TABLE OF CONTENTS

ASIASHU MAI

CHICKEN POT STICKERS

MAEKJEOK (PORK SKEWERS)

LO MEIN (VEGETARIAN)

BIRYANI RICE (VEGETARIAN)

CANDIED FENNEL SEEDS

WESTERN EUROPE MOUSSAKA

MOJAKKA

QUICHE LORRAINE (VEGETARIAN)

PERFECT PORTUGUESE TARTS

EASTERN EUROPEBANITSA (VEGETARIAN)

BORCHT (VEGETARIAN)

SHOPSKA (VEGETARIAN)

PIEROGI (VEGETARIAN)

CENTRAL / SOUTH AMERICAMINI PANAMANIAN BEEF EMPANADAS

ALFAJORES DE DULCE DE LECHE

PLANTAIN BREAD

TAMALITOS VERDES (VEGETARIAN)

ASIADIM SUM

CHICKEN POT STICKERS

MAEKJEOK (PORK SKEWERS)

LO MEIN (VEGETARIAN)

BIRYANI RICE (VEGETARIAN)

CANDIED FENNEL SEEDS

SHU MAIPork Dim Sum prepared as small bite-sized pieces traditionally served in small steamer baskets or on small plates.

(contains: pork, wheat, soy, egg)

Directions

1. Combine soy sauce and gelatin in small bowl. Set aside to allow gelatin to

bloom, about 5 minutes.

2. Meanwhile, place half of pork in food processor and pulse until coarsely

ground into approximate 1/8-inch pieces, about ten 1-second pulses; transfer

to large bowl. Add shrimp and remaining pork to food processor and pulse

until coarsely chopped into approximate ¼-inch pieces, about �ve 1-second

pulses. Transfer to bowl with more �nely ground pork. Stir in soy sauce

mixture, water chestnuts, mushrooms, cornstarch, sesame oil, wine,

vinegar, sugar, ginger, salt, and pepper.

3. Working with 6 rounds at a time, brush edges of each round lightly with

water. Cover remaining rounds with wet paper towel to prevent drying out.

Place heaping tablespoon of �lling into center of each round. Pinch wrapper

creating a fold on opposite sides of �lling. Rotate wrapper 1/2 turn and pinch

wrapper again. Make a total of 8 pinches and then squeeze sides against

�lling, shaping dumpling so that top of �lling is exposed. Transfer to

parchment-lined baking sheet, cover with damp kitchen towel, and repeat

with remaining wrappers and �lling. Top center of each dumpling with pinch

of grated carrot, if using.

4. Cut piece of parchment paper slightly smaller than diameter of steamer

basket and place in basket. Poke about 20 small holes in parchment and

lightly coat with nonstick cooking spray. Place batches of dumplings on

parchment liner, making sure they are not touching. Set steamer over

simmering water and cook, covered, until no longer pink, 8 to 10 minutes.

Serve immediately.

Ingredients:

• 2 tablespoons soy sauce

• 1/2 teaspoon un�avored gelatin

• 1 pound bonelss country-style pork ribs,

cut into 1-inch pieces

• 8 ounces shrimp, peeled, tails removed

and halved lengthwise

• 1/4 cup water chestnuts, chhopped

• 4 dried shiitake mushroom caps, soaded in

hot water 30 minutes, squeezed dry, and

chopped �ne

• 2 tablespoons cornstarch

• 2 tablespoons minced fresh cilantro

• 1 tablesppon toasted sesame oil

• 1 tablespoon Chinese rice cooking wine or

dry sherry

• 1 tablesppon rice vinegar

• 2 teaspoons sugar

• 2 teaspoons grated fresh ginger

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 (1-pound) package 5 1/2-inch square egg

roll wrappers

• 1/4 cup �nely grated carrot (optional)

Pair with your favorite sauce!

CHICKEN POT STICKERSChicken Pot Stickers prepared as small bite-sized pieces traditionally served in small steamer baskets or on small plates.

(contains: soy, egg, wheat, chicken)

Directions

1. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high

heat. Add cabbage; cook 9 minutes or until lightly browned, stirring

frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time,

to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl;

let cool completely. Add chicken and next 6 ingredients (chicken through

garlic) to bowl; stir well.

2. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers

to keep them from drying out), spoon about 1 tablespoon chicken mixture

into the center of each wrapper.

3. Moisten edges of wrapper with water, and bring 2 opposite corners to center,

pinching points to seal. Bring the remaining 2 corners to center, pinching

points to seal. Pinch 4 edges together to seal. Place pot stickers on a large

baking sheet sprinkled with cornstarch; cover loosely with a towel to keep

them from drying out.

4. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat.

Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms

are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or

until liquid is absorbed. Place pot stickers on a serving platter; set aside, and

keep warm.

5. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable

oil, remaining pot stickers, and remaining water.

Sauce Directions

1. Mix well

2. Fry away

Ingredients:

• 2 tablespoon vegetable oil

• 2 cup �nely chopped green cabbage

• ½ cup water

• ½ pound ground chicken or turkey

• 1/3 cup green onions (minced)

• 1 tablespoon gingerroot (peeled and minced)

• ½ tablespoon salt

• ½ tablespoon dark sesame oil

• 1 egg white

• 1 garlic clove (minced)

• 30 won ton wrappers

• 2t cornstarch

• 4 tablespoon vegetable oil (divided)

• 1 cup water (divided)

Stir-fry Sauce

• 1 cup Dark Soy Sauce

• 1 cup Lite Soy Sauce

• ¾ cup Ketchup

• ½ cup Oyster Sauce

• ¼ cup Tong Ot Toi

• 2 tablespoon Ginger (grated)

MAEKJEOKThese savory pork skewers are perfect for meat eaters of all ages and tastes.

(contains: pork, soy, wheat )

Directions

1. Combine onion, garlic, ginger, mirim, doenjang, 2

teaspoons of sesame oil, rice syrup, and ground black

pepper in a bowl. Mix well with a wooden spoon.

2. Add the pork and mix well by hand. Refrigerate for 30

minutes

3. Skewer the marinated pork. Make 4 skewers on 9-10

inch long skewers.

4. Heat a grill pan over high heat. Add vegetable oil and

swirl the pan around to spread it evenly.

5. Add the pork skewers. Lower the heat to medium and

cook for 2 to 3 minutes until the bottom goes light

golden brown. Then turn them over and cook the other

side for 5 minutes.

6. Flip them over a �nal time and cook for a few more

minutes until the pork is thoroughly cooked and not

pink at all

Ingredients:

• 1 pound pork shoulder, sliced very thinly

• ¾ cup minced onion

• 4 garlic cloves, minced

• 1 teaspoon minced ginger

• ½ teaspoon ground black pepper

• 2 tablespoons doenjang

(Korean fermented soybean paste)

• 1 tablespoon mirim (or water, or cooking wine)

• 2 tablespoons rice syrup (or olligodang)

• 1 tablespoon sesame oil

A Chinese egg noodle dish with fresh vegetables.

(contains: wheat, soy, egg)

Directions

1. In a small bowl, whisk together soy sauce, sugar,

sesame oil, ginger and Sriracha; set aside.

2. In a large pot of boiling water, cook lo mein egg

noodles according to package instructions; drain well.

3. Heat olive oil in a large skillet or wok over medium

high heat. Add garlic, mushrooms, bell pepper and

carrot. Cook, stirring frequently, until tender, about

3-4 minutes. Stir in snow peas and spinach until the

spinach has wilted, about 2-3 minutes.

4. Stir in egg noodles and soy sauce mixture, and gently

toss to combine.

5. Serve immediately.

Ingredients:

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 2 cups cremini mushrooms, sliced

• 1 red bell pepper, julienned

• 1 carrot, julienned

• 1/2 cup snow peas

• 3 cups baby spinach

FOR THE SAUCE

• 2 tablespoons reduced sodium

soy sauce, or more, to taste

• 2 teaspoons sugar

• 1 teaspoon sesame oil

• 1/2 teaspoon ground ginger

• 1/2 teaspoon Sriracha, or more, to taste

LO MEIN(VEGETARIAN)

A mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables.

(contains: dairy)

Directions

1. Cook basmati rice 70% and hold warm.

Heat oil and add garam masala. Add black cumin seeds. Fry until

spices begin to crackle.

2. Add ginger garlic paste. Combine paste with spices.

3. Add carrots, cauli�ower and potatoes.

4. Salt the vegetables as they cook.

5. Add ½ of the mint and cilantro – saving the remainder half for

garnish

6. Add green chilies.

7. Add birjani masala. Stir well to coat all the vegetables.

8. Cook vegetable to about 50% done.

9. Add 1 cup yogurt and paneer cheese. Saute until paneer is hot and

vegetables are 70% done.

10. Divide vegetable mixture in half. Add remaining yogurt to half of

vegetables.

11. Add pumpkin seeds and mix well.

12. Check seasoning. Spread into bottom of 2” pan. Sprinkle with

fried onions

13. Cover with thin layer of basmati rice. Layer remaining vegetables

over rice.

14. Add more fried onions and cover with another layer of rice.

15. Add remaining mint and cilantro.

Cover and bake for 30-40 minutes.

Ingredients:

• ½ cup vegetable oil

• 1 tsp whole garam masala – cinnamon,

green & black cardimon, whole cloves,

coriander

• 1 tsp black cumin seeds

• 1 tbsp ginger garlic paste

• 1 lb carrots

• 1 lb cauli�ower

• 1 lb potatoes

• 4 oz chopped mint

• 4 oz chopped cilantro

• 3 green chili sliced

• 3 tbsp biryani masala

• 2 cup plain yogurt

• 1 cup paneer

• 1/2 cup pumpkin seeds

• 1 cup fried onions

• 1 lb basmati rice

• salt to taste

BIRYANI RICE(VEGETARIAN)

These are the lovely sweets you get after an Indian restaurant meal. Try experimenting with food coloring and other �avors!

Directions

1. Combine sugar and water and heat until completely

dissolved creating a simple syrup. Add fennel seed, stir well

and allow to set for 10-15 minutes to absorb the simple

syrup.

2. Line a cookie sheet with waxed paper and using a slotted

spoon, place seeds in a very thin layer.

3. Allow to dry completely (up to a week). Break up clumps

when completely dry and store in an air tight container.

Eat like candy, use as a natural breath freshener, or sprinkle

on cookies before baking.

Enjoy!

Ingredients:

• 1/4 cup water

• 1/2 cup sugar

• 1 cup fennel seeds

CANDIED FENNEL SEEDS

WESTERN EUROPEMOUSSAKA

MOJAKKA

QUICHE LORRAINE (VEGETARIAN)

PERFECT PORTUGUESE TARTS

Eggplant dish, often including ground meat, in the cuisines of the former Ottoman Empire, with many local and regional variations.

(contains: beef, dairy, wheat, egg)

MOUSSAKAIngredients:

• 4 large eggplants, about 3 ½ pounds

total

• 6 tablespoons olive oil

• 2 large onions, diced

• 3 pounds lean high-quality ground beef

• 4 tomatoes (8 ounces) diced

• ¼ cup. tomato paste

• ¾ cup red wine

• 1 teaspoon ground cinnamon

• 2 teaspoon dried mixed herbs (such as

Herbes de Provence)

For Sauce:

• 4 cups milk

• 1 onion, chopped

• 4 garlic cloves, chopped

• 1 cup butter

• 1/2 cup all-purpose �our

• 2 teaspoon Dijon mustard

• 1 cup grated Cheddar

cheese (4 ounces)

• 1 cup parmesan cheese

• 4 eggs, lightly beaten

• 1/2 teaspoon ground nutmeg,

or to taste

• For Topping (optional):

3 tablespoons butter

3/4 cup prepared �ne bread crumbs

Directions

TO PREPARE MOUSSAKA: Cut the eggplants crosswise into thin slices and place on a large

platter. Sprinkle with salt, cover with plastic wrap, and let sit for 30 minutes. Rinse the

slices and drain. Heat 2 tablespoons of olive oil in a large saute pan and add the eggplant

slices in a single later. Saute over medium-high heat for 3 to 4 minutes on each side until

just tender and lightly browned. Remove with a slotted spoon and drain on paper towels. Set aside.

Heat 2 tablespoons of the olive oil in a large saucepan, add the onions, and saute over

medium-high heat until lightly golden brown, about 7 minutes. Add the ground beef,

tomatoes, tomato paste, red wine, cinnamon, herbs, and season with salt and pepper to

taste. Stirring occasionally, cook until all of the beef is browned, about 11 minutes longer.

TO PREPARE SAUCE: Heat the milk in a saucepan, add the onion and garlic, and bring just

to a boil. Turn o� the heat and let sit or 30 minutes to infuse. Strain, reserving the milk.

Meanwhile, preheat the oven to 350 degrees.

Heat the butter in a saucepan and when melted, add the �our, stirring constantly over

low heat for 2 minutes. Gradually add the infused milk and when completely blended in,

bring to a boil over medium heat while stirring. When the sauce thickens, remove from

the heat and stir in the mustard and cheese. Whisk in the eggs, and season with the

nutmeg and salt and pepper to taste.

TO ASSEMBLE: Line a large lightly oiled casserole or oven proof baking dish with

one-third of the cooked eggplant and arrange an even layer of one-third of the beef

mixture on top. Cover with one-third of the sauce. Arrange another layer of each, and

then a third and �nal layer, ending with the sauce.

Cover the casserole (use foil if necessary, but make sure it is not touching the topping)

and place in the oven. Bake for 45 minutes. Remove the cover and cook for 15 to 20

minutes longer, or until the topping is a dark golden brown; take care that it does not

burn. Remove from the oven, let cool for 5 minutes, and serve.

Finnish stew with beef potatoes and carrots.

(contains: beef, soy, wheat)

MOJAKKAIngredients:

• 3 pounds boneless beef roast

• 2 tablespoons margarine

• 4 1/2 cups water

• 1 onion, thinly sliced

• 2 teaspoons salt

• 1/2 teaspoon ground black • pepper

• 4 carrots, chopped

• 2 stalks celery, chopped

• 4 potatoes, cubed

• 2 tablespoons all-purpose �our

Directions

1. In a large pot over medium high heat, brown the meat

on all sides in the butter or margarine.

2. Add 4 cups of the water and bring to a boil. Add the

onion, salt and ground black pepper. Reduce heat to

low and simmer for one hour.

3. Add the carrots, celery and potatoes and simmer for

another 1 1/2 hours. Then combine the �our and

remaining 1/2 cup water in a separate small bowl,

forming a thin paste.

4. Add this to the soup, stirring well and simmer for 15

more minutes.

A savory, open-faced pastry crust with a �lling of egg, spinach and swiss cheese!

(contains: dairy, egg, wheat)

Ingredients:

• 1 9in Frozen deep dish pie shell

• 14oz Spinach (fresh)

• 1(each) leek (sliced thin)

• 6 large eggs

• 1cup heavy cream

• 1cup swiss cheese (shredded)

• 1tablespoon garlic (minced)

• salt and pepper to taste

Directions

1. Preheat to 400 degrees. Using a fork poke the insind of the

frozen pie crust

2. Bake for 8 min then remove and lower heat to 325

degrees.

3. Whip the eggs and cream together w/ salt and pepper.

Now fold in the Swiss cheese.

4. Meanwhile Sauté the leeks for about 2 minutes in olive oil,

then add the spinach and sauté until the spinach is wilted.

5. Transfer the onion/spinach mixture to the pie and evenly

spread around.

6. Pour the egg mixture into the pie shell

7. Bake about 40 minutes or until solid

8. Let stand 10 minutes before serving

QUICHE LORRAINE(VEGETARIAN)

A perfect pastry dessert �lled with delicious custard.

(contains: egg, dairy, wheat, soy)

PERFECT PORTUGUESE TARTS

Ingredients:

• 3 egg yolks

• 1 egg

• 1 cup 2% milk

• 3/4 cup 35% cream

• 1/2 cup granulated sugar

• 2 tbsp cornstarch

• 2 tsp vanilla

• 1/2 450-g pkg butter pu� pastry

sheets, preferably President's

Choice, thawed

• 3/4 tsp cinnamon

Directions

1. Whisk egg yolks and egg with milk, cream, sugar and cornstarch in a large

saucepan and set over medium. Continue whisking until mixture thickens, 7

to 10 min. Whisk in vanilla, then scrape into a medium bowl. Lay a piece of

plastic wrap directly on surface to prevent skin from forming. Chill in

freezer until very cold, but not frozen, about 1 hour.

2. Unroll pu� pastry sheet. Sprinkle cinnamon evenly over the surface. Re-roll

sheet into a tight log. Cut log into 12 equal rounds. Lay a pastry round on a

lightly �oured counter and roll with a rolling pin until it is 4 in. across.

Pastry will be very thin. Repeat with remaining rounds. Gently push each

round into a mu�n cup, pressing along the bottom, then up the sides until

it reaches the rim. Keep mu�n tin in refrigerator until custard is chilled.

3. Preheat oven to 500F (not the broiler). Divide cold custard among 12 pastry cups.

4. Bake in center of oven until tops are brown, but not burnt, 13 to 15 min. If

tops have not browned, continue baking and check at 2-min intervals. Cool

in pan on a rack for 5 min. Remove from pan and let cool slightly on rack,

about 15 min. Serve tarts warm or cool.

BANITSA (VEGETARIAN)

BORCHT (VEGETARIAN)

SHOPSKA (VEGETARIAN)

PIEROGI (VEGETARIAN)

EASTERN EUROPE

Ingredients:

• 500 g �ne dough sheets

• 4 eggs

• 250 g white cheese

• 1 glass of yogurt

• 1/2 glass of sun�ower oil or butter.

BANITSA(VEGETARIAN)

A traditional Bulgarian food prepared by layering a mixture of whisked eggs

and pieces of cheese between a pastry and then baking it in an oven.

(contains: egg, dairy, wheat)

Directions

1. Crumble the cheese and mix it with the yogurt.

2. Add the eggs.

3. Add fat of your choice (oil or butter).

4. Shake the �lling well.

5. Flatten out the sheets and smear with some oil.

6. Spread a part of the �lling evenly on the entire sheet.

7. Roll the sheet.

8. Arrange the ready rolls in a tray in the shape of a spiral.

9. Coat the banitsa with yolk and bake it in an oven until

it looks golden.

After baking, the banitsa shall be cut into pieces.

It can be eaten hot, as well as cold. It is usually served

with yogurt.

Ingredients:

• 2 medium-size beets, peeled and grated

• 1 large carrot, peeled and grated

• 1 tbsp olive oil

• 1 tomato, diced

• 2 tbsp of water

• juice of ½ lemon

• 2 L of water/vegetable broth

• 1 tbsp of salt

• 5 medium-size potatoes, diced

• ½ cabbage

• 1 small onion, diced

• 1 tsp olive oil

• 5-7 whole black peppers

• 3-4 bay leaves

• 1 tbsp dried parsley

• 2-3 garlic cloves, halved

Add to individual bowls:

- sour cream/mayo

- fresh herbs

- freshly ground pepper

A soup of Ukrainian origin that is popular in many Eastern and Central European cuisines using beets.

(contains: garnish may contain dairy, egg)

Directions

1. Heat up 1 tbsp of olive oil in a large pot over medium/high heat.

Add grated beets, carrots and diced tomatoes.

2. Add 2 tbsp of water and lemon juice to the vegetables and stir.

3. Reduce the heat to low, cover the pot and simmer for 20 min.

4. Boil 2L of water in a kettle. Add the water to the shredded

vegetables after they have been simmering for 20 min.

5. Bring to a boil and add 1 tbsp of salt.

6. Add diced potatoes and shredded cabbage to the soup and cook

for 10 minutes.

7. Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté

the onion over medium heat until it becomes golden.

8. Add the onions to the pot and give it a good stir.

9. Finally add black pepper, bay leaves, garlic and dried parsley to

the soup and continue cooking for another 5-10 minutes.

10. Remove borscht from the heat. It is now ready to be served.

11. When serving borscht, add sour cream and fresh herbs to

individual bowls.

BORSCHT(VEGETARIAN)

A traditional Bulgarian cold salad popular throughout the Balkans and Central Europe.

(contains: dairy)

Ingredients:

• tomatoes (400 g)

• cucumbers (250 g)

• 1 green pepper

• 1 onion or 3 sticks of spring onion

• 100 g white cheese

• parsley

• vinegar

• olive oil (or sun�ower oil)

• salt to taste

Directions

1. Chop the tomatoes in large pieces.

2. Peel the cucumbers and chop them in

rings or semi-circles.

3. Cut the pepper in stripes or other shape

of your choice.

4. Fine chop the parsley.

5. Fine chop the onion.

6. Pour all products in the plate, in which

they will be served.

7. Add salt.

8. Add sun�ower oil or olive oil according

to your preferences and stir.

9. Finally grate cheese on the salad.

SHOPSKA(VEGETARIAN)

Dumpling style treat, great for an appetizer.

(contains: wheat, dairy, egg)

Ingredients:

Potato Filling:

• 3 tablespoons butter

• 1/2 cup chopped onion

• 2 cups cold mashed potatoes

• 1 teaspoon salt

• 1 teaspoon white pepper

Dough:

• 3 egg

• 1 (8 ounce) container sour cream

• 3 cups all-purpose �our

• 1/4 teaspoon salt

• 1 tablespoon baking powder

Directions

Filling:

1. Melt the butter in a skillet over medium heat. Stir in the onion, and cook

until translucent, about 5 minutes. Stir into the mashed potatoes, and

season with salt and white pepper.

Dough:

1. To make the dough, beat together the eggs and sour cream until smooth.

2. Sift together the �our, salt, and baking powder; stir into the sour cream

mixture until dough comes together. Knead the dough on a lightly

�oured surface until �rm and smooth. Divide the dough in half, then roll

out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit

cutter.

3. Place a small spoonful of the mashed potato �lling into the center of each

round. Moisten the edges with water, fold over, and press together with a

fork to seal. Repeat procedure with the remaining dough and the sauer

kraut �lling.

4. Bring a large pot of lightly salted water to a boil. Add perogies and cook

for 3 to 5 minutes or until pierogi �oat to the top. Remove with a slotted

spoon.

PIEROGI(VEGETARIAN)

MINI PANAMANIAN BEEF EMPANADAS

ALFAJORES DE DULCE DE LECHE

PLANTAIN BREAD

TAMALITOS VERDES (VEGETARIAN)

CENTRAL / SOUTH AMERICA

Stu�ed pastry baked or fried in many countries in Latin Europe, Latin America, the Southwestern United States, and parts of Southeast Asia.

(contains: egg, dairy, wheat, beef)

Ingredients:

Dough

• 2 large eggs, lightly beaten

• 1 teaspoon white vinegar

• 1 teaspoon salt

• 1 stick unsalted butter, cut into small

pieces and chilled

• 2 cups all-purpose �our

• 1/4 cup dry white wine

• 1 tablespoon sugar

Filling

• 1/4 pound ground beef

• Salt and freshly ground pepper

• 1 tablespoon vegetable oil

• 1/4 cup chicken stock or low-sodium

broth

• 1/4 cup chopped, seeded tomato

• 1/2 teaspoon achiote seeds (also called

annatto seeds)

• 2 tablespoons chopped cilantro

• 1 small onion, �nely diced

• 1 garlic clove, minced

• Vegetable oil for frying

• 1/2 tablespoon tomato paste

• 1/4 cup �nely diced red bell pepper

MINI PANAMANIAN BEEF EMPANADAS

Directions

1. In a food processor, pulse the �our with the sugar and salt. Add the butter and pulse

until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and

drizzle over the �our mixture. Pulse until the dough just comes together. On a lightly

�oured work surface, gently knead the dough until smooth. Wrap the dough in plastic

and refrigerate until �rm, about 1 hour.

2. In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high

heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds.

Add the ground beef to the skillet and cook, breaking up the meat with a wooden

spoon, until no pink remains, about 3 minutes. Add the garlic, onion and bell pepper

and cook over moderate heat until the onion is softened, about 5 minutes. Add the

tomato, paste and chicken stock and simmer over moderate heat until the

liquid has nearly evaporated, about 3 minutes. Stir in the cilantro and season with salt

and pepper. Let cool.

3. On a generously �oured work surface, roll out the dough 1/8 inch thick. With a 3-inch

round biscuit cutter, stamp out as many rounds as possible (you should have about

24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the

excess �our o� the rounds. Working with 1 round at a time and keeping the rest

covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the �lling on

one side of the dough round. Fold the dough over to enclose the �lling and crimp the

edges with a fork to seal. Cover with plastic wrap while you form the remaining

empanadas.

4. Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas

at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and

transfer to a baking sheet. When all of the empanadas have been fried, reheat them in

the oven and serve.

A decadent �lling of dulce de leche sandwiched between two rounds of crisp butter cookie.

(contains: wheat, dairy, egg)

Ingredients:

• 1 cup cornstarch

• 3/4 cup all-purpose �our, plus more

as needed

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon �ne salt

• 8 tablespoons unsalted butter (1

stick), at room temperature

• 1/3 cup granulated sugar

• 2 large egg yolks

• 1 tablespoon pisco or brandy

• 1/2 teaspoon vanilla extract

• 1 cup Dulce de Leche, at room

temperature

• Powdered sugar, for dusting

Directions

1. Place the cornstarch, measured �our, baking powder, baking soda, and salt in a medium

bowl and whisk brie�y to combine; set aside.

2. Place the butter and sugar in the bowl of a stand mixer �tted with a paddle attachment.

Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with

a rubber spatula, until the mixture is light in color and �u�y, about 3 minutes. Add the

egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop

the mixer and scrape down the sides of the bowl. On low speed, gradually add the

reserved �our mixture and mix until just incorporated with no visible white pockets,

about 30 seconds.

3. Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it

tightly. Place in the refrigerator until �rm, at least 1 hour.

4. Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets

with parchment paper and set aside.

5. Remove the dough from the refrigerator, unwrap it, and place it on a lightly �oured work

surface. Lightly �our the top of the dough. Roll to 1/4-inch thickness (the dough will crack

but can be easily patched back together). Stamp out 24 rounds using a plain or �uted

2-inch round cutter, rerolling the dough as necessary until all of it is gone.

6. Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart.

Bake 1 sheet at a time until the cookies are �rm and pale golden on the bottom, about 12

to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool

completely.

7. Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de

leche on each. Place a second cookie on top and gently press to create a sandwich. Dust

generously with powdered sugar before serving.

ALFAJORES DE DULCE DE LECHE

A perfect accompaniment bread dish with a hint of chili sambal.

(contains: �sh and shell�sh)

Ingredients:

• 3 large, very ripe plantains

• 2 teaspoons Fresh chile Sambal

• 1 cup rice �our

• salt

• 1/4 cup corn oil

• 2 teaspoons ground turmeric

Directions

1. Preheat the oven to 350 F/180 C.

2. Peel the plantains, cut them into small chunks, and put in a

large, deep mixing bowl. Mash into a thick paste with your

�ngers or an electric blender. If you use a blender, you may

need to add 2 to 4 tablespoons water for smoother blending.

3. Add the sambal, rice �our, and salt and mix well. Gently heat

the corn oil in a small skillet and add the turmeric. Stir well,

remove from the heat, and blend it into the plantain mixture,

which should be thick yet soft enough to pour. If it is too soft,

add small amounts of rice �our (a tablespoon at a time); if too

sti�, add small amounts of water.

4. Grease a standard loaf pan, and pour the plantain mixture into

it. Bake for 1 hour, or until cooked and �rm. Remove from the

oven and let stand for 15 to 20 minutes before turning it out

on a wire rack.

5. Slice and serve as an accompaniment to other dishes.

PLANTAIN BREAD

Similar to tamales, try this fresh vegetarian dish at your next �esta!

Ingredients:

• 2 lb. white corn

• 2 cups cilantro leaves and some sprigs

• 1 cup spinach

• 1 1/2 cups vegetable oil

• salt and pepper

• green corn husks

• salsa criolla

Directions

1. Process corn, cilantro, and spinach in a food processor or a

grain grinder until it looks like cooked oatmeal. You can use

the blender but the texture could be too liquid, a�ecting the

resulting tamalitos.

2. Put processed corn in a bowl, add oil, stirring gently with a

wooden spoon or a spatula, until smooth. Add salt and pepper.

3. Clean husks with a damp kitchen towel, and proceed to make

the tamales, using 1 1/2 - 2 tablespoons of corn dough for

every one.

4. Wrap with the husks, tie with kitchen twine, and reserve. When

all the dough has been used, put the remaining husks into the

bottom of a wide saucepan. Put the tamalitos and 2 - 3 cups

boiling water, cover with more husks and bring to a boil,

covered. Cook for 25 minutes. Turn o� the heat and let cool.

5. You can eat the tamalitos at once, but they will hold their

shape after a few minutes.

6. Serve 2 tamalitos per person, with salsa criolla.

TAMALITOS VERDES(VEGETARIAN, NO LARD)