Cultural Food Recipes
Friday N120 Lab
Bay 1: Greek Hand Pies with Greens, Dill, Mint and Feta
2 1/4 cups all-purpose flour, plus more for dusting
Salt
3/4 cup water
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
6 medium scallions, sliced 1/4 inch thick
1 1/2 pounds greens, such as Swiss chard, spinach and dandelion greens, stemmed and coarsely
chopped
1/2 cup coarsely chopped dill
1/2 cup coarsely chopped mint
1/4 cup coarsely chopped oregano
1/2 cup crumbled feta (2 ounces)
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 large egg, lightly beaten
Freshly ground pepper
Vegetable oil, for frying
1. In a large bowl, mix the flour with 3/4 teaspoon of salt. Make a well in the center and add the
water, 1/4 cup of the olive oil and the vinegar. Mix until the dough comes together; it will be
sticky.
2. Transfer the dough to a floured work surface and knead until smooth and no longer tacky,
using a pastry scraper to free it from the work surface. Wrap the dough in plastic wrap;
refrigerate for 1 hour.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the scallions and cook
over moderate heat until softened, 3 minutes. Add the greens and cook over high heat, stirring,
until wilted, 2 minutes. Stir in the dill, mint and oregano and cook until wilted, 1 minute.
Transfer the contents of the skillet to a colander and let cool. When the greens are cool enough to
handle, squeeze out any excess liquid.
4. In a large bowl, combine the greens with the feta, Parmigiano-Reggiano cheese and the egg.
Season the filling with 1/4 teaspoon each of salt and pepper.
5. Lightly flour a large, rimmed baking sheet. Turn the dough out onto a lightly floured work
surface; cut into 4 equal pieces. Roll each piece out to a 9-inch round 1/16 inch thick. Using an
8-inch plate as a template, cut an 8-inch disk from each round. Mound one-fourth of the filling
on the lower half of each disk. Fold the dough over to make a half-moon; press the edge of the
dough to seal. Using a lightly floured fork, crimp the edges. Transfer the hand pies to the
prepared baking sheet.
6. In a large skillet, heat 1/4 inch of the vegetable oil over moderately high heat until
shimmering. Add 2 pies at a time and fry, turning once, until deep golden brown, about 6
minutes. Drain the pies on paper towels. Serve hot.
Bay 2: Amaranth Pancakes
1 cup amaranth flour
1/2 cup arrowroot powder
1/2 cup ground almonds
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons honey
1. In a large bowl, combine amaranth flour, arrowroot, almonds, baking soda and cinnamon. In a
separate bowl, combine water, lemon juice, oil and honey; mix well. Stir liquids into flour
mixture; mix well.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls
onto the griddle, using approximately 2 tablespoons for each pancake. Brown on both sides and
serve hot.
Bay 3: Tabbouleh with Avocado and Feta Cheese
1 1/2 cups hot water
1/2 cup bulgur*
12 ounces plum tomatoes, seeded, chopped
1 cup chopped fresh Italian parsley
4 green onions, chopped
1 cucumber, peeled, seeded, finely chopped
4 radishes, chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh mint
1 tablespoon grated lemon peel
6 tablespoons olive oil
3 tablespoons fresh lemon juice
2 avocados, pitted, peeled, sliced
Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur
is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any
excess liquid. Return bulgur to bowl.
Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir
to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with
salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season
tabbouleh to taste with salt and pepper.
Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish
with avocado slices.
Bay 4: Cranberry Shortbread Bars
Cranberry Filling:
8 ounces (2 1/4 cups) (225 grams) fresh cranberries
2/3 cup (130 grams) granulated white sugar
3 tablespoons water
In a medium sized saucepan, place all the ingredients. Then, over medium-high heat, cook the
ingredients until boiling. Continue to boil the filling until it becomes thick and syrupy, about 5
minutes. Remove from heat and let cool while you make the shortbread.
Shortbreads:
2 cups all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
1 cup unsalted butter, room temperature
1/3 cup light brown sugar
1 teaspoon pure vanilla extract
In a separate bowl whisk the flour, cornstarch, and salt.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1
minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract.
Gently stir in the flour mixture just until incorporated.
Evenly press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly
spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.
With the remaining shortbread dough, using your fingers, crumble it over the top of the
cranberry filling. Then lightly press the dough into the filling.
Bake in the preheated oven for about 30 minutes, or until golden brown on top. Remove from
oven, place on a wire rack, and while still hot, cut into 16 squares. Allow to cool completely in
pan.
Makes about 16 bars.
Bay 5: Thai Fish Sauce and Lime Chicken
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
3 tablespoons sweetened chili sauce
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
Lime wedges (optional)
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch
thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side
or until done. Remove chicken from pan; keep warm.
Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook
until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice
and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish
with lime wedges, if desired.
Bay 6: Spanakopita (Spinach and Feta Cheese Pie)
(recipe will be cut in half for class)
2.5 lbs. spinach, chopped (you can substitute frozen, thawed well)
1/2 cup olive oil
4 large onions, diced
2 bunches green onions, diced (incl. 4 inches green)
1/2 cup parsley, chopped
1/2 cup fresh dill, chopped (substitute 3 tbsp. dried)
1/4 tsp. ground nutmeg
Salt and freshly ground black pepper to taste
1/2 lb. feta cheese, crumbled
4 eggs, lightly beaten
1/2 lb. ricotta or cottage cheese
1/4 cup butter, melted
1/4 cup olive oil
1 lb. phyllo pastry sheets
Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and
squeeze out excess water. Spinach should be dry.
Heat the olive oil in a deep saute pan or large dutch oven. Saute the onions and green onions
until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is
wilted and heated through. Add the nutmeg and season with salt and pepper.
If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture
should be on the dry side.
Remove from heat and set the spinach aside to cool.
In a large mixing bowl, combine the feta, eggs, and ricotta (cottage) cheese. Add the cooled
spinach mixture and mix until combined.
Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease one 9
x 12 rectangular pans.
Unwrap the Phyllo:
Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch
sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two
stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper
towel while working with the other.
Prepare the Pita:
Layer about 10 sheets on the bottom of the pan making sure to brush each sheet with the
butter/olive oil mixture. Add the spinach mixture in an even layer and press with a spatula to
flatten. Layer another 10 sheets on top of the spinach mixture making sure to brush well with
butter/olive oil mixture. Before baking, score the top layer of phyllo (making sure not to
puncture filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to
harden the top layers and then use a serrated knife.
Bake in a preheated 350 degree oven until the pita turns a deep golden brown. If the pita is
frozen when you put it in the oven, you will need approximately 45 minutes cooking time. If
fresh, plan for approximately 20 to 25 minutes of cooking time.
Bay 7: Anabelle’s Harvest Moon Chocolate with Soy Milk Pancakes
Anabelle’s Harvest Moon Chocolate:
½ cup sugar
¼ cup cocoa
½ teaspoon ground cinnamon
1 pinch salt
1/3 cup hot water
4 cups soymilk
1 teaspoon vanilla
1. In 2 quart saucepan, stir together sugar, cocoa, cinnamon, and salt.
2. Stir in hot water and continue to stir over medium heat until mixture reaches a gentle boil.
3. Stir in soymilk and return to barely boiling stage.
4. Gently stir in the vanilla and serve.
Soy Milk Pancakes:
2 cups all-purpose flour
3 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups vanilla soy milk
2 eggs, lightly beaten
4 teaspoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a
small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy
milk mixture into the bowl with the flour mixture and whisk together until smooth.
Grease a skillet, and heat over medium low heat. Pour about ¼ cup batter onto the heated skillet,
and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden
batter. Repeat with remaining batter.