On this day over sixty-years ago, two nations came together to exchange vows and become one in Holy Matrimony. My mother always made a big deal out of the fact that two people on opposite sides of the world were married on United Nations Day.
The United Nations officially came into existence on October 24, 1945. In 1947, the United Nations General Assembly declared October 24, the anniversary of the Charter of the United Nations as a day devoted “to making known to the people of the world the aims and achievements of the United Nations”. In 1971, the General Assembly declared United Nations Day to be an International Holiday. It was to be a pubic holiday. I don’t know about other parts of the world, but in America most people aren’t even aware of the day.
Honesty, I’m not sure I would know the significant of the day if it weren’t for my parents.
While Mom has gone home to heaven and Dad is happily married again, I still like to mark the day with an International Feast. Won’t you join me? If ever there was a time when people need to come together to break bread, now is that time. Peace be with us all.
United Nations Tour the World Menu
Argentina – APERITIVOS DE CAMARONES CHIMICHURRI
Chimichurri Shrimp Appetizer
Denmark – KØDBOLLE KARTOFFELSUPPE
Meatball Potato Sup
Poland – SALATKA Z BOCZKIEM
Russia – КОТЛЕТА ПО-КИЕВСКИ
America – CREAM CHEESE MASHED POTATOES
England – PEAS WITH PEARL ONIONS
Italy – MOUSSE ESPRESSO CON CREMA MONTATA ARANCIA-MASCARPONE
Espresso Mousse with Orange-Mascarpone Whipped Cream
Aperitivos De Camarones Chimichurri
1 cup whole Cilantro Leaves
1 cup whole Flat Parsley Leaves
2 tablespoons Roasted Minced Garlic
3 tablespoons Lemon Juice
2 teaspoons White Wine Vinegar
1/4 teaspoon Cayenne Pepper
1 teaspoon Ground Cumin
1/4 cup Olive Oil
Measure about 1 cup of Cilantro Leaves. Finely chop to create 1/2 cup chopped leaves.
Measure about 1 cup of parsley, chop to the same size as cilantro for 1/2 cup chopped leaves.
Wash cilantro leaves and parsley leaves and dry with paper towel or spin dry in salad spinner. In a food processor fitted with a steel blade, finely chop the cilantro, parsley, and garlic. Transfer mixture to a glass bowl.
Add lemon juice, wine vinegar, and seasonings. Whisk to combine. Slowly whisk in olive oil. Let sauce stand at room temperature for a minimum of 30 minutes for flavors to marry. Taste and adjust seasonings as desired. Set aside until ready to use.
1 lb large raw Shrimp
3 tablespoons Olive Oil
Pinch Kosher Salt
Fresh Black Pepper to taste
Peel and devein shrimp, leaving tails attached.
Toss the shrimp with the olive oil, salt, and pepper. Heat a large skillet on medium heat, and when it is hot, add the shrimp in a single layer. Cook just until the shrimp curl and turn pink, then flip and cook for another minute. Remove from heat.
Spread almost all of the chimichurri sauce in a large shallow dish and nestle the cooked shrimp down into the sauce. Drizzle with remaining sauce.
1 loaf Crusty Bread
Place Serve Dish on a larger serving platter. Tear or cut bread into large pieces. Surround shrimp with bread for dipping and serve.
Potato Soup Base
8 medium White Potatoes
2 large Yellow Onions
1 cup Celery
1-1.2 cups Carrots
6 cups Beef Stock
Salt to taste
Black Pepper to taste
Peel and cube potatoes, set aside. Peel and chop onions, set aside. Rinse celery, slice and set aside. Peel and dice carrots, set aside.
Pour beef stock into a large soup pot. Add vegetables. Season to taste with salt and pepper. Let simmer over medium heat for one hour.
1 lb Ground Beef
3 tablespoons Milk
Pinch of Salt
Fresh Black Pepper
Combine beef, egg, milk salt and fresh ground black pepper. Mix with hands, form into very small meatballs.
Bring soup to a boil over medium-high heat. Drop meatballs into boiling soup and cook 10 to 15 minutes.
Ladle into soup bowls and serve.
Salatka z Boczkiem
1 head Iceberg Lettuce
1/2 lb Bacon
1 small Red Onion
1/4 cup Water
1/4 cup Vinegar
3 tablespoons Sugar or to taste
Kosher Salt to taste
Fresh Black Pepper to taste
Wash, dry and coarsely tear lettuce into pieces. Place lettuce in a heatproof bowl.
Chop bacon into 1/2-inch pieces, set aside. Peel and finely chop onion, set aside.
In a large skillet, fry bacon until half cooked. Add shallots and continue to fry bacon until crisp without burning.
Tilt skillet to remove all but 4 tablespoons bacon grease from the pan. Add water, vinegar, and sugar, and bring to a boil, stirring to dissolve the sugar.
Pour hot bacon vinaigrette over lettuce, add salt and pepper to taste and toss. Serve while still warm.
Fresh Herb Garlic Butter
6 Garlic Cloves
10 tablespoons Butter
3/4 cup Parsley
1/4 Fresh Dill
2 tablespoons Lemon Juice
1/2 teaspoon Black Pepper
Peel garlic cloves, place in the bowl of a food processor fitted with a chopping blade. Mince garlic. Add butter, parsley and dill. Pulse until chopped together. Add Lemon Juice, season with pepper. Process until a paste consistency is reached.
Form into a log about 1-1/2 inches thick, cover with plastic wrap and put it in the freezer for at least 15-20 minutes.
2 large Chicken Breasts
1/2 cup Corn Flour
4 tablespoons Poultry Seasoning
3 large Eggs
1-1/2 cups Breadcrumbs
Salt to taste
Black Pepper to taste
To prepare chicken breast, remove fat and tenderloins from chicken fillet to create a uniform size. Wrap tenderloins in plastic wrap and freeze for another purpose.
Place remaining chicken on the cutting board, carefully slice top third portion from the breast. Set aside. Cut remaining breast in half, to create 3 thin breast slices from each breast.
Coat the thinned chicken breasts in poultry seasoning and let sit for 10-15 minutes.
Remove the prepared garlic-herbs butter and cut into 6 equal pieces.
Place 1 piece of garlic-herbs butter in the centre of each chicken breast.
Roll into a log as tightly as possible, wrapping each log tightly with plastic. Place Chicken Kiev in the freezer for 1 hour.
2 cups Vegetable Oil
Line a rimmed baking sheet with parchment paper. Heat oven to 400 degrees. In a saucepan heat 2 cups vegetable oil.
Prepare a dipping station with 3 bowls. First with corn flour, second the beaten eggs, and the last with breadcrumbs.
Remove Chicken Kiev from the freezer, unwrap each breast. Coat first in flour, then dip each peace in the beaten eggs, and finish with a coat of breadcrumbs.
Working in batches, fry the Kievs for 3 to 4 minutes or until golden on all sides.
Transfer to prepared baking sheet and bake in the heated oven for 20 minutes or until cooked through.
Cream Cheese Mashed Potatoes
5 lbs Russet Potatoes
8 oz Cream Cheese
1/2 cup Butter
3/4 cup Milk
1 teaspoon Salt
1/2 teaspoon White Pepper
Chives for serving
Additional Butter for serving
Wash and peel potatoes, then cut into 1-inch cubes. Place the potatoes into a large stockpot and cover with cold water. Bring the potatoes to a gentle boil and cook for 15 minutes minutes or until tender.
While the potatoes cook, cut butter into small pieces, set aside. Cut cream cheese into small pieces, set aside.
Drain the potatoes and return to the warm pot to dry. While the potatoes dry, warm milk in the microwave for about 2 minutes or until hot.
Roughly mash potatoes. Add the cream cheese, butter, stir to blend. Season with salt and pepper. Beat the potatoes with an electric mixer on medium speed while adding milk until potatoes are smooth and fluffy.
Transfer potatoes to a serving bowl. Snip chives over the top, dap with a little butter and serve hot.
Peas with Pearl Onions
1 cup frozen Pearl Onions
1 tablespoon Butter
4 cups frozen Peas
1/2 teaspoon Dill Weed
1 tablespoon Butter
Sea Salt to taste
Thaw pearl onions in refrigerator overnight. In a skillet, melt 1 tablespoons butter. Sauté onions until warm.
Rinse peas under cold water to thaw. Drain well. Place peas in a saucepan over medium heat. Gently warm through. Combine the peas and sautéed onions. Add dill weed, butter, and salt. Continue to cook over very low heat until hot.
Transfer to a warm serving bowl and enjoy.
Mousse Espresso con Crema Montata Arancia-Mascarpone
3 large Egg Whites
1 cup Bittersweet Chocolate Chips
1/2 cup Milk
3 tablespoons Sugar
1/4 teaspoon instant Espresso Powder
Separate eggs, save yolks for another purpose. Set aside whites until ready to use. Place the chocolate chips in a blender, set aside.
In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved.
Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute.
Note – When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
Mascapone Whipped Cream
1 large Orange
1/4 cup Mascarpone Cheese, room temperature
1/2 cup Heavy Cream
2 tablespoons Powdered Sugar
Cut orange in half. Slice one-half of the orange for garnish, wrap in plastic wrap and refrigerate until ready to use. Squeeze remaining half for 2 tablespoons juice, set aside. Zest the peel for 1 teaspoon zest, set aside.
In the bowl of an electric mixer, stir together the mascarpone cheese and the orange juice until smooth. Add the cream, powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Cover with plastic wrap and place in the refrigerator until ready to serve.
To serve: Dollop each mousse with some whipped cream. Garnish as desired with an orange slice and serve.