Food days@ SJIHMCT

24/02/2018  – TORTILLA CHIP DAY

(NACHOS DAY)

A tortilla chip is a Mexican snack food made from corn tortillas, which are cut into wedges and then fried—or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of corn, vegetable oil, salt and water. The corn flour used to make the tortilla is known as ‘MASA HARINA’. These are famous in TEX-MEX cuisine.

HISTORY

Rebecca Webb Carranza popularized the triangle shaped tortilla chip in the 1940s as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing.

The various derivatives of tortilla according to the shape

13/02/2018  – TORTELLINI DAY

Tortellini are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button”. They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Bologna, they are usually served in broth, either of beef, chicken, or both
Pasta lovers will enjoy traditional stuffed pasta during National Tortellini Day on February 13
Tortellini is a signature dish from the Italian region of Bologna, where they claim to have created this stuffed pasta packed with flavor.  Ravioli, tortellini, and tortelloni are all part of the same family of stuffed pasta. The most common fillings for tortellini are ham, white meat, and Parmesan cheese.
An organization called The Learned Order of the Tortellini in the city of Bologna has its members wear to the meetings red and gold hats that are shaped like tortellini.
Recipe for four
Ricotta/parmesan            ¼ cup
Spinach blanched            ½ cup
All-purpose flour             3 cups
Eggs                               2 large
Water                             3 tablespoons
Olive oil                         1 teaspoon
Salt & pepper                 to taste
Spread the pasta, cut into 7cm diameter circles. Centre with stuffing, make it into half moon shape and roll the 2 ends to stick together

 

07/02/2018-NATIONAL FETTUCCINE ALFREDO DAY

Fettuccine literally means “little ribbons” is a type of pasta popular in Roman and Tuscan cuisine. It is flat thick pasta made of egg and flour.This is a pasta dish made from fettuccine tossed with Parmesan, cream and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating on the pasta, one of the oldest and simplest ways to prepare pasta.

STORY BEHIND THE CREATION

Alfredo di Lelio, an Italian restaurateur, created Fettuccine Alfredo in 1908.  After his wife had given birth to their first son that year, she did not have an appetite.  To help encourage her to eat, he created a dish of noodles, cheese and butter.   She liked the dish so much that she thought he should put it on the menu at his small restaurant in Rome.  Everyone around the world has been enjoying this dish ever since.  Today it is one of the most popular pasta dishes in America.

Recipe for four
Fettuccine                                320gm
Butter                                       30gm
Whipping cream                       30ml
Shredded parmesan cheese       15gm
Salt & White pepper                 to taste
Chopped fresh parsley              10gm

In large sauce pot, cook fettuccine. In a saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettuccine; return to sauce pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

 

 

 

 

 

 

 

 

 

04/02/2018- BRITISH YORKSHIRE PUDDING DAY

 

 

British Yorkshire pudding Day – each February, the first Sunday of the month is designated British Yorkshire Pudding Day.  In 2018, the day will be celebrating on 4 February.

Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. As a first course, it can be served with onion gravy. For a main course, it is often served with beef and gravy and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Jam and sugar can be added instead if served as a dessert.

Yorkshire pudding is cooked by pouring a batter made from milk (or water), flour and eggs into preheated, oiled, baking pans, ramekins or muffin tins (in the case of miniature puddings). A basic formula uses 1⁄3 cup flour and 1⁄3 cup liquid per egg. Water produces a lighter crisper but less sweet pudding than using milk.

Yorkshire Pudding Day is celebrating on the first Sunday in February in Britain and on October 13 in the United States.

RECIPE FOR FOUR
4 eggs (large, measured into a jug)
200ml milk (equal quantity of milk to your measured eggs)
140gm flour (equal quantity of all purpose/plain flour to measured eggs)
Pinch of salt
2 tbsp lard (or beef dripping or vegetable oil)