tablespoon lemon juice ture aside. • 2 tablespoons parsley, finely chopped Heat the remaining 3 tablespoons of butter in • 5 tablespoons flour a saucepan over moderate heat and stir in the • 1 cup beef broth flour to make a roux. Cook for 2 to 3 minutes, • ½ cup bread crumbs then add the beef broth. Continue heating, • 1 egg, beaten with 1teaspoon water stirring constantly, until the sauce boils and • Oil for deep frying becomes quite thick. Combine the sauce with Chipotle Hummus Ingredients Instructions (American) • 2 cups cooked garbanzo beans, Put beans through a food processor. Mix drained together the beans, tahini, garlic, and chipotle • 5 tablespoons tahini in a large mixer with a paddle attachment. • 1 ½ teaspoons chopped garlic Slowly add the juices and oil until combined • 2 tablespoons chipotle purée thoroughly. Mix until smooth. • 2 tablespoons lemon juice • 2 tablespoons lime juice Bob Whiteman • ¾ cup olive oil • 1 teaspoon salt • ¼ cup cilantro 4
  • 7. Hot Goat Cheese and Artichoke Dip (American)Ingredients Instructions This dip is guaranteed to get• 14-ounce can of water-packed any party – big or small – off Preheat oven to 350º F. Combine all ingredi- artichoke hearts, drained to a great start. Assuming ents in a food processor and blend the mixture, • 1 ½ cup chopped onions there are any leftovers, it leaving some texture. Spoon the mixture into a • 2 large garlic cloves, minced also tastes great when used casserole dish (7 to 8 inches is best) and bake • ½ cup mayonnaise as a filling for omelets or a for 30 minutes, or until top is nicely browned.• 8 ounces cream cheese, softened sandwich spread.• 2 3 cup grated parmesan cheese Hollow out the bread bowl, and place onto • 6 ounces soft goat cheese a large serving platter. Once the dip is fully • White pepper and seasonings to taste cooked, spoon it into the bread bowl. Tear the • Sourdough bread bowl or similar leftover bread into small pieces to use as dip- pers and place them on the platter, surround- ing the bowl. Serve hot. Cracker and Cheese Stacy Hope Budapest Saláta Sült Kacsamellel (Hungarian) Budapest Salad with Broiled Duck BreastIngredients Instructions• 1 duck breast, skinless Prepare marinade in advance by mixing half of excess fat over a paper towel and cut it into • 2 packs mixed garden salad the olive oil with the marjoram, tarragon, gar- thin slices.• 1 cup shredded carrots lic powder and caraway seeds. Wash the duck Place green peas in boiling water, steam un-• 5 large white mushrooms breast, pat it dry and soak in the marinade in a til tender, drain and set aside. Cut the mush-• 4 tomatoes plastic container setting it aside overnight and rooms, tomatoes, and bell peppers into tidy • 3 bell peppers (1 each green, yellow, keeping it refrigerated. cubes. Toss them in a large salad bowl with the and red) Pre-heat oven to 375º F, and season to taste the mixed green salad, steamed green peas, and • 1 cup green peas (fresh or frozen) marinated duck breast with salt and ground shredded carrots while sprinkling the remain-• 1 teaspoon marjoram black pepper. Set aside the marinade. der of the marinade over them.• 1 teaspoon tarragon• 1 teaspoon garlic powder Place the duck breast in a pan on foil with Portion the salad into individual bowls, and • ½ teaspoon caraway seeds the rest of the olive oil or parchment paper, cover them with a layer of the thinly sliced avlxyz / Alpha• Salt, ground black pepper sprayed with cooking oil, and broil uncovered duck breast. Keep covered and refrigerated un-• ¼ cup extra virgin olive oil for about 6-8 minutes, turning over routinely til serving. until both sides are golden brown. Drain the Barbara Deák-Faragó and László Deák 5
  • 8. Scotch Eggs (British) Definitely not something to Ingredients Instructions eat if you’re on a diet but • 1½ pounds pork sausage Divide the sausage meat into 8 equal por- great comfort food! Great meat (Jimmy Dean’s works well) tions and flatten each one into a patty. Place as an appetizer or snack, or • 8 hard boiled eggs a hard-boiled egg in the middle of each patty can be chilled and served • ½ cup all purpose flour and mold the sausage around the egg until it is with salad. • 2 eggs (beaten) completely covered. • 1 cup breadcrumbs Put the flour, 2 beaten eggs, and breadcrumbs • Oil for deep frying in 3 separate bowls. Roll each sausage-covered egg first in the flour, then in the egg, then in the breadcrumbs to coat. Heat the oil in a deep fryer or 1 inch deep fry- ing pan to about 365º F. Carefully place the coated eggs in the hot oil and fry until golden brown, which should take about 7 minutes. (If using a frying pan turn occasionally so they brown on all sides.) Helen HendersonPeri-Peri Chicken Livers (British)Ingredients Instructions• 1 pound (500g) chicken livers Trim and chop the chicken livers.• 2 teaspoons tomato paste Brown the chicken livers in olive oil for about 5 • 1 teaspoon olive oil minutes. Stir in tomato paste, peri-peri sauce, • 1 teaspoon peri-peri sauce sherry, salt and pepper while stirring continu-• ¼ cup sherry ously for about 3 minutes.• 1 cup cream Add the cream and bring to a boil. Add more • 1 teaspoon flat leaf (Italian) parsley peri-peri sauce to taste. Reduce by one-third. Chop parsley finely and add, then switch off heat immediately. Serve with ciabatta. Serves four as a starter, two as an entrée, or two to three as a pasta sauce. This adapted South African recipe makes a great starter, entrée, or Emma Burnaby-Atkins sauce for pasta.6
  • 9. Добър апетит! Tuck in! Jätku leiba! Buon appetito! Bain taitneamh as! Labu apetīti! Velbekomme! ¡Buen provecho! Hyvää ruokahalua! Bon appétit ! Bom apetite! Dobrou chuť! Dober tek! Guten Appetit! Smacznego! Smakelijk! Jó étvágyat! L-ikla t-tajba Poftă bună! Gero apetito! Skanaus! Smaklig måltid! Dobrú chuť! Καλή όρεξη! Soups and Stews7
  • 10. Bigos (Polish) Cabbage and Meat StewIngredients Bigos is traditionally served at hunts and at New Year’s Eve and carnival parties.• 3 pounds cabbage (sauerkraut, raw • A small handful of dried mushrooms cabbage, or a combination) (porcini)• 2 pounds of various meats (mainly • 2 large onions ham and sausages, but also beef, • 20 prunes pork, venison, and duck make good • 1 small glass of dry red wine or additions) Madeira• 4-8 tart apples • 1 tablespoon tomato concentrate (optional)InstructionsChop up the sauerkraut. If using raw cabbage, Separately, cook the dried mushrooms in wa-shred it and put boiling water over it before ter, slice the mushrooms and add them withcooking. the water to the bigos mixture. Add onions (cut up and fried in oil or butter), prunesUse an enamel or stainless steel pot (never alu- (sliced), salt and pepper, a small glass of wine,minum). and (optional) a tablespoon of tomato paste.Cook the sauerkraut or cabbage on low heat Simmer for 40 minutes longer, stirring fre-in a small amount of water. If only raw cab- quently. Bigos is best after being re-heatedbage is used, add 6-8 tart apples at the end of once or twice.the cooking (pared and cut into small bits); ifsauerkraut, add 4 apples. Add cooked or fried Mark Pituchmeats, cut up into small bits, and fried slicedsausages. Stir and continue simmering. Skipperlabskovs (Danish) Sailor’s Stew Ingredients Instructions • 1 pound (½ kg) stewing beef Cut the beef into ¾ -inch squares, blanch, and • 2 pounds (1 kg) potatoes rinse in cold water. Chop the onions finely, • 2 large onions peel and cut up the potatoes. • 3-4 bay leaves Brown 2 tablespoons butter in a thick-bot- • 12-15 peppercorns tomed saucepan, turn the meat in the butter • Salt until barely browned. Add the onions and sim- • Butter for frying mer until transparent. Add the potatoes, bay • About 7 ounces (200 g) cooked leaves, and peppercorns, and cover with wa- ham if desired ter. Simmer gently until all the potatoes have • Finely chopped parsley mashed up. • Worcestershire sauce Traditionally, about 7 ounces of chopped ham may be added just before serving. Season with salt and serve with a lump of but- ter, finely chopped parsley, and Worcestershire sauce. Kasper Zeuthen8
  • 11. Carbonnades Flamandes (Belgian) Beef Stew Cooked in Belgian AleIngredients Instructions• 4 pounds boneless stew meat (beef) Season the beef cubes with salt and pepper. cut into 2-inch cubes Melt 4 teaspoons olive oil in a pan and sauté• 1 4 teaspoon salt half of the beef cubes. Transfer to a pot (a• ½ teaspoon pepper Dutch oven is perfect, but another pot will do).• 2 sprigs fresh thyme or 1 teaspoon Repeat with the second batch. dried thyme• 2 bay leaves Sauté the onions and transfer to the pot. De-• 8 tablespoons olive oil glaze with ½ cup of beer. or unsalted butter Add the beer, carrots, thyme, bay leaves, and• 2 large onions thinly sliced 1 slice of bread with mustard on both sides to• 1 pound baby carrots the meat and onions. Cover the pot and cook• 2 bottles (12 ounces each) of Belgian on slow heat for 2 hours. Ale or brown beer (i.e. Leffe or Chimay) Laurence Moreaux• 1 slice of bread with Dijon mustard on Albert Cahalan both sides (optional)Fehér Zöldségkrémleves, Cream of White Vegetable Soup with Pan-FriedPirított Libamájjal és Paprika Olajjal (Hungarian) Goose Liver and Paprika OilIngredients Instructions• 2 large potatoes, peeled and chopped Wash, rinse, pat dry, then cut vegetables into In a medium bowl mix well 2 tablespoons of• 2 cloves garlic, minced tidy cubes. In a large saucepan melt the butter, olive oil with the paprika powder and set aside.• 2 tablespoons snipped parsley add all vegetables, stir, and sauté until medium Chop goose liver into smaller cubes, season it• 1 teaspoon dry mustard tender. Season with salt and white pepper to to taste with salt and ground black pepper.• 1 bundle white asparagus taste. Stir in chicken broth and the mustard. Heat olive oil in medium size non-stick pan,• 2 smaller white onions Bring to a boil. Reduce heat, cover and simmer stir in chopped goose liver, and sauté until• 1 head cauliflower 20 minutes until veggies are tender. brown and tender. Remove from heat, and stir• ½ pound goose liver in the bowl with paprika oil, mixing well. Transfer mixture to food processor or blender• 4 ounces butter and process until smooth. Return pureed mix- Serve soup in individual bowls and dress them• 1 cup cooking cream ture to saucepan and stir in cream. Further with the seasoned liver bites.• 4 tablespoons extra virgin olive oil season to taste with salt and white pepper.• 1 teaspoon sweet Hungarian paprika Barbara Deák-Faragó and László Deák Heat through.• 1 quart chicken stock 9
  • 12. Erwtensoep or Snert (Dutch) Split Pea Soup Instructions Coarsely chop onions, carrots, po- tatoes, leeks, celery sticks, and cel- ery leaves. Cut the meat from the bones in one inch cubes. Keep the bones. Chop the bacon. Use a big pot, preferably a Dutch oven. Rinse the split peas and add them to the pot. Spread them out evenly. Layer the bacon, meat, and bones on the split peas. Layer the onions, carrots, potatoes, leeks, and celery sticks. Finally, sprinkle about a handful of chopped celery leaves over the vegetables. Crumble the beef stock cubes in the pot and add the water. Cover the pot and bring to a boil. Continue to boil on a low heat for about 75 minutes. Check once or twice, but do not stir! After 75 min- utes, give it a quick stir. Put the lid back on and cook for another hour. Check to see if the meat falls apart. Takeaway Remove all the meat and bones. Use two forks to pull the meat. Put the meat back in the pot. Stir well. The soup should be very thick. Season Ingredients with salt and pepper. • 1 16-ounce (453 g) bag of green split If the soup is too watery, continue to boil on peas low heat uncovered. Stir occasionally as this • 2 large carrots soup is easy to burn. When the soup is the • 1 large leek (one inch thick) or 2 small right thickness, season with salt and pepper. ones • 2 onions Traditionally this soup is served with sliced • 2 celery sticks smoked sausage that you heat up in the soup. • celery leaves Best made one day ahead, this soup can be • 2 potatoes stored in the freezer. • 5 ounces bacon • 2 pork chops or 4 pork ribs (fatty meats) Richard Lamse • 6 cups water • Salt and pepper to taste • Smoked sausage (optional) 10
  • 13. Main Dishes – Meat, Poultry, and SeafoodДобър апетит! Tuck in! Jätku leiba! Buon appetito! Velbekomme! Bain taitneamh as! Labu apetīti! ¡Buen provecho!Hyvää ruokahalua! Bon appétit ! Bom apetite! Dober tek! Dobrou chuť!Guten Appetit!Smacznego! Smakelijk! Jó étvágyat! L-ikla t-tajba Poftă bună! Gero apetito! Skanaus! Smaklig måltid!Dobrú chuť! Καλή όρεξη! 11
  • 14. Toad in the Hole (British) Fear not, there are actually no toads, or any other type of amphibious life form, in this traditional English recipe! Said to date back to the 18th century, no one knows the true origin of the name but there are several tales; from cooking toads or frogs in grain in medi- eval times, to a game in- volving disks being thrown into holes on a table atGina Collecchia the local pub, though in the Midlands (central Eng- land), it was quite simply that the chunky sausages poking out through the Yorkshire Pudding batter looked like toads peeping Ingredients their little heads out of a hole… • 1 pound pork sausage links • ½ cup milk • ½ cup water • 2 eggs (beaten) • 1 cup all-purpose flour • ½ teaspoon salt • Freshly ground black pepper • 2 tablespoons vegetable oil Instructions Fry the sausages in a frying pan on low heat the oven (with just the oil in it). Once it is siz- until nicely browned and sticky. Do not pierce zling and quite hot, quickly and carefully take the skins. Set aside to cool. it out of the oven and pour in the batter mix- ture. Then add the sausages to the tin. Place the beaten eggs, milk, and water in a large mixing bowl and mix together really Put back into the oven and bake for about well, using a whisk or hand mixer. Set aside. 30 minutes until the batter has “puffed up”, is golden brown and crispy. (Do not open the Add the flour to a separate large bowl and sea- oven door during the 30 minutes or your bat- son with salt and pepper. Make a “well” in the ter will sink!). center. Gradually whisk in the liquid mixture until you have a smooth batter with no lumps. This is traditionally served with lots of mashed Allow to rest for about 30 minutes. potatoes and thick gravy. Pre-heat the oven to 425º F. Add the vegetable Helen Henderson oil into a 9” deep-sided baking tin and place in 12
  • 15. Traditional Savory Arroz de Polvo (Portuguese) Shepherd’s Pie (British) Rice with Octopus Ingredients • One 3-pound frozen octopus, • ¼ cup finely chopped parsley thawed • coarse salt as needed • 1 cup water • pinch crushed dried chili pepper • 1 medium onion, whole • 2 cups long grain rice (not instant • 2 tablespoons olive oil or parboiled) • 1 large onion, peeled, coarsely • 4 ½ cups cooking broth chopped • ½ cup fresh cilantro, finely • 2 cloves garlic chopped • 1 bay leaf Instructions Usually the frozen octopus has been cleaned chili peppers. Cook until the onions are and is ready to prepare, but you may want to translucent. take a meat tenderizer to it. Cut the tentacles When the octopus is nearly tender, reserv- into 1-inch pieces. Reserve the body for anoth- ing the cooking water, transfer the pieces to er use, or if you are making a large quantity, cut the onions. Add the rice. Pour in about 4 ½ up the body as well. cups of cooking broth. Cover and bring to In a pot, combine the water and the whole on- a boil. Reduce the heat to medium-low and ion with the octopus pieces. Cover tightly and cook the rice for 12 to 15 minutes until the bring to a boil over medium-high heat. Reduce rice is tender. Mix in the cilantro and serve. the heat to medium-low and simmer for about 45 minutes or until fork tender. Extra water Serves 4 will be given up by the octopus. Ana Jara de CarvalhoIngredients Instructions Heat olive oil in a separate pot. Add the and João Vale de Almeida chopped onion, garlic, bay leaf, parsley and • Approximately ¾ pound (375g) Place minced beef in ovenproof dish. Add the minced steak cup of beef stock, salt, and pepper, along with • 1 cup beef stock the vegetables and Worcestershire sauce if de-• Pinch of salt and pepper sired.• 1 pound (½ kg) freshly Mash cooked potatoes (including optional cooked potatoes ingredients if desired) with a fork and spoon • 1 teaspoon melted butter evenly on top of the minced meat. Brush a tea-• Optional ingredients for beef: spoon of melted butter over the mashed po- vegetables as desired (peas and/or tatoes. diced carrots) and Worcestershire sauce to taste Cook at 375º F (190º C, gas mark 5) for 45-50 • Optional ingredients for mashed minutes. potatoes: 2 ounces grated cheddar cheese, 2 tablespoons milk, 1 egg Serves five to six. Sue Tucker 13
  • 16. Sticky Ribs (British) Párolt Halfilé „Kárpáthy” Módra, Petrezselymes Burgonyával (Hungarian) “Kárpáthy” Fish Fillet in Creamy Crayfish, Mushroom, and Dill Ragout with Parsley Potatoes Stu Spivack IngredientsKelapstick • 4 medium fresh fillets of striped bass • ½ ounce crayfish • 2 bunches of spring onions • 1 bunch of fresh dillIngredients • 1 bunch of fresh parsley• One rack of ribs • 1 lemon• 2 tablespoons each: soy sauce, • 1 ounce white mushrooms, sliced orange juice, ketchup, • 2 cups dry white wine red wine vinegar, brown sugar • 1 cup cooking cream• 2 teaspoons grainy mustard • 12 ounces butter • 4 large potatoesInstructions • Salt, fresh ground black pepper, Mix ingredients together and marinate the bay leaves, and lemon juice to tasteribs overnight (or for at least an hour if you are short of time). Cook for about one hour in the oven at 300° F, and grill until crispy brown to finish off using the rest of the marinade to baste while grilling – delicious! Instructions Wash the fish fillets, pat dry, sprinkle with and lemon juice to taste. Bring to a boil, cover Emma Burnaby-Atkins some lemon juice, and season to taste with and simmer for another 5-6 minutes. salt and freshly ground black pepper. Melt 4 Peel potatoes, cut them into one-inch cubes ounces of butter in a medium frying pan, add and rinse. Put them in a medium saucepan, some of the finely chopped spring onion, the add salt and water. Bring to a boil, reduce bay leaves, 2 slices of lemon, and the seasoned heat, cover, and let it simmer until potatoes are fish fillets. medium tender. Remove from heat and drain Sauté both sides for 3-4 minutes each, then excess water. Melt 4 ounces of butter in a me- add some white wine and heat until steam dium frying pan, add chopped fresh parsley rises. Cover it swiftly and set it aside for a few and remainder of the spring onions. Reheat minutes. potatoes for 3-4 minutes, stirring frequently to avoid burning. Melt the rest of the butter in a medium sauce- pan, stir in most of the rest of the finely chopped To serve, place fish fillets on individual plates, spring onion and sauté until translucent. Wash cover them with the creamy crayfish, mush- crayfish, pat dry and cut into bite-size pieces, room and dill ragout. Garnish plates with the stir into pan with sliced mushrooms, the rest parsley potatoes. of the white wine, chopped dill, and cream. Season with salt, fresh ground black pepper, Barbara Deák-Faragó and László Deák14
  • 17. Poached Salmon (Irish)Ingredients ter and re-cover. Return kettle to a boil, then • 1 whole salmon with head and tail reduce heat to simmer for 2 to 3 minutes. (wild, preferably) of 8-10 pounds Leaving lid on, remove kettle from heat and let • 6 lemons stand until water is room temperature.• 1 bunch dill Remove salmon from water and drain. Using • 2 cucumbers (hydroponic) a knife, make a cut along the spine from the • 1 head of Boston lettuce head to the tail and gently remove skin.• 1 bunch radishes• 3 pints water Presentation• 1 tablespoon of sea salt Place the salmon on a large oval platter. Gar- NOAA (Maldon, if available) nish with Boston lettuce leaves, dill, sliced radishes and lemon slices (to taste). Sprinkle Instructions the juice of 3 to 4 lemons on the fish flesh to Wash the uncooked, whole salmon in salty preserve moisture and add flavor. Slice the The Salmon of Knowledge is one of the the knowledge of the salmon was con-water to remove any blood along the spine. cucumbers wafer thin and arrange along the most popular tales in Celtic Mythology. centrated. With that, he became theTrim the gills and dorsal fin. (If you have a fish poached salmon like scales. The eye can be re- According to legend, the one-of-a-kind wisest person in the world and leaderkettle, keep the fish whole; if not, fish can be moved and stuffed with a green olive! magic fish gained all the knowledge in of the mythical Irish warriors known ascut in two parts.) the world by eating nine hazelnuts that the Fianna. The salmon will retain its moisture and is best In a covered fish kettle, bring the 3 pints of had fallen from nine trees into the Well served at room temperature. While nobody a) believes this or b) ex-water to a boil, and add 1 tablespoon sea salt. of Wisdom. Whoever first tasted the pects to become a genius by eatingImmerse the whole salmon in the boiling wa- Maeve O’Beirne fish would become the wisest person salmon, poached salmon is still a very in the world, so many hunters tried and popular dish in Ireland because of its failed to catch it from its home in Ire- other characteristics: it is healthy, sim- land’s Boyne River. ple to prepare, and perfect for feeding One day, the fish was caught by the a large family or group of friends. When poet Finn who asked his apprentice garnished, it also makes a very attrac- Fionn to cook it. While doing so, a drop tive centerpiece in a larger buffet. of fat landed on Fionn’s finger, caus- ing it to blister. But it was Fionn’s lucky day, because when he put his finger in his mouth to calm the burn, he swal- lowed the one drop of fat in which all 15
  • 18. Turkey Ragout Peixe no Forno com Vinho Branco in White Wine Sauce (German) e Tomate (Portuguese) Baked Fish with White Wine and TomatoesIngredients Instructions• 1½ pounds turkey breast Rinse the turkey meat and pat it dry. Cut in • 1½ tablespoons flour approximately one-inch cubes. Sprinkle with • 6 ounces small shallots flour and toss. • 7 ounces small cremini mushrooms Peel shallots and half or quarter them, depend-• 3 tablespoons lemon juice ing on their size. Clean and halve or quarter • 3 ounces uncured bacon (center cut) the mushrooms and sprinkle with 1½ table-• 2 tablespoons olive oil spoons lemon juice. Dice the bacon.• 2 tablespoons butter Blue Moon in Her Eyes In a big pot or frying pan, heat the olive oil • white pepper, dried thyme with 1 tablespoon butter. Fry the bacon un-• 2 cloves garlic til it is light golden brown. Add the turkey • 1½ cups vegetable bullion meat and fry for another 5 minutes until light • ¾ cup heavy whipping cream brown. Stir constantly. Add pepper, thyme, • ¾ cup of good white and remaining lemon juice. wine (e.g. German Riesling)• 4 tablespoons parsley Peel the garlic and press through a garlic press right into the pan. Add shallots, mushrooms, Ingredients Instructions and remaining butter. Toss and cook through • 4 four-ounce serving pieces of With 1 tablespoon of olive oil, coat the bottom for a few minutes. Add wine, cream, and bul- fish: hake, red fish, or sea bass of a baking dish that is large enough to accom- lion. Stir, making sure to scrape off the bottom • 3 tablespoon olive oil (more if modate the pieces of fish. of the pan. Gently simmer for 20 minutes or needed) In a medium sauce pan, heat the remaining 2 more if necessary – the sauce needs to thicken! • 1 onion thinly sliced tablespoons of olive oil. Toss in the onions and Wash the parsley, dry, and finely chop. Sprin- • 2 large very ripe tomatoes, sauté them until they are glassy and translu- kle the finished ragout with it. coarsely chopped cent. Stir in the tomatoes, parsley, chili pep- Tip: Serve white rice, pasta or potatoes and a • 2 tablespoons finely chopped per, garlic, bay leaf, allspice, and white pepper. green salad with the ragout. Serve the same parsley Cover and bring to a boil. Reduce heat and white wine that you used for cooking (e.g. a • 1 tablespoon chili pepper paste simmer for 2 minutes. medium dry German Riesling). Enjoy! or to taste Stir in the wine and water. Return to a sim- Serves four. • 2 cloves garlic, finely chopped mer for 1 minute. Pour over the fish and bake • 1 bay leaf for 20 minutes or until the fish is just starting Anna Prisco • 2 Jamaican allspice kernels to flake. Serve with boiled potatoes, seasoned • coarse kosher salt or Portuguese with olive oil, salt, pepper, chopped garlic, and sea salt to taste finely chopped parsley or cilantro. • ½ teaspoon ground white pepper • ¾ cup white wine Serves four. • ½ cup water Ana Jara de Carvalho and João Vale de Almeida16
  • 19. Jajówka (Polish) Southern Railroad Dining This dish was served at the Railroad Company Worker A Regional Dish from the Kraków Area Car Beef Tenderloin Hotels throughout Virginia in the late 1890s and earlyIngredients (American) 1900s.• 4 eggs• ¼ to ½ cup milk• 1 or 2 rashers of bacon cut into Instructions small pieces (ham or kielbasa Rub beef tenderloin all over with one table- can be substituted) spoon ground thyme. Mix together the pep-• 1 tablespoon flour per, salts, and oregano, and sprinkle over the top of the meat. Instructions Wrap the seasoned beef in heavy-duty alumi-Combine flour, milk, and eggs. Using a fork, num foil and refrigerate for at least 12 hours. beat the mixture thoroughly. Remove two hours before cooking, to allow Over medium heat, fry diced bacon, ham, or meat to reach room temperature.kielbasa in a cast iron frying pan until thor- Open the foil and pour ¼ cup of Worcester-oughly cooked. is.summer.breeze shire sauce over the meat. Close the foil tightly Next, reduce burner heat to low, and pour the so no liquid can escape. Place foil package on egg mixture all at once into the frying pan. Do a rack over a roasting pan, and pour 1 cup of not disturb mixture until it starts to settle on water in the bottom of the roasting pan.the bottom and the sides, then scramble the meat and egg mixture around the pan. Place in a preheated 300º F oven and bake 35 minutes for each pound of meat, or until When this scrambled mixture is set, in about Ingredients a meat thermometer reads between 160º and 15 to 20 seconds, spoon onto a very warm • 4 to 6 pounds of beef tenderloin 170º F for medium rare.plate. • 1 tablespoon ground thyme To serve: remove meat from the aluminum Serves two. • 1 teaspoon ground black pepper package and slice into ½-inch slices. Spoon Mark Pituch • 1 teaspoon garlic salt some juice from the package over the meat. • 1 tablespoon Lowry’s seasoned salt Bob Whiteman • ¼ teaspoon ground oregano • ¼ cup Worcestershire sauce 17
  • 20. Chesapeake Bay Crab Cakes (American) The best crab cakes are Ingredients Instructions made from Chesapeake • 1 pound crab meat (jumbo lump is Preheat oven to 350º F. Bay blue crabs—the best, backfin is good)* fresher, the better! But Mix all ingredients well, except crab. Add • 1 egg, beaten crabmeat to mixture and gently form 4 cakes. even if you will not be • 3 tablespoons mayonnaise catching them yourself, Place crab cakes on oiled cookie sheet and • 1 tablespoon prepared mustard the recipe still works. lightly spray or brush oil on the tops of the • 1 tablespoon sherry (to taste) crab cakes. • 4 saltine crackers, crushed to fine crumbs, or 1/8 cup plain bread Bake for 10 minutes, then broil an additional crumbs 8 to 10 minutes until crab cakes are lightly • Chopped parsley to taste browned and slightly crispy. *For a price/quality compromise, gently mix ½ pound jumbo lump and 1 pound backfin crab meat. This yields 4 to 6 entrée sized crab cakes with no adjustment to the quantity of the other ingredients. Melinda and Bob StevensonStu Spivack Beer Can Chicken (American) Ingredients Instructions For the Rub: Remove any giblets (liver, etc) from the chick- • 2 whole dried chipotle peppers en, and rub the spice mixture over the whole • 2 tablespoons white sugar chicken, both inside and out. • 1 tablespoon salt Drink ½ of the beer. Slide the chicken over the • 1 tablespoon ground cumin top of the can and use the two legs to make • 1 tablespoon oregano a tripod to stand the chicken upright on the • 1 teaspoon cinnamon grill or in the oven with all but the lowest rack Combine all ingredients above in a removed. spice grinder to produce a powder. • One whole 3½ to 4-pound chicken Grill for 1¼ hours or until a meat thermom- • 1 12-ounce can of your favorite eter reads 180º F for the internal breast tem- Paul J. Dauenhauer beer. perature. Cool for 10 minutes before removing the beer can (it and the contents can be discarded at this point.) Slice and serve. Annapolis Maritime Museum Bob Whiteman “A southern U.S. thing!” 18
  • 21. Lulas Recheadas com Camarão (Portuguese) Squid Stuffed with ShrimpIngredients Sauce• 10 cleaned medium to large squid • ½ cup olive oil bodies, fresh or thawed* • small onion, thinly sliced• 4 tablespoons butter • pint cherry or grape tomatoes, rinsed• 2 cloves garlic, finely chopped • clove garlic• 1 cup finely chopped raw shrimp • ¼ cup finely chopped cilantro or (scallops may be substituted for parsley shrimp) • 1 bay leaf• 3 cups fresh bread, shredded, • ½ cup water heavy crusts removed• ¼ cup finely chopped of either pre- sunto ham, chouriço or linguiça sausage• ¼ cup finely chopped fresh cilantro or parsley• ¼ teaspoon coarse salt or to taste• ¼ teaspoon ground white pepper• Toothpicks *Fresh, cleaned squidInstructions bodies can be obtainedRinse the squid bodies and pat dry. 20 minutes. (Note: Do not overcook or they from the fish market will be tough. Squid does not require as much or supermarket frozenMelt the butter. In a medium bowl, combine cooking as octopus.) fish section. Note thatthe shredded bread, garlic, shrimp, ham, sau-sage, cilantro, salt, and pepper. Pour in the Serve with a salad as an appetizer or light meal. the smaller the squidmelted butter and mix thoroughly. As a full meal, add boiled potatoes to the pot, bodies, the harder it is stir, and serve. to insert the stuffing!Stuff each squid body loosely and fasten closed by threading a toothpick through the opening Serves four to six.edges. Set aside. Ana Jara de CarvalhoTo make the sauce: Heat the oil in a medium and João Vale de Almeidaskillet. Add the onions and sauté them until they are lightly golden. Toss in the cherry to-matoes, garlic, cilantro or parsley and bay leaf. Simmer one minute. Pour in the water and simmer for 5 minutes more. Arranging in a single layer, place the stuffed squid in the sauce. Cover and simmer for 15 - 19
  • 22. Pork Tenderloin with Plums (Greek) Hachis Parmentier (French) Ingredients Instructions • 2½ pounds ground beef Make classic mashed potatoes using about 2¼ • ¼ cup parsley pounds of cooked potatoes, ¼ cup of butter, • 2 sweet onions and 6 ounces of milk. Season with salt and • Salt and freshly ground pepper nutmeg. • ¼ cup broth Mix the ground beef with the chopped parsley. Mashed Potatoes Season with salt and freshly ground pepper. • 2¼ pounds potatoes Chop the 2 onions, sauté them in a pan with • ½ cup butter (or oil) some butter (or oil) for 10 minutes without let-The Ulterior Epicure • 6 ounces milk ting them brown. Season and cook for another • Salt, pepper, nutmeg 5 minutes, adding ¼ cup of broth. Add the ground beef and heat until cooked.Ingredients Instructions• 1 one-pound pork tenderloin This dish can be cooked in a crock pot or • ¾ teaspoon salt in the oven.• ¼ teaspoon coarsely ground black Crock pot: Combine all ingredients in pot pepper and cook on low for 8 hours. Make sure Leon Brocard• 1 tablespoon brown sugar there is enough water to cover the potatoes.• 2 cloves garlic Oven: Combine all ingredients in large pan. • 1 bay leaf Add enough water to cover the potatoes. • 5-10 pitted plums Cover with aluminum foil or lid. Cook for 1 • 2-3 potatoes, peeled and cut into ½ to 2 hours or until meat looks tender and small pieces Place a layer of mashed potatoes in a terra vegetables are cooked through.• 1-2 sweet potatoes, peeled and cut cotta or foil dish, and alternate with layers of into small pieces Feta cheese is a great addition when enjoy- meat until you finish with a layer of mashed • 4 tablespoons olive oil ing this meal. potatoes.• 1 cup water Serves four.• 2 apples, peeled, cut, and pitted Cook in a hot oven at 425° F for 30 to 45 min-• Handful of pinenuts Christina Chaconas utes until the top of the hachis parmentier be- comes a golden brown. Enjoy together with a green salad on the side. Serves eight. Pascale Niang20
  • 23. Pasta Alla Carbonara (Italian)Ingredients• 1¼ pounds of imported Italian linguine or other long, thin pasta (whole wheat and/or spinach linguine is recommended—good quality imported is best, with semolina and durum wheat)• Large pot of salted, boiling water (about 6 quarts)• 3 jumbo eggs• 4 tablespoons of light olive oil (or regular extra virgin)• ¼ pound of imported prosciutto, sliced very thin• Freshly ground black pepper• Freshly grated Pecorino or Locatelli Romano cheese (or Parmisano, if preferred)InstructionsRemove as much fat from the exterior of the odically so that the pasta strands do not stickprosciutto slices as possible. Julienne the pro- together. Cook until al dente (tender, but stillsciutto into one-inch-long, narrow strips. Fill firm—not soft). Drain the pasta quickly in aa large pot with cold water, cover, and set on colander. Do not rinse with cold water.high to boil. (Do not add oil to pasta water.) Immediately pour the hot pasta into the pastaMeanwhile, break the eggs into an unheated, bowl with the beaten eggs.large pasta serving bowl (a low, flat serving Toss with 2 wooden spoons so that all of thebowl is best). Whisk the eggs until foamy. pasta is coated with the eggs. The eggs willGrind in black pepper to taste. scramble from the heat of the hot pasta. WhenIn a small sauté pan, add the light olive oil. Add the eggs are completely cooked (in a couple ofthe prosciutto strips. Grind in black pepper to minutes) in this way, add the prosciutto andtaste. Warm the prosciutto and oil on the low- oil. Toss again with the wooden spoons untilest stove burner setting. Separate the julienned the prosciutto is somewhat evenly dispersedstrips as best you can with a wooden spoon. among the pasta.If the oil begins to bubble and the prosciutto Sprinkle grated cheese generously. Toss againbegins to cook, turn off the burner. gently. More grated cheese may be added at theWhen the pasta water comes to a boil, add a table. Serve immediately.tablespoon of salt and the pasta. Stir imme- Serves four.diately with a long wooden spoon. Stir peri- Ann Sweeney 21
  • 24. Entrecosto Grelhadoà Moda do Padre João Father John’s(Portuguese) Grilled Short Ribs This recipe requires patience, but the flavor and tenderness of the meat is worth the wait.Marcelo TesonIngredients Instructions• 3 racks of beef short ribs (about 5 Prepare the basting sauce by melting the butter in pounds with bone-in) the olive oil in a medium saucepan over medium-• Kosher coarse salt as needed low heat. Toss in the garlic and sweat it just until it • 3 lemons, cut in half becomes aromatic. Toss in the beef cubes, tomato paste, hot sauce, and black pepper. Stir in the wine Basting Sauce and bring it to a simmer over medium-low heat. • 2 teaspoons butter Simmer for 2 to 3 minutes and remove from the • 2 tablespoons Portuguese or extra heat. Set aside. virgin olive oil Season the ribs with the salt. Let stand for 5 min-• 4 cloves garlic, smashed utes. Place the ribs over a medium hot grill, turn-• 1½ Knorr beef cubes (optional) ing them over every couple of minutes or so for • ½ ounce tomato paste about 1 hour, closing the grill, in between.• 1 tablespoon hot sauce (molho de piri piri or to taste) At this point, take a half a lemon for each side of • ½ teaspoon ground black pepper the rack of ribs. Squeeze the juice of a half a lemon • ½ cup red wine over the ribs and use the lemon half to rub it into the meat. Repeat with remaining lemon halves over the remaining sides of the ribs. Leaving the grill lid up, continue to turn the ribs until they are almost done, about 1 ½ hours. When the meat is nearly falling off the bone, baste with the sauce. Close the lid for a minute, turn the ribs and baste the other side. Repeat 2 more times. Meat should be very tender. Serves six. Ana Jara de Carvalho and João Vale de Almeida22
  • 25. Vegetarian DishesДобър апетит! Tuck in! Jätku leiba! Buon appetito! Velbekomme! Bain taitneamh as! Labu apetīti! ¡Buen provecho!Hyvää ruokahalua! Bon appétit ! Bom apetite! Dobrou chuť! Dober tek!Guten Appetit!Smacznego! Smakelijk! Jó étvágyat! L-ikla t-tajba Poftă bună! Gero apetito! Skanaus! Smaklig måltid!Dobrú chuť! Καλή όρεξη! 23
  • 26. Sweet Potato Casserole with Cognac (American) Ingredients Instructions • 2 pounds (about 4 medium to large) Bake, peel, and mash the sweet potatoes. Mix sweet potatoes the mashed sweet potatoes with butter, cream, • 1 stick butter (softened) sugar, and brandy and pour into a deep casse- • 2 eggs beaten role dish. Sprinkle with nutmeg. Bake at 350º F • 1 cup half-and-half or cream until set (about 25-30 minutes). • 2 3 cup sugar • ½ cup good brandy (Remy Martin, Sandi Auman Napoleon, Calvados, etc.) • Nutmeg Ingredients • ½ pound kasseri cheese • 1 box of phyllo (dough) of medium • 1 large egg thickness (it comes in three different • 1½ cups milk thicknesses)* • Virgin olive oil • ½ pound feta cheese Tyropitta (Greek) Cheese Pie • Pepper • ½ pound manouri cheese InstructionsPatrizia Miceli Defrost the phyllo overnight— remaining dough. Don’t forget to brush each moving it from the freezer to layer of phyllo with olive oil. the refrigerator. Keep at room Cut the pie in diagonal squares. temperature six hours prior to use. Place half of the phyllo in Beat the egg and mix it with the milk. Pour the layers one by one into a large mixture over the pie. Pyrex dish greased with olive oil, lightly brushing each layer Cook in a preheated oven at 350º F for 40 min- with olive oil. utes or until the top becomes crispy. Mix the three cheeses and add Serve with pieces of tomatoes and olives. approximately one-half of the Vlassia Vassikeri cheese mixture to the dish. Place an additional three to five * Phyllo can be found in all major super- layers of phyllo in the dish, brushing each markets, but the best varieties are typically with olive oil. Add the remaining cheese found in specialized ethnic food stores, e.g. on top of the phyllo and cover with the Lebanese, Egyptian, and Greek, which also carry the three cheeses needed for the pie. 24
  • 27. Vegetable Lasagna (British) Very easy and tasty with a variety of sauces, in- Cyclonebill cluding tomato sauce Instructions and pesto sauce. Heat oil in a saucepan, fry onion and garlic until softened. Add peppers and zucchini, and continue to fry for 3 minutes. Gnocchi (Italian) Stir in stock, tomatoes, tomato purée, Ingredients Instructions wine, basil, and seasoning to make vegetable sauce. Simmer for 20 min- • 4½ pounds (2 kg) Boil the potatoes in salted water. Cool, peel, utes. mashing potatoes and mash potatoes by hand. (Italian, if possible) Make lasagna sauce according to pack- Weigh the mashed potatoes and measure an • Amount of all- et instructions. equal amount of flour.Len Rizzi purpose flour equal Layer half the vegetable sauce, half the in weight to mashed Mix the mashed potatoes with the flour to lasagna sheets and half the béchamel potatoes form dough. Roll the dough into strips of Ingredients sauce and then repeat. • Salt approximately ½ inch wide, and divide into • 2 tablespoons olive oil one-inch pieces of gnocchi. Sprinkle with parmesan cheese. • 1 red onion Boil the gnocchi for 10 minutes and drain. • 2 cloves garlic Bake in a pre-heated oven at 350° F for 30 min- Top with your favorite sauce. • 2 sweet peppers, utes. seeded and chopped Serves five. • 4 zucchini, sliced The lasagna can be prepared the day before (up • 1 vegetable stock cube, dissolved to the last step) and then popped in the oven the Silvia Kofler in 5 fluid ounces boiling water day you want to have it. The flavors of the veg- • 1 can (8 ounces) chopped tomatoes etables are even better. • 2 tablespoons tomato purée Emma Burnaby-Atkins • 4 tablespoons red wine • 2 tablespoons chopped basil • black pepper • 1 packet lasagna sauce (béchamel sauce) • 2½ cups milk • 6 sheets pre-cooked lasagna noodles • 1 ounce parmesan cheese (or more to taste) 25
  • 28. Briam (Greek) Totally vegan! Ingredients Instructions • 1 medium eggplant Cover the bottom of an oven-proof pan with • 1 medium red onion olive oil. Layer vegetables beginning with on- • 2 to 3 potatoes (peeled and cut into ions, sweet potatoes, potatoes, then eggplant pieces) and zucchini. Add salt, pepper, and parsley. • 2 zucchini Mix the tomatoes with water and add to the • 2 sweet potatoes (peeled and cut pan, making sure that liquid is covering most into pieces) of the food. • 1 3 to 2 3 cup extra virgin olive oil • 2 pounds tomatoes, grated or Add the olive oil and cook at 375º F for 1 to peeled, seeded and chopped, or a 1½ hours until the briam is golden brown, the 28-ounce can, drained vegetables are soft, and liquids have thickened. • 1 tablespoon salt • Black pepper Serve with bread, feta cheese, and olives if de- sired! The Bitten Word • ¼ cup chopped flat-leaf parsley • 3 cups water Christina Chaconas Soufflé au Fromage (French) Cheese Soufflé Ingredients Instructions • 3 tablespoons butter (50g) Melt butter in a saucepan. Gradually add flour • 2 ½ tablespoons flour (40g) and milk, stirring the mixture until smooth. • 1 cup milk (1/4 liter) Add salt and pepper and remove from the • ½ teaspoon salt stove. • Pepper Add egg yolks and mix to creamy consistency. • 4 eggs In a separate bowl whip egg whites until stiff. • 6 tablespoons (100 g) grated Swiss Add to the flour and milk mixture, together cheese (or approximately 3 table- with the cheese. spoons parmesan cheese) Preheat oven to about 400º F. Pour the mixture into an oven-proof pan and cook for approxi- mately 20 minutes. Enjoy right out of the oven! Pascale Niang26
  • 29. Tortilla de Patatas (Spanish) Ingredients • 6 to 7 medium potatoes, peeled • 5 to 6 eggs • 2 to 3 cups olive oil • 1 onion, chopped very fine • Salt The Spanish tortilla should not be confused with the Mexican flour or corn tortilla. A traditional Spanish tortilla is at least an inch thick and is made with potatoes, onions, and eggs. It can be eaten warm or cold, at pretty much any time of day, as a main meal, with a salad, as a snack, or as tapas. It is also delicious in a sandwich with “baguette” type bread.InstructionsCut the potatoes in half and slice them thin utes. Run the spatula around the edge of the(approximately 1/8” thick). Add salt, and pan to stop the tortilla from sticking. Shake themix thoroughly. pan frequently to keep it loose.Heat the oil in a large frying pan. When it When the eggs have set enough (when there isis very hot, add the potatoes. Stir occasion- almost no liquid in the surface) and the pota-ally until the potatoes are tender. Do not fry toes start to get brown, put a plate or a flat lidthem or let them become brown! Make sure on top of the frying pan and flip the tortilla tothat the potatoes do not stick to each other. cook the other side. Go for it! No need to beStir and cover with a lid. Lower the heat. afraid! Keep shaking the pan to prevent stick- ing!Beat the eggs in a large bowl and add a pinchof salt. (Don’t forget to check the frying Let the tortilla cook for approximately 5 min-pan!). Once the potatoes are ready, drain utes more so it is cooked through but stillthem and add them to the beaten eggs in the moist on the inside. (Some flip the tortilla abowl. Mix well. Let stand for a few minutes. few times for better cooking).Drain away any excess oil from the frying The tortilla is ready when a knife inserted in itpan. Turn heat to medium and wait about comes out clean.1 minute for the frying pan to get very hot.Add the mixture of potatoes and eggs to the Que aproveche! (Enjoy!)frying pan. Serves five to six.Flatten it down in the pan with a spatula and Julia Garcia-Pascualkeeping the heat at medium for a few min- 27
  • 30. 28 Desserts Добър апетит! Tuck in! Jätku leiba! Buon appetito! Bain taitneamh as! Labu apetīti! Velbekomme! ¡Buen provecho! Hyvää ruokahalua! Bon appétit ! Bom apetite! Dobrou chuť! Dober tek! Guten Appetit! Smacznego! Smakelijk! Jó étvágyat! L-ikla t-tajba Poftă bună! Gero apetito! Skanaus! Smaklig måltid! Dobrú chuť! Καλή όρεξη!
  • 31. Áfonyás Joghurtos Túró Tortácska (Hungarian)Wild Blueberry and Yogurt Mini-Cheesecakes Instructions Place the gelatin leaves in cold water, let them soak for 5 minutes. Take the gelatin leaves out and squeeze the excess water by hand. In a small bowl gently heat the yogurt and the cot- tage cheese through, add the squeezed gelatin leaves, then gently fold in the whipped cream, the lemon zest, the sugar, and the whipped egg whites. Divide and pour the mixture into 4 separate 8-ounce ramekins. Chill in the fridge for 4 hours. When serving, garnish their Jen Morgan top with wild blueberry jam, and place some sponge cake slices on the side. For the sponge cake, pre-heat the oven to 350° F. Butter or line with parchment paper Ingredients an 8-inch cake pan. Combine the egg yolks • 1 cup plain yogurt • 1 teaspoon lemon zest with the sugar, and sift in the flour. Beat the • 1 cup cottage cheese • Blueberry jam for garnish egg whites with the salt until soft peaks form, • 15 pieces gelatin leaves then fold it gently into the flour mixture. Pour Sponge Cake • 2 cups whipping cream, the batter into the cake pan and bake it for 30 beaten • 3 eggs, separated minutes.• ½ cup sugar • 3 tablespoons sugar• 5 egg whites, whipped • 3 tablespoons flour, salt Barbara Deák-Faragó and László DeákVanilla Tablet (Scottish) The vanilla tablet is a bit like fudge, but much better!Ingredients Instructions• 5 cups granulated sugar Heat the milk and butter in a pan. Gradually stir in • 1 ¼ cups milk the sugar until it has completely dissolved. Boil for • ½ cup butter, diced approximately 20 minutes.• 2 teaspoons vanilla To test whether the mixture is ready, drop a little into a bowl of cold water. When a soft ball forms, remove the pan from the heat and beat in the va- nilla until thick and creamy. Pour the mixture into a tray lined with parchment paper. When set, score into squares and leave to cool. Charles Kaiser Emma Burnaby-Atkins 29
  • 32. Mississippi Mud (American) A deliciously decadent Southern treat, a single recipe makes more than enough to share with friends and family. Wrap pieces in wax paper and place them in a festive tin for a perfect holiday gift.Stacy Hope Ingredients Instructions Cake Icing Preheat oven to 300º F. for an additional 10 minutes. Remove the cake • 2 sticks butter or margarine (melted) from the oven and allow it to cool. • 2 sticks butter or margarine Combine all cake ingredients, except the min- • 2 cups sugar • 1 box powdered sugar iature marshmallows, and mix well. Pour the Prepare the icing by combining all ingredients, • 4 eggs • 1 3 cup cocoa powder batter into a well-greased and well-floured stirring until smooth. Pour the icing over the • 1 1 2 cups flour • 1 4 cup canned evaporated milk sheet cake pan. Bake for 30 minutes and re- cooled cake; allow the icing to set and cut into • 1 3 cup cocoa powder (not condensed!) move from oven. small squares before serving. • 2 teaspoons vanilla • 1 teaspoon vanilla • 1 cup pecans or similar nuts (optional) Cover the top of the cake with miniature Stacy Hope • 1 cup pecans or similar nuts (optional) marshmallows and continue to bake at 350º F • 1 bag miniature marshmallows Walnut Cream (French) Ingredients Instructions • 4 ounces (120 g) walnuts, crushed Melt the butter, but do not let it become too Cool the walnut mix in the refrigerator for at • 1 3 cup (80 g) sugar hot. Add the flour and stir well until the flour least one hour. Whip the whipping cream and • ½ teaspoon cinnamon is completely absorbed. Pour in the cold milk, add the whipped cream and the heavy cream • 1 2 3 cups (40 cl) heavy cream and stir until the mix reaches a gentle boil; to the walnut mix. Return to the refrigerator • 1 2 3 cups (40 cl) whipping cream continue stirring at a gentle boil for two min- until ready to serve. • 3 ½ tablespoons (50 g) flour utes. • 3 ½ tablespoons (50 g) butter Serves four. Add the sugar and cinnamon and continue • 2 cups (50 cl) cold milk Marie Claude Volay-Larsen boiling gently for 3 more minutes. Remove from the burner and add the walnut powder. 30
  • 33. Plum and Cinnamon Crumble (British) Ingredients Instructions Fruit Base Pre-heat oven to 350º F (gas mark 4 or 180 • 2 pounds (900 g) plums degrees C). • ½ to ¾ cup (110-175g) sugar Wash the plums, halve them, and remove the • 1 teaspoon cinnamon pits. Place the halved plums in the pie dish, Crumble Topping and sprinkle them with sugar and cinnamon. • 1 ½ cups (175 g) plain or whole Prepare the crumble topping by combining wheat flour the flour and the butter in a large mixing • 3 ounces (75 g) nuts bowl. When the mixture looks crumbly and • 3 8 cup (75 g) soft brown sugar butter has been dispersed evenly, add sugar • ¾ cup (170 g) butter and mix well.ginnerobot / Ginny Pour the topping over the plums in the pie dish, and bake at 350º F for 30 to 40 minutes. Fiona Bagnall Ingredients Instructions Linzer Torte (Austrian) • 1 cups (420 g) butter 78 Stir together the butter and the fresh shorten- • 5 8 cup (140 g) fresh shortening ing until fluffy. Gradually stir in the egg yolks, • 10 egg yolks powdered sugar, and ground almonds. Add • 1 ¼ cups (140 g) powdered sugar the lemon zest, a pinch of salt, and finally the • 1 ¼ cups (210g) ground almonds fine flour, stirring very carefully. • Grated lemon zest from at least half Grease a cake pan, pour in half the batter, coat a lemon with chosen preserves. • Pinch of salt • 4½ cups (560 g) fine flour Pour the remaining batter into a pastry bag, • Fruit preserves and create a lattice pattern on top of the pre- serves. Bake the cake for one hour at 350º F (170 º C). Brush lightly with water, sprinkle with a little sugar, and continue baking until dry. Remove from oven and cool. Silvia Aumair (with thanks to the Oberösterreichische Landesmuseen Linz, Bibliothek) The Linzer Torte is the oldest pastry that is This “perfectly good Linzer Torte” reci- named for a place—in this case, Linz, the pe from 1818 results in a delicately fra- capital city of Upper Austria. Although the grant short cake that corresponds fullyLeo Jindrak origins of the Linzer Torte are unknown, it to the “original” Linzer Torte. can be traced as far back as 1653. 31
  • 34. Medovník (Czech)Honey Cake – Adapted with Permission from Pauline’s CookbookInstructionsHeat oven to 350º F, and grease five cake pans maining milk and combine the flour mixture Ingredients(you will need to make 5 layers). with the hot milk, cooking it until it reaches Cake • Pinch of cloves a creamy consistency. Add the sugar and va-To prepare the cake batter, mix the hot honey • 2 cups hot honey • 2 tablespoons of baking soda nilla sugar to hot cream. Whip the melted but-with the flour. Allow the mixture to cool, and ter until it is frothy, and blend with the cream • 4 cups flour Cream Fillingadd the lard or shortening, egg yolks, cloves, mixture. • 1 tablespoon lard (vegetablebaking soda, and cinnamon. Fold the beaten • 6 tablespoons superfine flour shortening may be substituted)egg whites into the mixture. Remove the cakes from the pan and place the • 2 cups whole milk • 4 egg yolks first layer onto a cake platter. Cover liberally • ½ cup sugarPour ½ inch of batter into each of the five cake • 6 egg whites, beaten into with cream filling, and top with the second • 1¼ cups butter, meltedpans. Bake each layer for 3 to 5 minutes, be- a stiff meringue layer cake. Repeat these steps until you have • 2 packets (¼ cup) vanilla sugaring careful not to overbake (or the cake will be • 2 handfuls of raisins (optional) spread cream on the fourth layer of cake. • 2 teaspoons cinnamonsomewhat dry). Crumble the final layer of cake in a food pro-Prepare the cream filling by mixing the flour cessor, and spread the crumbs on top of thewith a small amount of milk. Boil the re- cream filling. Melted chocolate, honey, or toasted walnuts may be added as a garnish. Cover the cake and chill it in the refrigerator for at least 6-8 hours to allow the cream to seep into the cake. Eva Horelová, with thanks to Tonya (Shuster) Harmon, Pauline’s first grandchild Medovník is a 10-layer honey cake flavored with cinnamon, with a unique sweet taste. Although it is virtually un- known in North America, it is the most popular cake in Prague and well- known in countries like Russia, the Ukraine, and Croatia. It is not that difficult to make, and is a fantastic dessert for a special occa- sion. This traditional recipe below is from Pauline’s handwritten recipe in her original cookbook, and the cream filling is from a cookbook that was in her collection from 1914 in Dolny Kubin, Slovakia.32
  • 35. Chocolate Bourbon Pecan Pie (U.S.)Ingredients Instructions• 2 eggs, beaten Combine all ingredients and pour the mixture • 1 cup sugar into an unbaked pie shell. Bake at 350º F for • ½ cup melted butter 45 to 50 minutes. Serve topped with whipped • 4 tablespoons bourbon cream.• ¼ cup cornstarch• 1 cup pecan nuts, chopped Bob Whiteman• 1 cup chocolate chips 33
  • 36. Herrencreme (German) Mousse au Chocolat (Belgian)Gentleman’s Pudding Chocolate MousseIngredients Ingredients• 2 cups whole milk • 5 ounces bittersweet• ½ vanilla bean chocolate (Belgian chocolate is ideal)• 3 fresh egg yolks (large) This type of vanilla pudding is • ¼ cup of espresso coffee• 1 ounce corn starch served as a dessert at tradi- (instant coffee can be substituted)• 2 ½ tablespoons sugar tional Westphalian weddings. • 1 tablespoon butter• 4 ½ ounces (125g) bittersweet • 4 eggs* dark chocolate • 2 tablespoons sugar• 1 ¼ cup heavy whipping cream• 2 tablespoons sugar• Dash of Cognac or rum (optional) Instructions Cut the chocolate into small pieces in a bowl, add the warm coffee, and place the bowl in the microwave on medium or medium high forInstructions about one minute or until melted.Mix the egg yolks, corn starch, and a little ofthe milk into a smooth paste. Cut the vanilla Add one egg yolk to the melted chocolate andbean lengthwise. stir.Heat the remaining milk, along with the sugar Add the sugar to the egg whites and beat themand the vanilla bean, to a boil. Add the corn until they hold. Delicately fold the egg whitesstarch paste and bring the mixture back to a into the chocolate.boil, stirring constantly. Once the pudding Poor into individual ramekins and refrigeratethickens, remove the vanilla bean, pour the for several hours.pudding into a bowl, and let it cool. Place it inthe refrigerator once it has cooled. Laurence MoreauxCoarsely grate the chocolate. Beat the whip-ping cream and sugar until stiff.Gently mix the chocolate (leaving a little tosprinkle over the pudding for decoration) to-gether with the vanilla pudding. Flavor withthe Cognac or Rum!Put pudding in small glass bowls and sprinklewith chocolate. * The U.S. Food and DrugServes four to six. Administration recom- mends using “pasteurizedAnna Prisco eggs” or other methods for treating eggs in reci- Jules / Stonesoup pes calling for raw eggs.34
  • 37. Nut Mazurek with Vinegar Cake (American)Meringue (Polish) Mazurek is a Polish cake made only for Easter. There are nu- Ingredients Instructions merous types, all fes- tively decorated and all Cake Prepare the cake batter by sifting together the unleavened. • 1½ cups flour flour, sugar, baking soda, salt, and cocoa in a • 1 cup sugar large bowl. Add the remaining ingredients – • 1 teaspoon baking soda butter, vinegar, vanilla, and water – and stir with • ¾ teaspoon salt a slotted spoon until blended and smooth. • 3 tablespoons cocoa Bake in an ungreased cake tin or glass pyrex • 5 tablespoons melted butter dish (8” x 8”) at 350º F for 35 minutes or un- • 1 tablespoon vinegar til a toothpick inserted in the center comes out • 1 teaspoon vanilla clean. Cool in the pan before frosting. • 1 cup cold water While the cake is cooling, make the frosting by Butter Cream Frosting creaming by hand one-third of the sugar with • ½ pound powdered sugar the butter and salt in a large bowl. Blend the va- • ¼ cup (1/8 pound) softened butter nilla extract, one tablespoon of milk, and the re- • 1 8 teaspoon salt maining sugar into the mixture. Gradually stir Madzia Bryll • ½ teaspoon vanilla the remaining milk into the frosting until the • 2 tablespoons milk desired consistency is reached. Melinda StevensonIngredients• 3 eggs• 1 stick butter• 13 ounces powdered sugar• 5 ounces multi-purpose flour This rich chocolate con-• 10 ounces ground walnuts fection is very easy and plus a few whole nuts for decoration completely eggless.InstructionsCream 3 egg yolks with 10 ounces (about 1 cup) Beat three egg whites until stiff, adding 3powdered sugar, adding the stick of butter in ounces powdered sugar. Cover the dough withsmall portions. When the mixture is thoroughly the stiff egg whites, arrange whole walnuts onblended, add about half a cup of flour and one top and bake in a medium oven at 325º F forcup of ground walnuts. Mix well and shape into about 25 minutes. The meringue should turn aa rectangle on aluminum foil on a cookie bak- golden brown.ing sheet. The cake will keep several days, turning more crumbly and less chewy over time. Lisa Brewster Mark Pituch 35
  • 38. Crêpes (French) Arroz Doce (Portuguese)Ingredients Sweet Rice Pudding• 1 generously rounded cup (250 g) all-purpose flour Ingredients• 1 tablespoon white sugar • 5 cups whole milk• 1 4 teaspoon salt • 1 cup short grain rice• 5 eggs • ½ teaspoon table salt• 1 cup milk • Water as needed• 1 cup water • Peel of 1 lemon, without • 2 tablespoons melted butter pith, in large pieces • 1 cup sugarInstructions • Ground cinnamonSift the flour into a bowl, and add the sugar and for dustingthe salt. Add the eggs to the flour mixture, oneat a time, and beat well with an electric mixer. InstructionsMix in the milk, melted butter, and water, andrefrigerate the batter for at least two hours. Heat milk in a 2½ quart saucepan over medium-high heat until littleHeat a frying pan (medium high heat) and bubbles form around the edges andpour a very thin layer of the batter to cover the the milk starts to steam.frying pan. Lightly brown one side, and thenflip the crêpe and brown the other side. Serve In a separate pan, add rice and salt.warm. Add enough water to just cover the rice. Place the pan over medium-Recipe makes about 20 crêpes, depending on high heat, cover, and bring to a boil.the size of the frying pan used. Reduce heat to medium-low and, stir- ring constantly, cook the rice until theTip: you can make your crepes in advance and water evaporates, being careful not tokeep them warm on a covered plate placed burn it.above a pan filled of water on the stove (lowheat). Stir the scalded milk into the rice and add the guese style: pinching some cinnamon between lemon peel. Cover and simmer the rice for an- the index finger and thumb, dropping it closeJocelyne Corderot other 20 to 25 minutes, until it is almost done. to the surface of the rice by rubbing the finger and thumb together, in a design or initials of When the rice is tender, remove the lemon This traditional treat is deli- the guest of honor. Chill. peel and stir in the sugar. Continue to simmer cious served with Nutella for 5 more minutes until the sugar is dissolved. Serve chilled or remove from the refrigerator spread, jam, sugar, marma- The pudding should be somewhat thick, like 20 minutes before serving. lade, lemon juice, and melt- oatmeal. It will continue to thicken as it cools. ed butter…and many other Serves four to six. toppings! Pour onto flat serving platters or individual dishes. Garnish with cinnamon in the Portu- Ana Jara de Carvalho and João Vale de Almeida36
  • 39. Suggested MenusA Taste of EuropeScotch EggsFather John’s Grilled Short RibsGreek BriamWalnut CreamMagyaros Menü az EU Delegációnak(Hungarian Delicacies)Budapest Salad with Broiled Duck BreastCream of White Vegetable SoupKárpáthy Fish FilletWild Blueberry and Yogurt Mini-CheesecakesMenu thanks to Laszlo Deákand Barbara Deák-Faragó,with contributions from Chef Viktor MerényiAn All-American FeastHot Goat Cheese and Artichoke DipBeer Can ChickenSweet Potato Casserole with CognacVinegar CakeVegetarian HeavenChipotle HummusVegetable LasagnaSoufflé au FromageLinzer Torte
  • 40. mEnUDelegation of the European Unionto the United StatesWhat’s on the in Washington, DCDelegation of the European Unionto the United States2175 K Street, NWWashington, DC 20037202.862.9500www.eurunion.orgwww.facebook.com/EUintheUSwww.twitter.com/EUintheUSemail: delegation-usa-info@eeas.europa.eu