Frugal and Fancy Bard College

FRUGAL & FANCY BITES @BARD
NADINE NELSON
CHEF, EDUCATOR AND OWNER
GLOBAL LOCAL GOURMET
GLOBALLOCALGOURMET.COM
NADINE.NELSON@GMAIL.COM

SPANISH TORTILLA (POTATO OMELET)
Serves 6
chopped flat-leaf parsley
freshly ground pepper
½ teaspoon salt
6 large eggs, well beaten
olive oil
cooking
spray
1 tablespoon
olive oil
2 pounds
russet
potatoes,
peeled and
diced
2 medium
white
onions,
thinly sliced
3 large
cloves garlic,
minced
2
tablespoons
Lightly coat a 10-inch nonstick ovenproof skillet with cooking spray. Add olive oil and
place over medium-low heat. Add the potatoes; cooking, stirring frequently, until
potatoes are tender; add onion and stir until both potatoes and onions are golden.
Add more oil if needed. Stir in the garlic, parsley, pepper, and salt (if using). Cook,
stirring, for another 5 minutes. Transfer potato mixture to a large bowl. Mix in egg
substitute. Preheat the broiler. Wipe out skillet with paper towels and recoat the skillet
with cooking spray. Add potato-egg mixture to the skillet and cook over low heat,
pressing the potatoes down with a pancake turner so that they are completely covered
by the egg. Cook, covered, until the egg on the sides of skillet is slightly brown and
egg mixture starts to set, about 10 minutes. Place under the broiler until center of
omelet is cooked through and the top is golden brown, about 3 to 5 minutes. Carefully
invert tortilla onto a large serving dish and cool to room temperature. Cut into very
small wedges or 1 1/2-inch squares to pick up with a toothpick.

PEA AND SHALLOT BRUSCHETTA
8 shallots
2 cup shelled peas
2 cups ricotta
25 rounds of bread
Mint, salt, and pepper to taste
MINCE 4 shallots. SHELL enough peas to fill 1 cup. MIX and SAUTÉ in
butter until the peas are done and the shallots are wilted. ADD a little
chopped mint, salt and pepper. CHOP coarsely in a food processor with ricotta cheese
or by hand and SPOON onto bruschetta.

PROVENCAL CHICKPEA DIP
Makes 12 appetizers
1 cup fennel bulb, trimmed and thin-sliced
6 tablespoons
1/4 cup lemon juice
1 19 ounce can cooked chickpeas
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
½ cup onion
1 teaspoon anise seed
2 cloves garlic
Combine olive oil and lemon juice in a large saucepan or skillet. Add fennel, onion,
garlic, anise seeds. Cover and simmer until very tender, about 15 minutes. In a food
processor or blender, puree the cooked fennel, chickpeas, salt, pepper and cayenne.
Fill center of cooked artichokes a few tablespoons of the chickpea puree. Place
bottoms on platter and arrange cooked leaves around.

SPICY CARROT DIP
Makes 2 cups
1 tablespoon salt for water, plus 1/8 teaspoon for dip
1 pound carrots, washed and cut into 1-inch chunks
3 cloves garlic
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon honey
1-1/2 teaspoons ground cumin
1-1/2 teaspoons sweet paprika
1/8 to 1/4 teaspoon hot red pepper flakes
Garnish: olive oil, paprika
Bring 3 quarts water and 1 tablespoon salt to a boil. Add the carrots and simmer until a
fork easily pokes through them, about 12 minutes. Drain well. (Don't peel the carrots;
they pack more nutrients with the peels on.) Place carrots, 1/8 teaspoon salt, and
remaining ingredients (except garnishes) in a food processor. Process until the dip is
totally smooth. Taste and adjust seasonings as needed (it should have a tangy
sweet-tart balance with a bit of heat). To serve, swirl the top of the dip with a fork to
make ridges. Drizzle on some olive oil, sprinkle with paprika and serve at room
temperature with Wonton or Pita Chips (above) or crudités.

BAKED BAKED​ PITA CHIPS
Serves 4
4 Whole wheat pita breads
2 teaspoons Italian seasoning
Olive oil cooking spray
Preheat oven to 375 degrees. Slice
each pita bread in half. Slice each
pita bread half into 3 wedges.
Carefully split each wedge into two
pieces. You should end up with 12
"chips" per pita bread or 48 pita
"chips" total. Place pita chips in a
single layer on baking sheets. Lightly spray with cooking spray and sprinkle with Italian
seasoning. Bake at 375 degrees until lightly brown, about 7 minutes. Flip chips with a
spatula 5 minutes or until chips are crisp and lightly browned.

BAKED BACON CHEESE ONION DIP RECIPE
1 tablespoon butter
2 large sweet onions, thinly
sliced (about 1 pound)
1/4 teaspoon salt
1/2 teaspoon ground black
pepper
1/2 teaspoon dried thyme
1 tablespoon white wine (or
marsala, sherry vinegar)
4 pieces cooked bacon,
crumbled
3 ounces shredded cheddar
cheese
1/2 cup sour cream
1/2 cup mayonnaise
Preheat oven to 400-degrees
F.
In a large skillet, melt butter over medium-high heat. Add onions, salt and pepper.
Cook, stirring occasionally about 8 minutes. Reduce heat to medium, add thyme and
continue to cook, stirring occasionally for 15-20 minutes until golden brown. Pour in
wine to deglaze pan, scraping sides and bottom of pan. Continue cooking for another
2 minutes.
Transfer cooked onions to a mixing bowl. Add remaining ingredients and stir to
combine well.
Spread mixture into a 2-cup baking dish and bake at 400-degrees F for about 20
minutes, until bubbly and golden brown.

STUFFED
GRAPE
LEAVES WITH
LENTILS AND
WALNUTS
(DOLMADES)
Makes about
70
1 cup extra-virgin olive oil
1 cup short-grain rice
2 teaspoons tomato paste
1 ½ cups finely chopped fresh Italian parsley
½ cup finely chopped fresh dill
½ cup chopped walnuts
1 tsp. sugar
6 tablespoons lemon juice
Kosher salt, freshly ground black pepper, and hot red pepper
1 cup water, or as needed
Lemon slices, for garnish
1 jar (1 pound)
preserved
grape leaves
4 cups
chopped
onions
Preheat the oven to 350 degrees F, and arrange the rack in the bottom third of the
oven.​ ​Rinse the grape leaves in running water and remove stems. Set aside.
To prepare the filling, in a heavy skillet over medium heat, sauté the onions in the olive
oil for about 8 minutes, until softened. Stir in the rice, and cook for 8 minutes longer.
Remove from the heat and add the tomato paste, parsley, dill, sugar, lemon juice, and
season to taste with salt, pepper, and hot red pepper. Allow the mixture to cool before
stuffing the grape leaves. When the filling has cooled, lay the grape leaves with the
underneath-side (the less smooth side with the visible veins) facing up, and place about

a tablespoon of filling along the stem end of each leaf, fold over the sides, and roll
from the stem up to form a sausage-like roll. Repeat with the remaining grape leaves.
(If you have leftover filling, you can stuff bell peppers with it and cook it with the
stuffed grape leaves.)
Arrange the stuffed grape leaves in an 8 or 9-inch square baking dish, lining them up 2
layers high. If you have extra unwrapped grape leaves, lay them across the top of the
others. This will prevent the stuffed grape leaves from getting too dry or dark when
baked. Pour water over the top to just cover the grape leaves.
Cover the pan with wax paper, and then a layer of foil. Place in the oven and bake for
about 1 1/2 hours, or until the rice is puffed up and cooked through (taste one to be
sure!). Remove the foil, but leave the wax paper on it while it cools completely (this will
prevent the top from drying out). After it cools to room temperature, cover and
refrigerate until cold.
Serve cold, garnished with lemon slices. This dish is best prepared a day ahead,
covered, and refrigerated ​ is an awesome make ahead dish.

SALMON
CAKES
drained
1/4 cup minced fresh parsley
2 tablespoons capers
1 teaspoon Worcestershire sauce
1 teaspoon crab boil seasoning (e.g.Old Bay Seasoning)
1 tablespoon Dijon mustard
2 large eggs
1 cup whole wheat panko bread crumbs
2 tablespoons olive oil
2
tablespoons
butter
1 small red
onion, diced
4 stalks
celery,
diced
1 red bell
pepper,
seeded and
diced
2 (14-ounce)
cans
salmon,
Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery,
and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from
the heat.
In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain.
Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning,
mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a
large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until
browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.
Serve these with fresh lemon wedges!
SPICY CARIBBEAN REMOULADE

2 cups
1 cup mayonnaise
4 tablespoons minced cornichons
2 tablespoons minced red onion
2 tablespoons capers, chopped
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped yellow bell pepper
2 teaspoons minced garlic
2 tablespoons minced scallion
2 tablespoons fresh lemon juice
Salt and black pepper
Cayenne pepper
Tabasco sauce
Combine the mayonnaise, comichons, onion, capers, red and yellow peppers, garlic,
and lemon juice in a bowl. Add salt, black pepper, cayenne, and Tabasco sauce to
taste. Mix thoroughly and refrigerator.

COWBOY CAVIAR
coriander, chili powder
1 15-ounce can
black-eyed peas, rinsed
and drained
1/4 cup thinly sliced
green onions
1/4 cup finely chopped
red sweet pepper
3 tablespoons cilantro
2 cloves garlic, minced
2 tablespoons cooking oil
2 tables lime juice
1 or 2 fresh jalapeno
peppers, seeded and
chopped
1/4 teaspoon cracked
black pepper, or to taste
Dash salt, cumin, paprika,
In a bowl combine black-eyed peas, green onions, sweet pepper, and everything else
to taste. Cover and chill overnight. To serve, transfer to serving dish. Serve with
crackers or tortilla chips. Cover leftovers and chill for up to 4 days.

CHICKEN LIVER PATE
1 pound chicken livers
Salt and freshly ground black
pepper
1 tablespoon extra virgin olive
oil
1 large shallot, peeled and
minced
1 tablespoon fresh thyme
leaves
2 tablespoon butter
Cream
Splash or brandy, vermouth, or
rum
Parsley leaves
Dry chicken livers with paper towels, remove connective tissue, and season with salt
and pepper. Heat oil in a large skillet over medium-high heat. Brown livers on one side,
about 5 minutes. Add shallots, turn livers over, and cook for 2 minutes more. Stir in
thyme, and then remove from heat. Purée chicken liver mixture, alcohol, and butter in a
food processor until smooth add cream if necessary. Then spread on toast garnish with
parsley.

TOSTONES
2 cups corn oil
3 green plantains, peeled and cut into 1-inch circles
sour cream
black or red caviar
In a deep heavy skillet, HEAT the oil until it is very hot but not smoking. DROP in
the plantain slices and BROWN on all sides. REMOVE with a slotted spoon, but
maintain the oil temperature. Using a tostonera or two pieces of waxed paper,
FLATTEN the plantain slices to ¼-inch thick. RE FRY until golden brown on both
sides. REMOVE and DRAIN on paper towels.
NOTE: For a more sophisticated dish, arrange the tostones on a platter and top
each with 1 teaspoon of sour cream and ½ teaspoon black or red caviar.
Delicious!
PICKLED ONIONS

1 red onion, thinly sliced (use a mandoline if you have one)
1/2 cups apple cider vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 cup hot or warm water
Slice the red onions as thin as you can. I use a mandoline. Stuff all the red onions
in the jar of your choice. A bowl will work too.
In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water.
Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced
onions and let them set for an hour. After an hour, cover and store in the fridge
for up to three weeks.
GUAVA MUSTARD
1 cup guava marmalade
1/2 cup dijon mustard
In a heavy skillet, mix the marmalade, mustard.Heat until sauce begins to boil. Cool.

Nadine Nelson, Owner of Global Local Gourmet
Chef Nadine Nelson, Green Queen of Cuisine, is the eco chef and social entrepreneur
of Global Local Gourmet, a roving community supported kitchen. Chef Nadine was
born in Toronto, Canada of Jamaican Heritage. She has always loved cooking and her
vegetables. She has studied the culinary arts in Paris at the Ritz Escoffier, has a
certificate in food styling from the New School and a certificate in fundraising and
philanthropy from New York University in New York, and earned a teaching degree
from Tufts University in Boston, consequently she brings a worldly perspective to
seasonal food.
She is a social activist, cooking instructor, chef, writer, recipe developer/tester, food
consultant, experiential epicurean event producer and culinary artist. She is an expert
in interactive cuisine and has worked with such clients as Harvard University, The Apollo
Theater, the City of New Haven, Boston Office of Conventions and Tourism, The
National Park Service, The Food Project, Disney, Bain and Company, Columbia
University, International Association of Culinary Professionals, and the Tobago Jazz
Festival designing and delivering cooking classes, culinary team building, wellness
workshops, culinary tours, and epicurean event planning.
MacArthur Genius Will Allen, Executive Director of sustainable giant Growing Power
said of her work "I have been a lot of places and seen a lot of things, but I have never
seen people having the community come together and cook their meal together, that
was something new. That put New Haven on the Map. The organizer is ingenious".
Nadine has been privileged to cook for various celebrities and dignitaries. She enjoys
making you a star in your own kitchen where you can cook up delicious adventures far
from expected yet close to home.
Nadine Nelson’s Recent Press
Master Cooks Stir the Pot:
https://www.artspaper.org/articles/2018/2/1/master-cooks-stir-the-pot
A Digital Map Leads to Reparations for Black and Indigenous Farmers
http://www.yesmagazine.org/peace-justice/a-digital-map-leads-to-reparations-for-black
-and-indigenous-farmers-20180221
What White People Can Do for Food Justice​:
http://www.yesmagazine.org/peace-justice/what-white-people-can-do-for-food-justice-
20180125

James Beard House Odyssey of Africa Dinner:
https://www.jamesbeard.org/chef/nadine-nelson
Chef Nelson: Food can “translate love, community, and togetherness”:
https://foodtank.com/news/2017/09/new-york-african-restaurant-week/
“Land Justice is Essential to Food Justice: on Black Leadership, Accountability and the
Good Food Movement”: ​http://www.b
lackfoodjustice.org/nbfja-statement-land-justice-is-essential/
Young black farmers to Mark Bittman: We don’t need your land reform:
https://newfoodeconomy.org/young-black-farmers-mark-bittman-land-reform/
The Double Bind of Being a Woman of Color in the Food World:
https://munchies.vice.com/en_us/article/bjyz55/the-double-bind-of-being-a-woman-ofcolor-in-the-food-world
Jerk Turkey on the Menu:
https://www.artspaper.org/articles/2017/11/23/jerk-turkey-on-the-menu