As some know, I have a summer restaurant where I try to open up people to world cooking (mostly vegetarian.some meat but no fish).
I used to travel a lot to discover new food but I am getting older and I am stucked in France with health and family problems.
I guess some of you are food curious too and can give me some hints about new receipes...
I already have a lot from my own family (Syrian Balkan Moroccan and Italian cooking) but I may have overlooked some, I also cook a lot of Asian Fusion (Sushi Sambal Som Tam) but it is difficult here to buy some of the fresh products you need.
For instance I had good food in Belem but it is not possible to get Tucupi or real guarana here or Açai regularly. I can find some local products that are similar in some cases.
It is quite expensive restaurant so forget about junk food but there are only 3 people cooking so forget about last minute sophisticated cooking too.
I am looking for receipes (or part of receipe) you can cook in advance and store two or three days like mole verde, pesto, sambal, pahi, curries or relishes (like malosol) to insert in receipes.
Feel free to tell me what you enjoy, even if you do not have an accurate receipe, I guess I can find it by my own.
I used to travel a lot to discover new food but I am getting older and I am stucked in France with health and family problems.
I guess some of you are food curious too and can give me some hints about new receipes...
I already have a lot from my own family (Syrian Balkan Moroccan and Italian cooking) but I may have overlooked some, I also cook a lot of Asian Fusion (Sushi Sambal Som Tam) but it is difficult here to buy some of the fresh products you need.
For instance I had good food in Belem but it is not possible to get Tucupi or real guarana here or Açai regularly. I can find some local products that are similar in some cases.
It is quite expensive restaurant so forget about junk food but there are only 3 people cooking so forget about last minute sophisticated cooking too.
I am looking for receipes (or part of receipe) you can cook in advance and store two or three days like mole verde, pesto, sambal, pahi, curries or relishes (like malosol) to insert in receipes.
Feel free to tell me what you enjoy, even if you do not have an accurate receipe, I guess I can find it by my own.