Whenever I meet someone from a country I have never been to, I am always curious about what they eat for breakfast. What people eat for breakfast seem to tell me a lot about the person and their culture. Whether that’s true or not, it is true that we are pretty set in our ways when it comes to what we want for breakfast. Even if we like to have variety and excitement in our diet, for breakfast, not so much… We tend to want the same thing every single morning.
I am very familiar with Turkish food, I crave it often for dinner. It is one of my favorite cuisine in the world. But what do Turkish people eat for breakfast? Do they drink tea or coffee for breakfast? According to this article on wittistanbul magazine, they drink tea for breakfast! And the Turkish breakfast table spread is quite impressive with olives, cold cuts, fried eggs, pickled vegetables and fresh baked bread as a must. This interesting article in the NYTimes talked about what children eat around the world, and how much it differs depending on where they grow up. One of the children is from Istanbul, and her Saturday morning breakfast spread is the most magnificent thing I have ever seen. This week we will share a recipe of a typical Turkish breakfast egg dish called Menemen, which is perfectly made scrambled eggs with tomatoes and peppers. Here is an amazing recipe from Seriouseats. So get ready with a baguette and make Menemen for breakfast tomorrow, and you might understand what it means to be Turkish!
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One of the most amazing migration stories in the world is of that of Salmon. Salmon Run is the time when salmon, which have migrated from the ocean, swim to the upper reaches of rivers against the flow of the river, where they spawn on gravel beds. After spawning, all Pacific salmon and most Atlantic salmon die, and the salmon life cycle starts all over again. This habit of migration makes wild salmon much stronger and healthier than farmed salmon. As we speak, the wild salmon of the Atlantic and Pacific ocean are getting started on their journey back home, during the fall.
The Alaskan Inuit people have been smoking the wild salmon they catch for centuries. According to this article the Inuit men will go out on their boats on the river to catch wild salmon as the winter approaches, to have enough smoked salmon for the winter. Once the salmon is caught, the women come out to scale and prepare the salmon for smoking. You don’t have to be an expert on salmon to see and taste the difference between the wild caught and farmed salmon meat. Not a lot of preparation is needed for good filet of salmon to be an impressive center piece to feed a party. Here is a good rub for a salmon grill. Enjoy the season for wild salmon!! It is almost the end of summer in the northern hemisphere, and feels a bit melancholy as children start preparing for school, and we feel the change in the smell of the air. We also enter the season of lingonberries in Sweden. I really appreciate the Swedish culture of Allemansrätten, the right of public access – gives everyone the right to enjoy Sweden’s outdoors. It allows the public to roam freely, even on private land, to camp overnight and to pick mushrooms and berries. you can read more about it in this article. Anyone can come home with a basket full of lingonberries and use them on… well, anything! In the article above, you can see that lingonberry sauce is a little bit like ketchup in the US, slightly sweet and tart, and goes with everything. The famous dish of “Swedish meatball” is often served with a cream sauce accompanied by lingonberry sauce, boiled potatoes and a side of hard-boiled egg. It can also be accompanied with any fish dish, great with salmon, or on Swedish pancakes. In my mind, it is a bit different from fruit jam.
The recipe for lingonberry sauce is quite simple, just wash the berries, drain them, cook on medium heat, add sugar, mix and pronto! Each family will have their preference of sweet/tart balance. How about Swedish meatballs though? What makes them Swedish, and what is in the cream sauce? Well, here is an excellent recipe to try making them at home, instead of stopping by at the IKEA dining area… Enjoy the last bit of summer, and get ready to welcome the crisp autumn weather with grace and a smile! |
AuthorUnicultural team and trainers, sharing our views and experiences on everything cultural. Archives
May 2016
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