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World Cuisines |
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Cuisines of the World at La Friandise
The Cuisines of the World class explores the history and development of the cuisines of many of the world's culinary centers. Italy, Spain, France, the Basque Region of France, Germany, Morocco, Africa, the Caribbean Islands, Greece, Russia, England and the Pacific Rim countries of Asia are a few whose cuisines are explored by the senior students.
La Friandise The Culinary Classroom of Gulf Coast Community College Today's Menu in "Cuisines of the World" Celebrates Classic Regional Italian Cuisine Antipasti (before the meal) Pizzette This newer version of the classic Neapolitan pizza, marries charbroiled red bell pepper, eggplant, zucchini, and oven-dried roma tomatoes, topped with fresh mozzarella and calamata olives, on classic pizza crust Companatico (second course-that which you eat with bread) Piccata di Vitello al Limone Scaloppine of veal cooked in extra virgin olive oil, chicken stock, parsley, and lemon Involtini di Zucchine Baked zucchini squash stuffed with ricotta cheese, served with tomato sauce and basil Fettucine all'Alfredo Named after the famous Roman restaurateur who popularized it, this is a dish of spinach egg noodles and cream sauce with freshly grated parmiagiano cheese Panini d'Aglio alla Sicilia Insalata Insalata di Arancia Orange and cucumber salad with radishes, lemon and mint Focaccette di Ricotta Torti di Tiramisu Espresso and rum flavored cream torte The Italian meal is a lively sequence of sensations, alternating the crisp with the soft and yielding, the pungent with the bland, the variable with the staple, the elaborate with the simple. There is no main course. Having a single dominant course would go against the Italian way of eating, which consists of working one's way through a balanced succession of small courses. Until 1861, Italy was comprised of sovereign, usually hostile states, with no common language and entirely different styles of cooking. Even today, united as a nation, the differences are as pronounced as ever; from the Bolognese dishes characterized by abundance and exuberance of flavors, like veal stuffed with Parma ham and coated with parmesan cheese to the simplicity of Florentine steak, seasoned only with olive oil and pepper. Probably the most notable similarity is that in Italian cuisine, flavor builds up from the bottom. It is not a cover, it is a base. It is a foundation that supports and lifts and points up to the principle ingredients. ___________________________________________________ La Friandise The Culinary Classroom of Gulf Coast Community College Today's Menu in "Cuisines of the World" Celebrates Classic Regional Italian Cuisine, Menu Two Antipasti (before the meal) Ravioli di Magro alla Salvia Spinach and cheese ravioli with fresh sage in a delicate butter sauce. Recipe from un-named restaurant in the little town of Valeggio sul Mincio near Lake Garda Companatico (second course-that which you eat with bread) Ossobuco alla Cipriani Braised veal shanks simmered with tomatoes, white wine and olive oil Contorno (vegetables) Frittelle di Patate con Funghi al Forno alla Parmigiana Potato fritters with wild mushrooms and parmigiana cheese Insalata Insalata di Pomodoro e Mozzarella alla Vinaigrette Tomato and mozzarella salad with Harry's Bar vinaigrette dressing Torta di Zabaglione Venetian sponge cake with zabaglione filling and meringues ___________________________________ La Friandise The Culinary Classroom of Gulf Coast Community College Today's Menu in "Cuisines of the World" Celebrates Classical German Cuisine Suppe Badische Lauchsuppe cream of leek soup Schwetzinger Spargelsalat creamy fruited chicken on asparagus Dill Brot fresh dill weed rolls Sauerbraten marinated tenderloin of beef served with gingersnap gravy Warmer Kartoffelsalat hot German potato salad Rot Kraut mit Apfel red cabbage with green apples and caraway Spaetzle German noodles with fresh nutmeg Zweibel Kuchen sweet onion pie with sour cream Linzertorte raspberry filled shortbread, flavored with almonds, cinnamon, and lemon German cuisine is best known for being simple and substantial, and for being served in huge portions; it is less well known for the variety it offers. Spices are not used as frequently as in neighboring France and Italy, but German food is robust and hearty, sweet and sour, spicy and delicate, nonetheless. Typical dining in Germany consists of five meals a day, each accompanied with great wines, beers, and schnapps. In northern Germany, thick soups, smoked meats and fish, and poultry dominate the cuisine; central Germany is noted for the "beer-rye bread-ham" trilogy, along with ragouts and fresh vegetables; and in the south, lighter, more delicate fare is served, greatly influenced by the French and the lighter wines from Baden and Alsace. German cooking has an ancient tradition of game and fowl with sweet and savory combinations dating back to Charlemagne.
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