Patryk and Ela from Poland were our chefs at the October Multicultural community kitchen. We’ve learned it takes many times to make a dough for pierogi to be perfect. Although Ela has made the dough at least 50 times before, she is still not a pro 🙂 Patryk used to watch his grandma doing it, but was never allowed to touch it. Pierogi are filled dumplings with a savoury of sweet filling, cooked in a boiling water.
Precook peeled potatoes in salted water a while before starting the pierogi so that they have time to cool off to room temperature.
Sieve flour into a bowl, add a pinch of salt. Combine 500ml of boiled water with 80g of butter. Gradually combine flour and water whilst mixing everything. Add eggs and combine. Knead the dough for about 10mins and set aside.
Mix the ricotta with potatoes and mash everything together. Dice onion and cook until translucent, add half to the filling. Season with salt and pepper. Divide the dough into 10 portions. Roll each portion out to about 2-3mm thickness. Cut into 5x5cm pieces (or cut out circles with a large glass). Then add the filling on top of the cut-outs, fold in half and glue together.
In a large pot boil salted water with a splash of oil or butter, when the water boils place around 15 pierogi and cook until all the pieces start floating to the top. After they float let them cook for another 2 mins and take them out into a large bowl. Place the next batch in the pot. Repeat until all pierogi are cooked . Add remaining onion to the bowl of pierogi, mix and serve.
Kale you either love or hate! Would you like to know how to eat the whole bunch of kale so all your family will enjoy it and it will be gone before you know it?
Izumi, originally from Japan, has taught us how to prepare soy and sesame kale chips at our Healthy snacks workshop. Yum! It’s a very easy and healthy substitute for regular chips. She prepares it for her daughters quite often and if there are any leftovers, Izumi leaves the chips and stores for later on as an ingredient to be added to rice, soups and other meals.
Recipe for 4 people:
This year’s Festival food theme was “Pancakes around the world”. People were watching our chefs preparing the pancakes in front of them. There are so many types of pancakes such as Polish, Chinese, French, Swedish, Thai, Indian etc. Our community got to try 3 kinds of pancakes from 3 countries nowhere else to be bought in Whistler. We chose Czech, Korean and Russian as we have people from these countries living in Whistler too.
Czech “Bramboraky “ or fried potato-garlic- marjoram pancakes are very popular either in Czech Republic or Slovakia (knows as “Zemiakove placky”). They’re served either at lunch time, dinner or during the day as a snack. Potato is one of the basic staples in Czech cuisine, commonly used in many dishes.
Korean Kimchi pancakes or “Kimchi Jeon” are savoury pancakes served with a lot’s of kimchi in it. Because kimchi is made of fermented veggies with its main ingredient cabbage, it’s also very healthy and therefore commonly eaten any time of the day. You can find them anywhere in Asia with slight variations.
Our sweet version of pancakes was Russian “Blinis” and they got sold out almost immediately. Traditionally they’re prepared in a savoury way, filled with cottage cheese, sour cream, quark, butter, caviar (whitefish, salmon or sturgeon caviar) and other garnishes. They can be rolled as French crepes or served as a triangle.
See below Bramboraky recipe and pictures. Our chef Petr from the Czech Republic has been in the cooking industry for a long time and he’s so good that he even introduced this recipe to one of the Whistler’s restaurants he used to work at and they included it on the menu! We’re lucky to have him helping us at the Festival. It took a long time to peel and shred 15 kg of potatoes but it was worth it!
Ingredients for 10 pancakes:
At our April Multicultural Community Kitchen, Rose, from France, taught us how to prepare Fish en Papillote (French for ‘in parchment’). It is a method of cooking when the food is put into a folded parchment paper and then baked. This recipe is very healthy, juicy, light and easy to prepare. There are many variations of preparing fish. The presentation of the dish is very special – it looks like your guests are opening a gift on their plates.
Ingredients (for 4 people)
At our December Multicultural Community Kitchen, Marie from the Philippines taught us how to prepare Lugaw – Chicken Porridge with Turmeric. Lugaw is a Filipino rice porridge, that works as an excellent base for any kind of meat or seasonings. This Filipino dish is traditionally thought of as a soft food for sick people. But Lugaw is enjoyed for breakfast, as a snack, when you’re sick, and even as a meal in itself. Meat is added to the rice for nutritional value, and ginger and turmeric are favorite ingredients also for their health benefits.
There are 3 steps in cooking Lugaw
Cooking the rice
INGREDIENTS (for 6 people)
Cook rice in a steamer. If you don’t have a steamer, put 2 cups of rice and 3 cups of water in a pan. Bring to the boil, cover and cook for 20 minutes. Set aside.
At the same time, boil 4 eggs (for the garnish).
Cooking the chicken
INGREDIENTS (for 6 people)
Heat 5 tsp of olive oil in a casserole. Sauté the onion, garlic, and ginger. Add chicken cut into pieces. Let the juice come out, then turn the chicken over. Season with salt and pepper to taste. Fry until golden brown. Add 4 cups of water, 2 cups of chicken bouillon and the steamed rice to the casserole. Add 3 tsp of turmeric. Mix all the ingredients. Cover for ten minutes or until thoroughly cooked. Simmer.
Serving and Garnishing
Serve chicken and rice in a bowl. Sprinkle some chopped scallions on top, add slices of boiled egg and squeeze some lemon over it.
Eat while hot. Enjoy!
We invited Rumi from Japan to teach us how to prepare Okonomiyaki at one of our Multicultural Community Kitchens. This dish is sometimes called Japanese pizza or Japanese pancakes. You can prepare your filling and toppings however you like it. This is also why it is translated from Japanese as “Grill as you like it”. Okonomi stands for “as you like” and yaki for “grill”.
1 cup flour
5g fish stock powder
¾ cup water
75g sliced lean pork
75g seafood (shrimp, octopus, squid)
10g green onion
dried bonito flakes
At our November Multicultural Community Kitchen, Carla taught us how to prepare Picante de Pollo – the national dish of Bolivia. This chicken dish with green peas, onions and peppers, is eaten with rice and chuño; freeze-dried potatoes traditionally made in Bolivia and Peru. This pot dish is also healthy and quick to prepare.
Serve the chicken with some chilli sauce on top, adding chuño and rice. Eat with a tomato and onion salad.
INGREDIENTS (for 8 portions)
First, cut the chicken into large portions and place in a cooking pot. Add a little salt, 1 whole onion (you can halve it), celery, 1 whole clove of garlic and enough water to cover the chicken. Boil for 20 minutes until the chicken is soft. Stir occasionally. When the chicken is ready, take it out of the water and leave it aside. Do not throw out the water where the chicken was cooked as you will use that for preparing your rice.
Lightly boil the peas and drain.
Then, we need to get ready the spicy sauce for the chicken. (It is really easy and simple to make. I recommend having it ready in advance, so it saves you some time since you can freeze this spicy sauce.)
Cut the heads of the dry red cayenne peppers, remove the stems and seeds. (Red peppers can be very spicy so we need to take the seeds out and leave them very clean.) Put them into hot water for about 10 – 15 minutes. When you see the skins of the peppers start getting loose, you know they are ready.
Drain, and put them in the blender with two cups of water (you can use the water the chicken was cooked in) for about 2 minutes until it is very smooth. Set this sauce aside.
Meanwhile, chop 1 onion really small and put it in a large pot with 2 tbsp of salt and 2 tbsp of oil. Fry the onion for about 5 min until the onion crystalizes.
Once that is dry, add the blended spicy cayenne peppers sauce with the chicken. Let it cook for about 15 mins on a low heat until the chicken is tender, stirring from time to time so it doesn’t get burned on the bottom.
It is very important that the sauce doesn’t dry too much and the chicken is not too overcooked. The sauce is thick enough, and the onions are well cooked if you can barely see them in the sauce.
Sprinkle the green peas over the chicken sauce when serving.
Cooking the Rice
Fry the rice in 2 tablespoons of oil, add salt, and diced garlic, stirring continuously for about 5 minutes. When the rice is golden brown, add enough water to cover the rice and let it boil on low heat, without stirring, until it becomes soft – about 20 minutes.
Cooking the Chuño (Freeze dried potatoes)
Chuño is really hard to find here in Canada, but as an alternative, you can use mashed potatoes. Basically, Chuño is frozen potato that has been dried in the sun. If you find chuño, it will be dry. You need to let it soak all night and next day, and then break it into pieces with your hands. Once the chuño is in small pieces, wash it one time.
Boil some water, add the chuño and some salt. Cook for about 20 mins. Rinse and set aside. You will see that the colour of the chuño changes from milky white to clear and dark.
While the chuño is cooking, dice the onion and garlic. Cook the onion and garlic with the oil and salt until the onion looks wrinkly. Add the chuño and the milk. Stir for about 1 minute, and then add the shredded cheese until the cheese melts.
Serve the spicy chicken and sprinkle the green peas over it, add chuño and rice and now you are ready to serve the Bolivian spicy dish.
Would you like to learn how to prepare delicious BOLIVIAN food?
On Tuesday, November 7th 5:30-7:30 PM, our chef Carla will teach us how to prepare Picante de Pollo. This Bolivian food with chicken, green peas, onions and other healthy ingredients is perfect for the long winter evenings. This pot dish is also healthy and quick to prepare.
Come and be part of this community program at Spring Creek Drive WCSS building (SSCS kitchen space at the back). This is a great opportunity to meet people and gain new knowledge and skills. Space is limited to first 10 participants, so be quick! Please RVSP at your earliest convenience either at 604-388-5511 or firstname.lastname@example.org. Children welcome! 10$ Donation