Global Food Blog Report · Global Voices
Melissa De León

#1: Viaggi & Sapori, an Italian living in Sweden, goes home in Venice for the weekend. She was invited  to a wedding of a friend: Matrimonio al profumo di muggheto. You Will LOVE every photo and description of the menu, everything looks and sounds incredibly delicious!
#2: Peru Food reviews a new restaurant in Lima: Cucho La Rosa in Pachacámac, and shares two delicious recipes to prepare Papa a la Huancaina, a dish of potatoes in a creamy, spicy sauce which is a standard of Peruvian fare.
#3: Chiriqui Chatter from the land of the coffee in Panama, shares his master secret recipe to prepare Kahlua Cake. Oh!…it looks sooo delicious!
#4: Todas, a collective blog by a group of computer-savy girls from Spain, writes an interesting article about the presence and importance of female cooking bloggers around the world: "Blogs de Cocina: Y donde estan las mujeres?"
We began this female colective weblog with a number upper twenty girls sending us info about their several professional experiences. They write us about their job life, thougths and showing us girls works…
#5: From Switzerland, Zorra  shares details and gorgeous photos from her visit to a Farmer's Market: Marché du Carouge.
I lived during 4 years in Geneva but rarely visited Carouge. But now when I visit my friends I try to do a walking tour through Carouge and if possible I have a look at the small market, too. There are only a couple of market stands, but they sell fresh vegetables and fruits and some real Italian food.
The food at the market is quite expensive, even more expensive then in a well-assorted supermarket. Unfortunately markets are becoming a rarity in Switzerland and are no more everyday buying places as for example in Spain. I personally love to shop at markets. The only problem is parking space, also in Spain, so I shop more in supermarkets.
#6: O Fogao da Kuka , from Algarve, Portugal, shares a delicious recipe to prepare Cavalinhas Alimadas (marinated, salted sardines), a traditional dish from the Algarve region. The recipe is originally in Portuguese, but you will find the step by step photos very interesting and useful.
#7: Peru Vinicola , explains everything about Pisco, the Peruvian "aguardiente" made from grapes: Historia del Pisco (ES).
#8:  Umami has the perfect recipe to prepare "Coconut Leche Flan," an old time favorite dessert from the Philippines:
What is better than leche flan, the favourite creme caramel dessert of the Phillipines? Why it would be coconut leche flan of course.
I've tried previous versions of leche flans made with condensed milk and/or evaporated milk (usually the whole can is used!), and came away disappointed and sometimes a little sick of their overt richness and toothachey sweetness. But last week I came across a santan-based recipe in a back issue of Flavours (September-October 2005) magazine, and was intrigued enough to put grated coconut on the marketing list this morning. Get the recipe HERE!
#9: David Lebovitz on Paris Organics:
When I take Americans to a market here in Paris, a common query is, "What do they think about organics in France?"
The two markets I shop at regularly, the Richard Lenoir Market and the Marche d'Aligre, don't have much in the way of anything organic. There is one vendor who regularly shows up at the Richard Lenoir market with a gorgeous array of fruits and vegetables. The downside is the price is much, much higher than conventional produce, often 3 to 6 times higher. Still, I always stop to take a look and admire what she has and since it can be difficult to find unusual vegetables here, such as parsnips and multicolored Swiss chard, I sometimes buy from her, but wish that I wasn't so frugal.
*sigh*, I am my mother's son. Read the complete post…
#10: Deetsa's Diningroom from Waglisla, British Columbia in Canada…cooks up some delicious looking Grilled Quails with Hollandaise Sauce:
I got some quail at Christmas time and figured I should get them used up. Knowing The Frog's preference for savoury over sweet it left out a few recipes I did have for quail but, now that I had taken home a sage plant two months ago, I had what I needed for one I had looked at before: Grilled Quails. It's not fussy and pretty straight-forward. I was terrified of overcooking those teeny little things but a hovering Frog ensured "not yet… not golden enough… too grey… " Well… the pictures I took just didn't want to turn out well but the food itself was good both straight out of the over and as a midnight snack later (to which Frog will attest). Head over to her blog to get this easy to prepare and delicious recipe…
Have a great week!