Thursday, December 30, 2010

Salsa al Limone (Lemon Creme Sauce for Pasta)

From: The Multicultural Cookbook for Students
Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Italian sauces are very easy to make and uncomplicated. This cream sauce is from the amalfi coastal region of Italy.

Serves: for 2-4 servings of pasta
Time: ???

Ingredients:
  • 1 cup heavy cream
  • 0.5 cup half and half
  • 2 teaspoons dried red pepper flakes, more or less to taste
  • 2 tablespoons lemon zest
  • 1 cup parmesean cheese
  • 0.5 cup fresh basil, finely chopped
  • salt and pepper to taste
Instructions:
  1. Place cream, half-and-half, 1 teaspoon red pepper flakes, and lemon rind in saucepan and cook over medium-low heat about 20 minutes. Stir frequently until liquid is slightly thick and reduced to about 1 cup.
  2. Place sauce in pasta bowl and add pasta. Toss pasta with an up-and-down rotating motion over bowl, until pasta is completly covered with sauce. Sprinkle in ½ cu pParmesan cheese, basil, and slat and pepper to taste and continue to toss and coat pasta. Sprinkle top with remaining cheese, remaining red pepper flakes, more or less to taste, basil, and salt and pepper to taste.

Soupa Avgolemono (Lemon Soup)

From: The Multicultural Cookbook for Students
Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Lemons are used in many dishes, and the national soup of Greece is soups avgolemono, lemon soup. In this recipe, the lemony broth is basic, and it is used for many different soups. Adding noodles, vegetables, lentils, or beans instead of rice creates an entirely new flavor and type of soup.

Serves: 4-6
Time: ???

Ingredients:
  • 8 cups chicken broth
  • 0.5 cups uncooked rice
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 2 egg yolks
  • 0.5 cup lemon juice
  • 1 tablespoon butter or magarine
  • 2 teaspoons flat leaf parsley, trimmed, finely chopped
  • salt and pepper to taste
Instructions:
  1. Bring chicken broth to boil in saucepan over high heat. Add rice, reduce heat to simmer, cover, and cook for 20 minutes, until rice is fully cooked.
  2. combine cornstarch, milk, and egg yolks in a small bowl and mix well. Pour mixture into soup, mix well, and remove from heat. Stirring constantly, add lemon juice slowly to prevent soup from curdling. Add butter or margarine, parsley, and salt and pepper to taste. Mi well. Return to low heat and heat through.
  3. Serve soup warm in individual bowls

Himmel und Erde (Cooked potatoes and apples)

From: The Multicultural Cookbook for Students
Roten, Lindsay Grace; Webb, Lois Sinaiko.
Description: German cuisine, often considered, robust, varies from regioun to region. In recent years, however, German chefs have introduced Neue Kuche (modern German cuisine), which focuses on healthier, lighter meals while maintaining the traditional German flavors. many Germans are known to love all meats including wild game, both four-legged and winged. Germans are famous sausage makers, producing over 1500 different varieties with many available worldwide. Other creations of the German people include foods preserved through curing, salting, pickling, and smoking. the most popular are sauerkraut (fermented cabbage), matjes (pickled herring), and sauerbraten (roast beef cured in vinegar and red wine). Mustard, horseradish, and garlic, along with strong spices, are prevalent in German cooking.

This recipe, blending fruit and vegetables, is typical German country cooking, giving a sweet and sour flavor to the dish. Perhaps it is named himmel und erde (heaven and earth) because apples grow on tries toward the heavens and potatoes grow in the earth.

Serves: 6-8
Time: ???

Ingredients:
  • 2 pounds new red potatoes, washed, trimmed, quartered
  • 6 cups water
  • 1 tablespoon vinegar
  • 2 pounds cooking apples, trimmed, peeled, cut into chunks
  • 6 slices of bacon, finely diced
  • ½ cup breadcrumbs
  • salt and pepper to taste
Instructions:
  1. Place potatoes in saucepan and cover with water. Add vinegar and bring boil over high heat. Reduce heat to simmer, cover, and cook about 10 minutes. Add apple chunks and mix well. Continue cooking until potatoes are tender but not mushy, about 10 minutes more. Drain well.
  2. while the potato and apples are cooking, fry bacon in skillet over medium-high heat untli crisp. Reduce heat to medium, add breadcrumbs, and mix well to coat crumbs. Fry about 2 minutes more to heat through
  3. Add bacon mixture to potatoes and apple mixture. Add salt and pepper to taste and toss gently. Transfer to serving bowl.
  4. Serve himmel und erde hot as side dish with meat, poultry, or fish.

Choux de Bruxelles (Brussels Sprouts)

From: TheMulticultural Cookbook for Students
Roten,Lindsay Grace; Webb, Lois Sinaiko.

Description: belgium

Serves: 4-6
Time: ???

Ingredients:
  • 0.5 cups butter or margarine
  • 1 pound brussel sprouts, fresh, trimmed, or frozen and thawed
  • 0.5 teaspoon ground nutmeg
  • salt and pepper to taste
Instructions:
  1. Melt butter or margarine in skillet over medium-high heat. Add Brussels sprouts and mix to coat. Reduce heat to medium, cover and cook for about 8 minutes, until tender but firm. Remove from heat and season with nutmeg and salt and pepper to taste.
  2. Serve choux de bruxelles warm as a side dish with meat, chicken, or fish.

Porkkanasosekeitto (Cream of Carrot Soup)

From: The Multicultural Cookbook for Students
Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Finland has over 60,000 fish-filled lakes and is set among Europe’s last great expanse of forest. The Finns love fishing and it is their favorite pastime, even during bitter cold winters. In summer or winter, Finland is a fisherman’s paradise. Despite urbanization, most Finns maintain links with the land. Conservation and other green values are widely supported.
The neighboring countries of Russia to the east and Sweden and Denmark to the west have greatly influenced Finnish cooking. for example, the Swedish smorgasbord is set up with the finnish version of appetizers; and from Russia they have adopted borscht 9beet soup) and blini (cheese-filled pancake)

Serves: 6-8
time: ???

Ingredients:
  • 1 pound carrots, washed, trimmed, peeled, coarsely chopped
  • 4 cups beef, chicken, or vegetable broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups milk
  • 1 tablespoon sugar
  • salt and pepper to taste
  • 2 tablespoons fresh parsley, coarsely chopped for garnish
  • 2 teaspoons nutmeg, or to taste, for garnish
  • Equipment: saucepan, wooden mixing spoon, food processor/potato masher, medium mixing bowl, soup bowls
Instructions:
  1. Place carrots in saucepan and cover with broth. Bring to boil over medium-high heat. Reduce heat to simmer and cook until carrots are tender, about 20-30 minutes. Drain carrots and reserve 1 cup broth. Transfer carrots to food processor and puree until smooth or in mixing bowl., using potato masher, pound until very smooth.
  2. In same saucepan, melt butter over medium-high heat. Stirring constantly, add flour and mix well until smooth. Gradually stir in milk, bring to simmer, and cook for 10 minutes. Stir in reserved broth, carrot puree, sugar, and pepper. Cook until heated through, about 3-5 minutes. Add salt and pepper to taste.
  3. to serve, transfer to individual soup bowls and garnish each serving with parsley and dash of nutmeg.

Caws Pobi (Welsh Rabbit or Rarebit)

From: The Multicultural Cookbook for Students
Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: There are legends about almost everything one eats in the British Isles, and the stories about Welsh rabbit or rarebit are no exception. One story says that an imaginative monk in a Welsh abbey created the dish by placing some stale bread and hard crumbly cheese near a blazing fire. the cheese melted over the bread and that was the beginning of Welsh rarebit. Another tale says that when a Welshman returned home from a hunting trip with nothing his wife invented a dish with melted cheese and called it “Welsh rabbit.”

Serves: 4-6
Time: ???

Ingredients:
  • 4 tablespoons of butter or margarine
  • 2.5 cups grated cheddar cheese, mild or sharp
  • 0.5 cups apple cider
  • 2 egg yolks, beaten
  • 2 teaspoons prepared mustard
  • salt and pepper to taste
  • 6-8 slices white bread, toasted
  • sprinkle of paprika, for garnish
Instructions:
  1. Melt butter or margarine in saucepan over medium-low heat. Add cheese, apple cider, egg yolks, mustard, and salt and pepper to taste. Stir constantly until mixture is well blended and smooth. do not let mixture boil or bubble or it will become stringy and lumpy.
  2. Arrange toast slices on individual plates and spoon cheese mixture over them. Sprinkle with paprika and serve at once.
  3. Serve Welsh rarebit hot, as the main dish for lunch or super. It is eaten with a fork.

Adobong Manok (Marinated Chicken)

From: The Multicultural Cookbook for Students
Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: This is the national dish of the Philippines and is often made with chicken or pork.

Serves: 4-6
Time: ???

Ingredients:
  • 4-6 chicken thighs or breasts, or 2 pounds pork, cubed
  • 0.5 cup soy sauce
  • 0.75 cup white vinegar
  • 4 cloves of garlic, trimmed, peeled, crushed
  • 2 bay leaves
  • 0.5 tablespoons peppercorns
  • salt to taste
  • Equipment: large plastic bag, large saucepan w/ cover, tongs, broiler pan, oven mitts
Instructions:
  1. Preheat broiler to high
  2. Place chicken or meat in plastic bag. Add soy sauce, vinegar, garlic, bay leaf, and peppercorn. Seal and refrigerate for at least 1 hour. Turn several times to coat evenly.
  3. Pour marinated meat into saucepan. Add just enough water to cover. Bring to boil, cover, reduce to simmer and cook 30 minutes or until meat is cooked through.
  4. Using tongs, transfer meat to broiler pan. Place in oven and broil on high about 10 minutes or until golden. Continue cooking vinegar-soy sa  
  5. Transfer meat to serving platter. Pour sauce over meat.
  6. Serve hot with side of rice.