International festival brings food, dance and music from around the globe
HUNTINGTON -- More than 60 countries and cultures are represented Saturday, Nov. 9, at Big Sandy Superstore Arena, as Marshall University's international students and nearly a dozen area international restaurants prepare their best dishes for the 50th annual international festival. Hours are from 5 to 9 p.m.
There are more than 400 international students from 60 countries enrolled at Marshall, according to the University.
"The students are the heart of the festival from hosting booths representing their home countries to entertaining the crowd with cultural music and dance," said Jyotsna Patel, who is with the Marshall University Center for International Programs.
Participating restaurants include Julian's Market, Chateau d'Italia, Tower's Market Place at Marshall University, Jug and Kilt, The Original Hibachi Japanese Steakhouse, Cedar Market, La Famiglia, El Rachito, Nawab Indian Cuisine, River & Rail Bakery and New China Garden Buffet.
Each restaurant offers tastings of its signature menu items. By purchasing food tickets, guests can sample a variety of foods from all over the world at an affordable price.
Admission to the festival is free and open to the public.
"Last year, we had more than 4,000 people visit the festival," said Dr. Tammy Johnson, executive director of admissions and international student services. "It was one of the most exciting and well-attended international events in our region. We are looking forward to an even bigger crowd this year."
In addition to the international foods, music and dance from around the world are also presented.
Patel, contributor of the following recipe, shares this note: While biscotti is delicious, just plain, this biscotti is complemented very well by white chocolate. Simply melt the chocolate and dip the baked and cooled biscotti.
CHOCOLATE ALMOND BISCOTTI
1 stick butter, softened
2/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
11/2 cups all-purpose flour
1/3 cup ground almonds
1/3 cup Dutch cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup slivered almonds
Preheat oven to 350 degrees. Beat together butter and sugar until light and smooth. Add next three ingredients; beat until smooth. In another bowl, toss together next five ingredients. Add this to butter mixture; lightly beat until dough is formed. Gently stir in almonds. On lightly-floured board, knead dough into ball and cut in half, pressing each half into 10- by 4-inch loaf. Transfer loaves to uncoated baking sheet. Bake approximately 35 minutes until set and dry, let cool on sheet 10 minutes. Transfer cooled loaves to board and cut with sharp knife into 1/2-inch slices across width (for larger biscotti, cut on bias, or diagonal). Return biscotti to baking sheet, cut side up and bake 10 minutes per side. Cool on racks.
These global hearty dishes are provided by Kraft Foods:
2 (14.5-ounce) cans chicken broth
1 (15-ounce) can garbanzo beans, drained, rinsed
1 (14.5-ounce) can diced tomatoes, undrained
2 cups frozen Italian-style mixed vegetables
1/2 cup elbow macaroni, uncooked
1/4 cup zesty Italian dressing
1/4 cup grated Parmesan cheese
Mix ingredients except cheese in large saucepan. Bring to boil on medium-high heat. Reduce to medium; simmer 6-8 minutes or until macaroni is tender. Sprinkle each serving with cheese.
CHICKEN TORTILLA SOUP
6 (6-inch) flour tortillas
11/2 teaspoons vegetable oil, divided
1/2 pound boneless skinless chicken breasts, cut into bite-sized chunks
2 (14-ounce) cans chicken broth
1 cup thick 'n chunky medium salsa
1 cup frozen corn
1 cup shredded cheddar cheese
Sour cream, chopped avocado and guacamole, for garnish
Preheat oven to 400 degrees. Cut two tortillas into strips; toss with 1/2 teaspoon oil. Spread into single layer on baking sheet. Bake 10-12 minutes or until crisp, stirring occasionally. Meanwhile finely chop remaining tortillas. Heat remaining 1 teaspoon oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 minutes. Add chopped tortillas, broth, salsa and corn. Bring to boil; reduce heat to medium-low and simmer 15 minutes. Ladle soup into serving bowls; top with cheese and tortilla strips. Serve with garnishes.
CUBAN BLACK BEAN SOUP
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons oil
3 (16-ounce) cans black beans, undrained, divided
1 (14.5-ounce) can chicken broth, divided
1 (16-ounce) jar thick 'n chunky salsa
1/2 cup sour cream
Cook and stir first three ingredients in oil over medium heat in large saucepan 3 minutes. Place 1 can undrained beans and half broth in blender or food processor container; cover. Blend until pureed. Add to ingredients in saucepan. Repeat with second can of undrained beans and remaining broth. Add remaining can of beans and salsa to saucepan mixture; mix well. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes, stirring occasionally. Ladle soup into serving bowls. Drizzle each serving with 1 tablespoon sour cream.
This recipe is from Southern Living:
PORK FRIED RICE
1 pound boneless pork chops, cut into strips
1/2 teaspoon pepper
1 tablespoon sesame oil, divided
3/4 cup diced carrots
1/2 cup chopped onion
3 green onions, chopped
1 tablespoon butter
2 large eggs, lightly beaten
2 cups cooked long-grain white or jasmine rice, chilled
1/2 cup frozen English peas, thawed, optional
1/4 cup soy sauce
Season pork with pepper. Cook pork in 11/2 teaspoons hot sesame oil in large skillet over medium heat 7-8 minutes or until done. Remove pork from skillet. Heat remaining 11/2 teaspoons sesame oil in skillet; saute carrots and onion in hot oil 2-3 minutes or until tender. Stir in green onions; saute 1 minute. Remove mixture from skillet. Wipe skillet clean. Melt butter in skillet. Add eggs to skillet; cook, without stirring, 1 minute or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 30 seconds to 1 minute or until thickened and moist. (Do not overstir.) Add pork, carrot mixture, rice, and, if desired, peas to skillet; cook over medium heat, stirring often, 2-3 minutes or until thoroughly heated. Stir in soy sauce. Serve immediately.
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