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Foods From All Continents

Foods From All Continents

Collaboration Article by Chrystal Jones & Amanda Chetwynd

Time to travel the 7 continents! I personally journeyed thru the Low Country of the North America then went Normandy, France (Europe) then I ended my journey in the Maldives (Asia). My fellow blogger, Amanda Chetwynd, also journeyed thru America (U.S. and Hawaii) and Sicily, Italy (Europe). Thru our journeys for our class, Cuisines Of The World, we learned recipes and practiced them. While Chrystal Journeyed through the Low Country in North America,as well as Normandy,France, and the Maldives located in Asia, I stuck with my roots and traveled the United States and Hawaii, as well as Sicily, Italy. I learned more about my country than I thought I already knew and learning about where part of my family’s heritage came from I took as a bonus.  However  our final project together isn’t just about those places. It’s about every place, everywhere on Earth; the 7 continents. Together we took a journey to the places that we never thought we’d be able to go, and that’s what we’re here to talk about right now.

Antarctica is a vast landmass that is covered in ice. Not many origins of food can be found here. Most of the research done shows the food origins come from the explorers that explored the frozen landmass. We discovered that the sledging biscuits are the best in the Antarctica because they hold help well. Here is the recipe :

Sledging Biscuits Recipe

Plain biscuits, high in energy, physically resilient, compact and bland enough to be inoffensive to everyone. These powered men to the South Pole on foot and while driving dog teams (much harder work than it might sound), they fed those who did all of the discovery of Antarctica and continue to be a staple food away from bases while camping and surveying or carrying out field research.

Ingredients:

  • 150g flour
  • half tsp baking soda
  • half tsp salt
  • 30g full fat unsalted butter
  • 50ml cold water

Eat with butter, marmite, tinned cheese, or with pemmican in a stew to make hoosh.

Along with my fellow Chef, Chrystal Jones, we researched a ton of things in our schooling at Escoffier. For our final Externship project we researched the 7 continents for the 7 most famous dishes and acquired the recipes for them. As Chrystal said we took a journey all over the world and while she went with Low Country North America or what we would call “down south”, as well as Normandy, France, located in Europe, and the Maldives, located in Asia, I went a slightly different route using the same continents. I researched Hawaii, which is located in the Pacific Rim, as well as Sicily, Italy located in Europe, and the United States obviously located in North America. Most of our research for those particular places was done in a previous class called Cuisines of the World and in that class we had a wide variety of places we could research and those places we named were what we chose. We covered 3 continents with what research we had already. So we did some more research and found some interesting things about the other 4 continents.

 South America, the fourth largest continent on planet Earth makes up about 12 percent of the Earth’s surface. It has 12 independent countries including Argentina,Brazil,Chile,Colombia, and Venezuela. South America also has 3 territories from Great Britain,France, and Ecuador. Along with the different countries and territories South America has some interesting foods from different nationalities and ethnicities. One particular dish that is eaten all over South America is a Peruvian dish called Pachamanca, created by Chefs Carlos Mayta Zamora and Anibal Clavijo Begazo.

                                          INGREDIENTS

For the lamb

For the marinade

For the uchucuta chili

INFO BOX

  • Preparation time
  • 1 h
  • Cooking time
  • 4 h
  • Recipe category
  • Main course
  • Recipe yield
  • 8
  • Recipe cuisine
  • Central/South American

PREPARATION

Lamb

Cut the lamb into pieces and marinate them in a mixture of chopped herbs and chicha de jora.

Preheat the oven, place the lamb wrapped in banana leaves on an oven tray with the other ingredients.

Roast the products on a medium-low temperature for between 3 and 4 hours.

Uchucuta chili

Heat the oil and fry the onion and sacha tomate.

Mix these products in a bowl, add the peanuts and huacatay and coriander leaves.

Mix until a thick cream is achieved.

Check that all ingredients are cooked and serve with the uchucuta chili.

This Chrystal Jones (CJ:cookingidva73) blogging now. I was able to pull from my previous course of Cuisines Of The World. I pulled the recipes from the Maldives and Normandy.

Ingredients for Mas Huni

One red onion chopped finely into rings

A small handful diced curry leaves or kale

1 small chilli diced

1 dash of salt

Juice of 1 lime

1 tin canned tuna, drained of oil

1 cup freshly grated coconut

Preparation:

Mix everything together with hands until you have like a paste. Now it can be served with Roshi.

INGREDIENTS FOR ROSHI

250 gr flour

1 tsp salt

2 reasonable whacks of olive oil (it’s the best I can describe it)

Boiling water

Preparation:

Mix everything together by hand.

Make the dough into golf ball size balls.

Flatten the balls into really thin sheets

Once complete fry on a shallow or flat pan with no oil.

Don’t let it burn.

Both the Roshi and Mas Huni can be served for breakfast and lunch.

The recipe I discovered from Normandy was for omelettes. I discovered that the omelet was created by Madame Poulard, who invented this particular omelet, came to Mont Saint-Michel in the late 1800’s and started making omelets for people who’d make the pilgrimage to the holy site. The omelet is so fluffy it looks like a folded pancake but is all egg. I wasn’t able to taste it myself because I don’t eat eggs. But my son and his friends ate them and wanted more.

INGREDIENTS

3 eggs, at room temperature

1/4 teaspoon salt

1 tablespoon butter

DIRECTIONS

Heat the oven to 350°F.

Crack the eggs into a metal, preferably copper, bowl. With a large whisk, begin beating the eggs, working air into them for a few seconds. Season with the salt and continue whipping until the eggs have creamy, soft peaks and hang for a quarter second from the whisk before falling back into the bowl in a fluffy ribbon. This will take about 3 minutes of vigorous whisking (don’t give up!).

Set a seasoned 8- or 9-inch carbon steel pan over medium-high heat and heat until very hot, about 3 minutes. While you wait, continue beating the eggs so they don’t lose volume. Add the butter to the pan, swirl to coat it in fat, and pour in the whipped eggs. Let cook, undisturbed, for 1 minute. Transfer the skillet to the oven and bake 2 minutes. Remove and return to medium-high heat for about 1 minute, until the bottom of the omelet is browned and the omelet releases from the bottom of the pan.

Use an offset spatula to half-slide the omelet onto a large plate. Use the inner edge of the pan to fold the omelet over itself on the plate, allowing the soft, souffléed filling to ooze out of the omelet, creating a crescent border of soft egg around the omelet. Serve immediately.

Still CJ here, I’ve discovered the continent of Africa to be somewhat interesting. Like I didn’t know that Black Eyed Peas, watermelon and rice came from Africa. The African slaves brought them over with them. They even were lucky enough to educate the farmers and plantation owners on how to cultivate the ground so they will grow. I discovered some interesting recipes but I have chosen the recipe called Bobotie. It is kind of like meatloaf.

Bobotie

Ingredients:

2 tablespoons Vegetable Oil

2 medium Onions, minced

1 ½ lb Ground Beef

1 cup Milk

2 slices thick sliced Bread

½ cup Raisins

1 teaspoon Apricot Jam

1 tablespoon Hot Chutney

½ tablespoon Curry Powder

1 teaspoon Salt

½ teaspoon Ground Black Pepper

1 large Egg

1 pinch Salt

1 Bay Leaf

Directions:

  1. Preheat oven to 350° F (175° C). Lightly grease a 9 x 13 inch baking dish
  2. Heat oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
  3. Place milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour mixture into the prepared baking dish.
  4. Bake in the preheated oven for 1 hour.
  5. While the bobotie bakes, whisk together the reserved milk, egg, and pinch of salt. Pour over the top of the dish. Lay the bay leaf onto the top of the milk mixture.
  6. Return the bobotie to the oven until top is golden brown, 25 – 3- minutes. Remove the bay leaf before serving.

Now I’m looking at Australia. A lot of great things come from Australia : Hugh Jackman and Chris Hemsworth pop into my mind immediately. But I can dream them later. Let’s look into the foods of Australia. I’ve always heard of Vegemite. This is like a spread you can on toast and meats. Personally sounds interesting but not rushing to the internet to buy it. I would like to make and eat a Pavlova. It was inspired by Russian ballerina Anna Pavlova when she was on tour in 1926 & 1929 by Chef Herbert Sachse. It is basically a wispy meringue base covered in whip cream and topped with fresh fruit and passionfruit pulp.

Pavlova

Ingredients:

4 Egg Whites

1 ¼ cups White Sugar

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

2 tablespoons Cornstarch

1 pint Heavy Cream

6 Kiwi, peeled and sliced

Directions:

  1. Preheat oven to 300° F (150° C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
  2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice and cornstarch.
  3. Spoon mixture inside the drawn circle on the parchment paper. Working from the center, spread mixture towards outside edge, building edge slightly. This should leave a slight depression in the center.
  4. Bake for 1 hour. Cool on a wire rack.
  5. In a small bowl, heat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream and top with kiwi slices.

You can use different fruits like strawberries, blueberries, mango, pineapple or any combination of fruit. Mix it up and enjoy.

Amanda Chetwynd (amandachetwynd1991) here again. 5 continents down, 2 to go, Asia and North America. The cuisine in North America, where Chrystal and I both are located in the United States, varies quite a bit because a number of different cultures have come here from all over the world and brought their foods with them, giving us the term “melting pot”. Here in the United States we have Asian foods, South American foods and no, not just Mexican food but all kinds of South American foods, as well as, well, foods from all 7 continents. One of the famous dishes in North America and my personal favorite is the All American Burger. This dish created by Aaron Binder in Los Angeles, California in 1968 has been a family favorite for decades. Although Mr.Binder’s version is just a variation and my personal favorite, he isn’t the one who invented the burger. The first ever burger was created by a Danish immigrant named Louis Lassen, the owner of Louis’ Lunch in New Haven, Connecticut, in 1900.

            All American Burger

    Directions

  • Prepare Burger Spread, set aside.
  • Prepare grill for direct cooking.
  • Combine beef, parsley,onion powder, Worcestershire sauce, garlic powder, salt and pepper in a medium bowl; mix lightly but thoroughly. Shape into 4 1/2 inch-thick burgers.
  • Place burgers on grid. Grill,covered, over medium heat 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160 degrees F) or to desired doneness, turning halfway through grilling time.
  • Remove burgers from grill. Place burgers between buns

 Last but not least, Asia. The demographics of Asia itself are astounding. There are 47 countries, innumerable tribes and thousands of different distinct languages. Just like it’s people and the nations, the climate and geography of Asia is just as diverse. The amount of fruits,vegetables,spices and different types of rice that grow in Asia is staggering because it all grows in that extraordinary part of the world. There are quite a few famous dishes that come from the different parts of Asia, many of them contain rice however rice is not eaten in the same manner as other Asian countries. The way you eat rice depends on what country you are in and no two ways are the same either.

One particular dish that is even famous here in the United States is Fried rice. The fried rice dish comes from China and is made with vegetables mostly to give it sustenance so its not just all starch.

    Fried Rice

  • 3 tablespoons butter, divided
  • 2 eggs, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • salt and pepper
  • 4 cups cooked and chilled rice (I prefer short-grain white rice)
  • 3 green onions, thinly sliced
  • 3-4 tablespoons soy sauce, or more to taste
  • 2 teaspoons oyster sauce (optional)
  • 1/2 teaspoons toasted sesame oil

DIRECTIONS:

  1. Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
  2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
  3. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Sources:

South America

https://www.encyclopedia.com/science/encyclopedias-almanacs-transcripts-and-maps/south-american-diet

https://www.encyclopedia.com/food/news-wires-white-papers-and-books/south-americans-diet

https://www.finedininglovers.com/recipes/main-course/peruvian-food-pachamanca-recipe/

North America

https://www.encyclopedia.com/…/oceans-and-continents/north-america

https://en.wikipedia.org/wiki/List_of_defunct_fast-food_restaurant_chains

https://en.m.wikipedia.org/wiki/Hamburger

https://www.geniuskitchen.com/recipe/the-all-american-burger-377544

Asia

https://www.encyclopedia.com/food/news-wires-white-papers-and-books/asians-diet

http://travelpilz.com/traditional-maldivian_breakfast/

Europe:

https://www.davidlebovitz.com/la-mere-poulard-omelet-omelette-mont-saint-michel-france/

Antarctica:

https://www.coolantarctica.com/schools/antarctic-recipes.php

Australia:

https://www.allrecipes.com/recipe/12126/easy-pavlova/

Africa:

https://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-cooking/northern-africa

https://www.encyclopedia.com/food/encyclopedias-almanacs-transcripts-and-maps/central-africa

Picture of the Continents:

https://www.worldatlas.com/continents.html

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My German Heritage (13th Century dish)

Gebraten Milch (grilled cheese) credit for picture goes to https://www.kochbar.de/rezept/332645/Gebratene-Milch.html

After speaking with my uncle, Frank Butler, I found out most of my heritage is German. He reached out to a few of my other family members and revealed that I am German and a couple of other cultures as well, including Mohawk Indian, Eastern European and English. I know more about the German culture than anything so I am going to write about the oldest and still widely used dish today, Grilled Cheese. This particular grilled cheese doesn’t include bread, mostly because bread wasn’t used until later on in history.

The German way to say grilled cheese is Gebraten Milch. It translates to “grilled milk,” but because you can’t actually grill milk because it’s a liquid, it’s referred to as grilled cheese. Gebraten Milch is actually very easy to make and incredibly easy to burn too so if you decide to make it be careful and watch the temperature of the vessel you use. If your vessel is too hot, the cheese will melt too fast and most likely won’t taste right, also it’ll burn.

A little about the history of Gebraten Milch: Gebraten milch was created in the 13th century in Germany in 1345, by Ein Buch von guter spise. the recipe was entitled “25”. (source: http://www.medievalcookery.com/search/autodoc.html?buchv:26 )

I couldn’t find why Gebraten Milch was created or who it was created for but if I had to take a guess I would have to say it was created for a young child. My daughter loves grilled cheese so that’s the only thing I could come up with as to why and who it was created for.

As i said in the beginning of this article, Gebraten Milch is actually simple to make. I have the actual German recipe for it and along with the German recipe I will translate it into English because the German language is a little difficult to understand. I actually speak and read some German so I can translate pretty well.

Gebraten Milch (grilled milk(cheese)

(In German) 25. Wiltu machen ein gebraten milch. Wilt du machen ein gebraten milich. so nim die do niht veiztes zu si kummen und die gelebt si. den hafen zuslahe daz sie sanfte heruz glite uf ein biutel tuch. dor in bewint sie und beswer sie sanfte von erst. und dor noch laz sie ligen fon dem morgen biz hin zu abend. so snit sie dünne und spizze sie. besprenge sie mit saltze. und lege sie uf ein hültzinen rost. und la sie wol roesten. und wirf ein wenic pfeffers dor uf und betreyfe sie mit butern oder mit smaltze. obe ez fleischtac si. und gib sie hin.

(translated to English) 25. How you want to make a roasted milk. So then take it (milk), not (too) fat to be thin, and which is curdled. Cover the pot so that it glides out easily onto a bag fabric. Bind it there in and beswer it, lightly from first, and there after that, let it lie from morning until the evening. So cut it thin and stick on a roasting spit. Sprinkle it with salt and lay it on a wooden grill and let it roast well. And throw a little pepper thereon and sprinkle it with butter or with fat, if it is a meat day, and give it out. (source word for word: http://www.medievalcookery.com/search/autodoc.html?buchv:26)

I’m going to put this recipe into simpler terms. First the recipe wants you to make the cheese yourself by using unpasteurized milk and then simmer it so the fat itself comes out. Then you put into cheesecloth and let it set for at least 12 hours before using. This helps it solidify so you can cut it. After the cheese has set, slice the cheese into semi thin slices and place on a hot grill or griddle with a little butter. Let it melt a little bit and turn it so the other side cooks. It cooks quickly so be careful. Once it is cooked add some salt and pepper and serve hot with toast on the side if you like.

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Amanda’s Dream Spice Rack

Blueprints for my dream spice rack

If I were to build my dream spice rack for my kitchen I would have to go with something that was all wooden and stood tall next to my stove. I would go with a crisscross pattern for the design of it so all my spices and herbs were organized. The dimensions I would use vary being there are a few different dimensions just for the constructing part alone. I would make four legs for my spice rack that are four foot tall and six inches wide. For the rack itself I would have to cut slabs of wood starting with the basic rectangular shape. The length for both the top and bottom of the spice rack would be two feet six inches long, the width, which i don’t have labeled in my blueprints would be one foot even, and the height would be one foot six inches giving it a perfect rectangular shape. For the inside of the rectangular structure I would make diamond patterns out of wood which would create the slots for the spices and herbs themselves to sit in. The diamond patterns would be six inches by six inches length and height and the width would match the width for the outer rectangular structure which is one foot. I figured have a little extra room in the diamond pattern so if I have doubles of some spices and herbs I could just put them in the same place, when one runs out,I would have a back up.

With my dream spice rack, I wouldn’t have it painted at all or stained because I personally like the natural wood look. As for the type of wood I would use, it’d have to be both cherry and oak. I like Cherry wood because of the color and I like Oak wood because of its durability. The Cherry wood I would use for the rectangular structure that holds the diamond pattern. I would use the Oak wood for the legs because Oak is strong and really hard to break, considering I have a young child and she likes to try and climb and get into everything and break everything, Oak would be the best. I would also use the Oak wood for the diamond pattern on the inside of the rectangular structure just because some of my spices and herbs are doubles I would need the diamond patterns to hold a little weight. What I don’t have in my blueprint is a shelf that sits in the middle of the four legs. That shelf would hold some pans or even extra appliances that I have under my kitchen sink right now. I would make the shelf out of Cherry wood so it matches the spice rack itself. In order to hold everything together from the legs to the rack to the shelf, i would use small screws for the rack itself the rectangular part and i would fuse the legs and the base of the rectangular part together with screws too. I don’t want it to fall apart so I would have to use screws to keep it together. for the shelf I would use first brackets to give the shelf more structure so it doesn’t fall and I would use nails the hold the brackets in place. For the diamond pattern I would use industrial strength glue like “Gorilla Wood Glue” because that stuff holds wood together extremely well and it’s almost impossible to get wood to come apart with that kind of glue.

I think this spice rack of mine would be perfect in my kitchen because it’s durable,strong and it would look beautiful with the handcrafted features of the diamond pattern.

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Easter Dinner with My Family

cabbage salad

When it comes to Easter in my family, many different foods are made. One of my favorite of all of the food my family makes is ham, especially ham made with pineapple. The pineapple gives it a sweet taste and the flavor varied depending on the kind of ham. A honey ham topped with pineapple some say is a little too sweet but in my opinion it is perfect. My family always does ham with a bunch of different side dishes so everyone can have a little of everything that they like. This year for Easter, along with ham and pineapple, my aunt, Kathleen Warner, made something she always makes and I absolutely love it, and that is what she calls Cabbage Salad. Cabbage salad in my family is literally coleslaw without carrots and red cabbage and it is one of my favorite things in the whole world. When I told my aunt that her cabbage salad is one my favorite foods that she makes it brought the biggest smile to her face that I haven’t seen in years. She actually told me how she makes it too and the recipe I will be posting here as well. My family makes various desserts on Easter, mostly 2 different pies, but this year was a little different. We didn’t have just the 2 different pies, which were apple, and lemon meringue, we had a fruit salad that had blackberries,blueberries,strawberries,and chocolate chips with what i thought was a crumb cake mixed in with whipped cream but unfortunately didn’t find out what it was. All I know is it was fantastic and I really need to find out which one of my family members made it so I can get that recipe too. As I said in the beginning, when it comes to Easter, my family makes many different foods. Some traditional like ham and some not so traditional, like the cabbage salad.

Aunt Kathy’s Cabbage salad

1 head of green cabbage, shredded

1 onion, shredded

1 small green pepper, shredded

Dressing

3 tablespoons mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon white sugar

Directions:

Shred all vegetables and combine in a large bowl. In a smaller bowl, combine mayonnaise,vinegar,and sugar and mix well. Add dressing to vegetables and toss so everything is coated well. Refrigerate or serve immediately.

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Edible Wild Herbs in Upstate New York

Wild Motherworth (young stage)

Wild Garlic Mustard (young stage)

Where I live in Upstate New York, there are surprisingly a lot of wild herbs and even fruits that commonly grow. I found 2 of the most common wild herbs on a walk down the bike trail which goes on for miles and runs through not just the city areas but also the wooded areas as well. The top photo that I took is known as Motherwort which right now,being it is early spring time, it is in the early stages of growing but still edible. Motherwort was and still is used commonly as an aid in a few heart conditions and even is used to relieve menstrual cramps and regulate menstrual flow. Many people use Motherwort as a tea which simple enough you just boil it down like tea leaves and drink it, however some people go through quite a process and make tincture out of it. I myself have tried the tincture form and it is aweful tasting but it really does relieve the pain with menses.

The second photo I took is of wild Garlic Mustard. While most think it is just a weed of some kind, it actually isn’t. You can eat wild garlic mustard in a variety of different things one of which is a pesto. I found a recipe for an awesome Garlic Mustard Pesto and I am giving all the credit for that recipe to ediblewildfood.com being it is their recipe and not my own. Going back to the photo, wild garlic mustard grows everywhere here in New York. What’s cool about this wild beauty is the entire plant is edible. You can eat the stems,the flowers,the seeds, and even the leaves, but if you do eat the leaves you might want to harvest them before it gets hot outside because the leaves will taste bitter. The roots are spicy tasting almost like horseradish and the flowers, you can chop them up and put them in a salad to give it not just color but a hint of garlic flavor without the garlic.

I never knew that so many edible plants grew up in my area in New York. These two finds were perfect and definitely made me question what else possibly grows in Upstate New York.

Garlic Mustard Pesto

>> 3 tbsp. garlic mustard roots
>> 1 cup garlic mustard leaves
>> 3/4 cups fresh parsley
>> 1 cup fresh basil
>> 4 garlic cloves
>> 1 ½ cups of low-sodium olives
>> 2 cups of walnuts or pine nuts
>> 1/2 cup mellow miso
>> 1 ¼ cups olive oil or as needed

Instructions

Finely chop the garlic mustard roots and garlic cloves in a food processor or by hand. Then add in finely chopped parsley, garlic mustard leaves and basil.
 
Add finely chopped nuts to the mixture. Then add the olive oil and miso and process until you’ve created a coarse paste.
 
You may want to use less olive oil than what this recipe calls for – add in a little at a time until you have the consistency you like. https://www.ediblewildfood.com/garlic-mustard-pesto-recipe.aspx this is the link for the recipe for Garlic Mustard pesto. All credit goes to that website for the recipe.