A Taste of Teva The Teva Global Cookbook
Art Direction / Design: Studio Michal & Dekel, Anna Lukashevsky Recipe Editor...
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A Taste of Teva The Teva Global Cookbook
Art Direction / Design: Studio Michal & Dekel, Anna Lukashevsky Recipe Editor: Chef Ayelet Latovitch Photography: Osnat Ben-Dov Stylist: Rotem Nir Inside covers: Image Bank, Visual Production: Orly Topel-Sharir / Kol-Miney Hafakot
Editorial Production and Management: Ayala Miller Editorial Production Co-ordinators: Aviva Magal, Rachel Yehezkel Teva - Corporate Communications Department
December 2005 © All rights reserved
The Teva Global Cookbook
Contents
ingredients
preparation
Running in the Family
12
Holidays
34
Family Gathering
54
Tradition
70
Landscape and Colors
104
Creating
130
Love and Memories
162
To Teva Gourmet Lovers around the Globe, “A Taste of Teva” is the culmination of the culinary excellence and creativity of Teva’s people around the world. Like any other project we undertake at Teva, it was led by global leaders with strong local influence and enjoyed the participation and cooperation of many gourmets willing to share their personal recipes with all of us. I am confident we will all be able to enjoy this international collection of recipes. This kind of worldwide collaboration and shared experience is what makes Teva a great place to work. To start off, here is Teva's Recipe for Success… Preparation time: 105 years Number of servings: 14,000 (recipe may be doubled…)
ingredients
preparation
1 world
1. Mix all ingredients together, taking special care to integrate
1 generous serving of leadership
vertically, until mixture is smooth in consistency, with a “global
1 dash of innovation
edge”.
1 heaping spoonful of operational excellence
2. Allow to rise (mixture may double in about 4 years), and grow with
1 full cup of strategic discipline
strategic depth (ingredients will be quite flexible and open to
1 portion of good health
change). Although its complexity will increase as it grows, sprinkle with high-quality, well-aged leadership and talent, and blend in professional skills and devotion to reach a balanced and successful result.
Note: Generic ingredients may be substituted for brand name products.
December 2005
3. Garnish with focus on customers and patients, and serve to a healthier world!
Israel Makov, President & CEO
Preface From the moment that Adam and Eve lost Paradise forever, just to taste a perfect, forbidden fruit, food has had great power over us. Who hasn’t experienced the flood of memories and associations that the scent of a favorite childhood food can unleash? Who, suffering a miserable cold, hasn’t longed for a grandmother’s special soup, with its profound and mysterious healing properties? In dark winters or sad moments, who hasn’t turned to those always reliable comfort foods? And what holiday would feel complete without the particular foods - prepared in just this or that specific way - that tell us for sure it’s time to celebrate? Food can remind us where we come from; and it can make us at home wherever we are. It can help us to delight a friend or to woo the one we love. Food, in short, is much more than physical sustenance for those of us fortunate enough to have it in abundance.
Around the world, the foods we eat may differ, but the feelings we associate with them are always connected to the places they come from and the people we’ve shared them with their personalities and peculiarities, their camaraderie and conversation. The Taste of Teva project was designed to help the Teva family get to know each other better, to share our personal tastes and stories, our cultural similarities and differences. Colleagues from around the world took the time to send in their favorite recipes - some of these recipes are complex and elaborate while others are surprisingly simple, and it was difficult to choose which recipes to publish in this cookbook. But in every case, what we find here is much more than a list of ingredients and instructions - the memories, stories, family and cultural traditions that accompany these recipes truly make them food for the palate and the soul.
This book was cooked up for you by Teva’s Corporate Communications Department with special thanks to Aviva Magal and Rachel Yehezkel. We want to thank all of you, around the world, who shared your recipes - and through them, a bit of yourselves.
We hope you will enjoy reading about and preparing these delicious dishes, which will bring “A Taste of Teva” into your own kitchen.
Ayala Miller, Director, Corporate Communications
Israel Makov
Omar Lara Hdez
Pickled Olives / 15
Mushrooms in Garlic Chili Sauce / 23 Hadas Perlstein Pasteliko - Spinach Pie / 24
Eliška Pechová
Kim Morrell
Roll Soup / 16
Nanny’s Perogies / 25
Shelly Cahlon Kikote Soup / 18 Ayde Cardenas Arias Capirotada / 26 Zipi Hershkovich
Kathy Jackson
Marinated Fish / 19
Goofy Cake / 27 Sabine Weil Cinnamon Waffle / 30
Hila Weil
Joyce Hawkins
Chicken Breast with Tomatoes / 20
Nut Roll / 31
Adriana Sabatés Herrera
Annette Mattiuz
Mole Poblano / 21
Shoo Fly Pie / 33
Margaret Veale Cajun Chicken / 22
Pickled Olives ISRAEL MAKOV / President and CEO, Teva Pharmaceutical Industries Ltd. / ISRAEL I was born to a family that worked in agriculture and loved it. I was very close to continuing the family tradition, since I studied in an agricultural high school and completed my undergraduate degree in agriculture at the Hebrew University. Although I chose another path, my love for agriculture has remained. My garden at home boasts an assortment of fruit trees, including 3 olive trees, each of which is over 100 years old. In my youth, I helped my grandmother pickle olives and now my grandchildren help me. Every year, we pick and preserve olives according to the family recipe.
ingredients
preparation
Stage 1:
1. Crack the olives by tapping a knife with a hammer or make a cut
makes 1 liter jar
Fresh olives
in them. Place in a bowl and cover with water. Keep for five days.
Water
Change the water every day. 2. On the sixth day, place the olives in a jar, press them down
Stage 2:
and add a 10% saline solution*. Ensure that the jar is airtight.
2 unpeeled lemons
Instead of the jar, you can use a plastic Coca Cola (or other
6 garlic cloves
carbonated drink) bottle that can be hermetically sealed. 3. Store the jar for at least 2 months in a cool, dark place. 4. It can be preserved in the sealed container for up to two years. Once it is opened, transfer the olives to a jar and add the lemons, garlic and pepper.
* To make saline solution: After filling the jar with olives,cover them with water. Pour the water out to a measuring jug. Add 1 tbsp of table salt for each cup / 225 ml / 7½ fl. oz. of water and mix well until the salt completely dissolves in the water.
Running in the Family
½ fresh hot pepper
14/15
Salt - 1 tbsp for each cup water
Roll Soup ELIŠKA PECHOVÁ / Key Account Manager, Business Unit Hospital and Specialities, Teva Pharmaceuticals CR / CZECH REPUBLIC I chose this soup that my grandma, mother and I cook, and which my daughter has also tried to make. This dish isn’t linked to any anecdote. For me, it’s just a symbol of a special Christmas Eve dinner and childhood memories. I hope people in other areas will also enjoy it.
ingredients
preparation
2 medium-sized carrots, finely chopped
1. Put the vegetables, mushrooms, garlic and water in a large
1 parsley root, finely chopped ½ small celeriac, finely chopped
serves 4
saucepan. Season and bring to a boil. 2. In the meantime, prepare the roux by melting the butter, adding
2 heads cauliflower, broken into florets
the flour and frying until golden, with constant stirring. Remove the
50 g / 2 oz wild mushrooms - best fresh
vegetable broth from the heat and, after about 5 minutes, mix in
3 garlic cloves, minced
the roux so that the soup is not too thick. Carry on cooking.
1.5 L / 2 ½ pints water
3. Preparing the roll: Put the egg yolk in a bowl with the plain flour,
2 tbsp butter
milk and a pinch of salt. Mix it together until a runny dough is
2 tbsp flour
formed. Beat the egg white to stiff peaks and fold it into the batter.
Salt, pepper
Put some oil in the frying pan and form some roll patties using a
Soup flavoring
ladle, then fry them on both sides.
Parsley or chives, finely chopped Roll: 1 egg, separated Handful plain flour 5 tbsp milk Oil for frying
4. In a bowl, dice the roll, pour on the soup and sprinkle on finely chopped parsley or chives.
ingredients
preparation
Kikote Soup SHELLEY CAHLON / Administrative Assistant, Human Resources, Teva Abic / ISRAEL
This recipe has been in my family for several generations. It is a very special soup that warms the body and soul. It is primarily served in the fall and winter (because it also prevents the flu). It is especially suitable for spicy/hot food lovers.
ingredients
preparation
½ cup / 110 ml / 4 fl oz oil
1. Heat the oil in a medium saucepan and lightly fry the fish. Add the
¼ smoked fish (Ringa) 2 hot green peppers, coarsely cubed
serves 6
pepper and cook for an additional minute. 2. Mix the garlic, paprika and tomato paste and add it to the
¾ garlic head, minced
saucepan. Add ¼ cup water and wait for it to boil. Add 5 cups
½ tbsp hot paprika
of water and wait for it to boil again. Add the turmeric, caraway
1 tbsp tomato paste
and soup powder.
7 cups water (pour the water into the saucepan gradually)
3. Meanwhile, mix a cup of water with the flour. When the soup boils, add the flour and water to the saucepan and mix until smooth.
¼ tsp ground turmeric
Wait another minute and a half and remove from the stove.
1 tbsp ground caraway
Bon appétit!
½ tbsp soup powder
16/17
1½ tbsp flour
Marinated Fish ZIPI HERSHKOVICH / Bookkeeper, Accounting Department, Teva Pharmaceutical Industries Ltd. / ISRAEL This dish originates in Eastern Europe. Whenever it is served, it takes me back to the days when I was a little girl standing next to my grandmother, peering into the pots and watching her hands while she prepared the fish. Afterward, my mother prepared the dish and she passed the recipe on to me. This fish recipe has become a hit in our family.
ingredients
preparation
2-3 salted fish (of the Herring variety)
1. Soak the fish in cold water (separately) for 3 hours and change
makes 1 liter jar
Water, to soak the fish
the water at least once. Pour out the water once the soaking is
About 3 cups of water for boiling
complete.
and add the bay leaves, English pepper and sugar. Mix until sugar
6-7 bay leaves torn
dissolves. Once the water has cooled, add the onion rings and
10-11 allspice peppercorns
vinegar.
1½ tsp sugar, to taste
3. Slice the fish and add them to the water when it is almost cold.
1 white onion, sliced into rings
The fish milk also has a vital purpose: Pour it into a bowl with a
1 tbsp vinegar, to taste
pinch of sugar and use a wooden spoon to crush and blend it. Place the mixture into the fish water, thereby making it thicker. 4. Store in the fridge for a day and a half to two days, preferably in a glass jar. Running in the Family
the number of fish)
2. Boil the 3 cups of water in a saucepan, remove from the heat
18/19
(the amount of water depends on
Chicken Breast with Tomatoes and Herbs HILA WEIL / Researcher, R&D Project, Teva Pharmaceutical Industries Ltd. / ISRAEL My husband is the cook and baker in our home. Our children know that the Sabbath meals are prepared by Dad, not Mom. My husband inherited his love for cooking from his mother - my mother-in-law - and she encouraged him to feel at home in the kitchen from an early age - chopping, mixing, frying and baking. The Weils have a family cookbook containing recipes collected by aunts, friends and neighbors. All of the recipes focus on ease of preparation, the availability of the ingredients in every home and the pleasure derived from cooking and eating. This recipe is no exception - this is an ideal recipe for a religious family because it is cooked on a Sabbath hotplate. It can be made shortly before Sabbath, using ingredients that are always at home. Placed it on the hotplate before the Sabbath candle lighting ceremony, and the succulent, aromatic chicken can be enjoyed after coming home from synagogue. That is why I chose this recipe - it is so easy that even a person like me, who does not cook at all, can enjoy preparing it successfully.
ingredients
preparation
4 chicken breasts
1. Flour the chicken breasts and fry lightly until the flesh is sealed
½ cup flour (enough to flour the chicken breasts) Oil for frying 4 tomatoes 2 garlic cloves 1 bunch parsley 1 to 1½ cups dry white or red wine, to taste
serves 4
(the breast turns white). Place the chicken breasts in a Pyrex dish. 2. Chop the tomatoes, garlic cloves and parsley. 3. In the same frying pan that was used to fry the chicken, lightly fry the tomatoes and garlic. 4. Add the chopped parsley and wine to the pan and stir briefly, until a sauce is formed. 5. Pour the tomato sauce over the chicken breasts. 6. There are two cooking options for this dish: a) Cover the dish with aluminum foil and place on the Sabbath hotplate for about one hour, or: b) Cover the dish with aluminum foil and bake on the middle rack of preheated oven at 150º C / 300º F, for 15 minutes.
Mole Poblano ADRIANA SABATÉS HERRERA / Public Relations and Communications Manager, Lemery S.A. de C.V. / MEXICO My aunt Anita, whose Mole Poblano is simply delicious, taught me this recipe when I was a child.
ingredients
preparation
8 Ancho chilis
1. Toast and remove seeds from the chilis, devein and soak in salted
2 Pasillas chilis Ground clove, cinnamon & pepper 2 tbsp toasted sesame seeds ½ fried bolillo (bun)
water overnight. 2. Strain the chilis and grind them with the spices, sesame seeds, bolillo, fried tortilla, onion and 2 cloves of garlic. Set aside. 3. Fry the tomatoes, peel and remove the seeds. Grind them in the blender with the Chipotle chili.
1 fried tortilla
4. Cook pieces of chicken in water with onion, parsley, 1 clove of
1 onion, fried
garlic until you get a good broth. Remove chicken from broth
3 cloves of garlic, fried
and pat dry.
3 large ripe tomatoes
5. In a large pot, fry the chicken in lard. Once the pieces are golden,
1 Chipotle chili
add the ground tomato. When the chicken starts to dry, add some
1 large chicken, cut into 6
broth and once it starts to dry again, add the ground chili along
1 onion, coarsely chopped, for broth
with the almonds, raisins and salt. Let it fry a little more and add
2 sprigs parsley
broth. Let it boil until the chicken is tender. If necessary, add water
1 cup lard
or broth. Add sugar and chocolate and let it boil a little more.
50 g / 2 oz almonds 50 g / 2 oz raisins
Running in the Family
15 Mulatto chilis
serves 7
¼ bar chocolate
20/21
1 tsp sugar
Cajun Chicken MARGARET VEALE / Reception & Communications Coordinator, Engineering & Site Services, Teva UK Limited / UK “Special new recipe”, said mother-in-law. Unfortunately she forgot the Cajun spices. She was mortified. Never mind, it stopped her criticizing my Yorkshire puddings for a while.
ingredients
preparation
4 chicken breasts, skinless
1. Preheat oven to 190º C / 375º F.
1 pot (small) fat free plain yoghurt
2. Coat the chicken in yoghurt and sprinkle with spices. Coat with
½ loaf of wholemeal bread, made into breadcrumbs 4 tsp Cajun spices
serves 4
breadcrumbs. 3. Roast on a lightly oiled tray in the oven for 25-30 minutes. Serve with new potatoes and green vegetables.
Mushrooms in Garlic Chili Sauce OMAR LARA HDEZ / Quality Assurance Inspector, Sicor de México / MEXICO I chose this because, although it is easy to prepare, it has been a custom in my family, going back to my wife’s greatgrandmother. This dish can only be enjoyed once a year, since the main ingredient, mushrooms, grow outdoors. In my hometown, this kind of mushroom is known as a Chili mushroom and it is harvested on the hills during the summer.
ingredients
preparation
serves 10
2 kg / 4 ½ lb chili mushrooms
1. Clean the mushrooms by peeling the skin around the stem. Wash
100 g / 3 ½ oz peeled garlic cloves
them with plenty of water. Cut them as if you were pulling the
½ kg / 1 lb Guajillo chili
petals off a flower. Put some water to boil. Once it is about to boil,
¼ onion
put in the mushrooms along with 6 cloves of garlic and let them
Water
boil until tender.
4 tbsp oil
2. Cut the chili, take the veins out and soak in hot water for 15 minutes.
½ cup finely chopped onion
3. Grind the chili, the rest of the garlic cloves and the chunk of onion with water. 4. Heat the oil in a pan and sauté the chopped onion and the strained mushrooms over low heat. Add the ground chili and let it
22/23
Running in the Family
cook. Stir moderately from time to time. Serve hot.
Pasteliko - Spinach Pie HADAS PERLSTEIN / Global QA Auditor, Global Regulatory & QA, Teva Abic / ISRAEL My grandmother and mother used to make this dish on weekends or for holiday occasions. I also prepare it for my family and they really love it. It has now become unique to our family since we never saw anyone else prepare it. All our friends love it too and it is the “star” at every social occasion. Sometimes we are surprised by the quick “rate” in which it is eaten, we make fun of the “records” broken and the whole occasion is very joyful. The reason I like this dish very much is because it reminds me of the warmth, laughter and joyfulness of my family.
ingredients
preparation
500 g / 1 lb puff pastry
1. Preheat oven to 190º C / 375º F. Divide the dough into three equal
500 g / 1 lb spinach, chopped (use only fresh spinach) 200 g / 7 oz Feta cheese, crumbled, or any other white salty cheese
serves 12-24
portions. Roll out each portion into a thin leaf. 2. Mix the spinach, cheese and vegetable oil. Place ¹⁄³ of the spinach-cheese mixture on each piece of dough. Roll the pastry over the filling and place pastries on the baking sheet.
4 tbsp vegetable oil
3. Brush each pastry with the egg and sprinkle sesame seeds on top.
1 egg, lightly beaten
Make small cuts in the pastries and bake uncovered in the middle
1 tbsp sesame seeds
of the oven for 20 minutes until golden brown.
Baking sheet, greased
Bon appétit!
Nanny’s Perogies KIM MORRELL / Executive Neurology Sales Representative, Teva Neuroscience / USA There is an art to making Perogies that can only be learned through generations of “show and tell”. My grandmother, “Nanny”, was a Slovak immigrant and a wonderful cook who never used a measuring cup or spoon. During visits to her house, we would often spend the entire day making my favorite childhood dish, Perogies. Perogies were served at Christmas and Easter and reflected the peasant diet on which my grandmother was raised - potatoes. My grandmother and I would “pinch” 400-500 potato/cheese dumplings fried in butter and onion over the course of a day. After she passed away, I tried, mostly unsuccessfully, to duplicate her recipe of my childhood favorite. However, after a great deal of trial and error, I have come as close as I can to the flavor that I knew as a child and I am teaching my children the art of making Perogies. I guarantee you will not know when to stop eating them!!!
ingredients
preparation
makes 100 perogies
Dough:
1. Dough: Sift the flour into a large bowl. Make a well in the center
(Double recipe)
and add salt. Add the eggs to the flour. Add a little water while
6 cups / 850 g / 2 lb flour
mixing, until all water is used up. Place dough on a floured surface
1 tbsp salt
and knead until smooth, about 15 minutes. 2. Roll out a piece the size of a baseball to about ¹⁄8 inch thick. Dip a
1²⁄³ cups / 375 ml / 12.5 fl oz water
glass in flour and “cut” circles of dough. Remove circles to another
Filling:
surface for stuffing. Repeat until all dough is used.
peeled and cooked, should still be hot 1 lb / 450 g sharp Cheddar cheese, grated
3. Filling: Mix all filling ingredients together when potatoes are still hot. Let filling cool (or make one day ahead) before stuffing. 4. Place a teaspoon size amount of filling in the center of each
½ stick / 55 g / 2 oz butter
circle. Fold in half and “pinch” ends to form half moon shaped
¼ cup fresh dill, finely chopped
pockets. Make sure no stuffing is caught between the pinched
For serving:
edges, or the dumplings will open during boiling.
1 onion, chopped 1 stick / 110 g / 4 oz butter, melted
5. Bring a large pot of salted water to a boil and boil 20-30 perogies at a time until they float to the surface. 6. Drain in a colander. Continue steps 3, 4, 5 until all perogies are stuffed. Melt the butter in a large frying pan. Add the onion and