During the summer Michaela “Mich” Lee taught a six-week class in international cooking for Gloucester Parks and Recreation, and it was so successful that another six-week session followed.

Mich, who says she’s a “medical technician dealing with eyes,” pursued her profession in her native Germany and continued to practice once moving to the USA. She met husband David Lee when he came in to buy glasses that he really didn’t need and kept coming back for adjustments. David was serving in the U.S. Army stationed in Germany. They married and for many years alternated between two years in Germany “being with my parents” and two years in the states “being with David’s parents.” Then, fifteen years ago, realizing they would soon be staying here permanently, they bought property in Gloucester and six years ago they came to stay. Soon they wanted a little more acreage with seclusion, and Mich wanted to raise chickens. They found a place in Mathews. “I now have nine chickens and two dogs,” she said.

“I really learned to cook when I came to America,” Mich explained. She had a collection of ethnic recipes received from friends or from the many countries of various cultures they visited over the years. “You know, living in Europe and traveling to other countries is not a long journey. In my small village where I grew up I could with a 15-minute walk be in France. Besides there were four or five other cultural settlements residing nearby including Russians.” Mich began using the recipes and sharing them with others. “I do love to cook.”

Explaining how the Parks & Rec cooking class worked, Mich said, “We have a great time although we have to improvise because there is no kitchen in the building. It’s like a family having dinner together.” The students participate in the preparation of whatever the menu will be, usually a full dinner course. “I think they should have hands-on [cooking] so making it at home will become easier. They will really understand what makes it work and how it should taste. Everyone gets to enjoy what’s been prepared. That’s when we discuss recipes and what’s just been prepared.” Some of the evening recipes have been Iranian chicken, authentic Hungarian goulash, Vietnamese rice paper rolls, Schnitzels and more.

Helping people with eye problems and knowing how to cook internationally are just two of Mich’s talents and contributions to mankind. This grandmother also teaches yoga and belly dancing.

CARNE DE REZ EN ADOBO BEEF STEW
WITH CHOCOLATE

A Mexican Treat
2 red paprika peppers, fresh
1 can diced or crushed tomatoes
Garlic to taste
1 large onion
2 oz. baking chocolate
3 Tbs. balsamic vinegar
About 2 lb. meat
1.50 c. beef broth (or vegetable broth)
2 large carrots
1 large potato
Salt, pepper, a pinch of cloves (ground)
½ cinnamon stick

Grill the peppers in the oven until charred, remove the skin and cut small. Or use about 3 Tbs. Ajvar (a condiment of red bell peppers and eggplant). Add the paprikas, onion, garlic, chocolate, tomatoes and vinegar to a blender and blend thoroughly; set aside. Brown your meat in a good oil, salt and pepper; add the cinnamon stick at the end to roast it. Add the broth and the purée and a pinch of ground cloves. Cover and let it simmer for about 15 minutes, depending of the size of your meat. Cut the carrots and the potato in small pieces, and add to the stew. Let it simmer until the veggies are soft. Finalize your seasoning and serve.

BUTTERMILK CORN BREAD

1 c. cornmeal
1/5 c. regular flour
2 tsp. baking powder
2.5 tsp. salt
1 Tbs. curry or Ras el hanout (optional)
2 eggs
2 c. buttermilk
1 Tbs. brown sugar
½ c. veggie oil

Mix all ingredients in a bowl until just combined. Do not over-mix the batter; fill a loaf pan and bake at 350°F. for about 45 minutes. To test if it is done, insert a wooden pick. If it comes out clean or crumbly, you are done. It is best to let the bread cool in the baking form before removing and slicing it. If you wish you can drizzle melted butter over it right as it comes out of the oven.

CAPIROTADA, BREAD PUDDING WITH NUTS

Syrup
½ c. water
1/5 c. brown sugar
¼ c. milk or whipping cream
1 tsp. cinnamon

Mix the water and sugar and simmer for about 5 minutes. Make sure to stir often. Then add the milk and the cinnamon, set aside. Toast about 6 slices of white bread, butter it and place it in a greased baking dish. Drizzle 1/3 of the syrup over the bread. Use your choice of chopped nuts like peanuts, walnuts, raisins, about 1 c. total, chop them coarsely. Sprinkle half of the mixture over the first layer of bread, top with cheese (your choice). Repeat this step once more and top everything with the remainder of the syrup. Bake in the oven at 350°F. for about 30 minutes, or until heated through and the