French Salad Niçoise. – Global Flavors Recipe Cards

Following my last blog I wanted to share a salad that embodies the essence of the Mediterranean diet: Salad Niçoise. This is the most famous of all French salads. Its name comes from the city of Nice, on the Côte d’Azur in Provence, France. This French recipe employs tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes.  Essentially it is similar to our American Cobb salad except for fish, beans and potatoes instead of chicken, bacon and avocado.

Continue reading

What is The Mediterranean Diet?

This month we have introduced a hint of summer with our Mediterranean Roasted Chicken. You may have heard of ‘The Mediterranean Diet’ but what is it? The Mediterranean diet is a way of eating based on the traditional cuisine of countries bordering the Mediterranean Sea. While there is no single definition of the Mediterranean diet, it is typically high in vegetables, fruits, whole grains, beans, nut and seeds, and olive oil. How come it has become so popular and what are its benefits?

Continue reading

Appalachian Cuisine – Original Farm To Table Eating

We don’t usually go anywhere over Spring break but this year we decided to take a last minute trip. There were a few criteria that had to be met – price, distance and a destination that would be a first for all three of us. So we settled on the Tennessee Smoky Mountains, a $200 round trip from Houston and under an hour’s drive from Knoxville airport. At the back of my mind was also a vague idea that I would enjoy sampling some local Appalachian cuisine…and inevitably writing about it.

Continue reading

Hong Kong Lamb with Green Onions – Global Flavors Recipe Cards

I was flicking through one of my favorite Asian cookbooks the other day and came across a recipe I hadn’t tried before – Hong Kong Lamb with Green Onions Cong Bao Yang Roll.  It is a recipe from Madhur Jaffrey’s Far Eastern Cookery.  Seeing that I wrote a recent blog about why Americans should eat more lamb, I decided to try it this evening and it was so good that I wanted to share.

Continue reading

Breakfast Hash – Throwing a Meal Together The Right Way

When I was little my mother would occasionally refer to someone ‘making a hash of a situation’.  It was a British colloquialism meaning ‘to make a mess’ or generally be clumsy in dealing with something.  It was only later in life that I made the connection with the culinary term ‘hash’ which broadly speaking is a muddle of skillet-fried chopped meat, potatoes and vegetables.  This collision of thrown-together ingredients may be haphazard and unmeasured but rest assured the end result is a deliberate and wholly satisfying all-in-one meal.

Continue reading

Can only the pure in heart make a good soup?

“Only the pure in heart can make a good soup” according to famous composer Ludwig Van Beethoven.  As outlandish as this statement appears at first sight, maybe there’s a grain of truth.  Because I think what he was trying to say is that anyone can make a good soup if they try hard enough.  A good soup doesn’t depend on precise measurement and exact timings.  It just needs a large pot, a handful of ingredients and a little devotion to the cause.

Continue reading

Corned Beef and Cabbage – Global Flavors Recipe Cards

corned beef and cabbage

Corned beef and cabbage has become known as the traditional St. Patrick’s Day meal, at least on the American side of the Atlantic. Like many aspects of St. Patrick’s Day, the dish came about when Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle. According to the Smithsonian, more Irish people ate bacon as a traditional meal than beef, partly because cows were considered symbols of wealth in Gaelic Ireland and were not usually killed for their meat. 

Continue reading

Pasta Quiz! Use Your Noodle to Figure out the Answers

pasta

Pasta (sometimes known as noodles in the US) comes in dozens of different shapes and sizes and is used in a variety of different ways in cooking.  From long to tubular, from stuffed to special shape and not forgetting the tiny variety we use in soups.  We all use it but how much do we know about it?  I have never really stopped to think about why different kinds of pasta exist.  Why do the various shapes and sizes matter?  Put your culinary knowledge to the test and improve the way you cook with pasta by taking Flavorly’s quiz!

Continue reading

British Sausage and Lentil Casserole – Global Flavors Recipe Cards

sausage and lentil casserole

This weekend we are expecting some of the coldest weather in Houston since 1989.  When temperatures drop, the fire is lit in our house and the blankets come out.  So do winter casseroles.  What is a ‘casserole’?  There is little difference between a casserole and a stew. A purist would say that a casserole goes in the oven, heating the dish from all directions, while a stew goes on the stovetop and is heated from the bottom. Another point of difference is a casserole is the name of the pot used for cooking.  One of my favorite casseroles is a hearty sausage and lentil version, simmered with chopped tomatoes and flavored with garlic and rosemary.

Continue reading