This article was written by Kristel Matousek and was featured in our May issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.

TORTILLA ESPAÑOLA

In a sauté pan over moderate heat, sauté the onions, peppers, garlic, and potatoes with 2 tablespoons olive oil until soft and golden brown. Season with ½ teaspoon salt, the cumin, and the saffron. Sauté for 30 seconds longer, stirring frequently to prevent burning. Transfer to a bowl. Season the eggs with the remaining ¼ teaspoon salt and pour the eggs over the potatoes in the bowl. Gently mix together.

Place an 8-inch skillet on the stovetop and coat the cooking surface of the skillet, bottom, and sides with 1 teaspoon oil. Pour the egg-and-potato mixture into the pan to create the tortilla. Cover with a lid and cook on very low heat until egg is 90 percent cooked. Remove from heat, place a large plate over the pan, and gently flip the pan upside down. Slide the tortilla off the plate and back into the pan to brown the bottom side over moderate heat.

Slice the tortilla, then garnish with fresh chopped parsley and cilantro. Serve warm with garlic aioli.

TRANSLATION. In Spain, tortilla refers to a dish of waxy potatoes and egg, like an omelet

BORSCHT

Combine the salt and pepper. Season the beef with half of the mixture.

Preheat a heavy bottomed stock pot or Dutch oven over moderately high heat. Coat the surface of the pan with 1 tablespoon oil, then add the beef, searing on all sides. Remove the meat from the pan and set aside to be reincorporated later. Reduce heat to moderate and coat the pan with the remaining 1 tablespoon oil. Toss the carrot, onion, and garlic in the oil to coat. Sauté until golden brown. Mix in the beets and diced tomato, season with remaining salt and pepper, then sauté until soft. Mix in the tomato paste and cook until slightly darkened in color.

Deglaze the pan with beef stock and water. Add the bay leaves, seared meat, and cabbage. Bring to a simmer, cover with a lid, and cook for 3 hours. Add the potatoes and cook for 10 more minutes or until potatoes are tender.

Serve hot, and top with sour cream and fresh dill.

SHUMAI

Submerge mushrooms in cold water and soak for 2 hours. After soaking, ring out any moisture from mushrooms and finely dice them.

Place the pork in a bowl, sprinkle with baking soda, and mix to combine. Pour cold water over pork until fully submerged, then stir slightly. Cover and set aside for 10 minutes to soak. Strain pork, squeezing out as much water as possible.

Smash the shrimp with the broad face of a chef’s knife, finely mince, then combine with strained pork and remaining ingredients, omitting the wonton wrappers, carrot, and garlic chili sauce. Mix well until fully combined and tacky to the touch.

Touch the tip of your thumb and pointer finger together creating a circle, and place 1 wonton wrapper on top. Spoon prepared filling into the center of the wrapper. Using spoon handle, press down on the center of the filling, pushing it through the circle between your fingers, curling the edges of the wrapper up around the filling and creating a filled purse, leaving the top of the filling exposed. Repeat this step with additional wonton wrappers until all the filling is used.

Place wontons in a steaming basket or pan with just enough water to create steam and not dry out. Place over moderate heat, garnish with carrot, cover, and steam for 10 minutes.

Serve warm with green onions, soy sauce, and garlic chili sauce.