While Carroll Gardens has many fabulous dining options, it’s only at ISB’s International Feast that you can enjoy a plate filled with stuffed grape leaves, poulet yassa, Spanish tortilla, Japanese rice balls, and so much more! On Friday, September 16th, ISB students, families, and staff gathered in the yard, spread out their picnic blankets, and celebrated the start of the school year with a community potluck featuring dishes coming from around the world. A big thank you to the Parents Association for organizing this event, and to all the volunteers who helped set up and clean up, and who brought all the delicious food! We were able to snag recipes from a few of our talented home chefs – check them out below!

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“Cooking with ISB”

Pissadière by Marie-Cecile Girard Jones 

• Pizza dough (enough to cover a large baking sheet)
• Onions (about 5 lbs)
• Olive oil
• A tube of anchovy paste
• The “perfect pinch” of Italian seasoning
• A few black olives
• Salt & pepper

1. Peel the onions and cut them into thin slices, using a mandolin if you have one (much easier and faster) and protecting your eyes with swim goggles. Preheat the oven to 475°F.
2. Pour a generous amount (about 6 tablespoons) of olive oil in a large pan (either a Dutch oven or a wok) and warm the oil.
3. Cook the onions in the oil over medium heat with a bit of sea salt, pepper to taste, and a generous sprinkle of Italian seasoning. Add more oil on top, and add more spices. Stir every few minutes. Continue to cook until the onions are translucent and soft, and sweet but not browned. The volume will go down to barely half of what you started with. This step should take 20 to 30 minutes, depending on how many onions you have and what type of pan you use.
4. Stretch the pizza dough using a floured rolling pin and place it on a baking sheet lined with parchment paper.
5. Spread the anchovy paste on the pizza dough. Cover with the onions and black olives.
6. Bake for 15 minutes or until golden brown. Enjoy!

German Cucumber Salad by Britta Husack

• 2 cucumbers, unpeeled, scrubbed, and very thinly sliced
• 1 bunch of fresh dill
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 1 tablespoon white wine vinegar
• Juice of half a fresh lemon
• 1 tablespoon of virgin olive oil (optional)

Toss all the ingredients in a large bowl and serve!

Italian Meatballs by Rob Tallia

For the meatballs:

• 1/2 cup of bread crumbs
• A piece of stale bread, crumbled
• 1/4 cup of wheat germ
• 1 beaten egg
• 1 bunch fresh parsley, chopped
• 1/2 pound of ricotta cheese
• Ground sea salt and pepper
• 3-4 crushed cloves of garlic

1. Combine ingredients in a bowl. Form meatballs (make them smaller than your hands want to make them, just slightly bigger than golf balls). 2. Put meatballs in the microwave and cook for 5 minutes. 3. Put meatballs in a frying pan with a bit of olive oil and brown the outsides, turning frequently to avoid burning.     For the sauce, combine in a bowl:

• At least 3-4 16 ounce cans of any organic tomato sauce that is JUST tomatoes; you can also use a combination of crushed & peeled tomatoes (use the liquid in the cans)
• 5-6 cloves crushed garlic
• Oregano and basil (fresh if possible)
• Salt and pepper

1. Brown 4-5 garlic cloves in a 1/4 cup of olive oil. 2. Add in the tomato sauce after oil has cooled a bit, leaving in the garlic. 3. Add in the meatballs. 4. Cook on low heat for at least 2-3 hours, stirring gently so that the meatballs don’t break apart. EAT!

Mango Lassi by Ashna Chopra

• 30oz of mango pulp
• 32oz of plain yogurt (any kind except Greek)
• 1/2 cup of water

Combine mango pulp and yogurt in a blender with water. Blend and serve! (Makes 10 servings)

 Coconut Macaroons by Damien Girault

• 2 egg whites
• 80g sugar
• 180g grated coconut

1. Preheat the oven to 410°F. 2. Mix together egg whites, sugar, and coconut until it forms a sticky paste.  3. Mold the dough into little pyramids with your fingers, and put the mounds onto a baking sheet lined with parchment paper. 4. Bake in the oven for 5-8 minutes. The base of the macaroon should be nicely caramelized.  Let cool and enjoy! Serves 4 people.