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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






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 Balkan dish made from filo, white cheese, and eggs.  See the Balkan maps below which include Serbia, Slovenia, Croatia, Bosnia, Montenegro, Greece,  Bulgaria and Romania.








LINK to Gibanica Recipe


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LINKS TO EARLIER BORDERLESS CUSINE POSTS


LINK to Part1 - Grits

LINK to Part 2  - Filled Pastries


LINK to Part 4 - Sauces like Pesto and more





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: 




Thursday, August 17, 2017

INTERNATIONAL: BORDERLESS CUISINE 5 - Phyllo or Filo or fillo dough or pastry - Part 1


LINKS TO PREVIOUS BORDERLESS CUISINE POSTS BELOW!








Greek Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and borek in Mideastern (Middle-Eastern cuisine includes 

  • Arab cuisine,
  • Iranian\Persian cuisine,
  • Israeli cuisine/Jewish cuisine,
  • Assyrian cuisine,
  • Armenian cuisine
  • Kurdish cuisine,
  • Greek cuisine/Cypriot cuisine
  • Turkish cuisine, 
  • Balkan cuisine, 
  • Romanian cuisine.)
Filo-based pastries are made by layering many sheets of filo brushed with olive oil or butter; the pastry is then baked.

Baklava – An Ottoman dessert (With Constantinople as its capital and control of lands around the Mediterranean basin, the Ottoman Empire was at the centre of interactions between the Eastern and Western worlds for six centuries.) dessert with layers of filo with chopped nuts, sweetened and held together with syrup or honey. The forerunner to baklava was the Roman Placenta Cake. 






Placenta AKA Placinta cake (Roman/Turkish/Romanian, Mondolvan, Ukrainian, Bulgarian and/or Greek early historic cake)  The oldest (2nd century BCE) recipe that resembles a similar dessert is the honey covered baked layered-dough dessert placenta of Roman times.











Baklava







 Banitsa – A Bulgarian dish consisting of eggs, cheese and filo baked in the oven.






Banista photo above



Borek - A savory filo pie originally from the Ottoman Empire.





Also Burek in Iraqi/Mesopotamian/Turkey  
Burek, a type of baked or fried filled. It is made of a thin flaky dough known as phyllo dough (or yufka dough), and are filled with salty cheese (often), minced meat, potatoes or other vegetables.


LINK to cheese burek recipe

Bougatsa -  A type of Greek breakfast pastry.





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LINK to Part1 - Grits

LINK to Part 2  - Filled Pastries




LINK to Part 4 - Sauces: Pesto, Pistou, Persillade and Chimichurri