Category Archives: International Project

I’ve finished cooking “I” cuisines

Did I miss any? If so, please comment below.

My international food project, started 21 years ago this month, has moved at a glaciar pace since then. But I’m glad to say that I am now done with cuisines that start with an “i”. Or at least I hope so – I keep discovering new cuisines that I didn’t know about when I reached their letter in the alphabet. Indeed, in addition to the cuisines below I caught up on A by cooking an Awadhi meal – only to realize that I’ve skipped Aceh.

The final “I” cuisines I cooked are:

Indonesian

Jackfruit Curry, Vegan Indonesian Fried Rice, Indonesian Broiled Cod, Fried Chicken and Beef Rendang

Iranian

Butternut Squash Soup, Split Pea and Barley Stew, Fried Fish for Nowruz, Chicken Kebab, Cubed Meat Kebab, Pomegranate Chicken and Braised Short Ribs with Orange

Irish American

Irish Stew, Corned Beef and Potatoes O’Brien.

Italian

Panzanella, Pasta with lemon sauce, Bucatini with four cheeses, Pasta in Mushroom Sauce, Gnocchi in a Gorgonzola, Pear and Walnut Sauce, Country Style Chicken and Steak Tagliata

Italian Renaissance

Onion Soup, Renaissance-style Fried Chicken and Braised Beef with Carrots

These join my previously cooked I cuisines:

  • 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.

Exploring “I” cuisines

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.

New Cuisines Up: Honduras, Hakka, Hyderabad & Hmong

As I make my way cooking and eating food from “H” cuisines, I’ve “finished” four more:

Hakka

I made two very tasty chicken dishes and a vegan noodle dish.

Hmong

I did great with the meat dishes – the vegan dishes weren’t as good.

Honduras

Not my most successful cuisine, but I made steak, chicken & rice and coconut buns.

Hyderabad

This incursion into a regional Indian cuisine had me cooking chicken curries, a biryani and a dal.