Holiday Cookbook

INSTRUCTIONS WHAT YOU NEED 1. In a pot, bring the 6. Now it’s time to make the Serving: 65 tamales chicken to a boil in water dough! Add the corn flour, Tamales • 4 pounds corn flour (4 liters) with salt, ¼ onion, chicken broth, salt to the and two cloves of garlic. oil. Mix the dough until the • 1 pound corn husks Boil for 1 hour. flour dissolves and has no • ¼ pound guajillo chile lumps. Taste the dough to • ¼ pound pulla chile 2. Wash the corn husks figure out if you need more • 1 pound tomatoes very well in warm water and salt. If it’s good to go, let • ¼ pound cumin drain them in a colander. it sit for about 10 minutes. • 3 pounds chicken breast (Note: If the dough is too • 3 cups vegetable or 3. For the sauce, remove dry, add more warm water) the seeds from the dried corn oil guajillo and pulla chiles and 7. You can now begin to cut them in half. Wash them stuff your tamales. Grab Photo credit: www.foodnetwork.com and bring them to a boil in a corn husk, add 2 soup a pot for 8 minutes. When spoons of the dough ready, put them in the mixture, add 11/2 soup blender with a little water, spoons of sauce, and add tomatoes, cumin, and salt. as much chicken as you’d What is a tamal? like. lnstead of chicken, you can use pork. It’s a traditional Mexican dish that’s 4. The chicken breasts Vegetable and corn typically made around the holidays. The should be ready. Take 8. Once you’re done, put them out and let them dry your tamales in a steamer. oil can also be steamed dough can be filled with veggies, for 15 minutes. Save the Make sure the steamer is substituted for beans, or meat. Gabriela loves making chicken broth (remove covered well! Steam for 2 pork lard. these tamales de pollo because she gets to onion and garlic) and shred hours with water. the chicken. cook alongside her sous-chefs (her kiddos and AF scholars), Benjamin and Gabriel. 5. Set aside the oil in a pan and heat. Buen provecho! RECIPE BY GABRIELA, A PARENT AT AF NORTH BROOKLYN PREP ELEMENTARY chicken rice soup INSTRUCTIONS WHAT YOU NEED 1. Chop the head of celery, 4. Turn the heat up and stir • Celery half an onion, and as many all together until it’s boiling. • White onion carrots as you’d like. I • Carrots usually do 6 or 7. 5. Cut your chicken breasts • Quart & a half of chicken into cubes and season with stock (the big 32 ounce This classic dish with a twist is 2. Heat 2 tbsps of butter salt and pepper. Add the bottles) in the Dutch oven on raw chicken into the pot. sure to warm up any chilly day. medium heat. Add all the Stir. Let it boil for 2 minutes. • White or basmati rice Packed with veggies, chicken, chopped ingredients and Add 1 cup of basmati or • Chicken breast toss around in the butter white rice. Let it boil for • Fresh dill and rice, it’s the perfect hearty until onions and celery are another minute or so and • Fresh parsley meal for the winter. softened. Add salt, pepper, stir. • Butter garlic powder, all season, • Salt and white pepper. You can 6. Turn it down to low and • Pepper put whatever other seasons cover it. Let it simmer for • Your choice of seasonings you’d like. 20-30 mins. Stirring and checking it. 3. Add in the quart and a half of chicken stock. You 7. Squeeze lemon on top can use the full 2 quarts if for a nice flavor! you want more broth. NOTES Want another recipe by Ashley? Check out her super easy pesto linguine with garlic parm brussel sprouts on our IGTV. RECIPE BY ASHLEY PESSO, A TEACHER AT AF EAST NEW YORK ELEMENTARY INSTRUCTIONS 1. In a small food processor or blender, combine 5. Let it sit for about 30 minutes to get some of the garlic, dried oregano, black pepper, cumin, the chill off and then roast. Here is where you’re salt. Set the marinade “mojo” aside for the pork. going to leave things alone. Depending on the weight of the pork, roast for 30-45 minutes per 2. Next, cut the fat cap almost off the pork by pound. leaving it hanging like the photos below. If you Pernil have fat left on the skin after cutting the skin 6. After the 3 hour mark, check the pork’s internal off, that’s totally fine and typically ideal. This will temperature. Once it’s at 180°F, the pork is help keep the meat juicy when roasting. Then, finished. The skin should be a beautiful, golden using a paring knife, cut small slits all over the color at this point but you’re going to want to meat without cutting into the skin. Clean the pork crisp it up. Crank the heat up on the oven to shoulder by running cold water over it in a large 450°F and crisp the skin for the pork. This will be bowl. In the same bowl pour some apple cider to your liking and normally takes 10-15 minutes, vinegar into the bowl and let the pork should sit but my favorite way to test out the skin is by in the water and vinegar mixture for about 30 knocking on it. If it sounds like you’re knocking minutes. After 30 minutes rinse off the vinegar on a tiny door, the pork skin “cuerito” is ready. It off the pork shoulder with cold running water. should be super crisp on the outside and tender Pat the shoulder with paper towels to take off underneath from the layer of fat. excess liquid. 7. Let the meat rest for about 20 minutes before 3. Take the mojo and spoon it into the slits and carving or pulling. Remove the cuerito completely rub all over the pork. and then serve up the meat. Cut the cuerito up into small pieces so each person gets some skin 4. Once the mojo is added to the pork make on their plate for dinner. Serve the pernil with sure everything is fully mixed and place the fat arroz con gandules, potato salad, tostones, and cap back over the pork like normal. Refrigerate sliced avocado for an authentic Puerto Rican the pork overnight. When ready to roast the next Christmas dinner. day, preheat your oven to 350ºF and take the pork out of the fridge of the fridge. Photo credit: www.saveur.com (pork shoulder) WHAT YOU NEED • 6-8 pound Boston butt (aka pork shoulder), • 2 tbsp dried oregano This authentic Puerto Rican dish is a crowd favorite at AF Bushwick Elementary. To bone in and with fat cap left on • 1 tbsp black pepper complete the meal, serve this with a side of arroz con gandules, potato salad, tostones, • 2 heads garlic, cloves peeled (crush about • 1 & ½ tbsp salt and sliced avocado. Now that’s a mouth-watering meal you have to try. ½ of the cloves and leave the rest of the • 1tsp cumin cloves whole) • ½ cup sofrito (use homemade for a better and fresher taste!) RECIPE BY ANA MARIA PETTAWAY, A SOCIAL WORKER AT AF BUSHWICK ELEMENTARY west african INSTRUCTIONS WHAT YOU NEED 1. Combine the broth and 3. Stir in the collard greens • 4 cups vegetable broth water in a medium Dutch and season the soup with • 2 cups water oven or stock pot. Bring the hot sauce to taste. • 1 medium red onion, mixture to a boil, then add chopped PEANUT SOUP the onion, ginger, garlic 4. Simmer for about 15 • 2 tablespoons peeled and and salt. Cook on medium- more minutes on medium- minced fresh ginger low heat for 20 minutes. low heat, stirring often. Season with additional salt • 4 cloves garlic, minced 2. In a medium-sized, or hot sauce if desired. • 1 teaspoon salt heat-safe mixing bowl, Serve over cooked brown • 1 bunch kale, ribs removed combine the peanut butter rice if you’d like, and top and leaves chopped into and tomato paste, then with a sprinkle of chopped 1-inch strips transfer 1 to 2 cups of peanuts. • ¾ cup unsalted peanut the hot stock to the bowl. butter (chunky or smooth) Whisk the mixture together • ½ cup tomato paste* until smooth, then pour the peanut mixture back into • Hot sauce, like sriracha the soup and mix well. • ¼ cup roughly chopped peanuts, for garnish • Cooked brown rice, for serving (optional) This soup is a staple in West Africa, and we can see lt’s why! It’s rich, nutty flavor and hint of spice make vegan it the perfect cold weather dish. friendly! RECIPE BY EDDIE DANIELS, A STUDENT SERVICES MANAGER AT ELM CITY COLLEGE PREP MIDDLE INSTRUCTIONS WHAT YOU NEED 1. Gather all ingredients 6. Place shrimp into pan, Serving 2 and equipment needed. allowing them to sear on • Basmati rice, 1 cup coconut each side for 30 seconds to • Water, 1 cup 2. In a medium sauce pot, a minute. Do not fully cook • Shrimp, peeled, de-veined, soak the basmati rice in the shrimp. Set shrimp 1/2 lb water for 15 min at room aside on a plate. • Curry of choice, 2 1/2 tbsp temperature. shrimp 7. Add onions and saute • Yellow onion, diced, 1 each 3. While waiting for the rice until lightly caramelized. • Garlic salt, 1/4 tsp to soak, begin seasoning • Black pepper, 1/4 tsp your shrimp with the garlic 8.

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