Feeds:
Posts
Comments

Posts Tagged ‘Australia’

IMG_3272

Gonna be even purtier when they’re tipsy.

The first thing I want to say is WOW, and the second thing I want to say is grazie. You sent recipes from as close by as across the lake and as far away as South Africa. I selected 25 of them. Stoked doesn’t come close!

I chose the recipes for this project after having exhaustively researched the origins and ingredients for each, creating a map across my studio wall with pins stuck in various countries, burning up Google, and whipping up a spreadsheet outlining…okay, no, that never happened, it’s more like I was just mouth-open intrigued by every one. That’s pretty much all of the rhyme and reason involved here. Some recipes are ones I’ve never tried before and have always wanted to, some are ones I’ve never heard of, and some are classics. And I’ve never made any before, which was a major selling point. Some of you sent more than one recipe. That’s cool. I’m a game kind of girl.

As I make each recipe I’ll be documenting the whys, wherefores, and holy-craps here. Along those lines, come on and cook one recipe or all with me. When you do, write in and tell me how it went. I think one of the best ways to get under the skin of a country and its people is to taste its native cuisine. Food and the stories that accompany it can be transporting. They can carry us to another time and place as well as or even better than an airplane can—or in some cases, a time machine.* Your kitchen is your cockpit. This will be an education for all of us.

I’m still waiting on an official go from some of you, and some I’m not sure I can swing,** but here are my choices.

*********************************************************************

Soft-Boiled Eggs with Dippy Soldiers

Curry-baked Chicken with Vegetable Curry and Green Pea Rice

Jenny Davies

jennyeatwellsrhubarbginger.blogspot.co.uk

*

Melon Jam

Peach Jam with Ginger

Octopus with Pasta

Katerina Papaspiliopoulou

Athens, Greece

*

Sauerbraten

Kay Coppola

West Long Branch, NJ

USA

*

Fried Zucchini Flowers with Mozzarella and Anchovy

Daniela Cassoni

Rome, Italy

*

Eggs Daffodil

Louis Rousseau

Santa Cruz, CA

USA

*

Toad of Toad Hole

Cheese Marmite Muffins

Mike Batho

Manchester, England

*

Applesauce Cake

Plum Pudding sauce

Kim Raynor

Wanamassa, NJ

USA

*

One-Gallon Daviess County Kentucky Burgoo

Mary B. Goetz

Owensboro, KY

USA

*

Oatmeal Cardamom Chocolate Cookies

Anita Burns

Corona, CA

USA

*

Homemade Maraschino Cherries

Linda Lavalle

New York, NY

USA

*

Rose Liqueur

Ladyfingers

Letizia Mattiacci

Umbria, Italy

*

Turkish-Inspired Leek Meatballs

Liz Reuven

kosherlikeme.com

*

Cornbread with Warm Buttermilk and Honey

Constance Moylan

USA

*

TMC Chicken POMOrado with Habanero

TMC Baked Rabbit with Mustard and Habanero Glaze

Johnnie Walker

Logan County, CO

USA

*

Grilled Pimiento Cheese

Sarah Lansky

Sarasota, FL

USA

*

Malva Pudding

Sauce

Richard Key

Ocean Basket N1 City Mall

South Africa

*

Hoppin’ John

Weena Perry

Keyport, NJ

USA

*********************************************************************

Oh, and…

If you or any home cooks you know have authentic recipes from Asia, Australia, South America or other parts of Europe or North America, please hit me up at mcproco@gmail.com. The thought of cooking myself around the world gets me really jazzed. And I think we established long ago that I’m just a mite cracked in the head, so I might as well give in to it.***

*It’s true, but it’s also a gratuitous Doctor Who reference. So you know.

**Whether I will make the rose liqueur, for example, depends on whether I can find a sweet-tasting, unsprayed bush. And it has to be on public property, because making the recipe after having avoided a felony charge will only make it that much more enjoyable. I’ve tasted petals from about six different wild bushes that range from neutral tasting to bitter. Cross them fingers for me.

Cropped beach rose

Lettucey. Bummer.

***Two concussions strong!

Read Full Post »

IMG_2997

Classic adage:

Tell me what you eat and I’ll tell you who you are.

-Jean Anthelme Brillat-Savarin, lawyer and epicure

Modern adage and same thing:

Walk me through your checkout line and I’ll tell you who you are.

-Elinor Lipman, novelist and presumably epicure

Some say the surest way to learn about past cultures is not by examining their history books, but by examining their cookbooks. Point well taken: The food on your great-grandparents’ table was a manifestation of their priorities, skills and resources. From planning it to growing, harvesting, cooking and serving it, their world and worldview were distilled down to a particular bread and soup. And it’s no different for us today. The food we choose to eat reflects who we are, how we live and what matters to us.

I’ve written before about my mom’s incredible banana bread above. I love it because my mom made it, because it’s said incredible, and because it’s a scratch recipe. That tells you I value 1) caring effort (especially when, in her case, the smell of raw bananas turns her stomach) 2) good food 3) integrity. I still make it today because all of those points matter to me. They are at the heart of who I am.

Think about what you eat and what it says about you. Maybe you have to have your cherry pie with whipped cream because that’s how it was always served at your aunt’s July 4th barbecue. You miss her, and eating cherry pie this way brings her close to you. Maybe you love fried conch. It’s your dream to live in Bermuda, and fried conch transports you to those pink beaches for a few moments. Or maybe you avoided your uncle’s killer yummy baklava until you were 30 because you knew it all but floated in a pound of melted butter and you were afraid you’d love it and bloat up to manatee levels. This shows you loved good food but you were body image conscious.*

Recently I met an Australian in his early 60s. I asked him what he grew up eating, and suddenly he lit up like a firefly, telling me about the fish he and his family caught—speared, actually!—when he was young. And although he had lived in the States for a very long while and had not eaten some of those varieties of fish in decades, he told me he could still remember how they tasted. His love of adventure, fresh food, his homeland, and his family came through with every word and gesture.

It’s a good rule of thumb, actually: Just met someone new and want to get to know him? Ask him what dinnertime was like at his house. Watch his expression and listen carefully to the words he chooses to describe it. His answer will reveal a lot about him, I promise you.

Let’s go one step further: I read about a food historian who could compile a family’s story—its heritage, its strengths and weaknesses, even its dirty laundry—with astonishing accuracy, simply by hearing what that family ate every Thanksgiving. Food and culture are hardwired.

That godawful string bean casserole with the onion topping makes it onto your Thanksgiving every year even though you hate it. You make it because your family loves it, and you love them. That says a lot about you, doesn’t it?

What dishes, flavors and ingredients are essential components of what make you, you?

***

project: you, me and the world: Reminder, everybody—the deadline for your recipes is June 27, 2013. I’m getting some fantastic stuff. Keep them coming 🙂

* My obscure references aren’t always about me!

/okay, fine, this one is too.

Read Full Post »