#features a savory broth flavored with ginger and fish sauce. spinach

[ravenclawinthetardis]

Chicken Tinola - Cuisine

[vincentpennington]

Stocking Your Paleo Pantry

Wondering how to fill your kitchen and pantry with healthy real food so you can cook nourishing meals even during emergencies? Here are my top tips on how to stock a paleo pantry!

I’ve heard from many Nomsters—especially those who are brand-new to Paleo—who’ve read my Paleo 101 overview and want to dive right in, but they don’t know how to prep for the journey. And while I’ve posted about my own home pantry before, I know mine’s got a bit more stuff than most folks need. (I tell myself it’s ’cause I develop recipes for a living now—but to be honest, it’s also because I’m a recovering hoarder.)

Ready? Let’s fill your kitchen with all the good stuff that’s going into your family’s belly!

Stock up on protein!

I’ve said it before: The most sustainable, nourishing, and flavorful animal protein comes from healthy beasts that chow down on whatever nature intended them to eat. When filling up your freezer or fridge, prioritize the purchase of grass-fed (and grass-finished) beef, lamb, and goat, as well as pastured poultry/eggs and sustainable seafood.

Yeah, I know—these items aren’t cheap, but I make it work by buying ground meat and lower-cost braising cuts (e.g., chicken thighs, whole chickens, chuck roast, brisket, beef shanks, Boston butt roast). Plus, I always stock up when there’s a sale.

Emergency Protein!

I also keep “emergency protein” on-hand to ensure quick meals whenever I’m too tired, lazy, or stressed to whip up more complicated recipes. These pre-cooked items include canned seafood, (like wild salmon, sardines, and tuna), hard-boiled eggs, sausages, and organic deli meat. And when I’ve got absolutely nothing in the house, I’ll swing by my local market and buy a salt-and-pepper-seasoned rotisserie chicken that I can serve with a giant green salad. But to be frank, I try to always have stuff in the pantry, ’cause the only way to ensure healthy meals is to be prepared!

Key thing to remember: don’t make perfect the enemy of good. Just do the best you can. (True confession: we have some cans of Spam in the pantry, too.)

Online healthy meat sources

I have personally shopped online at these vendors and highly recommend their meat and seafood:

Belcampo Meat Co.

Five Marys Farm

Thrive Market

US Wellness Meats

Vital Choice Seafood

Fruits and Vegetables!

People wrongly assume that eating Paleo is a MEAT FEST, but I respectfully disagree. Sure—on my dinner plate, you’ll find a palm-sized portion of high-quality protein, but the rest of my plate is overflowing with vegetables. It’s become a Paleo cliché, but I eat more plants than I did when I dabbled in vegetarianism many years ago.

I prioritize purchasing in-season, pesticide-free produce and I make sure my family eats a variety of fruits and veggies. Of course, I have to make sure that I actually eat ’em because there’s nothing worse than pulling open my vegetable crisper and finding melted and moldy produce.

Vegetables and fruit with a longer shelf life:

Winter squash (e.g. butternut, kabocha, spaghetti, and delicata varieties)

Citrus (e.g. oranges, tangerines, lemons, grapefruit, etc.)

Cabbage (e.g. Napa, green, red, and savoy)

Potatoes (store them in a cool, dark place)

Beets

Apples

Onions, shallots, and garlic

Stock your freezer with veggies!

I also stock up on “emergency greens” by stocking my freezer with organic frozen vegetables (e.g. kale, spinach, peas, mixed vegetables, cubed squash, riced cauliflower, etc.). After all, when the veggies are pre-washed, pre-cut, and in my freezer already—I don’t have an excuse not to cook with them.

Healthy Cooking Fats!

Replace the bottles of highly processed, omega-6 dominant vegetable oils on your shelves with healthy cooking fats like ghee, coconut oil, rendered animal fats (e.g., lard, tallow, bacon drippings, and duck fat), avocado oil, algae oil, or extra-virgin olive oil. Remember: fat is not the enemy. You just need to make sure the fats you consume are the right fats. (You can read more about healthy fats in this cooking fat primer by my pal, Diane Sanfilippo!)

Flavor Boosters!

Nobody wants blah food, right? I have certain items on-hand all the time that will magically transform meat and veggies from boring to nomtastic! The number one thing to know is which ingredients naturally boost umami, the fifth taste. I extoll the virtues of umami whenever I can because it truly is the shortcut to deliciousness. You can read about it in both of our cookbooks or listen to this podcast episode to learn more.

Here are the flavor boosters that I stock in my kitchen:

Coconut Aminos: This dark, salty, aged coconut tree sap tastes remarkably similar to soy sauce, but without gluten or soy. I combine it with fish sauce for the perfect seasoning.

Red Boat Fish Sauce: Fish sauce is a staple ingredient in a number of Southeast Asian cultures. It’s literally umami in a bottle. Yes, it smells a little gross, but don’t judge a condiment by it’s nose. A few drops makes every savory dish taste better.

Fresh garlic, ginger, scallions: I do a lot of Chinese cooking so I always make sure I have these three items on hand—the holy trinity of Cantonese cooking.

Fresh herbs: Fresh herbs add brightness and flavor to your meals, so make sure you have plenty on hand. Watch this Periscope video to see how I store fresh herbs so they last up to two weeks.

Dried spices and seasonings: My spice cabinet always contains dried thyme, bay leaves, garlic, and onion. I also have several spice blends that are all-purpose seasonings (e.g. Magic Mushroom Powder or Primal Palate Adobo seasoning)—just sprinkle it on a garbage stir fry and you’re golden!

Assorted vinegars/citrus: Acids are a key component in cooking, and one of the most valuable flavor enhancers in your pantry. A splash of vinegar or a squeeze of fresh lemon or lime juice often adds much-needed tartness and brightness to your finished dishes. Just make sure that your vinegars don’t contain gluten (e.g., malt vinegar) or additives.

Prepared sauces/dressings: It’s always better to make your own sauces and dressings from scratch, but to stay sane, I keep a few bottles of marinara sauce, Thai curry paste, and salsa in the pantry. All feature Paleo-friendly ingredients, and enable me to quickly throw together a meal. (Feeling ambitious? Make your own Paleo-friendly sriracha. I even have a Whole30-compliant version!)

Dried Mushrooms: Add a blast of umami to all your stews and braises by tossing in a few reconstituted dried mushrooms. You can also use them to make the best seasoning blend of all time, Magic Mushroom Powder.

Tomato Paste: Just one spoonful will add depth and umami to your stews and braises.

Bacon: Bacon is delicious, but I use it more as a flavor booster than as the main dish. Make sure the bacon you choose is made with pastured pork and no crazy additives. If you’re on a strict Paleo challenge, avoid bacon with added sugar. My kids go crazy over my Roasted Broccoli & Bacon, because BACON.

I frequently update this Amazon store with my favorite paleo kitchen pantry items, including the stuff I mentioned above!

Drinks

Your mother is 100% correct about water being the best way to hydrate, and I’m not going to disagree with her. You can make your agua fancier by adding sliced fruit or cucumbers (spa water!) or you can guzzle sparkling water. But if you’re craving something different, I recommend kombucha, assorted teas (with no sweetener or dairy), coconut water, or black coffee. Homemade almond milk is also kind of awesome. (Just omit the vanilla extract if you’re on a Whole30.) On chilly mornings, one of my favorite drinks is a warm mug of bone broth, which you can store frozen in convenient portion sizes. Don’t knock it ’til you try it!

Snacks!

After I started eating Paleo, I discovered that I was a lot less hangry, and I didn’t need to snack every couple of hours. Once my body got acclimated to eating real food again and responding to my natural satiety cues, I found that I wasn’t hungry all the time. In fact, when you go Paleo, you’ll probably only reach for nibbles because you’re bored and feeling like chomping on something. If I’m at home and my stomach rumbles ’cause I didn’t quite fill up on my main meal, my snacks tend to be mini versions of meals (like fruit or vegetables + protein + healthy fat).

Packable paleo snacks!

Of course, there will be times when you’ll be travelling or stuck in a Paleo wasteland in between meals (say, at work or school) and you might want to have a little something in your bag to tide you over. My favorites are salted and roasted macadamia nuts, beef jerky, and dark chocolate (85-90% cacao). I don’t indulge in sweets too often, but when I do, I make sure it’s worth it and I won’t feel terrible afterwards. (Reminder: If you’re doing a strict Paleo challenge, you should avoid even Paleo-fied versions of your favorite treats. Sugar is still sugar, even if it’s in the form of honey or maple syrup.)

Okay, Nomsters—keep well-nourished and stay healthy!

[Originally posted on December 28, 2015. Updated on March 15, 2020.]

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

The post Stocking Your Paleo Pantry appeared first on Nom Nom Paleo®.

[cesarjmga238-blog]

30 of the Punniest best chinese food menu Puns You Can Find

Chinese Recipes- In a country where the conventional method to greet someone translates to 'have you consumed yet?' (ni chile ma), be rest guaranteed, the food will be remarkable. China has the most popular cooking heritage worldwide. The history of their cuisine go back to about 1000 years with different cooking styles, methods and ingredients that have evolved in time.

A typical Chinese meal will have two things - a carb or starch like noodles, rice or buns, and accompanying stir fries or meals of veggies, fish and meat. They utilize a great deal of fresh veggies like mushroom, water chestnuts, bamboo and even tofu. In North China, wheat-based accompaniments like noodles and steamed buns control the table, in contrast to South China where rice is a favourite. The short-grain sticky rice, grown throughout Southern China, is definitely alluring.

Each meal focuses on creating a balance between three aspects - taste, look, and fragrance. They pay a lot of attention to the aesthetic look of the food with varied colours. Sauces and flavorings like fish sauce, 5 spice powder, oyster sauce, soy sauce, vinegar, root garlic, fresh ginger and others are utilized kindly to use a complex play of flavour and aroma.

Similar to Japanese cuisine, Chinese meals are abundant in umami which is explained as a 'pleasant tasty taste'. The umami taste prevails to many components used in their food like Chinese cabbage, spinach, celery, green tea or fermented products like soy sauce and pastes.

Chinese food and the method it is prepared is affected by the two major philosophies - Confucianism and Taoism. One of the standards set by Confucius was that food should be cut into little bite- size pieces before being served. Those who follow Taoism focus more on food that promote health and longevity and those that have healing powers.

The 8 Culinary Traditions of China

Chinese cuisine is as varied as their culture where every region writes up a brand-new menu. Cooking designs, active ingredients, flavours - all differ from area to region. The most popular local foods in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.

Cantonese cuisine is popular all over the world for its distinctive style. Many dishes are steamed and stir-frying that makes it non-greasy and healthy. Here the dishes hurt, somewhat sweet and with a mellow scent.

Shandong cuisine came from in East China and mostly includes seafood as it is a coastal province. You'll discover scallops, prawns, clams, sea cucumbers and just about everything on the menu. They greatly count on salty flavours.

Zhejiang food also flourishes on seafood, however focuses more on soft, fresh flavours. They are likewise fond of using bamboo shoots.

The meals from Jiangsu area are known for their soft texture. Back then, it was a feature of ancient China's royal cuisine. Their meals provide a balance of salted and sweet tastes.

Szechuan food sticks out due to the bold, spicy and pungent flavours. The use of Sichuan peppercorn is what makes it special. This one is for those of you who like the sting.

Anhui food utilizes a variety of vegetables and herbs, specifically, fresh bamboo and mushrooms. It also utilize a great deal of wild herbs to enhance the flavour and fragrance.

Fujian cuisine is often served in a broth or soup utilizing cooking designs like braising, stewing, boiling and steaming. The most noteworthy functions of this food are - making use of fresh components from the mountains and sea, soup making and a lot of concentrate on spices.

Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. This province is widely called the 'land of fish and rice'. It is renowned for its stews, but their food likewise features a lot of braised and baked meals.

Consume it Right!

Chinese food is suggested to be consumed with chopsticks and you'll find this practice relatively common in all Chinese homes. Numerous, several years ago the use of fork and knife was believed to represent violence versus chopsticks which represented gentleness and empathy.

( Foods That Bring Good Luck: Interesting Chinese Food Traditions).

Indianization of the Chinese Cuisine.

Indian Chinese cuisine is understood to have actually begun its journey in Kolkata where a small Chinese neighborhood has actually lived for over a century and has made its method into everyone's heart. A lot of street food vendors and restaurants serve what is known as the Hakka cuisine with prominent meals like Manchurian, American Chop Suey, Sweet and Sour, Chow Mein and others.

To commemorate a food that is so abundant, we bring you the 10 most authentic Chineserecipes.

1. Dim Sums.

Little bite-sized rounds stuffed with veggies or meat. This basically a Cantonese preparation.

- Lists.

- 10 Most Popular Chinese Dishes|Easy Chinese Dishes.

10 Most Popular Chinese Dishes|Easy Chinese Dishes.

NDTV Food|Upgraded: February 07, 2019 15:37 IST.

TweeterfacebookReddit.

Chinese Recipes- In a country where the standard method to welcome someone translates to 'have you eaten yet?' (ni chile ma), be felt confident, the food will be amazing. China has the most popular culinary heritage worldwide. The history of their cuisine dates back to about 1000 years with varied cooking designs, methods and ingredients that have developed gradually.

A typical Chinese meal will have 2 things - a carbohydrate or starch like noodles, rice or buns, and accompanying stir fries or meals of veggies, fish and meat. They use a lot of fresh veggies like mushroom, water chestnuts, bamboo and even tofu.

Each meal focuses on developing a balance between three aspects - taste, appearance, and fragrance. They pay a lot of attention to the aesthetic appearance of the food with varied colours. Sauces and spices like fish sauce, 5 spice powder, oyster sauce, soy sauce, vinegar, root garlic, fresh ginger and others are used kindly to provide a complex play of flavour and aroma.

Much like Japanese cuisine, Chinese dishes are rich in umami which is referred to as a 'pleasant savory taste'. The umami taste is common to many ingredients used in their cuisine like Chinese cabbage, spinach, celery, green tea or fermented items like soy sauce and pastes.

Chinese food and the way it is prepared is affected by the 2 major philosophies - Confucianism and Taoism. One of the standards set by Confucius was that food should be cut into small bite- size pieces before being served. Those who follow Taoism focus more on food that promote health and durability and those that have healing powers.

The 8 Culinary Traditions of China.

Chinese cuisine is as diverse as their culture where every area composes up a brand-new menu. Cooking designs, components, flavours - all differ from region to region. The most prominent local cuisines in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.

Cantonese cuisine is popular all over the world for its distinctive design. Many dishes are steamed and stir-frying which makes it healthy and non-greasy. Here the dishes are tender, slightly sweet and with a mellow scent.

Shandong food came from East China and primarily includes seafood as it is a seaside province. You'll find scallops, prawns, clams, sea cucumbers and practically whatever on the menu. They greatly rely on salty flavours.

Zhejiang food likewise flourishes on seafood, however focuses more on soft, fresh flavours. Their food is known to have a fragile appearance. They are likewise keen on utilizing bamboo shoots. This province is famous as the 'land of milk and honey'.

Similarly, the meals from Jiangsu area are known for their soft texture. In the past, it was a popular part of ancient China's royal food. Their dishes offer a balance of sweet and salty tastes.

Szechuan food stands out due to the bold, pungent and hot flavours. Using Sichuan peppercorn is what makes it special. This one is for those of you who like the sting.

Anhui food uses a wide array of veggies and herbs, especially, fresh bamboo and mushrooms. It likewise utilize a great deal of wild herbs to enhance the flavour and scent.

Fujian cuisine is often served in a broth or soup utilizing cooking styles like braising, stewing, steaming and boiling. The most noteworthy features of this cuisine are - using fresh active ingredients from the mountains and sea, soup making and a lot of concentrate on spices.

Hunan food is popular for its hot spicy flavor, fresh fragrance and deep color. This province is commonly referred to as the 'land of fish and rice'. It is renowned for its stews, however their food also features a lot of braised and baked dishes.

Consume it!

Chinese food is indicated to be consumed with chopsticks and you'll find this practice relatively typical in all Chinese homes. Many, lots of years ago using fork and knife was believed to stand for violence versus chopsticks which represented gentleness and empathy.

( Foods That Bring Good Luck: Interesting Chinese Food Traditions).

Indianization of the Chinese Cuisine.

Indian Chinese cuisine is understood to have actually begun its journey in Kolkata where a small Chinese community has lived for over a century and has actually made its way into everybody's heart. It is an adaptation of the Chinese sauces, seasoning and certain cooking methods like stir-frying and steaming. A great deal of street food vendors and restaurants serve what is known as the Hakka cuisine with prominent meals like Manchurian, American Chop Suey, Sweet and Sour, Chow Mein and others. These have similar textures but different flavours due to making use of particular Indian components.

To commemorate a cuisine that is so rich, we bring you the 10 most authentic Chineserecipes.

1. Dim Sums.

Small bite-sized rounds packed with veggies or meat. This essentially a Cantonese preparation.

2. Sour and hot Soup.

A soup with a spicy and sour broth. It is made spicy by using red peppers or white pepper and sour with vinegar.

3. https://thehiddenkitchen.net/blogs/news/is-kung-pao-healthy-absolutely-yes Quick Noodles.

One of the staples in every Chinese home, this version is incredibly rapid. Just bung in all your favourites and create a masterpiece of your own.

4. Szechwan Chilli Chicken.

An intense pleasure directly from the Sichuan region. It is loaded with pungent spices like brown pepper. red chillies, ginger, green chillies and white pepper.

5. Spring Rolls.

A crisp appetiser where shredded veggies are encased in thin sheets and after that fried golden.

6. Stir Fried Tofu with Rice.

A simple stir-fry with tofu and Oriental sauces. Serve with some fried rice to make awholesome meal.

7. Shitake Fried Rice with Water Chestnuts.

Mushrooms and water chestnuts are used often in Chinese cooking. A dish that is quickly, filling and flavourful.

8. Chicken with Chestnuts.

This earthy recipe is ideal for a holiday banquet.

9. Date Pancakes.

Pancakes are like a blank canvas, ever so flexible. Chinese pancakes are usually made with dough instead of using a batter.

10. Wok Tossed Veggies in Honey and Black Bean Glaze.

A colourful melange of veggies like chestnuts, mushrooms, Chinese.

https://en.search.wordpress.com/?src=organic&q=chinese food recipe

[born-to-make-pirozhki]

The Food Eyecatches in Yuri!!! on Ice

So I just noticed that each dish’s name is the in the background of the eyecatches, and I feel silly for not having noticed them before! I’m a huge foodie, so I decided to look into each of the dishes featured during the commercial breaks of the show! Sources, including image sources, are provided at the end of each section.

Episode 1: Pirozhki

Literally meaning “small pies” in Russian, pirozhki (пирожки) are little pies or buns that can either be baked or fried. They can be stuffed with savory fillings, such as meat, fish, vegetables, or potatoes, or sweet fillings, such as fruit, jam, or cottage cheese. They are often glazed with egg to produce its signature golden brown color. The traditional pirozhki we see in the show appear to be filled with beef and possibly cheese. (x) (x)

Episode 2: Katsudon

Katsudon (カツ丼) is a bowl of rice that is topped with deep-fried pork cutlets, egg, vegetables, and other condiments. The name of the dish is a portmanteau of the Japanese words tonkatsu (豚カツ), meaning “pork cutlet,” and donburi (丼), meaning “rice bowl.” There many different variations of katsudon, and the one that we see in the show is the most well-known, called tamago-toji katsudon (卵とじ カツ丼), meaning “egg-bound cutlet bowl.” A modern tradition has developed for students and athletes to eat katsudon the night before a test or sporting event for good luck, or afterwards as a reward, since the Japanese word “katsu” (勝つ) also can mean “to win” or “to be victorious.” (So this is actually not a tradition specific to Yuuri, it’s a Japanese tradition in general.) (x) (x) (x)

Episode 3: Shochu

Shochu (焼酎) (not to be confused with the Korean soju [소주] or the Chinese shaojiu [烧酒]) is an alcoholic beverage typically distilled from rice, but it can also be distilled from a variety of sources including barley, sweet potatoes, and buckwheat (soba). It is typically 25% alcohol by volume, which is stronger than wine and sake, but weaker than whiskey and vodka. It originated in the Japanese region of Kyushu, and the particular shochu pictured here is from the Saga prefecture, which is where Karatsu (the inspiration for Hasetsu) is located. It’s called “Makai heno Izanai” (魔界への誘), meaning “Invitation to Makai,” which is where the demons of Japanese folklore live.

This shochu is produced by using black koji and sweet potatoes; black koji is a kind of mold that’s used to break down the starches in the potatoes so that they can start to ferment into alcohol. The kind of koji used greatly affects the final taste of the shochu, and black koji specifically gives shochu a signature strong aroma and a sweet and mellow taste. You can actually buy this exact shochu at Amazon.jp, though there are several countries they will not ship to, including the US. (The page also includes pictures of the distillery and the production process, so it’s worth checking out regardless!) (x) (x) (x) (x) 

Episode 4: Ika Sushi

“Ika” (イカ) is Japanese for “squid.” “Ika sushi” is actually an incorrect name for the particular dish pictured here, as sushi means sliced fish over rice. This particular dish is actually called ika no ikizukuri (イカの活造り), meaning “live squid sashimi” (yes, LIVE). It’s also a specialty of Yobuko town in Karatsu, which again is the inspiration for the show’s Hasetsu. It’s made by taking a live squid out of a tank and preparing it immediately, which keeps the squid’s transparent look. Here’s a video of the dish, where you can still see the squid twitching!!!! (x)

Episode 5: Kibi Dango

Kibi dango (吉備団子) are sweet confections made with glutinous rice flour called mochiko (もち米粉) (which is the same flour used to make mochi) and are sometimes filled with a sweet flavored syrup. Three to four dango are usually served on a skewer, and they’re often accompanied by green tea. There are many different kinds of dango, some of which are regional or are made during a specific time of year, like the hanami dango for cherry blossom season.

Kibi dango are from the former Japanese Kibi province, which is where the Okayama prefecture is today (Okayama is where the Chugoku, Shikoku, and Kyushu Championship took place in episode 5). Originally, kibi dango were made from millet, and those are inextricably tied to the Japanese legend of Momotaro (Peach Boy), in which he touts them as the "number one” dango in Japan. Kibi dango confectioners will often tie Momotaro into their marketing so their products have that same positive connotation. Both kibi dango and Momotaro are very important aspects of the cultural heritage of Okayama. The kibi dango pictured here appear to be made with Okinawan purple sweet potatoes and are dusted with kinako (黄粉), which is roasted soy bean flour. (x) (x) (x)

Episode 6: Hinabe

Hinabe (火鍋) is the Japanese word for Chinese hot pot. Hot pot originated in the Chinese province of Sichuan, which is known for its spicy food, as a meal for port workers and fishermen. The idea was to mask poor and unappetizing cuts of meat (including offal, the insides and entrails of an animal) with lots of spices to disguise its low quality, but eventually hot pot became a very popular dish that now uses more fragrant spices and higher quality meat.

Having a hot pot meal is a unique experience (hence why Victor is so excited to go eat it!): Sharing family-style, you poach various raw ingredients--including all different kinds of thinly-sliced meat, seafood, noodles, dumplings, and vegetables--in different kinds of simmering broth (top picture) and then eat them when they’re finished cooking (bottom picture). There are also usually lots of really flavorful dipping sauces to use!

In the eyecatch, the soup on the left is Chinese herbal soup, a non-spicy clear soup made with chicken stock, ginger, scallions, goji berries, and dates. Cooked ingredients pictured here include shiitake mushrooms, spinach, and daikon radishes. The soup on the right is mala soup (麻辣火鍋), whose broth is made with Sichuan peppercorn, chili pepper, spicy bean paste, garlic, and a mix of aromatic spices--it can be so spicy that it can have a numbing effect! Cooked ingredients pictured here include chicken, daikon radishes, and wontons. (x) (x) (x) (x) (x) (x)

Episode 7: Shanghai Gani

“Gani” (蟹) is Japanese for “crab.” Specifically, this is Chinese mitten crab (上海毛蟹), also known as the Shanghai hairy crab, which is named for its furry claws that look like mittens (warning: pic is kind of creepy!). It’s a popular dish to eat in autumn (which is when the Cup of China takes place, hence its appearance here), and it’s a delicacy: It can cost $100 USD for two pounds of crabs! The crab pictured here has been steamed, which is the traditional Shanghainese way of preparing it, and it’s often served with dipping sauce made of rice vinegar, sugar, and ginger. (x) (x) (x)

Episode 8: Borscht

Originating in Ukraine, borscht (Russian: борщ or Yiddish: באָרשט‎) is a sour soup found in many Eastern European cuisines, and all of them have their own variation of the dish. There are so many different kinds of borscht that it would be difficult to cover them all here, so I’d check out the Wikipedia article if you’re interested. The borscht pictured here most likely includes meat or bone stock, sautéed vegetables, fermented beetroot juice (which provides the signature red color), sour cream (probably an Eastern European kind called smetana), and parsley. (x) (x)

Episode 9: Tsuboyaki

Wow, I cannot even believe how much trouble this one gave me. So from what I can find, it appears that this is a dish that you can really only find in Russian restaurants in Japan. (It’s kind of similar to pasta alfredo in that way, which is a dish that’s really popular in in Italian restaurants in America, but is not a traditional Italian dish, and the only places that you’ll find it in Italy are restaurants that cater to tourists.)

Anyway, so “tsuboyaki” (つぼ焼き) means “pot roast” in Japanese (though it usually refers to sazae no tsuboyaki, which is grilled turban shell), and it’s a Japanese take on Russian cream of mushroom soup that Japanese restaurants call “guribami” (グリバーミ) (”griby” [грибы] is just Russian for “mushrooms”), which you can see in the “after” eyecatch. It sometimes has potatoes or seafood in it, and it has a baked soft bread or puff pastry on top. You can then poke through the bread to eat it with the soup. The closest traditional Russian equivalent I could find is called gorshochke (горшочке), which are usually hearty meat-and-vegetable stews baked in traditional Russian clay pots with lids. The bread on top is optional, but the dough acts like a lid that keeps all of the heat inside the pot, and the bread then absorbs all of the yummy aromas! (x) (x) (x)

Episode 10: Paella

Paella is a saffron rice dish that originated in the Spanish region of Valencia. It’s baked in a traditional pan called a paellera, pictured here. It’s traditionally cooked over an open fire while burning orange tree branches, pine branches, and pine cones to infuse it with an aromatic smoke. Traditional Valencian paella (paella valenciana) usually includes chicken, rabbit, green beans, and other vegetables, but the more well-known take is the seafood paella (paella de marisco) pictured here. This paella includes mussels, shrimp, prawns, and calamari. (x) (x) (x)

Episode 11: Gambas a la Plancha

Gambas a la Plancha is Spanish for “griddled prawns.” The prawns are prepared using a griddle or large frying pan over an open fire, which retains all of the juices from the prawns that would otherwise drip through a regular grill. It’s a simple dish, usually made with olive oil, garlic, parsley, and lemon. They’re commonly served in Spain as tapas, which are small appetizers or snacks. (x) (x)

Episode 12: Pinchos

Pinchos, Spanish for “thorns” or “spikes,” are traditional Northern Spain snacks often eaten in bars or taverns while drinking wine and socializing. They’re an essential part of local culture particularly in the Navarre and Basque regions of Spain (though you’ll usually find them on a skewer in Basque, where they’re called “pintxos”). They’re similar to tapas (and are sometimes just called tapas in some parts of Spain), but pinchos will always have a toothpick or skewer, often attached to a piece of baguette-style bread. Common ingredients in pinchos include cooked or smoked fish, seafood, pickles, cheese, peppers, eggs, and jelly spreads. (x) (x) (x)

If you have any questions, corrections, or additions for any of the dishes or information in this post, please don’t hesitate to PM me!