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momwise
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Hi families,
I'm swamped this May but really want to finish up school later this month with some sort of cultural or artistic endeavor related to the 10 mystery class locations.
Is anyone else interested in researching their local foods and posting a recipe? If not, I understand.
Ours is pretty easy: Hawaii, but others could prove to be difficult or the foods not available to us. In that case if the family is interested, a recipe could be posted FYI and, if desired a substitution could be used. At the very least, we'd all see a sampling of the recipes and could cook one from our own mystery class.
Clear as mud??
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Gwen...wife for 30 years, mom of 7, grandma of 3.....
"If you want equal justice for all and true freedom and lasting peace, then America, defend life." JPII
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MaryM
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This is a fun idea. When I just saw the title of your post I thought maybe you were trying to "have" a real dinner together - too bad that wouldn't be possible - although when Mary G. is here at least three of us could.
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Mary M. in Denver
Our Domestic Church
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Mary G
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| Posted: May 10 2006 at 2:46pm | IP Logged
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MaryM wrote:
| This is a fun idea. When I just saw the title of your post I thought maybe you were trying to "have" a real dinner together - too bad that wouldn't be possible - although when Mary G. is here at least three of us could. |
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I think posting recipes and maybe crafts would be fun. Our Antartica station is pretty international, but maybe we could come up with something?
And, we can certainly do a dinner together.....
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MaryG
3 boys (22, 12, 8)2 girls (20, 11)
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Mary G
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I forgot to say -- should we set a date for posting -- How about next Friday, May 19th? Does that give everyone time to research and find some fun things to post?
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MaryG
3 boys (22, 12, 8)2 girls (20, 11)
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Jen L.
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Sounds great!
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Jen
dh Klete,ds (8/95),dd (12/97), dd (11/00), and ^2^ in heaven
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Jen L.
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I did a quick search for Paraguay and found these recipes:
This one was on a "Kid recipe" site:
Plantain Pancakes
Try this fun recipe from Paraguay!
Ingredients:
3 very ripe plantains
3 tbs. flour
4 tbs. melted butter
2/3 cup cooked beans
2/3 cup shortening or lard
Boil, drain water and mash plantains; add flour and butter and mix thoroughly.
Fry the beans in 1 tbs. shortening for about 5 minutes in medium heat.
Heat remaining shortening in another frying pan, add 1 tbs. of the plantain mixture, and spread with a fork so that it will take the shape of a small pancake. Repeat to make more pancakes. Fry the pancakes for about 5 minutes, place a teaspoon of the fried beans on each and fold. Fry the stuffed pancakes, covered, 3 minutes on each side or until brown.
Also these
Beef Soup (So'O-Yosopy)
Zucchini Soup (Caldo de Zapallo Tierno)
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Jen
dh Klete,ds (8/95),dd (12/97), dd (11/00), and ^2^ in heaven
"...the best state in which to glorify God is our actual state; the best grace is that of the moment..." St. Peter Eymard
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momwise
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| Posted: May 11 2006 at 8:31am | IP Logged
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Mary G wrote:
| should we set a date for posting -- How about next Friday, May 19th? |
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That should work!
Jen, the Plantain recipe is the kind of thing that is perfect. Simple, authentic for that region and the ingredients are readily available here. If anyone has another activity to go with their dinner (we will be using world map placemats so far)--let us in on it 
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Gwen...wife for 30 years, mom of 7, grandma of 3.....
"If you want equal justice for all and true freedom and lasting peace, then America, defend life." JPII
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kathleenmom
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We'll come up with a German recipe!
Kathleen
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ladybugs
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My dad is from Venezuela and when we would visit his family as children (or when they would visit us) we would eat these EVERY morning. We also would put peanut butter in them...I remember that and butter....also, the preferred method of cooking in my dad's family at least was to fry them...
I found this recipe here:
AREPA (corn cakes)
The *arepa* (ah-ray-pah; with the accent on the middle syllable) is the local equivalent of a hamburger and is sold in shops called an *arepera* (ah-ray-pay-rah; with the accent on the third syllable). The arepas are cooked fresh. The buyer looks in a cafeteria type hot table to choose the filling s/he desires.
Fillings include shredded cheese, stringy meat cooked in spices, chicken salad with avacado, egg scrambled with onion and green peppers, diced sausage, and a variety of other things. Perhaps the most popular filling is grated American cheese (the one that has a cheddar flavor and is somewhat soft).
The arepa is split open like a hamburger bun (by the person behind the counter), some of the steaming moist corn meal is scooped out and discarded, and the filling is added. The arepa is wrapped in a square of slick paper, like butcher paper, and handed to the purchaser to eat standing up.
Arepas are also made smaller and served in the bread basket at restaurants.
An arepa may be cooked three different ways. Boiled in water, baked in the oven, or fried in hot oil. In the country they are often cooked on a charcoal grill. Most often they are browned on the outside by cooking briefly on a hot griddle, and then placed in the oven (400 degrees) for 15 minutes.
(Remember: the corn meal that is used is pre-cooked, so the *cooking* process is only to give the arepa some color and to make it hot.) The arepa is *done* when it sounds hollow when tapped.
HOW TO MAKE AN AREPA
Take a cup of finely ground, pre-cooked, corn meal (white is preferable, but yellow is also used), add an equal amount of water, a dash of salt and a teaspoon of cooking oil.
Kneed the mixture with your hands until it is thoroughly blended into a dough.
Take a small amount of the dough and pat it into a flat, round cake, about the size of the palm of your hand, or slightly smaller. It should be about a quarter of an inch thick. Shape and press it around the edges to make it even and smooth.
Continue making more cakes until the dough is used up.
Grease a heavy skillet or griddle and place it over a low flame. It should not be too hot. When the surface is hot place the cakes, one or two at a time, on the griddle to brown on both sides. Put them in the oven to bake for about 15 minutes.
(You may also fry them, turning once, in about a quarter inch of hot oil.)
TO SERVE: Slice the arepa like a hamburger bun, discard some of the steaming meal that is still soft in the middle, fill with choice of filling, close the arepa and serve immediately.
Alternate method: make small arepas about the size of a silver dollar and fry in oil until golden brown on both sides.
Serve as bread with a meal. Have butter and cheese available.
Enjoy!
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Love and God Bless,
Maria P
My etsy store - all proceeds go to help my fencing daughters!
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lapazfarm
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I LOVE Arepas. Every time we visit family in South Florida we have to get some (and pastellitos and croquettas, and...). We like them filled with shredded chicken and LOTS of cheese! Yum! Thanks for the recipe!
I will post our Brazillian recipe ASAP.
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Theresa
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lapazfarm
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OK, here is a Brazilian recipe: Bolinho de Chuva
There are alot of other recipes at that site, but I chose this one as I thought it would appeal to kids and it didn't have any specialized ingredients. If you want to be more adventurous, there are some yummy sounding dishes there.
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Theresa
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momwise
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A reminder that tomorrow's the deadline. I'm still trying to decide which recipe to post 
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Gwen...wife for 30 years, mom of 7, grandma of 3.....
"If you want equal justice for all and true freedom and lasting peace, then America, defend life." JPII
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Angela F
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Hi all,
The first dish here is the Tajik national dish. Here's how it's described on the menu of the Boulder Dushanbe Tea House:
Tajik Plov
Traditional rice of Tajikistan with beef, onions, carrots and chick peas.
Served with a marinated tomato, cucumber and onion salad. Topped with dried fruit.
Sounds yummy!
Angela
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Mary G
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Hey y'all --
We had the South Pole Station on Antarctica; here's a couple of recipes we found:
Make your own pemmican (which sounds interesting, but I don't think we'll try this one):
1. Dehydrate strips of raw red meat on a low heat in the oven. About 2-6lbs for a batch. Ask the butcher to slice it for you as thinly as possible. It should be completely dry but not cooked. If it cooks, it will taste gritty when finished.
2. Grind the dehydrated strips up. The Indians pounded them with rocks, but a food processor is probably more acceptable in the modern kitchen. Spices or berries can be added at this time.
3. Prepare the tallow (for binding it all together) by rendering animal fat. Melt strips of beef fat (possibly free from the butchers - "you want to do what with it?!!") in a frying pan on a low heat until the rinds float to the surface (throw them away). Carry on heating the resulting tallow until all moisture is removed. It is very important to remove all water from the fat to prevent it going rancid (yuck). Proper tallow can be made from beef fat (suet is best) or lamb fat but not from pork fat as this won't set hard enough when cool. Tallow when cold looks like candle wax in colour and consistency.
4. When the resulting tallow is cold enough to touch but still liquid, add it slowly to the meat powder mixing thoroughly, until all of it is just saturated. This is about a 60:40 meat:tallow ratio by weight.
5. Mould the finished product into tins or whatever - manly bone shapes or gingerbread men moulds etc. When it hardens you've finished. Store in a dry place.
Now, this one we'll try  as it sounds more "kid friendly":
Icy Blue Igloo
Ingredients:
3 packages of Jell-O Berry Blue Gelatin Dessert (4-serving size)
2 ¾ cups boiling water
1 ½ cups cold water
2 cups ice cubes
2 cups whipped topping
Directions
1. Dissolve 2 packages of blue jell-o in 2 cups boiling water. Add cold water. Pour into 13-inch x 9-inch pan. Chill until set, about 3 hours. Cut gelatin into ½ inch cubes. Set aside.
2. Line a 6-cup bowl with plastic wrap. Set aside.
3. Dissolve remaining package of blue jell-o in ¾ cup boiling water. Add ice cubes. Stir until slightly thickened, about 3 to 5 minutes. Remove any unmelted ice. Whisk in 1 cup whipped topping. Stir in 2/3 of the gelatin cubes and pour mixture into prepared bowl. Chill until set, about 3 hours.
4. Unmold onto serving plate, flat side down. The round part should be on top. Remove plastic wrap and frost surface with remaining whipped topping and decorate with remaining jell-o cubes so that it looks like blocks in the “ice” of the whipped topping. There you have your “igloo.”
There was also an interesting note about "sledging biscuits": Along with Pemmican, sledging biscuits are a part of polar lore. They are approximately 2" x 3" (5 x 7.5 cm) and fairly thick for biscuits. They are hard and rather like the boring plain ones you get left in a mixed box of "biscuits for cheese" at Christmas.
Along with pemmican sledging biscuits were - and still are - one of the mainstays of food for Antarctic field parties. So much so in fact that sledging biscuits from Scott's 1912 polar expedition and Shackleton's voyage to South Georgia on the James Caird have even come up at auction in the last few years with price tags of many $1,000's. Ordinary ones are cheaper however.
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MaryG
3 boys (22, 12, 8)2 girls (20, 11)
my website that combines my schooling, hand-knits work, writing and everything else in one spot!
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momwise
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| Posted: May 19 2006 at 9:06am | IP Logged
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Mary, I think we'll go with the jello too! I've read many accounts of the starving explorers gnawing away on pemmican and biscuits, so I think I'd gag if I had to eat it. Besides, where would you get fresh seal meat ?
Here's a Hawaiian recipe:
SLOW COOKER KALUA PIG
Ingredients:
3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt
Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat. Cook in slow cooker on low for 16-20 hours turning once. Remove meat, shred, and then add juices from slow cooker to shredded meat. Makes six servings.
Normally, a whole pig is wrapped in taro leaves, which also make up the staple of Hawaii when cooked and mashed; poi.
Here's an easy dessert in case you need one, instead of a main dish:
HAUPIA (coconut pudding desert)
12 ounces chilled coconut milk
1 1/2 cups water
1/2 cup + 2 T. sugar
1/2 cup + 2 T. cornstarch
Combine all ingredients in saucepan and stir over medium heat until thickened. Lower heat and cook for ten minutes, stirring constantly to avoid lumping or burning. Pout into 8x8 inch dish and chill until set. Cut haupia into squares & serve. Serves 8-10 people.
Oh...if you don't want dessert or a main dish for your meal, you'll just have to settle for this:
MAI TAI
2 oz. light rum
1 oz. Triple sec orange liquor
1 tbsp. Orgest almond liquor or almond flavored syrup
1 tbsp. Grenadine
1 tbsp. lime juice
1 dash 151prf. rum or dark rum (optional)
Shake ingredients (except the dark rum) and strain into a large glass about 1/3 full with crushed ice. Decorate with a maraschino cherry speared to a wedge of fresh pineapple. Put an orchid in each drink for the full Hawaiian effect.
__________________
Gwen...wife for 30 years, mom of 7, grandma of 3.....
"If you want equal justice for all and true freedom and lasting peace, then America, defend life." JPII
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MaryM
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Here's one from Oman - a good general one for the whole Arab region:
QUICK HUMMUS - garbanzo bean dip
Ingredients:
1 can of garbanzo (ceci) beans
1 medium-sized clove of garlic (or 1/2 of a big clove)
1 Tablespoon olive oil
3 Tablespoons sesame seed paste (tahina)
3 Tablespoons of lemon juice
a pinch of cayenne (red) pepper
Strain the garbanzo beans, reserving the liquid. Put the garbanzo beans and all of the other ingredients in a blender. Blend on high for about 20 seconds. Turn off the blender and stir the mixture with a spoon. Add from the reserved liquid, 1 spoon at a time, just enough to get the mixture to run smoothly in the blender. (You will not need to add all of the liquid.) Run the blender for about 20 seconds after each addition of liquid. The final product should be thick, not runny.
Spoon into a bowl or plate. Drizzle with more olive oil if desired.
Serve with grilled meats or spread in sandwiches.
For a light dinner, serve along-side a plate of finely chopped tossed salad. Eat with pita or other soft flat bread, using the bread to grab the hummus dip and salad (without the use of spoon or fork).
VARIATION: For a lighter tasting and creamer Hummus, add 3 Tablespoons of plain yogurt to the recipe.
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Mary M. in Denver
Our Domestic Church
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tracym
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Hi. I just saw this post today. I did a google search and came up with a few things from this website: http://slis.cua.edu/ihy/sp2000/cuisines/recipies.htm
What a fun idea! These are from Azerbaijan.
This is a soup:
Dovga
Ingredients
Mutton-108g
Onions-15g
Peas-15g
Yogurt-200g
Egg-1
Flour-8g
Rice-20g
Spring onions-18g
Spinach-40g
Celantro/Dill-30
Mint-15g
Celery-10g
Pepper/salt to taste.
Cooking
Dovga is soup made of yogurt. Mix flour and egg and
add some rice. Boil the mixture continuously stirring
to prevent it from curdling. When the mixture begins
to boil, add finely chopped greens and salt and boil
until cooked. Dovga can be prepared with or without
meat. In the first case, peas are boiled until half
cooked, then small meat balls are made from minced
meat and boiled with peas until ready. The cooked
peas and meat balls are then added to the the basic
mass.
This is a dessert:
Mutekke
Ingredients
Flour-500g
Eggs-2
Butter-100g
Milk-200ml
Yeast-10g
Sugar-50g
Apricot jam-150g
Walnuts-200g
Vanila
Salt
Cooking
Dilute yeast in a small quan-tity of warm milk, add
egg, salt, sugar powder, 50 gr of melted utter, mix
and add flour. Knead for 15 min. Put the dough in warm
place for 1,5 hour. Grate walnuts,add sugar and jam. Roll
dough into 4-5 mm thick sheet, cut into triangles. Put
the stuffing and roll up. Bake in hot oven for 10-15
minutes. Cool ready articles and powder with sugar.
There were other recipes on the site as well. Maybe we'll try a dessert one soon.
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Tracy M- mom to Allen 12, Laura 9, Joeseph 7, and Anthony 4
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kathleenmom
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Sorry ladies....didn't quite make it in under the wire....
The Black Forest is about an hour from Wiesbaden:
Black Forest Stollen
2 ounces candied lemon, finely diced
2 ounces candied orange, finely diced
12 ounces raisins
5 ounces red currants
1/2 cup dark rum
2 ounces compressed yeast
1 1/4 cup milk
2 tablespoons flour
13 ounces butter at room temperature
4 ounces granulated sugar
2 pounds flour
4 eggs
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla sugar
1/4 teaspoon ground mace
1/4 teaspoon ground cardamon
1 tablespoon roasted almonds, finely ground
2 1/2 ounces sliced almonds
4 ounces butter
2 ounces vanilla sugar
2 ounces confectioners sugar
softened butter and flour for baking sheet
1.Combine the diced candied lemon and orange with the raisins and currants. Marinate in the rum for a few hours.
2.Place the compressed yeast in a large bowl. Warm the milk to lukewarm temperature and add to the yeast. Mix
well with a wooden spoon until the yeast dissolves completely in the milk. Add flour and sugar, mix thoroughly.
Set in a warm place for ten minutes or until the yeast mixture is foamy.
3.Add 1/3 of the flour and beat thoroughly into a smooth paste. Cover and let stand in a draught-free warm place
for about 30-minutes (to 1 hour), or until it raises and the yeast bubbles appear on the surface.
4.Cream butter and sugar. Add eggs, salt, lemon juice, vanilla sugar, mace, cardamon and ground almond. Add
the remaining flour. Mix thoroughly.
5.Incorporate the raised yeast mixture. Flour a board, then knead the dough evenly (about 10-15 minutes) or until
the dough is soft and pliable. Set in a warm place for 1 hour or until it doubles in size. Punch down the dough and
let it rest for 10 minutes. Knead again on a floured board until smooth.
6.Press rum out of the marinated fruits and place on top of the dough. Knead until thoroughly mixed. Place the
slivered and sliced almonds on top, then incorporate into the dough. Make sure the fruits and almonds are evenly
distributed.
7.Divide the dough into two parts. Press out each piece to a long oval: 10x5x1 inches. Press a rolling pin
lengthwise, at the center of the dough; roll out to three-quarter-inch from the edge. Press the thin part together
with the finger tips, then shape the thick edges into well rounded "stollen" shape. Pull out the ends to narrow them
a little. Put fingertips between the two thick edges and pull the top edge gently up, rounding as you go; this will
form a crescent shape.
8.Place each loaf on a buttered and floured baking sheet. Allow to rise again for about one hour.
9.Bake the Stollen in preheated 350ƒF oven for 10 minutes, then at 325ƒF for another 30-35 minutes or until the
Stollen sounds hollow when tapped. Remove from the oven and brush with melted butter, then cool on a rack.
10.Finally spread butter on the baked Stollens, sprinkle first with the vanilla sugar, then with the powdered sugar.
* Stollen doesn't have the same flavor and the dough is more difficult to handle if active dry yeast is used.
However, if compressed yeast is not available, substitute with one-quarter oz. packets, only one cup milk and
the same amount of sugar and flour; same method as in step two.
YUM!
Kathleen
__________________
DH Daniel, Sophia Brigid (97), Russell Powers (99), Honoria Jane (02), John Patrick (05), Brigid Mary Feb. 24, 2007!
AMDG Academy
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Mary G
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| Posted: May 20 2006 at 5:51am | IP Logged
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Y'know, this is such a fun idea -- what about an occasional online intl food "dinner" (altho it looks like we all found desserts... )?
We coudl take different countries that we're studying with our kids and then at the end of a time frame (one month, two months?) post recipes that we've made (or will make ) with the kids?
That might help those who want to cook more with their kids have fun ideas to do......and we get geography, history, social studies all at the same time (I love interdisciplinary unit studies!)
__________________
MaryG
3 boys (22, 12, 8)2 girls (20, 11)
my website that combines my schooling, hand-knits work, writing and everything else in one spot!
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momwise
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| Posted: May 20 2006 at 9:36am | IP Logged
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kathleenmom wrote:
| Sorry ladies....didn't quite make it in under the wire... |
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Why you had an hour to spare in Mountain time!
Mary G. wrote:
| Y'know, this is such a fun idea -- what about an occasional online intl food "dinner" |
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That's a great idea.  You're in charge 
__________________
Gwen...wife for 30 years, mom of 7, grandma of 3.....
"If you want equal justice for all and true freedom and lasting peace, then America, defend life." JPII
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4Real Forums : Across Time and Place
Topic: Journey North Dinner
