52 National Flags Made From Each Country's Traditional Foods

52 National Flags Made From Each Country's Traditional Foods

As part of a promotion for the Sydney International Food Festival, the advertising agency WHYBIN\TBWA designed 18 national flags using foods each country is commonly associated with and that would also match the colors of the flag.

The Best Pot Roast Ever

• This is hands-down my favourite pot roast. Plus it's a cinch to make once you have everything inside the pot. Let it simmer away to a hot bubbly melt-in-your-mouth perfection. I have frequently used Guinness but the Mill St Cobblestone Stout Draught makes an even better flavoured gravy.
• 
  

• Ingredients:

• 2 cloves garlic, minced

• 4-5  pounds top round or other economical cut of beef

• 1/2 teaspoon dry mustard

• 1/2 teaspoon ground ginger

• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• 1/4 cup soy sauce

• 1/4 cup vegetable oil

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 12 ounces beer, preferably stout 
• 4 potatoes, chopped
• 2 carrots, sliced
• fresh rosemary sprigs

Directions:

Bring the meat to room temperature, rinse thoroughly, and pat dry with a paper towel. Combine the garlic, mustard, ginger, salt, black pepper, and soy sauce. Spread the mixture on the meat and set aside to marinate, refrigerated, for 1 hour.

Heat the oil in a large Dutch oven over medium heat. Add the meat and cook until browned on all sides, being careful not to burn it. Add the onion and cook until it wilts and darkens, about 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes. Add the beer. Raise the heat to high and bring to a boil, then reduce the heat to low and simmer for 2 to 3 hours, adding water as needed. Add the potatoes, carrots and a few rosemary sprigs, covered, until the vegetables are tender and the meat is easily cut, between 30 minutes to an hour.

Source: marthastewart.com  

Raspberry Tiramisu Trifle

This decadent dessert is just too-beautiful-to-eat and absolutely delicious. The juicy berries with rich mascarpone cheese will melt in your mouth. A lighter version than the traditional chocolate tiramisu. This looks amazing in a trifle glass served all year around. It was the hit of my Christmas dinner with the festival red colour.


Ingredients:

1 8 ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8 ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.

Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients.

Refrigerate over night, or as long as you can before you can’t wait anymore.

Source: Sophistimom.com 

Coffee Molasses BBQ Sauce

When you’ve got leftover coffee sitting in the pot, use it up in this all-purpose barbecue sauce. The coffee gives a unique depth of flavour. Excellent over steak, ribs or added to beef burgers.

Ingredients:

1 cup (250 mL) ketchup 

½ cup (125 mL) strong brewed coffee 

1/3 cup (80 mL) fancy molasses 

¼ cup (60 mL) grated onion 

¼ cup (60 mL) cider vinegar 

2 tbsp (30 mL) chili powder 

1 tbsp (15 mL) Dijon mustard 

2 tsp (10 mL) finely minced ginger 

¼ tsp (1 mL) cayenne pepper 

Directions:

Place all ingredients in a medium saucepan and set over medium heat. Simmer sauce, stirring occasionally, then more frequently as sauce begins to thicken to a barbecue sauce consistency, about 8 minutes. 

As sauce cools, it will thicken a bit more. When using barbecue sauce, brush on in the last minutes of barbecuing and turn frequently, otherwise the sugars will burn. 

Makes 2 cups (500 mL)

Source: LCBO Food and Drink Magazine - Early Summer 2012 

Mushroom Risotto

This is one of my favourite risotto dishes. A hearty and meatless entree that is easy to prepare and a great compliment to any meal. So worth all the stirring!

Ingredients:

6 cups low-sodium chicken stock, plus more as needed
3 Tbs. unsalted butter
1 Tbs. olive oil
1 yellow onion, finely chopped
1/2 lb. white button mushrooms, brushed clean and sliced
2 cups medium-grain rice, such as Arborio
1/2 cup dry white wine
3 Tbs. beef demi-glace
1/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste.

Directions:

in a saucepan over medium heat, bring the stock to a simmer. Reduce the heat to low and keep warm.

In a large saucepan or risotto pan over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the onions and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring just about wilted, for about 2 minutes. Stir in the rice and cook, stirring until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often until all the liquid is absorbed.

Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20-25 minutes total.

Remove the risotto from the heat. Sir in the remaining 1 tablespoon of butter, the demi-glace and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and serve immediately. Serves 4-6.


Source: Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone.

House of Moments

I recently celebrated a friend's birthday at House of Moments, in the industrial loft district on Carlow Ave. It originally opened in May 2012 as a cavernous 12000 square-foot art gallery where the owner, an avid global art collector, could display his massive collection, including dozens of giant Buddhas from Thailand, Cambodia and India. The gallery also hosts a revolving art collection of select artists that changes every month. The giant loft space is thoughtfully carved up into intimate spaces by dividers - a series of hand-crafted 17th century doors from Jaipur and white flowing curtains. In August, the gallery also became a place to tantalize the taste buds with the opening of it's restaurant and lounge, specializing in Japanese-Middle Eastern fusion cuisine. The decor is rustic and decadent all at once. Nothing is spared in it's dedication to detail, down to the beautifully crafted servings of sushi, adorned in petals and twigs. A generous portion of food was just as appreciated.

Founded in the dingy industrial district, stepping into the warm glow of the House of Moments will awaken all your senses to the brink. Prepare yourself for an evening of magical moments.





House of Moments
105C-388 Carlaw Ave
(416) 901 6003
www.houseofmoments.com

Rating: 9/10

Pumpkin Soup with Leeks and Chervil

This is the classic autumn soup and one of my all-time favourites. I always use fresh pumpkin for this soup, and the hearty and soothing fresh flavour is completely worth the extra elbow grease that goes into cutting the pumpkin. You can also use a combination of pumpkin and another squash for a more complex flavour pairing. To add a little dose of sweetness, add a small handful of chopped apples along with the vegetables.

Ingredients

2-3 tbsp butter

1 leek (white and light green parts only), well rinsed and diced

6 garlic cloves, coarsely chopped

12 ounces pumpkin or any other winter squash (such as butternut or kabocha), peeled, seeded and diced

1 potato, 6-8 ounces, peeled and diced

6 cups vegetable or chicken stock

2 cups dry white wine or 1 cup dry vermouth

Grating of nutmeg

Salt and freshly ground pepper, to taste

Garnishes

Creme fraiche, about 1 tbsp per serving

4-6 tbsp chopped chervil

2-3 tbsp chopped chives

Melt the butter in a heavy soup pot over low heat. Add the leek, garlic, pumpkin and potato. Cover and sweat the vegetables over very low heat for 15-20 minutes, or until they are tender but now brown.

Add the stock and wine, bring to boil over high heat, then reduce heat to low and simmer for about 40 minutes, or until the vegetables are very tender.

Working in batches, puree the soup in a blender or food processor, then season with nutmeg, salt and pepper.

Ladle into bowls and garnish with the creme fraiche, chervil, chives, or toasted pumpkin seeds.

Source: The San Francisco Chronicles Cookbook Volume II