Cuisines – Page 5 – The Kitchen Tourist

Earl Grey Sorbet with Lemon & Mint

When planning a menu, I like to mix a few favorites and a few new recipes. I chose this one simply because it fit the Mad Hatter’s Tea Party theme, but it was actually one of my favorite dishes from the whole day. The texture is light and smooth and though the flavor isn’t terribly…

Masala Chai Ice Cream

Here’s the richest of the tea-flavored ice cream recipes I made for my Mad Hatter’s Birthday Party. I tried a cardamon flavored recipe last year – I definitely liked this better with the richness of the mixed spices and tea. The texture is so rich and creamy my sister described it as “buttery creamy.” As an infused custard, there are a few extra steps, but I think the flavor makes it worth it for a special occasion.

Green Tea Ice Cream

I made 6 flavors of homemade ice cream for my Mad Hatter’s Tea Party this weekend – if I can get myself together I’ll post more pictures of the food and the recipes shortly. But I had a request for this recipe when I came in to work today, so I’m getting this up on…

Best Tofu Ever – Korean Bean Curd Chorim

Most of the best-known Korean foods in America (besides Kimchi, of course) are meat-based. This is a really delicious way to prepare tofu, which is not something many Americans know how to handle – a bit of short frying and a delicious marinade make it satisfying as a side dish or a main dish, and if it works better it’s easy to make ahead.

Pita with Za’atar Spices

Za’atar is a Middle Eastern spice blend of thyme, sesame, sumac, and other spices that can be eaten with flatbread for a quick snack or side dish. I like to spread it on pitas and toast them quickly in the oven to make them easier to serve and eat.

Moroccan Orange and Date Salad

This is one of the most attractive and unusual salad recipes I’ve found. It goes well with a number of Mediterranean dishes and only takes a few minutes to have ready. I’ve tweaked the recipe to take out the only part I found labor intensive.

Moroccan Chickpea and Carrot Tagine

This recipe has everything going for it: it’s cheap, quick, colorful, healthy, and delicious. It’s from an interesting cuisine I want to learn more about, yet I can keep all the ingredients in our pantry. Plus it’s vegetarian/vegan friendly so I can serve it to anyone on short notice without worrying about dietary restrictions.

Psari Plaki – Greek Fish with Tomato Sauce

My brother made this dish for our Mediterranean dinner yesterday – it was a new recipe for us, but one that stood out, even among some favorite recipes, as one to try again soon. With the help of a food processor, the sauce came together very simply, then the fish went into the oven while the rest of the meal came together and was done very shortly.

Ingredient Note: Rice

Rice, of course, is a primary staple in many areas of the world. It’s cheap, it’s healthy, and it’s easy to start cooking (especially with a $20 rice cooker from Target). Last winter I woke up one morning and decided to catalog my rice. In this post, I’ll go over some tips and tricks about different types of rice I’ve learned to appreciate in my exploration of different cuisines.

Roasted Red Pepper Risotto

Risotto requires a bit of patience, something I’m usually in short supply of on a Monday night. But a last week – when I first said I’d be “restarting this blog” – I came home on a cold dark evening to find no one would be home for a while. I was hungry and felt…

Homemade Gnocchi

Gnocchi uses very simple ingredients to create something that tastes sublime. Store-bought frozen gnocchi simply can’t compare – but the warnings on the recipes I’d read made me think it must be hard to make. I didn’t find that to be the case when I actually tried it, though you do have to be willing to get your hands a bit messy.