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.
India – Pudding
Japan – Sage Tempura Shiitake Mushrooms
India – Milagu Rasam (Spicy Tomato and Tamarind Soup)
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.
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.
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.
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.
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.
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.
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.
Greece – Avgolemono (Greek Lemon Chicken Soup)
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.
Cuba – Torticas de Morón
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.
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.
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.
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.
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.
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.
Until the next time we explore food from around the world, eat, pray and love.
- Global Cuisine: Edition 5 (kolorblindmag.com)
- Global Cuisine: Edition 6 (kolorblindmag.com)
- Global Cuisine: Edition 7 (kolorblindmag.com)
- Pasta Around The World (kolorblindmag.com)
- On The Insatiable Global Hunger For Italian Cuisine (gadling.com)
- Spotlight: Prego – A Celebration of Truffle (six-and-seven.com)
- Roast turkey infused vodka? A taste test of holiday spirits (bangordailynews.com)
- 15 Ways to Cook Your Turkey (myhomelifemag.wordpress.com)
- Colonial cooking (thehindu.com)
- $26,000 Truffle Dinner Unveiled at Philadelphia Restaurant (gloucestercitynews.net)
- Roasted Turkey Sandwich with Kale and Cranberry Chipotle Lime Sauce (livinglocurto.com)