Well, I’m delighted to host my first WHB roundup. It’s so much fun to see the fabulous things people have put together from all around the globe. Y’all are some amazing photographers! It’s also put my “slacker-licous” nature to shame. I always send things in under the wire, other people send things out on Monday!
Here’s to the host for this week (starting Feb 16th) WHB 171, Susan from The Well-Seasoned Cook.
And to my usual readers, yes, some of these dishes contain gluten. First time for everything. 😉 Most actually don’t.
Anna of Morsels & Musings of Sydney, Australia brings in a lovely Esquite (Mexican corn snack). Her experience with Mexican food has come from dear friends, and I must say, it seems they’ve taught her well! She uses Tajin in the dish, which is made of chili peppers and dehydrated lime. She also provides some great background info on corn. I can’t help wondering if corn is in season in her neck of the woods. Here in the States, summertime corn is a distant memory.
Maggie of Say Yes to Salad joins us from Mountain View, CA, which is why it’s warm enough for her to pick up some golden beets at her local Farmer’s market. She’s embarking on a macrobiotic diet and missing her fruit, but loving her new discoveries. She reports that the golden beets stain less and are sweeter than their redder cousins
TS and JS of [eatingclub] drop in from chillyHazelnut Gremolata that came to her in a dream! Really, you can’t beat that as a descriptor. She gives several links for ways to use it in a Portugese meal, and will post more soon.
Believe it or not, I almost forgot to include mine: Red Pepper Sauce, which features fresh thyme from my garden. First, it’s my DH’s absolute favorite, which is why we made it for Valentine’s day! It’s a great way to add vitamin C and a whole truckload of yum to any dish.
Kalyn’s Kitchen is the original mommy of WHB, and as always, graces us with a South Beach ready Pressure Cooker Recipe for Pinto Bean and Ground Beef Stew with Cumin and Cilantro. On first glance, it looks like chili, but it’s a milder dish featuring cilantro, one of the yummiest herbs out there (IMHO)
Jude, of Apple Pie, Patis and Pate shares his Afelia – Pork Braised with Red Wine and Coriander Seeds. This classic Cypriot dish gets much of its flavor from the overnight marination and coriander seeds.
Did someone say dulce de leche? Dhanggit celebrates and great salary and combines some of the most incredible flavors on the planet in the form of Banana Almond Dulce De Leche Bread.
Seriously, it looks worth a trip to France to have a slice
Joanne, from Boston is another fan of cilantro and shares lovely sentiments for Valentine’s day AND her Mashed Eggplant and Tomato Salad on her blog Eats Well With Others. It’s an adaption from a
Middle Eastern cookbook.
Brii from briiblog is living in Valsorda, on the most beautiful lake of Italy, the Garda Lake (her words–I wish I knew from experience!). She shares her simple, yet elegant Maize and Ricotta cake, which appears blissfully gluten and sugar free!
Susan of The Well-Seasoned Cook and our host for the upcoming week joins us from NY with a decidedly spicy twist: Cajun Fried Okra with Remoulade Sauce. This is part of her successful plot to reach a happy gastronomic arrangement with okra, a former nemesis.
My spam filter seems to have gotten hungry and swallowed some of the emails. Check these out, too!
Haalo, who is kind enough to host WHB, graces us with Wasabi Leaf Vichyssoise. Wasabi leaves are a member of the mustard family, and apparently quite mild when raw. She’s able to find them at her local market.
Jeanne of Cook sister drops by from London to share her Warm Potato Salad with onion, dill and mustard. The salad was conceived by accident by her brother, and features dill as the herb of choice.
Cinczia of Cindystarbrings our second entry from Lake of Garda, Italy. She shares her Candied Orange Zest and is kind enough to give us the scoop in English, too, which is awesome to me because it’s one of my DH’s favorites!
I must say, it was a delight to travel through global cuisines with you all. Have a greatweek!