Spanish food and family by: Yvette Miller

                Growing up, there was nothing quite like spending the weekend in the kitchen cooking with the family.  It was our time for sharing and talking.  Sure, we sat together at the table each night for dinner, but it’s just not the same as working together to create a meal.

                A big part of Spanish food is that it’s far more than just a means of survival.  Food is a work of art, something beautiful to share.  It can be a way of saying “I love you” or “I care” to another person.  Cooking is a time of family – a time of tradition.  It can even be a representation of trust and faith, like when you are left to make a meal on your own for the first time, or taught a family recipe that has been handed down from generation to generation.  When you stop and take all of this into consideration, you realize that the food isn’t actually about just the food, but it’s about the family and the people you cook and share it with.

                As my nana once said, “Una familia que cocina junta se queda junta.” Or rather, “A family who cooks together is a family who stays together.”

Recipe for Seafood Paella:

Seafood Paella

(All measurements are approximate.)

Seafood Paella is a colorful dish often served for a special occasion or at large gatherings.  Often prepared by a group of two or three, this dish only requires oen pan for cooking, and is usually considered a simpler meal to make.  Seafood Paella is a popular type of paella due to the fact that Spain is a peninsula and there is a large supply and variety of seafood available.

            Serves 4

            3 tbs.  olive oil                                               Pinch of Saffron Threads (0.2g) crumbled

            1 Spanish Onion                                          (Generous) 1 c. Peas

            2 Large Garlic cloves, chopped                   12 Large Cooked Prawns (shrimp) in the

            5 oz. Frying Chorizo, sliced                              shell

            11 oz. small squid, cleaned                         1 lb.  fresh mussels, scrubbed

            4 tomatoes, peeled, seeded, diced            1 lb. clams, scrubbed

            2 ¼ c. chicken stock                                     4 cooked king prawns (jumbo shrimp) in   7    tbs. dry white wine                                                   the shell    

            1 c. Paella rice                                                         

            ________________________________________________________

           

1.)  Heat the olive oil in a paella pan or large frying pan, add the onion and garlic and fry until translucent.  Add the chorizo and fry until lightly golden.

2.)  Cut the bodies of the squids into rings and the tentacles into pieces.  Add the squid to the pan and sauté over a high heat for 2 minutes.

3.)  Stir in the pepper and tomatoes and simmer gently for 5 minutes, until the pepper is tender.  Pour in the stock and wine, stir well and bring to a boil.  Stir in the rice and saffron and season well.  Bring the liquid back to a boil, then lower the heat and simmer for about 10 minutes.

4.)  Gently stir in the peas, prawns, mussels, and clams into the rice, then cook for another 15-20 minutes, until the rice is tender and all the mussels and clams have opened.  (Discard any that remain closed.)

5.)  Remove the pan from the heat and arrange the king prawns or scampi on top.  Cover and leave to stand for 5 minutes.  Sprinkle the paella with chopped parsley and serve from the pan, accompanied by lemon wedges.

Fordson Fruit Market By: James Carter

I needed a fresh supply of whole foods so I decided that instead of going to the grocery store down the street from my house like I usually do I would try something new. I ventured to the Fordson Fruit Market on U.S. 153 or Ford Road, in Dearborn, Michigan on the other side of my town. I entered in the wrong direction of the rather small parking lot. My car shared a common space with that day's freshly arrived goods. The fresh foods were on pallets and bins just outside the west entrance door. It was neatly organize, like it would be if Fordson had a receiving bay. The image was similar to that of a bustling port dock of New York, but on a much smaller scale. The simple concept of importing goods was intact and alive with energy at the market. The size of the space inside the fruit market was relatively small as well, covering just less than 2,000 square feet. This made workspace outside necessary. Large, box chain stores would cringe upon such a sight of activity, and rightly so for their business model. But functionality was at work here. A fake facade that much larger stores employ was not part of the agenda of this market.

           As I entered the Fordson Fruit Market, I felt like I traveled back in time to an age of the 'mom and pop' store. In an instant, the clock seemed to reverse some fifty years to an age when neighbors had neighborhood stores to walk to daily for the ingredients in their family meal. This healthy meal took place at the same time each day, together around a hearth like table that family members happily surrounded. Food had to be bought daily this way because it lacked preservatives, which is contrary to the prepackage food source many shoppers buy today. Families would shop daily, a pattern that has not been seen much with the super busy lifestyles that encompass us here in the U.S.A.

           Inside the store I noticed young children running in to get last minute ingredients they needed for the family meal and then run back home like a sprinter who was about to win an award. The other shoppers bought enough food for that nights meal and seemed to know exactly what they needed. There were a few shopping carts available, but many just used their cradled arms to carry their items to the single register next to the entrance. The shoppers arrived in bunches, didn’t spend much time deciding on their purchases and then left as quickly.

The hard working energy that was outside followed me in. Fruit and vegetables had a center location that greeted me with warm and bright colors. There were two wooden fixtures that had four sides of capacity and all of it was used for the fresh fruit and vegetables. There was a large 40-pound burlap bag of rice from India and also a 25-pound bag of sugar neatly nestled on the floor. I thought Fordson Fruit Market was providing supplies for local Arabic restaurants, but I learned that families bought in bulk and a large bag of rice would last for two to three months.

 It didn’t take long for me to realize that I was in an ingredient store, rather than a store of finished products that the chain retailers offered as its main ingredient. However, Fordson did have finished or packed food products. I found breakfast cereal, but only a few healthy brands, like Kellogg’s Corn Flakes. You could find Jiffy peanut butter, but not at eye level. Instead it was on the top shelf, somewhat hidden. And yes, I even found Spaghetti O's, which was my unhealthy food staple growing up in the same town. If you need baby food in a jar, you could find it there, but not much of it.

In the front of the store there were large amounts of cooking oils in big sizes nicely organized in rows. I found honey that had a honey cone inside the clear reveling jar. Honey seems to be an important ingredient in Arabic dishes and there was many to choose from. There was a long bank of clear glass coolers with handled doors that was over 40 feet long fully packed with products. There was an area for cleaning products and trash bags. There was milk and bread, but the bread was like French Baguettes. The Baguettes were neatly in a basket near the register.  The other bread like source came in the form of pitas in a bag and were in large supply.

I made my purchase of eggplant, lemons, and other things. I even found butter from Denmark that even Marwa, who rang up my order, didn’t know was in the store. Marwa was very helpful and also she was very knowledgeable about what ingredients were necessary for many meals that people prepared. The stock guys were very knowledgably as well, and gave me insight about the shopping habits of their customers. The employees made you feel like family.

 I was pleasantly surprised by my shopping experience at Fordson Fruit Market.  There is much to be learned from my visit. If you are not into making meals from scratch, then this fine market might not be for you. But, if you are into whole foods and wish to prepare your own healthy meals, then this market might be for you. I liked it there and I will go back. 

Fun Facts About the Middle East By: Brittany Means

               The Middle East is composed of numerous countries located on and near the Arabian Peninsula in the eastern hemisphere. From a culinary standpoint, the Middle East is viewed as a whole. Middle Eastern cuisine comes from Egypt, Syria, Iran, Iraq, Lebanon, Jordan, Saudi Arabia, Israel, along with the nations of Afghanistan, Kuwait, Yemen, Armenia and others. Their cuisine’s may vary but they all share some commonalities: fresh ingredients, astringent and piquant spices, olive oil, and only a little meat. Some fresh ingredients include mint, lemon, garlic, and rosemary. The spices and flavors of Middle Eastern food awaken the senses. Food plays an important role in Middle Eastern culture, in fact, food defines the culture. Middle Eastern food is a cuisine built on tradition, history, and passion. In the Middle East food is about family, friends, and celebration. Many of the ingredients and techniques used today are identical to those used in ancient Egypt. Throughout the Middle East the dishes you eat maybe the same, but may taste different. They contain different spices and herbs. The ingredients to a recipe that make up a Middle Eastern cuisine are unique to the region, and the ingredients are left from the past.


Sources:
http://www.msuglobalaccess.net/geo/middleeast/


http://www.globalgourmet.com/destinations/mideast/#axzz11dfnfGni

http://chetday.com/middleeasternfood.htm

http://mideastfood.about.com/od/middleeasternfood101/u/basics.htm#s1

http://mideastfood.about.com/od/middleeasternfood101/a/easternbasics.htm  

History of Spanish Food By: Jacqueline Eskildsen

There are many countries around the world that are influenced by other cultures. This is true of Spain and more specifically, their cuisine. Over many years, Spaniards have created a unique and flavorful way of making food.

Travelers brought different foods and traditions with them as they arrived in Spain. During Roman times, the Greeks gave gifts of olive oil. Later, the Moors brought fruits, nuts, meats and more importantly, rice. They also introduced a lot of spices to the Spanish. Among them were nutmeg, paprika, saffron and cinnamon. After Christopher Columbus' visit to America in 1492, sailors brought back vanilla, chocolate, tomatoes, potatoes and beans.

Spain is located on a peninsula, so it is almost completely surrounded by water. This is heavily influential to the cuisine. Seafood and fish are often served as a main dish. Vegetables and meats such as game, cured hams and sausages like chorizo are also popular among the culture of their food. Some traditional Spanish dishes are: Gazpacho- a cold tomato-based vegetable soup; Tortilla de Patatas- an egg omelet; Cozido- a stew with various meats and hearty vegetables; and Paella- a rice dish.

The customs of eating have been the same over the years in Spain. Breakfast consists of something small, like a cup of coffee and a pastry or churro. Lunch is the biggest meal of the day and has several courses. Families gather in the afternoon to have this important meal together. It is also traditionally followed by a siesta. Dinner is usually something lighter at the end of the day. Wine is almost always severed along with these meals.

          Rich in wheat fields, vineyards, groves and farms, there is no doubt that Spain has always had an abundance of food sources. They are truly a melting pot of different foods influenced by so many cultures.

Sources:

Makofsky, N.(1999)History of Spanish Foods. Retrieved October 3, 2010, from http://www.ehow.com/about_4597614_history-spanish-foods.html

Food History of Arabic Culture By: Arielle Eynons

                  In Arabic Cuisine there are many dishes that have lived through the sands of time, and many of them have the same significance as a turkey on Thanksgiving has for us. However, due to cultural differences, many Americans don’t understand why certain dishes are important.

                  Asida is a significant Arabic dish. It is cooked wheat dough that is placed over top of a honey or soy sauce. This dish of interest is most commonly related to events such as religious holidays including Mawlid and Eid. It is also served during traditional ceremonies accompanying the birth of a child, such as the aqiqah, or the cutting of the hair of an infant which is seven days after the child’s birth.

                  The earliest documented recipe for Asida is found in a Muslim cookbook dating back to the 13th century, and despite its extensive age, very little has changed over the centuries. Some ingredients have changed through the years such as the type of flower being used, however, even the fingers you use to consume it have remained unchanged.  The dish is eaten by using your pointer finger and your middle finger.

                  Another dish that has stood the sands of time is Humus. Humus’ main ingredients include chickpeas and sesame, which were both grown throughout the Middle East and the Mediterranean. Chickpeas were common in Rome, Palestine, and many other cities and countries, and were one of the first crops to be found in Mesopotamia.  Chickpeas date far back into the Arabic culture, which is why they are so heavily present in Arabic foods today.

Just like the ingredients, the manner in which the family sits down to dine has remained the same. When an Arabic family eats, they eat as a family; they do not start their meals until everyone has arrived at the table to dine. It is considered rude and disrespectful to do so. Also when visiting another Arabic families house, if you are offered a meal, you do not refuse the meal, and you eat what is given to you, as it is considered rude to do otherwise.

Humus is a dish that is served quite frequently in everyday life in different countries, including, and most certainly not limited to, the United States. Because of this frequency, humus can be made in a variety of ways. The way in which the dish is prepared depends on the eater’s palette. It can be made with vinegar, lemon juice, and a plethora of other ingredients that cause each dish to be an original. The first dishes of humus were said to have appeared in Egypt, but it is not clear if the humus that was made then is quite the same as it is made today.  

In conclusion, all of the world’s cultures are perfectly represented in their own unique food. Their way of life and their different culture is seen in the history of the ingredients, the way the food was made in the past as opposed to how it is made in the present, even down to how the meal is eaten. People can learn so much about a completely different culture simply by trying that cultures food and the customs attached to the food. Food brings so many different people together and is one of the best ways to learn and assimilate into another culture.

Sources:

http://en.wikipedia.org/wiki/Hummus

http://en.wikipedia.org/wiki/Asida