bpn radical commonsense cookbook

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  • 1. Our Radical CommonSenseCookbook

2. 2 3. Our Manifesto We believe in crossing the line. In jumping back and forth between the rational and the irrational. In finding something where the rest of the world sees nothing. We are observers. Innovators. Non-conformists. Challengers of the way things are supposed to be. Explorers on a quest to find the extra in the ordinary. Thats why were here. Because we believe only those who question the way things are today, can change the way things will be tomorrow.BPN Radical Ideas delivered with CommonSense 3 4. In October of 2013, all of IPG Mediabrands celebrated Culture Month, where each agency was invited to celebrate and share their employees cultural differences, by hosting a series of unique events throughout the month featuring panels, educational seminars, and classes open to the other brands. For the third event in our series, we at BPN began with an idea to have a potluck dinner and then raised the bar by having it on Halloween! We encouraged employees to sign up to bring authentic dishes from their various backgrounds, dress up in accordance with their culture, and team up by region. Each team then decorated conference rooms with personal and sourced items to create different representations of our BPN World, and envisioned guests could drop by each of the rooms to experience games, cuisine and unique cocktails from around the globe. Hence, Nibbles & Spirits Around the World was born. We believed the event would be fun and interactive. What we didnt expect was to learn so much about each other and ourselves. Further, how we can leverage our differences to strengthen our talent and solve business challenges... Please enjoy this cookbook as a takeaway and reminder of one of the many things that makes BPN great-- our people.4 5. 5 6. Table of Contents Our Manifesto3 North America8 Worlds Best Apple Pie 10 Oreo Balls 12 Micheladas13 Eastern Europe14 Potato and Cheese Pierogi 16 Noodle Kugel18 Latin America / Caribbean20 Arroz con Frijoles 226 7. Ajiaco23 Venezuelan Hallacas 24 Tamarind Chutney 27 Aloo (Potato) Pie 28 Haitian Beef Patties 30 MENA32 Stuffed Grape Leaves 34 Garlic Hummus35 Southern Europe38 Chicken Piccata 40 Hillshire Farm Sausage Alfredo 41 Western Europe42 Tortilla Espanola 44 Empanadas47 Pot O Gold Colcannon 49 Irish Soda Bread 50 Nanas Irish Bread 51 Irish Cream Brownies 52 Asia54 Korean Hot Dog Relish 567 8. North America8 9. 9 10. Worlds Best Apple Pie Cat DeSesa BPN Team MemberUSA10Ingredients: Filling 1 ready-made pie crust (any brand) 6 8 large apples (I prefer Fuji apples because they are crisp and sweet) 1 cup sugar cup flour 1 teaspoon cinnamon teaspoon nutmeg Topping 1.5 cups brown sugar 1 cup flour Dash cinnamon A good grating of fresh nutmeg to 1 stick cold butter 11. Preparation: The sweeter the apple, the less sugar you need. The crispier the apple, the longer the pie will need to cook. Adjust the cinnamon and nutmeg to your tastes just know that the topping is better with a stronger nutmeg flavor, while the filling is best with a stronger cinnamon flavor. Over fill the pie pan. Use enough apples to create a mound in pie pan. It will shrink as the pie cools. Also, I use a 10 inch pie pan so my estimates are for a large pie. Preheat oven to 425. Peel, core and chop apples to about 1in cubes. Put apple cubes, sugar, spices and flour in a bowl and mix. Let sit about 15 minutes (while the oven heats). If using a rolled out crust (your own, or from the refrigerator section at the store), spray the pie pan with a little non-stick before lining it with the crust (follow directions on box). Let the crust sit in the pie pan for a few minutes while you make the topping. Put brown sugar, flour, and spices in a food processor. Pulse a few time to mix. Slice the stick of butter into inch pats and drop them in, spreading them about the mixture. Pulse several more times until you see the mixture get crumbly (about 20-ish pulses). Put the filling in the crust lined pie pan, pour the topping over the filling and gently spread it out to over all of the apples. Put the pie in the 425 degree oven. After 15 minutes, reduce the temperature to 350 and continue cooking until topping is lightly browned and filling is bubbly about 30 mins. If the topping browns too quickly, put an aluminum foil tent over the top to prevent further browning. Remove from oven and let cool if you want to eat the pie warm, forget slicing and just use a large serving spoon to scoop portions into bowls. Top with vanilla ice cream or whip cream if desired.11 12. Ingredients:Oreo Balls Kelly Oswald BPN Team MemberUSA12 1 package Oreo Cookies 1 block cream cheese, softened 1 pack Cooking Chocolate (Hersheys Semi-sweet chocolate chips the best)Preparation: Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt. Mix the softened cream cheese into the smahed oreos. Roll the mixture into balls. Melt chocolate in the microwave. Cover balls in chocolate then leave to set in the fridge. 13. Ingredients:Micheladas(Mexican-ish version of a Bloody Mary, but with beer, and better.) 16 oz. Glass or Mug 1 Mexican beer (Tecate, Dos Equis, Corona, BUT tastes better with Bohemia or Negra Modelo) 2 tablespoons fresh lime juice (about 1 medium juicy lime) 1 oz. Clamato Juice 2-3 dashes of Cholula hot sauce (or 5 or 10 if you like it spicy, ha!) 2-3 dashes Worcestershire Sauce Dash of black pepper Pinch of sea salt 1 tablespoon of Tajin chile (this is the magic!)Maria Zavala BPN Team Member Preparation:MEXICOAdd some Tajin, salt and some lime juice to a plate and use it for rimming the glasses. Add lime, clamato, Cholula, Worcestershire sauce, salt + pepper, and tajin chile to a glass. Mix well, add ice, tilt glass slightly and pour beer into glass while stirring gently to prevent over fizzing. Relax, Sip, Sigh, Smile, and Enjoy.13 14. Eastern Europe14 15. 15 16. Ingredients: For the dough: 3-1/2 cups all-purpose flour, plus more for dusting 3 large eggs 2 tablespoons sour cream 3/4 to 1 cup waterPotato and Cheese Pierogi Dave Mazza BPN Team MemberFor the filling: 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 small sweet onion, chopped 1 clove garlic, minced 1/4 teaspoon dried thyme 3/4 to 1 cup grated dry farmers cheese Kosher salt and freshly ground pepper to taste For the finished dish: 1/2 stick butter, cut into 1 tablespoon portions 1 recipe Sour Cream Garlic-Chive SaucePreparation: POLANDFor the dough: In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined. Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.16 17. Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling. For the filling: Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes. While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool. When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough. Assemble and cook: Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total. On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they dont dry out while youre working. Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other. As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap. Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool. Saut and serve: To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly saut them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce. Makes about 3-1/2 dozen.17 18. Ingredients:Noodle Kugel Kara Cooney BPN Team MemberRUSSIA18 1/2 lb of wide noodles 1/2 pt of sour cream 1cup of milk 1 pt of creamed cottage cheese 3 eggs 1/2 cup of sugarPreparation: Use oblong dish. Grease with butter. Beat eggs and sugar together. Add remaining ingredients except noodles. Add cooked noodles. Pour in dish. Bake at 350 degrees for about an hour or more. Let