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Food Around The World Recipes - Yahoo Recipe Search
Food.comThis is a great recipe for variety (English, French, Greek, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican. I have split them, two to a recipe but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually, but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed. Time does not include chilling time.Food.comHere's another of those William-Sonoma recipes I want to try when I get a chance. Sounds like a great fall recipe to me, real comfort food. The site says that The British sausage became known as a banger around World War I, probably because ti spluttered as it fried. Don't know if that's true or not, but the addition of the wine to this recipe has got to make it a winner in this house. Don't know how to separate the sections of this recipe in the ingredients, so the sausages, mash (potatoes) and gravy are listed together in order. As an update, finally got to try this and yes; it's real comfort food, with a rich, robust gravy. Nice for those cool Fall evenings and pretty simple to make.Food NetworkI often think traditional garlic bread is too crispy and toasted; it tears the roof of your mouth and leaves your gums numb. I’m Team Texture, so I don’t mind a bit of crunch, but I also love a tender piece of bread, flavored with butter and garlic but still flexible enough to tear, push around, and sop up tasty bits left in the plate or bowl of food it accompanies. This recipe is the best of both of those worlds with a switch to sourdough bread that just makes sense; it’s tangy and stands out, but it’s also cushy and has a crisp exterior. The smear of a garlicky compound butter on each piece guarded by the aluminum foil ensures that they are tender, but not dried out. Team Texture, check in!Food.comThere are 7 posted "white gazpacho" recipes on Recipezaar, but all are modifications of the "traditional" recipe ... so here is at least one version of the traditional recipe -- this is how gazpacho blanco is made around Granada (the Andalusian region). This recipe uses almonds to form almond milk -- clearly the recipe comes from the Moorish period of Spanish history. The ingredients are all traditional: olive oil, almonds, garlic and bread. As the other zaar recipes have done, "cooking time" is actually chilling time. Beware of the garlic in this recipe -- it packs a definite punch! My source recommends making a gazpacho blanco and a red gazpacho and serving them in small glasses so everyone gets one of each for the different flavors ... From "The Food of Spain and Portugal" by Elizabeth Luard. Submitted for Zaar World Tour 5 (2009).Food52I’m a recipe developer riddled with imposter syndrome, but if there is one dish I’ve got a superiority complex towards, it’s my brownies. They’re beyond fudgy, packed with chocolate chunks, without a nut in sight (to my mother’s disapproval), and infused with a truly magical ingredient: sumac. I became obsessed with this crimson spice as I explored the Persian dishes my husband grew up eating. Made from the dried, ground fruits of the plant, sumac adds a tart, floral acidity to anything it touches. There hasn’t been one thing I’ve added it to that isn’t improved, especially dark chocolate. You don’t taste the sumac, per se, but you can definitely taste a more intense chocolate punch. My brownie recipe is a culmination of years of tweaking and prodding an herbal version that I sobered up out of necessity to serve at my growing Shabbos extravaganzas. This headnote is truly an addendum to a heartfelt essay I wrote for Food52 about how my husband and I started hosting Shabbat to build queer community. Where that story ends, my annual Shabbanukkah Banger (the Shabbat that lands within the eight crazy nights of Hanukkah) begins. For the past two years, I’ve fried hundreds of latkes for hundreds of dreidel-spinning guests. And of course, the night always ended with me walking around with platters of my brownies. That recipe is the only one I won’t share, naturally because it’s going to be the center of my future 500-million-dollar-Tate’s-cookies-level empire. But I promise these chewy-chocolatey brownie cookies are the sweetest consolation prize! They’re a slight variation of a cardamom-number I developed for my upcoming cookbook, Jew-ish. I use olive oil instead of butter to give a hat-tip to the festival of lights and a little flaky salt for a fancy finish. They’re the perfect pivot for a Hanukkah without the need for platters of brownies, though the latter might be debatable in the current state of the world. I never expected brownies or brownie cookies to become so intertwined with my Jewish identity, but here we are. As someone who’s struggled with so many aspects of organized religion, while still feeling an intense responsibility to honor my heritage, the journey to finding the space to create my own narrative around Judaism has always been through the lens of hospitality. Tied to ancient tradition and ritual, the recipes I serve become absorbed into my lexicon of Jewish food. And most importantly, they become the vessels in which I can share joy, something that we can use an extra serving of this year. Hopefully a batch of these cookies will add a bit more sweetness to your Hanukkah this year, in whatever form it takes for you and your family.Food and WineAndrew Zimmern’s Kitchen AdventuresThis dish has lots of hot chiles but isn’t all that spicy. It has lots of olive oil, but it’s not greasy-tasting. It has lots of onions and shrimp, but it’s not a two-note-Charlie sort of dish. This simple dinner is deceptively complex.I don’t know where I got this recipe, but I have been cooking it since the late 1980s, according to my food diary, and because it’s fast and easy I make it all the time. You can have dinner on the table in 15 minutes and the flavors are crazy good. I also happen to be a sucker for the curious ingredient—the ketchup in my Bangkok Chicken recipe, the mayo in this one; they seem so out of place, but the dishes don’t work as well without them. Anyway, my family and I love Mexican food—it’s one of the world’s truly great cuisines. It’s regional and as varied as the states that produce it. Mexico also has a fascinating pre- and post-colonial food history that is tangible as I eat my way around the country every time I visit. This dish is often seen in the Yucatán, in Veracruz and in and around oceanfront communities, but for any indefatigable travelers who need to see it up close in its own milieu, head to Huatulco and to the little restaurant called El Marinero. Drop my name. Who knows? They might make it for you. For everyone else, this version is the real deal.—Andrew Zimmern Quick Mexican RecipesFood52Around this time of year, kitchens and bakeries alike are getting ready to prepare symbolic biscotti and other sweets for Ognissanti, All Saints Day, on November 1 and Tutti i Morti, also known as All Souls Day or the Day of the Dead, on November 2. It's a time for honoring relatives and ancestors that have passed away. It's said that the night between these two days, the dead come back to frequent the places they did when they were alive–and practically every region in Italy has their own way of celebrating this. In Campania, a bucket of water is left out for the thirsty souls, while in Sardegna, the table isn’t cleared after dinner to give the spirits a place to eat during their big night out on the town. Biscotti and other dolci dei morti (sweets of the dead) play a role as offerings to the dead after their long and weary travel back to the world of the living. Each region has their favorites, but the most well-known gives a nod to a tradition that dates back to Ancient Rome, where beans were symbolically offered to the dead or even served at funerals. Fave dei morti, beans of the dead, have nothing to do with beans anymore; they are macaroon-like cookies made in various regions around Italy. There are as many variations as cooks and depending on the region you'll find a difference in the spices, the proportions and the shape, for starters. It can be made without the wheat flour (easily becoming gluten-free by replacing the weight of the flour with almond meal), with the addition of ground pine nuts, with unpeeled almonds (you'll get that speckled-brown look), with just the egg whites (or indeed just a yolk), beaten until fluffy, instead of a whole egg, or with lemon zest or orange blossom water instead of spices. In the north, Trieste's fave are famous and always recognisable by their pastel hues–the mixture is divided into three, with one part left plain white, one part made mocha-coloured with cocoa, one part rosy-pink with Alkermes (more traditionally) or red food coloring. In some parts of the Marche aniseed is popular, or a local, usually homemade aniseed-flavoured liqueur called Mistrà. Pellegrino Artusi himself published three variations of Fave dei Morti (which he calls “Roman beans”) recipes in his 1891 cookbook. This recipe below is based on his second recipe as well as the typical Fave dei Morti found in the area around Ancona in the Marche, where they like a shot of rum in their biscotti. The mixture should be smooth and compact and easy to roll. Marchegiani make their fave into round balls, squashed with a thumb or other utensil, rather than oval shaped. These are meant to be crunchy (read–good for dipping into some vermouth or dessert wine) but you can find a variety of fave dei morti that are soft–the all-almond versions and the Trieste fave are usually soft.Food52It's disappointing that carrots are the forgotten stepchild of the the vegetable bin. They're readily available and have global diversity; they're adaptable to the flavor profile of so many cuisines. Just think - carrots quietly inhabit the background and remain a staple ingredient in recipes around the world: American, European, Middle Eastern, Asian and Mediterranean. - FamilyStyle Food This Vietnamese-inspired recipe highlights the essence of carrots while making them a centerpiece; raw carrots have a sweet, refreshing crunch that can showcase the tang and heat of Southeast Asian flavors.Food.comBesides Dennis, and my family on the farm, my other great love is the nifty tomato. It is in my top 2 food choices ever. Upon grabbing the little hiding tomato in the garden, and popping into your mouth on a hot summer day is; about the most terrific taste and feeling one can have. I typically feel like "Julie Andrews" in "The Sound of Music" when she twirls about singing about the "Hills are alive....." I just can't help it. I eat so many tomatoes in fact, (all seasons) that I honestly get those double darn sores in your mouth from the acid. That aside, I haven't met a tomato I have like. This is why this recipe, to me, is quite simply one of the best uses of a tomato that has ever been discovered. Quite honestly, I love ground beef tartare. Sometimes due to dietary smartness, I can't always go around and order Beef Tartare. Jacques Pepin, (great, great Chef) came up with the wonderful addition to the tartare world. I especially love the use of tomato water sauce. Read on, and see if you wouldn't like it too.
