Posts Tagged With: Around the World in 80 Recipes

The Traveling Foody – Enter Fall

Welcome all you Traveling Foody fans.  You may have noticed that we didn’t write very many articles over the summer.   Don’t worry!  No one was hurt.  We were thoroughly – maybe too thoroughly – enjoying summer in the Northwest U.S.  For most of the year in and around the greater Seattle area, the weather is not always the best for strolling the water front or having a picnic.  Like many places within the 45 and 65 degrees latitude, when the summer comes you get outdoors and play hard and as much as possible.  So, that’s exactly what the entire Traveling Foody family did.  We ventured out into the great Northwest playing music, attending numerous music festivals and events, growing foods, cooking, working on various art projects and hanging out with people from all over the globe.  This summer was very special as the warm dry weather carried through August and most of September giving us the elusive “Indian Summer”.  This is great for all of our gardens as we just started to can and freeze some of our goods in preparation for the winter months.  Some of our garden has even been used to share and trade with other gardeners.  By doing this we see that it brings people together and that it keeps your pantry and kitchen diverse with others’ touch of pride and passion.

Well, with fall slowly rolling in and the leaves turning all their glorious reds and yellows and browns, good comfort food is on the list.  All those frozen foods will be thawed and used in stews and soups.   All our pickled foods will be a part of our hors d’oeuvre we serve at the dinner parties with cheese, crackers, beer and wine.  They also make wonderful gifts for our family friends and ice breakers to make new Traveling Foody friends.  We are excited that we have more time to bring to you our love, passions, art and friendship over this wonderful world of blogging.

We have a few recipes we would like to share with you to get everything jumpstarted.  We like to bring out the big gun that is a popular one in America.  The Traveling Foody family and the magic of our test kitchens present you with our version of Mac –N- Cheese.

Macaroni and Cottage Cheese Casserole

Ingredients:

  • 8 oz dry elbow macaroni
  • 1 1/2 cup small curd cottage cheese
  • 8 oz shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt, or to taste
  • black pepper to taste
  • 2/3 cup plain bread crumbs
  • 3 tbsp melted butter

Directions:

Preheat oven to 375 degrees F. Bring a pot of well-salted water to a boil and cook the pasta one minute less that the directions call for. Drain very well and add to a 9 x 12 inch baking dish.  Stir in the cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, salt and pepper. In a small bowl, stir the bread crumbs and melted butter together. Sprinkle evenly over the top, and bake for 35 minutes, or until top is golden brown and bubbling.

Next we are going out to the garden to make a delicious Kale and Potato Soup.

Kale & Potato Soup

Ingredients:

  • 2 Whole potatoes, golden, diced
  • ½ Cup onion, diced
  • 1 tsp garlic powder
  • ½ tsp thyme
  • 1 tsp oregano
  • 5 Cups chicken broth
  • 14 oz tomatoes, diced
  • 15 oz kidney beans
  • 5 Cups kale, chopped

Directions:

Add all items except kale to large soup pot. Bring to a boil and reduce to a simmer.  Cook until potatoes are almost done (about 20 minutes) and add kale.  Continue cooking for 10 minutes.

One of our favorite types of sandwiches and a favorite of Sweden is Smörgås med ost och päron (Cheese and Pear Sandwich).  This sandwich is lite and perfect for a lunch party.

Smörgås med ost och päron (Cheese and Pear Sandwich)

Makes 10

Ingredients:

  • 1 Tablespoon butter or margarine
  • 5 slices white bread
  • 5 small lettuce leaves
  • ¼ lb bleu cheese
  • 2 ripe pears
  • ½ lemon
  • 1 red pepper, sliced

Directions:

Butter the bread and trim off the crusts.  Slice the bread diagonally, making triangles.  Top each slice with a lettuce leaf.

Mash the bleu cheese with a fork.  Slice the unpeeled pears lengthwise into slices about ¼-inch thick.  Rub them with the lemon half and put a slice of pear on each bread triangle.  Top the pears with a spoonful of mashed blue cheese.  Garnish with a thin slice of red pepper.

On those chilly days it’s all about warming the body and the soul with a big bowl of Phở.  You do not need to go all the way to Vietnam for this treat.

Phở (Beef Noodle Soup)

Broth ingredients:

  • 3 cans beef broth (low-salt suggested)
  • 2 carrots, julienne
  • 1 Tablespoon ginger, chopped
  • 1 cinnamon stick
  • 1 star anise
  • 2 whole cloves
  • 2 cloves garlic
  • 2 teaspoons black peppercorns
  • 3 Tablespoons fish sauce

Ingredients:

  • ½ lb roast beef, sliced into very thin bite-sized strips
  • 1 onion, thinly sliced
  • 2 cups fresh bean sprouts
  • ¼ cup chopped cilantro
  • 1 bunch fresh basil, coarsely chopped
  • 2 chilies, sliced at a diagonal
  • 2 limes, cut into wedges
  • 1 package rice noodles, cooked

Directions:

Make broth by pouring contents from three cans of broth into a large saucepan.  Add carrots, ginger, cinnamon, star anise, cloves, garlic and peppercorns.  Simmer covered for 20 minutes.  Add fish sauce and simmer about 5 more minutes.  Strain by pouring through a colander.

To serve, arrange the following on a platter: beef, onion, bean sprouts, cilantro, basil, chilies, lime wedges and noodles.  Ladle the broth into bowls, and serve.  Each person chooses items from the platter to add to his or her bowl of broth.

A couple of these recipes and more can be found in our book Around the World in 80 Recipes, which can be purchased at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4

-Damien – The Traveling Foody

Advertisements
Categories: Uncategorized | Tags: , , , , , , , , | Leave a comment

The Traveling Foody – Publication Announcement

Good day all you Traveling Foody fans!  As many of you know we wrote a fun and entertaining cook book last year called Around the World in 80 Recipes and it’s been quite the journey getting the word out to the world. This book has been revised and re-issued to ensure our recipes reflected most accurately the native tongue to each respective region.  Today we are excited to announce the release of our second book, Foodie Pets!  

Continuing the trend of providing extensive research and pertinent information, we strove to include as many common pets as we could think of including dogs, cats, birds, fish, goats and many more that may surprise you. One of our goals in this book was to bring awareness of your pet’s diet to the community through education and fun fare. We hope you will you enjoy time spent with your foodie pet making these meals and feeding them what they deserve.  Most of the recipes are very quick and simple to make and will put the smile on your pets face that you love so very much.

Foodie Pets: Amazon and Createspace

Around the World in 80 Recipes: Amazon and Createspace

We know you will enjoy both books tremendously.  The Traveling Foody family thanks you for all your support over the years and we have many exciting projects we will be bringing to you and your family in the near future.

Categories: Uncategorized | Tags: , , , , , , , , | Leave a comment

The Traveling Foody – Super Bowl Party Fun Time Extravaganza

Welcome travelers and food lovers to this week’s blog.  It’s not just another day in America.  It’s Super Bowl time.  For those of you that are not up to speed on what the Super Bowl is, it’s the final winner take all game for the National Football League.  The Super Bowl parties have grown to a scale of hundreds of millions of viewers.  Why?  For the game?  For the funny commercials?  Or is it the entertainment?  The Super Bowl party is one of the major entertaining parties of the year.  The fans, commercials, food.  Oh yeah… There is the game to.  The great thing about this type of party is that it’s relatively easy going for the host(s) and the guests.  So don’t hold back on the TVs in every room and the copious and various types of food and drinks. The high strung competition level during the Super Bowl brings out the best in everyone.

Food Tips:

  • Do as much as you can ahead of time as you can.  This will give you more time to entertain.
  • Raw vegetables are a healthy choice and easy to prepare.
  • Finger foods are a hit and can be prepared the day before.
  • Crock-Pots are a great way to keep food warm.
  • Chicken wings are always a fan favorite for the party.
  • A nacho bar is a tasty and an inexpensive treat to feed the crowd.

As requested by the Traveling Foody family and friends we will be providing the party goers with elk meatballs.  One will be with a cranberry chili sauce and the other with a root beer bbq sauce.  Both are very special and very yummy.  Below is the recipe for the elk meatballs in cranberry chili sauce.  You can make the root beer bbq sauce the same way by combining 1 part of your favorite root beer and 1 part bbq sauce. This recipe and others can be found in our book Around the World in 80 Recipes, which can be purchased at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4 in both hard copy and Kindle formats.

Elk Meatballs with Cranberry Chili Sauce

Ingredients

  • 2 lbs Elk meat or combine 1 lb ground elk and 1 lb ground pork
  • 2 eggs, lightly beaten
  • ½ cup dry Italian bread crumbs
  • ¼ cup onion, finely chopped
  • 1 Tablespoon catsup
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon dried basil
  • 1 Tablespoon salt
  • ¼ Tablespoon pepper 

Sauce Ingredients

  • 1 (10 oz) Heinz Chili Sauce
  • 1 (10 oz) Ocean Spray Jellied Cranberry sauce

Directions

In a bowl, combine meatball ingredients; mix well.  Shape into 1-inch balls.  Place on rack in shallow roasting pan.  Bake at 350°F 10 to 15 minutes.  Remove meatballs.  

Combine jelly and chili sauce in 3-quart saucepan.  Cook over medium heat until jelly is melted, stirring to mix well. Add meatballs. Simmer for ½ hour on stovetop or place in crockpot on high for 1 hour or low for 2 hours.

-Damien – The Traveling Foody

Categories: Uncategorized | Tags: , , , , , , , , , , , | Leave a comment

The Traveling Foody – Oktoberfest!

Welcome travelers and food lovers to this week’s blog.  It’s a rocking Oktoberfest.  We have been very busy towards the end of this year so some of our blogs you will notice a week gap here and there.  We are gearing up to finalize the Foodie Pet book which has been a blast but taking up more of our time due to our high standards in our product.  That being said, let’s rock this Oktoberfest.

Our own Traveling Foody’s David Dewey, will be experiencing some amazing American Oktoberfest parties in Leavenworth, Washington.  Although not as big as Munich and other cities throughout America, Leavenworth does not disappoint with its beautiful Bavarian style village and surrounding mountains.  In America, the larger festivals are held in various areas of Ohio, Wisconsin and Minnesota.  The largest festival in the world is held in Munich, Germany.

What is the true story behind Oktoberfest?  Well, Oktoberfest is a 16 day festival also known to the locals in Munich as “die Wiesn” – named after the fairgrounds in where it is held in the Bavarian city of Theresienwiese.  It all started back on October 12th 1810, when Crown Price Ludwig – later to become King Ludwig I – was to marry Princess Therese Charlotte Luise of Saxony-Hildburghausen. The people of Munich were all invited to the festivities which were held in the fields by the city gates.  The fields were then named after the Princes and have kept their name ever since.  The festival was later moved into September to allow for better weather conditions.

Only the beer conforming to Reineitsgebot standards (Purity laws), can be served at Oktoberfest.  The beer is required to be brewed within Munich’s city limits and the breweries that can produce must do so under particular criteria.  We salute the following breweries for making world class biers:

Augustiner-Brau

Hacker-Pschorr-Brau

Lowenbra

Paulaner-Brau

Splatenbrau

Staatliches Hofbrau-Munchen

 

Some fun facts and tips for you:

  • The marquees get very crowded.  You need to purchase vouchers in advance in order to get a place to eat and drink.
  • Over 6.6 million liters of beer is consumed.
  • Be sure to book your hotel room 1 year in advance.
  • Food in the marquees is more expensive than the stands in other parts of the park.
  • Landlords are able to charge their guests for using their toilets.

 

Today we leave you with one of our favorite German treats: Kartoffelknödeln  This recipe and others can be found purchasing at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4 both in hard copy and Kindle format.

 

Kartoffelknödeln (Potato Dumplings)

Makes 2 dozen

Ingredients

  • 8 medium potatoes
  • 3 egg yolks, beaten
  • 3 Tablespoons cornstarch
  • 1 cup bread crumbs
  • ½ teaspoon pepper
  • 1½ teaspoons salt
  • Flour

Directions

Peel the potatoes.  Place them into a large pot and fill the pot with enough water to cover them.

Bring the water to a boil, lower the heat, and simmer until the potatoes are soft (about 20–30 minutes).  Drain the potatoes well in a colander, place them in a bowl, and mash them, using a hand mixer or potato masher.   Add the egg yolks, cornstarch, breadcrumbs, salt and pepper.

Rinse out the pot and refill it with water and heat to boiling.  While the water is heating, shape the potato mixture into golf-ball sized dumplings.  Roll the dumplings in flour and drop immediately into boiling water for 15 to 20 minutes.  Serve with butter and salt.

-Damien – The Traveling Foody

Categories: Uncategorized | Tags: , , , , , , , , , , , , | Leave a comment

Burgertastic

Welcome travelers and foodie lovers to this week’s blog.  I want to thank everyone who has been purchasing our book Around the World in 80 Recipes, which can be purchased at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4 both in hard copy and Kindle format.

Sorry about the late posting this week as we have been very busy attracting new followers, passionate Traveling Foody fans and answering many emails.  On top of that, we have been gearing up to revamp the website (www.thetravelingfoody.com), reviewing local organic farms and releasing The Foodie Pet Book in the next 4 to 6 weeks.  I like to show our appreciation for your love and support by revealing to you our two burger recipes we submitted for the Sutter Homes: Build a Better Burger Contest.  Our lamb burger recipe ended up being disqualified due to the portion size not meeting the contests regulations.  But that’s okay with us.  We are still in the running for the contest with our beef burger!

And now for the recipes!  First we present our Lamb Burgers with Yogurt-Cucumber Sauce then on to our Texas Blue Cheese Bacon Burger with Jalapeno Honey Mustard Slaw.  We raise our glasses to you all as we enjoy the last moments of the warm summer sun.

Lamb Burgers with Yogurt-Cucumber Sauce

SERVINGS: 4

Ingrdients:

Yogurt-Cucumber Sauce

  1. ½ Seedless cucumber, peeled and halved lengthwise
  2. 1 Garlic clove, minced
  3. ½ teaspoon kosher salt
  4. 1 Cup plain whole-milk yogurt
  5. 2 Tablespoons extra-virgin olive oil
  6. 1 Tablespoon finely chopped mint
  7. Freshly ground pepper

Burger

  1. 1 ½ pounds ground lamb
  2. 1 Small onion, minced
  3. 1 Garlic clove, minced
  4. 2 Tablespoons finely chopped mint
  5. 2 Tablespoons finely chopped flat-leaf parsley
  6. Salt and freshly ground pepper
  7. Olive oil
  8. 4 small ciabatta rolls
  9. 4 romaine lettuce leaves
  10. 4 thin tomato slices
  11. 4 paper-thin red onion slices

Directions:

Using a small spoon, scoop out the seedy center of the cucumber.  Coarsely shred the cucumber.  Squeeze the excess liquid from the shredded cucumber without mashing it.  In a small bowl, mash the garlic with the salt to a paste. Stir in the yogurt, olive oil and mint.  Add the shredded cucumber, season with pepper and chill for 20 minutes.

In a medium bowl, knead the ground lamb with the onion, garlic, mint, parsley and 1 teaspoon each of salt and pepper. Shape the meat into 4 equally sized patties and transfer them to a plate lined with plastic wrap. Lightly brush the burgers with olive oil.

Grill the patties over medium hot heat. Grill the lamb burgers for about 6 minutes each side. Move the burgers away from the heat and grill the ciabatta rolls until lightly toasted on both sides, about 1 minute.

Texas Blue Cheese Bacon Burger with Jalapeno Honey Mustard Slaw

SERVINGS: 4

COLESLAW

  1. 1 Jalapeno pepper, seeded and stemmed
  2. ½ Cup mayonnaise
  3. 2 Tablespoons Dijon mustard
  4. 2 Tablespoons honey
  5. 2 Tablespoons rice vinegar
  6. ¼ small head green cabbage, finely shredded
  7. ¼ small head red cabbage, finely shredded
  8. ¼ Cup julienne carrots
  9. ¼ Cup green onion, finely sliced
  10. 1 teaspoon dill seeds
  11. 1 teaspoon celery seeds
  12. 1 teaspoon hot sauce
  13. Salt and freshly ground pepper

BURGERS

  1. 1 pounds ground beef chuck
  2. ½ Cup crumbled blue cheese
  3. ¼ cup crisped bacon, chopped
  4. ½ teaspoon granulated garlic
  5. ½ teaspoon salt
  6. 1 teaspoon ground pepper
  7. 4 hamburger buns, split

Directions:

In a blender or processor combine jalapeno, mayonnaise, Dijon, honey and rice vinegar.  Puree until smooth.  Season the mixture to taste with salt and pepper.  In a large bowl combine cabbages, carrots, onion, dill and celery seeds then toss the combination.  Fold the dressing and hot sauce into cabbage mixture and season to taste with salt and pepper. Chill for about 25 minutes.

Combine the ground beef, garlic, bacon, salt and pepper in a bowl.  Mix the combination with your hands.  Fold in the blue cheese into the meat mixture.  Divide meat into 4 equal sized patties.  Grill over medium-high heat for 6 – 8 minutes per side.  Grill the buns until golden brown.

Top the burgers with the coleslaw and serve.

-Damien – The Traveling Foody

Categories: Uncategorized | Tags: , , , , , , , , | 3 Comments

Welcome to England!

Cheerio and welcome travelers and foodie lovers to this week’s The Traveling Foody adventure in England.  As the 2012 Summer Olympics come to a close in England, I like to honor all the participants; from the athletes who performed their hearts out to the family and fans that have supported them throughout their lives, thank you for your outstanding performances.  Not only have there been ups and downs but many surprises and drama to the 2012 Summer Olympics.  Although, I am an American, I fully respect any great athlete and to see England take the Gold in their country for Men’s tennis… Well that was great to see!  Another highlight for us was watching the Water Polo events.  All in all, this has been a great experience for us and for many others for there was so much passion and determination by all of the athletes, coaches and supporters.

 

There might be a few readers that are unaware of England’s topography, migration and cuisine.  England is located in northern Europe between Scotland and Wales and has a temperate climate which allows farmers to produce a wide range of foods.  Early settlers grew wheat and barley for breads. Later, Romans brought new herbs and introduced farming techniques such as fencing livestock to supplement the hunter-gathering diet.  During the Viking invasions, the Danish and Norwegians brought with them smoking and fish drying techniques.  Many meals after this time were prepared as a stew or pottage.  English cuisine today has retained the heart of its earlier cooking history while utilizing its global shipping hub to incorporate herbs, meats and spices in creating the savory and sweet taste the world has come to know as English cuisine.

Cuisines of England that we love but are not limited to:

·         Toad in the Hole

·         Fish and Chips

·         Yorkshire pudding

·         Shepherd’s/Cottage pie

·         Bangers and Mash

·         Apple Crumble

·         Black pudding

·         Bubble and Squeak

 

I would like to leave you with a Lamb Kebab in Spicy Yogurt Dressing recipe which is featured in the England section of Around the World in 80 Recipes, which can be purchased at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4.  The book also consists of a Shepherd’s pie and Toad in a Hole Recipe.  Don’t for get to visit the website and faceboook page for cool photos and updates.

Cheers!

 

Lamb Kebab in Spicy Yogurt Dressing

Serves 4

Ingredients

  • 1 large corn-on-the-cob
  • 8 shallots
  • 5 oz natural yogurt
  • 1 garlic clove, skinned and crushed
  • 2 bay leaves, crumbled
  • 1 Tablespoon lemon juice
  • 1 teaspoon ground allspice
  • 1 Tablespoon coriander seeds
  • 1 ½ lb boned leg of lamb, cut into 1 inch cubes
  • 8 oz zucchini cut into ¼ inch slices
  • 4 tomatoes, halved
  • salt and pepper
  • lemon wedges, to garnish

 

Directions

Blanch the corn in boiling salted water for 1 minute, drain well, cut into 8 pieces and set aside.  Blanch the shallots in boiling salted water for 1 minute, skin and set aside.

To make the marinade, pour the yogurt into a shallow dish and stir in the garlic, bay leaves, lemon juice, allspice, coriander seeds and salt and pepper.

Thread the lamb cubes on to eight skewers with the zucchini, tomatoes, corn and shallots. Place in the dish, spoon over the marinade, cover and leave for 2-3 hours, turning occasionally to ensure even coating.

Grill the kebabs for about 15-20 minutes, turning and brushing with the marinade occasionally.

Spoon remaining marinade over the kebabs and garnish with lemon wedges.

 

-Damien – The Traveling Foody

Categories: Uncategorized | Tags: , , , , , , , , , , , , | Leave a comment

South America! Here We Go!

Welcome travelers and foodie lovers to this week’s venture in culture, food and topography.  This week we are visiting various regions in South America and loving every bit.

 

Both North and South America are named after the cartographer and explorer Amerigo Vespucci.  During Christopher Columbus’s exploration, it was Amerigo that thought Columbus ventured to a new world and not Asia.  Following the Feminine names of regions in Europe and Asia, the newly explored area was named America.  Inca, Azteca and Mayan culture were the largest empires in South American history.  The Aztecs were a powerful society until Hernando Cortez, a powerful Spaniard military leader, declared war on them.   The Aztecs were outmatched by the military modernization.  Over 600 years ago the Mayan culture developed until the culture disappeared due to wars and famine.  The Inca built their society high in the Andes Mountains and like the Mayan the Inca battled too many wars, thus over utilizing the supplies of the entire society.  At this point the majority of South America was ruled and occupied by Spain.

 

In the old world, many of the South American natives knew how to grow and harvest a large variety of various plants.  South American land is as diverse as is its culture.  Like Mexico, when European settlers arrived, they incorporated native dishes with their own fare.  Like North America, South America is comfortably nestled between the Pacific and Atlantic oceans.  The numerous fruits and fresh fish are a true staple in the Amazonian region.  The large mass of Argentina and the long coastline of Chile provide the region with lamb, venison and fresh food from the sea.  Peru is known for their llamas and for the over 4,000 varieties of potato and sweet potato.  Feijoada, which is a bean, beef and pork stew and is made all over Brazil.  One can spend a lifetime exploring the various cuisines and culture of South America.  It’s easy to see the love and passion come out in the many cultures and foods of South America.

 

Many people now have heard stories about the cowboys of North America, but very few people and movies have been made about the cowboys of South America.  The Cowboys are named Gauchos and are famous for their horsemanship.  Most of South America is mountainous creating topography hard to travel on land.  Brazil leads plane manufactures in South America in production due to the size and shipping accessibility.  Another great topic is coffee.  Columbia is the largest coffee producer in the world. The beans are dried and roasted to bring us morning and late night coffee pleasure.   One last cultural that is a must when visiting South America is to make your way to Brazil 46 days before Easter.  It’s CARNAVAL!  Carnival, or Carnaval is a celebration in Brazil.  Rio de Janeiro is the capital of the festival, and although we will not be in that area next year we will have our fellow traveling foody reps reporting and photographing next year.

 

I like to leave you this week with yet another recipe from one of my books.  Around the World in 80 Recipes can be purchased on Kindle or Paperback at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4.

Have a wonderful week and I look forward to exploring with you.

 

Feijoada

Serves 10 to 12

Ingredients

  • 3 strips of raw bacon
  • 2 onions
  • 3 cloves garlic (or 1 teaspoon garlic powder)
  • 1 lb smoked sausage
  • 1 lb boneless beef (any cut of meat)
  • 1 (14-oz) can stewed tomatoes
  • 1 cup hot water
  • 1 Tablespoon yellow mustard
  • 4 cups canned black beans
  • salt and pepper

 

Directions

Cut the bacon strips into big pieces.  Fry them in a large pot over medium-high heat for 3 minutes, stirring often.  Turn the heat down to medium.  Cut the onion in half.  Peel off the skin and outer layer.  Chop both halves into small pieces.  Peel the cloves of garlic. Chop them into small pieces.  Add the onions and garlic to the bacon in the pot.  Stir until the onions are soft, about 3 minutes.  Cut the sausage and beef into 1-inch pieces.  Add them to the onions and garlic.  Cook until the meat is brown on all sides.  Add the stewed tomatoes (with juice), hot water, yellow mustard, and some salt and pepper.  Turn the heat down to simmer.  Cover the pot.

Cook for about 45 minutes, stirring often.  If it looks too thick, add more water, ¼ cup at a time.  Add the black beans (with liquid).  Cover the pot, and cook for 10 more minutes.  Serve in a bowl.

 

-Damien – The Traveling Foody

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , | 1 Comment

¡Viva México

Hola viajeros y amantes del gourmet.  Hello travelers and foodie lovers.  This week we explore Mexico.  A current attraction in Cancún, Mexico is “Bodies” by Jason deCaires Taylor.  Taylor creates hundreds of life-size human sculptures which act as a coral reef.  With the installment of the sculpture, marine biomasses, fish and tourism will divert attraction from the old reefs, thus giving the old reefs a better chance of natural rejuvenation.  Another attraction to Mexico is Copper Canyon which you might recognize the name from the show “Man vs. Wild” on the Discovery Channel.  The canyon is made up of 6 distinct canyons in the southwestern region of Chihuahua, Mexico.

 

Mexican food and the culture is something to be appreciated.  Like most countries, a meal is a bonding experience.  Mexican foods and culture are no stranger to this experience.  Mexico has introduced many wonderful products such as peanuts, vanilla, beans, tomatoes and of course CHOCOLATE!  From the Aztec’s usage of salsa and tamales to the Mayan’s incorporation of tortillas with bean paste, ancient Mexico has introduced myriad infusions of their cuisine to the world’s table.  With European settlers in the 1500’s bringing new products and livestock, Mexican food had reached new tasty heights.  The combination of indigenous and European traditional food has become Mexican cuisine as we know it today.  Present Mexican cuisine is so delicious and hard to resist.  With a few margaritas, an afternoon meal can easily run into a meal at dusk.

 

This week I leave you with a Black Bean Salad recipe found in my book Around the World in 80 Recipes.  The book can be purchased on Kindle or Paperback at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4.

Have a wonderful week and I look forward to exploring South America with you next week.

 

Black Beans Salad

Serves 6

Ingredients

  • 6 cups cooked brown rice
  • 1 (15 oz) can black beans , rinsed and drained
  • 1 (15 oz) can corn , drained
  • 4 fresh tomatoes, diced
  • ½ cup red onion, chopped
  • ½ cup cilantro, chopped
  • 1 jalapeno pepper, seeded and diced
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ½ teaspoon of hot sauce

 

Directions

Cook brown rice by measure out 1 cup of brown rice.  Rinse the rice thoroughly in a sieve or strainer until the water runs clear.  Heat a little oil in the pot over medium heat and fry the rice for a moment before adding the water.  This helps build flavor, but is definitely optional.  Add 2 ¼ cups water and stir just once.  Bring to a simmer and cover over tightly.  Turn the heat to low and cook for 45 minutes.  Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan.

In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.

To serve, place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.  Stir together before eating.

 

-Damien – The Traveling Foody

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , | Leave a comment

AMER I CAN!

Good day to all!  Welcome to this week’s The Traveling Foody blog.  It’s Amer I “can” not Amer I “can’t.”  Why am I talking this way?   Well, today many of us American’s are celebrating the adoption of our independence.  With the invention of the internet we are able to share what this day means to us and to other nations.  It’s an awesome feeling to be free and be able to open up and share knowledge and culture between people from all nations.  I like to invite all our travelers and Foody lovers all over the globe to celebrate with us the joy each other’s stories and recipes which will bring all of us closer together.  I must add that I am grateful for my life on this beautiful earth and being able to share this earth with you, my family and friends.

 

North American food is as diverse as the land. In recent years North America has seen more sustainable farms popping up and pushing away from corporate and government subsidized farming.  People are willing to pay a little more for quality local foods.  The turn of the 19th and 20th centuries brought to light an influx of immigrants who developed a rich assortment of food preparation throughout the region.  From the Pacific coast to the Atlantic, North America has been a melting pot of cultures.  The vast rich farmland of North America provides people the perfect conditions for farming various fruits, grains, vegetables, and livestock.  The Pacific and Atlantic oceans also provide people with bountiful treats from the sea.  The combination of the North American topography and culture will astound the traveler.  North American cuisine will continue to fuse new and old traditions.

I would like to share with you some strange facts about food and about America.  Included in this week’s blog are recipes from the North American section of my book, Around the World in 80 Recipes.  Thank you to my good friends, Ben and Rachel Shelton, for letting us use their kitchen and for the beautiful photos they were able to capture for the book.

You can purchase the book at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4.  For more information on upcoming books visit http://thetravelingfoody.com.

 

Strange facts:

Apple rock!  Why?  They are more efficient at waking you up in the morning.

There were 57 varieties of pickles Heinz ketchup produced.  Now you know why there is a 57 on the bottle.

Wrigley’s gum was the first product to have a bar code.

Charles Jung invented the fortune cookie in 1918 in America.

If you chew gum while peeling onions you shouldn’t tear up.

California and Arizona produce 95% of America’s entire lemon crop.

In the American Civil War, acorns were used as a substitute for coffee.

 

Grilled Salmon

Serves 6

Ingredients

  • 1 ½ lbs salmon fillet
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • ¼ cup water
  • ⅓ cup vegetable oil

 

Directions

Season salmon fillets with lemon pepper, garlic powder and salt.  In a small bowl stir together soy sauce, brown sugar, water and vegetable oil until sugar is dissolved.  Place fish in a large sealable plastic bag with the soy sauce mixture, seal and turn to coat.  Refrigerate for at least 2 hours.

Preheat grill for medium heat.  Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

 

 

Crock Pot Bison Chili

Ingredients

  • 2 ½ cups dry red kidney beans (soaked overnight in 2 quarts of water)
  • 4 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 2 Tablespoons vegetable oil
  • 1 ½ cups finely chopped yellow onion (2 medium)
  • 2 lbs ground bison
  • 1 can diced plum tomatoes (28 oz – 796 ml. size)
  • 1 can tomato sauce (23 oz – 680 ml. size)
  • 1 small can tomato paste (5.5 oz – 156 ml. size)
  • 1 teaspoon salt

 

Directions

Combine chili powder, cumin, coriander, garlic powder, oregano, and cayenne in a small bowl and set aside.

Put vegetable oil in large saucepan.  Heat over medium-high heat, add onions and sauté for 2 minutes.  Sprinkle in set aside spices, stir to combine with onions.  Let sizzle for a minute or two, or until the aroma from cooking spices becomes quite noticeable.

Immediately add the ground bison.  Cook, stirring occasionally until the meat has completely browned, about 5 to 7 minutes.  Transfer saucepan contents to the crock pot.  Drain the kidney beans.

Add kidney beans to the crock pot along with the plum tomatoes, tomato sauce, and tomato paste.  Sprinkle in salt.  Stir to combine all ingredients.

Cover and set on high heat.  Serve in a bowl.
For light red kidney beans, cook the chili a minimum of 8 ½ hours; for dark red kidney beans no less than 10 hours is required.

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

Blog at WordPress.com.