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By Bradley Rehak - Guest blogger studying in Quito, Ecuador

Ecuador, along with the rest of South and Central America apparently, has perfect weather conditions for growing fruit, particularly along the coast and in the Amazon basin. Thus for a gringo such as myself, attempting to purchase fruit or juice can be rather intimidating, because not only do I usually lack the word, but I can't even recognize by sight things other than bananas and strawberries. However, I have learned enough to offer a short discourse on the subject and make recommendations for my fellow travelers.

Most days my breakfast consists of pieces of papaya and banana or mango. These easily recognizable ones are served with a fruit juice and homemade jam, both of which consist of blended fruit, water and sugar. The only main differences are that the jam simmers for a few hours in a pan and has less water. Along with this my house mom always eats pitajaya, which is a yellow fruit roughly the size and shape of a pineapple grenade that is clear with black seeds on the inside. It tastes quite good, but it's main purpose is to keep the intestines chugging—or float the stomach, as she says.

Tomate de arbol (yes, tree tomato) is also delicious, and almost always served as a juice. Its appearance is quite similar to a roma tomato on drugs, which is to say about three times larger. It's one of the more common juices offered in restaurants, and seems to go quite well with a bagel and cream cheese (and the local gringo market).

Maracuya is another popular fruit for juice. To be entirely honest I don't know what it looks like, having just discovered that it is quite refreshing. Based on Ecuadorian Juice Theory I would guess that it is somewhat bitter with a strong flavor as a juice. I devised Ecuadorian Juice Theory after we had a school-sponsored fruit tasting session with about 20 different samples. It was amazing how many of them were horrible to eat—but as our teachers told us, the horrible ones are almost always great as juice. The reason, of course, is that any quantity of sugar added to a drink is quite acceptable in Ecuador.

By far my favorite fruit is guanabana, which I became acquainted with in Mexico. I made the mistake of buying one to make juice a few weeks, and paid the price with an hour of picking out the slippery black seeds from the white, stringy fruit that is somewhat larger than a pineapple. The result of my labor, however, was the best-tasting juice available in Ecuador, as apprized by myself and the neighbor girl that is eight years old.

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cont... by Kayla Allen

Picking up where Glenn left off sort of; it's time to get out of Europe or at least add a dash of spice. In recent years fusion has taken over the culinary world, mixing traditional preparations with new and exciting ingredients. Let's look at where these ingredients that are breathing new life into our spice cabinets and taste buds are coming from.

In truth, they're coming from all over. The world seems to get smaller and smaller every year, trade easier and easier. I can walk into a corner market in Philadelphia and find any array of ingredients from all over the world and now at reasonable prices.

You can really get a great idea of how top chefs are using ingredients from around the world to augment their traditional culinary educations by watching yes, I'm going to say it, Iron Chef America. In addition to the flavors they're bringing together their food is made richer with the stories they've brought back from the countries they've visited.

Some of my favorite meals have been simple meals eaten in their country of origin. My enjoyment may have had less to do with food itself as the romance of eating some of my favorite foods in some of the most amazing places but flavorful and enjoyable none the less.

Here we go, back to Europe to start:

* Brie, bread and red wine in Paris sitting next to the Seine
* Gelato everyday in Italy and a delicious dose of a simple pasta every dinner.
* Guiness in London, c'mon it's as close as I've gotten to Ireland.
* Empanadas in Guatemala watching Bailar para un Sueno.
* Vegetarian Cheesesteaks, Giana's Philadelphia, Pennsylvania USA

Some of the more widely appreciated recently popular flavors:

Japanese - Sushi continues to evolve and the ingredients you would expect to find in your typical hand roll have changed. Sushi with a decidedly Latin flavor is gaining popularity and prevalence.

Cuban - The fact that the city of Philadelphia can sustain at least two up-scale Cuban restaurants is saying something. I lay the explosion of Cuban cuisine at the feet of the popularity of the Mojito. Mint and rum in summer, who could pass that up?

Thai - See my blog on Thai food if you dare, lemongrass is everywhere.

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By Glenn Rigby

Lots of people enjoy wine. Something for dinner, a party, celebrations, special occasions – you name it and there is a wine for it. "But where does it come from," many of us may wonder. Well, there is the question at hand.

Wine is produced all over the world. Writing on all the myriad wine regions and locations would fill volumes, so I have decided to pluck out a few acclaimed spots to highlight.

* Emilia-Romagna, Italy
In this region, where the vines have found favorable growing conditions both on hillsides and in the lower plains, thus generating vineyards with well defined characteristics, over the past twenty years an extensive planting of international vine varieties has taken place. In the latest years though, this trend has reversed and many local producers are turning their attention to native vines, aiming at the production of wines which are ever more competitive in the global market, thanks to unique and characteristic perfumes and flavors.

That's why, in addition to well-known international varieties such as Chardonnay, Merlot, Sauvignon, or the classic native Lambruscos, Sangiovese and Albana, wines such as Montuni, Pagadebit, Fortana, Canina Nera, Uva Longanesi, Centesimino (local name for Savignon Rosso, or Sauvignon Rosso [Red Sauvignon]) and Pignoletto, are finding their market and are so well received

* Burgundy, France
Many of the vines here have been cultivated by monks since at least the 500s. The names of the religious orders became the names of some of France's most renouned wines: Chambertin, Santenay, Pommard, Meursault. You'll be surprised how small the great vineyards are if you decide to walk around them. Each property is made up of a many of small, disconnected parcels of land. 3500 properties are responsible for two thirds of the 24,000 hectares of vines planted.

* Mendoza, Argentina
The winemaking process in Mendoza is performed by 682 wineries, divided in different types of companies; those who have a long history and began as a familiar project a long time ago; those who have born based on foreign investments and finally; the small wineries that produce small quantity of wines, many times called "boutique" wineries.

On the other hand, since the beginning of the new decade, the "wine tourism" has taken a remarkable position into the Argentinean wine industry. At the present time, the foreigners can visit more than 70 wineries located into the wine growing regions (Northern, Central and Southern). This allow to the visitors learn more about harvesting, winemaking process and history of the viticulture in Mendoza.

SOURCE:
italian-flavor.com
about.com
greatwinecapitals.com

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By Glenn Rigby

Italy is known for its gourmet food. Pasta, risotto, polenta, olive oil, and focaccia, among many other foods, are some of Italy's trademarks. However, Italy is divided into separate cultural, political, and culinary regions.

In the wealthier north, a golden, fruity olive oil is used, whereas in the south you are more likely to encounter an oil made from the dark green olives of Sicily. Sicily is rife with seafood and filling pasta dishes, utilizing black or green olives or eggplant. Let us not forget dessert: the cassata and cannoli!

In the north, influences from the neighboring countries of France, Switzerland, Austria, Croatia and Slovenia are found in the cuisine. Spices, including paprika, poppy seeds, cinnamon, cumin and horseradish are found in abundance in the northeast, as well as sausage and polenta.

There really is too much to say about the wide array of foods, ingredients and dishes that Italy is known for.

Sauces, pastries, cheese, foie gras… Mmm – that's France! Have you ever asked yourself: "Hey, what's Bearnaise?" If so, here's the answer: It is a relative of hollandaise, using a reduction of vinegar, tarragon and shallots that is finished with egg yolks and butter. Yum! And the sauce list goes on and on.

Foie gras is the oversized liver of a force-fed goose or duck (goose is preferred). Because the specially bred fowl are not allowed to exercise, the livers become huge and fatty. One classic presentation for hot foie gras involves first studding the liver with brandy-soaked truffles, putting a bay leaf on top, wrapping the whole in bacon and then in a pig's caul -- the fatty membrane that lines the abdominal cavity. Both foie gras and truffles are characteristic of the cooking of the Périgord region.

Let's go Morocco: Moroccan cuisine is rich in spices, only natural when you consider the ages-old spice trade from Arabia to North Africa. Spices here are used to enhance, not mask, the flavor of food. The following spices are among the most commonly used.
* Cinnamon
* Cumin
* Turmeric
* Ginger
* Cayenne
* Paprika
* Anise seed
* Sesame seed
* Black pepper

And because I like dessert so much, here is a favorite of Morocco:

Bisteeya
This traditional savory pastry is made in three layers: a layer of shredded chicken is topped with eggs which are curdled in a lemony onion sauce and further topped with a dusting of sweetened almonds. The whole is enclosed in tissue-thin pastry called warka and topped by a layer of cinnamon and sugar. It is believed that this fine pastry (similar to the pastry used for Chinese spring rolls) came from the Persians, who likely learned to prepare it from the Chinese.

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By Alexa Boyce

I recently read an article about a Beijing restaurant called the Cat Meatball Restaurant shutting down due to animal rights protesters. The thought of cat meatballs disgusts me as an American, but I'm sure to some Chinese people (obviously not all of them), it is an inexpensive or tasty dinner. I came across a website that I just had to share. It is called www.weird-food.com and discusses the various "strange" foods that are eaten around the world, and how they may not be so strange to those in the culture. They state that these so-called weird foods are eaten not because of sacred scripture or sanitary reasons, but in order to distinguish your culture's "insiders" from outsiders. They made a point to state that the foods on their list are there not because they are unpopular (ie eggplant) but because they are cultural identifiers. Here are some of my favorites:

* Tarantula (Cambodia): The practice of eating these fuzzy arachnids apparently started during the reign of Khmer Rouge when food was scarce. But now, the town of Skuon sells hundreds of the spiders daily as a sort of 'fast food'.

* Gusano Worms (Mexico): These worms live on the agave plants and are purposefully placed inside bottles of the more "authentic" brands of tequila. There is even a type of tequila manufactured in Mexico and sold in 2-ounce bottles called "Dos Gusanos", or two worms. For those who can't get enough!

* Witchety Grub (Australia): Eating these insect larvae was a staple in the diets of the aborigines. Now it is served as a delicacy in the finest restaurants as a patriotic dish!

* Monkey Toes (Indonesia): Deep fried monkey toes, eaten right off the bone. This one sounds like a joke, doesn't it?

* Pig's Blood with Eggs (Hungary): Apparently when Hungarians kill the first pig of the season, they collect the blood and add scrambled eggs as a celebration.

* Squirrel Brain (southern USA): Cook the whole cleaned squirrel, then crack the skull using your fingers and dig the brains.

* Nozki (Poland): Nozki is what the Polish call Jellied Cow's Foot. Buy a cow's foot, chop into pieces and cook for hours in water and spices. Then pour into a flat pan and refrigerate. You will be left with a grey jelly with a layer of fat on top. Serve with horseradish.

* Criadillas (Spain): I actually had a friend who attended a 'Testicle Festival' in the Western US, where they are apparently called 'Prarie Oysters'. The Spanish serve them sliced with garlic and parsley.

* Baby Mouse Wine (China): Whole baby mice in a bottle of nice wine. Also common in China is Snake wine. Same basic concept, but open the gall bladders and drain into the wine.

* Clay (US South, Africa, Worldwide): Apparently eating dirt/clay that is rich in minerals, either to settle your stomach or as a mineral supplement is more common than one would think.

* Scrapple (USA): I had to include this one. Scrapple is made up of all the leftover pig parts including lips, snout, organs, etc. Formed into a gelatinous cube with cornmeal, sliced and fried. Here in Philadelphia, its often served with Maple syrup and eaten for breakfast.

Check out the page for recipes on how to make these 'delicacies' and more!

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"Eating is the utmost important thing in life" - By Kayla Allen

China is a huge country with a great variety in climate, landscape and crops so it's not surprising that China's cuisine is just as varied. Very generally speaking, there are eight main kinds of Chinese cuisine and four major "flavors"; Cantonese, Szechuan, Northern China (Peking) and that of Eastern China, which also can bear further breaking down as the food and tradition varies a great deal in this region.

The variety of ingredients can also be attributed to famine and hardship. China has been an agricultural civilization for thousands of years and has suffered from poor harvests. During lean years, people would explore everything edible to stay alive. Many strange and incredible ingredients such as wood ears, lily buds, etc. were discovered and added to Chinese recipes. The scarcity of food also taught people how to avoid waste. Various fruit and vegetable peels and even shark fins turned out to be delicacies in Chinese food.

When thinking about what sets Chinese cuisine apart aside from diversity, I think of how much consideration is given to every aspect of the Chinese meal. Attention and appreciation seem to be the hallmark of Chinese cuisine. From the ingredients and cooking methods to the utensils you eat with, every step and what it both looks and tastes like is equally important. Confucius once said: "Eating is the utmost important thing in life" and Chinese cuisine seems to take this literally.

You might feel the same when you taste this dish:

Fried Two Winters

Ingredients:
* 1 block firm tofu
* 8 - 10 Chinese Black Mushrooms
* 1 8-ounce can bamboo shoots
* 1 clove garlic, finely chopped
* 1/2 cup vegetable broth
* 2 tablespoons dark soy sauce
* 1 1/2 tablespoons Chinese rice wine or dry sherry
* 1 tablespoon oyster sauce
* 1 teaspoon granulated sugar
* 1 teaspoon cornstarch dissolved in 4 teaspoons water
* 4 tablespoons oil for stir-frying, or as needed

Preparation:
Drain the tofu and cut into 1-inch cubes.

Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and slice. If desired, strain a reserve a bit of the soaking water to add to the sauce.

Rinse the bamboo shoots under warm running water to remove any "tinny" taste. Drain thoroughly.

In a small bowl or measuring cup, mix together the vegetable broth, dark soy sauce, oyster sauce and sugar. Set aside. In another small bowl, dissolve the cornstarch in the water. Set aside.

Heat the wok and add 2 tablespoons oil, drizzling it around the sides of the wok. When the oil is hot, add the bean curd cubes. Stir-fry until browned. Remove the bean curd from the wok.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic, and stir-fry until aromatic. Add the dried mushrooms and the bamboo shoots. Stir-fry for 1 minute.

Push the vegetables up to the sides. Add the sauce in the middle of the wok. Add the cornstarch and water mixture, stirring quickly to thicken. Add the bean curd. Heat through. Remove from the stove and sprinkle with a few drops of sesame oil if desired. Serve hot.

To enjoy any Chinese meal one should use Chinese utensils, chopsticks. The use of chopsticks help to insure that you are given the time to savor and enjoy everything you pick up from your plate and put in your mouth. Here are some simple directions for those of you who may need a little help:

First, hold the upper stick like a pen with your thumb and middle finger. Second, take the lower one with the thumb and set it on the ring finger. Finally, try to move the two sticks and pick up your favorite dish. YUM.

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by Kayla Alen -

Since Morocco is a Muslim country by majority it's a bit surprising how popular alcohol remains. In stores you may find that the bottles of alcoholic beverages are covered in newspaper or black plastic to avoid overtly displaying items that much of the county finds offensive, but the alcohol remains.

Because of it's relatively low alcohol content, beer is the most popular alcoholic beverage as some religious people say that it refreshes the mind without making them drunk.

That said, beer is not the only alcohol available in Morocco, wine comes in second and has more of a history in the county.

Probably the most popular drink in Morocco actually has no alcohol at all and it is full of tradition. Making green tea with mint is considered an art form and sharing it with friends and family, an important ritual. Even beyond the making of the tea, pouring the tea is crucial as well. Moroccan tea pots are designed to aid in this and have elongated spouts allowing the tea to be poured from a height.

If you've got a sweet tooth have a go at making some of your own:

What you need:

2 tablespoons green tea
5 cups boiling water
1 bunch fresh mint
1 cup sugar (mmm)

and what you do with it:

Place tea in teapot
Pour in boiling water
Cover and steep 2-3 minutes
Wash mint under running water and add to pot
Steep for 3-5 minutes
Add sugar

Enjoy with friends

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By Kayla Allen -

Like 5 years ago it seemed that every time I was going out to dinner with a friend, that friend was telling me about this amazing Thai restaurant we just had to go to. Consequently, I’ve been to Thai restaurants in San Francisco, Portland, Olympia, Philadelphia, Baltimore, Tucson, etc. basically everywhere in the US that my friends have lived. I don’t think I enjoyed a single one of those meals but I know that has no bearing whatsoever on Thai food in general. It’s me. It’s my quirk (one of many).

Although I love eating out it’s always sort of a harrowing experience for me because I’m cursed with the inability to order the item on the menu that I actually would like to eat. I feel this weird pressure when the waiter or waitress asks, “what would you like?” and inevitably, even though I’ve already settled on what I would like to order, at the last minute I pick the dark horse, something I was momentarily interested in and yet had quickly decided against. Before I know it, my order is in, is being prepared and I sit and hope beyond hope that I’ve unwittingly ordered a great new dish, although I absolutely know beyond a shadow of a doubt that I’m lying to myself. The truth is, it will be virtually inedible.

As you would imagine, I cook at home a lot which allows me to totally avoid the inevitable, “what would you like?” question faced in restaurants. But because of my bad luck in Thai restaurants I’ve never ventured that direction in the kitchen. However, I do realize that all my friends and their friends can’t be wrong, I’m sure Thai food is delicious…when ordered or prepared correctly. For me, that’s the real secret, how to order what I might actually like.

But others might find this helpful:

Thai food is heavily influenced by a wide variety of cooking styles including Portuguese, Dutch, French, Japanese and Chinese. Thais were very good at integrating foreign ingredients as well as substituting with local, more readily available ingredients. Herbs contribute a lot to the overall flavor of the food and spices are toned down. Two herbs that you find frequently in Thai food are lemongrass and galanga. To serve a Thai meal properly you should include a soup, a curry dish, and a dip with accompanying fish and vegetables. Sometimes the curry dish is replaced with a spiced salad. If you’d like your soup spicy you should then replace the curry with something less spicy. The trick is to serve or order a variety of flavors that compliment each other even from dish to dish.

With food I definitely follow the philosophy that if you fall off the horse you should get right back on. So Thai food hasn’t seen the last of me.

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By Anne-Marie Dingemans

Spain has so many nice traditional dishes, it’s hard to pick a favorite one. I am definitely a social eater, so the environment, presentation and company are very important to my overall ‘eating experience’ as well. So if we take all that into consideration, I would say I would pick paella over the Cocido Madrileno, Jamon, Croquetas, and the hundreds of other Spanish delicious dishes. An added bonus is that paella is one of the few dishes that isn’t soaked in olive oil, so it’s also a good option for the calorie-conscious and the ones with delicate digestive systems.

The best paella I’ve ever eaten was in this small village just outside of Valencia, in the heart of the National Park Albufeira, a huge fresh water lake, only separated from the sea by dunes. The Albufeira lake is the source of water for the huge paella-rice fields in this area. Eating a paella in the birth place of the dish raises your expectations, so it was even more impressive that I wasn’t disappointed.

I said before that the overall experience was important to me, and eating paella ‘the right way’ surely is a pleasure. ‘The right way’, for me at least, is going to a specialty restaurant where the paella is prepared to order, on wood fires, and the entire pan is served at your table. You scoop up the rice, trying to get the crunchy bits off the bottom. Seriously, after you’ve eaten one of these, getting a plate of paella from a huge deep pan somewhere in the back of the kitchen, is just not the same. You’ll be spoiled for life.

Paellas come in all kinds of different flavors and types. In the Valencia province paellas are also often referred to as ‘Arroces’ (Rices). Perhaps the best known is the Seafood paella, but there is also the meat paella (traditionally containing chicken, rabbit and duck), Fish paella, vegetarian paella, black paella (made with squid and it’s own ink – resulting in a black colored paella. It’s really very tasty), ‘arroz a banda’ with calamares and lots and lots of ali-oli (garlic mayonnaise) and many more. Further, there are paellas which aren’t even made of rice, but with vermicelli (a very thin spaghetti).

You see, there is a paella for everyone, and every family has its own secret recipe. This is a nice website with different paella recipes for those of you who want to make one. My personal tip: keep the layer of rice very thin, one inch approximately. Happy cooking!

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By Alexa Boyce - When I think of different types of ethnic foods, Brazilian is not one that jumps out at me as anything particularly interesting. However, Brazil has a very interesting ethnic mix of Portugese colonists, Brazilian native Indians and African slaves. It is this that gives its food such a unique flavor. The Africans by far have had the most influence on the cuisine, when they added African herbs and spices to the existing dishes. Today, cuisine from the state of Bahia in the northeast is revered as the country’s best.

The Bahian food may be a bit heavy to newcomers, but it is the malagueta chile peppers and dende oil made from African palms that define this type of cuisine. The malaguetas are so important that a container of the peppers, minced in oil, is usually provided on tables in restaurants, as salt and black pepper would be in the States. Other major ingredients may also include seafood (usually shrimp), coconut milk, banana and okra. The street vendors who serve this food from thatched-roof kiosks are called baianas. Make sure you check with the locals for recommendations of the best place to sample the native dishes. Dinha, in the Larga da Santana in the Rio Vermelho, Salvador is a very highly recommended place to sample the Afro-Brazilian cuisine. Dada is a baiana whose food made her so popular that she is now a local celebrity in Salvador. She owns the Caranguejo da Dada in the favelas and the Restaurante da Dada in Pelourinho on the beach.

One of the most popular dishes is acaraje, a fried ball or patty eaten as a snack or appetizer. This patty is made of mashed black-eyed peas and is fried in dende oil to give it a bright orange color. Sometimes it comes stuffed with vatapa, which is made of cassava flour, oil, pepper, fish or meat.

Acaraje Recipe
1 kg of dried fradinho beans (black-eyed peas)
1/2 kg of onion
1 spoon of salt
1 liter of dende oil
ground dried shrimp (seasoning)

Preparation: Soak the beans overnight. Wash and rub them to remove the skins. Combine the beans and onions and grind until it becomes a light batter. Season with salt, ground dried shrimp, hot pepper and dende oil. Heat the dende oil in a saucepan until it is very hot. Plunge large spoonfuls of the mixture into the boiling oil. When the acaraje patties rise to the surface and are a crispy golden brown they should be taken out of the oil and filled with cauru (okra) sauce. Serve immediately.

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By Beth Klemick - I have noticed and maybe those of you reading our entries have as well, I often blog about topics that are not necessarily my strengths in life: packing, patience to research airfare and now cooking. When I prepare an Italian meal it generally consists of boiling the water, tossing in the store bought pasta and opening a jar of Ragu. “Crazy!” says my sister-in-law the proverbial Italian woman and cook, whose lasagna and eggplant parm are out of this world. From my sister-in-law’s kitchen, and her good graces in combination with watching the PBS cooking series with Lidia Matticchio Bastianich, I am slowly learning the secrets of Italian culinary traditions.

Italian cooking is among the richest and most varied. Central Italian food seems to be lighter than Northern Italian cooking, for example. And don’t forget there is also Southern Italian cooking from the regions of Sicily, Abruzzi, Molise, Campinia to name a few. The dishes prepared although different in each region are all exquisite to the palate in my opinion. All regional Italian cooking and their master chefs seem one very important secret in common: good Italian food is based on good ingredients. Some of the ingredients of much importance in Italian cooking can be olives and olive oil, Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. My sister-in-law would add that fresh, homemade pasta is a must!

If are not as fortunate as I am to have to have a wonderful sister-in-law who is a great Italian cook to show you first hand, Lidia’s PBS series is a wonderful way to learn more about Italian cooking. Or check out online within your given city or community, they could very well be offering classes for some hands on experience for the novice Italian chef. Buon appetito!

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By Anne-Marie Dingemans

Why do the Swiss make such awesome chocolate? Or more interesting maybe, how? I am a chocolate-lover. A chocolate-snob even, according to some of my friends. Well, I can not possibly call a Mars Bar chocolate, and if that makes me a snob, well, so be it. Do a little taste-test yourself. Buy a bar of Lindt chocolate and any kind of average chocolate-containing snack. Cleanse your palate with some bread and water (yes, we do take this very seriously), then savor a sample of each. Do you taste the smoothness, the rich, creamy, silky-soft taste of the Swiss chocolate? Does it really compare to the grainy, sugary, slightly sour taste of the so-called chocolate? In my humble opinion it doesn't.

Now I wonder, how do they do that? Most of the ingredients have to be imported anyway (except for the milk, but both Belgium and Switzerland make great chocolate, and Belgium is mostly flat, so the Alpine milk of Swiss cows can't be the secret). Maybe it's a matter of demand. The Swiss are the biggest chocolate-eaters in the world! 10.5 kilos per person, per year! I'm sure that if you eat that much of it, you want it to be as agreeable as possible! Of course no chocolatier would ever give you his secret recipe, but a visit to the Nestlé Chocolate factory in Broc would at least give you a look into the process of making chocolate, with free samples of course.

And to make it a complete day out, why not take the Chocolate Train? It runs from Montreux to Broc every Monday, with a stop in the town of Gruyere, famous for its cheese. You can choose to ride a 1915 vintage Pullman car or in the Panorama-car with its (surprise!) panorama window.

The only disadvantage of being in Switzerland, visiting the factories, and doing some serious chocolate-sampling, is once you return home, you might just have turned in a chocolate-snob...

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By Beth Klemick

The Japanese tea ceremony (known as ha-no-yu, chado, or sado) was likely originated in China and introduced into the Japanese culture. These days in Japan the tea ceremony has become a popular hobby of many Japanese who actually take tea ceremony lessons with a teacher. This ritualistic ceremony is learned by heart and very precise. The simplistic version of the ceremony is that the tea is prepared by the host, and served and drunken by the guests with conversation kept to a minimum. A tea ceremony can last anywhere between one hour to five hours, depending on the type of ceremony. There are different types of tea ceremonies too, like Obon temae and Ryu-rei. The Japanese Lifestyle website provided insightful and complete information regarding the tea ceremony along with many other fascinating Japanese cultural outlets.

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By Connie Marianacci

If there is one thing I miss about Venezuela it is the Arepas! Arepas for breakfast, arepas for lunch and arepas for dinner.

They are very simple to make and great!



Ingredients

• 1 cup of precooked corn flour masarepa/masarica/masaharina(precooked fine granulated white or yellow cornmeal found at ethnic section of supermarket or ethnic grocers)
• 2 cups of water
• 1 half teaspoon of salt
• 1 half teaspoon of butter

Preparation

• Add the salt to the water
• Then add the flour little by little and knead until it turns to a dough. Add the half teaspoon of butter.
• Start making small balls of dough about 4 inches wide and flatten them until they get about half an inch thick.
• To cook you can either put them in the oven or toast them. Serve them warm.

My favorite is to cut them in the middle and put cheese so it melts! You can also put ham and cheese, butter, meat and anything else you want.

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By Sue Lavene

Perhaps we cannot just leave our desks and take a trip to Morocco spur of the moment. However, right in our city of Philadelphia, with fabulous multi-ethnic restaurants the norm, the staff at AmeriSpan enjoyed an evening "away" at a Moroccan restaurant, sharing a traditonal Moroccan feast in celebration of the 2005 holidays.

Exotically decorated in authentic décor, this casual and cozy restaurant was furnished with low sofas, large comfy pillows, dim lighting and the best part – no utensils! It's the perfect excuse to eat family style with your hands (hopefully scrubbed clean beforehand!), well, except for the soup.

A waiter carrying a large metal pitcher greeted us and passed out white hand towels to everyone. We were all instructed to gather our hands together over a pail, rubbing them together as he poured out the water, an impressive and fun (though not effective) display of ritual hand washing. We dried our hands with the towels provided that doubled as our napkins.

For the first course out of seven, Harira - a Moroccan soup traditionally eaten to break the fast during Ramadan - we used long wooden sticks with one end pointy, the other a small triangular shaped spoon.

The second course one of my favorites, a plate of 3 types of salads, one a creamy garlicky eggplant dip, another similar to the Mexican pico de gallo with tomatoes and onions and lastly, chopped carrots. Served with pita wedges, it was fun to watch my colleagues to see who dug in without hesitation – regardless of the fact that when the pita was gone, we had to use our fingers – and who was more reserved and stopped after they had no more bread.

Our eager palates were then introduced to the savory and sweet part of the meal, Bastilla, a traditional pigeon pie made from crushed almonds, eggs, warka or a phyllo-type dough and lots of powdered sugar on top. Of course, they wouldn't dare use Philadelphian pigeons because they wouldn't work well (so I hoped!) but used chicken instead. A vegetarian version was also served for me though I enjoyed the chicken better.

The next two courses were the tender and tasty whole roasted chicken with harisa cumin sauce and olives that we ripped apart with our hands and a huge plate of vegetable couscous.

As if we hadn't yet had enough food, for dessert, we were served a bowl of whole fruit, yummy pastries that tasted like baklava and hot mint tea to top off the dinner.

Of course, my blog would be incomplete if I didn't mention the hookahs for two being smoked by couples around us throughout the night.

Honestly, I had not had Moroccan food before this meal so I cannot vouch for its authenticity; however, it was delicious and I would definitely encourage people to experience it – for the ambiance and the food - at least once!

« Cordoba Travel : Getting There | Main | Guatemala Travel : Guatemala Buses »

By Beth Klemick

Of all Polish foods, by far the best known are pierogies. These culinary delights can be found ready made in almost any grocery store in the United States, offering quick and easy preparation by boiling them in water or, as an added bonus, sauté the boiled pierogies until golden brown.

For those who are more daring and wish to bring out the Polish chef in them here we have provided a homemade recipe for pierogies. For additional Polish delights, check out the Polana website The Polish Experience.

Dough
3 1/2 cups all purpose flour
3 large eggs
2 tablespoons sour cream, buttermilk, or plain yogurt
1-cup water (more if required)
butter or oil
salt and pepper

1. Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs.
2. Slowly stir in the remaining water until dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.
3. Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.
4. When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.
While the dough is resting, you can prepare the filling.

Filling
3 medium or 2 very large waxy potatoes (baking)
3 T unsalted butter
1-2 T light olive oil (or schmaltz)
1 large onion, minced
2-3 cloves garlic, minced
2 cups cabbage, finely shredded
1 small leek, finely minced (optional)
2 T Parmesan or white cheddar cheese, grated

1. Cook the potatoes in their skins, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they'll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).
2. Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.
3. Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.
4. In a skillet, combine butter and oil or schmaltz over medium heat to melt. Sauté the garlic, onion, and leek for a few minutes until they begin to take on a translucent color.
5. Stir in the cabbage, turn the heat to high for 1-2 minutes, stirring constantly, reduce heat and allow cabbage to begin to brown, 6-8 minutes. Then add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.

Putting the pierogies together
1. Remove the dough from the refrigerator and form it into balls 1 1/2 to 2" in diameter. Roll each out with a rolling pin into a 3-3 1/2" round approximately 1/8 inch in thickness. Cover the ones you've made with a damp paper towel as you work. If you prefer, you can use a Kitchen Aid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.
2. Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don't allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.
3. Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.

Cooking
Gently lower pierogies into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue till all are cooked. Serve fresh with melted butter, or sauté in butter until lightly brown on outside.

* An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.

NOTE: If your pierogies are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved

« Puerto Rico Travel : Sue goes Abroad | Main | Update: Living Language »

By Jim Kane, Guest Blogger

Oaxaca is known for its cuisine. I've been fortunate to have traveled there a half dozen times in the last three years. I typically sample the culinary gamut from a late night, street corner tacos al pastor washed down with a cold Bohemia beer to an evening at the internationally known El Naranjo, a favorite of New York Times reporters for its traditional Oaxacan dishes prepared with care by Iliana de la Vega.

This latest trip, coinciding with the Day of the Dead celebrations in early November, added a new twist. In addition to the small group of travelers along with me participating in the marvelous Day of the Dead festivities, I was there to scout for a 5-star museum group traveling with Culture Xplorers next fall. A critical part of the scouting was trying out a new restaurant billed to be one of Oaxaca's finest.

Alejandro Ruiz, owner and chef of Casa Oaxaca Restaurant, was gracious with his time as he accompanied me for lunch at his restaurant adjacent to Santo Domingo, even though I was visiting during the single busiest week of the year.

He asked if he could choose a tasting menu for me so that I could try several of the dishes for which the restaurant was best known. Saying yes turned out to be one of the best decisions of my trip and pure culinary nirvana.

As I imbibed the food and fine mescal that accompanied it, my body seemed to go into a wonderful, altered state of consciousness.

Amongst the half dozen dishes I tried that day, the following were stand-outs:
Salad - jicama cannelloni stuffed with grasshoppers, corn mushrooms and Oaxacan string cheese, all local delicacies.
This was followed by
Soup – fresh corn mushrooms and zucchini flower with epazote
Fish – fish of the day with zucchini flowers, capers and tomato marmalade
Prawns - with salsa of chile de arbol pacific style

The tasting menu at Casa Oaxaca is currently 320 pesos for five courses (around $30 USD) per person. It will be one of the most memorable meals you'll have in Oaxaca or anywhere in Mexico.

« Living in Guatemala | Main | Language Learning »

I can't remember a December without the delicious smell (and taste!) of pizzelles. My Aunt Anna makes the best pizzelles ever, and I can't wait until she makes a batch this year. I knew that pizzelles were an Italian tradition, but I really didn't know much else.

After doing a little research, I now know that the name pizzelle comes from the Italian word pizze meaning "round and flat" and that it has been called the world's oldest cookie. In Italy, they are also referred to as ferratelle, nevole, ciarancelle, cancellette, catarette...among lots of other things. In Scandinavia there are similar cookies, known as Lukken, and in Norway, Krumkake is baked using a similar iron as the pizzelle. Germany has its own version, Wafflekekse.

I haven't found a recipe that doesn't require a pizzelle iron, but I've read that a waffle iron works just as well. Enjoy!

Pizzelles
(makes about 24 cookies)

Ingredients:
3 1/2 cup All-purpose Flour
1 cup Sugar
2 tablespoon Baking Powder
1/2 cup Butter or Margerine, melted & cooled
3 Eggs
1 teaspoon Vanilla

Directions:
Stir together flour and baking powder.
In a small mixer bowl, beat eggs with electric mixer until foamy.
Stir in the sugar.
Add the cooled melted butter or margarine and vanilla.
Stir in the flour mixture; mix well.
Chill dough about 3 hours.

Using about 2 tablespoons for each cookies, shape the dough into balls.
Heat pizzelle iron on range-top over medium heat (for electric pizzelle iron, heat and use according to manufacturer's directions) until a drop of water sizzles on the grid.
Place on ball of dough on the iron.
Squeeze lid to close; bake over medium high heat about 1 or 2 minutes on a side or until golden.
Turn wafer out onto a paper towel to cool.


Recipe Link has tons of recipes, including this one.
What's Cooking America is a great resource for food history.

« Travel Purchases | Main | Second Language Acquisition »

Traveling abroad allows tourists to experience, among lots of other things, new flavors or brands of carbonated beverages, which is a real view into a country's culture. Since I'm partial to Coca-Cola products, I did a little research and found some of their products around the world.

Here are a few I found interesting:

Quatro
Where You Might Find It - Argentina, Chile
Flavors - Grapefruit, Lemon

Kinley
Where You Might Find It - Austria, El Salvador, Germany, Israel, Italy, Poland, Switzerland
Flavors - Apple, Bitter Grapefruit, Bitter Lemon, Bitter Orange, Bitter Water, Club Soda, Fruit Punch, Ginger Ale, Lemon, Orange, Pear, Raspberry, Vanilla Cream

Inca Kola
Where You Might Find It - Chile, Ecuador, Peru
Flavor - Bubble Gum

Nordic Mist
Where You Might Find It - Chile, Portugal, Spain
Flavors - Bitter Lemon, Bitter Water, Fruit Punch, Ginger Ale, Lemon, Orange

Smart
Where You Might Find It - China
Flavors - Apple, Apple Banana, Apple Strawberry, Coconut, Grape, Grapefruit, Mandarin Orange, Orange, Peach, Vanilla Cream, Watermelon

Lift
Where You Might Find It - Germany, Guatemala, Mexico, Poland
Flavors - Apple, Apple Blackcurrant, Apple Lemon, Apple Peach, Cherry, Grape, Grapefruit, Lemon, Orange, Peach, Pear, Raspberry, Vanilla Cream

Tiky
Where You Might Find It - Guatemala
Flavor - Pineapple

Real Gold
Where You Might Find It - Japan
Flavors - Cola, Ginseng, Herbal

Mare Rosso
Where You Might Find It - Spain
Flavor - Bitter Herbal

Limca
Where You Might Find It - United Arab Emirates
Flavor - Lemon Lime

Oh, and don't worry Fresca fans...you can find everyone's favorite grapefruit soda in Bolivia, Canada, Costa Rica, El Salvador, Honduras and Mexico. And if you love TaB as much as I do, Spain and a few other countries still offer Coca-Cola's first (and best!) low-calorie cola.

For hours of fun, check out Coca-Cola's Virtual Vender!

« Movie: Maria Full of Grace | Main | Portugal Trip - Part One »

Today is Halloween, but tomorrow begins Mexico's Days of the Dead (Los Dias De Los Muertos) celebrations. Here is a recipe for Pan de Muerto, the "bread of the dead".


Ingredients:
1/2 cup butter
1/2 cup milk
1/2 cup water

5 to 5-1/2 cups flour
2 packages dry yeast
1 teaspoon salt
1 tablespoon whole anise seed
1/2 cup sugar
4 eggs

In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling.

Meanwhile, measure out 1-1/2 cups flour and set the rest aside. In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar. Beat in the warm liquid until well combined. Add the eggs and beat in another 1 cup of flour. Continue adding more flour until dough is soft but not sticky. Knead on lightly floured board for ten minutes until smooth and elastic.

Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with "bones" placed ornamentally around the top. Let these loaves rise for 1 hour.

Bake in a preheated 350 F degree oven for 40 minutes. Remove from oven and paint on glaze.


Glaze
1/2 cup sugar
1/3 cup fresh orange juice
2 tablespoons grated orange zest

Bring to a boil for 2 minutes, then apply to bread with a pastry brush.
If desired, sprinkle on colored sugar while glaze is still damp.


I found this recipe at Global Gourmet, where they also give you the history of the Day of the Dead.

« International Travel Packing | Main | The Homestay Experience »

Although it is currently a humid 82 degrees in sunny Philadelphia, autumn has officially begun. Sadly, it is definitely not sweater or jacket weather in our fair city just yet, but perhaps some of you lucky readers have already packed your sandals away and started wearing long sleeves and corduroy (I am so jealous!)As Sue mentioned in her questionnaire posted earlier this month, autumn is the time for warm, hearty foods. Because AmeriSpan is a study abroad travel company, I thought I would try to find some autumn recipes with an international flair; I was able to find a recipe for Minestrone and for chicken and black bean enchiladas. Please let us know what you think if you try these recipes, and we would love to know what you're cooking to celebrate fall!

• 1 1/2 Tbsp (25mL) olive oil
• 1 onion, chopped
• 1 stalk celery, sliced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 tsp (1g) basil leaves
• 1 tsp (1g) marjoram leaves
• 1 medium zucchini, chopped
• 1 quart (1L) chicken or vegetable broth
• 2 cups (300g) white beans, cooked (canned beans work well)
• 2 cups (910g) canned tomatoes
• 1/2 head cabbage, chopped
• 1/4 cup (10g) parsely
• Pepper, to taste

• Heat the olive oil in a large, heavy bottomed pot.
• Add onions, celery, and garlic and sauté until the vegetables are tender, but not yet browned. Add basil and marjoram leaves and stir for one to two minutes.
• Add chopped zucchini and cook for another few minutes. Pour in chicken or vegetable broth, the cooked beans and the tomatoes. Cover, bring to a boil, and then reduce heat to simmer.
• Allow the soup to cook for about 45 minutes, stirring occasionally. If the soup looks thicker than desired, add some water, 1 cup (240mL) at a time.
• When it almost looks like soup add the chopped cabbage, and the parsley and cook for about 10 minutes more.
• Add some freshly ground black pepper to taste.
• If a heartier soup is desired, a handful of small sized pasta can be added; then the soup needs to be cooked for about 10 minutes more.

• 2 Tbsp (15g) flour
• 1 1/2 Tbsp (10g) chili powder
• 1 1/2 Tbsp (10g) cocoa powder, unsweetened
• 1/2 Tbsp (6g) sugar
• 1/4 tsp (2g) salt (sea salt if on a corn-free diet)
• 2 1/2 cups (600mL) tomato sauce, canned
• 1 1/2 cups (360mL) water
• 3 ounces (85g) tomato paste

• 1 pound (455g) boned and skinned chicken breast, uncooked
• 1 2/3 cups (425g) black beans, canned, (one 15-ounce can)
• 1 1/2 cups (195g) reduced fat Monterey Jack cheese, shredded, divided
• 4 ounces (115g) green chili peppers, diced
• 2 tsp (5g) cumin powder
• 1 tsp (4g) garlic powder
• 6 or 7 flour tortillas, 10-inches (25cm) round

• In a small bowl, combine flour, chili powder, cocoa powder, sugar and salt; set aside.
• In a medium saucepan, add tomato sauce, water and tomato paste.
• Heat and stir in flour mixture using a whisk.
• Continue stirring over medium heat while sauce thickens.
• Simmer slowly for 30–60 minutes, stirring occasionally.

• Cook chicken breasts in a pot of boiling water until done, approximately 20 minutes.
• Cool and cut chicken into 1/2-inch (2cm) pieces.
• Drain and rinse canned black beans.
• In a medium bowl, combine chicken, beans, 1 cup (130g) cheese, green chilis, cumin and garlic powder.

• Preheat oven to 400°F (205°C).
• Spray a 9x12-inch (22x30cm) shallow baking pan with vegetable oil spray.
• Pour one cup enchilada sauce into the baking dish and spread evenly.
• One at a time, moisten each tortilla by dipping it briefly in the enchilada sauce.
• Place approximately 1 cup (150g) of filling on each tortilla and roll it up.
• Put in baking dish seam side down.
• Continue this process until all enchiladas have been assembled.
• Pour remaining sauce over enchiladas.
• Bake in the oven uncovered for 20–25 minutes.
• Remove and sprinkle over remaining cheese.
• Return to oven for 5 more minutes.

Have a great weekend!

« Staff Stories: Miscommunication | Main | Travel Advice »

For a vegetarian or vegan, the thought of eating out can be a bit overwhelming. Traveling to a different country and culture can be an even bigger challenge. But fear not, there are many resources available that can make traveling a breeze. In the next few installments, I’m going to include some tips and websites that offer vegetarian alternatives and information for the traveling herbivore.

I think the logical place to start would be with flight information. With budget cuts and bankruptcies, many airlines have limited if not completely cut out all specialized meal options. If you wish to be provided with a snack or meal on your flight remember to contact your airline ahead of time. If a vegetarian option is available it must be requested beforehand. If a vegetarian option is not available, packing a small snack is a great option. PETA has a great list of vegan foods at the following link: Accidentally Vegan

Here are some popular snack items that are vegan and travel-friendly:

• Goldenberg's Peanut Chews (Original)
• Nature Valley Peanut Butter, Maple Brown Sugar, Banana Nut, Cinnamon, Pecan Crunch, Roasted Almond and Apple Crisp Granola Bars
• Laffy Taffy
• Oreos
• Ginger Snaps
• Ritz Crackers
• Swedish Fish
• Twizzlers
• Wheat Thins
• Fritos
• Famous Amos Sandwich Cookies
• Starbursts

« Meet John | Main | Staff Stories: Miscommunication »

Oaxacan Street Vendors

Anything that walks, swims, crawls, or flies with its back to heaven is edible. - Cantonese saying

Travel to any country anywhere in the world, and the food will give you a good idea of its religious and cultural identity. Crossing all socio-economic boundaries, it symbolizes community, love, life and home. It was written best by the renowned gastronome Jean Anthelme Brillat-Savarin in 1825: "Tell me what you eat, and I’ll tell you who you are." Street vendors, specifically, are an important icon of any culture, selling the "food of the people", which can be anything from fresh coconut juice and mangoes on a stick to fried guinea pig and a bowl of noodles.

Known as the culinary center of the country, during one recent trip to Oaxaca, Mexico, we found ourselves in an adventurous mood for some local grub. And what better way to explore local delights but from street vendors, we thought! First, we gazed upon a huge pile of small dark red fried grasshoppers, or chapulines, which are generally dry roasted and spiced with chilies, salt and lemon. We were told that you are supposed to take a spoonful of chapulines and place them in a soft tortilla and then eat it.

Try as I might, no amount of distraction could convince me to try the chapulines even with closed eyes, so I wandered next door to see what I could find. There was another vendor selling tlayudas, which are delicious, huge 12 inch tortillas crisped on the barbeque and topped with Oaxacan-style beans, shredded cheese and salsa, often eaten as a late night snack.

Further down the street, we found a stand with a local indigenous woman selling tejate, the traditional Oaxacan corn drink made with cinnamon and cocoa beans with a frothy cap. With her long braided hair and brightly colored embroidered (and sleeveless!) blouse, she was stirring it around up to her armpits in the huge bowl in front of her. Even though back home this demonstration would have turned my stomach, I decided to let go of my normal inhibitions and promised myself I’d at least try it once.

It has been said that Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Although there are certainly times when a fancy restaurant meal hits the spot, you need not spend a lot of money on food to be completely satisfied in Oaxaca. Just have a stroll down Oaxaca’s colonial streets and you will find some of the best regional food ever! Buen provecho!

*Disclaimer: Eating food from street vendors can be a really neat experience when done with caution. If you are skittish, trust your instincts. There are other ways to taste the local fare such as staying with a host family (with meals included, of course!) or going to reputable restaurants serving regional dishes.

By Sue Lavene

« Movie: Le Pact des Loups (Brotherhood of The Wolf) | Main | Are Language Skills Enough? »

Ingredients:
6  chicken breasts 
4  tablespoons olive oil 
1/4  cup raisins 
2  cloves garlic, minced 
1/2  teaspoon cumin 
1/4  teaspoon nutmeg 
1/4  teaspoon ground cloves 
1  onion, chopped 
1/4  teaspoon cinnamon 
1  green pepper, chopped 
1/2  teaspoon salt 
3  slices pimento pepper, chopped 
1/4  teaspoon pepper 
1  teaspoon sugar 
2  large tomatoes, peeled,seeded and chopped 
1  grated orange rind   
2  ounces unsweetened chocolate squares, chopped 
2  tablespoons chili powder (or to taste) 
2 1/2  cups chicken broth 
1/4  cup light rum 
1/4  cup slivered almonds 

Directions:
In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.

Serves 6