Eu cookbook high_res_may2011

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Eu cookbook high_res_may2011

  1. 1. mEnUDelegation of the European Unionto the United StatesWhat’s on the in Washington, DC www.eurunion.org
  2. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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

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