INTERNATIONAL: USA: From The Kitchen on Foodnetwork.com: Get Your Grill on (videos too)

LINK to Get Your Grill On

INTERNATIONAL: BORDERLESS CUISINE 7 - Germany, Switzerland and Austria

German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria In all regions, meat is often eaten in sausage form.

German sausages:

Swiss sausages:

Austrian Sausages

Spatzle

Spätzle (Swabian diminutive plural of Spatz, thus literally "little sparrows", also Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska) are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.

Today in Germany, spätzle are largely considered a "Swabian speciality" and are generally associated with the German state of Baden-Wurttemberg. In France they are associated with Alsace and Moselle. The total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons. Pre-made spätzle are also available internationally from companies such as Maggi, a division of Nestle. 

German Spatzle

Swiss Spatzle

Austrian Spatzle

Rye Bread

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.

German Rye Bread

Swiss Rye Bread

Austrian Rye Bread

Potato Salad

LINK for German Potato Salad

LINK for Swiss Potato Salad

LINK for Austrian Potato Salad

Breakfast Salad~Soft eggs with cherry tomato salad, sprouts and toast

On weekends I like to treat myself. I like to starting my mornings in a healthy way. The idea of salad for breakfast may seem a bit strange but it is a great way to get a jump start on getting those recommended daily servings of vegetables. On any given day it is a struggle for me to consume one measly cup of raw veggies. I find that when I start with salad for breakfast, it motivates me to

Moorish Salad

In Trinidad when something tastes good, we say that it is moorish because you want more of it.  Chef Jamie Oliver may have been thinking along the lines of a Middle Eastern influenced salad but I find the Trini meaning to be very applicable as well. 





Moorish Salad

(slight adaptation of Jamie Oliver's Moorish Crunch Salad)

Serves 4



Ingredients



1 1/2 tablespoons sesame seeds,

Sizzling Chicken Fajita Salad

I am doing all kinds of happy dances today over this recipe.  As much as I love looking at pretty pictures of food, when it comes time to roll up my sleeves and get down to cooking dinner, I want stuff that's REAL. That means I shouldn't have to make a run to the store for specialty ingredients, nor should I have to enroll in cooking school to learn a complicated cooking technique. Flights

Omelette with Greens and Pommerac

This morning I made this super simple breakfast. It may not seem like much but for me it is quite the deal since breakfast is a meal I usually skip. Now that I am on a spiritual rejuvenation of sorts, i.e. vacation, I find myself wanting to rejuvenate my physical self as well. As such, I am making it my goal to improve on how I start my days. 














Luckily this is not going to

Strawberry Spinach Salad

It's the morning of my first day of summer vacation and I am giddy with excitement.



There I said it, summer!



In Trinidad some people assume that you are being silly to call the July/August long vacation, summer. We don't have four seasons like the temperate zone countries. So technically we don't have summer. It's perpetually warm here. What we do have is a period of more rain, then

A move forward and a look back

I know it seems like once again I have fallen off the face of the earth. I haven't. However last month we moved house and the new place doesn't yet have an Internet connection. Not having access to the Internet is a bit like falling off the earth, isn't it? 



Seriously, phone company you could have told us when we applied for service that your technicians don't 'fish' for cable. It would have

Black Bean and Corn Salad with Lime Vinaigrette

This versatile salad goes anywhere and holds up well in the heat unlike mayo based salads. It's great for picnics, backyard barbecues, the beach or wherever you choose to hang out with family and friends enjoying the outdoors. This is the salad that I am asked to make most often when friends get together for a barbecue.




Of course you can stay in and have this as well. You will want to

Pineapple, Beets & Carambola Salad

This recipe is for people who can't stand the earthy, ferrous and dirt flavour of beets. Surely I am not alone in my hatred of this root vegetable with it's pretty,  jewel-red colour?

I can't tell you how to feel about beets, but if you don't like them, then I can tell you that this salad  makes them  much more palatable. If on the other hand, you  have a love affair with these garnet bulbs,

Power to Purslane and a Professor

You know that nasty weed that keeps popping up all over the garden? Well I ate it! Just so you know and in case you find me on the floor foaming at the mouth you'll know what to tell them in the ER.

Let me start at the beginning. I'm not much of a gardener but I do love growing things. A few months ago, I came across some packets of seeds that must have been at least 2 years old. I wasn't at

What Luck Polluck Salad and a Lesson in Dialect

Have you had your salad today? Salads are my Achilles heel. I confess that many times after I have rushed about a hot kitchen, fussing with 'le plat principal' I am lazy about salad. Too often I am content to cut up tomatoes, lettuce and cucumbers on my plate and call it a day. Is it any wonder then, that I get to the point where I actually crave a salad?

I usually don't bother with recipes

The Best Thing that Ever Happened to Supermarket Tomatoes

Do you regularly eat vine-ripened tomatoes? There is no argument that tomatoes which are left to ripen on the vine have the best flavour of all. But how many of us are fortunate to have ready access to them?



I remember the first time I tasted one. I was 16 ( really just the other day;-) I was hiking with friends and we ran out of water. There was a farmer in a nearby field of tomatoes and we

I cook because I photograph

Julia over at, A Slice of Cherry Pie asked, "What can you do with watermelon and mint?" Here is my answer, A Deconstructed WMF Salad. Why deconstructed? Why not a full on watermelon-mint-feta salad like the one from Food and Wine which has been on my to make list for well over a year? It's because I made this long in advance of the actual meal and I was worried, that the dressing would make it