International Cooking: A Culinary Journey, 2E

1
International Cooking A Culinary Journey, 2E

• Chapter 2
• Spain and Portugal

2
History
Romans

• arrived about 200 BC
• introduced grapes, wine, garlic, wheat, and
  olives

3
Moors (Arabs from North Africa)

• arrived in eighth century
• brought many types of fruits and vegetables -
  citrus fruits, watermelon, pomegranates, grapes,
  artichokes, spinach, eggplants, dates, almonds,
  marzipan, herbs and spices, nutmeg, saffron,
  pepper, honey
• introduced marinating, frying, combining sweet
  with savory

4

• Christopher Columbus and other explorers returned
  from the New World

• in the late 1400s
• brought new foods including tomatoes, corn,
  potatoes, sweet peppers, and chocolate from the
  New World

5
Topography
Iberian Peninsula

• Spain makes up five-sixths
• Portugal is remaining one-sixth

6

• Atlantic Ocean borders Spain on the northwest
• Only eight miles of water separates Africa from
  the south of Spain
• France borders Spain on the northeast
• Portugal joins on the west
• Mediterranean lies to the south

7
Mountains in Northwest and Northeast

• create difficult terrain
• caused isolation
• Pyrenees Mountains in northeast form border with
  France

8
Climate

• hot, sunny summers
• cold winters
• southern areas near Mediterranean Sea have warmer
  climate
• mountainous regions have colder climate
• Portugals climate is milder because ocean
  breezes temper it

9
Cooking Methods

• Braising
• Frying
• Grilling

10
Regions

• Although cooks prepare many of the same dishes
  throughout Spain and Portugal, the recipes vary
  significantly in different regions.

11
Galicia

• located in the northwest
• simple food
• fine produce
• lots of seafood
• known for the empanada, a meat pie or turnover
  with a soft, flaky crust
• hearty food matches the harsh climate

12
La Mancha

• dominates central Spain
• sparse population
• sheep thrive
• olla podrida - a casserole containing almost
  anything that can be stewed

13
Valencia

• located on the eastern coast bordering the
  Mediterranean Sea
• rice, oranges and other citrus fruits, olives,
  and grapes
• rice-based dishes
• paella - named for the pot in which it is cooked,
  paella is a casserole of saffron-flavored rice
  with a variety of meats, chicken, seafood, and
  vegetables

14
Andalusia

• lies in southern Spain
• fried foods
• Gazpacho, the famous cold tomato vegetable soup
• cloves, cumin, cinnamon, and other spices

15
Extremadura

• Situated in the west
• farmland raising lots of pigs
• pork dishes, sausages, and cured meats like
  serrano ham

16
Portugal

• ocean breezes create a milder climate
• many crops including potatoes, tomatoes, and corn
• seafood
• grapes for wine and port

17
Cuisine

• strong emphasis on the use of fresh ingredients
• simple preparations
• the flavors of the foods stand out within each
  dish
• often use parsley, garlic, and saffron

18

• Interior Regions
• lamb, mutton, goat, and pork
• cured ham, serrano, sausages
• Coastal Areas
• seafood
• fresh or salted cod, sardines, and tuna in
  Portugal
• anchovies, cod, squid, and many types of
  shellfish in Spain

19
High Quality Cheeses

• made from cow, sheep, and goat milk, or a
  combination of all three
• different regions specialize in certain types of
  cheeses
• Spanish government regulates the production of
  some cheeses. There are currently twelve
  Designation of Origin (DO) cheeses in Spain.

20
Portuguese Use

• more herbs and spices than the Spanish
• lots of fresh cilantro
• more cream and butter than the Spanish

21
Tapas

• small snacks or appetizers served in bars as a
  snack in the late morning and in the late
  afternoon and/or early evening

22
Meals

• Breakfast - eaten away from home
• comida - main meal
• eaten midday
• consists of soup or salad, a fish or tortilla
  course, some type of meat, followed by dessert
  that usually consists of fruit
• cena - light supper

23
Alcoholic Beverages

• Spain and Portugal produce lots of wine
• Portugal makes excellent port
• Spain known for sherry
• Sherry and port are fortified wines.