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BPN Radical CommonSense Cookbook

BPN Radical CommonSense Cookbook






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    BPN Radical CommonSense Cookbook BPN Radical CommonSense Cookbook Document Transcript

    • Our Radical CommonSense Cookbook
    • 2
    • Our Manifesto We believe in crossing the line. In jumping back and forth between the rational and the irrational. In finding something where the rest of the world sees nothing. We are observers. Innovators. Non-conformists. Challengers of the way things are supposed to be. Explorers on a quest to find the “extra” in the ordinary. That’s why we’re here. Because we believe only those who question the way things are today, can change the way things will be tomorrow. BPN Radical Ideas delivered with CommonSense 3
    • In October of 2013, all of IPG Mediabrands celebrated “Culture Month,” where each agency was invited to celebrate and share their employees’ cultural differences, by hosting a series of unique events throughout the month featuring panels, educational seminars, and classes open to the other brands. For the third event in our series, we at BPN began with an idea to have a potluck dinner… and then raised the bar by having it on Halloween! We encouraged employees to sign up to bring authentic dishes from their various backgrounds, dress up in accordance with their culture, and team up by region. Each team then decorated conference rooms with personal and sourced items to create different representations of our BPN World, and envisioned guests could drop by each of the rooms to experience games, cuisine and unique cocktails from around the globe. Hence, “Nibbles & Spirits Around the World” was born. We believed the event would be fun and interactive. What we didn’t expect was to learn so much about each other and ourselves. Further, how we can leverage our differences to strengthen our talent and solve business challenges... Please enjoy this cookbook as a takeaway and reminder of one of the many things that makes BPN great-- our people. 4
    • 5
    • Table of Contents Our Manifesto 3 North America 8 World’s Best Apple Pie 10 Oreo Balls 12 Micheladas 13 Eastern Europe 14 Potato and Cheese Pierogi 16 Noodle Kugel 18 Latin America / Caribbean 20 Arroz con Frijoles 22 6
    • Ajiaco 23 Venezuelan Hallacas 24 Tamarind Chutney 27 Aloo (Potato) Pie 28 Haitian Beef Patties 30 MENA 32 Stuffed Grape Leaves 34 Garlic Hummus 35 Southern Europe 38 Chicken Piccata 40 Hillshire Farm® Sausage Alfredo 41 Western Europe 42 Tortilla Espanola 44 Empanadas 47 Pot O’ Gold Colcannon 49 Irish Soda Bread 50 Nana’s Irish Bread 51 Irish Cream Brownies 52 Asia 54 Korean Hot Dog Relish 56 7
    • North America 8
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    • World’s Best Apple Pie Cat DeSesa BPN Team Member USA 10 Ingredients: Filling • 1 ready-made pie crust (any brand) • 6 – 8 large apples (I prefer Fuji apples because they are crisp and sweet) • 1 cup sugar • ½ cup flour • 1 teaspoon cinnamon • ¼ teaspoon nutmeg Topping • 1.5 cups brown sugar • 1 cup flour • Dash cinnamon • A good grating of fresh nutmeg • ½ to 1 stick cold butter
    • Preparation: The sweeter the apple, the less sugar you need. The crispier the apple, the longer the pie will need to cook. Adjust the cinnamon and nutmeg to your tastes – just know that the topping is better with a stronger nutmeg flavor, while the filling is best with a stronger cinnamon flavor. “Over fill” the pie pan. Use enough apples to create a mound in pie pan. It will “shrink” as the pie cools. Also, I use a 10 inch pie pan – so my estimates are for a large pie. Preheat oven to 425. Peel, core and chop apples to about 1in cubes. Put apple cubes, sugar, spices and flour in a bowl and mix. Let sit about 15 minutes (while the oven heats). If using a rolled out crust (your own, or from the refrigerator section at the store), spray the pie pan with a little non-stick before lining it with the crust (follow directions on box). Let the crust sit in the pie pan for a few minutes while you make the topping. Put brown sugar, flour, and spices in a food processor. Pulse a few time to mix. Slice the stick of butter into ½ inch pats and drop them in, spreading them about the mixture. Pulse several more times until you see the mixture get crumbly (about 20-ish pulses). Put the filling in the crust lined pie pan, pour the topping over the filling and gently spread it out to over all of the apples. Put the pie in the 425 degree oven. After 15 minutes, reduce the temperature to 350 and continue cooking until topping is lightly browned and filling is bubbly – about 30 mins. If the topping browns too quickly, put an aluminum foil tent over the top to prevent further browning. Remove from oven and let cool – if you want to eat the pie warm, forget slicing and just use a large serving spoon to scoop portions into bowls. Top with vanilla ice cream or whip cream if desired. 11
    • Ingredients: Oreo Balls Kelly Oswald BPN Team Member USA 12 • 1 package Oreo Cookies • 1 block cream cheese, softened • 1 pack Cooking Chocolate (Hershey’s Semi-sweet chocolate chips the best) Preparation: Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt. Mix the softened cream cheese into the smahed oreos. Roll the mixture into balls. Melt chocolate in the microwave. Cover balls in chocolate then leave to set in the fridge.
    • Ingredients: Micheladas (Mexican-ish version of a Bloody Mary, but with beer, and better.) • 16 oz. Glass or Mug • 1 Mexican beer (Tecate, Dos Equis, Corona, BUT tastes better with Bohemia or Negra Modelo) • 2 tablespoons fresh lime juice (about 1 medium juicy lime) • 1 oz. Clamato Juice • 2-3 dashes of Cholula hot sauce (or 5 or 10 if you like it spicy, ha!) • 2-3 dashes Worcestershire Sauce • Dash of black pepper • Pinch of sea salt • 1 tablespoon of Tajin chile (this is the magic!) Maria Zavala BPN Team Member Preparation: MEXICO Add some Tajin, salt and some lime juice to a plate and use it for rimming the glasses. Add lime, clamato, Cholula, Worcestershire sauce, salt + pepper, and tajin chile to a glass. Mix well, add ice, tilt glass slightly and pour beer into glass while stirring gently to prevent over fizzing. Relax, Sip, Sigh, Smile, and Enjoy. 13
    • Eastern Europe 14
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    • Ingredients: For the dough: • 3-1/2 cups all-purpose flour, plus more for dusting • 3 large eggs • 2 tablespoons sour cream • 3/4 to 1 cup water Potato and Cheese Pierogi Dave Mazza BPN Team Member For the filling: • 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices • 2 tablespoons unsalted butter • 1 tablespoon extra-virgin olive oil • 1 small sweet onion, chopped • 1 clove garlic, minced • 1/4 teaspoon dried thyme • 3/4 to 1 cup grated dry farmer’s cheese • Kosher salt and freshly ground pepper to taste For the finished dish: • 1/2 stick butter, cut into 1 tablespoon portions • 1 recipe Sour Cream Garlic-Chive Sauce Preparation: POLAND For the dough: In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined. Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough. 16
    • Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling. For the filling: Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes. While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool. When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough. Assemble and cook: Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total. On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don’t dry out while you’re working. Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other. As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap. Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool. Sauté and serve: To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce. Makes about 3-1/2 dozen. 17
    • Ingredients: Noodle Kugel Kara Cooney BPN Team Member RUSSIA 18 • • • • • • 1/2 lb of wide noodles 1/2 pt of sour cream 1cup of milk 1 pt of creamed cottage cheese 3 eggs 1/2 cup of sugar Preparation: Use oblong dish. Grease with butter. Beat eggs and sugar together. Add remaining ingredients except noodles. Add cooked noodles. Pour in dish. Bake at 350 degrees for about an hour or more. Let cool and cut into squares. Serve with sour cream and if desired jarred fruit like cherries , apples or blueberries.
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    • Latin America / Caribbean 20
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    • Ingredients: Arroz con Frijoles Dayana Falcon BPN Team Member • • • • • • • • • • • • • 2 pounds black beans 20 cups water 1 cup plus 4 tablespoons olive oil, divided 1 large onion, chopped 8 garlic cloves, mashed or chopped 1 green bell pepper, chopped 8 teaspoons salt 1 teaspoon pepper, optional 1 teaspoon dried oregano 2 bay leaves 4 tablespoons sugar 1 cup dry red wine 4 tablespoons vinegar Preparation: CUBA 22 Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.
    • Ingredients: Ajiaco Juliana Sarria BPN Team Member COLOMBIA • • • • • • • • • • • • • • • 3 Chicken breast, skin removed 12 cups water 3 ears fresh corn, cuted into 2 pieces ¼ teaspoon salt Pepper to taste 2 chicken bouillon cubes 3 scallions 2 garlic cloves, minced 3 tablespoon chopped cilantro 2 cups papa criolla (Andean Potato) 3 medium white potatoes, peeled and sliced 3 medium red potatoes, peeled and sliced 1/3 cup guascas 1 cup heavy cream for serving 1 cup capers for serving Preparation: In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 35 to 40 minutes, until chicken is cooked and tender. Remove the chicken and set aside. Continue cooking the corn for 30 more minutes. Discard green onion and add red potatoes, white potatoes, and the guacas. Cook for 30 more minutes. Uncover and add the frozen papa criolla and simmer for 15 to 20 minutes, season with salt and pepper. Cut the chicken meat into small pieces and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side. 23
    • Ingredients: Venezuelan Hallacas Karla Sivira BPN Team Member VENEZUELA For the stew: • 2-3 lb of finely chopped stew beef • 1-1½ lbs of finely chopped pork meat • 1 small jar of capers • 32 oz jar gardener’s pickled vegetables • 1 cup of raisins • 1 cup of green olives • 2 leeks, washed and dried • 2 bunch of green onions • 1 head of garlic, peeled • 1 green or red bell pepper, chopped • Bunch of parsley • Bunch of cilantro • 2 big onions • 2-3 chopped tomatoes • 2-3 cups of chicken broth • Hot peppers or ají (chile) to taste • Salt, seasoning cubes or chicken broth cubes to taste • Black pepper • Sugar • Sweet red wine • Olive oil For the dough and assembly: • 2 packages of pre-cooked corn flower used for arepas brand name PAN • 8-10 cups of chicken broth • 1-2 cups of vegetable cooking oil • 1 cup of annatto seeds • Salt 24
    • • • • • • • • • • • Thinly sliced red or green peppers (about 2 cups) Sliced onions (about 2 cups) 32 oz jar of olives – without pits Raisins Parsley leaves cut in small branches White peeled almonds 1-2 cans of cooked chickpeas (garbanzos) Cooked chicken shredded into small size pieces – from cooking the broth Plantain leaves, rinsed and dried with a cloth. Twine to tie the plantain leaves wrapping the dough Preparation: Chop the meats into very small bits, mixing in a portion of 2 parts beef, one part pork, and seasoned to taste. Cut all other ingredients, either in a food processor or by hand, combining all ingredients on the list from 3 to 12 and half of the onions. In a big, deep frying pan, heat olive oil to sear onions, tomatoes and ají until half cooked then start adding the meat and vegetable mixture in alternating lumps. Use the wine and broth to keep the mixture wet and saucy. Add salt and pepper to taste, sprinkle a bit of sugar too. Once the meat is cooked, turn off heat and let it cool. When possible, I like to mix the raw meat mixture with half the condiment mix, wine and seasoning, and keep it in the refrigerator overnight to be cooked as above the following day before assembly. The assembly process can last 6 hours or longer, depending on the experience and amount of helpers. Assembly of the hallacas: Once you’re ready to proceed, there are 4 big steps to follow: cook the stew, make the dough, clean the leaves and assemble the hallacas. Once the stew is cooked, start on the dough. Heat the vegetable cooking oil with onoto (annatto/achiote) seeds until the oil turns deep orange/red from the annatto. Add 2/3 of that oil to half the chicken broth, and about 2 cups of water and 1 package of corn flour. Add salt to taste and 25
    • keep adding more flour, broth, water and oil until achieving a soft consistency that can be molded easily. Separate the dough in fist-size balls and keep them covered with a damp cloth. Even if you have access to fresh plantains leaves, it is much better using frozen ones. These are usually available at the frozen food section of most supermarkets. Defrost them outside the refrigerator, rinsing them with a clean, damp cloth. Separate the covers by size since you will need to wrap them at least in two layers. Keep them moist by covering them with a damp cloth. In different containers, place ingredients 6-15 from the assembly list. Arrange people helping with the hallacas to work in stations around these ingredients. In a clean plantain leaf, drop some annatto oil and spread the dough very thin, add a big spoonful of stew and a bit of each decorative ingredient from list 6-15; fold the dough with the help of the leaf. Close the hallaca; cover it with another leaf and tie it with several lines of string, finishing with a knot. Once all hallacas are tied, bring them to boil in a big pan with water and salt for about 1 hour. Repeat as needed until all the dough and stew is used. Depending of the size of the leaves, dough and generosity of the assembly line workers, the result would be about 4 to 5 dozen hallacas. When there is left over dough, is customary to combine some stew and other ingredients and make what is called “bollitos.” Everything is mixed together and wrapped into smaller hallaca size items, tied and boiled in water for about 45 minutes. Now the tradition is to open a few hallacas from the first batch to taste and try among the cooks, and to share some with those who helped making them, as well as with family and friends. ¡Felices Fiestas! 26
    • Ingredients: Tamarind Chutney Suzie Balbadar BPN Team Member TRINIDAD AND TOBAGO • • • • • • • • • 200 g tamarind pulp, from a block or a packet 375 ml water 100 g granulated sugar ¼ tsp black peppercorns, ground 2 cloves garlic, finely chopped 1 scotch bonnet pepper, seeds removed, finely chopped 2 tsp ground cumin 1 tsp corn flour 2 tbsp chopped coriander leaves, optiona Preparation: Combine the tamarind with the water and simmer for 5 minutes, mashing the pulp against the sides of the pan as it softens. Stir in the sugar, season with salt and pepper, and add the garlic, chilli and cumin. Simmer for 5 minutes, stirring occasionally. Leave the chutney to cool slightly before pushing through a wire sieve. Reheat the chutney over a gentle heat. Dissolve the corn flour in 3 tablespoons of cold water and stir in 1 tablespoon of the warm tamarind mixture. Add to the pan and thicken over a low heat for 2-3 minutes. The chutney should be thick enough to coat the back of the spoon. If it’s too thick, add a dash of water to let the consistency down. Serve at room temperature 27
    • Ingredients: Aloo (Potato) Pie Suzie Balbadar BPN Team Member TRINIDAD AND TOBAGO 28 For the filling: • 4 medium potatoes (boiled) • 1/4 teaspoon salt • 1 clove garlic • 1/4 teaspoon geera (cumin powder) • 1/4 hot pepper (optional) For the dough: • 1 3/4 cups flour (all purpose) • pinch salt • pinch self-rising yeast (makes for a lighter dough) • Use between 1/2 and 3/4 cup of water for dough making • About 2 cups oil for frying (vegetable works great)
    • Preparation: Peel and cut potatoes in half and boil until tender. In a bowl place all the ingredients mentioned above for the dough and add 1/2 of the water. Kneed dough and add water as needed until it’s smooth and somewhat firm. Keep dough covered in a bowl with plastic wrap and leave for at least 15 minutes. In a bowl, add the salt, garlic and hot pepper and crush to a fine paste, then add the cooked potato and mash until there are no lumps. Then add the geera and stir well. When dough is ready, to make the dough ball created above into 4-5 smaller balls. Then dust your surface with flour and roll out with a rolling pin to form small circles about 6-8 inches in diameter. Add some of the potato filling created to half of the circle (of dough), but leave room on the edges to seal the pie using a fork. When you seal with the fork, flip over and do the same thing on the other side, as you don’t want it opening during the frying process. In a fairly wide pan, heat the oil medium-high heat and then fry. Place into the oil and within seconds, flip to the other side. This quick action helps achieve a perfectly shaped pie. Cook on both sides for 2-3 minutes Eat with was Tamarind Chutney. 29
    • Ingredients: Haitian Beef Patties Medgine Destin BPN Team Member HAITI 30 Filling: • 1 lb ground beef • 1 medium onion, diced • 3 garlic clove, minced • 1 medium shallot, diced • 1 tsp. lime juice • 1 tsp. Adobo seasoning salt • 1/2 scotch bonnet pepper, chopped • 1/4 tsp. thyme • 1/4 tsp. rosemary • 1 tbsp. tomato paste • 2 tsp. olive oil Dough: • 2 cups of all-purpose flour • 1 tsp. salt • 1 cup water • 1 cup Lard (Manteca) or substitute with 1 cup of shortening and butter mixed together
    • Preparation: Combine salt water and flour in a large bowl. Mix well using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky. Roll the pastry into a ball. Pack it up in a plastic wrap. Set aside for 15 minutes. Over medium heat, heat oil in a skillet or saucepan. Add onions, garlic, shallot, peppers and seasoning mixture. Stir-fry for 1 minute until softened. Add the meat and simmer with water until meat is tender and water is absorbed. Add tomato paste and stir well until medium brown. On a clean surface area, dust with flour generously to prevent dough from sticking. Using a rolling pin, flatten the dough and stretch in a rectangular circle. Roll dough front to back and back to front until 1/8 inch thick. Spread the lard or shortening mix generously. Fold in the flaps to cover over coated areas. Sprinkle the dough with flour and roll out evenly. Form into a ball and set aside for 15 minutes. Repeat the steps to flatten and fold the dough. Wrap the dough ball in plastic and let refrigerate overnight. Preheat oven at 375° and prepare to bring out the dough. Unwrap dough and roll out evenly. Divide into disc like shapes. Roll disc dough, as thin as possible. Place disc dough in the palm of your hands and extend pieces with fingers. Add filling. Fold dough and seal edges. Bake at 300° until golden brown. Serve warm. 31
    • MENA 32
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    • Ingredients: Stuffed Grape Leaves Omer Saleh BPN Team Member EGYPT 34 • • • • • • • • 1 pound ground beef, lean 1 cup uncooked white rice 1/2 cup tomato sauce 1/2 cup fresh parsley, finely chopped 1 teaspoon black pepper 1/2 teaspoon salt 1 jar (16 oz) grape leaves 2 tablespoons lemon juice Preparation: Soak grape leaves in cold water for 2-3 hours. Jarred grape leaves are very salty from the brine solution. Rinse and drain in a colander. Set aside. In a mixing bowl, combine remaining ingredients. Mix well with hands. Rolling the Grape Leaves Here comes the tricky part: rolling the leaves with the mixture. It’s easy once you get the hang of it. Be careful to not wrap too tight. You have to leave a little room for the rice to expand. As you roll them, you are going to place in a circular arrangement in your dutch oven or large saucepan. Place a grape leaf side down. Place about 1 to 2 tablespoons of mixture in the middle. Fold in the sides and roll upward. Think of rolling a burrito, only smaller. When you have rolled the last leaf, place a heavy plate on top of the stuffed grape leaves in your pan. I use a ceramic plate. This helps keep the grape leaves in place during cooking so they don’t shift around. Fill pan with water and bring to a boil. Reduce heat to low and simmer for about 30-45 minutes until rice and meat are done.
    • Ingredients: Garlic Hummus Thomas Froehle BPN Team Member SAUDI ARABIA • • • • • • 1 16 oz can of chickpeas 1/4-1/2 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 1 1/2 tablespoons tahini 2 cloves garlic, crushed 1/2 teaspoon salt Preparation: Drain and save the chickpea liquid then de-skin the chickpeas if necessary. To deskin, simply softly squeeze the chickpea and the outer coating should pop off. This is by far the longest part of the process and not very focus intensive so I’d recommend you find a nice tv show to catch up on while you work. Tahini tends to settle into a very, very thick bottom layer and water at the top so don’t stir firmly until you are ready to add all the blender ingredients together. 35
    • Place your skinned chickpeas, lemon juice, tahini, and crushed garlic in a blender or food processor. As a personal warning, you should be very confident in your blender or food processor’s power as chickpeas can and will destroy lesser motors and the last thing I’d want you to do is have to buy a new one because you wanted to make hummus at home. Add the chickpea liquid to the chickpeas as necessary to keep the blades rotating while making sure the chickpeas reach a semi-viscous but not liquid consistency. For those interested in spicier flavors cayenne pepper works well hummus. In addition, make sure to taste your hummus before taking it out of the blender so you can add more lemon juice, garlic, or other flavors to suite your personal tastes. Once you’ve blended the chickpeas and juice together, simply scoop it out and place into a bowl. If you wish to add olive oil simply create a small divot in the hummus bowl and pour the olive oil and parsley into it. Warm Syrian bread is my preferable pairing but Pita and Pretzels are both excellent pairing as well. 36
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    • Southern Europe 38
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    • Ingredients: Chicken Piccata Justin Colavita BPN Team Member ITAL Y 40 • 2 skinless and boneless chicken breasts, butterflied and then cut in half • Sea salt and freshly ground black pepper • All-purpose flour, for dredging • 6 tablespoons unsalted butter • 5 tablespoons extra-virgin olive oil • 1/3 cup fresh lemon juice • 1/2 cup chicken stock • 1/4 cup brined capers, rinsed • 1/3 cup fresh parsley, chopped Preparation: Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
    • Ingredients: Hillshire Farm® Sausage Alfredo Rob Peragine BPN Team Member ITAL Y • 1 pkg. Hillshire Farm® Smoked Sausage, diagonally cut into 1/4” slices • 8 oz. pasta, cooked, drained • 2 cups heavy cream • 2 teaspoons Cajun seasoning • 1/2 cup grated Parmesan cheese Preparation: PREPARE pasta according to package directions; drain and set aside. SAUTE sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally. ADD cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss. Cook’s Tip: For added fresh flavor, add 1 cup frozen green peas in last 3-4 minutes of cooking pasta. Continue as directed. For added visual appeal, garnish with chopped tomato and sliced green onion, if desired. 41
    • Western Europe 42
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    • Ingredients: Tortilla Espanola Constanza Peuriot BPN Team Member SPAIN • • • • • 6-7 medium potatoes, peeled 1 whole yellow onion 5-6 large eggs 2-3 cups of olive oil for pan frying Salt to taste Preparation: Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8” thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook. Peel and chop the onion into 1/4” pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn. 44
    • Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon. Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve sliced French bread on the side. If you are serving as an appetizer, slice a baguette into pieces about 1/2 inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread. 45
    • It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan. Cooking Tips It is not necessary to slice the potatoes paper thin, and it is best not to use a food processor because most will slice the potatoes too thin, and they stick together. How do you know when oil is hot enough to fry the potatoes and onions? Drop a single piece of potato or a bit of bread into the oil. It should sizzle. Remember to watch the heat while frying. If the oil is too hot, the potatoes will brown rapidly on the outside, but will be raw on the inside. After frying potatoes, place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again. Variations The following are a few of the most popular variations to the classic Tortilla Espanola. Green Pepper - Add 1 green or red bell pepper (chopped) to the potatoes and onions and fry. Chorizo - Slice a Spanish chorizo sausage and add to the potato and onion mixture after frying. Or, simply slice Spanish chorizo and combine with beaten eggs in the frying pan. Ham - Using a couple thick slices (1/4”) ham, finely chop them. Then add the pieces to the potato and onion mixture after frying. Canadian bacon or smoked ham that you buy in a deli work well for this variation. Be careful to adjust the salt accordingly, since ham may be salty! 46
    • Ingredients: Empanadas Amanda Villa BPN Team Member • • • • • • • • • 1 tablespoon extra-virgin olive oil 1/2 pound ground beef steak 1/4 pound fresh chorizo sausage, casing removed 3/4 cup finely chopped onion 2 cloves finely chopped garlic 1/4 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 package store-bought pie crust or your favorite pie crust recipe • 1 egg SPAIN 47
    • Preparation: Preheat the oven to 375 degrees F. In a medium-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring constantly so that the ingredients are well blended. Add additional cumin, if desired, and cook for an additional 3 to 4 minutes. Set aside and let the filling cool. Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve. 48
    • Ingredients: Pot O’ Gold Colcannon Brian Temple BPN Team Member IRELAND • • • • • • • 1 lb. cabbage, wedged 1 lb. white potatoes, peeled and quartered 2 leeks 1 C of milk 1/2 t salt 1/2 t pepper 1/2 C butter Preparation: Place the cabbage in a large saucepan and cover well with water. Place the pan over medium heat and bring the water to a rapid boil. Cook the cabbage in the boiling water for 10 minutes or until fork tender. Drain well, place in a warm bowl and set aside. Place the potatoes in the saucepan and cover with water. Place the pan back over the medium heat and bring the water to a boil. Cook the potatoes 12 minutes or until very tender. Drain the potatoes well then mash them with a potato masher or electric mixer. Chop the leeks using both the white and green parts of the leeks. Place the leeks in a small saucepan. Pour the milk in with the leeks. Place over low heat and simmer the leeks for 5 minutes or until soft. Pour the leeks and milk over the potatoes and stir to combine. Chop the cabbage and add it to the potato mixture. Sprinkle the salt and pepper into the mixture and stir the ingredients together until completely combined. Make a well in the middle of the mixture and add the butter into the well. Fold the ingredients over the butter and stir until the butter has completely melted. 49
    • Ingredients: Irish Soda Bread Jeanne Boland BPN Team Member IRELAND 50 • • • • • • • • 3 tablespoons butter softened 2 ½ cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1/3 cup raisins ¾ cup buttermilk Preparation: Heat oven to 375 degrees. Cut margarine into flour, sugar, baking soda, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves the sides of the bowl. Turn dough onto lightly floured surface. Knead until smooth, 1-2 minutes. Shape into round loaf about 6 ½ inches in diameter. Place on greased cookie sheet. Cut an X about ½ inch deep through loaf with floured knife. Bake until golden brown. 35-45 minutes Brush with butter softened if desired. 1 loaf (12 servings) 125 calories per serving
    • Ingredients: Nana’s Irish Bread Caitlin Curran BPN Team Member IRELAND • • • • • • • • • • 5 cups flour (King Arthur’s) 1 cup of sugar 1 egg, beaten 1 ½ cups of raisins 1 stick of butter, melted 2 TSP of salt 2 TSP baking powder 1 TSP baking soda 1 TSP caraway seeds (optional) 24 oz. sour cream Preparation: Grease 2 bread loaf pans Mix flour, sugar, salt, baking powder and baking soda in a bowl (mix well!). Add sour cream, egg, butter, raisins and caraway seeds - mix by hand. Divide dough into pans, bake at 350° for 60-75 minutes (test center with toothpick) 51
    • Ingredients: Irish Cream Brownies • • • • • • • • • • • • 1 (20 ounce) package brownie mix 1/2 cup Irish cream liqueur 1/2 cup vegetable oil 2 eggs 2 teaspoons milk 2 tablespoons Irish cream liqueur 1 teaspoon brewed coffee 1/2 cup butter, softened 2 cups confectioners’ sugar 1 teaspoon vanilla extract 1/2 cup toffee baking bits (such as Heath Bits ‘O Brickle®) (optional) Angela McPhillips Preparation: BPN Team Member Preheat oven to 350 degrees F (175 degrees C). Grease a IRELAND 52 9x13 inch baking pan. Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack. Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely. 5. Beat the butter and confectioners’ sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.
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    • Ingredients: Korean Hot Dog Relish • • • • Nancy Chang BPN Team Member Mix together the kimchi, honey, and vinegar in a small bowl. Top hot dogs, adding 1 tablespoon mustard and one-quarter of the kimchi relish. KOREA 56 1/2 cup kimchi, thinly sliced 2 teaspoons honey 2 teaspoons rice vinegar 4 tablespoons Korean hot mustard Preparation:
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