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Culture: Food – Gulliver’s Corn Illustrated Recipe
One of my family’s favorite Thanksgiving dishes is Gulliver’s Corn. It’s a creamy, cheesy corn dish that is always scraped clean by the end of the meal. I first learned about the recipe from a Thanksgiving cooking class I took with my sisters and mom. I had no idea the origin of the recipe, but that Thanksgiving, we cooked the dish and it hasn’t left the menu since! It turns out the recipe originated from a restaurant in Southern California called Gulliver’s. It’s an old fashioned prime rib house, modeled after an old English roadside inn, one that would have been the perfect spot for someone like Lemuel Gulliver (from…
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Culture: Food – Ethiopian Injera
If you haven’t had Ethiopian food, you are in for an incredible treat. Not only is it rich with flavors and spices and but often it is served with (or on top of) a spongy bread called injera. This slightly sour bread is filled with holes, so the sauces and flavors from the stews and dishes soak into it for added deliciousness. And the best part, injera is also your utensil for eating your meal! You just rip a piece off from the large platter and scoop up the various dishes served on top. Injera is made from a grain called teff. This small, round grain is found throughout Ethiopia and…
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Culture – Food: Chakalaka from South Africa
Chakalaka is a staple vegetable and bean dish from the townships of South Africa. I read that this dish was developed by men working in goldmines. It is now practically a required dish to serve at a South African barbecues called a braais. Chakalaka Recipe Below are a few links to different Chakalaka recipes. Each of them vary just slightly, but in general remain consistent with the main ingredients of tomatoes, carrots, peppers, beans, chilies, onions and curry powder. Chakalaka Recipe on Immaculate Bites Chakalaka Recipe on South African Promo Magazine Chakalaka on Whats4Eats (International Recipes and Cooking Around the World) Chakalaka on Cooking Channel/Siba’s Table
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Culture: A World of Flavors – Ethiopian Berbere Spice Mix
The Ethiopian spice mix called Berbere (pronounced ber-beray) is a fiery spice blend that is a key ingredient in much of Ethiopian cuisine. It is a combination of 14 different flavorful and earthy spices. Rub this spice mix on meats, liberally season stews and add a dash to grains and lentils. Serve with the spongy flatbread, injera, for a delicious, memorable Ethiopian meal. Ethiopian Berbere Spice Mix Recipe 3/4t ground cardamom 1t ground cumin 1/4t ground cinnamon 1t ground tumeric 1/2t ground fenugreek 1/4t ground nutmeg 1/4t ground all spice 1 1/2t ground coriander 1/2t ground ginger 1/2t ground cloves 1t black pepper 1t salt 2T cayenne pepper 3T paprika…
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Culture: A World of Flavors – Brazilian Tempero Baiano Spice Mix
Brazil’s rich and varied cuisine is a reflection of its native and immigrant population and long history of colonialism and slavery. Many European nations including Portugal, Spain, Netherlands and France at one point colonized a portion of Brazil. Slavery became such a huge business, that by 1888, almost 40% of all the African slaves brought to the new world were in Brazil. The indigenous people of Brazil had many trials and tribulations as well. Nearly faced with extinction from new diseases brought over from Europe, they were also enslaved with the Africans under colonial leaders. This mixture of cultures and people from Europe and Africa influenced the flavors of Brazil’s delicious cuisine. One of…
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Culture: Signature Cocktails from Around the US – The Cape Codder
I can’t think of anything more refreshing at the end of a warm day than a sitting outside and sipping a cool Cape Codder. Of course, it would be best drunk sitting on an Adirondack chair facing Cape Cod Bay or looking out on to Nantucket Sound, with a lovely beach house behind me… but if that can’t be done, then in my backyard is fine! Below is the simple recipe for this classic cocktail along with a few alternatives to spice up your cocktail hour. Classic Cape Codder Recipe Fill a rocks glass with ice. Pour in 2 oz. vodka and 5 oz. cranberry juice. Add a lime wedge…
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Culture: Food – Cioppino A San Franciscan American-Italian Fish Stew
Although San Francisco is typically known for it’s incredible cracked Dungeness crab and sourdough bread, there’s another San Franciscan original that shouldn’t be missed – Cioppino, a delicious stew filled with the catch of the day swimming in a flavorful tomato based broth. Cioppino is said to have been originally created by Italian fishermen (mostly from Genoa) who settled in the North Beach neighborhood of San Francisco. It is said to have first been made on the boats for the fishermen to eat while out at sea, but quickly became a staple in the growing number of Italian restaurants in the area. Cioppino can still be found on many menus…
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Culture: A World of Flavors – Irish Pickling Spice Mix Recipe
The art of pickling foods has been around for over 4000 years. The process has been instrumental in history by providing a way to preserve foods for longer periods of time yet also gives rich flavors to otherwise common foods. This cooking method allows for meats and/or vegetables to be eaten on long journeys. This was especially common during sea exploring days and/or times of war. During both World Wars, corned (or salted) beef that was then pickled was very popular because of both meat rationing and long months at sea. Corned Beef made in Ireland was heavily traded from the 1600’s through the 1800’s. It was a high priced exported commodity that ironically not…
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Culture: A World of Flavors – Moroccan Spice Mix
From the pungent odor of the leather tannery, to a serene mosque decorated with intricate tile work, wandering through the old medina in Fes was a feast for my senses. My trip to Morocco was a whirlwind, but I will never forget the experiences I had that day while exploring this historic area of the city. We dutifully visited a rug shop, and watched leather be dropped into antiquated vats of dye. I peaked into shops and was decorated with a gorgeous henna design on my hand. But like most experiences while traveling, it was the flavorful lunch that is etched so vividly in my mind. After we dined on an aromatic tajine, I…
