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Southern Europe Kristin Gunderson and Morgan Nicolas

Group 3- 2 meals

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Page 1: Group 3- 2 meals

Southern EuropeKristin Gunderson and Morgan Nicolas

Page 2: Group 3- 2 meals

Countries Included

• Greece• Turkey• Spain • Portugal• Italy• Southern France

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Trade Routes

• Crusaders established trade routes which developed the silk road • Reconquista, which ended in 1648, resulted in the

Age of Discovery which established direct links with Africa, America and Asia which brought several new food and immigrants to Southern Europe

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Common Foods of Greek Origin

• Olive oil, olives• Chickpeas (garbanzo beans)• Fish stew (bouillabaisse or zuppa di pesca alla marinara)

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Common Foods of Muslim Origin

• Eggplant• Lemon• Oranges• Sugar Cane• Rice

• Sweet meats• Spices

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Common Foods of American Origin

• Chocolate• Vanilla• Tomatoes• Avocado • Chile Peppers• Pinneapple

• White/Sweet Potatoes• Corn• Turkey

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Common Foods of Indian Origin

• Coconut• Banana• Mangoes• Sweet Oranges• Spices (pepper, nutmeg, cinnamon and cloves)

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Traditional Protein

• Meat: beef, goat, lamb, pork, veal• Poultry: chicken, duck, goose, pigeon, turkey, woodcock• Seafood: anchovies, bream, cod, haddock, halibut, salmon,

trout, sardines, octupus, squid, tuna, barnacles, clams, scallops, crab, mussels

• Eggs: chicken• Legumes: chickpeas, fava, kidney beans, lentils, lupine

beans, white beans

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Traditional Carbohydrates

• Grains: cornmeal, rice, wheat (bread and farina)• Fruits: apples, apricots, bananas, cherries, citron, dates,

figs, grapefruit, lemon, medlars, peaches, pears, pineapple, plums, pomegranates, oranges

• Vegetables: arugala, artichokes, asparagus, broccoli, cabbage, cardoon, cauliflower, chicory, eggplant, endive, escarole, fennel, green beans, kale, kohlrabi, mustard greens, olives, parsnips, pimentos, radicchio, swiss chard, turnips, zucchini

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Other Common Foods

• Nuts/seeds: almonds, hazelnuts, pine nuts (pignolis), walnuts, lupine seeds

• Beverages: coffee, chocolate, liquers, port, Madeira, sherry, flavored soda (orzata), tea, wine

• Sweetners: honey, sugar

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Traditional Seasoning

• Basil, bay leaf, black pepper, capers, cayenne pepper, chocolate, chervil, cinnamon, cloves, coriander, cumin, dill, fennel, garlic, leeks, lemon juice, marjoram, mint, mustard, nutmeg, onion, oregano, parsley, rosemary, saffron, sage, tarragon, thyme, vinegar

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Common Flavor Principles

• Olive Oil – Garlic – Basil – Nut • Olive Oil – Onion – Pepper –

Tomato • Olive Oil – Garlic – Basil – Nut • Olive Oil – Onion – Pepper –

Tomato • Wheat - Olives – Grapes

• Olive Oil – Garlic – Parsley and/or Anchovy – Tomato

• Olive Oil – Garlic – Basil – Tomato

• Wine Vinegar – Garlic • Tomato – Cinnamon • Olive Oil – Lemon – Garlic –

Onions - Oregano

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Chosen Recipes

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Traditional Spanish Paella Uses Flavors of: Olive oil, Garlic, Parsley, Onions, Lemon and Tomato

• 1 teaspoon saffron threads• 3 (16-ounce) cans fat-free, less-sodium

chicken broth• 8 unpeeled jumbo shrimp (about 1/2 pound)• 1 tablespoon olive oil• 4 skinned, boned chicken thighs, cut in half• 2 links Spanish chorizo sausage (about 6

1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices

• 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces

• 2 cups finely chopped onion

• 1 cup finely chopped red bell pepper• 1 cup canned diced tomatoes, undrained• 1 teaspoon sweet paprika• 3 large garlic cloves, minced• 3 cups uncooked Arborio rice or other

short-grain rice• 1 cup frozen green peas• 8 mussels, scrubbed and debearded• 1/4 cup fresh lemon juice• 1 cup chopped fresh parsley

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BaklavaUses Flavors of: Cinnamon, Honey, Vanilla and Nuts

• 1 (16 ounce) package phyllo dough

• 1 pound chopped nuts• 1 cup butter• 1 teaspoon ground

cinnamon

• 1 cup water• 1 cup white sugar• 1 teaspoon vanilla

extract• 1/2 cup honey

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Other Traditional Meals

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Pizza Napoletana Uses Flavors of: Olive Oil, Tomato, Garlic, Basil, Oregano and Anchovies

• 8 cups flour• 1/2 cup extra virgin olive oil• 3 teaspoons active dry yeast• 5 teaspoons salt• About 3 cups warm water• 3 tomatoes, peeled, seeded

and pureed• 2 garlic cloves

• 12 oz mozzarella• 8 oz parmesan, freshly

grated• 1 bunch fresh basil• Oregano• Anchovies• Salt• Pepper

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Minestrone Uses Flavors of: Olive Oil, Onion, Garlic, Tomato, Basil

• 1 large onion, finely chopped• 2 garlic cloves, crushed• 3 tomatoes, peeled and cut

into medium cubes• 2 celery stalks, cut into

pieces• 1 zucchini, cut into medium

cubes• 3 carrots, peeled and cut into

medium cubes• 3 potatoes, peeled and cut

into medium cubes• 1/2 lb green beans, cut into

pieces• 1/2 lb peas• 6 oz dry white beans• 4 oz pasta or rice (optional)• 4 cups water• Olive oil• Basil leaves• Parmesan

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Tuna Involtini (Involtini di Tonno) Uses Flavors of: Olive Oil, Green Olives, Garlic, Oregano, Basil, Parsley,

Lemon, Nuts, Currants, Wine and Tomato

• 1 1/2 lb tuna• 10 green olives,

chopped• 1 shallots, minced• 1 garlic cloves,

pressed• 1 tablespoon fresh

oregano• 1 tablespoon fresh

basil

• 1 tablespoon fresh parsley

• 2 tablespoons lemon juice

• 1 oz pine nuts, toasted

• 2 tablespoons extra virgin olive oil

• 4 tablespoons grated parmesan

• 1 1/2 cup bread crumbs

• 1/4 cup dried currants

• 1/2 cup dry white wine (such as Prosecco)

• 5 tomatoes, diced

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Boquerones Uses Flavors of: Anchovies, Garlic, Parsley, Wine Vinegar, Olive Oil

• 1 lb fresh anchovies• 2 garlic cloves, whole• 1 bunch of parsley, chopped• 1 cup white vinegar• 2 tablespoon kosher salt• Olive oil

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Bacalhau de Gomes de Sa Uses Flavors of: Onion, Garlic, Olive oil, Olives, Parsley

• 2 lb of salted cod• 2 lb potatoes• 2 cups milk• 3 onions, sliced• 3 garlic cloves, crushed• 4 hard-boiled eggs• 1/2 cup olive oil• 20 black olives

• 1 bunch parsley• Salt• Pepper

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Caldo Verde Uses Flavors of: Garlic, Olive Oil

• 4 garlic cloves, chopped• 2 scallions, chopped• 1 lb collard greens or leafy kale• 2 lb potatoes, peeled and diced• 1/2 lb chouriço or chorizo, thinly sliced• 1/2 cup + 2 tablespoons virgin olive oil• Salt• Pepper

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Befanini Uses Flavors of: Lemon and Rum

• 4 cups flour• 14

tablespoons butter, soft

• 1 cup sugar• 1/4 cup milk• Zest of 1

lemon• 5 eggs• 1/2

teaspoon baking powder

• 1 pinch of salt

• 2 tablespoons rum

• Small multicolored sprinkles

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Fiadone Uses Flavors of: Lemon and Brandy

• 1 lb brocciu• 1/2 lb sugar• 4 whole eggs• Zest of 2 organic lemons• 1 tablespoon of brandy

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Chocolate con Churros Uses Flavors of: Chocolate

• 2 cups of water• 2 cups flour• 1/3 cup powdered sugar• 1 pinch salt• Vegetable oil for frying• 2 cups whole milk• 5 oz dark chocolate• 1 tablespoon cornstarch