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Gabriella True:

Discoverer's Day continued

by Gabriella True

 

DISCOVER RECIPES FROM ALL AROUND THE WORLD

Below is a sampling of recipes from around the world. Many of the ingredients and dishes are integral to that country's cooking but are widely available for the American consumer.

LAVENDER CHOCOLATE SOUFFLÉS
Continent: Europe
Country: France
What Makes it French: Lavender has been grown in the hills of Provence for centuries and used in their cuisine to add a delicate flavor to sweet and savory foods. The soufflé is a typical French dish that first appeared in The French Cook by Louis Ude in 1813. I wrote this recipe to use for a small dinner party.

6 tablespoons heavy cream

1 tablespoon organic culinary lavender
5 ounces semisweet chocolate, finely chopped
8 teaspoons sugar
1 tablespoon unsalted butter
1 1/2 teaspoon dark rum
1 1/2 teaspoon vanilla extract
Pinch of salt
2 large eggs, separated
Pinch of cream of tarter
Powdered sugar

In a small saucepan, bring cream and lavender to a boil. Remove from heat and cover. Let steep for 5 minutes. Strain the milk and discard the lavender. Combine lavender cream, chocolate, sugar, butter, rum, vanilla extract and salt in a large heavy saucepan. Stir over low heat until the chocolate melts and the mixture is very smooth. Let cool until lukewarm. This mixture can be made a day in advance and heated to lukewarm prior to the next step.

Preheat oven to 350 degrees. Butter 4-3/4 cup ramekins and coat with sugar. Whisk egg yolks in a small bowl and whisk into the chocolate mixture. Beat egg whites and cream of tarter in a large bowl with an electric mixer until the eggs form soft peaks. Fold the egg whites into the chocolate mixture in three batches. Be sure not to mix in the egg whites but fold them so that air bubbles are not broken down. Divide the soufflé mix into the 4 prepared ramekins. Place the ramekins onto a baking sheet. Bake for 15 minutes, turn of the oven and let sit in oven for 3 more minutes. Sift powdered sugar on top of each soufflé. Serve immediately. Makes 4.

SPOON BREAD
Continent:
North America
Country: United States
What Makes it North American: This is typical comfort food from the southern United States where corn is indigenous, first cultivated by the Native Americans. Christopher Columbus may not have discovered a new trade route to the Spice Islands but he found something new to trade: corn. This is the recipe I enjoyed when my family spent time in South Carolina.

1/2 cup yellow corn meal
1 stick butter
4 eggs, beaten
2 cups boiling water
1 pint milk
1 teaspoon salt
3 teaspoons baking soda

Preheat oven to 350. Put cornmeal in a baking dish and add boiling water. Using a whisk, stir in butter. Whisk well. Add milk and eggs, then salt and baking powder. Stir well. Bake for 45-60 minutes.

CLASSIC CHICKEN AND COCONUT SOUP
Continent: Asia
Country: Thailand
What Makes it Thai: Coconut milk and lemongrass combined with a faint hint of ginger of mint are two key ingredients in Thai cooking.

2 cups canned low-salt chicken broth
1 14-ounce can unsweetened coconut milk (use low fat if you want)
1/2 cup fresh lemongrass (1/4-inch-thick slices)
1 large chicken breast with skin and ribs
1 tablespoon (or more) limejuice
1 jalapeno chili, minced Finely chopped fresh cilantro

Bring first 3 ingredients to boil in heavy, medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes. Transfer chicken to plate, cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces. Strain the soup through sieve into the saucepan. Add 1 tablespoon limejuice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes. Add chicken and simmer just to heat through. Taste, adding more lime juice if desired. Ladle soup into bowls. Sprinkle with fresh cilantro. 2 Servings

CEVICHE
Continent: South America
Country: Peru
What Makes it Peruvian: Ceviche's birthplace is Peru and/or Ecuador where both countries have an amazing variety of fish and shellfish. In the 15th Century, the Spanish explorers brought the lemon and orange with them to South America. The pairing of citrus and fish created a new culinary technique. The citrus juices flavor the fish and the acid in the juice "cooks" the seafood.

1 pound fresh fish fillet (such as red snapper, cod, halibut, flounder, bass, grouper, scallops)
2/3 cup fresh lemon juice
2/3 cup fresh lime juice
1 teaspoon salt
1 tablespoon olive oil
1 fresh jalapeno pepper, seeded and finely minced
1 medium tomato finely chopped
1/2 medium onion finely chopped
1/4 cup fresh cilantro leaves, minced

Mix the fish with half the lemon and limejuice and salt, cover and marinate in refrigerator for two hours. Drain the liquid and add the remaining salt and juices, olive oil, and pepper tomatoes, onion and cilantro. Stir and refrigerate eight hours or overnight. Serve cold on a lettuce leaves or with crispy tortilla chips. Makes 4 cups.

LAMINGTONS
Continent: Australia
Country: Australia
What Makes it Australian: Lamingtons were created by the kitchen of the Queensland Government House as a resourceful use for stale sponge cake. They were said to be named after the wife of the Governor of Queensland from 1896 to 1901, Lady Lamington, or for the Baron himself.

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups self-rising flour
1/2 cup milk
4 cups confectioner's sugar
1/3 cup cocoa powder
2 tablespoons butter
1/2 cup milk
2 - 3 cups dried coconut

Preheat oven to 375 degrees Fahrenheit. Butter and line with waxed or parchment paper a Lamington Tin or cake pan that measures 11 x 8 x 1.5 inches. Cream the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time while continuing to whisk. Fold in the flour and milk. Pour the batter into the prepared cake pan. Bake for 30-40 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes before turning out onto a cooling rack. Cool completely and then place in refrigerator overnight. Cut the cake into squares. In a large bowl, combine the sugar and cocoa. Heat the milk and butter in a saucepan until the butter is melted but do not boil the milk. Add the cocoa mixture to the milk and mix completely. Place the coconut in a shallow bowl. Set up a cooling rack with paper towels underneath. With a fork, dip the cake into the icing; roll it in the coconut; covering it well, and then place on to the rack to dry. After they have dried, place in an airtight container and let rest a few hours overnight before eating.

LAMB STEW
Continent: Africa
Country: Morocco
What Makes it Moroccan: The dates and apricots add the perfect sweetness to mellow out the layered spices found in Moroccan cuisine, which is typically more sweet than hot.

3/4 teaspoon salt
1 teaspoon ground black pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon red pepper flakes
2 teaspoons ground coriander
2 pounds lamb stew meat
2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 1/2 cups water
1/2 cup dried apricots, soaked overnight just covered by water
1/4 cup pitted dried dates, coarsely chopped
1/4 cup chopped fresh parsley

Mix salt, pepper, cinnamon, allspice, red pepper, coriander with 3 teaspoons of olive oil in medium bowl. Add lamb and toss to coat with spice mixture. Heat the rest of the oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot and sauté until brown on all sides, about 4 minutes per batch. Remove the batches to a separate plate and set aside. Once all lamb is browned, return all the lamb to the pot. Add onion, garlic and ginger to pot and sauté 5 minutes. Add 1 1/2 cups of water and bring to boil. Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally, for about 1 1/2 hours. Meanwhile add dates and apricots to a small pan and add 1 cup of water; bring to a boil and simmer 20 minutes. Strain and add the dates and apricots to the lamb stew after it has cooked for 1 1/2 hours. Cover and simmer until lamb is very tender, about 20 minutes longer. Stir in parsley. Season the stew with salt and pepper. Serves 4.

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