THE WORLD OF FOOD By: Angelina Tuggle
TABLE OF CONTENTS Breakfast Foods 01. Traditional English Breakfast
02. Açaí Bowls 03. Belgian Waffles
Snacks 04. Pholourie
Entrees 05. Spaghetti Napolitana 06. Quesadilla 07. Pollo Guisado (Chicken Stew)
Desserts 08. Apple pie 09. Chocolate Moelleux (Molten Chocolate cake)
The World of Food is a cook book I have created to help children, parents, and adults learn about different cultures through food. My mom and I have always bonded through cooking, especially through cooking Trinidadian food. She is from Trinidad so cooking Trinidadian food has been a big part of my life. This has inspired my interest in different cultures. These recipes represent all parts of the world. I chose these specific recipes because they represent different cultures and they are recipes that people of all ages can accomplish.
Breakfast
TRADITIONAL ENGLISH BREAKFAST
The "traditional" full English breakfast, treated as a dish rather than a meal, includes bacon, fried, poached or scrambled eggs, fried or grilled tomatoes, fried mushrooms, bread or buttered toast, and sausages. Black pudding, baked beans, and bubble and squeak are also often included.
AÇAÍ BOWLS An açaí bowl is basically a really thick smoothie that’s been topped with oatmeal, fruit or peanut butter. Not all bowls use açaí as a base some use dragon fruit or other fruits
Ingredients
Bowl 1 to 1 1/2 cups of frozen fruit of your choice 1 cup of milk (any type) 3 tbsp color
Directions
1
Place the ingredients listed under bowl in a blender. Blend starting at low and increase till you get the blender to high. Blend it until the smoothie is thick but not too thick.
2
Once the smoothie is blended till its thick but not to thick and its sweetness level it how you like it pour it into a bowl. Then add you toppings of choice.
1 tbs of honey (optional)
Toppings (of your choice) Honey Granola Coconut shavings Chopped up fruit Bananas, Kiwi, Mango, Pineapple, and more
BELGIAN WAFFLES Belgian waffles are not just any regular old waffle. They’re thicker, fluffier and have a nice crisp exterior. Makes about 10
Ingredients 2 cups all-purpose flour 3/4 cup sugar
Directions
1
3-1/2 teaspoons baking powder 2 large eggs, separated
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
1-1/2 cups whole milk 1 cup butter, melted 1 teaspoon vanilla extract Sliced fresh strawberries or syrup
2
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.
Snacks
PHOLOURIE Pholourie is a dish made in Trinidad and Tobago traditionally eaten with tamarind or chutney. These can be purchased in a farmers market.
Ingredients 3 cups of flour 1 tsp turmeric 1 tsp salt 1 tbsp yeast
Directions
1
Mix all of the dry ingredients in a glass bowl. Then add water and mix thoroughly. While mixing use a spatula the get all of the ingredients off the side of the bowl.
2
Cover it with cling wrap and leave for about an hour. The mixture should double in size.
3
Get a pot for frying and add oil. Add a enough oil to cover small balls of pholourie.
4
Make sure the oil is hot then take out a spoon or a small cookie dough scooper and scoop out balls of pholourie.
5
Lay a paper towel down on a flat dish to place the pholourie on once it is done.
6
You know the pholourie is done when they float to the top and have become slightly brown.
3 cups of warm water
Entrees
SPAGHETTI NAPOLITANA Spaghetti Napolitana is a tomato based pasta sauce.
Ingredients
1/4 cup olive oil 3 garlic cloves , crushed 1 brown onion , diced 28 oz / 800g crushed tinned tomatoes
Directions
1
Cook 1lb/500g of dried spaghetti (or any other long dried pasta) in a large pot of salted boiling water
2
When pasta is ready, scoop out 1 cup of pasta cooking water, and drain pasta.
1/4 cup fresh basil 1lb/500g of dried spaghetti (or any other long dried pasta)
3
For the sauce heat oil over medium high heat. Add garlic and cook until fragrant, then add the onion and cook until softened. Then add tinned tomatoes and 1/2 cup water, simmer 5 minutes.
4
Add pasta into sauce with 3/4 cup pasta cooking water. Toss pasta until sauce thickens and sticks to pasta for 1 - 2 minutes. Use more pasta water if needed to loosen sauce.
5
Toss through basil and serve with parmesan. Add salt and pepper to taste.
QUESADILLA The quesadillas that you will find in Mexico are made with handmade tortillas, which are then heated on a comal and filled with lots of ingredients, including, of course, cheese.
Ingredients Large flour tortillas Grated cheese - either mild or sharp cheddar, or Monterey Jack Olive oil or butter Optional:
Directions
1
Sliced mushrooms Green onions Black olives, sliced Fresh tomatoes, diced Chicken pieces Avocado Lettuce
2
Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times. Air pockets should begin to form within the tortilla. When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.
3
Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.
4
Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.
5
When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.
6
Remove quesadilla from pan and cut into wedges
POLLO GUISADO Chicken Stew
Ingredients 1 Red Onion 1 Green Bell Pepper 1 head of Garlic Cilantro Vegetable Oil Chicken Bouillon Sazón Goya con azafrán packet Oregano Adobo Gandules Verdes (Green
Directions
1
Blend red onion, green bell pepper, garlic, and 1 bunch of cilantro to make green seasoning.
2
Add chicken to large bowl and top with adobo, oregano and two tablespoons of green seasoning, 1packet of Goya con cilantro y achiote. Sprinkle lemon juice, mix well and marinade for 30 minutes (the longer the better).
Pigeon Peas) can Two cups of Rice
3 4
6
Heat cooking oil in a large pot over medium high heat. Add one to two tablespoons of white sugar until sugar is caramelized. Add chicken, brown each side 5-6 minutes. Add just a bit of water to remaining marination ingredients left in the bowl add to pot. Cover and cook 45 minutes, stirring occasionally. Is it falling off the bone? If not, continue cooking until it is. making sure it has enough gravy/water in the pot. Don’t let it dry out. If it needs more water just add a little at a time
Desserts
APPLE PIE Apple pie first originated in England, where it arose out of culinary influences from France, the Netherlands, and the Ottoman Empire as early as 1390. The apple pie recipe was brought over by European settlers and now has become a big part of American culture. American apple pie should be eaten lukewarm and tastes best with a scoop of vanilla ice cream - try it out!
Ingredients 1/2 cup sugar 1/2 cup packed brown sugar 3 tablespoons all-purpose
Directions
1
Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
2
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil.
3
Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples 1 tablespoon lemon juice Dough for double-crust pie 1 tablespoon butter 1 large egg white Additional sugar
CHOCOLATE MOELLEUX Chocolate molten cake This cake is said to have originated in the United States and France.
Ingredients 1 stick (4 ounces) unsalted butter 6 ounces bittersweet chocolate
Directions
2 eggs 2 egg yolks 1/4 cup sugar Pinch of salt 2 tablespoons all-purpose flour
1
Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
2
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
3
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then remove the ramekin. Serve immediately.
Thank you spending the time to experience new cultures by using this book!