"Griot" (pronounced: greee-yo ) a popular Haitian original. Which is fried pork shoulder accompanied with a spicy hot as habanero cole slaw like condiment called “Picklese” (s pronounced like a z). And served with a side of fried flatten green plaintain "bunan passe" ( (like the u in "up" bu-nun pay-zay) and red bean and rice. Read more…
#2: From Israel, Pickle Power :
That cucumbers preserved by pickling could liberate women from local strictures and lack of economic opportunity makes me delight once again in the power of plants, and, of course, in the power of women united by an idea. But I do wonder about the fate today of the Azka Pickle Cooperative.
Elsewhere on the pickle front, the NY Food Museum ( inspired in part by The FOOD Museum, yes…) is celebrating its 6th annual Pickle Day on September 17th, on Orchard Street on the Lower East Side. Read more and participate!
#3: From Venezuela, Apuntes de Cocina on a guide to purchase Venezuelan-cut-meats in the US! Now there is no excuse :-)
#4: From China and Russia, Imagined-community on Kombucha: Drink your culture live!
Kombucha Tea has been all the rage among organic foodies on the US West Coast for well over a year, and on Sunday I decided to try this tea made from a symbiosis of yeast and bacteria. Like many foods, Kombucha has led a truly transnational life. Kombucha’s first recorded use was in China, after which it migrated to Russia, and then later appeared in Eastern Europe (however, fermented Kombucha should not be confused with the unfermented Japanese Kombucha). Read more…
#5: From Lyon, France…Callaloo Soup pays a visit to the Farmer's Market:
We love this market. We actually have a market right on our street every Saturday morning, but we prefer to drive the 20 minutes or so to the Farmer's Market which is held every evening from 6:30 to 7:30. Part of the reason being of course that we don't want to wake up early on Saturday morning. The other reason is that we prefer to support the farmer's and not the resellers like we find at our local market. We came back with fresh tomatoes, green peppers, plums, grapes, nectarines, yoghurt, apple juice, raspberries….. yum!! Continue reading…
#6: From Australia, The Old Foodie on "How to Roast a Swan," a recipe to honor the birthday of the “Mad King Ludwig II” of Bavaria.
Ludwig was also known as “The Swan King” for his great love of “The Monarch of the Lake”, and swan motifs are everywhere in his castles. We can be fairly sure he would never have eaten his favourite bird, but
earlier rich and royal folk certainly did. It was not enjoyed for its taste – which is said to be like “fishy mutton”, but because it was prestigious (certainly in England, all swans have officiallly belonged to the monarch since the twelfth century) and because it could be made into a spectacular centrepiece at the banquet. To do this of course required that the cooked swan be re-dressed in its plumage before being presented at table. In case you need to know how to do this, here is a recipe from the late fourteenth century “Le Menagier de Paris”. Read more…and get the recipe now!
#7: From Panama…If you are Nuts about Coconuts do not miss these posts on how to handle, open and create delicious recipes using this complete food. Read them in English or Spanish. While you are at there, take a moment to watch the videos!
MsAbc Mom writes about "Markets" in Panama:
This is the Seafood Market. I was very eager to go here to see all of the seafood. I was especially excited about checking out the langostinos or HUGE SHRIMP that I love to eat in Panama. This market also had an "interesting" odor (you can imagine!) but I loved it. As soon as I figured out that I need to tread carefully on the slick floors and neede to make sure I didn't let my clothes brush up against the fish, I fully enjoyed this experience. Read the complete post and admire the colorful photos now!
#8: From United Arab Emirates, a recipe to prepare tasty Sarkarapuratti "Fried Banana Chips with Molasses"
As it happens, lasagna is a dish near and dear to my heart. When I was small, I had the pleasure of enjoying my grandmother's lasagna on a regular basis. Hearty and bold, my grandmother's lasagna featured a rich tomato sauce, tiny meatballs and chopped egg. A piece of Nonna's lasagna was a meal unto itself.
At a certain point, my grandmother stopped making lasagna as regularly. My mother, thank goodness, inherited the lasagna gene and began making it often. As with everything she makes, my mother's lasagna is flavourful and delicate. While not as rich or substantial as my grandmother's lasagna, my mother's has an airy quality to it that makes it unforgettable. It also makes it possible to have more than one piece at one sitting! Get the recipe now!
This incredibly simple dish tastes amazing. So if you are looking for something to munch on with your evening tea, try this out. I highly recommend it.
Have a TASTY week!