Int’l Food Project Update: Campechana,


My international food project is going.  Slowly, even painfully so, but going.  I’m a bit behind on updating the website, but here are three cuisines that I finished some months ago but never got around to adding.   Two of these were “make up” cuisines, those that I skipped when I first reached them – either because I couldn’t find recipes or didn’t recognize them as cuisines.  Rather than making multiple dishes for each one of them, which would keep me from advancing through the alphabet, I decided to cook just one or two dishes.  This is what I made:

For Assam, I made fried fish with rice, a very simple dish and yet one I couldn’t stop eating.

For Campeche, I made fish in a green sauce.  Alas, I didn’t use the right fish and it disintegrated.  But the sauce was great.

And I’m very happy to announce that I’ve started the “H” cuisines.  I am totally committed to even finish H before the end of the summer! Hey, I could get lucky and do it before the beginning of the summer, but let’s be realistic!

And my first H cuisine is… Haiti!  Now that was fun!  You get five full recipes here, one particularly good.

 


I’m finished with the “Cs”!

It’s taken many, many years, but I’m finally finished cooking all “C” cuisines, all 38 of them.  I’m now on to the “Ds,” which fortunately for me consist of only seven cuisines (and I’m almost done with two of them).  I hope that by the end of the year I’ll be able to finish the “E” cuisines as well (there are seven of them as well).  We’ll see if the muse stays with me.

Of the last cuisines I cooked, I was particularly fond of the Canadian dishes I made and was comforted by the Castilian ones. I discovered one amazing Cayman dish and had fun making the sole Chechen dish I attempted.