The world around our table by Lina María Jiménez

The World Around OurTable

A journey around the globe, its culinary cultures, traditions, and identities.

Sophie Agualimpia Diaz

The World Around OurTable This book is inspired by family traditions and cultures of those who gather together to enjoy the table.

With love from: To: Your Note: Dedicated to all of our great families that pass on traditions from generation to generation and fill our celebrations with love and joy. Thank you to the wonderful women leaders of our families who inspire us each day. We must continue celebrating our traditions together and to inspire future generations to build a better world around our table. Thank you everyone who inspires me to enjoy the culinary arts. Every day is an opportunity to enjoy and celebrate our traditions.

Enjoy it! Bon appetit! Lâ&#x20AC;&#x2122;Chaim!

Contents Asia

China (Wok)

India (Butter Chicken)

Japan (Sushi)

Thailand (Tom Kha Kai)

Middle East

Israel (Falafel)

Lebanon (Kibbeh)

Turkey (Hummus)

Africa

Morocco (Chicken tagine)

Europe

39 40

Italy (Italian Pasta)

Greece (Moussaka)

Spain (Paella)

France (French Onion Soup)

Hungary (Goulash)

UK (Fish & Chips)

Germany (Vanillekipferl)

Americas North America

Canada (Poutine)

USA (Cajun Chicken Breast)

75 76

Central America & Caribbean

Mexico (Tacos al pastor)

Cuba (Moros & Christians)

South America

Argentina (Classic parilla)

Brazil (Coxinhas)

100

Colombia (Empanadas)

104

Peru (Ceviche)

108

The World Around the Table Tradition & Identity Food is about more than just eating. It is about who we are, where we come from, what our land produces and what our traditions and beliefs are. Eating and gathering around the table are shaped by our culture and are passed down from generation to generation. We might eat different foods and have different beliefs but what brings us together with family and friends in special moments and celebrations are our shared customs, culinary traditions and special moments that make for a lifetime of memories around our tables. Be prepared to take a field trip around the world. I hope you enjoy this journey as much as I did.

Fun Facts:

More than one trillion chicken eggs are laid every year. There are 1.5 billion cows in the world, most of them we do not eat. Pasta doesn't originate from Italy, rather it was introduced to Italy when Marco Polo returned from his trip to China. Croissants are originally from Austria and not from France; it was brought by Maria Antonietta from Austria to France. McDonald's fries were cooked in beef fat until 1990. Potatoes are not French, rather they are American. Chocolate is not from Switzerland , rather from the Amazon. Tomato is American and not Italian. Empanadas are not from Valle del Cauca; they are Arabic. (Fatays) Each continent has built its food around a specific cereal: Asia: Rice America: Corn (Arepa & Tortilla) Europe: Wheat (Bread)

Asia

China This art has been cultivated and refined over hundreds of years. Legend says that the culture of Chinese cuisine originated in the 15th century BC during the Shang dynasty and was originally introduced by Yi Yin, its first Prime Minister. Confucius emphasised the artistic and social aspects of cookery and eating. He also established standards of cooking and table etiquette, most of which remain to this day. Confucius also encouraged the blending of ingredients and flavours in making a cohesive dish, rather than tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasised the importance of presentation and the use of colour, texture, and decoration. Most importantly, cooking became an art rather than a task to be endured and certainly he was instrumental in promulgating the philosophy of "live to eat" rather than "eat to live". Centuries later, the Chinese discovered the healthy properties of roots, herbs, fungus and plants. They taught the world that the nutritional value of vegetables is destroyed by over-cooking ( particularly boiling) and in addition have found that things with a great flavour also have medicinal value. Home cooked Chinese food is extremely healthy, despite much of it being fried. The health benefits stem from the use of polyunsaturated oils (which are oils that are used only once and then discarded) and the exclusion of dairy products. In addition, animal

fat consumption is minimal because meat portions are small.

Wok Ingredients 200g/7oz dried egg noodles (or rice or soba noodles) 1 large carrot 2 spring onions 50g/1¾oz green beans, peas or mangetout (fresh or frozen) handful beansprouts, cabbage leaves, sliced pepper, broccoli florets or mushrooms (optional) 2 tsp vegetable or sunflower oil 1 garlic clove, finely chopped by an adult or crushed in a garlic press handful shredded cooked meat, prawns or tofu (optional)

For the chow mein sauce 1 tbsp soy sauce (low-salt version if possible) 2 tsp honey 1 tsp tomato ketchup

half a lemon, juice only

Method Adult’s job: Place the dried noodles in a heatproof bowl and add boiling water from the kettle. They will take approximately ﬁve minutes to cook and this is fun for children to watch but be careful of the hot water. When the noodles are cooked, drain them in a sieve and rinse the noodles under cold water.

Kid’s job: Peel and grate the carrot. This can be done by kids but be cautious using graters and peelers as they can be very sharp. Kids can chop any other vegetables you want to include. Everything should be sliced thinly if possible.

Kid’s job: In a small bowl mix together the soy, honey, ketchup and lemon juice. Have a taste - it should be tangy but sweet. You can add a little more of the ingredients as needed.

Adult’s job: Heat a large frying pan or wok and add the oil. Add the garlic and stir fry for a few seconds, then add the grated carrots, spring onions and the beans or peas (either raw or from frozen) as well as any other raw veg or cooked meats you want to add.

Adult’s job: Stir fry for two minutes on a high heat before adding the sauce and a splash of water. Taste (kids can do this). You may need extra honey, lemon or soy sauce.

Adult’s job: Add the cooked noodles to the stir-fried ingredients along with the beansprouts if you are using them. Stir the chow mein for a couple of minutes over a high heat to ﬁnish the dish. Serve in a bowl - try using chopsticks!

India Indian cuisine is meant to be eaten socially, in groups, until everyone is fully satisďŹ ed. You will be served all your courses at once on a plate of food called a thali. A thali is a large tray that is used to serve all the foods at once. Some foods are mild and sweet and some are spicy and hot. Most dinners are served later at night since many Indians eat several smaller meals during the day.

History of Indian Cuisine Indian cuisine dates back over 5000 years. Each region has its own traditions, religions, and culture that inďŹ&#x201A;uence its individual cousines. Hindus tend to be vegetarians while Muslims tend to eat meat dishes, aside from pork which is forbidden. The common thread throughout the centuries remains the distinct mixing of spices that invariably give Indian cuisine its ďŹ&#x201A;avor and aroma. Most Indians are very hospitable and love to entertain. It is a sign of honor and respect to ask somebody over for a meal.

One traditional saying is, "Atithi Devo Bhava," which means,

"The Guest is God!"

The Meal Instead of individual portions, there will most likely be several dishes of food from which you can help yourself. While it is perfectly acceptable to use cutlery to eat your meal, lots of Indians prefer to eat with their fingers. In fact, there is a joke about how food tastes better when eaten with the fingers! This is done neatly and only the tips of the fingers are used. It is not considered polite, contrary to popular belief, to put your fingers in your mouth or lick them. Do not, under any circumstance, use your left hand to eat! This is considered very rude and unhygienic. The reason? Indians consider the left hand to be 'unclean'. In Indian culture, how much you eat is considered an indication of your enjoyment of the meal.

In the face of such politeness, you'd think burping would be extremely rude. Not so! Well to be precise, in some states in India, not burping is actually frowned upon. In these places, burping is a sign that you have greatly enjoyed your meal.

Butter Chicken Ingredients 2 tbsp rapeseed oil

400g canned peeled cherry tomatoes

1 onion chopped

200g green beans, trimmed and cut into

1 tsp ground cumin

short lengths

1 tbsp Madras curry powder

4 tbsp Greek yogurt plus more for the

200g red lentils

top if you like

2 sweet potatoes, peeled and cut into

Â˝ small bunch coriander, chopped

cubes

Âź cucumber, ďŹ nely chopped (optional)

1L veg stock

naan bread and rice to serve

1. Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.

2. Bring to a boil, then cover and simmer for 20 mins until the lentils and sweet

potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle coriander and chopped cucumber (if using) over the dish and serve with naan bread and rice.

Japan The ďŹ rst foreign inďŹ&#x201A;uence on Japan was China around 300 B.C. , when the Japanese learned to cultivate rice. The use of chopsticks and the consumption of soy sauce and soybean curd (tofu) also came from China. The main food is rice and noodles. The Japanese eat very fresh food, mainly that from the same day.

Sushi 1 1/2 cups sushi rice (see note) 2 tablespoons rice wine vinegar 1 tablespoon caster sugar 4 nori sheets 2 tablespoons whole-egg mayonnaise 1 Lebanese cucumber, cut into matchsticks 1 medium avocado, thinly sliced 1 medium carrot, grated Salt-reduced soy sauce, to serve

Step 1 Rinse and drain rice 3 times or until water runs clear. Place in a sieve over a bowl. Set aside for 10 minutes to drain. Step 2 Place rice and 1 1/2 cups cold water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand, covered, for 10 minutes.

Step 3 Meanwhile, place vinegar and sugar in a microwave-safe jug. Microwave on high (100%) for 30 seconds. Stir to dissolve sugar. Transfer rice to a large ceramic dish. Using a spatula, stir to break up lumps. Slowly add vinegar mixture, lifting and turning rice, until rice has cooled. Step 4 Place 1 nori sheet, shiny-side down, on a sushi mat. Using damp ďŹ ngers, spread 3/4 cup rice over nori, leaving a 2cm strip at 1 short end. Spread 2 teaspoons of mayonnaise over the centre of rice. Arrange one-quarter cucumber, avocado and carrot over mayonnaise. Using the sushi mat, roll up ďŹ rmly to form a roll. Cut into 6 slices. Repeat with remaining nori sheets, rice, mayonnaise, cucumber, avocado and carrot to make 24 pieces. Serve with soy sauce.

Thailand Thai cuisine is carefully balanced to bring out the many different flavors in a dish. Curries (dishes made with a spicy powder called curry) are a mainstay of Thai cooking. Hot chilies appear in many Thai dishes. Other common ingredients are fish sauce and dried shrimp paste. Frequently used herbs and spices include lemon grass, coriander, basil, garlic, ginger, cumin, cardamom, and cinnamon. Soup, eaten with most meals, helps balance the hot flavors of many Thai dishes as does steamed rice, mild noodle dishes, and sweet desserts. Many dishes are served with sauces, such as Nam Pla Prig, for dipping. Coconuts play an important role in the Thai diet. Coconut milk and shredded coconut are used in many dishes, especially desserts. Thais eat a variety of tropical fruits for dessert, including mangoes, papayas, custard apples with scaly green skins, and jackfruit, which is large and prickly and has yellow flesh. Thai food differs somewhat from one region to another. Seafood is popular in the southern coastal areas. The Muslims in that part of the country favor curries. The spiciest food is found in the northeast.

Tom Kha Kai Ingredients 1 can (14 oz.) coconut milk 1 can (14 oz.) reduced-sodium chicken broth 6 quarter-size slices fresh ginger 1 stalk fresh lemongrass, cut in 1-in. pieces 1 pound boned, skinned chicken breast or thighs, cut into 1-in chunks 1 cup sliced mushrooms 1 tablespoon fresh lime juice 1 tablespoon Thai or Vietnamese ďŹ sh sauce ( nuoc mam or nam pla) 1 teaspoon sugar 1 teaspoon Thai chili paste 1/4 cup fresh basil leaves Âź cup fresh cilantro

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, ďŹ sh sauce, sugar, and chili paste. Reduce heat and simmer until chicken is ďŹ rm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Middle East

Israel Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples ( regularly eaten foods) were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, ďŹ sh and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet.

Falafel Ingredients 2 cups raw chickpeas soaked in water overnight ( not canned) 1 onion 1 tbsp lemon 2 – 3 handful fresh parsley 1 handful cilantro optional 2 cloves garlic minced 1 tsp cumin 1 tsp baking soda 4 tbsp olive oil 1/2 – 1 tbsp of salt canola oil to fry the falafel in Drain and wash the soaked, uncooked chickpeas thoroughly and blend it well in a food processor with the rest of the ingredients until it turns into a coarse pastry. The texture of the chickpea mixture should be ﬁrm enough to easily hold its shape.

(If the mixture is too loose, add some breadcrumbs or wheat flour to the pastry. If the mixture is too firm, add a touch more olive oil.) Form the falafel into small balls or flat mini burgers it's up to you. (Just avoid making the patties too thick, or it will be difficult to cook them all the way through.) Heat the oil in a small or medium sized saucepan and fry them until the surface becomes crispy (around 5 min). Flip and fry until crispy and cooked through. For a baking option – preheat the oven to 375 and place the falafels on a baking sheet. Drizzle the falafels with olive oil on both sides. Bake for a total of 30-40 minutes, flipping once at the halfway through the cooking process. The longer you bake them the firmer.

Lebanon Situated between the east and the west, Lebanon is a culinary and cultural crossroad where western civilization is believed to have begun. The cuisine of this ancient land is diverse and engraved in history with both eastern and western influences. A unique cultural history has made Lebanese food one of the most popular of Middle Eastern cuisines. For the majority of history, Lebanon has been ruled by foreign powers that have influenced the Lebanese cuisine. From the 16th Century, the Ottoman Empire controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, including baklava, pickled vegetables and lamb dishes. After the Ottomans, France took control of Lebanon, when the country won its independence. During this time, the French introduced many of their popular foods, particularly treats such as cheese and a variety of pastries. The genius of Lebanese cuisine is the simplicity and freshness that rely on the product of the sun, the sea and the land. It has the sophistication and finesse of the European cuisine with the exotic aromas of Middle Eastern spices. Today, the cuisine of Lebanon is the epitome of the Mediterranean diet. It includes many starches, fruits, vegetables, fresh fish and seafood. It also includes large amounts of garlic and olive oil.

While the cuisine of Lebanon doesn’t boast an entire repertoire of sauces, it focuses on herbs, spices and the freshness of ingredients and the assortment of dishes. The meals are full of exotic, earthy ﬂavours and their desserts are packed with succulent rose water and orange blossom. The food of Lebanese culture is a celebration of life; it’s fresh, colourful, and incredibly diverse.

Kibbeh Ingredients For ﬁlling 1 medium onion, ﬁnely chopped 2 tablespoons olive oil 1/2 lb ground lamb ( not lean) 1/2 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts plus 2 tablespoons for garnish, all toasted

For bulgur mixture 1 cup ﬁne bulgur (6 1/2 oz) 1 medium onion, coarsely chopped 1 lb ground lamb ( not lean) 1 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon black pepper 2 1/2 tablespoons olive oil Accompaniment: Plain yogurt

Special Equipment A 10-inch metal pie plate or a 10-inch

cast-iron skillet

1. Make filling: 1. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until the lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts. 2. Make bulgur mixture: 1. Preheat the oven to 400°F. Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to the surface, pour off water, then repeat rinsing 2 more times. 2.Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl. 3. Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced ( meat will look smooth). Add to bulgur and mix with your hands to combine well. 3. Assemble and bake kibbeh: 1. Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of the bulgur mixture evenly onto the bottom and up side of the plate (up 1 inch if using a skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife. 2. Bake kibbeh in the middle of the oven until cooked through, 35 to 40 minutes. 3. Preheat broiler. Broil kibbeh 5 to 7 inches from heat until the top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.

Turkey Turkish cuisine is one of the most appetizing and rich cuisines of the world, and Turkish people are known to be very passionate about food. Diversity and its full ﬂavor makes Turkish cuisine famous. It draws inﬂuences from its rich history and each region in the country praises its own specialities. The richness of Turkish cuisine is based on several factors: Variety of products cultivated on the lands of Asia and Anatolia, numerous cultural interactions in history, the palace kitchens of Seljuk and Ottoman empires, and geographical conditions that shaped the character of Turkish culinary culture.

The Turkish art of cooking has a long and deep-rooted past and its cuisine varies across the country. The culinary culture of Istanbul, Bursa, and Izmir regions inherits many elements of vast Ottoman cuisine. The Marmara, Aegean and Mediterranean cuisines are rich in vegetables, fresh herbs, and ﬁsh. Olive oil is also widely used.

Istanbul, however, is the city where almost all kinds of cuisines can be tasted, due to its multicultural structure of a metropolis.

Turkish kebabs are the main meat dish with a variety of types, including: Döner Kebab, Adana Kebab, Bursa Kebabs, Ali Nazik, and İskender.

The origin of Döner Kebab goes back to Central Asia where it was known as Lüle Kebab. Its name was also mentioned in Anatolian travel memoirs of the 18th century.

In Turkey, people love eating and relishing food. Most meals at a typical Turkish home are like a feast. If you are a guest for breakfast, lunch or dinner, the variety of food and sincere hospitality of the people might seem quite surprising at ﬁrst. Inviting guests for a meal is part of the culture and tradition of a Turkish family and ‘taking good care’ of guests is crucial.

Hummus Ingredients 2 cans (600g) chickpeas, drained, rinsed 2 garlic cloves, crushed 100mL extra virgin olive oil 2 tablespoons tahini paste 1 teaspoon ground cumin Juice of 1 lemon 1/4 cup (60mL) water

Preparation Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add water and process again until quite smooth. Place hummus in a bowl and serve with toasted Turkish bread.

Africa

Morocco Nomads called Berbers were the first inhabitants of Morocco over two thousand years ago. They used local ingredients, such as olives, figs, and dates, to prepare lamb and poultry stews. Over time, traders and conquering nations introduced new food customs. Among them were the Phoenicians, Carthaginians, and Romans. However, the strongest influence on native cooking was the Arab invasion in the seventh century A.D. The Arabs brought with them new breads and other foods made from grains. They introduced spiced including cinnamon, ginger, saffron, cumin, and caraway. They also introduced sweet-and-sour cooking, which they learned from the Persians. Moors from Andalusia in southern Spain also influenced Moroccan cooking. The pastilla, or bisteeya, a popular pigeon pie in Morocco, was originally a Moorish dish. In modern times, the French and the British made contributions to Moroccan cuisine. Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, such as with vegetables, meat, or seafood.

Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.

Chicken Tagine with Almonds and Prunes Ingredients Serves 10 to 12 6 skinless, boneless chicken breasts 2 Tablespoons olive oil 1 teaspoon salt ½ teaspoon ground black pepper 1 teaspoon powdered cinnamon ¼ teaspoon powdered ginger ½ teaspoon powdered saffron (optional) 3 short cinnamon sticks 4 ounces butter 2 large onions ½ cup sugar 1 strip lemon peel 1 pound dried prunes Blanched almonds

Fresh watercress or mint

Procedure Combine the oil and ground spices in a large bowl. Cut the chicken into cubes and chop the onion ďŹ nely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes. Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides. Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes). While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes. Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes. Add the lemon peel, cinnamon sticks, and half the sugar to the prunes. Stir the remaining sugar into the meat. Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and the prunes. Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes. Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint. Serve with rice or couscous.

Europe

Italy In Italy, things are a bit different: the Italians care deeply and lovingly about their family’s cooking traditions. Grandmothers’ and mothers’ recipes are passed on with care and pride...a symbol of heritage and roots. Some are more aware than others of regional characteristics typical of each dish. It is not usual, when it comes to the kitchen, to look further back than a couple of generations: knowledge of why Italians cook in a certain way and why they eat certain things is normally based on oral sources (from elders). The history of Italian cuisine, however, is as long and rich as the country’s history itself. Its origins lie deep in the ancestral history of Rome, its people and its political, cultural and social power. Italian cuisine has evolved and changed following the evolution and the changes of Italy itself throughout centuries of wars and cultural transformations. It’s a history as rich, colorful and fascinating as the most delicious recipes. Italian cuisine is a tale of food, traditions, kings and warriors, and the centuries long story of Italian kitchens. Italian ancestors, the Romans, loved feasting on food. The bbanquet was not simply a moment of social conviviality, but also the place where new dishes were served and tried. The Empire embraced the flavors and ingredients of many of the lands it had conquered: spices from the Middle East, fish from the shores of the Mediterran and cereals from the fertile plains of North Africa. Imperial Rome was the ultimate fusion cuisine hot spot. The Romans, though, contrary to Italians today, liked complex, intricate flavors and their dishes often required sophisticated cooking techniques. Ostrich meat, fish sauces, roasted game, lots of red wine mixed with honey and water, almost always appeared on the table of Rome’s rich and famous.

In Italy women traditionally cook, but this can sometimes be misleading. Men have always had their roles in the Italian culinary landscapes and rituals. In the past, men gathered food, butchered animals, and turned milk into the most amazing cheese. Even today, Italian men are usually in charge of buying the right cold cuts, the perfect wine or the liquor to complete the dessert.

In younger Italian families, men often cook as well, replicating what they learned from their mothers. However, even if the traditional dynamics that have characterized Italian families for centuries are changing, cooking and eating together remain an irreplaceable pillar of Italian society.

Italian Pasta 300g good quality pork sausage (about 4 large or 8 chipolatas) 500g lean beef mince 1 small onion coarsely grated 1 carrot finely grated 1 tbsp dried oregano 50g parmesan finely grated, plus extra to serve 1 medium egg 1 tbsp olive oil For the tomato sauce 1 tbsp olive oil 1 courgette coarsely grated 3 garlic cloves, finely grated 1 tbsp tomato purée

Children: Squeeze all the sausage meat out of the sausage skins into a large bowl and add the mince. Tip all the rest of the meatball ingredients, except the olive oil, into the bowl and season with black pepper then squish everything together through your hands until completely mixed. Keep an eye on younger children to make sure they don’t taste any of the raw mix. Children: Roll the meatball mix into walnut-sized balls and place them on a plate – this is a job children as young as 2 can help with and a great job to help teach older children basic division. Grown ups: While the children are rolling the meatballs make the sauce. Heat the oil in a large saucepan. Add the courgette and garlic and cook for 5 mins until soft and mushy. Stir in the tomato puree, sugar and vinegar leave for 1 min then tip in the tomatoes and simmer for 5 mins. If your children like courgettes then you can leave the sauce chunky. But if, like mine, they hate courgettes then blitz the sauce with a hand blender – either way continue to simmer sauce gently while you cook the meatballs. If your child is conﬁdent with heat, from 7+ they can cook the sauce with supervision. Grown ups: Heat the oil in a large frying pan and, working in batches, brown the meatballs on all sides then pop them into the sauce – continue to simmer the sauce for 15 mins, stirring very gently until the meatballs are cooked through. Serve with cooked spaghetti, extra grated Parmesan and a few torn basil leaves your child has picked and torn.

Greece Greek cuisine has a culinary tradition of some 4,000 years and is a part of the history and the culture of Greece. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. With 20 percent of Greece made up of islands - and no part of the Greek mainland more than 90 miles from the sea - fish and seafood are a popular and common part of the Greek diet. Lamb and goat (kid) are the traditional meats of holidays and festivals, and poultry, beef, and pork are also in plentiful supply Vineyards cover much of Greece's hilly terrain and the country has become known for its array of fine wines and spirits, most notably ouzo, an anise-flavored liqueur that is the national spirit. Fun Facts The first cookbook was written by the Greek food gourmet, Archestratos, in 330 B.C., which suggests that cooking has always been of importance and significance in Greek society. Modern chefs owe the tradition of their tall, white chef's hat to the Greeks. In the middle ages, monastic brothers who prepared food in the Greek Orthodox monasteries wore tall white hats to distinguish them in their work from the regular monks, who wore large black hats. To a large degree, vegetarian cuisine can be traced to foods and recipes which originated in Greece.

Many ingredients used in modern Greek cooking were unknown in the country until the middle ages. These include the potato, tomato, spinach, bananas, and others which came to Greece after the discovery of the Americas–their origi Greek food is simple and elegant, with ﬂavors subtle to robust, textures smooth to crunchy, fresh and timeless, nutritious and healthy. Preparing and enjoying Greek food, anywhere in the world, is an adventurous journey into the cradle of civilization and the land of the Gods of Olympus. Discovering, tasting, experiencing Greek food: truly one of the joys we can all share.

Moussaka 1/2 tsp butter 2 eggplant 2 tbsp extra virgin olive oil 1/3 cup extra virgin olive oil (extra) 2 clove garlic (chopped) 1 onion (chopped) 600 g lamb mince 400 g canned diced tomato 1 cup Massel Beef Style Liquid Stock

For the tomato sauce

1/3 cup fresh mint (chopped)

50 g butter

salt and pepper 3/4 cup mozzarella (grated)

3 tbsp plain ﬂour 4 cup milk (whole)

1. Preheat the oven to 180°C. Grease an oven-proof baking dish with butter and set aside. 2. Slice eggplant lengthwise and spread the slices out on a flat surface covered with a few tea towels. Sprinkle each slice generously with salt and allow to rest like this for at least 20 minutes. 3. Bring a large saucepan to low-medium heat, and then add oil. Sauté the garlic, and onion until translucent. 4. Turn the heat up to medium and add the meat, browning it all over. 5. Add tomatoes, stock, mint, salt and pepper to taste. Simmer for ten minutes, then set aside. 6. Rinse eggplant slices and pat dry. Bring a large frying to medium heat. Brush a few slices generously with olive oil and add to the hot pan. Fry for approx. 3 minutes. Before turning the eggplant slice, brush the uncooked side of the slices while in the pan and then turn, allowing them to cook another few minutes until soft. Remove from the pan and stack on a plate. 7. Continue frying the eggplant slices in batches until all are cooked. 8. Bring a medium saucepan to a medium heat, melt the butter. Add flour to the pan and mix with the butter thoroughly to make a paste. Slowly whisk milk in, adding salt and pepper to taste. Keep whisking until it begins to bubble and thicken. Remove from heat. Stir parmesan through and set aside. 9. Cover the bottom of the baking dish with eggplant slices, half the creamy sauce, half the meat sauce and so on in layers until you finish with the creamy sauce. 10. Sprinkle mozzarella on top and bake for 30 minutes in the oven or until the cheese is golden and bubbly. 11. Let rest for ten minutes, then serve with buttered bread.

Spain The people of Spain love their food. In fact, the typical Spaniard probably eats more food in a day than most people in the United States. However, they take their time eating, spread their meals throughout the day, and walk between meals.

Explore an average day of Spanish meals from breakfast to dinner. Find out more about when mealtimes are and learn what a typical menu looks like. This is useful advice that will prepare you for a trip to Spain.

Paella Ingredients

1 cup onion, ďŹ nely chopped

4 1/2 cup chicken broth (see note)

1 cup red pepper, ďŹ nely chopped

1 teaspoon saffron threads

5 garlic cloves, minced

4 tablespoons olive oil

3 cups paella rice (see notes)

1 lb fresh or frozen medium shrimp,

1 cup canned diced tomatoes,

peeled and deveined

undrained

1 link Spanish chorizo, thinly sliced

1/4 cup fresh lemon juice

2 cup boneless chicken breast, cut into

1 teaspoon smoked paprika

small pieces ( 2 - 3 chicken breasts

1 cup fresh parsley leaves,

approx.)

chopped

Salt and black pepper to taste

1 cup frozen peas

Instructions Combine chicken broth and saffron in a medium saucepan. Bring to a simmer and keep it warm over low heat. Do not boil. Rise and pat dry the shrimp with a paper towel. Season with salt and pepper to taste. Set aside.

In a large paella pan, or a very large skillet, heat 2 tablespoons of oil over medium heat. Add chorizo to the skillet, sautĂŠ for 3 minutes, stirring occasionally. Remove from the skillet and set aside. Add chicken to the skillet and cook for 5 minutes, or until browned and cooked. Season with salt and pepper to taste. Add onion and red pepper; cook for 5 minutes, stirring occasionally. Add garlic; cook for 1 minute. Add rice; cook for 2 minutes, stirring constantly. Stir in hot chicken broth, cooked chorizo, tomatoes, lemon juice, paprika, 2 tablespoons olive oil, and parsley; mix to combine. Reduce heat to medium-low and bring to simmer; cook, for 10 minutes, or until the rice has absorbed most of the broth and almost tender. Arrange shrimp over the rice. Scatter snap peas over. Reduce heat to low, cover with foil or lid, and cook for 5 - 10 minutes, or until peas are crisp-tender, and rice is tender. Remove from heat and let stand, covered, for 10 minutes. Serve with lemon wedges and more chopped parsley, if desired.

France French cuisine is positively legendary. After all, we're talking about the country that gave us crème brûlée, croque-monsieur, quiche and some of the best bread and cheese in the world. The customs surrounding French food are just as well-known; in fact, the French are notorious for their culinary habits and traditions that have been passed down for many generations. Food Is a Social Activity The French enjoy dining together. Throughout the country, eating is seen as a social activity, not a chore. This goes for family, work colleagues, neighbors and any other areas of life where people build community. Eating alone isn't very prevalent, and looking at your phone or the TV while chowing down on food isn't done, either. Consider mealtimes in France a time to socialize and talk with people rather than something you do while scrolling through your phone. French people are taught to appreciate ﬁne foods from a young age and to take great pride in their nation's culinary reputation. The foods typically eaten vary greatly by region, ranging from the game-based dishes of Normandy to

the light, Mediterranean cuisine of Provence.

French Onion Soup 3 Sweet Onions 3 Red Onions 5 Tablespoons Rosemary-Infused

1/2 Cup of White Wine

Olive Oil

2 Bay Leaves

2 Tablespoons Butter

4 Sprigs of Fresh Thyme

1 Tablespoon Brown Sugar

1/2 Teaspoon Ground

Salt

Pepper

2 Teaspoons Minced Garlic

2 Tablespoons of Bourbon

8 Cups of Beef Stock

Sliced Baguette Shredded Gruyere Cheese

Instructions Thinly slice onions (I swear by my mandoline; quick and easy!). In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat (if you don't have rosemary-infused olive oil, regular EVOO will do! But I love the stuff!). Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20

minutes.

Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes. Sprinkle with sugar (to help with the caramelization). Add the minced garlic and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes. Deglaze the pot with the white wine. Scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go. Add the stock, bay leaves, bourbon, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450Â°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil. Top one side with gruyere cheese. Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from the oven. To serve, ladle soup into a bowl and transfer one cheesy toast (or two!) onto the top of each bowl of soup.

Hungary As we look into the cuisine of Hungary, we see it has been inﬂuenced on many levels; mostly from the empires that ruled the land. Italian, Turkish, German, Austrian and Russian cuisines are all seen in the many dishes for which Hungary is famous. Probably their most well-known Hungarian dish is called “goulash” or gulays, a Hungarian stew. Dating back to the Magyars, around 800 AD, skilled herdsmen traveled with dried cubes of meat and cooked with onions and water to make a stew.

Goulash Ingredients 1 pound beef, ground, 95% lean 1 medium onion 3 clove garlic 28 cup tomato sauce 28 ounce diced tomatoes, canned 3 cup water 1 tablespoon paprika 2 teaspoon salt 8 ounce macaroni pasta, whole-wheat, dry 1 cup corn, canned Toppings: 1 up cheddar cheese

1. In a large dutch oven brown the ground beef over medium high heat until it is no longer pink. Drain the grease.

2. While beef is cooking, dice your onion and mince your garlic. Add the onions and garlic to the meat and reduce the heat to medium. Cook until the onions are translucent.

3. Add the tomato sauce (28 oz can), diced tomatoes with juice (28 oz), water, paprika, salt, and pepper.

4. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally.

UK British cuisine has always been multicultural, a potpourri of eclectic styles. In ancient times, influenced by the Romans and in medieval times, by the French. When the Frankish Normans invaded, they brought with them the spices of the east: cinnamon, saffron, mace, nutmeg, pepper, ginger. Sugar came to England at that time, and was considered a spice -- rare and expensive. Before the arrival of cane sugars, honey and fruit juices were the only sweeteners. The few Medieval cookery books that exist describe dishes that use every spice in the larder, and chefs across Europe saw their task to be the magical transformation of raw ingredients into something entirely new. For centuries the English aristocracy ate French food, which they felt distinguished them from the peasants. During Victorian times good old British stodge mixed with exotic spices from all over the Empire. And today despite being part of Europe the British have kept up their links with the countries of the former British Empire, now united under the Commonwealth. Although some traditional dishes such as roast beef and Yorkshire pudding, Cornish pasties, steak and kidney pie, bread and butter pudding, treacle tart, spotted dick or fish and chips, remain popular, there has been a significant shift in eating habits in Britain. Rice and pasta have accounted for the decrease in potato consumption and the consumption of meat has also fallen. Vege-

table and salad oils have largely replaced the use of butter.

Roast beef is still the national culinary pride. It is called a "joint," and is served at midday on Sunday with roasted potatoes, Yorkshire pudding, two vegetables, a good strong horseradish, gravy, and mustard. Today there is more emphasis on ﬁne, fresh ingredients in the better restaurants, and markets in the United Kingdom offer food items from all over the world. Salmon, Dover sole, exotic fruit, Norwegian prawns and New Zealand lamb are choice items. Wild fowl and game are other specialties on offer.

Fish & Chips Ingredientes 1kg boneless fresh white ﬁsh 1kg boneless fresh white ﬁsh

1/3 cup plain ﬂour

2 eggs, lightly beaten

3/4 cup fresh bread crumbs

ﬁnely grated rind of 1 lemon

1 packet oven baked chips

Although some traditional dishes such as roast beef and Yorkshire pudding, Cornish pasties, steak and kidney pie, bread and butter pudding, treacle tart, spotted dick or ďŹ sh and chips, remain popular, there has been a signiďŹ cant shift in eating habits in Britain. Rice and pasta have accounted for the decrease in potato consumption and the consumption of meat has also fallen. Vegetable and salad oils have largely replaced the use of butter. Roast beef is still the national culinary pride. It is called a "joint," and is served at midday on Sunday with roasted potatoes, Yorkshire pudding, two vegetables, a good strong horseradish, gravy, and mustard. Today there is more emphasis on ďŹ ne, fresh ingredients in the better restaurants, and markets in the United Kingdom offer food items from all over the world. Salmon, Dover sole, exotic fruit, Norwegian prawns and New Zealand lamb are choice items. Wild fowl and game are other specialties on offer.

Germany The cuisine of Germany is made up of many different local or regional cuisines, as is typical for somewhat larger countries. Germany itself is part of a larger cultural region, Central Europe, sharing many traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian and parts of Swiss cuisine Mention traditional German food and most people tend to think of sausage, sauerkraut and beer — but German food is much more than these three things. Germany has a long culinary history reflecting its rural roots and geography. Over the years, German food has evolved as a national cuisine through centuries of social and political change. Each region has its specialty and distinct flavor. For instance, the area around Hamburg is known for fresh fish dishes while the South is known for all types of foods made of pork. But what they all have in common is the German heartiness and richness that you won’t find elsewhere

Vanillekipferl Ingredients US Customary - Metric

For the cookie dough: 2 cups all-purpose ďŹ&#x201A;our, spoon and level 1 pinch of salt 1 cup unsalted butter, soft, cut into small cubes 3/4 cup powdered sugar 3/4 cup ďŹ nely ground almonds, or hazelnuts or walnuts 1/2 vanilla pod, seed scraped out or 2 tsp vanilla extractToppings: 1 up cheddar cheese

For the sugar mixture: 3/4 cup powdered sugar 1 Tbsp vanilla sugar, see note above

In the bowl of a stand mixer ﬁtted with the paddle attachment combine ﬂour,

salt, cubed butter, powdered sugar, ground nuts, and vanilla seeds. Mix at medium speed until a crumbly dough forms, about 1-2 minutes. If the dough is too crumbly add 1-2 Tbsp water.

Use your hands to press the dough together and wrap it in plastic wrap. Chill

the dough for one hour in the fridge. Preheat the oven to 350°F (177°C) and line one or two baking sheets with parchment paper.

Roll the chilled dough into a log approximately 1/2 inch thick. Cut the log into 1

1/2-inch pieces, form the pieces into small cylinders and taper the ends into dull points. Bend each one into a crescent shape. Place the Vanillekipferl on the baking sheet about 1 inch apart.

Bake the Vanillekipferl one cookie sheet at a time for 12 to 15 min (depending

on the size of the cookies) until the edges are golden. They should not brown. Combine powdered sugar with the vanilla sugar and sift the mixture over the hot Vanillekipferl. Let them cool completely then give them a second dusting. These cookies keep fresh for about 3 weeks in an airtight container stored in a cool place.

Americas

(North America)

Canada Canada is a country of provinces and regions and peoples and even nations that don't always share the same culinary traditions, but it's the stories and the food that make up their collective history. Few Canadian dishes are as world-renowned as the glorious creation known as poutine. Crispy fries, squeaky cheese curds and rich gravy all combine to create the meal of dreams, and this French Canadian food is so popular that it can now be found all around the world. Poutine is a dish that includes french fries and cheese curds topped with a brown gravy. It originated in the Canadian province of Quebec and emerged in the late 1950s in the Centre-du-QuĂŠbec area. It has long been associated with Quebec cuisine.

Poutine Poutine Gravy: Ingredients 3 Tbsp cornstarch 2 Tbsp water 6 Tbsp unsalted butter 1/4 cup unbleached all purpose ďŹ&#x201A;our 20 oz beef broth 10 oz chicken broth Pepper, to taste

For Deep Fried Fries: 2 lbs Russet potatoes (3-4 medium potatoes) Peanut or other frying oil Toppings: 1 - 1 1/2 cups white cheddar cheese curds (Or torn chunks of mozzarella cheese would be the closest substitution)

Instructions 1. Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside. In a large saucepan, melt the butter.

2. Add the ďŹ&#x201A;our and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

3.Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.

4.For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.

5. Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.

6. Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.

7. To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.

8. Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.

USA American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and Latin Americans. Though much of American cuisine is fusion cuisine reflecting global cuisine, many regional cuisines have deeply rooted ethnic heritages, including Cajun, Louisiana Creole, American Indian, New Mexican, Pennsylvania Dutch, Soul food, and Tlingit. Early American Indians utilized a number of cooking methods in early American cuisine that have been blended with early European cooking methods to form the basis of what is now American cuisine. The European settlement of the Americas Introduced a number of ingredients, spices, herbs, and cooking styles to the continent. The various styles of cuisine continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.

The most beautiful tradition: thanksgiving, a celebration of families around the table to give thanks and to be thankful.

Cajun Chicken Breast Ingredients

4 skinless boneless chicken breast fillets 1 tbsp paprika 1 tsp dried onion flakes ¼ tsp cayenne pepper 2 tsp dried thyme 1 tbsp sunflower oil 200g tub guacamole, to serve

Instructions 1. Dry chicken with kitchen paper, then cut diagonal slashes over the smooth side. Mix spices with seasoning, then tip onto a plate. 2. Brush the chicken on both sides with the oil, then coat all over with the spice mix. Heat a barbecue, griddle pan or grill, then cook the chicken for 5-6 mins on each side until cooked through. 3. Serve each portion with a dollop of guacamole.

Central America & Caribbean

Mexico Mexican cuisine began about 9,000 years ago, when agricultural communities such as the Maya formed, domesticating maize, also known as corn, and creating a way to process the maize, called nixtamalization. Other Mesoamerican groups, such as the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, and Mazahua peoples, brought with them their own cooking methods, cultures, and traditions.. The staples of Mexican cuisine are native foods, such as corn ( maize), beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, turkey, spirulina, sweet potato, cactus, and chili pepper. After the Spanish conquest of the Aztec Empire in the 16th century and the later conquest of the Maya area, Europeans introduced many other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese and milk), and rice. While the Spanish at ﬁrst tried to impose their own diet on the country, this was not possible in the end. Asian and African inﬂuences were also introduced into the indigenous cuisine during this time as a result of slavery and trading voyages. Over time, regional differences in cuisines developed because of local conditions, such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is an important aspect of the culture and popular traditions of Mexico. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Central regions of the country. For this reason and others, traditional Mexican cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO

Tacos al pastor Poutine Gravy: Ingredients 1 pound pork tenderloin, cut into 1/2-inch cubes 1 (8-oz.) can pineapple tidbits in juice, drained 1 medium onion, chopped 1/4 cup chopped fresh cilantro 1 tablespoon Mexican-style chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon pepper 1 teaspoon chopped garlic 3/4 teaspoon salt 1 tablespoon canola oil 6 (8-inch) soft taco-size corn or ďŹ&#x201A;our tortillas, warmed How to Make It Step 1 Combine pork and the next 9 ingredients in a large zip-top plastic freezer

bag. Seal and chill 4 to 24 hours.

Step 2 Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings. Step 3 Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder. Step 4 Note: Nutritional analysis is per taco with ďŹ&#x201A;our tortilla and 1/2 cup pork mixture ( not including toppings). Step 5 Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs, chopped, for pork tenderloin. Proceed with the recipe as directed. Step 6 Per taco with ďŹ&#x201A;our tortilla and 1/2 cup chicken mixture ( not including toppings): Calories 230; Fat 4g (sat 3g, mono 5g, poly 1g); Protein 5g; Carb 7g; Fiber 8g; Chol 50mg; Iron 8mg; Sodium 564mg; Calc 62mg

Cuba As the ďŹ rst and last Spanish colony in the Caribbean, Cuban food has strong ties to Spain, although it had many other inďŹ&#x201A;uences. Cuban cuisine is a blend of Native American Taino food, Spanish, African, and Caribbean cuisines. The Spanish brought cattle and pigs, which were incorporated into the foods.

Moros & Christians For the Dishe Ingredients For the Beans

For the Dishe 2 cups (about 13 ounces) long-grain rice or

8 ounces dried black beans

Uncle Ben's converted rice

1 medium yellow onion (about 8

2 tablespoons extra-virgin olive oil

ounces), peeled

4 ounces slab bacon, diced

1 medium green bell pepper

1 medium yellow onion, ﬁnely chopped

(about 7 ounces), cored, seeded,

(about 1 1/4 cups)

and halved

1 medium green bell pepper (about 7 ounces),

6 Caribbean sweet peppers

cored, seeded, deveined, and ﬁnely chopped

(ajíes dulces) or 1 cubanelle

(about 1 cup)

pepper

1 teaspoon ground cumin 1 teaspoon dried oregano

Preparation

1 bay leaf

1. Cooking the Beans Rinse and pick over the beans. Place in a medium heavy-bottomed pot with 2 1/2 quarts water, the onion, bell pepper, ajíes or cubanelle pepper, and the ham hock, if using, and bring to a boil over high heat. Lower the heat to medium and simmer,

uncovered, until the beans are tender but still retain their shape, about 2 hours.

Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and ham hock; you should have 2 cups of cooked beans. 2. Finishing the Dish - Place the rice in a medium bowl, cover with cold tap water, and swirl the rice, then drain, holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear. Drain well in a sieve or strainer. Heat the oil in the heavy-bottomed pot over medium heat. Add the diced bacon and sautĂŠ until golden, about 3 minutes. Add the onion, green pepper, cumin, oregano, and bay leaf and sautĂŠ until the onion is soft, about 5 minutes. - Add the rice and stir to coat thoroughly. Add the beans and the reserved bean cooking liquid, then add the vinegar, sherry, and salt. Mix well and taste for seasoning; add a dash more of sherry, vinegar, and/or spices if needed. The cooking liquid should be ďŹ&#x201A;avorful. Cook, uncovered, until most of the liquid is absorbed and small craters have formed on the surface of the rice. Fluff the rice slightly with a kitchen fork, reduce the heat to the lowest possible setting, and cook, tightly covered, for 20 minutes. - Remove from the heat and let stand, uncovered, for at least 10 minutes before serving.

South America

Argentina The history of Argentine cuisine is rich and diverse. As a country that has experienced extensive immigration over many years, it has beneďŹ ted from numerous food inďŹ&#x201A;uences. The varied climate, ranging from subtropical to subpolar, has also helped broaden the ingredients that are easily available. European settlers are mostly responsible for Argentina's cuisine, especially the Italians and Spaniards. However, other immigrants such as Germans, the French, Jews and the British, brought their styles of cooking and recipes with them. Also, indigenous foods and culture, from groups such as the Quechua, Mapuche, and Guarani, have also been important; for example, mate is consumed across the whole country.

Classic Parrilla Poutine Gravy: Ingredients

1 pound beef skirt or ﬂank steak, cut 1 inch thick 1 beef porterhouse steak, cut 1 inch thick 2 beef shell (boneless top loin) or ribeye steaks, cut 1 inch thick 5 cooked German sausages, such as knockwurst or bratwurst, halved lengthwise 1 cup bottled Italian salad dressing 2 cloves garlic, minced 2 tablespoons snipped fresh parsley 3 – 4 teaspoons snipped fresh oregano, thyme or marjoram 1 teaspoon salt ½ teaspoon freshly ground black pepper

Instructions Step 1 If desired, trim fat from steaks. Score skirt or ďŹ&#x201A;ank steak on both sides by making shallow cuts at 1-inch intervals in a diamond pattern. Place all meats in a 2-gallon resealable plastic bag set in a large shallow dish. For marinade, in a small bowl, combine salad dressing, garlic, parsley, oregano, salt, and pepper. Pour marinade over the meat; seal bag. Turn the bag to coat meat. Marinate in the refrigerator for 4 to 8 hours, turning the bag occasionally. Drain meat, discarding marinade. Pat meat dry with paper towels. Step 2 For a charcoal grill, grill meat on the rack of an uncovered grill directly over medium coals until meat reaches desired doneness, turning meat once halfway through grilling. Allow 17 to 21 minutes for skirt steak, 10 to 15 minutes for shell and porterhouse steaks, and 3 to 5 minutes for sausages. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on the grill rack over heat. Cover; grill as above.) When meats are done (145 degrees F for medium-rare; 160 degrees F for medium doneness) let stand several minutes before slicing. Serve meat with Chimichurri. Makes 10 servings.

Brazil Brazil is a large country that is made up of many different cultures. Each region has a different food specialty. The Portuguese arrived in Brazil in 1500 and brought their tastes and styles of cooking with them. They brought sugar, citrus fruits, and many sweets that are still used for desserts and holidays. The Brazilian "sweet tooth" was developed through the influence of the Europeans. Brazilians use many eggs, fruits, spices (such as cinnamon and cloves), and sugar to make sweet treats, such as ambrosia. They also use savory ( not sweet) seasonings such as parsley and garlic. Other nationalities that settled in Brazil were Japanese, Arabs, and Germans. More than one million Italians had migrated to Brazil by 1880. Each immigrant group brought along its own style of cooking. Long before the Europeans arrived, however, the Tupí-Guaraní and other Indian groups lived in Brazil. They planted manioc (a root vegetable like a potato) from which Brazilians learned to make tapioca and farofa , ground manioc, which is similar to fine breadcrumbs. It is toasted in oil and butter and sprinkled over rice, beans, meat, and fish. As of 2001, farofa was still used as the Brazilians' basic "flour" to

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make cookies, biscuits, and bread.

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Coxinhas Ingredients 2 boneless skinless chicken breasts (300-350g) 450g floury potatoes (such as King Edward), peeled and quartered 2 tbsp olive oil 1 large onion , finely chopped 4 tbsp Cabana spicy malagueta marinade (available at cabana-brasil.com) or Cholula hot sauce 100g plain flour 2 eggs, lightly beaten 100g panko breadcrumbs vegetable oil, for deep-frying ½ small pack flat-leaf parsley, chopped 1 ham hock (optional)

Instructions Bring a pan of salted water to the boil, then reduce to a simmer. Poach the chicken very gently for 10 mins. Remove from the heat, cover and cook for 10-15 mins more until cooked through. Use a slotted spoon to remove the chicken and leave to cool. Reserve the

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poaching liquid.

Bring the liquid to the boil, add the potatoes and simmer for 15-20 mins until just tender. Drain, then leave to dry out before mashing and seasoning. Meanwhile, heat the olive oil in a pan, add the onion and stir over a medium-low heat for 8-10 mins. To assemble, shred the chicken in a bowl, mix in the mash, onions and marinade, then taste and season. With damp hands, shape about 50g of mixture into a teardrop shape. Set it upright on a plate and repeat with the rest of the mixture. Coat each in ďŹ&#x201A;our, egg and breadcrumbs. Cover with cling ďŹ lm and chill for at least 1 hr. Heat the vegetable oil in a deep fryer or large saucepan to 170C or until a piece of bread browns in 30 secs. Fry in batches for 3-4 mins until golden, turning once or twice. Remove and drain on kitchen paper. Serve warm with the parsley scattered over.

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Colombia Colombian cuisine is incredible. If you visit Colombia or are lucky enough to have a Colombian friend, chances are you’ll never go hungry. You will also never tire of the distinct ﬂavors, textures and wide variety of tastes offered by the food of this wonderful South American country.

Foundations of Colombian Cuisine Colombia is a very large country with very diverse regions and people, and as a result, the types of food served in different areas can vary, but it is all quite good. Much of the food of Colombia includes some degree of Spanish inﬂuence since the country was colonized by the Spanish. Slaves were also brought to this part of the world in large numbers, and as a result, African inﬂuence can be seen in Colombian food culture as well. Furthermore, indigenous people have lived in the area for thousands of years and also played a big role in the development of Colombian cuisine of today. Combine these things with the vast variety of ingredients offered by the sea, the rainforest and the mountains, and you will begin to understand the reasons that Colombian food is as wonderful as it is.

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Colombian National

Patacones with sides

Dish of Bandeja Paisa

Plantains appear often in Colom-

Bandeja paisa, is known as a “workman’s platter” because of the amount of food presented with each serving. It is one of the most well-known and most widely eaten dishes of Colombia. In fact, it is the national dish of Colombia. It includes white rice, red beans, ground beef, fried plantain, chorizo, avocado, corn, pork rinds, an arepa, and a fried egg. This dish is very ﬁlling and features several appearances from each good group.

Colombia,

they

are

anything, including rice, meat, eggs, potatoes, and vegetables. They are a popular street food and often served with a side of hogao, a tasty sofrito

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they

are

served as patacones, also known as tostones. Patacones are twice fried plantains. They are a side dish practically served with all Colombian main dishes.

Various Filled Arepas Flour or corn-based arepas appear alongside many different meals and are the Colombian equivalent

cheeses or eggs or pretty much

deep-fried and can be ﬁlled with almost

dipping sauce.

Usually,

round and are often stuffed with

Empanadas are available throughout Latin But

cuisine.

of a tortilla or pita. They are thick,

Colombian Empanadas with Hogao America.

bian

whatever your appetite desires. Arepas are not only very popular in Colombian cuisine but in Venezuela as well. .

Empanadas Ingredients 1 tablespoon olive oil 1/2 pound lean ground beef 1/4 cup shredded carrots 1/4 small sweet onion, finely chopped 3 mini sweet peppers, finely chopped 1 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound whole wheat pizza dough 1/2 cup shredded low-fat mozzarella cheese 2 tablespoons salsa 1 cup mixed frozen vegetables, cooked 1 clementine 1. Preheat the oven to 350F. Spray the baking sheet with nonstick cooking spray and set aside. 2. Heat oil in a large skillet over medium heat. Add ground beef, carrots, onion, peppers, cumin, salt and pepper, and cook 7-10 minutes, or until cooked through. Drain and set aside. 3. Dust counter lightly with flour and roll out dough to ¼-inch thick. Using a small to midsize bowl (5-inches in diameter) to cut out circles of dough. Repeat the process until all dough has been used. 4. Fill dough with ¼ cup beef and sprinkle with cheese. Fold dough over filling to create a pocket, pressing down on sides to seal. 5. Bake for 15-20 minutes, or until golden brown. Remove from the oven and let cool. Serve with salsa for dipping, veggies and Crispy Green.

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Peru The Peruvian cuisine or Peruvian Gastronomy began several centuries ago, producing one of the most precious cultural fusions in the modern world. Peruvian cuisine is sometimes said to be one of the best kept secrets of the world. It's known not only for its exquisite taste, but also for its variety and inďŹ&#x201A;uence from different times and cultures. The culinary history of the Peruvian food dates back to the Incas and pre-Incas with its maize, potatoes, and spices. Later, it was inďŹ&#x201A;uenced by the arrival of the Spanish and other migrations such as Chinese, European, Indian, and Japanese ( mainly throughout the 19th century). Peruvian cuisine combines the ďŹ&#x201A;avors of four continents. With the variety of traditional dishes, the Peruvian culinary arts are in constant evolution, and it is impossible to describe them all. Along the Peruvian coast alone there are more than two thousand different types of soups, and there are more than 250 traditional desserts. The Peruvian natives had already domesticated 1000 varieties of potatoes before the Spaniards arrived. Potatoes are probably the main contribution of the Incas to the world and they were fundamental to their diet. Inca cuisine also comprised cereals like quinua, maize, meat from Alpaca and Cuy (a native guinea pig), fruits, and many kinds of hot peppers. Peruvian cuisine is an important expression of its culture, just as its ceramics, textiles, music and literature. Thanks to Peru's three regions and ocean there is an abundant variety of fresh ingredients. Many Inca dishes are practically unchanged and are cooked just as they were 500 years ago. The best examples are carapulca and pachamanca. The Spaniards introduced many culinary techniques and ingredients, such as olives, grapes, dairy products, beef, chicken, and rice.

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Although native and Spanish cultures and food did not mix at first, over time they did mix, until they eventually fused in Creole culture. “New Criollo” cuisine, as it’s called, has dishes like Aji de Gallina or papa a la Huancaina, where hot peppers, cheese and milk gently blend in delicious sauces. The Spanish also brought African slaves, many of whom worked in the cuisines of the noble and the wealthy. Over the years African influence proved essential to Peruvian culture, particularly regarding music and cuisine. Their talent in creating delightful dishes from poor, discarded ingredients has produced two of Peru's best dishes: Anticuchos and Tacu Tacu. After their independence in 1821, a constant wave of European immigrants arrived in Peru. Their cuisines, especially French and Italian, provided an additional twist to the culinary melting pot. However, the real gastronomic revolution arrived from the Far East. First were the Chinese, mainly working in cotton and sugar-cane plantations. They fervently conserved their cultural identity and traditions, and when their contracts working on the plantations expired many moved to Lima, establishing in a zone that was eventually called Chinatown. They opened small eating places that enchanted the people of Lima. Chinese, who were mostly from the Canton region, introduced new frying techniques and ingredients like soy or ginger. Peruvian classic Lomo Saltado is possibly where their influence is most well known. Unlike the Chinese, when Japanese immigrants began to arrive later and work on the plantations, the people of Lima looked down upon fish and seafood. Meat, they believed, was more sophisticated. By the 1950s, Nisei (second generation Japanese) cooks had eradicated this prejudice. Their restaurants served delightful fish and seafood dishes that few could resist. Indeed, it was their subtle culinary touch to recreate ceviche and tiradito as we know them today. Almost unknown until recently,

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the Peruvian cuisine is slowly winning over the most famous chefs and visitors to Peru.

Ceviche Instructions

2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned 1/2 cup of fresh squeezed lime juice 1/2 cup of fresh squeezed lemon juice 1/2 red onion, finely diced 1 cup of chopped fresh seeded tomatoes 1 serrano chili, seeded and finely diced 2 teaspoons of salt

-Dash of ground oregano -Dash of Tabasco or a light pinch of cayenne pepper Cilantro -Avocado -Tortillas or tortilla chips

1 Assemble the ceviche: In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Cover the casserole dish with plastic-wrap. 2 Stir after one hour, then marinate several more hours: Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several more hours, giving time for the flavors to blend. During the marinating process, the fish will change from pinkish grey and translucent, to whiter in color and opaque. 3 Serve: Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

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The World Around OurTable Memories are the cornerstones of our identity, shaping who we are, how we act, and how we feel.

The World Around Our Table is about our traditions and how we embrace our ancestors and enlighten our brains with deeper, more meaningful memories. This book shares memories around the kitchen worldwide, and the way each culture brings experiences to their traditions and celebrations. Many traditions are celebrated around the table with a feast and some good music. In those moments, a small bite of food or even just a smell, can unexpectedly conjure up a memory from the past. The World Around our Table celebrates how we can all create lasting and joyful memories that will be passed down from generation to generation. This book is a collection of recipes that will teach you to embrace the culinary arts and show appreciation for other people's traditions, celebrations, religions and culture. We hope you enjoy it no matter where you live. This is a compilation of personal stories from many different traditions which includes many memorable moments, family secrets from all over the world, and mouth-watering recipes.

Enjoy! Bon appĂŠtit ! Lâ&#x20AC;&#x2122;chaim !