Nothing brings people together like food, which is why we are sharing some traditional recipes from cultures all over the world. Since September is filled with loads of lesser-known food-related holidays, lets take this opportunity to experience and establish new traditions in preparation for the more widely celebrated holidays that are just around the corner! With recipes from all over the world, we have you covered with these mouthwatering, savory sensations!
Sept. 5th is National Cheese Pizza Day
The modern Pizza originated in Naples, Italy during the 18th or early 19th century but it was not until 1905 that the first American Pizzeria, Lombardi’s, was established in Little Italy, New York. Now the U.S. pizza industry is worth over $40 billion (about $120 per person in the US) per year, but you can save a little dough and impress your friends with this homemade cheese pizza recipe:
- ¼ oz of dry yeast
- 1 cup of tepid water
- 1 tsp of sugar
- 3 cups of bread flour
- ½ tsp of salt
- 1 tbsp of olive oil
- ½ cup of tomato puree
- 2 tbsps of tomato paste
- 1 minced garlic clove
- 1 tbsp of chopped fresh basil
- 4 oz. of fresh mozzarella cheese
- Combine yeast, water (below 100°F), and sugar in a glass or plastic bowl and stir to dissolve.
- After letting the yeast “bloom” for 15 minutes, stir in 1 cup of flour, add salt, then stir in another cup of flour.
- Onto a kneading board, dump the mixture and work in the last cup of flour until the dough is soft and stretchy, but not sticky. Then form it into a ball.
- Pour the tbsp of olive oil into a separate bowl and spread around.
- Coat dough ball with oil and cover bowl with a damp towel allowing the dough to rise for 40 minutes.
- Punch down dough and knead for about 2 minutes.
- Lightly spray a pizza pan with olive or vegetable oil before spreading the dough over it (this amount of dough should yield a 14-inch pie) and set aside.
- For the sauce, combine pureed tomatoes, paste, garlic, and basil.
- Spread the sauce over the dough and top with mozzarella cheese.
- Bake at 500°F for 11-13 minutes.
Topical Topping Facts
Though the Italian word “peperoni” refers to bell peppers rather than cured salami. Adding what we call pepperoni to pizza originated in America around the 1950s. The U.S. consumes 252 million pounds of pepperoni a year. Keep that fun fact in mind when celebrating National Pepperoni Pizza Day on Sept. 20th.
Celebrate Brazil Independence Day with Peanuts!
Sept. 7, 1822, is when Brazil declared its independence from the United Kingdom of Portugal, Brazil, and the Algarves and Sept. 13th is National Peanut Day. Since Peanuts originated in Brazil (and/or Peru), we thought the simple Brazilian peanut candy would be perfect to enjoy during all the days in-between!
Ingredients for Pacoca
- 1 ½ cups of lightly salted peanuts
- 1 ¼ cups of light brown sugar
- ¾ cup of manioc flour
- A pinch of salt
- ¼ cup of condensed milk
- Finely grind peanuts and dry ingredients in a food processor
- Add a tablespoon of condensed milk and process for another 30 seconds. If the mixture can be formed into a ball that stays together, it is ready. Add more milk and process if it is still crumbly.
- Press mixture into an 8-inch by 8-inch pan that is lined with wax paper then cut out pieces for all to enjoy!
September Remembers German Cuisine
‘What's in a name? That which we call a rose by any other name would smell as sweet’ - Romeo and Juliet
You might think hamburgers and hotdogs are American staples, but their names suggest otherwise. The word hamburger comes from Hamburg, Germany, and those ballpark franks we so proudly hail are named after Frankfurt, Germany. The word “wiener” comes from the German pronunciation (Wein) of the Austrian capitol of Vienna. Sept. 9th is National Wienerschnitzel Day, the 18th is National Cheeseburger Day, and National German Sandwich Day is on the 24th. Check out these AMAZING BURGER DEALS offered on the 18th and try this amazing Wienerschnitzel recipe:
- 1 ½ pounds of boneless porkchops
- ½ cup of all-purpose flour
- 3 tbsps of grated Parmesan cheese
- 2 eggs
- 1 tsp of minced parsley
- ½ tsp of salt
- ¼ tsp of pepper
- A pinch of ground nutmeg
- 2 tbsps of milk
- 1 cup of dry breadcrumbs
- 6 tbsps of butter
- 4 lemon slices
- Place porkchops between two pieces of plastic wrap, and pound with the flat side of a meat mallet till chops are ¼ inch thickness. Next, dip in flour to coat.
- Stir the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg, and milk in a medium bowl. Put breadcrumbs on a plate. Dip each chop into the egg mixture before pressing both sides of them into the breadcrumbs. Chill them in the refrigerator for an hour.
- Melt the butter in a large skillet over medium heat. Cook the chops until brown on each side (about 3 minutes on each side). Plate the chops and pour the pan juices over them. Garnish with your lemon slices.
Sept. 16 is National Guacamole Day, and the 20th is National Queso Day. Ever wonder why the Taco Bell mascot was a Chihuahua? Well, chili con queso originated in the Mexican state of Chihuahua as a version of queso Chihuahua. Look out for Mexican restaurants that offer free queso on Sept. 20th and Enjoy these homemade Queso Chihuahua and Guacamole Recipes:
Queso Chihuahua Ingredients
- Cream cheese, cut into cubes and softened
- Pepper Jack cheese
- Shredded Chihuahua cheese
- Sour Cream
- Rotel tomatoes
- Chili powder
- Onion Powder
- Garlic Powder
- Whole whipping cream
- Tortilla chips
- Add everything but the whipping cream to a saucepan and heat over medium low heat, stirring frequently until melted
- Add whole whipping cream and heat, stirring continuously until mixture has a smooth consistency.
- Remove from heat and let it cool. If you like it thicker, just wait a few minutes and stir again!
- 3 peeled, pitted, and mashed avocados
- 1 lime, juiced
- 1 tsp of salt
- ½ cup of diced onion
- 3 tbsps of fresh chopped cilantro
- 2 diced Roma tomatoes
- 1 tsp of minced garlic
- A pinch of ground Cayenne pepper
Just stir all that goodness together and refrigerate for an hour!
Sept. 15th National Linguine Day
Linguists know that Lengua is a cut of beef made from the tongue of a cow and that the word linguine means “little tongues.” Saving the best for last with the big family recipe for Pop-Pop’s World-Famous Linguini with White Clam Sauce! Fisherman, Edward Henry, affectionately known as Pop-Pops, had a lot of mouths to feed (13 kids and a wife) and to keep his New Jersey Italian family happy, he needed a knockout recipe!
Pop-Pop's World-Famous Linguini with White Clam Sauce
- 1 large yellow onion, thinly sliced
- 1/2 cup olive oil, plus 1 teaspoon
- 2 tsp beef bouillon granules
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 tsp lemon pepper
- 4 cloves of garlic, minced
- 4 bay leaves
- 1 cup half and half
- 2-4 heaping tablespoons of flour, depending on whether you prefer the sauce to be thinner or thicker
- 2 10.5 oz cans of white clam sauce
- 2 6.5 oz cans of minced clams
- 1 8 oz jar of clam juice
- 2 tablespoons Worcestershire sauce
- ½ cup dry white wine
- Juice of 2 whole lemons
- 1 tablespoon salt
- 1 pound of linguine
- In a medium to large pot of water (use 4-6 quarts of water) add the tablespoon of salt and a teaspoon of olive oil, cover, and cook on high heat until boiling (for the linguini).
- In a medium saucepan, sauté sliced onion in olive oil over medium heat until translucent. Do not brown. Just before the onions are done, add the minced garlic and stir until lightly browned. Remove onions and garlic from the pot and set aside, leaving the oil in the pot.
- Add the clam juice, just the juice from the two cans of minced clams, pepper and garlic salt to the pot with the oil and continue stirring. Add bouillon and bay leaves and continue to stir.
- In a large mug, stir flour and half and half until well mixed. Slowly add this mixture to the pot and keep stirring until smooth. You can use a strainer to avoid lumps if you prefer.
- By this time, the water for the linguini should be boiling. Add the linguini to the boiling water and stir using a spaghetti spoon so the linguini does not clump together. Cook per package instructions.
- Add the wine, Worcestershire sauce and lemon juice to the pot with the other ingredients and keep stirring. Add the onion and garlic back to the pot. Reduce heat and cover, stirring occasionally.
- When the linguini is almost ready, add the cans of clam sauce and the cans of minced clams to the mixture and stir. Cover and stir occasionally until the linguini is ready.
- When the linguini is ready, drain and place each serving in a bowl. Ladle the clam sauce mixture over the top of the linguini.
Serving suggestions: top with grated parmesan cheese and pepperoncini peppers on the side. Serves 8. Leftover clam sauce can be frozen.
Thank you for learning about diverse cultural cuisines with us! We sure hope your bellies are as full as our hearts this month celebrating all these fun national holidays!