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This illustrated recipe is a Christmas version of the Croquembouche, an impressive pyramidal confection popular in France for weddings and important celebrations. Comprised of cream puffs dipped in warm caramel and stacked to form a tree/pyramid, it is often finished off with a web of spun caramel or powdered sugar.
I first saw one of these beautiful structures in Provence back in 2015, when I came upon a
celebration for French firefighters in the town square. I've been wanting to make one ever since!
Three Sisters Soup starts in the garden. Maize (corn), beans, and squash were planted close together, like sisters, because each one helps the other grow and thrive. After harvesting, the squash is roasted, and then all ingredients cook and simmer on the stove until the flavors develop. It’s hearty, yummy, and a perfect meal for cold winter weather!
I love all things Greek, but by far am most enamored with the isle of Hydra. Wheeled transportation is prohibited, so all travel on the tiny island is by foot, or donkey, with hundreds of languid local cats sunning themselves everywhere. The boats unload at the harbor straight to the restaurants, from sea to kitchen to your plate in an instant. The sun, the sea, the seafood, citrus from the trees, the air scented with flowers and food, the tables at street side cafes filled with artists, musicians and travelers, elbow to elbow. Hydra sates all the senses and is Heaven.
GLOBAL CUISINE - Here are a few festive cookies that would add much joy and deliciousness to any holiday celebration! So many to choose from across the world - but these from Sweden, Italy and Austria caught my eye (and tummy).
I absolutely love Mexican food and these stuffed peppers are to die for. A healthier option that can actually be adapted to your own taste – the peppers can really be stuffed with anything!
In a large pan, heat the oil over medium heat. Add the chopped onions, cumin and coriander and cook, stirring occasionally, until the vegetables have softened. Add in the meat, then the rest of the ingredients, stirring until cooked. Then stuff the peppers with the contents of the pan, sprinkle the cheese on top and put it in the oven for about 45 mins at 180c.
GLOBAL CUISINE - Simple ingredients, easy recipe, nutritious dish.
Steamed Fish Cantonese Style (Mom’s Recipe)
1-2 lbs whole fish (fresh or flash-frozen)
2 stalks scallions (cut into 4-5 inches long)
2 stalks scallions (thinly sliced)
2 inches fresh ginger (peeled and sliced)
3 Tbsp soy sauce
1 Tbsp sugar
3 Tbsp vegetable oil
1) Prepare the fish. Pat dry cleaned and descaled fish. Optional and not necessary: Season fish gills with white pepper and rub outside of fish with corn starch.
2) Line a heat proof plate with scallions that were cut into 4-5 inches long. Place fish over scallions. Place ginger over fish.
3) Prepare the steamer. Use a wok or a large pot with lid. Fill pot with 1 inch of water. Place a steaming rack inside pot. Bring water to a boil.
4) Carefully place plate with fish on steaming rack and cover pot with lid. Steam fish for 10 min or until cooked through. Cooking time will vary slightly based on size and thickness of fish. Fish is done when knife cuts through easily. Add additional cooking time at 2 minute increments if necessary. Do not overcook or fish will become chewy.
5) While fish is steaming, heat up soy sauce with sugar until soy sauce is warmed and sugar melted. Set aside. Heat up vegetable oil and set aside.
6) When fish is done steaming, remove plate from pot and drain any excess water from plate. Remove ginger. Place remaining thinly sliced scallions over fish. Drizzle warmed oil over fish. Drizzle warmed sweet soy sauce along sides of fish. Serve immediately.
To be honest, I've never been to the Kentucky Derby and the last time I watched a race was during the Secretariat era. However, the rocking horse mounted to the rooftop was a family tradition. We named the horse "Fast Eddie", but he proudly displayed a license plate bearing Nonnie's name, so I named Fast Eddie's dream horses in her honor. While each iteration of the horse hopes for just a little bit more, the jockey has thoughts only for a traditional Kentucky Derby buffet.
Lavash is a traditional thin Armenian flatbread made in a tandoor. It is rolled out flat and slapped on to the sides of the clay oven. Women all over Armenia in villages make this bread and it is a huge part of their food culture. It is eaten with almost everything in Armenia, but it is best when hot out of the oven and wrapped with fresh herbs and cheese. I wanted to create an illustration depicting the process of making this bread as it was something I saw while in Armenia the first time years ago.
A simple yet unusual rasam recipe featuring the tasty 'murungaka' meaning Drumstick. Usually used in the richer 'sambar' this is a light, tangy and refreshing Rasam, enjoyable with hot rice and ghee! A staple for me to ask my mother whenever I visited home from college, and now a frequent staple at my own home!
No German Christmas market without caramelized almonds. There is a little stand on every market during the holiday season, where you can buy this sweet, sticky and delicious treat. I learned from my mother in law how to make caramelized almonds at home. You can try a version with different nuts and spices, but the almonds will always be a classic.
In Azerbaijan, food is the center of everyday life and people here love eating. Since, breakfast is the most important meal of the day, they know how to add variety to it. For starters a well prepared tea is a must. Usually, it`s a black tea that can be flavoured with a slice of lemon, cloves or wild thyme. Other basic elements of a Azerbaijan breakfast are bread and cheese. Tendir is a bread made in a clay oven. Lucky you if you had a chance to try it right after it was baked! Cheese is another important part of the breakfast. Usually you can try 3-5 varieties during the meal. Also, you can enjoy freshly baked bread with farmed made butter and honey. Yum! And, for sure, you have to save some room for the main dish of the breakfast: Pomidor Yumurta - eggs and tomatoes, sautéed in butter. After that a long Azerbaijan breakfast should end with a cup of of the black tea in a traditional tea cup - armudu.