Passport to Food Volume 1: Passport to Food, #1

By Andrew Porterfield

Join us on a culinary journey around the world from China to Puerto Rico. Explore the cuisines of six unique countries in this edition. Learn about the history of every country and the story behind each recipe in this book.

• Language: English
• Publisher: LantianBooks
• Release date: Dec 16, 2019
• ISBN: 9798201618483

Book preview

Passport to Food Volume 1

Passport to Food, Volume 1

Andrew Porterfield

Published by LantianBooks, 2019.

While every precaution has been taken in the preparation of this book, the publisher assumes no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.

PASSPORT TO FOOD VOLUME 1

First edition. December 16, 2019.

Copyright © 2019 Andrew Porterfield.

Written by Andrew Porterfield.

Contents

Foreword – pg. 1

Recipes – pg. 2

China - pg. 3

Wonton Wrappers – pg. 5

Cantonese Wontons – pg. 6

Shanghai Wontons – pg. 8

Sichuan Wontons – pg. 10

Wonton Soup – pg. 12

Yangzhou Fried Rice – pg. 14

Sichuan Fried Rice – pg. 16

Hokkien Fried Rice – pg. 18

Yin Yang Fried Rice – pg. 20

Hot and Sour Noodles – pg. 22

Kung Pao Chicken – pg. 23

Mapo Doufu – pg. 24

Pao Cai – pg. 26

Spain – pg. 27

Valencia Paella – pg. 29

Arroz Con Pollo – pg. 31

Tortilla de Patatas – pg. 32

Pan Con Tomate – pg. 33

Tostada Con Tomate, Aceite y Jamon – pg. 34

Croquetas de Jamón Iberico – pg. 35

Papas Con Mojo – pg.37

Gazpacho – pg. 39

Huevos Rotos – pg. 41

Crema Catalan – pg. 42

Flan – pg. 43

Arroz Con Leche – pg. 44

Morocco – pg. 45

Couscous – pg. 47

Harissa – pg. 49

Moroccan Chicken – pg. 50

Lamb Tagine – pg. 51

Harira – pg. 53

Hummus – pg. 55

Zaalouk – pg. 56

Maakouda – pg. 57

Khobz – pg. 58

Baghrir – pg. 59

Bastilla – pg. 61

Preserved Lemons – pg. 63

India – pg. 64

Garam Masala – pg. 66

Chicken Tikka – pg. 67

Tandoori-Baked Chicken Thighs – pg. 69

Makhani Chicken – pg. 71

Chicken Biryani – pg. 73

Chicken Korma – pg. 75

Chicken Vindaloo – pg. 77

Lamb Madras – pg. 79

Bhuna Gosht – pg. 81

Keema Aloo – pg. 83

Aloo Phujia – pg. 85

Naan – pg. 86

Bermuda – pg. 88

Traditional Bermuda Breakfast – pg. 90

Bermuda Pan-Fried Grouper – pg. 92

Bermuda Fish Chowder – pg. 93

Bermuda Codfish Cakes – pg. 95

Bermuda Fish Chowder Bites – pg. 97

Hoppin’ John – pg. 99

Bermuda Cassava Pie – pg. 100

Bermuda Day Casserole – pg. 101

Bermuda Spinach Salad – pg. 102

Bermuda Johnny Bread – pg. 104

Bermuda Hot Cross Buns – pg. 105

Bermuda Rum Cake – pg. 107

Bermuda Christmas Pudding – pg. 109

Bermuda Candied Pecans – pg. 111

Puerto Rico – pg. 112

Picadillo – pg. 114

Sofrito – pg. 116

Pernil – pg. 117

Mofongo – pg. 118

Arroz Con Gandules – pg. 119

Alcapurrias – pg. 120

Pasteles – pg. 122

Albóndigas – pg. 124

Quesito – pg. 125

Tostones – pg. 127

Arroz Con Dulce – pg. 128

Ingredients Glossary – pg. 129

Cooking Terms – pg. 149

Index – pg. 159

Foreword

The wind blows, carrying the sweet aromas of fine cooking nearby.  From another direction come the dulcet tones of soft music playing at a nearby venue.  Ahead of you lie beautiful architecture, culture, and a wonderful new captivating society to meet.  Behind you lay the quiet stillness of nature and the alluring sounds of wildlife and babbling brooks.  So, where to now?  Where will you go?  Those are often the first words that start any great adventure and this one will be no exception.  We have gathered some of the world’s best recipes, recipes that embody the very essence of the cultures from which they originate, and compiled them into a new cookbook series.  Let this series be your ‘Passport to Food’ as we share with you the culinary wealth of our magnificent planet.  Along the way sharing stories and history of the various cultures and dishes we have compiled into this series of cookbooks.  So, without further ado, let our culinary journey begin!

Recipes

China

China is the oldest continually populated country in the world.  It began as one of the world’s first civilizations.  According to Chinese tradition, the Xia Dynasty, which is believed to have emerged around 2100 BCE, is China’s first dynasty.  However, the earliest confirmed dynasty is the Shang Dynasty, which lasted from the 17th to the 11th centuries BCE.  The oracle bone script, dated to somewhere around the 1500 BCE during the Shang Dynasty, is the oldest form of Chinese writing to ever be discovered, considered a direct ancestor of the modern Chinese alphabet.  During the 3rd century BCE, the Qin reunited the disparate lands of East Asia into what became known as the first Chinese empire.  Succeeding dynasties saw many advances in development such as papermaking, the compass, gunpowder, movable type for a printing press, considered the Four Great Inventions.  Until the Ming Dynasty, China was the world’s leader in scientific and technological advancement.  However, for some as yet unknown reason, by the 17th Century the Western World far exceeded China’s development in these areas.  The Tang Dynasty also saw the establishment of a new Silk Route which allowed trade with regions as far away as Mesopotamia and the Horn of Africa.  In 1912 dynastic rule ended with the Xinhai Revolution.  The Republic of China replaced the Qing Dynasty.  The resulting Chinese Civil War further fractured the country when the Communist Party of China led by Mao Zedong established the People's Republic of China on mainland China and the former Kuomintang-led nationalist government retreated to Taiwan in 1949.  This ancient culture is rich in history and tradition, full of vibrancy and their food is no exception.  Chinese cuisine is highly diverse, thanks in no small part to their millennia-long heritage, and is a large part of traditional Chinese medicine.  The most influential are considered the "Eight Major Cuisines" consisting of Sichuan, Cantonese, Jiangsu, Shandong, Fujian, Hunan, Anhui, and Zhejiang.  In the south the cuisine generally consists of rice, as well as a wide variety of seafood and vegetables, while in the north wheat-based breads and noodles are a major staple of the cuisine.  In pre-modern times the typical Chinese diet consisted largely of grain and simple vegetables, while meat was reserved for special occasions.  In fact, soy-based products, such as tofu and soy milk, remain a popular source of protein and a common alternative to meat.  However, when meat is a part of the diet, pork is the meat of choice in modern China, accounting for nearly 3/4 of the country's total meat consumption.  Here are some of our favorite recipes from China.

Wonton Wrappers

The origin of the wonton dates back to Han Dynasty when the Xiongnu, a tribal confederation from northern China, would harass other nearby tribes led by the fierce leaders Hun and Tun.  In defiance the other tribes began to fill dough wrappers, calling them Huntun, and eating them hoping to live in peace.  7th and 8th century old wontons have been unearthed in Turfan, in the Xinjiang Province of northwestern China.  Of course we wouldn’t recommend eating them.  Today, the humble wonton is perhaps the most common form in Chinese cuisine.  A simple dumpling, each wonton consists of a square thin dough wrapper formed and sealed around a variety of fillings, and each region in China provides its own distinct style.  The most common however, is filled with ground pork and shrimp seasoned with salt and garlic or chopped green onion.  They can often be found in Chinese markets, handmade while you wait, but can also be bought prepackaged and frozen from a factory.

Ingredients:

1 egg

⅓ cup water

2 cups all-purpose flour

½ tsp. salt

Prep Time:  30 minutes

Cooking Time:  0 minutes

Servings Size:  48

Directions:

In a medium bowl, beat together the egg and water until fully incorporated.  In a large bowl, combine the flour and salt.  Once fully mixed create a well in the center of the flour and salt mixture and slowly pour in the egg and water.  Mix well to remove any lumps and fully incorporated both mixes.  If the final mixture is too dry, increase the amount of water one teaspoon at a time until you are able to form a pliable dough.  On a lightly floured surface, knead the dough until elastic.  Cut dough into halves and form into balls.  If you are not ready to roll out the wontons yet, cover in plastic wrap and place in the refrigerator overnight.  Once ready remove the dough from the refrigerator and cover the balls with a damp cloth for a minimum of 10 minutes.  Divide each ball into four equal pieces.  Roll the pieces into 10 ½ by 10 ½ inch squares.  Cut each into six approximately 3 ½ by 3 ½ inch squares.  Layer each wrapper between sheets of wax paper and seal them in freezer bags to store if not using immediately.  The can be kept in the freezer for weeks.

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Cantonese Wontons

Cantonese cuisine or Yue cuisine is the native cuisine of China's Guangdong Province (Canton).  Chefs trained in Cantonese cuisine are highly sought after throughout China.  Most Chinese cuisine in the west, including Europe and North America has traditionally been Cantonese.  Traditional Cantonese ingredients include sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion, sesame oil and garlic.  Ginger, chile peppers, five-spice powder, black pepper and star anise are also used on occasion, though sparingly.  Cantonese cuisine is also known for its use of a lot of preserved foods to add flavor to their dishes, including fermented tofu, preserved salted duck or pork, and pickled cabbage (Kimchi).

Ingredients:

30 wonton wrappers (see recipe)

1 egg yolk (for sealing wrappers, substitute water)

Filling:

2 cloves garlic (minced)

¼ cup scallions (finely chopped)

½ cup shiitake mushroom caps (sliced)

¼ lb. ground pork

¼ lb. shrimp (coarsely chopped)

¼ tsp. salt

1 tsp. white pepper (ground)

1 dash fish sauce (optional)

Prep Time:  15 minutes

Cooking Time:  15 minutes

Servings Size:  6-8

Directions:

In a medium size mixing bowl, combine together the filling ingredients and then set them aside.  Separate the egg, placing its white into a separate small bowl, then set aside.  Place about 1 heaping teaspoon of the filling into each of the wonton wrappers being careful to avoid the edges.  Using a pastry brush, brush the outside edges of each wonton wrapper with a little of the egg white.  Fold each filled wonton in half diagonally pressing down around the edges to make sure they are well sealed.  Repeat for each of the remaining wontons or until the filling is used up.  Fill a medium to large pot with water and bring to a boil.  Gently drop as many of the finished wontons into the boiling water as will fit, leaving at least two inches of space around each to avoid sticking together.  Boil the wontons for 2 minutes or until they float to the top.  Remove the finished wontons and place them on a paper towel-lined platter or sheet to absorb the excess liquid.  Repeat until you have fully cooked each of the filled wontons.  If you have a steamer you may choose to steam the wontons instead for about 6-8 minutes per batch.  Serve hot with optional dipping sauce.

Rice Wine Vinegar Dipping Sauce:

2 tsps. soy sauce

1½ tsps. rice wine vinegar

½ tsp. sesame oil

1 tsp. sugar

3 tbsps. scallions (thinly sliced)

1 tsp. white sesame seeds

Directions:

In a small bowl, combine together the soy sauce, rice wine vinegar, sesame oil, sugar and scallions until well mixed.  Pour the sauce into individual containers for dipping.  Lightly sprinkle the tops of each container with some of the white sesame seeds.

Shanghai Wontons

In Shanghai and the Yangtze River Delta region, wontons, often known as Shepherd’s Purses, are commonly filled with minced meat, typically pork, and served in a chicken broth or soup.  Here, a clear distinction is made between the small wonton, which is formed by casually closing your palm around a wrapper filled with pork and crumpling it as if discarding a sheet of paper, and the large wonton, which is more carefully formed (similar to Italian Tortellini) and often serve as a lunch or dinner.

Ingredients:

30 wonton wrappers (see recipe)

1 egg yolk (for sealing wrappers, substitute water)

Filling:

2 cloves garlic (minced)

¼ cup scallions (finely chopped)

2 tbsps. ginger (minced)

1 ½ cups bok choy (thinly sliced)

½ cup shiitake mushroom caps (sliced)

¼ cup bamboo shoots (sliced)

½ lb. ground pork

¼ tsp. salt

1 tsp. white pepper (ground)

1 dash fish sauce (optional)

Prep Time:  15 minutes

Cooking Time:  15 minutes

Servings Size:  6-8

Directions:

In a medium size mixing bowl, combine together the filling ingredients and then set them aside.  Separate the egg, placing its white into