Name: Georgia (Smith) Regnault
Class Year: 1964
Country of Residence: The Netherlands
Two years ago, our MHC alumnae group in the Netherlands got together for an Indonesian lunch. I originally thought we would just meet and eat take away, which is very popular in the Netherlands. However, it soon became clear that our gathering would be a cooking workshop for us in preparing Indonesian dishes.
Name: Krasina Koleva
Class Year: 2009
Country of Residence: Bulgaria
This is a traditional Bulgarian salad. It is similar to Greek salad but Bulgarian feta cheese tends to be softer. It is also usually crumbled in the salad. The name Shopska is the old name of the Sofia region.
Name: Dimitra China
Class Year: 2016
Country of Residence: Greece
This is a very common recipe in Greece. We eat this salad every day during summertime at my house and the vinegar is my dad’s addition to make the salad have a twist & taste even better. Please note that the end taste is affected by the quality of the fresh vegetables.
Name: Vennie Muenzen
Class Year: 2010
Country of Residence: USA
I grew up in Bulgaria where I spent the spring break and summers helping my grandma in her garden. I hold vivid memories of planting seeds in pots in the greenhouse we had constructed and waiting for the stems to show so we can plant next the tomatoes and cucumbers in the garden. We made traditional Bulgarian Shopska salads with fresh tomatoes, red bell pepper, cucumbers, white brine cheese, and parsley.
Name: Ellie Shulman Bartolozzi
Class Year: 1975
Country of Residence: Italy
This speciality from the region of Piemonte (in northwest Italy) is traditionally served cold or at room temperature as a starter. However, it makes a great main course in the warmer months, served with a side of string beans in a vinaigrette sauce. Every cook has his or her recipe and swears it is authentic! Variations include boiled rather than oven-cooked meat, or using homemade mayonnaise instead of olive oil. The bottom line: it’s a classic regional dish that has spread in popularity and is appreciated by everyone!
Name: Linda C. Moffa
Class Year: 1996
Country of Residence: Italy
This original Ragù alla Bolognese recipe was passed on to me by a true Bolognese chef, my mother-in-law! Despite attempts all over the world to copy or revisit it, no recipe meets the level of this traditional one that has never disappointed.
Be wary of a ragù that is too red and saucy because of too much tomatoe, or even worse, loads of Béchamel sauce that make it creamy. The real Ragù alla Bolognese should dominate in taste over the pasta but result rather dry and not saucy or soupy. To respect the traditional recipe, Ragù alla Bolognese should be served over tagliatelle (please NO spaghetti alla Bolognese…). Alternatively, it can accompany polenta or a pasta like Gramigna.
A main course of Tagliatelle with Ragù alla Bolognese is a hearty dish that satisfies everyone. When it is made with carefully selected meats, organic vegetables, and top quality extra-virgin olive oil, it is definitely a complete meal that everybody savours.
Name: Marcia Brumit Kropf
Class Year: 1967
Country of Residence: USA
This is a recipe passed down through four generations of women (that I know of) in my family. It is a recipe that passed from Europe to the U.S. and I am sharing it back again. Making it is an annual event in my family. This is a recipe from Margaret Heigert Joseph (1835-1906). She was born in Darmstadt, Hessen, Germany and immigrated to the U.S., settling in Glasgow, Howard County, Missouri. She passed the recipe to her daughter, Margaret Joseph Keehart (1862-1932) who passed it to her daughter, Maude Keehart Brumit (1894-1968) who passed it to her daughter-in-law, Patricia Patterson Brumit (1919-2008) who passed it to me.
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