LocalFlavor tastes from around the world

One of the very nicest things about life is the way we must all regularly stop whatever it is we are doing and devote

our attention to eating.

Italian Caprese Salad

Tricolored Tortellini & Garlic Mushroom Sauce

Chocolate Chip Cannoli

American

Grilled Cheese & Tomato Soup

Sirloin Steak & Baked Potato

Fudge Brownie a la mode

Japanese

Miso Soup & Shrimp Tempura

Braised Mackerel & Onion Salad

Azuki Soup & Mochi

Contents

ItalianItaly, the country with a hundred cities and thousands of bell towers, is also

the country with a hundred cuisines and thousands of recipes. Mirroring a history

marked by provincial loyalties and political division, a huge variety of gastronomic

traditions makes Italy’s culinary heritage unimaginably rich and more appealing

today than the cuisine of any other country, now that the demand for diversity

and for distinctive, provincial flavors has become especially keen. Indeed, interna-

tional Italian cuisine often has specific, easily identifiable, common characteristics

that can be traced to specific regions or that resemble customs in general usage

throughout the country. Variety is also the element that immediately strikes the

visitor’s eye and palate. This variety is also due to the fact that Italian food is

closely linked to the seasons. Good, fresh ingredients are cooked simply so that

their flavours are enhanced.

Italian cuisine is imitated all over the world. To a certain extent, there is really

no such thing as Italian cuisine in the way that one usually understands national

cuisines. Each area has its own proud specialties, primarily at regional level,

but also at provincial level. The high priority placed on the use of fresh, seasonal

produce distinguishes the cuisine of Italy from the imitations available in most

other countries.

Caprese Salad

INGREDIENTS: serves 4–6

3 vine-ripe tomatoes, ¼ inch slices

1 lb fresh mozzarella, ¼ inch slices

5-7 basil leaves

virgin olive oil

1 bottle of balsamic vinaigrette

DIRECTIONS

Wash all ingredients. Boil balsamic vinaigrette. Lower the heat and let it simmer

for 30–40 minutes until reduced to a syrup-like consistency, slightly thinner than

desired. Cool for 3 minutes (heat to reuse). Layer mozzarella over tomato slice, top

with basil leaf and drizzled oil and balsamic reduction. Optional salt and pepper to

taste.

Tricolored Tortellini & Garlic Mushroom Sauce

INGREDIENTS: serves 4

1 lb of fresh tricolored cheese tortellini

1 lb of crimini mushrooms, sliced

2 shallots, chopped

4 garlic cloves, minced

6 slices of prosciutto, coarsely chopped2⁄3 cup of heavy cream2⁄3 cup of parmesean cheese, shredded

1 teaspoon parsley, chopped

DIRECTIONS

Bring 4-5 quarts of water to boil. Cook tortellini according to instructions,

until floating. Sauté shallots with butter and oil, allowing them to sweat before

adding garlic (sprouts removed), mushrooms, and prosciutto. In another pan, heat

heavy cream up to a high temperature. Slowly combine cream and mushrooms

to keep the temperature consistent. Mix and reduce a bit. Add parmesean. Toss

with tortellini prior to serving. Garnish with more parmesean cheese and parsley.

DIRECTIONS

Combine the dry ingredients and mix in the butter and Marsala until you get a stiff,

smooth dough. Form the dough into a ball, wrap with plastic wrap and refrigerate

for 2 to 3 hours. Mix filling ingredients together. Cover and refrigerate until ready

to use (at least 2 hours). Heat oil to exactly 350°F. Remove dough from refrigerator

and roll it through several times until it is smooth and thin. Cut out 4-inch circles.

Wrap cut cannoli dough around metal form & brush edges with egg white to seal.

Use tongs to set cannolis in the heated oil. Let it fizzle for about 2 minutes, watching

that it isn’t getting too dark. Remove with tongs and set on rack to drain. Let cool

a bit and then carefully slip shell off the mold. 2 hours prior to serving, fill cannolis

using pastry bag, dip each end in chocolate chips or shavings. Sprinkle powdered

sugar on top.

Chocolate Chip Cannoli

INGREDIENTS: serves 8

2 cups flour

½ teaspoon cinnamon, ground

2 teaspoons granulated sugar

2 tablespoons butter, melted

¾ cup sweet Marsala

1 large egg white

pinch of salt

¾ cup ricotta cheese, drained/dried

¾ cup mascarpone cheese

¼ cup powdered sugar

½ teaspoon Grand Marnier

½ teaspoon ground cinnamon

pinch of salt

American cuisine is extremely diverse because the United States has long attracted

immigrants from a wide variety of nations and cultures. One important character-

istic of American cooking is the fusion of multiple ethnic or regional approaches

into completely new cooking styles. Similarly, while some dishes considered

typically American may have their origins in other countries, American cooks and

chefs have substantially altered them over the years, to the degree that the dish

as now enjoyed the world over may even be considered archetypically American.

American cuisine in a perpetual state of flux and fusion, marked by a collabora-

tive spirit that’s been around for centuries. The singular characteristic of good

American food is simplicity and efficiency. American cuisine is bountiful and

unafraid of limitations, daring to push the culinary boundaries without pretension.

Most American cuisine developed as home cooking rather than haute cuisine.

Even with the cornucopia of new ingredients, the best cooks incorporate them

into their cuisine without great pretense or fuss.

American

Tomato Soup & Grilled Cheese

INGREDIENTS: serves 4

6 vine-ripe tomatoes, coarsely chopped

1 cup of chicken stock

¾ cup extra virgin olive oil

½ cup heavy cream

½ cup of cheddar cheese, shaved

2 tablespoons of butter

1 onion, diced

2 cloves of garlic, minced

1 sprig of basil

1 bay leaf

8 slices of bread, sliced ½-inch thick

12 ounces of cheddar cheese, sliced

12 slices bacon, cooked

2 tablespoons of garlic butter

Dijon mustard

DIRECTIONS

Preheat oven to 400°F. Coat tomatoes and garlic cloves with olive oil and salt.

Roast for 30 minutes, until brown. Cook onion in a stock pot with butter. Add

chicken stock, most of the heavy cream, and bay leaf. Bring to a boil, then reduce

the heat to a simmer. Add garlic and roasted tomatoes. Simmer for 20 minutes.

Remove from heat and blend mixture. Add salt and ground black pepper to taste.

Garnish a little heavy cream and basil.

Melt a small amount of butter in a heated pan. Butter one side of the bread,

spread Dijon mustard on the other. Place slice in the pan butter side down.

Place cheese and bacon on the slice, top with another buttered bread slice.

Cook and flip until bread is caramelized.

Sirloin Steak & Baked Potato

DIRECTIONS

Remove from packaging, and dry with paper towel at a cooled temperature for

at least 24 hours. Remove steak from fridge to warm prior to cooking. Salt and dry

steak 10 minutes before cooking. Heat oil in a medium pan until oil is near smoke

point. Place steak in pan and let it sit for 1 minute. Flip. Alternate cookingsides

for 10 minutes. Remove steak and place on a wire rack and make a tent with tinfoil.

Cover, and poke a hole at the top to let steam escape. Rest for 5 to 10 minutes.

To test doneness, insert a thermometer into the side of steak.

Preheat oven to 400°F. Wash and scrub the outside of potatoes, then poke holes

in the skins with fork to ventilate. Rub with olive oil. Bake in oven for 1 hour then

remove. Cut into potatoes at an angle and scoop out the insides. Mix insides with

butter, add them back to the potato skins. Add cheese, cook and melt. Add sour

cream, bacon, and scallions.

INGREDIENTS: serves 4

1 ½ pounds sirloin steak, 1 inch thick

2 teaspoons olive oil

Salt and ground black pepper

4 large russet potatoes

1 cup of cheddar cheese, grated

8 slices of bacon, crumbled

1 shallot, chopped

2 scallions, chopped

½ cup of sour cream

2 tablespoons of butter

Fudge Brownie à la mode

DIRECTIONS

Preheat oven to 350°F. Grease and flour an 8-inch square pan. Combine butter,

sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt,

and baking powder. Spread batter into prepared pan. Bake for 25 to 30 minutes.

Let cool for 2 minutes. Frost brownies while they are still warm. Serve with vanilla

ice cream.

INGREDIENTS: serves 8

1 cup white sugar

2 eggs

½ cup butter, melted

1 teaspoon vanilla extract1⁄3 cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

When describing Japanese cuisine, “nature” and “harmony” are the most

appropriate words. The ingredients must be in harmony to make the dish; and

the dish in harmony with other dishes to make the meal. The meal itself must

be in harmony with nature and the surroundings, including the person who

is dining. The heart of Japanese cooking is simple. Dishes that are made with the

best and freshest ingredients, always adhering to shun: the essence of the

seasons. By using seasonal ingredients, Japanese cuisine retains the purity of

their natural flavors.

Seasonality is also emphasized by presenting these foods to reflect the time of

the year. Most of the dishes are simple but painstakingly prepared, elevating the

food to art. This is because Japanese cuisine is about eating with the five senses,

giving presentation special attention. In Japanese cuisine, a sense of season,

a feeling for nature, and an eye for color that is skillfully incorporated, are all

blended together masterfully.

Japanese

DIRECTIONS

In a bowl combine clams, cold water, and salt. Clams will open and spit out salt.

Clean and remove beards. Rinse. Heat up a pot, and put clams till it comes to a boil.

When the clams open, they are ready and take them out. In a medium saucepan

over medium-high heat, combine hondashi and water; bring to a boil. Reduce heat

to medium, and whisk in the miso paste. Stir in tofu. Add scallion. Simmer gently

for 2 to 3 minutes before serving.

Peel and devein shrimp. Remove from shell and clean, make a few slices along

the underside. Whisk one egg into one cup of ice cold water. Add flour in until con-

sistency is thick. Lightly salt the shrimp. In a pot, heat oil to 350°F. Dip the shrimp

into the batter, then press and coat in panko. Shake off excess flakes.

Dip shrimp in oil, holding for 10 seconds before releasing into pot. Cook in the oil

for a few minutes and let rest on a wire rack. Serve with tempura sauce.

Miso Soup & Shrimp Tempura

INGREDIENTS: serves 2

4 manila clams

1 cup of salt

1 ½ tablespoon awasemiso paste

2 cups water

½ block of semi-firm tofu, cubed

1 scallion chopped diagonally

1 dash of hondashi stock

½ lb of fresh shrimp

2 tablespoons of flour

½ cup panko bread crumbs

1 egg, beaten

Braised Mackerel & Onion Salad

DIRECTIONS

Wash rice thoroughly, until the water is clear, place in rice cooker. Wash and dry

the mackerel. Cut crosswise into 3 to 4 steaks. Heat a pan with oil at a high

temperature. Skin side down first. In another pan, bring sake, mirin, garlic, and gin-

ger to a boil. Cook for a few minutes to burn off the alcohol. Add a generous por-

tion of miso and a little soy sauce. Flip mackerel and cook for a few minutes. Place

within the reduced miso sauce pan to let it braise for a minute. Remove and serve.

Garnish with scallions. Serve with rice and pickled cucumbers.

Slice onions and shallots thinly with a mandolin and place into ice water.

Change the water every 10 minutes for an hour. Cook the onions or shallots with the

miso sauce.

INGREDIENTS: serves 3

1 fresh large mackerel, cleaned and gutted

2 cups of shortgrain rice

1 medium white radish

1 tablespoon of mirin

1 tablespoon of sake

1 ½ tablespoon of sugar

1 tablespoon dark soy sauce

2 tablespoons of awasemiso

1 piece of ginger, 1-inch long, julienned

1 clove of garlic, smashed

2 scallions

1 cucumber, sliced and pickled

2 medium white onions

1 shallot

DIRECTIONS

Rinse beans then add to pot with water. Bring water to boil. After boiling, simmer

for 50 minutes. Add sugar and mochi, simmer for 5 minutes. Can be served hot or

cold. To serve cold, refrigerate for 2 hours. Serve with green tea.

Azuki Soup & Mochi

INGREDIENTS: serves 3

3 cups of water

1/2 cup of azuki beans

1/2 cup of cane sugar

9 pieces of mochi

Good food, good eating, is all about risk. Food is always an adventure and the first taste

is with your eyes.

Local Flavor is a collaborative effort by Hannah Lee and Junting Vuong, with guidance from Allyx Capek, Carey Spies and Tony Walsh.