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Tenth Annual International Dinner a Huge Success
Posted On: Thursday February 11, 2010
The tenth edition of Tallulah Falls School's International Dinner proved to be not only the biggest but the best as well. This gala event was held on Wednesday evening, February 10 in the school's Federation Dining Hall. The celebration is a sponsored by the Light of Tallulah Woman's Club, but it takes a combined effort with the TFS dining hall staff and several local restaurants to come up with a menu truly deserving of the occasion.
The entrees and soups included: Tom Kha Gai - coconut soup (Vietnam), Vietnamese Stew with bread, Spinach Salad (Hong Kong), Korean Beef, Sesame Chicken (Hong Kong), Kielbasa and Sauerkraut (Germany), Curried Goat (Jamaica/West Africa), Okra Gumbo with Ground Beef (Jamaica/West Africa), Curried Chicken (Middle East), Hibachi Scallops and Hibachi Shrimp (Japan), Peruvian Fish Ceviche (Peru), Samosa/Veggies in Pastry (India), and Veggie Lo Mein (Hong Kong).
The desserts for the evening were Trifes (United Kingdom), Fried Plantains (West Africa), Assortment of Cheeses (France) and French Baguettes (France).
Following the meal a student representative from each of the fourteen countries took a few moments to provide a glimpse of life back in their respective countries. Look for a full gallery of photos from the event under "Photo Galleries" on the TFS webpage.
Below are some of the recipes from the evening's menu:
Korean Beef
Ingredients:
1-1/2 pounds of flank steak (sliced into thin strips)
1 green onion (bulb type) - sliced
1 white onion - sliced
5 tablespoons soy sauce
1 ripe pear
2 tablespoons of sugar
1 tablespoon of fresh garlic - chopped
1 teaspoon of sesame oil
1 teaspoon of sesame seeds
salt and pepper to taste
Prep:
- slice the steak into very thin long strips
- peal and core the pear
- puree the pear, sugar and soy sauce in a blender or food processor
- add the other marinate ingredients to pear puree
- place meat into a flat dish and pour marinade over
- marinate meat over night
Cook:
- stir fry meat for 2-3 minutes and serve with rice
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Fried Plantains
Plantains to fry should be very ripe (most of the skin black). The darker the outside of the plantain, the sweeter the fried plantain will be.
slice the plantain 1/4 inch thick (lengthwise, across or diagonally) and fry until golden in a small amount of oil
drain well and sprinkle with powdered sugar
serve immediately
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Peruvian Fish Ceviche
Ingredients:
1-1/4 pounds of fish fillets (and firm white meat fish)
1 quart of ice water
1 red onion cut in lengthwise slices (thin)
1 clove of garlic (crushed)
1/4 cup of lime juice
1/4 cup of lemon juice
2 teaspons of finely chopped cilantro leaves
2 ears of corn cut into 2-inch thick slices
1 sweet potato cut into 1/2 inch thick slices
2 tablespoons of canola oil
1 head of butter lettuce
Directions:
Place fish in a glass bowl - add the chilled water, rinse and drain
combine juices, garlic, salt, pepper, and cilantro; add fish and allow to cook for 10 minutes
brush potatoes and corn with oil and grill/griddle
serve vegetables and fish on a bed of lettuce
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Trifle - A Dessert from the United Kingdom
The word trifle comes from a French word "trufle" meaning something of little consequence. Real English trifle is made with egg custard which is poured over sponge cake and often soaked in fruit and sherry, and often topped with a whipped cream. This dessert is sometimes called a tipsy cake or tipsy parson. This dates back to the 1700s. It came to America via British who settled in the southern states. In some recipes instead of cake "Ladie fingers" (individual sponge cakes) are used.
English Trifle
(Recipe from Patsy Baker - TFS nurse)
Ingredients:
2 sponge cakes (cut into bite-size chunks)
1 pound powdered sugar
1 can of evaporated milk
1 16 oz. container of sour cream
1 16 oz. container of cool whip
2-3 packages of frozen sweetened strawberries
1-2 packages of strawberry glaze
Directions:
Mix powdered sugar and milk together
Add sour cream and cool whip (save some for top)
Layer cake chunks, filling and strawberries
Repeat until all ingredients are used
Top with cool whip and a few strawberries
Notes: You can use fresh strawberries - fresh or sugared - the taste will vary - depending on your choices.
You can use sponge cake from the store. Patsy likes the loaf cakes from the bread store in Hollywood - she says the cake is denser and doesnt fall apart as easily.
Word of caution - this cake really needs to be put together almost at the last minute. It doesnt hold up well overnight.
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German Sausage and Sauerkraut
Ingredients:
1 red bell pepper, chopped
1 red onion, chopped
3 clove of garlic, minced
2 tablespoons of wine or cider vinegar
1 teaspoon of caraway seed
1 tablespoon of dark brown sugar
1 pound of smoked, cooked German sausage, sliced
1 pound can or jar of sauerkraut, rinsed and drained
Directions:
preheat oven to 350 degrees
combine all ingredients except the sauerkraut in a 2-1/2 quart casserole (lightly oiled) and mix
place sauerkraut on top - cover and cook until bubbly (30-40 minutes)
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Hong Kong Salad
Ingredients:
Dressing:
3/4 cup of salad oil
1/4 cup of apple cider vinegar
1/3 cup of catsup
1 medium onion - finely chopped
2/3 cup of sugar
salt and pepper to taste
Salad:
1 pound of fresh spinach leaves
1 cup of bean sprouts
1 small can of sliced water chestnuts
2 hard-cooked eggs - crumbled
8 slices of crisp bacon crumbled
Prep:
mix all the dressing ingredients and allow to marinate several hours
to prepare salad combine all of the salad ingredients, then drizzle the dressing over the salad before serving
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