Cooking different cuisines.
The beautiful thing about cooking different cuisines is that each one has some particular spices which give out those very specific armors and flavors. The aromas make it easy to walk into someone’s kitchen and know exactly what foods from what country are being prepared.
For instance – from growing up in an Italian home and always smelling my mothers dishes being prepared, I know exactly what is being mademerely by the garlic being sautéed in olive oil, or the Sunday, tomato sauce which always began with the sautéing of the pork’s and meatballs and ultimately the tomatoes being added. How about the Olio Sauce(Garlic and Olive Oil) for Pasta on Friday nights – because of course is growing up in the strict Catholic family — no meats on Friday – so always Olio, Fresh Pizza and some type of fish. Mmmmm – now I’m dreaming of my mothers Eggplant Parmesan that she always mixed in the same pan – side by side layers with Chicken Parmesan.
Now move over to Indian cuisine, – walking into an Indian restaurant those aroma’s hit you like a ton of bricks… What could ever smell better than dishes being prepared with Cumin, Cardamom, Coriander, Ginger, Garam Masala and Saffron — just to name a few. I can hardly wait to have some Tandoori Chicken with Naan to dip into the sauce.
Moving on the Asian restaurant’s – Let’s begin with Chinese – of course there are many different regional Chinese cuisines – still – all in all the aroma’s are the same – the Sesame oil, Star Anise, Chili powder, soy sauce,and many others — Ok – so now I’m dying to order in some ribs, egg rolls and General Tso’s!
Vietnamese – Can’t mistake Pho being prepared or for that fact, Vietnamese Mini Pancakes or the beautiful Banh Boa (ball-shaped bun filled with pork, onions, eggs,and vegetables. A trip to Vietnam for the food is well worth it!
Japanese – now that is a treat — Shichimi, sesame, ginger and Japanese chili – how about a good helping of Wasabi on my California Roll with some pickled ginger. Can’t get much better than that! Aromas and flavors – once again, unmistakable!
One more example that I think is well work mentioning – it is our all American cuisine — I know – what could that be? That is easy, what’s more,mouth-watering than being in your backyard and the aroma of the neighbors Bar-B-Q-ing some thick steaks on the grill, or how about Bar-B-Q chicken and ribs??? Not much in my eyes… One of my favorites is being on the beach in Cape Cod , digging a pit in the sand, gathering driftwood and seaweed to get down and throw clams, mussels, lobsters, corn on the cob and potatoes right in. In my eyes – when that is happening — not need for butter — it’s perfect just like that.
But I do believe the best part of American cuisine is walking into an All American Burger Joint and loving the burgers waffling out, hitting you right where it counts, your nose and right to your stomach.
So there it is — the different, yet very identifiable aromas and tastes of just a few of my very favorite cuisines. But – whatever yours is – I know that you know those wonderful, comforting feeling and anticipation of enjoying the tastes with the extra plus of the spices cooking up.
In closing – remember – it doesn’t matter what cuisine your or going out to eat or cooking right in your own kitchen — always be daring, try new things, always keep layering your flavors with spices and still taste —
BUT the best advice that I can ever give you is to cook with lots of Love!