food by sofiaviquezvillalobos

STITCHEâ&#x20AC;&#x2122;S FOOD Stitch kitchen

Author: Sofia Viquez Year: 2018 1

INDEX Presentation

Costa Rican food

Gallo pinto

Olla de carne___________________5

Tamal asado____________________6

Arroz con pollo__________________7

Tamales de cerdo_______________8

Hawaiian food______________________9 6.

Hamburguesa hawaiana______________9

Pizza hawaiana_____________________10

Pierna hawaiana____________________11

Chuletas hawaianas_________________12

10. Hojaldre de jamon cocido y piĂąa_______13 Brazilian food__________________ 14 11. Estrogonofe de pollo____________14 12. Feijoada______________________15 13. Sopa de canja_________________16 14. Acaraje______________________17 15. Carne de sol frita______________18 Colombian food___________________19 16. Bandeja paisa____________________19 17. Arroz atollado_____________________20 18. Ceviche de camaron_______________21 19. Arepa de choclo___________________22 20. Aborrajados vallunos_______________23 Canadian food ______________________24 21. Creme brulee de caramelo_____________24 22. Pasta carbonara_____________________25 23. Ratatouille con huevos_______________26 24. Ensalada clĂĄsica de huevo duro_______27 25. Shakshuka________________________28

PRESENTATION The magazine contains different types of recipes from different countries with their ingredients and their preparation. the magazine will serve for those students who want to learn to cook different recipes.

COSTA RICAN FOOD 1. Gallo Pinto INGREDIENTS: •28 grams coriander •4 pieces garlic cloves •40 grams chopped onion •40 sweet chopped chile bouquets •50 milliliters sauce Lizano * •30 grams margarine •5 grams cumin powder •15 grams of salt •450 grams piled rice

PREPARATION: Heat the margarine in a pot (sauceboat), add the garlic, chili and onion, and sauté until the scent is released. Add the bean broth, sauce and cumin. Let it boil, add the beans and again let boil well adding the rice. Stir well and let it reach a temperature of at least 70ºC for 3 minutes. Finally add a roll of cilantro (coriander) chopped broche, remove from heat and stir well. It is usually served with custard and / or fried plantain.

•275 grams drained black beans •100 grams of bean broth

2. Olla de carne INGREDIENTS:

PREPARATION:

Add the water to a pot previously placed over the fire. •4 liters of water Add salt to taste. Cut the meat into pieces and add it to the pot. Leave on moderate heat for a period of 20 •400 gr meat beefminutes to make the substance. Peel the vegetables and wash them in a bowl of water. Cut the vegetables •450 gr rib of beefinto pieces and add them to the pot in order of hardness, first the most resistant to cooking in the •45 gr salt following order:

•950 gr carrot •5 corn •610 gr yucca •3 bananas

Add the carrot, corn, green plantain and cassava. Let stand five minutes before adding the other vegetables. Add the tiquisque, potato and sweet potato. Cover the pot and leave it for 25 minutes in moderate heat until the consistency of the vegetables is achieved.

•575 gr papa

Note: You can add more vegetables, but do not forget •500 gr tiquisque to include them according to the resistance to cooking (first the most resistant). 5

3. Tamal Asado INGREDIENTS: •2 cups cornmeal •1 liter of sour milk (4 cups) •2 eggs •1 1/2 cup of sugar •1/2 cta lemon zest •1 cta vanilla •230 gr melted butter •1 1/2 cup thick grated white cheese

PREPARATION: Liquefy cornmeal with sour milk and eggs in two amounts, transfer to a bowl, add sugar, lemon zest, vanilla, butter and cheese. Mix well and pour over mediumsized rectangular pyrex greased. Bake at 350 degrees F. for one hour or until browned surface. Remove, distribute the following cover, return to the oven in broil and leave for 10 minutes until it begins to brown. Coverage: 1 cup of custard, 1 tbsp lemon juice, 1/4 cup of sugar, 1/2 cup of grated ticto cheese. Mix all ingredients.

4. Arroz con pollo INGREDIENTS: •2 kilos of rice •1 whole chicken (previously cooked with salt, garlic, onion, bay leaf, oregano and 1 branch of celery) •1 tomato •2 carrots cut into slices •1/2 sweet red pepper finely chopped •1 sprig of parsley •Coriander •1 finely chopped onion •1 can of mushrooms •1 can of drained peas •2 tablespoons of Lizano Sauce •1 teaspoon achiote •1 can of tomato paste •2 bay leaves •Cooking oil •Salt, pepper and cumin to taste

PREPARATION: We cook the rice with the carrots and place the achiote and the chicken water (previously cooked). Sauce: Spread the onion, then put the chili, celery, tomato, parsley, and cilantro along with all the spices, such as pepper, lizano sauce, cumin, salt, and finally the tomato paste. He lets himself sweat slowly. The chicken we crushed everything without the skin and bones. When the sauce is ready, we place the chicken and let it sweat for 2 minutes over low heat. The rice is incorporated little by little and it is stirred very well. Finally he puts the mushrooms and peas. It is left to rest a little covered so that it suds .

5. Tamales de cerdo Ingredients: •3 pounds of cracked corn •3 pounds of pork rib •½ pound of butter •¼ pound of bacon •¼ pound of carrot •4 garlic •¼ pound of rice •5 large sweet chilies •½ pound of peas •2 large onions •English sauce, pepper, cumin, achiote, salt to Note: Traditional taste pork tamales, very characteristic in Christmas and New Year to share in family

On the eve the meat is marinated with salt, pepper and cumin, garlic and onions and left in a casserole. The next day they are put with enough broth to cook until they are soft; then they are removed from the fire, in a separate pot they start to cook the corn, then they are ground adding cumin and pepper, butter and broth, stirring everything very well. All this starts to cook, stirring constantly until it boils, then it is removed from the fire. From the dough, stir a little, stir with onion, chile and garlic, ground (to taste) and put in a casserole with butter and achiote and put on the fire and let it cook for a while (gizo). Then the tamales are prepared as follows: spread some banana leaves on the table, enough for a tamale, placing on top of them medium to medium, a cup of dough, on this pieces of meat, rice, gizo, carrot, chili and other ingredients , wrapping all this very well in the leaves. In a pot of boiling water, toss the tamales, leaving them on the fire for two hours.

HAWAIIAN FOOD 1.Hamburguesa hawaiana Ingedients: •300 gr. of minced meat •1 egg •1 tablespoon bread crumbs •4 slices of cooked ham •2 slices of cheddar cheese •2 slices of pineapple in its juice •2 hamburger buns •Pepper •Salt •Olive oil

Preparation: The first thing we are going to do to prepare this Hawaiian burger is to dress the meat, so we put it in a bowl and add a little salt and ground black pepper over it. We beat the egg and add it over the meat. We also add the bread crumbs and mix everything very well. We divide the meat into two equal parts and make two balls. We place a frying pan on the fire and add the two balls, crushing them a bit and giving them a hamburger shape. The next step to prepare the Hawaiian burger is to place the already golden meat on the bottom of the bread. Add a slice of pineapple on each of the burgers and then put both cooked ham and cheese. To melt the cheese, introduce the Hawaiian burger already finished for twenty seconds in the microwave and ready. 9

2. Pizza hawaiana Ingredients: • 1 pizza dough • 4 or 5 slices of cooked ham • Fried tomato • 4 pineapple slices • Grated cheese • Oregano (optional)

Preparation: If we have previously prepared a dough for homemade pizza, now make this Hawaiian pizza will be very simple and fast. The first thing we will do is prepare the ingredients. To do this, cut into pieces the ham and cut into cubes the pineapple. This done, we spread the mass of this Hawaiian pizza well, so that we have a uniform thickness. This done, we spread the dough with fried tomato and then cover with the grated cheese. Now, we will spread over cooked ham and pineapple. Whoever wants, at this moment, can sprinkle a little oregano We introduce our pizza in the oven preheated to 240ºC, during approximately 12 minutes, or until the dough begins to get golden brown. After the baking time, we take out the Hawaiian pizza from the oven, and we will be able to enjoy it and enjoy it.

3. Pierna hawaiana al horno Ingredients: • 1 leg of smoked pork of about 3.5 kg.

Preparation: To begin with the preparation of this recipe, the oven must be very hot, so we will pre-heat it to 180ºC.

• 200 gr. of brown sugar

Meanwhile, in a bowl, we will do the marinade. For that, we put half of the pineapple juice, about 3 tablespoons of soy • 350 gr. of pineapple in syrup and its juicesauce, brown sugar, pineapple juice in syrup and flour.

• 1.5 l. of pineapple juice • 125 gr. of wheat flour • Soy sauce • Black pepper • Salt

We mix everything with the help of some manual rods and when we have a homogeneous mixture and if possible, without lumps, we reserve it. Now, pepper the smoked pork leg, put it in the marinade and leave it at least for 10 minutes or until the oven is hot. At that time, we passed everything to a source suitable for baking and put the Hawaiian leg in the oven for half an hour. After that time, we remove the tray, turn the meat over, water the rest of the pineapple juice, add the pineapple slices (whole or cut into pieces, as you prefer) to the source and put the leg back into the oven another half hour more, or until we see that it begins to acquire a nice golden color. We take out, and serve our Hawaiian leg to the fillet oven and covered by the pineapple and its sauce. 11

4. Chuletas hawaianas Ingredients: •4 pork chops • 6 pineapple slices in syrup

Preparation: In a pan, with a little butter, fry the chops and pineapple slices until they brown on both sides.

In another pan or pan with a little butter, poach • 200 ml. of the juice of the syrup the onion cut into pieces. Once the onion • Butter begins to be poached, add the chopped garlic and let it fry well. Once it is well sautéed, add • 1/2 of onion the vinegar (let it evaporate a little), the broth • 1 garlic of the syrup, the sugar and the concentrate, the curry and finally, the starch dissolved in the • 2 tablespoons of vinegar water. Allow to cook over low heat and move • 200 ml. chicken broth almost constantly until it thickens, which will take about 10-20 minutes. • 1 teaspoon chicken broth • 1 spoon of sugar • 1 teaspoon curry • 1 teaspoon corn starch • Pepper • Salt

Once the sauce has thickened, add the chops to the skillet and pour the pineapple over it. Water everything with the caldito that has been released when frying the meat and pineapple, and let it boil for 30 seconds and ready to serve.

• 100 ml. of water 12

5. Hojaldre de jamón cocido y piña Ingredients:

Preparation:

Something essential to prepare a puff pastry cooked ham and pineapple ideal and crunchy is to dry the pineapple very well, so we drain it from • 4 slices of pineapple in its juice its juice and sauté it in a pan for a couple of minutes to release as much water as possible. • 4 slices of cooked ham • 1 sheet of puff pastry

• 4 slices of cheese • Ground black pepper • Oregano • Salt • Butter • 1 egg

Next, place the puff pastry sheet on a baking tray with sulfurized paper. In the middle of the plate we place the cooked ham in a distributed way and over it the pineapple and, finally, the cheese. We spread a little oregano, ground black pepper and salt, in addition to painting everything with butter. We close the puff pastry as if it were a book and seal the edges well. We beat the egg and paint the puff pastry cooked ham and pineapple. Bake at 180ºC for twenty minutes or until puff pastry has risen and is golden brown.

BRAZILIAN FOOD 1. Estrogonofe de pollo Ingredients: • 2 spoons of butter • 1 striped onion • 1/2 kg chicken breast cut into cubes • 1/2 spoon of salt • 1/4 spoon of black pepper

Preparation: Fry the onion in the butter for 5 minutes. Take the chicken breast and season with salt and pepper and fry until browned. After the chicken is fried, make the cream for cooking, the ketchup, the perrins sauce and the mustard. Heat everything together. Once everything done accompany it with a white rice or chips, even though I like a good Brazilian I prefer white rice.

• 1 cup of cream for cooking • 2 spoons of ketchup • 1 spoon of perrins sauce • 1 spoon of mustard

2. Feijoada Ingredients:

Preparation:

•500 grams of black beans The first thing you should do is seal the meat. Seal the chorizo in a pan with a little oil. Then •250 grams of chorizo seal the pork ribs. Finally seal the loin pieces. •250 grams of cubed meat Next, chop the chorizo and the rib. On the other hand, chop the garlic so that it is •250 grams of bacon very small. Place the beans in a pot and cover •300 grams of pork rib with water. Make sure there are about 5 inches of water left over the beans. Let stand 30 •1 red paprika minutes. •1 green paprika When the water is boiling add the sausages, •1 onion meat, bacon and pork to the pot with black beans. Sauté the onion, garlic, tomato, peppers •2 cloves of garlic and salt and pepper to taste. •1 tomato Then add the mixture to the pot and the •1 slice of orange oranges. Let cook over high heat for 25 minutes. Once the beans are cooked reduce the heat and •bay leaves continue cooking for 20 more minutes. •Pepper And with this we have it ready to accompany it with white rice. Mmmm very rich. •Salt •oil 15

3. Sopa de canja

Preparation:

Ingredients:

Put the chicken, onion, tomato, celery, parsley and 8 cups of water in a pot, simmer for 1 hour until they boil.

• ½ chicken • 1 onion, mashed • 4 peeled and crushed tomatoes

Remove the chicken and separate the meat from the bones, discard the bones.

• 1 stalk of crushed celery

Return the chicken meat to a boil, add the rice and the remaining water until it boils.

• 10 cups of water

Season to taste and serve hot.

• 3 carrots cut into strips • ½ cup of rice • Parsley • Salt • Pepper

4. Acaraje

Preparation:

Ingredients: • ½ Kg. Of peas • 1 onion • ½ cup of water • Salt • Pepper

Leave the peaches in the water all night until they soften, then the lavas and the drains, you proceed to clean them by rubbing them. Mash the peas in the blender, adding water little by little until it is a paste, then add salt, pepper. Put the oil in a pan and heat it, once it is hot, fry until the pasta is browned, dry the excess oil and serve with arcajé sauce.

• Oil

5. Carne de sol frita

Preparation:

Ingredients:

Wash the meat to remove excess salt

• 500 gr. Canned meat

Cut it into boxes

• 1 onion

Cut the onion into slices

• ½ Cup of scallions

Put a pan to heat, add the onion and meat and let fry for 3 minutes, stir and let fry another 3 or 4 minutes.

• 2 Tablespoons olive oil

Remove, remove excess fat and serve with rice and salad.

COLOMBIAN FOOD 1. Bandeja paisa

Preparation:

Ingredients:

First we must put to cook the rice with boiling water in a pot

• Four eggs • Two sausages to fry, one possible being Antioquian chorizos • Rice, 300 grams approx • An Avocado • A banana

Fry the meat, bacon and chorizo in a pan, season with salt and pepper to taste. Cut the banana into five or six pieces and fry it in a pan Fry the eggs in a pan, it may be the same as we used for the banana.

• A red sliced tomato

We heat the beans in the microwave, in an oven, or if we prefer we can fry them in the pan.

• Stewed beans, 200 grams approx

Cut the avocado into large pieces

• Minced meat, 400 grams approx

We combine all the ingredients cooked in the same dish or tray.

• Bacon, 400 grams approx. It should be cut into thick pieces • Salt, pepper and olive oil

As we see the Paisa Tray is the sum of several ingredients cooked separately. So we need several pans to go cooking the ingredients of the recipe at the same time. 19

2.Arroz atollado Ingredients: •2 cups of rice •4 cups of chicken broth •1 Pound of pork ribs •Half a pound of bacon •1 chicken breast •1 Longaniza barbecue •3 onion stems (cut into small pieces) •Three cups of tomato cut into small squares •3 Cups of red potato cut the slices •2 garlic cloves cut into thin slices •1 small spoonful of coriander

Preparation: The first thing is to fry the onion in a pan (until it is transparent) and the garlic (until it is golden), then add the tomato and leave everything over medium heat for 5 minutes. Add the seasonings (cumin, salt, pepper, color ...), add 1 or 2 cups of broth (depending on the capacity of the pan), and let it simmer for 10 minutes. We remove the mixture from the fire and reserve it for later. In a separate pan, fry the pork ribs, the longaniza, the potatoes and the chicken. When they acquire a golden hue, we remove the pan from the fire and reserve it for later. Add the fat of the cooked meats in the second pan, the rice and the rest of the chicken broth in a pot. We let cook until the rice begins to open. Once the rice begins to open we add to the pot all the contents of the two pans that we had left reserved, that of the onions and that of the meats. Finally let everything cook over low heat for 10 minutes. We already have the rice cooked and ready to serve, and once served we add the coriander.

•Cumin, salt, pepper and color to taste 20

3. Ceviche de camaron Ingredients: •500 gr of shrimp •1 onion •2 tomatoes •1 head of garlic •5 lemons •100 grams of toasted corn •Peppers •Fresh coriander •Tomato sauce (something less than half a bottle of Ketchup or Heinz) •Sweet pepper •Salt and black pepper •Soda cookies

Preparation: If we bought them already peeled and prepared we saved this step. First of all we have to remove the husks, the heads and the intestines. We put them to boil in a pot with water and a little salt until they change color. We pass them to a pot with cold water so they do not continue to cook inside. We drain them and leave them in a fountain. Chop the onion into thin slices and leave them in a bowl with water and salt for 10 minutes. We drain them and leave them in a different source than the shrimp. We squeeze the lemons and set aside the juice. Add to the source of the onions the lemon juice, the paprika, the two tomatoes chopped in small cubes, the cilantro and the garlic also chopped, the tomato sauce, salt and pepper. We bathe the shrimp with the mixture that we have prepared until they are well covered. Fundamental that there is no lack of lemon juice, so add more if necessary. Finally we left the source with the shrimps bathed in the mixture in the refrigerator for an hour to rest. And we have our Colombian shrimp ceviche ready to serve. 21

4. Arepa de choclo Ingredients:

•6 chopped corn •two eggs •Peasant or double cream cheese, approximately 1 pound •Butter •Salt •sugar

Preparation: Grind the corn. You can use alternatives such as the blender, but we must ensure that the consistency is smooth. The secret is that they are not excessively soft. We make the dough. Mix the ground corn with butter, eggs, salt and sugar until you get a uniform dough. We put together the arepa. We use banana leaves for this and cook on the stove or in the oven. To make it look good and uniform on both sides, we turn around when it has been cooked on the one side serving a banana leaf and let it cook on the other side. We add the cheese. Once it has been cooked (it is necessary to avoid that it approaches to burn), we open the arepa and in its interior we add the cheese, and we return to take them to the fire until the cheese melts. Final touch. Add more salt or sugar depending on whether we want it to be more sweet or salty, and we have the corn arepa ready to serve. We can accompany the arepas of whatever we want. They are a food that is consumed at any time of the day. 22

5. Aborrajados vallunos

Preparation:

Ingredients:

First peel the ripe banana in medium portions and fry it in the pan with oil until it acquires a golden hue.

•A ripe banana •50 grams of White cheese (Mozzarella) •1 egg •2 tablespoons of flour •half a glass of milk •Frying oil •A little salt and sugar to taste

Flatten the banana and put strips of white cheese on top. Close the banana wrapping the cheese as if it were a roll. We prepare the batter. We throw the egg, the milk, the flour, the salt and the sugar in a bowl or soup bowl. Later we beat until the mixture is homogeneous. We submerge the "roll" of banana and cheese inside the mixture that we have prepared until it is completely covered. Immediately afterwards, fry the plantain "roll" in the pan with oil at medium temperature until it acquires a golden hue (approximately 5 minutes). Finally we take them out of the pan and leave them on an absorbent paper so that they do not remain greasy or oily and we have the prepared ones ready and ready to serve. 23

CANADIAN FOOD 1. Creme brulee de caramelo Ingredients: •4 ½ tz. whipped cream •1 ½ tz. sweet cream •15 egg yolks •1 1/3 tz. sugar •3 cts. candy extract •¼ tsp. Salt •1/3 tz. brown sugar

Preparation: Preheat the oven to 325 ° F. In a saucepan, heat the whipped cream with the sweet cream until bubbles form on the edges of the pot. Remove from the fire. In a bowl, beat the egg yolks with 1 tz. of sugar, the extract of caramel and the salt until it is incorporated well but that it does not remain sparkling. Slowly, add the cream that was heated in the pot. Grease a 13 x 9 inch baking pan and place it in a larger mold for cooking in a bain-marie. Place the water for the water bath, leaving an edge of about 1 inch. Bake for 40-50 minutes until the center is cooked. Remove from the bain-marie mold and let cool on a rack for an hour. Then, refrigerate until completely cold. Mix the brown sugar with the remaining white sugar. Remove the mold from the refrigerator and let stand 30 minutes at room temperature. Preheat the oven in "broil" mode to brown the top. Sprinkle the sugar mixture evenly on the cream and brown for 3-4 minutes until it caramelizes. Serve immediately or serve cold.

2. Pasta carbonara

Preparation:

Ingredients:

Cook the pasta according to the package directions.

•1 large package of spaghetti type pasta

Meanwhile, cook the bacon in a large skillet on medium heat until crisp for about 5 minutes.

•2 eggs

Transfer the bacon to a plate and drain the oil.

•2 egg yolks

In the same pan, sauté the chives and cook for 2 minutes until smooth.

•6 slices of bacon diced •1 branch of finely chopped large chives •½ tsp. Salt •½ tsp. Pepper •2/3 tz. of Parmesan cheese or similar •1 tsp. virgin olive oil •2/3 tz. Italian parsley

In a bowl, beat the eggs with the yolks, cheese, salt and pepper. Reserve. Drain the pasta and reserve 1 cup of the cooking liquid. Add the pasta, bacon and olive oil to the pan together with the chives. Combine the ingredients. Remove the pan from the heat, add the eggs and the yolks and stir gently. Gradually add the reserved liquid from the cooking and stir until a creamy sauce forms. Sprinkle with parsley and extra cheese if desired. Serve immediately. 25

3. Ratatouille con huevos

Preparation:

Ingredients: •1 tbsp olive oil •1 large chopped onion •1 sweet chili in julienne •2 cloves garlic, chopped •1 tbsp rosemary •1 aubergine in cubes •2 zucchinis in cubes •400 gr. Chopped tomatoes •1 tsp. balsamic vinegar

Heat the oil in a frying pan. Add the onion, sweet pepper, garlic and rosemary. Cook for 5 minutes, stirring frequently until the onion crystallizes. Add the aubergine and zucchini and cook for 2 more minutes. Add the tomatoes together with 1 tz. of water. Boil, cover and cook over low heat for 40 minutes, uncovering after 20 minutes until cooking is reduced. Add the vinegar and make 4 spaces for the eggs. Break an egg in each space and season with pepper. Cover the pan, cook for 2-5 minutes until the egg is cooked. Sprinkle with basil and serve with toasted bread.

•4 eggs •1 hand of fresh basil 26

4. Ensalada clásica de huevo duro

Preparation:

Ingredients: • 8 peeled hard eggs • 1/3 tz. mayonnaise • 2 cts. mustard • 1 tsp. lemon juice • ½ chopped celery branch • 2 tbsp of chopped scallion • Paprika to decorate

Chop the hard-boiled eggs and place in a large bowl. With the help of a fork, gently knead the eggs to undo them a little. Add the mayonnaise, mustard, lemon juice, celery and green onions and mix until a homogeneous mixture is obtained. Blend with salt and pepper. Cut the pieces of baguette bread in half and divide the salad on both sides of the bread. Sprinkle with paprika and add the lettuce before serving

• Lettuce • 1 baguette bread in quarters

5. Shakshuka

Preparation:

Ingredients:

Cut the onion into small cubes and sauté over medium heat for 5 minutes, until it begins to soften. Then add the garlic.

•1 medium onion, cut in cubes •1 tbsp olive oil •2 cloves garlic, chopped •1 medium red sweet pepper, chopped •2 cans of 400 gr of chopped tomatoes •2 tbsp (30 g) of tomato paste •2 cts. of paprika •1 tsp. of ground cumin •6 eggs •Chile, to taste •1 tsp. of sugar •Salt and freshly ground black pepper •Fresh parsley or coriander to garnish

Cut the sweet pepper and sauté with the onion for 5-7 minutes. Add the tomato paste, the crushed tomato and all the spices to the pan. Mix well and let simmer for 15 minutes. At the moment when the water has evaporated and the tomato changes color, with a spoon create several holes to "cradle" the eggs with care not to break the yolk. Cover the pan with a lid. Garnish with fresh parsley and serve. It can be accompanied with toasted bread. 28