The post Say Olé to Mole! appeared first on foodisinthehouse.com.
]]>Mole negro is probably the most iconic of the bunch. Best known for including chocolate, it also features roasted chilled, nuts, seeds, and sometimes even plantain. The ingredients are then ground and turned into a velvety paste using stock.
Bright yellow with a mild, tangy flavor, mole Amarillo is like sunshine on a plate. It is made with both guajillo and costeño chili peppers, tomatillos, and spices. Hoja Santa leaves are sometimes thrown in too.
Red usually means fire and this mole is just that. Ancho and guajillo chilis, tomatoes, onions, garlic, and spices are blended to give mole rojo a powerful punch.
Dark and smoky are the perfect words to describe mole chichilo. brown color and a deep, smoky flavor. Blackened tortillas, avocado leaves, thickeners like masa or corn tortillas, and other spices are combined with ancho and pasilla chili peppers.
Green is good and this sauce is as green as they come. Green chilis like poblanos or serranos are mixed with tomatillos, parsley, cilantro, nuts, and seeds to create a vibrant freshness.
The color of mole coloradito is somewhere between negro and rojo. Like the others, this paste includes ancho and guajillo chili peppers, tomatoes, garlic, onion, spices, and chocolate which ts are blended and cooked until thickened.
The name of this mole says it all. Mole manchamanteles translates to “tablecloth stainer” thanks to its vibrant red color. One of the more complex moles, this sauce combines ancho and guajillo chilis, pineapple, plantains, tomatoes, onions, garlic, spices, and sometimes nuts to create a thick, sweet, and tangy paste.
The post Say Olé to Mole! appeared first on foodisinthehouse.com.
]]>The post What Does It Mean To Eat Authentic Cuisine? appeared first on foodisinthehouse.com.
]]>There are thousands of different pizza joints in America, but do they all properly represent Italian culture? There are nearly just as many sushi spots, but are you experiencing a Japanese lifestyle if you eat there? We used the words “lifestyle” and “culture” because it illustrates our point of what makes food authentic. It’s about the little things you don’t necessarily see.
We don’t want to take any credit away from the amazing restaurants that you can find locally. They’re all delicious in their own way, but many of them lack the subtlety necessary for the food to be called authentic to its place of origin. It’s the kind of thing you need to taste to understand—and when you do, it’s pure bliss.
The post What Does It Mean To Eat Authentic Cuisine? appeared first on foodisinthehouse.com.
]]>The post Enter the Sun-Kissed Greek Cypriot Georgina Hayden appeared first on foodisinthehouse.com.
]]>Most recently we’ve dipped our toes into Greek cooking. Our guide? Georgina Hayden. The author of the cook book Taverna, Hayden more or less grew up in the Greek Cypriot kitchen. A cook, food writer, and stylist, her childhood home in Tufnell Park, London, was located just above her grandparents’ Greek Cypriot taverna, where she would spend a lot of her time.
“I grew up in a very food-driven household,” relayed Hayden in an interview with National Geographic. “Both sets of grandparents had emigrated from Cyprus in the late 1950s, and my mum’s parents opened one of the first Greek Cypriot delis in London, importing traditional ingredients. My dad’s parents opened a Cypriot tavern, which they ran for almost 30 years, and I was born above the restaurant, so most of my early memories revolve around it.”
With a love for Greek cooking, Hayden’s recipes are a love letter to her family and heritage, infused with memories of sun-kissed Mediterranean holidays, watermelons, and halloumi cheese. In other words: it’s exactly the kind of food you’d likely crave this summer.
According to Hayden, cooking was, and still is, very much instinctive to her. “There are no written recipes, and my mum and yiayias would cook whatever was in season,” she recalled. “In Greek Cypriot families, there’s always soulful, nourishing food, and always enough to feed at least 20 people. I still make far too much today.”
And while our cooking intuition might lack, Hayden’s recent cook book is a great way to introduce ourselves to another culture.
The post Enter the Sun-Kissed Greek Cypriot Georgina Hayden appeared first on foodisinthehouse.com.
]]>The post 5 Turkish Desserts to Spice Up Your Evenings appeared first on foodisinthehouse.com.
]]>This is a vegan dessert option that is based around the quince fruit. Typically eaten in winter, the quince is poached and baked with sweet syrup, cloves and other spices. Serve with cream and nuts.
Similar to other Eastern European baklava, Burma Baklava is a sweet pastry dish that is filled with pistachios and drizzled with caramelized sugar.
Borek is a pastry-based dessert that is very similar to the British pie. It has many savory versions, but sweet borek is usually filled with dried fruit and honey.
Kataifi is another small, sweet pastry dish a little like baklava. It is sold in almost all Turkish restaurants, and it’s baked with a combination of spices, dried fruits, and a walnut filling.
This is a thin phyllo pastry that is baked in butter, dry fruits, and walnuts. We highly recommend trying it out as well!
The post 5 Turkish Desserts to Spice Up Your Evenings appeared first on foodisinthehouse.com.
]]>The post Shingaras are Bangladesh’s Favorite Snack appeared first on foodisinthehouse.com.
]]>You’ve probably heard of samosas before, and shingaras are similar but not quite the same. A small fried treat whose shape resembles a three-dimensional triangle, shingaras are flaky and full of savory deliciousness. Shingaras are traditionally filled with meat, vegetables, or both. Beef shingaras are quite popular in Bangladesh, but there are also vegetarian-friendly versions that are stuffed with ingredients like peas, carrots, and potatoes.
The common denominator in all shingaras is its flaky shell which differs from the thicker, doughier shell of samosas. Also, shingara fillings, whether they be meat or plant-based, are typically flavored with a collection of typical Bangladeshi spices. Some of the most popular ones that you will find are used include cumin, green chiles, ginger, and garlic. These combine to make an absolute flavor explosion that your tastebuds will never forget. The shingara isn’t quite as famous as its more popular Indian cousin, but it is definitely worth giving a try if you have the chance to do so.
The post Shingaras are Bangladesh’s Favorite Snack appeared first on foodisinthehouse.com.
]]>The post Souvlaki is a Greek Fast Food Favorite appeared first on foodisinthehouse.com.
]]>Souvlaki is a simple food that consists of meat and sometimes vegetables which are placed on a skewer and grilled. The most popular meats that are found as a part of souvlaki include pork, lamb, beef, and chicken.
Flavored in a simple fashion with just some salt and black pepper, typically, souvlaki is as simple as simple gets but still unbelievably tasty.
Greeks have been grilling meats on skewers since the Bronze Age, and that tradition still continues today in cities like Athens and Thessaloniki. These days, especially at street food stands, you will often find souvlaki served with side dishes.
Some of the most popular side dishes that are eaten alongside souvlaki include pita bread, hummus, and fried potatoes. You’ll often also see souvlaki served with a slice of lemon, which is sometimes used to squeeze over the skewer for a kick of extra flavor.
Have you tried souvlaki before? What did you think about this Greek classic?
The post Souvlaki is a Greek Fast Food Favorite appeared first on foodisinthehouse.com.
]]>The post Want to Beat the Heat? Try These Frozen Treats From Around the World appeared first on foodisinthehouse.com.
]]>Here are three frozen treats from around the world that you’re guaranteed to find fascinating.
Popular in Japan, this frozen dessert incorporates a traditional sticky and sweet rice cake called mochi, which is folded around a ball of ice cream and frozen. It comes in all kinds of delicious flavors including chocolate and green tea.
This is an extremely regional frozen dessert which is beloved in the American city of New Orleans in the summer. Consisting of finely shaved ice which is flavored with sugar cane syrup, it’s the perfect way to beat the Big Easy heat.
Affogato is an Italian favorite that is as simple as a shot or two of espresso poured on top of a ball or two of vanilla ice cream or gelato. It’s the perfect combination of a caffeine jolt and a sweet, cold treat.
The post Want to Beat the Heat? Try These Frozen Treats From Around the World appeared first on foodisinthehouse.com.
]]>The post Try Snacks From Around the World With “This With Them” appeared first on foodisinthehouse.com.
]]>Some of our favorite videos from their Candy Box Playlist, which are aptly titled “British People Trying…” are “British People Trying Trader Joe’s Snacks,” “British People Trying American Christmas Candy,” “British People Trying German Snacks,” and “British People Trying Greek Candy.” Do you think you could eat all these snacks without feeling sick?
From their WTF?! playlist we suggest watching “WTF?! Branded vs Unbranded Challenge,” “WTF?! Kate gets Spicy!,” and “WTF Chubby Bunny Challenge.” Can you tell the difference between branded and unbranded items?
The post Try Snacks From Around the World With “This With Them” appeared first on foodisinthehouse.com.
]]>The post Tamarind is One of Mexico’s Favorite Ingredients appeared first on foodisinthehouse.com.
]]>Tamarind is a fruit that comes from the tree of the same name, which is native to tropical Africa. This tree produces pods full of fruit that contain a brown, pulp-like substance that is used in cuisines in many regions of the world.
Did you know, however, that tamarind is hugely popular in Mexico and is used in a variety of dishes?
This tropical fruit is cultivated widely in Mexico, especially in the regions of Jalisco, Guerrero, Colima, Chiapas, and Veracruz. Its use in Mexican cuisine is especially known in the areas of sauces and sweets.
Tamarind can often be found as a sweeter complement to stronger, spicier flavors in some of the many salsas that are commonly consumed in the country. Chipotle tamarind sauce, for example, is delicious when slathered on top of a plate of enchiladas.
This tropical fruit is often consumed in sweets, too. Tamarind paste is commonly made into candy and combined with other flavors such as watermelon and mango. It can even be used to flavor soft drinks, as Jarritos’ tamarind flavor is one of its most beloved.
So, don’t be surprised when you find tamarind all over Mexican menus!
The post Tamarind is One of Mexico’s Favorite Ingredients appeared first on foodisinthehouse.com.
]]>The post Fish in Essaouira: Moroccan Seafood Paradise appeared first on foodisinthehouse.com.
]]>Did you know, however, that there is a Moroccan port city on the Atlantic Ocean that is the country’s capital for delicious seafood?
Essaouira is a small city of around 80,000 people that is home to a whole variety of delicious seafood. The city’s specialty, however, is its grilled fish.
The city’s port welcomes boats to go out into the Atlantic waters to fish and then it sells their catch at the famed Essaouira Fish Market or even at the port itself. Morocco’s Atlantic waters are one of the richest areas in the world for fishing, and that’s shown in the fantastic choices that are sold here.
Mullet, sea bream, marlin, sea perch, grouper, tuna, and swordfish are some of the delicious fish that you can find sold in Essaouira. The traditional Moroccan preparation of these fish couldn’t be simpler: the whole fish is usually grilled and then served with lemon.
It’s absolutely delicious, however. Delicious food doesn’t always need a lot of seasoning or a fancy method of preparation, and Essaouira’s delicious grilled fish is the perfect proof of this.
If you’re in Morocco and you love seafood, you owe it to yourself to spend time in Essaouira. Happy eating!
The post Fish in Essaouira: Moroccan Seafood Paradise appeared first on foodisinthehouse.com.
]]>The post Say Olé to Mole! appeared first on foodisinthehouse.com.
]]>Mole negro is probably the most iconic of the bunch. Best known for including chocolate, it also features roasted chilled, nuts, seeds, and sometimes even plantain. The ingredients are then ground and turned into a velvety paste using stock.
Bright yellow with a mild, tangy flavor, mole Amarillo is like sunshine on a plate. It is made with both guajillo and costeño chili peppers, tomatillos, and spices. Hoja Santa leaves are sometimes thrown in too.
Red usually means fire and this mole is just that. Ancho and guajillo chilis, tomatoes, onions, garlic, and spices are blended to give mole rojo a powerful punch.
Dark and smoky are the perfect words to describe mole chichilo. brown color and a deep, smoky flavor. Blackened tortillas, avocado leaves, thickeners like masa or corn tortillas, and other spices are combined with ancho and pasilla chili peppers.
Green is good and this sauce is as green as they come. Green chilis like poblanos or serranos are mixed with tomatillos, parsley, cilantro, nuts, and seeds to create a vibrant freshness.
The color of mole coloradito is somewhere between negro and rojo. Like the others, this paste includes ancho and guajillo chili peppers, tomatoes, garlic, onion, spices, and chocolate which ts are blended and cooked until thickened.
The name of this mole says it all. Mole manchamanteles translates to “tablecloth stainer” thanks to its vibrant red color. One of the more complex moles, this sauce combines ancho and guajillo chilis, pineapple, plantains, tomatoes, onions, garlic, spices, and sometimes nuts to create a thick, sweet, and tangy paste.
The post Say Olé to Mole! appeared first on foodisinthehouse.com.
]]>The post What Does It Mean To Eat Authentic Cuisine? appeared first on foodisinthehouse.com.
]]>There are thousands of different pizza joints in America, but do they all properly represent Italian culture? There are nearly just as many sushi spots, but are you experiencing a Japanese lifestyle if you eat there? We used the words “lifestyle” and “culture” because it illustrates our point of what makes food authentic. It’s about the little things you don’t necessarily see.
We don’t want to take any credit away from the amazing restaurants that you can find locally. They’re all delicious in their own way, but many of them lack the subtlety necessary for the food to be called authentic to its place of origin. It’s the kind of thing you need to taste to understand—and when you do, it’s pure bliss.
The post What Does It Mean To Eat Authentic Cuisine? appeared first on foodisinthehouse.com.
]]>The post Enter the Sun-Kissed Greek Cypriot Georgina Hayden appeared first on foodisinthehouse.com.
]]>Most recently we’ve dipped our toes into Greek cooking. Our guide? Georgina Hayden. The author of the cook book Taverna, Hayden more or less grew up in the Greek Cypriot kitchen. A cook, food writer, and stylist, her childhood home in Tufnell Park, London, was located just above her grandparents’ Greek Cypriot taverna, where she would spend a lot of her time.
“I grew up in a very food-driven household,” relayed Hayden in an interview with National Geographic. “Both sets of grandparents had emigrated from Cyprus in the late 1950s, and my mum’s parents opened one of the first Greek Cypriot delis in London, importing traditional ingredients. My dad’s parents opened a Cypriot tavern, which they ran for almost 30 years, and I was born above the restaurant, so most of my early memories revolve around it.”
With a love for Greek cooking, Hayden’s recipes are a love letter to her family and heritage, infused with memories of sun-kissed Mediterranean holidays, watermelons, and halloumi cheese. In other words: it’s exactly the kind of food you’d likely crave this summer.
According to Hayden, cooking was, and still is, very much instinctive to her. “There are no written recipes, and my mum and yiayias would cook whatever was in season,” she recalled. “In Greek Cypriot families, there’s always soulful, nourishing food, and always enough to feed at least 20 people. I still make far too much today.”
And while our cooking intuition might lack, Hayden’s recent cook book is a great way to introduce ourselves to another culture.
The post Enter the Sun-Kissed Greek Cypriot Georgina Hayden appeared first on foodisinthehouse.com.
]]>The post 5 Turkish Desserts to Spice Up Your Evenings appeared first on foodisinthehouse.com.
]]>This is a vegan dessert option that is based around the quince fruit. Typically eaten in winter, the quince is poached and baked with sweet syrup, cloves and other spices. Serve with cream and nuts.
Similar to other Eastern European baklava, Burma Baklava is a sweet pastry dish that is filled with pistachios and drizzled with caramelized sugar.
Borek is a pastry-based dessert that is very similar to the British pie. It has many savory versions, but sweet borek is usually filled with dried fruit and honey.
Kataifi is another small, sweet pastry dish a little like baklava. It is sold in almost all Turkish restaurants, and it’s baked with a combination of spices, dried fruits, and a walnut filling.
This is a thin phyllo pastry that is baked in butter, dry fruits, and walnuts. We highly recommend trying it out as well!
The post 5 Turkish Desserts to Spice Up Your Evenings appeared first on foodisinthehouse.com.
]]>The post Shingaras are Bangladesh’s Favorite Snack appeared first on foodisinthehouse.com.
]]>You’ve probably heard of samosas before, and shingaras are similar but not quite the same. A small fried treat whose shape resembles a three-dimensional triangle, shingaras are flaky and full of savory deliciousness. Shingaras are traditionally filled with meat, vegetables, or both. Beef shingaras are quite popular in Bangladesh, but there are also vegetarian-friendly versions that are stuffed with ingredients like peas, carrots, and potatoes.
The common denominator in all shingaras is its flaky shell which differs from the thicker, doughier shell of samosas. Also, shingara fillings, whether they be meat or plant-based, are typically flavored with a collection of typical Bangladeshi spices. Some of the most popular ones that you will find are used include cumin, green chiles, ginger, and garlic. These combine to make an absolute flavor explosion that your tastebuds will never forget. The shingara isn’t quite as famous as its more popular Indian cousin, but it is definitely worth giving a try if you have the chance to do so.
The post Shingaras are Bangladesh’s Favorite Snack appeared first on foodisinthehouse.com.
]]>The post Souvlaki is a Greek Fast Food Favorite appeared first on foodisinthehouse.com.
]]>Souvlaki is a simple food that consists of meat and sometimes vegetables which are placed on a skewer and grilled. The most popular meats that are found as a part of souvlaki include pork, lamb, beef, and chicken.
Flavored in a simple fashion with just some salt and black pepper, typically, souvlaki is as simple as simple gets but still unbelievably tasty.
Greeks have been grilling meats on skewers since the Bronze Age, and that tradition still continues today in cities like Athens and Thessaloniki. These days, especially at street food stands, you will often find souvlaki served with side dishes.
Some of the most popular side dishes that are eaten alongside souvlaki include pita bread, hummus, and fried potatoes. You’ll often also see souvlaki served with a slice of lemon, which is sometimes used to squeeze over the skewer for a kick of extra flavor.
Have you tried souvlaki before? What did you think about this Greek classic?
The post Souvlaki is a Greek Fast Food Favorite appeared first on foodisinthehouse.com.
]]>The post Want to Beat the Heat? Try These Frozen Treats From Around the World appeared first on foodisinthehouse.com.
]]>Here are three frozen treats from around the world that you’re guaranteed to find fascinating.
Popular in Japan, this frozen dessert incorporates a traditional sticky and sweet rice cake called mochi, which is folded around a ball of ice cream and frozen. It comes in all kinds of delicious flavors including chocolate and green tea.
This is an extremely regional frozen dessert which is beloved in the American city of New Orleans in the summer. Consisting of finely shaved ice which is flavored with sugar cane syrup, it’s the perfect way to beat the Big Easy heat.
Affogato is an Italian favorite that is as simple as a shot or two of espresso poured on top of a ball or two of vanilla ice cream or gelato. It’s the perfect combination of a caffeine jolt and a sweet, cold treat.
The post Want to Beat the Heat? Try These Frozen Treats From Around the World appeared first on foodisinthehouse.com.
]]>The post Try Snacks From Around the World With “This With Them” appeared first on foodisinthehouse.com.
]]>Some of our favorite videos from their Candy Box Playlist, which are aptly titled “British People Trying…” are “British People Trying Trader Joe’s Snacks,” “British People Trying American Christmas Candy,” “British People Trying German Snacks,” and “British People Trying Greek Candy.” Do you think you could eat all these snacks without feeling sick?
From their WTF?! playlist we suggest watching “WTF?! Branded vs Unbranded Challenge,” “WTF?! Kate gets Spicy!,” and “WTF Chubby Bunny Challenge.” Can you tell the difference between branded and unbranded items?
The post Try Snacks From Around the World With “This With Them” appeared first on foodisinthehouse.com.
]]>The post Tamarind is One of Mexico’s Favorite Ingredients appeared first on foodisinthehouse.com.
]]>Tamarind is a fruit that comes from the tree of the same name, which is native to tropical Africa. This tree produces pods full of fruit that contain a brown, pulp-like substance that is used in cuisines in many regions of the world.
Did you know, however, that tamarind is hugely popular in Mexico and is used in a variety of dishes?
This tropical fruit is cultivated widely in Mexico, especially in the regions of Jalisco, Guerrero, Colima, Chiapas, and Veracruz. Its use in Mexican cuisine is especially known in the areas of sauces and sweets.
Tamarind can often be found as a sweeter complement to stronger, spicier flavors in some of the many salsas that are commonly consumed in the country. Chipotle tamarind sauce, for example, is delicious when slathered on top of a plate of enchiladas.
This tropical fruit is often consumed in sweets, too. Tamarind paste is commonly made into candy and combined with other flavors such as watermelon and mango. It can even be used to flavor soft drinks, as Jarritos’ tamarind flavor is one of its most beloved.
So, don’t be surprised when you find tamarind all over Mexican menus!
The post Tamarind is One of Mexico’s Favorite Ingredients appeared first on foodisinthehouse.com.
]]>The post Fish in Essaouira: Moroccan Seafood Paradise appeared first on foodisinthehouse.com.
]]>Did you know, however, that there is a Moroccan port city on the Atlantic Ocean that is the country’s capital for delicious seafood?
Essaouira is a small city of around 80,000 people that is home to a whole variety of delicious seafood. The city’s specialty, however, is its grilled fish.
The city’s port welcomes boats to go out into the Atlantic waters to fish and then it sells their catch at the famed Essaouira Fish Market or even at the port itself. Morocco’s Atlantic waters are one of the richest areas in the world for fishing, and that’s shown in the fantastic choices that are sold here.
Mullet, sea bream, marlin, sea perch, grouper, tuna, and swordfish are some of the delicious fish that you can find sold in Essaouira. The traditional Moroccan preparation of these fish couldn’t be simpler: the whole fish is usually grilled and then served with lemon.
It’s absolutely delicious, however. Delicious food doesn’t always need a lot of seasoning or a fancy method of preparation, and Essaouira’s delicious grilled fish is the perfect proof of this.
If you’re in Morocco and you love seafood, you owe it to yourself to spend time in Essaouira. Happy eating!
The post Fish in Essaouira: Moroccan Seafood Paradise appeared first on foodisinthehouse.com.
]]>