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    Homemade Food: World Flavors
    Homemade Food: World Flavors
    Homemade Food: World Flavors
    Ebook261 pages1 hour

    Homemade Food: World Flavors

    By Terrapetti Publishing

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    About this ebook

    Since the beginning of times, food and fire is what brought us all together. But as the human race evolved over time, our desire for unique culinary experiences grew to an insatiable intrigue to be transported to exotic places and enjoy a rich tapestry of taste. A taste sparked by the leaders of the culinary renaissance of their times, a taste that has been maintained through history, a taste that emerged into a tradition and was perfected from a generation to the following one. That is exactly why, beyond any stars and culinary degrees, it’s always the most passionate cook that will make the tastiest meal.

    Terrapetti’s World Flavors’ publication is your passport for the tastiest homemade meals around the globe. A map guiding you into the history, the context and the recipe of the most typical dishes of each country. Foods have crossed borders into other countries and regions, they’ve conquered frontiers faster than wars and are the inspiration and roots of new emerging tastes and culinary techniques, all of which you will be able to experience through our World Flavors publication.

    LanguageEnglish
    PublisherTerrapetti Publishing
    Release dateSep 28, 2016
    ISBN9781370475469
    Homemade Food: World Flavors
    Author

    Terrapetti Publishing

    Terrapetti’s publications are edible globe-trotting guides, GPS of original homemade flavors to accompany you in the pursuit of unique and memorable homemade food experiences.Through our Terrapetti.com platform we are connecting homemade cooks and hosts with local gourmets and foodie travelers. The platform is an opportunity to partake on an original experiences around food, the chance to meet passionate local cooks and eat unparalleled homemade flavors.

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      Book preview

      Homemade Food - Terrapetti Publishing

      North America

      North America... The epitome of Melting Pot, an incongruous collection of mismatched ethnicities, religions and cultures attempting to intermingle harmoniously. From the colonial times to the present modern era, North America has been dynamically adapting to very heterogeneous flocks of immigrants ever changing its internal culture. In turn, these very immigrants have become part of a diaspora disjointed from their mother roots, attempting -in a forced Darwinian manner- to acclimatize and blend in. Native American cooking methods merged with European cookery during colonial times. As time passed, -with industrialization and immigration- the fusion of cooking methods and ethnic gastronomic profiles became inevitable.

      The birth of American-Chinese cuisine, for example, is nothing else but the result of immigrants trying to survive in their new economic environs. Chinese cooks started creating -not very authentic- recipes to cater to the American palates. From General Tso Chicken to Chop Suey to the proverbial Fortune Cookie, all these dishes were a result of ingenuity and adaptation that represent both the American and the Chinese culture yet are ultimately endemic to the true North American gastro-culture. No different to the effect other cultures have bestowed; from European to Middle Eastern and Asian, Latin American to Jewish and everything in between.

      In the greater context, both USA and Canada have had mirrored gastronomic evolutions, but that is not to overlook the inherent micro-cultural segmentation that happens within each country. Both being very geographically vast and agriculturally rich, the USA and Canada portray a mosaic of local, regional culinary cultures. In the USA from the Northeast and Midwest (influenced by European and Jewish cuisines), the South with its N’awlins cuisine, the West influenced by Mexican/Baja California, to the Pacific (influenced by Asian and Pacific-rim cultures). In Canada from the Maritimes (based on the food of the indigenous peoples of Nova Scotia), the West (with tremendous influx of Asian immigrants), the Quebecois (based on the French colonial times) to Ontario/Toronto -respectively the most multicultural province in the country and one of the most multicultural cities in the world.

      Meal 1

      Poutine

      Meal presentation

      Poutine is a dish consisting of potato fries, topped with cheese curds and laden with a beefy gravy. The seemingly simple recipe originated in rural Quebec in the 1950s. Word has it that Fernand Lachance -owner of the restaurant Le Lutin qui rit- was so surprised to receive a request from a customer to put cheese on his fries that he exclaimed Ça va faire une maudite poutine, translating to That’s going to make a dreadful mess. The original mix of fries and cheese was called Poutine, the addition of gravy appeared later, and the new dish adopted the name of Mixte. As the whole concoction evolved and was perfected, the name Poutine remained the most popular and standardized across restaurant chains.

      Today, Poutine is often referred to as the national dish of Canada and is considered one of the ten most influential Canadian inventions of all-time (titled as such in a list compiled by the CBC -Canadian Broadcasting Channel- in 2007). The world’s largest Poutine was put together by the restaurant Joe Beeverz in 2014 and holds the winning place in the Guinness Book of World Records. Many variations of the dish exist across the country, including lobster Poutine and foie gras Poutine, but true Poutine enthusiasts would say that anything different than the holy trinity is not a real Poutine.

      How to cook this meal

      It may sound like a simple enough recipe, but in reality, Poutine is a very specific combination of ingredients prepared in a very particular manner. The fries must be very crisp so that they retain their texture after the gravy is poured; ideally, a ½ (half inch) thick cut that has been double-fried. The cheese curds are a specific kind of cheese, they must be squeaky, a characteristic that happens when long proteins form during the curdling stage of the curing process. Curds lose their squeakiness" after a short period of time, so a source of real, fresh cheese curds is important. Fresh, tangy cheese curds are not easy to find -even within the country and in provinces other than Quebec. One of the most loved brands of curds is produced at the St-Albert cheese factory. Lastly, the gravy must be a rich brown color and is usually made of beef stock; it must be robust but not too heavy as to not overpower the other ingredients. The dish must be put assembled quickly, with the crispy, hot fries at the bottom, topped with the curds and pouring the hot gravy over the top.

      Meal 2

      Tourtière with Chow-Chow

      Meal presentation

      Tourtière is a meat pie originating from Québec and traditionally served on Reveillon (Christmas Eve). Tourtière is made with a spiced ground meat filling, oftentimes pork (although veal or beef may also be used), shortcrust pastry (a crumbly, buttery, flaky type of pastry), and served with Chow-Chow or Ketchup Maison (a homemade, chunky, green-tomato relish). Tourtière may have originally been a Christmas Eve meal, something more than just a dish; a tradition, an opportunity to share, a communal oath; but this savoury-sweet pie is nowadays enjoyed year-round by Canadians in all provinces -not for its holy connotations but simply for its divine flavors-.

      Word has it that the name Tourtière refers to the pot that this dish was traditionally made in -a shallow, cast-iron cauldron with a recessed lid and feet-. The cast-iron tourtière was placed directly onto a fire pit and buried with hot coals to bake the dish. Being a festive meal, the top crust of the Tourtière is usually decorated with jovial motifs which are either made from cutouts of leftover pastry or by slitting the pastry. Chow-Chow is the traditional condiment served with Tourtière; however, it may also be paired with maple syrup or any type of relish, pickle or chutney. In reality, normal bottled ketchup is more than good enough for non-presumptuous Tourtière lovers.

      How to cook this meal

      The decadent recipe uses both savory and sweet spices to enhance the meat: celery, salt, sage and thyme counter-balanced by nutmeg, allspice, cinnamon, and cloves. To prepare the dish, the ground meat is first browned by sautéing it on medium-high heat with onions and garlic. Wild game meat is sometimes added to fortify the bold flavors. Broth, herbs, and spices are then added as the heat is reduced to low to let the mixture simmer slowly and allow the liquids to evaporate. The wholesome filling is then spooned onto a shortcrust pastry -previously molded onto the base of an oven-safe dish- and lastly topped with another crust of pastry and baked.

      Meal 3

      Soupe aux Pois Jaunes

      Meal presentation

      Soupe aux Pois Jaunes (Yellow Split Pea Soup) is authentic from Quebec and was originally made with salted pork. Nowadays, it is made with smoked ham hock. The actual genesis of this Canadian soup may be accredited to the French colonial times some 400 years ago as the explorers had brought with them cured meats and dried peas and beans on their trans-Atlantic voyage. The bourgeois enjoyed abundant access to meats whereas the peasants had to get creative making wholesome recipes that were nutritious enough but rationing the little access to meat they had. The addition of salted pork made the soup substantial enough to stand alone as a meal itself.

      Many variations of pea soup exist around the world, but the French-Canadian version is held to higher affectionate regards in the hearts of Canadians, particularly to the Québécois. For generations, Yellow Split Pea Soup has been consumed in francophone Canada as the populist home-remedy-to-all-ailments lending to its nickname Quebecois Penicillin. During the First World War, Sir Arthur William Currie ordered the soldiers of his regiments to be fed the Pea Soup as he believed it was the most nourishing meal and one that would improve their performance on the battlefield. English soldiers found this fact quite amusing and started calling the French-Canadian soldiers Pea Soupers.

      How to cook this meal

      A rich, robust ham stock is needed to make this recipe. Meaty, smoked ham hocks are simmered with water, vegetables and aromatics. The cooked meat is shredded or diced and reserved. The stock is drained and becomes the base for the soup. The making of the soup starts by sweating mirepoix (a French culinary term referring to a mix of diced onions, carrots, and celery) in butter or fat. The stock is then added along with the dry yellow split peas and aromatics such as thyme and peppercorns. The medley is simmered for hours until the peas are mushy and tender. The soup is served with the reserved meat from the hocks.

      Meal 4

      Biscuits ’n’ gravy

      Meal presentation

      Biscuits & Gravy is a dish consisting of soft dough, scone-like biscuits smothered in Sawmill gravy. The concept of gravy was brought to North America by the European settlers, but, the Sawmill variation appeared in the U.S. as the sawmill crews in Southern U.S. (particularly Kentucky) added ingredients that were on hand, such as dried or canned milk and cream products. Sawmill gravy is usually made with milk or heavy cream; the recipe results in a combination of béchamel sauce and basic gravy. Traditionally, the bits of mild sausage (or bacon) used to make the gravy are served with the

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