Group 3- 2 meals

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Southern Europe

Southern EuropeKristin Gunderson and Morgan Nicolas

Countries IncludedGreeceTurkeySpain PortugalItalySouthern France

Trade RoutesCrusaders 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

Common Foods of Greek OriginOlive oil, olivesChickpeas (garbanzo beans)Fish stew (bouillabaisse or zuppa di pesca alla marinara)

Common Foods of Muslim OriginEggplantLemonOrangesSugar CaneRiceSweet meatsSpices

Common Foods of American OriginChocolateVanillaTomatoesAvocado Chile PeppersPinneappleWhite/Sweet PotatoesCornTurkey

Common Foods of Indian OriginCoconutBananaMangoesSweet OrangesSpices (pepper, nutmeg, cinnamon and cloves)

Traditional ProteinMeat: beef, goat, lamb, pork, vealPoultry: chicken, duck, goose, pigeon, turkey, woodcockSeafood: anchovies, bream, cod, haddock, halibut, salmon, trout, sardines, octupus, squid, tuna, barnacles, clams, scallops, crab, musselsEggs: chickenLegumes: chickpeas, fava, kidney beans, lentils, lupine beans, white beans

Traditional CarbohydratesGrains: cornmeal, rice, wheat (bread and farina)Fruits: apples, apricots, bananas, cherries, citron, dates, figs, grapefruit, lemon, medlars, peaches, pears, pineapple, plums, pomegranates, orangesVegetables: 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

Other Common FoodsNuts/seeds: almonds, hazelnuts, pine nuts (pignolis), walnuts, lupine seedsBeverages: coffee, chocolate, liquers, port, Madeira, sherry, flavored soda (orzata), tea, wineSweetners: honey, sugar

Traditional SeasoningBasil, 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

Common Flavor PrinciplesOlive 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 TomatoOlive Oil Garlic Basil TomatoWine Vinegar Garlic Tomato Cinnamon Olive Oil Lemon Garlic Onions - Oregano

Chosen Recipes

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

1 teaspoon saffron threads3 (16-ounce) cans fat-free, less-sodium chicken broth8 unpeeled jumbo shrimp (about 1/2 pound)1 tablespoon olive oil4 skinned, boned chicken thighs, cut in half2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces2 cups finely chopped onion1 cup finely chopped red bell pepper1 cup canned diced tomatoes, undrained1 teaspoon sweet paprika3 large garlic cloves, minced3 cups uncooked Arborio rice or other short-grain rice1 cup frozen green peas8 mussels, scrubbed and debearded1/4 cup fresh lemon juice1 cup chopped fresh parsley

BaklavaUses Flavors of: Cinnamon, Honey, Vanilla and Nuts1 (16 ounce) package phyllo dough1 pound chopped nuts1 cup butter1 teaspoon ground cinnamon1 cup water1 cup white sugar1 teaspoon vanilla extract1/2 cup honey

Other Traditional Meals

Pizza Napoletana Uses Flavors of: Olive Oil, Tomato, Garlic, Basil, Oregano and Anchovies8 cups flour1/2 cup extra virgin olive oil3 teaspoons active dry yeast5 teaspoons saltAbout 3 cups warm water3 tomatoes, peeled, seeded and pureed2 garlic cloves12 oz mozzarella8 oz parmesan, freshly grated1 bunch fresh basilOreganoAnchoviesSaltPepper

Minestrone Uses Flavors of: Olive Oil, Onion, Garlic, Tomato, Basil 1 large onion, finely chopped2 garlic cloves, crushed3 tomatoes, peeled and cut into medium cubes2 celery stalks, cut into pieces1 zucchini, cut into medium cubes3 carrots, peeled and cut into medium cubes3 potatoes, peeled and cut into medium cubes1/2 lb green beans, cut into pieces1/2 lb peas6 oz dry white beans4 oz pasta or rice (optional)4 cups waterOlive oilBasil leavesParmesan

Tuna Involtini (Involtini di Tonno) Uses Flavors of: Olive Oil, Green Olives, Garlic, Oregano, Basil, Parsley, Lemon, Nuts, Currants, Wine and Tomato1 1/2 lb tuna10 green olives, chopped1 shallots, minced1 garlic cloves, pressed1 tablespoon fresh oregano1 tablespoon fresh basil1 tablespoon fresh parsley2 tablespoons lemon juice1 oz pine nuts, toasted2 tablespoons extra virgin olive oil4 tablespoons grated parmesan1 1/2 cup bread crumbs1/4 cup dried currants1/2 cup dry white wine (such as Prosecco)5 tomatoes, diced

Boquerones Uses Flavors of: Anchovies, Garlic, Parsley, Wine Vinegar, Olive Oil1 lb fresh anchovies2 garlic cloves, whole1 bunch of parsley, chopped1 cup white vinegar2 tablespoon kosher saltOlive oil

Bacalhau de Gomes de Sa Uses Flavors of: Onion, Garlic, Olive oil, Olives, Parsley2 lb of salted cod2 lb potatoes2 cups milk3 onions, sliced3 garlic cloves, crushed4 hard-boiled eggs1/2 cup olive oil20 black olives1 bunch parsleySaltPepper

Caldo Verde Uses Flavors of: Garlic, Olive Oil4 garlic cloves, chopped2 scallions, chopped 1 lb collard greens or leafy kale 2 lb potatoes, peeled and diced1/2 lb chourio or chorizo, thinly sliced1/2 cup + 2 tablespoons virgin olive oilSaltPepper

Befanini Uses Flavors of: Lemon and Rum4 cups flour14 tablespoons butter, soft1 cup sugar1/4 cup milkZest of 1 lemon5 eggs1/2 teaspoon baking powder1 pinch of salt2 tablespoons rumSmall multicolored sprinkles

Fiadone Uses Flavors of: Lemon and Brandy1 lb brocciu1/2 lb sugar4 whole eggsZest of 2 organic lemons1 tablespoon of brandy

Chocolate con Churros Uses Flavors of: Chocolate2 cups of water2 cups flour1/3 cup powdered sugar1 pinch saltVegetable oil for frying2 cups whole milk5 oz dark chocolate1 tablespoon cornstarch