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Monday-Latin America

Empanada Dough (makes about 12 discs)

3 cups all purpose flour

½ teaspoon salt

1 ½ stick unsalted butter

1 egg¼ cup water, add more as needed to get a soft and smooth dough

1. Mix the flour and salt in a food processor

2. Add butter and pulse

3. Add egg and water in small increments, pulsing until clumpy dough forms

4. Split the dough into large balls, flatten and allow to rest while making the filling

Empanada Filling

1 pound ground beef

1 teaspoon oregano

1 teaspoon cumin

4 cloves garlic

1 medium white onion (chopped fine)

1 small green pepper (chopped)

½ cup beef stock

¾ cup tomato sauce

salt and pepper

olive oil for sautéing

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

2. In a frying pan, heat the olive oil, sauté the onions, green bell pepper and garlic until soft

3. Add ground beef mixture, beef stock and tomato sauce, cook over medium low heatuntil beef is cooked (about 15 minutes)

Assembling empanadas

2 eggs

water

1. Preheat oven to 375

2. Roll out dough into thin sheet and cut out round discs

3. Place a spoonful of filling on the middle of the disc

4. Fold dough over filling, use a fork to seal edge closed

5. Brush with egg wash and bake for 15-20 minutes


Guacamole

5 ripe avocados

½ onion1 tomato

2 tbsp fresh cilantro

1 lime

salt and pepper

1. Dice avocado, onion and tomato

2. Chop cilantro, squeeze lime

3. Mash all ingredients together in bowl

Tortilla chips (makes 6)

1 (12 ounce) package corn tortillas

1 tablespoon vegetable oil

3 tablespoons lime juice

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1. Preheat oven to 350 degrees

2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on acookie sheet

3. Combine the oil and lime juice, brush lightly onto tortillas

4. Combine cumin, chili powder, and salt in a small bowl and sprinkle on the chips

5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until thechips are crisp but not too brown



Tuesday-Italy

Fresh Pasta

1 cup cake flour (not self-rising)

¼ cup all purpose flour

½ teaspoon salt

2 large egg yolks

1 ½ tablespoons extra-virgin olive oil

¼ cup water

1. Blend together all dough ingredients in a food processor or by hand until mixture justbegins to form a ball

2. Knead dough on a lightly floured surface, incorporating only as much additional flour asnecessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes

3. Wrap dough in plastic wrap and let stand at room temperature 15 min

Spaghetti Bolognese

1 medium onion

1 stick celery

1 clove garlic

2 tablespoons olive oil

1 pound ground beef

14 ounce can tomatoes

2 tablespoons tomato puree

pinch of dried oregano

salt

pepper

12 ounces dried spaghetti

1 cup parmesan cheese

1. Peel and chop the onion, carrot, and celery finely, peel and crush the garlic

2. Heat the oil in a large saucepan. Cook the onion, carrot, celery and garlic over low heatuntil they are soft

3. Add the ground beef to the pan and cook until the meat has browned, stirringconstantly

4. Stir in canned tomatoes, tomato puree and oregano. Taste the sauce with a clean spoonand season with salt and pepper.

5. Cover pan with a lid and let sauce simmer for 30 minutes, stirring occasionally to keepfrom sticking

6. While sauce is simmering, bring a large pot of water to a boil. Add salt

7. Begin making garlic bread, after bread is in the oven add pasta to the water and cookuntil pasta is “al dente”

8. Drain pasta and top with a scoop of Bolognese sauce and a side of garlic bread

Parsley Breadsticks

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

¼ cup oil

3 cups bread flour

2 ½ teaspoons yeast

1 stick butter

3 tablespoons chopped parsley

Minced garlic

parmesan cheese

1. Make dough in mixer with dough hook

2. Roll out into a 10 x 12 inch rectangle

3. Cut into ¾ inch wide strips

4. Give each strip a twist and place on greased cookie sheet

5. Let rice for about 20 minutes

6. Bake at 375 for 10-15 minutes

7. Make a mixture of chopped parsley, garlic and melted butter, brush cooked garlic knotswith parsley butter, sprinkle with parmesan cheese


Wednesday-Ireland

Shepard’s Pie

1 ½ pounds ground beef

1 onion, chopped

2 carrots, chopped

½ cup frozen corn

½ cup frozen peas

2 pounds potatoes (about 3 big ones)

1 stick butter

½ cup beef broth

1 teaspoon Worcestershire sauce

salt and pepper

1. Peel and dice potatoes, bring to a boil in salted water until tender (about 20 minutes)

2. While potatoes are cooking chop onion and carrots

3. Melt 4 tablespoons butter and sauté onions, carrots

4. Add ground beef and cook until no longer pink. Add corn and peas to meat mixture

5. Season meat with salt, pepper

6. Add Worcestershire sauce, and beef broth, cook on low heat for 10 minutes adding beefbroth as necessary to keep moist

7. Mash potatoes in bowl with remaining butter and season to taste

8. Place meat mixture in bottom of baking dish, spread mashed potatoes on top

9. Use a fork to make designs in the potatoes and bake for about 30 minutes in 400 degreeoven until bubbling and brown

Mini Soda Breads (makes 16 large buns)

4 cups flour

4 tablespoons unsalted butter

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups raisins

1 egg

1 ¾ cup buttermilk

1. Preheat oven to 375 degrees

2. Combine flour and butter, working it with fingers until it has consistency of courseoatmeal

3. Add sugar, baking powder, baking soda, salt and raisins mixing with fingers

4. Whisk egg and buttermilk together

5. Make a well in center of the dry ingredients and add the egg-buttermilk mixture

6. Stir until well blended, and form into a ball

7. Lightly dust clean surface with flour and knead dough for 3-4 minutes until smooth

8. Divide dough into 16 equal portions, shape each portion into a ball and place balls atleast 3 inches apart on a greased baking sheet

9. Gently press the top of the buns with palm of hand to flatten it slightly

10. Using a very sharp knife dipped into flour cut a cross on top of each bun

11. Bake in preheated oven for 20-25 minutes or until golden and crusty

Braised cabbage (makes 6)

4 slices bacon

¼ cup butter

1 tablespoon all purpose flour

1 teaspoon salt

1 large head cabbage

½ cup sour cream

1. Core and shred cabbage

2. Place bacon in a large, deep skillet, and cook over medium-high heat, turningoccasionally, until evenly browned, about 10 minutes. Remove bacon slices to cool

3. Whisk the butter, flour and the drippings in the same pan. Stir in the cabbage, and cook,stirring occasionally, over medium heat until cabbage is tender, about 15 minutes.Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture

Thursday-Mediterranean

Avgolemono (makes 4)

4 cups chicken broth

¼ cup uncooked orzo

salt and pepper

3 eggs

3 tablespoons lemon juice

1. In large saucepan bring the broth to a boil

2. Add the orzo and cook until tender but still al dente, about 7 minutes

3. Season with salt and pepper and reduce heat to low; simmer

4. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth

5. Ladle about 1 cup of the hot broth into the egg and lemon mixture, then whisk tocombine

6. Add the mixture back to the saucepan, stir just until the soup becomes opaque andthickens as the eggs cook, 1 to 2 minutes

Hummus

1 (28 ounce) can chick peas, drained

1 clove fresh garlic

1 lemon, squeezed

¼ cup fresh parsley

salt

1. Blend all ingredients in a food processor

Pita chips

2 packages pita bread

olive oilsalt

1. Preheat oven to 350 degrees

2. Slice pita bread into 8 pieces

3. Brush with olive oil, sprinkle with salt

4. Bake for 8 minutes

Greek salad

1 head romaine lettuce

1 cucumber

1 tomato

¼ cup Kalamata olives, pitted

¼ cup feta cheese

1. Tear romaine into bite sized pieces

2. Dice cucumber, tomato, olives

3. Mix together all ingredients

Dressing

½ cup olive oil

¼ cup red wine vinegar

¼ teaspoon oregano

1 clove garlic

1 lemon squeezed

1. Whisk together all ingredients



Friday-Asia

Chicken Yakitori (makes 4)

Cooking spray

3 ½ tablespoon soy sauce

2 tablespoons mirin

2 tablespoons sake

1 tablespoon canola oil

1 tablespoon brown sugar

1 tablespoon fresh ginger (minced and peeled)

2 cloves garlic (minced)

1 pound boneless, skinless chicken thighs

8 scallions

2 teaspoons sesame seeds

1. Toast sesame seeds

2. Chop scallions and chicken into one inch pieces, mince garlic and ginger

3. Preheat oven to 425 degrees, line sheet pan with foil and spray with cooking spray

4. Combine soy, mirin, sake, oil, brown sugar, ginger and garlic in a saucepan over mediumhigh heat; bring to a simmer

5. Reduce heat, cook 5 more minutes until thickened. Place chicken in a bowl, pour sauceover top and toss

6. Add green onions and toss, spread mixture onto pan

7. Broil chicken 4-5 minutes, turn, broil 4-5 minutes

Tofu fried rice (makes 4)

2 cups uncooked instant rice

2 tablespoons vegetable oil, divided

1 (14 ounce) package reduced fat firm tofu, drained and cut into ½ inch cubes

2 large eggs, lightly beaten

1 cup (1/2 inch thick) slices green onions

1 cup frozen peas and carrots, thawed

4 cloves garlic, minced1 teaspoon minced, peeled fresh ginger

2 tablespoons sake

3 tablespoons soy sauce

1 tablespoon hoisin sauce

½ teaspoon dark sesame oil

1. Cook rice according to package directions, omitting salt and fat

2. While rice cooks, heat 1 tablespoon oil in large nonstick skillet over medium – high heat

3. Add tofu, cook 4 minutes or until lightly browned, stirring occasionally

4. Remove from pan, add eggs to pan, cook 1 minute or until done, breaking egg into smallpieces, remove from pan

5. Add 1 tablespoon oil, add 1 cup onions, peas, carrots, garlic and ginger, saute 2 minutes

6. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce and sesame oil.Add cooked rice to the pan; cook 2 minutes, stirring constantly

7. Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly

Green tea ice cream (makes 4-6)

¾ cup milk

2 egg yolks

5 tablespoons sugar

¾ cup heavy cream, whipped

1 tablespoon matcha green tea powder

3 tablespoons hot water

1. Mix hot water and green tea powder together in a bowl and set aside

2. Lightly whisk egg yolks in a pan

3. Add sugar in the pan and mix well, gradually add milk in the pan and mix well

4. Put pan on low heat and heat mixture, stirring constantly

5. When mixture is thickened, remove the pan from the heat

6. Soak the bottom of the pan in ice water and cool the mixture

7. Add green tea in the egg mixture and mix well, cooling in ice water

8. Add whipped heavy cream in the mixture and stir gently

9. Pour mixture into a container and freeze, stirring the ice cream a few times