eu cookbook high_res_may2011

www.eurunion.org

Delegation of the European Unionto the United StatesDelegation of the European Union

mEnU in Washington, DC

What’s on the

Culinary Cast of Contributors Standing, from left:• SilviaAumair(Austrian)• SandiAuman(American)• EvaHorelová(Czech)• VlassiaVassikeri(Greek)• MaeveO’Beirne(Irish)• LaurenceMoreaux(Belgian)• JoãoValedeAlmeida(Portuguese)• FionaBagnall(British)• SueTucker(British)• JuliaGarcia-Pascual(Spanish)• KasperZeuthen(Danish)• EmmaBurnaby-Atkins(British)• JocelyneCorderot(French)• MarkPituch(PolishAmerican)• SilviaKofler(Italian)

Seated, from left:• BobWhiteman(American)• AnnSweeney(ItalianAmerican)• MarieClaudeVolay-Larsen(French)• MelindaStevenson(American)• ChristinaChaconas(GreekAmerican)

Front, from left:• StacyHope(American)• HelenHenderson(British)

Not pictured:• BarbaraDeák-Faragó andLaszloDeák(Hungarian)• AnaJaradeCarvalho(Portuguese)• RichardLamse(Dutch)• PascaleNiang(French)• AnnaPrisco(German)• BobStevenson(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

One of the best ways to discover commongroundistosittogetherandsavoradeliciousmeal.Inalmosteveryculture,inalltraditions,sharingamealisaboutbuildingrelationships,whethertheybesocial,business,ordiplomat-ic.AndifyouhavespenttimeinEurope,youwill know that we take eating together veryseriously!

Withourfirst-everDelegationcookbook,theEuropeanUnion(EU)DelegationtotheUnit-edStatesaimstocapturethatfeelingofcama-raderie that comeswithdining together.Themarvelousdiversityofthe27MemberStatesiswell-representedintheDelegation,andmag-nifiedthankstoourstaff,whichincludesnotonlyEuropeans,butalsoAmericans,“transat-lantichybrids,”andanumberofothernation-alities.

Someoftheserecipeshavebeenpasseddownamongfamiliesforgenerations,andsomearenew inventions. Some originated in Europeand crossed the Pond courtesy of European

Introductionémigrés,andstillothershailfromourdiverseAmerican staff and represent their own re-gionalheritage.

While not every one of the 27 EU countriesis represented either in theDelegation or inthecookbook,therecipesareofferedasproudrepresentations of national, regional, and lo-caldishes from theEuropeanUnionand theUnitedStates.

Wehopeyouenjoyourfirstforayintogastro-diplomacy,andIwishyouBom apetite!aswesayinPortuguese,mynativetongue.

João Vale de Almeida, EU Ambassador to the United States

Добър апетит!

Dobrou chuť!Velbekomme!

Smakelijk!

Tuck in! Jätku leiba! Hyvää ruokahalua! Bon appétit !Guten Appetit! Jó étvágyat!

Bain taitneamh as! Buon appetito!

Labu apetīti!

Gero apetito! Skanaus!L-ikla t-tajba

Smacznego!Καλή όρεξη!

Bom apetite!Poftă bună!

Dobrú chuť!

Dober tek!¡Buen provecho!

Smaklig måltid!1

TableofContents

Appetizers and Starters 3

Bitterballen 4

Chipotle Hummus 4

Hot Goat Cheese and Artichoke Dip 5

Budapest Saláta Sült Kacsamellel (Budapest Salad with Broiled Duck Breast) 5 Scotch Eggs 6

Peri-Peri Chicken Livers 6

Stews and Soups 7

Bigos (Cabbage and Meat Stew) 8

Skipperlabskovs (Sailor’s Stew) 8

Carbonnades Flamandes (Beef Stew Cooked in Belgian Beer) 9

Fehér Zöldségkrémleves, Pirított Libamájjal és Paprika Olajjal (Cream of White Vegetable Soup with Pan-Fried Goose Liver and Paprika Oil) 9

Erwtensoep or Snert (Split Pea Soup) 10

Main Dishes – Meat, Poultry, and Seafood 11

Toad in the Hole 12

Savory Shepherd’s Pie 13

Arroz de Polvo (Rice with Octopus) 13

Sticky Ribs 14

Párolt Hal� lé „Kárpáthy” Módra, Petrezselymes Burgonyával (“Kárpáthy” Fish Fillet in Creamy Cray� sh, Mushroom, and Dill Ragout with Parsley Potatoes) 14

Poached Salmon 15

Turkey Ragout in White Wine Sauce 16

Peixe no Forno com Vinho Branco e Tomate (Baked Fish with White Wine and Tomatoes) 16

Jajówka 17

Southern Railroad Dining Car Beef Tenderloin 17

Chesapeake Bay Crab Cakes 18

Beer Can Chicken 18

Lulas Recheadas com Camarão (Squid Stuffed with Shrimp) 19

Pork Tenderloin with Plums 20

Hachis Parmentier 20

Pasta alla Carbonara 21

Entrecosto Grelhado à Moda do Padre João(Father John’s Grilled Short Ribs) 22

Vegetarian Dishes 23

Sweet Potato Casserole with Cognac 24

Tyropitta (Greek Cheese Pie) 24

Vegetable Lasagna 25

Gnocchi 25

Greek Briam 26

Souf� é au Fromage (Cheese Souf� é) 26

Tortilla de Patatas 27

Desserts 28

Áfonyás Joghurtos Túró Tortácska (Wild Blueberry and Yogurt Mini-Cheesecakes) 29

Vanilla Tablet 29

Mississippi Mud 30

Walnut Cream 30

Plum and Cinnamon Crumble 31

Linzer Torte 31

Medovník (Honey Cake) 32

Chocolate Bourbon Pecan Pie 33

Herrencreme (Gentleman’s Pudding) 34

Mousse au Chocolat (Chocolate Mousse) 34

Nut Mazurek with Meringue 35

Vinegar Cake (Eggless Chocolate Cake) 35

Crêpes 36

Arroz Doce (Sweet Rice Pudding) 36

2

AppetizersandStarters



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3

Bitterballen(Dutch)

Ingredients• ½pound(250g)beefforstew• 4tablespoonsbutterormargarine• ½cuponion,finelychopped• 1pinchnutmeg• 1tablespoonlemonjuice• 2tablespoonsparsley, finelychopped• 5tablespoonsflour• 1cupbeefbroth• ½cupbreadcrumbs• 1egg,beatenwith1teaspoonwater• Oilfordeepfrying

InstructionsIn a skillet heat one table-spoon of butter. Add theonion and fry for 2 to 3minutes. Add beef and fryfor a few minutes until itbrowns. Add one cup ofbeefbrothwithonecupofwaterandstewthebeefun-til it falls apart (about1½to2hours).

Check occasionally to seeif more water needs to beadded. When the beef isfalling apart, take the beef

out and break it into small pieces using twoforks.Setasideatleastonecupofthebroth.Place thepulledbeef in amixingbowl.Addthe salt, pepper, nutmeg, lemon juice, andparsley,stirringtocombine.Setthemeatmix-tureaside.

Heattheremaining3tablespoonsofbutterinasaucepanovermoderateheatandstirintheflourtomakearoux.Cookfor2to3minutes,then add the beef broth. Continue heating,stirring constantly, until the sauce boils andbecomesquitethick.Combinethesaucewith

Ingredients• 2cupscookedgarbanzobeans, drained• 5tablespoonstahini• 1½teaspoonschoppedgarlic• 2tablespoonschipotlepurée• 2tablespoonslemonjuice• 2tablespoonslimejuice• ¾cupoliveoil• 1teaspoonsalt• ¼cupcilantro

the meat mixture, stirring to combine themthoroughly.Chillthismixtureforatleasttwohoursintherefrigerator,untilitbecomessolid.

When the mixture has solidified, roll it intoballs about 1 inch in diameter, using yourhands.Rolltheballsinthebreadcrumbs,thenintheeggandwatermixture,thenagaininthebread crumbs. Fry a few at a time in a deepfryerwithatleast2inchesofoilat375ºFuntilgolden(about2to3minutes).Drainonpapertowelsandserveimmediatelywithmustard.

You can substitute chicken or vegetables forthe beef. When using vegetables, make sureyouusevegetablessuchascarrotsthatdonotretain a lot of liquid.Adjust the cooking ac-cordingtoyourselectionoffilling.

Richard Lamse

This typical Dutch snack is traditionally served with mustard.

InstructionsPutbeansthroughafoodprocessor.Mixtogetherthebeans,tahini,garlic,andchipotleinalargemixerwithapaddleattachment.

Slowlyaddthejuicesandoiluntilcombinedthoroughly.Mixuntilsmooth.

Bob Whiteman

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ChipotleHummus(American)

4

HotGoatCheeseandArtichokeDip(American)

This dip is guaranteed to get any party – big or small – off to a great start. Assuming there are any leftovers, it also tastes great when used as a fi lling for omelets or a sandwich spread.

Ingredients• 14-ouncecanofwater-packed artichokehearts,drained• 1½cupchoppedonions• 2largegarliccloves,minced• ½cupmayonnaise• 8ouncescreamcheese,softened• 2 3cupgratedparmesancheese• 6ouncessoftgoatcheese• Whitepepperandseasoningstotaste• Sourdoughbreadbowlorsimilar

InstructionsPreheatoven to350ºF.Combineall ingredi-entsinafoodprocessorandblendthemixture,leavingsometexture.Spoonthemixtureintoacasseroledish(7to8inchesisbest)andbakefor30minutes,oruntiltopisnicelybrowned.

Hollow out the bread bowl, and place ontoa large serving platter. Once the dip is fullycooked,spoonitintothebreadbowl.Teartheleftoverbreadintosmallpiecestouseasdip-persandplacethemontheplatter,surround-ingthebowl.Servehot.

Stacy Hope

InstructionsPreparemarinadeinadvancebymixinghalfoftheoliveoilwiththemarjoram,tarragon,gar-licpowderandcarawayseeds.Washtheduckbreast,patitdryandsoakinthemarinadeinaplasticcontainersettingitasideovernightandkeepingitrefrigerated. Pre-heatovento375ºF,andseasontotastethemarinated duck breast with salt and groundblackpepper.Setasidethemarinade. Place the duck breast in a pan on foil withthe rest of the olive oil or parchment paper,sprayedwithcookingoil,andbroiluncoveredforabout6-8minutes,turningoverroutinelyuntilboth sidesaregoldenbrown.Drain the

Ingredients• 1duckbreast,skinless• 2packsmixedgardensalad• 1cupshreddedcarrots• 5largewhitemushrooms• 4tomatoes• 3bellpeppers(1eachgreen,yellow, andred)• 1cupgreenpeas(freshorfrozen)• 1teaspoonmarjoram• 1teaspoontarragon• 1teaspoongarlicpowder• ½teaspooncarawayseeds• Salt,groundblackpepper• ¼cupextravirginoliveoil

excess fat over a paper towel and cut it intothinslices.

Place green peas in boilingwater, steam un-til tender,drainandsetaside.Cut themush-rooms, tomatoes, and bell peppers into tidycubes.Tosstheminalargesaladbowlwiththemixed green salad, steamed green peas, andshreddedcarrotswhilesprinklingtheremain-derofthemarinadeoverthem. Portion the salad into individual bowls, andcover them with a layer of the thinly slicedduckbreast.Keepcoveredandrefrigeratedun-tilserving.

Barbara Deák-Faragó and László Deák

BudapestSalátaSültKacsamellel(Hungarian)

Budapest Salad with Broiled Duck Breast

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ScotchEggs(British)

Ingredients• 1½poundsporksausage meat(JimmyDean’sworkswell)• 8hardboiledeggs• ½cupallpurposeflour• 2eggs(beaten)• 1cupbreadcrumbs• Oilfordeepfrying

Peri-PeriChickenLivers(British)Ingredients• 1pound(500g)chickenlivers• 2teaspoonstomatopaste• 1teaspoonoliveoil• 1teaspoonperi-perisauce• ¼cupsherry• 1cupcream• 1teaspoonflatleaf(Italian)parsley

Defi nitely not something to eat if you’re on a diet but great comfort food! Great as an appetizer or snack, or can be chilled and served with salad.

This adapted South African recipe makes a great starter, entrée, or sauce for pasta.

InstructionsTrimandchopthechickenlivers.Brownthechickenliversinoliveoilforabout5minutes.Stirintomatopaste,peri-perisauce,sherry,saltandpepperwhilestirringcontinu-ouslyforabout3minutes.Addthecreamandbringtoaboil.Addmoreperi-perisaucetotaste.Reducebyone-third.Chopparsley finely and add, then switch offheatimmediately.Servewithciabatta.Servesfourasastarter,twoasanentrée,ortwotothreeasapastasauce.

Emma Burnaby-Atkins

InstructionsDivide the sausage meat into 8 equal por-tions andflatten eachone into apatty.Placeahard-boiledegginthemiddleofeachpattyandmoldthesausagearoundtheegguntilitiscompletelycovered.

Puttheflour,2beateneggs,andbreadcrumbsin3separatebowls.

Rolleachsausage-coveredeggfirstintheflour,then in the egg, then in the breadcrumbs tocoat.

Heattheoilinadeepfryeror1inchdeepfry-ing pan to about 365º F. Carefully place thecoatedeggsinthehotoilandfryuntilgoldenbrown,whichshouldtakeabout7minutes.(Ifusing a frying pan turn occasionally so theybrownonallsides.)

Helen Henderson

6

SoupsandStews

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7

Cabbage and Meat Stew Bigos(Polish)Ingredients• 3poundscabbage(sauerkraut,raw cabbage,oracombination)• 2poundsofvariousmeats(mainly hamandsausages,butalsobeef, pork,venison,andduckmakegood additions)• 4-8tartapples

Sailor’s Stew

• Asmallhandfulofdriedmushrooms (porcini)• 2largeonions• 20prunes• 1smallglassofdryredwineor Madeira• 1tablespoontomatoconcentrate (optional)

InstructionsChopupthesauerkraut.Ifusingrawcabbage,shred it and put boilingwater over it beforecooking.

Useanenamelorstainlesssteelpot(neveralu-minum).

Cook the sauerkraut or cabbage on lowheatin a small amount ofwater. If only raw cab-bageisused,add6-8tartapplesattheendofthecooking(paredandcutintosmallbits);ifsauerkraut,add4apples.Addcookedorfriedmeats,cutupintosmallbits,andfriedslicedsausages.Stirandcontinuesimmering.

Separately,cookthedriedmushroomsinwa-ter, slice themushrooms and add themwiththe water to the bigos mixture. Add onions(cut up and fried in oil or butter), prunes(sliced),saltandpepper,asmallglassofwine,and(optional)atablespoonoftomatopaste.

Simmer for 40 minutes longer, stirring fre-quently. Bigos is best after being re-heatedonceortwice.

Mark Pituch

Bigos is traditionally served at hunts and at New Year’s Eve and carnival parties.

Ingredients• 1pound(½kg)stewingbeef• 2pounds(1kg)potatoes• 2largeonions• 3-4bayleaves• 12-15peppercorns• Salt• Butterforfrying• About7ounces(200g)cooked hamifdesired• Finelychoppedparsley• Worcestershiresauce

InstructionsCutthebeefinto¾-inchsquares,blanch,andrinse in cold water. Chop the onions finely,peelandcutupthepotatoes.Brown 2 tablespoons butter in a thick-bot-tomed saucepan, turn themeat in thebutteruntilbarelybrowned.Addtheonionsandsim-meruntil transparent.Add thepotatoes, bayleaves, and peppercorns, and coverwithwa-ter.Simmergentlyuntilall thepotatoeshavemashedup.Traditionally,about7ouncesofchoppedhammaybeaddedjustbeforeserving.Seasonwithsaltandservewithalumpofbut-ter,finelychoppedparsley,andWorcestershiresauce.

Kasper Zeuthen

Skipperlabskovs(Danish)

8

Beef Stew Cooked in Belgian AleCarbonnadesFlamandes(Belgian)

Ingredients• 4poundsbonelessstewmeat(beef) cutinto2-inchcubes• 1 4teaspoonsalt• ½teaspoonpepper• 2sprigsfreshthymeor1teaspoon driedthyme• 2bayleaves• 8tablespoonsoliveoil orunsaltedbutter• 2largeonionsthinlysliced• 1poundbabycarrots• 2bottles(12ounceseach)ofBelgian Aleorbrownbeer(i.e.LeffeorChimay)• 1sliceofbreadwithDijonmustardon bothsides(optional)

Instructions

Seasonthebeefcubeswithsaltandpepper.Melt4 teaspoonsoliveoil inapanandsautéhalf of the beef cubes. Transfer to a pot (aDutchovenisperfect,butanotherpotwilldo).Repeatwiththesecondbatch.Sautétheonionsandtransfer tothepot.De-glazewith½cupofbeer.Add thebeer, carrots, thyme,bay leaves,and1sliceofbreadwithmustardonbothsidestothemeatandonions.Coverthepotandcookonslowheatfor2hours.

Laurence Moreaux

FehérZöldségkrémleves,PirítottLibamájjalésPaprikaOlajjal(Hungarian)

Ingredients• 2largepotatoes,peeledandchopped• 2clovesgarlic,minced• 2tablespoonssnippedparsley• 1teaspoondrymustard• 1bundlewhiteasparagus• 2smallerwhiteonions• 1headcauliflower• ½poundgooseliver• 4ouncesbutter• 1cupcookingcream• 4tablespoonsextravirginoliveoil• 1teaspoonsweetHungarianpaprika• 1quartchickenstock

InstructionsWash,rinse,patdry, thencutvegetables intotidycubes.Inalargesaucepanmeltthebutter,addallvegetables,stir,andsautéuntilmediumtender. Seasonwith salt andwhitepepper totaste. Stir in chicken broth and themustard.Bringtoaboil.Reduceheat,coverandsimmer20minutesuntilveggiesaretender.

Transfermixturetofoodprocessororblenderandprocessuntilsmooth.Returnpureedmix-ture to saucepan and stir in cream. Furtherseason to taste with salt and white pepper.Heatthrough.

Inamediumbowlmixwell2 tablespoonsofoliveoilwiththepaprikapowderandsetaside.Chopgooseliverintosmallercubes,seasonitto taste with salt and ground black pepper.Heatoliveoil inmediumsizenon-stickpan,stir in chopped goose liver, and sauté untilbrownandtender.Removefromheat,andstirinthebowlwithpaprikaoil,mixingwell.

Servesoupinindividualbowlsanddressthemwiththeseasonedliverbites.


Cream of White Vegetable Soup with Pan-Fried Goose Liver and Paprika Oil

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9

Split Pea Soup ErwtensoeporSnert(Dutch)

Ingredients• 116-ounce(453g)bagofgreensplit peas• 2largecarrots• 1largeleek(oneinchthick)or2small ones• 2onions• 2celerysticks• celeryleaves• 2potatoes• 5ouncesbacon• 2porkchopsor4porkribs(fattymeats)• 6cupswater• Saltandpeppertotaste• Smokedsausage(optional)

InstructionsCoarselychoponions, carrots,po-tatoes, leeks,celerysticks,andcel-ery leaves. Cut themeat from thebones inone inchcubes.Keep thebones.Chopthebacon.Use a big pot, preferably a Dutchoven.Rinse the splitpeasandaddthem to the pot. Spread them outevenly.Layerthebacon,meat,andbones on the split peas. Layer theonions,carrots,potatoes,leeks,andcelerysticks.Finally, sprinkle about a handfulof chopped celery leaves over thevegetables.Crumblethebeefstockcubesinthepotandaddthewater.Cover thepot andbring to a boil.Continuetoboilona lowheat forabout 75 minutes. Check once ortwice,butdonotstir!After75min-utes,giveitaquickstir.Putthelidbackonandcookforanotherhour.Checktoseeifthemeatfallsapart.Removeallthemeatandbones.Usetwoforkstopullthemeat.Putthemeatbackinthepot.Stirwell.Th esoup should be very thick. Season

withsaltandpepper.If thesoup is toowatery,continue toboilonlow heat uncovered. Stir occasionally as thissoup is easy to burn.When the soup is therightthickness,seasonwithsaltandpepper.Traditionally this soup is served with slicedsmokedsausagethatyouheatupinthesoup.Best made one day ahead, this soup can bestoredinthefreezer.

Richard Lamse

Take

away

10

MainDishes–Meat,Poultry,andSeafood



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Smaklig måltid!11

InstructionsFry the sausages ina fryingpanon lowheatuntilnicelybrownedandsticky.Donotpiercetheskins.Setasidetocool.

Place the beaten eggs, milk, and water in alarge mixing bowl and mix together reallywell,usingawhiskorhandmixer.Setaside.

Addtheflourtoaseparatelargebowlandsea-sonwithsaltandpepper.Makea“well”inthecenter.Graduallywhiskintheliquidmixtureuntilyouhaveasmoothbatterwithnolumps.Allowtorestforabout30minutes.

Pre-heattheovento425ºF.Addthevegetableoilintoa9”deep-sidedbakingtinandplacein

theoven(withjusttheoilinit).Onceitissiz-zlingandquitehot,quicklyandcarefullytakeitoutoftheovenandpourinthebattermix-ture.Th enaddthesausagestothetin.

Put back into the oven and bake for about30minutesuntilthebatterhas“puffedup”,isgolden brown and crispy. (Do not open theovendoorduringthe30minutesoryourbat-terwillsink!).

Th isistraditionallyservedwithlotsofmashedpotatoesandthickgravy.

Helen Henderson

Ingredients• 1poundporksausagelinks• ½cupmilk• ½cupwater• 2eggs(beaten)• 1cupall-purposeflour• ½teaspoonsalt• Freshlygroundblackpepper• 2tablespoonsvegetableoil

ToadintheHole(British)G

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aFear 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 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 their little heads out of a hole…

12

Ingredients• Approximately¾pound(375g) mincedsteak• 1cupbeefstock• Pinchofsaltandpepper• 1pound(½kg)freshly cookedpotatoes• 1teaspoonmeltedbutter• Optionalingredientsforbeef: vegetablesasdesired(peasand/or dicedcarrots)andWorcestershire saucetotaste• Optionalingredientsformashed potatoes:2ouncesgratedcheddar cheese,2tablespoonsmilk,1egg

InstructionsPlacemincedbeefinovenproofdish.Addthecupofbeefstock,salt,andpepper,alongwiththevegetablesandWorcestershiresauceifde-sired.

Mash cooked potatoes (including optionalingredients ifdesired)witha forkandspoonevenlyontopofthemincedmeat.Brushatea-spoon ofmelted butter over themashed po-tatoes.

Cookat375ºF(190ºC,gasmark5)for45-50minutes.

Servesfivetosix.

Sue Tucker

Ingredients• One3-poundfrozenoctopus, thawed• 1cupwater• 1mediumonion,whole• 2tablespoonsoliveoil• 1largeonion,peeled,coarsely chopped• 2clovesgarlic• 1bayleaf

• ¼cupfinelychoppedparsley• coarsesaltasneeded• pinchcrusheddriedchilipepper• 2cupslonggrainrice(notinstant orparboiled)• 4½cupscookingbroth• ½cupfreshcilantro,finely chopped

InstructionsUsually the frozen octopus has been cleanedandisreadytoprepare,butyoumaywanttotakeameattenderizertoit.Cutthetentaclesinto1-inchpieces.Reservethebodyforanoth-eruse,orifyouaremakingalargequantity,cutupthebodyaswell.

Inapot,combinethewaterandthewholeon-ionwiththeoctopuspieces.Covertightlyandbringtoaboilovermedium-highheat.Reducetheheattomedium-lowandsimmerforabout45minutes or until fork tender. Extra waterwillbegivenupbytheoctopus.

Heat olive oil in a separate pot. Add thechopped onion, garlic, bay leaf, parsley and

chili peppers. Cook until the onions aretranslucent.

Whentheoctopusisnearlytender,reserv-ingthecookingwater,transferthepiecestotheonions.Addtherice.Pourinabout4½cupsofcookingbroth.Coverandbringtoaboil.Reducetheheattomedium-lowandcookthericefor12to15minutesuntilthericeistender.Mixinthecilantroandserve.

Serves4

Ana Jara de Carvalho and João Vale de Almeida

ArrozdePolvo(Portuguese)Rice with Octopus

TraditionalSavoryShepherd’sPie(British)

13

StickyRibs(British) PároltHalfilé„Kárpáthy”Módra,PetrezselymesBurgonyával(Hungarian)“Kárpáthy” Fish Fillet in Creamy Crayfi sh, Mushroom, and Dill Ragout with Parsley Potatoes

InstructionsWash the fish fillets, pat dry, sprinkle withsome lemon juice, and season to taste withsalt and freshly ground black pepper.Melt 4ouncesofbutterinamediumfryingpan,addsomeof thefinelychoppedspringonion, thebayleaves,2slicesoflemon,andtheseasonedfishfillets.

Sauté both sides for 3-4 minutes each, thenadd some white wine and heat until steamrises.Coveritswiftlyandsetitasideforafewminutes.

Melttherestofthebutterinamediumsauce-pan,stirinmostoftherestofthefinelychoppedspringonionandsautéuntiltranslucent.Washcrayfish,patdryandcutintobite-sizepieces,stir intopanwithslicedmushrooms, therestof the white wine, chopped dill, and cream.Seasonwith salt, fresh ground black pepper,

andlemonjuicetotaste.Bringtoaboil,coverandsimmerforanother5-6minutes.

Peel potatoes, cut them into one-inch cubesand rinse. Put them in amedium saucepan,add salt and water. Bring to a boil, reduceheat,cover,andletitsimmeruntilpotatoesaremediumtender.Removefromheatanddrainexcesswater.Melt4ouncesofbutteriname-dium frying pan, add chopped fresh parsleyand remainder of the spring onions. Reheatpotatoesfor3-4minutes,stirringfrequentlytoavoidburning.

Toserve,placefishfilletsonindividualplates,cover themwith the creamy crayfish,mush-roomanddillragout.Garnishplateswiththeparsleypotatoes. Barbara Deák-Faragó and László Deák

Ingredients• 4mediumfreshfilletsofstripedbass• ½ouncecrayfish• 2bunchesofspringonions• 1bunchoffreshdill• 1bunchoffreshparsley• 1lemon• 1ouncewhitemushrooms,sliced• 2cupsdrywhitewine• 1cupcookingcream• 12ouncesbutter• 4largepotatoes• Salt,freshgroundblackpepper, bayleaves,andlemonjuicetotaste

Ingredients• Onerackofribs• 2tablespoonseach:soysauce, orangejuice,ketchup, redwinevinegar,brownsugar• 2teaspoonsgrainymustard redwinevinegar,brownsugar• 2teaspoonsgrainymustard

InstructionsMix ingredients together and marinate theribs overnight (or for at least anhour if youareshortoftime).Cookforaboutonehourintheovenat300°F,andgrilluntilcrispybrowntofinishoffusingtherestofthemarinadetobastewhilegrilling–delicious!

Emma Burnaby-Atkins

Kela

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14

PoachedSalmon(Irish)

Ingredients• 1wholesalmonwithheadandtail (wild,preferably)of8-10pounds• 6lemons• 1bunchdill• 2cucumbers(hydroponic)• 1headofBostonlettuce• 1bunchradishes• 3pintswater• 1tablespoonofseasalt (Maldon,ifavailable)

InstructionsWash the uncooked, whole salmon in saltywater to remove any blood along the spine.Trimthegillsanddorsalfin.(Ifyouhaveafishkettle,keepthefishwhole; ifnot,fishcanbecutintwoparts.)In a covered fish kettle, bring the 3 pints ofwatertoaboil,andadd1tablespoonseasalt.Immersethewholesalmonintheboilingwa-

terandre-cover.Returnkettle toaboil, thenreduce heat to simmer for 2 to 3 minutes.Leavinglidon,removekettlefromheatandletstanduntilwaterisroomtemperature. Removesalmonfromwateranddrain.Usingaknife,makea cut along the spine from theheadtothetailandgentlyremoveskin.

Presentation Placethesalmononalargeovalplatter.Gar-nish with Boston lettuce leaves, dill, slicedradishes and lemon slices (to taste). Sprinklethejuiceof3to4lemonsonthefishfleshtopreserve moisture and add flavor. Slice thecucumberswafer thin and arrange along thepoachedsalmonlikescales.Th eeyecanbere-movedandstuffedwithagreenolive!

Th esalmonwillretainitsmoistureandisbestservedatroomtemperature.

Maeve O’Beirne

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The Salmon of Knowledge is one of the most popular tales in Celtic Mythology. According to legend, the one-of-a-kind magic fi sh gained all the knowledge in the world by eating nine hazelnuts that had fallen from nine trees into the Well of Wisdom. Whoever fi rst tasted the fi sh would become the wisest person in the world, so many hunters tried and failed to catch it from its home in Ire-land’s Boyne River.

One day, the fi sh was caught by the poet Finn who asked his apprentice Fionn to cook it. While doing so, a drop of fat landed on Fionn’s fi nger, caus-ing it to blister. But it was Fionn’s lucky day, because when he put his fi nger in his mouth to calm the burn, he swal-lowed the one drop of fat in which all

the knowledge of the salmon was con-centrated. With that, he became the wisest person in the world and leader of the mythical Irish warriors known as the Fianna. While nobody a) believes this or b) ex-pects to become a genius by eating salmon, poached salmon is still a very popular dish in Ireland because of its other characteristics: it is healthy, sim-ple to prepare, and perfect for feeding a large family or group of friends. When garnished, it also makes a very attrac-tive centerpiece in a larger buffet.

15

TurkeyRagoutinWhiteWineSauce(German)

Ingredients• 1½poundsturkeybreast• 1½tablespoonsflour• 6ouncessmallshallots• 7ouncessmallcreminimushrooms• 3tablespoonslemonjuice• 3ouncesuncuredbacon(centercut)• 2tablespoonsoliveoil• 2tablespoonsbutter• whitepepper,driedthyme• 2clovesgarlic• 1½cupsvegetablebullion• ¾cupheavywhippingcream• ¾cupofgoodwhite wine(e.g.GermanRiesling)• 4tablespoonsparsley

InstructionsRinse the turkeymeat and pat it dry.Cut inapproximately one-inch cubes. Sprinkle withflourandtoss.Peelshallotsandhalforquarterthem,depend-ingon their size.Cleanandhalveorquarterthemushrooms and sprinkle with 1½ table-spoonslemonjuice.Dicethebacon.In a big pot or frying pan, heat the olive oilwith 1 tablespoon butter. Fry the bacon un-til it is light golden brown. Add the turkeymeatandfryforanother5minutesuntillightbrown. Stir constantly. Add pepper, thyme,andremaininglemonjuice.Peelthegarlicandpressthroughagarlicpressright intothepan.Addshallots,mushrooms,andremainingbutter.Tossandcookthroughforafewminutes.Addwine,cream,andbul-lion.Stir,makingsuretoscrapeoffthebottomof thepan.Gently simmer for20minutesormoreifnecessary–thesauceneedstothicken!Washtheparsley,dry,andfinelychop.Sprin-klethefinishedragoutwithit.Tip:Servewhiterice,pastaorpotatoesandagreen salad with the ragout. Serve the samewhitewine that you used for cooking (e.g. amediumdryGermanRiesling).Enjoy!Servesfour.

Anna Prisco

Ingredients• 4four-ounceservingpiecesof fish:hake,redfish,orseabass• 3tablespoonoliveoil(moreif needed)• 1onionthinlysliced• 2largeveryripetomatoes, coarselychopped• 2tablespoonsfinelychopped parsley• 1tablespoonchilipepperpaste ortotaste• 2clovesgarlic,finelychopped• 1bayleaf• 2Jamaicanallspicekernels• coarsekoshersaltorPortuguese seasalttotaste• ½teaspoongroundwhitepepper• ¾cupwhitewine• ½cupwater

PeixenoFornocomVinhoBrancoeTomate(Portuguese)Baked Fish with White Wine and Tomatoes

Instructions With1tablespoonofoliveoil,coatthebottomofabakingdishthatislargeenoughtoaccom-modatethepiecesoffish.Inamediumsaucepan,heattheremaining2tablespoonsofoliveoil.Tossintheonionsandsauté themuntil they are glassy and translu-cent. Stir in the tomatoes, parsley, chili pep-per,garlic,bayleaf,allspice,andwhitepepper.Cover and bring to a boil. Reduce heat andsimmerfor2minutes.Stir in thewine andwater. Return to a sim-merfor1minute.Pouroverthefishandbakefor20minutesoruntilthefishisjuststartingtoflake.Servewithboiledpotatoes,seasonedwitholiveoil,salt,pepper,choppedgarlic,andfinelychoppedparsleyorcilantro.Servesfour.


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Jajówka(Polish) SouthernRailroadDiningCarBeefTenderloin

(American)Ingredients

• 4eggs• ¼to½cupmilk• 1or2rashersofbaconcutinto smallpieces(hamorkielbasa canbesubstituted)• 1tablespoonflour

Ingredients

• 4to6poundsofbeeftenderloin• 1tablespoongroundthyme• 1teaspoongroundblackpepper• 1teaspoongarlicsalt• 1tablespoonLowry’sseasonedsalt• ¼teaspoongroundoregano• ¼cupWorcestershiresauce

Instructions Rub beef tenderloin all over with one table-spoon ground thyme.Mix together the pep-per, salts,andoregano,andsprinkleover thetopofthemeat. Wraptheseasonedbeefinheavy-dutyalumi-numfoilandrefrigerateforatleast12hours.Remove two hours before cooking, to allowmeattoreachroomtemperature.

Open the foil andpour¼cupofWorcester-shiresauceoverthemeat.Closethefoiltightlysonoliquidcanescape.Placefoilpackageonarackoveraroastingpan,andpour1cupofwaterinthebottomoftheroastingpan. Place in a preheated 300º F oven and bake35minutes for each poundofmeat, or untilameat thermometer readsbetween160ºand170ºFformediumrare. To serve: remove meat from the aluminumpackage and slice into ½-inch slices. Spoonsomejuicefromthepackageoverthemeat.

Bob Whiteman

A Regional Dish from the Kraków Area

Instructions

Combineflour,milk, and eggs.Using a fork,beatthemixturethoroughly.Overmediumheat, frydicedbacon,ham,orkielbasa in a cast iron frying pan until thor-oughlycooked.Next,reduceburnerheattolow,andpourtheeggmixtureallatonceintothefryingpan.Donotdisturbmixtureuntil itstartstosettleonthe bottom and the sides, then scramble themeatandeggmixturearoundthepan.Whenthisscrambledmixtureisset, inabout15 to 20 seconds, spoon onto a very warmplate.Servestwo.

Mark Pituch

This dish was served at the Railroad Company Worker Hotels throughout Virginia in the late 1890s and early 1900s.

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e17

ChesapeakeBayCrabCakes(American)

Ingredients• 1poundcrabmeat(jumbolumpis best,backfinisgood)*• 1egg,beaten• 3tablespoonsmayonnaise• 1tablespoonpreparedmustard• 1tablespoonsherry(totaste)• 4saltinecrackers,crushedtofine crumbs,or1/8cupplainbread crumbs• Choppedparsleytotaste

BeerCanChicken(American)InstructionsRemoveanygiblets(liver,etc)fromthechick-en,andrubthespicemixtureoverthewholechicken,bothinsideandout. Drink½ofthebeer.Slidethechickenoverthetopof the can anduse the two legs tomakea tripod to stand the chickenuprighton thegrillorintheovenwithallbutthelowestrackremoved. Grill for1¼hoursoruntilameatthermom-eterreads180ºF for the internalbreast tem-perature. Coolfor10minutesbeforeremovingthebeercan (it and the contents can be discarded atthispoint.)Sliceandserve. Bob Whiteman

InstructionsPreheatovento350ºF.Mix all ingredients well, except crab. Addcrabmeattomixtureandgentlyform4cakes.Place crab cakes on oiled cookie sheet andlightly spray or brush oil on the tops of thecrabcakes.Bakefor10minutes,thenbroilanadditional8 to 10 minutes until crab cakes are lightlybrownedandslightlycrispy.*For a price/quality compromise, gently mix ½ pound jumbo lump and 1 pound backfi n crab meat. Th is yields 4 to 6 entrée sized crab cakes with no adjustment to the quantity of the other ingredients.

Melinda and Bob Stevenson

The best crab cakes are made from Chesapeake Bay blue crabs—the fresher, the better! But even if you will not be catching them yourself, the recipe still works.

“A southern U.S. thing!”

IngredientsFor the Rub: • 2wholedriedchipotlepeppers• 2tablespoonswhitesugar• 1tablespoonsalt• 1tablespoongroundcumin• 1tablespoonoregano• 1teaspooncinnamon Combineallingredientsaboveina spicegrindertoproduceapowder.• Onewhole3½to4-poundchicken• 112-ouncecanofyourfavorite beer.

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Annapolis Maritime Museum

18

LulasRecheadascomCamarão(Portuguese)

Ingredients• 10cleanedmediumtolargesquid bodies,freshorthawed*• 4tablespoonsbutter• 2clovesgarlic,finelychopped• 1cupfinelychoppedrawshrimp (scallopsmaybesubstitutedfor shrimp)• 3cupsfreshbread,shredded, heavycrustsremoved• ¼cupfinelychoppedofeitherpre- suntoham,chouriçoorlinguiça sausage• ¼cupfinelychoppedfreshcilantro orparsley• ¼teaspooncoarsesaltortotaste• ¼teaspoongroundwhitepepper• Toothpicks

InstructionsRinsethesquidbodiesandpatdry.Melt thebutter. In amediumbowl, combinetheshreddedbread,garlic,shrimp,ham,sau-sage, cilantro, salt, and pepper. Pour in themeltedbutterandmixthoroughly.Stuffeachsquidbodylooselyandfastenclosedbythreadingatoothpickthroughtheopeningedges.Setaside.Tomakethesauce:Heattheoilinamediumskillet. Add the onions and sauté them untiltheyarelightlygolden.Tossinthecherryto-matoes,garlic,cilantroorparsleyandbayleaf.Simmer one minute. Pour in the water andsimmerfor5minutesmore.Arranging in a single layer, place the stuffedsquid in the sauce.Coverand simmer for15 -

Squid Stuff ed with ShrimpSauce• ½cupoliveoil• smallonion,thinlysliced• pintcherryorgrapetomatoes,rinsed• clovegarlic• ¼cupfinelychoppedcilantroor parsley• 1bayleaf• ½cupwater

20minutes. (Note:Do not overcook or theywillbetough.Squiddoesnotrequireasmuchcookingasoctopus.)Servewithasaladasanappetizerorlightmeal.Asafullmeal,addboiledpotatoestothepot,stir,andserve.Servesfourtosix.


*Fresh, cleaned squid bodies can be obtained from the fi sh market or supermarket frozen fi sh section. Note that the smaller the squid bodies, the harder it is to insert the stuffi ng!

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PorkTenderloinwithPlums(Greek)Ingredients• 2½poundsgroundbeef• ¼cupparsley• 2sweetonions• Saltandfreshlygroundpepper• ¼cupbroth

MashedPotatoes

• 2¼poundspotatoes• ½cupbutter(oroil)• 6ouncesmilk• Salt,pepper,nutmeg

HachisParmentier(French)InstructionsMakeclassicmashedpotatoesusingabout2¼pounds of cooked potatoes,¼ cup of butter,and 6 ounces of milk. Season with salt andnutmeg.Mixthegroundbeefwiththechoppedparsley.Seasonwithsaltandfreshlygroundpepper.

Chopthe2onions,sautétheminapanwithsomebutter(oroil)for10minuteswithoutlet-tingthembrown.Seasonandcookforanother5 minutes, adding ¼ cup of broth. Add thegroundbeefandheatuntilcooked.

Place a layer of mashed potatoes in a terracottaorfoildish,andalternatewithlayersofmeatuntil youfinishwith a layerofmashedpotatoes.

Cookinahotovenat425°Ffor30to45min-utesuntilthetopofthehachisparmentierbe-comesagoldenbrown.

Enjoytogetherwithagreensaladontheside.

Serveseight.

Pascale Niang

Ingredients• 1one-poundporktenderloin• ¾teaspoonsalt• ¼teaspooncoarselygroundblack pepper• 1tablespoonbrownsugar• 2clovesgarlic• 1bayleaf• 5-10pittedplums• 2-3potatoes,peeledandcutinto smallpieces• 1-2sweetpotatoes,peeledandcut intosmallpieces• 4tablespoonsoliveoil• 1cupwater• 2apples,peeled,cut,andpitted• Handfulofpinenuts

InstructionsTh isdishcanbecooked inacrockpotorintheoven.Crock pot: Combineallingredientsinpotand cook on low for 8 hours. Make surethereisenoughwatertocoverthepotatoes.Oven:Combineallingredientsinlargepan.Add enough water to cover the potatoes.Coverwithaluminumfoilorlid.Cookfor1½to2hoursoruntilmeatlookstenderandvegetablesarecookedthrough.Fetacheeseisagreatadditionwhenenjoy-ingthismeal.Servesfour.

Christina Chaconas

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PastaAllaCarbonara(Italian)Ingredients• 1¼poundsofimportedItalian linguineorotherlong,thinpasta (wholewheatand/orspinachlinguine isrecommended—goodquality importedisbest,withsemolina anddurumwheat)• Largepotofsalted,boilingwater (about6quarts)• 3jumboeggs• 4tablespoonsoflightoliveoil(or regularextravirgin)• ¼poundofimportedprosciutto, slicedverythin• Freshlygroundblackpepper• FreshlygratedPecorinoorLocatelli Romanocheese(orParmisano,if preferred)

InstructionsRemoveasmuch fat fromtheexteriorof theprosciuttoslicesaspossible.Juliennethepro-sciutto intoone-inch-long,narrowstrips.Filla largepotwithcoldwater,cover,andsetonhightoboil.(Donotaddoiltopastawater.)

Meanwhile,break theeggs intoanunheated,large pasta serving bowl (a low, flat servingbowl is best). Whisk the eggs until foamy.Grindinblackpeppertotaste.

Inasmallsautépan,addthelightoliveoil.Addtheprosciuttostrips.Grindinblackpeppertotaste.Warmtheprosciuttoandoilonthelow-eststoveburnersetting.Separatethejuliennedstrips as best you canwith awooden spoon.If theoilbegins tobubbleandtheprosciuttobeginstocook,turnofftheburner.

Whenthepastawatercomes toaboil,addatablespoon of salt and the pasta. Stir imme-diatelywith a longwooden spoon. Stir peri-

odicallysothatthepastastrandsdonotsticktogether.Cookuntilaldente(tender,butstillfirm—not soft).Drain the pasta quickly in acolander.Donotrinsewithcoldwater.

Immediatelypourthehotpastaintothepastabowlwiththebeateneggs.

Tosswith2woodenspoonsso thatallof thepasta is coated with the eggs.The eggs willscramblefromtheheatofthehotpasta.Whentheeggsarecompletelycooked(inacoupleofminutes) in thisway, add the prosciutto andoil.Tossagainwith thewoodenspoonsuntilthe prosciutto is somewhat evenly dispersedamongthepasta.

Sprinklegratedcheesegenerously.Tossagaingently.Moregratedcheesemaybeaddedatthetable.Serveimmediately.

Servesfour.

Ann Sweeney

21

EntrecostoGrelhadoàModadoPadreJoão(Portuguese)

InstructionsPreparethebastingsaucebymeltingthebutterintheoliveoilinamediumsaucepanovermedium-lowheat.Tossinthegarlicandsweatitjustuntilitbecomesaromatic.Tossinthebeefcubes,tomatopaste,hotsauce,andblackpepper.Stirinthewineandbring it toa simmerovermedium-lowheat.Simmer for2 to3minutesandremove fromtheheat.Setaside.Seasontheribswiththesalt.Letstandfor5min-utes.Placetheribsoveramediumhotgrill,turn-ing themover every coupleofminutesor so forabout1hour,closingthegrill,inbetween.Atthispoint,takeahalfalemonforeachsideoftherackofribs.Squeezethejuiceofahalfalemonovertheribsandusethelemonhalftorubitintothe meat. Repeat with remaining lemon halvesovertheremainingsidesoftheribs.Leavingthegrill lidup,continuetoturntheribsuntil they are almost done, about 1 ½ hours.Whenthemeatisnearlyfallingoffthebone,bastewiththesauce.Closethelidforaminute,turntheribsandbastetheotherside.Repeat2moretimes.Meatshouldbeverytender.Servessix.


Father John’s Grilled Short Ribs This recipe requires patience,

but the fl avor and tenderness of the meat is worth the wait.

Ingredients• 3racksofbeefshortribs(about5 poundswithbone-in)• Koshercoarsesaltasneeded• 3lemons,cutinhalf

BastingSauce• 2teaspoonsbutter• 2tablespoonsPortugueseorextra virginoliveoil• 4clovesgarlic,smashed• 1½Knorrbeefcubes(optional)• ½ouncetomatopaste• 1tablespoonhotsauce(molhode piripiriortotaste)• ½teaspoongroundblackpepper• ½cupredwine

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VegetarianDishes



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23

SweetPotatoCasserolewithCognac(American)

Ingredients• 2pounds(about4mediumtolarge) sweetpotatoes• 1stickbutter(softened)• 2eggsbeaten• 1cuphalf-and-halforcream• 2 3cupsugar• ½cupgoodbrandy(RemyMartin, Napoleon,Calvados,etc.)• Nutmeg

InstructionsBake,peel,andmashthesweetpotatoes.Mixthemashedsweetpotatoeswithbutter,cream,sugar,andbrandyandpourintoadeepcasse-roledish.Sprinklewithnutmeg.Bakeat350ºFuntilset(about25-30minutes).

Sandi Auman

Cheese Pie

Ingredients• 1boxofphyllo(dough)ofmedium thickness(itcomesinthreedifferent thicknesses)*• ½poundfetacheese• ½poundmanouricheese

InstructionsDefrost the phyllo overnight—moving it from the freezer tothe refrigerator. Keep at roomtemperature six hours prior touse.Placehalf of thephyllo inlayers one by one into a large Pyrex dish greased with oliveoil, lightly brushing each layerwitholiveoil.

Mix the three cheeses and addapproximately one-half of thecheesemixturetothedish.

Placeanadditionalthreetofivelayersofphyllointhedish,brushingeachwith olive oil.Add the remaining cheeseon top of the phyllo and cover with the

remainingdough.Don’t forget tobrusheachlayerofphyllowitholiveoil.

Cutthepieindiagonalsquares.

Beattheeggandmixitwiththemilk.Pourthemixtureoverthepie. Cookinapreheatedovenat350ºFfor40min-utesoruntilthetopbecomescrispy. Servewithpiecesoftomatoesandolives. Vlassia Vassikeri

* Phyllo can be found in all major super-markets, but the best varieties are typically found in specialized ethnic food stores, e.g. Lebanese, Egyptian, and Greek, which also carry the three cheeses needed for the pie.

• ½poundkassericheese• 1largeegg• 1½cupsmilk• Virginoliveoil• Pepper Tyropitta(Greek)

Patr

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VegetableLasagna(British)

Ingredients• 2tablespoonsoliveoil• 1redonion• 2clovesgarlic• 2sweetpeppers, seededandchopped• 4zucchini,sliced• 1vegetablestockcube,dissolved in5fluidouncesboilingwater• 1can(8ounces)choppedtomatoes• 2tablespoonstomatopurée• 4tablespoonsredwine• 2tablespoonschoppedbasil• blackpepper• 1packetlasagnasauce (béchamelsauce)• 2½cupsmilk• 6sheetspre-cooked lasagnanoodles• 1ounceparmesan cheese(ormoretotaste)

InstructionsHeatoil inasaucepan, fryonionandgarlicuntilsoftened.Addpeppersandzucchini, and continue to fry for 3minutes.

Stir instock, tomatoes, tomatopurée,wine, basil, and seasoning to makevegetable sauce. Simmer for 20 min-utes.

Makelasagnasauceaccordingtopack-etinstructions.

Layerhalfthevegetablesauce,halfthelasagna sheets and half the béchamel

sauceandthenrepeat.

Sprinklewithparmesancheese.

Bakeinapre-heatedovenat350°Ffor30min-utes.

Thelasagnacanbepreparedthedaybefore(uptothelaststep)andthenpoppedintheoventhedayyouwanttohaveit.Theflavorsoftheveg-etablesareevenbetter.

Emma Burnaby-Atkins

Gnocchi(Italian)

Very easy and tasty with a variety of sauces, in-cluding tomato sauce and pesto sauce.

Instructions

Boilthepotatoesinsaltedwater.Cool,peel,andmashpotatoesbyhand.

Weighthemashedpotatoesandmeasureanequalamountofflour.

Mixthemashedpotatoeswith theflour toform dough. Roll the dough into strips ofapproximately½inchwide,anddivideintoone-inchpiecesofgnocchi.

Boilthegnocchifor10minutesanddrain.Topwithyourfavoritesauce.

Servesfive.

Silvia Kofler

Ingredients

• 4½pounds(2kg) mashingpotatoes (Italian,ifpossible)• Amountofall- purposeflourequal inweighttomashed potatoes• Salt

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Briam(Greek) Totally vegan!

SouffléauFromage(French) Cheese SouffléInstructionsMeltbutterinasaucepan.Graduallyaddflourandmilk, stirring themixture until smooth.Add salt and pepper and remove from thestove.

Addeggyolksandmixtocreamyconsistency.Inaseparatebowlwhipeggwhitesuntilstiff.Add to the flour andmilkmixture, togetherwiththecheese.

Preheatoventoabout400ºF.Pourthemixtureintoanoven-proofpanandcookforapproxi-mately20minutes.Enjoyrightoutoftheoven!

Pascale Niang

Ingredients• 3tablespoonsbutter(50g)• 2½tablespoonsflour(40g)• 1cupmilk(1/4liter)• ½teaspoonsalt• Pepper• 4eggs• 6tablespoons(100g)gratedSwiss cheese(orapproximately3table- spoonsparmesancheese)

Ingredients• 1mediumeggplant• 1mediumredonion• 2to3potatoes(peeledandcutinto pieces)• 2zucchini• 2sweetpotatoes(peeledandcut intopieces)• 1 3to2 3cupextravirginoliveoil• 2poundstomatoes,gratedor peeled,seededandchopped,ora 28-ouncecan,drained• 1tablespoonsalt• Blackpepper• ¼cupchoppedflat-leafparsley• 3cupswater

InstructionsCover thebottomofanoven-proofpanwitholiveoil.Layervegetablesbeginningwithon-ions, sweet potatoes, potatoes, then eggplantandzucchini.Addsalt,pepper,andparsley.

Mix the tomatoeswithwater and add to thepan,makingsurethatliquidiscoveringmostofthefood.

Addtheoliveoilandcookat375ºF for1 to1½hoursuntilthebriamisgoldenbrown,thevegetablesaresoft,andliquidshavethickened.

Servewithbread,fetacheese,andolivesifde-sired!

Christina ChaconasTh

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26

TortilladePatatas(Spanish)

Ingredients

• 6to7mediumpotatoes,peeled• 5to6eggs• 2to3cupsoliveoil• 1onion,choppedveryfine• Salt

Instructions

Cutthepotatoesinhalfandslicethemthin(approximately 1/8” thick). Add salt, andmixthoroughly.

Heat theoil ina large fryingpan.When itisveryhot,addthepotatoes.Stiroccasion-allyuntilthepotatoesaretender.Donotfrythemorletthembecomebrown!Makesurethatthepotatoesdonotsticktoeachother.Stirandcoverwithalid.Lowertheheat.

Beattheeggsinalargebowlandaddapinchof salt. (Don’t forget to check the fryingpan!). Once the potatoes are ready, drainthemandaddthemtothebeateneggsinthebowl.Mixwell.Letstandforafewminutes.

Drain away any excess oil from the fryingpan.Turn heat tomedium andwait about1minuteforthefryingpantogetveryhot.Addthemixtureofpotatoesandeggstothefryingpan.

Flattenitdowninthepanwithaspatulaandkeepingtheheatatmediumforafewmin-

utes.Run the spatula around the edgeof thepantostopthetortillafromsticking.Shakethepanfrequentlytokeepitloose.

Whentheeggshavesetenough(whenthereisalmostnoliquidinthesurface)andthepota-toesstarttogetbrown,putaplateoraflatlidontopofthefryingpanandflipthetortillatocooktheotherside.Gofor it!Noneedtobeafraid!Keepshakingthepantopreventstick-ing!

Letthetortillacookforapproximately5min-utes more so it is cooked through but stillmoist on the inside. (Some flip the tortilla afewtimesforbettercooking).

Thetortillaisreadywhenaknifeinsertedinitcomesoutclean.

Queaproveche!(Enjoy!)

Servesfivetosix.

Julia Garcia-Pascual

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.

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Desserts

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28

ÁfonyásJoghurtosTúróTortácska(Hungarian)

Ingredients• 1cupplainyogurt• 1cupcottagecheese• 15piecesgelatinleaves• 2cupswhippingcream, beaten• ½cupsugar• 5eggwhites,whipped

InstructionsPlacethegelatinleavesincoldwater,letthemsoakfor5minutes.Takethegelatinleavesoutand squeeze the excess water by hand. In asmallbowlgentlyheattheyogurtandthecot-tagecheesethrough,addthesqueezedgelatinleaves,thengentlyfoldinthewhippedcream,the lemon zest, the sugar, and the whippedeggwhites.Divideandpourthemixtureinto4 separate 8-ounce ramekins. Chill in thefridgefor4hours.Whenserving,garnishtheirtopwithwildblueberry jam,andplacesomespongecakeslicesontheside.

For the sponge cake, pre-heat the oven to350° F. Butter or line with parchment paperan 8-inch cake pan. Combine the egg yolkswith the sugar, and sift in theflour.Beat theeggwhiteswiththesaltuntilsoftpeaksform,thenfolditgentlyintotheflourmixture.Pourthebatterintothecakepanandbakeitfor30minutes.


Wild Blueberry and Yogurt Mini-Cheesecakes

VanillaTablet(Scottish)Ingredients

• 5cupsgranulatedsugar• 1¼cupsmilk• ½cupbutter,diced• 2teaspoonsvanilla

Instructions

Heatthemilkandbutterinapan.Graduallystirinthesugaruntilithascompletelydissolved.Boilforapproximately20minutes.

Totestwhetherthemixtureisready,dropalittleintoabowlofcoldwater.Whenasoftballforms,removethepanfromtheheatandbeatintheva-nillauntilthickandcreamy.

Pourthemixtureintoatraylinedwithparchmentpaper.When set, score into squaresand leave tocool.

Emma Burnaby-Atkins

The vanilla tablet is a bit like fudge, but much better!

• 1teaspoonlemonzest• Blueberryjamforgarnish

SpongeCake

• 3eggs,separated• 3tablespoonssugar• 3tablespoonsflour,salt

Jen

Mor

gan

Char

les K

aise

r

29

MississippiMud(American)

WalnutCream(French)Ingredients

• 4ounces(120g)walnuts,crushed• 1 3cup(80g)sugar• ½teaspooncinnamon• 12 3cups(40cl)heavycream• 12 3cups(40cl)whippingcream• 3½tablespoons(50g)flour• 3½tablespoons(50g)butter• 2cups(50cl)coldmilk

Instructions

Melt thebutter,butdonot let it become toohot.Addtheflourandstirwelluntiltheflouriscompletelyabsorbed.Pourinthecoldmilk,and stir until the mix reaches a gentle boil;continuestirringatagentleboilfortwomin-utes.

Add the sugar and cinnamon and continueboiling gently for 3 more minutes. Removefromtheburnerandaddthewalnutpowder.

Coolthewalnutmixintherefrigeratorforatleastonehour.Whipthewhippingcreamandaddthewhippedcreamandtheheavycreamto thewalnutmix.Return to the refrigeratoruntilreadytoserve.

Servesfour.

Marie Claude Volay-Larsen

Ingredients

Cake

• 2sticksbutterormargarine• 2cupssugar• 4eggs• 11 2cupsflour• 1 3cupcocoapowder• 2teaspoonsvanilla• 1cuppecansorsimilarnuts(optional)• 1bagminiaturemarshmallows

Icing

• 2sticksbutterormargarine(melted)• 1boxpowderedsugar• 1 3cupcocoapowder• 1 4cupcannedevaporatedmilk (notcondensed!)• 1teaspoonvanilla• 1cuppecansorsimilarnuts(optional)

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.

Instructions

Preheatovento300ºF.

Combineallcakeingredients,exceptthemin-iaturemarshmallows,andmixwell.Pour thebatter into a well-greased and well-flouredsheet cake pan. Bake for 30minutes and re-movefromoven.

Cover the top of the cake with miniaturemarshmallowsandcontinuetobakeat350ºF

foranadditional10minutes.Removethecakefromtheovenandallowittocool.

Preparetheicingbycombiningallingredients,stirringuntilsmooth.Pourtheicingoverthecooledcake;allowtheicingtosetandcutintosmallsquaresbeforeserving.

Stacy Hope

Stac

y H

ope

30

PlumandCinnamonCrumble(British)Ingredients

FruitBase

• 2pounds(900g)plums• ½to¾cup(110-175g)sugar• 1teaspooncinnamon

CrumbleTopping

• 1½cups(175g)plainorwhole wheatflour• 3ounces(75g)nuts• 3 8cup(75g)softbrownsugar• ¾cup(170g)butter

Instructions

Pre-heat oven to 350ºF (gasmark4or 180degreesC).

Washtheplums,halvethem,andremovethepits.Place thehalvedplums in thepiedish,andsprinklethemwithsugarandcinnamon.

Prepare the crumble topping by combiningthe flour and the butter in a large mixingbowl.When themixture lookscrumblyandbutter has been dispersed evenly, add sugarandmixwell.

Pour the topping over the plums in the piedish,andbakeat350ºFfor30to40minutes.

Fiona Bagnall

LinzerTorte(Austrian) Ingredients

• 17 8cups(420g)butter• 5 8cup(140g)freshshortening• 10eggyolks• 1¼cups(140g)powderedsugar• 1¼cups(210g)groundalmonds• Gratedlemonzestfromatleasthalf alemon• Pinchofsalt• 4½cups(560g)fineflour• Fruitpreserves

Instructions

Stirtogetherthebutterandthefreshshorten-inguntilfluffy.Graduallystirintheeggyolks,powdered sugar, and ground almonds. Addthelemonzest,apinchofsalt,andfinallythefineflour,stirringverycarefully.

Greaseacakepan,pourinhalfthebatter,coatwithchosenpreserves.

Pour the remaining batter into a pastry bag,andcreatealatticepatternontopofthepre-serves.

Bakethecakeforonehourat350ºF(170ºC).Brushlightlywithwater,sprinklewithalittlesugar,andcontinuebakinguntildry.Removefromovenandcool.

Silvia Aumair (with thanks to the Oberösterreichische Landesmuseen Linz, Bibliothek)

The Linzer Torte is the oldest pastry that is named for a place—in this case, Linz, the capital city of Upper Austria. Although the origins of the Linzer Torte are unknown, it can be traced as far back as 1653.

This “perfectly good Linzer Torte” reci-pe from 1818 results in a delicately fra-grant short cake that corresponds fully to the “original” Linzer Torte.

ginn

erob

ot /

Gin

nyLe

o Jin

drak

31

Medovník(Czech)

Ingredients

Cake

• 2cupshothoney• 4cupsflour• 1tablespoonlard(vegetable shorteningmaybesubstituted)• 4eggyolks• 6eggwhites,beateninto astiffmeringue• 2handfulsofraisins(optional)• 2teaspoonscinnamon

Honey Cake – Adapted with Permission from Pauline’s Cookbook

• Pinchofcloves• 2tablespoonsofbakingsoda

CreamFilling

• 6tablespoonssuperfineflour• 2cupswholemilk• ½cupsugar• 1¼cupsbutter,melted• 2packets(¼cup)vanillasugar

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.

Instructions

Heatovento350ºF,andgreasefivecakepans(youwillneedtomake5layers).

Topreparethecakebatter,mixthehothoneywiththeflour.Allowthemixturetocool,andadd the lardor shortening, eggyolks, cloves,baking soda, and cinnamon.Fold thebeateneggwhitesintothemixture.

Pour½inchofbatterintoeachofthefivecakepans.Bakeeach layer for3 to5minutes,be-ingcarefulnottooverbake(orthecakewillbesomewhatdry).

Prepare thecreamfillingbymixing theflourwith a small amount of milk. Boil the re-

mainingmilkandcombine theflourmixturewith thehotmilk, cooking it until it reachesa creamy consistency.Add the sugar andva-nillasugartohotcream.Whipthemeltedbut-teruntilitisfrothy,andblendwiththecreammixture.

Removethecakesfromthepanandplacethefirst layer onto a cake platter.Cover liberallywith cream filling, and top with the secondlayer cake. Repeat these steps until you havespreadcreamonthefourthlayerofcake.

Crumblethefinallayerofcakeinafoodpro-cessor, and spread the crumbs on top of thecream filling. Melted chocolate, honey, ortoastedwalnutsmaybeaddedasagarnish.

Coverthecakeandchill it intherefrigeratorforatleast6-8hourstoallowthecreamtoseepintothecake.

Eva Horelová, with thanks to Tonya (Shuster) Harmon, Pauline’s first grandchild

32

ChocolateBourbonPecanPie(U.S.)

Ingredients

• 2eggs,beaten• 1cupsugar• ½cupmeltedbutter• 4tablespoonsbourbon• ¼cupcornstarch• 1cuppecannuts,chopped• 1cupchocolatechips

Instructions

Combineallingredientsandpourthemixtureintoanunbakedpie shell.Bakeat350ºF for45to50minutes.Servetoppedwithwhippedcream.

Bob Whiteman

33

Herrencreme(German)

Ingredients

• 2cupswholemilk• ½vanillabean• 3fresheggyolks(large)• 1ouncecornstarch• 2½tablespoonssugar• 4½ounces(125g)bittersweet darkchocolate• 1¼cupheavywhippingcream• 2tablespoonssugar• DashofCognacorrum(optional)

Instructions

Mixtheeggyolks,cornstarch,anda littleofthemilkintoasmoothpaste.Cutthevanillabeanlengthwise.

Heattheremainingmilk,alongwiththesugarand thevanillabean, toaboil.Add thecornstarchpaste andbring themixtureback toaboil, stirring constantly. Once the puddingthickens, remove the vanilla bean, pour thepuddingintoabowl,andletitcool.Placeitintherefrigeratoronceithascooled.

Coarsely grate the chocolate. Beat thewhip-pingcreamandsugaruntilstiff.

Gently mix the chocolate (leaving a little tosprinkleoverthepuddingfordecoration)to-getherwith the vanilla pudding. FlavorwiththeCognacorRum!

Putpuddinginsmallglassbowlsandsprinklewithchocolate.

Servesfourtosix.

Anna Prisco

Gentleman’s Pudding

This type of vanilla pudding is served as a dessert at tradi-tional Westphalian weddings.

MousseauChocolat(Belgian)Chocolate Mousse

Ingredients

• 5ouncesbittersweet chocolate(Belgianchocolateisideal)• ¼cupofespressocoffee (instantcoffeecanbesubstituted)• 1tablespoonbutter• 4eggs*• 2tablespoonssugar

Instructions

Cutthechocolateintosmallpiecesinabowl,addthewarmcoffee,andplacethebowlinthemicrowave onmedium or medium high foraboutoneminuteoruntilmelted.

Addoneeggyolktothemeltedchocolateandstir.

Addthesugartotheeggwhitesandbeatthemuntiltheyhold.Delicatelyfoldtheeggwhitesintothechocolate.

Poorintoindividualramekinsandrefrigerateforseveralhours.

Laurence Moreaux

* The U.S. Food and Drug Administration recom-mends using “pasteurized eggs” or other methods for treating eggs in reci-pes calling for raw eggs.

Jules

/ St

ones

oup

34

NutMazurekwithMeringue(Polish)

Ingredients

• 3eggs• 1stickbutter• 13ouncespowderedsugar• 5ouncesmulti-purposeflour• 10ouncesgroundwalnuts plusafewwholenutsfordecoration

Instructions

Cream3eggyolkswith10ounces(about1cup)powdered sugar, adding the stick of butter insmallportions.Whenthemixtureisthoroughlyblended,addabouthalfacupofflourandonecupofgroundwalnuts.Mixwellandshapeintoarectangleonaluminumfoilonacookiebak-ingsheet.

Mazurek is a Polish cake made only for Easter. There are nu-merous types, all fes-tively decorated and all unleavened.

VinegarCake(American)

Ingredients

Cake• 1½cupsflour• 1cupsugar• 1teaspoonbakingsoda• ¾teaspoonsalt• 3tablespoonscocoa• 5tablespoonsmeltedbutter• 1tablespoonvinegar• 1teaspoonvanilla• 1cupcoldwaterButterCreamFrosting

• ½poundpowderedsugar• ¼cup(1/8pound)softenedbutter• 1 8teaspoonsalt• ½teaspoonvanilla• 2tablespoonsmilk

Instructions

Prepare the cakebatterby sifting together theflour, sugar, baking soda, salt, and cocoa in alarge bowl. Add the remaining ingredients –butter,vinegar,vanilla,andwater–andstirwithaslottedspoonuntilblendedandsmooth.

Bake in an ungreased cake tin or glass pyrexdish(8”x8”)at350ºF for35minutesorun-tilatoothpickinsertedinthecentercomesoutclean.Coolinthepanbeforefrosting.

Whilethecakeiscooling,makethefrostingbycreamingbyhandone-thirdof the sugarwiththebutterandsaltinalargebowl.Blendtheva-nillaextract,onetablespoonofmilk,andthere-mainingsugarintothemixture.Graduallystirthe remainingmilk into the frostinguntil thedesiredconsistencyisreached.

Melinda Stevenson

This rich chocolate con-fection is very easy and completely eggless.

Beat three egg whites until stiff, adding 3ouncespowderedsugar.Coverthedoughwiththestiffeggwhites,arrangewholewalnutsontopandbakeinamediumovenat325ºFforabout25minutes.Themeringueshouldturnagoldenbrown.

Thecakewillkeepseveraldays,turningmorecrumblyandlesschewyovertime.

Mark Pituch

Mad

zia

Bryl

l

Lisa

Bre

wste

r

35

Crêpes(French)

Ingredients

• 5cupswholemilk• 1cupshortgrainrice• ½teaspoontablesalt• Waterasneeded• Peelof1lemon,without pith,inlargepieces• 1cupsugar• Groundcinnamon fordusting

Instructions

Heat milk in a 2½ quart saucepanover medium-high heat until littlebubbles form around the edges andthemilkstartstosteam.

In a separate pan, add rice and salt.Add enough water to just cover therice. Place the pan over medium-highheat,cover,andbringtoaboil.Reduceheattomedium-lowand,stir-ringconstantly,cookthericeuntilthewaterevaporates,beingcarefulnottoburnit.

Stirthescaldedmilkintothericeandaddthelemonpeel.Coverandsimmerthericeforan-other20to25minutes,untilitisalmostdone.

When the rice is tender, remove the lemonpeelandstirinthesugar.Continuetosimmerfor5moreminutesuntilthesugarisdissolved.Thepudding should be somewhat thick, likeoatmeal.Itwillcontinuetothickenasitcools.

Pour onto flat serving platters or individualdishes.Garnishwithcinnamon in thePortu-

This traditional treat is deli-cious served with Nutella spread, jam, sugar, marma-lade, lemon juice, and melt-ed butter…and many other toppings!

guesestyle:pinchingsomecinnamonbetweentheindexfingerandthumb,droppingitclosetothesurfaceofthericebyrubbingthefingerandthumbtogether, inadesignorinitialsoftheguestofhonor.Chill.

Servechilledorremovefromtherefrigerator20minutesbeforeserving.

Servesfourtosix.


ArrozDoce(Portuguese)Sweet Rice Pudding Ingredients

• 1generouslyrounded cup(250g)all-purposeflour• 1tablespoonwhitesugar• 1 4teaspoonsalt• 5eggs• 1cupmilk• 1cupwater• 2tablespoonsmeltedbutter

Instructions

Sifttheflourintoabowl,andaddthesugarandthesalt.Addtheeggstotheflourmixture,oneatatime,andbeatwellwithanelectricmixer.Mixinthemilk,meltedbutter,andwater,andrefrigeratethebatterforatleasttwohours.

Heat a frying pan (medium high heat) andpouraverythinlayerofthebattertocoverthefryingpan.Lightlybrownoneside,andthenflipthecrêpeandbrowntheotherside.Servewarm.

Recipemakesabout20crêpes,dependingonthesizeofthefryingpanused.

Tip:youcanmakeyourcrepesinadvanceandkeep them warm on a covered plate placedaboveapanfilledofwateron the stove (lowheat).

Jocelyne Corderot

36

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Delegation of the European Unionto the United States

2175 K Street, NWWashington, DC 20037202.862.9500

www.eurunion.orgwww.facebook.com/EUintheUSwww.twitter.com/EUintheUSemail: [email protected]

Delegation of the European Unionto the United StatesDelegation of the European Union

mEnU in Washington, DC

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