This document provides a recipe for Venezuelan Hallacas, which are stuffed cornmeal dough packages wrapped in plantain leaves. The recipe includes instructions for making a meat and vegetable stew filling and the cornmeal dough. For the filling, beef, pork and various vegetables, herbs, olives, raisins and pickled vegetables are finely chopped and simmered together. The cornmeal dough is made from pre-cooked corn flour, chicken broth and annatto seeds. The filling is placed on the dough, topped with items like peppers, onions and almonds, and wrapped tightly in plantain leaves before cooking.

1. Our Radical CommonSense
Cookbook

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.
That’s why we’re 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 didn’t
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 Manifesto 3
North America 8
World’s Best Apple Pie
10
Oreo Balls 12
Micheladas 13
Eastern Europe 14
Potato and Cheese Pierogi
16
Noodle Kugel 18
Latin America / Caribbean 20
Arroz con Frijoles
22
6

7. Ajiaco 23
Venezuelan Hallacas
24
Tamarind Chutney
27
Aloo (Potato) Pie
28
Haitian Beef Patties
30
MENA 32
Stuffed Grape Leaves
34
Garlic Hummus 35
Southern Europe 38
Chicken Piccata
40
Hillshire Farm® Sausage Alfredo
41
Western Europe 42
Tortilla Espanola
44
Empanadas 47
Pot O’ Gold Colcannon
49
Irish Soda Bread
50
Nana’s Irish Bread
51
Irish Cream Brownies
52
Asia 54
Korean Hot Dog Relish
56
7

8. North America
8

9. 9

10. World’s Best
Apple Pie
Cat DeSesa
BPN Team Member
USA
10
Ingredients:
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
• ½ cup flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
Topping
• 1.5 cups brown sugar
• 1 cup flour
• Dash cinnamon
• A good grating of fresh nutmeg
• ½ 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 ½ 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 Member
USA
12
• 1 package Oreo Cookies
• 1 block cream cheese, softened
• 1 pack Cooking Chocolate (Hershey’s 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:
MEXICO
Add 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 Europe
14

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 water
Potato and
Cheese
Pierogi
Dave Mazza
BPN Team Member
For 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 farmer’s 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 Sauce
Preparation:
POLAND
For 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
don’t dry out while you’re 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.
Sauté and serve:
To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and
briefly sauté 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 Member
RUSSIA
18
•
•
•
•
•
•
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 sugar
Preparation:
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 cool and cut into
squares. Serve with sour cream and if desired jarred fruit like
cherries , apples or blueberries.

19. 19

20. Latin America /
Caribbean
20

21. 21

22. Ingredients:
Arroz con
Frijoles
Dayana Falcon
BPN Team Member
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•
•
•
•
•
•
•
•
•
2 pounds black beans
20 cups water
1 cup plus 4 tablespoons olive oil, divided
1 large onion, chopped
8 garlic cloves, mashed or chopped
1 green bell pepper, chopped
8 teaspoons salt
1 teaspoon pepper, optional
1 teaspoon dried oregano
2 bay leaves
4 tablespoons sugar
1 cup dry red wine
4 tablespoons vinegar
Preparation:
CUBA
22
Wash the beans and soak overnight in the water. When
the beans swell, cook in the same water until soft, about 45
minutes. Heat 1 cup oil in a frying pan, add onions, garlic and
green peppers. Add 1 cup of the beans to the pan and mash.
Add this to the beans together with the salt, pepper, if using,
oregano, bay leaves and sugar. Allow to boil for a 1 hour then
add the wine and vinegar allowing to cook uncovered for a
while. Add the 4 remaining tablespoons olive oil just before
serving.

23. Ingredients:
Ajiaco
Juliana Sarria
BPN Team Member
COLOMBIA
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
3 Chicken breast, skin removed
12 cups water
3 ears fresh corn, cuted into 2 pieces
¼ teaspoon salt
Pepper to taste
2 chicken bouillon cubes
3 scallions
2 garlic cloves, minced
3 tablespoon chopped cilantro
2 cups papa criolla (Andean Potato)
3 medium white potatoes, peeled and sliced
3 medium red potatoes, peeled and sliced
1/3 cup guascas
1 cup heavy cream for serving
1 cup capers for serving
Preparation:
In a large pot, place the chicken, corn, chicken bouillon,
cilantro, scallions, garlic, salt and pepper. Add the water and
bring to a boil, then reduce heat to medium and cook for
about 35 to 40 minutes, until chicken is cooked and tender.
Remove the chicken and set aside. Continue cooking the
corn for 30 more minutes. Discard green onion and add red
potatoes, white potatoes, and the guacas. Cook for 30 more
minutes. Uncover and add the frozen papa criolla and simmer
for 15 to 20 minutes, season with salt and pepper. Cut the
chicken meat into small pieces and return to the pot. Serve
the Ajiaco hot with capers and heavy cream on the side.
23

24. Ingredients:
Venezuelan
Hallacas
Karla Sivira
BPN Team Member
VENEZUELA
For the stew:
• 2-3 lb of finely chopped stew beef
• 1-1½ lbs of finely chopped pork meat
• 1 small jar of capers
• 32 oz jar gardener’s pickled vegetables
• 1 cup of raisins
• 1 cup of green olives
• 2 leeks, washed and dried
• 2 bunch of green onions
• 1 head of garlic, peeled
• 1 green or red bell pepper, chopped
• Bunch of parsley
• Bunch of cilantro
• 2 big onions
• 2-3 chopped tomatoes
• 2-3 cups of chicken broth
• Hot peppers or ají (chile) to taste
• Salt, seasoning cubes or chicken broth cubes to taste
• Black pepper
• Sugar
• Sweet red wine
• Olive oil
For the dough and assembly:
• 2 packages of pre-cooked corn flower used for arepas
brand name PAN
• 8-10 cups of chicken broth
• 1-2 cups of vegetable cooking oil
• 1 cup of annatto seeds
• Salt
24

25. •
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Thinly sliced red or green peppers (about 2 cups)
Sliced onions (about 2 cups)
32 oz jar of olives – without pits
Raisins
Parsley leaves cut in small branches
White peeled almonds
1-2 cans of cooked chickpeas (garbanzos)
Cooked chicken shredded into small size pieces – from cooking the broth
Plantain leaves, rinsed and dried with a cloth.
Twine to tie the plantain leaves wrapping the dough
Preparation:
Chop the meats into very small bits, mixing in a portion of 2 parts beef, one part pork,
and seasoned to taste. Cut all other ingredients, either in a food processor or by hand,
combining all ingredients on the list from 3 to 12 and half of the onions. In a big, deep
frying pan, heat olive oil to sear onions, tomatoes and ají until half cooked then start
adding the meat and vegetable mixture in alternating lumps. Use the wine and broth
to keep the mixture wet and saucy. Add salt and pepper to taste, sprinkle a bit of sugar
too. Once the meat is cooked, turn off heat and let it cool. When possible, I like to mix
the raw meat mixture with half the condiment mix, wine and seasoning, and keep it in
the refrigerator overnight to be cooked as above the following day before assembly.
The assembly process can last 6 hours or longer, depending on the experience and
amount of helpers.
Assembly of the hallacas:
Once you’re ready to proceed, there are 4 big steps to follow: cook the stew, make the
dough, clean the leaves and assemble the hallacas. Once the stew is cooked, start on
the dough. Heat the vegetable cooking oil with onoto (annatto/achiote) seeds until
the oil turns deep orange/red from the annatto. Add 2/3 of that oil to half the chicken
broth, and about 2 cups of water and 1 package of corn flour. Add salt to taste and
25

26. keep adding more flour, broth, water and oil until achieving a soft consistency that can be
molded easily. Separate the dough in fist-size balls and keep them covered with a damp
cloth. Even if you have access to fresh plantains leaves, it is much better using frozen ones.
These are usually available at the frozen food section of most supermarkets. Defrost them
outside the refrigerator, rinsing them with a clean, damp cloth. Separate the covers by size
since you will need to wrap them at least in two layers. Keep them moist by covering them
with a damp cloth.
In different containers, place ingredients 6-15 from the assembly list. Arrange people helping
with the hallacas to work in stations around these ingredients. In a clean plantain leaf, drop
some annatto oil and spread the dough very thin, add a big spoonful of stew and a bit of
each decorative ingredient from list 6-15; fold the dough with the help of the leaf. Close the
hallaca; cover it with another leaf and tie it with several lines of string, finishing with a knot.
Once all hallacas are tied, bring them to boil in a big pan with water and salt for about 1
hour. Repeat as needed until all the dough and stew is used. Depending of the size of the
leaves, dough and generosity of the assembly line workers, the result would be about 4 to
5 dozen hallacas.
When there is left over dough, is customary to combine some stew and other ingredients
and make what is called “bollitos.” Everything is mixed together and wrapped into smaller
hallaca size items, tied and boiled in water for about 45 minutes. Now the tradition is to open
a few hallacas from the first batch to taste and try among the cooks, and to share some
with those who helped making them, as well as with family and friends. ¡Felices Fiestas!
26

27. Ingredients:
Tamarind
Chutney
Suzie Balbadar
BPN Team Member
TRINIDAD AND TOBAGO
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200 g tamarind pulp, from a block or a packet
375 ml water
100 g granulated sugar
¼ tsp black peppercorns, ground
2 cloves garlic, finely chopped
1 scotch bonnet pepper, seeds removed, finely chopped
2 tsp ground cumin
1 tsp corn flour
2 tbsp chopped coriander leaves, optiona
Preparation:
Combine the tamarind with the water and simmer for 5
minutes, mashing the pulp against the sides of the pan as it
softens.
Stir in the sugar, season with salt and pepper, and add
the garlic, chilli and cumin. Simmer for 5 minutes, stirring
occasionally.
Leave the chutney to cool slightly before pushing through a
wire sieve. Reheat the chutney over a gentle heat.
Dissolve the corn flour in 3 tablespoons of cold water and
stir in 1 tablespoon of the warm tamarind mixture. Add
to the pan and thicken over a low heat for 2-3 minutes.
The chutney should be thick enough to coat the back of
the spoon. If it’s too thick, add a dash of water to let the
consistency down.
Serve at room temperature
27

28. Ingredients:
Aloo (Potato)
Pie
Suzie Balbadar
BPN Team Member
TRINIDAD AND TOBAGO
28
For the filling:
• 4 medium potatoes (boiled)
• 1/4 teaspoon salt
• 1 clove garlic
• 1/4 teaspoon geera (cumin powder)
• 1/4 hot pepper (optional)
For the dough:
• 1 3/4 cups flour (all purpose)
• pinch salt
• pinch self-rising yeast (makes for a lighter dough)
• Use between 1/2 and 3/4 cup of water for dough making
• About 2 cups oil for frying (vegetable works great)

29. Preparation:
Peel and cut potatoes in half and boil until tender.
In a bowl place all the ingredients mentioned above for the dough and add 1/2 of the
water. Kneed dough and add water as needed until it’s smooth and somewhat firm.
Keep dough covered in a bowl with plastic wrap and leave for at least 15 minutes.
In a bowl, add the salt, garlic and hot pepper and crush to a fine paste, then add the
cooked potato and mash until there are no lumps. Then add the geera and stir well.
When dough is ready, to make the dough ball created above into 4-5 smaller balls. Then
dust your surface with flour and roll out with a rolling pin to form small circles about 6-8
inches in diameter. Add some of the potato filling created to half of the circle (of dough),
but leave room on the edges to seal the pie using a fork. When you seal with the fork,
flip over and do the same thing on the other side, as you don’t want it opening during
the frying process.
In a fairly wide pan, heat the oil medium-high heat and then fry. Place into the oil and
within seconds, flip to the other side. This quick action helps achieve a perfectly shaped
pie. Cook on both sides for 2-3 minutes
Eat with was Tamarind Chutney.
29

30. Ingredients:
Haitian Beef
Patties
Medgine Destin
BPN Team Member
HAITI
30
Filling:
• 1 lb ground beef
• 1 medium onion, diced
• 3 garlic clove, minced
• 1 medium shallot, diced
• 1 tsp. lime juice
• 1 tsp. Adobo seasoning salt
• 1/2 scotch bonnet pepper, chopped
• 1/4 tsp. thyme
• 1/4 tsp. rosemary
• 1 tbsp. tomato paste
• 2 tsp. olive oil
Dough:
• 2 cups of all-purpose flour
• 1 tsp. salt
• 1 cup water
• 1 cup Lard (Manteca) or substitute with 1 cup of shortening
and butter mixed together

31. Preparation:
Combine salt water and flour in a large bowl. Mix well using your hands. Generously
dust surface area. Knead until dough is firm and slightly sticky. Roll the pastry into a
ball. Pack it up in a plastic wrap. Set aside for 15 minutes.
Over medium heat, heat oil in a skillet or saucepan. Add onions, garlic, shallot, peppers
and seasoning mixture. Stir-fry for 1 minute until softened. Add the meat and simmer
with water until meat is tender and water is absorbed. Add tomato paste and stir well
until medium brown.
On a clean surface area, dust with flour generously to prevent dough from sticking.
Using a rolling pin, flatten the dough and stretch in a rectangular circle. Roll dough
front to back and back to front until 1/8 inch thick. Spread the lard or shortening mix
generously.
Fold in the flaps to cover over coated areas. Sprinkle the dough with flour and roll out
evenly. Form into a ball and set aside for 15 minutes.
Repeat the steps to flatten and fold the dough. Wrap the dough ball in plastic and let
refrigerate overnight.
Preheat oven at 375° and prepare to bring out the dough. Unwrap dough and roll
out evenly. Divide into disc like shapes. Roll disc dough, as thin as possible. Place disc
dough in the palm of your hands and extend pieces with fingers. Add filling. Fold
dough and seal edges. Bake at 300° until golden brown. Serve warm.
31

32. MENA
32

33. 33

34. Ingredients:
Stuffed
Grape
Leaves
Omer Saleh
BPN Team Member
EGYPT
34
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•
•
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1 pound ground beef, lean
1 cup uncooked white rice
1/2 cup tomato sauce
1/2 cup fresh parsley, finely chopped
1 teaspoon black pepper
1/2 teaspoon salt
1 jar (16 oz) grape leaves
2 tablespoons lemon juice
Preparation:
Soak grape leaves in cold water for 2-3 hours. Jarred grape
leaves are very salty from the brine solution. Rinse and drain
in a colander. Set aside.
In a mixing bowl, combine remaining ingredients. Mix well
with hands.
Rolling the Grape Leaves
Here comes the tricky part: rolling the leaves with the
mixture. It’s easy once you get the hang of it. Be careful to
not wrap too tight. You have to leave a little room for the
rice to expand. As you roll them, you are going to place in a
circular arrangement in your dutch oven or large saucepan.
Place a grape leaf side down. Place about 1 to 2 tablespoons
of mixture in the middle. Fold in the sides and roll upward.
Think of rolling a burrito, only smaller.
When you have rolled the last leaf, place a heavy plate on
top of the stuffed grape leaves in your pan. I use a ceramic
plate. This helps keep the grape leaves in place during
cooking so they don’t shift around. Fill pan with water and
bring to a boil. Reduce heat to low and simmer for about
30-45 minutes until rice and meat are done.

35. Ingredients:
Garlic
Hummus
Thomas Froehle
BPN Team Member
SAUDI ARABIA
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1 16 oz can of chickpeas
1/4-1/2 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
Preparation:
Drain and save the chickpea liquid then de-skin the
chickpeas if necessary. To deskin, simply softly squeeze the
chickpea and the outer coating should pop off. This is by far
the longest part of the process and not very focus intensive
so I’d recommend you find a nice tv show to catch up on
while you work.
Tahini tends to settle into a very, very thick bottom layer and
water at the top so don’t stir firmly until you are ready to
add all the blender ingredients together.
35

36. Place your skinned chickpeas, lemon juice, tahini, and crushed garlic in a blender or
food processor. As a personal warning, you should be very confident in your blender
or food processor’s power as chickpeas can and will destroy lesser motors and the
last thing I’d want you to do is have to buy a new one because you wanted to make
hummus at home.
Add the chickpea liquid to the chickpeas as necessary to keep the blades rotating
while making sure the chickpeas reach a semi-viscous but not liquid consistency.
For those interested in spicier flavors cayenne pepper works well hummus. In addition,
make sure to taste your hummus before taking it out of the blender so you can add
more lemon juice, garlic, or other flavors to suite your personal tastes.
Once you’ve blended the chickpeas and juice together, simply scoop it out and place
into a bowl. If you wish to add olive oil simply create a small divot in the hummus bowl
and pour the olive oil and parsley into it. Warm Syrian bread is my preferable pairing
but Pita and Pretzels are both excellent pairing as well.
36

37. 37

38. Southern Europe
38

39. 39

40. Ingredients:
Chicken
Piccata
Justin Colavita
BPN Team Member
ITAL
Y
40
• 2 skinless and boneless chicken breasts, butterflied and
then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped
Preparation:
Season chicken with salt and pepper. Dredge chicken in
flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons
of butter with 3 tablespoons olive oil. When butter and
oil start to sizzle, add 2 pieces of chicken and cook for 3
minutes. When chicken is browned, flip and cook other side
for 3 minutes. Remove and transfer to plate. Melt 2 more
tablespoons butter and add another 2 tablespoons olive
oil. When butter and oil start to sizzle, add the other 2 pieces
of chicken and brown both sides in same manner. Remove
pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return
to stove and bring to boil, scraping up brown bits from the
pan for extra flavor. Check for seasoning. Return all the
chicken to the pan and simmer for 5 minutes. Remove
chicken to platter. Add remaining 2 tablespoons butter to
sauce and whisk vigorously. Pour sauce over chicken and
garnish with parsley.

41. Ingredients:
Hillshire
Farm®
Sausage
Alfredo
Rob Peragine
BPN Team Member
ITAL
Y
• 1 pkg. Hillshire Farm® Smoked Sausage, diagonally cut
into 1/4” slices
• 8 oz. pasta, cooked, drained
• 2 cups heavy cream
• 2 teaspoons Cajun seasoning
• 1/2 cup grated Parmesan cheese
Preparation:
PREPARE pasta according to package directions; drain and
set aside.
SAUTE sausage in a large skillet over medium-high heat for 5
minutes, turning occasionally.
ADD cream and Cajun seasoning; bring to a boil. Reduce
heat; simmer gently for 3-4 minutes or until mixture begins to
thicken. Remove from heat, stir in Parmesan cheese. Add
pasta to sauce and toss.
Cook’s Tip: For added fresh flavor, add 1 cup frozen green
peas in last 3-4 minutes of cooking pasta. Continue as
directed.
For added visual appeal, garnish with chopped tomato
and sliced green onion, if desired.
41

42. Western Europe
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43. 43

44. Ingredients:
Tortilla
Espanola
Constanza Peuriot
BPN Team Member
SPAIN
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6-7 medium potatoes, peeled
1 whole yellow onion
5-6 large eggs
2-3 cups of olive oil for pan frying
Salt to taste
Preparation:
Cut the peeled potatoes in half lengthwise. Then, with the
flat side on the cutting surface, slice the potato in pieces
approximately 1/8” thick. If you slice them a bit thick, don’t
worry – it will simply take a bit longer for them to cook.
Peel and chop the onion into 1/4” pieces. Put potatoes and
onions into a bowl and mix them together. Salt the mixture.
In a large, heavy, non-stick frying pan, heat the olive oil on
medium high heat. Carefully place the potato and onion
mixture into the frying pan, spreading them evenly over the
surface. The oil should almost cover the potatoes.
You may need to turn down the heat slightly, so the potatoes
do not burn.
44

45. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a
spatula and it easily breaks in two, your potatoes are done.
Remove from the pan with a slotted spoon or spatula and allow oil to drain.
Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the
potato onion mixture. Mix together with a large spoon.
Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium
heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will!
When hot, stir the potato onion mixture once more and “pour” into the pan and spread out
evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of
the omelet to check if the egg has slightly “browned.” The inside of the mixture should not
be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom, you are ready to turn it over to cook the
other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over
the frying pan. With one hand on the frying pan handle and the other on top of the plate
to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate.
Place the frying pan back on the range and put just enough oil to cover the bottom and
sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying
pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes.
Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8
pieces like a pie. Serve sliced French bread on the side.
If you are serving as an appetizer, slice a baguette into pieces about 1/2 inch think. Cut the
tortilla into 1.5” squares and place a piece on top of each slice of bread.
45

46. It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain.
Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.
Cooking Tips
It is not necessary to slice the potatoes paper thin, and it is best not to use a food processor
because most will slice the potatoes too thin, and they stick together.
How do you know when oil is hot enough to fry the potatoes and onions? Drop a single
piece of potato or a bit of bread into the oil. It should sizzle.
Remember to watch the heat while frying. If the oil is too hot, the potatoes will brown rapidly
on the outside, but will be raw on the inside.
After frying potatoes, place the potato and onion mixture in a colander for a few minutes
to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and
you can use it again.
Variations
The following are a few of the most popular variations to the classic Tortilla Espanola.
Green Pepper - Add 1 green or red bell pepper (chopped) to the potatoes and onions and
fry.
Chorizo - Slice a Spanish chorizo sausage and add to the potato and onion mixture after
frying. Or, simply slice Spanish chorizo and combine with beaten eggs in the frying pan.
Ham - Using a couple thick slices (1/4”) ham, finely chop them. Then add the pieces to the
potato and onion mixture after frying. Canadian bacon or smoked ham that you buy in a
deli work well for this variation. Be careful to adjust the salt accordingly, since ham may be
salty!
46

47. Ingredients:
Empanadas
Amanda Villa
BPN Team Member
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1 tablespoon extra-virgin olive oil
1/2 pound ground beef steak
1/4 pound fresh chorizo sausage, casing removed
3/4 cup finely chopped onion
2 cloves finely chopped garlic
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package store-bought pie crust or your favorite pie crust
recipe
• 1 egg
SPAIN
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48. Preparation:
Preheat the oven to 375 degrees F.
In a medium-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion,
garlic, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring constantly so that the
ingredients are well blended. Add additional cumin, if desired, and cook for an additional
3 to 4 minutes. Set aside and let the filling cool.
Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon
of filling on half of the round. Fold the other half of the round over and using a fork, press
down on the edge of the dough making sure it is sealed all the way around. This forms the
empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg
wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown,
about 15 minutes. Transfer the empanadas to a serving platter and serve.
48

49. Ingredients:
Pot O’ Gold
Colcannon
Brian Temple
BPN Team Member
IRELAND
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1 lb. cabbage, wedged
1 lb. white potatoes, peeled and quartered
2 leeks
1 C of milk
1/2 t salt
1/2 t pepper
1/2 C butter
Preparation:
Place the cabbage in a large saucepan and cover well with
water. Place the pan over medium heat and bring the water
to a rapid boil. Cook the cabbage in the boiling water for 10
minutes or until fork tender. Drain well, place in a warm bowl
and set aside. Place the potatoes in the saucepan and cover
with water. Place the pan back over the medium heat and
bring the water to a boil. Cook the potatoes 12 minutes or until
very tender. Drain the potatoes well then mash them with a
potato masher or electric mixer. Chop the leeks using both the
white and green parts of the leeks. Place the leeks in a small
saucepan. Pour the milk in with the leeks. Place over low heat
and simmer the leeks for 5 minutes or until soft. Pour the leeks
and milk over the potatoes and stir to combine. Chop the
cabbage and add it to the potato mixture. Sprinkle the salt
and pepper into the mixture and stir the ingredients together
until completely combined. Make a well in the middle of the
mixture and add the butter into the well. Fold the ingredients
over the butter and stir until the butter has completely melted.
49

50. Ingredients:
Irish Soda
Bread
Jeanne Boland
BPN Team Member
IRELAND
50
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3 tablespoons butter softened
2 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1/3 cup raisins
¾ cup buttermilk
Preparation:
Heat oven to 375 degrees.
Cut margarine into flour, sugar, baking soda, baking powder
and salt with pastry blender until mixture resembles fine
crumbs. Stir in raisins and just enough buttermilk so dough
leaves the sides of the bowl. Turn dough onto lightly floured
surface. Knead until smooth, 1-2 minutes. Shape into round
loaf about 6 ½ inches in diameter. Place on greased cookie
sheet. Cut an X about ½ inch deep through loaf with floured
knife. Bake until golden brown. 35-45 minutes
Brush with butter softened if desired. 1 loaf (12 servings) 125
calories per serving

51. Ingredients:
Nana’s Irish
Bread
Caitlin Curran
BPN Team Member
IRELAND
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5 cups flour (King Arthur’s)
1 cup of sugar
1 egg, beaten
1 ½ cups of raisins
1 stick of butter, melted
2 TSP of salt
2 TSP baking powder
1 TSP baking soda
1 TSP caraway seeds (optional)
24 oz. sour cream
Preparation:
Grease 2 bread loaf pans
Mix flour, sugar, salt, baking powder and baking soda in a
bowl (mix well!). Add sour cream, egg, butter, raisins and
caraway seeds - mix by hand. Divide dough into pans, bake
at 350° for 60-75 minutes (test center with toothpick)
51

52. Ingredients:
Irish Cream
Brownies
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1 (20 ounce) package brownie mix
1/2 cup Irish cream liqueur
1/2 cup vegetable oil
2 eggs
2 teaspoons milk
2 tablespoons Irish cream liqueur
1 teaspoon brewed coffee
1/2 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup toffee baking bits (such as Heath
Bits ‘O Brickle®) (optional)
Angela McPhillips Preparation:
BPN Team Member Preheat oven to 350 degrees F (175 degrees C). Grease a
IRELAND
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9x13 inch baking pan.
Stir together the brownie mix, the 1/2 cup Irish cream liqueur,
vegetable oil, and eggs. Spread in the prepared pan.
Bake in the preheated oven until the top is dry and the edges
have started to pull away from the sides of the pan, about
30 minutes. Remove from oven to cool completely on a wire
rack.
Place the milk, 2 tablespoons Irish cream liqueur, and coffee
in a small, microwave safe bowl. Microwave on High until the
mixture boils. Set aside to cool completely.
5. Beat the butter and confectioners’ sugar with an electric
mixer in a bowl until smooth. Add the vanilla extract and the
cooled Irish cream mixture, and beat well. Spread evenly
over the cooled brownies. Sprinkle evenly with the toffee bits.

53. 53

54. Asia
54

55. 55

56. Ingredients:
Korean Hot
Dog Relish
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Nancy Chang
BPN Team Member
Mix together the kimchi, honey, and vinegar in a small bowl.
Top hot dogs, adding 1 tablespoon mustard and one-quarter
of the kimchi relish.
KOREA
56
1/2 cup kimchi, thinly sliced
2 teaspoons honey
2 teaspoons rice vinegar
4 tablespoons Korean hot mustard
Preparation:

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