Global Cuisine: Edition 5

ASIA

Taiwan – Cong You Ban Mian (Noodles with Fried Scallions)

Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang’s Kitchen in San Gabriel, California. Click here for the recipe.

Vietnam – Sautéed Beef

The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly. Click here for the recipe.

Israel – Schnitzel Sandwich

Schnitzi Schnitzel Bar, in Brooklyn, New York, makes 9 different types of schnitzel and serves them with 13 varieties of homemade sauce. This recipe is an adaptation of its chile-flecked “Spanish” schnitzel.

This recipe first appeared in our April 2011 special Sandwich Issue with author David Sax’s article Taste of Home. Click here for the recipe. (image courtesy of Dinerschool blog)

EUROPE

Germany – Schwarzwälder Kirschtorte (Black Forest Cake)

This classic, German, cherry-filled chocolate cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. This recipe first appeared in the 2012 SAVEUR 100 with the story Black Forest Cake. Click here for the recipe. 

France – Soupe au Pistou (Provençal Vegetable Soup with Pistou)

Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. This recipe first appeared in SAVEUR issue #140, along with Laura Schenone’s story Glorious Pesto. Click here for the recipe.

Lithunia – The Reuben

The key to this grilled corned beef, Swiss, and sauerkraut sandwich is making the rich, tangy dressing from scratch.This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater‘s article Say My Name. Click here for the recipe.

AFRICA

Sierra Leone – Cassava Leaf Soup (Plasas)

Potato leaf and cassava leaf sauces are very common in the southern region. Leaves are generally boiled in bright orange palm oil along with numerous spices, peppers and typically fish.  Click here for the recipe.

Morocco – Djej Besla (Chicken and Onion Tagine)

Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives. This recipe first appeared in our November 2011 issue along with Dana Bowen’s story Roots of Flavor. Click here for the recipe. 

USA

North America – Ham, Cheese, Egg, and Lemon Sandwiches

Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess. When we don’t feel like making lemon curd from scratch, we pick up a jar of it at our local Whole Foods Market.

This recipe first appeared in our June/July 2012 issue along with Dana Bowen’s story Food of the People. Click here for the recipe.

Mexico – Sopa de Frijol (Black Bean Soup)

This long-simmered soup matches spiced black beans with a roasted tomato purée. This recipe first appeared in our August/September 2012 issue with Patricia Quintana’s article Soup Country. Click here for the recipe. 

DOWN-UNDER

Australia – Hundreds and Thousands Sandwich

Australia’s Hundreds and Thousands sandwich, made with butter and sprinkles on toasted white bread, is a simple and unexpected dessert. This recipe first appeared in our April 2011 special Sandwich Issue with author Christopher Tan’s article Special Treats. Click here for the recipe.

New Zealand – Cockle Fritters with Aïoli

New Zealand chef Dean Betts usually makes his fritters with the tiny fish called whitebait, traditional in New Zealand. The kind of whitebait he uses is not readily available in the U.S., so he supplied us with this recipe, another of his favorites, using cockles. Click here for the recipe.

CARIBBEAN

Jamaica – Ackee and Saltfish

Ackee, Jamaica’s national fruit, is the highlight of this sauté. This recipe first appeared in our November 2011 issue along with Betsy Andrews’s story Good Morning, Jamaica. Click here for the recipe.

Virgin Islands – Johnnycakes

These fluffy fried dumplings are great alongside ackee and saltfish. This recipe first appeared in our November 2011 issue along with Betsy Andrews’s story Good Morning,  Click here for the recipe.

Related articles

Credit: Saveur/RecipeWiki

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10 thoughts on “Global Cuisine: Edition 5

  1. Very nice. I like how you highlighted something from each continent. I see this is Edition 5. I’ll have to look up previous editions.

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