As the summer draws to an end, try to make use of your local farmstands and farmer's markets. Think globally, act locally! These people are part of your culture, and your support benifits everyone.
It may be getting a bit late in the season, but if you can get your hands on some basil, this is a fantastic recipe for pesto. I designed it this summer when I was in desperate need of a pot-luck dish with relatively few ingredients on hand.
Pesto is an italian sauce traditionally made with basil, olive oil, parmesan cheese, garlic and pine nuts/walnuts. As I didn't have any pine/walnuts on hand, I decided to use pecans. The oily nut gave the pesto a silky texture, and I honestly prefer it to the traditional recipe!
In a blender combine:
3 cups basil leaves (FRESH, FRESH, FRESH!)
1 cup pecans
1/3 cup grated parmesan cheese
1 tablespoon garlic
Salt/Pepper to taste (Basil can be peppery, so try the pesto first!)
Pulse the ingredients while drizzling in olive oil until the mixture becomes sauce-like.
Serve over pene pasta, or as a dip for crackers (I like it on wheat-thins!).
Thursday, September 24, 2009
GO GREEK!
I LOVE GREEK FOOD.
Love it. Hands down, it’s one of my favorite cuisines. I’ve always enjoyed foods that pair extreme temperature differences, and Greek food tends to do that quite a bit. I’ll admit, some things are a bit funky (I have a hard time with Feta Cheese Pie myself), and for the unaccustomed, greek food can be a bit intimidating. But I assure you, the Greek’s emphasis on flavor and fresh ingredients makes their dishes downright delectable.
One of my favorite dishes are Gyros (pronounced YEE-ROH, not GY-ROH. Although, say it that way stateside and you’ll get lots of funny looks.). These are fairly common in the United States, and the majority of people are familiar with them. If you are not, Gyros are a pockets stuffed with shaved meat (traditionally lamb or pork, although chicken and beef Gyros are not unheard of!) and any number of additional ingredients. Usually the pockets are filled with some combination of fresh tomato, white onion, and a creamy cool yogurt-cucumber sauce known as Tzaziki (♥). Lettuce is sometimes added as filler, and I’ve even seen Gyros in France which were stuffed with french-fries! They are a hot, greasy, fresh, impossibly good meal, and if you’ve never tried one, I suggest you add it to your “to eat” list immediately.
If you ever find your way to Greece, there is a tiny shop in the heart of Athens called Ebbas which serves the greatest Gyros I’ve ever tasted (and I’ve had quite a few!). The shop probably wouldn’t pass a health inspection test, but don’t let the interior get to you- this is as good as it gets! The flies in the Tzaziki bowls are just part of the experience. Best part? It’s SUPER CHEAP. I was able to buy a lamb gyro, bottle of coke, and 1 liter water bottle for 2.50 Euro. That’s more than I would spend on a single bottle of water in certain European countries (here’s looking at you, France!).
For those who would prefer a more close-to-home Greek experience, there is a shop that serves Gyros in the Kingston Emporium. International Pockets is my favorite restaurant in the area! Their food is fresh, delicious, and well priced. Not to mention they give you free baklavah (Honey-Nut Pastry)! Although, I have to be honest with you. I never order their gyros anymore. Once I tried their Falafel wrap, I was hooked! But no matter what you order, it’s certainly worth a visit.
I’m sort of regretting writing this entry, I really want greek food now.
Love it. Hands down, it’s one of my favorite cuisines. I’ve always enjoyed foods that pair extreme temperature differences, and Greek food tends to do that quite a bit. I’ll admit, some things are a bit funky (I have a hard time with Feta Cheese Pie myself), and for the unaccustomed, greek food can be a bit intimidating. But I assure you, the Greek’s emphasis on flavor and fresh ingredients makes their dishes downright delectable.
One of my favorite dishes are Gyros (pronounced YEE-ROH, not GY-ROH. Although, say it that way stateside and you’ll get lots of funny looks.). These are fairly common in the United States, and the majority of people are familiar with them. If you are not, Gyros are a pockets stuffed with shaved meat (traditionally lamb or pork, although chicken and beef Gyros are not unheard of!) and any number of additional ingredients. Usually the pockets are filled with some combination of fresh tomato, white onion, and a creamy cool yogurt-cucumber sauce known as Tzaziki (♥). Lettuce is sometimes added as filler, and I’ve even seen Gyros in France which were stuffed with french-fries! They are a hot, greasy, fresh, impossibly good meal, and if you’ve never tried one, I suggest you add it to your “to eat” list immediately.
If you ever find your way to Greece, there is a tiny shop in the heart of Athens called Ebbas which serves the greatest Gyros I’ve ever tasted (and I’ve had quite a few!). The shop probably wouldn’t pass a health inspection test, but don’t let the interior get to you- this is as good as it gets! The flies in the Tzaziki bowls are just part of the experience. Best part? It’s SUPER CHEAP. I was able to buy a lamb gyro, bottle of coke, and 1 liter water bottle for 2.50 Euro. That’s more than I would spend on a single bottle of water in certain European countries (here’s looking at you, France!).
For those who would prefer a more close-to-home Greek experience, there is a shop that serves Gyros in the Kingston Emporium. International Pockets is my favorite restaurant in the area! Their food is fresh, delicious, and well priced. Not to mention they give you free baklavah (Honey-Nut Pastry)! Although, I have to be honest with you. I never order their gyros anymore. Once I tried their Falafel wrap, I was hooked! But no matter what you order, it’s certainly worth a visit.
I’m sort of regretting writing this entry, I really want greek food now.
Bizarre Foods
I get sort of frustrated when I watch television programs lately that feature “ethnic cuisine”. I feel like so often the shows are geared towards shocking people, rather than towards introducing them to unique aspects of foreign culture.
Take for instance, “Bizarre Foods with Andrew Zimmern”. This program, a major hit on the Travel Channel, features Zimmern partaking in “odd” foods from the different locations he visits each week. Wandering the markets and poking his head into shops, he selects foods that to the majority of the westernized world would seem gross and unappetizing, and then consumes them for our enjoyment. While he is (usually) respectful of the people he dines and interacts with, I can’t help feeling like he’s exploiting them. For the people featured on the show, these foods are not bizarre. Is it really fair to make a profit by turning these people’s culture into a circus act?
Take for instance, “Bizarre Foods with Andrew Zimmern”. This program, a major hit on the Travel Channel, features Zimmern partaking in “odd” foods from the different locations he visits each week. Wandering the markets and poking his head into shops, he selects foods that to the majority of the westernized world would seem gross and unappetizing, and then consumes them for our enjoyment. While he is (usually) respectful of the people he dines and interacts with, I can’t help feeling like he’s exploiting them. For the people featured on the show, these foods are not bizarre. Is it really fair to make a profit by turning these people’s culture into a circus act?
Tuesday, September 22, 2009
Introductions
I've always been fascinated with ethnic culture. There's something profoundly beautiful about the traditions and customs of a society- they are the heart and soul of generations of individuals. One of the easiest ways to explore a culture is to look at their food. After all, food is a basic necessity for all individuals. Without food, a society could not thrive.
The aim of this blog is to explore ethnic culinary traditions. I will be breaking down different dishes, giving their history, and the traditions they're associated with. I will also be sharing my favorite recipes, and experiences I've had involving ethnic cuisine.
Subscribe to:
Posts (Atom)