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Mexico

Empanada

Dough

  • 4 cups flour
  • 1-2 teaspoons salt
  • 2-3 tablespoons sugar
  • 2 tablespoons butter, chilled
  • 12 tablespoons lard or vegetable shortening, chilled
  • 3/4 - 1 cup water
  • 2 egg yolks

Preparation:

Sift the flour into a bowl. Stir in the salt and the sugar.
Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
Turn dough out onto a floured surface, and roll into desired thickness.
Makes enough dough for 10-12 large empanadas.

Filling

  • 1 pound ground beef and/or chicken
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 4 cloves garlic
  • 1 medium white onion (chopped fine)
  • 1 small green pepper (chopped)
  • 1/2 cup beef stock
  • 3/4 cup tomato sauce
  • salt and pepper to taste
  • olive oil for sautéing

Preparation:
1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

2. In a frying pan, heat the olive oil. Sauté the onions, green/red pepper, and garlic until soft.

3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

Preparing the Empanadas: Scoop a 1/4 cup of filling onto the dough and fold over, using a fork press into the edges of the dough to seal. Brush with an egg wash and place in oven to bake at 375 for 15 to 20 mins.

Bunuelos with Orange-Cinnamon Syrup

Dough

  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbl brown sugar
  • 1 egg beaten
  • 2 Tbsp of butter melted
  • 1/2 C evaporated Milk

Syrup:

  • 1 1/2 C water
  • rated rind of 1 small orange
  • 4 Tbsp freshley squeezed orange juice
  • 1/2 C brown sugar
  • 1 Tbsp honey
  • 2 tsp ground cinnamon

Sift the flour, baking powder and salt together into a bowl. Stir in the sugar. Beat in the eggs and butter with enough evaporated milk to form a soft, smooth dough. Shape the dough into 8 balls. Cover and let rest for 30 mins.

Next make the syrup, place the water,orange rind and juice , sugar, honey and cinnamon in a heavy bottom pan over medium heat. Bring to boil, stirring constantly, then reduce the heat and let simmere gently for 20 mins or until thickened.

Flatten the dough balls. Heat the oil for deep frying or pan. Temp 350-375 or until a clump of dough browns in 30 sec. Add dough and brown on both sides. Place on paper towel to drain. Serve with syrup over top of dough.

Ireland

Shepards Pie

INGREDIENTS

  • 1 1/2 lbs ground round beef
  • 1 onion chopped
  • 1-2 cups vegetables - chopped carrots, corn, peas
  • 1 1/2 - 2 lbs potatoes (3 big ones)
  • 8 tablespoons butter (1 stick)
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice

METHOD

Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in frying pan

Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist. Mash potatoes in bowl with remainder of butter, season to taste.

Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

SHORTBREAD COOKIES

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • pinch salt
  • 1/2 teaspoon vanilla
  • 1/4 c chocolate chips

preparation

1 Preheat the oven to 325°F and lightly grease an 8-inch round cake tin.

2 Put the butter in a medium bowl and use a hand mixer to beat until smooth. Add the remaining ingredients and mix to combine. Press into the bottom of the prepared pan, smoothing the surface with your fingertips, and chill for 10 minutes in the refrigerator.

3 Bake for 15 minutes, until just turning golden brown. While still warm, cut into 16 wedges with the tip of a paring knife. Let cool completely before removing from pan.

GREECE

Gyros

  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 4 garlic cloves, minced
  • 1/2 pound skinless,boneless chicken breast, cut into 1-inch pieces
  • 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
  • Cut up tomato

Tzatziki Sauce:

  • 1/2 cup cucumber, peeled, seeded, and shredded
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.

Heat a grill pan over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.

Hummus

  • 1 can chick peas drained
  • 1/2 squeezed lemon juice
  • pinch of salt
  • 1/8 cup of fresh parsley
  • 1 clove of garlic
  • olive oil to drizzle

Add first five ingredient into a food processor. While pulsing slowly drizzle olive oil until a smooth consistency is achieved.

Serve with carrots, celery, cucumbers and or pita.

Tiropitakia- Greek Cheese-filled Triangles

Ingredients

  • 1/2 lb feta cheese, crumbled
  • 1/2 lbcottage cheese, drain off liquid
  • 3 eggs
  • 1/2 lb butter
  • 1 lb phyllo (pastry sheets) -take out of box and unroll onto a damp towel and cover with a damp towel. this is to keep the phyllo from drying out and crumbling while being handled

Blend the feta and cottage cheese and mix together. Add eggs one at a time and mix well

Cut Phyllo dough in half lenghtwise. Using only 3 pieces of phyllo brush with a little belted butter. Place one teaspoon of filling on one end of the dough and fold corner over to make a triange. Continue folding side to side till you reach the end. Brush with a more butter on top and place on a pan to bake at 350 for 15 - 20 mins.

JAPAN

Vermicelli Soup

  • 1 tablespoon(s) oil
  • 6 scallions including green tops, chopped
  • 4 cloves garlic, minced
  • 2 teaspoon(s) chopped fresh ginger
  • 1/4 cup(s) soy sauce
  • 1/4 teaspoon(s) dried red-pepper flakes
  • 3 1/2 cup(s) water
  • 3 1/2 cup(s) canned low-sodium chicken broth or homemade stock
  • 4 carrots, cut diagonally into 1/4-inch slices
  • 3/4 pound(s) napa (Chinese) cabbage (about 1/2 head), leaves shredded (about 3 cups)
  • 3/4 teaspoon(s) salt
  • 1 small head bok choy (about 3/4 pound), stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded
  • Grated zest of 1 lemon
  • 2 tablespoon(s) lemon juice
  • 1/4 pound(s) vermicelli
  • 1 1/2 teaspoon(s) Asian sesame oil

In a large saucepan, heat the cooking oil over moderately low heat. Add the scallions, garlic and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the soy sauce, red-pepper flakes, water and broth and bring to a boil.

Add the carrots to the broth and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.

Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes. Drain. Return the noodles to the pot and toss with the sesame oil. Put some noodles in each of four bowls and ladle the soup over the noodles.

GREEN TEA ICE CREAM

  • 3/4 cup milk
  • 2 egg yolks
  • 5 Tbsp sugar
  • 3/4 cup heavy cream, whipped
  • 1 Tbsp matcha green tea powder
  • 3 Tbsp hot water

Preparation:

Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly. When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.

*Makes 4-6 servings

ITALY

Garlic Knots

  • 1 oz Water
  • 1 ¼ tsp Dry Yeast
  • 1 tsp Honey
  • 1 tsp Olive Oil
  • 1 oz All-purpose flour
  • 1 oz shortening
  • 1 tsp Salt

combine yeast and warm water, honey, let rest for 5 minutes. add remaining liquids, add all dry

mix for 5 min

shape and rest