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Category: Cultural & Heritage Recipes

Categories
Cultural & Heritage Recipes

Borodinsky

See below for recipe

Borodinsky bread is a dark brown sourdough rye bread from Russia.

Borodinsky – Recipe

Adapted by ALLA MISHINA
Ingredients

Starter (Preferment)

  • 22 g 100% rye starter
  • 110 g water
  • 110 g medium rye flour

Scald (Mash)

  • 40 g fermented rye malt
  • 15 g medium rye flour
  • 160 g boiling water (+100°C)
  • 4 g ground coriander (or caraway)
  • 5 g white unfermented malt (or rye flour if not available)

Final Dough

  • 250 g water
  • 200 g rye starter (from above)
  • 200 g scald (all of it)
  • 280 g medium rye flour
  • 90 g wheat flour (bread or all-purpose)
  • 35 g honey or sugar
  • 10 g salt
  • Coriander seeds for topping
Bread-master Ivan Zabavnikov
Instructions

Starter (Preferment)

  1. Mix the starter, water, and flour.
  2. Leave to ferment for 10–12 hours at room temperature (24–26°C).

Scald (Mash)

  1. Mix the flour, fermented malt, and coriander.
  2. Pour over with boiling water, stir well, and then add the unfermented malt (or rye flour).
  3. Stir again and leave in a covered non-plastic container for at least 2–3 hours.
  4. Ideally, keep it in the oven at 62–65°C, or in a thermos overnight. At room temperature, the scald can safely stand for up to 12 hours; afterwards, refrigerate or use immediately.

Final Dough

  1. In a mixer — add ingredients in the order listed:
    • 250 g water
    • 200 g rye starter (from above)
    • 200 g scald (all of it from above)
    • 280 g medium rye flour
    • 90 g wheat flour (bread or all-purpose)
    • 35 g honey or sugar
    • 10 g salt
    • Coriander seeds for topping
  2. Mix for 10–15 minutes on low speed using a paddle or dough hook.
  3. By hand — add all ingredients except 50 g of the water. Knead the dough for 8–10 minutes using your fist, dipping it occasionally into the reserved water to gradually incorporate it.
  4. Cover the dough and let it ferment for 2.5–3 hours at 28–35°C.

Shaping and Proofing

  1. After fermentation, divide the dough into 400–800 g pieces (depending on your baking tins).
  2. Shape the loaves “through water” (with wet hands) and place them into greased tins (use butter, vegetable oil, or baking spray).
  3. Sprinkle coriander on top.
  4. Let proof for 60–70 minutes at 24–28°C, until increased in volume by about 1.5× and small “craters” appear on the surface.

Baking

  1. Bake at 250°C with steam for 10 minutes, then 40–45 minutes at 180–190°C with convection.
  2. After baking, remove the loaves from the tins and cool completely on a wire rack.

Note for new baking tins:

If using new tins, mix flour and vegetable oil in a 1:1 ratio to grease them. This prevents the bread from sticking to the sides. However, butter works even better.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Baurebrout – Luxembourg Farmhouse Bread

See below for recipe

Recipe by Carlo Bock, Luxembourg

Baurebrout (Luxembourg Farmhouse Bread) – Recipe

PROVIDED by BEN WEBER

Yields: 3 x 565 g loaves OR 6 x 565 g loaves OR 9 x 565 g loaves

Ingredients

Sourdough Starter (Fermentation: 8 hours at 28° C)

IngredientSmall BatchMedium Batch Large Batch
Rye Flour (Type 997)300 g600 g900 g
Water240 g480 g720 g
Starter Culture30 g60 g90 g
Total570 g1140 g1710 g

Main Dough

IngredientSmall BatchMedium BatchLarge Batch
Mature Sourdough540 g1080 g1620 g
Wheat Flour (Type 650)700 g1400 g2100 g
Salt22 g44 g66 g
Fresh Yeast20 g40 g60 g
Water410 g820 g1230 g
Total1692 g3384 g5076 g
Dough Parameters:
  • Dough temperature: 25° C
  • Kneading time: 1st speed: 4 minutes, 2nd speed: 5 minutes
Instructions

Bulk Fermentation:

  • Rest dough 2 x 20 minutes.
  • After first 20 minutes➔ stretch & fold.
  • After second 20 minutes ➔ scale and pre-shape into rounds.

Final Proof:

  • Place dough rounds seam-side up in floured bannetons.
  • Proof for ~40 minutes at room temperature.

Baking:

  • Turn loaves out onto a baking tray.
  • Score the tops in a cross pattern.
  • Bake at 230° C with steam for 35 minutes.
  • After ~15 minutes, release the steam and reduce oven to 210° C.
  • Bake until crust is crisp and golden.

■ Serving Suggestion: This rustic farmhouse bread pairs beautifully with Luxembourgish ham, cheese, or a hearty stew. Its crisp crust and tender crumb reflect Luxembourg’s rich baking tradition.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Parker House Rolls

See below for recipe

History of Parker House Rolls

Parker House Rolls are a type of sweet, soft, and buttery bread roll. They have been a staple in American cuisine for over a century. The rolls originated at the Parker House Hotel in Boston, Massachusetts, the first luxury hotel in the United States. The hotel’s chef, a man named M. Antoine, is credited with creating the recipe for the rolls in the 1870s. The rolls quickly became a favorite among the hotel’s guests. Their popularity soon spread to other parts of the country.

The original recipe for Parker House Rolls has remained largely unchanged to this day. It is still a closely guarded secret. However, it is known that the rolls are made with a combination of flour, yeast, sugar, and butter, which gives them their distinctive flavor and texture. The rolls are also known for their unique shape, which is achieved by folding the dough over itself before baking. This process creates a soft, fluffy interior and a crispy, golden-brown exterior that is characteristic of Parker House Rolls. Over the years, the rolls have become a beloved American treat. They are often served at special occasions such as holidays and weddings.

Cultural Significance

In terms of its cultural significance, the Parker House roll has played a notable role in American food culture, with many restaurants and bakeries offering their own versions of the roll. The roll’s popularity has also been fueled by its appearance in various media outlets and cookbooks, further solidifying its place in American culinary history. As we continue to celebrate the Parker House roll and its enduring legacy, we are reminded of the power of food to bring people together and create lasting memories.

The story of the Parker House roll serves as a testament to the importance of preserving traditional recipes and baking techniques, while also embracing innovation and creativity in the culinary world. As we look to the future of American baking, it is clear that the Parker House roll will remain a beloved classic, cherished by generations to come. With its rich history, delicious flavor, and enduring popularity, the Parker House roll is an integral part of American culinary culture.

Secrets to Parker House Rolls

Due to the natural tendency of yeast dough to both stretch and shrink as you work with it, don’t stress when you don’t end up with rolls that are all the same size. Just arrange them however they best fit to cover most of the bottom of the pan—a shorter one next to a longer one, etc. When they rise and bake, no one will care about size perfection.

The “original” Parker House roll recipe calls for the dough to be cut in circles, dipped in butter, and folded over. However, having tried this rather messy process in the past, and ending up with rolls that popped open in the oven, rather than hold their shape (and their buttery pocket), Chef John Coletta has opted for a slightly different method. The result? Softly rounded rectangular rolls, looking very much like the rolls served these days at the Omni Parker House hotel—still a Boston landmark after all these years.

Parker House Rolls – Recipe

Adapted by JOHN COLETTA

Yields 16 roll servings

Ingredients
  • 360g. Flour; Bread; Organic
  • 8g. Yeast; Instant
  • 40g. Sugar; Granulated
  • 8g. Salt; Sea; Fine Grind
  • 50g. Flour; Potato
  • 45g. Butter; Unsalted; Room Temperature
  • 230g. Milk; Pasteurized; Whole
  • 1 Egg; Extra Large
  • 60g. Butter; Unsalted, Melted For Brushing
Instructions
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, or in the bowl of an electric mixer, fitted with a dough hook.
  2. Place all of the ingredients (except the 60g) melted butter at the end), mixing to form a shaggy dough.
  3. Note: to speed the rising process, whisk together the milk and egg. Heat gently, just enough to remove the refrigerator chill; then add to the remaining ingredients.
  4. Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it’s smooth.
  5. Place the dough in a lightly greased bowl or 2 liter measure (so you can track its rising progress). Allow it to rise for 90 minutes; it’ll become quite puffy, though it probably won’t double in bulk. Note: the dough takes quite a while to get going. After 1 hour, it may seem like it has barely expanded at all. But during the last half hour, it rises more quickly.
  6. Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into a 20 x 30 cm rectangle.
  7. Brush the dough all over with a light coating of the melted butter. You’ll have butter left over; you’ll need it for the other half of the dough, as well as for brushing on top of the baked rolls.
  8. Cut the dough in half lengthwise, to make two 10 x 30 cm” rectangles. Working with one rectangle at a time, fold it lengthwise to about 1.50 cm of the other edge, so the bottom edge sticks out about 1.50 cm beyond the top edge. You’ll now have a rectangle that’s about 6 x 12 cm. Repeat with the other piece of dough.
  9. Cut each of the rectangles crosswise into four 7.50 cm pieces; making a total of 8 folded rolls, each about 6 x 7.50 cm. Flip the rolls over (so that their smooth non-folded side is facing up), and place them in a lightly greased 23 x 30 cm pan. Repeat with the remaining piece of dough, making 16 rolls in all. You’ll arrange 4 rows of 14 cm the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
  10. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they’re puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 180°C.
  11. Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set.
  12. Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

“Pana’ vicentina” with Chicken and Celeriac

See below for recipe

Bread has always been a universal symbol of nourishment, sharing and memory—present on the tables of every generation. It has accompanied the history of people’s food, becoming not only a daily staple, but also an object of respect, and for many, almost sacred. Our grandparents and parents instilled in us the importance of not wasting bread.

It is precisely from this attention and a genuine deep-rooted culture of recycling that extraordinary recipes were born throughout Italy that give new life to leftover bread. We have simple, yet flavorful dishes, ranging from desserts, to stuffed pasta, from breading to peasant soups. Even today, these preparations continue to live on, reinterpreted in a modern and creative way.

This recipe is a simple and authentic soup, typical of the Italian province Vicenza. It is made with stale bread and vegetable broth, but in the past, those who could afford to used chicken broth to make it richer. A humble dish, this recipe tells stories of family, tradition and respect for what you have.

“Pana’ vicentina”  with Chicken and Celeriac – Recipe

Adapted by GIANLUCA TOMASI

Yields 4 servings

Ingredients
  • 400 g stale bread without crust
  • 0,8 liter chicken broth
  • 40 g grana Padano cheese
  • 30 g onion
  • 100 g celeriac
  • 100 g chicken breast
  • Extra virgin olive oil
  • Black pepper
  • Salt
  • Thyme
Instructions
  1. Brown the onion in a little oil.
  2. Add the bread crumbs and then pour in the broth.
  3. Continue cooking over low heat for 30 minutes.
  4. Add the cheese and blend finely.
  5. Cut the chicken breast into small pieces and cook in a pan with a little oil for a few minutes.
  6. Pour the cream onto each plate, add the celery and chicken, and season with pepper and extra virgin olive oil.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Daktylia

See below for recipe

Daktylia is an Easter Meditteranean bread, originally from Greece but commonly found across Cyprus and Turkey.

Daktylia – Recipe

Adapted by Nikolas Konstantinou
Ingredients
  • Farina flour, 1000 gr.
  • Country style flour, 1000 gr.
  • Yeast, 24 gr.
  • Salt, 24 gr.
  • Sugar, 80 gr.
  • Shortening (Spry), 30 gr.
  • Cinnamon powder, 2 gr.
  • Mastic, 3 gr.
  • Mahlab, 1 gr.
  • Water, 1100 gr. +/-

For the Coating:

  • Sesame seeds, 100 gr.
  • Black sesame seeds, 10 gr.
  • Anice seeds, 5 gr.

Equipment:

  • Scale
  • Dough mixer
  • Mixing bowls
  • Cooking trays
Instructions
  1. Place all the ingredients in the dough mixer. Mix the dough on medium speed for 10 minutes.
  2. Cut the dough into your desired portion size (500g is ideal for one “Daktylia”).
  3. Shape the dough into long, oval loaves.
  4. Roll them in a mixture of wet sesame seeds, black sesame seeds, and anise seeds.
  5. Place the rings (4 per tray) onto baking trays and let them proof until doubled in size in the proofer (proofing cabinet).
  6. Preheat the oven to 200°C (392°F).
  7. Bake for 25–30 minutes until they take on a golden-brown color.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Damper

See below for recipe

Damper is a traditional Australian bush bread made from simple ingredients like flour, water, and salt, cooked in the ashes of a campfire. Its history dates back to the early 19th century during Australia’s colonial period, serving as essential, portable sustenance for explorers and settlers. The name “damper” likely comes from a Lancashire term for something that “damps the appetite,” though another theory suggests it’s derived from the practice of “damping” a fire with ashes to preserve coals.

These days we can bake in the oven.

Damper – Recipe

Adapted by PETER TISCHHAUSER
Ingredients
  • 4 cups self-rising flour
  • 1 teaspoon salt
  • 1 tablespoon butter, softened
  • 70g milk powder
  • 1½ cup water
Instructions
  1. Preheat the oven to 220 degrees C. 
  2. Grease a baking sheet.
  3. Stir flour, Milk powder and salt together in a large bowl. Rub in butter until mixture resembles coarse crumbs. Make a well in the centre pour in water, then stir until dough comes together.
  4. Turn dough out onto a lightly floured surface and form into an 8-inch-diameter round loaf. Place loaf onto the prepared pan; cut a cross in the top using a sharp knife.
  5. Bake in the preheated oven for 25 minutes; lower the temperature to 175 degrees C and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Luqaimat

See below for recipe

Luqaimat is a cherished Emirati dessert that has been enjoyed for many generations.

Luqaimat – Recipe

Adapted by Atim suyatim

Yields 20 servings

Ingredients
  • Sugar, 50 gm
  • Yeast, 8 gm
  • Rice flour, 20 gm
  • Corn flour, 100 gm
  • Cardamon powder, 5 gm
  • Salt, 7 gm
  • Flour No. 1, 1200 gm
  • Rose water, 25 gm
  • Yogurt, 20 gm
  • Water, 1000 gm
  • Safron, 1 gm
  • Milk powder, 10 gm
Instructions
  1. In a bowl, mix all dry ingredients: flour, corn flour, sugar, yeast, salt, cardamom, saffron, and milk powder.
  2. Add yogurt, rose water, and water gradually.
  3. Mix into a smooth, sticky batter. Cover and rest for 45–60 minutes until doubled in size.
  4. Heat oil for frying.
  5. Drop small balls of batter into hot oil and fry until golden brown.
  6. Drain and drizzle with date syrup or sugar syrup before serving.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Polish Crayfish with Dill and Wine

See below for recipe

 Crayfish in Polish Culinary Heritage 

For centuries, crayfish have held a special place in Polish cuisine. Once a humble food for peasants, by the 17th century they reached aristocratic tables, influenced by German and French traditions. 

In classic Polish cooking, crayfish were true delicacies – featured in soups, aspics, sauces, pierogi fillings, and the famous crayfish butter, used as a base for the famous cardinal sauce. 

By the 19th century, Poland was among Europe’s leading exporters of crayfish, highly valued in France and Germany. Yet this tradition declined with the crayfish plague and water pollution, which nearly wiped-out native species. 

Today, thanks to sustainable farming and a revival of heritage cuisine, crayfish are slowly returning to Polish tables, especially in regions like Pomerania and Greater Poland. Celebrating crayfish means reviving not only a forgotten taste but also the artistry of cooks who once transformed them into dishes of elegance and prestige. 

The below recipe comes from a rare 1934 cookbook – now a true collector’s treasure. This unique edition has been lovingly passed down through generations by a member of the Rural Women’s Association “Wygodni Zakociacy” from Zakocie, Masovia region. Thanks to this legacy, they can preserve and celebrate some of the finest traditional recipes from Poland. 

Polish Crayfish with Dill and Wine – Recipe

Adapted by JOANNA OCHNIAK & RURAL WOMEN’S ASSOCIATION “WYGODNI ZAKOCIACY” MARSOVIA 

Yields 6-8 portions

*60 crayfish, depending on size, are usually enough for a celebratory table

Preparation time: ~30 minutes (cleaning crayfish) + 20 minutes (cooking) = ~50 minutes total 

Ingredients
  • up to 60 crayfish (various sizes may be used)
  • 50 g butter
  • ½ liter sour cream
  • ¼ liter white wine
  • a generous handful of fresh dill
  • salt, to taste
Instructions
  1. Clean the crayfish thoroughly with a brush and rinse them several times until the water runs clear. Once cleaned, scald them in salted boiling water, then cook under a lid.
  2. In a saucepan, melt the butter, add the crayfish, pour in the sour cream and wine, and sprinkle with a generous handful of finely chopped fresh dill. Season with salt to taste.
  3. Simmer gently for no longer than 20 minutes – prolonged cooking will cause the crayfish to dry out and lose their delicate flavor.

Polish Crayfish Butter – Recipe


Crayfish butter was one of the most prized foundations of classic Polish cuisine. Made by gently infusing butter with the flavor of crayfish shells and claws, it created a deep, luxurious aroma that enhanced many traditional dishes. In the 19th and early 20th centuries, crayfish butter was considered indispensable for crayfish soups, sauces, and festive dishes. 

Yields ~250 g of flavored butter (enough for 6–8 uses in soups, sauces, or spreads) 

Ingredients: 
  • shells and claws from approx. 30 crayfish 
  • 300 g butter 
  • 2 fresh bay leaves (optional) 
Instructions:
  1. Dry the crayfish shells and crush them in a mortar.
  2. In a saucepan, melt the butter and add the crushed shells together with the bay leaves.
  3. Simmer very gently over low heat for 10–15 minutes, stirring constantly to release the aroma.
  4. Strain through a fine sieve lined with cloth or paper.
  5. Pour into jars, cool, and refrigerate. 

Use: Crayfish butter was traditionally added to soups and sauces, or used to enrich festive dishes with a delicate yet distinctive flavor. 

Polish Cardinal Sauce – Recipe


The so-called “Cardinal Sauce” was one of the most refined ways to serve crayfish in Poland. Enriched with crayfish butter and cream, it combined elegance with the unmistakable aroma of crayfish meat. This sauce was a hallmark of banquets and festive meals, elevating fish and seafood dishes to true delicacies. 

Yields ~6 portions (as a sauce accompanying a main dish) 

Ingredients: 
  • 1 cup mayonnaise 
  • 4 tbsp cream 
  • ¼ liter dry white wine 
  • 100 g crayfish tails 
  • 2 tbsp crayfish butter 
  • fresh dill, finely chopped 
  • salt, pepper, and lemon juice to taste 
Instructions:
  1. Combine the mayonnaise with melted crayfish butter.
  2. Stir in the cream, wine, chopped crayfish tails, and fresh dill.
  3. Season carefully with salt, pepper, and lemon juice.
  4. Serve slightly chilled or at room temperature. 

Use: Traditionally served with crayfish, fish, or other seafood, this sauce added a note of prestige and richness to celebratory tables. 


Bon appétit – or as we say in Poland, Smacznego! 

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Creole Seasoning

See below for recipe

This blend is packed with flavors that will enhance every dish you add it to. Store your homemade Creole seasoning in an airtight jar in a dark, cool place. It will keep for several months but I like to use it within a couple of months for optimal flavor.

Creole Seasoning – Recipe

Adapted by JOHN COLETTA
Ingredients
  • 30g. Paprika; Sweet
  • 30g. Paprika; Smoked
  • 40g. Salt; Sea; Fine Grind
  • 40g. Garlic; Powder
  • 15g. Onion; Powder
  • 8g. Oregano; Leaves Only; Dried
  • 6g. Thyme; Leaves Only; Dried
  • 6g. Basil; Leaves Only; Dried
  • 6g. Rosemary; Needles; Dried
  • 3g. Bay Leaves; Dried
  • 12g. Pepper; Black; Tellicherry
  • 4g. Pepper; Cayenne
Instructions
  1. Place all ingredients into a coffee grinder.
  2. Pulse or blend until a smooth powder is formed.
  3. Place into a nonreactive storage container, cover, date, label and store in a cool, dry place for up to 30-days.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Pumpkin Tortelli with Butter and Sage

See below for recipe

“TORTELLI DI ZUCCA AL BURRO E SALVIA”

Filled pasta is one of the finest expressions of Italy’s traditional culinary identity—a perfect blend of quality ingredients, artisanal technique, and regional culture. From south to north, every region offers different doughs, shapes, fillings, and pairings.

Below is a traditional recipe for *pumpkin tortelli with butter and sage*, typical of the Emilia-Romagna region. It’s a simple dish both in ingredients and preparation, balancing the sweetness of the pumpkin, the savoriness of the cheese, and the delicate aroma of butter infused with sage. You can also add crushed *amaretti* cookies or fruit *mostarda* to the filling for a more distinctive flavor.

Pumpkin Tortelli with Butter and Sage – Recipe

Adapted by Gianluca Tomasi

Yields 10 servings

Ingredients

Fresh pasta:

  • 500 g flour (type “00”)
  • 5 eggs
  • Method:
    • Mix the flour and eggs until you obtain a smooth, elastic dough. Cover with plastic wrap and let rest for at least 30 minutes.

Filling:

  • 800 g Mantuan pumpkin pulp
  • 200 g grated Parmesan cheese
  • 50 g chopped onion
  • Nutmeg, salt, olive oil
  • Method:
    • Cut the pumpkin into small pieces and bake at 160°C (320°F) for 30 minutes. Then transfer it to a saucepan with a little olive oil and the gently sautéed onion. Add salt and nutmeg, then mash or strain the mixture. Let it cool and mix in the grated Parmesan.

Sauce:

  • 200 g butter
  • 10 g fresh sage leaves
  • 150 g grated Parmesan cheese
  • Method:
    • Roll out the dough into thin sheets, place small amounts of filling spaced evenly, cover with another sheet of pasta, seal well, and shape into tortelli. Melt the butter in a non-stick pan, add chopped sage, and toss the cooked tortelli briefly in the butter. Finish with a generous sprinkle of grated Parmesan.

For more recipes, visit www.worldchefs.org/news.

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