Chartwell High School Cookbook

Chartwell High School Cookbook

Completed as part of the Final Product for Project Period 4, entitled ​Food.

Driving Question:​ How does the exploration of food inform us about various cultures?

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Sources

Diana. "How to Make Struffoli­Honey Drenched Balls." S napguide . N.p., 15 Dec. 2013. Web. 09 June 2017.

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https://www.google.com/search?q=lady+and+the+tramp&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiotaH 7z5_UAhXFlFQKHRGOB5gQ_AUICigB&biw=1280&bih=699#tbm=isch&q=laty+and+the+trapm

https://www.google.com/search?q=what+is+flower+made+of&oq=what+is+flower+made+of+&aqs=chrome..69 i57j0l5.10072j0j7&sourceid=chrome&ie=UTF­8

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In the second batch we steeped the candy caps for three hours before throwing in the safrole, sassafras and sugar. This is the typical process that is used when attempting to bring out the flavor of these mushrooms, and the change was well worth the wait. This is because of the flavor of the candy caps. While still enjoyable previously the soda was bitter and had less flavor from the candy caps. After steeping for 3 hours the soda tastes more like maple and was rich in flavor.

Sources Thomas Tryniski 309 South 4Th Street Fulton Ny. "Brooklyn Daily Eagle." ​Old Fulton NY Post Cards​ (n.d.): n. pag.

Fulton History​. Web. 08 June 2017.

Campbell’s Classics

...

Deep Fried Cheesecake

The History of Cream Cheese

Cream cheese is a soft and mild flavored cheese made from milk and cream. c arob bean gum and c arrageenan are usually added in mainstream production to be used as stabilizers. The history of cream cheese goes all the way back to England in 1583, and France in 1651. The first recipe of cream cheese traces back to England in 1754.

Cream cheese was first mass produced by a New Yorker named William A. Lawrence in 1872. This man contributed to the company Philidelphia, which is still around today.

The History of Graham Crackers Graham crackers were rst created in the early 1800s. This lovely cracker was made by a Presbyterian minister ironically named Sylvester Graham, who used it as part of his extreme vegetarian diet which completely avoided white our and spices.

The rich history of cheesecake

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The earliest traces of cheesecake have been lost, but it’s known that cheesecake was a popular dish all the way back in ancient greece. It is said that cheesecake could have been around before Greece, but we will never know because in that time writing wasn’t used before that. Eventually the secrete of cheesecake fell into Roman hands. The Roman name for this cake became “placenta (derived from the Greek term). When the Romans expanded territories they introduced cheesecake to the europeans who experimented and put their own spin on the dish. It wasnt until the 1800’s though, that cheesecake looked like how we recognise it in the U.S.. At this time, Europeans used beaten eggs instead of yeast to make the cake rise and look more cake­like.Removing the dominating yeast taste from the cake gave it more of a desert taste. When the Europeans moved to America, they brought their recipes with them.

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It wasn’t until the 18th century that cheesecake became a well­known delicacy in the United States. While the U.S. was late in discovering cheesecake, they were the first to introduce cream cheese into the process. This is interesting because today cream cheese is an essential ingredient in the recipe.

Your cheesecake

Ingredients ● ● ● ● ● ● ● ● ●

15 graham crackers 2 tablespoons melted butter 4 (8 ounce) packages of cream cheese 11/2 cups white sugar ¾ cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract ¼ cup all purpose flour

Preparation

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Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

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In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

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In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Cooking your cake

1.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

2.

Once cooked, place your cake inside the freezer for 2­3 hours to prepare for frying. This is very important because if the cake isn’t fully frozen, it will be too soft to fry, and will fall apart.

3.

Time to fry!

Ingredients needed for frying: ● Your cheesecake ● 1¼ cups all­purpose flour ● 1 tsp baking powder ● ¼ tsp salt ● ¼ cup granulated sugar ● 1 cup +2 tbsp milk ● 2 tsp vegetable oil ● 1 quart vegetable oil, for frying For the Raspberry Sauce (if you want to spice it up a bit): ● 8 oz frozen raspberries ● 3 tbsp granulated sugar

Cake prep: 1. Cut cheese cake into small 1-inch squares 2. Place back in freezer until fryer is ready

Batter/fryer preparation 1.

To make the batter, whisk together the flour, baking powder, salt, and sugar in a medium bowl. Add the milk and 2 tsp of vegetable oil, and whisk until the batter is smooth and free of lumps.

2.

Pour the frying oil into a medium saucepan so that it’s 2 inches deep. Insert a candy/deep fry thermometer and heat the oil over medium heat until it reaches 360 F (182 C). Once at 360 F, take a frozen cheesecake square and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Repeat with 2­3 more pieces of cheesecake, so you’re frying 3­4 at a time. Fry the balls for about 2­3 minutes total, flipping as necessary so that they cook evenly. Mine had a tendency to sink to the bottom when I dropped them in oil, so watch them carefully and loosen them gently from the bottom with a spatula if needed.

3.

Fry the cheesecake pieces until they’re puffed and a dark golden brown on all sides. Remove them from the oil using a frying skimmer or slotted spoon and place them on a paper towel­lined baking sheet to drain.

Raspberry Sauce: ●

Warm the frozen raspberries in a saucepan over the stove until they give off juice and start to break down. Pour them into a blender or food processor and blend, then strain the puree through a fire wire­mesh strainer to remove the seeds.

Return the seedless raspberry puree to the saucepan, add the granulated sugar, and cook over medium heat until it just starts to simmer and you have a smooth, velvety sauce.

Source:

Funston, Lindsay. "Ginger Beef Stir­Fry with Ramen." D elish . N.p., 14 Oct. 2016. Web. 07 June 2017.

"A Guide to the Regional Ramen of Japan." L ucky Peach . N.p., n.d. Web. 08 June 2017.

Nakamura, Gaku. "5 Questions About Ramen in Manila Answered by a Japanese." L ooloo Insights . N.p., 11 Jan. 2015. Web. 08 June 2017.

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Preparation:

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13.

Turn on the Barbeque.

Mix oil, salt and pepper together in a small bowl.

Rub a mixture of Mexican Seasoning and cumin on both sides of the chicken breast.

Chop onions and peppers in just a little bigger than bite size pieces.

Grill the onions/vegetables until tender.

Put chicken breast on the barbeque Grill the chicken until cooked through about seven minutes on both sides.

Prepare the toppings Transfer the chicken to a dinner size plate and cover with aluminum foil for 10 minutes.

Take the onions/veggies off the barbeque and place on two hot pads.

Slice the chicken into bite size pieces Heat up the tortillas in the microwave until warm, about a minute.

Take a tortilla - start building with the chicken, onions, and peppers, cheese, cabbage, tomatoes, sour cream, avocado, for the real international experience.

Essential Ingredient #1

Cumin Seeds

Cumin Ground-up

Essential Ingredient #2

Sources:

http://www.foodnetwork.com/recipes/melissa­darabian/grilled­chick en­fajitas­platter­recipe­2043277

http://reciperunner.com/skillet­chicken­fajitas/

http://www.indepthinfo.com/cumin/history.shtml

https://www.thoughtco.com/the­domestication­history­of­chickens­1 70653

https://www.austinchronicle.com/food/2005­03­04/261130/

Process

References

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"Blackberry." W ikipedia . Wikimedia Foundation, 04 June 2017. Web. 07 June 2017. <https://en.wikipedia.org/wiki/Blackberry>.

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Stone, Gerald. "Pie." E­mail interview. 19 May 2017.

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N.d. Web. 7 June 2017. <http://www.fatosdesconhecidos.com.br/comidas­nojentas­e­impressionantes­que­vao­aticar­sua­curiosidade­e­fo me­igualmente/>.

Thai Tea is made from strongly-brewed black tea, often spiced with ingredients such as star anise, crushed tamarind, cardamom, and occasionally others as well.

The deep amber colored tea is then sweetened with sugar and condensed milk, and served over iced.

Origin of Thai tea is still unknown, but the recipe of adding milk and spice is very likely to be influenced by Indian’s Chai. While climate in Thailand is often hot and humid, tea is often drunk cold with ice.

Because the hot climate in Thailand, Thai iced tea can be found easily at street vendors and market stalls.

Thai tea was used to be made from strongly brewed Ceylon tea. However, due to Ceylon tea's high price, a local tea known as Bai Miang (a type of Assam) with added food coloring is commonly used.

Sugar: T he people of New Guinea were probably the first to domesticate sugarcane, sometime around 8,000 BC. After domestication, its cultivation spread rapidly to Southeast Asia and southern China.

During the 18th century, sugar became enormously popular. By 1750 sugar surpassed grain as the most valuable commodity in European trade.

Tea has integrated into different cultures around the world for over 1,500 years.

Today tea is by far the 2nd most consumed beverage in the world. (1st is water)

The Capital: Bangkok Population: 67.9 million Size: 513,120 sq km (198,115 sq miles) Major Religion: Buddhism Main Language: Thai Climate: Primarily tropical savannah climate, with seasonal monsoons Life Expectancy: 72 years (men), 78 years (women)

Although humans have inhabited what is modern day Thailand for around 40,000 years, it wasn’t until the 13th century that the first Buddhist Thai Kingdom was founded in Sukhothai.

Thai iced tea history Tea is a relatively new phenomenon in Thailand, brought in by the Chinese in the 1980s to supplant opium as a cash crop and thereby curb drug trafficking. It’s unclear, exactly, when Thai tea (known in Thailand as Cha Yen )—a mixture of black tea, condensed milk, and sometimes ice—was invented, though many suspect it was a lingering influence from Field Marshal Pibul Songkram, a Thai leader with a penchant for western culture (hence the ice and milk).

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1 cup (80g) Thai Tea Mix

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4 cups (960ml) water

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3/4 cup (150g) granulated sugar

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about 1 cup (240ml) half and half or other creamer (coconut milk, whole milk, sweetened condensed milk)

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ice cubes

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optional - cheesecloth for straining

1. Bring water to boil and add the thai tea mix. Add sugar and gently stir to completely dissolve sugar.

Gently boil tea for about 3 minutes. Remove from heat.

2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.

3. Strain the Thai tea and aside to cool (we prefer to strain through several layers of cheesecloth the remove any sediment) . You can make this ahead of time and have the Thai tea chilling in the fridge. C ompletely chill before serving.

4. Fill glasses with ice and pour in Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

"THAI TEA." Sweetooth Design Company | Food & Design | Oakland, USA. N.p., n.d.

Web. 09 June 2017.

"Thai Iced Tea Recipe Thai Tea." Best Recipe Box. N.p., 24 Apr. 2017. Web. 09 June 2017.

"Guide To Thailand ­ Etiquette, Customs, Culture & Business." Kwintessential UK. N.p., n.d. Web. 09 June 2017.

"History of sugar." Wikipedia. Wikimedia Foundation, 08 June 2017. Web. 09 June 2017.

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History of Salsa - ​"History of Salsa Sauce." ​History of Salsa Sauce SalsaMachaLLC.com |​. N.p., n.d. Web. 07 June 2017.

Montezuma and cortez picture - ​N.p., n.d. Web. 7 June 2017.

Copy & paste citation​What

Habanero pepper history - ​Madness, Habanero. ​History of the Habanero Pepper​. N.p., n.d. Web. 07 June 2017.

History of the tomatoes -​"AOL Search." ​History about Tomatoes WOW.com - Web Results​. N.p., n.d. Web. 07 June 2017.

Habanero picture - https://cdn.shopify.com/s/files/1/0915/1060/products/Orange-Hab anero-Scotch-Bonnet-hot-pepper-pepper-joes.jpg?v=1457047154 N.p., n.d. Web. 7 June 2017.

Tomatoe picture - http://demandware.edgesuite.net/sits_pod38/dw/image/v2/ABAQ_ PRD/on/demandware.static/-/Sites-masterCatalog_Burpee/default/ dw9e138497/Images/Product%20Images/prod000999/prod00099 9.jpg?sw=322&sh=380&sm=fit N.p., n.d. Web. 7 June 2017​.

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Sources

https://likeinmexico.com/2014/02/24/enchiladas­verdes­de­pollo­gr een­chicken­enchiladas/

http://www.foodreference.com/html/art­tomatillo.html

http://www.historyofthings.com/history­of­enchiladas

http://www.cheese.com/cotija/

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Sources

http://allrecipes.com/recipe/20287/easy­baklava/

http://www.greekboston.com/cooking/different­baklava/

http://www.howstuffworks.com/history­of­nuts.htm

Sources

Rost, Thomas L. "Where Rice Came From." R ice: History . University Of California, Davis, 1997. Web. 07 June 2017.

Gastropod. "Kale of the Sea: The History and Future of Seaweed." W onders and Marvels . N.p., n.d. Web. Smith, Jacquelyne. "History of Sushi." A Brief History of Sushi . Sushi Encyclopedia, 2009. Web. 07 June 2017.

Brown, Alton. "California Roll." F ood Network . Food Network, 18 June 2014. Web. 07 June 2017.

Creamy spinach sausage pasta is a dish that was created by a housewife after she just had the ingredients and wanted to try something new.

It‛s a meal easily made at home and only takes about 30 minutes to cook

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Cooking:

1)

Bring sugar, corn syrup, honey, and 2 Tbsp. water to a boil in a medium saucepan fitted with candy thermometer over medium heat, stirring to dissolve sugar.

2)

Cook, swirling occasionally (do not stir once sugar is dissolved), until thermometer registers 290°, about 5 minutes.

3)

Mix in almonds, butter, and kosher salt and cook, stirring often, until almonds are golden, butter is absorbed, and thermometer registers 300°, about 2 minutes.

4)

Vigorously mix in baking soda, then rose water mixture (caramel will bubble at first but then look smooth and creamy)

5)

Immediately pour onto prepared baking sheet and spread out as thin as possible. Sprinkle pistachios, rose petals, and sea salt over brittle. Let cool, then break into bite­size pieces.

References:

I ranian Flag . N.d. I ranian Flag . Web. 08 June 2017.

Iran City . N.d. I ran City . Web. 08 June 2017.

Saffron . N.d. S affron . Web. 08 June 2017.

Pistachio . N.d. P istachio . Web. 08 June 2017.

Tango, Fae's Twist &. "Sohan'e Qom ." F ae's Twist & Tango . N.p., 11 June 2016.

Web. 07 June 2017.

"Pistachios." C UESA . N.p., n.d. Web. 07 June 2017.

Ingredients

1 pound beets (beetroot), peeled and cut into matchsticks 2 medium onions, sliced into half­moons 2 large carrots, peeled and cut into matchsticks 3/4 pound white cabbage, cut thinly into shreds 2 tablespoons olive oil 5 cups vegetable stock Juice of 1/2 a lemon Salt to taste Coarsely ground black pepper Sour cream (optional, omit for vegan soup) Finely chopped parsley or chives (optional, for garnish)

1 funt svekly (svekla), ochishchennyy i narezannyy spichkami 2 srednikh lukovitsy, narezannyye poluluniyami 2 bol'shiye morkovi, ochishchennyye i narezannyye spichkami 3/4 funta beloy kapusty, razrezannoy tonko v kloch'ya 2 stolovyye lozhki olivkovogo masla 5 chashek ovoshchnogo bul'ona Sok 1/2 limona Solit' po vkusu Grubo molotyy chernyy perets Smetana (neobyazatel'no, propustit' dlya supa-vegetariantsa) Melko narezannaya petrushka ili luk (po zhelaniyu, dlya ukrasheniya) NAPRAVLENIYA

1. Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.

2. In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock.

Bring to a boil and simmer 15­25 minutes, until the vegetables are tender.

With a few minutes left, add the reserved grated beet.

3. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream. Очистите и нарежьте лук, морковь и свеклу (в качестве альтернативы, измельчите морковь и свеклу с помощью измельчающего лезвия пищевого комбайна) и обжарьте на среднем огне в оливковом масле с щепоткой соли в большом суповом горшке. Зарезервируйте небольшое количество свеклы на решетке и добавьте ближе к концу, чтобы оживить цвет.

2. Тем временем доведите растительное масло до кипения. Когда овощи станут мягкими (около 5 минут), добавьте измельченную капусту и горячий бульон. Доведите до кипения и варите 15-25 минут, пока овощи не станут мягкими. Через несколько минут добавьте зажаренную тертую свеклу.

4. 3.Сезон по вкусу с солью и перцем, затем втиснуть в лимонный сок, стремясь к приятному, но тонкому кисловатому вкусу. Подавать со свежезаваренным тертым черным перцем, ложкой сметаны и порезанной петрушкой, если это необходимо.

5. zh'te luk, morkov' i sveklu (v kachestve al'ternativy, izmel'chite morkov' i sveklu s pomoshch'yu izmel'chayushchego lezviya pishchevogo kombayna) i obzhar'te na srednem ogne v olivkovom masle s shchepotkoy soli v bol'shom supovom gorshke. Zarezerviruyte nebol'shoye kolichestvo svekly na reshetke i dobav'te blizhe k kontsu, chtoby ozhivit' tsvet.

2.

Tem vremenem dovedite rastitel'noye maslo do kipeniya. Kogda ovoshchi stanut myagkimi (okolo 5 minut), dobav'te izmel'chennuyu kapustu i goryachiy bul'on. Dovedite do kipeniya i varite 15-25 minut, poka ovoshchi ne stanut myagkimi. Cherez neskol'ko minut dobav'te zazharennuyu tertuyu sveklu.

3.Sezon po vkusu s sol'yu i pertsem, zatem vtisnut' v limonnyy sok, stremyas' k priyatnomu, no tonkomu kislovatomu vkusu. Podavat' so svezhezavarennym tertym chernym pertsem, lozhkoy smetany i porezannoy petrushkoy, yesli eto neobkhodimo.

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Yakuta, Ec, Calimortenson, Hawesa, Mtv, LisaDee, CHTHONIC1239, Crystal S, JANICER8, and Sessasmom.

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