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A collection of recipes, stories, and traditions inspired by our global families

Cultural CareKitchen

The

Cultural Care Au Pair is celebrating a special milestone—30 incredible years of cultural exchange through the au pair program. Since our founding in 1989, we’ve spent three wonderful decades bringing au pairs and host families together from all four corners of the world to inspire lifelong relationships, create new perspectives, and enrich our global community.

From our family to yours.

THE CULTURAL CARE KITCHEN 3

When children eat food made by someone from another culture, the tastes and the memories become part of their story. They carry that experience with them, and go on to share it with others. The sharing of food is as intrinsic to cultural exchange as food is to culture.”

—Andrea, host mom in New Hampshire

THE CULTURAL CARE KITCHEN 5 4

What makes food so meaningful?

Sure, it’s necessary for survival—and sure, it can taste really, really good. But the real reason food is so important is because it is connected to the soul.

Food has the power to delight us, to transport us, to lift us up when we’re feeling down. Around the table and around the world, the way we make, share, and enjoy food is an expression of our love and connectedness. It’s no wonder that our earliest memories are often ones associated with food—the smell of a loved one cooking in the kitchen, the anticipation of a warm meal waiting for us at home.

No matter where you’re from, food is an intimate symbol of love and belonging. It’s a reminder of home, and the cultural heritage tied to our identity. And as the families and au pairs in our global community have shown us, the sharing of food is one of the most powerful ways to build friendship, trust, and understanding.

For years, our host families and au pairs have gathered together around the table to share the recipes and traditions they hold dear. Our cookbook is a celebration of these small moments—a testament to the power of cultural exchange through food.

In these pages, you’ll find recipes that reflect the diversity of our global community, accompanied by stories illustrating the personal and cultural significance of these dishes. We hope they broaden both your palate and your mind—and inspire more cultural exchange around the table.

Welcome to The Cultural Care Kitchen.


Latin America

United Kingdom & Ireland

Mediterranean

Central Europe

Nordics

South Africa

China & Thailand

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Latin AmericaFood in Latin America is flavorful, fun, and festive! It’s a way to communicate

love and care for family and friends—and a crucial part of any celebration or

holiday. In Latin American countries, it's not uncommon for people to spend

the greater part of a day creating a large meal from scratch, pouring their

heart and soul into every bite. Cooking and sharing meals is an important

part of Latin American culture, where recipes filled with history and tradition

are passed down from generation to generation.

LATIN AMERICA THE CULTURAL CARE KITCHEN 11 10

In Latin American countries, the daily food

routine includes three main meals and

snacks in between. Lunch and dinner are

opportunities for loved ones to socialize,

relax, and savor homemade food. In many

countries, it’s quite common for workers to

leave the office midday and enjoy an hour-

long lunch or more.

It’s polite in Latin American countries to

wait until everyone has been served before

starting to eat—and dining etiquette requires

forks and knives for almost all dishes. Even

bread in Latin America is eaten with a napkin,

so as not to touch the food with your hands.

While traditions vary from country to country, the Latin American region is known for a few food staples:

“MAIZE”—also known as corn—is used to make everyday foods like tortillas, arepas, and tamales. This type of cereal grain can be traced back to Mexico about 10,000 years ago.

SAUCES AND CONDIMENTS such as pico de gallo, guacamole, and chimichurri are welcome additions to any meal. Using various herbs and spices, popular salsas can range from sweet and tangy to hot and spicy.

RICE AND BEANS are a popular and versatile dish that can make a meal heartier and healthier. Commonly eaten for lunch, they're an excellent source of protein, iron, and fiber!

dining like a

local


Enchiladas are a popular dish that originated in Mexico, where the tradition of rolling tortillas around stuffings dates back to Mayan civilization. 4 servings

Cook time: 1h 20m

1 bone-in chicken breast

2 cups chicken broth

1 white onion

2 garlic cloves

2 tsp. salt

1 lb. fresh tomatillos, husks removed

2 to 5 serrano peppers, to taste

12 corn tortillas

¼ cup vegetable oil

1 cup crumbled queso fresco

1 bunch fresh cilantro, chopped

CHICKENCombine chicken breast with broth, ¼ onion, 1 garlic clove, and 2 teaspoons of salt in a medium-sized saucepan. Bring mixture to a boil. Boil for 20 minutes. Remove chicken from broth and set aside to cool. Remove and discard onion and garlic from mixture. Keep broth to use in next step. Once chicken is cool, shred the chicken into small bits with your fingers.

SALSACombine the serrano chiles, stems removed, and tomatillos in a pot. Add enough water to the pot to cover the ingredients. Bring to a boil. Boil until tomatillos turn from a bright green color to a duller green shade. Once color has changed, strain the tomatillos and chiles and place in a blender. Add another ¼ onion, 1 garlic clove, and a pinch of salt to the blender. Add in the set-aside chicken broth to cover the ingredients by an inch or so. Mix all ingredients until thoroughly blended. Pour the blended salsa into a medium-sized saucepan and bring to a boil.

TORTILLASHeat vegetable oil in a frying pan. When the oil is hot, lightly fry tortillas one at a time. After frying, set aside on a paper towel to drain out some of the oil. Then, dip tortillas in the green salsa until softened. Place dipped tortillas on a plate.

ASSEMBLYFill the corn tortillas with the shredded chicken. Fold tortillas and then top with remaining green salsa, crumbled queso fresco, and chopped cilantro upon serving.

chicken enchiladas

Every time I cook enchiladas, the smell of the salsa boiling and the tortillas remind me of home. It’s like I’m going back in time and I’m eating with my family on a regular day.”

—Daniela, au pair from Mexico

SCENT-IMENTAL SMELLS


Carne asada literally translates to "grilled meat"—it's a dish of grilled and sliced beef cooked with a searing effect to create a charred flavor. Originally from Mexico, carne asada can be served as a main dish or as one component of something greater—like tacos!

Place steak in a large glass baking dish.

Mix together the white vinegar, soy sauce, 4 garlic cloves, olive oil, and juice from 2 limes in a small bowl. Add the salt, black and white pepper, garlic powder, chili powder, oregano, cumin, and paprika to the mixture. Stir until blended thoroughly and then pour over the steak in the baking dish.

Flip steak to cover all sides with seasoning. Cover and marinate between 1 and 8 hours.

Combine 1 chopped white onion, cilantro, and the juice from 1 lime in a small mixing bowl and set aside. This will be used as a topping for the tacos when complete.

Heat a medium pan over medium-high heat. Cook the chile pods in the pan for a few minutes. Transfer chile pods to a bowl of water and let soak for 30 minutes. In the meantime, preheat the oven to 450°F.

Next, lay the tomatoes, 1 onion, 4 garlic cloves, and jalapeños on a baking sheet. Bake in the oven for 20 minutes. Vegetables should be golden but not burnt. Once golden, combine vegetables, the soaked chile pods, salt, and pepper into a blender and blend well.

Over medium-high heat, heat a large pan with vegetable oil. Slice the marinated steak into small strips. Place the sliced steak in the pan and cook. Stir frequently until the meat is cooked through and marinade is soaked in.

Heat up the corn tortillas in a pan for 1 minute per side. Then, place two or three tortillas on each plate. Place a good portion of steak in the center of each tortilla. Then, top the steak with the onion and cilantro relish and the blended salsa. Sprinkle with cotija cheese and garnish with lime wedges.

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16 servings

Cook time: 1h 35m

3 lb. flank steak

1/3 cup white vinegar

½ cup soy sauce

8 cloves garlic, minced

1/2 cup olive oil

1 tsp. salt

1 tsp. ground black pepper

1 tsp. ground white pepper

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. dried oregano

1 tsp. ground cumin

1 tsp. paprika

1 white onion, chopped

1/2 cup fresh cilantro, chopped

2 large tomatoes, chopped

2 jalapeño peppers, chopped

1 white onion, quartered

4 dried New Mexico chile pods

1 (32 oz.) package corn tortillas

2 cups grated cotija cheese, optional

3 limes, juiced

2 limes, cut into wedges

carne asadatacos

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Delicious and simple to make, the arepa is a staple food in countries such as Colombia and Venezuela. Thanks to their versatility, arepas can be eaten for breakfast, lunch, dinner, a snack, or even as a dessert with sweet toppings.

Mix cornmeal, warm water, 1 tablespoon butter, cheese, and salt thoroughly in a medium-sized bowl.

Knead the mixture with your hands for a few minutes until water is absorbed.

As you knead the dough, moisten your hands with water.

Separate the dough into 4 small balls. Flatten each ball of dough between your palm, pressing dough to form a patty.

Add the remaining 1 tablespoon of butter to a nonstick pan over medium heat.

Once butter is melted, place the arepas into the pan. Cook arepas roughly 3 minutes per side until they are golden brown. Serve in a variety of different ways as found on the next page!

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Arepas01

Arepas remind me of my childhood—being with my brother at home, sometimes sharing them with our cousins on the weekends. My first time cooking arepas was with my five-year-old host kid. She loves making the dough; then we both make the circles together. This meal is a great tradition to cook together, and reminds me a lot of my beautiful Colombia!”

— Daniela, au pair from Colombia

COOKING WITH KIDS

4 servings

Cook time: 40m

1 cup cornmeal

1 cup warm water

2 Tbsp. butter

1/3 cup white or mozzarella cheese, grated

Pinch of salt


Inspired by recipes collected from host families and au pairs around the world, here are 10 creative ways to enjoy your arepas:

to eat an arepa

As a GRILLED CHEESE sandwich.

As a PEANUT BUTTER AND JELLY sandwich.

SOUTHWESTERN-STYLE, with chicken, mango salsa, Monterey Jack cheese, cilantro, and mayo.

With TACO INGREDIENTS, like lettuce, cheese, salsa, guacamole, sour cream, and beef chili.

Like a CHINESE BAO BUN, with cha siu pork, pickled carrots, daikon radishes, and hoisin sauce.

As a BREAKFAST SANDWICH with egg, avocado, pancetta, and tomato.

In the style of REINA PEPIADA with a chicken and avocado salad.

In the CLASSIC VENEZUELAN style with pulled beef, crumbled cheese, and cilantro.

COLOMBIAN-STYLE, with fresh ricotta cheese and spicy roasted vegetables.

As a B.L.T. (add some honey mustard!)



This flavorful chicken soup is one of Colombia’s most well-known dishes. While there are several variations, it is usually made with chicken, three different types of potatoes, and an Andean herb called “guascas,” which gives the broth its distinctive flavor.

In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt, and pepper.

Add the water and bring to a boil, then reduce heat to medium and cook for about 35-40 minutes, until chicken is cooked and tender.

Remove the chicken and set aside. Discard scallions from broth. Add red potatoes, white potatoes, Yukon gold potatoes, and the guascas. Cook for 30 more minutes. Add the carrot and simmer for 15-20 minutes. Season with salt and pepper. Shred chicken meat and return to the pot. Serve hot with sliced avocado on top.

If you have trouble finding guascas, you can use dried oregano as a substitute!

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6-8 servings

Cook time: 1h 30m

3 chicken breasts, skin removed

12 cups water

3 ears of fresh corn, cut in thirds

1 carrot, peeled and cut

2 chicken bouillon cubes

3 scallions

2 garlic cloves, minced

3 Tbsp. cilantro, chopped

3 medium Yukon gold potatoes, peeled and sliced

3 medium white potatoes, peeled and sliced

3 medium red potatoes, peeled and sliced

1/3 cup guascas

1 avocado, sliced

¼ tsp. salt

Pepper to taste

ajiacos

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A COZY CONFECTION

In Colombia, this dessert works perfectly as comfort food. I love eating it on a winter’s day, when you can cook this and stay in bed with your family or with your host kids watching a movie! I shared this dessert with my au pair group. At first, everyone was like ‘Really? Sweet rice?’ But eventually they tried it—and some of them even asked me for the recipe!”

—Maria, au pair from Colombia

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Add water and 4 cinnamon sticks to a small pot and bring to

a boil.

Cook for 10 minutes. Remove from heat and set aside. Once

cool, remove and discard the cinnamon sticks.

Add the cinnamon water and rice to a large saucepan. Cook

for 5 minutes over medium heat.

Mix in the butter, vanilla extract, pinch of salt, sugar, and

2 cups of milk. Stir frequently uncovered for 15 minutes.

Reduce heat to medium-low and add the remaining two cups

of milk and can of condensed milk, mix well. Cook for 1 hour

and 15 minutes until it thickens to a desired consistency.

Stir well, remove mixture from heat and cool at room

temperature. Consistency of the rice pudding should be

creamy. Refrigerate between 1 hour and overnight.

Garnish with powdered cinnamon and cinnamon stick.

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6-8 servings

Cook time: 2h 45m

1 cup long-grain white rice, washed

12 cinnamon sticks

2 cups water

4 cups milk

2 Tbsp. butter

1 ½ Tbsp. vanilla extract

Pinch of salt

1 cup sugar

1 (12 oz.) can sweetened condensed milk

Pinch of cinnamon

arrozconleche

Cinnamon is a key spice in several Latin American dishes—including arroz con leche! Beloved by many, this rice pudding is an easy and satisfying dessert that’s usually served cold.

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FeijoadaIn São Paulo, the restaurants serve feijoada every Wednesday and Saturday. It is an easy meal to prepare when you need to feed a lot of people. One day, my host mom and I decided to make it for dinner. Luckily, one of the butchers at Whole Foods lived in Brazil and knew how to speak some Portuguese. He helped me pick the right kinds of meat, and it ended up tasting very much like the Brazilian one.”

—Ana, au pair from Brazil

A LUCKY ENCOUNTER

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Bring water to a boil. Then, pour water over the black beans and set aside.

In a large pot, heat the olive oil over medium-high heat. Add the pork shoulder once heated. Remove the pork from the pot when browned and set aside.

In the same pot, add onions, stir occasionally and cook until browned. Add a pinch of salt and the garlic to the onions. Then, stir and cook for another 2 minutes.

Add fresh and smoked sausages, ham and bay leaves into the pot. Add back in the pork. Cover the pot and bring to a simmer. Simmer for about 1 hour.

Then, with a strainer, drain the black beans from the water and add them to the pot. Continue to simmer the stew, covered, until the beans are tender. This should take another hour and a half.

Add the crushed tomatoes into the stew and stir well. If needed, add salt and pepper to taste. Simmer the stew uncovered for 2-3 hours until the meat starts to fall off the ham hock. Serve the stew

with rice and hot sauce.

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10-12 servings

Cook time: 5h

1 lb. dry black beans

4 Tbsp. olive oil

1 lb. pork shoulder, cut into chunks

2 large onions, sliced

1 head of garlic, peeled and chopped

1 lb. carne seca or corned beef, cut into chunks

1/2 lb. fresh sausage

1 lb. smoked sausage

1 smoked ham hock or shank

3 to 4 bay leaves

1 (14.5 oz.) can of crushed tomatoes

Pinch of salt

Feijoada—a dish of Portuguese origin—is a stew consisting of beans with beef and pork. The meal has grown in popularity throughout Latin America, now considered a Brazilian national dish. It is commonly served with rice and assorted sausages.


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The brigadeiro is a national symbol for Brazilians, holding tremendous sentimental value for people across the country. This dessert is normally served to children at birthday parties, as well as at reunions for old friends and family.

Add the condensed milk, cocoa powder, butter, and salt to a small saucepan. Cook over low-medium heat. Stir constantly until mixture thickens, at least 20 minutes.

A way to know when the brigadeiro mixture is ready is to run a spatula or wooden spoon through the mixture. If it takes a bit for the mixture to move, then it is ready.

When thickened, remove from heat and let cool at room temperature.

Spread out the chocolate sprinkles on a large plate or in a bowl.

If you’d like to add a pop of color for kids, use colored sprinkles instead!

When the brigadeiro mixture is cool, use butter to grease your hands and roll the brigadeiro mixture into a small ball. You can make the brigadeiros as small or as large as you’d like.

Once balls are formed, roll balls into the sprinkles and serve in mini paper cupcake cups.

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2 dozen brigadeiros

Cook time: 30m

1 (14oz.) can sweet condensed milk

4 Tbsp. cocoa powder, sifted

2 Tbsp. butter, plus more for rolling balls

Pinch of salt

Chocolate sprinkles

brigadeiro

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I think the brigadeiro is almost a patrimony for us Brazilians. It’s much more than a simple dessert—this is our history, our heritage! I’ve been eating them my whole life; everybody in Brazil knows the recipe and how to make it. As a kid, I remember making them with my mom—and now, I’ve taught my host kids how to make them too. My whole host family loves it—now, they make it as dessert at all of the parties they host.”

—Sarah, au pair from Brazil

A NATIONAL TREASURE


The Portuguese word “Brigadeiro” actually means “Brigadier”—which is the name of a military rank. So how did it become a name for these chocolate balls?

The dessert brigadeiro was actually born as a result of a campaign strategy. It all started after World War II, in 1945, when a man named Eduardo Gomes decided to run for president. Gomes was a Brigadeiro in the Brazilian army, and he was very popular with the ladies. His slogan was “Vote for Brigadeiro, he is handsome and single!”

How the Brigadeiro Began

To fundraise for Gomes’ campaign, his supporters invented a special dessert in his honor that could be sold to the public. Because milk and sugar were rare at the time, they decided instead to use condensed milk, chocolate, and butter. They called it “The Brigadeiro.”

While Gomes didn’t win the election, his dessert did become widely popular, leaving a lasting legacy on the minds, hearts, and stomachs of Brazilians!

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pão de queijo

These small, baked cheese rolls are a popular snack and breakfast food in Brazil. Many speculate that this recipe has existed since the 18th century—but pão de queijo didn't become widely popular until the 1950s.

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01 Preheat oven to 375°F.

Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10-15 minutes.

Stir the cheese and egg into the tapioca mixture until well-combined. The mixture should be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.

Bake in oven until the tops are lightly browned, 15-20 minutes.

6 servings

Cook time: 40m

1/2 cup olive oil or butter

1/3 cup water

1/3 cup milk

1 tsp. salt

2 cups tapioca flour

2 tsp. minced garlic

2/3 cup freshly grated Parmesan cheese

2 beaten eggs

The recipe for pão de queijo calls for tapioca flour, giving them their chewy texture and making them a great gluten-free alternative to traditional rolls!


Empanadas

I found that here in the USA, empanadas are really common but they definitely don’t taste like they do in Argentina. So I made them for my host family when I first arrived and they loved it!”

— Fiorella, au pair from Argentina

A TASTE OF HOME

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Empanadas are eaten throughout South America, but they are especially popular in Argentina. The empanada is a pocket of dough filled with stuffing, which is then baked or fried.

DOUGHCombine flour and salt in a food processor and pulse until thoroughly mixed. Add butter to mixture and blend well. Add egg yolk and milk slowly to the mixture and pulse until mini dough clumps begin to form. Remove dough from the food processor. Form dough into a couple of flattened discs, wrap with plastic wrap and refrigerate for 30 minutes. Lightly flour a working surface and roll out the dough to flatten into a rectangle about 1/8 inch thick or less. Cut out the dough into circles using a cookie cutter or drinking glass.

FILLINGMix ground beef, chili powder, paprika, cumin, salt, and pepper in a large mixing bowl. Stir thoroughly and refrigerate until ready to use. Melt the butter in a large nonstick pan. Add the diced onions and salt to pan and cook for about 8 minutes, or until onions are soft. Add ground beef mixture to the pan, stir frequently and cook until meat is done. Remove from heat and allow the beef mixture to cool. Then, add in chopped scallions and oregano.

ASSEMBLYPreheat oven to 400°F. Begin assembling the empanadas by adding a spoonful of the beef mixture into the center of each dough disc. On top of the beef, add a slice of hard boiled egg and green olive. Brush the edges of the empanada with the whisked egg whites, leaving some wash for the top of the empanadas.

You can also use water for this step but egg white works as a glue to help seal the empanada dough.

Fold the empanadas in half and seal together with your fingers.To thoroughly seal empanadas, twist and fold the edges with your fingers and then use a fork to push down into the edges. With the remaining egg wash, brush the top of the empanadas. Place empanadas on a cookie sheet and bake until golden brown, about 20 minutes.

15 servings

Cook time: 2h

DOUGH:

3 cups flour

1 egg yolk

½ cup butter

¾ cup to 1 cup of warm milk

½ tsp. salt

FILLING:

1 lb. ground beef

2 white onions, diced

1/2 cup butter

2 tsp. chili powder

2 Tbsp. smoked paprika

½ Tbsp. ground cumin

1 Tbsp. fresh oregano, finely chopped

1 bunch scallions, finely chopped

3 hard boiled eggs, sliced

¼ cup sliced green olives

Salt and pepper to taste

1 egg, white and yolk separated and lightly whisked


ENGLISH: SPANISH:

Enjoy your meal

Por favor (poor fah-VOR)

Lingo Lesson

Please

Buen provecho (BWAY-n pro-VAY-cho)

Thank you Gracias (GRAH-see-ahs)

Hola (oh-la)Hello

L E A R NS PA N I S H !

LATIN AMERICA36

ENGLISH: PORTUGUESE:

Enjoy your meal

Obrigado (OH-bree-GAH-doh) for male speakerObrigada (OH-bree-GAH-da) for female speaker

Thank you

Bom apetite (BOHM ah-peh-CHEE-chee)

L E A R NP O R T U G U E S E !

Hello Olá (oh-la)

Please Por favor (poor fah-VOR)


Alfajores

7-8 servings

Cook time: 2h

12 Tbsp. butter, softened

1 cup sugar

1 tsp. vanilla extract

Zest of 1 orange

1 egg

1/4 cup milk

3 cups flour

2/3 cup cornstarch

1 Tbsp. baking powder

1 1/2 cups dulce de leche repostero

16 oz. semisweet chocolate or white chocolate chips

1 1/2 Tbsp. vegetable shortening

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With a sweet dulce de leche filling sandwiched between two buttery crisp cookies, alfajores are a crucial part of café culture in Latin America. These cookies are often served as an afternoon dessert before dinner, usually accompanied by a cup of tea or coffee.

Combine and beat together the butter and sugar in a medium-sized bowl until smooth. Mix in vanilla extract, orange zest, egg, and milk. The mixture should have a lumpy consistency. Set mixture aside.

Mix flour, cornstarch, and baking powder in a different large bowl. In the middle of the flour mixture, add in the butter and sugar mixture from step 1. Stir the two mixtures together until they form a dough.

Lightly flour a work surface to knead the dough until smooth. Shape the dough into a ball. Once formed, place the dough in the refrigerator to chill for 5 minutes.

Once chilled, roll the dough to 1/8 inch thick. Once rolled out, use a 2 inch cookie cutter or a drinking glass to cut the dough into circles. After all circles are created with this dough, roll out the remaining scraps and create more circles.

Line baking sheets with parchment paper and place the circles of dough on sheets. Put baking sheets in the freezer to chill dough until hardened, approximately 30- 45 minutes.

Preheat oven to 375°F. Remove dough from the freezer and bake in preheated oven for 5-7 minutes. The dough should be slightly puffy yet barely cooked. There should be no browning of the dough. After 5-7 minutes, remove cookies from the oven and transfer to a cooling rack. Let sit until completely cool.

Over the flat side of the cookie, spread a good amount of dulce de leche and top with another cookie to make a sandwich.

Melt the chocolate and shortening together. To do this, put water in the bottom of a double boiler. Water should be ½ inch below the upper pan. Place double boiler over low heat. Add chocolate chips and shortening to the top pan over water and stir constantly until melted.

Line a baking sheet with parchment paper. Dip the alfajores one at a time into the chocolate while the chocolate is still warm. Using a fork, turn the alfajores over so they are fully covered in chocolate. Then, transfer the alfajores onto the baking sheet. Allow the chocolate-dipped alfajores to sit at room temperature.

Store the alfajores in a sealed container overnight. In container, cookies should be separated by

parchment paper. This enhances the texture of the alfajores!

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United Kingdom & Ireland Famous for its savory meat and potato stews, pies, and puddings, the traditional

foods of the British Isles are hearty, humble, and comforting. Historical invasions,

the expansion of the British Empire, and the establishment of trade routes around

the world have all left their marks on this cuisine. Nowadays in the United Kingdom

and Ireland, you'll see ingredients and foods from around the world—a reflection of

the melting pot of cultures and ethnicities that this region has become.

UNITED KINGDOM & IRELAND THE CULTURAL CARE KITCHEN 41

Why do British and Irish people call sausages

“bangers”? The word’s origins date back to the early

1900s, during the World War I era. Sausages had

always been a popular food for working class

people, but thanks to the war, meat had

become scarce. In an effort to make

the most of the little meat they

did have, food manufacturing

companies started making

sausages using cheap fillers

and a large amount of water.

This combination caused

the wartime sausages to

explode violently when

heated in a pan—hence,

the name “banger”

was born!

Today, bangers are

a popular and iconic

British and Irish food.

Nowadays, the sausages

are made using high-

quality meats, and they

come in a variety of flavors. It

is estimated that butchers have

created around 470 different

sausage varieties throughout the

United Kingdom alone.

UNITED KINGDOM & IRELAND42

Bangers and mash is a classic British and Irish breakfast dish, comprised of “bangers” (sausages) served with “mash” (mashed potatoes).

Preheat oven to 400°F.

Place the sausages into a roasting tin. Cook for 10 minutes, flip sausages over and cook for another 5 minutes.

Add the sliced onions to the tin. Mix the dried herbs, mustard, and stock together. Pour mixture over the sausages and onions.

Return the tin to the oven to cook for another 20 minutes, until sausages are cooked through and onion gravy is thickened. Season with salt and pepper.

For the mash, boil the potatoes in water until they are tender. Drain and mash.

Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.

For the sausages and onion gravy, mix the softened butter and flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray on the stove. Add the butter and flour mixture and whisk until combined. Stir over medium-high heat for 2-3 minutes, until the gravy has thickened. Add the sausages back to the tray and warm for 1-2 minutes.

Serve the sausages, mash, and peas with onion gravy spooned over.

bangersandmash

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4 servings

Cook time: 45m

BANGERS AND GRAVY:

8 large chicken sausages

2 onions, sliced

½ tsp. dried mixed herbs

½ tsp. English mustard

2 1/2 cups beef stock

2 tsp. butter, softened

2 tsp. flour

Salt and pepper

MASH:

2 lb. potatoes, peeled and cubed

3 ½ tsp. butter

1/3 cup milk

2 cups frozen peas to serve



True to its name, fish and chips consists of “fish” (fried battered fish) served with “chips” (what French fries are known as in the UK and Ireland).

Place potatoes and cold water in a medium-sized bowl.

Mix flour, baking powder, salt, and pepper in a separate medium bowl. Add in the milk and eggs and stir until smooth. Set aside and let sit for 20 minutes.

In a large skillet, heat oil on medium heat. Once heated, add the potato strips to the skillet and fry until tender. Once tender, remove potatoes from pan and drain on a paper towel.

One piece at a time, coat the fillets in the flour mixture. Once coated, place fillets in the hot oil and fry until golden brown all around, flipping as necessary.

Once golden brown on all sides, remove from skillet and drain on paper towels.

Add the potatoes back to the skillet and quickly fry again for extra crispness, about 1-2 minutes.

Garnish with lemon and serve!

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fish andchips

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4 servings

Cook time: 45m

4 large potatoes, peeled and cut into strips

1 cup flour

1 tsp. baking powder

1 tsp. salt

1 tsp. ground black pepper

1 cup milk

1 egg

1 qt. vegetable oil for frying

1 1/2 lb. cod fillets

Lemon for garnish



This popular and tasty meal consists of chunks of roasted, marinated chicken covered in a creamy curry tomato sauce. It is often served over basmati rice and garnished with parsley.

CHICKENCombine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, refrigerate 30-60 minutes. In large bowl, whisk together yogurt, oil, garlic, ginger; set aside.

SAUCEHeat oil in a pot over medium heat until shimmering. Add onion and cook, stirring frequently, until lightly golden, 8-10 minutes. Add garlic, ginger, chili, tomato paste, and garam masala. Cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, salt; bring to boil. Reduce heat to medium-low, cover, simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover. ASSEMBLYWhile sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture, chicken should be coated with thick layer of yogurt. Arrange chicken on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160°F and exterior is lightly charred in spots, 10-18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1 inch chunks and stir into warm sauce. Stir in cilantro and adjust seasoning with salt. Serve with basmati rice.

chicken tikkamasala

4-6 servings

Cook time: 2h

CHICKEN:

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. cayenne pepper

1 tsp. salt

2 lb. boneless, skinless chicken breasts

1 cup plain whole-milk yogurt

2 Tbsp. vegetable oil

2 medium garlic cloves, minced

1 Tbsp. grated fresh ginger

SAUCE:


1 onion, diced


2 tsp. grated fresh ginger

1 fresh serrano chili, ribs and seeds removed, minced

1 Tbsp. tomato paste

1 Tbsp. garam masala

1 (28 oz.) can crushed tomatoes

2 tsp. sugar

1/2 tsp. salt

2/3 cup heavy cream

1/4 cup chopped cilantro


While the precise details of the origins of chicken tikka masala are unknown, the ingredients and techniques involved in making chicken tikka masala are a true multicultural effort. The chicken is marinated in a blend of South Asian spices such as paprika and garam masala, and roasted in a tandoor oven—yet the sauce is a creamy, tomato-y twist on the traditional variation.

Regularly voted the UK’s most popular dish by its citizens, chicken tikka masala is a point of British pride. Perhaps former British Foreign Secretary Robin Cook sums it up best: “Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.”

It's a common misconception that chicken tikka masala is a traditional Indian dish. In reality, the dish is a British twist on an Indian classic—though the details of its origin story are hotly contested.

As one story goes, it all started at an Indian restaurant in Glasgow in the 1960s, when a British gentleman complained that his chicken tikka was too dry. In a moment of inspiration mixed with desperation, the chef threw in a can of Campbell’s tomato soup, some spices, and a dollop of yogurt to appeal to the British palate.

A MulticulturalMeal

UNITED KINGDOM & IRELAND48 THE CULTURAL CARE KITCHEN 49


This traditional British side dish—made from batter consisting of eggs, flour, and milk—is often served with a Sunday roast or stew. It is named after its place of origin: Yorkshire, England.


Beat the eggs together until light.

Beat in the remaining ingredients well.

Let stand, covered for 1 hour.

Grab a muffin tin and fill each section about 1/4 full of oil. Put into the oven until the oil is sizzling hot. Remove from oven.

Fill each tin half full of batter. Place in the oven and bake for 20 minutes, gradually lowering the oven temperature every 5 minutes by 25°F until puffed, crispy, and brown.

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12 servings

Cook time: 1hr 20m

2 eggs, at room temperature

1 tsp. salt

1 1/3 cups milk, at room temperature

1 cup flour

yorkshirepudding

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The Yorkshire pudding is meant to rise! In 2008, The Royal Society of Chemistry suggested that “a Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall.”


This dish was created in a restaurant near to where I grew up. It then became a dish of my local county and then countrywide. My mum made it for us growing up and I would always choose it at restaurants if we went out for dinner. I have already promised that I’m going to make the dessert for my now host family and they are excited to try it.”

— Rebecca, au pair from Great Britain

A LOCAL LEGEND


Pulse graham crackers in a food processor until they are coarse crumbs. Mix together graham cracker crumbs, 2 tablespoons granulated sugar and ½ cup melted butter in a medium sized bowl.

Once combined, press the mixture into the bottom of a pie dish to form a crust. Be sure to cover the bottom of the pie dish fully and press crust up along the sides. Place pie dish in the refrigerator to chill until crust is firm.

Over medium-low heat, melt the remaining ½ cup butter and brown sugar in a medium-sized saucepan. Add condensed milk to the saucepan and bring to a boil.

Boil for a few minutes while stirring frequently. Mixture should begin to darken and form toffee.

Once darkened, pour over the chilled crust.

Return crust and filling back to refrigerator to chill and harden for up to 1 hour.

Meanwhile, beat the cream in a mixing bowl until cream reaches stiff peaks.

Once firm, top the pie crust and filling with sliced bananas, whipping cream, and chocolate shavings.

Garnish with mint leaves if desired and serve.

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Banoffee pie is an English dessert made of bananas, cream, and toffee over a base of buttery crushed biscuits.

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6 servings

Cook time: 1 h 30m

2 ¼ cups graham cracker

2 Tbsp. granulated sugar

1 cup unsalted butter

½ cup dark brown sugar, packed

1 (14 oz.) can sweetened condensed milk

4 bananas, sliced

1 to 2 cups heavy cream

Chocolate shavings

Mint for garnish

banoffeepie

09


6 servings

Cook time: 2h 50m

6 oz. bacon, diced

2 lb. beef chuck

3 Tbsp. all-purpose flour

2 medium-large yellow onions, chopped

3 cloves garlic, minced

4 medium Yukon Gold potatoes, cut in 1 inch pieces

2 large carrots, chopped in 1/2 inch pieces

2 stalks celery, chopped in 1/2 inch pieces

1 large parsnip, chopped into 1/2 inch pieces

1 (16 oz.) bottle Guinness Extra Stout

1 cup beef broth

2 Tbsp. Worcestershire sauce

1/4 cup tomato paste

1 Tbsp. dried and ground porcini mushrooms

1 tsp. dried thyme

1 tsp. dried rosemary

1 1/2 tsp. salt

1/4 tsp. black pepper

2 bay leaves



Cut beef into 1 inch pieces. Season with salt and pepper and then toss in flour to coat. Set beef aside.

In a dutch oven or heavy pot, fry the bacon. Once fully cooked, remove bacon from pot.

In the same pot, brown the beef on all sides in batches. Once first batch is browned, transfer the beef to a plate. Repeat with remaining beef.

In the same pot, add onions and fry until lightly browned, about 10 minutes. If necessary, add more oil to the pot.

Add the other vegetables to the pot and continue cooking for another 5 minutes.

Mix the Guinness in and bring to a boil meanwhile scraping up the browned bits at the bottom of the pot. Boil for 2 minutes.

Add in beef broth, Worcestershire sauce, tomato paste, mushrooms, and dried herbs.

Add back in the bacon and beef. Stir thoroughly and bring back to a boil.

Add salt and pepper to taste. Once boiled, reduce heat to low, cover, and simmer for 2 hours.

Serve with bread. Irish soda bread on the next page is a great side for this dish.

The soup is even better the next day!

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This hearty stew consists of beef, potatoes, vegetables, and various herbs in a tomato soup base. It’s perfect for gathering around the table on a cold winter’s day.

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beef stew

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Quick and easy to make, soda bread is a traditional Irish bread that uses baking soda instead of yeast as its leavening agent. All you need is 4 ingredients: Flour, baking soda, buttermilk, and salt.

Preheat oven to 425°F .

Grease and flour a 9 inch round pan .

Mix flour, baking soda, and salt in a large bowl.

Slowly stir in the buttermilk. Stir until the dough comes together into a ball.

Lightly flour a working surface. Place dough on surface and knead gently with your hands a couple of times. Form the dough into a ball and press into the greased and floured pan so the dough is in the shape of a large disc.

With a sharp knife, cut an X shape into the dough ¼ inch deep.

With another round pan, cover the pan of dough and turn upside down.

Bake the covered dough for 25-30 minutes. Then, remove cover and bake for another 10 minutes uncovered, until crust is a dark golden brown.

Serve warm with butter.

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1 loaf

Cook time: 45m

4 cups flour

2 tsp. baking soda

1 tsp. salt

1 3/4 cups buttermilk

irishsodabread


Soda Breadwith a

One of the most traditional Irish foods is Irish soda bread. This easy recipe has been made for hundreds of years and is still a staple item in most bakeries across the country. It is something I would eat very often as a child, although I didn’t make it at home until I was a teenager and had discovered my passion for baking.

After my big move to America, I found that I missed this simple home comfort. When I arrived in America I learned that the Irish-Americans had adapted this recipe by adding dried fruits such as raisins to the dough—something I had never experienced before! My host family was aware of Irish soda bread, as it was something that appeared nationwide in stores every March in preparation for St. Patrick’s Day; but they never had it in its most traditional form or freshly baked the way I had it growing up.

Initially in America I was very homesick, and baking was a great way for me and my host children to bond—and the whole family was able to enjoy the results! It is a great recipe to make with the kids as the messy dough is great fun for them to play with. One great memory I have of my time there was a potluck dinner with other au pairs. My host family and I prepared two soda breads—one was my traditional Irish recipe and the other was their Irish-American version. Everyone from my group loved the bread, and it was great to be able to combine something traditional from my childhood with a new American twist!”

—Aoibheann, au pair from Ireland

UNITED KINGDOM & IRELAND58 THE CULTURAL CARE KITCHEN 59

MediterraneanFood in the Mediterranean is central to enjoying life. It’s so much more than

simply nourishment for the body—it’s an art form, constantly changing and

expanding to fit new palates, flavors, and generations. With a focus on fresh,

whole ingredients, the Mediterranean diet is typically a healthy and holistic

one; and with an emphasis on family ties and social gatherings, Mediterranean

culture embraces meal times as intentional and important experiences for

loved ones to connect.

MEDITERRANEAN60 THE CULTURAL CARE KITCHEN 61

6-8 servings

Cook time: 45m

8 large eggs

Kosher salt

2 cups extra virgin olive oil

1 1/2 lb. Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise

3/4 lb. yellow onions, thinly sliced

MEDITERRANEAN62

Beat eggs and a pinch of salt in a large bowl. Set aside.

Heat a 10 inch nonstick skillet over medium-high heat with olive oil. Add potatoes and onions to skillet. Regulate heat so that potatoes and onions are gently bubbling in the oil and occasionally stir until tender, approximately 25 minutes.

Once tender, strain potatoes and onions over a heatproof bowl of the excess oil. Set aside oil.

Place potatoes and onions in a medium bowl, season with salt, and stir well. Quickly beat the eggs again and add in potato and onion. Mix thoroughly and set aside for 5 minutes.

With a paper towel, wipe out the skillet. Add 3 tablespoons of the set-aside oil back to the skillet and heat over medium-high heat. Add egg, potato and onion mixture into skillet and cook. Pick up the pan and swirl and shake until the bottom and sides of the mixture begin to set in pan. This should take about 3 minutes.

Press edges to begin forming the tortilla’s shape. Lower heat and continue to cook for 3 more minutes.

The next step is to flip the tortilla. The best way to do this is over the sink, place a large flat plate over the top of the skillet and flip the tortilla onto it.

Add 1 more tablespoon of the reserved oil to the skillet, return to heat and slide the tortilla back into the skillet to cook the other side. Continue to use the spatula to form the puck shape of the tortilla. Repeat for 4 minutes or until the second side is lightly browned. If desired, you can continue to flip the tortilla during these last minutes of cooking. This helps contain the shape and cook the center.

Once cooked fully, slide the tortilla out of the skillet and onto a plate. Let the tortilla slightly cool for about 5 minutes prior to serving.

To serve, tortilla should be cut into pieces.

tortilla española

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Also called the “Spanish omelette,” tortilla española is one of Spain’s most famous and beloved national dishes. It is a simple omelette made with eggs, potatoes, and onions.


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Gazpacho is a refreshing and flavorful soup from Spain, consisting of vegetables, spices, and bread blended together and served cold.

Chop all vegetables into small pieces and mince garlic. Add all vegetables and garlic to blender.

Begin to pulse ingredients. Slowly add oil and vinegars and continue to pulse until smooth.

Add cumin, salt, and cayenne if you choose.

Add small bread pieces to blender and continue to blend.

Blend until the soup is relatively smooth and creamy in appearance.

Pour soup into a bowl and chill in the refrigerator for 1-24 hours.

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Gazpacho6 servings

Cook time: 10m

2 lb. vine ripe tomatoes

2 cloves of garlic

1 cucumber, 6 inches long, peeled and chopped

1 green bell pepper, chopped

1/2 cup white onion , chopped

1/4 cup red wine vinegar

1 Tbsp. balsamic vinegar

3/4 cup olive oil

1/2 tsp. cumin

1/2 tsp. cayenne pepper, optional

Salt to taste

French bread, cut into pieces In Spain, it’s considered rude to dip your bread in soup! However, don’t be surprised if you see a Spaniard holding a utensil in their right hand and a small piece of bread in their left. In this case, the bread is used to help push things onto the fork or spoon—this is particularly useful at the end of a meal when trying to catch the last few morsels of food.


of tapas

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While there are several origin

stories for the beloved tapas we

know today, a particularly popular

one starts with King Alfonso X in

1200s Spain. According to the tale,

King Alfonso stopped to rest in the

town of Ventorillo del Chato in the

southern province of Cádiz, where

he ordered a glass of sherry wine.

There was a gusty wind, so the

innkeeper served him his glass of

sherry covered by a slice of ham

to prevent the sherry from getting

dirty with sand in the air. King

Alfonso apparently liked it, and

when he asked for a second glass,

he requested another tapa (which

means “lid” or “cover” in Spanish)

just like the first.

Some popular tapas include patatas bravas, which are fried potatoes covered in a spicy tomato sauce; tortilla patata, a simple tapa made from potatoes cooked with olive oil, onions, and eggs; and fresh seafood, such as shrimp sautéed with olive oil and garlic.

Today, tapas have evolved into small,

shareable plates of food that range

from nuts, olives, and cheeses to

roasted meats and stews. In Spain,

tapas bars are lively—they’re filled

with conversation and laughter from

families and friends. Enjoying tapas

together is a social activity that

promotes bonding with loved ones

as they share the small plates. It’s

also a cost-effective way to get a

sampling of many delicious tastes in

one sitting!


8 servings

Cook time: 1h

1 cup fresh parsley , chopped

1/4 cup fresh lemon juice

1 Tbsp. olive oil

2 large garlic cloves, minced

1 cup water

1 tsp. saffron threads

3 (16 oz.) cans chicken broth

1/2 lb. jumbo shrimp, unpeeled

1 Tbsp. olive oil

4 skinned, boned chicken thighs, cut in half

2 cups onion, finely chopped

1 cup red bell pepper , finely chopped

1 tsp. sweet paprika

3 large garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas

8 mussels, scrubbed and debearded

1/4 cup fresh lemon juice

Lemon wedges for garnish

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Paella is an iconic Spanish dish of rice, chicken, seafood, and vegetables cooked and served in a pan. Saffron is a central ingredient in paella, and is responsible for its distinctive yellow coloring. Paella

Prepare herb blend by combining the parsley, lemon juice, olive oil, and garlic. Mix well and set aside.

Add water, saffron, and broth to a large saucepan and bring to a simmer. Keep mixture warm over low heat. Meanwhile, peel and devein the shrimp. Leave the tails on the shrimp and set aside.

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add chicken to skillet and cook for 2 minutes on each side. Remove chicken from skillet. Add shrimp, sauté for 2 minutes, and remove from pan.

Reduce heat to medium-low. Place onions and bell peppers in skillet and cook while stirring occasionally for 15 minutes.

Add paprika and 3 garlic cloves to pan and cook for 5 minutes. Add rice and cook for 1 minute while stirring constantly.

Stir in the herb blend previously made, the broth mixture, chicken, and peas. Bring mixture to a low boil and cook and stir frequently for 10 minutes.

Stir mussels into the pan and mixture. Cook mussels until shells open, about 5 minutes.

Add shrimp, heads down, into mixture and cook for 5 minutes, until shrimp are done.

To finish, pour ¼ cup lemon juice over paella.

Remove pan from heat, cover with towel, and let sit for 10 minutes.

Serve and garnish with lemon wedges.

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For the French, food is more than just something to

be eaten: It is a way of life. It is important to take time

to savor your meal, appreciate good food, and enjoy

the company of your friends and family.

Your Guide to

BreakfastA typical French breakfast might consist of sliced bread with jam and coffee, tea, or hot chocolate. Pastries such as croissants or pain aux raisins are also commonly eaten for breakfast, especially as a weekend treat.

LunchLunch is traditionally a leisurely affair consisting of multiple courses: Appetizer, main dish, then dessert. In the countryside, it is still common to enjoy 2-hour-long lunches, but for city-dwellers, lunch breaks have shortened in recent years.

Dinner Dinner is the time for families to gather around food to talk about their days and spend time with one another. Similar to lunch, dinner usually consists of a few courses, starting with an appetizer and ending in dessert—although a cheese course might be served in between. Bread and wine usually accompany this meal.

French Cuisine

MEDITERRANEAN70

BreadFrom baguettes to brioche, you’ll find freshly baked bread served in boulangeries all over France.

MeatBeef, poultry, pork, game meats, and charcuterie meats are a mainstay in French cuisine.

Fresh ProduceSay goodbye to processed, frozen, and fast foods—fresh, locally grown produce is easily accessible throughout all of France.

CheeseThe French are very passionate about cheese, and it’s commonly served as its own course at meals!

Famous French Foods


MEDITERRANEAN72

Heat olive oil in a saucepan over medium heat. Add minced garlic and chopped onion to the pan. Cook for 4-5 minutes, until lightly colored and soft.

Prepare the vegetables. Boil or steam the green beans. Once boiled, drain and cut into 2 centimeter pieces and put aside.

Add diced carrot, eggplant, zucchini, and peppers to the saucepan with the garlic and onion. Sauté for about 4-5 minutes. Add tomatoes and season with salt and pepper.

Reduce to low heat and cover for 20-25 minutes. All vegetables should be soft, al dente style. Add the green beans and cook for another 2-3 minutes.

Adjust seasoning if necessary and serve!

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ratatouilleRatatouille is a tasty vegetarian dish that’s native to Provence, France. It consists of onions, zucchini, tomatoes, eggplant, and peppers, which are sautéed and then stewed in olive oil.

4 servings

Cook time: 40m

2 cloves garlic, pressed

1 onion, finely chopped

1 ½ cup green/snap beans

1 carrot, diced

2 zucchini, diced

1 small eggplant, diced

1 yellow or red sweet pepper,

squared

1 ½ canned tomatoes, diced

2 Tbsp. olive oil



6-8 servings

Cook time: 45m

1/4 cup butter

4 medium to large yellow onions, thinly sliced

1 tsp. granulated sugar

1 small baguette, cut into 1/2 inch slices

2 qt. beef or chicken broth

1 bay leaf

2 cups Gruyère cheese, grated


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This savory, comforting soup is made with meat stock and onions, and is often served with cheese and croutons on top—or with a piece of bread.

frenchonionsoup

In a medium pot, melt butter over medium heat. Add onions, 1 teaspoon of salt, a few grinds of pepper, and stir. Reduce to low heat.

Place a piece of foil over the onions to cover them completely. Then, cover the pot with a lid. You will need to stir occasionally. To stir, lift the foil off the onions, stir, and then place back on. After about 40-50 minutes, onions should be very soft but still together.

At this point, remove the lid and foil. Return heat to medium-high and stir in sugar.

Stir frequently and cook onions for another 10-15 minutes, until deeply browned.

Meanwhile, to prepare the baguette, preheat the oven to 350°F. Butter a baking sheet and spread out baguette slices over sheet. Bake until bread is lightly browned, flipping once. Bake for about 15-20 minutes and set aside.

Add in the broth and the bay leaf to the onions. Over medium-high heat, bring soup to a boil. Once boiled, reduce heat to medium-low and simmer for 10 minutes. Remove and discard bay leaf from soup. Season to taste with salt and pepper.

To serve, turn oven to broil. Place 6-8 boilerproof soup bowls on a baking sheet. Place 2-3 baguette pieces into each bowl, add soup, and sprinkle with Gruyère.

Broil. After about 2-5 minutes, the Gruyère should be browned and bubbling.

Remove soup from oven and serve immediately.

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French for “mister crunch,” a croque monsieur is a baked or fried ham and cheese sandwich. It originated as a quick snack at Parisian cafés and bars as early as 1910.

Preheat the oven to 400°F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.

Slowly pour the hot milk into the butter and flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat, add the salt, pepper, nutmeg, 1/2 cup grated Gruyère, and the Parmesan. Set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted bread with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyère. Top with another piece of toasted bread.

Slather the tops with the cheese sauce, sprinkle with the remaining Gruyère, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3-5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

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6-8 servings

Cook time: 20m

2 Tbsp. unsalted butter

3 Tbsp. all-purpose flour

2 cups hot milk

1 tsp. kosher salt

1/2 tsp. ground black pepper

Pinch of nutmeg

12 oz. Gruyère, grated

1/2 cup Parmesan, grated

16 slices of white sandwich

bread, crusts removed

Dijon mustard

8 oz. baked ham, sliced

croque monsieur

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Crêpes can be eaten for breakfast, lunch, a snack, or dinner. We make them for ‘La Chandeleur’ (Candlemas), a French holiday celebrating crêpes. Crêpes are a very warm meal, and bring everyone together—they’re always a good way to share a sweet moment while cooking. I taught my host kids how to make them and they loved them so much that they taught their grandparents how to make them. And now their grandparents love crêpes too!”

—Audrey, au pair from France

CRAVING FOR CRÊPES

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Crêpes are thin, delicate pancakes that can be filled with sweet or savory toppings. While crêpes originated in France, they are popular all around the world, and many countries have their own versions—such as the Swedish Pannkaka, German Pfannkuchen, and South African Pannekoek.

In a medium bowl, mix flour and salt.

In a small bowl, beat eggs and milk.

Slowly add the liquid mixture to the flour mixture while stirring. Mixture should become pretty smooth.

Add in melted butter. Stir, cover, and let sit for at least an hour.

Once ready, heat a nonstick pan over medium heat. Butter the pan.

Pour 1/3 cup batter into pan. Spread the batter out into a thin circle.

When the bottom of the crêpe begins to brown, after a few minutes, flip the crêpe by sliding a spatula underneath. Cook briefly on other side.

Repeat with the remaining batter.

Fill and serve as desired.

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Crêpes

12 crêpes

Cook time: 45m

2 cups flour

1/2 tsp. salt

1 1/2 cups milk

4 large eggs

1/4 cup melted butter


ENGLISH: ITALIAN:

Enjoy your meal

Per favore (PAIR fav-AW-ray)

Lingo Lesson

Please

Buon appetito (BWEN ah-peh-TEE-to)

Thank you Grazie (GRAH-tzee-ay)

L E A R NI TA L I A N !

Ciao (CHOW)Hello

MEDITERRANEAN80

ENGLISH: FRENCH:

Enjoy your meal

Merci (MEhr-SEE)Thank you

Bon appétit (Bo-n ah-peh-TEE)

Please S’il vous plaît (seel voo pleh)

L E A R NF R E N C H !

Bonjour (BO-n-JOO-r)Hello


This dish is my mom’s specialty! It is my favorite meal ever. I can still remember being 6 years old, coming home from school to the smell of her cooking coming out the window. That was real happiness.

One rainy day in the USA, my au pair friends and I gathered in our friend Denise’s house to watch a movie and play board games. Then we got hungry—and since I’m the Italian one, I was the designated cook. Denise had no pasta that day, so I started to think about what else I could make, and spotted some chicken in her refrigerator. I decided to make lemon chicken, and everybody loved it! The plates were completely clean after dinner and they were fighting over the last piece, and I was so happy to see that.

Ever since that day, every time we meet at somebody’s house, we go buy chicken and lemons so I can make this dish. Now rainy days aren’t so bad, because we can have lemon chicken. Whenever a friend gets sick, we go see them and I make chicken for them too, so they feel a little better. It might seem insignificant, but for me this means a lot. I felt so close to my mommy, and I realized I was able to make somebody happy by cooking for them, exactly as she used to do with me. My friends and I take care of each other; we are a little family, too.”

—Laura, au pair from Italy

RAINY DAY RECIPES

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Chicken piccata is a classic Italian dish that involves slicing, sautéing, and serving the chicken in a sauce containing lemon, butter, and spices.

Cut 1 lemon in half. With 1 half, trim the ends off, cut into 1/8 inch slices, and set aside. Juice the remaining half and the whole lemon. You should end up with about ¼ cup juice to set aside.

Season chicken with salt and pepper. Coat each chicken breast with flour.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Cook half of the chicken in skillet. Flip chicken once lightly browned, about 2-3 minutes. Cook other side for 2-3 minutes. Remove from pan, transfer to a plate and keep warm in 200°F oven. Repeat with remaining chicken.

In the same skillet, add shallots. Once shallots become translucent, add broth and lemon slices. Sauté until lemon slices soften.

Add capers and lemon juice to skillet. Then, remove skillet from heat and mix in butter. Butter should melt and thicken the sauce.

If desired, add parsley and spoon over the chicken.

Serve immediately over pasta.

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chickenpiccata

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6 servings

Cook time: 45m

2 large lemons

6 boneless, skinless chicken breasts, trimmed and pounded until 1/4 inch thick

Pinch of salt

Pinch of black pepper

1/2 cup flour

4 Tbsp. olive oil

1 small shallot, minced

1 cup low-sodium chicken broth

2 Tbsp. capers, drained

3 Tbsp. unsalted butter, softened

2 Tbsp. fresh parsley, minced

6 servings of angel hair pasta


italianpasta

In a country known for culinary

indulgences and knock-your-

socks-off flavors, one dish reigns

supreme: Pasta.

With countless ways to stuff,

sauce, and serve pasta, it’s one of

the Mediterranean’s most beloved

and delicious comfort foods. Take

a region-by-region tour of Italy’s

different kinds of pasta.

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Region: LombardyPasta: Farfalle

Known to pasta-lovers as the ‘bow-tie,’ farfalle takes its name from the Italian word for ‘butterflies.’ This pasta holds sauce well, and is best served with a simple tomato basil mix.

Region: TuscanyPasta: Gigli

From the rolling green hills of Tuscany, gigli is also referred to as 'lilies' in honor of the giglio ('lily') of Florence, the city at the center of the Italian Renaissance. Delicate and beautiful when plated, gigli pasta is made for dense, creamy sauces.

Region: Lazio Pasta: Bucatini

A spaghetti-like pasta with a hollow center, bucatini is derived from the Italian word 'buco' meaning 'hole.' This cylindrical pasta is complemented by full-bodied flavors, pairing especially well with mozzarella and meatballs.

Region: PugliaPasta: Orecchiette

In the southeast region of Puglia, you’ll find ‘orecchiette’ (or ‘little ears’). With a concave thumbprint, this durum wheat pasta is an exemplary sauce-holder—and is often eaten with broccoli rabe.

Region: Sicily Pasta: Ziti

Typically three or four inches long and hollowed out in the middle, ziti—also known as 'bride-grooms'—is a perfect pasta for a thick sauce. This Sicilian staple does well when baked in a hearty marinara.


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Made of simple, fresh ingredients, caprese salad features the colors of the Italian flag: Red, green, and white.

In a small saucepan, gently boil balsamic vinegar over low heat. Cook for about 15 minutes. Balsamic should be reduced to a thicker glaze. Remove from heat and set aside to cool.

Meanwhile, slice tomatoes and fresh mozzarella. Arrange tomatoes, mozzarella, and basil leaves on platter by alternating. Drizzle olive oil and balsamic over the top. Season with salt, pepper, and Italian seasoning, if desired.

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caprese salad

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8 servings

Cook time: 30m

2 cups balsamic vinegar

3 vine ripened tomatoes

12 oz. fresh mozzarella, thickly sliced

Large bunch fresh basil leaves

Olive oil, for drizzling


Italian seasoning blend, optional


While pizza may feel like a relatively recent invention, the truth is that people have been topping flatbreads with yummy ingredients since the ancient Greeks! However, it was in Naples, Italy around 1000 AD that the term ‘pizza’ was officially coined.

Jumping ahead to the 18th century, pizza had become a very cost-effective way of feeding peasants. But it wasn’t until the Italians discovered a strange new fruit called the tomato that had made its way from the New World—the Americas—that pizza would take on the form it has today. Tasting the tomato, Italians saw its potential and quickly made it their pizza base.

Pizza primarily remained a peasant food until 1889 when Queen Margherita was introduced to the dish and asked her personal chef to create a series of pizzas for her. The chef rose to the challenge with a variety of flavors and toppings, but it was one creation that won her over—a culinary salute to the colors of the Italian flag, with basil (green), tomatoes (red), and mozzarella (white). The dish was named for the monarch and gave us the Margherita pizza we know and love today.

The next big break for pizza came in World War II when allied soldiers stationed in Italy fell in love with the cuisine and demanded its re-creation back home. With this, countless pizzerias and pizza chains opened everywhere, making it one of the world’s most popular and delicious foods!

A Bite-Size History of Italian Pizza

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This is the cake my grandmother always prepares for my family at birthdays, celebrations, holidays—you name it! She loves to stick to the classics, so she prepares it the same way every time, filled with jam. Just the smell of this cake reminds me of home—every single memory, good or bad. It’s linked to my entire life. I shared it once with my host family, because they wanted to try it. We used it as a birthday cake for my host dad and it was quite a success.”

— Dalma, au pair from Italy

A TART FOR SPECIAL TIMES

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With an origin story tracing back to 15th century Italy, a crostata is a rustic free-form version of an open fruit tart.

Mix together flour, sugar, and baking powder in a large bowl. Create a well in the middle of the flour mixture. Add in the egg and egg yolk, slightly beaten, and the softened butter, cut into pieces. Mix well.

Lightly flour a work surface to place mixture on. Work the mixture with your hands to form a soft dough. If the dough is very dry, add an extra tablespoon of softened butter.

Wrap the dough in plastic wrap and let chill in refrigerator for 30 minutes.

Once chilled, knead the dough over the floured surface to soften up. With a rolling pin, roll out dough to 1/8 inch thick.


Transfer dough to an 8 inch pie dish. Trim any extra dough from the dish.

Fill the shell with jam. With extra dough, make strips to create a crossed design as shown in image.

Bake for 30-35 minutes, until golden.

Serve warm and enjoy!

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crostata

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10 servings

Cook time: 50m

1 3/4 cups flour

1/2 cup sugar


1 egg

1 egg yolk

1/2 cup and 2 Tbsp. butter, softened

3/4 cup jam, any flavor


I remember my aunt making me tiramisù for my birthday or for Christmas. It has always been my favorite dessert. She is the tiramisù queen! So I started making it a few years ago because I wanted mine to be as good as hers. I made tiramisù the first time for my host kid’s birthday. My host family loved it, so I make it for every special occasion now.”

— Alessandra, au pair from Italy

MASTERING TIRAMISÙ

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Fluffy, rich, and irresistible, tiramisù is a popular coffee-flavored dessert invented in 1960s Italy. The word tiramisù comes from the Venetian tiramesù, which means “pick-me-up” or “cheer-me-up.”

Using a double boiler, boil water. In the top of the double boiler, mix egg yolks and sugar. Reduce heat to low, cook, and stir constantly for 10 minutes. This mixture is your sabayon.

Remove from heat and whip until thick and yellow colored. Allow to cool briefly.

Add mascarpone to mixture and beat thoroughly.

In a separate bowl, add the heavy whipping cream and whip until peaks form.

Mix the whipped cream into the mascarpone and sabayon mixture and set aside.

Dip the lady fingers in cold espresso or coffee briefly. Do not soak them.

Layer the bottom of a 9 inch square baking dish, or similar size, with lady fingers.

Cover the lady fingers with half of the filling. Add another layer of lady fingers over the filling and repeat.

Refrigerate 4 hours or overnight.

Serve at room temperature. Add a dusting of cocoa powder. Garnish with mint, if desired!

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tiramisù

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9 servings

Cook time: 40m

6 large egg yolks

1 cup sugar

1 1/4 cups mascarpone cheese

1 3/4 cups heavy whipping cream

2 (7 oz.) packages Italian lady fingers

1 cup cold espresso or strong coffee

2 Tbsp. cocoa for dusting

Mint for garnish, optional


Central EuropeThe landlocked countries of Central Europe are known for food that

warms the belly and soothes the soul. Some of the region’s most

popular dishes include stews, pastas, and meat-heavy meals. Central

European dishes become heartier, more flavorful, and more filling the

farther east you travel; and though the region’s cuisines overlap in

more ways than one, individual climates and cultures create small

quirks that give each country a unique and compelling food identity.

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This hearty version of split pea soup—known in the Netherlands as erwtensoep—is designed to stave off chills and reinvigorate dampened spirits. Often served with smoked or cured meat and a piece of rye bread, erwtensoep is best eaten after it has thickened overnight.

Add water, split peas, pork belly/bacon, pork chop, and the bouillon cube to a large pot and bring to a boil. Reduce the heat to a simmer. Cover the pot and let cook for 45 minutes. Occasionally stir and lift off any foam that rises to the top of the pot.

Remove the pork chop. Debone and thinly slice the meat. Set it aside.

Add the carrots, potato, leek, celery, onion, and celeriac to the soup. Bring soup to a boil, reduce the heat to a simmer and let cook for another 30 minutes while uncovered. Add extra water if the ingredients get stuck to the bottom of the pot.

Add the frankfurter/wiener sausages for the last 15 minutes of cooking time. When the vegetables get tender, remove the pork belly/bacon and the sausages and slice them thinly. Set them aside.

If you like a smoother consistency, purée the soup with a stick blender. Season with salt and pepper to taste. Add the meat

back to the soup and set aside some pieces of sausage.

Serve garnished with slices of sausage and chopped celery leaf.

split pea soup

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4 servings

Cook time: 1h 30m

7 1/2 cups water

1 1/2 cups of dried green split peas

3 1/2 oz. of pork belly or bacon

1 pork chop

1 bouillon cube, vegetable, pork or chicken

2 ribs celery

2 to 3 carrots, peeled and sliced

1 large potato, peeled and cubed

1 small onion. chopped

1 small leek, sliced

1 cup celery root, cubed

3 to 4 frankfurter/wiener sausages


Handful chopped celery leaf for garnish

Erwtensoep is also referred to in the Netherlands as “Dutch Snert.”

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In the Netherlands, a very common breakfast food is toast with sprinkles! To make this easy and yummy dish, spread some unsalted butter onto toast, and add sprinkles on top.

Dessert for Breakfast?

Sprinkles are called hagelslag, meaning “hailstorm,” after a weather phenomenon that commonly occurs in the Netherlands. In Dutch supermarkets, you’ll find dozens of varieties of sprinkles, such as aniseed and fruit-flavored varieties, milk, white and dark chocolate varieties, extra-large varieties, sprinkles in the shapes of flakes, and low-sugar versions. Every year, 14 million kilograms of hagelslag are consumed in the Netherlands—and every day, an estimated 750,000 slices of bread topped with sprinkles are eaten for breakfast.

Over time, the dessert gained in popularity in other parts of the world. Nowadays, children in Australia and New Zealand like to eat a similar kind of treat, calling it “fairy bread.”

Yes, please!

Everyone I know ate this for breakfast when they were a kid. It is just a typical Dutch thing to eat. While in the USA, I missed this dish so much that I asked my mom to send me a box of sprinkles, so I could make it for my host kids. At first they were like, ‘Sprinkles on toast for breakfast? Really?’ And now, I think it is their favorite breakfast! In my two years with this family I have asked my mom for several orders of sprinkles.”

—Nikki, au pair from the Netherlands

A BELOVED BREAKFAST

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Rösti is a pan-fried potato fritter—a classic Swiss dish with humble beginnings. Originally eaten as a breakfast food by farmers in the Canton of Bern, it is now eaten all over Switzerland.

Using a grater, slice the potatoes into thin pieces. Squeeze the excess liquid out and add salt and pepper.

In a large skillet, melt butter and oil over medium heat. Once melted, add and form the potatoes into a pancake shape on the pan.

Cook the potato pancake until the bottom is golden brown, approximately 10 minutes.

Flip the potato pancake. The best way to do this is by sliding the potato pancake onto a plate. Then cover with a second plate, turn it over and return the pancake back onto the pan with the browned side up.

Cook this side for another 10 minutes or until browned.

Garnish with chopped parsley and serve!

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4-6 servings

Cook time: 35m

3 to 4 russet potatoes, peeled

2 Tbsp. unsalted butter

2 Tbsp. olive oil

A bunch of parsley, chopped


Rösti means “crisp and golden” in Swiss German.


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8 servings

Cook time: 1h

1 1/2 cups all-purpose flour

3/4 tsp. ground nutmeg

3/4 tsp. salt

1/8 tsp. pepper

3 eggs

3/8 cup of 2% milk

3 Tbsp. butter

1 onion, sliced

1 1/2 cups shredded Emmentaler cheese

Käsespätzle, which means “cheesy egg noodles,” is the German version of mac and cheese. It’s a popular comfort food that is eaten in Germany, Austria, Switzerland, and Hungary.

Mix flour, nutmeg, salt, and pepper in a small bowl. In a medium-sized bowl, beat eggs. Slowly alternate adding the flour mixture and milk to the eggs. Mix until smooth and let sit for 30 minutes.

In a large pot, bring water and a pinch of salt to a boil.

Press the batter through a spätzle press and into the boiling water. If you do not have a spätzle press, use a cheese grater.

When spätzle floats to the top of the water, remove from water and place in a bowl using a spoon.

Add in 1 cup of cheese.

In a large pan over medium heat, melt the butter. Once melted, add the onion and cook until golden brown.

Add the spätzle and remaining cheese to the pan and blend together. Serve immediately.

käsespätzle

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The Twisty Turny Origin of the Pretzel

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Although it’s very likely that pretzels existed long before, the earliest recorded evidence of pretzels appeared in the crest of German bakers’ guilds in the year 1111!

Gradually over time, the pretzel—known as brezel in German—became a symbol of good luck. They are now a fixture at German New Year’s festivities, with children wearing them around their necks as signs of good fortune. To celebrate New Year’s Day, bakeries all over Germany make “grosse neujahrsbrezel,” which literally translates to “big New Year’s pretzel.” This warm, doughy, salty treat is often the first thing Germans eat on the first day of the new year.

Pretzels made their way across the Atlantic in the 1700s by German immigrants, later known as the Pennsylvania Dutch. Many pretzel bakeries popped up in Pennsylvania around this time, and Pennsylvania continued to be the seat of American pretzel production and consumption.

In Germany, pretzels can be topped with everything from coarse salt to sesame seeds, sunflower seeds to poppy seeds. They’re typically eaten plain—but since their arrival on American soil, popular dipping sauces include mustard and hot cheese.

Around 80% of pretzels made in America today are baked in Pennsylvania!


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This popular side dish—which has now spread to many parts of the world—originated in Southern Germany. It is best served cold or at room temperature.

Boil water in a large pot, adding a dash of salt. Place washed, whole potatoes in the pot and cook for about 15-20 minutes. Don’t let the potatoes get too soft.

Drain water and let potatoes cool.

Wash and slice radishes.

Wash green onions and chop.

In a large bowl, add olive oil, vinegar, mustard, horseradish, salt, and pepper. Whisk until well-combined. Set aside.

Once potatoes are cool enough to handle, cut them into ½ inch slices and arrange on serving dish.

Add radishes in between and sprinkle with green onions.

Stir the dressing and pour it over the salad.

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4-6 servings

Cook time: 35m

3 lb. small yellow potatoes

1 bunch radishes

1 bunch green onions

3 Tbsp. olive oil

1 ½ Tbsp. white vinegar

1 Tbsp. German mustard

½ Tbsp. horseradish

½ tsp. salt

Pepper to taste

germanpotatosalad


ENGLISH: GERMAN:

Enjoy your meal

Bitte (BIT-tuh)

Lingo Lesson

Please

Guten Appetit (GOO-ten AH-peh-TEET)

Thank you Dankeschön (DAHN-kuh-shoon)

L E A R NG E R M A N !

Hallo (HAH-low)Hello

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ENGLISH: DUTCH:

Enjoy your meal

Dank je (donk yeh)Thank you

Eet smakelijk (eet SHMAK-eh-licht)

Please Alsjeblieft (ALL-sheb-LEAFT)

L E A R ND U T C H !

Hallo (HAH-low)Hello


In the Schatz Family, fall is for Penn State football. Recently, we invited our au pair and one of her au pair friends (both of which are German) to attend the game with us. We wanted them to experience the excitement of the stadium and the energy of the crowd. It was their first American football game!

In return, she planned and prepared a German-themed tailgate for the game weekend—complete with wiener schnitzel with lemon and cranberry sauce, potato salad, and bavarian cream. It was amazing, and the kids loved it too!”

— Amy, host mom in Pennsylvania

THE GERMAN-AMERICAN TAILGATE

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Wiener schnitzel, which translates to “Viennese cutlet” in German, is a national dish of Austria and Germany. It consists of a thin, breaded, and pan-fried veal cutlet, which is traditionally served with a lemon slice and potatoes.

Pound the veal well so it is flat.

In a medium-sized bowl, add flour and dip both sides of the veal into flour to coat.

In another bowl, beat the eggs with 1 tablespoon oil and a pinch of salt and pepper.

Dip each cutlet into the mixture and then fully cover with breadcrumbs.

Heat oil over medium heat in a large skillet. Fry cutlets until golden brown on each side, about 5 minutes per side.

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wiener schnitzel

4 servings

Cook time: 20m

4 veal fillets

1 egg


1/2 cup flour , more if needed

1 cup breadcrumbs (non-flavored)

Salt & pepper

Slices of lemon for garnish


12 servings

Cook time: 3h

CAKE:

1 2/3 cups all-purpose flour

2/3 cup cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

1/2 cup shortening

1 1/2 cups sugar

2 eggs

1 tsp. vanilla

1 1/2 cups buttermilk

FILLING:

1/2 cup kirsch (fruit brandy)

1/2 cup unsalted butter

3 cups icing sugar

Pinch of salt

1/4 cup espresso

1 1/2 lb. fresh black cherries

ICING:

2 cups heavy whipping cream

1/2 tsp. vanilla

1/8 cup kirsch

2 Tbsp. dry milk

2 Tbsp. icing sugar

1/2 cup shaved dark chocolate

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Known to Germans as Schwarzwälder Kirschtorte, this chocolate sponge cake with a rich cherry filling is a classic dessert served at holidays and special occasions. It gets its distinctive flavor from a fruit brandy called kirschwasser, made from sour cherries.

Pit most of the cherries, leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup kirsch overnight.

Preheat the oven to 350°F. Line the bottom of three 9 inch round cake pans with parchment paper.

Sift the dry cake ingredients together.

Cream the shortening and sugar. Add the eggs and vanilla and mix well.

Add the dry ingredients alternately with the buttermilk and mix well.

Pour evenly into the cake pans. Bake for 20 minutes or until a toothpick comes out clean, with no streaks of batter.

Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of kirsch (that the cherries soaked in) onto the cake.

In a bowl, beat the butter until light and creamy. Add the icing sugar, salt, and espresso and mix well. If the icing is too thick, add kirsch or cherry juice.

Cut the cherries into halves.

Place the base layer on cake tray, spread 1/2 of the filling over one top, cover with cherries, and top with another layer of cake.

Spread the second half of the filling over that layer of cake, cover with cherries, and top with the third layer of cake.

Whip the cream until it forms stiff peaks. Gently fold in the dry milk and icing sugar. Add the vanilla and pour in the kirsch until it’s a good consistency.

Spread the icing over all sides of the cake. Using a pipe bag, swirl part of the icing to decorate the top.

Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings.

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blackforestcake

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Apple Strudel

6-8 servings

Cook time: 45m

DOUGH:

1/2 cup flour

Pinch of salt

1/4 to 1/3 cup water

1 egg

1 Tbsp. oil

FILLING:

2 lb. tart apples, peeled, cored and thinly sliced

1/4 cup raisins, soaked in warm water

1/2 cup sugar

1 Tbsp. cinnamon

1 tsp. vanilla

1/2 cup butter, melted

1/2 cup breadcrumbs

1/4 cup powdered sugar

In the fall, my host family and I went apple picking together. We had so many apples, we didn’t know what to do with them. This was the first time I made apple strudel in the U.S., and you could smell the warm apples and the cinnamon spice all over the house! Even though the strudel was still wicked hot, they couldn’t wait to start eating it. So it was gone 10 minutes after I took it out of the oven. Since then, they keep asking for it all the time!”

— Selina, au pair from Austria

MEMORIES OF APPLE STRUDEL

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Apple strudel is a popular pastry originating from the Austro-Hungarian Empire sometime between 1867 and 1918. Considered one of Austria’s national dishes, apple strudel can often be found at holiday parties and celebrations—and is best served with a big scoop of vanilla ice cream.

Mix together the flour and salt in a large bowl. Create a well in the center of the flour and pour in 1/4 cup of water, the egg, and the oil. Using a wooden spoon, work the wet ingredients into the flour, adding more water as needed to form a soft, flexible dough. Transfer the dough to a lightly floured work surface and knead until it is smooth and elastic, about 5 or 6 minutes. Cover with plastic wrap and put aside to rest for at least an hour.

While your dough is resting, soak the raisins and peel and slice your apples. Gather the remaining ingredients needed for the filling and keep them near. Preheat oven to 400°F.

Working on a lightly floured surface, roll out the dough into a large, thin rectangle. Once rolled out, lay a clean bed sheet out on a table and sprinkle it lightly with flour. Place the rectangle of dough in the middle of the floured sheet.

Lightly flour your hands and place them underneath the dough. Using the back of your hands, pick up the dough and stretch it gently from the center to the edges. Continue stretching—moving around the table to stretch all sides of the dough—until it’s a large rectangle and just thin enough that you can almost see through it. If you have one or two tears, don’t worry. Simply pinch the dough back together.

Mix together the apples, raisins, sugar, cinnamon, and vanilla in a large bowl. Brush the stretched dough with melted butter, leaving an unbuttered border of about 2 1/2 inches on each side. Sprinkle your breadcrumbs on the buttered section of the dough. Spread the apple mixture you made over the breadcrumbs evenly.

On the shorter sides of the dough rectangle you’ve created, fold the dough borders up and over the filling. Using the sheet, gently lift one of the long sides of the dough and roll it over the apple filling. Continue lifting the sheet and rolling the strudel until it is all rolled up.

With the seam side down, gently transfer the strudel onto a large baking pan that is either lightly greased or lined with baking paper. If the strudel doesn’t fit on the baking pan lengthwise, you may need to bend it into a crescent shape. Set the pan in the oven and bake for 35-40 minutes, or until cooked through and golden brown on top. If you like, brush the top of the strudel with melted butter once or twice during baking.

Remove from the oven and sprinkle with powdered sugar. Serve slices hot topped with a scoop of vanilla ice cream or with whipped cream and vanilla sauce.

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Austria is a country known for confectionery cakes

and creations. For centuries, sugar-filled sweet

treats have provided boosts of energy in a cold and

unforgiving climate—and have served as centerpieces

for celebrations and glitzy, artistocratic balls. Every

region in Austria claims its own unique dessert, each

one more delicious and decadent than the last.

A Tour of Austria’s Most Decadent Desserts

Linzer torteA jam-filled pastry cake with a lattice topper.

NockerlA three-peak soufflé, served with fruit sauce.

Linz

Salzburg

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ReindlingA cinnamon bun filled with raisins, served with coffee.

Esterházy torteButtercream-infused cake with thin layers of almond or hazelnut meringue.

Carinthia

Vienna


A WINTER'S TREAT

It is a tradition in our family that my grandmother makes these cookies when it snows for the first time in December. As a kid I was really excited for the winter season to start, because then my cousin and I would help my grandmother with baking. I am sure that I’ll share this recipe with my host family when winter starts. Maybe I’ll also continue my grandmother‘s tradition and bake the cookies when it snows for the first time every December!”

— Katharina, au pair from Austria

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Originally made with walnuts, vanillekipferl—small, crescent shaped biscuits originating in Austria—are often made today with almonds or hazelnuts. They get their distinctive flavor from a generous dusting of vanilla sugar.

In a large mixing bowl, combine flour and salt. Cut in the butter until it’s the size of small peas and mix in with your hands.

Mix 1/2 cup powdered sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1 inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.

Bake in the preheated oven until the edges are golden brown, 10-15 minutes. Let cool slightly.

Combine 6 tablespoons confectioners’ sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.

While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.

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30 cookies

Cook time: 1h 25m

2 1/8 cups flour

7 Tbsp. butter

½ cup and 6 Tbsp. powdered sugar

1 egg

4 ½ tsp. vanilla sugar

1 ¼ cup ground almonds

Pinch of salt

Vanillekipferl


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Goulash is a meat stew that originated in Hungary, but is now widely eaten in many parts of Central Europe. Its beginnings trace back to the Medieval era, when Hungarian herdsmen would cook simple, thick stews over an open fire.

In a large skillet, heat oil on medium heat. Add the meat and cook until browned on all sides, for about 3-4 minutes.

Add onions to the skillet and mix well. Cook over medium-high heat and stir constantly for about 5 minutes.

Add tomatoes, allspice, paprika, caraway and hot peppers (if you choose). Stir well.

Add broth to the mixture and stir well. Season with salt and pepper and simmer on low heat for 2 hours, stirring from time to time.

After an hour and a half, boil 1/3 cup of water and add flour. Mix until no flour lumps remain.

Add flour mixture and marjoram to stew and add seasoning if necessary.

After 2 hours, check on the tenderness of the meat. Depending on the tenderness, you may need to extend cooking. If so, you may also want to adjust the broth to be sure there’s plenty of sauce.

Serve hot with fresh bread and scallions to garnish.

beefgoulash

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4 servings

Cook time: 2h 15m

2 lb. roast or chuck beef, cut into large cubes

5 onions, sliced

2 tomatoes, peeled, seeded and crushed


2 Tbsp. flour

1 Tbsp. marjoram

1 tsp. caraway seeds

2 Tbsp. paprika

½ tsp. black pepper

4 whole allspice berries

1 red hot pepper, finely diced, optional

2 cups beef or vegetable broth

Scallions, sliced for garnish

Salt


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8 servings

Cook time: 1hr 15m

DOUGH:

3 1/2 cups all-purpose flour, plus more for dusting

3 large eggs

2 Tbsp. sour cream

¾ cup water

FILLING:

2 cups mashed potatoes

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. salt

¼ tsp. black pepper

1 cup grated cheddar cheese

FOR SERVING:

½ cup butter

¼ cup sour cream

Minced chives

Combine flour, eggs, sour cream, and water in a large bowl. Beat in the eggs slowly until thoroughly mixed.

Lightly flour a working surface to place the dough. With your hands, knead the dough for 3-5 minutes. Wrap in plastic wrap and let sit for 30 minutes.

Stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese in another large bowl.

Bring water and a pinch of salt to a boil in a large pot.

Meanwhile, using your floured surface, roll out the dough. Using a biscuit cutter or drinking class, cut dough into 3 1/2-5 inch circles.

Add a teaspoon of potato filling to the middle of each circle. Fold dough in half over filling. Press edges together with your fingers and then press with a fork to thoroughly seal.

In batches, boil pierogis in the water until they float, about 2-3 minutes. Once floating, remove and place on a plate lined with a paper towel.

In a large skillet, melt ½ cup butter. Place pierogis on skillet and cook until lightly browned, flipping as needed.

Serve pierogis with sour cream and garnish with chives!

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Pierogi are plump, stuffed dumplings—and they’re considered national dishes in countries such as Poland, Hungary, the Czech Republic, and other Eastern European countries. Potato and cheese are a very popular filling, although the possibilities are endless.

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Pierogi


Did you know that Poles typically eat

5 meals a day, instead of 3? Polish

mealtimes differ from much of the

English-speaking world. Here’s what

a typical daily menu might look like:

Two Breakfastsare Better than One

First Breakfast Start your day with some meat, eggs, and cheese. Second Breakfast

That’s right—Poles have not 1, but 2 breakfasts! Second breakfast is often eaten on the go, and usually consists of a sandwich with cold cuts.

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Dinner Traditionally, this midday meal is the largest one. A typical dinner may consist of fried pork cutlet, stuffed cabbages, or pierogi.

Sunday dinner is regarded as the most important meal of the week, as it is the time when the whole family comes together.

Evening Snack This late afternoon meal is reserved for cake and pastries!

Supper Evening supper is a smaller meal for Poles, usually consisting of light snacks, side dishes, or cold dishes.


6 servings

Cook time: 1h 30m

1 cabbage head

2 lb. minced pork or beef

1/2 lb. cooked and crumbled bacon

1 large white onion, chopped

1 egg

1 cup cooked rice

1/2 cup Italian breadcrumbs

1 large can tomato soup

3 oz. tomato paste

Pinch of sugar

1 tsp. salt

1 Tbsp. pepper

3 cups white vinegar

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Often served during the Christmas season and on festive occasions like weddings, Polish cabbage rolls—also known as golabki—are comprised of boiled cabbage leaves wrapped around a hearty filling of minced pork or beef, chopped onions, and rice or barley.

cabbagerolls

Put cabbage head into a large pot. Add enough water to cover the cabbage. Then add white vinegar to the water.

Place pot on the stove over a high heat. Cover. Bring to a boil.

Boil cabbage until the leaves soften and become flexible. Remove from the stove.

Drain water from the pot. Set aside and let the cabbage cool.

Once the cabbage has cooled, remove the cabbage leaves from the head. Since the cabbage leaves have very tough veins, use a paring knife to cut the lower portion of the vein from the leaf.

Using a large mixing bowl, combine the minced pork or beef, chopped onion, crumbled bacon, egg, bread crumbs, rice, salt, and pepper. Thoroughly combine the ingredients. This mixture should be moist. If it is dry, add another egg.

Lay down a cabbage leaf on a flat surface. Take the meat mixture and form into a meatball, as small or as large as you’d like. Place the meatball in the middle of the cabbage leaf. Wrap the cabbage leaf around the meatball.


Place the stuffed cabbage in the oven with the wrapped edges facing down. Repeat this step, placing the stuffed cabbages next to each other until all of the meat mixture has been used.

Mix tomato paste, tomato soup, and a pinch of sugar. Pour the tomato soup mix over the top of the stuffed cabbage and set aside a small amount.

If you have cabbage leaves left, cover the whole top of the stuffed cabbage in the roaster. Pour the rest of the tomato soup mix on top of the freshly covered cabbage. Put the lid on top and bake for an hour and a half.

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ENGLISH: HUNGARIAN:

Köszönöm (KUH-suh-num)Thank you

Lingo Lesson

Enjoy your meal Jó étvágyat (yo ET-vah-GYET)

L E A R NH U N G A R I A N !

Kérem (KEE-rem)Please

Szia (SEE-ya)Hello

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ENGLISH: POLISH:

Enjoy your meal

Proszę (PRO-sha)Please

Smacznego (smahch-NEH-go)

Thank you Dziękuję ( jyang-KOO-yeh)

Cześć (CHESH-ch)Hello

L E A R N P O L I S H !

ENGLISH: CZECH:

Enjoy your meal

Prosím (pro-SEEM)Please

Dobrou chuť (do-BRO hooch)

Thank you Děkuji (YEH-koo-yee)

L E A R NC Z E C H !

Ahoj (a-HOY)Hello


24 pastries

Cook time: 6h

DOUGH:

1 packet of active dry yeast

1 cup warm milk

1/2 cup unsalted butter, softened

2 large eggs

6 Tbsp. granulated sugar

1 tsp. table salt

1 tsp. grated lemon zest

½ tsp. nutmeg

4 cups unbleached all- purpose or bread flour

EGG WASH:

1 large egg, beaten

1 tsp. cream, milk, or water

FILLING:

1/2 cup granulated sugar

1/4 cup cornstarch

1 1/4 cups reserved cherry juice

4 cups of pitted cherries

Kolache

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A kolache is a traditional Czech pastry often eaten for breakfast. Surrounded by a puffy cushion of supple yeast dough, kolaches are typically filled with fruit or cheese.

Start with the cherry filling. In a medium saucepan, mix the sugar and cornstarch. Slowly stir in the juice. Bring to a medium heat while stirring, until the mixture reaches a boil and thickens. Remove from heat and stir in the pitted cherries. Let it cool down. (The cherry filling can be refrigerated for up to 3 days.)

For the dough, mix the yeast with ¼ cup of milk in a large bowl.

Blend with the rest of the milk, butter, eggs, sugar, salt, and zest. Start mixing. Add 1 ½ cups of flour and then continue to mix.

Slowly add the rest of the flour and lightly fold in to make a workable dough.

Lightly powder a flat surface or use a mixer with a dough hook. Knead for around 5 min-utes until the dough is springy and smooth.

Place the dough into an oiled bowl and turn to coat it.

Cover with a towel or loose plastic wrap and let sit in a warm, draft-free place. The dough will rise and nearly double in bulk in 2-3 hours or overnight if dough is refrigerated.

Punch down the dough and knead. Cover and let rise again in a warm, draft-free place until it has doubled in bulk again in about an hour and 20 minutes.

Punch down the dough and briefly knead. Divide the dough in half. Form the dough into balls and let them sit for 10 minutes.

On a floured surface, roll out the dough to ½ inch thick. Cut the dough into 2 ½ inch rounds. Reroll the dough and cut out the leftover scraps.

Put on a parchment paper lined baking sheet or a lightly greased baking sheet about an inch apart. Cover with a towel. You can also use plastic wrap sprayed with cooking spray to cover. Let the dough rise at room temperature until doubled in size for about an hour.

Open the oven and place a rack in the center. Preheat the oven to 375°F (or 350°F if you’re using a convection oven). With the back of a spoon, press 1 deep indentation into the center of each round of dough while leaving ½ inch wide rim. Take the egg wash and brush the edges of the dough.

Spoon 1 tablespoon of the cherry topping into the indentation.

Bake until golden brown then transfer them to a wire rack to cool down. Kolaches can be made with an assortment of fillings like cheese, prunes, apricots, and blueberries. Kolaches can be covered in plastic wrap and stored at room temperature for 2 days or frozen for up to 3 months.

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THE LEGEND OF LIBUŠE

The word kolache (pronounced ko-LAH-

chee) originates from the Old Slovanic word

kolo meaning “circle” or “wheel.” According

to legend, the invention of the kolache dates

back to the Austro-Hungarian Empire. As the

story goes, a woman was trying to bake bread,

but her daughter Libuše kept distracting her.

In an effort to keep her daughter occupied, the

mother, Maminka, gave Libuše a small ball of

dough to play with. Libuše rolled up her dough

and flattened it in her palms. Then, she took

a plum from the table, slipped it into ball of

dough, and snuck her creation into the oven

with Maminka’s bread.

how the

came to be

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Later that day, Libuše’s father

returned home from the fields

hungry for a snack. He picked up

his daughter’s creation, bit into it,

and squirted himself with boiling

hot plum juice. Howling in pain, he

started hopping around in circles.

Laughing at her poor father, Libuše

shouted, “Tatinek je do kola!”

(“Daddy is making a wheel!”).

Hence, the kolache was born.

THE KOLACHE COMES

TO AMERICA

Kolaches are commonly found in

many parts of Texas! Starting in

the mid-1800s with the arrival of

immigrants from Central Europe,

Texas has become home to over

200 Czech communities.

Today, these areas continue to

preserve Czech traditions and foods,

one of them being the kolache. You

can find both traditional and modern

varieties of kolaches at dessert shops

and restaurants in Houston, Dallas,

Austin, and San Antonio. Some

creative takes on the kolache include

Philly cheesesteak kolaches, chicken

enchilada kolaches, and even

kolaches filled with boudin—a Cajun

sausage filled with pork and rice.

Czech immigrants living in Texas

eventually gave birth to a new

variety of pastry called Klobasniky—

which are similar to the American

classic finger food, pigs in a blanket!


NordicsNestled near the North Pole, the Nordic countries are known for their cold

climates and cozy cuisines. With a strong focus on earthy, whole foods like

healthy grains, fresh seafood, and bountiful berries, food in the Nordics

reflects the rugged-yet-refined lifestyle of its inhabitants. Uniquely structured

dishes and accessible ingredients make for dining traditions that excite the

tastebuds and inspire creativity.

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Known to the Danish as stegt flaesk med persillesovs, this national dish is made with either bacon or fried pork belly, and served with potatoes and a white parsley sauce.

POTATO ESPeel the potatoes unless you prefer your potatoes with skin. Put them in a pot and cover them with water, add salt, and put on stove. They need to boil 15-20 minutes.

PORK Meanwhile, prepare the pork. Dry the slices (1/5 inch thick) and season them with salt and pepper. Fry pork for 1 minute on each side on moderate heat. Then lower the heat, and keep turning the slices until they are golden and crispy. Put them on a piece of paper when they are done to drain a bit of fat. Keep them hot in your oven while you prepare the parsley sauce. SAUCEMelt the butter in a pot. Once it is melted, add the flour and stir until butter and flour is a coherent mass. Add a little bit of milk and stir. When the milk is mixed in and has reached boiling point, stir for a few seconds and then repeat. Add milk, stir, boil, stir. Repeat until the sauce has a consistency that you like. Add the parsley and season to taste with salt and pepper.

fried pork with parsley sauce

4 servings

Cook time: 45m

1 1/3 lb. pork belly in slices

2 lb. potatoes

2 Tbsp. butter

3 Tbsp. wheat flour

2 cups milk

2 handfuls chopped parsley

Salt and pepper


This Danish staple is, at its simplest, a

collection of toppings piled high on a thin layer

of dense sourdough rye bread called rugbrød.

At its most refined, it’s a piece of art!

Smørrebrød became the default option for

an inexpensive, satisfying lunch in late 19th

century Denmark, when factory workers

began eating their midday meal away from

home. Workers piled the few leftovers they

had onto cheap, filling rugbrød and hoped that

munching on a few open-faced sandwiches

would satisfy them until dinner. From there, a

culinary tradition was born.

Smørrebrød: An Open-Faced Sandwich

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Bleu cheese, pear, and hazelnut.

Shrimp, dill, and lemon.

Avocado, tomato, and tahini.

Pickled herring, red onion, and dill .

Nutella, banana, and strawberries.

NEED SOME SMØRREBRØD

INSPIRATION?

Today, these open-faced sandwiches

can act as breakfast, lunch, or dinner

for children and adults alike. A meal

may consist of multiple smørrebrød, all

with diverse toppings and textures.

No matter what ingredients you choose

to incorporate into your smørrebrød, be

sure not to use your hands! A fork and

knife is the traditional (and less messy)

way to enjoy this Danish treat.


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Originating in the region of Karelia (an historically significant area of Northern Europe, including Finland, Sweden and Russia), karelian pasties are made with a rye crust and various fillings. They are a national dish of Finland.

karelianpasties

FILLINGPlace milk, water, rice, and salt into a large saucepan and bring to a simmer, stirring regularly so it does not stick to bottom. It is ready once thickened and all the liquid is absorbed. It should resemble a porridge consistency.

CRUST Mix cold water, salt, rye flour, and plain flour into a hard dough. Roll the dough out into a log and cut it into 24 pieces. Roll each piece into a ball and press into a flat round cake on a floured board. Using a rolling pin, roll each cake into a paper thin round shape. Use flour sparingly to ensure surface and dough do not stick. Stack up the rolled out circles with a sprinkle of rye flour in between each sheet. ASSEMBLYOnce the filling has cooled down, brush off excess flour and spread about 2 tablespoons of rice porridge in the middle of the dough in an oval shape. Ensure the filling reaches the top and bottom of the circle but leave the sides empty. Start to shape by pinching the top end into a point, then with hands on either side of the circle, pinch the sides from the top end to the bottom. As you pinch, the dough will drag in to the center. Pinch the bottom end to a point.

Place finished pie onto a baking tray and bake in the oven at 450°F for 20-25 minutes, until the crust is crispy and lightly browned. After you remove from the oven, brush the top with butter while hot.

24 pies

Cook time: 1h 45m

FILLING:

1 qt. whole milk

1 ¾ cups water

1 cup short grain rice

Pinch of salt

CRUST:

1 cup cold water

2 ¼ cups plain flour

1 ½ cups rye flour

1 tsp. salt


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Melt the butter in a soup pot and sauté the leeks for 10 minutes, or until soft.

While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil. Turn down the heat and simmer gently for 10 minutes.

Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.

Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes. Add the remaining dill, and salt and pepper to taste.

This soup makes great leftovers as the flavor gets richer after a day!

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Consisting of salmon fillets, boiled potatoes, and leeks, lohikeitto is a creamy soup that’s popular in Finland. Lohikeitto

4 servings

Cook time: 30m

1lb. salmon fillet, skinned and cut into large chunks, reserve the skin

½ stick butter

1 large leek, trimmed, sliced, and well rinsed

5 cups fish stock or water

1 lb. russet potatoes, peeled and diced

1 large carrot, sliced

1 cup fresh dill for garnish, finely chopped, divided

1 cup heavy cream

1/4 tsp. allspice



ENGLISH: SWEDISH:

Tack (TAH-k)Thank you

Lingo Lesson

Enjoy your meal Smaklig måltid (smock-leeg molt-eed)

L E A R NS W E D I S H !

Hej (HAY)Hello

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ENGLISH: DANISH:

Enjoy your meal Velbekommen (vel-BEH-calm-n)

Thank you Tak (TAH-k)

Hej (HI)Hello

L E A R N D A N I S H !

ENGLISH: FINNISH:

Enjoy your meal

Kiitos (KEE-tos)Thank you

Hyvää ruokahalua(Huu-va ruo-ka ha-loo-a)

Hei (HAY)Hello

L E A R NF I N N I S H !


4 servings

Cook time: 40m

MEATBALLS:

4 Tbsp. fresh white breadcrumbs

4 Tbsp. milk or water

½ lb. ground pork

½ lb. ground veal or beef

2 Tbsp. onion, grated

1 egg, lightly beaten

3-4 whole allspice, crushed


2 Tbsp. butter, for frying

SAUCE:

1 ¼ cups hot water

½ bouillon beef stock cube

2 Tbsp. flour

7 Tbsp. milk or water

¾ tsp. soy sauce

2 ½ Tbsp. cream

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Put the breadcrumbs in a large bowl and add 4 tablespoons of milk or water. Leave them to absorb the liquid for about 5 minutes.

Add the ground meat, grated onion, egg, allspice and seasoning. Mix with your hands or a wooden spoon until evenly mixed. Don’t overmix or the meatballs will be heavy.

Take a tablespoon of mixture and roll it to form a ball. (Rinse your hands in cold water if the mixture is too sticky.) Repeat until you have used up all the mixture, by which time you should have between 30 and 40 meatballs.

Heat a tablespoon of butter in a frying pan over a medium-high heat until the butter stops sizzling. Fry half the meatballs, shaking the pan frequently when you first add them. When they are nicely browned, turn down the heat and cook for a further 10 minutes. Remove the meatballs from the pan and keep warm. Add another tablespoon of butter and repeat with the remaining meatballs.

When the meatballs are cooked, remove the pan from the heat. Add the warm water and use it to scrape up all the meaty bits in the pan. Bring it up to a boil and let it simmer for a minute or two.

Strain the mixture into a saucepan. Add the stock cube and stir until dissolved.

Mix the flour with the milk or water and stir until dissolved. Pour into the saucepan, whisking continuously as you do so. Simmer the sauce for 5 minutes.

Add the soy sauce and cream. Heat for another couple of minutes, stirring continuously. Taste and adjust the seasoning.

Serve the meatballs with lingonberry jam (if desired) and mashed potatoes on the side.

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Served with a brown cream sauce and tart, pungent lingonberry jam, meatballs are a simple and traditional meal in Sweden.

swedish meatballs

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14 buns

Cook time: 3h

PASTRY:

1 cup milk, lukewarm

4 Tbsp. butter, melted and cooled to room temperature

2 ¼ tsp. dry yeast

½ cup sugar

1 tsp. salt

1 tsp. cardamom

2 eggs, divided

4 to 5 cups bread flour

Nib/pearl sugar, for dusting

FILLING:

¼ cup butter, melted

¾ cup brown sugar

2 Tbsp. cinnamon

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In a small bowl, combine milk, butter, yeast, and sugar. Stir, then let sit for about 10 minutes until yeast begins to bubble and mixture becomes lightly foamy.

In a large mixing bowl, combine salt, cardamom, and 1 beaten egg. Add yeast mixture and combine.

If using a stand mixer, switch to the dough hook. Then, gradually add half the flour, kneading at slow speed until combined. Continue adding the remaining flour, kneading until the dough clears the sides of the bowl and is tacky, but not sticky. If kneading by hand, work the dough until it is smooth and does not stick to your hands.

Shape the dough into a ball and place in a lightly greased bowl. Cover with a cotton kitchen towel and let rise for about 1 hour, until the dough doubles in size.

Meanwhile, in a small bowl, mix together butter, sugar, and cinnamon for the filling. Set aside.

Next, shape and prepare the rolls. Line two 11x13 inch baking sheets with parchment

paper. Punch down dough and divide into 2 equal halves. Dust your workspace lightly with flour and roll out half of the dough into an 8x14 inch rectangle.

Spread half of the filling evenly over the top of your dough. Starting from the long side, roll the dough into a tight tube and place seam-side down. Cut the roll into 7 pieces. Repeat with other half of dough.

Place each piece with the cut edge upward on the baking sheets. Cover the rolls with a kitchen towel and let rise until doubled.


Beat the second egg with water to create an egg wash and using a pastry brush, cover each roll.

Generously sprinkle each roll with nib sugar.

Bake on the center rack for 10-15 minutes or until golden brown.

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swedish cinnamon buns

Made with cardamom spiced dough and a delicate, buttery filling, cinnamon buns are a classic dessert in Sweden.

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For Swedes, fika is an important part of everyday life. At its most basic, fika simply means to have a coffee—but the truth is, it’s so much more than that.

Fika has been described as a social phenomenon and a cultural institution. Whether it’s in the office, at a nearby café, or simply in your backyard, fika is an opportunity to spend time with friends, get to know new people, network with colleagues, and rest your tired mind.

While this Swedish tradition is most popular in the afternoon—especially among office workers who need a break—fika can be incorporated into a morning or evening routine, too! The average time for fika is 20-30 minutes—the perfect window to enjoy a cup of coffee and a few sweet treats.

A Very Swedish Tradition

MADE WITH LOVE

We have something called fika, which is not just coffee time; yes, it often comes with coffee, but it’s really known for its surrounding cozy feeling as you spend quality time with yourself or others. Baking is taken very seriously in Sweden because you never know who might pop up at your house expecting fika. We make most of our food from scratch to make sure its quality is the best, and to show that it was made with love!”

—Marie, au pair from Sweden

Swedes spend an average of 9.5 days per year enjoying fika!

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The most essential component of fika is a cup of coffee. Of course, if you don’t like the taste, this can easily be substituted for a cup of tea or a soda.

It’s common for Swedes to add some kind of pastry to their fika table, called a fikabröd. Cinnamon buns, cookies and biscuits are among the most popular.


In Sweden, my mother and I typically make this when we have freshly picked berries in our garden or forest! That could be in mid-summer (mixed berries) or late-summer (blueberries, apples, or even rhubarb). You can also make it with frozen berries, so this could be baked all year!

All of summer is a holiday in Sweden; it’s the time of year everyone celebrates the sun, being outside, and enjoying the richness of our vegetation!

My host family really enjoys this dish. It’s very nostalgic, and reminds me of home.”

—Marie, au pair from Sweden

FRESHLY PICKED FRUIT

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Grease an 8 inch pie tin with butter or margarine.

Put all the ingredients for the filling in a large bowl and mix thoroughly. Pour mixture into the pie dish.

Mix the flour, oats, and sugar in a large bowl.

Rub in the cold butter using your fingertips until it forms crumbs and starts to stick together.

Crumble the mixture loosely over the filling with your fingers, so that it leaves slight gaps and you can still see the rhubarb mixture underneath. You might not need all of it.

Bake for 20-25 minutes until golden brown.

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6 servings

Cook time: 35m

FILLING:

1 ¼ lb. rhubarb, cleaned and cut into ½ inch long pieces

¾ cup superfine sugar

2 Tbsp. corn starch

1 thumb-sized piece of ginger, peeled and finely chopped

Zest of 1 orange

Butter or margarine

CRUMBLE:

¾ cup plain all-purpose flour

¾ cup rolled oats

1 Tbsp. superfine sugar

1/3 cup butter, cubed and chilled

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This Swedish dessert is made from a layer of sweet yet tangy rhubarb filling, topped with a delicious oaty mix. It’s best served with a scoop of vanilla ice cream.

rhubarb crumble


South AfricaThe cuisine of South Africa is colorful and incredibly diverse—just like the

country itself. Food in the “Rainbow Nation” gets its vibrancy from worldly

influences such as European, Southeast Asian and indigenous African cooking

cultures. Meat plays a central role in traditional dishes, often flavored with a

variety of spices and curries; and cooking over an open flame is as much for

taste as it is for sharing and bringing people together.

SOUTH AFRICA154 THE CULTURAL CARE KITCHEN 155

This is a dish that most South Africans know and love. At my house we will usually eat it on Sundays when we have traditionally a big lunch or at Christmas dinner. For me, this dish reminds me of my mother and the love she has for her children. I’ve made this dish once for my host family and my host mom loved it! She even wanted to learn how to pronounce the name correctly.”

— Rencia, au pair from South Africa

A MOTHER’S LOVE

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4-6 servings

Cook time: 1h 15m

2 Tbsp. butter

2 medium onions, finely chopped

3 cloves of garlic

1 tsp. grated ginger

1 tsp. curry powder

3 cloves garlic

2 Tbsp. chutney, more for topping

1 1/3 lb. minced beef

1 Tbsp. vinegar

1 Tbsp. Worcestershire sauce

1 beef bouillon cube

2 slices white bread, crustless

1 egg

1/2 cup milk, plus more for soaking bread

1 tsp. turmeric


Handful of bay leaves

2 Tbsp. heavy cream, optional

Bobotie is a hearty meat casserole featuring curried minced meat and a creamy, aromatic egg custard topping.

beef bobotie


Meanwhile, heat butter in a large skillet. Add onions, garlic, and ginger and fry until golden brown.

Mix in all spices, chutney, beef, vinegar, Worcestershire sauce, and beef bouillon cube.

Soak the crustless white bread in milk. Add bread to skillet when beef has browned.

Transfer the beef mixture from the skillet to a baking dish. Cover the baking dish and bake in the oven for 40 minutes.

In a medium mixing bowl, beat together the egg, milk, and turmeric. If desired, add in the cream for a richer topping. Season with salt and pepper.

After 40 minutes, remove the dish from the oven and top with the egg mixture. Then, place bay leaves on top.

Place dish back in the oven to bake for another 15 minutes, until the top is golden brown.

Serve the pie with rice and top with additional chutney.

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Bobotie is a now famous dish that is indigenous to the Cape Malay ethnic community of South Africa, which is comprised of people of Southeast and South Asian descent. It is said that the name “bobotie” itself was inspired by the traditional Indonesian dish, bobotok.

The ingredients of bobotie are a true example of East-meets-West—and a sampling of the flavors of South Africa! Due to the absence of traditional Southeast Asian ingredients such as coconut milk and tamarind, members of the Cape Malay community made do with what was available to them.

Breaking Down the Bobotie

They adapted their recipes by blending the spices that were being traded in South African ports, and incorporated Dutch ingredients and culinary influences.

Today, bobotie has become a national dish of South Africa, widely enjoyed by people of all backgrounds throughout the country.

SOUTH AFRICA158 THE CULTURAL CARE KITCHEN 159

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Heat oil over medium heat in a Dutch oven or deep, oven-proof skillet. Add the lamb, and salt and pepper to taste. Once browned, remove lamb and set aside.

In the same pot, add onions and cook for about 8 minutes, until soft.

Add the lamb back into the pot. Pour stock into the pan to cover the ingredients. Cover pot, reduce heat to low, and simmer for 1 hour.

Add in the carrots and potatoes. Continue to cook on low for another 30 minutes.

In a small bowl, combine sugar, curry, turmeric, and milk. Once combined, add into the pot. Stir stew.

Bring the stew back to a boil. Once boiled, reduce heat back to low and simmer for another 30 minutes.

Serve with rice.

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4 servings

Cook time: 2h 10m

3 lb. lamb shoulder, cubed


2 onions, chopped

3 cups beef stock

1 cup red wine

1 lb. small carrots

1 lb. baby potatoes

1 Tbsp. sugar

2 Tbsp. curry powder

1 Tbsp. turmeric

½ cup milk


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Potjiekos, pronounced “poi-kee-kos,” is a meat stew traditionally cooked in a three-legged cast iron pot over open coals. This cast iron pot, or potkie, is descended from the Dutch oven and can now be found in South African households all throughout the country.

Potjiekos


Chakalaka is a mainstay on every South African dinner table. I love that it has lots of vegetables and that it’s easy to cook. It brings families together to share special occasions that become memories for life. We have this dish on every occasion, be it wedding celebrations, funeral ceremonies, baby showers, or birthday parties. We also have this dish on any other day for no good reason at all. If you set foot on South African soil, don’t leave before you’ve enjoyed this traditional dish!

When I was an au pair, we organized an International Potluck Picnic, where every au pair had to make a dish from their home country to share with the group. I had my host mom help me cook everything and get ready for the picnic. She still wants me to cook it again because it is a healthy dish with lots of vegetables.”

— Relebogile, au pair from South Africa

LOVED BY THE LOCALS

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4 servings

Cook time: 40m

1/4 cup cooking oil

1 medium onion, diced

1 ½ tsp. curry powder

2 tsp. garlic, minced

½ tsp. thyme

½ tsp. smoked paprika

1 tsp. cayenne pepper

½ tsp. ginger, minced

1 to 2 tomatoes

3 to 4 cups sliced cabbage

1 to 2 chili peppers, diced and seeds removed for less heat

1 carrot, grated or sliced thinly

1 medium green pepper, diced

1 medium red pepper, diced

1 (14 oz.) can of baked beans

1 tsp. bouillon powder, optional

In a large saucepan or Dutch oven, heat oil over medium heat.

Add onion and sauté for 1-2 minutes.

Stir in all the spices; garlic, ginger, smoked paprika, curry, cayenne pepper, thyme, and continue stirring for a minute. Then add tomatoes, bell peppers, carrots, and cabbage.

Simmer for 5 minutes, stirring occasionally to prevent burns.

Finally, add baked beans and bouillon powder and stir. Continue cooking for about 2-3 minutes.

Adjust for seasonings. Serve warm.

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chakalakaAs fun to eat as it is to say, chakalaka is a flavorful relish made with various vegetables, beans, and spices. It is usually served cold and with “pap,” which is a kind of stiff, starchy grits made from white corn maize. Chakalaka is an essential side dish at traditional South African braais (or barbecues).


the spirit ofsharing

Understanding “Ubuntu”

Popularized by Nobel Peace Prize winner Desmond Tutu, an important term in South African philosophy is the Nguni Bantu term “Ubuntu,” which translates to “I am, because you are.” Ubuntu is the belief that there is a universal bond that connects us all—and that we should look after one another because we are all humans.

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One of my favorite memories from my au pair year was on New Year’s, when my South African friends and I decided to have a South African barbecue. I remember being in the backyard just chilling on a Sunday—remembering home, not missing home, chilling with ten, maybe fifteen au pairs from my country, all speaking the same language.”

—Charity, au pair from South Africa

THE BEST BARBECUE

Braai Culture

The spirit of Ubuntu is reflected in South Africa’s braai culture. Braai is the tradition of barbecuing various meats over a huge open fire. It is a true community affair, where family, friends, and neighbors are all invited to gather around the fire and spend an afternoon cooking, sharing food, and socializing.

South Africa even has a public holiday dedicated to this tradition, called National Heritage Day. Because braai is enjoyed across all ethnic groups in the country, South Africans see it as a symbolic common thread in their rich cultural heritage.


Milk tart is seen as an 11am snack or otherwise a dessert. 11am is also known as cookies and tea time in some families. My grandmother used to make milk tart for us all the time as kids and we loved it!

I made milk tart for my host family on Thanksgiving and they said the cinnamon fits in so well with fall. My host kid actually asked me to make it for her on her next birthday instead of having cake! When I arrived to my new host family for my extension, I also made one for them and I actually decorated the cinnamon on top to spell their last name. They were crazy about it.”

— Inge, au pair from South Africa

THE MULTI-PURPOSE MILK TART

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PASTRY Preheat oven to 350°F. Combine melted butter and sugar. Add in egg and beat well. Mix in flour, baking powder, and a pinch of salt to create a firm dough. Press the dough into one or two pie dishes. Cover the dish with wax paper and place dry beans or rice over the paper to weigh the pastry down. Bake for 15 minutes. Then remove the paper and beans/rice and bake for an additional 5 minutes until light brown.

FILLING Bring milk to a gentle boil. Beat eggs well. Add sugar, flour, cornflour, and salt. Mix well. Pour boiling milk into the mixture and stir well. Return mixture to stove and stir for 10-12 minutes on medium heat until the mixture thickens. Add butter and vanilla extract and mix through. When pastry shell is cooked, pour mixture into shell. Allow to cool in the fridge. To serve, sprinkle with cinnamon.

1-2 tarts

Cook time: 30m

PASTRY:

2 cups flour

1 egg

½ cup sugar


1/2 cup butter

Pinch of salt

FILLING:

4 ½ cups milk

2 ½ Tbsp. cornflour

1 cup sugar

3 eggs

Pinch of salt

2 ½ Tbsp. flour


Spoonful of butter

Milk tart is a popular South African dessert consisting of a sweet, creamy filling made with milk, sugar, eggs, and flour, surrounded by a buttery pastry crust. Milk Tart


South Africa is the only place in the world where the rooibos plant can grow naturally! Many have tried and failed to cultivate it in other countries, such as the U.S., Australia, and China. To this day, you can still only find rooibos growing in the Cederberg Mountains, where South Africa’s first-nation people have been using it as a medicinal herb for thousands of years.

SOUTH AFRICA168


Heat a small pan over medium heat. Add rooibos leaves and shake pan to distribute tea into a single layer. Toast for about 2 minutes. Once leaves are fragrant, transfer to a bowl and let cool for a couple of minutes.

Combine the sugar, vanilla pod, and rooibos in the bowl of a food processor and pulse for about 2 minutes, until there are no chunks left in the bowl. Add the powdered sugar, flour, and salt to the bowl and pulse a few times to combine. Then add the milk, vanilla, and butter. Pulse again, until a dough forms.

Lightly flour a working surface. Place dough on surface and roll into a log about 1 1/2 inches in diameter.

Place brown sugar on a plate and roll the dough in the sugar. Cover the entire log with sugar. Wrap log in plastic and transfer to the refrigerator or freezer to chill for 30 minutes.

Line a baking sheet with parchment paper. Remove dough from refrigerator/freezer and cut into 1/3 inch slices.

Transfer the slices to the lined baking sheet. Leave a ½ inch gap between each cookie.

Bake for 12 minutes, until golden brown. Take out, leave to cool for 5 minutes, then transfer to racks.

Serve with milk, coffee, or tea and enjoy!

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36 cookies

Cook time: 1h

1/3 cup sugar

5 teabags or 2 Tbsp. of rooibos tea

1 vanilla pod

2 cups flour

1/2 cup powdered sugar

1/4 tsp. salt


2 tsp. milk

1/2 cup butter

1 1/2 Tbsp. brown sugar

Rooibos, or “red bush,” is an internationally beloved herbal tea that is native to South Africa. Toasted rooibos leaves give these tea cookies an added dimension of flavor, making them the perfect snack to elevate your afternoon tea break.

vanilla rooibos tea cookies

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China & ThailandChinese and Thai food feature rich, bold flavors and ties to their ancient

histories. China’s vast landscape—along with the exchange of new foods

along the legendary Silk Road—contribute to the wide variety of tastes found

in the region. Thailand’s close proximity to the Equator has long afforded its

people access to tropical, aromatic flavors like coconut, lime, and mango.

While the two countries may have different flavor profiles, they both know

the value of sharing a good meal with family and friends.

CHINA & THAILAND170 THE CULTURAL CARE KITCHEN 171

5-6 servings

Cook time: 1h 30m

WONTONS:

2 cloves garlic

¼ tsp. black pepper

6 cilantro stems

4 oz. shrimp, cut into chunks

5 oz. ground pork

1 egg

1 Tbsp. soy sauce

1 Tbsp. oyster sauce

1 tsp. sugar

2 tsp. tapioca starch

40 wonton wrappers

BROTH:

4 1/2 cups pork or chicken

stock

½ tsp. salt

1 ½ Tbsp. soy sauce

½ Tbsp. fish sauce

1 ½ tsp. sugar

Pepper to taste

ADDITIONAL:

Baby bok choy

Fried garlic

Chili oil

Green onions, chopped

In Thailand, my family made wonton soup every weekend. It is a happy and special meal for weekends that everyone can help to prepare. The kids can join to make the wontons!”

— Kachamas, au pair from Thailand

WEEKEND WONTONS

CHINA & THAILAND172

Pound garlic, pepper, and cilantro in a mortar and pestle into a paste. In a food processor, add the garlic mixture, shrimp, ground pork, egg, soy sauce, oyster sauce, sugar, and tapioca starch.

Process until there are no big chunks of shrimp. Remove from food processor and stir together one more time to ensure even mixing.

Lay wonton wrappers out and put rounded teaspoon of filling in the center. Work with 1 wonton wrapper at a time and keep the remaining wrappers covered with a damp towel or in a resealable bag as not to dry out.

Wrap the wontons into a “ruffled purse shape.” To do this, first wet all edges of the wonton with dampened fingers. Then, make a triangle by folding the wrapper in half over the filling. Ends should meet and filling should be centered. Press edges down to firmly seal.

Moisten one tip on the long side of the triangle and bring together both tips on the long side, overlapping them slightly. Press together to the tips to seal. Fold remaining top corner back.

Bring a large pot of water to a boil for blanching the wontons.

In another pot, bring the stock to a simmer, then add all remaining broth ingredients. Cover and keep hot until ready to serve.

Blanch the bok choy for 1 minute in the boiling water and place into serving bowls, shaking off as much water as you can.

Boil wontons in the same water for about 1-1 ½ minutes or until fully cooked; drain and add to the serving bowls.

Ladle the broth over the wontons, top with fried garlic, chili oil, and green onions. Serve immediately.

This classic and comforting street food is perfect for chilly nights or rainy days. It’s made with a light, warm, but flavorful broth and juicy wontons that are soft and easy to eat.

thai wontonsoup

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The Four FlavorsSalty, sweet, spicy, and sour. Those are the four main flavor profiles found in every Thai dish. Delicately balanced and strategically placed, some flavors may be more dominant than others—but they’re all there with an important role to play. The flavors of Thailand can be compared to notes in a chord: Together, they add up to a sum much greater than their parts.

A Taste of

Thailand

Rice? Nice!Thailand has long been called the “rice bowl of Asia.” With rice serving as Thailand’s most staple and consumed food, it’s no wonder it’s considered a sacred piece of Thai culture and history dating back thousands of years. No meal is complete without a couple scoops of rice, and finishing every last grain is a must. Boasting approximately 3,500 varieties of rice, Thailand is one of the largest exporters of rice in the world.

Sharing is CaringA typical dinner table in Thailand is covered with a great variety of different dishes—that’s because it’s customary for each person to order something and share with the rest. The more people at the table, the more opportunity there is to sample something unique. Dishes are passed from person to person and eaten bit by bit, as foods such as fresh vegetables, spicy sauces, and various meats are spooned over rice. Thai desserts are typically lighter fare, often including fresh, tropical fruits such as mango and banana.

In Thai culture, it’s believed that eating alone is bad luck!

CHINA & THAILAND174 THE CULTURAL CARE KITCHEN 175

During World War II, Thailand suffered from a rice shortage due to the war and the flood. The Thai government under Prime Minister Plaek Phibunsongkhram promoted eating rice noodles to reduce domestic rice consumption and helped to establish the identity of Thailand. As a result, a new stir-fried noodle with tofu, egg, bean sprouts, chives, and dried shrimp was created. Because of the perfect combination of seasoning—sweet from palm sugar, sour from tamarind sauce, salt from fish sauce, and spicy from chili powder—pad thai has since become the most popular Thai national dish.”

— Sirikarn, au pair from Thailand

A PIECE OF THAI HISTORY

CHINA & THAILAND176

As popular on the streets of Bangkok as it is in small villages around the country, pad thai is perhaps the most universally known Thai dish—and features savory, sour, and sweet ingredients.

shrimppad thai

Cook noodles according to package directions. Drain.

In a small bowl, combine sugar, soy sauce, fish sauce, lime juice, and tamarind paste.

Heat a large skillet over medium-high heat. Add oil to the skillet. Add green onions, shrimp, and garlic. Sauté for 2 minutes, until shrimp is almost done.

Add cooked noodles and toss to combine.

Stir in the sauce and cook for 1 minute while stirring constantly.

To serve, divide among serving plates and top with bean sprouts, peanuts, and basil.

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4 servings

Cook time: 25m

8 oz. uncooked flat rice noodles

2 Tbsp. dark brown sugar

2 Tbsp. soy sauce

1 1/2 Tbsp. fish sauce

1 1/2 Tbsp. fresh lime juice

1 Tbsp. tamarind paste

3 Tbsp. canola oil

1 cup green onion pieces

8 oz. large shrimp, peeled and deveined


1 cup fresh bean sprouts

1/4 cup chopped unsalted dry-roasted peanuts

3 Tbsp. fresh basil, thinly sliced


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Combine the rice and water in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, about 15-20 minutes. Allow rice to cool.

While the rice cooks, mix together 1 ½ cups coconut milk, 1 cup sugar, and ½ teaspoon salt in a saucepan over medium heat. Bring to a boil. Remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan. Bring to a boil.

Place the sticky rice on a serving dish. Arrange the mango slices around the rice. Pour the sauce over the mangoes and rice. Garnish with roasted peanuts.

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This traditional summer treat is both delicious and decadent. Although sticky rice comes from the northern and northeastern parts of the country, it’s enjoyed all over Thailand.

sweet sticky rice

4 servings

Cook time: 1h 30m

1 1/2 cups uncooked white rice

2 cups water

2 cups coconut milk

1 cup and 1 Tbsp. sugar

3/4 tsp. salt

1 Tbsp. tapioca starch

3 mangoes, peeled and sliced

Roasted peanuts for garnish


ENGLISH: CHINESE:

Enjoy your meal

谢谢 (SHIEH shieh)Thank you

慢慢吃 (MAHN-mahn cher)*

你好 (nee how)Hello

L E A R NC H I N E S E !

Lingo Lesson

*This literally translates to “eat slowly.”

CHINA & THAILAND180

ENGLISH: THAI:**

Enjoy your meal

Thank you ขอบคุณ (kob-KHUN)

L E A R NT H A I !

สวัสดี (sah-wat-DEE)Hello

ทานให้อร่อยนะ (keen HAY ah-roy NA)

**In Thai culture, it is customary to add an ending to sentences depending on whether the speaker is female or male. For female speakers, add “-ค่ะ” (kah), and for male speakers, add “-ครับ” (krub). For example, to say “hello” as a female speaker, you would say “สวัสดีค่ะ” (sah-wat-DEE kah).


Dumplings are a very important dish in Chinese culture! We eat them during festivals or holidays such as Chinese New Year, or when family and friends come to visit. It’s a tradition for everyone to help make dumplings together. Every Chinese New Year’s Eve, I make dumplings with my mom—and every time I visited my grandma on New Year’s Eve, she would make dumplings, too! I miss her dumplings so much, like I miss her.”

— Kim, au pair from China

A FAMILY AFFAIR

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With meat and chopped vegetables wrapped up into a piece of dough, dumplings are an iconic piece of Chinese cuisine. Although small, they carry a lot of meaning; dumplings are a symbol of home, comfort, and warmth to many.

Finely mince the cabbage in a food processor. Place in a large bowl, sprinkle with the salt and set aside for 10 minutes.

Add the pork, ginger, green onion, pepper, soy sauce, rice wine, and sesame oil to the food processor. Pulse 5 times until the ingredients are combined well. Set aside.

Place the cabbage on a kitchen cloth, twist the top and squeeze out as much liquid as you can. Add the dry cabbage to your pork mixture and combine.

Spoon 1 tablespoon of the pork and cabbage mixture in the center of each dumpling wrapper. To wrap a dumpling, dab water along the inside edge of the wrapper, fold in half to form a semicircle enclosing the filling, then seal the edges together to stick. Then, fold 5-6 small pleats around the top edge of the dumpling for extra texture (optional). Repeat until all of your dumplings are done.

When sealing the edges of the dumpling wrapper, make sure not to leave any gaps or holes, so that the filling doesn’t seep out while the dumpling cooks.

Separate the dumplings you’ll need for your meal and then freeze the rest in a heavy plastic bag for later.

Heat the tablespoon of oil in a frying pan over medium-high heat. Place 15 dumplings in a single layer and fry for 2 minutes. Turn the heat down to low and add 1/3 cup of water. Cover and steam for 5 minutes. Uncover, return heat to medium-high and fry until the water has evaporated. Remove the dumplings from the heat, repeating with any remaining dumplings. Serve with dipping sauce.

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30 servings

Cook time: 1h 15m

12 oz. cabbage

1/2 tsp. salt

1 tsp. fresh ginger

2 green onions

2/3 lb. ground pork

1/8 tsp. ground black pepper

1 1/2 Tbsp. soy sauce

1 Tbsp. Shaoxing rice wine

2 tsp. sesame oil


30 dumpling wrappers

Black rice vinegar, for dipping

chinese pork dumplings


A Family Feast

Chinese New Year, also known as

Lunar New Year, is the most important

holiday in China. Based on the lunar

calendar, the holiday usually begins

with the new moon between January

and February, and ends with the arrival

of the full moon—lasting 15 days long.

Family is at the heart of Chinese

society, and this becomes especially

evident during Chinese New Year’s

Eve dinner. Every family member

is expected to return home for this

important meal—and in cases where

they truly cannot, their family might

still save them a spot at the table,

complete with a spare set of utensils.

celebratingchinesenew year

CHINA & THAILAND184

Festival FavoritesThe dishes traditionally present during Chinese New Year are eaten for their auspicious qualities:

DUMPLINGS are shaped like gold ingots from ancient China, making them a symbol of wealth. Moreover, the word for “dumpling” (jiaozi) sounds like another phrase that means “exchange in the midnight hour.” Hence, dumplings represent the exchange between the old and new year; and by eating them, the Chinese are letting go of the old and welcoming in the new.

STEAMED FISH, served completely whole, is a mainstay of any celebratory meal. In Chinese, the word for “fish” (yu) has the same pronunciation as the word for “surplus,” making it a symbol of wealth and abundance. Be careful not to flip over the fish to get to the meat on the other side—this is considered bad luck in some regions!

SPRING ROLLS are especially popular in southern and eastern China. These crispy golden rolls get their name because they are eaten to celebrate the arrival of spring. Because the ancient Chinese thought spring rolls resembled bars of gold, they also represent wealth and prosperity.


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vegetablechow mein

Heat a large pan on high heat.

Add 2 tablespoons of canola oil to the pan and cook the cabbage.

Cook 2-3 minutes until wilted, add the garlic and cook for an additional 30 seconds.

Add the soy sauce, sweet soy sauce, oyster sauce, and water and bring to a boil for 1 minute.

Add in the cooked noodles and bean sprouts and toss to coat.

Garnish with scallions.

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4 servings

Cook time: 20m

2 Tbsp. canola oil

1/4 head cabbage, thinly sliced

2 cloves garlic, crushed and minced

2 Tbsp. sweet soy sauce

2 Tbsp. soy sauce

4 Tbsp. oyster sauce

1 cup water

12 oz. chow mein noodles, cooked a minute shy of the directions

6 oz. bean sprouts, optional

Sesame seeds for garnish, optional

Chow mein comes from the words “chow” (which means “to stir-fry”), and “mein” (which translates to “noodles” in the Taishanese dialect). Recipes for chow mein may differ by region, but they all have one thing in common: The savory noodles are the star of the show.


From carts packed with steaming bamboo

baskets to tea being delicately poured from a

piping hot teapot, dim sum is more than just

food—it’s an experience.

The phrase “dim sum” refers to small and bite-

sized dishes. Dim sum originally was served

as a snack to accompany a cup of tea, but has

now become a popular meal for breakfast,

lunch, and dinner. It is especially popular

in Southern China, with some spots in the

Guangdong Province opening as early as 5am.

Because the dishes are small, you can order

family-style and try a wide variety of foods

in one sitting—making dim sum perfect for

group dining.

dimsum

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The culinary tradition started thousands of

years ago, when folks who traveled through

China along the ancient Silk Road would need

a place to rest and fuel up before continuing

their journey. In response, tea houses opened

up along roadsides in southern China. Over

time, the owners offered bite-sized snacks

with tea, marking the beginning of dim sum.

DIM SUM FAVORITES:

Barbecue pork buns

Egg tarts

Shumai dumplings

Steamed shrimp dumplings


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A popular component of East, Southeast and South Asian cuisines, fried rice is made in a wok or frying pan and is typically made with ingredients left over from other dishes, such as eggs, vegetables, seafood, or meat.

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

In a small saucepan, boil carrots in water about 3-5 minutes. Drop peas into boiling water, and drain.

Heat pan over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice.

Drizzle in soy sauce to taste, and toss rice to coat. Drizzle with sesame oil, and toss again. Serve and enjoy.

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8 servings

Cook time: 45m

2 cups enriched white rice

4 cups water

2/3 cup chopped baby carrots

1/2 cup frozen green peas

2 Tbsp vegetable oil

2 eggs

Light soy sauce to drizzle

Sesame oil, to taste

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Fried Rice

The key to making great fried rice is using rice that has been previously cooked! Leftover rice is dryer, which means it’s less likely to make your dish wet and gloppy. Day-old rice is fine, but rice that is two or three days old is best.


recipes indexAjiaco

Alfajores

Apple Strudel

Arepas

Arroz con Leche

Bangers and Mash

Banoffee Pie

Beef Bobotie

Beef Goulash

Beef Stew

Black Forest Cake

Brigadeiro

Cabbage Rolls

20

36

112

16

22

40

50

154

118

52

110

26

124

Caprese Salad

Carne Asada Tacos

Chakalaka

Chicken Enchiladas

Chicken Piccata

Chicken Tikka Masala

Chinese Pork Dumplings

Crêpes

Croque Monsieur

Crostata

Empanadas

Feijoada

Fish and Chips

French Onion Soup

Fried Pork with Parsley Sauce

84

14

160

12

80

44

180

76

74

88

32

24

42

72

134

192

Fried Rice

Gazpacho

German Potato Salad

Irish Soda Bread

Karelian Pasties

Käsespätzle

Kolache

Lohikeitto

Milk Tart

Paella

Pão de Queijo

Pierogi

Potjiekos

Ratatouille

Rhubarb Crumble

188

62

104

54

138

100

128

140

164

66

30

120

158

70

150

Rösti

Shrimp Pad Thai

Split Pea Soup

Swedish Cinnamon Buns

Swedish Meatballs

Sweet Sticky Rice

Thai Wonton Soup

Tiramisù

Tortilla Española

Vanilla Rooibos Tea Cookies

Vanillekipferl

Vegetable Chow Mein

Wiener Schnitzel

Yorkshire Pudding

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174

94

146

144

176

170

90

60

166

116

184

108

48


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In these pages, you’ll discover authentic recipes and fascinating pieces of food culture from 22 different countries around the world. Meaningful memories and personal stories from our global community pepper the pages of The Cultural Care Kitchen, creating a culinary experience that fills both the belly and the heart.

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