(2) to ensure that teens will be able to do it; and (3) to take you on a global adventure! Hopefully, by the end of reading this cookbook and making these dishes, I will have succeeded in these goals, and you’ll be able to show off your fancy, new kitchen skills.
Cooking is not only an important life skill but an experience, which is why I want to make this book a journey for you (both literally and figuratively). After traversing a mere eighty recipes, you will have traveled through thirty-nine countries, while exploring the native cuisine of each, their cultural traditions, and their holidays! You will take a taste of each country while traipsing across all seven continents. You will be able to explore the rich history behind many of these nations, and you’ll discover the origins of dishes that you may not have known about before.
The world is your oyster (I think that is some kind of food wordplay), or rather, the world is your kitchen (that fits much better)! Try your hand at Norwegian, South African, or Polish cuisine! This book gives you the chance to travel the globe through food and culture. You can even learn about the types of food prepared in Antarctica! (We asked some penguins about their food preferences.*) Also, after reading this book, not only will you have a head full of random facts about various countries and cuisines, but you can also tell your friends that you have traveled the world without the need for a passport! I hope you enjoy this cookbook and the food you will make using it. Bon Voyage!
Hugs and Veggies,
Remmi
*Of course, I am only kidding, we conferred with humans.
When selecting these recipes, I tried to pick popular dishes and ingredients that are readily available and frequently served in their respective countries. I was inspired to experiment with many dishes, and I read various recipes of the same dish before I began cooking. My preferences to customizing recipes are to use a lot of vegetables (fortunately, there is only one vegetable that I am not crazy about), add natural sweetness through the use of fruits (I’ve got a sweet spot for natural sweets), go light on spices (which makes it easier for kids to try new foods), substitute low-fat ingredients (making it healthier), include easy-to-follow steps (making it easier for kids to tackle), present some fun facts or history (which makes food interesting), and present the dish beautifully. I also try to select economical foods so that my recipes are budget-friendly, too!
“Real food doesn’t have ingredients. Real food is ingredients.”
—Jamie Oliver
North America has the fourth largest population among the continents and has the third largest land mass. Lake Superior is the largest freshwater lake in the world. Twenty-three countries make up North America. The United States has the largest population, Canada has the largest land mass, and Mexico City is the most populated city. This continent also has the largest island, Greenland. Let’s begin our travels around the world with the northernmost country we’ll be visiting on this continent.
CANADA
Canada is the second largest nation in the world, right after Russia. Over half of Canada’s residents have college degrees, making it the world’s most educated country. Yonge Street, the longest street in the world, starts at Lake Ontario, and runs to the Minnesota border, a distance of about 2,000 km! Approximately 77 percent of the world’s maple syrup comes from Canada.
Tourtière is a meat pie that originated in the province of Québec. This French-Canadian dish is often prepared with a combination of two or sometimes three meats, such as beef, pork, veal, chicken, or wild game like rabbit. The dish is primarily meat prepared with some kind of binder such as potatoes, oats, or breadcrumbs. Spices like cinnamon and allspice are in most, if not all, tourtière recipes. In French-Canadian homes, this dish is a must during the Christmas and New Year’s holidays.
Tourtière with Sweet and Spicy Ketchup
Prep time: 20 minutes • Cook time: 1 hour
Ingredients:
2 Tbsp. olive oil
1 cup onion (medium dice)
½ cup celery (small dice)
1½ lb. ground chuck (lean)
½ cup carrots (medium dice)
1 large Yukon Gold potato (unpeeled)
1 cup beef broth
½ tsp. cinnamon
¼ tsp. allspice
Salt and pepper to taste
2 Tbsp. flour
2 Tbsp. fresh parsley (sliced)
1 Tbsp. sage (finely chopped)
1 recipe double crust pie crust (prepared)
1 egg (white only)
1 Tbsp. water
½ cup ketchup
1 tsp. brown sugar
1 tsp. Sriracha
Directions:
Preheat oven to 350 degrees. Prepare all of the ingredients as directed. In medium pan, heat the olive oil and add the onion, celery, and ground beef. Sauté until the meat is no longer pink. Drain if there is excess grease. Add the carrots, potato, broth, allspice, cinnamon, and salt and pepper to taste. Bring to a boil and then turn down the heat. Cook until the potatoes are just crisp but tender. Additional broth or water may be needed to keep mixture moist while cooking. Add flour and stir until combined. Add parsley and sage and then mix well. When cooking is finished, cool the mixture completely before putting the pie together.
Prepare the pie pan by lining it with the crust and then fill with the beef mixture. Finish the pie by adding the pastry top and crimping the edges to seal the pie. Cut 3 or 4 slits to allow for the steam to escape. Mix the water with the egg white and brush the top of the pie with the resulting egg wash. Place in the oven for 45 minutes or until the crust is golden brown. Let the pie rest for 15 minutes before serving. While the pie is cooking, in a small bowl combine the ketchup, sugar, and Sriracha. Heat the ketchup blend the in microwave before serving. Serve the ketchup with the pie as a condiment.
Remmi
