Eu cookbook high_res_may2011

mEnU
Delegation of the European Union
to the United States

What’s on the
in Washington, DC

www.eurunion.org

Culinary Cast of Contributors
Standing, 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 the
Delegation staff and do not represent professionally tested
recipes. Where measurements were provided in metric, we have
done our best to convert them to U.S. measures.
Reproduction not authorized for commercial use.
Edited by Stacy Hope and Melinda Stevenson
Published May 2011

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

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 18

2

Appetizers and Starters

Hyvää ruokahalua! Bon appétit ! Bom apetite! Dober tek!
Dobrou chuť!
Guten Appetit!
Smacznego!
3

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

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 Breast
Ingredients 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

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 Henderson

Peri-Peri Chicken Livers (British)
• 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

Bain taitneamh as! Labu apetīti!
Velbekomme! ¡Buen provecho!
Hyvää ruokahalua! Bon appétit ! Bom apetite! Dobrou chuť!
Dober tek!
Guten Appetit!
Smacznego!

Soups and Stews

7

Bigos (Polish) Cabbage and Meat Stew
Ingredients 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)
Instructions
Chop 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 with
cooking. the water to the bigos mixture. Add onions
(cut up and fried in oil or butter), prunes
Use 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-heated
bage is used, add 6-8 tart apples at the end of
once or twice.
the cooking (pared and cut into small bits); if
sauerkraut, add 4 apples. Add cooked or fried Mark Pituch
meats, cut up into small bits, and fried sliced
sausages. Stir and continue simmering.
Skipperlabskovs (Danish) Sailor’s Stew
• 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 Zeuthen

8

Carbonnades Flamandes (Belgian)
Beef Stew Cooked in Belgian Ale
• 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-Fried
Pirított Libamájjal és Paprika Olajjal (Hungarian) Goose Liver and Paprika Oil

• 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

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

Main Dishes –
Meat, Poultry, and Seafood

Hyvää ruokahalua! Bon appétit ! Bom apetite! Dober tek!
Dobrou chuť!
Guten Appetit!
Smacznego!
Dobrú chuť! Καλή όρεξη! 11

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 at
Gina 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

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 Carvalho
Ingredients 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

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
Ingredients
Kelapstick

• 4 medium fresh fillets of striped bass

• ½ ounce crayfish

• 2 bunches of spring onions
• 1 bunch of fresh dill
Ingredients
• 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 potatoes
Instructions • Salt, fresh ground black pepper,
Mix ingredients together and marinate the bay leaves, and lemon juice to taste
ribs 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 Deák

14

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 the
Trim 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 leader
kettle, 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 as
cut 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 eating
Immerse 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

Turkey Ragout Peixe no Forno com Vinho Branco
in White Wine Sauce (German) e Tomate (Portuguese)
Baked Fish with White Wine and Tomatoes

• 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 Almeida

16

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 early
Ingredients (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

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 Stevenson
Stu Spivack

Beer Can Chicken (American)
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

Lulas Recheadas com Camarão (Portuguese)
Squid Stuffed with Shrimp
Ingredients 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 squid
Instructions bodies can be obtained
Rinse 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 frozen
Melt the butter. In a medium bowl, combine
cooking as octopus.) fish section. Note that
the 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 squid
melted 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 Carvalho
To make the sauce: Heat the oil in a medium and João Vale de Almeida
skillet. 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

Pork Tenderloin with Plums (Greek) Hachis Parmentier (French)
• 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.

• 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 Niang

20

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)

Instructions
Remove as much fat from the exterior of the odically so that the pasta strands do not stick
prosciutto slices as possible. Julienne the pro- together. Cook until al dente (tender, but still
sciutto into one-inch-long, narrow strips. Fill firm—not soft). Drain the pasta quickly in a
a 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 pasta
Meanwhile, 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 the
bowl is best). Whisk the eggs until foamy.
pasta is coated with the eggs. The eggs will
Grind in black pepper to taste.
scramble from the heat of the hot pasta. When
In a small sauté pan, add the light olive oil. Add the eggs are completely cooked (in a couple of
the prosciutto strips. Grind in black pepper to minutes) in this way, add the prosciutto and
taste. Warm the prosciutto and oil on the low- oil. Toss again with the wooden spoons until
est stove burner setting. Separate the julienned the prosciutto is somewhat evenly dispersed
strips 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 again
begins to cook, turn off the burner.
gently. More grated cheese may be added at the
When 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

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 Teson

• 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

22

Vegetarian Dishes

Hyvää ruokahalua! Bon appétit ! Bom apetite! Dobrou chuť! Dober tek!
Guten Appetit!
Smacznego!
23

Sweet Potato Casserole with Cognac (American)

• 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

Instructions
Patrizia 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

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,
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

Briam (Greek) Totally vegan!

• 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
• 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 Niang

26

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.

Instructions
Cut 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 the
mix 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 is
is 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 lid
them or let them become brown! Make sure on top of the frying pan and flip the tortilla to
that the potatoes do not stick to each other. cook the other side. Go for it! No need to be
Stir 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 pinch
of 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 still
them and add them to the beaten eggs in the moist on the inside. (Some flip the tortilla a
bowl. 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 it
pan. 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-Pascual
keeping the heat at medium for a few min-

27

28
Desserts

Bain taitneamh as! Labu apetīti!
Velbekomme! ¡Buen provecho!
Hyvää ruokahalua! Bon appétit ! Bom apetite! Dobrou chuť!
Dober tek!
Guten Appetit!
Smacznego!

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 Deák

Vanilla Tablet (Scottish) The vanilla tablet is a bit like
fudge, but much better!

• 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

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

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)
• 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

Plum and Cinnamon Crumble (British)
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

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 fully
Leo Jindrak

origins of the Linzer Torte are unknown, it to the “original” Linzer Torte.
can be traced as far back as 1653.
31

Medovník (Czech)
Honey Cake – Adapted with Permission from Pauline’s Cookbook
Instructions
Heat 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 Filling
add the lard or shortening, egg yolks, cloves, mixture. • 1 tablespoon lard (vegetable
baking 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 sugar
Pour 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, melted
pans. 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 sugar
ing careful not to overbake (or the cake will be • 2 handfuls of raisins (optional)
spread cream on the fourth layer of cake. • 2 teaspoons cinnamon
somewhat 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 the
with 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

Chocolate Bourbon Pecan Pie (U.S.)

• 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

Herrencreme (German) Mousse au Chocolat (Belgian)
Gentleman’s Pudding Chocolate Mousse
Ingredients 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 for
Instructions about one minute or until melted.
Mix the egg yolks, corn starch, and a little of
the milk into a smooth paste. Cut the vanilla Add one egg yolk to the melted chocolate and
bean lengthwise. stir.

Heat the remaining milk, along with the sugar Add the sugar to the egg whites and beat them
and the vanilla bean, to a boil. Add the corn until they hold. Delicately fold the egg whites
starch paste and bring the mixture back to a into the chocolate.
boil, stirring constantly. Once the pudding Poor into individual ramekins and refrigerate
thickens, remove the vanilla bean, pour the for several hours.
pudding into a bowl, and let it cool. Place it in
the refrigerator once it has cooled. Laurence Moreaux
Coarsely grate the chocolate. Beat the whip-
ping cream and sugar until stiff.
Gently mix the chocolate (leaving a little to
sprinkle over the pudding for decoration) to-
gether with the vanilla pudding. Flavor with
the Cognac or Rum!
Put pudding in small glass bowls and sprinkle
with chocolate.
* The U.S. Food and Drug
Serves four to six. Administration recom-
mends using “pasteurized
Anna Prisco eggs” or other methods
for treating eggs in reci-
Jules / Stonesoup

pes calling for raw eggs.

34

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 Stevenson

Ingredients
• 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.

Instructions
Cream 3 egg yolks with 10 ounces (about 1 cup) Beat three egg whites until stiff, adding 3
powdered sugar, adding the stick of butter in ounces powdered sugar. Cover the dough with
small portions. When the mixture is thoroughly the stiff egg whites, arrange whole walnuts on
blended, add about half a cup of flour and one top and bake in a medium oven at 325º F for
cup of ground walnuts. Mix well and shape into about 25 minutes. The meringue should turn a
a 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

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 sugar
Instructions • Ground cinnamon
Sift the flour into a bowl, and add the sugar and for dusting
the salt. Add the eggs to the flour mixture, one
at a time, and beat well with an electric mixer. Instructions
Mix in the milk, melted butter, and water, and
refrigerate the batter for at least two hours. Heat milk in a 2½ quart saucepan
over medium-high heat until little
Heat a frying pan (medium high heat) and bubbles form around the edges and
pour a very thin layer of the batter to cover the the milk starts to steam.
frying pan. Lightly brown one side, and then
flip 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 the
Tip: you can make your crepes in advance and
water evaporates, being careful not to
keep them warm on a covered plate placed
burn it.
above a pan filled of water on the stove (low
heat). 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 close
Jocelyne 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

36

Suggested Menus
A Taste of Europe
Scotch Eggs
Father John’s Grilled Short Ribs
Greek Briam
Walnut Cream

Magyaros Menü az EU Delegációnak
(Hungarian Delicacies)
Budapest Salad with Broiled Duck Breast
Cream of White Vegetable Soup
Kárpáthy Fish Fillet
Wild Blueberry and Yogurt Mini-Cheesecakes
Menu thanks to Laszlo Deák
and Barbara Deák-Faragó,
with contributions from Chef Viktor Merényi

An All-American Feast
Hot Goat Cheese and Artichoke Dip
Beer Can Chicken
Sweet Potato Casserole with Cognac
Vinegar Cake

Vegetarian Heaven
Chipotle Hummus
Vegetable Lasagna
Soufflé au Fromage
Linzer Torte

mEnU

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