FOOD
EUROPEAN MENU
One of the best form to learn about European places, is to know which are the tipycal recipes and menus of the countries. People like eating very much and if you go to any country is important to learn and eat the original food of the place you are visiting. We are going to do a menu with recipes of 5 different countries: Russian, Greek,Italy,Spain and Austria. The best menu have good drinks and in this cause we decided that the best drink for this menu is Spain Rioja wine. Drink: -Spain rioja wine:
Rioja wines, belonging to the world’s most famous wines, are produced in the north of Spain, next to the Basque Country. Rioja wines are usually made from native Spanish Tempranillo grapes which ripen earlier than other kinds. The production of Rioja was initiated by Phoenicians and Celtiberians as early as the 9th century. The first commercial wine cellar was established in 1852 by Luciano Murrieta, who learned the process of wine making in Bordeaux.
Rioja wines appear in many variants, from the most popular, red (tinto) to white (blanco) or rosé (rosado). Depending on its age, it is classified into four categories from the youngest, simply labeled Rioja, through two-year-old Crianza, to the most notable, aged for at least three years, Rioja Reserva.
there are a lot of different recipes but we take those:
First plate; -Russian borcsh soup: Borcsh – the famous Russian soup made of beet and meat, usually served with sour cream Ingredients : 3/1/2c. canned tomatoes , 5or6 med.size potatoes cut in halves ,1 large carrot cut fine, 1 small peeled beet , salt to taste , 1 small onion chopped, butter, 4c. shredded cabbage , 3/4c. sweet cream ,1/2c. fresh green pepper chopped , 2tbs. fresh or dried dill
1 celery chopped fine , 2/1/2 qts. water, 1/1/2c. diced potatoes, black pepper .
Method:
Put water to boil in large kettle.Add 1/2 c. canned tomatoes. When water is boiling drop in 5 or 6 med. size
potatoes,chopped carrot and the beet. While this is cooking add 3 tbs butter in frying pan. When melted add chopped
onion,cook tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce. Set to
back of stove.
Into a separate frying pan put 2-3 tbs. butter to melt. Add 2c. shredded cabbage and fry.Cook tender but do not brown.Shred
another 2c. to add later to the borstch.
When potatoes are tender remove them to a bowl.Add 2tbs. butter, mash well,then add 3/4c. sweet cream and mix well and set
aside.
Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the
onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borstch. Stir well.
Add fresh chopped fine green pepper. Add 3tbs fresh or dried dill. The more fresh dill the better the flavor..Remove beet,
one hour later after borstch is ready.
Borstch is ready to serve.Serve hot.
Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter… Yummy, enjoy… Second plate; -GREEk mild spanakopita: Ingredients: 2 tablespoons olive oil , 1/2 onion, chopped, 1 leek, white part plus 1-inch of green, cut lengthwise, and into 1/4-inch slices, 1 cup mushroom, sliced,1 lb spinach (or 1 10 oz. pkg chopped frozen, thawed and drained),1 teaspoon dried dill weed, 1 cup feta cheese, 1 cup ricotta cheese, 1/4 cup parmesan cheese, grated, 2 eggs, beaten, 1/4 cup butter, melted, 2 tablespoons olive oil,1 lb phyllo pastry (18 sheets) Method: Heat oil in large, non-stick skillet. Saute onions, leek, garlic, and mushrooms until tender. Remove from pan, and place in large mixing bowl.Wash spinach thoroughly. Return skillet to heat and place wet spinach in pan. Cover and steam, stirring occasionally until limp. Cool, chop, and squeeze as much moisture out with your hands as you can. Add to vegetables in mixing bowl. (If using frozen spinach, skip this step and add drained frozen spinach to bowl) Let cool.Add dill weed, cheeses, and eggs. Stir to combine.Spread phyllo sheets on cutting surface. Unroll, and cut in half lengthwise. Cover with damp cloth or plastic wrap. Combine melted butter and olive oil.Remove one half-sheet. Fold in half lengthwise, and brush very lightly with melted butter mixture. You are not aiming to coat the surface – only to provide enough butter to stick the layers together as you roll it.Place a mounded tablespoon of spinach mixture on one end of the phyllo strip. Fold the corner up diagonally, making a triangle with the spinach inside. Continue to fold/roll from side to side, enclosing the spinach until the strip is used. Brush with butter and place on baking sheet.Continue, filling one strip at a time, and keeping the other’s covered.Bake at 350F for 35-45 minutes until golden. (or freeze before baking fur future use). Dessert: -Austrian chocolate balls:
Ingredients: 2 (1 ounce) squares unsweetened chocolate, 1/3 cup butter, 1 cup white sugar, 1 egg, 1 egg yolk, 1/2 teaspoon almond extract,1 1/3 cups all-purpose flour,1/2 cup finely chopped walnuts, 1 (1 ounce) square unsweetened chocolate, 1 tablespoon butter, 1/4 teaspoon vanilla extract, 1 cup confectioners’ sugar, 3 tablespoons milk
Method: In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool. In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners’ sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.
