Tag Archives: Beef

Corned Beef and Cabbage

Main Courses, , ,

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

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

Corned beef is also called “salt” beef which is prepared by rubbing the beef with coarse salt and brown sugar and marinating for a week or longer. The leanest cut is called silverside or tail end, brisket is a mixture of fat and lean. In Ireland this beef can be bought pre-prepared in a butcher’s or in a supermarket. The dry mustard makes the beef really tender – I use it with boiling ham as well.

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Swedish-American Meatballs

Regional/Traditional, , , ,

Name: Dorcy Erlandson
Class Year: 1962
Country of Residence: France

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

This is my US family’s favorite meal for holiday gatherings.   My Grandma, Elsa Landquist, immigrated to New York from Sweden when she was a young child and she grew up in Brooklyn.  This is the recipe passed around in the Swedish-American community in Brooklyn around 1900, using the ingredients that they could find easily.  (Swedish recipes always call for ground pork). This is why I have named the recipe “Swedish-American Meatballs.”  Thanks to the nutmeg you will find that they do have that authentic Swedish flavor!

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Bulgarian Meatballs

Regional/Traditional, , , ,

Name: Vennie Muenzen
Class Year: 2010
Country of Residence: USA

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

Growing up in Bulgaria, I eagerly anticipated summers in the countryside with my grandparents once the school year was over. I loved helping my grandma in the garden and enjoyed learning about the herbs and spices we grew and the bees we kept. My grandpa had eclectic interests and experience. A war veteran who worked as wholesaler of textiles, he also took pride in his beehives, garden, orchard, and vineyard. He was knowledgeable about plants and shared with me his books. Our Medicinal and Aromatic Plants, published in 1949, was one of my favorite books. 

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Labskaus (German salted meat & potatoes)

Regional/Traditional, , ,

Name: Lynn Meins
Class Year: 1970
Country of Residence: Germany

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

This is a traditional North Germany dish.  It was supposedly created by a ship’s cook in the 19th century using what he happened to have on hand.  It is very popular and tastes better than it looks!

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Carbonnade à la flamande

Regional/Traditional, , ,

Name: Jessica Spengler
Class Year: 1995
Country of Residence: UK

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

Belgium has beautiful scenery, amazing medieval architecture and fabulous food. Belgian waffles, chocolates and fries are the obvious examples, but my favorite Belgian recipe features one of Belgium’s other great gifts to the culinary world: beer.

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Vitello Tonnato (Cold sliced veal)

Regional/Traditional, , ,

Name: Ellie Shulman Bartolozzi
Class Year: 1975
Country of Residence: Italy

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

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!

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