Monday, March 15, 2021
INTERNATIONAL: Bread of the Week 64: Popular Indian Breads...
International food blog: INTERNATIONAL: Bread of the Week 64: Popular Indian Breads...: LINK to popular Indian Bread Recipes VIDEOS
Sunday, March 14, 2021
INTERNATIONAL: BORDERLESS CUISINE 19 - SPAIN AND LATIN AMERICA
Posted below are a "few" recipes for similar dishes from Spain and Latin America.
Sofrito - A Spanish sofrito is a mild and sweet sauce. It primarily consists of garlic, bell peppers, onions, and olive oil. In Cuba - Used to add more complex flavors to beans, casseroles, rice, soups, and stews with a sofrito in Cuba.
RICE
PUMPKIN SOUP RECIPE
RICE AND BEANS
REFRIED BEANS
Tres Leches Cake (Tres Leches means three milks)
CHIMICHURRI (SAUCE)
Tortillas and Pupusas
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Friday, March 12, 2021
INTERNATIONAL: BORDERLESS CUISINE 18 - Gascony, Basque and Occitan Cuisine
Old Map of Gascony
Newer map of Gascony
Below are recent maps of France and the most recent modern day map with 12 regions
Newer Map
The Gascony
According to Wiki, the cuisine of Gascony is one of the pillars of French cuisine. Its originality stems from its use of regional products and from an age-old tradition, typical of the Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains more dishes that are simmered or cooked in butter. The long life expectancy of Gascons, despite a rich diet, is a classic example of the French paradox.
- Regional products like duck fat and duck foie gras, salted ham, and the famous mild chilli (pepper) of Gascony.
- Common condiments are Bezolles mustard, garlic, onion and persillade (herb and garlic mixture). Use on steaks roasts and grilled foods.
Persillade is
the culinary term for a chopped mixture of garlic and parsley, usually in
equal parts by volume. The root of the word is persil, the French word
for parsley. Simple to make, but a common ingredient in many dishes,
it is often included in a sauté cook's staples. It can be added early in a
dish for a mellow flavour, added at the very end of the cooking to provide a
garlicky jolt, or even used raw as a garnish.
LINK to Persillade Recipe
The cèpe mushroom is frequently eaten.
LINK to Persillade Recipe
The cèpe mushroom is frequently eaten.
- Larks and the common wood pigeon are commonly eaten game birds
- Coastal seafood includes oysters, furrowshells, eel elvers, lampreys and shad.
- Wines include roses and tannic reds (Bordeaux cabernets and merlot), Madiran tannat and cabernets and dessert wines for brioche, foie gras (Bordeaux sauternes and Armagnac is used in cooking.
- Chestnuts with glass of vin borru and roste, grilled bread rubbed with garlic.
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Basque Cuisine includes 5 areas of Spain
and 4 areas of France.
and 4 areas of France.
LINK to Saveur for Basque recipes
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VIDEO LINK to making Languedocian Cassoulet
LINK to Easy French Cassoulet - Disregard the chef's pronunciation of Cassoulet
It is cass ooh lay
Figs were very also very important in Occitan aka Languedocian cuisine.
LINK to Epicurious Figs Gallery for 43 recipes
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Figs were very also very important in Occitan aka Languedocian cuisine.
LINK to Epicurious Figs Gallery for 43 recipes
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