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 a Mexican alcoholic beverage made from the fermented sap of various agaves (such as Agave atrovirens)

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Name: Tanaashgiizh (Blue Corn Mush)

Culture: Diné (Navajo)

Served as: Blue corn mush is made from blue cornmeal, juniper ash, and water. Tanaashgiizh can be served as either a side or main dish and, it’s at gatherings, during winter, ceremonies, or just whenever you would feel like having some! You can eat it with sugar, any desired toppings, or along with various foods such as mutton, different meats, and stew.

Recipe:

·      In a small or medium sized saucepan, boil 2 cups of water with juniper ash.

·      Using a medium sized cup, add in blue corn meal and 1 cup water and mix it thoroughly

·      Turn heat down to medium low and slowly add in blue corn mixture into boiling water and stir until fully combined

·      Continue to stir blue corn mush for 3 minutes to make sure there aren’t any lumps. Let it boil for another 5-10 minutes, stirring occasionally.

·      Remove from heat and add sugar or any of your favorite toppings

References:

Fancy Navajo Blue Corn Mush Recipe by The Fancy Navajo

Cookin’ Up Blue Corn Mush by Malaysiah John

My grandmother and sister

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Central, Norte, Mexico City, CDMX, Mexico

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Central, Norte, Mexico City, CDMX, Mexico

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Central, Norte, Mexico City, CDMX, Mexico

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Name of dish - Pulque ( a Mexican alcoholic beverage made from the fermented sap of various agaves (such as Agave atrovirens))

Culture it represents - Mexico

When - When you want to drink.

Why - to celebrate something. ex. birthdays, weddings.

How is it served - it's served like a refreshment, in a glass.

Recipe - four gallons of spring or filtered water , one gallon of agave nectar and one pack of champagne yeast.

How to make it -
1. make a yeast starter one to two days before brewing.
2. prime yeast in a sterile jar.
3. boil three cups of water in a pot. 4. turn off heat and add one-eighth teaspoon of yeast.
5. add three ounces of dry malt extract.
6. stir and boil for three to five minutes.
7. pour the mixture into a jar and cover the top.
8. immerse the jar in an ice bath until it cools to 70 degrees Fahrenheit.
9. after 8 to ten minutes the mixture should have dropped.
10. add the champagne yeast and cover the vessel with a sanitized stopper.
11 then fermentation starts in about 12 hours and should be ready to use in one or two days.
12. then start the pulque brewing process by boiling four gallons of water.
13. remove the pot from the heat and add agave syrup. STIR IT WELL
14.you can add one-half ounce of crushed coriander seeds. (if you do boil the mixture again for twenty minutes and stir)

References - my mom and https://www.morebeer.com/articles/Pulque

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-Salami (fermented sausage)
-Goose salami is traditional in parts of Northern Italy.
-salami is best served at room temperature in a sandwich or as a snack
https://www.nonnabox.com/what-is-salami-made-of/
https://themeadow.com/pages/making-fermented-sausage

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Kefir
Irish culture
This yogurt like food can be served as a snack and or in other dishes such as smoothies and cereal. The dish has no significance in the terms of it being served.
Recipe:
Combine milk and active kefir grains in a glass jar
Cover the jar and let the ingredients ferment for 12 - 48 hours
Then strain away the kefir grains and use the liquid as desired.
References:
https://www.thetaste.ie/add-some-culture-to-your-kitchen-a-guide-to-fermented-foods/
https://www.science.gov/topicpages/k/kefir

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Culture: France
When, why, how:
Confit is meat, usually duck that is soaked in a salty seasoned brine before being cooked and preserved in its own fat. This was an excellent way to preserve the meat before refrigerators. The meat is then fried before serving. Confit is traditionally served with pommes de terre à la Sarladaise, (sliced potatoes cooked in duck fat). It is a dinner main dish, and not traditionally served at any special events or holidays.
Recipe:
-4 duck legs
-1200 grams goose fat.
- 50 grams sea salt
- 1 teaspoon black peppercorns
- 1 teaspoon juniper berries
- 1 teaspoon thyme
Instructions
Cure:

Mix together the salt, black peppercorns, and juniper berries. Crush in a mortar and pestle or in a small food processor.  Add the thyme and stir well.

Trim the excess fat from the underside of the duck legs.

Thoroughly rub the duck legs with the salt mixture.

Wrap each leg into plastic foil/cling film and refrigerate for 24 hours or up to 2 days.

Duck confit:

Wash and dry the duck legs. Place in a large Dutch oven, large enough to hold them all snugly without too much space left in between. They have to sit in a single layer, but the more space in between, the more fat you will need.

Melt the fat in a jug saucepan and carefully pour it over the duck legs. Check with a kitchen thermometer if possible, the temperature of the fat should be between 70 and 80 degrees Celsius/ 160 -175 degrees Fahrenheit.

Make sure that the meat is completely submerged in the fat. To ensure that the meat stays submerged during cooking, cut a piece of parchment paper, place it directly over the meat and place a heavy lid (from a smaller Dutch oven) on top.

It is very important that the temperature of the goose fat is always constant and about 80 degrees Celsius/ 175 degrees Fahrenheit. The fat should only barely simmer and never boil.

Reduce the heat to very low and cook the duck legs for 2 hours and 30 minutes.

Check the temperature of the fat with the thermometer from time to time, to make sure that it doesn't get too high.

The duck legs are done when you can easily pierce the meat with a fork.

Fry the duck legs:

If you want to preserve the duck confit, read the blog post for instructions.

To fry the duck legs, heat a large cast-iron or non-stick pan over medium heat. Add the duck legs, skin side down and fry for 5 minutes or until the skin is deeply golden and crispy. If you notice that the skin turns too dark too soon, lower the heat slightly.

Turn the duck legs on the other side and fry them for another 5 minutes or until deeply golden.

References:
whereismyspoon.co
finedininglovers.com
seriouseats.com

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Name: winter buttermilk

culture: irish

how its served: You normally use it to make bread but some people drink it.

recipe: I could not find the one that i use but the one that i have linked is very close.

references: my mother and popular recipes by May Allen.

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Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, winter buttermilk. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Winter buttermilk is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it's fast, it tastes delicious. They are fine and they look fantastic. Winter buttermilk is something which I have loved my entire life.

These pretty fabrics will make great Christmas and winter projects, as well as every day! This bundle does not include the novelty prints. The thing about winter buttermilk is that it is not, in fact, buttermilk at all.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have winter buttermilk using 5 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Winter buttermilk:

Get 4 tbsp dahi

Prepare 1/2 carrot

Make ready 1 tsp jeera

Get salt

Prepare Required amount of water

Buttermilk is a fermented dairy product often used in baking. This article reviews the nutrition, benefits, and downsides of buttermilk and provides substitutes for store-bought varieties. An easy Buttermilk Substitute recipe and a guide for How to Make Buttermilk including dairy free and vegan buttermilk. We've all been in the middle of making a recipe when we realized we didn't have buttermilk on hand!

Steps to make Winter buttermilk:

Grind all the ingredients except curd

Blend curd and mix all and serve.

Blend curd and mix all and serve.

Luckily, making your own buttermilk is so easy and only requires two simple ingredients. It transforms meats into melt-in-your-mouth masterpieces and baked goods into springy, moist confections. It gives tang and texture to dressings, ice creams. See more ideas about Winter wonderland, Basin design, Wool projects. Winter Crudites with Buttermilk Dip Winter Crudites with Buttermilk Dip.

So that's going to wrap it up with this special food winter buttermilk recipe. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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Winter buttermilk Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, winter buttermilk. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Sour Dough:
Uses a fermentation process
Recipe:

250 g water

150 g bubbly, sourdough starter

25 g olive oil

500 g bread flour

10 g fine sea salt

Sour dough was accidentally discovered by Egyptians

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•Kiseli kupus {soured cabbage heads, sauerkraut}

•Serbo-Croatian

•Kiseli kupus is served as a side dish or filling and can be eaten warm or cold.
“Kiseli kupus is a staple of the Balkan winter.”(Hayden, 2013) Kiseli kupus is often used in the dish sarma. “Sarma consists of stuffed leaves of fermented cabbage called as well sauerkraut.” (Pavlak, 2018)

RECIPIE:

Ingredients

24 heads cabbage

3 1/2 cups salt (not iodized)

1 head garlic (peeled and broken into cloves)

1 piece horseradish (7-inch-long root, peeled and chopped)

3 bell peppers (red, quartered)

15 bay leaves

15 red peppers (dry)

Steps to Make It

1.) Wash cabbage heads and remove any tough outer leaves and reserve. Core each cabbage and fill with salt. Place 1 layer cabbage heads, core-side up in barrel or crock.

2.) Add some of the garlic cloves, horseradish, red peppers (fresh and dry), and bay leaves. Place another layer of cabbage heads in the barrel and another portion of vegetables. Continue this way until the crock is full. Cover with reserved cabbage leaves.

3.) Fill barrel with as much water as it will hold without spilling over. Place a clean cotton or linen cloth on top of cabbage and then a clean, untreated wooden board. Weigh down with a heavy rock or another item, to keep the cabbage heads from rising during the fermentation process.

4.) Store the barrel in a garage or fruit cellar, or place that does not fall below freezing, on wooden skids off the floor. You may want to wrap some insulating material around the barrel if you live in chillier climes.

5.) The cabbage should be ready in about 40 days. Keep the brining water clean by skimming the foam off the surface with a slotted spoon or sieve (foaming should start in about 10 days). The soured heads can be frozen for later use or canned. Before using kiseli kupus, you can rinse the leaves, if desired. Chop them for any recipe calling for sauerkraut.

Sources

Hayden, T. B. (2013, March 17). Kiseli Kupus: The BALKAN hardcore PICKLE guide. Retrieved March 05, 2021, from http://bturn.com/10067/balkan-hardcore-pickle-guide#:~:text=Kiseli%20kupus%20is%20prepared%20through,for%20a%20couple%20of%20months.

Pavlak, D. (2018, March 29). Sarma (stuffed sauerkraut cabbage) - step by step recipe with pictures. Retrieved March 05, 2021, from https://www.one-croatia.com/gastronomy/recipes/sarma/

Rolek, B. (2019, September 06). How to Make Soured Cabbage HEADS (Croatian Kiseli kupus). Retrieved March 05, 2021, from https://www.thespruceeats.com/soured-cabbage-heads-recipe-croatian-1137364

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Red Chile

Culture: My parents and relatives don't know much about their past relatives, so I decided to do red Chile because my family makes it a lot.

Served: Red Chile can either be a topping for all sorts of things or it can be mixed with meat and vegetables for stew like dish.

Recipe: To make Red Chile topping, grind the Red Chile peppers into a fine powder. Then add some water and heat up over the stove.

References: My two references come from my mom and my grandma. They Bothe make a lot of Red Chile for a lot of different things.

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Crème Fraîche
-A rich cultured cream with a thick, creamy texture, and slightly tart, nutty flavor (VT Creamery, 2021)
-Similar to sour cream in the respect that it is a soured cream.
-Used in a variety of recipes that call for sour cream such as various pasta sauces, pastries, cakes, pies, cookies, etc.
-It adds depth and stability to the dish due to it's viscosity and unique flavor.
-Crème Fraîche's fat content is 30% higher than sour cream meaning that it can heat or simmer without separating as easily (Wingerd, 2011). Making it a good ingredient for sauces and other dishes.
-According to Wingerd (2011) "Crème Fraîche, in France, is made with UN-pasteurized milk and utilizes the natural bacteria in the area."
-Just like sour cream lactic acid bacteria are put into the cream giving it it's texture and flavor.
RECIPE
Crème Fraîche
ingredients

1 pint pasteurized Heavy Cream (should be over 30% - preferably 36-40%)
3 TB Crème Fraîche
1 Mason Jar
1 lid for the Mason Jar
1 warm spot to let is set and ferment (65-75 degrees)
Patience
Steps

1.) Remove your current tub of Crème Fraîche from the refrigerator and let it come to room temperature.

2.) Pour pasteurized heavy cream into a medium saucepan and place over low heat.

3.) Heat the cream to between 80 and 90 degrees (you are just trying to take the refrigerator chill out of it)
Remove the Heavy Cream from the flame and whisk in the Crème Fraîche, making sure it is "dissolved" into the cream for maximum exposure to available sugars.

4.) Pour the whole mix into a mason jar.

5.) Cover with a lid and place in a warm place for 24-36 hours (don't worry, the lacto-bacteria will protect the cream from spoiling because they will acidify the cream)

6.) Once the cream is "thickened" place in the refrigerator to chill for several hours. (this will thicken it further)

NOTE: If the Crème Fraîche is not as thick as you would like, simply drain with jelly muslin or several layers of cheese cloth for an hour or 2 to remove some of the whey. I don't usually do that because I prefer a little more movement in my Crème Fraîche.  Besides, after it sits for a day or two in the refrigerator there will be some separation anyway, you can simply pour off the whey at that point.

Spoon the unctuous deliciousness into a tub of your own.... It will keep in the refrigerator for about 2 weeks. (no freezing it will kill the culture and you will have to start over)

In case you were noticing, I made a double batch (1 quart). Why did I make so much?  Cause I need at least 1 pint to making Lavender Crème Fraîche Ice Cream and I needed some left over for the next dessert I posting about (made with fresh blackberries & hazelnuts - Very "Oregon" ) as well as some to continue my culture...   :)

~~Shane T. Wingerd
CITATIONS
Vermont Creamery Editors. (n.d.). Crème fraîche. Retrieved March 05, 2021, from https://www.vermontcreamery.com/products/culinary-cheese-and-cream/creme-fraiche/

Wingerd, S. T. (2011, July 07). A fraîche perspective - Crème Fraîche. Retrieved March 05, 2021, from https://culinaryalchemist.blogspot.com/2011/07/fraiche-perspective-creme-fraiche.html

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Name of the dish: kelaguen (no English translation)

Culture it represents: Its a Chamorro dish, which Chamorros came from the island of Guam which is now U.S territory.

When, why, how it is served:  It can be served any time for any reason and it served as a side dish.  Also serve the next day after making, it also has to be cold.

Recipe:

Things you will need: 8 lemons (but only use 4 at a time)
Shrimp (pre cooked or not)
1 green onion

smash the shrimp with a blunt object into to bite size pieces
squeeze 4 lemons into a glass.  Then add the shrimp and lemon together and wait the next day.  Then take the lemon that's been with the shrimp and dump it.  Then take the other lemons juice and put them in the shrimp then salt to taste.  Chop 1 to 2 whole Thai hot peppers and green onions and put them in and you have shrimp kelaguen.

At least 2 references
https://www.annieschamorrokitchen.com/fresh-shrimp-kelaguen/

https://www.pinterest.com/pin/9429480442637753/

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Culture it represents:  Hispanic
When/why it is served:  For lunch, dinner or as a snack
How it is served:  With pinto beans
Ingredients:

Backside of a pig that's been dried with salt and rubbed with brown sugar (if available)

Hot lard

A bit of canned milk if available

Recipe:

cut backside of a pig into strips (about a foot long)

Cut those strips into little cubes

Grease skillet with hot lard

Drop cubes into skillet

Stir cubes till cooked and crispy

Add a bit of canned milk to the chicharrones while cooking (if available)

Cook until brown

Scoop onto a plate where the lard can drain off

Serve

References:

My gram-gram Loyola

Carrizo: Portrait of a New Mexican Family by Victor A. Abeyta

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Name: Paneer
Culture: Indian (from India)
When it is served: Used in average meals (it is an unsalted cheese). However, it is often used in other recipies such as saag paneer or palak paneer
Recipe:
- Whole milk
- Vinegar or lemon juice (acidic)
Put milk in a pan/pot and cook until just boiling.  Poor in some lemon juice or vinegar and stir.  The milk should start to curdle.  Take the pan off the heat and let it cool for 5-10 minuets.  Put/strain the curdled milk with a cheese cloth and press the liquid out.  Make sure all the water is out.  Wait two hours (you can refrigerate if you wish).

References:
https://healthynibblesandbits.com/how-to-make-paneer/

https://www.thekitchn.com/food-science-why-lemon-makes-m-88057

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English Name- Beef Bourguignon (bœuf à la bourguignonne- French Name)
This dish is originally from France.
Beef Bourguignon is typically served on Sundays.
The dish is typically served with either noodles or rice.
Beef Bourguignon is made with:
Onions, Beef, Dry Red Wine, Mushrooms, cream of mushroom, and dry onion soup
References-
https://www.frenchcountryfood.com
I got the recipe from slow cookers recipe a cookbook I have at home.
Also my dad helped me out with the recipe.

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Chile Ristras (String Chile)
New Mexican and Hispanic culture

Dried chiles are used as a spice in a variety of dishes. It's used to make anything from Chile sauce to soups and stews, tamales or enchiladas. The Ristras are made after the chiles are harvested, which is usually around fall. The chiles are strung together and set in the sun to dry. The main purpose of a Ristra  is to preserve the chiles, so they can be used for cooking all year round.

How to make a Chile Ristra

about a bushel of fresh Chile

cotton string

twine

scissors

corn husks

a fork

a bowl of water

Prep materials for the hat-- place 3 to 4 corn husks in water. Let them soak while you make the rest of your Ristra

measure and cut twine. For a 2 foot Rita you will need about five feet of twine

fold the twine in half and make a knock where the two ends meet

hang the twine from a nail or hook so that the loop is on the bottom

cut three to four strands of cotton string. about 2 1/2 feet long a piece

create a slipknot at the end of one of your cotton strings

place three chiles into the slipknot and tighten the knot

wrap the string around the stems 3 times

secure the chiles with a half hitch knot

move about three inches above the string

repeat the process until the cotton string is full. Then move on to your next string and repeat steps 6 - 10

when all of the strings are filled you are ready to wrap your Ristra. Take the first string of Chile. Beginning with the bottom bunch of three chiles, place one Chile on one side of the hanging twine loop, and two on the other. The bunch should straddle on the loop and act as an anchor.

Wrap the stems of the next bunch of chiles around the twine, almost like braiding them over it. Then push that bunch down until it meets the first one. Continue doing this until your twine is mostly full. Leaving only a few inches of extra twine. The extra space is where the hat will go

How to make the Ristra hat

remove the corn husks from water

place them on a cutting board

Run the tines of a fork over them. Seperating it into strips

cut a small piece of cotton string

bunch the corn husk strips around the twine

tie a string around the bunch

Hang your Ristra in a sunny spot with good air flow until it is fully dried.

References:
Chile Ristras, tradition, beauty and utility
How to make a DIY Red Chile Ristra at Home
Carla Garcia (my mom)

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Name: Horchata

Culture: Spain/Mexican

When, Why, How is it served: It can be served when ever. In my family we mostly serve it in the summer when we are doing cookouts since its a cold drink and its hot out. You can also always get it in restaurants and many other places. It is a very delicious drink that can accompany pastries or just by itself usually its best by itself. It is usually best served well chilled over a bed of ice.

Recipe:
Long grain white rice
sliced almonds
Cinnamon sticks
Cold water
Granulated sugar 1/2 cup
Vanilla
Whole milk
Blend rice mixture: Add rice, almonds and cinnamon sticks to blender and blend for about 30-60sec.
Sweeten: Pour 2 cups of water, sugar and vanilla and blend for 30 more seconds.
Add remaining liquid:if your blender can fit additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.
Let soak: cover and chill in refrigerator 8-12 hours.
strain solids: strain mixture through a fine mesh sieve into a pitcher.
Serve chilled: serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.

At least two reference:
1.) thespruceeats.com/what-is-horchata-2342861
2.)https://www.cookingclassy.com/horchata/

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Southwest Farm Fresh Cooperative, North Beech Street, Cortez, CO, USA

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Culture it represents: Navajo

When, why, how it is served: Neeshjizhii seems to be served for celebrations or special events, due to the fact that when prepared traditionally, it can take a few days. Neeshjizhii is made to go mainly into stews to add smokey flavors and corn textures. Neeshjizhii is prepared traditionally in a earthen pit on cedar wood coals, left overnight, and then dried out so it can be preserved and eaten at anytime. Neeshjizhii is usually cooked with lamb by the Navajo, and in other stews.

Recipe:
Start earthen pit with cedar wood coals.
Harvest the White Indian corn
Add corn into the oven
Add water in oven
Coven oven (Make sure the steam gets trapped)
Let cook overnight and continue in the morning
Gather corn out of oven
Shuck and dry the corn
Remove the corn off of the cobs
With  2 lbs. chopped lamb stew meat and a skillet, brown the lamb.
Remove and heat the 1 Tbs. of sunflower oil in the skillet.
Add 1 minced onion, sauté until it turns translucent.
Add 1-2 garlic cloves and minced
1/2 tsp. oregano and sauté for a few more minutes
Transfer everything to a slower cooker
Add the 4 dried red Chile pods, 1/2 - 1 c. Neeshjizhii ,1 tsp. salt or to taste, and 8 c. water and cover cooker.
Cook for a 6-8 hours on a low medium.
Check occasionally and add more water for more broth.

References:
Neeshjizhii (Navajo Steamed Dried Corn) Stew Recipe by the Southwest Farm Fresh Cooperative
Traditional Navajo Steam Corn by Melton Drew Curley

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Navajo Agricultural Products Industry, NAPI, New Mexico 371, Farmington, NM, USA

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The culture that Neeshjizhi (or Dried Steamed Corn) represents are the Native Americans know as the Navajo. Neeshjizhi seems to be served as an additive in stews for extra smokey flavors and corn textures. Neeshjizhi takes days to prepare traditionally, therefore it is mainly used for celebrations or special events for social or private gatherings.

Neeshjizhi Stew Recipe:
Preheat earthen pit cedar wood coals oven
Harvest corn
Add corn into the oven
Add water
Cover oven (Make sure to trap the steam)
Let cook overnight and come back in the morning
Shuck and dry
Remove kernels from the cob
With 2 lbs. chopped lamb stew meat and a skillet brown the lamb.
Remove and heat the  1 Tbs. of sunflower oil in the same skillet. Add the 1 minced onion until it turns translucent. Add 1-2 garlic cloves, minced
1/2 tsp. oregano and sauté for a few minutes.
Transfer to slow cooker and add the 4 dried red Chile pods, 1/2 - 1 c. Neeshjizhii, 1 tsp. salt or to taste
8 c. water

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Dish: sauerkraut
Culture: German
When: Sauerkraut can be served at any time
Why: Sauerkraut is served mostly for the probiotics which are good for gut health
How: Sauerkraut can be served on virtually anything salads, fish, hotdogs, etc.
Recipe:
- 1 medium head of cabbage
- 11/2  tablespoons of kosher salt

How to make:
-Thinly chop your cabbage as small as possible
- Put the cabbage and salt into a bowl and massage
-let sit for 30 minutes
- Massage again
- put into a jar and let sit for 2-3 weeks
Resources:
-https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124
-https://www.thepioneerwoman.com/food-cooking/recipes/a100555/how-to-make-sauerkraut/

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Navajo National Monument, Arizona 564, Shonto, AZ, USA

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Navajo National Monument, Arizona 564, Shonto, AZ, USA

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Navajo National Monument, Arizona 564, Shonto, AZ, USA

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Chiłchin (Dried Sumac Berries)

Culture: Navajo

Chiłchin is served anytime, although the berries are collected in the fall. They are dried, stored and then used throughout the year. This was traditional food, that was eaten before settlers came to the Americas. Chiłchin was only eaten during special events, because this special berry grows near the river, it was a luxury for people who lived far and coveted it. This dish is served with bread, and little sugar. Chiłchin is similar to a pudding/soup, some people even have constructed jams, and muffins out of the berries. My family does not use measuring utensils. Over generations we have mastered skill of making Chiłchin. This is a recipe my mom found online, although we don’t use this recipe it is great for beginners.

1 1/2 cups water

3 tablespoons Red sumac

2 tablespoons All purpose flour

1/4 cup cold water

2 tablespoons sugar

First you have to boil your water, add the sumac berries in, and slowly add in your water. To cool down add some cold water, mix some sugar, and serve.

References: Shi Masani (my grandmother) , Shi Shama ( my mom), Food 52

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Chííłchin or Red Sumac Berries
Culture: Navajo
Chííłchin is found on large bushes and ripens in August and September. It can be used as a treatment for sore throats and rashes.
Chííłchin is often dried and preserved. It can be served dry, or can be made into a dessert as a hot pudding.
Recipe:
-Dried Sumac Berries
-1 cup water
-3 Tbs flour
-Sugar
Grind the dried sumac berries using a corn grinder until you have a powder like texture. Then, for every 1 cup of water, add about 1/3 cup of grinded berries. Boil down the berries in the water until the berries are strained of color and flavor. Mix about a 1:1 ratio of about 3 Tbs flour and water in a measuring cup and strain it into the boiling berry water slowly. Continue on low heat until the consistency is thick. Add sugar to your liking and eat. 😋
References:
https://aihd.ku.edu/foods/smooth_sumac.html
Mother- Desiree McCabe

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1.  Name of the dish (Native name and/or English name):Melanzane Sott'aceto, which is a pickled egg plant.

2.  Culture it represents: It represents the Italian culture.

3.  When, why, how it is served: It is often served on a mixed antipasto platter alongside sun-dried tomatoes, salami, pickled mushrooms, cheese, olives, mozzarella di bufala, grilled peppers, and bread. They serve this dish as a side dish along many different foods as stated above. This dish is a eggplant that you pickle which is where you immerse the eggplant in vinegar or is a anaerobic fermentation in brine.

4.  Recipe

6 firm medium eggplants, unbruised

Kosher salt, to taste

1 1/2 cups white vinegar (or cider vinegar), divided

2 1/2 cups water

3 to 4 cloves garlic, peeled and thinly sliced

1 bunch fresh parsley, stems removed, finely minced

1/2 to 1 teaspoon dried red pepper flakes (or 1 fresh red chile, sliced lengthwise)

1 teaspoon mint leaves, minced fresh or dried

1 to 2 teaspoons dried oregano

1/4 green bell pepper, minced

1 to 2 1/2 cups extra-virgin olive oil

Steps:

Gather the ingredients.

Wash the eggplants thoroughly to remove all traces of dirt and pat them dry with a paper towel.

Slice the eggplants into strips of about 3 inches long and 1/4 inch thick.

Layer the strips in a colander and sprinkle each layer liberally with kosher salt.

Place the colander in the sink, cover with a dish that fits in the colander, and place something heavy on top to weigh the dish down. The salt helps remove excess water and some of the bitterness from the eggplant. Let the eggplant bleed for 1 hour.

Squeeze the eggplant with your hands to drain out any remaining excess moisture.

Transfer the eggplant to a large pot. Cover with 1 1/4 cups of the vinegar and the water. Bring to a boil, and as soon as it bubbles, remove the pot from heat and allow the eggplant to cool in the water.

Pack the Jars

In a large bowl, place the sliced garlic, parsley, red pepper flakes, and optional mint, oregano, and bell pepper.

Squeeze as much water out of the eggplant as you can and add it to the bowl with the other ingredients. Pour in at least 1 to up to 2 1/2 cups of extra-virgin olive oil and the remaining 1/4 cup of vinegar. Carefully mix all ingredients.

Transfer the veggie mixture to a clean one-quart jar or 2 (1-pint) jars. Press down well to remove any air.

Leave about 1 inch of space between the vegetables and the rim of the jar. Pour in as much olive oil as needed so that all the eggplant is totally submerged. Do not overpack the jars with the vegetables.

Place the screw-top lids on, wipe the jars, and store them in the refrigerator. They should be ready to eat in 24 hours.

Enjoy.

5.  Picture

6.  At least 2 references:

1: Italian-Style Pickled Eggplant (Melanzane Sotto Aceto) Recipe (thespruceeats.com)
2. Italian Pickled Eggplant - An Italian in my Kitchen

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Dish: Sauerkraut
Culture represented: German
When, Why, How: Sauerkraut is served any day and at any time . It is served because of the probiotics which help maintain healthy stomach functions. (also because it tastes good) It is served over several different dishes including hotdogs, salad, fish, basically anything you can think of, sauerkraut is served on. It can also just be a side for a dishes as well.
Recipe:

One medium head of green cabbage

1 1/2 tablespoons kosher salt

How to make: Start by finely chopping/shredding up the cabbage and placing it in a large mixing bowl. Pour the salt on top of the cabbage and toss the cabbage. After about 15 minutes, begins to massage your cabbage which helps in releasing liquid needed for the fermentation process. Grab your cabbage/salt/liquid mixture and place it in a jar of choice. Let sit for about 2-3 weeks to let the fermentation process begin.

Resources: https://www.bbcgoodfood.com/recipes/simple-sauerkraut

https://www.thepioneerwoman.com/food-cooking/recipes/a100555/how-to-make-sauerkraut/

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Name: Jarred fruit/ Fruta envasada
Culture: Hispanic
why, when, how:It is served year around. It is jarred to preserve it for a long time. It is usually served as a snack.
1. First the fruit is picked from the trees
2. The fruit is boiled in a sugary water mixture.
3. after an hour of boiling the fruit is  placed in jars while it is still hot and the jar is closed.
4. The fruit will stay like this for months and even years at some point and the longer you wait the better it tastes.
The fruits that are most commonly used and plums and peaches.
sources: My dad and my grandma

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Brined meats

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1. Pickled Onions

2.  This is an Irish Dish.

3.  When: Since 1959. Why: The Irish wanted to eat something sour alongside Fish and Chips. How it is served: It is made alongside Fish and Chips, but they are also used in Martini cocktails.

4.  Recipe:

Ingredients:

½ cup pickling salt

1 pound pearl onions (about 2 cups), trimmed and peeled

2 cups white vinegar

3 tablespoons sugar

12 whole black peppercorns

1 bay leaf

a)Put 3 cups of water in a medium glass or ceramic bowl (not metal) and stir in the salt to dissolve. Add the onions and lay a small plate on top to hold them underwater. Leave them for 2 days. Drain and rinse them.

b) In a medium saucepan over medium heat, boil the vinegar, sugar and peppercorns. Set aside to cool.

c) Pack the onions into a glass jar (because of their size, you may need a quart jar to hold them). Add the bay leaf, pour on the vinegar, and cover the jar. Refrigerate at least 2 weeks before eating them. The onions will last for several months.

5.  Picture

6.  At least 2 references:
https://app.ckbk.com/recipe/real88705c02s001r006/pickled-onions
https://savoringthepast.net/2015/08/01/pickling-onions-in-18th-century-england/

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Name of the Dish: Tamales Guatemaltecos (Guatemalan Tamales)
Culture being Represented: Mayan culture
When, why, how it is served: They are mostly served in the afternoon on weekends, they are also served on Christmas and New years. It is mostly served with a cup of coffee.
Recipe:

For the Masa

1 lb. Maseca (instant masa corn flour), about 3 1/2 cups

6 Tbsp. vegetable oil

1 Tbsp. consome (or chicken seasoning)

3/4 cup rice flour

6 cups water

For the Sauce

1 lb. red tomatoes, quartered

2 tomatillos, quartered

1 small onion, quartered

4 cloves garlic

1 guajillo chile or chile guaque

1 chile pasa or ancho chile

1 oz. dried pumpkin seeds

1 oz. sesame seeds

1 tsp. ground cloves

1 small cinnamon stick

1 tsp. salt

1 tsp. ground black pepper

1 Tbsp. ground achiote (annatto)

1 cup water

For the Protein: Choose 1

1 whole chicken, cut into ten small pieces OR

10 pork small pieces, diced into 1.5 inch cubes

For the Vegetables

1 red pepper, cut into thin long strips

2 large potatoes, peeled, diced into tiny cubes

Tamale Supplies

10 banana leaves, 12 x 12 inches (1 package, wash and dry each leaf)

10 pieces aluminum foil, 16 x 16 inches each

For the Garnish

1 cup cabbage, thinly sliced

2 limes, each sliced into eighths

DIRECTIONS

To Make the Masa

Place the Maseca masa, rice flour, vegetable oil and chicken consome into a caldero or large pot. Mix until fully incorporated. Add ¼ cup of water at a time until you reach the masa’s desired consistency. You may need to add more than 1 cup. You want the masa to be hydrated and not too dry.

Turn the stove burner to low, while stirring the masa until all the clumps are smooth. When the mixture starts to simmer, continue stirring for up to 20 min.

To Make the Recado Sauce

Next up: sauce. This is fairly easy and can be done while you let your masa continue to simmer on low heat.

In a large skillet or nonstick pan, turn the heat to medium/high. Once the pan is hot, add tomatoes, onions, tomatillos, garlic, chiles, spices and all the seasonings—except the ground achiote. Your goal is to char the vegetables so that they are a tiny bit burnt on the outside but not cooked through completely. You can also do this on a grill, if you have one.

Lightly roast the seeds in the same way alongside the vegetables or do so in a separate pan—but don’t let them burn too much. You just want to lightly toast them.

Once the vegetables and seeds are roasted, place into a large blender (or do it in batches). Add about a cup of water so that you can begin making the sauce. Blend on high until the mixture reaches a smooth consistency. Add achiote and blend one last time.

To Make the Protein

If using a whole chicken, ask someone at the store to chop it into 10 smaller pieces—or do it yourself. If using pork, cut into 10 smaller pieces and then slice into 1.5 inch cubes. Place in a bowl and set aside.

To Prep the Vegetables

Wash and take out the seeds of the red bell pepper. Cut into thin strips. Peel and dice the potatoes. Set both to the side in separate bowls.

Ready to Put It All Together?

Make each tamale in the following order: Place a piece of aluminum foil on your kitchen work surface.

Place one banana leaf on the tinfoil.

Place about a cup of the masa on top of the banana leaf

Make a small indentation in the masa with a spoon and scoop about ¼ cup of sauce inside it and on top of the masa

Place a small piece of chicken or pork, centered, on top of the sauce.

Top with a spoonful of diced potato and 2 red pepper slices.

Time to wrap the tamale! Fold the banana leaf into a rectangle and then fold the aluminum foil around the folded banana leaf. Seal the foil and banana leaf by crimping/folding them together along the middle seam. Then: gently fold the two ends inward—not too tight, but snug enough that the filling won’t sneak out.

Once all the tamales are wrapped, place them in a large pot with water that is gently boiling. The water should cover all the tamales. Steam for about 1.5 hours (keep an eye on the water level).

Your tamales are ready to eat! Serve accompanied by a slice or two of lime and thinly sliced cabbage for extra crunch.

2 References:
•My mom and my Aunt
•https://familiakitchen.com/luis-christmas-tamales-from-guatemala/

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Name: Chile de Ristras (String chili)

Culture: Mexican/New Mexican

When, why, how it is served: Can be bought around the fall and can be served anytime of the year as itself or can be used to make chile sauce.

Recipe: Dry the chilies, set on screen to dry in the sun for two to three days. Once the sun drying is done tie the chiles by the stems using string and then hang the tied chiles in a well ventilated area to complete the drying process. If dried properly the chiles can last up to two years.

References:
Kitchen Shaman, Ristras a String Story
National Parks Service, Chile Ristras

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Culture- Mexican
Carne Seca (Dried Meat)
This dish is made from and type of beef and is dried to make a beef jerky. There are many ways to prepare it.
Recipe- First the meat has to be obtained from a cow is the most preffered. The meat is then cut into think long pieces, and coated with salt and hung outside to dry. This drying process takes multiple days. While this process is happening the cook makes spices to add. These ingredients include salt, habanero (or any chile of choice), lime, pepper, soy sauce, onion or garlic powder. After a few days have gone by the meat should be completely dry. The meat is then taken down and put on the spices and sauces made earlier. It is coated with lime and sauce. It depends on your taste you can have it without any spice, or with some lime or anything in that matter. This food is made commonly and is not very hard to find.
References- Mother and Father
https://honest-food.net/carne-seca-recipe/

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Dish: Pickled Silverskin Onions
Orgin: The Netherlands

Silver skinned Onions are typical product from the Dutch. They're made by placing in vinegar and leaving there for several days. They're typically eaten as a snack, but can also be paired with cheese plates, used on sandwiches, or just simply as an add on to a meal.

Recipe:

"In a large pot, add onions, cover with boiling water and let cool.

Peel and discard skins and water.

Rinse onions and return to pot.

Sprinkle onions with pickling salt.

Cover onions again with boiling water and let stand for 24 hours.

Drain and reserve salted water.

Rinse onions with cold water and return to cooking pot.

In a separate pot, bring reserved salted water to a boil.

Pour over onions.

Repeat this same process for another 2 full days.

At the beginning of the 4th day, drain and discard water.

Rinse onions thoroughly.

In a cooking pot, add sugar, vinegar and spices that are wrapped in a cheese cloth and bring to boil; boil for 2 minutes.

Pour this liquid over the onions.

Cover and let sit for 24 hours.

Drain off liquid, save and reheat.

Pour this liquid over the onions again.

Repeat this process for a total of 3 days, which is now the 6th day.

On the 7th day, which is the last day, drain and reserve the liquid.

Wash onions thoroughly".

References: https://www.food.com/recipe/crisp-pickled-silver-skin-onions-39016

https://mado-conserven.nl/en/product/zilveruitjes/

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Natto (fermented soybeans) is a very popular dish in Japan that involves the wrapping of cooked soybeans in rice straw and leaving them. The bacteria from the straw causes the soybeans to soften up and become sticky. Natto is commonly eaten any time of the year for breakfast with other breakfast foods such as eggs, rice and karashi. It can also be served as a side dish, being eaten with salads, sushi, and even pasta.
RECIPE
Ingredients
- 2 cups of soybeans
- 3 tbs. of water, boiled for 5 to 10 minutes to sterilize
- 1 packet Natto Starter Culture
Instructions
1. Wash the soybeans and soak in 6 cups of water for 9 to 12 hours.
2. Drain the beans from the soaking water. Place beans in a large pot, fill with water and boil for 2-3 hours, checking every half hour or so.
3. Rinse or dunk a colander, cooking spoon, and casserole dish with boiling water to sterilize.
4. In the sterilized colander, drain the cooked beans and place in the sterilized casserole dish. Preheat oven to 100 degrees F.
5. Stir in natto powder with 3 Tbs. boiled and cooled water. While the beans are still hot, pour the natto spore packet over the beans. Stir the beans carefully using the sterilized spoon.
6. Spread the beans in a 1 inch layer in the casserole dish.
7. Tightly cover the casserole dish with aluminum foil. Poke pin holes in the foil placed 1 inch apart.
8. Place the covered casserole dish in the oven, dehydrator, or other warmer and allow the natto to ferment for 22 to 24 hours, being sure to keep the temperature at a steady 100 degrees F. When you see a whitish film and smell an ammonia-like aroma coming from the beans, that's how you know they're done fermenting.
9. When finished, let the natto cool at room temperature for 2 hours. Remove aluminum foil and store in covered containers in the refrigerator at least overnight for best flavor and stringiness. The natto will last or about a week in the refrigerator.
References:
How To Make Homemade Natto
My mom's 23 and Me data.

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Spinach Artichoke Dip- While spinach artichoke dip has Mediterranean inspired ingredients, it is most commonly depicted as an American dish. Originating from Germany, it has become more widespread and is eaten throughout the world. It is not typically eaten by itself and is often used as a side dish or appetizer.  Crackers and chips are the most commonly used to eat it, but some people enjoy putting it on various meats or just eating it plain. It contains artichoke, spinach, cream cheese, green chili, and parmesan.
References: Recipe Card
Spinach Artichoke Dip

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Brined steak (or any meat)
-European origins, but valued by many around the world!
-Typically served as a main dish during dinner with various sides such as potatoes (mashed more likely than not), vegetables (salads, or just some spiced veggies), toast/bread of some sort, and similar things.
-There really is no specific recipe for steak, many people try many things. So I will be using the recipe my mother and father prefer when doing steak:
~rub moderate quantity of salt into steak 30 mins before cooking.
~Leave in fridge for 30 or so mins
~remove from fridge and place in large or medium frying pan
~Coat in 1/2 cup butter
~add some spices (pepper, salt, paprika to name a few)
~Fry on large pan until internal temperature is around 135ºc
~let cool for 10-15 mins
~apply more spices or even some sauces (BBQ or Teriyaki is often what my parents use)
Sources:
https://www.scienceofcooking.com/science-of-brining.html
Felix Cuvreu

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Cà pháo - Firecracker Fermented/pickled Eggplant

Culture - Vietnamese

Background - Vietnamese salted eggplant or Ca phao muoi is rural dish usually eaten with steamed rice in the country. Salty and crunchy salted eggplant is a very important Vietnamese cuisine.

How is it served? - Ca phao is usually served as a side to compliment rice, it's never really eaten by itself, but there is no special time to eat it, rather just an occasional meal.

Recipe - Eggplants can be dried under the sun for about 2 hours, but traditionally it isn't. Stalk should be remove, the cook can use whole eggplant or cut it into half. Eggplants are soaked in water for about 20 minutes before soaked in boiled water added salt, sugar and vinegar in an airtight jar. How long Ca phao is ready depends on recipes, it could take as long as a week to be ready.

Application (fermenting/pickling & drying) - Most primarily though is done just through pickling in a hypertonic solution, with the use of salt in the brine, the salt pulls moisture out of the eggplant.

Sources -
https://scootersaigontour.com/vietnamese-salted-eggplant/
Evy Tran (my mother)
Photo -  link

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Dish: Etag/itag (dried/salted pork)
Origin: A native dish originating from the Cordillera Administrative Region of the Philippines. This dish is popular among the Igorots, a Filipino term meaning 'mountain people'.
Background: Etag is typically served with pinikpikan and at celebrations, weddings, or funerals. Etag is commonly made during the summer because it involves sun-drying.
Osmosis: The process of making Etag is a form of osmosis because it requires the addition of salt, bringing the moisture out of the meat.
Recipe: - Take at least 6 1-inch slabs of boneless pork. Lightly press the meat to extract any excess juices.
- Rub a generous amount of salt onto the meat, making sure it is well coated
- Store the meat in a clean, air-tight container at room temperature for 24 hours. After 24 hours, the meat is prepared and can be cooked in 3 methods.
- Sun-drying: Find a sanitary area to place the meat to prevent flies and unwanted bacteria. Hang the meat under the sun for 3 hours. Then store it in the container after drying. Repeat the drying process for a week.
- Smoking: Prepare a small fire in a safe and sanitary area. Hang the meat above the fire for 30 minutes. Then store it in the container after smoking. Repeat the smoking process for a week. Remember to hang the meat far enough to not get roasted and burned, but still close enough so it receives smoke.
- Combination: Just smoke the meat and sun-dry the meat at the same time using the same process for an hour daily. Do this for 3-5 days depending on the temperature.
Sources:

My parents

Study Results in Commercializing Igorot Etag

Traditional Food: Etag

Image: 10 Things to Do in Sagada

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(salame, salami and salsiccia)
- It's from italy but is known around the world.
-Salami is not something you eat on its own its used in many different recipes such as, sandwiches, pasta, potato salad, on cheese boards, ect.
- Salami is normally made by basic pork or wild boar
~Slice the meat how you like
~Put in fridge overnight
~ Season how you pleace, (Some put it in red wine)
~ Put back in freezer till 35 degrees
~ Put in stuffer
~ Gentally get air bubbles out.
~ Make sure to hang them in a place with 50F-60F degrees with about 80%-90% humidity for 3-4 days.
~ Last step, dry out the meat then you have yourself Salami!
-Sources
17 ways to use Salami
Salami Recipe

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blue corn mush
- Traditional food to the Navajo/Diné
- Served as a main or side dish
-Consider as a breakfast food

source - my family
website

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Yo Mommas Cantina, Airport Road, Breckenridge, CO, USA

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Yo Mommas Cantina, Airport Road, Breckenridge, CO, USA

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Yo Mommas Cantina, Airport Road, Breckenridge, CO, USA

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Yo Momma

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Ha nice

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Dish: Atchara/Atsara (Pickled Papaya)

Culture: Filipino/Cebuano

Origin: Atchara originated from Indian achar, which was then transmitted to the Philippines. It is most popular in the Cebu region.

When/How/Why: This sweet and sour tasting appetizer is usually served with savory fried Filipino dishes such as crispy pata, longganisa, tocino, and even lechon manok. You can eat this with whatever dish, or even just by itself. It's a common side dish, so no need for any special occasions.

Recipe:

3 to 4 lbs. green papaya julienned

2 medium sized carrots julienned

1 large onion thinly sliced lengthwise

10 cloves garlic thinly sliced

2 tbsp whole peppercorn

1 large red bell pepper cut into strips

1 knob ginger cut into thin strips

1/4 cup salt to dehydrate papaya

1 1/2 tsp salt for the brine or syrup

2 cups white vinegar

1 1/3 cups granulated sugar

2 small boxes raisins

Procedure:

Place the julienned papaya in a large bowl and combine 1/4 cup salt then mix until the salt is well distributed.

Cover the bowl and place inside the refrigerator overnight (the salt will dehydrate the papaya).

Place the julienned papaya in a colander or strainer then rinse with running water.

Using cheesecloth (or any cloth) as a container, put the rinsed papaya inside the cloth and squeeze until all the liquid comes out.

Put the papaya back in the large bowl and combine with carrots, garlic, ginger, onions, whole peppercorn, bell pepper, and raisins

Heat the saucepan and pour-in the vinegar and bring to a boil.

Add the sugar and 1 1/2 tsp salt then stir until well diluted

Turn off the heat and allow the syrup to cool down until temperature is low enough to handle.

Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup

Seal the jar and place inside the refrigerator for a week (or 5 days minimum to achieve the expected texture and flavor).

This is a form of osmosis, as the papayas are brined in a vinegary liquid. During the process of brining, the papaya is placed in airtight containers and soaked in a cooked vinegar and sugar mixture. This process can take a week. Atchara can last one to two months when stored in the refrigerator.

Sources:
Joy Rosario [ my mom lol ]

https://panlasangpinoy.com/pickled-papaya-appetize-atsara-achara-atchara-recipe/ [ for the recipe ]

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Apple Sauce (Apfelmus, Apfelbrei)
Culture
It represents Rome and the English
History and modern day
Applesauce can be traced back all the way to rome but we have most evidence from medieval central Europe where is was used to add flavor to fatty meats. Now it is used to help digestion and a for a sweet treat. Modern day it is typically served as a mush dessert.
Recipe
Core, peel, and chop at least 6 apples
Then either put it in a pressure cooker with at least a cup of water, 1/3 a cup of white sugar, and a couple dashes of cinnamon, all spice, and cardamon
Or boil the apples in water till they become soft and most of the water has boiled out, add the spices then mash to preferred consistency
Sources
Osmosis and Applesauce written by Don Glass
Food History: Applesauce