Cook Your Ethnicity!

To commemorate our one year anno of gleeful grubbing, we paid homage to our ancestral roots that spanned delightfully across the globe Europe. From the Irish cheer to the Bulgarian mimimalism* and Italian flamboyance, the German determination to the Portugese exploration, the collective spirit of each Grub Clubber’s pedigree was carefully imbued into every not-so-fat-free dish.

Kevin Messey, Sarah and Shively joined us for the international feast at Bitsoff’s.

Portuguese Grilled Baguettes with Seasoned Butter, by Messey (3rd generation Portuguese)

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons crab boil seasoning (recommended: Old Bay)
• 1 cup (1/2-pound) unsalted butter, room temperature
• Kosher salt and freshly ground black pepper
• 1 lemon, zested
• 4 pounds Portuguese linguica sausage, grilled
• Baguettes

Directions:

Heat the olive oil over medium-low heat in small saucepan. Once the oil begins to warm, whisk in crab boil seasoning. Bring the mixture up to a simmer and when it starts to foam, remove from heat and allow it to cool completely.

Process the butter in a food processor until smooth and creamy. Add the seasoned olive oil and a pinch of salt, the lemon zest, and process until blended well.

Purchase your favorite baguettes, slice lengthwise. Place baguettes over medium heat on the grill, cook on each side until a golden brown color is achieved. Remove from grill, slather with seasoned butter, cut and serve with grilled linguica sausage.

Cook's note: The seasoned butter can be refrigerated for 1 week and frozen for up to 6 months. Refrigerate until just firm enough to shape into a log roll. Put an 18-inch sheet of foil on work surface. Lay the butter down the center of the foil, forming a log about 1 1/2 inches thick. Wrap in foil and twist the ends to make a sealed log, like a tootsie roll. Remove your seasoned butter from the refrigerator and allow to reach room temperature before using.

Shepard's Pie, by Megan Young (Irish ancestors arrived on the Mayflower)

• 1 tablespoon olive oil

• 1 teaspoon black pepper
• 1 lb ground beef or 1 lb lamb
• 1 large onion , finely diced
• 3 -4 large carrots , finely diced
• 1 cup frozen peas
• 3 -4 sprigs fresh thyme , finely chopped
• 2 tablespoons flour
• 1 tablespoon butter
• 1 glass red wine
• 2 tablespoons tomato paste (or ketchup for a sweeter taste)
• 2 tablespoons Worcestershire sauce
• 1 cup stock
• 1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
• 1 egg , beaten
• grated parmesan cheese (optional)

Directions:

1. Pre-heat oven to 200C/400°F.

2. Saute carrots in the olive oil until starting to get tender.

3. Add in the onions and saute for a minute or two then add the meat.

4. Season with black pepper and thyme.

5. Cook until browned then drain fat.

6. Add the butter and peas.

7. Sprinkle with flour and stir through.

8. Add tomato paste, wine and Worcestershire sauce.

9. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.

10. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.

11. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.

12. Bake for about 20 minutes or until the potato is nice and browned on top.

13. Serve as is or with some crusty bread to mop up that yummy sauce

Baba’s Bulgarian Pitka, by Bitsoff (2.5 generation Bulgarian)

*Ingredients:

• 4.5 cups of flour
• 1 package of yeast
• 2 cups of water
• 1 T vegetable oil
•  Vegetable oil (for the pan)
• 32 oz. of cottage cheese
• 3 eggs
• Salt
• Butter

Directions:

•  Dissolve package of yeast in a cup of water
• Add the yeast to the flour along with 1 T of vegetable oil and another cup of water. Mix well.
• Oil a baking sheet and place the dough on it. Let the dough sit until it doubles in size (about 40 minutes).
• Throw some flour on the counter and divide the dough into five even balls.
• Roll out one of the dough balls into a thin layer to fit the baking sheet
• Paint melted butter on top of the first layer, add a second layer and paint with melted butter, add a third layer and paint with melted butter
• Mix eggs with the cottage cheese and salt it.
• Spoon half of the mixture on top of the third layer of dough.
• Add another layer of dough, paint it with melted butter and spoon out the remaining cottage cheese mixture.
• Add the remaining layer of dough and paint the top with butter.
• Roll up the sides of the dough and place thumb prints throughout the perimeter
• Throw it in the oven at 350° and bake until golden brown (about 25-30 minutes.)
• Call Baba and thank her for the recipe!

Baked Ziti, by Andretta (3^rd generation Italian)

Ingredients:

• 1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
• 2 large eggs , lightly beaten
• 3 ounces grated Parmesan cheese (about 1 1/2 cups)
• Table salt 1 pound ziti or other short, tubular pasta
• 2 tablespoons extra virgin olive oil 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
• 1 (28-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes 1 teaspoon dried oregano 1/2 cup plus 2 tablespoons chopped fresh basil leaves 1 teaspoon sugar   Ground black pepper 3/4 teaspoon cornstarch 1 cup heavy cream (see note)
• 8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

Directions:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. 

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

German Chocolate Cake, by Hobbs (3^rd generation German)

Ingredients:

• 1/2 cup water
• 4 (1 ounce) squares German sweet chocolate
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 egg whites
• 1 cup white sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks, beaten
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 1/2 teaspoon shortening
• 1 (1 ounce) square semisweet chocolate

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool. 
2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.