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Staple/common ingredient: Estonian Potato Salad

Beverage: Spanish Non-Alcoholic Sangria


Ritual or celebration: Matzo Ball Soup; Cuzzupa (Roman Catholic)
Unique social class: Matzo Ball Soup - Dish for Passover
Vegetarian or vegan: French Ratatouille
Gluten-free: French Ratatouille, English Cottage Pie, Potato Salad, Honey Pears,
Non-Alcoholic Sangria,
Classic vs. healthy: Spanish Fried vs. Baked Churros
Using commercial equipment: Italian Homemade Pasta and Tomato Sauce

Lab 7: Europe & Western Religions (Section 1)


Recipe Name: Estonian Potato Salad
Origin: Estonia (Former Soviet Union)

Date: 4/24/17
Yield: Serves 8

Station Number: 3

Station Members: Jonathan


Portion Size: 1 cup Kemler and John Killian

AM
T UNIT INGREDIENTS PROCEDURE

5 Potatoes, boiled, peeled 1. Boil the unpeeled


potatoes and carrots until
2 Large boiled carrots soft and let them cool
completely
1 Hardboiled egg
2. To make a hardboiled
4 oz Boiled sausage egg: Bring water in a
medium bowl to a slight
1/2 Long cucumber boil, add egg, reduce
heat slightly to light boil
1 Apple with bubbles present,
cook for 13 minutes,
2/3 C Peas
remove and place into
3/4 C Sour cream ice water until needed.
Mayonnaise 3. Chop potatoes and
3/4 C carrots into fine cubes
4. Grate the hardboiled egg
- - Salt + Pepper to taste 5. Chop cucumber, apple
and sausage into fine
cubes and add the peas
to that mixture
6. Mix the sour cream and
mayonnaise together into
a sauce, season with salt
and pepper to taste
7. Add all other ingredients
together in a bowl, then
add the sauce of
mayonnaise and sour
cream and mix gently
8. Let salad sit in the fridge
until serve (at least 1
hour)

Lab 7: Europe & Western Religions (Section 1)


Recipe Name: Saveur Honey and Butter Baked Pears with Cold Cream
Origin: Scandinavia

Date: 4/24/17
Yield: Serves 8

Station Number: 6

Station Members: Jessica


Portion Size: 1 cup McMinn and Melissa Miller

AM
T UNIT
INGREDIENTS PROCEDURE

Anjou pears, peeled, halved, 1. Preheat oven to 400F


8 - and cored 2. On parchment paper
lined baking sheet,
Unsalted butter, cut into inch arrange the pears cut
8 Tbsp cubes side up in a single layer
3. Top each pear half with
5 Sprigs Thyme
butter and season lightly
2 Fresh bay leaves with salt
4. Scatter the thyme and
1/2 C Honey bay leaves over the
pears and drizzle with
Chilled creme friche or organic honey
heavy cream for serving 5. Bake the pears, turning
every 15 minutes to coat
Kosher salt to taste
in the butter and honey,
until they are tender and
caramelized, about 1
hour
6. Transfer the pears to a
warmed dish and serve
while hot with a generous
pour of the chilled cream
on top
Lab 7: Europe & Western Religions (Section 1)
Recipe Name: Cuzzupa (Roman Catholic Easter Bread)
Origin: Italy

Date: 4/24/17
Yield: Serves 6

Station Number: 5

Station Members: Emily Hulse


Portion Size: 1 Roll and Kate Foley

AM
T UNIT INGREDIENTS PROCEDURE

1 - Package Instant Yeast 1. Preheat oven to 350


degrees F.
1
2. Mix together the yeast,
and
1/4 Cups Milk; warm
milk, salt, butter, eggs
and sugar.
1/3 Cup Butter; room temperature 3. Add 2 cups of flour and
mix until smooth.
2 - Eggs; beaten
4. Continue adding flour
Cup Granulated Sugar until the dough is no
longer sticky.
4 5. Knead until smooth.
and
6. Transfer to an oiled
1/2 Cups Flour
bowl, cover, and let
1 - Egg; beaten with water (1 tbsp) rise in a warm,
draft-free place until
6 - Eggs; uncooked doubled, about 1 hour.
1/2 Cup Sprinkles 7. Punch down the dough
and divide into 12
equal pieces. Roll each
piece into a 1-inch by
14-inch rope.
8. Taking two pieces,
twist to form a "braid,"
then join the ends to
loop into a circle,
pinching the tips
together.
9. Place on a large baking
sheet lined with
parchment paper.
Repeat with remaining
dough.
10. Brush each dough
"nest" with the beaten
egg wash.
11. Decorate with
sprinkles.
12. In the middle of each
bread ring, gently place
an Easter egg, making
an indentation with the
egg. Place one egg in
the center of each nest,
pressing down lightly
to secure.
13. Bake in the preheated
oven for 20 to 25
minutes, until golden
brown. Cool on a wire
rack.

Lab 7: Europe & Western Religions (Section 1)


Recipe Name: Ratatouille
Origin: France (Northern Europe)

Yield: Serves 8 Date: 4/10/17


Station Number: 5

Station Members: Kate Foley


Portion Size: 1 cup and Emily Hulse

AM
T UNIT INGREDIENTS PROCEDURE

2 C Crushed tomatoes 1. Preheat the oven to


350F. Lightly grease a
2 Tbsp EVOO 9x12 baking dish and set
aside.
1/2 Tsp Apple cider vinegar
2. In a medium mixing bowl,
2 Tsp Minced garlic combine the crushed
tomatoes with the oil and
1/2 C Fresh basil vinegar. Stir in the garlic,
basil, herbs de provence,
2 Tsp Herbs de Provence spice mix salt pepper and chili
powder.
1/2 Tsp Salt
3. Pour the tomato mixture
1/2 Tsp Pepper into the prepared baking
dish and smooth it into
2 Cup Olive oil an even layer on the
bottom of the pan.
1/2 Tsp Chili powder 4. Stack the veggie slices in
alternating patterns
2 Medium sweet onion, sliced
(onion, zucchini,
2 Large zucchini eggplant, tomato) and
place them on their side
Large japanese eggplant (3 in the pan. Repeat until
2 cups sliced) rows have formed.
5. Lightly brush oil on top of
Large roma tomatoes (3 cups the vegetables.
6 slices) 6. Bake for about an hour,
until the tomato sauce at
the bottom is bubbling
and the veggies are
tender.
7. Garnish with additional
chopped fresh basil
before serving. Serve hot
or cold.

Lab 7: Europe & Western Religions (Section 1)


Recipe Name: English Cottage Pie
Origin: England (Central Europe)

Date: 4/24/17
Yield: Serves 6

Station Number: 2

Station Members: Jeanne


Masich and Heather
Portion Size: 1 cup Reymunde

AM
T UNIT INGREDIENTS PROCEDURE

1 Tbsp. Olive Oil 1. Preheat oven to 400


degrees F.
1 Tsp Ground Black Pepper 2. Sautee carrots, onions,
pepper, and thyme with
1 Lbs Ground Beef
olive oil until tender.
1 - Onion 3. Add butter, peas, and
flour, tomato paste, wine,
3 - Carrots and Worcestershire
Sauce.
1 Cup Frozen Peas 4. Let this reduce slightly
and add chicken stock,
3 Sprigs Fresh Thyme; finely chopped
reduce more, and
2 Tbsp. Flour remove from heat.
5. Pour sauce mixture into
1 Tbsp. Butter oven proof dish.
1 Glass Red Wine 6. Spoon or pipe mashed
potatoes over the top.
2 Tbsp. Tomato Paste 7. Brush with egg.
8. Bake approximately 20
2 Tbsp. Worcestershire Sauce
minutes or until top
1 Cup Chicken Stock begins to brown.

1 Lbs Mashed Potatoes

1 - Egg; beaten

Lab 7: Europe & Western Religions (Section 1)


Recipe Name: Homemade Churros (Original)
Origin: Spain (Southern Europe)

Date: 4/10/17
Yield: Serves 8

Station Number: 7

Station Members: Brianna


Portion Size: 3 Churros Lawless & Alicia Blaine

AMT UNIT INGREDIENTS PROCEDURE

300 mL Water 1. Preheat oven to 400F.


2. Place water, butter, 2
6.5 Oz All purpose flour tbsp oil, 1 tsp sugar and
2 Oz Unsalted butter a pinch of salt into a
medium saucepan, bring
- - Pinch of salt to a boil.
3. Add flour and mix
2 Oz Caster sugar
vigorously until well
1 Tsp Ground cinnamon blended (the dough will
form within a minute or
2 Medium eggs two)
4. Remove from the stove
2 Tbsp EVOO and let cool for a bit.
Once it is not too hot,
add one egg and work
Nutella or hot dipping the egg into the dough
1/2 C chocolate very quickly with your
hands. When the egg is
incorporated into the
dough, add another one
and repeat the process
quickly. You should get
dough that is not too stiff
but not too soft either.
5. Pour the frying oil into a
medium sized sauce pan
and heat it up.
6. Fill a piping bag or zip
locked bag fitted with star
piping tip with half of the
dough.
7. Pipe the dough directly
into the oil (choose any
length youd like) and cut
with a fork. Do not pipe
too many churros in the
oil at once. They should
cook no longer than 2
minutes if the proper
temperature.
8. Take them out and place
them on a paper towel to
get rid of excess oil.
9. When they are still warm,
roll each of them in a
sugar mixed with ground
cinnamon.
10. Serve warm with warmed
nutella or chocolate for
dipping.

Lab 7: Europe & Western Religions (Section 1)


Recipe Name: Healthy Homemade Churros
Origin: Spain (Southern Europe)

Date: 4/10/17
Yield: Serves 8

Station Number: 7

Station Members: Brianna


Portion Size: 3 Churros Lawless & Alicia

AMT UNIT INGREDIENTS PROCEDURE

6.5 Oz All purpose flour 1. Place water, butter, 2


tbsp oil, 1 tsp sugar and
2 Oz Unsalted butter a pinch of salt into a
medium saucepan, bring
- - Pinch of salt
to a boil.
2 Oz Caster sugar 2. Add flour and mix
vigorously until well
1 Tsp Ground cinnamon blended (the dough will
form within a minute or
2 Medium eggs two)
11. Remove from the stove
2 Tbsp EVOO
and let cool for a bit.
300 mL Water Once it is not too hot,
add one egg and work
the egg into the dough
very quickly with your
hands. When the egg is
incorporated into the
dough, add another one
and repeat the process
quickly. You should get
dough that is not too stiff
but not too soft either.
12. Fill a piping bag or zip
locked bag fitted with star
piping tip with half of the
dough.
13. Pipe the dough directly
onto a baking sheet.
Cook for 20-25m or until
golden and stiff.
14. When they are still warm,
roll each of them in a
sugar mixed with ground
cinnamon.
15. Serve warm with warmed
nutella or chocolate for
dipping.

Lab 7: Europe & Western Religions (Section 1)


Recipe Name: Matzo Ball Soup
Origin: Jewish Traditional Religion

Date: 4/10/17
Yield: Serves 8

Station Number: 4

Station Members: Lauren


Portion Size: 2c each Walck and Chloe Wiggins

AMT UNIT INGREDIENTS PROCEDURE


1 Package of Matzo ball mix 1. Prepare the matzo ball
(sold in supermarkets with mix according to the
4.5 Oz kosher foods) package directions (most
packages say to mix the
4 Eggs matzo meal with the 4
beaten eggs and cup
1/2 C Vegetable oil
oil, stir and refrigerate for
2 Tsp Salt 15 minutes) Do not over
mix
Reduced sodium chicken or 2. Set a large pot of water
64 Oz vegetable broth to boil, once it boils, add
the salt to the boiling
3 Large carrots, sliced water.
3. Using wet hands, gently
3 Stalks celery, sliced
form the matzo ball
1 Tsp Chopped fresh dill mixture into 1-inch balls
and carefully drop them
1/4 Tsp Black pepper, or to taste into the water. Cover the
pot and cook them for 30
minutes. Reduce heat if
needed to keep at a low
boil.
** If we have a lot of
people coming to lab-
make them inch balls
so everyone can try one
4. After adding the matzo
balls to the boiling water,
bring the broth to a boil in
a separate large pot.
5. Add carrots and celery
and simmer them for 15
minutes.
6. When the matzo balls
are cooked, carefully
remove them from the
salted water and add
them to the pot with the
vegetables.
7. Add the dill and black
pepper and serve hot.
Recipe Name: Non-Alcoholic Sangria
Origin: Spain (Southern Europe)

Date: 4/10/17
Yield: Serves 8

Station Number: 6

Station Members: Jessica


Portion Size: 1 cup McMinn and Melissa Miller

AMT UNIT INGREDIENTS PROCEDURE

2 Cups Boiling Water 1. Pour the boiling water


over tea bags, add
2 - Black Tea Bags cinnamon sticks, steep
for 5 minutes.
2 - Cinnamon Sticks
2. Discard tea bags.
1/2 Cup Sugar 3. Add sugar.
4. In large pitcher, combine
3 Cups Pomegranate Juice tea and all other
ingredients besides
1 Cup Orange Juice carbonated water.
5. Refrigerate 1 hour.
1 - Orange; sliced into thin rounds
6. Add carbonated water
1 - Lemon; sliced into thin rounds just prior to serving.

1 - Lime; sliced into thin rounds

1 - Apple; sliced into thin chunks

3 Cups Carbonated Water


Lab 7: Europe & Western Religions (Section 1)
Recipe Name: Italian Homemade Pasta
Origin: Italy (Southern Europe)

Date: 4/24/17
Yield: Serves 6

Station Number: 1

Station Members: Allison


Kucharski and Samantha
Portion Size: 1 cup Henning

AM
T UNIT INGREDIENTS PROCEDURE

2 - Eggs; beaten 1. Combine flour and salt.


2. Make a well in the flour,
1 Tsp. Salt add the beaten egg and
mix.
2 Cups All-purpose Flour
3. Stir in 2 to 4 tbs water, if
4 Tbs. Water necessary
4. On a lightly floured
surface, knead dough for
3 to 4 minutes.
5. With pasta machine, roll
out into desired
thickness.

Recipe Name: Italian Tomato Sauce


Origin: Italy (Southern Europe)

Date: 4/24/17
Yield: Serves 8

Station Number: 1

Station Members: Allison


Kucharski and Samantha
Portion Size: 1 cup Henning

AM
T UNIT
INGREDIENTS PROCEDURE

2 Cans Tomato puree (28 oz) 1. Sautee onion and garlic


in olive oil.
1 Can Can-peeled Plum Tomatoes 2. Empty plum tomatoes
into large bowl and
2 Cloves Garlic
squish with your hands.
1 - Onion; diced 3. Add all ingredients and
simmer for 2 hours.
1 Tsp Basil

1 Tsp Salt

1/4 Tsp Ground pepper

2 Tbsp Sugar

1/4 Cup Extra Virgin Olive Oil

1/4 Cup Grated Parmesan Cheese

ND 223 Section (__)


Social/Cultural Foods Lab Grocery List

Food Item Amt. Needed for Amt. to be


Lab Purchased

FRESH PRODUCE (Fruits and Vegetables)


Potatoes 5 5 lb bag

carrots 8 16 oz

cucumber 1 1 cucumber

apple 1 1 apple

peas 2 cups 8 oz

Anjou Pears 8 3 lbs

garlic 4 cloves 1 head

Sweet onion 2 2

zucchini 2 2

Japanese eggplant 2 2

Roma tomatoes 6 1.5 lb

onion 2 2
celery 3 stalks 2.5 lbs

orange 1 1

lemon 1 1

lime 1 1

apple 1 1

DAIRY AND EGG PRODUCTS


eggs 21 2 dozen

Sour cream 1 cups 16 oz

Unsalted butter 7 oz 1 lb

Organic heavy 2 cups 16 oz


cream

milk 1 cups 0.5 gal

butter 1 cup 1 lb

Grated parmesan cup 8 oz


cheese
SPICES AND HERBS
Thyme 8 sprigs 0.25 oz

Bay leaves 2 0.25 oz

Basil 1 cup 2 oz

Herbs de Provence 2 tsp


spice mix

salt 4 tsp 26 oz
pepper 2 tsp 1.5 oz

Chili powder tsp 1.75 oz

Ground cinnamon 2 tsp 1.25 oz

fresh dill 1 tsp 1

Cinnamon sticks 2 0.75 oz

CANNED FOODS (sauces, soups, canned fruits,


canned vegetables)

Crushed tomatoes 2 cups 28 oz

Tomato paste 2 tbsp 6 oz

Matzo balls 1 package 24 oz

Reduced sodium 64 oz 64 oz
chicken broth
Tomato puree 2 cans 56 oz

Can-peeled plum 1 can 28 oz


tomatoes

DRY PANTRY ITEMS (pastas, rice, oats, tortillas, bread


crumbs)
Honey cup 16 oz

Instant yeast 1 package 0.75 oz

Granulated sugar 2 cup 32 oz

flour 11 cups 32 oz

sprinkles cup 7 oz

EVOO 6 tbsp

Apple cider vinegar tsp 16.9 oz

Olive oil 2 cups 16.9 oz


1 glass Red wine 12.7 oz

Worcestershire 2 tbsp 10 oz
sauce

Chicken stock 1 cup 32 oz

Mashed potatoes 1 lb 3.5 oz

Caster sugar 4 oz 1 lb

nutella cup 13 oz

Vegetable oil cup 32 oz

Black tea bags 2 20 count

Pomegranate juice 3 Cups 33 oz

Orange juice 1 cup 16 oz

Carbonated water 3 cups

Extra virgin olive oil cup 16.9 oz

CONDIMENTS (sauces, mayonaise, mustard, salsa,


ketchup..)
mayonnaise 1 cup 16 oz
SNACK FOODS (crackers, chips, cookies)

FRESH MEATS, FISH AND POULTRY


Italian sausage 2 oz 1.32 lbs

Ground beef 1 lb 16 oz
FROZEN PRODUCTS

DELI ITEMS

SALAD BAR
BAKERY(Fresh Breads)