France and Spain


This past week, I prepared traditional French cuisine. This week includes traditional food from Spain. Over the next few weeks, I will be working on various traditional dishes from around the globe, and will consciously attempt to share them with you.

The French menu consisted of: Le Blanc de Poisson Belle Mouginoise (Fish Mouginoise), Poulet Sauté Marengo (Sauté Chicken Marengo). The Spanish menu includes: Croquetas de ]amon (Serrano Ham Fritters), Bacalad al Ajo Arriero (Bacalao Hash), Gambas al Ajillo (Garlic Shrimp), and Paella Valencia.

Some interesting historical points behind the dishes…. The Marengo was created after Napoleon won the Battle of Marengo. In Italy, this dish is served over pasta. Secondly, the Paella produced these days isn’t true/traditional Paella, at least according to the authenticity gurus.

I don’t know if its just me, but I find traditional food fussy. Yet, I think back to the times when these dishes were created and the difference in time, the chefs then were true artists and could devote an entire day to a menu. Maybe that’s why these traditional dishes have a billion ingredients. Those billion ingredients make the difference where it counts, taste.

Next week takes us to North Africa, the Middle East and India.

Grub wisely

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