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Wednesday, August 30, 2017

INTERNATIONAL: FRANCE: PARIS: Montmartre VIDEOS, Slide Show and Recipes



LINK to Montmartre Video TWO


In French but it's a 50+ minute trip with great views!!

See slide show and recipes below!!




LINK to a collection of French recipes

Photos of just a few of the recipes below!! I find fault, however, with the web site. Each photo has a video link but there aren't any videos.  Just clickable links for recipes.  These are classic recipes!!














Monday, August 28, 2017

BURGER TOPPINGS for September Grilling!! VIDEOS TOO! AND CARMELIZED ONIONS!!

  

  


1.  Mushroom Burger:  Sauteed mushrooms, provolone and sour cream on a whole wheat bun

2.  Greek Burger:  Provolone cheese, lettuce tomato slices and avocado

3. Mexican Burger:  Salsa, avocado, bacon, cucumber slices, Monterey Jack cheese

4.  Healthy burger:  Sprouts, cheddar cheese, tomato, avocado on whole wheat bun

5.  California  or Southwest Burger:  Monterey Jack cheese, slices of bacon topped with ranch dressing

6.  Pesto Burger:  Basil Pesto and Mozzarella Cheese

7.  Island Burger:  Teriyaki madness sauce (this is a bottled franchise sauce so you might want to substitute this recipe from All Recipes.com http://allrecipes.com/recipe/teriyaki-sauce-and-marinade/ if you don't want to buy online), grilled pineapple, cheddar cheese, lettuce, tomato and mayo

8.  Emily's Burger:  Pepperoni, mozzarella, tomato, red onion, lettuce, tomato, basil olive mayo (1/2 cup mayo, 1/4 cup diced black olives and 1/2 TBSN dried basil)

9.  Breakfast or brunch burger:  Fried egg, colby cheese, lettuce and tomato

10.  Red Onion Burger:  Carmelized red onions (use apple cider vinegar instead of white wine vinegar), mozzarella, lettuce and mayo.

Learn how to make carmelized onions.  They make everything better!!






VIDEOS:

1.  Carmelized onions without vinegar (if you don't care to use vinegar - I like the vinegar because it gives the onions a "bite".
http://www.youtube.com/watch?v=haLd8STXTqM

2.  Carmelized onions instructions and mini video.
simplyrecipes.com/recipes/how_to_caramelize_onions/






INTERNATIONAL: GERMANY - 11 Veggie Recipes to try


















Friday, August 25, 2017

INTERNATIONAL: BORDERLESS CUISINE 5: Phyllo or Filo or fillo dough or pastry - Part 2



Part 2

GIF BELOW




Bülbül yuvası – A Turkish dessert with pistachios & syrup. 

 (Turkishbülbülyuvası, "nightingale's nest" , is a Turkish phyllo dough dessert. It takes its name from its hollow and circular shape. Having been baked, warm syrup is sprinkled, and the hollow center is filled with pistachios before being served.







Bundevara – A Serbian sweet pie filled with pumpkin. Bundevara is a Serbian sweet pie made of rolled phyllo or similar to strudel, filled with sweetened grated pumpkin pulp and baked in an oven. Occasionally some nutmeg, cinnamon or similar spices may be added to the filling, as well as raisins or grated lemon rinds. It is usually dusted with icing sugar and/or vanilla sugar, and may be served either hot or cold.










Note:  the cook in the video used butternut squash instead of pumpkin which is okay: similar taste and consistency



Galaktoboureko – A Greek dessert consisting of filo and semolina custard filo. It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings (often approximately 10 cm (4 in) long). It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose.







Zeljanica – A Serbian/Bosnian dish made from filo, spinach, white cheese and eggs.






Krompiruša – A Bosnian dish made from filo and potatoes.






Gibanica – A Serbian dish made from filo, white cheese, and eggs..







Thursday, August 24, 2017

INTERNATIONAL: Menus 1 - Basil's in Wausau, Wisconsin

I like to read menus from different restaurants across the country and around the world.  It sometimes gives me ideas for a meal but  educates me also. There is a catering menu also with this restaurant post. 

Ran across this restaurant when doing research on Borderless Cuisine.  I do a series on Borderless Cuisine (this restaurant serves food from many countries). 

My series on Borderless Cuisine is from a different perspective:  My premise that countries near each other or bordering on each other share similar cuisines regardless of a physical border on a map.

For example, with this map below there is a carryover from different countries across the border.


Above map:  Many of the foods of Alsace-Lorraine (Strasbourg) are German in nature for two reasons:  proximity in border and the Germans kept capturing and giving back Alsace, Lorraine during wars.  Example is Sauerbraten.





Great crossover of cuisine between Germany and Austria and an example is Wiener Schnitzel,



But that is for another day!!

First of a series of menus: