Universal Yums

Author: Diana Kantor

  • Churros

    Churros

    Who knew making your own authentic Spanish churros at home would be so easy?

    Prep: 10 mins
    Cook: 15 mins
    Total: 25 mins
    Yield: 14 churros

    Ingredients

    • 1 cup + 1 tbsp water
    • 1 cup all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • Oil, for frying
    • 1 cup sugar
    • 1/4 cup cinnamon

    Preparation

    1. Sift the flour with the baking powder and salt.
    2. Bring water to a boil, then add in the dry ingredients, stirring until smooth, about 2-3 minutes.
    3. Allow the dough to rest for 5 minutes.
    4. Add the dough to a pastry bagged fitted with a large star tip.
    5. Heat the oil until it’s hot enough to cook a small piece of test dough.
    6. Pipe the dough directly into the oil, either in a stick or hook shape. Make sure they don’t stick to each other!
    7. Cook for about 2 minutes per side, until golden.
    8. Once cooked, drain on paper towels.
    9. Combine the sugar and cinnamon in a medium or large bowl, then toss each churro in the mixture until coated.
    10. Enjoy with hot chocolate.
  • Dalgona

    Dalgona

    Fast and easy Korean cookies made with only 3 ingredients!

    Prep: 5 mins
    Cook: 5 mins
    Total: 10 mins
    Yield: 1 cookie

    Ingredients

    • 2 tbsp sugar
    • 1/4 tsp baking soda
    • A small handful of nuts (optional)

    Preparation

    1. Place the nuts on a baking sheet lined with parchment paper.
    2. Place the sugar in the center of a small pan over low heat (a mini single-egg pan is amazing for this).
    3. As the sugar starts to melt, stir it gently so it doesn’t burn. Continue to cook until the sugar is completely liquid.
    4. Add the baking soda and continue stirring. The color will quickly turn beige and the sugar will expand.
    5. As soon as the baking soda is incorporated, carefully drop the cookie on top of the nuts.
    6. Allow to fully cool for 10 minutes. It will be very hot, so do not touch!
    7. Enjoy!
  • Beef Bulgogi

    Beef Bulgogi

    Sweet, spicy, and full of South Korean flavor.

    Prep: 10 mins
    Cook: 20 mins
    Total: 30 mins
    Serves: 4

    Ingredients

    For Bulgogi

    • 1 lb sirloin steak, thinly sliced
    • 4 scallions, sliced
    • 1 king oyster mushroom, sliced thinly
    • 2 tbsp oil

    For Marinade

    • 1/4 cup red pepper flakes
    • 1/4 cup rice syrup (substitute light corn syrup)
    • 1/4 cup gochujang
    • 6 garlic cloves, minced
    • 2 tbsp soy sauce
    • 1/2 tsp black pepper
    • 1/2 cup water

    Preparation

    1. Combine all the marinade ingredients in a medium bowl.
    2. Add the beef and mix until coated. Set aside.
    3. Heat a large shallow pan over medium-high heat. Add the oil, scallion, and mushrooms. Stir for 1 minute until the scallion is slightly brown.
    4. Lower the heat to medium, then add the marinated beef. Cook for about 3-5 minutes, stirring occasionally.
    5. Remove from heat and serve with rice and kimchi.
  • Gazpacho

    Gazpacho

    The hottest soup in all of Spain is actually served…cold!

    Prep: 45 mins
    Total: 45 mins
    Serves: 4

    Ingredients

    • 6-7 medium tomatoes, chopped
    • 1 green cubanelle pepper, chopped with seeds removed
    • 1 cucumber
    • 1/2 small white onion, chopped
    • 1 clove garlic, peeled
    • 1/4 cup extra virgin olive oil
    • sherry vinegar, to taste
    • Salt, to taste

    Preparation

    1. Place all vegetables in a blender and pulse at a high speed until smooth.
    2. Season with salt and vinegar, to taste.
    3. Return the blender to a low speed, gradually adding the olive oil until the mixture has thickened.
    4. For a thinner soup, pour through a mesh strainer. Otherwise, allow the soup to chill for at least 30 minutes.
    5. Garnish with desired toppings and enjoy!
  • Pickle Soup

    Pickle Soup

    Pickle lovers, rejoice! Your new favorite wintertime meal has arrived.

    Prep: 15 mins
    Cook: 40 mins
    Total: 55 mins
    Serves: 6

    Ingredients

    • 1 ½ lbs bone-in chicken
    • 1 tsp salt
    • 3 bay leaves
    • 3 carrots, peeled and sliced
    • 4 whole pepper corns
    • 4 whole allspice berries
    • 3 medium potatoes, peeled and cut into cubes
    • 30 oz pickles in brine, grated
    • 3 tbsp all-purpose flour
    • 1 cup cold water
    • 3 tbsp fresh dill, chopped

    Preparation

    1. Rinse the chicken, then place in a medium pot, covering with about 6 cups of water. 
    2. Add the salt, spices, and carrots. Boil over medium heat for about 30-40 minutes, until the chicken falls off the bone.
    3. Remove the chicken from the pot and debone. Set aside.
    4. Add the potatoes to the pot and boil for 10 minutes, until soft.
    5. Return the meat to the pot. Add the grated pickles. For a more sour soup, add some of the pickle brine as well.
    6. In a small bowl, combine cold water and flour. Add to the soup to thicken, then bring to boil.
    7. Turn off the heat and add the fresh dill. Enjoy!
  • Beef Rolls

    Beef Rolls

    You seriously won’t understand how good Polish Zrazy Zawijane is until you’ve tried it. Zesty mustard, sour pickles, crisp onion, and tender beef all come together for what’s essentially a hot deconstructed sandwich with a rich gravy. YUM.

    Prep: 20 mins
    Cook: 50 mins
    Total: 1 hour 10 mins
    Serves: 8

    Ingredients

    • 2 medium onion, sliced
    • 8 pickles, quartered lengthwise
    • 8 eye round steaks (about 2.5 lbs total)
    • Salt and pepper, to taste
    • 8 tbsp brown mustard
    • 8 oz smoked bacon, sliced lengthwise
    • Toothpicks
    • 1 qt beef or chicken stock
    • 4 bay leaves
    • 4 whole peppercorns
    • 4 whole allspice berries
    • 3-4 dried mushrooms (optional)
    • 3 tbsp all-purpose flour
    • ½ cup cold water

    Preparation

    1. Pound the steaks out to about a quarter inch thickness. Sprinkle each one with salt and pepper and spread about a tablespoon of mustard onto one side.
    2. Lay two slices of the sliced bacon, one or two pickle spears, and some onion slices onto the steak. 
    3. Roll meat around the stuffing, being careful to keep all the ingredients inside. Secure the edges with toothpicks.
    4. In a large frying pan, heat a thin layer of oil. Place rolls in a single layer and sauté until golden brown on each side, about two minutes per side.
    5. Take out rolls and add the remaining onion. Sauté for about 5 minutes. 
    6. Add rolls, stock, spices, and mushrooms, then simmer on low for about 45 minutes. 
    7. Take the rolls and spices out of the pan. Then transfer the sauce to a larger bowl and blend using an immersion blender. Alternatively, you may use a standard blender. 
    8. Mix together the flour and cold water, then add to the sauce to thicken. Bring to a boil. Add salt to taste.
    9. Pour the sauce over the beef rolls and enjoy!
  • Pierogies

    Pierogies

    There’s a reason these traditional potato dumplings are world-famous. We promise you’ll never want to buy them frozen ever again!

    Prep: 40 mins
    Cook: 30 mins
    Total: 1 hour 10 mins
    Serves: 6

    Ingredients

    • 4 medium potatoes, peeled & cut into 1-inch pieces
    • 1 teaspoon olive oil
    • 1/2 small onion, chopped
    • 7 oz sauerkraut
    • 4 oz farmer’s cheese or
    • ricotta
    • 2 1/2 cups all purpose flour
    • 1 tsp kosher salt
    • 1 large egg
    • Salt, to taste
    • 1 cup hot water
    • 1/4 cup melted butter

    Preparation

    1. Place potatoes in a large pot and cover with water. Simmer until fork tender, about 15 minutes. Drain and mash potatoes, then refrigerate until cool. 
    2. Warm oil in a skillet over medium heat. Add onion and sauté until tender. Let cool. 
    3. Strain and rinse sauerkraut. Add onions, sauerkraut, and cheese to chilled potatoes. Stir until combined.
    4. Combine flour and salt in a large bowl, then stir in the egg. Gradually add 3/4 to 1 cup hot water, mixing dough until sticky and well-combined. Refrigerate dough one hour.
    5. Bring a pot of water to a boil. Transfer dough to a floured surface, coating on both sides. 
    6. Gently knead the dough, then roll out to 1/8” thickness. Cut into circles using a cookie cutter or glass.
    7. Place 1 tbsp potato filling on one side of the dough circle, then fold it in half, pinching to seal.
    8. Drop the pierogies into the water, six at a time. Gently stir to prevent sticking. When they float, use a slotted spoon to remove. Place on a buttered plate. Lightly drizzle with melted butter to prevent sticking and let cool.
    9. Melt one tbsp butter in a large skillet over medium heat. Add pierogies in a single layer. Let cook 2-3 minutes on each side, until lightly browned on the edges. 
    10. Serve with butter, applesauce, or sour cream. Enjoy!
  • Zapiekanka

    Zapiekanka

    Walk down any city street in Poland, and you’re likely to come across the enticing scent of their most popular street food…zapiekanka! Often referred to as “Polish pizza,” this baked open-face sandwich is served with tons of different toppings, but only one is a requirement: a big drizzle of ketchup!

    Prep: 10 mins
    Cook: 20 mins
    Total: 30 mins
    Serves: 4

    Ingredients

    • 1 baguette
    • 10 oz button mushrooms, chopped
    • 1 small onion, chopped
    • 1 tbsp oil, for frying
    • Salt and pepper, to taste
    • 5 oz gouda or other cheese, grated
    • 2 tbsp ketchup

    Preparation

    1. Preheat oven to 400℉.
    2. Cut the baguette lengthwise, then scoop out some of the inner bread. You want to create room for the toppings.
    3. Fry the mushrooms and onion in a small pan for about 8-9 minutes until cooked. Season with salt and pepper.
    4. Fill the baguettes with the mushrooms and onions, then top with the grated cheese.
    5. Bake in the preheated oven for about 10 minutes, until golden.
    6. Drizzle with ketchup and enjoy!