Shortbread

Home Cooking, , , ,

Name: Corinne Morgan
Class Year: 2013
Country of Residence: United Kingdom

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

Every week during the COVID-19 pandemic we have been hosting a Virtual M&Cs, where alums from all around the world can gather to share how their weeks’ have gone and have discussions on topics that interest the group. With each week’s facebook reminder, I always post a cookie recipe that people can make at home. We had lovely feedback from both people who joined the M&Cs and those who tried the recipes on their own that this shortbread recipe was delicious, so I wanted to share it with all of you. Enjoy!

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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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Limoncello Ricotta Cake

Haute Cuisine, , , , , , ,

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

Haute Cuisine, , , , , ,

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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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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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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Onion Quiche

Regional/Traditional, , ,

Name: Marcia Mead Lèbre
Class Year: 1971
Country of Residence: France

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

My husband Gérard loves anything with onions and kept after me to make him this quiche from Alsace Region in France. We both liked the result and now make it often. Few ingredients and fast to make. Peeling and slicing the onions bring tears to my eyes!

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Fasolada (White Bean Soup)

Regional/Traditional, , , , ,

Name: Joann Ryding
Class Year: 1976
Country of Residence: Greece

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

Fasolada (white bean soup) was the first local recipe I learned to make when I moved to Greece 30 years ago and my Greek husband still says I make the best fasolada he’s ever eaten. Fasolada is Greece’s emblematic national dish, served through the millennia, and it continues to  be a weekly family staple from Fall through Spring. Although it used to be known as the ‘poor man’s meat,’ sustaining Greek families in times of hardship, it was always recognized as a delicious and healthy source of protein and is as popular today as it’s ever been. 

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Szarlotka (Polish apple pie)

Regional/Traditional, , , , ,

Name: Aniela White Staszewska
Class Year: 2005
Country of Residence: Bialystok, Poland

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

In Poland, apples have been grown since the seventh century, and since then they have become a core component of its cuisine. Today, Poland is one of the largest exporters of apples in the world. There’s even a children’s rhyme written by Jan Brzechwa (1898 – 1966) entitled Entliczek-Pentliczek, which tells a story of a little worm living inside an apple who goes to the city to find something else to eat, but when the waiter hands him a menu, there are only apple-based foods like szarlotka, stewed apples, and baked apples!

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