Global Cuisine: Edition 8

If you’re currently in an interracial/interethnic relationship, or you are planning on becoming KolorBlind, one of the issues you’ll face in your relationship is the adaptation to different cuisines. This is particularly true, if your significant other is from a different culture/nationality.

Part of being KolorBlind is keeping an open mind to different cultures, looks and languages. Once you can wrap your mind around the fact that you too would be considered ‘different’ or ‘weird’ in their country/culture, I think you’ll begin to accept your partner’s culture a lot more.

One of the first steps to stepping across the line, is learning a new language or in this case acclimating yourself to a new dish. If you and your significant other are not able to agree on whose dish should be prepared, then consider incorporating some of these dishes into your weekly menu.

ASIA

India – Pudding

This warming cornmeal-thickened sugar pudding recipe comes to us from Ed Brown, chef-owner of Ed’s Chowder House in Manhattan. Click here for the recipe. Indian Pudding

Japan – Sage Tempura Shiitake Mushrooms

Earthy sage brings out the woodsy flavor of shiitake mushrooms in this simple fried appetizer. Click here for the recipe. shitake mushrooms

India – Milagu Rasam (Spicy Tomato and Tamarind Soup)

In South India, this spicy, fragrant soup is often served at the end of a meal. It is eaten, too, to soften the effects of fevers and colds. This recipe appeared in the iPad edition of our December 2012 issue along with Sushma Subramanian’s story Feed a Fever. Click here for the recipe. Milagu Rasam

AFRICA

Morocco – Mrouzia (Honey-Braised Lamb Shanks)

Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria. This recipe first appeared in our November 2012 issue along with Jay Cheshes’s story Couscous Royale. Click here for the recipe. Mrouzia honey braised lamb shanks

Algeria – Mahjouba (Crêpes)

These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria. This recipe first appeared in our November 2012 issue along with Jay Cheshes’s story Couscous Royale. Click here for the recipe. mahjouba algerian crepes

EUROPE

Germany – Laugenbrezel (Traditional German Pretzels)

At the Hofbräuhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with soft butter. This recipe first appeared in our December 2012 issue along with Todd Coleman’s story Bavarian Dream. Click here for the recipe. German Pretzel

Sweden – Heirloom Cookies

This recipe, from Amanda Hesser, co-founder of Food52.com, appeared in our 2012 Cookie Advent Calendar. Amanda says: “This is a pretty common cookie recipe—my mother made them with walnuts, and when she had them, black walnuts, which were insanely good.

They last for months and are hard to screw up—the two prerequisites for holiday cookies.” Click here for the recipe. Swedish Heirloom Cookies

Poland – Krusciki (Polish Bow-Tie Fritters)

Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. They’re often served at Polish weddings and holidays. This recipe first appeared in our December 2012 issue along with Jennifer Walker’s story Holiday Parade. Click here for the recipe. Krusciki Polish bow Tie Fritters

Italy – Malfatti (Ricotta and Swiss Chard Dumplings)

Chef Anna Klinger of Al Di Là in Brooklyn, New York, flavors these dumplings with nutmeg. For the best results, drain the ricotta overnight and squeeze all the moisture out of the Swiss chard. Click here for the recipe. Malfatti

Greece – Saganaki Bites with Sun Dried Tomato Tapenade

Dipping the cheese cubes in water before coating with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries. Click here for the recipe. saganaki bites

Greece – Avgolemono (Greek Lemon Chicken Soup)

This flavorful Mediterranean classic, adapted from Diane Kochilas’s The Country Cooking of Greece(Chronicle 2012) can be made using orzo pasta instead of rice. This recipe appeared in the iPad edition of our December 2012 issue along with Sushma Subramanian’s story Feed a Fever. Click here for the recipe. Avgolemono

CENTRAL/SOUTH AMERICA

Central America – Tapou (Fish, Green Banana, and Root Vegetable Soup)

Tender root vegetables and fried fish make this garlicky stew a satisfying meal. This recipe first appeared in our November 2012 issue along with Betsy Andrews’s story Cassava Nation. Click here for the recipe. Tapou fish soup

Cuba – Torticas de Morón

This recipe, from Gastrofotonomia blogger Manny Rodriguez, appeared in our 2012 Cookie Advent Calendar.

Manny says: “Torticas de Morón are a traditional shortbread cookie from the city of Morón in central Cuba, and I’ve never met a Cuban that doesn’t like them. I make my version with cream cheese and guava and a little sprinkle of sea salt on top that makes it very unauthentic, but yummy.” Click here for the recipe.

Torticas de Morón - Shortbread Cookie

Brazil – Brigadeiros (Brazilian Fudge Balls)

You can find many versions of brigadieros, but chocolate is the traditional flavor for these dense, chewy fudge balls rolled in sprinkles, a treasured treat in Brazil. This recipe first appeared in the 2012 SAVEUR 100, with the article Brigadeiros. Click here for the recipe. brigadeiros

NORTH AMERICA

USA – White Chocolate Bread Pudding with Bananas and Rum Sauce

This decadent take on an iconic New Orleans dessert, from Mat & Naddie’s Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas.

This recipe first appeared in our December 2012 issue along with Ben Mims’s story Beyond the Pale. Click here for the recipe. White chocolate bread pudding

USA – Truffled Macaroni and Cheese

The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish. Click here for the recipe. Truffled Mac and Cheese

THE CARIBBEAN

Jamaica – Jerk Roast Turkey

A simple roast turkey is transformed into the thing of legend when slathered with a spicy, fragrant jerk sauce. Basting towards the end of roasting ensures a crisp, brown skin without over caramelizing the sugars. Click here for the recipe.  Jamaica Jerk Roast Turkey

St. Thomas – Boiled Fish with Onion Sauce and Fungi

Malanga, a tarolike root popular in St. Thomas, is sold in Caribbean markets. Click here for the recipe. Boiled Fish with Onion Sauce and Fungi

Until the next time we explore food from around the world, eat, pray and love.

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9 thoughts on “Global Cuisine: Edition 8

  1. That jerk turkey with a side of truffle mac and cheese and the pudding for dessert doesn’t sound like a bad idea right now.

  2. Pingback: Caribbean fish stew « Chef Doru's Blog

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