Tag Archives: recipe

Brownie Recipe

Preheat oven to 350. Grease 9×13 baking pan

  1. Melt two sticks of unsalted butter and 4 squares of unsweetened chocolate together in a pan on the lowest heat.
  2. Combine 4 eggs and 2 cups of sugar in a big bowl by hand and add 1 teaspoon of real vanilla extract and 1/4 teaspoon of salt
  3. Pour the melted chocolate and butter mixture in with the sugar and eggs. Stir to combine.
  4. Slowly add 1 cup of flour s little bit at a time until you see no flour
  5. Pour batter in baking pan.

Bake 16 minutes at 350. Turn heat down to 325 and bake the rest of the way.

Cool and slice into squares

 

Context: The informant received this recipe orally from her mother. Her grandmother never let her mother in the kitchen when she was growing up, but it was the one thing she learned to bake. Everyone loved these brownies and wanted the recipe. It was the informant’s mother’s ‘go to’ when her parents had company.

Interpretation: This recipe is geared towards people who are not well-versed in the kitchen. It is an example of how recipes can empower people. Despite the informant’s mother’s lack of skill, she was able to impress the people around her and provide a delicious gift. This recipe also connects the informant to her mother, who is now deceased. By making this recipe, the informant is able to pass on her mother’s memory.

 

Recipe for Matzoh Brie

Ingredients:

– Matzoh bread

– Eggs

– Salt & Pepper

 

Steps

D.F. – “Some people do it differently, but my family – you start with one board of matzoh per egg, so – if you have two boards of matzah, that’s two eggs, and a bowl of warm water uh:

– First you need to crack the matzoh boards to reasonable sizes

– And then soak them in the water; wait until it’s, like, not super soft, but you could see some mush there.

– Then drain it from the water, make sure there’s no water left, and then:

– Go mix your eggs (usually while the matzah is soaking), put some salt and pepper in there

– And then, you pour the egg on top of the drained matzoh,

– Mix it within the drained matzoh, prep your stove,

– YOU CAN scramble it or have it pancake style, (my grandpa likes it pancake style, but I’m not about that life, I like it scrambled.

– You must wait for the matzah brie to fully cook.

– I hate it when the brie is like eggy and not cooked, it’s disgusting, so wait until it is fully cooked.

– When it’s done, serve it however, but make sure you have some good jam.  I’m a big blueberry jam person, but you do you.

 

This is a good way for this person, D.F., to get in touch with her own culture.  Her being Jewish has always been a huge part of her identity, and she externalizes that identity whenever she can.  If that means preparing this dish, along with others she likes, as often as she can, then that is how she portrays herself to the world.

I found this very interesting, because; while my family on my father’s side is jewish, I had never heard of this recipe before this person’s interview.  The ingredients in the dish remind me of my own family, and the times I spent with them during the holidays, but that combination of ‘foods’ was totally foreign to me.  So, n0w that I’ve heard about it, I feel almost as if I’m more encouraged to explore my own identity, and ask the people I’m close with how they portray themselves to others, including me.

 

Mince and Tatties

Context:

I conducted this interview over the phone, the subject was born and raised in Scotland before moving to England, Canada, the United States, then to Northern Ireland, and, finally, back to the United States. I knew she continued to practice certain traditions which were heavily present in her childhood and wanted to ask her more about them.

 

Piece:

Subject: Every birthday in our house we always make mince and potatoes, or mince and tatties like we called them when I was a kid.

Interviewer: What does that consist of?

Subject: Well the way we do it is we ground beef, you know, mince beef, and then mashed potatoes and there you go! [Laughs] Sometimes we add vegetables like carrots or peas to go with it which really adds to the flavor.

Interviewer: And why has it become a birthday celebration?

Subject: I’m not sure, I mean we had it all the time growing up, but when we came to America we had it less and it became more of a birthday thing, so that’s just what we do every year now.

 

Analysis:

Upon further research, I’ve found that there is no set recipe or form of cooking this dish, it consists in many variations. There are concerns that British people are no longer eating traditional dishes, but mince and tatties remains the exception as it is extremely popular in Scotland. A survey done in 2009 found that it was the most popular Scottish dish, with a third of respondents saying that they eat it once a week.

In 2006 the European Union introduced new regulations on how meat could be processed, threatening the existence of mince and tatties, resulting in the Scottish National Party leader announcing, “They can take our lives but they will never take our freedom to make mince and tatties!”

It seems that it became a popular dish due to its ability to be canned and fed to a large number of school children.

Source:

Lewis, Susan. “Recipes for Reconnection: Older People’s Perspectives on the Mediating Role of Food in Contemporary Urban Society.” ANTHROPOLOGICAL NOTEBOOKS 12, 2006.

Family Christmas Recipe

While talking to my friend Clayton, I asked if he had any specific meals that he looked forward to on any holidays or occasions with his family. His response was about a meal that he has every year on Christmas eve.

Clayton elaborated on this and said that, “On Christmas every year we do something called the ‘Feast of the Seven Fishes’ in Italy it is known as ‘The Vigil’. My grandparents came from Bologna, Italy. My grandparents home-make the seven seafood dishes every year and it is a similar recipe that their grandparents in Italy did every year on Christmas eve. It is one of my favorite meals, especially cause we only do this once a year, and this recipe has stayed similar across multiple generations”

 Background Info: Clayton is from Manhattan Beach, CA, but his grandparents are originally from Italy, and then moved to the states. Clayton knows of this traditional dish because he has been having this meal ever since he can remember on Christmas eve.

Context: Clayton told me about this tradition when I was talking to him before our class started, this was the first thing that he thought about when I asked him a question about if he had any traditional meals in his family.

Analysis: I had never heard about this type of meal, I have other friends who have roots in Italy and I asked them if they had heard of this and they said that they have. I guess it is a very common thing across many parts of central Italy. I think this is very interesting and reminded me of meals that I have on Hanukkah.

Panchamrutham Recipe

  1. The main piece: Panchamrutham Recipe

“I make panchamrutham for puja [Hindu prayer]. It’s a sacred offering for God. So panch means 5, amrutham means nectar [in Sanskrit]. Five different things put together to make this nectar. So you put cow’s milk, yogurt, sugar, honey, clarified butter or ghee, and this is supposed to be the sacred offering to God.

“It is made in a silver bowl. And, uh, this is supposed to be…how do they say? Theertham. God’s deity…you pour this panchamrutham over God’s deity, then pour it back into the silver bowl. Like you take a plate, put a small deity of God, then pour this panchamrutham. Then you pour it back in the bowl, and it becomes the…the sacred nectar for us. And you do it for special occasions. Special pujas. You don’t just do it every day. So for us, coconut water is sacred, and this is even more sacred.

“You have to take shower in the morning, and then make it. And usually, you don’t eat any meals before the puja. After the prayer, you have this panchamrutham first, before you break the fast.”

  1. Background information about the performance from the informant: why do they know or like this piece? Where/who did they learn it from? What does it mean to them? Context of the performance?

“I learned it from my mother? Everyone does it for prayer.”

  1. Finally, your thoughts about the piece

This recipe requires very much attention to specific details, and the informant was keen on mentioning that it is not an everyday recipe—it is only for very special pujas, or Hindu prayer sessions. The high specificity of preparations for making Panchamrutham show how important it is in the Hindu religion—it literally symbolizes the nectar of God. All of the preparations, therefore, are symbolic attempts to purify oneself as much as possible before creating something that will come into contact with God. The name itself shows that Panchamrutham is not a fancy recipe found in a cookbook—it has been passed down for thousands of years, and is known for being composed of five simple materials that have been prevalent in Indian cooking for all those years.

  1. Informant Details

The informant is a middle-aged Indian-American female. She was born in India and grew up with her two sisters in a small town near a holy river in Andhra Pradesh, the Godavari River. After moving to the United States and raising her children there, she enjoyed reminiscing on her childhood in India and sharing stories of it with her children, so that they could see the differences in their upbringings and learn about their Indian heritage.