FOOD
World Cuisines
Recipes - World Cuisines |
Week 1 [United States]: BBQ Grilled Chicken, Coleslaw, Cornbread
I've started a new term for culinary school, with a 9-credit course on World Cuisines. First stop, the United States... where we made Spicy Grilled Chicken served with home-made BBQ sauce, cornbread, and coleslaw.
Celery seed is the magic ingredient that makes coleslaw taste like coleslaw. I'd recommend serving the cornbread with a dollop of honey butter. And you should marinate your chicken for 3-4 hours prior to cooking.
Celery seed is the magic ingredient that makes coleslaw taste like coleslaw. I'd recommend serving the cornbread with a dollop of honey butter. And you should marinate your chicken for 3-4 hours prior to cooking.
Week 2 [Mexico]: Mole Poblano de Guajolote, Pico de Gallo, Flour Tortillas
This week in my World Cuisines course, we took our tastebuds to Mexico and made the National dish: Mole Poblana de Guajolote. I then shredded the leftover turkey and served it with the Mole Poblana sauce in a made-from-scratch flour tortilla, served with fresh Pico de Gallo.
Week 3 [South America]: Feijoada, Tostones
This week included a culinary visit to South America, where we made Feijoada (bean soup with smoked bacon, salted ham, and corned beef) and Tostones (plantains smashed, deep fried, and then salted).
Week 4 [Italy]: Polenta, Ragu alla Bolognese, Focaccia
This week we took a figurative trip to Italy, and made Polenta with Ragu alla Bolognese, and Focaccia.
Do you know the difference between Polenta and Grits? About ten dollars.
Do you know the difference between Polenta and Grits? About ten dollars.
Week 5 [France]: Cassoulet, Ratatouille
This week in culinary school -- and in alignment with our namesake -- we focused on French cuisine. I made Cassoulet, and Ratatouille. And yes, my wife and I did feel compelled to rewatch the Disney film for added inspiration.
Week 6 [Spain]: Tortilla Espanola, Paella
This week the culinary assignment was Spain, where we made Tortilla Espanola and Paella.
The Tortilla Espanola required three pan flips, with an interim transfer to a plate via a quick flip of the wrist. Apparently, so many students lose their dish on the floor -- typically a result of failing to fully commit -- that the instructors now have you prepare two batches by default, just in case. I was lucky enough to hit mine on the first attempt.
For the Paella, a flavorful stock is key... either chicken or seafood. Add saffron and shrimp shells to the stock to amp up the flavor, and then strain them out just before combining.
The Tortilla Espanola required three pan flips, with an interim transfer to a plate via a quick flip of the wrist. Apparently, so many students lose their dish on the floor -- typically a result of failing to fully commit -- that the instructors now have you prepare two batches by default, just in case. I was lucky enough to hit mine on the first attempt.
For the Paella, a flavorful stock is key... either chicken or seafood. Add saffron and shrimp shells to the stock to amp up the flavor, and then strain them out just before combining.
Week 7 [Africa]: Tagine with Couscous, Kefta, Chermoula
In culinary school this week we focused on African cuisine, where we made Tagine with Couscous, and then Kefta with Chermoula. Both dishes packed a huge amount of flavor.
Week 8 [Middle East & Mediterranean]: Hummus, Pita Bread, Shakshuka
This week's culinary assignment focused on the Middle East and Mediterranean, where we made Pita Bread, Hummus, and Shakshuka.
Week 9 [India] : Kofta, Raita, Dal
This week's culinary adventure took us to India, where we made Kofta, Raita, and Dal. For the Raita, you have to squeeze the water out of the cucumbers to preserve the yogurt-like consistency. For the Dal, use red split lentils to reduce the cooking time. And for the Kofta, add water while simmering to prevent the sauce from breaking.
Week 10 [Japan]: Sushi Rice Bowl, Tare Katsudon
In World Cuisines this week we focused on Japan, making Sushi Rice Bowls and Tare Katsudon. This cuisine required precision with our knife cuts, often with very thin slices of vegetables. The flavors pack a punch, with potent sauces and glazes that make the rice shine.
Tare Katsudon is comfort food, and is said to have the power to help students pass major exams, make suspects tell the truth during an interrogation, and can even melt the coldest of hearts.
Tare Katsudon is comfort food, and is said to have the power to help students pass major exams, make suspects tell the truth during an interrogation, and can even melt the coldest of hearts.
Week 11 [China]: Egg Rolls, Shumai, Egg Drop Soup
With China as the next stop on our culinary adventure, we made Egg Rolls, Egg Drop Soup, and Shumai.
To get the ribbons in Egg Drop Soup, you simply hold the tines of a fork over the mouth of the dish as you pour in the beaten egg while stirring the soup.
For Shumai or any type of Dim sum, if you don't have a Bamboo Steamer, you can use a Pasta Insert, or simply place a few pieces of crumpled foil at the bottom of a pot, then a plate on top, small enough to let steam roll around the edges.
To get the ribbons in Egg Drop Soup, you simply hold the tines of a fork over the mouth of the dish as you pour in the beaten egg while stirring the soup.
For Shumai or any type of Dim sum, if you don't have a Bamboo Steamer, you can use a Pasta Insert, or simply place a few pieces of crumpled foil at the bottom of a pot, then a plate on top, small enough to let steam roll around the edges.
Week 12 [East Asia]: Green Chicken Curry, Pho
This is the last week of the term for World Cuisines, in which we focused on East Asia and made dishes from Thailand and Vietnam. The first was Green Chicken Curry served with a side of Jasmine Rice, and the second was Pho.
The key to Pho is to thinly slice the beef tenderloin (place it in the freezer for 20 minutes prior to slicing to make it easier, and use a thin-blade Japanese knife). Then, when you slowly pour the boiling broth over the beef, it instantly cooks to the proper temperature.
The key to Pho is to thinly slice the beef tenderloin (place it in the freezer for 20 minutes prior to slicing to make it easier, and use a thin-blade Japanese knife). Then, when you slowly pour the boiling broth over the beef, it instantly cooks to the proper temperature.