International food festival
Regina Murphy
Wednesday, September 12, 2007
Add a whole new dimension to your football tailgating at the Emporia State University International Food Festival on Saturday.
ESU hosts many international students each year and various support organizations for those students come together to share their foods and cultures with the community each fall. This year, the event will begin at 4 p.m., right after the Hornet game, on the Morse Hall lawn.
Delicious offerings from Asia, South America, the Mediterranean and more will be available for purchase; many students will be wearing in their traditional dress, and will be available to answer questions about their homelands.
“This is always a great event and a wonderful opportunity for people to broaden their horizons,” said Jim Harter, assistant vice president for International Education.
Here are a few recipes to whet your appetite. If you have any questions about the ESU International Food Festival, you can call 341-5374.
This vegetable dish is from Bolivia.
HUMINTAS
3 10-ounce pkgs. frozen corn, thawed
1/2 cup skim milk
1-2/3 cup yellow corn meal
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. anise seeds
1/4 cup raisins
1/4 tsp. ground cinnamon
1 whole egg
2 egg whites
4 oz. Muenster cheese, thinly sliced
1/2 tsp. paprika
Preheat the oven to 350 degrees F. Spray a 9-inch baking pan with vegetable oil cooking spray. Puree the corn and milk until smooth (use a blender or “boat motor”). In a large mixing bowl, stir together the corn meal, sugar, baking powder, salt, anise seeds, cinnamon and raisins. In a small bowl, lightly beat the egg and egg whites together.
Stir the beaten eggs and the corn puree into the dry ingredients until just moistened. Spoon the batter into the prepared pan and cover top with cheese. Sprinkle with paprika. Bake 40-45 minutes, until a knife inserted in the center comes out clean. Cool for 20 minutes before cutting into 9 square pieces.
The Capoeira Club (Brazil) will be preparing this flavorful rice dish, typically served over the winter holidays.
ARROZ BRASILEIRO
(Rice with Tomatoes and Onions)
1/4 cup olive oil
1 onion, thinly sliced
3 cup raw long-grain rice
3 cup chicken stock, heated to the boil
3 cup water, heated to the boil
2 tomatoes, peeled, seeded and coarsely chopped
1 tsp. salt
In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly. Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown.
Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil (do not let the rice brown). Add the boiling chicken stock and water to the rice. Add the tomatoes and salt, and return the mixture to the boil, making sure to stir occasionally.
Cover the saucepan and reduce the heat to a simmer. Cook for 20 minutes or until the rice has absorbed all the liquid. Serve warm.
BRAZILIAN ICED
CHOCOLATE COCA-COLA
2 oz. chocolate, unsweetened
1/4 cup sugar
1cup hot, double-strength coffee
2 1/2 cups milk
1 1/2 cups Coca-Cola, chilled
Whipped cream or vanilla ice cream
In the top of a double-boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses. For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream.