When we think about German cuisine, we may immediately think of sauerkraut and sausages. Of course those are irresistibly wonderful, but did you know that right now we are in the Spargelzeit, a season of white asparagus, when Germans go crazy over white asparagus and consume over 4pounds average per person during the time from late April into late June?
How did this get started? The Greek culture help spread asparagus and many other vegetables to Europe. It was not until the reign of Louis XIV the French Sun King, who grew asparagus in hot houses for his year round enjoyment, that asparagus regained popularity in Europe as a luxury vegetable reserved for the tables of nobles and the various royal courts. Then in 16th century Germany ‘Spargel’ began to be cultivated around Stuttgart, and gained a nickname, ‘The Royal Vegetable’, because, as in France, it was only available to the nobility. Nevertheless Germany’s love affair with asparagus had begun. Now, There are multiple ‘White Asparagus Menu’s’ in five star restaurants and local pubs, asparagus competitions with Kings and Queens judged and crowned by the size of the asparagus stalk they have either grown or bought, asparagus peeling contests, asparagus seminars and cooking courses, festivals, tours, road side asparagus booths and of course a choice of ‘Asparagus Routes’. Here is a traditional, delicious and easy spargel recipe. Enjoy some delicious, new experience with some white asparagus!!
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South African history is very rich and complex, yet has kept its identity quite opaque for many years. Especially in the United States, we don’t come across South African culture and cuisine easily, not because it’s not amazing, but because of lack of information until very recently. If you are interested in a unique perspective into South African history, here is an incredible documentary, one of my favorite movies and multiple award winner, called “Searching for Sugarman” about a talented American musician that became famous in South Africa, without ever having been to that country.
This lead me to look further into South African cuisine, which must also be rich in flavor and diversity, like its history and peoples. We will focus on one particular dish called “Bobotie” today. Bobotie is a national dish of South Africa consisting of spiced minced meat baked with an egg-based topping. It is thought to have originated from the Indonesian dish bobotok, which consisted of meat with a custard topping that was cooked in a pan of water until the egg mixture set. Colonists from the Dutch East India Company colonies in Batavia probably introduced bobotie to South Africa. The first recipe for bobotie appeared in a Dutch cookbook in 1609. Afterwards, it was taken to South Africa and adopted by the Cape Malay community. It is also made with curry powder leaving it with a slight "tang”. It looks and sounds absolutely delicious! This article on CNN.com goes into the food history of South Africa, also called “rainbow nation” due to the diverse demographics of its people. It includes a traditional recipe of Bobotie from the writer’s mother who is from Cape Town. What do you know about Indonesian cuisine? What do you know about Indonesia in fact? According to CNN Go readers vote, Rendang, an Indonesian dish was voted the most delicious food in the world! It is definitely time to look into this beautiful country and its cuisine.
Indonesian cuisine is one of the most vibrant and colorful cuisines in the world, full of intense flavor. The diversity in its cuisine comes from the geographical and ethnic diversity of the country. Indonesia is composed of approximately 6000 populated islands with more than 300 ethnic groups. Throughout history the cuisine has developed along with influences from many other lands throughout Asia, Middle East, Europe and the Pacific to create what is Indonesian cuisine today. We will look into the popular dish, Rendang today. Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. The cooking technique flourished because of its role in preserving meat in a tropical climate. Along with the main ingredient of meat, rendang uses coconut milk and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemongrass, garlic, shallot and chili. This mixture serves as a natural preservative, and if cooked and dried properly, can last for as long as four weeks! Let’s try making this dish that is considered the most delicious food in the world! Here is a great recipe to try out making our own spicy beef rendang from seriouseats website. |
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May 2016
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