Close

Support Global Voices

To stay independent, free, and sustainable, our community needs the help of friends and readers like you.

Donate now »

See all those languages up there? We translate Global Voices stories to make the world's citizen media available to everyone.

Learn more about Lingua Translation  »

Global Food Blog Report #23

#1: From Berlin,  Delicious Days cooks up a storm and celebrates for the winning of her team Germany last Friday night: Berlin, Berlin, wir fahren nach Berlin! OR Finger Food for the Big Party…

The many people who believed that the World Cup may have a positive effect on our economy all seem to have been right on. Living in Munich (and probably anywhere in Germany at this point) feels a whole lot different these days, a noticeable change in atmosphere would be the understatement of the year. Locals as well as people from all over the world, soccer fans or not, carry an extra big smile on their faces throughout the day – which may be a totally normal thing in other spots of the world, but not necessarily in Bavaria. The typical experience would definitely include grumpy waitresses or police officers, unfriendly shop assistants and bus drivers. We just live with it, trying not to complain too much about it and keep our own vim and vigor. Having the World Cup in one’s country is always an exciting event, but we are all pretty blown away by its positive impact on our daily life. And I’m not only talking about the countless evenings spent together with friends watching the games (all of them in fact, not only the Germans’) and preparing lots of finger food. Continue reading and get the delicious recipes NOW!

#2: From Venezuela: Chef Sumito Stevez talks about the new project of his friend Morris Harrar from Caracas has now in New York. Literally, Mr. Harrar changed the standards of gourmet baked goods in Caracas when he opened Saint Honoré, a first class bakery located in Los Palos Grandes. Now, with TISSERIE, his new enterprise, he plans on taking over the "Big Apple" with a similar kind of project. Their first day operating: June 29, 2006. Congratulations!

#3: A Chicken in Every Granny Cart will knock your socks off this time with three incredibly easy and delicious looking recipes from her childhood: Bistec de Casa Abuela, Guacamole and Mexican Lettuce Slaw!

So last Saturday when the skies opened and it looked like monsoon season the boy and I decided it was time to take some of this knowledge and create a dinner in support of the Mexican football side (who, unfortunately eventually lost to Argentina). We grabbed some steak and the fixings for guacamole and as a last minute addition the ingredients for my favorite Mexican salad from childhood (and for once we thought ahead and got enough so the boy’s sister could come over and nosh too).

The marinade for the steak was easy and made the steaks taste lovely, but the star was definitely the guac. It’s damn near impossible to make a bad guac! I loved the lettuce slaw too, but I really don’t think that it is authentic in any way (but tasty to be sure). In fact, the only thing missing were fresh, homemade tortillas…GET THE RECIPES NOW!

#4: I was just really very hungry goes to Provence. With her Provence, Part 6: A Fine Restaurant she will take you along exploring France. No passport required :-)

I'm ending my series on food-centric travel in Provence with a visit to L'Oustau de Baumanière, arguably the finest restaurant in the region. For me, this restaurant sums up the best points of Provençal cuisine as interpreted at a high level, and shows how it can achieve its greatest heights.

L'Oustau de Baumanière is located at the foot of Les Baux, a dramatic medieval town that is built on a craggy hilltop. It's a hotel-restaurant with about 20 rooms. The Baumanière restaurant is given 2 stars in the Michelin Red Guide. It's pretty well known, and the chef, Jean-André Charial, has tutored many other chefs and written several books. The same owners also operate the one-star Le Cabro d'Or, which is about a kilometer away from the town. READ MORE…

#5: Too Many Chefs on Chana Dal with Spinach :

Chana dal are a yellow pea that can be purchased dried and split in most good stores selling foods from the Indian subcontinent. You may see it also referred to as Bengal gram dal or chholar dal. They are very similar (the same species, in fact) to ciceros, aka garbanzos aka chickpeas but are a different food, containing more fiber and a lower glycemic index. Think of it as similar to the difference between a chihuahua and a doberman – same species, very different beasts. Still, if you are unable to find chana dal, you may use dried garbanzos for this recipe.

I accompanied the dal and spinach with chapati bread, which you may remember from a post we did in March last year.

#6: Gia-Gina in Italy on Haupia :

If you have someone to mail you some haupia ready-to-make Hawaiian pudding mix, then count your lucky stars. My sister Gia, (yes, she and I have the same first name and it's a long story, recently sent me a care package with cookies from Guam (Deme called them dog biscuits), 2 boxes of haupia mix, and some whole wheat bulghur. The ready-to-make mix is incredibly simple to make, just mix with water, boil and cool. It is a cinch to prepare. If you can't get your hands on the ready-to-make mix, you can always make the pudding from scratch. READ MORE...

#7: SuperChefBlog: Swedish Chef – Swedish Meatballs

In today's Food Flick, the Swedish Chef tackles Sweden's national dish, Swedish Meatballs, courtesy of YouTube.com. Enjoy — Swedish meatballs never bounced so well!

#8: Algerian Cuisine by Farid Zadi on How to Steam CousCous:

Packaged Couscous , Roll Your Own…Couscous and Bulghur Wheat Couscous.

If you like whole wheat couscous try the bulghur wheat, it has a delicious nutty flavor.

How to roll your own couscous with step by step photos!

I'm bumping up this post to highlight the last link. It has step by step photos on how to roll your own couscous. There is nothing else like it on line!

#9: From Chile: Have a Guiness Power Drink! Have a Guiness When you are Tired!

They noticed that I had two cans of Guinness dark ale in my cart and they asked me: "In what manner do you drink your Guinness in Panama?"
They were shocked at my reply: "Well, it's a little strong for me so I dilute it with water." They were not pleased with that sacrilege but
they were pleased to discover that Guinness is produced in Panama with the traditional formula – and costs less than a dollar each.

They explained the best way to serve Guinness: pour the Guinness into the blender, add a shot glass of rum (or your favorite poison), a
teaspoon of sugar, and a raw egg. Mix it with maximum vigor and serve. Continue reading…

#10: From India: Love for Cooking shares beautiful photos of the Farmers Market in Panchgani.

If you go to a market here in the rural parts of India you will see that the seller uses the old iron scale with weights on it. As you go around the market you will
hear happy sounds of people and their weighing machines. You will see energy levels high among the sellers and the buyers.

I reached Panchgani on Wednesday morning and I knew that panchgani holds its weekly bazaar called the ‘BUDH BAZAR.” On Wednesday, so off I went to see the bazaar and came out really thrilled with the experience in Mumbai you don’t get to see such fresh vegetables, which have come right out of the farms and are grown organically…

I'll be back soon with more…

Start the conversation

Authors, please log in »

Guidelines

  • All comments are reviewed by a moderator. Do not submit your comment more than once or it may be identified as spam.
  • Please treat others with respect. Comments containing hate speech, obscenity, and personal attacks will not be approved.

Receive great stories from around the world directly in your inbox.

Sign up to receive the best of Global Voices!

Submitted addresses will be confirmed by email, and used only to keep you up to date about Global Voices and our mission. See our Privacy Policy for details.

Newsletter powered by Mailchimp (Privacy Policy and Terms).

* = required field
Email Frequency



No thanks, show me the site