The MOSAICCookbook

Created by College Union & Activities, a part of the Division of Student & Campus Life

Fall 2012

Preface

The MOSAIC Cookbook exposes students to the various exotic flavors of different cultural cuisines. Created by Asav Vora ’13 and Sean Leigh ’13, the Event Programming and Marketing Interns for the MOSAIC, the cookbook features recipes from Alliance of Community Enrichment (ACE) member organizations.

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Queso Frito (Fried Cheese)Queso Frito is a common, savory component to a Dominican breakfast!

Ingredients-Serves 4

12 slices of queso de Frier (2" x 3", 1/4" thick)3 tbsp. of oil for frying1/2 cup of corn starch

Instructions

1. Heat the oil in the frying pan.

2. Cover the slices with corn starch and shake off the ex-cess.

3. Fry in the hot oil on one side until it turns golden brown.

4. Turn and repeat.

5. Do not add too many slices at a time as the oil must remain very hot to prevent cheese from staying in the oil for too long and melting completely.

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Pico de GalloInstead of store bought salsa, try making fresh Pico de Gallo for your tortilla chips!

Ingredients-Serves 62 medium tomatoes on the vine, diced1/2 small red onion, chopped1/2 tsp. jalapeno pepper, seeded and finely chopped4 sprigs cilantro, roughly chopped1 green onion, finely chopped1 garlic clove, minced1 tbspp. fresh lime juice1/8 tsp. kosher salt1/8 tsp. freshly ground black pepper1/8 tsp. cumin% Instructions:

1. Combine all ingredients in a medium bowl. Sea-son with additional salt, lime, pepper and/or cumin to taste. Let sit for at least 30 minutes.

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Eggs NestA traditional French breakfast food, Eggs Nest is a new twist on eggs for breakfast!

Ingredients-Serves 2

2 eggs1/4 tsp. Kosher salt1/4 cup grated Gruyere cheese

Instructions

1. Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high tempera-tures without warping, with parchment paper.

2. Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate bowl.

3. Place the egg whites in a very clean mixer bowl. Add a quarter teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.

4.Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

5. Create two mounds of the egg white mix-ture on the lined baking sheet. Form the mounds so they look like nests, with in-dentations in the centers.

6.Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes

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Spring RollThese Asian appetizers are filled with vegetables and are a great starter to any meal!

Ingredients-Serves 202 oz. dry soy vermicelli 4 eggs, beaten 1 onion, finely chopped 2 oz. mushrooms, drained and chopped 2 tbsp. vegetable oil 1 carrot, shredded3 oz. bean sprouts 2 pinches ground black pepper 1 tbsp. soy sauce 1 clove garlic, chopped 20 rice wrappers (6.5 inch diameter) 1 qt. oil for deep frying

Instructions

% 1.% Soak the vermicelli 30 minutes in warm water; drain.

% 2.% In a large bowl, mix the vermicelli, eggs, onion, mushrooms, vegetable oil, car-rot, bean sprouts, pepper, soy sauce, and garlicup

% 3.% One by one, moisten the rice wrap-pers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.

% 4.% In a large saucepan, heat the oil to 375 degrees F (190 degrees C).

% 5.% Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

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Bruschetta with Tomato and BasilItalian bruschetta is a great way to capture the flavors of tomatoes, fresh basil, and garlic!

Ingredients-Serves 24

6 or 7 ripe plum tomatoes2 cloves garlic, minced1 tbsp. extra virgin olive oil1 tsp. balsamic vinegar6-8 fresh basil leaves, chopped.salt and black pepper to taste1 baguette French bread1/4 cup olive oil

Instructions

1. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a knife, remove the skins of the tomatoes.

2. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.

3. Turn on the oven to 450°F to preheat.

4. Chop up the tomatoes finely. Put tomatoes, garlic, 1 tbspp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

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5. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down.

6. Once the oven has reached 450°F, place a tray of bread slices in the oven and toast for 5-6 minutes, until the bread just begins to turn golden brown.

7. Place some topping on each slice of bread and serve.

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7

French Onion SoupA classic, French Onion Soup is sure to keep you warm on cold Geneseo nights!

Ingredients-Serves 4

1 tbsp. butter5 medium onions (a mix of yellow and red is ideal), sliced1/2 tsp. salt2 bay leaves 6 cup low-sodium beef broth1/2 cup dry red wine4 or 5 sprigs fresh thyme (optional)freshly cracked pepper4 slices of baguette or sourdough bread 1/2 cup shredded Swiss cheese

Instructions

1. Heat the butter in a large pot over low heat. Add the onions and salt. Cover the pot and cook the onions over low heat un-til very soft and caramelized, about 30 minutes. (Check on the onions every 10 minutes or so and stir.)

2. Add the bay leaves, broth, wine, and thyme (if using). Simmer on low heat for at least 15 minutes. Season with pepper. Discard the bay leaves.

3. Preheat the broiler. Divide the soup among 4 oven-proof bowls. Top each with a slice of baguette and some cheese. Broil until the cheese is melted and bubbling, about 3 minutes.

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Vegetarian Miso SoupMiso soup is a quick, easy and light soup and is a staple of Japanese cuisine!

Ingredients-Serves 4

4 cup water1/3 cup miso3 green onions (scallions), chopped1 tbsp. shredded nori or wakame seaweed1/2 block firm silken tofu, cut into 1 inch cubesdash soy sauce (optional)1/2 tsp. sesame oil (optional)

Instructions

1. Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.

2. Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup.

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Thai Basil Soup (Gai Pad Grapow)

Ingredients-Serves 4

1 tbsp. peanut or canola oil1 medium red onion, thinly sliced2 jalapeno peppers, thinly sliced (or more if you really like your food fiery)4 cloves garlic, minced1 lb boneless skinless chicken breasts, cut into small pieces2 tbsp. fish sauce1 tbsp. sugar1 tbsp. low-sodium soy sauce2 cup fresh basil leaves (preferably Thai or holy basil, but you'll only find those at spe-cialty markets)

Instructions

1. Heat the oil in a wok or large skillet.

2. When hot, add the onion, jalapenos, and garlic and stir-fry for 2 minutes, using a metal spatula to keep the ingredients in motion.

3. Add the chicken and cook for 2 to 3 min-utes, until the meat is beginning to brown on the outside.

4. Add the fish sauce, sugar, soy sauce, and basil and cook for 1 minute more. Serve over rice.

This Thai classic (called gai pad grapow) gets its flavor from chiles, garlic, and fresh herbs!

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BorschtBorscht is a hearty Ukrainian soup, served in Central and Eastern European countries.

2. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

3. Spoon fat from top of chilled broth and discard. Add remaining 4 cup broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

4. Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 min-utes. Season to taste with salt and pepper. Stir in vinegar.

5. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Ingredients-Serves 6

8 cup beef broth 1 lb. slice of meaty bone-in beef shank1 large onion, peeled, quartered4 large beets, peeled, chopped4 carrots, peeled, chopped1 large russet potato, peeled, cut into 1/2-inch cubes2 cup thinly sliced cabbage3/4 cup chopped fresh dill3 tbsp. red wine vinegar1 cup sour creamsalt and pepper to taste

Instructions

1. Bring 4 cup of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

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Chicken PizzaiolaA delicious and easy way to change up a usual meal of spaghetti and sauce!

Ingredients-Serves 4

1 tbsp. olive oil4 chicken breasts (6 oz each)1 tsp. dried thyme or rosemarySalt and pepper to taste1 medium yellow onion, sliced1/2 cup chopped green olives4 cloves garlic, minced1 tsp. red pepper flakes 1 can (28 oz) crushed tomatoes1 cup grated mozzarella

Instructions

1. Place the chicken breasts on a cutting board, cover with plastic wrap, and use a meat mallet or heavy-bottomed pan to pound the chicken into 1/2-inch thick cut-lets. Season with thyme or rosemary and a healthy sprinkle of salt and pepper.

2. Heat the oil in a large cast-iron skillet or oven-safe pan over medium high heat. When hot, add the chicken and cook for 3 to 4 min-utes, until a nice crust has developed on the surface of the chicken, then flip and cook for another 3 to 4 minutes. Remove and reserve the chicken.

3. Preheat the broiler. In the same pan, add the onions, olives, garlic, and red pepper flakes. Sauté until the onions have begun to lightly caramelize, about 5 minutes, then add the tomatoes. Cook for another 3 min-utes, then slide the chicken back into the pan.

4.Divide the mozzarella between the chicken breasts, then place the whole pan into the oven. Broil for 3 to 4 minutes, until the cheese is melted and bubbling. Serve the chicken with a generous scoop of the spicy red sauce.

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Baja Fish Tacos with Pico de GalloA fresh spin on traditional tacos, these Baja Fish Tacos are simply delicious!

Ingredients-Serves 8-10 1 lb. fresh cod or sea bass fillet, cut into strips of 2-3 oz. portions1/4 cup al-purpose flour1/4 cup cornmeal1/2 tsp. kosher salt1/4 tsp. cayenne pepper1/4 tsp. garlic powder 1/8 tsp. fresh ground black pepper1 egg, beaten 2 tbsp. water Canola or vegetable oil1/2 head medium cabbage, thinly sliced8-10 good quality corn tortillas

Instructions:

1. In a flat dish, combine flour, corn-meal, salt, pepper, cayenne pepper and garlic powder. In a separate dish, combine egg with 2 tbsp. wa-ter.

2. Pour enough oil into a large (12-

3. Dip fish into egg and then dust

4.Wrap tortillas in a damp cloth or

5. To serve, place a few pieces of fried

2. Pour enough oil into a large (12-inch) skillet to a depth of 1/4 inch. Heat oil on high heat until hot and then turn to medium high heat.

3. Dip fish into egg and then dust lightly with flour-cornmeal mix-ture. Fry until golden brown on all sides, approximately 4-6 minutes. Remove promptly and drain on a plate covered with paper towels.

4.Wrap tortillas in a damp cloth or paper towel and microwave on high for 10-15 seconds.

5. To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depend-ing on your preference). Drizzle fish with Fresh Pico de Gallo (page 3). Top with sliced cabbage.

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Jerk ChickenA staple of Jamaican cuisine, jerk chicken is a flavorful way to add some spice to your meal!

Ingredients-Serves 6-8

1/2 cup malt vinegar (or white vinegar)2 Scotch bonnet peppers (or habaneros), with seeds, chopped1 red onion, chopped4 green onion tops, chopped1 tbsp. dried thyme or 2 Tbspp fresh thyme leaves, chopped 2 tbsp. olive oil2 tsp. salt2 tsp. freshly ground black pepper4 tsp. ground allspice4 tsp. ground cinnamon4 tsp. ground nutmeg4 tsp. ground ginger2 tsp. molasses1 (5 or 6 lb.) roasting chicken, cut in half, lengthwise1/2 cup lime juiceSalt and pepper

Instructions

1. Put vinegar, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.

2. Place chicken in a large freezer bag. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag. Refrig-erate overnight.

3. When you are ready to cook the chicken, remove chicken from the marinade bag. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken

4. Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is in-serted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 min-utes.

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Homemade Mac and CheeseRich and creamy homemade Mac and Cheese! Just the way Mom makes it!

Ingredients-Serves 4

8 oz. uncooked elbow macaroni % %2 cup shredded sharp Cheddar cheese% 1/2 cup grated Parmesan cheese 3 cup milk 1/4 cup butter 2 1/2 tbsp. all-purpose flour 2 tbsp. butter 1/2 cup bread crumbs 1 pinch paprika

Instructions

% 1. Cook macaroni according to the pack-age directions. Drain.

% 2. In a saucepan, melt butter or marga-rine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly.

% 3. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large cas-serole dish, and pour sauce over maca-roni. Stir well.

% 4. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little pa-prika.

% 5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

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Palak PaneerPalak Paneer is a delicious North Indian dish prepared with spinach and Indian cheese!

meric and sour cream (add more or less to achieve desired creaminess). Add the spin-ach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

% 2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tbsp. of ginger, and ci-lantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

3. In a medium frying pan heat 3 tbsp. of olive oil over medium heat, and fry paneer (or Ricotta cheese) until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

Ingredients-Serves 4

6 tbsp. olive oil %% 2 cloves garlic, chopped 1 tbsp. grated fresh ginger root 2 dried red chile peppers 1/2 cup finely chopped onion 2 tsp. ground cumin 1 tsp. ground coriander 1 tsp. ground turmeric 3/4 cup sour cream 3 lbs. fresh spinach, torn 1 large tomato, quartered 4 sprigs fresh cilantro leaves 8 oz. paneer (Ricotta cheese if needed) salt to taste

Instructions

% 1. In a large saucepan heat 3 tbsp. of olive oil and saute garlic, 1/2 tbsp. of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, tur-

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Chili PaneerA fusion of Indian and Chinese cuisine, this is a dish with paneer in a thick, spicy gravy!

Ingredients-Serves 2

2 cup of cubed paneer 1 bell pepper2 large onions4 green chillies, split1 tsp. of ginger garlic paste1 tbsp. of soy sauce1 tsp. of green chili sauce1 tsp. of tomato paste/ketchup3 tbsp. of oil1/2 tsp. of sugar1 tbsp. of cornflour + 3 tbspp of waterSalt to tasteMarinade

3 tbsp. flour 2 tbsp. corn flour / corn starch 1 tsp. freshly ground pepper 1 tsp. minced garlic A pinch of salt Water

Instructions

1. Make a thick-ish paste with the ingredients for marinade. Dunk the paneer pieces in and let them soak in the marinade.

2. Add 3-4 tbsp. oil in a pan and fry the paneer pieces, turning them over when the cooked sides are brown. Drain and set aside.

3. In the same pan, add chopped onions, green chillies, and bell pepper. Cook until the on-ions turn transparent.

4.Next, turn the flame to high and add soy sauce, green chili sauce, ginger garlic paste, sugar and tomato paste. Stir-fry on high for until well blended and turn the flame to medium-low.

5. Add the fried paneer cubes and the cornflour-water paste. Taste and adjust salt. Stir and cook until the sauce comes thick-ens.

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FlanA traditional Latin dessert, flan is a caramel custard that is a sweet and tasty end to a meal!

Ingredients-Serves 10

1/2 cup sugar6 eggs3 cup milk 1/2 cup sugar1 1/2 tsp. vanilla1 tsp. orange rind, grated

Instructions

1. Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.

2. Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.

3. In a large mixing bowl, lightly beat the eggs.

4. Stir in milk, 1/2 cup sugar, vanilla and or-ange peel.

5 .Place caramel coated ring mold in another pan and place on an oven rack.

6. Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.

7. Bake at 325F for close to l hour or until a knife comes out clean.

8. Cool flan on a wire rack, Chill for at least 3 1/2 hours.

9. To unmold the flan loosen edges with a spat-ula, slip spatula down the sides to let air in.

10. Place the serving platter over the mold and flip to allow the flan to slip onto the platter.

11. Spoon the caramel that may remain in the mold on top of the flan.

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BaklavaA common Middle-Eastern dessert, Baklava is a rich, sweet pastry with nuts and honey!

Ingredients- Serves 36

1 (16 oz.) package phyllo dough %% 1 lb. chopped nuts 1 cup butter 1 tsp. ground cinnamon 1 cup water 1 cup white sugar 1 tsp. vanilla extract 1/2 cup honey

Instructions

1.%Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

2.Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thor-oughly. Repeat until you have 8 sheets layered.

3. Sprinkle 2 - 3 tbsp. of nut mixture on top. Top with two sheets of dough, butter, nuts, lay-ering as you go. The top layer should be about 6 - 8 sheets deep.

4.Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

5. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add va-nilla and honey. Simmer for about 20 minutes.

6. Remove baklava from oven and immedi-ately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it un-covered as it gets soggy if it is wrapped up.

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Cinnamon ChurrosA Spanish fried dough pastry that is sweet and delicious!

Ingredients-Serves 20

1 cup water 1/3 cup butter 2 tbsp. packed brown sugar 1/2 tsp. salt 1 cup all-purpose flour 1 egg 1/2 tsp. vanilla Vegetable oil for deep-fat frying 1/4 cup granulated sugar 3/4 tsp. ground cinnamon

Instructions

1.In a medium saucepan, combine water, but-ter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stir-ring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and va-nilla, beating well with a wooden spoon.

2.

2. Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto pre-pared baking sheet.

3. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.

4. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm.

The MOSAIC is both a space and an ideal. The space itself is located on the first floor of the MacVittie College Union and houses offices for the different multicultural organizations on campus.The MOSAIC Cultural Awareness Series, through its programs and events, focuses on diversity and providing the campus and community with opportunities to explore other cultures in a comfortable and supportive setting.

The Alliance for Community Enrichment promotes and encourages the growth of a diverse environment for all Geneseo students. In addition, ACE seeks to increase the presence of cultural and under-represented communities (including, but not limited to, racial, ethnic, gender, sexuality, and ability) on campus through the use of collaboration and programming.

For a full listing of the different ACE groups, go to www.geneseo.edu/ace.

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About

Recipes and images were submitted by various ACE groups from the following websites:Allrecipes.comCookingandme.com gq.comiastate.edumenshealth.comSimplyrecipes.comList of Future Cultural Dinner/Events:Geneseo Chinese Culture Club- Nov. 10Bhangra Dance Show “Mela”-Nov. 29Japanese Culture Club- Dec. 1Black Student Union- Feb. 23Shakti Annual Dinner “Sangamam”- Mar. 2Korean American Student Association- Mar. 9Ghana Gala- Mar. 10Latino Student Association- Mar. 30Pride Night- Apr. 13

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References

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