Tag Archives: Mains

Chicken and vegetables Roti

Haute Cuisine, , , ,

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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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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Pork in Sweet Soy Sauce (Be Celeng Base Manis)

Regional/Traditional, , , ,

Name: Silvia Maulini*
Class Year: 1980
Country of Residence: The Netherlands

* Silvia is one of this competition’s judges, so this recipe will not be considered – it’s simply delicious, and needs to be shared!

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

For the past decade I have been spending a month a year on the wonderful island of Bali, in Indonesia.  Local food is absolutely amazing and after following a few cooking classes there and buying several cookbooks I started experimenting at home. The house smells wonderful when I cook Indonesian and I feel I am back in Bali, at least for a few hours. This recipe is easy and very satisfying. I tasted this stew for the first time at “Bumbu Bali”, a fantastic restaurant owned by Swiss chef Heinz van Holzen, who has been living on the island for four decades and who is considered a master of Balinese cuisine. 

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Sub-6-hour Butternut Squash and Spinach Lasagne

Haute Cuisine, , , , , ,

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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Shakshuka (Poached eggs in a tomato sauce)

Home Cooking, , , , ,

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

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

The recipe allows the natural taste from many ingredients to come out so the
dish has a full and rich flavor. I am a fan of hearty breakfasts so I eat this on a
day when I want to be satiated for a long time. I was originally served this by a
boyfriend and was very impressed by the visual presentation and flavor. I have
made it for myself several mornings since and find it irresistible. It is a delicious
and beautiful dish, easy to find ingredients for, and could be made for any meal
of the day!

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Red Lentil Thai Chili

Home Cooking, , , , , , ,

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

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? 

I am not sure when I came across this recipe, but I love the flavour combination.  I am not vegan myself but I have a co-worker friend who is.  Every year we have a chili cook-off at work and the whole office votes for their top chili.  And every year there is only one vegan chili submission and my friend can only eat the one she brought.  I had recently found this recipe so I decided to make it for the cook-off so she would have something else to eat.  And I WON… Third place… along with 5 other people…

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Curried Butternut Cream Sauce with Pasta

Home Cooking, , ,

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

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

Towards the beginning of 2020 I had some butternut, and I had some cheese, and I had some milk.  And I wanted to do something with them.  I WANTED to make something with sage because I thought that would be a good flavour combination but I didn’t have any sage… so I used curry powder instead.  And oh boy, and I’m glad I did!

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Yorkshire Puddings

Regional/Traditional, , , , ,

Name: Kay Achenbach
Class Year: 2003
Country of Residence: United Kingdom

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

Yorkshire Puddings truly exemplify the British tendency to call all sorts of different things “puddings”—they’re really more like an airy muffin.  Originally a way to bulk up a Sunday dinner with cheap and tasty ingredients, they’re traditionally eaten with gravy drizzled over them as an accompaniment to roast meat, but to me they’re a highlight, not a filler! Leftovers (if there are any!) are also great as a breakfast food with some butter and jam.

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