That's it.

So this is the end of my experience of independent foods class. It has been a year and i have cooked many things. I am a much better cook than i was at the beginning. And now I am ready to go to college and cook for my children one day. The lamb was by far the best and the most expensive meal. The salmon was possibly my worst. I learned how to make a roux and how to julienne a carrot. Most of all I gained confidence, a confidence that when I leave I will not be limited to salad and sandwiches. So im glad i took this class. And now i don't have to cook for class anymore. yep. so that's all folks.

Greece: my meal

I made two courses for this final meal. Both recipes by Ina Garten, an Grecian.

The first course was an appetizer or a meze. This was Warm Goat Cheese in Phyllo. The phyllo had to be layered, with butter and bread crumbs between the layers. You had to move quickly before the dough dried out. Once there were four layers made, all you had to do was put goat cheese in the center, pull up the corners, and twist. Once they were cooked, they were ready to eat. And they were delicious. There was a side salad that accompanied the pastry, it was simple, just lettuce and a dressing made with dijon mustard, red wine vinegar, and olive oil (as well as some other minor things).

The second course was Lamb Kabobs and Couscous. The couscous was fairly easy to make, just a bit of a process. But once the couscous was in the pan, all you had to do was wait, then mix in the other ingredients. The lamb was marinated for several hours, then put on a skewer with red onion pieces and cherry tomatoes. The recipe called for grilling, but since it is late December, I figured I would broil them instead. The skewers had to occasionally be turned. They were delicious, amazingly wonderful.

Final Project: Greece

Located in the southern part of the Balkan peninsula, Greece is made of a mainland and several hundred islands. Continually adding more islands throughout the second half of the 19^th century and the early 20^th century, the country is constantly adding new culture while holding on to the centuries of history.

The geography of Greece is not only made up of islands. The mainland consists of mostly mountainous terrain and is surrounded on three sides by the Mediterranean, Aegean, and Ionian Seas, where the islands are located. The climate of Greece is Mediterranean, mild and wet winters, as well as hot, dry summers.

The history of Greece is lengthy and vibrant. Starting with the Stone Age hunters in prehistoric times, Greece is one of the oldest countries in the world. It started out as a group city states in about 500BC. There were not many historians in Ancient Greece, so most of the history comes from what modern historians can learn from the buildings and sculptures. Greece went from being a city state to being a country and was ruled by many different leaders. It stayed alive throughout the centuries, and in 1830 became its own country, separate of the Ottoman Empire. After this, Greece started acquiring islands after this, eventually attaining approximately 1,400 islands. The Greek government has swung between being a monarchy and a republic. Currently it is a parliamentary government.

Some attractions in Greece would be the ruins, such as the Parthenon and the Acropolis. Also, Greece was the site of the 2004 Olympic Games, so Olympic Stadium can be seen. There is a National Garden, which was laid out by Queen Amalia and was the only open park until recently.

In Greece, manufacturing is the number one income, over agriculture. Food, beverages and tobacco bring in 25% of the country’s income. Another 25% of the country’s income is metal and metal manufactures.

The people of Greece are a diverse group of people. One thing that bonds them is the fact that 98% of the population practices the Greek Orthodox religion. The population is 10.8 million, 93% of this number are Greek, there are many immigrants from the other countries in the Balkan Penninsula.

Greek food is known for being high quality and being rich in taste. There are some dishes that are common for the whole country, but other dishes are specific to certain region. Some common spices from Greece are basil, thyme and fennel. Some common vegetables are eggplant, potato, tomato, green pepper, green beans, okra and onion. Honey is a common ingredient; it is usually made from the nectar of fruit. Goat and sheep are more common as meat than beef and pork. Also cheese and olives are commonly used.

The meal starts with the meze, or appetizer. Small pies and fresh vegetables are commonly found in this course. They are usually accompanied by ouzo, a Greek alcohol. Next comes the salad, the Greek salad is most common, but there are other salads such as the Melitzanosalata which is an eggplant puree with garlic and olive oil. After that is the soup, then main dish. Lamb, potatoes, and lasagna are all commonly found in this course. Also, vegetarian dishes are common. Finally come the desserts. Baklava is the most common dessert, it is made of phyllo pastry, filled with nuts and “drenched in syrup” (Wikipedia).

I am making two dishes. The first is lamb kebabs with couscous. Lamb is a very common meat in Greece It is cubed lamb skewered onto kabob sticks. Kabobs are traditional to this part of the world. Couscous is a staple food in Greece. So this is a dish of very common and traditional foods wrapped into one entré. The second dish I am making is warm goat cheese in phyllo. As I stated before, cheese is a food traditional to Greece, especially goat cheese. Also phyllo is what makes baklava, it is a pastry that is used throughout Greek cooking. This dish is also a mix of common Greek foods put into one dish.

China

China is "home to one of the oldest civilizations", it also has the largest population in the world. It is a large country that has a ranging climate, from the ocean, to the mountains, to the plains, even subarctic conditions. China has been influenced by the Dynasties who have controlled it. Now, called the People's Republic of China, is a Communist country. Most Chinese are farmers of some kind. The cuisine developed in isolation, so it is unique. The cooks use many seasonings and spend more time prep-ing food to be cooked than cooking it. Not many utensils are used, although a wok comes handy, as well as a steamer. There are four main cooking methods: stir-frying, steaming, deep-frying, and simmering. Rice, noodles, wontons are common bread products. Vegetables are used more than meat. Main dishes use mostly chicken and duck. Soup is popular and so are desserts. Tea is also common. The Chinese eat 3 meals a day. Also, they use chop sticks.

The first dish was Pai-Fan. This was the easiest dish that I have had to make since taking foods class. You just put it in the pot, let it cook, and serve. And it is such a good companion to other dishes.

The second dish was Chinese Braised Chicken with Vegetables. This was easy enough to make, although the sesame oil spat back a bit, which stung. But, this dish was by far the biggest success since I have been in foods class. DELICIOUS!!!!

Africa

Africa, unlike the rest of these sections, is a continent. The countries are varied, but most of the continent is in development. Most of the countries are subtropical, meaning warm all year long. Tropical foods such as cacao and bananas are grown here. Africa is made up of 70% 'Native Blacks' and there are over 800 languages spoken. Over half of the population does not have the opportunity to attend school. The fact that Islam is a major language affects the cuisine. Africa does not have a typical cuisine, since it has so many different cultures. There are many types of fruits and veggies as well as breads, pastries and meat. African meals are served on low tables while the eater sits on the ground, knives and forks are not used, only spoons and fingers. There are hand washing rituals.

The first dish I made was African Curry. It was a bit hectic to make, it took some time and focus. But this dish was extremely appetizing. Once the sauce was made, the chicken had to simmer for a while, then the coconut milk was added and it was ready to go. The sauce was the high maintenance part. But like I said, it was really good! We ate it with rice.

The second dish was Ethiopian Party Punch. This was very easy to make, just dump all of it together, mix and drink. And it was gone before I could even have a second glass!

Italy

Italy is a popular vacation spot as well as it is known for it's history and cuture. Italy is rather small and consists of mainland and many islands. There are also many mountains and valleys. It has three distinct reasons: Northern Italy (the Alps and lakes), Central Italy (Grain, grapes and olives), Southern Italy (poorest in resources, Naples). The climate is also variable. Italy has been influenced by the Greek, Romans, and the Roman Catholic Church. Agriculture is vital to the economy of Italy and relaxing past times are common. Italian food is colorful and varied, yet simple. Cooks use many seasonings, as well as fresh fruits and vegetables. Pasta is a staple. Cheese is very important as well as ice cream, coffee and wine. Pizza is common in the south and soup is common in the North. Lamb and cheesecake are common in Central Italy. The meal starts with an appetizer, then soup, a main course with meat, ending with fruit and cheese.

The first thing I made was the Chicken Parmesan. Pounding the chicken was entertaining and dipping it to create the breading was a bit messy, but once in the pan to be broiled it was easy from there on out. This dish, though involved, was a success. It tasted good and was filling.

The second dish I made was the salad dressing. This was by far the easiest dish I have made all year. It took me a total of less than 2 minutes to make and was the perfect topping to a simple salad. (no picture due to no glass container)

Germany

Germany is in the center of Europe, though the border has changed many times. The country is a mix of plains and mountains (the alps). The climate is moderate. There are two types of German people, Northern (who are tall and fair complected) and Southern (short and dark complected). It is an industrial country and is also very agricultural. The country has never quite been unified. The cuisine is characterized by roasted meats, filling side dishes and baked goods, we like to eat a lot :). Meat is a staple ('meat n potatoes'). Also sausages and sauerkraut are common. Breads and cakes are common desserts. Beer is a common beverage.

The first dish I made was the potato pancakes. They were easy to make, just shred, mix and fry. They tasted ok, I ate mine with syrup. I could understand this being a staple, very filling.

The second dish I made was the Black Forest Cake. The cake was just a box cake, very simple, and then it was a layered cake, so in between the layers were cherries and whipped cream. It was not my favorite but it was ok.

France

France is a large European country and is also an old country. It has many oceans surrounding it. Also, being surrounded by many other countries, that has also affected the cuisine. The land is made up of rolling planes and coasts. The climate is moderate. French cuisine is a mash-up, a mixture of many different cultures' cuisine. 'Good food and wine are an important part of daily life'. There are 3 types of cuisine: Haute (elaborate chef-style), Provincial (daily home cooking), and Nouvelle (focus on light and natural tastes). There are two important aspects of French cooking, quality ingredients and patience. The French like to use sauces and seasonings. They also have straight-forward meal plans. There are different regions of France too, which have different cooking styles.

The first dish was Poulet au Citron. It was a more simple main dish, compared to the others. The sauce was even pretty easy to make. The mixture of spices worked with the lemon to create for a nice taste. It was delicious.

The second dish was Pommes Croustillantes. And to quote my sister, "You can make this awesome, delicousness any time." This dish, besides peeling, coring, and chopping up the apples was virtually timeless. And it melted in your mouth. Easy and amazing.

Spain

Spain is on the Iberian Peninsula between the Mediterranean Sea and the Atlantic Ocean. Being isolated, their cuisine has become proud and independent. The land, being near the sea, is fertile and prosperous. There are also mountains, which make the climate vast. There have been many influences on Spanish culture such as the Phoenicians, Romans, Christians, and Christopher Columbus. Many Spaniards make their living fishing and farming. Some of the common foods, or crops, from this region are wheat, olives, barley, oats, rye, potatoes, rice, beans, grapes and honey. Sheep and cattle are also grown. Several things are grown in the more costal land such as almonds, oranges and lemons. Romans brought garlic and olive oil to Spanish cuisine, while the Moors brought fruit and spices. Spain's colonies brought tomatoes, chocolate, potatoes and sweet & hot potatoes. Invasions also brought about changes in the cuisine. Different regions of Spain vary, but there are similarities between the cooks. A part of Spanish cooking are tapas, or appetizers. Also in Spanish cooking is slow cooking and mixing foods. The cuisine uses normal courses, starting with tapas, then salads and soups, main dishes, accompaniments and desserts.

The first dish was the Tortilla Espanola. Sauteing the potatoes was a bit hard, just making sure they were all done (this is something I tend to struggle with). But once they were sauted, all that was required was adding some eggs and spices and then making. It was a bit difficult to flip the tortilla, doing this the Tortilla turned into more of a scramble, but it was still edible and quite delicious!

The second dish was the Ensalada Catalana. It was quite delicious, and quite simple to make. It was a pretty basic salad, and with the layering involved, it ended up looking quite lovely. The olives were a nice surprise, too.

New Unit

The next unit is Food From Around the World. We will take a look at food from different countries, such as Spain, Germany and France.

Pacific Coast

These states are the most diverse group in the country. California for the most part is sunny and the climate is welcoming to plant growing. The ocean and lakes bring seafood and fish into the mix. Also in California unusual and new combinations are always welcome. Many fruits are grown in Washington and Oregon. Almost any kind of meat is used in the Pacific Northwest. Cooking techniques are for the most part simple and the variety of people who have come to this area have affected the cuisine. Also Sourdough came out of this region.

The first dish i made was Fresh Strawberry Pie. Extremely delicious, easy to make and my family loved it......I feel like that is what i say about every dish, but it is the truth. This pie was spectacular.

The second dish was Salmon Steaks with Dill Sauce. The only thing that stressed me out was knowing when the salmon was done, it was harder than it seems. But for the most part this dish was easy and my family enjoyed!

Hawaiian Islands

The Hawaiian Islands have a rich and unique culture. It is a mix of mostly pacific islanders. Christian Missionaries and king Kamehameha both affected the islanders. In the late 1800s the US annexed these Islands. All of these different people added something to the diet of the Islanders. Different fruits, meats and dishes. Chinese were imported for labor purposes and brought with them rice, soybeans and a variety of other foods. Also some Japanese came. Between the unique climate and this very eclectic mix of people, the food also turned out to be quite original, tofu is common and so is frying a pig over a pit.

The first dish i made was Hawaiian Chicken. It actually turned out to be a huge success in my house which was a pleasant surprise. It was quite simple to make, the only thing is that it was hard not to get the pineapple sauce too hot, so that the sugar didnt burn.

The other dish i made was Fried Rice. This dish was also pretty easy, and was actually a full meal for my family, which i didn't expect. Basically all this dish is is dumping a lot of stuff into rice and adding some flavoring. Delicious.

West and Southwest

The west has some of the largest cities in the USA but also is known for it's open fields. The food is generally simple consisting of meat, homemade breads, and 'locally grown fruits and vegetables'. Grilling and Barbecue is common. Pioneers, Native Americans, Mexicans and Spaniards influenced this region. The food is somewhat rich in flavor because of the Mexicans and Spaniards. The climate is also hot and sunny, which affects the food.

The first dish I made was Chicken Enchiladas. These were not too hard to make, they were pretty easy too. The only hard part was that when making the tortillas soft in oil, they got really hot and were hard to roll with bare hands. We devoured them though, the sauce is really tasty and as a whole the dish is quite filling.

The second dish was Spicy Potato Wedges. These were SUPER easy, all that was required was cuting up the potatoes and sprinkling them with spices. They were also extremely delicious and we devoured them :)

Midwest

The Midwest is one of the world's most agriculturally productive regions. Midwesterners are fond of gatherings where food has a very important role. Also, the Midwest is traditionally a hospitable place, where potlucks are quite common. Most food is basic and good tasting, also somewhat ethnic.

The first dish I prepared was Porksteaks and Bratwursts. These were quite easy considering all that was required was to put the meat on the grill and eventually add the bbq sauce. They turned out quite well.

The second dish was Corn on the Cob. This dish is pretty easy as well, but it creates a meal with the Porksteaks and Brats which is why I chose it. Once the water is boiling, all you have to do is put in the corn and wait. pretty simple, pretty delicious.

South

The following unit is the South. In the South, corn, rice, pigs, and chickens are all staples in the diet. Many Southern dishes are high in fat. Also the South introduced Soul Food.

The first dish I made was Buttermilk Biscuits. They were extremely easy to make and also fun to make. I cut mine out in the shape of a heart, as you can see. These were a satisfying dish to have.

The second dish I made was Sweet Potato Pie. Using a pre-made pie shell, it was not a very difficult task. Just mix everything together, dump into the shell and bake! Plus the instant my family saw it, it was devoured. Very good.

Mid-Atlantic

The next part of the USA that I cooked from was the Mid-Atlantic region. This region was known mostly for farming, making it 'a major center for fresh fruit and vegetable production'. This area of the USA is now known for its melting pot of foods. With New York as a part of this region, foods come from all over the world. The Pennsylvania Dutch were also from this regionand were well known for their canning and pickling. They also made soup and liked to bake.

The first dish I made was a Basic Waldorf Salad. This shows the fresh fruits and veggies side of the Mid-Atlantic. It was a very easy dish to make and though I was at first skeptical, it did end up tasting surprisingly good.

The second dish I made was a drink, an Orange Julius. This was extremely easy to make and was very delicious. All it took was dumping everything in a blender and then drinking up the creamsicle-like drink.

New England

New Englanders ate food for nourishment rather than indulgence. They used the food that was available to them and adapted.

The first food that I made was Blueberry Muffins. they were very easy to make and tasted delicious. The muffins took little time to make and if other berries were available, they could be substituted in.



The second food I made was Johnny Cakes which are comparable to pancakes, only are made with cornmeal. The process of making them is quite difficult, but the end result is worth the work. They are extremely delicious.

Unit explanation

For the next unit we will be studying different regions of the USA. It includes New England, the Midwest, the South, and many more. The foods from these regions vary and depend on how the people viewed food and what they had to work with.

Sauces

Our first unit in Foods 2 is Sauces. There were several gourmet dishes as well as the basic sauces: hollandaise, white sauce, mornay sauce, and veloute sauce. For the gourmet dish I made Potatoes Au Gratin. This involves making a roux with onions and cheese in it, pouring that sauce over thinly sliced potatoes and baking in the oven. Once I understood how a roux worked, this was a fairly simple process. The roux mainly just takes patience. If there is anything I can give to any future roux-maker, it is to simply whisk and be patient, it takes time for the sauce to thicken. For the mornay sauce I made macaroni-n-cheese. The sauce was almost identical to the sauce made for the potatoes, except there were no onions. This time I was more confident with my roux making abilities and it went much quicker. My mother and brother enjoyed the mac-n-cheese quite thoroughly.