Library Diversity Committee 2022 - International Festival

Vegetable Empanadas

Spinach & Cheese

Prep time, 30 min | Cooking time, 40 min | Serving size, 20 empanadas

Ingredients

Dough -

Béchamel - 2.5 oz unsalted butter, 2.5 oz plain all-purpose flour, 700 ml (24 fl oz) milk salt, black pepper, 1 pinch of nutmeg

Filling - 700 g (1lb 9 oz) baby spinach, olive oil, salt, black pepeer, 200 g (7 oz) mozzarella or feta cheese (diced), 100 g (3.5 oz) parmesan or Grana Padano cheese grated

Glaze - 3 egg yolks, beaten

Directions

Béchamel - melt the butter in a saucepan over low heat. Stir the flour and mix with a wooden spoon. Cook, stirring, for 4 minutes, then add the milk, stirring constantly to avoid lumps. Continue cooking for 10 minutes. Season with salt, pepper and nutmeg. Allow to cool.

Filling - Cook the spinach in a hot frying pan with a little oil until wilted. Drain thoroughly in a colander and roughly chop. Season with salt and pepper. Set aside to cool. Combine the mozzarella, parmesan, and spinach. Add the cold béchamel sauce and adjust the seasoning.

Assembly - Preheat the oven to 375. Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm, and cut out circles with a 14 cm cutter. Using a 60 ml ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice. Set aside in the refrigerator if not cooking immediately.

Cooking - Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and back for 20 minutes, or until golden and cooked. Allow to cool for a few minutes before serving.

Citation: Zanoni, Enrique, Gaston Stivelmaher, and Akiko Ida. Argentinian Street Food : Empanadas, Helados & Dulce de Leche, 50. Crows Nest, N.S.W: Murdoch Books, 2017.

Guisado de Repollo - Cabbage Stew with Chilies & Cilantro

This dish is good served hot, cold, or at room temperature. Actual amounts, even some ingredients, may be treated casually but it is important not to overcook the cabbage, which should be crisp and tender. Serves 4 to 6 as a vegetable.

Ingredients

• 1 small white cabbage
• 1 onion, finely chopped
• 3 tbsp safflower oil; more if necessary
• 4 tomatoes, peeled, seeded, and chopped
• 2 to 4 serrano or jalapeno chilies, seeded and chopped
• Salt and pepper to taste
• 2 tbsp chopped cilantro; or more
• 2 potatoes, peeled, cooked, and coarsely chopped

Directions

1. Trim the cabbage. Shred it finely, discarding the core. Blanch it for 5 minutes in lightly salted water. Drain and refresh immediately under cold water. Drain well and set aside.
2. Sauté the onion in the oil until it is soft. Pour in a little more oil if necessary, add the tomatoes and chilies, and cook to blend well. Add the salt, pepper, cilantro, potatoes, and the cabbage and mix thoroughly. Heat through.

Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 142. Reading, Mass: Aris Books, 1989.

Banana Carioca - Bananas with Chilies and Onions

Serves 6 as a side dish

Ingredients

• 6 ripe bananas, cut into 2-inch rounds
• 1/3 cup safflower oil
• 1 large onion, finely chopped
• 4 to 6 serrano or jalapeno chilies, seeded and finely chopped
• Salt to taste

Directions

1. Sauté the bananas in the oil until they are golden brown, turning them frequently and watching them carefully. Remove the bananas from the skillet and set aside.
2. In the same oil, sauté the onion until it is soft. Mash the bananas and return them to the pan with the onions. Add the chilies and salt to taste. Cook gently for 2 to 3 minutes over low heat stirring constantly. Serve hot.

Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 138. Reading, Mass: Aris Books, 1989.

Canadian Bacon & Egg Cups

These are an ideal low-carb breakfast cooked in cups of Canadian bacon, then topped with cheese and green onion.

Ingredients

• 12 large eggs
• 20 round slices Canadian bacon, 3 inches wide
• 1/3 cup cheddar cheese, grated
• 1/2 tsp Kosher salt
• 1/4 tsp fresh cracked black pepper
• 2 green onions, white and green parts thinly sliced
• Nonstick cooking spray

Instructions

• Preheat the oven to 400 degrees F.
• Spray the cavities of a 12 cup muffin pan generously with nonstick cooking spray.
• Add one round of Canadian bacon to each cavity, gently pushing down to meet the bottom and form a cup.
• With the extra 8 slices, tear and use them to fill any space on the sides of the muffin cavities. It doesn't need to look perfect!
• Crack one egg in each Canadian bacon cup and lower in.
• Divide the grated cheese evenly among the egg cups and top with the salt and pepper.
• Garnish each with a few slices of spring onion.
• Bake for 15-25 minutes, depending on how set you want your yolks. Check them at 15 and go from there.
• These keep refrigerated for up to one week.

Sopa de Pescado Tunaco - Fish Soup from Tunaco

Tunaco is a city on Colombia's Pacific coast just north of the border with Ecuador, and this soup is one of its specialties. Fish or chicken stock used in place of the water will yield a richer soup. Serves 6.

Ingredients

• 2 pounds bass, cod, snapper, or other white
• Juice or 1 lemon
• Salt to taste
• 2 onions, coarsely chopped
• 2 tbsp olive oil
• 3 to 4 jalapeno or serrano chilies, seeded and chopped
• 6 tomatoes, peeled, seeded, and chopped
• 4 cups of water or stock
• 2 cups coconut milk
• Chopped cilantro

Directions

1. Cut the fish into bite-sized pieces. Sprinkle them with lemon juice and salt and set aside.
2. In a soup pot, sauté the onions in olive oil until they are soft. Add the chilies and tomatoes and cook over low heat for 2 to 3 minutes. Add the water or stock and the fish and simmer gently until the fish is almost done. Take care not to overcook. Add the coconut milk and let the soup come just to the boil.
3. Serve immediately, topped with chopped cilantro.

Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 84. Reading, Mass: Aris Books, 1989.

Entremés de Banana y Frijoles - Banana and Bean Dip

This is perfect dish for a Fall or Winter picnic or tailgate party. Serving size is 3 to 4 cups.

Ingredients

• 2 chorizo or mild Italian sausages, skinned and chopped
• 1 onion, finely chopped
• 2 cloves garlic, pressed
• 2 or 3 pablano or other mildly hot chilies seeded, deveined and finely chopped
• 1/2 cup tomato sauce (canned is acceptable)
• 2 cups cooked kidney beans, slightly mashed (if using canned beans include some of the liquid)
• 4 ripe, but firm, bananas, chopped
• Tortilla chips for dipping

Directions

1. Sauté the sausage over medium-high heat for 5 minutes, stirring to prevent sticking and to break up the meat.
2. Add the onion and continue to cook until the onion is soft. Reduce the heat to medium, add the garlic, chilies, and tomato sauce and cook for 5 minutes. Add the beans and bananas and enough of the bean liquid or water to make a thick, dip consistency. Mash the beans slightly with a potato masher and mix well. Cover and cook over low heat for 5 minutes.
3. Serve warm, with tortilla chips for dipping.

Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 49. Reading, Mass: Aris Books, 1989.

Jamaican Beef Patties

Serving Size: 24

Ingredients

Pastry

• 4 cups all-purpose flour
• 1 teaspoon yellow food coloring
• 1 teaspoon salt
• 10 oz shortening
• 2/3 cups ice water

Filling

• 1 onion, coarsely chopped
• 2 large shallots, chopped
• 2 hot peppers seeded and chopped
• 1 tbsp vegetable oil
• 2 lb ground beef
• 1 tbsp curry powder
• 2.5 tsp thyme
• 2 cups fresh breadcrumbs
• 1.5 tsp salt
• 1 egg, separated

Directions

Pastry

1. Sift together flour, food coloring, and salt.
2. Add shortening until the mixture resembles coarse crumbs.
3. Add ice water by the tbsp until dough holds together.
4. Wrap dough in waxed paper or foil and refrigerate for at least 12 hours or overnight.

Filling

1. Mince onions, shallots, and peppers in a blender
2. Heat oil in a large saucepan over medium heat
3. Add meat, curry powder, and thyme - cook for 15 min.
4. Stir in onion mixture and cook 5 min longer.
5. Add breadcrumbs and salt - cover and simmer 20-30 min or until beef is tender.
6. Cool before filling the pastry.
7. Preheat oven to 400
8. Roll out doug to 1/8 inch thickness and cut out 5-inch circles
9. Place a tablespoon of filling in the middle of each.
10. Moisten the edges with lightly beaten egg white
11. Fold into half-circles and press edges together to seal.
12. Glaze with beaten egg yolk.
13. Bake for 35 minutes

Citation: Lalbachan, Pamela., Michelle. Garrett, and Liz. Trigg. The Complete Caribbean Cookbook, 16. Boston, MA: Charles E. Tuttle, 1994.

Tacos al Pastor

Tortillas with Grilled Adobo Pork and Pineapple

4 servings

Ingredients

Pork - 1 cup Adobo, 1/4 cup orange juice, 1 tbsp sherry-wine vinegar, 2 tsp honey, 1/4 tsp salt, 1/8 tsp black pepper, 1 pork tenderloin, fat trimmed and sheath removed

Garnish - 1 tsp canola oil, 1 cup diced fresh pineapple, 1 cup diced white onion, 1 tbsp fresh cilantro, 1 tbsp lemon juice

16 corn tortillas - store bought

Directions

Pork

1. In a glass baking dish, mix 1/2 cup of Adobo, the orange juice, vinegar, honey, salt, and pepper.
2. Add the pork loin and coat.
3. Cover and refrigerate for 2 hours to marinate
4. Preheat the grill or broiler and remove from marinade
5. Grill or broil the pork, turning occasionally until cooked through (25 min)
6. Cut into small pieces
7. In medium saucepan, combine the pork and Adobo to moisten the pork.
8. Keep warm over low heat.

Garnish

1. Heat the oil over medium heat.
2. Add the pineapple and onion and sauté until slightly softened (6 minutes)
3. Stir in cilantro and lemon juice

To serve

1. On each place, place 4 tortillas.
2. Top each with the pork mixture and then the pineapple mixture
3. Place lime wedges on the plates

Citation: Sandovol, Richard., and David. Ricketts. Modern Mexican Flavors, 106. New York: Stewart, Tabori & Chang, 2002.

Sopa de Choclo - Fresh Corn Soup

This soup is best when made from freshly picked corn. If that is not available, frozen corn kernels are a good substitute. Canned ones are not. This is unusual for a Peruvian soup because it contains no potatoes. Serves 6.

Ingredients

• 2 onions, finely chopped
• 4 tbsp butter
• 4 ears of corn, kernels cut off and cobs scrapes (3 cups)
• 4 cups chicken stock
• 4 eggs, beaten
• Salt and pepper to taste
• 2 cups half-and-half
• 3 tbsp chopped cilantro

Directions

1. Sauté the onion in 2 tbsp of the butter until soft. Add the corn and chicken stock and bring mixture to a boil. Lower the heat and simmer it for 2 o 3 minutes.
2. Add the beaten eggs and the 2 remaining tbsp of butter and continue cooking for another 2 minutes. It is important not to overcook because that would spoil the wonderful fresh corn flavor. Correct the seasoning, add the half-and-half and heat through.
3. Serve immediately, garnished with cilantro.

Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 73. Reading, Mass: Aris Books, 1989.

Caraotas Negras

This is one version of a black bean dish that is highly regarded by the Venezuelans. They lovingly call it caviar crillo, "native caviar." It goes well with grilled meats or chicken.

Ingredients

• 1 cup dried black beans
• 1 large onion, coarsely chopped
• 5 tbsp olive oil
• 3 cloves garlic, pressed
• 1 or more hontaka chilies, seeds removed and crushed
• 2 tsp cumin seeds, crushed
• Salt to taste

Directions

1. Cook the beans in lightly salted water until they are tender, about 1 hour. Drain them and set aside.
2. Sauté the onion in 2 tbsp of the olive oil until it is soft. Add the garlic, chilies, and the cumin and continue to cook for 2 minutes. Add the beans, all or some of the remaining olive oil, and the salt to taste. Mix well.

Citation: Karoff, Barbara. South American Cooking : Foods and Feasts from the New World, 139. Reading, Mass: Aris Books, 1989.