Adapted from delicious. Magazine
Ingredients:
8 sourdough bread slices
2 garlic cloves, halved
4 small vine-riped tomatoes, sliced thinly
16 anchovy fillets
shredded basil leaves
salt
olive oil
1. Toast the bread for a few minutes until golden brown. While the bread is still hot, top on one side with garlic and brush with olive oil. Top each with tomato, anchovy and drizzle with some more olive oil. Season with salt and serve with basil leaves.
Adapted from delicious. Magazine
Ingredients:
4 small bananas, halved lengthwise
1 cup flour, sifted
1/4 tsp turmeric
3 tbsps unsalted butter
1 tsp vanilla extract
1/4 cup thin cream
3 tbsps brown sugar
French vanilla ice cream
salt
oil for frying
1. Make caramel sauce. In a small pan, melt butter and stir in sugar, thin cream and vanilla over medium heat and bring to a slow boil. Stir ocassionally until syrup is thick. Set aside.
2. Place the flour, turmeric and a pinch of salt in a bowl. Whisk in a little bit of water until combined but not too much to avoid toughening the batter.
3. In a deep frying pan, heat some canola oil. When ready to fry, dip banana pieces in batter and fry for 1 minute per side. Turn and fry for another minute. Drain on paper towels, serve with ice cream and top with caramel sauce.
Adapted from an Everyday Italian recipe using espresso
Ingredients:
1/2 cup whole milk
1 1/2 tsps unflavored powdered gelatin
1 1/2 cups heavy cream
3 tbsps of coffee powder
1/4 cup sugar
a pinch salt
1 small white chocolate bar and 1 small dark chocolate bar, for garnishing
1. Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes.
2. Add the cream, coffee, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly.
3. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
4. When ready to serve, use a vegetable peeler to shave about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.
So I need your help. Starting July 2006, I’m going to be cooking. A lot. More so than I do now. The idea is to cook a traditional family recipe from someone’s country. I’d like to represent as many countries as I can. I want to learn more about other cuisines but at the same time, I also want to go in search of new ingredients in New York City. I don’t have a name for the project yet so I could use some suggestions for that, too. Send me an email with your family recipe and I’ll add it to my list. If you can attach your personal story with it, that would be great. I’d like to understand where it’s coming from.
Update: Thank you for all your suggestions and recipes so far. Keep them coming!
A lot of you suggested naming this project The World on a Plate but after some Googling, I found out that the name is already being used. I also like the Around the World idea but I’m keeping the category name to group the entries under it as Cooking the World–for now–because I wanted the verb “cook” in there. Someone else suggested Global Gastronomy and even though gastronomy is such a huge word, it gave me an idea to add my own notes and research to each of my entries. I’ll be studying and learning at my own pace throughout this project, too, so I think all the interdisciplinary activities involved in gastronomy might apply.
I honestly don’t know where this will go but join me as I search for recipes from all over the world and listen to the stories attached to them through friends and acquaintances.
Adapted from Cameron
Ingredients:
watermelon, cut into small pieces
goat cheese, crumbled
arugula greens
olive oil, salt and pepper
1. Combine all ingredients in a bowl and serve!
