Do you have favorite regional cuisine recipes to share?

Question

This is my second post of this question - I want more responses please! I am really interested in different countries regional foods - recipes and stories w/recipes are greatly appreciated!:)

please give me recipes

Answer 1

Well someone else actually made me remember how wonderful ginger ice cream is so here you go, I found a recipe that sounds wonderful

Ginger Ice Cream
Although ice cream never caught on in China, ginger ice cream is a popular dessert in Chinese restaurants.
Yields about 1 1/2 pints

Ingredients:

For the ginger syrup:

1/3 cup water
1/4 cup sugar
2 1/2 - 3 packed tablespoons food-processor-minced or grated, peeled fresh ginger

Milk mixture:

1 cup whole milk
2 tablespoons sugar
2 teaspoons finely minced ginger in syrup (available at Asian markets), drained before mincing

Custard mixture:

3 large egg yolks
1/4 cup sugar
1 cup heavy (whipping) cream
1/2 - 3/4 teaspoon freshly squeezed, strained lemon juice


Directions:

To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar. When the sugar is dissolved, add the fresh ginger. Stir to disperse, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes. Remove the pan from the heat.

In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger. Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend. Cover and steep 20 minutes to infuse the milk.

In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.

Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.

When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk. Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer. Do not let the mixture boil lest the eggs scramble.

Immediately pour the custard through the strainer and into the bowl of cream set over ice. Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh. Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream. Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.

Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.

Freezing the cream:

Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.

Freeze in an ice cream maker according to the manufacturer's instructions. When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles. Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen."

If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.

Serve the ice cream unadorned in well-chilled goblets or bowls.

The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade.


Here is one of my favorite recipes because it is sooo easy

Garlic Chicken Breasts with Brown Sugar
2Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.



I also like Mexican food and I love making soups!

Chicken Enchilada Soup

1 small onion, chopped
1 garlic clove, chopped
2 Tbsp. olive oil
1 can (14 oz.) beef broth
1 can (14 oz.) chicken broth
1 can (10-3/4 oz.) cream of chicken soup
1 can (4 oz.) chopped green chiles
2 cups chicken breast, cooked and shredded
1-1/2 cups water
1 Tbsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. pepper
6 flour tortillas
3 cups grated Cheddar cheese

Saute onion and garlic in olive oil. Add the next 10 ingredients;
bring to a boil. Cover, simmer for one hour. Cut tortillas into
1/2" strips; add with the cheese to the soup. Simmer
(uncovered) for 10 minutes. Serve.



This is one of my favorite dinners to eat (my mom makes these!)

Stuffed Peppers

INGREDIENTS:
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed


DIRECTIONS:
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.



And part of my family is from Slovenia, so here is one of our traditional dishes

Cabbage Rolls

1 large head cabbage
1-1/2 lbs (.7 kg). ground lean pork
3/4 lb (.3 kg). ground lean beef
1/2 cup (125 ml) onion, finely chopped, browned in a little bacon fat
1 egg
1 tsp (5 ml) ground black pepper
2 tsp (10 ml) salt
1 cup (225 ml) whole grained rice, uncooked (not minute rice types)
2 lbs (.9 kg). sauerkraut, drained, use a good quality one
1 cup (225 ml) tomato juice
2 cups (475 ml) water
3 pork neck bones
Preparation
Core the cabbage and place head down in enough boiling water to cover; turn off heat.
When cabbage has wilted remove from the hot water and peel the leaves off, leaving them whole.
Trim the heavy vein down to make it look flat.
Combine the meats, onion, egg, seasonings and rice; mix well.
In the center of each baggage leaf, place 2 3 tbsp (45 ml) of this filling mixture; fold sides in first, then roll up.
Line a large kettle with cabbage leaves not used to make the rolls (If necessary, use an extra cabbage if the first head was too small).
Layer the cabbage rolls, seam side down.
Cover it all with sauerkraut.
Add tomato juice and water on top of all that and place the neck bones on the very top.
Bring the kettle to a boil, then reduce heat and simmer for a good 3 to 4 hours covered.



Let me know what else you are interested in, maybe I can help you

Answer 2

Honeyed Pork Chops Cook Time: 1 Hour 10 Minutes. Ready In: 1 Hour 25 Minutes Yields: 2 servings "This recipe has been enjoyed by our family for several years now. Between the honey, ginger, and the soy sauce you will find a delicious flavor." INGREDIENTS:  2 teaspoons vegetable oil  2 boneless pork chops  1 tablespoon honey  2 tablespoons and 2 teaspoons water  1 tablespoon and 1 teaspoon soy sauce  1/3 small onion, chopped  1/8 teaspoon ground ginger  1/8 teaspoon ground black pepper DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). 2. Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish. 3. In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish. 4. Bake pork chops 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).

Answer 3

I had a Jewish Grandma who kept a kosher kitchen and an English Grandmother who taught my Mother to cook. So I can cook kosher English southern food! That's chicken matzo ball soup flavored with Old Bay, beef brisket with broiled tomatoes, beaten biscuits with kosher honey. Things like that. Anglo-Jewish food. Very multi-ethnic.

Answer 4

You might want to try cooking with the herb lavender -

Lavender has been used for centuries in a number of ways going back to the Greeks and Romans (and maybe before that). It seems to be just catching on here in the States.