Community Cooking

In this series, we cook live on Instagram, sharing family recipes from members of the community. A week before each session, the recipe, a list of ingredients, and tools needed will be available on this page so you can cook along with us.

Interested in sharing a family recipe*? Please email us at cooking@bklynlibrary.org.

*Please don’t send any recipes exactly as they appear in printed recipe books as these may have copyright restrictions.

On Thursday, October 12, we cooked:  Bacalao Navideño

Ingredients:

  • 1 lb salt cod or fresh cod
  • ¼ cup olive oil
  • 1 white onion, diced
  • 3-4 garlic cloves, chopped
  • 1 28-oz can crushed tomatoes
  • 1 lb new potatoes, peeled, diced, boiled 10 min
  • 1 Tbsp white vinegar
  • ½ cup parsley, chopped
  • 1/3 cup slivered almonds
  • ¼ cup pimento-stuffed green olives
  • 8 banana peppers (or jalapenos) whole

Directions:

  1. If using salt cod, 48 hours in advance: soak overnight in cold water. Change water, and soak overnight again. Flake fish and refrigerate until ready to cook.
  2. If using fresh cod, poach lightly, let cool, flake fish, and refrigerate.
  3. Sautee onions and garlic for a few minutes.
  4. Add tomatoes. Cook 10 minutes, partially covered.
  5. Mix in cod, vinegar, parsley, and olives. Cook 10 minutes, partially covered, scraping bottom.
  6. Lower heat, add potatoes, and cook 5-10 minutes, until mixture is thick.
     

Recipes previously featured on Community Cooking

Aunt Gloria’s Tomato Sauce and Meatballs (Click to see the full recipe)

Sauce Ingredients:

  • 3 cans (28 oz) tomato puree
  • 1 can (6 oz) tomato paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic flakes
  • ½ tomato puree can of water
  • 1 tomato paste can of water

Meatball Ingredients:

  • 1.5-2 pounds ground beef
  • 6 eggs
  • ¼ cup grated cheese
  • ¼ teaspoon garlic flakes
  • Salt and pepper to taste
  • Breadcrumbs

Directions

  1. Add puree to sauce pot.  Add seasonings.  Add ½ tomato puree can of water.
  2. Mix and shape meatballs.
  3. Fry the meatballs in oil until browned on all sides.
  4. Add meatballs to sauce as they finish frying.
  5. Add tomato paste to the pan you used to fry the meatballs. Add garlic flakes. Mix in tomato paste can of water to thin, stirring carefully.  Stir gently to combine.
  6. Cook for 3 hours over low heat with the pot partially covered by its lid to avoid splashes.  Stir regularly.

This recipe was made during a cooking demo on May 25, 2023

Beef Empanadas (Click to see the full recipe)

Crust

  • 2 1/2 cups flour
  • 1/3 cup very cold water
  • 1 egg
  • 4 ounces of cold butter, in 1/4 inch dice
  • 1/2 teaspoon salt
  • 1 egg beaten, for brushing

Filling 

  • 3/4 lb ground beef
  • 1 russet potato, 1/4 inch dices, cooked
  • 1 carrot, grated
  • 1 small onion, grated
  • 1 celery rib, finely diced
  • 2 cloves of garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 cup peas
  • 1/2 cup green olives, roughly chopped
  • handful raisins, roughly chopped
  • 3/4 cup broth or water
  • 2 Tablespoons olive oil
  • salt and pepper

Directions

  1. Pulse crust ingredients in a food processor until it looks like large crumbs. Roll and press mixture into a ball of dough, cover, refrigerate.
  2. Brown beef over medium heat. Add onion, carrot, celery, and potato. Sautee until meat is cooked through.
  3. Add garlic and ground spices. Sautee until spices are fragrant, about a minute.
  4. Add broth, peas, and raisins and simmer, stirring, until broth is mostly absorbed. Add olives, salt and pepper to taste.
  5. Preheat oven to 375 degrees.
  6. Divide dough into ten pieces; roll each into a thin circle, about 6-7 inch diameter.
  7. Place a heaping 1/3 cup filling on half of each dough circle. Brush outer ¼ inch of dough with egg, fold over, press into half-moon, and score edges with fork.
  8. Brush empanadas with egg, and bake on a parchment lined cookie sheet 35 minutes, until golden brown.

This recipe was made during our May 13, 2021 demo

Boiled and Fried Channa (Click to see the full recipe)

Ingredients:

  • 8 oz dried chickpeas, soaked overnight
  • 1 tbsp cooking oil
  • 1 medium onion, sliced
  • 6 large garlic cloves, minced
  • 2 wiri wiri peppers or 1 very small scotch bonnet pepper
  • 1 ½ tsp roasted ground jeera (cumin)
  • ½ tsp paprika
  • ¼ tsp black pepper
  • 1 tsp salt, or more to taste
  • 3 scallions, finely sliced

Directions:

  1. Bring a medium pot of water up to a boil. Add soaked chickpeas. Boil until soft about 30-40 minutes. Alternatively, use an instant pot or pressure cooker to cook soaked peas for about 15 minutes. After peas are cooked until tender, drain and set aside.
  2. On medium-high heat, add oil to the skillet. Add onions, garlic, and pepper. Fry 2-3 minutes, until tender.
  3. Add chickpeas and fry for a few minutes.
  4. Add jeera, paprika, black pepper, salt, and scallions. Fry a few more minutes.
  5. Adjust seasonings to your taste, serve.

This recipe was made during our April 27, 2023 demo

Chicken Adobo (Click to see the full recipe)
  • 3/4 cup sliced garlic
  • 5 lbs of chicken legs
  • 3 tsp chicken bouillon powder (preferably Knorr brand)
  • 4 tsp meat tenderizer (preferably Chef Merito brand)
  • 2 bay leaves
  • ½ cup of Seasoned Rice Vinegar
  • ¾ cup low sodium soy sauce
  1. Carefully chop drumsticks in half using a knife and cleaver.
  2. Remove and reserve chicken skin for the final cooking.
  3. Pierce each piece with a fork about 3-5 times.
  4. Mix chicken pieces with chicken broth and tenderizer. Let sit for about 10-20 minutes.
  5. Add to large pot with bay leaves and extra skin.
  6. Add some water if you like extra sabaw (soup/broth).
  7. Bring to a boil, then lower flame to just under medium heat; simmer about 46 minutes.
  8. Add two large cooking spoons of rice vinegar and garlic and mix thoroughly. Don't add the soy sauce yet! Simmer for about 16 minutes.
  9. Add soy sauce and mix thoroughly. Simmer for about 34 minutes.
  10. Turn off stove when chicken is falling off the bone.
  11. Salt and pepper to taste.
  12. Serve over hot rice or pasta.

This recipe was made during our August 5, 2021 demo

Chicken with Yassa Sauce(Click to see the full recipe)

From Jahck Diack, Emma’s Torch alumni

Ingredients:

  • 2.5 pounds bone-in chicken thighs
  • 5 onions, diced
  • 1 red pepper, coarsely chopped
  • 1 green pepper, coarsely chopped
  • 4 cloves garlic, grated
  • ½ cup yellow mustard
  • ½ cup Dijon mustard
  • 2 Tbsp. white vinegar, divided
  • ½-1 tsp. black pepper
  • salt
  • 2 lemons, cut in wedges
  • Parsley

Directions:

  1. Puree 1 onion, peppers, 1 Tbsp yellow mustard, 1 Tbsp Dijon mustard, garlic, and 1 Tbsp vinegar in a Vitamix or blender.
  2. Toss chicken in vegetable puree to coat, and bake at 350 degrees for 15 minutes.
  3. Sautee remaining onions with salt over medium heat, until translucent.
  4. Add 2 Tbsp. vegetable puree, black pepper, salt, 1 Tbsp vinegar, and remaining mustards to sauteed onions, and heat through. Taste for seasoning.
  5. Serve chicken and Yassa sauce with rice. Garnish with parsley and lemon wedges.


     
Cream of Spinach Soup (Click to see the full recipe)
  • 1/4 of a small onion, minced
  • 1 Tbsp of butter
  • 1/4 tsp of azafran
  • Pinch of cumin
  • 2 1/2 cups of water
  • 1/4 tsp of salt
  • 2 potatoes, peeled and quartered
  • Spinach
  • Slice of cheese (preferably American cheese)
  1. Using a medium soup pot, cook onions, cumin, and azafran in melted butter for three minutes.
  2. Add water and salt to the pot.  Bring to a boil.
  3. Add potatoes and cook for 20 minutes.
  4. Add spinach and cook for five minutes.
  5. Remove from heat and add cheese; mix until it melts into the soup.

This recipe was made during our September 17, 2022 demo

Devlynn's Grandma's Zongzi (Click to see the full recipe)

Ingredients

  • 1 lb glutinous/sticky rice
  • 40 bamboo leaves 
  • 1/2 lb peeled, split mung beans
  • ¾ cup peanuts
  • 1-2 oz dried scallops
  • 1 Chinese sausage
  • 5 salted egg yolks
  • 8 dried shiitake mushrooms
  •  ½ Tbsp olive oil
  • A little sugar
  • A little salt

 

  • 1/2 lb pork belly, marinated in:
  • ½ tsp salt
  • ¼  tsp five spice powder
  • ½  Tbsp light soy sauce
  • ½ tsp chicken bouillon
  • 1 tsp Shaoxing cooking wine
  • cooking string

Directions

  1. Wash bamboo leaves, bring to a boil, and let soak overnight.
  2. Cut the pork belly into 1” chunks. Mix marinade and pork together for 60 seconds and marinate 3 hours.
  3. Soak bamboo leaves in cold water for 30-60 minutes, with a bowl on them to keep them submerged. Then bring them to a boil at high heat, and boil them, covered, for 15-20 minutes. Wash each side of each leaf with a clean sponge.
  4. Wash the rice, mung beans, peanuts, mushrooms, in three changes of water each, and then soak each for 30 minutes. Drain each and set aside.
  5. Cut sausages diagonally into ½ inch slices, dried scallops in half, mushrooms into thirds, and egg yolks in half.
  6. Mix salt, sugar, and olive oil into rice, and let stand a minute.
  7. Salt mung beans and mix them together for a minute.
  8. Pair a big leaf with a small leaf, facing in opposite directions, shiny side up, staggered about one inch apart. Fold them in half, shiny side up. Make another fold about 1 inch along the bottom edge of the fold you just made, to make a pocket.
  9. Fill the pocket with 2 Tbsp rice, 1 Tbsp beans, 1 piece pork, 1 piece sausage, 1 piece egg, 2 pieces scallops, 2 pieces mushroom.
  10. Fold both sides inwards towards the filling, folding extra leaves down. Tie leaves together with string width and lengthwise as one would a present, double knot and cut excess string.
  11. Boil dumplings in a large pot for 3 hours, making sure they are submerged, and adding water when needed.

This recipe was made during the May 19, 2022 demo.

Fresh Pappardelle Pasta (Click to see the full recipe)

Ingredients:

  • 3 ¼ cups 00 Flour (400 g)
  • 4 large eggs (200g)
  • pinch salt
  • 1 T olive oil
  • 2 T cold water, or more

Directions:

  1. Put flour in a large bowl, and make a well in the center.
  2. Add eggs, salt, and olive oil to well. Whisk additions together with a fork while trying to keep them in well. Gradually work flour into the eggs a little at a time. Sprinkle 2 T cold water over and mix until dough forms.
  3. Form dough into a ball. Cover with plastic wrap; let sit for 10-15 minutes.
  4. Knead dough 5-10 minutes, until smooth and elastic.
  5. Form dough back into a ball. Cover with plastic wrap; let sit another 30 minutes.
  6. Roll pasta out thinly with a rolling pin. Using a pizza cutter or sharp knife, cut dough sheet into 12 x 1” strips.
  7. Transfer pasta to floured baking sheet, dust with more flour, and swirl into nests. You can let the nests dry out for a bit, or not.
  8. Cook in boiling, salted water. Drain, sauce, and eat.

 

This recipe was made during our November 17, 2023 demo

Fritzi’s Mom’s Blueberry Pie (Click to see the full recipe)
Ingredients:

Crust

  • 2 cups flour
  • 2 Tablespoons sugar
  • 1 teaspoons salt
  • 1 ½ sticks chilled butter, cut into small pieces
  • 5-6 Tablespoons cold water

Filling

  • 2 pints blueberries, washed and dried
  • ½-3/4 cups sugar
  • Juice of ½ a lemon
  • Dash of cinnamon

Directions

  1. Mix flour, sugar, and salt. Cut butter into mixture until it’s a coarse meal. Add 5 Tablespoons cold water, just to moisten. If it’s still too dry, add the last tablespoon.
  2. Turn dough out onto a board and knead a few times. Divide dough into two, press each into a disk, wrap, and refrigerate about an hour.
  3. Roll out chilled disks into 12 inch rounds. Press one round into pie pan and refrigerate 15-30 minutes. Reserve other round.
  4. Toss berries with sugar, cornstarch (if using), lemon juice, and cinnamon. Allow sugar to melt.
  5. Fill pie crust. Trim, and wet the rim. Drape reserved round on top. Trim top to about ½ inch overhang. Fold under and crimp edge. Cut a small slash in top to vent.
  6. Bake at 400 degrees for 40-60 minutes. Keep an eye on the pie – turn oven down to 375, if needed. It’s done when it’s golden brown and bubbly. Allow to cool.

This recipe was made during our August 17, 2023 demo.

Guyanese Pepperpot (Click to see the full recipe)
  • 2 lbs of beef and 2 lbs of oxtail (see note) washed and drained
  • 4 cloves of garlic, chopped
  • 1 scallion, chopped
  • 2 stalks of basil, chopped
  • 2 teaspoons of ginger, grated
  • 1 cup of cassareep
  • 1/2 cup of brown sugar
  • 2 cinnamon sticks
  • 5-6 cloves
  • 2 pieces of orange peel, preferably dried
  • 4 sprigs of thyme, whole
  • 3 wiri wiri or 1 scotch bonnet pepper, whole
  • 2 teaspoons of salt, divided
  • 2 Tablespoons vegetable oil
  • water
  1. Add garlic, scallion, basil, ginger, and 1 teaspoon salt to meat, and allow to marinate at least 2 hours.
  2. Heat vegetable oil in a large pot, add meat, and allow to brown, stirring occasionally.
  3. Add cassareep, brown sugar, cinnamon, cloves, orange peel, thyme, pepper(s), and 1 teaspoon salt.
  4. Add enough water to cover meat, bring to boil, and reduce heat to low.
  5. Cover and cook 3 hours.
  6. Check sauce for consistency – it should be thick and aromatic. Remove cinnamon and orange peel.
  7. Serve with plait bread on Christmas morning, or with rice or boiled plantain for dinner. Or reheat, in true Guyanese fashion.

Note: You can use 4 lb meat of your choice: beef, pork, goat, cow feet, cow face, oxtails, pig tails, or a combination.

This recipe was made during our December 22, 2020 demo

Ivorian Alloco and Braised Chicken (Click to see the full recipe)

from Stephanie

This recipe was adapted from Cuisine228 

Braised Chicken

  • 1/3 cup cilantro
  • 1/3 cup fresh oregano 
  • 1/4 cup onion
  • 4 garlic cloves
  • 2 red hot chili peppers (or a teaspoon of red pepper flakes)
  • 3/4 cup vegetable oil
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 plantain cube
  • 6 chicken legs
  1. Mix all the ingredients except chicken in a blender to form a sauce.
  2. Combine the sauce with chicken in a large bowl. Cover and refrigerate for several hours or overnight.
  3. Preheat grill to 300F, or a grill pan, oiled, over medium heat.
  4. Grill chicken legs over direct heat, flipping about every 3 minutes, until cooked through to an internal temperature of 165 F.
  5. Let rest for 3 minutes, then serve with the plantains.

Fried Plantains

  • ripe plantains
  • pinch of salt
  • Vegetable oil for frying
  1. Cut and peel the plantains into cubes and toss them with salt.
  2. Heat oil in a large skillet and fry the plantain on each side until golden brown.
  3. Remove and place on a paper towel to absorb excess oil.

This recipe was made during our April 15, 2021 demo.

Jamaican Run Down (Click to see the full recipe)

Ingredients

  • 1 ½ lbs. cod, halibut, and/or tilapia
  • 1 clove garlic, minced
  • ½ sweet onion, chopped
  • 1 14 oz can whole or diced tomatoes
  • 1 14 oz can coconut milk
  • 1 ½ T mixed spices – sweet paprika, garlic & onion powders, dried thyme, dried parsley, ground allspice, ground dried rosemary, white pepper, & ground ginger
  • 2 bay leaves
  • Anywhere between ¼ to one whole Scotch Bonnet pepper, minced
  • 1 lime, in wedges
  • 2 scallions chopped
  • Olive oil
  • Salt & pepper

Directions

  1. Pat fish dry with paper towels then season with salt and pepper to taste. Cut into large chunks and set aside.
  2. Chop onion, mince garlic. Mince pepper (use gloves). Crush tomatoes in a bowl with your hands, if whole.
  3. Add oil to preheated pan on medium. Add onion and cook until golden, about 5 minutes. Add garlic, bay leaf, spice blend and Scotch Bonnet pepper, and stir to mix. Cook for 3 minutes, mostly undisturbed. 
  4. Add tomatoes, coconut milk and fish and mix gently to combine. Bring to a simmer over medium-high heat, then turn down to med-low and cook for 10-12 mins. Broth should thicken slightly, and the fish should be just cooked.
  5. Serve stew in bowls and garnish with scallions and lime wedges. 
     

This recipe was made during the June 14, 2022 demo.

Latkes (Click to see the full recipe)
  • 3-4 large Russet potatoes, grated
  • 1 onion, grated
  • 1-2 eggs
  • 1/2 - 1 cup matzo meal or flour
  • salt and pepper
  • vegetable oil for frying
  • sour cream and applesauce for serving
  1. Grate one onion.
  2. Wash, peel, and grate potatoes.
  3. Squeeze excess liquid out of grated potatoes.
  4. Mix potatoes, onion, egg, salt, pepper, and enough matzo meal so the texture is moist but not wet.
  5. Heat about 3 Tablespoons of oil in a heavy frying pan on medium heat.
  6. Form pancakes and fry until the edges are brown.
  7. Flip pancakes and cook another 5 minutes.  Remove and place on on paper-towel covered plate.
  8. Eat with sour cream, or applesauce, or both.

This recipe was made during our December 16, 2020 demo

Mapo tofu (Click to see the full recipe)

Ingredients 

  • 1 lb. tofu, cut into 1-inch squares
  • ¼ - ½ cup minced beef, pork or chicken (optional)
  • 1 Tbsp. chili bean paste
  • a little scallion or coriander
  • a little minced up garlic
  • a little minced up ginger
  • a little light soy sauce
  • a little Shaoxing wine
  • a bit sugar
  • a bit five spice powder
  • a bit ground Sichuan peppercorn
  • chili oil (optional)
  • chicken stock or water
  • 1 tsp. corn starch

Directions

  1. Mix light soy sauce and Shaoxing Wine into meat.
  2. Heat oil in fry pan; add ginger, garlic, and meat, and stir fry until aromatic.
  3. Add chicken stock or water, chili bean paste, chili oil, five spice powder and sugar.
  4. Add tofu carefully and cook over low heat for 5-10 minutes.
  5. Make slurry of equal parts cornstarch and cold water and add to simmering pan.
  6. Let tofu simmer to absorb flavors, until the gravy thickens.
  7. Reduce heat and add about 1 tsp ground peppercorns.
  8. Finally, add scallion and/or cilantro on top.

Note: If you are a vegetarian, you may skip step 1, omit meat in step 2, and substitute water for stock in step 3.

This recipe was cooked on April 21

Mom's Kısır (Click to see the full recipe)

from Damla in Midwood

  • * 1 cup of fine bulgur (it should say "kısırlık" on the front of the package; the most common brands are Reis and Duru)
  • 2-3 heaping tablespoons of tomato paste
  • 1 large tomato, finely diced
  • 1 large white onion, finely diced
  • 1 bunch scallions, chopped
  • 1 large Italian green pepper, finely diced (you know, the long hots!)
  • half a bunch of parsley, chopped
  • juice of one large lemon, possibly more
  • Half a cup of neutral oil (vegetable oil)
  • Salt to taste
  • * Pomegranate molasses to taste (optional)

  • Lettuce or pita for serving 

    1. Place the bulgur in a wide and tall bowl. Add 3/4 cup of boiling water. Cover the bowl tightly and let the bulgur soak up the water completely. It should not be wet at all—it should be kind of fluffy in texture.
    2. Add the tomato paste and use your hands to work it all the way in, like you are kneading dough.
    3. Add the chopped veggies and greens; toss.
    4. Add the oil and lemon juice; toss again.
    5. Serve with lettuce and pita bread.

    *Substitutions: - If you can not find bulgur, you can substitute couscous or quinoa and cook them the way they are normally cooked. - You can easily sub a bit of pomegranate juice + sugar for the pomegranate molasses or just leave it as is and add extra lemon juice.

This recipe was made during our August 11, 2020 demo

Pan de Muerto (Click to see the full recipe) 

This recipe was adapted from Mexico in My Kitchen

  • 4 cups flour
  • 2 Tablespoon active dry yeast 
  • ½ cup sugar
  •  1 teaspoon salt
  • 6 Tablespoons butter, plus 2 Tablespoons for brushing
  • 6 Tablespoons margarine
  • 5 eggs
  • zest from 2 oranges
  • 1 Tablespoon anise seeds (optional)
  • 1 teaspoon orange blossom water (optional)
  • 1/4 cup warm water
  • sugar for decoration
  1. Mix 4 eggs, softened margarine, and 1/8 c sugar in a bowl.
  2. Add flour and water, alternating, a little at a time. Add yeast and mix dough to combine all three.
  3. Add softened butter, orange zest, anise, the rest of the sugar, and orange water, one at a time, mixing well after each addition.
  4. Knead dough until smooth.  Transfer dough to a greased bowl, cover with plastic wrap, and let rise for 45-60 minutes.
  5. Turn dough out onto surface. Set aside a piece of dough about the size of a grapefruit. Cut the remaining dough into two equal pieces. Shape each equal piece into a tight ball, and place on a greased baking sheet.
  6. Roll pieces of the smaller portion into four logs and two small balls.
  7. Beat the remaining 1 egg with a tablespoon of water. Brush a large cross across the surface of each large dough ball.
  8. Place the bones in a cross over the brushed egg. Put a little egg wash in the center of each bone cross and press one small dough ball onto each center spot.
  9. Cover baking sheet with plastic wrap and let rise for 1 ½ - 2 hours.
  10. Brush egg mixture onto raised dough balls. Bake in a 350 degree oven until golden brown, 15-20 minutes.
  11. Once cooled, brush bread with remaining butter, and dust with sugar.

This recipe was made during our October 29, 2020 demo

Pan Fried Dumplings (Jiao Zi) (Click to see the full recipe.)

From Si

  • 1 package of store-bought dumpling wrappers (preferably the brand "Twin Marquis" Shanghai style)
  • 2 cups of Chinese chives, finely chopped
  • 1 1/2 cups of ground pork
  • 1/2 cup of shrimp, chopped into small pieces (optional)
  • 3/4 cup jicama, finely diced (optional)--water chestnuts can be substituted 
  • a little salt, black pepper, and sesame oil
  • vegetable oil
  • soy sauce and vinegar for serving
  1. Mix together the chives, pork, shrimp, jicama and season with a pinch of salt, pepper, and about a teaspoon of sesame oil.
  2. Put a tablespoon of filling in the center of a wrapper and fold.  (See picture)
  3. Add some vegetable oil to a non-stick skillet on medium-high heat.  Add about 10-15 dumplings to the skillet (depending on the size of the skillet).
  4. Add 1/2 cup of water to skillet and cover.
  5. Remove cover after 7-8 minutes and keep cooking dumplings 3-5 minutes until the water has evaporated and the bottom of the dumplings have turned a golden brown.
  6. Enjoy with a little soy sauce and vinegar.

This recipe was made during our November 2, 2020 demo

Picadillo (Click to see the full recipe)
  • 1 tablespoon olive oil
  • 1/2 onion, peeled and diced
  • 1/2 - 1 red or green bell pepper, diced
  • 3-4 cloves garlic, chopped fine
  • 1 pound lean ground beef
  • 8 oz tomato sauce
  • 1 Tbs white vinegar
  • 1 packet Sazon goya
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 tTbsp raisins
  • Handful of pimiento stuffed olives, sliced
  1. Sautee garlic, pepper, onion until soft.
  2. Add beef and cook until mostly brown.
  3. Add tomato sauce, vinegar, Sazon goya, and cumin.  Continue to cook until not too soupy and the beef is cooked thoroughly.
  4. Add raisins and olives and cook for about another five minutes until raisins plump.
  5. Serve with rice.

This recipe was made during our October 5, 2021 demo

Schapiro Family Challah (Click to see the full recipe)
  • 3/4 cup warm water
  • 1 packet active dry yeast
  • 1 tsp sugar
  • 1/4 cup honey
  • 1/3 cup olive or vegetable oil
  • 2 eggs (plus one more or a yolk for the egg wash)
  • 1 ½ tsp Kosher salt
  • 3 ½  cups flour
  • optional: turmeric, saffron, or cardamom
  1. Preheat oven to 350 degrees.
  2. Dissolve yeast and sugar in warm water in a large bowl.
  3. Add the rest of the wet ingredients and salt to the bowl and mix. If using flavorings, add them now.
  4. Add the flour and stir, then knead by hand for about 2 minutes – the dough will still be a bit sticky. Oil your dough ball and your bowl and let rise 1-2 hours, until doubled in size.
  5. Divide ball into four pieces and roll them each out into a rope. Paint with egg wash. Let rise again for about 45 minutes (or overnight in the fridge). Egg wash again if you like, or sprinkle on seeds.
  6. Bake in lower rack of oven for 35-40 minutes, until browned, and it sounds hollow if you knock on the bottom.

This recipe was made during our June 22, 2021 demo

Shrimp and Grits (Click to see the full recipe)

Ingredients:

 

  • 1 cup grits
  • 4 cups vegetable or chicken broth
  • 1 cup grated cheddar cheese
  • 1 tsp butter
  • 3 slices bacon
  • 1 pound peeled shrimp
  • 1 bunch scallions, thinly sliced
  • 3 cloves garlic, chopped
  • 1 pound ripe tomatoes, chopped
  • I jalapeño, minced
  • 1 Tbsp  thyme leaves, plus a few sprigs
  • Handful chopped parsley
  • 1 tsp smoked paprika
  • 1 Tbsp Worcestershire sauce
  • 1-2 tsp hot sauce
  • Juice of half a lemon
  • Black pepper

Directions:

  1. Bring broth to a boil; slowly whisk in grits. Cook one hour, covered, stirring frequently.
  2. Stir in cheese and butter.
  3. When grits are ten minutes from done, cook bacon. Remove from pan.  
  4. Sprinkle pepper on shrimp and sauté in bacon renderings until mostly opaque, 1 - 2 minutes. Remove from pan.
  5. Sauté garlic, scallions, jalapeño, and tomatoes.
  6. Add rest of ingredients. Add back crumbled bacons and shrimp. Heat through
  7. Serve over grits, with some fresh parsley and scallions on top.

This recipe was part of our February 28, 2023 demo

Tibetan Momo (Dumplings) (Click to see the full recipe)

From Tenzin

For the dough

  • 4 cups of flour
  • 1 to 1 1/2 cups water

For the filling

  • 1 lb ground beef or chopped beef
  • 2 onions, chopped
  • 1 stalk spring onion, chopped
  • Small bunch of cilantro, chopped
  • 1 Tablesoon vegetable or canola oil
  • 1/4 cup water
  • salt and Erma (Szechuan pepper)
  1. Make the dough:  mix the flour and water by hand, adding water until you make a smooth ball of dough.  Knead until it is firm.  (The more you knead the better the dough).
  2. Make the filling:  In a large bowl, add ingredients and mix thoroughly.
  3. Form 1-inch balls of dough and flatten using a rolling pin.  Shape them into flat, round circles.
  4. Take one piece of flattened dough and add a spoonfill of the filling in the center.
  5. To shape your momo, start from the left end and fold portion towards the center with your forefinger and thumb.  Pleat it tightly from one half and seal it well from the other side.
  6. Oil your steamer tray and line up the momos in the tray close but not touching.
  7. Add water to steamer bottom and once it boils, stack up the steamer and steam from 12-15 minutes.  Momos are done when they are no longer sticky.
  8. Top with soy sauce, hot sauce, or homemade momo sauce (oil, ginger, garlic, and red chili powder).

This recipe was made during our March 2, 2021 demo

Tilapia Ceviche (Click to see the full recipe)

Ingredients

  • 3 tilapia fillets
  • 5 limes, halved
  • 4 large red tomatoes
  • 6 jalapeños
  • 1 red onion
  • 1 bunch of cilantro
  • salt & pepper

Directions

  1. Finely dice the red onion and tomatoes.
  2. Deseed and finely dice the jalapeños. Cover your hands in oil to help protect your hands from the spicy juices.
  3. Finely chop the entire bunch of cilantro.
  4. Put the onions, tomatoes, jalapeños and cilantro in a large bowl. Salt and pepper to taste.
  5. Juice limes over bowl.
  6. Bring a large pot of water to boil. Add tilapia filets and cook for 8 - 10 minutes.
  7. Once tilapia is fully cooked, remove from heat and drain the water. Salt and pepper to taste.
  8. Stir the tilapia so that it breaks apart in the pot and add to bowl.
  9. Refrigerate and serve chilled. Can be enjoyed with tortilla chips.

This recipe was made during our June 28 cooking demo.

Tinga (Yucatecan Style)(Click to see the full recipe)

submitted by Lourdes Garcia

Tinga:

  • 1 lb. boneless chicken breast and/or thighs
  • 3-5 plum tomatoes, whole
  • 3 white onions; one halved, the others thinly sliced
  • 2 cloves garlic
  • 3 bay leaves
  • A few sprigs of oregano (optional)
  • ½-1 can chipotle chiles in adobo
  • 1 tsp. ground black pepper
  • 1 tsp. salt
  • 4-6 cups water
  • Oil for sautéing
  • Sliced avocado, habanero salsa, and pickled red onions, for serving
  1. In a medium pot, add half onion, garlic, pepper, salt, oregano (if using) and two bay leaves to water, and bring to a boil.
  2. Add chicken to pot, reduce heat to a bare simmer, and poach until just cooked. Remove chicken.
  3. Add tomatoes to broth and simmer 5 minutes.
  4. Blend tomatoes, some cooked onion, cooked garlic, ½ can chiles in adobo, and ¾ cup broth in a blender until smooth.
  5. Sautee sliced onions with a bay leaf until clear. Add sauce. Taste for seasoning. Simmer 5 minutes.
  6. While sauce simmers, shred chicken. Add chicken to sauce and onions, and stir together over medium-low heat for a few minutes.
  7. Serve on store-bought tostadas with sliced avocado, habanero salsa, and pickled red onions.

Habanero salsa:

  • 3 habanero peppers, finely chopped
  • 1 medium tomato, diced
  • ½ medium white onion, diced
  • ¼ cilantro, finely chopped
  • 3 T sour orange juice OR 2 T orange juice + 1 T lime juice
  1. Mix ingredients, cover, and refrigerate at least one hour, or overnight.

Pickled red onions:

  • 1 cup white vinegar
  • 1 cup water
  • 1 T salt
  • 1 T sugar
  • 1 medium red onion, thinly sliced
  1. Bring first four ingredients to a boil. Remove from heat, add onions, and cover for 30 minutes.

This recipe was made during our October 13, 2022 cooking demo

Verenicas (Verynyki) (Click to see the full recipe) 

 

from Eva in Bay Ridge

  • 3 cups flour
  • 1 egg
  • ½ cup water
  • ½ small head cabbage 
  • 2 onions
  • 16 oz farmer cheese, or cottage cheese
  • 2 boiled potatoes, cut in chunks
  • Butter
  • Salt
  • Pepper
  • Sour cream for serving, and dill is nice, but optional.
  1. To make the dough, mix egg, water, and salt together; add flour a little at a time while mixing. Form a sticky dough.
  2. Knead dough on floured surface, five minutes. It’s ready when smooth, and doesn’t stick to your hands.
  3. Cover and put in fridge.
  4. While dough rests, make fillings:  
    •  chop onions finely and fry in butter until brown
    • mash potatoes
    •  chop cabbage finely and fry in butter
    •  put half onions in mashed potato, half in sautéed cabbage
    • put half cheese in mashed potato; half in cabbage
  5. Split dough into two balls. Roll one ball out on floured surface until it’s about a foot square.
  6. Cut out circles with a water glass.
  7. Put a scant teaspoon of filling on dough circle; fold over and pinch.
  8. Boil 10 minutes. Toss verynyki with butter, and serve with sour cream, and dill if you have it.

This recipe was made during our July 28, 2020 demo

 

The Everyone is Welcome Here Community Cooking series is provided through the generous support of Apple Bank, celebrating over 25 years in Brooklyn and 160 years of neighborhood banking in greater New York. Visit applebank.com for more information.

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