Watch our storytelling event that features the ordinary and extraordinary moments of the past that shape the present. Enjoy the food memories shared. A recording of the event and the recipes shared are below.
Watch a recording of the event here
Party on a Stick Recipe
By Jay Carlson
Ingredients:
shrimp
potato slices
hot dog pieces
1/2 - 1/3 of a corn on the cob
Directions:
Cook each individually
Assemble on skewer!
Arepas Recipe
By Sofia Bork via https:// minimalistbaker.com/how-to-make-arepas/
Ingredients:
salt
oil for cooking
areparina or masarepa, which is a special pre-cooked corn flour specifically for making arepas
Cooking Tip: If you don’t have masarepa, here is a workaround that keeps these gluten-free! (Please note it’s not traditional.) Simply sub the full amount of masarepa (2 cups as the original recipe is written) for 1 1/2 cups masa harina (works far better than cornmeal, but cornmeal can also work), 1/4 cup coconut flour, and 1/4 cup gluten-free flour or arrowroot starch. You can add ~1 tsp baking powder when I add in the flours for some rise. Add more gluten-free flour or arrowroot starch as needed until the dough is moldable and not tacky or crumbly. Proceed with the recipe as instructed.
Directions:
Dissolve salt into the water
Slowly add the masarepa until a loose dough forms, stirring with a spoon or your hands
Now, the Teote secret lies in two deviations: 1) Mixing both white and yellow masarepa (recommended, as it creates a nice golden color but a light texture and a slightly less bitter flavor). and 2) Deep frying (no wonder they taste so good). We did opt for pan frying and then baking to cook the middle all the way through, but by all means, fry away if you want!
Once you get your dough where it should be, let it rest for 5 minutes.
Then scoop out fist-size portions and form into a ball. If the edges crack easily or it feels too dry, add a little more water to moisten. It’s a simple dough to work with
Then it’s as easy as rolling into balls and gently forming / smashing into discs
Once your arepas are formed, simply pan-fry in a little oil to form a crust (a little deep blackening is OK!)
Finish in the oven to ensure the centers are cooked through (optional but recommended). Then enjoy!
Knoodles Recipe
By Sophia Renton
Ingredients:
¾ cup of flour (90g)
½ cup cream of wheat
¼ teaspoon herbamare or vegeta
¼ teaspoon of baking powder
2 eggs
Directions:
Mix ¾ cup of flour (90g), ½ cup cream of wheat, ¼ teaspoon herbamare or vegeta, ¼ teaspoon of baking powder in a bowl. Mix well, you don't want any lumps of baking powder
Add 2 eggs and mix again
Form as you wish (linguini or any shape). Make them thin, they cook better that way
Finally, drop in hot liquid, soup, cook till they float
Kentucky Southern Chili Recipe
By Olga Zelzburg Alterman via www. tasteofhome.com/recipes/kentucky-chili/
Ingredients:
1-1/2 pounds ground beef
1 medium onion, chopped
2 cans (32 oz each) tomato juice
1 cup water
1 can (16 oz) chili beans, undrained
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
8 oz uncooked spaghetti, broken in half
Directions:
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Add the tomato juice, water, chili beans, chili powder, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes..
Meanwhile, cook spaghetti according to package directions. Drain and stir into chili
Egg Tarts Recipe
By Marissa Baron and George Tuan-Mu via https:// tasty.co/recipe/hong-kong-style-egg-tarts
Ingredients:
Custard Filling
4 eggs, beaten, reserve 2 tablespoons for your pastry dough
¾ cup water, hot
6 tablespoons sugar
⅛ teaspoon salt, pinch
¼ cup evaporated milk
vanilla extract, adash, optional
Pastry Dough
2 cups cake flour, plus extra for dusting
115 g unsalted butter, room temperature
¼ cup powdered sugar
2 tablespoons egg, beaten
⅛ teaspoon salt
vanilla extract, a dash, optional
Directions:
For the pastry, in a large bowl, sift flour, sugar, and salt
Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough
Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help
Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm
To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool
Add the rest of the beaten egg yolk
Stir in sugar water and also evaporated milk (if adding vanilla, add now)
Stir and combine everything well
Strain the filling to ensure no lumps
Chill in the refrigerator
Preheat the oven to 400˚F (200˚C.) Take the dough out and divide into 16 equal portions
Spray the tart pan with a light coating of oil
Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all
Pour the custard filling into the shells until it is about 80% full
Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart
Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm. Enjoy!
Stir Fried Bok Choy Recipe
By Selina Ang (serves 4)
Ingredients:
2 tablespoons oil (I recommend vegetable oils suitable for high heat cooking, such as safflower, sunflower, canola, or grapeseed)
1/2 teaspoon salt or to taste
2 cloves garlic, minced or smashed (optional)
1 lb baby bok choy, rinsed and drained
Directions:
Cut: Cut 1/2-inch off the bottom part of thestems. You can pull off each stem w/ leaves. If the leaves are bigger, you can cut into halves lengthwise (long strips)
Wash: Using a large bowl, soak boy choy in cold water
Make sure you rinse the insides of the bok choy as dirt and sands might be trapped inside
Use a colander to drain the excess water before preparing the bok choy. You'll likely see some dirt sediment at the bottom of your bowl
Stir-Fry: Heat up a wok, pan or skillet on high heat
Add the oil and when the oil is heated (you'll see steam), add salt and garlic (if using) and stir-fry until aromatic
Add the bok choy and quickly toss for a few times using tongs or spatula for about 1-2 minutes
Add about a quarter cup of water or stock, and immediately cover with a lid for 1 minute
Remove the lid, stir a few times and turn off the heat
Dish out and serve immediately. Greens should be bright green, crisp yet tender
Peach Cobbler Recipe
By Karon Phillips via https:// tastesbetterfromscratch.com/peach-cobble
Ingredients:
peaches
sugar
butter
salt
baking powder
flour
milk
cinnamon
Directions:
Cooking Tip: I’ve found the easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you won't even need a knife
Add the sliced peaches, sugar and salt to a saucepan and stir to combine
Cook on medium heat for just a few minutes, until the sugar is dissolved
Preheat oven to 350 degrees F
Slice butter into pieces and add to a 9×13 inch baking dish.
Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven
In a large bowl mix together the flour, sugar, baking powder, and salt
Stir in the milk, just until combined
Pour the mixture into the pan, over the melted butter and smooth it into an even layer
Spoon the peaches and juice (or canned peaches, if using) over the batter
Sprinkle cinnamon generously over the top
Bake at 350 degrees for about 40 minutes. Serve warm, with a scoop of ice cream, if desired
Ice Cream Recipe
By Ken Hammond via Cooks' Ware
Ingredients:
1 ½ cups whole milk
1 cup granulated sugar
Pinch salt
2 ½ cups heavy cream
½ to 1 tablespoon pure vanilla extract
Directions:
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved
Stir in the heavy cream and vanilla
Cover and refrigerate at least two hours or overnight
Whisk mixture together again before pouring into the ice cream maker
Pour the mixture into the mixing bowl of the ice cream maker fitted with the ice cream paddle
Turn on. Let mix until thickened, about 25-30 min. The ice cream will have a soft, creamy texture
Serve or store in an airtight container in the freezer
Cooking Tip: If you whip the heavy cream before adding to the sugar, milk, and salt mixture, it will give you a creamier and lighter consistency
Chopped Liver Recipe
By Reisha Holton via Ina Garten: https:// www.foodnetwork.com/recipes/ina-garten/chopped-liver-recipe-1944212
Ingredients:
2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch Cayenne Pepper
Directions:
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl
In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned
Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds.
Pour into the bowl with the livers
Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine
Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture.
Season, to taste, and chill
Serve on crackers or matzo