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Do you also have a cabinet full of hot sauce jars, tubs and tubes? Sometimes I panic not knowing which one I want to use. These are just some of the tasty spicy sauces I've tried. What about you? Do you have a favorite?
(Global Cuisine Challenge)
Cappelletti! Typical pasta from Emilia-Romagna, my home-region. In my family we used to make them all together for Christmas and cook them in broth, which is also the way I prefer to eat them! I need to learn how to make them in my own... Maybe it could be one of my new year resolutions!
An illustrated compendium of (a few) global curries, ranging from India, Thailand, Japan, Kenya, and Indonesia. The formula of an excellently cooked protein in a spicy sauce with a side of rice (or naan) is a multinational pleasure.
Global Cuisine, Feast of the Seven Fishes is an Italian-American tradition on Christmas Eve. A large meatless meal is common in Italy, but the Italian Americans gave it a theme of 7 Fishes. There are no rules on what dishes make up the seven, just lots of seafood!
Chennai is a city in Tamil Nadu ,India.These are all the foods that I mostly end up eating on my trip to Chennai.A day starts with a hot cup of Filter Coffee and a sumptuous breakfast of mini idly sambar with ghee (don't worry ,its only once in a while :) ).Since summer in Chennai is unbearable,we either find a coconut vendor or a butter milk vendor or a musk melon/water melon vendors in every nook and corner of the city to save us from the heat(Musk melon is my most favorite).And a trip to Chennai wouldn't be complete without gorging on a box full of my favorite sweets Jangri.
Seasonal libations from around the world feature common spices like cinnamon, cloves, allspice, vanilla and orange peel. Cafe de Olla from Mexico, Bombardino from Italy, Wassail from England, Glogg from Sweden an Coquito from Puerto Rico. Drink up and Happy Holidays!
I created this Scandinavian Rosettes recipe for the Global Cuisine challenge.
If you’ve never had rosettes before, they’re basically tiny funnel cakes.
And they’re delicious.
Rosettes hold a super special place in my heart because they are my one and only memory of my great-grandmother. It’s almost a hazy dream-like memory, but I can still vividly remember being at her house when I was visiting as a little girl. She stood in her small town Wisconsin kitchen making these cookies for us when we came to visit. The way the branding iron looking contraption fries the dough was so fascinating to watch.
I can also remember a weird zip line contraption that can fly you around the backyard at super fast speeds, and falling down a hill for what seemed like an hour.
That part I know was a dream.
But the rosettes. They were real.
Global Cuisine: "Full English", "English Breakfast", "Fry Up"—whatever you decide to call it, this is a classic UK dish. People take it so seriously that it can become a controversial issue if one uses the wrong type of potato, tomato, or puts the beans in the wrong place. Keeping me warm and full all day, this is my favorite thing to indulge in when traveling in England.
Global Cuisine -- The heat of Indian food... the sweetness of French pastries... the bite of wasabi... how exciting it is to be able to dine from so many cuisines. I could never pick a favorite. Where I live, we have an abundance of global restaurants so I can try something new almost every night!
I traveled to Israel with a group last year. Our breakfasts and dinners were usually served buffet-style in the hotel, so I really looked forward to a more local experience at lunchtime. In Safed, we had a Yemenite wrap that was positively delicious! I was particularly interested in the technique of adding the zatar to the oil in the pan before adding the batter. Mental note: Must Try This. When I got home, I Googled the wrap. Turns out the batter is called "lachuch" and recipes are available. However, without access to the special local cheeses, I'm afraid that any attempt to recreate this dish at home will be disappointing. I guess a return trip to Safed is in order!
I attended a Diwali celebration a few years ago, which culminated in a buffet that was easily 36 feet long, followed by fireworks. We like to pick up Indian food for take-out and then have a buffet at home that is, obviously, on a much smaller scale. I drew the dishes that we tend to order every single time, because they're that good. I recently read about a controversy involving the traditional Diwali fireworks from an environmental perspective. So I chose to show "our" buffet among a rangoli, wherein "our" fireworks are actually flowers with fallen petals.
This is my entry for the Global Cuisine Challenge. I love Italian cuisine and I would love to go back to Italy again someday soon to explore more of its food and places!
I personally use this recipe using our local Pan de Manila pan de sal bread and bottled pesto sauce. This is an easy recipe my kids love making it for their snack. :)
Ever wondered what goes in a traditional Swiss cheese fondue? What you call this last bit of cheese crust at the bottom of the pan? Here come the answers and the recipe for this Swiss winter staple which has somehow become part of global winter cuisine.