Exploring “I” cuisinesPosted: October 27, 2020 | Author: marga | Filed under: International Project | Leave a comment »
In the last few months, I have (mostly) finished cooking “H” cuisines and I’ve been making my way through the I’s. I still have five of these cuisines to go (Indonesian, Iranian, Irish-American, Italian Renaissance and Italian) but I figure this is a good time to announce the many new cuisines I’ve added to my International Food Project:
- Haryana: I made pakora, butter chicken and garlic cauliflower
- Iceland: baked fish, chicken with saffron and pepper cookies
- Imperial China: a chicken wing recipe from the 8th century, braised chicken from the 10th-13th and beef and walnuts from the 18th.
- India: chickpea, red bean, and chicken curries plus chicken and tofu tandoori
- Indo-Chinese: noodles and cauliflower
- Iraq: lentil soup, two types of kibbeh, chicken in yogurt sauce, lamb shanks, rice, and farro pilaf
- Ireland: Irish stew, beef & stout pie, potato biscuits, and bread and butter pudding.
- Iroquois: ghost bread and three sisters stew
- Israel: corn shakshuka, meatballs in tahini sauce, lamb shawarma, grilled chicken and olive oil cake
- Italian-American: minestrone, fetuccini alfredo, baked zitti, spaghetti and meatballs, lasagna, vegan lasagna, chicken scarpariello and chicken parmesan.
- Ivory Coast: grilled chicken, roasted lamb, stewed chicken and peanut sauce.