Comments on: Foreign Cuisine

By: chris

chris — Sun, 30 Jan 2011 00:58:46 +0000

We’ve changed the name of the show to “Arround the World in 80 Recipes”. We actually have lots more than 80 recipes but there’s always room for more. Send them to me.

By: Femmee

Femmee — Sun, 23 Jan 2011 18:05:28 +0000

Mr. Chris, are you still compiling recipes from other countries?

I would like to contribute some recipes from my country, the Philippines. My country has rich historical background from foreign countries like Spain, Mexico, USA, Japan, China and other Malay countries that contributed our cultural upbringing, customs and traditions including ethnic food items and other practices. Have you ever tried a segment like “Taste of Asia”
or similar to that. It seems that Asians, especially students, researches and fellows in the City are here to stay.

If there is a possibility of contributing these recipes, I would love to share it with you. I have often brought these delicacies to school/office parties and they love it. Hope I would be able to given the chance to do it.

I often watch programs with WQED and I was also wondering who produced the DVD about the Kennywood? My husband has some connections to the previous owners, specifically Ralph Chambers, after the original owner sold it to Mr. Chambers…and I have some documents to prove it. Will Pgh History program be the contact for this? My husband family is likewise connected to Myles Standish, the captain of the Mayflower ship that brought immigrants to the USA. I was hoping to make a documentary about that too. My husband name is David Standish Douglass and he was born in Pittsburgh in 1951. I have the family tree documents, copy of coat of arms, etc. I hope this will also be a great addition to Pgh’s rich cultural connections to US history and future generations can have a glimpse of it, thus the plans for documentaries, etc.

I hope you can help me with these queries.

Thanks.

Femmee
Felimelia G. Abenes-Douglass

By: Francesco Pasqualino

Francesco Pasqualino — Thu, 09 Dec 2010 15:38:38 +0000

What an undertaking in defining a nationality based on cuisine. In Italy, each region has their own specialties based on what is abundantly available. In Liguria Pesto sauce is a centerpiece in many recipes, along with fresh seafood. With its ease of preparation and minimal ingredients, a creamy pesto sauce served over fettuccine with grilled swordfish is an excellent choice.
Veneto is famous for its rice dishes. While pasta is very popular, many Italians prefer rice. A sun dried tomato risotto would keep the spirit of this region. Though the cooking time is long (around 45 minutes), and constant stirring is involved its smooth creamy flavor makes the recipe well worth the time spent.
My influences have been the peasant style cooking of Southern Italy, so when I look for dishes to prepare I look for minimal amount of ingredients. Both these recipes are very simple, that keep to the spirit of the Calabrian cuisine of combining vibrant ingredients with basics.