The Charlotte Observer: Breaking: Charlotte's newest uptown restaurant to have superstar French connection.
Shared via Google News
Opening by http://elior-na.com/
Showing posts with label nc. Show all posts
Showing posts with label nc. Show all posts
Thursday, May 17, 2018
Friday, September 8, 2017
INTERNATIONAL: MENUS 2 - Lucky 32 in Greensboro, NC
As I mentioned in MENU 1, I like to read menus for meal ideas, recipes, etc.
LINK to Part 1 - Basil's in Wausau, Wisconsin
LINK to Part 1 - Basil's in Wausau, Wisconsin
and the family of restaurants owned by the Quaintance-Weaver family
Lucky 32
Green Valley Grill
Proximity Hotel
O'Henry Hotel
Also CLICK on Recipes upper right had corner on the post and click each recipe to get restaurants' recipes for that dish!
Monday, September 5, 2016
INTERNATIONAL: The National Folk Festival in Greensboro, NC: Part 3 IRELAND: Photos, Links and LOTS OF VIDEOS
Evolutionary timeline of Ireland inhabitants: 9000 yr. ago - hunters, fishermen, gatherers. 6000 yr. ago - farmers. 5000 yr. ago - introduction of grass seeds (oats and barley) and edible greens. 2600-3000 yr. ago – prospectors who brought cooking troughs. Celts (from central Europe) came during this period with sophisticated instruments, plowshares, etc. They brought ham, pork, hens, duck and geese. Early 17th century was the introduction of the potato. Meat and dairy product usage increased. As the civilization progressed so did the cuisine.
Many foods were potato based until the potato (famine) in 1845. Milk, cheese, meat, cereals and some vegetables formed the main part of the Irish diet from prehistoric times up until the introduction of the Potato. Cauldrons were used for cooking (coastal communities made seafood soups and interior communities did more meat).
Popular Irish foods: Potato Onion Soup, Irish style; Dublin Coddle (potatoes, pork, ham); Colcannon (potatoes, kale, leeks), etc. The Irish also used recipes with cabbage: boiled cabbage with smoked pork butt, Irish boiled dinner (brisket, cabbage, beer, potatoes). The Hunters left legacies of lamb & beef dishes such as Irish Stuffed Shoulder of Lamb, Lamb Stew and Steak and Potato Pie. The Fisherman provided Irish smoked Fish & Rice with Saffron (Kedgeree) and Scallop and Mushroom Pie. The farmers left the legacy of Irish Soda Bread, Oat Bread, Potato recipes, Irish Peas... Irish desserts: Donegal Oatmeal Cream, Chocolate Potato Cake, Apple Amber pastry, apples, meringue).
Feasts and festivals date back to the Celtic days: Imbolc (first day of spring), Shrove Tuesday (day before Ash Wednesday), St. Patrick’s Day, Eater & more. Over 100 feasts and festivals are held throughout the 50 states of the US featuring Irish music, foods, folklore, crafts and more!! The Irish live on!!
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INTERNATIONAL: The National Folk Festival in Greensboro, NC: Part 2: CROATIA: Photos, Links and LOTS OF VIDEOS
GENERIC FOOD PHOTOS AT BOTTOM OF PAGE
Croatian cuisine can be divided into 10 regional areas with their specific cooking traditions. Generally most dishes can be found all across the country with local renditions. World-class produce combined with Italian and central European influences provide a Croatian diner’s delight. Following are three samples.
Istria (northwestern Croatia near Venice, Italy)
Istrian is the most exquisite cuisine. FOCUS: fresh, quality ingredients (heavy Venetian) and specialties reflect this: Manestra (vegetable soup) is similar to Minestrone and Fritaja (omelette with vegetables) which is a version of the Frittata. Also a hand-rolled pasta called Fuzi (a hollow pasta shaped around a chopstick or rod) is often served with Tartufi (truffles) and game meats.
Croatian Prsut (prosciutto) is from Istria and Dalmatia. It’s more rustic (thicker and stronger tasting than the Italian) but the flavor is impressive.
Istria’s green nectar olive oil is famous internationally. There is an olive-oil route for local tastings from 94 growers. Like wine, olive oil is at its best when combined with food that complements its subtle flavors.
Istria has mapped out wine routes too with access to very popular wines for tastings. Istria’s grappa (Italy produces many grappas: grappa is a brandy made from pomace which are pressed skins and seeds of grapes. These Croatian brandies (35%–60% alcohol by volume) are worth sampling: Medica (honey) and Biska (mistletoe).
Dalmatia (southwestern Croatia on the coast)
The Adriatic Sea provides the area with top quality fresh fish. FOCUS: the local fish recipes use simple ingredients such as garlic, tomatoes and herbs. Seafood preparation includes Na Gradele (grilled seafood) or served as a Brodet (thick stew with red wine, sage and thyme). Besides seafood Pasticada (beef stewed with wine, spices and dumplings) is a treat served with red wine.
Pag Island produces Paski Sir (pungent cheese which has been soaked in olive oil and aged in stone) and top quality lamb.
Dalmatia produces wines and local brandies such as Rakija and Slijivovica (plum).
Continental Croatia (northern Croatia near Slovenia and Hungary)
The flavors in this area are influenced by central Europe. FOCUS: sausages, sauerkraut, bread, dumplings and meat, for example.
A very popular dish is Pecenje is a roast with more than one meat: Svinjetina (pork), Janjetina (lamb) and Patka (duck). It is served with Mlinci (baked noodles) or roasted potatoes. Another popular dish isZagrebacki Odrezak (fried bread crumb covered veal steak stuffed with ham and cheese) served with Palacinke (crepes). The region of Slavonia bears strong Hungarian influences (one is a liberal use of paprika). On menus you can find Gulas (goulash), Fis Paprikas (carp, pike and perch served with vegetables and noodles) and Slavonian Kulen (paprika flavored sausages served with soft cheese, tomatoes and peppers).
Sweets are Orahnjaca (walnut cake) and Makovnjaca (poppy cake) which are served strong local coffee.
Croatian recipes and Croatian food
Food.com Croatian Recipes
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