Category Archives: Haute Cuisine

Chicken and vegetables Roti

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Name: Micha Heilman
Class Year: 2019
Country of Residence: Netherlands

Why is this recipe great? What’s its backstory? 

Roti dishes are known for their deep flavors. The thing I love about this recipe is how the chicken and kousenband taste is so distinct, although they are cooked
with the same base of onion, garlic, and tomato. I am a huge fan of spicy food,
so the heat that comes from the hot pepper with the chicken is very gratifying.
This dish is eaten with your hands, tearing the roti pancake into small pieces and
picking up the chicken and vegetables. The garlic and masala encrusted egg is
wonderful for presentation and is a nice subtle taste paired with the chicken and
vegetables.
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Schmidt Family Christmas Chocolate Almond Toffee

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Name: Barbara Schmidt
Class Year: 1969
Country of Residence: Ireland

Note: This recipe is not being entered in the competition, it is simply being shared for you all to enjoy!

Why is this recipe great? What’s its backstory? 

This is an old family recipe which for decades the family has made the weekend after Thanksgiving and gives as gifts for Christmas.  It could of course be made any time.  My 96-year-old father used to be the chief stirrer, then, like Jack Nicklaus, progressed to giving the first ceremonial stir, but now he sits and gets to taste the first piece.  For the last number of years I have been in Iowa for Thanksgiving and have been in charge of the project.  It is a labour of love.  We traditionally make 6 double batches which takes an entire day to make with many people helping out.  It takes another day to pack the toffee into lined Christmas tins.  And then there is the delivery.  I am giving the recipe for one double batch with US measurements and temperatures.  It is easiest if there are two people making it – and a lot more fun.  It is a crunchy “hard crack” toffee, delicious but making it is not for the faint-hearted.  Continue reading Schmidt Family Christmas Chocolate Almond Toffee →

Sub-6-hour Butternut Squash and Spinach Lasagne

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Name: Ralitsa Donkova
Class Year: 2005
Country of Residence: Belgium

Why is this recipe great? What’s its backstory? 

Erin McCarthy (Class of 2006) and I cooked this lasagne in her tiny Brooklyn kitchen in November 2011 when I was visiting her from Minneapolis. Erin had sent me the torn-out page from Bon Appetit magazine in the mail, and I brought it back to NYC when I visited her so we can make it together.

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Limoncello Ricotta Cake

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Name: Emily Arnold
Class Year: 2012
Country of Residence: United States

Why is this recipe great? What’s its backstory? 

My friend and I both enjoy cooking and we always have lofty ideas of cooking together but they rarely pan out.  I found this recipe a couple days before her birthday (November 2019) and sent it to her to which she agreed it looked delicious.  End of story right?  Well no because I really wanted to try it but I didn’t need to eat a whole cake by myself.  So for her birthday I bought her a bottle of limoncello.  She labelled said bottle “Don’t Drink” so her husband wouldn’t drink it. 

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Kimchi

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Name: Emily Arnold
Class Year: 2012
Country of Residence: United States

Why is this recipe great? What’s its backstory? 

In March 2018 I started teaching myself Korean.  About a year later I built up the nerve to ask the Korean woman who works at my chiropractor’s if she knew of anyone who might be interested in language exchange. To which she held up her hand and said “ME! ME!” 

For the next year we met almost weekly and she has shared with me many aspects of Korean culture.  One of my favorite things we do is exchange recipes while we talk.  And one of my favorite Korean dishes we have made is kimchi. 

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Crab Soufflé

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Name: Virginia Ross
Class Year: 1966
Country of Residence: UK

Why is this recipe great? What’s its backstory? 

In the summer of 1965 Ruth Lawson arranged an internship for me with Britain in Europe, a political pressure group in London.  My lodgings were owned by fascinating Russian émigrés – a delightful downstairs neighbour had been a friend of Anna Pavlova, the Russian prima ballerina.

As an 80th birthday supper surprise for my neighbour, I bought a crab from a Saturday outdoor market and, not knowing what to do with it, searched for a cookbook.  Luckily in a local bookshop I stumbled upon Summer Cooking, by Elizabeth David, “Britain’s first lady of food”, as I discovered. 

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