Harvest Tapas Party(1)

Harvest Tapas Party
greet, meet, and eat
globallocalgourmet.com

Roasted Broccoli with Tahini and
-
Dressing
Lemon
Roasted Cauliflower with Dukkah
-
Saffron
and
Eggplant and Sesame Seeds and
-
Honey
Patatas Bravas with Tomato
-
Chutney
Menu
curated by Nadine Nelson
TO MAKE
TO EAT
TO EAT
- Beet Tartare
- Stuffed Grape Leaves with
- Roasted Parsnip & Lobster Dip
Lentils and Walnut
- Curry Hummus
- Queens Tabouli in Lettuce Leaves
- Corn and Pumpkin
Empanadas
- Zucchini Carpaccio with Tapenade
- Mushroom Boreks & Lamb
- Roasted Berber Delicata Squash with
Sage and Hazelnut Pesto
and Spinach Boreks
- Spanish Butter Beans with Swiss
- Pickled Vegetables and Olives
Chard
- Baked Brussels Sprouts in Foil Pack

don't need a silver fork to eat good food.
You
Prudhomme
Paul
small bites from around the world
tapas,
& minutas,
picadas
meze,
& kemia,
ciccetti,
& pikilia,
cutters
hors
d'œuvres
sum, dim
& izakaya,
pika-pika

Stuffed Grape Leaves with Lentils and
Walnut
written by Nadine Nelson
STUFFED GRAPE LEAVES WITH
LENTILS AND WALNUTS (DOLMADES)
Makes about 70
1 jar (1 pound) preserved grape leaves
4 cups chopped onions
1 cup extra-virgin olive oil
1 cup short-grain rice
1/2 cup brown lentils
2 tablespoons tomato paste
1 teaspoon Moroccan Spice Mix
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
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 lentils, 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 until ready to serve.

Corn & Squash Empanadas
written by Nadine Nelson
CORN AND PUMPKIN EMPANADAS
Makes 12 empanadas
1 tablespoon vegetable oil
1 medium onion, finely chopped (about 1 cup)
2 medium cloves garlic, finely chopped (about 2
teaspoons)
1 roasted poblano, seeded and rough chopped
3 jalapeño peppers, seeded and finely chopped
(about 3 tablespoon)
4 cups pumpkin, peeled and cut into rough 1/4-
inch cubes
1 cup fresh corn kernels
1 double batch pie dough
1 egg, beaten
3 scallions, roughly chopped
1 small red onion, quartered
1 tablespoon juice from 1 lime
1 cup loosely packed cilantro leaves and tender
stems
Kosher salt and cracked black pepper
Adjust oven rack to middle position and preheat
oven to 400°F. Heat oil in a large stainless steel
skillet over medium high heat until shimmering.
Add onion and garlic and cook, stirring, until soft,
about 4 minutes. Add 1 jalapeño, corn, and 1/2
cup water. Bring to a simmer and cover with a lid.
Cook, stirring often until pumpkin are just soft,
about 8 minutes, add chopped poblano pepper.
Season to taste with salt and pepper and allow to
cool.
Roll one recipe of pie dough out to 1/8 inch
thickness and cut into six 4-inch rounds using a
pastry cutter.

Place 1/12th of filling on each round, brush edges with egg and using your fingers press to
seal. Repeat with remaining filling and dough, then place on a lined baking sheet and bake
until golden brown, about 25 minutes.
Meanwhile, combine remaining jalapeños, green onions, red onion, lime juice, and cilantro in
a food processor and pulse until ingredients are very finely chopped. Season to taste with
salt and pepper and serve with empanadas.

Mushroom Börek
written by Nadine Nelson
Mushroom Börek
Makes 8 Mushroom Börek
4 sheets Phyllo Pastry
Filling:
8 large mushrooms, brushed, sliced
1 small onion, minced
1 garlic clove, minced
4 tablespoons extra virgin olive oil
1 tablespoonp butter
1/2 teaspoon allspice
1/2 teaspoon oregano
1/2 teaspoon thyme
Salt
2 tablespoon feta crumbled
Glaze:
1 egg yolk
1 teaspoon Nigella seeds
Saute the mushrooms and onions with olive oil and
butter until the color of mushrooms turn to light
brown at low-medium heat. Last minute add the
garlic, stir. Turn the heat off. Season with salt,
oregano, thyme, and allspice. Let it cool down.
Sprinkle the cheese, toss.
Place two sheets on top of each other on the
counter and position them vertically. Cut them in
four strips from top to bottom. Put some filling on
the bottom side of each sheet. Leave some space
around all ends.

Then roll up each one, do not squeeze! Brush with the egg white the open end and close it
up.
Place parchment paper on an oven tray and arrange the Börek with the folded side facing
down. Brush the tops with egg yolk and sprinkle some Nigella seeds over the tops.
Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden color.
Serve as an appetizer or as a supper treat with Turkish Tea or Moroccan Tea.

Lamb & Spinach Bourekas
written by Nadine Nelson
Lamb& Spinach Bourekas
Makes 20 to 24 Lamb Bourekas
4 sheets store-bought puff pastry, left to thaw at
room temperature for around 30 minutes
1 pound ground lamb
6 cups fresh spinach chopped if big leaf
2 tablespoons olive oil
2 onions
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon paprika
11/2 teaspoon cinnamon
Pinch red pepper flakes
1/4 teaspoon salt
2 eggs beaten for glaze
Sesame seeds, nigella seeds or poppy seeds
(optional)
Heat olive oil in a sauté pan over medium heat.
Sauté onion until translucent. Add spices to pan
and cook until toasted, around 1 minute. Add
ground lamb and cook until no longer pink,
breaking up into small pieces with a wooden
spoon as you cook. Add spinach and remove from
heat and allow to cool slightly.
Preheat oven to 375 F.
Make Bourekas in the shape that you wish.

Roll out each sheet of puff pastry. Cut each sheet into 9 even squares. Using a rolling pin,
roll out each square slightly.
Scoop 1 heaping tablespoon of the lamb/spinach mixture into the corner of each square.
Fold puff pastry over filling, forming a triangle. Using a fork crimp the edges.Repeat with
second sheet of puff pastry.
Brush each boureka with beaten egg. Top with sesame seeds, nigella seeds or poppy seeds,
if desired.
Bake 18-22 minutes, until golden on top.

Shop for everyday and ethnic pantry items
from around the world
450 Melnea Cass Blvd.
Boston, MA 02119
www.tropicalfoods.net
E N T E R T A I N I N G P A N T R Y T O M A K E S M A L L
B I T E S
Hors d'Oeuvres - Dried herbs (thyme, sage,
oregano, crushed chili pepper, garlic, onion salt,
Condiments - Olive oil, sesame oil, balsamic
nutmeg, peppercorns, ground mustard, cumin,
vinegar, barbecue sauce, teriyaki sauce, fish
jerk, chipolte peppers), olives, pickles or
sauce, hot sauces, Sriracha, mustard (dijon,
cornichons, tapenades, roasted peppers, canned
grainy, honey, etc.), mayo or Veganaise, salsa, a
tomatoes, nuts (raw and roasted/salted), dried
good chutney, nut butter, spreads, soy sauce or
fruit, hearts of palm, green chilis, beans (white,
tamari, pesto, a couple dressings (vinaigrette &
black, garbanzo, etc. great for homemade dips
creamy), smoked salt.
and spreads), jar of chopped garlic, black-eyed
peas, wasabi peas or Spanish cocktail mix, rice
Baked goods/Desserts - Brownie mix, cake or
paper (for summer rolls), dried mushrooms, silken
cookie mix, corn bread mix, Girl Scout cookies or
tofu (great for vegan recipes), vegetable
Oreos (great for being vegan-friendly), soy milk
bouillon cubes, cream of mushroom or celery
(great to have on hand for times you're out of
soup (for sauces and dips), sour cream, Greek
milk), dark chocolate, baking soda, baking
yogurt, canned tuna, frozen shrimp, anchovies,
powder, flour, vanilla, confectioner's sugar,
dip mixes, cream cheese, ricotta, pita chips,
brown sugar.
variety of crackers, tortilla chips.

IS A REVOLUTIONARY ACT
COOKING
me, the kitchen is a place of adventure and entirely fun, not drudgery. I can't
To
think of anything better to do with family and friends than to be together to
create something. -Ted Allen
Global Local Gourmet Mission Statement
Global Local Gourmet is a roving community
supported kitchen. We empower people through
culinary education. Creating interactive programs
and events around an appreciation of delicious food
and lifestyle, we inspire sustainable communities
through the pursuit of epicurean pleasure. With our
partners, our goal is to show the interconnectedness
of our world through food and culture while
promoting business practices that respect the
environment and each other.
Chef Nadine Nelson, the Green Queen of Cuisine, is the
sustainable chef and social entrepreneur/activist of
Global Local Gourmet which specializes in experiential
epicurean occasions that cook up delicious adventures far
from expected yet close to home in the form of cooking
classes, culinary tours, culinary team building events,
wellness workshops and pop up events. Chef Nadine is
from Toronto, Canada considered the most multicultural
city in the world. She is of Jamaican Heritage and likes to
combine global flavors with local ingredients sharing her
knowledge of ethnic flavors that are underrepresented in
culinary education. As a trained educator, writer, artist
and food professional based in the North East, her aim is
to use food as social sculpture and a catalyst to engage
people in issues from seed to waste while learning about
the world’s diverse gastronomies in fellowship and unity
with each other. Her writing has appeared in Plate
Magazine, Zester Daily, Farmer's Almanac, Kwanzaa
Culinarians and more. Her behind the scenes work in
recipe testing, food photography, food and prop styling
have graced blogs and several cookbooks. She has a
teaching certificate from Tufts University, has studied
cooking at the Ritz Escoffier in Paris and the New School
in New York, and farming at Sterling College and with
Soul Fire Farm. She is an avid novice gardener and
budding homesteader looking for land to start the ultimate
ecologically conscious culinary art center.