W
E’RE A BAND OF PRETTY
adventurous travelling cooks here
at TASTE&TRAVEL, not afraid to
try our hand at frying an insect,
skinning an eel or making pesto out of peanuts and
shrimp. We’ve done some of the head-scratching
for you — translating instructions like ‘boil for
two whistles,’ and ‘cook until done,’ introducing a
standard set of metric or imperial measures and
suggesting substitutions for regionally specific
ingredients that may be impossible to find where you are. We’ve
tested all the recipes and presented them in a format that allows
you to see at a glance if you have the ingredients at hand to begin
cooking or need to plan a shopping trip. Other than that, we’ve left
the recipes much as they came to us. Cooking from them is a journey
of discovery that engages the mind as well as the hands and offers a
window to other cultures that we want our readers to share. The one
tool we consider indispensable in the kitchen is a digital scale with
buttons that switch between metric and imperial measures. Armed
with a scale, a measuring jug marked in millilitres and fluid ounces,
and a set of measuring spoons, you have all you need to cook the
recipes in each issue of TASTE&TRAVEL. If you get stuck, confused or
otherwise need assistance with a recipe, help is just a click away at
[email protected]. Send us your questions and we’ll
do our best to answer them. We’d also like to hear your comments
and welcome your feedback.Cooking with TASTE^ &^ TRAVEL
...We’re not afraid to try our hand
at frying an insect, skinning
an eel or making pesto out of
peanuts and shrimp...
Oven Temperature Conversion
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ąĈĆŋƫ ĂąĀŋAPRIL–JUNE 2019 TAST E& TRAVEL INTERNATIONAL 95
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TAST E& TRAVEL KITCHEN
SPRING Issue 33 RECIPES
SOUPS & STARTERS
Raspberries with Goat Cream and Basil.................... 65
Roasted Pumpkin and Curry Potato Soup ................ 70
MEAT
Boulettes .......................................................................... 61
Roasted Marrow Bones with Gremolata Crumbs ... 63
SEAFOOD
Red Snapper Creole Style ............................................. 77
Shrimp Louis ................................................................... 29
Trout, Asparagus and Fiddlehead Salad .................... 34
POULTRY AND EGGS
Chicken in Almond Sauce ............................................. 20
Jamaican Jerk Chicken ................................................. 71
VEGETABLES
Ball of Yarn ....................................................................... 81
Cauliflower, Broccoli and Olive Salad ........................ 31
Mushrooms á la Vincent La Chapelle......................... 86
Roasted Squash with Rosemary .................................. 85
STARCHES & PULSES
Coriander Rice ................................................................ 20
Soy Butter Rice ................................................................ 43
CONDIMENTS
Ginger Simple Syrup ...................................................... 76
Gochujang Sauce ............................................................ 42
BAKING & DESSERTS
Airport Cookies ............................................................... 27
Lavender Honey Madeleines ....................................... 53
BEVERAGES
Ginger and Pineapple Mojito ....................................... 76
The Boulevard ................................................................. 44
Cook
it