Week 4 - The Art of Cooking and Preparation

Week 4 - The Art of Cooking and Preparation - The Art of...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: The Art of Cooking Food Magic In Praise of the Simple Meal Daily Life The Simple Meal Dates Women cooking Millet Food Porridge Salt Another Simple Meal Terroir The characteristics of a region, climate, soil, geography, production methods, plants, etc. which are imparted to food and give it certain (recognizable) qualities. Terroir as Local Value Items that are particularly associated with a region give renown to that region People take pride in the food and artifacts of their locality Japanese Lunch Boxes Children's obentos Child's obentos Obentos Appealing to Appetites Adult Obentos? Valentine's Day Delicious By Pilar Greenwood Dark, fragrant, rich like the morning hyacinth, a tropical evening or a sensual dream To my touch, a ribbon of silk Irresistible temptation, a prelude. From unknown depths, an impulse, a desire Races to the surface. Lusciousness on my tongue I close my lips, gasping. In my mouth, a blast of sweetness. Northern lights, Caribbean breeze. A Shadow of eternity. Melting, I whisper. A final ecstasy. Ah. . .! Perfect morsel of chocolate. Aurora, February 1, 1999 Japanese Cooking Shows Bistro SMAP Bistro SMAP Bistro SMAP II Manioc Manioc Processing The manioc is grated Then it is squeezed Then it is cooked Manioc Press Manioc Processing Making Manioc Manioc Press Tipiti Cooking Manioc Manioc bread -- Beij Manioc Flours -- farinha Manioc Juice -- Tucupi Tucupi Tacaca Pato no tucupi Duck in Tucupi sauce "PATO NO TUCUPI" (DUCK IN A "TUCUPI" SAUCE) 1 medium size duck, cleaned Marinade: 1/2 cup white vinegar 2 onions finely chopped 4 garlic cloves 2 bay leaves salt to taste butter 8 cups "tucupi" The day before, combine the marinade ingredients: the vinegar, the onions, the garlic, the bay leave, salt and pepper. Place the duck in a plastic bag or shallow dish and pour the marinade over it. Turn the duck ocassionally and keep it in the refrigerator overnight. Piror to cooking, spread the butter over the duck's skin and put it in a greased roast pan. Bake it in a moderate oven (350 F) until the duck's skin turns golden. Carve the duck and transfer to a platter. In a medium size saucepan bring the tucupi to a boil. Add the duck pieces to the boiling tucupi and simmer until the meat is tender.Serve with white rice and chopped chili peppers. ...
View Full Document

Ask a homework question - tutors are online