Foods II Spring 2009

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Foods II Spring 2009 - Page Text Content

S: Foods II Spring 2009 Instructor: Marie Pilger

BC: Contributors Sarah Billington William Boaz Ryan Jecca Max Kues Hannah Lewenczuk Katie Marcks Abbey Meers Landon Monoc Kyle Okai Kamrie Reed Jacob Schwer Scott Thornhill Jennifer Townsend Natalie Turney Kyle Wilhelm

FC: What's Cooking Around the World

1: Table of Contents China......................................2-3 France....................................4-5 Germany.................................6-7 Great Britain............................8-9 Greece................................10-11 Indonesia............................12-13 Mexico................................14-15 Thailand..............................16-17

2: China China is a large, heavily populated country in Asia and is considered one of the places on earth people have always inhabited. The main religion in China is Confucianism and there is some Buddhism and Hinduism. China is most recognized by the Great Wall of China which can even be seen from space. The terrian is very mountainous and the climate is much like that of the United States. The Chinese food customs are pretty typical in that they have 3 meals a day which usually consists of one portion of chicken or fish, some rice, and a drink, usually tomato based.

3: CHINESE BARBECUE SAUCE 4 whole shallots 3 cloves garlic 1 tsp. fresh ginger root 1 tbs. olive oil 6 ounces no salt added tomato paste 1/4 cup hoisin sauce 2 tbs. rice wine vinegar 1 tbs. Worcestershire sauce 1 tbs. low sodium soy sauce 2 tbs. Dijon mustard 1/4 tsp. crushed red pepper 4 tbs. molasses | Heat oil in saucepan on medium. Add shallots, garlic and ginger. Cook untill softened. Add rest of ingredients and cook until it starts to bubble, stirring to prevent burning. Lower heat and simmer for 30 minutes. | Heat oven to 350 degrees F. Mix the dry spices together and rub into the ribs on all sides. Let marinate for 30 minutes. Place ribs on a broiler or racked pan large enough to spread out single file. Bake for 1 1/2 hours. Raise heat to 425 degrees F. Brush ribs with Chinese Barbecue Sauce. Bake for 15 minutes. Turn ribs over over and brush with sauce. Bake for 15 minutes. | CHINESE BARBECUE RIBS 5 1/2 lbs. pork country-style ribs 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. mustard powder 1/2 tsp. five-spice powder 1/2 tsp. cayenne pepper

4: France is a very prosperous country in Europe. The people are mostly Roman Catholic and the population is dense even though it is only about 80% the size of Texas. France has plenty of mountains that people like to visit for ski vacations. | The French people regard food preparation very highly. Being a chef is one of the most esteemed positions. The essence of their cooking is the simplicity in bringing out the best in the ingredients. Some of their specialties are bread, wine and cheese. In France, the noon meal is the most important. They take three hours out of work, school or anything just to go home or to a restaurant and eat a meal with family. The typical foods vary with the regions. Some places you might find a lot of seafood, others more vegetables or herbs. Sauces and sautes are widely used though. | Vive la Cuisine de Francais!

5: Creme Brulee Ingredients: 1 vanilla bean 4 cups heavy cream 6 egg yolks 1/2 cup superfine sugar 2 tbsp. almond or orange liqueur 1/3 cup light brown sugar To make: 1. Preheat oven to 300 degrees F. Place six 1/2 cup ramekins in a roasting pan or ovenproof dish and set aside. 2.With a small sharp knife, split the vanilla bean lengthwise and scrape the black seeds into a medium saucepan. Add the cream and bring just to a boil over medium-high heat, stirring frequently. Remove from the heat and cover. Set aside to stand for 15-20 minutes. 3. In a bowl,whisk the egg yolks, superfine sugar, and liqueur until well blended. Whisk in the hot cream and strain into a large pitcher. Divide the custard equally among the ramekins. 4. Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for about 30 minutes until the custards are just set. Remove from pan and let cool. Return to the dry roasting pan and chill. 5. Preheat the broiler. Sprinkle the sugar evenly over the surface of each custard and broil for 30-60 seconds until the sugar melts and carmelizes. (Do not let the sugar burn or the custard curdle.) Place in the refrigerator to set the crust and chill completely before serving.

6: Germany Today | Germany, which is in west central Europe, is one of the most magnificent countries in the world. Germany is made up of many gushing lakes, snow capped mountains, and lush green surroundings which are all very beautiful. It is great for vacation because it is made up of vibrant culture, hospitable people and colorful festivals. | There are many signature foods in Germany, from rabbit stew, to potatoes, and also beer. Beer being one of the most popular drinks. It goes well with a meal of rabbit, potatoes, and bread, which is the most common side. Some spices, used to make the food in Germany taste unique and appetizing, are basil, oregano, sage, and hot chilli peppers.

7: Ingredients 3 pound hare in pieces 1/3 cup flour 1/2 cup shallots 1 cup dry wine 1 tbsp chicken bouillon 10 black pepper corns 1/4 tsp rosemary leaves 2 tsp lemon juice 2 tbsp flour 1/2 tsp salt 1/2 pound bacon 1 clove garlic 1 cup water 1 tbsp currant jelly 1 bay leaf 1/8 tsp thyme leaves 3 tbsp water | Rabbit Stew | Sprinkle hare with salt and coat with 1/3 cup flour. Shake off excess. Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and drain on paper towels. Brown a few peices of rabbit in hot bacon fat remove browned pieces. Repeat with remaining rabbit and remove all but 2 tablespoons of fat. Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender-about 4 minutes. Stir in wine, 1 cup water and the instant bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return hare and bacon to Dutch oven. Heat to boiling and then reduce heat . Cover and simmer until rabbit is tender-about 1 1/2 hours. Remove bay leaf and discard. Place rabbit on warm platter and keep warm while preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake 3 tablespoons water, 2 tablespoons flour and thyme leaves in a covered jar. Pour into Dutch oven and stir until thickened. Pour gravy over rabbit and serve with spaetzle.

8: England: Food Fit for a Queen When you think about England, what comes to your mind? Maybe the Beatles, or the countryside, or an uppity British accent. People rarely think about the unique food that comes from this country. England has a long and rich history marked with conquests and wars. Many different peoples settled there, and brought their cultures and traditional foods with them. England adopted many of these foods as their own. The vast expansion of the British Empire also greatly influenced the food choices in England. England’s food choices are not only affected by its history, but also by its terrain. Since it is an island, fish and chips is an easily accessible dish – fish surround the entire country, and the weather is perfect for growing potatoes. Because of the rainy climate, the people of England need hearty and sustaining food. Even their desserts reflect this, such as in the trifle. The trifle is the last dish of the day, and is comforting as well as filling.

9: Fish and Chips - 4 potatoes, peeled and cut into sticks 3 in. long - Vegetable oil for frying - 6 flounder fillets - 3/4 cup flour - 1/2 tsp baking powder - 1 tsp salt - 1/4 tsp pepper - 2/3 cup milk - cooking thermometer Rinse potatoes. Drain and dry. Heat oil in deep fat fryer to 360 degrees. Cook potato sticks in oil until brown. Salt and pepper to taste. Wash and dry fillets. Make batter by mixing flour, baking powder, salt and pepper in a bowl. Stir in milk. Dip fillets in batter and cook in hot oil until brown. Serve hot. Serves 6. | Trifle - 16 ladyfingers - 2/3 c. raspberry jam - 2 tsp cornstarch - 2 c milk - 5 tbsp sugar - 2 eggs, beaten well - 1 tsp vanilla - 2 c whipped cream Line the bottom of a deep, flat-bottomed dish with ladyfingers. Spread jam on top of ladyfingers. Mix cornstarch with a small amount of milk to make a thin paste. Cook rest of milk over medium heat until it boils. Remove from heat and stir in cornstarch paste and sugar. Return to low heat, stirring constantly until sauce thickens. Remove from heat. Stir in eggs and vanilla. Pour hot custard over ladyfingers and jam. Refrigerate for 2 hours. Spread whipped cream over mixture and serve. Serves 4.

10: The real name of Greece is Hellenic Republic. This country has many islands and is very sunny! The people love to dance and eat healthy. They have beautiful blue oceans and very wide ranges of mountainous coasts.

11: Undiscovered Paradise | FILLING: 4 cups coarsely chopped walnuts 2 cups coarsely chopped blanched almonds 3 T sugar 1 T cinnamon 1/2 t ground nutmeg 1/2 t ground cloves 1 1-lb. box Athens/Apollo fillo pastry 3 sticks butter, melted 6 cups syrup | Baklava | STEPS: 1.Combine the walnuts, almonds, sugar, cinnamon, nutmeg and cloves in a large bowl. Drizzle in the melted butter and combine. The mixture should be moist and mealy. 2. Butter bottom and sides of an 18"X 12" shallow baking pan. Place 8 sheets of fillo on the bottom, brushing each with melted butter. Spread 2 cups of the filling evenly over the fillo. Layer 4 sheets of fillo over the nuts, brushing each with butter, and spread 2 more cups of the filling on top. Repeat with 4 more sheets of fillo and the remaining 2 cups of nuts. Top the filling with the remaining fillo sheets, buttering each, including the top sheet, generously. Score the fillo into diagonal pieces. Sprinkle a few drops of water over the top pastry sheet and place the pan in a preheated 325 degrees F. oven. Bake for 1 1/2 hours, or until fillo is crisp and golden. 3. Make syrup and let cool before pouring over pastry. 4. When the baklava is ready, spoon the syrup over the hot baklava. Let stand for at least 3 hours before serving. Cut through the scored pieces and serve. | Baklava

12: As Far As the Eye Can See... Indonesia is compiled of hundreds of islands, all ranging in size. On some of the smaller islands it is possible to see from one side of the island to the other with the naked eye. Indonesia's unique culture allows the people to enjoy a wide variety of foods. From satae, to avacodo drinks, Indonesian foods are distinctive to the islands. | Their food customs are derived from the locals. Such customs as the rice table are used on nearly all the islands. Exotic climate, exciting foods, and extraordinary people, make Indonesia a great place to go. So if you are in a mood for something different, that would be the perfect time to try some Indonesian.

13: Pork Satay 3 lbs. boneless pork loin cut into 1-inch cubes 1 cup onions, thinly sliced 1/4 c soy sause 1/4 cup lime juice 1 tablespoon brown sugar 1 tablespoon ground corriander 1 tablespoon cumin seeds 1 teaspoon salt 1/2 tsp pepper 1/2 tsp ginger | Place pork cubes in shallow baking dish. Combine other ingredients and mix well. Pour over pork, cover and let marinade for at least 4 hours. Drain and reserve marinade. Arrange pork cubes onto skewers, leaving about 1/4 inch space between each cube. Brush marinade over meat and place on hot grill. Cook for about 5 minutes over a fire then turn. Baste with more marinade and continue cooking for anoth 5 minutes. Continue cooking and turn until done.

14: The Cuisine of 1,000 Years - Mexico The cuisine of Mexico is as varied as the landscape, from the beautiful sandy beaches to the cultivated plantations. The land produces the elements of the basic Mexican meal which include wheat, rice, beans, and corn. | Although Mexico has stayed true to its Aztec influence it has adapted various foods such as chocolate from Germany. Beans, soup, and salsa can be found during any Mexican meal and create a spicy, lively atmosphere which defines Mexico.

15: Picadillo Yield: serves 6 to 8 2 Tbs. Vegetable Oil 1 cup of finely chopped onions 2 pickled jalapeos, cored, seeded, and finely chopped 1 cup vinegar 2 lbs. lean ground beef or pork or combination 1 cup raisins (optional) 4 cups of chopped whole tomato, canned Salt and pepper for taste | Equipment Large size saucepan or Dutch Oven Mixing spoon Directions 1.Heat oil in sauce pan or Dutch oven over high heat, add onions, jalapeos, 2 tbs. vinegar, ground meat, and raisins, and mix well. Reduce heat to simmer and continue cooking until meat is lightly browned, stirring to keep crumbly. 2.Add tomatoes, remaining vinegar, and salt and pepper to taste, and mix well to blend. Bring mixture to a boil, mix well to prevent sticking, reduce heat to simmer, and cook until thickened (about 20 minutes). Serve Picadillo hot over rice or beans, or use as tortilla filling.

16: The main way Thai people cook their foods is by stir-frying. In their stir-fry dishes they like to include a wide variety of spices. Some of these spices include; ginger, red pepper, garlic, and cumin. Some of their favorite and most commonly eaten dishes are tidbits, salads, general fares, dips, soups, curries, rice, noodles, and they always have desserts to finish a meal. | Cashew Chicken Ingredients: -1 lb boneless and skinless chicken breast -1 red pepper -2 garlic cloves -2 tbsp vegetable oil -2 tbsp oyster sauce -1 tbsp soy sauce -pinch of granulated sugar -1 bunch spring onions -1 1/2 cups cashews | Procedure: 1.Trim excess fat off chicken breast and cut into bite size pieces and set aside. 2.Halve the red pepper, scrape out the seeds and membranes and discard, then dice the flesh. Peel and thinly slice the garlic and chop the dried red chilis. 3.Preheat wok and heat oil. | 4.Add the garlic and chilis. Stir-fry on medium heat until golden. 5.Add chicken to wok and stir-fry until cooked, then add red pepper. 6.Stir in oyster sauce, soy sauce, and sugar. Add onions and cashews. Stir-fry for 1 1/2 minutes or more until heated through.

17: The country of Thailand is commonly known as the land of smiles; the people there are incredibily friendly. Thailand is located in the heart of Southest Asia, and it is a very beautiful and unique place. The Thai cuisine is delicious and extremely flavorful. The majority of their meals include some type of fish and almost always include rice. | All of the fish that they consume provides an extreme amount of omega 3 in their diet which helps them stay very healthy. They also maintain a healthy lifestyle because the majority of the people walk instead of using an automoble. The main way Thai people cook their foods is by stir-frying. | In their stir-fry dishes they like to include a wide variety of spices. Some of these spices include; ginger, red pepper, garlic, and cumin. Some of their favorite and most commonly eaten dishes are tidbits, salads, general fares, dips, soups, curries, rice, noodles, and they always have desserts to finish a meal. | The Land of Smiles

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LWCS
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About This Mixbook

  • Title: Foods II Spring 2009
  • International Foods
  • Tags: food, international, recipes
  • Published: over 5 years ago