WORDEN FARM A world of food in Punta Gorda FL, events, workshops, tours and feasts. Recipes, too.
CARIBBEAN CHOICE This is a large, widely-varied collection f authentic Caribbean recipes.
FOOD TRIP TO MEXICO Metropolitan State University of Denver presents a study abroad program, Food History of Mexico and Oaxaca, July 19 to Aug 2, this year.
Menu Sampling PATRICK DEVOS RESTAURANT, BRUGES, BELGIUM
- Zeeland Oysters Gratinated
- Dublin Bay Prawns
- Wood Pigeon with Forgotten Vegetables
- Fried Veal with Medjool Dates
- Poached Turbot wih Buckwheat Pancakes
- John Dory, Salsify, Quinoa and Parsley Sauce
- Compote of Pineapple with Cremeux of Chocolate
We, here in the United States, haven’t been able to buy large, white daikon radishes until the last few years. This one radish has a bunch of names, probably due to its internationality. Some of them are Japanese Radish, Chinese Radish, Korean Radish, Chai Tow, White Radish, Lo Bok, Satsuma or the Mooli Radish. They can be used in a variety of ways. One of its big attributes is its size and texture which lends itself well to grating for salads and marinating for sauces.
Their taste is pleasant, a touch zesty with a small hint of sweetness with a slight bite. Daikons are great raw, pickled, cooked and in Asian-type recipes.
Prize-winning, out-sized, daikons can grow to as long as three feet and weigh as much as 100 pounds. The average daikon, is harvested far smaller or about 8 to 14 inches in length and a little over a pound.
Although the daikon radish is credited for being Asian, it is believed to actually have originated in the Mediterranean back before 500 BCE.
Daikon radishes are rich in vitamin A, C and potassium.
CUTLERY AND MORE Fantastic collection of cookware pan lids for all sizes, all shapes of pans.
ALL RECIPES Here’s directions to make delicious lemon curd in your microwave.
LIBRARY UNIV. OF MASS. From the Beatrice McIntosh Cookery Collection, items from the 1700s depicting lots of chowder history.
Menu Sampling FOUR SEASONS, BYBLOS RESTAURANT, ALEXANDRIA, EGYPT
Hummus Bel Tahina
Stuffed Vine Leaves
Mixed Grill Continue reading
Potatoes, especially mashed potatoes, automatically become a backdrop for do-it-yourself fun projects. They so readily enhance additives like lobster meat, blue cheese, chopped greens, nuts, fruits and other vegetables. Restaurants, in particular, tend to compete in this area.
Thousands of varieties of potatoes exist, but the commonest used in the U.S. are Yukon Golds, russets, reds and whites. None are eaten raw. They are also members of the nightshade tribe along with tomatoes, eggplants, peppers and tomatillos.
Potatoes are a favorite comfort food in almost all cultures and
harvested somewhere in the world all year long. China currently grows the most followed by India. The crop is the world’s fourth-largest after corn, wheat and rice.
Early Peruvian Inca Indians were credited with breeding hundreds of varieties of potatoes between 8,000 and 5,000 BCE. This crop has the ability to grow at high, cold altitudes, and they devised a way to freeze-dry them for prolonged storage.
By the 1840s , after potatoes moved from South America into Europe over to the United Kingdom, a major outbreak of potato blight, a plant disease, swept through Europe, especially striking Ireland’s poor class resulting in a million people starving to death or illness and another million fleeing to North America.
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