A Global Thanksgiving Menu

by Ava Swearingen, student writer

Thanksgiving brings with it memories of family, togetherness and good food. For several of the University’s international students, it isn’t custom to celebrate Thanksgiving in their home country. However, they are no strangers to the comfort of a tasty dish and time together with loved ones. When asked what food they would bring to a Thanksgiving-style dinner if given the chance, some of the international students responded with dishes that reminded them of home. This holiday season, add one of these home-cooked favorites to your menu!

Kelmen De Carvalho is representing Germany with the dish Rinderouladen mit Spätzle, which is German beef roulades with noodles. When asked why he chose this dish, Kelman said, “Growing up in Germany, Rinderrouladen with Spätzle was a typical special occasion meal. We ate it on holidays or on Sundays when the whole family came together. I always remember the sound of pans sizzling and my mom teaching me how to roll the beef with mustard, bacon and pickles inside. The kitchen always smelled incredible. It’s one of those meals that takes time, so making it shows love. For me, it represents family, patience and the feeling of home.”

Rinderouladen mit Spätzle

Ingredients (serves 4)
For the roulades

• 4 thin slices of beef (top round or flank)
• 4 tsp mustard (German mustard if possible)
• 4 slices of bacon
• 2 pickles, sliced into strips
• 1 onion, thinly sliced
• Salt and pepper
• 2 tbsp oil for browning
• 2 cups beef broth

For the Spätzle

• 2 cups flour
• 4 eggs
• ½ cup water
• 1 tsp salt
• Butter (to finish)

Directions

Beef Roulades: Lay the beef slices flat, season with salt and pepper. Spread mustard on each slice. Add a slice of bacon, some onion and pickle strips. Roll tightly and secure with toothpicks or kitchen twine. Heat oil in a large pot and brown each roulade on all sides. Add beef broth. Cover and simmer on low heat for 90 minutes. Remove roulades and reduce sauce to desired thickness.

Spätzle: Mix flour, eggs, water and salt into a sticky dough. Press dough through a Spätzle maker or colander into boiling salted water. When the noodles float, remove them and toss with butter.

Plate the Spätzle, place the roulade on top, and spoon the sauce over everything.

Astrid Santisteban is representing the country of Costa Rica with the dish Olla de Carna, a traditional Costa Rican beef stew. When asked why she chose this dish, Astrid said, “Olla de Carne brings me back to Sunday afternoons after church, where the whole family would gather around the table. This hearty stew represents the warmth of Costa Rican family traditions and those precious moments of togetherness. Every spoonful reminds me of home, my mom's cooking, and what family gatherings mean to me.”

Olla de Carna

Ingredients

• 2 lbs beef short ribs or chuck
• 2 ears corn, cut into pieces
• 2 chayotes, quartered
• 2 yucca roots, cut into chunks
• 2-3 tiquisques (or taro root)
• 2 ripe plantains, cut into pieces
• 3 carrots, cut into chunks
• 3 potatoes, halved
• 1 small cabbage, cut into wedges
• 1 onion, quartered
• 3 garlic cloves, minced
• Fresh cilantro
• Salt and pepper
• 10-12 cups water
  
  

Directions

Boil beef in water for 30 minutes, skimming foam. Add onion, garlic, cilantro, salt and pepper. Simmer for 30-45 minutes until the beef is tender. Add yucca, tiquisque (taro root) and carrots. Cook for 15 minutes. Add Chayote, corn and potatoes. Cook for 15 minutes. Add plantains and cabbage. Cook for 10-15 minutes until everything is tender. Serve hot with rice and lime.

Cian Mikkelsen is representing The Netherlands with the dish Stamppot Hutspot, a traditional Dutch dish with mashed potatoes. When asked why he chose this dish, Cian said, “We typically have this in the winter time when it gets cold outside. It reminds me of my family back home and how we used to eat this around Christmas time.”

Stamppot Hutspot

 Ingredients (serves 4-6)

• 2 lbs Idaho or Russet potatoes
• 1 lb  kale
• 4 tbsp butter
• 1/2 cup milk (or cream for a richer texture)
• 1 tsp salt 
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg
• 1-2 cloves garlic, minced (optional)
• 1 shallot, finely chopped (optional)
• 1 large rookworst (smoked Dutch sausage) or Polish kielbasa (about 12-16 ounces)
• Small pieces of bacon for extra protein and taste (optional)
• Fresh parsley, chives or dill
• Crispy fried onions or shallots
• Mustard or pickles

Instructions

Peel and chop the potatoes into even-sized chunks. Place the potatoes in a large pot, cover them with cold water and add some salt. Bring to a boil and cook them until the potatoes are fork-tender, usually about 15-20 minutes. Don’t overcook them!

While the potatoes are boiling, prepare your vegetables. Wash and chop the kale finely. Add them to the pot with the potatoes during the last 5-10 minutes of cooking. 

Once the potatoes and vegetables are cooked, drain them well and return them to the pot. Add the butter and a splash of warm milk. Mash everything together until you achieve a creamy consistency. For a smoother texture, you can use a hand mixer.

Season your Stamppot with salt, pepper and a pinch of nutmeg if desired. Use other seasonings to your own taste.

Slice your chosen sausage (preferable traditional dutch rookworst), and serve it on top of the Stamppot. The warm, smoky sausage will infuse the dish with its rich flavor, making each bite even more delicious. Prepare a meat-based gravy and serve it in a separate bowl or small pitcher. Time to enjoy your hutspot!

Boae Kim is representing the country of South Korea with the dish Bulgogi, thinly sliced marinated meat that is stir-fried. When asked why she chose this dish, Boae said, “Bulgogi is a dish that we always have during family gatherings and holidays. Unlike other dishes that are loved by some and not so much by others, bulgogi is a dish that everyone enjoys no matter their age or where they come from.”

Bulgogi

Ingredients

• 1.4 kg sliced beef 
• 1 ½ onions
• ½ carrot
• 1 green onion
• 16 tbsp soy sauce
• 8 tbsp sugar
• 8 tbsp corn syrup (or rice syrup)
• 2 ½ tbsp minced garlic
• ½ tbsp black pepper
• 2 tbsp sesame oil
• 4 tbsp grated apple
• 1 pack onion juice (optional)

Directions

Pat the beef gently with paper towels to remove any excess blood. For the marinade, mix together in a large bowl soy sauce, sugar, corn syrup, minced garlic, black pepper, sesame oil, grated apple and onion juice if using. Add the beef to the bowl and mix well so that the marinade coats everything evenly. Let it marinate in the refrigerator for at least 30 minutes for deeper flavor. Thinly slice 1½ onions, ½ carrot and 1 green onion. You can either mix the vegetables directly into the marinated beef, or for better texture and color, cook the beef first and add the vegetables later while stir-frying. Finish and serve. The seasoning should be just right — sweet, savory and full of flavor!