Cooking in Global Cuisine - Shrimp Risotto and Cheese Manicotti

Cooking in Global Cuisine

MANICOTTI WITH RICOTTA FILLING (Italy)

and SAFFRON RISOTTO WITH SHRIMP (Italy) 

SAFFRON RISOTTO WITH SHRIMP (Italy)

Yield:  4 servings

INGREDIENTS:

    

Garlic cloves, minced	2 ea.
Onions, minced	4 oz.
Butter	507;.
Stock, seasoned	2  1/2 pnts
Arborio rice	14 oz.
Bay leaves	2 ea.
Saffron threads, crushed	pinch
Parsley, chopped	3 tblsp.
Parmesan cheese, grated	2 oz.
Shrimp, P&D, tail off, sauteed	1 1/2 lb.
Salt	to taste
Pepper	to taste

Method:

1.                 Sauté garlic and onion in 3 ounces butter

2.                 Add rice; stir until grains are coated with butter.

3.                 Add one-third of the stock, stir until rice absorbs liquid.

4.                 Add bay leaves, saffron, and one-third of stock, continue to stir.

5.                 Add remaining stock, continue to stir.

6.                 When all liquid is absorbed, add parsley, Parmesan cheese, remaining butter, and sautéed                shrimp.

7.                 Stir rice only enough to mix ingredients. Season with salt and pepper.  

MANICOTTI WITH RICOTTA FILLING (Italy)

Yield: 4 - 8

INGREDIENTS:

            1 ½ cup           Ricotta

            ¼ cup              Parsley, chopped

            ½ tsp               Salt

            1 ea                  Egg, slightly beaten

            8 ea                  Manicotti shells

            1 cup               Marinara sauce

            ½ cup              Shredded mozzarella cheese

            ¼ cup              Grated parmesan cheese

METHOD

1. Combine ricotta, parsley, salt, and egg; refrigerate.
2. Boil manicotti according to package directions.
3. Drain and cool in cold water.
4. Pour half of marinara sauce into 9” x 9” baking dish.
5. Stuffed drained manicotti with filling and place on sauce on dish.
6. Top with remaining marinara sauce.
7. Scatter mozzarella on manicotti and sprinkle parmesan cheese over top.
8. Bake in preheated 350 degree oven for 35 to 30 minutes.

Food of the British Isles, a paper for class

Food of the British Isles

Harrison Graden

Global Cuisine M/T

Chef Elkin

The food of the British Isles can be described as earthy, local, fresh, economical and “unfussy”.  It seems that the foods consumed came from various influences: Roman, Anglo-Saxon, Celtic, French, Norse, Welch, Irish, Indian, and many other countries where the country of England dwelt.  Through their conquest and travels, there are many influences, where they brought home the best to be found.

British cooking has been called “unfussy” as from the Great Wars, there were food rationing measures in place and continued for many years due to economic needs following the wars.  It could be said that British Isle food used the best of what it had and stretched it.  But this was not a new trend seen during and after the great wars, this was something which over the years was to be seen time and time again.

The people of the British Isles have seen very little wealth and prosperity and at times have had to live through famines, wars and other civil disobedience.   In Ireland, there was the infamous potato blight, where many died or left Ireland altogether in search of a better life.  This does not include the many struggles against the crown where there was civil disobedience and wars waged.  During these wars, crops and livestock were destroyed, leaving many without food.  They were put out of their homes and properties, to wander the lands and byways in search of a place to lay and seeking the food of anyone who would share as beggars.

As I peruse the food of the British Isles I would call some of their food the best of comfort foods.  From Sunday Roast to Corned Beef and Cabbage.  Then there are the meat pies, haggis, scones, fish & chips, on and on….

In the recent history the British Isles have gone from a predominantly rural setting to a urbanized and industrialized area.  This has brought about a society which seeks to be a highly consumer orientated society.  So the modern British foods seem to draw influences not traditionally drawn on, to include: the Mediterranean, Middle Eastern, South, East, and South East Asia. Foods such as the Slow Food Movement have grown in influence and food safety is increasingly the norm.

Cornish Pasty & Yorkshire Pudding

CORNISH PASTY (England)

Beef, Onion, and Potato Turnover

Yield: 6 or 12

Serving Size: 1 or 2 per serving

Cooking Method: Bake

INGREDIENTS:

            PASTRY:

            10 oz               Flour, all purpose

            Pinch               Salt

            6 oz                 Butter or shortening cut into ¾ inch pieces

            3 to 4 oz          Water, cold

            FILLING:

            8 oz                 Beef, top round, trimmed, minced

            6 oz                 Potatoes, peeled, small diced

            4 oz                 Onion, medium dice

            To taste           Salt

            To taste           Pepper

            1/8 cup                        Parsley, fresh, minced

            ASSEMBLY:

            1 ea                  Egg, lightly beaten

PASTRY METHOD:

1. Place flour and salt in a bowl of food processor.  Pulse to mix.
2. Add butter, or shortening, pulse to mix until size of peas.
3. With machine running, add water through feed tube until dough comes together into ball.  Pulse if needed.
4. Wrap ball in film wrap, refrigerate until well chilled.

FILLING METHOD:

1. Combine all filling ingredients in bowl, mix well.
2. Cover and refrigerate until ready to use.

ASSEMBLY:

1. Preheat oven to 400 degrees.
2. On slightly floured surface, roll pastry thin.
3. Cot 5  to 5 ½ inch circles, place 1 ½ oz filling just under center of dough.
4. Brush edges of dough with cold water, fold dough over filling until edges meet to form half circle, crimp edges to seal well.
5. Place on baking sheet, brush with egg.
6. Place in center of oven for 12 minutes, reduce heat to 325 degrees, bake another 45 minutes.
7. Serve immediately or slightly cooled.

           

           

METHOD:

1. Place flour and salt in bowl of food processor, pulse to mix.
2. With processor running, add eggs and milk through tube, pulse to mix well.
3. Remove butter to bowl, refrigerate at least 1 hour.
4. Meanwhile, preheat oven to 400 degrees.
5. Place butter in ½ steam table pan.
6. Stir batter, pour batter into pan, and bake for 15 minutes.
7. Reduce heat to 350 degrees; bake another 10 to 15 minutes, until puffy, crisp, and golden.
8. Remove from oven, cut into squares, serve immediately.

YORKSHIRE PUDDING (England)

Yield: 8

Serving Size: 3 by 4 ½ inch piece

Cooking Method: Boil, bake

INGREDIENTS:

            1 cup               Flour, all-purpose

            ½ tsp               Salt

            2 ea                  Eggs

            1 cup               Milk

            2 tblsp             Butter

           

METHOD:

1. Place flour and salt in bowl of food processor, pulse to mix.
2. With processor running, add eggs and milk through tube, pulse to mix well.
3. Remove butter to bowl, refrigerate at least 1 hour.
4. Meanwhile, preheat oven to 400 degrees.
5. Place butter in ½ steam table pan.
6. Stir batter, pour batter into pan, and bake for 15 minutes.
7. Reduce heat to 350 degrees; bake another 10 to 15 minutes, until puffy, crisp, and golden.
8. Remove from oven, cut into squares, serve immediately.