Cuba

Cuba was the country we learned about and cooked dishes from this week in International Foods.

As the first and last Spanish colony in the Caribbean, Cuban food still has strong Spanish influences. With a tropical climate and rolling hills and rugged mountains, Cuban food relies a great on roots and tubers, such as malanga, potatoes, bonitos, and yucca. Other starchy foods include plantains, bananas, and rice.

Baked Eggs
Ingredients

• 1/4 cup olive oil
• 3 cloves garlic, peeled and minced
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 1 large tomato, chopped
• salt and pepper to taste
• 6 eggs
• 3 tablespoon butter, melted

Recipe

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large, deep skillet, heat oil over medium heat. Sauté garlic, onion, and green pepper for 2 to 3 minutes, or until onion is soft but not brown. Add tomato and cook 15 minutes, or until sauce thickens. Add salt and pepper to taste.
3. Light oil six ramekins. Divide sauce evenly among ramekins. Break 1 egg into each dish, being careful not to break the yolk. Drizzle a bit of melted butter over each egg.
4. Place dishes in oven and bake for 10 to 12 minutes, or until the whites of the eggs are completely opaque and white, and the yolks are still a bit runny. Remove from oven, season with additional salt and pepper if desired, and serve immediately.

My Thoughts

I'm not a big egg person, so this wasn't my favorite dish. We overcooked our eggs so the yolk was firm and that kind of ruined the dish for me. I also thought there was a little too much tomato. But I did think this was a pretty unique dish and something worth trying.

China

This week in International Foods we focused on the country of China. Not going to lie, Chinese food is my favorite and I have been waiting all semester for this unit.

The terrain in China then gradually descends from west to east like a staircase creating many different cuisines. The stair steps range from mountains to hills, foothills, and eventually shallows together with the islands on the rim of the mainland. China lies mainly in the north temperate zone, characterized by a warm climate and distinctive seasons, a climate well suited for habitation. These conditions spring onions, soy sauce, garlic, gingerroot, and of course rice common ingredients in Chinese cooking.

Chicken Fried Rice
Ingredients

• 1 cup long-grain rice
• 3 T. oil
• 1/2 cup chopped onion
• 1/4 green pepper, chopped
• 1 chicken breast
• 2 eggs, beaten
• 2 T. soy sauce
• 1 cup vegetables

Recipe

1. Place rice in 2 cups of cold water; bring to a boil.
2. When it boils, reduce the temperature to low, cover with a lid and simmer for approximately 10-15 or until the water disappears. Check for doneness by taste testing.
3. Cut chicken into bite size pieces.
4. Add 2 T. oil to wok or skillet. Preheat and add chicken. Cook until the chicken is all white, no pink. Then, removed from wok or skillet, onto a plate.
5. Put chopped green pepper and onions in wok or skillet and cook until crisp tender. Remember from wok or skillet to a plate.
6. Add oil if necessary and stir fry eggs until done.
7. Add cooked rice to eggs then add soy sauce, chicken and vegetables.
8. Mix and heat thoroughly.

My Thoughts

Personally, I loved this China unit. I had never tried chicken fried rice before but after this I would definitely try it again. This has been my favorite unit so far.