The Adventurer's Palate E-Book

Kayla Utahna

• Herausgeber: tredition
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 66

Veröffentlichungsjahr: 2018

Beschreibung

The Adventurer's Palate showcases recipes from eight different countries, all of which have been passed down through families and cultures, and shares stories of how these recipes came together.

Leseprobe

First Published in 2018

© 2018 Kayla Utahna

tredition GmbHHalenreie 40-4422359 HamburgGermany

ALL RIGHTS RESERVED. This book contains material protected under International and Federal Copyright Laws and Treaties. Any unauthorized reprint or use of this material is prohibited. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without express written permission from the author / publisher.

Recipes & Words: Kayla UtahnaPhotographs: Kayla UtahnaEditing: Lori Heiss-Tiplady

The Adventurer’s Palate:Family Recipes from Around the World

by Kayla Utahna

Dedicated to my loving family, who have put up with my crap so patiently,

as well as all the wonderful people who have shared their recipes with me.

*Editor’s Note:In a nod to the international flavor of the recipes shared in this book, all weights,measurements and temperatures are provided in both Metric and Imperial units (separated by a forward slash) so that you can cook them easily no matter where you are. Enjoy!

Contents

First Stop: California

~ Avocado Egg Rolls

~ Chili Prawn Salad

~ Goat Cheese Cheesecake

~ Classic Strawberry Shortcake

Hopping the Pond to Ireland

~ Brown Bread

~ Irish Scones

~ Beef & Guinness Stew

~ Seafood Chowder

Landing in England (God Save the Queen)

~ Yorkshire Pudding

~ Roast Dinner

~ Butterscotch Tart

~ Sticky Toffee Pudding

Next Stop: Italy

~ Spaghetti Amatriciana

~ Risotto Milanese

~ Tiramisu

~ Chocolate Salami

Manger en France

~ Quiche

~ Chocolate Mousse

~ Brioche

~ Clafoutis Cerise (cherry)

Arabian Spice

~ Hummus Bi Tahina

~ Baba Ghannooj (Eggplant Dip)

~ Sfeeha (Baked Lamb Pies)

~ Bird's Nest Pastry

Persian Riches

~ Chelow (Rice)

~ Fesenjan (Braised Duck with Walnut and Pomegranate Sauce)

~ Juje Kebab (Chicken Skewers)

~ Paludah (Melon and Peach Compote)

Final Destination: Japan

~ Okonomiyaki (Savoury Pancake)

~ Pork Shogayaki (Ginger Pork)

~ Dashi Stock (Stock for Ramen)

~ Chawanmushi (Egg Custard)

Preface

I think this cookbook requires a bit of an explanation to begin. First, let me tell you a little about my journey so far.

I’m wild. I’m a wanderer. I love adventure. Since I was a child, I have been obsessed with pirates and their stolen freedom to roam the seas. When I was a teenager, I discovered my passion for food. I loved (and still love) the excitement, joy, health and creativity the culinary and pastry arts bring to people.

I have always been a firm believer in the beauty of culture, and through years of studying I have learned just how much every culture, even human civilization itself, is built largely around food. I believe that beginning an understanding of cultural cuisine can lead to an understanding of people that many may otherwise judge.

So, with all this in mind, at the ripe old age of 21, I (somewhat) spontaneously set off to travel, leaping face first into a world of the unknown with very little planning. I have lived in several countries and have traveled to many countries in between. Throughout these crazy adventures, I have met an incredibly diverse world of people! Me, being myself of course, turned conversations towards food and attempted to immerse myself in the delicacies of faraway lands.

With an emphasis on how important my own family is to me, I have managed to collect family recipes from all around the world. And now, here’s your chance to try them too!

In this book we will dive into my adventures, the people I’ve met, the recipes that have been passed to me, and their significance.

And if there is one lesson I’ve learned, it’s this:

No matter where you go, food is the best currency.

First Stop: California

I can think of no better place to start this book off than the place I was born and bred, sunny California!

Now, California is a big state. It can essentially be split into three parts: Northern, Central and Southern. Although the three do have their similarities, the culture, way of life and food in these different areas varies. I am from Northern Central California (the Bay Area) so that is the food we will be focusing on in this first stop of our culinary adventure.

Californian food typically features fresh, crisp, bright ingredients. The whole “Farm to Table” movement in America is the standard of Californian cuisine. So, to start off, our first recipe features an absolute staple ingredient in my home state: the avocado.

Avocado Egg Rolls

Makes 8 large or 16 mini egg rolls

Prep Time: 15 minutes

Cooking Time: 5 minutes

2 ripe avocados

1 clove garlic, minced

3 strips bacon, finely chopped (optional)

1tsp lemon juice

½ red onion, finely diced

1tbsp chopped cilantro

½ tsp salt

wonton wrappers*

¼ tsp pepper

*If you can't find these, filo pastry will also work.

1. If you are including the bacon, first brown it in a sauté pan with 1tbsp oil with the minced garlic.

Remove the meat of the avocados from the skin and place in a bowl. Mash the avocados with a fork and add in the diced onion, salt, pepper, cilantro and lemon juice. Mash all these ingredients together into a chunky guacamole. Add the crispy bacon, if desired.

2. Lay out your wonton wrapper like a diamond and place a spoonful of filling in the center. Wrap the wontons by tucking in the pointed edges and rolling lengthwise. Use a bit of water to stick the wonton wrapper to itself.

3. Fry in a deep fat fryer at 375*F / 190*C until golden and crispy. Serve with your choice of dipping sauce and a fresh lemon. If you don't have a fryer, fill a deep sauté pan with oil and heat by frying your egg rolls one side at a time - just flip them over halfway through cooking!

Chili Prawn Salad

Serves 2

Prep Time: 10 minutes

Cooking Time: 10 minutes

In San Francisco, good seafood is a staple. Although fresh crab is an SF speciality, a good serving of prawns can be priceless. I remember walking down the Piers in San Francisco, past street vendors with massive pots of boiling water and seasoning, cooking fresh crab and other shellfish right there. The Bay Area of California is known as a “melting pot,” meaning there are a wide variety of people from different cultures living together in one place. The following prawn dish is actually something I created myself, influenced by Asian-esque flavours and dishes I made working at a prestigious seafood restaurant back before my trans-Atlantic adventures began.

1 cup / 8oz prawns, uncooked

2 pinches salt

½ cup / 4oz sweet chili sauce

1 pinch pepper

2tbsp soy sauce

2 cloves garlic, finely minced

1tbsp brown sugar

1 head Romaine lettuce

1tsp white wine vinegar

¼ head Radicchio or red cabbage

1 large pinch chili flakes

1 lemon

1. Season the uncooked prawns with a pinch each of salt and pepper and begin to sauté in a light drizzle of oil.

2. Cut the lemon in half through the center, away from the ends. Juice half and set aside the other half for later.

3. In a bowl, combine the sweet chili sauce, soy sauce, vinegar, chili flakes, salt, pepper, garlic and the juice from half the lemon. As the prawns cook and turn pink, add the sauce mixture and simmer until slightly reduced, but still saucy.

4. Cut the radicchio into small wedges. Season each side with salt and pepper and rub with oil. Place over a grill or flame, and lightly grill the wedges of cabbage and the other half of your lemon (cut side down). You can also sear the radicchio and lemon on a hot pan if a grill is not available.

5. Finely chop and wash the Romaine. When the prawns are cooked through and the sauce is nice and thick, pour over the washed (and dried) Romaine. Add the grilled cabbage and lemon to the plate, garnish with parsley and enjoy!

Goat Cheese Cheesecake

Makes 1 9-inch cheesecake, or 8 individuals

Prep Time: 20 minutes

Cooking Time: 1hour