Card #1 (ceviche): Bring a large pot of water to a boil and poach
for 2-3 minutes. Drain, chop, and place in a large bowl. Add lemon and
juice. Toss with onion, chili, and
, but if your guests think that last one tastes like soap, you can do without.
Card #2 (palak paneer): Blanch
leaves in a pot of boiling water. Puree with tomato, garlic, ginger, and chili. Cook onion in a frying pan, adding the puree. Add the
, which includes many Indian spices. Add cream and paneer and let simmer for 3 minutes. Serve with
, a type of flatbread.
Card #3 (pesto): Add
leaves to a food processor, and pulse together with
. Make sure you don't use any other kind of nut or legume, or the taste will be off. Add garlic and
for saltiness. Slowly pour in the olive oil, then season with salt and pepper.
Card #4 (macarons): Sieve your icing sugar and
flour to make it super fine. Whip your
with cream of tartar, later adding salt, sugar, and food coloring, all of which make a delicious meringue. Pipe meringue onto a baking tray, removing all bubbles. Bake in the oven for 12 minutes. Fill with French
for a delicious and authentic taste.
Card #5 (xiaolongbao): Start by making the aspic, or meat
, which will be added to the dumplings later. Combine
with soy sauce, sesame oil, and other spices to make the filling. Carefully add the aspic to the filling. Wrap in dough, taking care with the dumpling shape. Serve with a dipping sauce made with
and thin slices of ginger.
