Egyptian Foie Gras

Since I do advertise myself as the Gourmet Global, I am always educating myself on different lands - not only the cuisine, but the culture as well.
When I purchase cookbooks, I do not only look at the recipes but I actually read cookbooks. I love learning about the culture - languages, festivals, religions, traditions - this give me insight so that I then can create my own original recipes using ingredients native to the particular cuisine I happen to be reading about. I like cookbooks that have huge introductions where I can learn so much more than just the recipes can teach me.

On that note, I am currently reading - The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by famed Aquavit chef, Marcus Samuelsson who was born in Ethiopia but adopted by Swedish parents when he was 3.

I am learning about the differences in the cuisines of the different regions of Africa. An interesting note I discovered while reading his introduction is that foie gras, bread and beer were all invented in Egypt. I knew about the bread from the Bible, but I was especially surprised to learn that foie gras was invented here because I associate foie gras most with the French (especially after my recent trip to Paris).

When I make it to Egypt, I will have to remember to take note if foie gras is as predominant on the menus as it was in France because in all my readings about Egyptian cuisine I have never noticed foie gras being a part of it. I haven't yet gotten to the recipes part of the cookbook - maybe it is even in the cookbook. I find it interesting that the French are known for something created in Egypt (although it might have been created by the French in Egypt).

Anyway, that is my little bit of trivia for today!



Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Free Wine Tasting

I am always looking for wonderful culinary events to share with you.
Pour is hosting free wine tastings this week. Hope you can make it!

Free Wine Tasting All Week Long

Date: Tuesday, January 29th - Friday, Feb 1st
Time: 6:00pm - 8:00pm
Location: Pour (321 Amsterdam Ave, at 75th St)
Cost: Free
For those of you that live uptown, or just willing to take a trip for some wine, Pour is offering free wine tastings every night this week. Each night sample and learn about Italian red and white wines.



Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Trini Fusion

Hello all:
Trinidad as all Caribbean islands are epitomizes fusion cuisine. With heavy influences from Africa, India, China and Spain, as well as the Middle East the food of one of the largest islands in the Caribbean is one of the most diverse cuisines in the world.

Having lived with a Trini the last year and a half, I have an excellent taste tester to brand the authenticity of my own Trini recipes. Although he can give me very little cooking advice (he does not make anything unless it is from a box - his favorite thing to make is Rice a Roni), he can tell me how close it comes to his island cooking. My breadfruit oil down recipe (included below and pictured above during the cooking) he has branded as one of the best (although I did not include the Trini staple herb - chandon beni or shadoe beni (as it is sold in NYC). Thank God I live in the multi cultural neighborhood of Ditmas Park within walking distance of Flatbush (Caribbean Central Station of NY) so finding breadfruit for me is not a problem. I hope you all live near some Caribbean neighborhoods so you can try this recipe. I guarantee you won't be disappointed if you can find the ingredients.

Let me know what you think of the recipe!!

Mireille's Breadfruit Oil Down:

Ingredients
1 each, ham hock and pig foot
1 T vegetable oil
1 large onion, minced
2 seasoning peppers , chopped fine
1 clove garlic, minced
1/2 Habanero pepper, seeds removed and chopped fine
1 bunch green onions, chopped fine
2 t fresh thyme, minced
4 c coconut milk
1 large breadfruit, peeled and cut into 8 sections
salt and pepper., to taste

Directions
Place the ham hocks and pig foot in a saucepan. Cover with water, and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until the meat is tender, skimming off any foam that rises. Drain the meat and set it aside.
Heat the oil and sauté the onions, peppers, garlic, Habanero pepper, green onions, and thyme for about 5 minutes, stirring constantly. Add the coconut milk, heat, and then add the breadfruit sections, the boiled meat, and salt and pepper.
Simmer, covered, for about 30 minutes, or until the breadfruit has absorbed most of the coconut milk and is soft. Serve hot.

Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Paris Cuisine

I have been away in Paris, which is why I have not been blogging. It was a culinary tour, of course and although the food was great and I had a great time, I think Paris is overstated by most people.

Don't get me wrong - I had a really good time and enjoyed some great meals but I have known people who return from Paris and just oooh and aaah over everything. Paris is a very diverse city as it has always been because of their colonization of many African/Middle Eastern countries, as well as the Caribbean. Unfortunately, due to the limited time I had there, I did not have time to try the Ethnic cuisine of Paris.

If you are part of the foie gras and beef tartare loving community, I am sure you will think Paris cuisine is out of this world, but for this chef, whose culinary preferences lean towards Caribbean and Asian foods I felt the food in Paris left a lot to be desired. For example, I was eating at a very nice restaurant, sort of an upscale Applebee's enjoying some fabulous lamb chops and on the table next to me, here comes the waitress with a large burger of raw, ground meat and a raw egg is cracked in the middle of it and here is this young man mixing it all together and eating a raw burger. Thank God his table was a little behind me so I did not have to look at it, while I enjoyed my dinner.

Some things the French do fabulous - like hot chocholate not the mediocre instant chocolate made with water you get here, the choocolate here reminds me of the hot chocolate I would get as a child from my mother - fresh cocoa grated and boiled with milk and in France it is topped with chantilly whipped cream - heaven on earth! and mashed potatoes (see attached photo) might seem like something so simple but there it is so light and buttery it just melts in your mouth

With the Euro, expect to spend a lot of money on food and pretty much everything else - a small bottle of water will cost you about $5 US.

Overall, Paris is worth a visit to see things that are unique to Paris - the Mona Lisa at the Louvre, the Eifel Tower at night and if you are into raw beef and duck liver - it is definitely worth the trip! For me, the trip was worth it more for the sights than the food.

I still plan to return to France - hopefully to do the south of France next time - I think I will enjoy that cuisine better - with Coq Au Vin and the like! - Hopefully, you all can join me on that tour!!

All comments are always appreciated!!


Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Expresso at McDonalds??

Anyone visiting Montreal soon? and looking for some unique Fast Food - Try McCafe! - Canada's Starbucks - but better!! - Affordable expresso, capuccino's, gourmet desserts like chocolate mousse cake - and if you want a Big Mac with your Macchiato - no problem!
Right next door is your traditional Mc Donalds and your McDonalds food is welcome in McCafe, so just buy your Big Mac and fries at traditional Mickey D and then carry it over to McCafe and enjoy it with a Macchiato and gourmet dessert for a complete meal.

All at fast food prices!!

Anyone visiting Canada soon, please check it out and let me know what your opinion is, since I have yet to make it there in person. I am simply suggesting it via third person referral. Thanks!!

Canadian McCafe


Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Canned Soup

Good Morning Everyone:
Now most of you know I am a supporter of fresh food. I use very little canned food, especially vegetables. I usually take the time to use fresh products, but every once in a while I am just too lazy to go out and buy fresh produce, if I do not have it in my house.
There are some great products to always have on hand to make your food flavorful, when you don't have any onions or garlic and other produce to flavor your food. OR maybe you have a houseful of hungry kids and don't have the time to spend, chopping vegetables.

South Asian markets are wonderful - there you can purchase onion paste, garlic paste, ginger paste and garlic-ginger paste. You add a teaspoon of this to the frying pan before cooking your meat and you don't need to spend time chopping. For this recipe I am sharing with you, I did not have any garlic paste in the house, but I did have a jar of the already chopped garlic which is another great timesaver.

This is my recipe for Canned Soup because everything in this recipe comes from a can or a jar but this is a delicious, hearty soup - very low in fat and sodium.

Canned Soup
Servings: 6
1 teaspoon oil
2 teaspoons chopped garlic 1 teaspoon garlic paste
1 teaspoon fried onion paste
1 Scotch bonnet chili, halved
1 12 1/2 oz. chicken breast, packed in water
1 11 oz. canned corn
1 15 oz. canned potatoes
2 bunches Chinese style noodles
2 teaspoons chicken broth mix
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon paprika
1 bay leaf
In a large pot, heat oil. Add garlic, ginger paste and onion paste. Saute for 2-3 minutes, until lightly browned. Add 4 cups of water and whisk in chicken stock powder to dissolve completely. Add chicken and with a whisk or potato masher, break up chicken pieces. Add Scotch Bonnet chili, bay leaf, paprika and dried herbs. Stir to combine. Bring to a boil.
Add noodles and cook for about 3 minutes, until noodles have begun to soften. Add corn and potatoes and cook for another 5 minutes.

For a complete meal, make some quick garlic bread. Take regular sliced bread and spread some butter, jarred chopped garlic and dried parsley. Put in broiler for about 3 minutes and you have some garlic bread to go with your hearty soup.

Enjoy!!

Chef Mireille

http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Taste T& T

Come with me to Taste T & T, an amazing 2 days of culinary exploration that will have your taste buds bursting with excitement.
This takes place in the capital city of Port of Spain on the island of Trinidad the last weekend in May every year. The island of Trinidad is very diverse due to Asian immigration and colonization. Their cuisine is heavily influenced by Indian, Chinese, African and Spanish. This culinary festival lets you experiment with all of these, in addition to getting the opportunity to taste the foods created by some of the top chefs on the island.

I am organizing a culinary tour to Trinidad for next year - You will be able to partake in Taste T & T as well as 2 days of cooking classes in native cuisine, a few days of sightseeing and a few free days for you to explore the beauties of the island on your own or take a ferry and visit Tobago for the day. I am still in the process of organizing the logistics, however the estimated cost of the tour will be approximately $2500. This will include airfare, lodging, 80% of meals, entry into demo kitchens as well as gourmet sample tastings at the festival, ground transportation, cooking classes, sightseeing tours for 10 days.

It is going to be a small group of about 20 people, so if you are interested and would like to be given first opportunity once all the logistics and final price is available, please send me an email with your contact information so you can be given first choice.

Thanks!!


Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Browning

One of the secrets to the flavorful Caribbean food that so many people love is browning. What is browning you may ask. It is sugar that is boiled and burnt until it is black and gives wonderful flavor to many Caribbean dishes, including our Fruitcake (aka Black cake).

It is used a lot in the French Caribbean islands, like Dominica and Martinique in dishes like Pelau (Rice cooked with pigoen peas and chicken or sometimes crab) and even in simple stew chicken. It gives the food color and flavor, so improves the food, both aesthetically and gastronomically.
You can find browning in any market that carries Caribbean products - any Asian fruit and veg. stand in Flatbush, Richmond Hill, Harlem and many other neighborhoods carry browning. You can also find it at Kalustyan's, the market I always advocate to find anything!

Experiment with some browning and create your own unique dishes with the Caribbean touch - Let me know what you come up with! - I am always looking for suggestions and great recipes!!


Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!