Artichoke

Artichoke is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence) together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.

Artichoke contains the bioactive agents apigenin and luteolin. The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables. Cynarine is a chemical constituent in Cynara. The majority of the cynarine found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.

The Dutch introduced artichokes to England, where they grew in Henry VIII's garden at Newhall in 1530. They were brought to the United States in the 19th century, to Louisiana by French immigrants and to California by Spanish immigrants. Today, globe artichoke cultivation is concentrated in the countries bordering the Mediterranean basin. The main European producers are Italy, Spain, and France.

 Artichoke

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7 foods everyone should try in France

France is known for many things, its beautiful language, charming towns, and gorgeous beaches. While these are all true, the country’s cuisine is not to be forgotten.Traditional French foods rely on simple combinations that enhance the rich, natural flavours of French ingredients. Many French chefs have earned international acclaim for turning French food into haute cuisine and influencing the gastronomic scene worldwide. Food in France has become such an integral part of French culture that it was added to UNESCO's world list of intangible cultural heritage in 2010.  Here are 7 foods everyone should try when in France : 

1. Baguette

Baguette  is a long thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (39 in) long.

2.Cassoulet

Cassoulet is a comfort dish of white beans stewed slowly with meats, typically pork or duck but also sausages, goose, mutton or whatever else the chef has around. This peasant dish originates from southern France and is popular in Toulouse, Carcassonne and Castelnaudary. The name of the dish comes from the pot (cassole) it's traditionally baked in, which is typically shaped like an inverted cone to give the greatest amount of tasty crust. This is a rich, hearty meal perfect for colder months.

3. Ratatouille

Ratatouille is another globally known French dish, hailing from the southeastern French region of Provence. It is a stewed vegetable recipe that can be served as a side dish, meal or stuffing for other dishes, such as crepes and omelettes. The vegetables are generally first cooked in a shallow pan on high heat with a small amount of fat, and then oven-baked in a dish.

4. Tarte tatin

The  classic French dessert Tarte Tatin is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked.

5. Confit de Canard

Confit de canard is a tasty French dish of duck – although goose and pork can also be used – and is considered one of the finest French dishes. The meat is specially prepared using a centuries-old preserve and slow-cook process (confit), where the duck meat is marinated in salt, garlic and thyme for up to 36 hours and then slow-cooked in its own fat at low temperatures (an alternative to deep-frying). It is typically served with confit roasted potatoes and garlic on the side. Today this French dish is served all over France, although it is considered a specialty of the Gascony region.

6. Soupe à L’oignon

This is a traditional French soup made of onions and beef stock, usually served with croutons and melted cheese on top. The soup's origins can be traced as far back as the Romans – typically a poor dish – although the current version dates from the 18th century. The remarkable taste in French onion soup is from the caramelisation of the onions, to which sometimes brandy or sherry is added at the end of the slow-cook process. The liquid is typically meat stock, although variations include using just water, adding milk or thickening it with eggs or flour.

7. Beef bourguignon

Beef bourguignon is a traditional French meal that has become internationally well-known. Coming from the same region as coq au vin – Burgundy (or in French, Bourgogne) in east France – beef bourguignon has several similarities. The dish is a stew made of beef braised in red wine, beef broth and seasoned with garlic, pearl onions, fresh herbs and mushrooms. This recipe is just one example of how traditional peasant dishes have been adopted into haute cuisine; the method of slowly simmering beef in wine was likely developed to tenderise tough (or cheap) cuts of meat. Traditional preparation time is two days to tenderise the meat and intensify the stew flavours.

7 foods everyone should try in France

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Top 5 Thailand dishes

Thai food is obviously one of many experiences you must not miss when you travel Thailand - the Land of Smiles, wrapped in daily summer heat -- and knowing the most popular Thai dishes will make your experience in this exotic cuisine more enjoyable.So let’s take up the Top 5 Thai Food cuisines evaluated on the basis of fondness, uniqueness and authenticity:

1. Tom Yum Gung

This Thai masterpiece soup is teeming with shrimp, mushrooms, tomatoes, lemongrass, galangal and kaffir lime leaves. It can be ordered loaded with coconut milk (tom yum gung nam kohn) and cream or without (tom yum gung nam sai) for a slightly more sour and healthy version. This soup truly unifies a host of favorite Thai tastes: sour, salty, spicy and sweet, all in one bowl. This is an authentic Thai delicacy that many locals are passionate about and has become popular around the world.

2. Khao Pad ( Thai fried rice )

Thai fried rice is a variety of fried rice typical of central Thai cuisine. In Thai, khao means "rice" and phat means "of or relating to being stir-fried". This dish differs from Chinese fried rice in that it is prepared with Thai jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nam pla (fish sauce), are stir-fried together with the other ingredients. 

3. Som Tam ( Thai green papaya salad )

Som tom is perhaps Thailand's most famous salad. Garlic and chilies are first pounded with a mortar and pestle (krok). Tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugar cane paste, string beans and a handful of grated green papaya are tossed in the krok (som tam thai). The sweet, salty, and spicy flavors paired with the crisp crunch of the green papaya and sticky rice is utterly luscious. Many variations are available including one made with crab (som tam boo) and one made with fermented fish sauce (som tam plah lah).

4. Guay Teow Lui Suan ( Thai style fresh spring rolls )

This Thai version of spring rolls rather uses wide rice noodles as a wrapper instead of . Huge and thin rice noodles in the form of square tortillas are used as wrappers for these Thai style fresh spring rolls. A mixture of ground pork, carrots and lettuce are wrapped up in the noodles to create spring rolls and then eaten with lettuce leaves and holy basil. The green dipping sauce is another astounding mixture of sweet, sour and spicy flavors.

5. Gaeng Keow Wan ( Thai green curry )

Gaeng Keow Wan is made with fresh green chillies and hence the green color. The aromatic flavor lies in its sweetness and somewhat spicy tastes. Be amazed when you have the correct mix of the spiciness from green curry chili paste, the richness of the coconut milk, sweetness of palm sugar and saltiness of fish sauce. It is usually eaten with steamed rice or served as a sauce to a type of noodles called "Kanom Jeen".

Top 5 Thailand dishes

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Top 7 Indonesian foods

As we all know Indonesia is made up of many parts ethnic, each possessing its own distinctive character. Especially in the typical diet. So it makes Indonesia has a wide range of specialties. Many of Indonesia’s ingredients are influenced by India, the Middle East and Chinese cuisines.  So not surprisingly, commonly eaten foods are rice, meat and vegetables on a daily basis. The dishes are rich in flavor, and combining elements of hot, spicy, sour, bitter, salty and sweet. And also with the unique home-grown spices, which give Indonesian cuisine an edge over other countries in Asia. Here are 5 of Indonesian food famous :

1. Nasi Goreng ( Fried Rice )

Nasi goreng  considered as the national dish of Indonesia. Fried foods made from rice fried with herbs and other ingredients. Fried foods are popular in East Asia and then spread Tenggara. This stir-fried rice dish has many ingredients such as shallots, garlic, chili, eggs, sweet soy sauce and a variety of meat (chicken, beef,  prawns). Nasi goreng, it’s extremely cheap and you can find it at any street food vendor or local restaurant. 
 
2. Bakso

Bakso is the Indonesian version of a meatball.  It’s usually made from sliced beef, but can also take the form of chicken, fish or shrimp.  It is usually served in a large bowl of beef broth, yellow noodles, vegetables, tofu, eggs, cabbage, shallots and other spices. You can find bakso at most Indonesian restaurants, and it’s also available as a frozen food in supermarkets.

3. Sate (Satay)

Satay is nothing more than meat on a stick.  Literally skewered meat on a wooden stick.  It’s always served with a delicious, peanut based sauce on the side.  The meat is grilled and seasoned and can take on a variety of chicken, fish, beef, goat, pork or even tofu.  It came from the region of Java in Indonesia, and it has emerged as a national dish.  You can find it anywhere you go around the country.

4. Soto

Soto is one of Indonesian dishes are served with gravy and stuffed with meat, vegetables and a variety of spices. It always contains a variety of meats, broth and vegetables and served hot.  Interestingly, soto in Indonesia have varied according to the type of area. For instance there is a special soup of the Kudus city, Bandung soup, soto Betawi, soto Madura and others. One menu mainstay is soto Betawi typical Jakarta. Soto Betawi soup itself was like any other. It has a thick sauce is creamy white because it is tinged with coconut milk. The question of meat used, soto Betawi can be served by using beef, lamb or chicken.

5. Gado-gado

Gado-gado is one of the foods that come from Indonesia in the form of vegetables boiled and mixed together, with peanut sauce or sauce of peanuts mashed with egg slices on top and sprinkled with fried onions. Little chips or fried crackers (who have the prawn crackers) were also added. Gado-gado can be eaten alone as a salad with herbs / peanut sauce, but can also be eaten with white rice or sometimes served with rice cake.

6. Rendang  

Rendang is a menu-based meat mixed with various spices such as coriander, turmeric and various other herbs. Rendang Padang is a special menu that is rich in flavor and very legit. It does tend to salty, with gravy thickens attached as well as a spice used widely. Usually the meat is tender and delicious taste left on the tongue when eaten with warm rice.

7. Opor Ayam

Opor ayam is a a menu-based chicken, potatoes, eggs cooked in coconut milk . Opor ayam especially from Central Java. Spice mixture include galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper. Rice usually served with rice cake in the month of Ramadan. The broth is thick with a sprinkling of fried onions, with a touch of coriander, turmeric and coconut milk are special. 

Top 7  Indonesian foods

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Sarmale, traditional Romanian food

Sarmale  is very representative of Romanian cuisine for using meat and cereals like corn and wheat. This dish has been present at all the religious feasts throughout the country’s history to present date. “Mamaliga” (polenta), used to be a staple amongst poor people, because of its simplicity and reflected Romania’s agricultural identity. 

“Sarmale” (stuffed cabbage) is based on a Turkish dish and reflects the influence of the Ottoman Empire on the Romanian culture.This recipe for Romanian stuffed cabbage or sarmale is a traditional recipe. You can use any type of minced meat or just add grinded nuts or chopped mushrooms for a vegetarian dish. Sarmale are enjoyed year-round in Romania, but especially for holidays like Christmas and Easter.

Sarmale, traditional Romanian food

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Bigos, a Polish hunters stew

Bigos, also known in English as hunter's stew, is a Polish dish of finely chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. Bigos, is one of those homey recipes that changes from home to home. Other ingredients oftan added to bigos include onions, diced and browned in lard together with the meat, and dried forest mushrooms that are precooked separately in boiling water. The stew is usually seasoned with salt, black peppercorns, allspice, juniper berries and bay leaves. Some recipes also call for caraway, cloves, garlic, marjoram, mustard seeds, nutmeg, paprika and thyme.

 

Traditionally, bigos is stewed in a cauldron over open fire or a large pot on a stove, but it may also be prepared in an electric slow cooker.The contents should be stirred from time to time, to prevent schorching. Bigos is considered best after it has been repeatedly refridgerated and reheated to allow the flavors to fuse. Like most stews this tastes better left overnight and reheated the next day making it a great dish to prepare in advance for an evening with friends. 
 

Bigos, a Polish hunters stew

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Főzelék, Hungarian vegetable soup

Főzelék is a type of thick Hungarian vegetable stew or soup, similar to pottage. Főzelék is a special category in Hungarian cuisine, not quite like a soup, and thinner than a stew. It is simply cooked, typically by simmering, not mashed. It is usually not cooked with meat, but bacon and spicy sausage may be added for flavor. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. Főzelék is typically a home-made food, and being considered as an ordinary type of meal, it seldom (or never) appears on restaurant menu cards, apart from that of cheap diners.

Főzelék is quick and easy to make and almost any type of vegetable can be used. Green peas, spinach, summer squash, green beans, lentils and beans are the most popular. There are several variations and most households have their own recipe. Basically, főzelék is cooked vegetables thickened with roux.Főzelék is a seasonal dish, as it’s best made from garden fresh vegetables (however canned or frozen veggies can also be used). In the summer different types of creamed vegetables are available in restaurants throughout the city. Főzelék is so popular that there are Hungarian restaurant chains dedicated to it.

Főzelék,  Hungarian vegetable soup

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Dim Sum, variety of small and delicious snacks

Dim sum is a style of Chinese Canton cuisine prepared as small bite-sized portions of food traditionally served in small steamer baskets or on small plates. Dim sum  is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.

Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

Dim sum brunch restaurants have a wide variety of dishes, usually several dozen. Among the standard fare of dim sum are the following.

Dim Sum, variety of small and delicious snacks

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