Welcome!

There are many differences in cultures in today's society―colour, language, and origin. But with all of these differences, we still have one thing in common: food. These differences are what make the food we eat so great. You can have two of the same foods from different cultures and they can be completely different. Our World Views on Food Production course has compiled a collection of recipes to showcase our different cultures and demonstrate how this is just one way to go about celebrating our differences. With recipes from Algeria to Vietnam, we are giving you the opportunity to have a different food experience.

Photo source:  http://unitybrandsgroup.com/yahoo_site_admin/assets/images/For_Multicultural_Food_Trends.31180148_std.jpg

Algeria: Couscous

By Walid Boudina

           Asians have rice, Belgians have french fries, Americans have hamburgers, but in my country, our national food is couscous. This food is fairly cheap, and also tastes plain, but with the right ingredients, my country made it an internationally known recipe. It is part of my menu on a monthly basis, but that’s mainly because we now live in America. If I still lived in my country, we would probably be eating couscous on a weekly basis.

           It is also the main dish during the month of Ramadan, mainly because of its simplicity, which is the whole purpose of that holy month, as well as the main dish during weddings, where the family of the husband usually prepares enough couscous for the whole neighbourhood and invites anyone who passes by.

           Couscous is often cooked with lots of vegetables such as carrots and potatoes, but it can also include meat and chicken depending on what type of taste you are looking for. The grain also comes in many sizes. As much as I like fast food, couscous will always stay my favourite food, mainly because of its simplicity, its taste, and obviously because I’ve been eating it for my whole life. If you are reading this, you should probably be cooking instead. The taste will definitely speak for itself.

Recipe

Ingredients

– ¼ vegetable oil
– 4 cubes boneless lamb shoulder
– 1 broiler-fryer, cut up
– 2 onions, quartered
– 1 tsp dried coriander
– ½ tsp salt
– 2 sprigs parsley
– ¼ tsp turmeric
– ¼ tsp black pepper
– ¼ tsp red pepper flakes
– 3 potatoes, quartered
– 3 carrots, quartered
– 3 cups medium grain couscous, precooked

  Sauce:

– ¼ cup olive oil
– 1 clove garlic
– 2 tbsp fresh lemon juice
– 2 tsp red pepper flakes
– ⅛ tsp cayenne
– ⅛ tsp ground cumin
– coriander sprigs
– lemon wedges for garnish

  All of the ingredients can be found at Maxi or IGA.

Procedure

1. Heat oil in a large Dutch oven.
2. Add lamb cubes. Cook 5 to 10 minutes, until brown. Remove with slotted spoon.
3. Add onions, coriander, salt, parsley, turmeric, pepper, and saffron. Heat to a boil. Reduce heat.
4. Simmer, covered, 30 minutes, or until meat is almost tender.
5. Stir in potatoes and carrots.
6. Simmer, covered, 15 to 20 minutes, until vegetables are fork-tender.
7. Stir in beans.
8. Remove 3 cups of the cooking liquid from pan with a ladle.
9. Pour into a large saucepan. Heat to a boil.
10. Stir in couscous. Let stand, covered, 5 minutes.
11. For sauce, put all ingredients and ¼ cup of the cooking liquid into blender or food processor. Process until smooth.
12. Spoon cooked couscous over bottom of large serving platter.
13. Pile meats and vegetables over couscous.
14. Garnish with coriander sprigs and lemon wedges.
15. Serve with harissa sauce.

  Bismillah!



Photo source:  http://hotforfood.files.wordpress.com/2010/05/orange-infused-couscous-salad1.jpg

Armenia: Gatnabour

By Jebid Topouzian

           Every time I mention that I have a craving for sweets, my mother’s first response is to offer to make me some gatnabour. This dessert is a milk-based rice pudding that can be served for breakfast, dessert, or as a sweet snack. I’m not sure if my mother quickly decides on cooking gatnabour because she knows it is one of my favorite desserts, or because she is actually looking for an excuse to make some. In Armenian cuisine, since a very long time, this warm and creamy pudding is a part of our dessert table at every family gathering.

           Although it is rather easy to make and does not require difficult or hard-to-find ingredients, it takes practice to cook the rice just right and make sure the heat is on at the perfect temperature in order to avoid burns and lumps in the mixture. Since it has very accessible ingredients, this desert is very convenient and common in numerous Armenian homes on a daily basis or simply on special occasions. The preparation does however require a great deal of arm strength in order to prevent the milk from sticking to the bottom of the pan. Personally, I have never had the courage to attempt to make this dessert, because I worry if I will burn and waste the pot, although watching my mother take the time to patiently stir the pudding to perfect consistency every time never ceases to impress me. Once small portions are poured into separate serving bowls and sprinkled with a pinch of cinnamon, this dessert is bound to keep you full for quite a while!

  
Recipe (for 12 bowls)
   
Ingredients

– 1 cup white rice (round)
– 1 cup water
– 7 cups 3.25% milk
– 2 cups sugar
– 1 tbsp rose water
– cinnamon to garnish

Procedure

1. Wash the rice and boil in water for about 10 minutes at medium heat, until all the water gets absorbed.
2. Add the 7 cups of milk to the boiled rice and continuously stir while still at medium heat for 15 to 20 minutes or until the starch of the rice mixes and thickens the milk.
3. Add 1½ cups of sugar and continue stirring for another 5 minutes.
4. Once the sugar is fully mixed in, remove from heat and add the rose water.
5. Separate into individual bowls and sprinkle with a pinch of cinnamon.
6. Let cool and set for about 5 minutes, then enjoy!

Photo source:  http://traditionallymoderndesigns.blogspot.com/2009/04/gatnabour-aka-milkrice-pudding.html

Armenia: Lahmajoon

By Jonathan Moripek

           Every country has their own interpretation of the pizza coming from two or three different backgrounds (Armenian, Turkish and Arabic). The Armenians have theirs, too. It’s called lahmajoon, from the Arabic “lahm-bi‘ajin”, meaning meat with dough, and is a round and thin piece of dough with minced meat topped on it. This Armenian pizza is often served at any Armenian occasion and you would probably also find it on the table of an Armenian family about to eat dinner, but in this case it would be smaller pizzas served as appetizers. Some families eat it as the main dish, including mine, so it can be whatever you want it to be. You can also add lemon juice, tomatoes, peppers, onions, lettuce, mint leaf, olives, and so much more. The best way to eat this is by hand and by folding it or rolling it. It can be served as an appetizer or as a main dish depending on the size. You will know that you are eating lahmajoon when it includes parsley, diced tomato, green peppers, onions, garlic for flavoring, and of course, meat. Lahmajoon is not only for special occasions; it is not a dish that you eat once or twice a year. It’s like an Italian pizza; you can now order them in boxes of twelve from the nearest Armenian bakery.

Recipe

Ingredients

  Dough:

– ¾ tsp dried yeast
– ½ tsp sugar
– 1½ cups lukewarm water
– 2¼ cups flour
– ½ tsp salt
– olive oil

  Filling:

– 1 tbsp butter
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 8 oz ground lamb or chuck
– 1 tomato, peeled, seeded, and chopped
– 1 jalapeno, seeded and finely chopped
– ½ tsp kirmizi biber (combination of sweet paprika and cayenne pepper)
– ¼ cup fresh mint, finely chopped
– ¼ cup fresh parsley, finely chopped
– salt
– freshly ground pepper
– juice from 1 lemon

Procedure

1. Combine the yeast and sugar with a little warm water. Set aside until mixture is bubbly.
2. Put the flour and salt into a large bowl, and make a well in the center.
3. Add the yeast mixture, along with the remaining warm water.
4. Using your hands, work the mixture into dough, adding more water if necessary.
5. Transfer dough to a lightly floured surface and knead for 5 minutes until pliable and springy.
6. Place dough in an oiled bowl, turning to coat. Cover with a wet cloth and let rise in a warm place for 1 hour until dough doubles in size.
7. Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces. Roll each piece into a ball, place on floured surface and let rest for 30 minutes under a towel.
8. Preheat oven to 450°F, and preheat baking sheets, tiles, or a baking stone.
9. To prepare the filling, melt the butter in a skillet, add the onion and sauté for 5 to 7 minutes until softened.
10. Add the garlic and sauté another minute.
11. Transfer onion mixture to a large bowl. Add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water.
12. Place a ball of dough on a floured surface and roll into a round, flat circle about ⅛ inch thick. Place the round on the oiled, preheated baking sheets or tiles.
13. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a ½ inch border around the edge. Repeat with remaining dough and filling.
14. Bake for 12 to 15 minutes. The dough should still be soft enough to roll up.

Photo source:  http://www.foodnetwork.com/recipes/george-duran/armenian-pizza-aka-lahmajoon-recipe/index.html

China: Crispy Fried Chicken

By Veronica Chin

           On my ninth birthday, my family and I went to a Chinese restaurant to celebrate. It was then that I was told that it is a longstanding Chinese tradition that on someone's birthday, each person at the table is to eat a piece of chicken. Before this, I was completely oblivious to any cultural traditions concerning food. Now, it is an opportunity to be able to order my favourite chicken dish at the local Chinese restaurant.

           The crispy fried chicken dish consists of about half a chicken, which has been fried for a very crispy skin and tender meat. It usually comes served with a small dipping bowl of pepper-salt and then covered with shrimp chips. The pepper-salt is essentially regular table salt that has been dry-fried in a wok to a dark white or gray colour, and has a delicious smoky flavour. The shrimp chips are shrimp-flavoured crisps, which are a personal favourite.

           The reason why I love this chicken dish as opposed to others is that this one has many flavours. You can eat the chicken by itself with its contrast of soft meat and crunchy skin, or you can dip it in the pepper-salt for an added salty and smoky flavour. If you get tired of the chicken, you can have a shrimp chip. The best part of this dish is that it's interesting. When you order it, you will not be disappointed.

Recipe

Ingredients
 
– 1 whole chicken, 2-4 lbs depending on how many are eating
– 1 bottle of Chinese red vinegar*
– 2 tsp five spice powder*
– 2 Chinese star anises*
– 3-4 cups cooking oil
– ¼ cup salt
– 1 box of shrimp chips*

  *can be found at Chinese specialty grocery stores and/or the ethnic section of
  supermarkets.

Procedure

  Chicken:

1. Wash the chicken, and pat dry.
2. Combine 2 teaspoons of salt, five spice powder, and star anises (broken into pieces) in a small bowl. Mix well.
3. Rub the mixture inside the chicken. Set aside in the refrigerator for 1 to 2 hours.
4. In a small pot, boil approximately half a bottle of Chinese red vinegar, depending on how big the chicken is.
5. Using tongs to hold the chicken over a pan, pour the vinegar over the chicken. Do this 4 times: twice on the breast side, twice on the back side (reuse the vinegar that has fallen into the pan).
6. Hang the chicken where there is good air circulation (e.g. shower rod) for about 2 hours.
7. In a wok, heat up the oil to the point where it starts bubbling.
8. Set the chicken in the wok. It should start sizzling right away.
9. After a few minutes, flip to the other side. The colour of the skin should be a deep reddish brown.
10. Once cooked, place the chicken in a large colander or on a bed of paper towels to drain the excess oil.
11. Cut into pieces and place on a plate.

  Pepper-salt:

1. Place the rest of the salt in a hot dry wok.
2. Fry until the salt turns to a grayish colour.
3. Serve in a small bowl with the chicken.

  Shrimp chips:

1. Heat up a wok of oil. Use a couple of chips to test the temperature of the oil. The chips should not take long to puff. If it takes longer than 5 seconds, the oil is not hot enough. Once puffed, they should not burn immediately. If they do, the oil is too hot.
2. Once the oil is at the ideal temperature, fry about a dozen chips.
3. Place on a few paper towels to drain the excess oil.
4. After slightly cooled and given the chance to be drained of excess oil, place over the chicken.

Photo source:  http://en.wikipedia.org/wiki/File:Crispyfriedchicken.jpg

China: Mapo Tofu

By Chester Yu

           Mapo tofu is, as the name states, a dish made mainly of tofu. However, despite tofu being the main ingredient, this dish isn’t vegetarian. Nowadays, restaurants remove the meat part of it when serving the dish, probably to reduce the cost. This dish originated from the province of Sichuan in China where the people like to eat very spicy food, thus where the name “mapo tofu” came from. “Ma” literally means “numb” in Chinese and, based on this dish, can mean, “mouth numbed by the spiciness”. “Mapo tofu” isn’t a dish we eat during special events; it’s more of an everyday dish and it holds no special meaning to Chinese culture or my family―only to me. My first experience of tasting mapo tofu was quite special; maybe it’s due to the circumstances. I was only nine years old back then when I went to China for the first time with my parents. The trip was long and tiring, especially for a small kid. However, when we had our first meal, it was extremely satisfying. The first thing we ordered in the restaurant was mapo tofu. The tofu was very spicy―so much so that my parents couldn’t stand it―but I kept eating it no matter how numb my lips and mouth were from the spiciness. That was one very memorable event during my childhood. Even now, I still eat it no matter how spicy it is. I just need some water nearby.

Recipe

Ingredients

– 1 lb tofu
– ¼ lb ground pork (or the quantity you like)
– 2 green onions
– 1 tbsp fermented black beans, salted
– chili paste (amount varies between people, but 1 tbsp is usually enough)
– 40 ml chicken stock
– 30 ml water
– soya sauce
– spicy pepper

  The ingredients aren’t hard to find in Montreal. Although regular groceries might not have
  them all, you can be sure to find them in any Chinese grocery store since they are basic
  ingredients in Chinese culture.

Procedure

1. Marinate the pork with some soya sauce and spices for about 20 minutes.
2. Meanwhile, cut the tofu into smaller pieces.
3. Boil the tofu for around 3 minutes and then drain it.
4. Prepare the green onions by cutting them smaller.
5. Heat some oil in a pan and add the pork. Cook the pork until it darkens and add in the salt, black beans, and chili paste. Make sure that the beans are well mashed so they blend with the meat.
6. Add the stock, tofu, and green onions, and then cook it at a lower temperature for 4 minutes.
7. Mix the soya sauce, water, and the pepper and stir gently to not break the tofu. Two minutes later, it’s ready to serve.

Photo source:  http://www.delmarrendezvous.com/images/tofu/ma_po_tofu.jpg

China: Mooncake

By Christina Lo

 

           Mooncakes have been eaten in China during the Mid-Autumn Festival annually from generation to generation. The Mid-Autumn Festival is celebrated on the fifteenth day of the eighth month on the Chinese calendar (in our calendar, it is always around September and October. This year, it’s on September 22nd 2010). Around this time of year, my family always receives boxes and boxes of mooncakes, and we as well buy and give them as gifts to relatives and friends. It is something to be shared with everyone. I personally love eating these delicious treats. They come in many different flavors such as red bean, durian, taro, and mixed nuts, but my favourite flavor is the lotus seed paste.

           The Mid-Autumn Festival is based on a legend. But, the mooncakes weren’t originally created for this celebration. The legend, from what my grandmother told me, is the celebration of the first woman on the moon.

           My grandmother told me that the tradition of eating mooncakes originally started during the Yuan dynasty when the Mongolian people ruled China. It was the time of the Mid-Autumn Festival, and the Chinese planned a rebellion. The group of rebels wrote and described a plan of attack in small scrolls and decided on the date, the fifteenth of the eighth month, and baked the scrolls into small cakes and called them “mooncakes”, pretending they were just innocent treats going around to celebrate this festival. The plan was successful and China became free from the Mongolians. Therefore, today, the mooncakes are eaten within the Mid-Autumn Festival as part of the celebration.

Recipe (makes 24 mooncakes)

Ingredients

  Filling:

– 1 can lotus seed paste (the can should be about 17 ½ ounces and can be found in your local grocery store)

– ¼ cup walnuts, finely chopped

  Dough:

– 4 cups all-purpose flour
– ½ cup non-fat dried milk powder
– 3 tsp baking powder
– ½ tsp salt
– 3 eggs
– 1 cup sugar
– ½ cup solid shortening, melted and cooled
– 1 egg yolk, lightly beaten
– mooncake mold (you can find it in many Chinese stores in Chinatown)

Procedure

1. Mix lotus seed paste and walnuts together in a bowl and set it aside.
2. Sift the flour, milk powder, baking powder, and salt in a large bowl together.
3. With an electric mixer, beat eggs in a large bowl on medium speed until it’s light (the color should turn yellow).
4. Add the sugar and beat for 10 minutes or until the mixture falls in a thick ribbon.
5. Add melted shortening and mix lightly.
6. With a spatula, fold in flour mixture.
7. Turn dough out on a lightly floured board and knead for 1 minute or until smooth and satiny.
8. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces.
9. Preheat oven to 375°F.
10. To shape each moon cake:
    - Roll a piece of dough into a ball.
    - Roll out on a lightly floured board to make a 4 inch circle about 1/8 inch thick.
    - Place 1 tablespoon of lotus seed paste mixture in centre of dough circle.
    - Fold in sides of dough to completely enclose filling, press edges to seal.
    - Place it seam side up in the floured moon cake mold and flatten the dough to take the shape of mold.
    - Bang one end of mold lightly on your working surface to remove the moon cake and place the cake on a baking sheet.
    - Repeat for the remaining cakes. 
11. Brush the tops of the cakes with egg yolk.
12. Bake the moon cakes for 30 minutes or until golden brown. When done, transfer the cakes on to a rack, let cool and enjoy!

Photo source:  http://aromacookery.com/2009/09/26/mooncakes-from-kia-hiang-restaurant-%E5%98%89%E9%A6%99%E5%A4%A7%E9%85%92%E6%A8%93/

China: Peking Duck

By Cynthia Lam

           Peking duck is a very famous dish from Beijing. According to the Chinese culture, it is considered one of the most common and traditional elements served in most family meals since the Yuan Dynasty (1271-1368). Nowadays, Peking duck represents a Chinese national dish that can be prepared in many ways. The most common way is by cutting the duck into small pieces (duck meat with the crispy skin) and dipping it into hoisin sauce. The other way of eating this well-known plate is by combining hoisin sauce, thin slices of Peking duck, and scallions in a steamed pancake.

           My family and I really enjoy eating Peking duck. It can be eaten at anytime during the year. When we go to the restaurant, we usually order this delicious dish. This is my favorite dish because it is easy, fast, and fun to prepare and eat. As a matter of fact, you can add anything you like. I usually put cucumbers instead of scallions and prefer the crispy duck skin instead of the meat. Also, with the steamed pancake, you have the choice of wrapping your Peking duck however you want it to be. You only have to follow a few short steps to make a dish that will satisfy your taste.

Recipe

Ingredients
    
– 1 duck
– 1 barbecue stick
– 2-3 tbsp honey
– 1 tbsp vinegar
– pancakes
– 1 cucumber
– 1 scallion
– hoisin sauce

Procedure
    
  Making the duck:

1. Wash the duck. Pull out all feathers.
2. Open the duck’s stomach. Empty the interior.
3. Close the duck’s stomach with the barbecue stick.
4. Boil duck in 3 cups of hot water for a few minutes or until the skin is hard.
5. Put honey and vinegar in 2 cups of boiling water. Mix ingredients and pour evenly on the duck.
6. Hang duck until it is completely dry.
7. Put dried duck in oven until it is cooked at a temperature of 370ºC.
8. Cook duck for at least 1 hour.
9. Cut cooked duck into small pieces.

  Making the pancakes:

1. Buy pancakes in any Chinese grocery store. The pancakes are supposed to be white and thin. Ask for “Peking duck pancakes” and they will know what you're talking about.
2. Heat pancakes by steaming them in hot water.

  Making Peking duck:

1. Spread steamed pancake on a flat surface or on a plate.
2. Spread hoisin sauce evenly on the pancake.
3. Put slices of cucumber or scallions on pancake.
4. Put pieces of Peking duck on pancake.
5. Wrap pancake.

Photo source:  http://en.wikipedia.org/wiki/File:Peking_Duck_1.jpg

France: Pastis Shrimp

By Karl Richard

           For as long as I can remember, this dish was always prepared for family occasions or reunions. The dish originally came from my grandmother on my father's side who then gave it to my mother and has ever since been enjoyed by everyone in my family. I chose this recipe because it is a family favourite. I come from a multicultural family, yet whenever we all get together, we can all enjoy this recipe. As a kid I never liked shrimp because I always thought they looked like insects, and the smell from the cold ones always disgusted me. But when my mother started using this recipe, I was soon attracted by the mixture of smells and started loving everything about shrimp.

           This recipe originates from France and is served in many five star French restaurants. The beauty of this recipe is that it can be made in five to ten minutes and is low in calories and fat, so it is perfect for you dieters out there.

Recipe

Ingredients

– 2 cups shrimp
– ¼ cup salted butter
– 2 tsp olive oil
– 2 tsp crushed garlic
– 1/5 cup freshly pressed lemon juice
– 3 tsp Pastis or Ricard
– 1/5 cup fresh cut basil
– 1/5 cup fresh cut coriander
– 1/5 cup fresh cut parsley
– 3 tsp of pepper
– salt to taste

Procedure

1. In a pan at medium heat, melt the butter, then add the garlic, basil, coriander, and parsley together. Stir for about a minute.
2. Add the shrimp to the mixture. Let them cook a bit, then add the olive oil, lemon juice, pepper, and salt.
3. When the shrimp are almost cooked (usually after 4 minutes), add the Pastis or Ricard and let infuse for about 30 seconds and it is ready for serving. :)

Photo source:  http://jonsullivan.com/pictures2/scampi_1_bg_011503.jpg

France: Ratatouille

By Olivia Ganemtore

 

           Ratatouille is a traditional French Provencal (Provence-Alpes-Côte d’Azur) stewed vegetable dish that originated in Nice. The full name of this dish is ratatouille niçoise. Besides the fact that properly, made this dish is delicious, the reason that it is so popular is that (like any traditional dish) it is cheap, convenient (because it can be eaten hot or cold), and relatively easy to make.

           Before I came to Montreal, I lived in Marseille, France, but I was born in Nice, a beautiful place full of beautiful people. Ratatouille has a special place in my heart. In my family, we all live all over the world and we do our best to get together during Christmas holidays and during that time each Sunday after church, the whole family gets together and we have ratatouille. I can picture it now: my parents, sisters, aunts, uncles, cousins, and close family friends coming in from the cold and having a warm home cooked meal, passing the gigantic pot of ratatouille around the table. It really warms my heart. It’s always been a part of my life, you could say, or any person that comes from Nice. I mean to say if you live in Nice, it isn’t anything special or out of the ordinary―it’s the people you eat it with, and the love that was put into making it that makes it special. We are very proud of our ratatouille, and trust me, you haven’t had good ratatouille until you’ve had home cooked ratatouille in Nice.

Recipe

Ingredients

– 3 zucchinis
– 1 eggplant
– 1 green bell pepper
– 1 yellow bell pepper
– 1 red bell pepper
– 4 tomatoes
– 2 medium sized onions
– 2 cloves garlic
– salt
– pepper
– herbs of choice (e.g. thyme, basil, bay leaf)
– olive oil
– sugar

Procedure

1. Wash all the vegetables.
2. Cut all the bell peppers into small pieces, then put them aside in a small container.
3. Dice the eggplant and put them aside.
4. Slice the zucchinis in round slices.
5. Cut the onions and garlic into thin slices and set them aside.
6. Cut the tomatoes into small cube shapes and set them aside.

  Cooking:

1. In a big pot, pour in 3 to 4 tablespoons of olive oil.
2. When the oil is heated, throw in the onions and stir until they are transparent (this happens quickly so constantly keep an eye on it).
3. Add all of the bell peppers and stir for 2 to 3 minutes, then lower the heat. Add the eggplant and stir again for 2 to 3 minutes.
4. Add the zucchini, stir, then cover the casserole.
5. Let it sit at low heat for 30 minutes, checking and stirring occasionally.
6. After 30 minutes of cooking, add tomatoes, garlic, salt, pepper, herbs, and a pinch of sugar.
7. Remove the lid and let it simmer for 5 to 10 minutes. If you want to let it simmer longer, be sure to put the lid back on so it doesn’t dry out.

  Side Notes

1. This dish is typically served over either rice, pasta, meat or an omelette.
2. Depending on your taste, you can add things like black seedless olives, carrots, etc.
3. For those who do not want tomato peels, make sure to peel the tomatoes before you cut them. To facilitate this, plunge tomatoes into boiling water for approximately 30 seconds.
4. Fresh vegetables are of course ideal, but you can also use frozen vegetables.
5. Some people will prefer to sauté the zucchini and eggplant separately, while the tomatoes, onion, garlic, and bell peppers are made into a sauce. The ingredients are then layered in a casserole (zucchinis then eggplant then sauce) and then baked in the oven.

Photo source:  http://www.foodmoods.net/2010/07/ratatouille.html

Gabon: Nyembwe Chicken with Palm Nuts/Sauce

By Carl-Leslie "Quincy" Senosier-Messan

           Coming from a multicultural background (American-Haitian (maternal side of the family) and Gabonese-Benin (paternal) and to put the icing on the cake, I am German born), it was very difficult for me to choose which recipe to introduce to you. As a joke, I tell my friends that I am the real African-American, having an American mother and a Gabonese father. I decided to choose from the Gabonese side, since this country and culture is rarely spoken of.
           As the flag demonstrates (green, yellow, and blue), this country is covered by a dense tropical forest. The sun is strongly shining and present since the equator passes right through Gabon. This coastal country is located in Central-West Africa, with 800 kilometers of water (the Atlantic Ocean) and an endless strip of white sand on the beach. Last, but not least, Gabon was the hosting country for the Survivor 2008 reality show which named it “Gabon – The Last Eden”. What pride I had watching the show for the first time, and hence the reasons for choosing Gabon: so you could learn and discover this culture by savoring this recipe.
           This recipe is very important to me and my family. It's something we eat all the time when my aunts, uncles, and grandparents visit from Gabon and also because nyembwe chicken is one of the national dishes of Gabon. Food and this meal bring me and my family together and remind us of our ties, our closeness, and our culture. Before the meal is served, there are rituals that we follow: we bring all our hands together and say grace in my father's language, thanking the Lord for bringing everyone together and while we're saying grace, there's always Gabonese music playing in the background.

Recipe

Ingredients

– 3 lbs chicken, cooked and cut into serving pieces
– 2 cups water
– 3 onions, thinly sliced
– ½ cup palm* or macadamia nuts
– 1 tsp cayenne pepper
– 1 tsp black pepper
– 1 tsp hot pepper
– 2 tsp salt
– 2 tsp crushed garlic

  *canned or bottled palm butter (sauce) can be substituted.

Procedure

1. Boil palm nuts or macadamia nuts in a large saucepan. Cover and cook for a few minutes or until the skins are soft.
2. Drain water from the pan.
3. Using a potato masher, crush the nuts.
4. Add water, cayenne pepper, black pepper, salt, garlic, and onions. Mix well.
5. Remove fruit and oil from the nuts by pressing with the potato masher. Discard nut skins and kernels from the strainer.
6. Heat the above to a low boil, stirring often, and cook until sauce is thickened.
7. Add the chicken to the sauce and stir often.
8. Serve hot with rice and fried plantains.

  Word of advice: For some of you, you might need to take some kaopectate after eating
  this meal and do not have this dish two days in a row.

Bon appétit!!

Photo source:  https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6OFeCxu119iPkjsm0kc2OP7hPRi_VfKOfclvjuekxZqzGjUzGmI0LSgSzswYRWpbrLJk7v-nq7MXdXyynxB6BJXjJRmpX5OIZ3GZOeUeR70S1Owp3KvYDxtM5uLY1-x_918TkQm-bYU/s400/IMG_1513.JPG!

Greece: Koulourakia

By Alexandra Stamos

           Koulourakia are traditional Greek pastries. They are butter-based cookies that are typically hand-shaped into twirls, small braids, rings, or even in the shape of the letter “S”, but you can basically shape them however you like. Koulourakia were originally shaped in a circular ring form, which is how they got their name (in Greek, the word “kouloura” means “loop” or “round twist”). They are often glazed and sprinkled with sesame seeds, but in some Greek villages, they use blanched almonds instead.

           They are everyday cookies that are normally eaten with morning coffee or afternoon tea. Greeks dunk their koulourakia in their coffee because the soft and sweet taste of the pastries helps lessen the strong taste of the Greek coffee. Young kids usually dunk their koulourakia in a glass of milk or they simply eat them without any drink at all.

           Koulourakia were traditionally only made for Greek Easter and were only to be eaten after Holy Saturday. Before that, you would still be abstaining from dairy, therefore you were not allowed to eat them. They were more like a pastry to celebrate the holiday once you were done fasting, but today, they are consumed basically any time of the year.

           You can purchase koulourakia in many Greek bakeries all over Montreal or you can try making them yourself by following the steps found below.

Recipe (for approx. 30 cookies)

Ingredients

– 2¼ cups all-purpose flour
– ½ cup butter, softened
– ½ cup white sugar
– 3 egg yolks
– ¼ cup half-and-half cream
– 1 tsp baking powder
– ¼ tsp salt
– 3 tbsp sesame seeds

Procedure

1. Preheat oven to 350ºF (180ºC).
2. In a large bowl, beat butter and sugar until creamy.
3. Add 2 egg yolks and half-and-half cream into the bowl and mix together.
4. In a separate bowl, mix flour, baking powder, and salt.
5. Slowly add the mixture from the third step to the one in the fourth step and mix together. Knead the mixture by hand until smooth.
6. To shape the koulourakia, pinch off a one to one and a half inch ball and roll it into a rope. Bring the ends of the rope together and twist.
7. Beat the remaining egg yolk in a bowl.
8. Very lightly brush the egg glaze on the cookies and sprinkle sesame seeds.
9. Bake at 350°F (180°C) for about 15 minutes or until golden.

Photo source:  http://www.monambelles.de/wp-content/uploads/2010/08/Kekschen.jpg

Greece: Vasilopita

By Tom Karabatsos

           Every New Year, Greeks from the Orthodox religion have a unique way of celebrating. A tradition is to cut the New Year’s bread, which we call “the vasilopita”. This bread is special to us around this time because it gathers our families together to officially welcome the New Year. It is also special because baked in this bread is a coin, preferably a loonie (one dollar). The way we break it down is the family gets together around the table and the person who made the bread gets to cut it. The bread is cut into triangular pieces which are assigned to each family member from oldest to youngest. Once you are given your piece, you start looking to see if you have the coin in your piece of bread. The significance of the coin is that whoever ends up having it…will have good luck for the year. I decided to talk about “the vasilopita” because on December 14th, 2009, my grandfather, whom I was very close to, passed away, and when the New Year came around, I ended up getting the coin. It was a very special moment for me because I felt that he had willed it on me, sort of telling me that even if he’s gone that he is still with me.

Recipe

Ingredients

– 1 cup (2 sticks) unsalted butter
– 1 cup sugar
– 3 extra large eggs
– grated rind of 2 large oranges
– grated rind of 2 large lemons
– ½ tsp crushed/powdered sour cherry pits
– 2 tsp crushed/powdered gum mastic
– 4 cups flour
– 2 tsp baking powder
– ½ tsp salt
– ½ cup milk
– 1 egg yolk, blended with 1 tbsp milk
– sesame seeds
– blanched almonds
– a clean coin (a loonie will do nicely), wrapped in silver or gold foil

Procedure

1. Preheat the oven to 350°degrees. Thickly butter a 10 inch round spring form pan.
2. In a large bowl of an electric mixer, cream the butter until it is light and fluffy. Beat in the sugar and beat until the mixture is light. Beat in the eggs, one a time, beating well after each addition. Beat in the orange and lemon rinds, and the crushed/powdered sour cherry pits and gum mastic.
3. In a separate bowl, sift together three cups of the flour, baking powder, and salt.
4. With the mixer on low speed, gradually beat in the dry mixture alternately with the milk. The batter will be very thick. Using a wooden spoon, gradually blend in the remaining flour, beating well until completely smooth.
5. Spread the batter into the pan, press the coin into the dough until it is completely covered (don't let anyone see where you place it!), and then smooth the top. Brush the top evenly with the egg and milk mixture and sprinkle with sesame seeds. Gently press the blanched almonds into the top to make a cross and spell out the date of the new year.
6. Bake for 45 minutes, until golden brown (if it browns too quickly, cover the top with aluminum foil). Cool in the pan for 15 minutes before removing from spring form and thoroughly cool before slicing.

Photo source:  http://www.ohfs.org/newsletter/2001_first_quarter.html

Iran: Sholeh Zard

By Sara Hassanalizadeh

           My recipe is an ancient one that goes back several thousand years ago, to the time of the Persian Empire. It is a rice pudding that contains saffron. Saffron is the most expensive spices in the world, due to its rarity, intense flavour, and the excessive work that is required to make a bit of saffron: exactly 225,000 hand-picked stigmas of the saffron crocus (flower) to obtain a pound of saffron. You can imagine why this dessert was only served during special events and consumed by the aristocracy. To this day, sholeh zard is prepared for special events, such as the Persian New Year or for the end of the Ramadan. Sholeh zard is also prepared in the memoir of the death of the third imam, on the 40th day.

           This dessert marked my childhood for many reasons. I remember when my grandma would spend hours preparing around ten plates for the family, friends, and neighbours. It is a tradition for all Persian families to share with others when there is a celebration. My favourite part of the preparation of the rice pudding is the ultimate part, when you decorate the dessert by writing messages in Persian with the ground cinnamon. It requires a lot of patience and delicacy, which I admire a lot. One last memory of this dessert during my childhood is definitely how it glows!

  
Recipe
   
Ingredients

– 1 cup white rice
– 6 cups lukewarm water
– ½ tsp salt
– 2 cups white sugar
– ½ cup unsalted butter
– ½ cup almonds, sliced
– 1 tsp saffron*, dissolved in 2 tbsp hot water
– 1 tsp ground cardamom

– ½ cup rose water**
– ground cinnamon
– 2 tsp unsalted almonds, sliced (optional)

  *saffron can be found in Middle-Eastern grocery stores, such as Marché Akhava.

  **rose water can be found in Mediterranean or Middle-Eastern grocery stores, such as
  Marché Adonis.

Procedure

1. Rinse rice multiple times in cold water until the water becomes clear.
2. In a big pot, mix the rice, 4 cups of water, and salt.
3. Boil the large pot and remove the uprising foam. Cover the pot and let it boil at low temperature, preferably at medium heat, for 35 minutes or until the rice becomes smooth and plump.
4. Combine the sugar and the remaining cups of water. Add to the large pot.
5. Let the pot containing water, rice, sugar, and salt cook for an additional twenty minutes and stir it when it is necessary.
6. Combine the remaining ingredients (butter, almonds, cardamom, rose water, and dissolved saffron in hot water). Adequately stir it.
7. Cover the pot and let it boil at low temperature until there is evaporation of the water and the dessert becomes plumper, into the same texture as pudding.
8. Separate the rice pudding into several portions in different bowls. Avoid serving the hot cooked food in plastic bowls.
9. Let the dessert cool down in the refrigerator.
10. Garnish the rice pudding with the ground cinnamon and slivered almonds once it has cooled down.

   

Photo source:  http://turmericsaffron.blogspot.com/2009/01/persian-saffron-rice-pudding-sholeh.html

Italy: Arancini

By Michael Gualtieri

           Arancini, which are known as suppli, are a very popular snack in Italy. Basically, it’s a ball of rice with meat, cheese, peas, and corn (not necessary) covered with breadcrumbs. The way I was introduced to arancini was through my nonna. She grew up in Italy and spent half her life there. She had a large family with six siblings and because of their large family and lack of money, meat wasn’t always easy to get. Arancinis were only made twice a year: for Easter and my nonna’s birthday. Not only was the meat expensive but the arancinis also took a long time to make. My nonna got the recipe from her mother. It has been shared with each generation and one day, it’s going to be my mom’s turn to make them for the family.

           My nonna makes them more often because the ingredients are much more easy to get now. Although Easter and my mother’s birthday is a tradition, we look forward to eating them more often. In my opinion, every time we eat this meal, it seems like it brings my family together. My nonna remembers her mother and her time in Italy and is grateful for what she has now. It's also a meal that we enjoy; it brings laughter to the dinner table and much more.

Recipe

Ingredients
                   
– 2 lb Italian rice (Unico or Pastene)
– 4 egg yolks (set aside the egg whites)
– ¼ lb butter
– ¼ lb parmesan cheese
– ½ lb meat, minced
– 1 can tomato paste (Unico) + 1 can of water
– 500 g mozzarella (cubed)
– bread crumbs
– flour

Procedure

1. Brown minced meat with a small amount of butter. Add tomato paste and water. Cook for approximately 30 minutes. Set aside.
2. Boil rice for the indicated time. Drain rice and add egg yolks, butter, and cheese. Mix well.
3. Prepare rice balls. Take small portion of rice and add mince meat and cubed mozzarella in center. Top with another small portion of rice to form ball.
4. Beat egg whites. Once rice balls are formed, coat with flour, then coat with egg whites followed by bread crumbs. Deep fry.

  Bon appétit and enjoy!!!

Photo source:  http://en.wikipedia.org/wiki/File:Arancini_002.jpg

Italy: Gnocchi

By Anthony Latella

           I can't remember the last Sunday where I didn't sit around a table with my family and enjoy a nice plate of gnocchis. Everyone knows that Italians love their pasta, and in my family, the pasta is gnocchis. On Sundays, our family fathers together to enjoy this delicious home-cooked meal. It brings us close together at least once a week when we can take the time to sit and share with each other the highlights and hardships of our week. To some else, gnocchi might just be another type of food, but to my family, it is a food that not only brings us together, but also allows us to enjoy one another's company and appreciate the people we have in our lives. It is a tradition that originated in my grandparents' hometown of San Bartolommeo, and has stayed with the family ever since. Our family has grown in number over the years, but we never seem to run out of gnocchi for everyone, because not only is eating them a family tradition, but make them is as well. Every couple of months, we get together as a family and for a few hours, we sit around a table and we cooperatively make the gnocchi. We talk and laugh and before you know it, we'll have made enough gnocchis to last us months. We also get together and make the tomato sauce once a year, usually around the fall when the tomatoes are in season, and we make enough sauce to get us through the year.

Recipe

Ingredients

– 2½ lbs potatoes
– 2 cups flour
– 2 oz butter
– 2 egg yolks
– 1 tsp rock salt
– 1 tsp salt

Procedure

1. Clean the potatoes and place them in a pot of boiling water. Cook at medium-low heat. Once cooked, place them in a dry pot after draining and let them dry well.
2. Pound the potatoes until you get a puree and add egg yolks, salt, and enough flour to make a smooth paste.
3. Stir the mixture before adding butter. Continue to blend the mixture for a few minutes using your hands.
4. Prepare a table with flour to work on.
5. Take the mixture and roll it into a cylinder form. Cut the cylinder into many small sections, roughly 2 centimetres long.
6. Add the freshly cut gnocchis into a pot of boiling water and cook at medium heat until they expand.
7. Add tomato sauce to the fresh gnocchi.

  Once these ten simple steps have been completed, you should have a delicious meal of
  gnocchis, ready to be eaten. Great food, a loving family, and a hungry stomach―looks
  like you're all set for Sunday lunch at Nonna's. :) Buon appetito!



Photo source:  http://en.wikipedia.org/wiki/File:Gnocchi_di_ricotta_.jpg

Italy: Gnocchi

By Philip Vella

           My family has a rich history of phenomenal cooks, and that is normal for an Italian family. Like all Italians, my family loves food, especially pasta. Personally, gnocchi is my favourite, which is why I chose this recipe.

           My grandmother loves to cook, and this is her recipe. It is as if she was born to cook because she is very passionate about it. Most of the time, her pasta is homemade, and this recipe is no exception.

           When I was young, I used to make pasta from scratch with her, and gnocchi was my favourite to make. It also tasted the best! Who knows how many little gnocchi we made, but there sure was a lot of it. No matter what, though, there were rarely any leftovers!

           Of course, no pasta is complete without tomato sauce. Although I did not help my grandmother make it, I watched her the whole time. The smell of that fresh tomato sauce always made me happy.

           After a fun day of making pasta, the whole family would come over and we would eat until we dropped! It is typical for an Italian family to get together and eat what they love most, and gnocchi are high up on my list of favourite foods!

Recipe

Ingredients

  

– 4 lbs (1.8 kg) potatoes

– 1 tsp salt

– 4 large eggs

– 1 cup flour

Procedure

1. Boil potatoes without their skins for 20 to 30 minutes or until they are soft. Drain and mash until smooth.
2. Beat in the eggs and mix the flour in gradually until you have smooth elastic dough.
3. Divide the dough into small portions and roll them on a lightly powdered surface until they resemble fingers. Cut into 1 inch (2 centimetres) lengths.
4. Curl them by pressing down on each piece with your thumb and then pulling towards you.
5. Bring 6 quarts/litres of water to a boil with 3 teaspoons of salt.
6. Shake the gnocchi in your hands to remove excess flour. Toss them into the boiling water. When they rise to the surface, remove from water.
7. When ready to serve, pour the tomato sauce (bought or homemade) over the gnocchi. Lastly, sprinkle some Parmesan or Romano cheese (this is optional but it is an Italian tradition) onto the gnocchi and dig in!

Photo source:  http://www.apartmenttherapy.com/uimages/kitchen/2008_05_22-RicottaGnocchiCut.jpg

Italy: Pasta al Forno

By Rocco Lepore

           If you were to ask me what I’d want to eat, off the top of my head, I would say, “pasta al forno”. Pasta al forno is the direct Italian translation of “pasta from the oven”. This meal is an Italian meal which, although is quite simple to prepare, takes a very long time. The beauty of this meal is that every pasta al forno is unique. Not one pasta al forno is identical due to the different ways of creating the meal. Different preferences lead to different tastes, textures, and overall presentation.

           The origin of pasta al forno comes from the method of cooking. Back in the days, in Northern Italy, the way to cook was in wood burning ovens. The people cooked their pizzas, their bread, as well as their pasta in these ovens. Till this day, people use wood burning ovens to keep the culture going but also because they claim “it tastes much better”.

           Pasta al forno, in my family, is a very symbolic meal. A family member is aware of the preparation and all the hard work that was put into the creation of it and really appreciates the gesture. This meal is usually cooked when someone has been away from home for a while or for a big celebration. In the end, this meal symbolizes appreciation, respect, and welcoming, as well as culture for my family.

Recipe

Ingredients

– 900 g pasta (penne rigate)
– 6-7 cups tomato sauce
– 4-5 cups mozzarella cheese, grated
– 2-3 cups minced meat
– spices (e.g. oregano, basil, parsley, dried pepper) (optional)

Procedure

  Preparation

1. Boil the pasta.
2. Cook the minced meat.
3. Grate the cheese.

  Putting it together

1. Once the pasta is boiled, layout a first layer in an oven plate.
2. Add the tomato sauce so that all the pasta is covered.
3. Add some mozzarella cheese (to your liking).
4. Sprinkle the meat over the mozzarella.
5. Apply another layer of pasta and repeat steps 2 to 4.
6. When applying the last layer of pasta, cover all the pasta with tomato sauce so that the meal isn’t dry.
7. Follow by covering the plate with one last layer of mozzarella.
8. Sprinkle preferred spices over the mozzarella.
9. Cover the oven plate and insert it into the oven at 300°F for about 15 minutes. Covering the plate allows for the moisture to stay inside and for the cheese to melt evenly.
10. After 15 to 20 minutes, uncover the plate to give the cheese some color.
11. Lower the heat and verify. The meal is done when the cheese is all melted and has a light brown color to it (make sure the bottom pasta and cheese is also melted).
12. Serve on a dish and enjoy!

Photo source:  http://farm1.static.flickr.com/158/431416436_7f6a6a01a7.jpg?v=0

Italy: Pizzelle

By Jonathan Petraroia

           As we all know, when you are eating at an Italian home, there is always a big meal. It starts off with the melon and prosciutto at the beginning, then continues to the soup, then the pasta, and then the three different types of meat. But never forget the sweetest part of the meal: dessert. The pizzelle is usually eaten as dessert with a nice espresso. It is also eaten in the morning for breakfast. The pizzelle has many different flavors. There is lemon, vanilla, chocolate, and just plain. My favorite since I’ve been small has been the lemon pizzelle.
           This recipe has been in my family for a long time. It was passed on to my grandmother from her mother in Italy. It has now been passed on to me and my siblings. Since I was a child, my grandmother would feed it to me, and now every time I go over, she always gives me a full bag of the cookies to bring home. This cookie is very special to me, as I have been raised eating it.
           The pizzelle is always on the table at every special occasions and holidays. Christmas wouldn’t be the same without the pizzelle on the table when serving dessert, as my grandfather would say. There are only some places in Montreal where you can find a pizzelle maker. It is most likely you will find the maker in Little Italy at Fruiterie Milano, and at Rossi. A little secret about the pizzelle that I discovered is having it with some Nutella.

Recipe

Ingredients

– 6 eggs
– 2 cups flour
– 1 cup sugar
– ½ cup milk
– ¼ cup butter
– 1 tbsp lemon zest

Procedure

1. Beat egg.
2. Add flour.
3. Add milk and stir together.
4. Add butter.
5. Add lemon zest.
6. Blend all ingredients together.
7. Take a tablespoon and put it into the pizzelle maker. Wait until the machine indicates it is ready.

Photo source:  http://media.photobucket.com/image/Pizzelle/mclayfamily/PIZZELLE5.jpg

Italy: Polenta

By Samantha Salucci

           Polenta translates as cornmeal mush, but it is really much more. It's the staple food of the north of Italy and it will always surpass pasta. It could be served in many different ways, either as a first course, baked, with stews, or even as a bread substitute. During hard times, such as a depression, polenta was considered to be the poor man's meal as it uses flour that they had access to from their fields. My grandparents, who lived through the First and Second World Wars, often ate polenta in large groups as it was quite laborious to make. It required cooking over a fire and stirring frequently in order to prevent it from burning. Seldom was it eaten with meat in the sauce as this was hard to get. My grandparents have turned this annual polenta event into something to be shared with family and friends in order to appreciate and be grateful for what we have today and to keep the family together. Although we do not cook this over a burning fire, it still requires some preparation and time especially since we are a large family. Our annual polenta event is in the month of October. Now that my grandparents are unable to make it due to their health, my aunts and uncles have taken over this tradition for the past years. This is not just an eating feast―each guest must earn the right to enjoy this simple yet wonderful dish by stirring, helping with the assembly, and serving. This event has given me incredible memories; I too one day will continue this tradition and hopefully it will continue on in future generations.

Recipe (for 6 servings)

Ingredients

– 8.45 cups water
– 1 tsp salt
– 2.2 cups cornmeal
– 3½ cups whole Italian tomatoes, pureed
– 6 Italian sausages
– 0.45 cups back bacon
– 2 cloves garlic, dried

Procedure

1. Place a large saucepan on the stove at medium heat.
2. Add sliced back bacon and sliced sausages; stir fry until golden in colour.
3. Add dried garlic and stir.
4. Add pureed tomatoes.
5. Let simmer for 1 hour at very low heat.
6. Meanwhile, in a large pot, bring water to a boil.
7. Add salt and reduce heat.
8. Gradually add cornmeal.
9. Start stirring quickly while adding the cornmeal to avoid lumps.
10. Cook and stir constantly for 30 minutes. Polenta will thicken while cooking and stirring.
11. Pour polenta into 6 large dishes and smooth out evenly.
12. Pour sauce over each place and serve hot.

Photo source:  http://www.gourmet.com/food/2009/03/polentas-many-faces

Italy: Ricotta Neapolitan Easter Pie

By Adamo Pugiotto

           Ricotta neapolitan pie, also known as “pastiera”, is a traditional Italian recipe. It can be made in many different ways, and takes a lot of patience to make. It is usually made as a nice Easter dessert enjoyed by family and friends. The special ingredient that brings out the true taste is the creamy ricotta. The rustic looking pie can be compared to a cheesecake because of its similar looks. It is said that a nun of a Neapolitan convent first made it to celebrate Easter. Today, it is made at home so that the flavors have time to blend and steep before the Easter banquet. There are huge debates in Italy about who has the best tasting pastiera recipe, which uses beaten eggs and ricotta, or the more modern one, which replaces the eggs with custard. The best way to settle the argument was to just eat and enjoy the different flavors.
            In my family, we have many traditional recipes that we enjoy all year long. This recipe however, is only eaten on Easter and on very special occasions. It is looked forward to all year long and is made with love and care. The recipe has been handed down from generation to generation and my grandmother has continued this tradition ever since she immigrated from Italy. I always look forward to the time of year where my favorite pie is made and I can enjoy it around a table filled with family. Every Easter, my grandmother gathers her grandchildren and teaches us how to make it. You can see the passion in her eyes as she wants this recipe to be carried on for future generations. It is not only an amazing recipe but also a recipe that brings the true culture of Italian desserts.

Recipe (serves 8)

Ingredients

– 1 qt whole milk
– ¾ cup Arborio rice
– 1 tsp ground cinnamon
– ½ tsp coarse salt
– 1 vanilla bean, split lengthwise
– 1¼ cups granulated sugar
– unsalted butter, for pan
– all-purpose flour, for pan
– 3 lbs fresh ricotta cheese, drained 3 hours or preferably overnight
– 3 large whole eggs
– 3 large egg yolks, lightly beaten
– confectioner's sugar, for dusting

Procedure

1. Boil milk in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low. Cook, stirring occasionally with a wooden spoon, for about 30 minutes or until rice is very tender and has absorbed all liquid.
2. Remove pan from heat. Stir in ¾ cups granulated sugar. Cover. Let cool, stirring occasionally. Discard vanilla bean.
3. Preheat oven to 350°F. Butter and flour an 8-inch spring form pan.
4. In a large bowl, mix the rice mixture, ricotta, whole eggs, and egg yolks, and remaining ½ cup sugar. Pour into prepared pan.
5. Bake for 60 to 70 minutes or until golden on top and almost set in the center. Cover with foil if starting to brown too much.
6. Transfer pan to a cooling rack.
7. When cake has completely cooled, run a knife around edge to loosen. Gently remove ring. Transfer cake to a serving platter. Sprinkle with confectioner's sugar.

Photo source:  http://lacucinaitalianamagazine.com/images/photo/file/265/06199403402.jpg

Italy: Risotto al Cioccolato

By Gregory Chambers

           Risotto al cioccolato brings me way back to the days when I used to be at my grandparents' house for Christmas dinner. We would have our big meal celebrate with family. Then it came time for the course that everyone looked forward to: dessert. My grandparents, like most other Italians, liked to bake a lot, especially when family or friends were coming over. So we're not just talking about your typical homemade chocolate cake and coffee for dessert. We're talking mountains of cookies and other baked sweets. There were as many desserts as there were parts of the main course, so you could grab yourself a plate and pile it on. While most of the desserts were pastries or cookies, there was one dessert in particular that caught my attention, that was different from the others, as it was neither a cooking nor a pastry; it was rice―risotto al cioccolato to be exact. You may be thinking, “Ewww, rice for dessert.” You can imagine that was my first impression as well, but you can't judge something before having tasted it. One spoonful was all it took and it became an instant favourite. After my grandparents knew this, it became a tradition to make it every Christmas, as well as some other occasions when I would spend time at their house. The warm, sweet, creamy, chocolatey goodness of the dish made you forget that it wasn't the only dessert at the table. Just the right amount of each ingredient mixed with the bigger grains of arborio rice made the harmony of rice and chocolate possible, leaving you barking for more. The only catch was that it had to be eaten rather quickly, because after awhile, the chocolate would harden on the rice, making it a rather rocker dessert and not as simple to enjoy. It's not something that you can enjoy throughout the week, but no one said you can't make more! Who would have thought that rice for dessert could be so irresistible? Then again, is there a chocolate-coated food out there that isn't a mouth-watering delight?

Recipe

Ingredients

– 2 tbsp butter
– ½ cup Arborio rice
– 5 cups milk-based
– 1 tbsp sugar
– 1¾ cups semi-sweet chocolate

Procedure

1. Melt butter in a hot pan and add rice. Stir until the rice obtains a clear/transparent sort of colour.
2. Stir in 1 cup of milk and wait a minute or two before adding sugar.
3. Add sugar. Keep stirring often while re-adding milk as the milk in the pan evaporates. Keep doing this until the rice softens and becomes al dente.
4. Once the rice is soft and al dente, add the chocolate and stir in, making sure it melts completely. Keep cooking until there is not much milk left and the mixture is creamy.

Photo source:  http://www.dabbler.ca/wp-content/uploads/2008/03/chocolate-risottosmall1.jpg

Italy: Sauce Bolognese

By Rad Bouz

           This sauce has been a tradition in the Italian community for many years. A lot of people like this sauce in particular over the others because it is quite a filling meal within itself. The recipe was first created in Bolognese, Italy in 1982. The sauce is a meat based sauce and is usually eaten with thicker and wider noodles to catch all the meat and other ingredients of your choice. Spaghetti bolognese is one of those sauces that people have their own favorite recipes for many with their own special “secret” ingredients.

           My nonna is no exception to this rule and she has her own special favorite recipe, with a couple of ‘secret’ ingredients that she always adds but either way there’s a lot of different ways someone can make this specific sauce. It also has the added benefit of being a low fat recipe and one with plenty of added vegetables, and so when served with pasta makes a healthy, well balanced meal. I would recommend that this sauce be made the day before needed as it does benefit a lot by standing in a refrigerator for twenty-four hours. This recipe has stuck with my family for many years and my grandparents have been making it for a long time. It is my favorite type of sauce. It’s healthy, quick and easy, and very filling.

Recipe (for 4 people)

Ingredients

– 2 tbsp butter
– ¼ cup ham, diced
– ½ cup onion, chopped
– ¼ cup carrots, grated
– ¼ cup celery, chopped
– ¾ lb ground beef
– ¼ lb ground pork
– ½ cup dry white wine
– 2 tbsp tomato paste
– 3 cups beef stock
– ½ tsp salt
– ½ tsp black pepper
– ¼ tsp nutmeg
– ¼ lb mushrooms, sliced

Procedure

1. Melt the butter in a saucepan.
2. Lightly brown the ham, add the onion carrots, and celery; cook over low heat 5 minutes.
3. Add the beef and pork. Cook while stirring almost constantly for 5 minutes.
4. Mix in the wine. Cook until evaporated.
5. Stir in tomato paste, beef stock, salt, pepper, and nutmeg. Cook over low heat for approximately 15 minutes.
6. Add mushrooms, remaining broth, and then cover. Cook over low heat, 45 minutes. Taste for seasoning.
7. Serve with pasta. Makes 4 ½ cups.

  Enjoy.



Photo source:  http://my-italian-cooking.com/tagliatelle-with-bolognese-meat-sauce-and-white-wine/

Italy: Stuffed Calamari

By Anthony Lamberti

           Italian stuffed calamari is one of the greatest delicacies Italy has. Parties, get togethers, and restaurants―these are great places where this amazing appetizer is usually eaten. Everyone loves this fish, especially Italians. Its crisp taste and flavour attracts people to want more and not forget to order it at your next family party.
           Growing up in my large Italian family, where everyone loves to eat, stuffed calamari was programmed in our head, for how good it tastes. We always manage to take our time to make them and make sure there’s always enough so everyone is happy. This recipe is very special because it has been passed down from generation to generation. It holds a title in my family’s heart because it reminds us about the memories we had making them. It feels great to know how recipes like this one represents my family and their Italian roots back in Italy.
           Calamari squids are delicious and it sounds more difficult than it is! Once you get the hang of filling the sacks, it gets easy. It is definitely a recipe worth trying!

Recipe

Ingredients

– 12 medium-sized squids
– 6 tbsp olive oil
– ⅓ cup bread crumbs
– 2 garlic heads, chopped up in many pieces
– 2 tbsp fresh oregano, crumbled
– 2 tbsp parsley, chopped into many pieces
– ¼ tsp salt
– ¼ tsp black pepper, freshly ground
– ¼ cup of pecarino-romano cheese, freshly grated
– 2 cups marinara tomato sauce

Procedure

1. Cut out the tentacles and wings of the squids.
2. Clean the squid inside properly inside-out.
3. Remove the spotted skin around the squid.
4. In a bowl, mix the bread crumbs, garlic, 2 tablespoons of olive oil, oregano, parsley, salt, and pepper.
5. Stuff the squid with the bread crumbs. Be careful when stuffing―don’t overfill, be fragile, or else the body will break.
6. In a medium skillet, pour the tomato sauce plus 1 tablespoon of olive oil and bring to a simmer over medium-high heat.
7. Carefully place the stuffed squid in the sauce and spoon sauce over the squid. Lower the heat to medium and cover the pan. Cook the squid for 4 minutes on each side. Don’t stir the squid too much.
8. Turn the heat to low and gently stir in any remaining bread crumbs.
9. Remove from heat and sprinkle with pecarino-romano cheese
10. Serve warm, with love and care.

Photo source:  http://www.bralowsfish.com/resources/_wsb_486x334_stuffed+calamari.jpg

Italy: Torta di Riso

By Alessia Monaco

           Easter without a traditional rice cake would not be the same in a typical Italian home. This recipe has been passed down through generations, from my great grandparents, to my grandparents, to my parents, and down to me. This was originally my great grandmother's recipe; she passed it down to my grandmother and now, I have the privilege of letting other people know of this wonderful but complex recipe. This rice cake is a tradition to Italians because in the days of my great grandparents, times were more difficult, and rice was one of the most affordable and easily obtained ingredients and with that, they created this mouth-watering dessert. As the years passed, Italians have actually adapted this recipe. For example, instead of using rice, some would substitute ricotta. After the first piece, you'll be coming back for more and be wishing it was Easter every day.

           Not only is this dessert delicious beyond belief, but in my family, it's a way of bringing us together. On Easter, the time and effort put into making this cake with my grandmother would be the best part of Easter. Not everybody is close to their grandparents―I know people who only see their grandparents once every few months. If I were to see my grandparents only every few months, I don't know what I would do. This time spent with my grandparents is the time I cherish the most. My grandparents are a big part of my life; they've raised me, taken care of me, and they always find a way to put a smile on my face, even on my worst days. This is the reason why I have decided to share this recipe with everyone for this assignment. For anyone who is brave enough to attempt it, I hope it gives you more than a full stomach, but also quality time to spend with the ones you love, whether family, or even a friend.

Recipe

Ingredients

– 750 g rice
– 2 L milk
– 20 oz sugar
– 1 grated lemon peel
– 1 tsp cinnamon
– 10 egg yolks
– 2 eggs
– 2 tbsp sugar
– 2 tsp baking powder
– 3 oz oil
– flour as needed

Procedure

  Rice

1. The night before, put the rice in water and leave it overnight.
2. In the morning, drain the rice and put it in a pan over medium heat.
3. Mix in milk and add sugar. Add the grated lemon peel and cinnamon. Stir until mixed together.
4. Remove from heat and let stand until cool enough to add the egg yolks.

  Dough

5. Preheat the oven to 350°F (175°C).
6. Put 1 cup of flour in a bowl. Add eggs and mix in sugar, baking powder, and oil. It is recommended to mix the dough by hand.
7. Add more flour if needed until the dough can be rolled with a rolling pin.
8. Roll out the dough. The dough must be rolled long enough to fit the bottom and sides of a cooking pan, and the dough should not be any thicker than half a centimetre.
9. Pour the rice into the pan. With the remainder of the dough, you can decorate the top to your liking. For example, stripes from one end to the other creating a checkered effect.
10. Put the cake in the oven and let cook for about an hour or until the top is a golden brown. Let cool before eating.

  Buon appetito. :)

Photo source:  http://www.academiabarilla.com/anteprima_emilia-torta-riso-dsc_4424_0326.aspx