Recipes are due October 12th
If your recipe is selected, you will receive notification after October 19th. If submitting a recipe, please be able to commit time on the following days:November 15th in the evening for a mandatory meeting and food safety classNovember 16-18 for cooking preparations as assigned by Parkhurst. November 18th during the bazaar you will be responsible for serving your food & representing your country's table along with helping to clean your area after the bazaar
When entering your recipe, please be specific with ingredients, measurements and directions. Recipes that do not give specifics, will not be considered. Please note that the Bazaar is attended by over 400 people each year, so you will be cooking sample size portions for that many people. The International Club will coordinate with Parkhurst to purchase all of the ingredients needed for your recipe; you are not responsible for bringing or paying for ingredients. We ask that you please be reasonable when submitting recipes, as some ingredients can be very costly or difficult to source in the United States. Please look at the example below:
Chicken Jalfrezi (Indian dish):
serves 6Estimated time to complete: 1 1/2 hours
Ingredients: * 2 tablespoons vegetable oil * 1 onion, grated * 2 cloves garlic, chopped * 1 1/2 pounds boneless skinless chicken thighs, cut in half * 3 teaspoons ground turmeric * 1 teaspoon chili powder * 1 1/2 teaspoons salt * 1 (14.5 ounce) can peeled and diced tomatoes * 2 tablespoons ghee (clarified butter) * 3 teaspoons ground cumin * 3 teaspoons ground coriander * 2 tablespoons grated fresh ginger root * 1/2 cup chopped cilantro leaves
Directions: 1. Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
3. Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.