A Culinary Journey: Recipes from Around the World
The cuisine of Italy is one of the most popular and well-known in the world. A traditional dish is pasta with tomato sauce, or ‘pasta al pomodoro’. Cook 1 pound of spaghetti or penne according to the package directions. Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 3 cloves of minced garlic and 1/2 onion, diced, and cook until the onion is translucent. Add one 28-ounce can of crushed tomatoes, 2 teaspoons of dried oregano, 1/2 teaspoon of crushed red pepper flakes, and salt and pepper to taste. Simmer for 10 minutes. Toss with the cooked pasta and top with grated parmesan cheese and fresh basil. Buon appetito!
The paella is symbolic of Spanish cuisine, with saffron-infused rice and a variety of meats and seafood. Heat 3 tablespoons of olive oil in a large skillet or paella pan. Add 1 chopped onion, 3 minced garlic cloves, 1 red bell pepper, and 1/2 teaspoon of paprika and cook until the vegetables are soft. Add 1 1/2 cups medium-grain white rice and stir to coat with the oil. Add 4 cups of chicken broth and 1/4 teaspoon of saffron threads and bring to a boil. Reduce the heat, cover and simmer until the rice is nearly done, about 15 minutes. Add 1 pound of shrimp, 1/2 pound of mussels, 1/2 pound of chorizo sausage, and 1 cup of peas. Cook, stirring frequently, until the shrimp is opaque and the mussels have opened. Garnish with lemon wedges and parsley. Olé!
Indian food is a vibrant melange of spices and flavors. To make butter chicken, marinate 1 pound of boneless, skinless chicken thighs in 1 cup of yogurt, the juice of 1 lemon, and spices like garam masala, cumin, coriander and chili powder. After at least 2 hours, remove the chicken from the marinade and pat dry. Melt 2 tablespoons of butter in a skillet over medium-high heat and cook the chicken until browned, about 5-7 minutes per side. Transfer to a plate and set aside. Add the marinade to the skillet and cook, stirring frequently, until slightly reduced. Return the chicken to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through. Serve over basmati rice and garnish with cilantro. Namaste!