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Cornell Cookbook #18: Mae Belle's Sweet Pickles

12/15/2020 2:47 pm

Thank you Principal Liz Reimuller for submitting this recipe! For more, visit the Cornell Around the World Cookbook

My Nana's recipe - the apple cider vinegar makes them crisp and tangy sweet, perfect with a sandwich or ham dinner!



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Cornell Cookbook #17: Podvarak (Serbian Baked Sauerkraut)

12/12/2020 5:05 pm

For more, visit the Cornell Around the World Cookbook.

Ingredients:
3 -32 oz. jars of sauerkraut
1 package bacon, browned
1/2-2/3 cup of bacon grease (if your bacon doesn't make at least 1/2 a cup of grease, that's okay, just use what you have)
1 Tablespoon dried chopped onion
2 heaping teaspoons paprika
6-7 bay leaves
2 cups of water



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Cornell Cookbook #16: Panzanella

12/12/2020 5:02 pm

Thank you Lisa Taw for submitting this recipe! Ms. Taw is an intervention specialist at Cornell. For more, visit the Cornell Around the World Cookbook

 

Ingredients

3 tablespoons good olive oil 
1 small French bread or boule, cut into 1-inch cubes (6 cups) 
1 teaspoon kosher salt 
2 large, ripe tomatoes, cut into 1-inch cubes 
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick 
1 red bell pepper, seeded and cut into 1-inch cubes 
1 yellow bell pepper, seeded and cut into 1-inch cubes 
1/2 red onion, cut in 1/2 and thinly sliced 
20 large basil leaves, coarsely chopped 
3 tablespoons capers, drained



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Cornell Cookbook #15: Roasted Tomato Basil Soup

12/12/2020 4:57 pm

Thank you Lisa Taw for submitting this recipe! Ms. Taw is an intervention specialist at Cornell. For more, visit the Cornell Around the World Cookbook

 

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 2 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water


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