FOOD AROUND THE WORLD

Food Around The World

Food Around The World SMC MEDIA 1

https://yonderbound.com/blog/ Your mom cooks the best how to understand what food ever in the universe. is on your plate. What are We know that. But if one the must-eats and mustday you want to try food drinks? And what you which (would never be should avoid not to get better of course) would be into awkward different from your situations… mother’s, then this article Which are the Best is for you.

Countries in the World When you are out of for Food? Let’s start! country, you need some Don’t get overexcited hints not to get lost in the though, this list is not a variety of tastes and rating- it’s just a flavors. We will give you a collection of delicious list of stories not only destinations! about best destinations for food, but also about

Fusilli alla Vodka with Basil and Parmesan ITALIAN FOOD SOURCE: https://www.bonappetit.com/ recipe/fusilli-alla-vodka-basil-parmesan

INGREDIENTS

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French Crepes

¼ cup olive oil ½ shallot, finely chopped 1 small garlic clove, finely grated ½ cup tomato paste 2 tablespoons vodka 1 cup heavy cream 1 teaspoon crushed red pepper flakes Kosher salt, freshly ground pepper 1 pound fusilli 2 tablespoons unsalted butter 1 ounce finely grated Parmesan, plus more for serving ¼ cup chopped fresh basil

Ingredients:1⁄2 cup of Milk,2 Eggs, Butter, Sugar, Vanilla, Salt, 1 cup all-purpose Flour HOW TO MAKE CREPES Crepes are super easy and quick to make. It takes less than a minute to make the batter and only a couple of minutes for them to cook..

STEP 1: MAKE CREPE BATTER IN BLENDER. In a blender, combine the milk, eggs, butter, sugar, vanilla, salt and flour. Mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.

STEP 2: COOK CREPES IN SKILLET Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup crepe batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until crepes are lightly browned.

STEP 3: STACK UNTIL SERVING, THEN ADD CREPE FILLINGS Remove from heat and stack crepes until ready to serve. Add your favorite crepe fillings and enjoy!

PAPUSAS

SOURCE https:// www.svhsculinary.com/ pupusas.html

Ingredients :1⁄4 cup plus 1⁄3 cup vegetable oil, divided 1⁄2 medium white onion, halved, broken up into individual layers (petals) 1 15-ounce can Central American red beans or red kidney beans Kosher salt 3 cups instant corn masa flour (such as Maseca Instant Corn Masa Mix) 4 ounces grated queso Oaxaca or salted mozzarella (preferably Polly-o; about 1 cup) Salvadoran Cabbage Relish (Curtido) and Salvadoran Salsa Roja (for serving) Preparation::Heat 1⁄4 cup oil in a large skillet over medium-high. Cook onion, tossing occasionally, until pieces are charred on all sides, 10–12 minutes (oil will smoke and onion will pop, so be careful). Don’t stop cooking at “browned,” they need to go further.

Transfer onion to a blender, reserving oil in pan. Add beans and their liquid to blender and purée, gradually adding 1⁄4 cup warm water if mixture is too thick and blender is struggling, until smooth. Heat onion oil over medium. Transfer bean mixture to skillet and cook, stirring and scraping bottom of pan occasionally, until mixture is the consistency of thick Greek yogurt, 5–10 minutes; season with salt. Let cool (refried beans will thicken as they sit, and that’s exactly what you want); set aside.

Using a stand mixer fitted with the paddle attachment, beat masa flour, 3 tsp. salt, and 22⁄3 cups hot water on medium speed until dough is very thick and sticky (alternatively, mix in a large bowl about 1 minute). Let rest, uncovered, 15 minutes.

Meanwhile, mix cheese and bean mixture in a medium bowl.

Combine remaining 1⁄3 cup oil and 1 cup warm water in a medium bowl. Dip both hands in this mixture and rub your hands together to coat. This will prevent dough from sticking to your hands, and will hydrate dough as you assemble.

Divide dough into 12 balls (about 1⁄4 cup each), keeping them covered with a damp towel so they don’t dry out. With 1 ball in the palm of your hand, use your thumb of the opposite hand to create an indentation in the center. Pinch sides to create a well for the filling (it should look like half of a coconut shell). Fill hole with 2 Tbsp. bean mixture. Pinch dough around filling to enclose (it’s okay if some is poking out), then gently flatten to a 41⁄2–5" disk, dipping your hands in oil-water as needed. Repeat with remaining dough and bean mixture (you may have some filling left over).

Cook pupusa in a large cast-iron skillet or griddle over medium heat until center slightly puffs up and pupusa is browned in spots, 3–4 minutes per side. If filling leaks out, simply scrape off pan after pupusa has cooked.

INGREDIENTS For the Duxelles: 3 pints (1 1/2 pounds) white button mushrooms 2 shallots, peeled and roughly chopped 4 cloves garlic, peeled and roughly chopped 2 sprigs fresh thyme, leaves only

Beef Wellington

https://www.google.com/amp/s/ www.foodnetwork.com/recipes/tyler-florence/ the-ultimat e-beef-wellingtonrecipe2-1952280.amp

2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper For the Beef: One 3-pound center cut beef tenderloin (filet mignon), trimmed Extra-virgin olive oil Kosher salt and freshly ground black pepper 12 thin slices prosciutto 6 sprigs of fresh thyme, leaves only 2 tablespoons Dijon mustard Flour, for rolling out puff pastry 1 pound puff pastry, thawed if using frozen 2 large eggs, lightly beaten 1/2 teaspoon coarse sea salt Minced chives, for garnish Green Peppercorn Sauce, recipe follows Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows Warm Wilted Winter Greens, recipe follows Green Peppercorn Sauce: 2 tablespoons olive oil 2 shallots, sliced 2 cloves garlic, peeled and smashed 3 sprigs fresh thyme, leaves only 1 cup brandy 1 box beef stock 2 cups cream 2 tablespoons grainy mustard 1/2 cup green peppercorns in brine, drained, brine reserved Roasted Fingerling Potatoes with Fresh Herbs and Garlic: 2 pints fingerling potatoes 2 sprigs fresh rosemary 2 to 3 sprigs fresh sage 3 sprigs fresh thyme 6 cloves garlic, left unpeeled 3 tablespoons extra-virgin olive oil, plus for sheet pan Salt and pepper Warm Wilted Winter Greens: 1/4 cup honey 1/2 cup balsamic vinegar 1/2 pint walnuts, for garnish 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces 1 tablespoon grainy mustard Extra-virgin olive oil 1/2 cup pomegranate seeds, for garnish Parmesan shavings, for garnish 1 shallot, chopped, for garnish