Recipes Without Borders

Recipes Without Borders

© 2011 by The American School in Switzerland. www.sasquatch5.wordpress.com www.tasis.ch

“I went to a restaurant that serves ‘breakfast at any time’. So I ordered French Toast during the Renaissance.” —Steven Wright

Many of you may be puzzled by the club called Sasquatch, and since the club has sponsored a number of events over the past few years an explanation of the group might be in order. In the 2006-2007 school year Kim Nelson and Courtenay Mastain worked together on a collaborative poetry and photography project with their two classes. The students enjoyed the experience quite a bit, and we realized that the results of this project showed a great deal of passion and energy. Both teachers and students wanted more!

It was only a few years ago that the art room, photo lab, ceramics studio, architecture and design, and drama were all taught across the road in Hadsall/Coach House. Students were always working on their artwork, and the rest of the community could see their efforts when walking by to the Hadsall snack bar. It was kind of an “artsy area” on campus. At the present time it is more disconnected because of the current classroom locations.

So, we decided to open the door to anyone who wanted to paint, draw, photograph, write, film, sing, or act. We invited a number of students from different grades who were involved in arts somehow and talked. (spring 2007) We wanted to see what the kids ached for, what they dreamed about, and what they wanted to do creatively “outside the classroom”. We really did not guide the initial meetings at all; just tossed out some questions and led a brainstorming session. To be honest we thought the result would be some sort of literary magazine (paper or electronic). We really did not know what might happen.

The direction the group took in 2007-2008 concentrated video and film. A name was chosen (thank you William Jordan ’08), and a couple of members made a music video, a video project for a local Lugano company was started and commercials for a local phone gaming company were completed, a class for adults interested in digital bookmaking was taught, and the group also decided to organize a number of all-community events: the Two-Franc Breakfast and the Sasquatch Film Festival to raise some money for the club and a chosen charity.

Kids with Cameras was chosen as the perfect organization

to send a donation to since it is a non-profit organization that teaches the art of photography to marginalized children in communities around the world. With the funds raised and a generous donation by senior Katie Howells, $1000 was given to the organization.

Each year the group meets and decides on a project or two to complete. In 2009 - 2010, a podcast series was started with lots of discussions, but only one podcast completed. This group also sponsored a lecture and presentation by two local adventurers who biked from Hong Kong to Lugano.

The Sasquatch group this year’s projects included sponsoring a movie festival one weekend in March and the production of this cookbook. It was decided to make this first edition electronic and add more recipes next year before providing a means to purchase a soft or hardcover book.

Super Awesome Secret Quite Unique Artists Taking Creativity Home

The Sasquatch Story

Sasquatch 2007-2008

Sasquatch 2009-2010

Table of Contents(Please note that recipes are alphabetical by country.)

Country Recipe Name (Submitted by) Page

Brazil Brigadeiro (Betta Hanson) 12Canada Carrot Cake (Adele McLeod) 2Colombia Colombian Empanada (Zuleika Tipismana) 9Denmark Rødgrød med fløde (Rasmus Hanson ’14) 12 Estonia Chicken and Dumpling Soup (Annika Palvari) 5Estonia Kissell (Annika Palvari) 11Germany Zee Entenbrust (Caspar Fischer-Zernin ’07) 25Iceland Icelandic Pancakes (Mazal Fernandez ’14) 7Iceland Hamantash (Mazal Fernandez ’11) 19Iceland Icelandic Sweet Jelly Jam (Mazal Fernandez ’14) 26India Kheer (Tara Das ’12) 18Italy Palle di Neve (Elyse Guzzetti ’11) 17Mexico/USA Ensalada de Ejotes (Alexa Garza Valencia ’14) 13Peru Papas a la Huancaína (Michael Davis ’12) 34Philippines Lumpia (Arianna Rossi ’14) 22Russia Charlotte Apple Pie (Alina Besaeva ’14) 21Scotland Cullen Skink (Kristin Pedroja) 33 Switzerland Peanut Butter Cups (Naomi Misrahi) 8Switzerland Zurcher Geschnetzeltes (Alex Sigg ’14) 16Switzerland Risotto alla Milanese w/Pork Marsala (Angelo Piattini) 30Switzerland Pizzocheri (Sasquatch) 37United Kingdom English Christmas Pudding (Jan Stanford) 20USA Apple Pie (Madeleine Smith ’12) 30USA Artichoke Dip (Rachel Wells ’14) 23USA Cilantro Lime Rice (Tracie Hercules) 14USA Clara Chacon’s Beef Enchiladas (Mark Pate ’11) 14USA Crash Potatoes (Sara Stewart) 35USA Deep Dish Brownies (Tracie Hercules) 24USA Elephant Eggs (Walker Roe ’14) 7USA Farmer Croc Cookies (Sarah Grove) 3USA Fresh Vegetable Soup (Kim Nelson) 27USA Magic Cookie Bars (Claire Kalsbeek ’11) 3USA Oven-baked Caramel Corn (Kim Nelson) 20USA Peanut Butter Fudge-ems (Kim Nelson) 24 USA Pumpkin Pie (Madeleine Smith ’12) 31USA Taco Pie (Ann Haldy) 6USA To Die for Chocolate Cake (Courtenay Mastain) 28USA Tossed Salad w/Strawberries (Kim Nelson) 17USA Tuna Salad (Luann Fragale) 23USA Whatever is in the Fridge Fritata (Courtenay Mastain) 29Tahiti Banana Po’e (Melissa Gygax) 10TASIS TASIS Tips for dining 38Website resources Favorite TASIS Student and Faculty food websites 39

Conversion Tables U.S. to MetricCapacity 1/5 teaspoon = 1 milliliter 1 teaspoon = 5 milliliter 1 tablespoon = 15 milliliter 1/5 cup = 50 milliliter 1 cup = 240 milliliter 2 cups (1 pint) = 470 milliliter 4 cups (1 quart) = .95 liter 4 quarts (1 gal.) = 3.8 liters

Weight 1 fluid oz. = 30 milliliters 1 fluid oz. = 28 grams 1 pound = 454 grams

Metric to U.S.Capacity 1 milliliter = 1/5 teaspoon 5 ml = 1 teaspoon 15 ml = 1 tablespoon 34 ml = 1 fluid oz. 100 ml = 3.4 fluid oz. 240 ml = 1 cup 1 liter = 34 fluid oz. 1 liter = 4.2 cups 1 liter = 2.1 pints 1 liter = 1.06 quarts 1 liter = .26 gallon

Weight 1 gram = .035 ounce 100 grams = 3.5 ounces 500 grams = 1.10 pounds 1 kilogram = 2.205 pounds 1 kilogram = 35 oz.

Cooking Measurment Equivalents 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup

Oven Temperature Cooking Conversion ChartFahrenheit Celsius Heat of Oven225° 110° Very cool250 120 Very cool275 140 Cool300 150 Cool325 160 Moderte350 180 Moderate375 190 Moderately hot400 200 Moderately hot425 220 Hot450 230 Hot475 240 Very hot

The Recipes

2 Recipes Without Borders

Ingredients:3 medium size carrots (grated)2 cups all purpose flour2 cups sugar2 teaspoon baking soda2 teaspoon cinnamon1 cup corn oil3 eggs lightly beaten2 teaspoon vanilla1 cup chopped walnuts (optional)1/2 cup raisins1 cup shredded coconut1/2 cup dried cranberries3/4 cup canned crushed pineapple (drained)

Cream Cheese Icing4 ounces of cream cheese (softened)3 tablespoon butter (softened)1 1/2 cups confectioner’s sugar, shifted1/2 teaspoon vanilla extract1 tablespoon lemon juice

To prepare the frosting:Mix the cream cheese and butter together in a bowl. Slowly add confectioner’s sugar. Stir in vanilla and lemon juice. Frost the cake.

Instructions: Preheat oven to 350F. Grease a 9x13-inch ban or bundt pan.Sift flour, sugar, baking soda, and cinnamon in a large bowl. Add oil, eggs,and vanilla; beat well. Fold in carrots, walnuts, raisins, cranberries, coconut and pineapple.

Pour batter into the prepared pan. Bake until toothpick inserted in centre of cake comes out clean, about 1 hour.

Cool cakes for 1 hour before unmolding it onto a rack. Once the cake is cooled completely, frost as desired.

Recipe submitted by Adele McLeod, TASIS Nurse (Canada)Carrot Cake

“This cake is delicious and the pineapple is the key for a moist and yummy cake.” — Ms. McLeod

Recipes Without Borders 3

Ingredients:2½ cups of flour1 teaspoon baking soda1 teaspoon salt1 cup butter3/4 cup white sugar3/4 cup packed brown sugar1 teaspoon vanilla extract2 eggs1-2 cups chocolate chips or shaved semi-sweet chocolate (to taste)1/2 -1 cups chocolate Farmer Croc or crushed cereal (to taste)

Instructions: Preheat to 375F.Mix flour, baking soda, and salt in a small bowl. Beat softened butter, white sugar, brown sugar, and vanilla in a large bowl until creamy. Add eggs, beating well after each egg. Gradually beat in flour mixture. Stir in chocolate chips and Farmer Croc.

Drop by teaspoon onto an ungreased non-stick baking sheet. Bake for 9-11 minutes or until golden brown. Cool on a baking sheet or paper towel.

Makes about 5 dozen cookies.

Recipe submitted by Sarah Grove, TASIS Teacher (USA)Farmer Croc Chocolate Cookies

Ingredients: ½ cup butter1½ cup graham cracker crumbs1 can (14 oz.) sweetened condensed milk1 (6 oz.) package semi-sweet chocolate morsels1 (6 oz.) package of butterscoth morsels (optional)1 cup chopped walnuts1 can (3 ½ ounces) flaked coconut (1 1/3 cup)

Magic Cookie BarsInstructions: Preheat to 375 FahrenheitUse a 13 x 9 inch panMelt butter in oven, sprinkle crumbs over butter, mix together and press in pan. Pour sweetened condensed milk evenly over crumbs. Top with semi sweet morsels, walnuts, and coconut. Press down firmly.

Bake 25-30 minutes or until lightly browned.Cool before cutting.

Recipe submitted by Claire Kalsbeek ’11 (USA)

“These are amazing. We used to call them Seven Layer Bars. My mom used to make them for me instead of a birthday cake. She mailed them to me in college.” — Mrs. Nelson


CrepesRecipe submitted by Ryan Osgood ’14 (France)

Ingredients:250 ml of flour250 ml of milk2 eggs1/2 a teaspoon of sugar

Instructions:Step 1 – Preparation Put a cup of flour in your bowl.

Add the milk while mixing the whole thing.Add the eggs.

Mix the whole thing until it is really liquid, and without any pieces.

Step 2 – Making the CrepePreheat the oven at a medium temperature.

With a paper towel, spread oil in the pan to not let the mixture stick.

Put a fourth of the mixture in the pan.

Move the pan around for the mixture to spread evenly, if possible in a rounded shape.

Turn the Crepe around when it is cooked. You can try to do it by making it rotate while spinning, but be careful! It’s a risky technique!

When the crepe is ready on both sides just take it out of the pan and start a new one!

Photo used with permission by Robyn Lee


Chicken and Dumpling Soup (4 people)Recipe submitted by Annika Palvari, TASIS Faculty (Estonia)

Ingredients:4 chicken legs1½ liter of water5 potatoes1 carrotOne celery stalk 1-2 chicken bouillon cubesDill, parsley and other herbs to taste

Dumplings:1 tablespoon of melted butter1 eggsalt1 deciliter milk2 deciliter wheat flour

Bring chicken legs to boil in cold water, gather the foam that appears. Add the and bouillon cubes. Boil on a low heat for 20 minutes. Add sliced carrot and celery or leek, and boil another 5 minutes. Add chopped potatoes. When the chicken legs are cooked, lift them out of the water to cool down.

While the soup is boiling, prepare the dumplings. Batter the egg, and add in turns butter, milk and flou; flavor with salt. Use two teaspoons to make dumplings. Take a bit of the pastry with one teaspoon and with the other put them in the boiling water from where you just took out the chicken legs. When dumplings raise on the surface they are ready.

Peel the meat off from the chicken legs and add to the soup. Before serving add dill, parsley and other herbs to taste.

Photo by Annika Palvari


Ingredients:1 1/2 lb. ground beef1 onionsalt and pepper to taste1 large can tomato sauce1 can sliced olives1 tablespoon chili powder1/2 lb. cheddar cheese (cubed)1/2 lb. mozzarella cheese (cubed)1 package flour tortillas

Instructions: Bake at 400F. for 30-35 minutes.In a frying pan, brown together the ground beef, onion, salt, and pepper. Add the tomato sauce, black olives and chili powder and simmer for about 20 minutes. Butter a large casserole dish. Butter the flour tortillas. Place a layer of buttered tortillas on the bottom of the dish. Add a layer of 1/2 the meat sauce, a layer of 1/2 the cheddar & mozzarella cheese, another layer of buttered tortillas, the remainder of the meat sauce, the remainder of the cheddar and mozzarella cheese, and finish with another layer of buttered tortillas on top. Pour 3/4 cup of hot water over everything.

Taco PieRecipe submitted by Ann Haldy, TASIS Staff (USA)

“My mother baked this delicious casserole regularly when I was growing up. I still have the hand-written recipe in my Recipe Book from 1967. I serve it regularly to guests with a green salad and light dessert.” -Ms. Haldy


Icelandic PancakeRecipe submitted by Mazal Fernadez ’14 (Iceland)

Ingredients:1 cup flour1 medium eggdash of baking sodadash of baking powder100 grams of margarine/buttersome milk (enough to thin the batter)some Sugarwhipped Cream (optional)jam (optional)

Instructions:Take an Icelandic pancake pan or a crepe pan, and let some butter melt on it, letting it cool slightly. Mix the flour, baking powder, and baking soda, and make a thin batter with the milk. Add the egg. Put the melted butter/margarine on the pan into the batter. Don’t wipe or wash the pan off after melting the butter/margarine. Make sure the butter is slightly cooled; too hot and the egg will curdle in the batter!

Heat the pan to high heat then lower to medium. Add a small ladleful of batter, just enough to completely cover the pan. This next part is tricky, but it will come with practice. When the underside is golden brown, flip it over. Don’t wait too long or it will burn! Icelandic pancakes are meant to be thin; a proper one is around one millimeter thick. Stack pancakes on a plate.

You have many variation as to how to eat your pancakes. You can eat them plain, or sprinkle a bit of sugar onto the pancakes and roll them up. Another popular version is to stack the pancakes together with jam in between, or even top with whipped cream. Serve as if the pancakes were a cake.

Elephant EggsSubmitted by Walker Roe ’14 (USA)

Ingredients:1 piece of toast1 stick of butter1 eggsaltpepper

Instructions:Preheat the pan so it is hot, but not super hot. Then poke a fairly large hole into the middle of the bread. Cut 4-6 slices of butter and put the butter on one side of the piece of bread, and then put butter also into the pan. Spread the butter out in the pan evenly, and then put the piece of bread into the frying pan also, buttered side up. Quickly crack and egg into the middle of the piece of toast and let it sit until it is somewhat cooked. Add salt and pepper, flip it over, wait about 2-6 minutes depending on how hot your pan is and enjoy!

“This is one of my father’s favorite recipes, and mine as well!” —Walker Roe ’14


Peanut Butter CupsSubmitted by Ms. Naomi Misrahi, Former TASIS parent (Switzerland)Ingredients:12 paper muffin cups1 12-ounce package of chocolate chips1 cup reduced-fat peanut butter½ cup powdered sugar

Instructions:Cut the top half off of the muffin cups so that they are more shallow.

Pour the chocolate chips into a glass bowl and melt them in the microwave at 50% power for 2 min-utes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave them again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go, but be careful not to overcook the chocolate or it’ll seize up on you like day old Carolina roof tar.

Using a teaspoon, spoon a portion of the chocolate into the middle of the muffin cup. Draw the choco-late up the edges of the cup with the back of a spoon. Coat the entire inside of the muffin cup with chocolate and place into the muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.

Combine the peanut butter and powdered sugar in a medium bowl.

When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.

Spoon small portion of peanut butter into each of the chocolate covered cups. Leave room at the top for an additional layer of chocolate, which we will add later. Pop the candy back in the refrigerator to harden the peanut butter. This should take an hour or so.

When the peanut butter filling is hard, re-melt the chocolate chips in the microwave on half power for 30-40 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate. Finally, and remember to take the paper cups off before, enjoy your peanut butter cups!


Ingredients: (Makes about twenty, 3 inch empanadas)

Vegetable oil for fryingLime and ají for servingDough or Masa1 ½ cups precooked yellow cornmeal (masarepa)2 cups water1 tablespoon vegetable oil½ tablespoon sazon Goya with azafran½ teaspoon SaltFilling:

Instructions:Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.

Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.

Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.

Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.

Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle.

Tightly seal the edges by crimping with the tines of a fork. Fill a large pot with vegetable oil and heat over medium heat to 360° F.

Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.

Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the side.

2 cups peeled and diced white potatoes1 chicken or vegetable bouillon tablet1 tablespoon olive oil¼ cup chopped white onions1 cup chopped tomato½ teaspoon salt¼ cup chopped green onions1 chopped garlic clove2 tablespoon chopped fresh cilantro2 tablespoon chopped red bell pepper¼ teaspoon black pepper½ lb. ground pork and beef

Colombian EmpanadasRecipe submitted by Zuleika Tipismana, Staff (Colombia)


Banana Po’e Recipe submitted by Melisssa Gygax, TASIS College Counselor (Tahiti)

Po’e is a typical dessert from French Polynesia (not to be confused with the Hawaian version). We make po’e with all kinds of fruits; the most common po’e are banana, pumpkin, papaya, breadfruit, taro and manioc but the recipe can be adapted with European fruits such as peaches,

plums and apricots.This recipe is important to me because it is easy and healthy; plus, I do not really like dairy products or desserts made with eggs and butter, so this is a nice vegan substitute!

Ingredients: (Serves 6 - 8)

1 to 1.5 kilogram ripe, peeled bananasfresh vanilla (from Tahiti)1 tablespoon of rumtapioca starch (can be found at Asian market)sugar250 ml coconut milk

Instructions:Put in a pan: diced bananas with a few table-spoons of water (just enough to keep the bottom of the pan moist) and the fresh vanilla (split in the middle to release the beans).

Cook over medium to low heat until mushy (about half an hour). Add sugar to taste (I usually use only 2 -3 tablespoons because bananas are naturally sweet).

Let it cool to room temperature. Then add the rum and one cup of tapioca starch for 3 cups of fruit puree. Mix well.

Lay the bottom of a baking dish with parchment paper. Pour the mixture in it (it should be about 2cm to 3cm high).

Bake at 180 degrees Celcius for about 45minutes (or until the top has a nice golden color).

Pour half of the coconut milk on top. Serve warm. The rest of the coconut milk can be added indi-vidually if needed.


Kissell (Thickened juice with fruits)Recipe submitted by Annika Palvari, TASIS Faculty (Estonia)Ingredients:400 gram of dried fruits (apples, rains, plums, apricots...)1.5 liter water3 deciliter sugar1 teaspoon of lemon zest1 tablespoon of lemon juice2 pieces of clove2 tablespoon of potato starch

Instructions:Soak the fruit in cold water 2-3 hours. Use the same water to boil them soft. Add sugar, lemon zest, lemon juice and cloves. Mix potato starch in a bit of cold water and pour into the mix while stirring. Heat until boil, but do not let it boil. The amount of starch determines how thick the dessert will be. When done, sprinkle a bit of sugar on top, so it would not get “skin” while cooling. Let it cool down, but don’t put in the fridge. Serve with curd, quark or whipped cream.

Experiment with other fruits, rhubarb and fresh or frozen berries.

Photo by Annika Palvari


Rødgrød med fløde (Strawberry porridge)Submitted by Rasmus Hanson ’14 (Denmark)

“I do always eat this in summer, it’s delicious!” —Rasmus Hanson ’14

Ingredients:1kg strawberries, frozen or fresh1 cup of water2 cups of sugar2 tablespoons of potato flour

Instructions:Boil strawberries, water and sugar in a pot for 5 minutes. Remove the pot from the stove. Mix potato flour with water in a small separate bowl. Then put it in the pot little by little while you stir it until it thickens (like Bernaise sauce). Put it all in a big bowl and let it cool.

Served in deep dishes with milk and sugar.Enjoy!

Spoon Brigadeiro Submitted by the Brazilians!

Ingredients:1 can/tube of condensed milk5 or 6 spoons of chocolate powder1 spoon of butter with no salt

Instructions:Put everything in a deep pot on the stove.Put the stove on a very low heat.Mix constantly until it become a denser mixture.Leave it to cool.


“This recipe has been passed down for many years through the family. My great grandmother was the one who ‘created’ it.

My great grandmother took a trip around the world when she was in her late 20’s. She remembers staying with this family who always served greenbeans as a side dish. But they were special and their last was unique. where she was that they served her really good greenbeans with a bunch of stuff. So when she came back she altered it and perfected it. That night she made “Ensalada de Ejotes” and everyone loved it. We all know how to make it.” — Alexa Garza Valencia ’14

Ingredients:1 lb. fresh greenbeans1 cup finely chopped white onion2 cups finely chopped fresh cilantro1 1/2 cups of Virgin Olive Oil1/2 cup of red wine vinegar1 cup of balsamic vinegar3 to 4 teaspoons of salt2 teaspoons fresh ground pepper

Instructions:Cut greenbeans to one inch pieces.

Cook greenbeans in boiling water for about 15-20 minutes (making sure not to overcook).

Drain and let them cool to room temperature.

Ensalada de Ejotes (Green Bean)Submitted by Alexa Garza Valencia ’14 (USA)

Add onions, cilantro and vinegars; stir with a fork.

Season with salt and pepper, and then it is best to serve chilled.

Let it sit overnight if possible before serving.


Clara Chacon’s Beef Enchiladas Submitted by Mark Pate ‘11 (USA)

Ingredients:(Servings: 12)1 pound lean ground beef or chicken cooked and shredded½ cup onion, chopped1 clove garlicblack pepper and ground cumin to taste12 corn tortillascorn oil for frying1 can commercial, enchilada sauce (old El Paso brand if available)grated cheese (optional)sour cream (optional)sliced black olives (optional)

Instructions:Brown meat and the add onion, garlic, cumin and pepper. Fry tortillas in hot oil. Dip each tortilla in enchilada sauce, fill with meat mixture and roll up. Place enchiladas in a large, shallow pan and heat through. Serve with grated cheese, sour cream and sliced black olives.

“Our favoriate restaurant (Cafe Rio) serves this. It’s our favorite side dish.” — Tracie Hercules

Cilantro Lime RiceSubmitted by Tracie Hercules, TASIS Faculty (USA)

Ingredients:4 tbsp butter2 ½ tsp salt4 ½ cups chicken broth (4-5 buillion cubes in 4 ½ water)1 ½ tsp saltjuice of 21g or 4 small limes (4 tbs)4 tbsp chopped cilantro½ tsp cumin1 chopped onion 1 clove garlic chopped

Instructions:Mix all and cook covered on medium until done.


Venezuelan Beef (Pabellon criollo)Submitted by Tracie Hercules, TASIS Elementary Faculty (USA)

Ingredients:One beef roast (marbled is best)2 cloves chopped garlic1 chopped onion4 cubes beef boullionSalt and pepper to taste2 cups water1 tablespoon cumin

Cook these ingredients together, covered, in oven until meat can be torn into shreds (about 1/8 in width)

While the meat is cooking, marinate the following:4-6 large tomatoes, diced small2 chopped onion1 bunch washed cilantro, choppedJuice of two limes1 green pepper, diced2 cloves garlic, minced2 Tablespoon cumin1 Tablespoon garlic salt

Instructions: After marinating for several hours, sauté vegetable mixture until everything is soft. Mix with meat. Simmer on low at least 10 minutes. If it starts drying out, add more bouillion in water. (1 cube per cup)

Venezuelans double the veggies and add the extra to cooked black beans. These are served with rice and fried plantains.


Zurcher Geschnetzeltes Submitted by Alec Sigg ’14Ingredients:300 grams (0.66 pounds) fresh mushrooms slicedJuice of ½ lemonSpices600 grams (1.3 pounds) veal cut in small pieces 2 tablespoons margarine 1 onion, cut in very small pieces 1 deciliter (3.4 fl ounces) white wine 1 to 2 deciliter (3.4 to 6.8 fl ounces) water1.5 to 2 deciliter(5 to 6.8 fl ounces) cream Gravy-powderPaprika 1 teaspoon salt Grind pepper

Instructions: Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm. Melt the margarine in a frying-pan. And the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gests roasted evenly. Remove the meat. Add the white wine, let cook until the liquid thickens. Add the liquid from 2 plus some gravy powder, cook until the sauce binds. Add the cream and increase the heat slightly. Add paprika and some spices. Pour salt, pepper, and ½ teaspoon paprika on the meat, Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms.

Romanian table at the 2011 International Food night


Palle di NeveSubmitted by Elyse Guizzetti ’11 (USA)Ingredients:1 Package Amaretto Cookies1/2 Cup Coconut Flakes1 Coffee Cup of Espresso1 Tub of Marscapone

Instructions:Brew one cup of espresso coffee and let cool.Meanwhile, preheat oven to 175 degrees. Pour coconut flakes on shallow baking sheet in thin layer. Place in oven until lightly toasted, no more than two minutes or so.Take two amaretto cookies, spread small scoop of marscapone in between and form mini sandwiches.Dip cookie sandwiches in espresso. Immediately transfer to coconut and coat with toasted flakes.Place sandwiches on tray and put in refrigerator. Allow to chill for 2 hours.

Tossed Salad with StrawberriesSubmitted by Kim Nelson, TASIS Faculty (USA)Ingredients:1 head Romaine lettuce1 pint fresh strawberries1 small Bermuda onion in ringsPoppy Seed Dressing:1/2 c. mayonnaise2 tbsp. vinegar1/3 c. sugar1/4 c. whole milk2 tbsp. poppy seeds

Instructions:Wash lettuce. Pat dry. Refrigerate until serving time. Place greens on individual salad plates or a large salad bowl. Slice strawberries and onions and place on top of greens. Drizzle poppy seed dressing over salad. Toss if using large salad bowl. May use mandarin oranges instead of ber-ries.For the dressing: place all ingredients in a jar; cover and shake until blended. Keeps several days in refrigerator.


Kheer (Indian rice pudding)Submitted by Tara Das ’12 (India/USA)Ingredients:3 - 4 cups of milk1 cup condensed milk or cream1 cup basmati rice 1/2 cup sugar1 - 2 tablespoons raisins1 - 2 teaspoons cardamom seeds

Instructions:PreparationIn a mortar and pestle, crush the pods of cardamoms and extract the black seeds.

Slightly grind the basmati rice in a mill. (I use a coffee grinder that I exclusively use for grinding spices).

In a stock pot, pour the rice and milk and bring to a boil. Reduce to simmer. Cover. Stir frequently over low heat for about an hour. The rice should be tender. Stir in the sugar and the cardamom seeds. The sugar will thicken the mixture. Cook for another 20 minutes.

Remove from the stove and let it cool down to room temperature. Add the kewra water and the nuts.

Refrigerate for at least 6 hours or better overnight.

Serve chilled, topped with slivered almond and pistachios.

For as long as I can remember, kheer has been one of my favorite desserts. Whenever my aunt would visit us from India, I would always be excited for her wonderful dishes, and in particular kheer. After years of having to wait for her arrival to eat, she finally gave the recipe to my father, who has continued to frequently make the dish. To this day, kheer remains a special treat. — Tara Das ’12


HamantashSubmitted by Mazal Fernandez ’14 (Iceland/USA)Ingredients:2 eggs2 cup flour6 tbsp. sugar2 teaspoon baking powder½ cup shortening

Alternatively: Honey Dough4 cup flour (can use whole wheat)½ teaspoon salt1 teaspoon baking powder1/3 cup oil4 eggs1 cup honey

Common Fillings:Jam and Jelly (e.g. apricot, raspberry, prune, or rhubarb)ChocolatePoppyHoney-walnut

“This recipe is important to my family and me because Hamantashen are eaten on the Jewish holiday of Purim. On Purim, it is customary to eat sweet food with fillings inside. Hamantashen are triangular in shape to represent the three-cornered hat of Haman, the main antagonist of the story of Purim. Eating the ‘hat’ symbolizes the destruction of Haman’s evil plans.

Also, this recipe has been in my family for a long time. It’s a tradition of my family to make these for Purim every year. I got this receipe from my mother and grandmother.” —Mazal Fernandez ’14

Instructions: Preheat oven to 350F.Mix all ingredients in a bowl.

Roll out cookie dough and cut in desired circle size. (A good rule of thumb is the circumference of a regular glass; take a glass and using the open-ing, make circular shapes, much as if you were using a circular cookie cutter.)

Fill with any fillings you like. Usually a spoonful is good.

Take the corners and pinch to form a triangle. The filling should be visible from the top. Be careful not to put too much filling, or else it won’t close!

Bake for 20 minutes, or until golden brown.


English Christmas Pudding Submitted by Jan Stanford, TASIS Staff (United Kingdom)Ingredients:8 oz. moist brown sugar8 oz. suet8 oz. sultanas8 oz. seeded raisins8 oz. currants4 oz. plain flour2 oz. almonds (chopped)1 rind of lemon3 eggs1 teaspoon grated nutmeg½ teaspoon salt¼ pint milk1 small glassful of brandy

Instructions:Mix all dry ingredients together, stir in well-beaten eggs, milk, and brandy.

Put into two well-greased basins and steam from 5 to 6 hours. To steam the puddings, you should cover the top of the basin with silver-foil or muslin and tie with a string. Put enough water in a sawucepan to come not more than half-way up the basin when immeresed and begin to the boil before putting the pudding in to cook. Cover the saucepan with a lid and check it regularly to see that it down’t run dry by adding more boiling water. You can cook the pudding for four hours and cook it again on Christmas Day for about an hour or two before serving.

Do not forget to stir the pudding mix and make a wish before filling the basins!

Oven-baked Caramel Corn Submitted by Kim Nelson and the Sasquatch membersIngredients: 6 quart popped corn2 cup brown sugar2 sticks butter1/2 cup white Karo syrup1 teaspoon vanilla1 teaspoon baking sodaNote: One cup of corn should change to 30 cups of popped corn. (24 cups = 6 quarts)

Instructions: Place popped corn in large roaster. Boil brown sugar, butter and Karo syrup and stir for 5 minutes. Remove from heat and add vanilla and baking soda. Pour over corn; stir gently. Bake for 40 minutes at 250 degrees, stirring every 15 minutes. Cool and don’t count the calories as you enjoy it!


Charlotte Apple PieSubmitted by Alina Besaeva ’14 (Russia)Ingredients:4 eggs1 glass of sugar1 glass of flour1 kg of sour applesJust a bit of butter and salt

Instructions:First - you prepare the dough. Start mixing the eggs with a mixer. Slowly start adding sugar, then flour and salt. continue mixing until it become creamy. The more you mix it, the better the pie will be.

Now take the apples. Peel them, take the seeds out and cut into small pieces. I usually cut them in pieces which look like semicircles.

Now take a form that you will cook the pie in. Put some butter on its walls and bottom. Then put flour on it, too, so that our pie doesn’t stick to the form.

Take the apples and pu them on the bottom of the form. Make sure that you do not leave any gaps! After you put the apples, pour the dough on top of them in a nice and even layer.Put the form with our pie in the oven. The temperature has to be 180° Cup Leave it there for about 30-40 minutes. Do not open the oven while the pie is cooking, or it will become flat.

At the end you need to make sure the pie is ready. It should have brown crust alrady. An easy way to check if the pie is ready is to poke it with a toothpick. If the pie sticks to the toothpick, it is not ready yet. If it does not stick, then it is time to take the pie out of the oven.

So, here is your apple pie! If you did everything right, it is nice and VERY tasty. Enjoy!

“This pie is traditional in my family, and it is also the first thing I learned how to cook. My grandma makes it every year for my birthday!” — Alina Besaeva ’14


“This is a very important recipe to me because I have eaten this dish since I was a child, and it reminds me of being home in the Philippines with my family and grandparents.” — Arianna Rossi 14’

LumpiaSubmitted by Arianna Rossi ’14 (Italy/Phillippines)Ingredients:1 Tbsp. vegetable oil1 lb. ground pork2 cloves garlic, crushed½ cup chopped onion½ cup minced carrots½ c chopped green onions½ cup thinly sliced green cabbage1 teaspoon ground black pepper1 teaspoon salt1 teaspoon garlic powder1 teaspoon soy sauce30 lumpia wrappers2 cup vegetable oil (for frying) Instructions:Place a wok or large skillet over high heat, and then pour in 1 tbsp. vegetable oil. Cook the pork, stir-ring frequently, until no pink is showing. Remove pork from the pan and set aside. Drain grease from the pan, leaving only a thin coating. Cook the garlic and onion in the same pan for two minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with the pepper, salt, garlic powder, and soy sauce. Remove from the heat and set aside until it is cool enough to handle.

Place three heaping tbsp. of the filling diagonally near one corner of each wrapper, leaving a 1½ inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll nearly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to ½ inch depth, and heat for five minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.


Artichoke DipSubmitted by Rachel Wells ’14 (USA)Ingredients:1 10 oz. can of artichoke hearts, blended1 4 oz can of geen chili peppers6 Tbsp. mayonaise1 cup parmesan cheese

Instructions:Preheat over to 350° F.Mix all the ingredients togethers.Put the mixture into a casserole pan.Bake in the oven for 30 minutes.Serve with crachers as an hors d’oeuvres and voila...you’re done!

“My mom always makes this for me and my friends when we hang out. It is yummy and reminds me of home!” — Rachel Wells ’14

Tuna SaladSubmitted by Luann Fragal TASIS Former Faculty (USA) Ingredients: (for every two cans of tuna)2 cans of tuna ½ cup mayonnaise½ cheese (shredded)¼ cup corn¼ cup onion2 tablespoons sugar (or to taste)a pinch of saltpepper (to taste)¼ celery (optional) 1 tablespoon mustardsquirt of lemon juicecrackers/bread

Instructions:Mix the following ingredients with tuna: onion, cheese, corn, celery, and onion.

Mix separately:mayonnaise, sugar (or to taste),a pinch of salt, pepper, mustard, and lemon juice

Add the mayonnaise mixture to the tuna mixture and serve with crackers or on bread.

“All of these ingredients were ordered from the TASIS kitchen, and the Middle School girls loved this as a treat in the evenings or on weekends.” — Luann Fragale

Photo used with permission by Nancy Carradine


Peanut Butter Fudge-ems (aka Kellogg’s Speical K bars)Submitted by Kim Nelson, TASIS faculty (USA)Ingredients1 cup white corn syrup1 cup sugar1 cup peanut butter6 cup Special K cereal

Topping:1 cup chocolate chips½ cup peanut butter Instructions:Heat sugar and syrup to boiling. Remove from heat and stir in peanut butter; pour over cereal. Mix well. Press in greased 9x13” pan. Melt chips and peanut butter together together over low heat and spread on top. Cool thoroughly and cut into bars.

Deep Dish BrowniesSubmitted by Tracie Hercules, TASIS Faculty (USA)

Instructions:Heat oven to 350°F

Grease 8” baking pan

Combine butter, sugar and vanilla in a bowl. Beat together. Add eggs ad beat until fluffy. Combine flour, cocoa, baking powder and salt then stir into egg mixture until blende. Spread into egg mixture until blended. Spread evenly into pan. Bake 40 to 45 minutes (until brownies start pulling away from pan)

I like to top these slightly with powdered sugar.

Ingredients¾ c butter softened1 ½ tsp vanilla extract or 1 pkg. vanilla sugar¾ cup flour½ tsp baking powder1 ½ cup sugar3 eggs½ cups cocoa powder (not sweetened)½ tsp salt

“A Sasquatch favorite! I made this for our movie festival, and they were affectionately renamed by Michael Davis to Peanut Butter Fudge-ems!” — Kim Nelson


Zee Entenbrust (Duck Breast)Submitted by Caspar Zernin-Fischer ’07, TASIS Faculty (Germany)

Ingredients:1 duck breast-50ml of soy sauce4 stems of rosemary1 clove of garlicMarmalade of your favorite flavor (I recommend cherry or orange.)

Instructions:

1. The first step for making the duck is to unpack it and rinse it with cold water. Then dry it with paper towels.

2. Cut a square patter into the skin, make sure you donʼt cut into the flesh but only the skin layer. The squares should be about 1cm x1cm. It’s best to use a very sharp knife.

3. Salt the skin preferably with rock salt but it’s not a must.

4. Put the breast with the skin down in a pan on medium heat. It should be hot enough that the fat under the skin drains, but not too hot that it starts to get crispy right away.

5. Once there is a bit of fat in the pan add 1-2 stems of rosemary.

6. If you feel like there is too much fat in the pan feel free to pour some out.

7. It takes about 15 minutes for all the fat to drain but check it every couple of minutes and just see when the fat is all out.

8. When the fat is nearly drained the skin should start to get a nice golden tan, if it does not then you can turn up the heat a little bit. The nice thing about making duck is that a lot you can do just do by eye.

9. While the fat is draining you will start making the sauce. Take about 50 ml of soy sauce per duck breast and put it in a bowl. Then take garlic, either dried or fresh and put it in the soy sauce. I like to put a lot but just do what you like the best. Next put in either dried rosemary or fresh. If you use fresh then separate it from the stem and cut it into small pieces.

10. Depending on what direction of flavor you want to go choose a flavor of marmalade and mix it with the soy sauce. A generous tablespoon should do.

11. Add another generous table spoon of honey to the mixture. Then start stirring everything. The honey will dissolve eventually I recommend squeezing it into smaller pieces it speeds up the dissolving.

12. Once the skin is drained of all the fat and crips to your liking turn the heat all the way up and turn it over to the flesh side. Leave it for about 2.5 minutes.

13. Pour the sauce on the duck and let it simmer for another minute.

14. In the mean time lay out a double layer aluminum foil. Put the duck breast on the foil and rap it up good. Let the sauce simmer and thicken in. Let it simmer until it is a nice thick sauce.

15. Open the aluminum foil and put the duck with the ski up back in the pan

16. You should have a nice puddle of meat juice in there add it to the pan. Mix it all up a bit.

17. Slice the duck and put it on a plate with the spoon poor some of the sauce on the meat the rest put in a bowl. You can either throw the rosemary stems away of put them in the bowl with the rest of the sauce.


Icelandic Sweet Chili JamSubmitted by Mazal Fernandez ’14 (Iceland/USA)Ingredients:2 red peppers5 red chili peppers300 grams sugar150 milliliters vinegarand 1/2 bag of jam gelatin (or pectin) to make the jam thick

Instructions:Cut peppers and chili and put it in a mixer and chop them small.

Add sugar and vinegar and mix it together.

Put everything into a pot with the gelatin/pectin, and boil for about 5 to 7 minutes.

Allow to cool slightly, then pour into jars. (Make sure the jar isn’t too big.)

Kjötsúpa or Lamb SoupIngredients:3 pounds of lamb shoulder on bone, cut into large chunks1/2 onion, sliced6 cups of water2-3 tbsp dried mixed vegetables and herbs (useful to use a soup mix instead of herbs)salt and pepper, to taste1 pound rutabaga, diced½ pound small potatoes, peeled and diced½ pound carrots, peeled and diced

Instructions:Place the meat and onion in a large pan and pour cool water over it. Heat until water boils and let boil rapidly for a few minutes. Skim the top. Add dry vegetables/soup mix, as well as some salt and pep-per. Let simmer for around 40 minutes. Add rutabagas, potatoes and carrots; simmer for 20-25 minutes more, or until vegetables are tender.


Fresh Vegetable SoupSubmitted by Kim Nelson, TASIS Faculty (USA)Ingredients2 clove(s) garlic clove(s), minced1 medium onion(s), diced2 medium carrot(s), diced1 medium sweet red pepper(s), diced1 stalk(s) celery, diced2 small zucchini, diced2 cup(s) green cabbage, shredded 2 cup(s) Swiss chard, chopped2 cup(s) cauliflower, small florets 2 cup(s) broccoli, small florets2 tsp thyme, fresh, fresh, chopped6 cup(s) vegetable broth2 Tbsp parsley, or chives, fresh, chopped1/2 tsp table salt, or to taste1/4 tsp black pepper, or to taste2 Tbsp fresh lemon juice, optional

Instructions:Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

There are so many variations on this recipe. Add or leave out vegetables to suit your taste.

Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit).

Japanese table at the 2011 International Food night


To Die For Chocolate Cake Submitted by Courtenay Mastain, Faculty (USA)Ingredients:10 ounces dark chocolate (40-65%), chopped1 cup (2 sticks) unsalted butter, cut into small pieces5 large eggs1 1/4 cups sugar5 tablespoons all purpose flour1 1/2 teaspoons baking powderPowdered sugar

Instructions: Preheat oven to 325°F. Butter and flour 10-inch-diameter spring-form pan.

Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.

Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken.

Sift flour and baking powder over eggs and fold in.

Gradually fold in chocolate mixture and transfer batter to prepared pan.

Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer.

Uncover cake; cool in pan on rack (cake will fall as it cools).

Cover; let stand at room temperature.

Cut around pan sides to loosen cake. Release pan sides. Sift powdered sugar over cake.

Eat and savor every bite!


Whatever’s in the fridge frittataSubmitted by Courtneay Mastain, Faculty (USAIngredients:bell peppers, ham, and cheese with red pepper flakestomatoes and fresh herbspotato, bacon, and chivesalmon, capers, and red onionssun-dried tomatoes, spinach, and feta cheeseIn addition to the ingredients that you decide to use, you will need: 6 large eggsA handful of grated Parmesan cheeseOlive oilSalt & Pepper to taste

Instructions: Preheat oven to 200 C or 475 F.

Prepare the ingredients that you have chosen to add to your frittata. For example, boil or fry the pota-toes, sauté the onions, chop the veggies.

Beat the eggs. Add the parmesan cheese and stir until completely mixed.

Heat a non-stick frying pan on medium-high heat. When hot, add enough olive oil to thinly cover the pan.

Add egg mixture to the pan.

Add other ingredients to the pan. Allow to cook for 2-3 minutes. The eggs will start to harden on the bottom and the sides, while the top will remain runny. Using a rubber spatula, lift up the sides of the frittata to allow the runny eggs to sink to the bottom of the pan. Do this until there is only a little un-cooked egg on top.

Put a lid on the frying pan and put it in the oven for 3-5 minutes.

Be sure to use an oven mitt when you take the pan out of the oven! The top should be cooked com-pletely and may have bubbled a bit. If not, take the lid off and put the pan back in the oven for another minute or two.

Slide the frittata out of the pan and onto a serving platter. Cut into slices and devour immediately!


Apple Pie Submitted by Madeleine Smith ’12 (USA)

Ingredients:Pate Brisee (Short Crust Pastry)1 1/4 cups (175 grams) all-purpose flour1/2-teaspoon salt1 tablespoon (14 grams) granulated white sugar1/2 cup (113 grams) unsalted butter(Butter should be chilled, and cut into 1 inch pieces.)1/8 to 1/4 cup (30 - 60 ml) ice water

Instructions: Preheat oven to 350 degrees F.Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the but-ter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator. Leave the second round of pastry.

Pie Filling: Combine apple slices, cinnamon, nutmeg, sugar into a bowl. Mix! Pour the mixture into the pie pan. Remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

For Pie6-8 Granny Smith Apples Note: Apples shoud be peeled, cored, and sliced into ¼ slices.1 tablespoon of cinnamon ½ tablespoon of nutmeg½ cup of granulated white sugar

“Apple pie is a classic American dessert. It is so delicious. It takes like fall and

reminds me of the states because it’s such a classic.” — Madeleine Smith ’12

Photo by Madeleine Smith ’12


Pumpkin PieSubmitted by Madeleine Smith ’12 (USA)

Ingredients:Pate Brisee (Short Crust Pastry)1 1/4 cups (175 grams) all-purpose flour1/2-teaspoon salt1 tablespoon (14 grams) granulated white sugar1/2 cup (113 grams) unsalted butter Butter should be chilled, and cut into 1 inch pieces.1/8 to 1/4 cup (30 - 60 ml) ice water

Instructions: Preheat oven to 425 degrees F.Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pump-kins, etcup) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

Pie Filling: Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes with aluminum foil covering the top. Reduce temperature to 350 degrees F.; remove the aluminum foil and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve im-mediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

For Pie1 (9 inch) unbaked deep dish pie crust3/4 cup white sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 eggs1 (15 ounce) can of pumpkin1 (12 fluid ounce) can Evaporated Milk

“Pumpkin pie is a Thanksgiving and fall tradition in my house. No matter how far we are from the States or home, Pumpkin Pie is the dessert I make to feel secure and comforted. It reminds me of the changing leaves and the cooling temperatures. It is an American classic.” — Madeleine Smith’12

Photo by Madeleine Smith ’12


Risotto alla Milanese with Pork MarsalaSubmitted by Angelo Piattini, TASIS Staff (Switzerland)Ingredients for the Risotto:Beef broth with vegetables, celery, baby carrots, onion, rosemary and sageRice, about 250 grams1 OnionExtra Virgin Olive OilButterSalt1 Packet of SaffronGrana Padano Parmesan Cheese, gratedCooking Cream (liquid)White WineIngredients for the Pork:8 slices of pork White FlourWhite WineSalt and Pepper for seasoningButterExtra Virgin Olive OilParsley

Instructions:Rice PreparationPrepare the beef broth with vegetables.Saute the onion with oil and a bit of butter.Add the rice, brown well, and then add the white wine.When everything is well browned, begin to add the broth and almost immediately follow with the saffron. Continue cooking, adding the broth for around 17 to 18 minutes, stirring constantly.

Pork Preparation:Season the pork with salt and pepper.Coat meat with a bit of white flour.Brown the pork in a buttered pan, but do not cook through.Add about one glass of white wine, and remove the meat.Add some marsala, stirring well, and then replace the pork and let simmer until you are ready toserve.Before serving, add a bit of cream.When plating, add the parsley as a garnish just before serving.


“Cullen Skink is a soup named after a seaside called Cullen on the northeast coast of Scotland. “Skink” is a Scots word for a

‘shin, knuckle, or hough of beef’ which has, throughout the years, come to mean ‘soup’. Though this soup has been made since the sixteenth century, no two recipes are the same, though all seem to have a variation of the same three ingredients: haddock, potatoes, and onions. The one I make has been sassed up with extra veggies and flavor.” —Kristin Pedroja

Cullen Skink Submitted by Kristin Pedroja, TASIS Publications Editor (USA/United Kingdom)Ingredients:1 large onion1-3 cloves of garlic (depending on your tastes)3 leeks500-750 ml vegetable or fish stock (depending on how much liquid you like in your soup)2 floury potatoes, peeled2 carrots, peeledA tin of corn500 mg skinless and boneless fish - either haddock (smoked or non-smoked) or a mixture of haddock and salmon (Purists would find this abhorrent, but as a non-Scot I can get away with it and the salmon tastes great with this recipe.)

Cooked bacon (I don’t eat meat but apparently this adds depth to the flavor, says husband.)single cream (If you’re on a diet, yoghurt or soya cream will work.)

Instructions:Chop the onion, leeks, and garlic and sweat them in butter in a pot on med-low heat. Chop the potatoes and carrots and add them to the pot. Stir to infuse the flavors, then pour in the stock. Simmer until the potatoes are 3/4 cooked through. If you like your soup liquidized, let it cool, liquidize, then proceed with the next step. If you like your soup chunky, don’t liquidize.

Using kitchen scissors, chop bite-sized bits of fish into the pot. Add salt and pepper or other seasoning and turn up the heat a bit. Add the corn and/or bacon and the cream. Stir off and on to infuse the flavors, and add more salt and pepper to taste. Once the fish is cooked through, enjoy with some fresh bread.


Papas a la HuancaínaSubmitted by Michael Davis ’12 (Peru/USA)Ingredients:½ cup chopped red onion1 teaspoon minced garlic2 tablespoons vegetable oil5 ajies amarillos (yellow Peruvian chili pepper)3-4 saltine crackers½ lb (1/4 kg) fresh white cheese, roughly crumbled1 cup evaporated milkJuice of ½ a key limeOil6 boiled white potatoes

Instructions:Seed, de-vein, and chop the aji amarillo. In a small skillet, heat the 2 tablespoons of vegetable oil and, over medium heat, sauté the onion, garlic, and aji Amarillo until the onion is translucent, about 3 more minutes. Remove onion mixture from the heat and, in a blender or a food processor with a fixed steel blade, blend together with the crackers, white cheese, evaporated milk, and salt, adding just enough vegetable oil to give the mixture a smooth and creamy consistency.

Add the juice of the ½ key lime and blend for a few seconds more. Adjust seasoning to taste, adding more salt if necessary. Let sauce cool to room temperature or chill in the fridge. To serve, pour the sauce over sliced cold boiled potatoes and garnish with boiled egg slices, olives, cooked corn kernels, and lettuce leaves.

Serve over:Lettuce leaves, cooked corn kernels, hard-boiled egg slices, black olives.


Crash PotatoesSubmitted by Sara Stewart, sister of TASIS Faculty (USA)Ingredients: 12 whole New Potatoes (or Other Small Round Potatoes)3 Tablespoons Olive OilKosher Salt To TasteBlack Pepper To TasteRosemary (or Other Herbs Of Choice) To Taste

Instructions: Preheat oven to 450°F. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake for 20-25 minutes until golden brown.

From the Pioneer Woman Cooks - Ree Drummond


Red Velvet CupcakesSubmitted by Sharon Sigg, TASIS parentIngredients:2 1/2 cups all-purpose flour1 1/2 cups sugar1 teaspoon baking soda3 teaspoon baking powder1 teaspoon salt1 Tablespoon cocoa powder1 1/2 cups vegetable oil (do not use butter or margarine)1 cup buttermilk, room temperature2 large eggs, room temperature2 tablespoons red food coloring1 teaspoon white distilled vinegar1 teaspoon vanilla extract

For the Cream Cheese Frosting1 pound cream cheese, softened (stick, not whipped)2 sticks butter, softened1 teaspoon vanilla extract4 cups sifted confectioners’ sugarChopped pecans and fresh raspberries, strawberries, or even sprinkles for garnish!

Instructions: Preheat the oven to 350 F(180 C). Line 2 (12-cup) muffin pans with cupcake papers. Cake: In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer (or by hand). Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Photo used with permission by Kim Sciliano Salem


“The Sasquatch group decided this was one thing the TASIS kitchen should make more often...a group favorite.” — Sasquatch 2011

Pizzoccheri (Cabbage and Potato Pasta)Submitted by the Sasquatch staff and Rachel RayIngredients:Salt1 potato, peeled and cut into small dice1 pound whole wheat fettuccine2 tablespoons extra virgin olive oil (EVOO)1/2 head Savoy cabbage, shredded1 onion, sliced2 cloves garlic, finely chopped or grated1 cup chicken or vegetable stockA few grates fresh nutmeg4 tablespoons butter10 whole leaves sage1 cup grated Parmigiano Reggiano cheese

Instructions:Place a large pot of water over high heat for the potatoes and pasta. When the water comes up to a boil, add some salt and drop in the potatoes and pasta. Cook the pasta to al dente, according to the package directions (the potatoes should be done at the same time). Drain both well and reserve them in the pot you cooked them in.

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the cabbage, onion, garlic, stock and nutmeg to the pan. Season with salt and pepper and simmer until the veggies are tender, about 5 minutes.

While the veggies are simmering, place a small skillet over medium-high heat and melt the butter. Add the sage to the pan and gently fry it until it turns deep green in color. Remove the sage leaves and reserve. Remove the butter from the heat.

Add the cabbage mixture to the pot with the pasta and potatoes and toss to combine. Pour the melted sage butter and cheese over the pasta and toss to coat. Crumble the fried sage leaves over the top to garnish and serve.


Carrot SaladMix shredded carrots and arugula (when available)Squeeze a lemon over carrot mixtureDrizzle with olive oil and salt (optional)

Beets ExtraordinairePut beets in a bowlSalt beetsAdd a bit of curry and cinnamon to the beetsDrizzle beets with olive oilAdd basil if desired

Farmer CrocAdd to yoghurt and oatmeal

Misc. tips:Steal the rucola and cheese from the top of the shaved roast beef. Add this mixture to your salads, soup, or pasta.

Cut your chicken nuggets into a salad. It feels healthy even if you are still using nuggets.

Tips on TASIS Dining from the Students

TASIS ToastSince the toaster came onto the TASIS scene a few years ago, it has become an important part of every meal for both faculty and students. Here are a few variations:Peanut butter and honeyLemon and sugarCinnamon toast — Spread butter on bread quickly while the bread is still hot. In a separate cup, mix two parts cinnamon with 1 part sugar. Sprinkle on toast. Devour)Toast and oil — Drizzle oil on toasted bread. Sprinkle salt on toast. Add basel if desired.)Bruschette—Spread butter on toasted bread. Sprinkle with garlic powder. In a separate bowl, mix basil, chopped tomatoes, salt and olive oil. Spread on toast.)

Budd SauceSubmitted by Ali Tashpulatov ’14Ingredients:2 squeezes of Ketchup½ tablespoon curry powdersprinkle of TASIS herbssprinkle of TASIS spicy powder

Instructions:Mix the ketchup with everything else really well, and only eat this sauce with TASIS chicken nuggets

“We learned about this sauce from a guy named Budd. It is a sauce that rally unites me and my friends (Ryan, Max and Rasmus). We eat it only on days when we have chicken nuggets!” —Ali Tashpulatov ’14

Sasquatch members pounded the pavement to find out the secrets to “jazzing” up TASIS food to give it that extra bit of flavor.


Tips on TASIS Dining from the Students Faculty and student favorite food websites!Favorite websites:www.nigella.com - “She is a genius!”

www.bbc.co.uk/food/ - These recipes have European ingredients which are easier to find over here.

www.chow.com

www.deliciousmagazine.co.uk/ - Online food magazine

http://foodgawker.com/ - This is a great website, but don’t look at it if you aren’t hungry!!

http://www.tastespotting.com/

www.thecurvycarrot.com —This website is great because the woman who created it is a pescetarian, residents physician, and is just very interested in healthy eating.

www.thepioneerwoman.com/cooking/ - A great website with lots of photography and recipes - step by step photos guide you through the most difficult of recipes!

http://www.bakingandbooks.com/ - Lots of good recipes here!!

Favorite food blogs:www.thestonesoup.com/blog/ - This girl’s blog is great - usually uses only five ingredients, and the recipes tend to be very good!

www.whatkatieate.blogspot.com - Favorite food photography blog

www.mostlyeating.com/ - Sustainable eating

http://makelunchnotwar.blogspot.com/

http://www.travelerslunchbox.com/

Commonly-used convertorhttp://www.reluctantgourmet.com/conversion_tables.htm

Recipes Without Borders

Documents

video project

number of students

photography project

sasquatch film festival

number of events

local lugano company

local adventurers

music video