Abla’s Lebanese Kitchen… Abla’s Lebanese Kitchen brings together one hundred authentic Lebanese recipes that have been handed down from one generation to the next. It is a culinary journey on which your family and friends can experience all the colour, energy and tradition of this ancient Middle Eastern cuisine, with time-honoured dishes… (source) Some Notable...
Traditional Japanese, Spanish Ham:
Japanese Made Jamón Serrano… Jamon Serrano is a well known ingredient essential to Spanish cuisine. Today, we go to a mountainous area called Shirakami Sanchi, one of the Japan’s World Natural Heritage sites, to see how a local version of jamon serrano is being made. (Video) http://cgi4.nhk.or.jp/eco-channel/en/movie/play.cgi?movie=e_jbc_20110629_0218 Makes even more sense when...
La Monita Taqueria (ลาโมนิต้า ร้านอาหารแม็กซิกัน) … La Monita is a Mexican Taqueria in Bangkok, Thailand - which has an extensive menu serving all kinds of traditional Mexican cuisine, things like (just to name a few): Tacos (ทาโก้) Burritos (เบอร์ริโต้) Tortas (แม็กซิกันแซนวิช) With fillings like: Al Pastor (หมูอบซ้อสเผ็ด) Carnitas (หมูอบกรอบนอกนุ่มใน) Chorizo (ไส้กรอกแม็กซิกัน) ...
Ingredients In Depth 4:
Maguey (Agave americana)… Miel de maguey (sweet maguey sap): Production begins with la raspa, the scraping of the center of the plant to begin the flow of liquid, which is then sucked out into an acocote or gourd. Nowadays, plastic containers are used in place of squash gourds, but the process is essentially the same. The aguamiel is deposited in buckets and brought to la pala, where...
Wine and Food, in Hot Water:
Cuisine of the Mexican State of Aguascalientes… There is also a wine pavilion where samples from local vintners are offered, a reflection of Aguascalientes’ history of winemaking. The state, especially the rural areas outside the capital city, was the first producer of grapes and wine in the country, and although wine making does not have the economical importance it held during...
Seaweed, Salmon and Manzanita Cider… This book on Native American cuisine published by Hey Day contains many stories of the historic wild foods specifically of California Native Americans, both coastal and inland. There are a number of recipes utilizing local wild fruits and vegetables indigenous to California and plenty of photos. It also includes a comprehensive map of the Tribes of...
Traditional Japanese, Champagne:
Okami-Kumiko.com (若女将の四季折々日記) posts about a recent tasting of several bottles of Champagne from different areas of the region and of different ages. The tasting occurs in a tatami lined dining room much like you’d find in a traditional Ryokan. Food served along with the wine includes conger eel (穴子) wrapped in yuba, sashimi of squid and sea urchin, smoked eel, octopus and roast duck with...
Acorns: A Major North American Native Food… California Indians did not have to be farmers, and for the most part were hunters and gatherers. There was a ready supply of deer, fish, rabbits, foul, native plants for vegetables, native fruits, and even sea weed. Even so, acorns are said to have been the main food of as many as 3/4 of our native Californians. Acorns were everywhere, are ...
South of Venice:
La Voglia Matta visits the town of Chioggia, on an island in the Venetian Lagoon. It’s something like a Little Venice, with canals, but also cars on the streets. First with a stop at markets in Padova / Padua. In Chioggia, Chiara dines at the house of Jackie, who runs a restaurant that is not a restaurant - only cooking for friends of friends - whatever happens to be good that day. Today...
Tender, Bison, Meat, Crêpes + 7 Hole, Bagels with Salt: N is for… nen 嫩, numbness 麻, nuo 糯 Braised Bison, Mushroom Sage Gravy & Wild Rice Fritter Crêpes of Florence (Crespelle alla Fiorentina) Tokobushi Abalone (トコブシ), 7 to 8 Holes in the Shell Meats from a Butcher in Snøde, Among Other Things Slovenian Salt Flats w/ Salt Museum + Gift Shop Bagel vs. Donut