Two years ago, I had enjoyed a vacation at the Walt Disney World Resort. During my stay, I discovered that the resort’s annual Food & Wine Festival was being held at the EPCOT theme park. Below is a sample of the food I had enjoyed at the festival:EPCOT FOOD & WINE FESTIVAL 2019
Twinings Pumpkin Spice Chai and Chocolate Shake - This was a damn good drink. It was refreshing and delicious.
Roasted Irish Sausage with Colcannon Potatoes and Onion Gravy - This was a pretty decent dish from Ireland's booth at the festival. However, I thought the onion flavor in the gravy overpowered everything.
Crème Brûlée - I do not know what to say about this famous French dessert. I realize that it is highly regarded by many. But if I must be honest, I found it overrated. The hardened caramelized sugar layer on top added much needed flavor to the dish’s bland custard. What else can I say?
Crispy Pork Belly with Black Beans and Tomato - I liked this dish from the Brazil booth, but I did not love it. My problem was that the black beans seemed to overwhelm the pork belly. Come to think of it, I thought it nearly overwhelmed the tomato topping.
Kāalua Pork Slider with Sweet-and-Sour DOLE Pineapple Chutney and Spicy Mayonnaise - Oh . . . my . . . God! This was my favorite selection at the festival. It was soooo damn good. The mixture of roast pork, pineapple and spice was . . . what can I say? It was nirvana inside my mouth.
Traditional Sicilian Cannoli - This dessert from the Italy booth was excellent as always. In fact, I later bought a regular size cannoli at one of the coffee booths at the Italy Pavillion.
New England Lobster Roll - This traditional American sandwich was excellent. The lobster meat was fresh. And it wasn’t overwhelmed by the mayonnaise.
Apple Strudel with Vanilla Sauce - This dessert from the Germany dessert was probably my favorite one at the festival. It was delicious and the vanilla sauce blended well with it. More importantly, I was provided with a nicely sized portion of it. Excellent!
Piri Piri Skewered Shrimp with Citrus-Scented Couscous - I suspect that the seasoning for this dish (piri piri) originated from Mozambique. Nevertheless, this was probably my second favorite dish at the festival. The mixture of the grilled shrimp with the couscous and the tomato-based topping was superb.
Teriyaki Chicken Bun - This dish from the Japan booth was not only delicious, but also surprising since the filling made from chicken, vegetables and Teriyaki sauce was cooked inside a bao - a bread I usually associate with China. Nevertheless, it was damn good.
Nigerian Meat Pie - This was a delicious selection for me, but it did not exactly knock my socks off. I did not realize that curry was popular in Nigeria. Ignorant me.
The Impossible Burger - I am not usually a big fan of the plant-based meat substitute, but this Impossible burger nearly knocked my socks off. It was better than the beef burger served at another booth.
Chicken Dumplings with Chinese Slaw - This was a nice little item that I found tasty, but not exactly mind blowing. I do wish the serving could have been a little bigger.
Spice-Crusted Verlasso Salmon - This excellent smoke salmon was fresh and full of flavor. And I say thank goodness, because the quinoa salad that accompanied it taste like horsefeed to me. But the latter is quite tolerable if you mix this excellent salmon and the avocado topping with it.
Smoked Corned Beef with Crispy Potatoes, Cheese Curds, Pickled Onions, and Beer-Cheese Fondue - I would say that this was my third favorite dish at the festival. It was sooo good and a nice hefty portion was provided. The mixture of the smoked meat, potatoes and fondue nearly blew my mind. However, I wish they had left out the cheese curds. Unnecessary.
Pacifico True Striped Bass Tostada with Slaw and Fire-roasted Tomatillo Sauce - The festival provided another dish featuring fresh seafood - this time, striped bass. I had my doubts about it being served with slaw and on a deep fried tostada, but I ended up enjoying it very much.-------------------------------I do have one minor complaint about the festival. I realize it is called the "Food & Wine Festival", but I wish that the festival would provide more unusual drinks that were NOT alcoholic . . . like that shake I had experienced. Have any of you been there lately?
Below is an article about the British snack known as Scotch Egg:
SCOTCH EGG
When I first learned about the dish known as Scotch Egg, I had assumed that it had originated in Scotland. Silly me. Basically a snack, the Scotch Egg is usually served at picnics or inside pubs. Today, the Scotch Egg can be found at supermarkets, corner shops and motorway service stations throughout Great Britain. Here in the United States, they can be found at British-style pubs and eateries. They are usually served with hot dipping sauces such as ranch dressing, hot sauce, or hot mustard sauce.
Many food historians claim that the exact origin of the Scotch Egg is unknown. Many believe that it might be a descendant of a form of the Mughlai dish called "nargisi kofta". However, the London Department store, Fortnum & Mason, claims it was inspired by the "nargisi kofta" and invented the Scotch Egg in 1738.
The recipe for the Scotch Egg first appeared in the 1809 edition of Mrs. Rundell's 1806 cookbook, "A New System of Domestic Cookery". Mrs. Rundell and later 19th-century cookbook authors usually instructed their readers to served the Scotch Eggs hot and with gravy.
Below is a recipe from the Allrecipes.com website:
Scotch Egg
Ingredients
1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten
Preparations
Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.
Below is an article about the American dish known as "Jambalaya":
JAMBALAYAOne of the most popular dishes to originate in the southern United States is a dish from Louisiana called Jambalaya. The dish has its origins in the Spanish dish known as paella. There is also a similar dish from the French province of Provence called jambalaia. Both are dishes that are mash-ups of rice, meat, vegetables and saffron.Jambalaya originated in the French Quarter of New Orleans, during the late 18th century. The Spanish, who controlled Louisiana and the Mississippi Valley at the time, made an attempt to recreate paella in the New World. But since saffron was unavailable due to import costs, the Spanish used tomatoes as a substitute for saffron. Despite Spanish control of the region, the French dominated the population, since they were the original founders of the colony. The French utilized spices from the Caribbean to transform this paella copycat into a unique New World dish.Many would be surprised to learn that Jambalaya proved to become a very flexible dish in Louisiana over the years. It has evolved into three distinct recipes. The original version, known as the Creole or "red" Jambalaya, featured tomatoes. The second version, which is common in the parishes in Southwestern and South-Central Louisiana, is a "rural Creole" Jambalaya that contains no tomatoes. The third version is known as "White or Cajun Jambalaya" in which the rice is cooked in stock and separately from the meat and vegetables.The recipe for Jambalaya made its first appearance in the 1878 cookbook called "Gulf City Cook Book" by the ladies of the St. Francis Street Methodist Church in South Mobile, Alabama. Jambalaya experienced a brief surge of popularity during the 1920s and 1930s, due to its flexible recipe. And in 1968, Louisiana Governor John J. McKeithen proclaimed Gonzales, Louisiana as the Jambalaya Capital of the World. Every spring, Gonzales hosted the annual Jambalaya Festival.Below is a recipe from the Epicurious.com website for Jambalaya:JambalayaIngredients1 tbsp olive oil1 large onion, chopped2 medium cloves garlic, peeled1 large green bell pepper, cored, seeded and chopped2 celery stalks, diced3 tbsp fresh Italian parsley, minced4 oz extra-lean smoked ham, cut into 1/2-inch cubes5 oz boneless, skinless chicken breast, diced1 large bay leaf1 tsp cayenne pepper1 can (28 oz) diced tomatoes1 can (8 oz) tomato sauce3/4 cup brown rice, uncooked1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized piecesPreparationAdd oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
Below is an article about the American dish known as Spoonbread:
SPOOONBREADThe dish known as spoonbread is a cornmeal-based specialty that is prevalent in the American South. Although named a "bread", the dish is closer in consistency and taste to many savory puddings, like Britain's Yorkshire pudding. According to some recipes, spoonbread is similar to a cornmeal soufflé. However, most Southern recipes for this dish do not involve whipping the eggs to incorporate air.The first published recipe for Spoonbread appeared in a book written by Sarah Rutledge in 1847. Another recipe appeared in the cookbook called "Practical Cook Book ", written by a Mrs. Bliss of Boston in 1850. She called the dish, "Indian puffs". However, Spoonbread dates long before the Antebellum period. European colonists probably first learned about the dish from Native tribes along the Atlantic seaboard. The traditional South Carolina low country version of Spoonbread was called Awendaw (or Owendaw). It was named after a Native settlement outside of Charleston.Although Spoonbread dated back many centuries, it became very popular with American around the turn of the 20th century. And the town of Berea, Kentucky has been home to an annual Spoonbread Festival, which has been held in September since 1997.Below is a recipe from the Epicurious.com website for Fresh Corn Spoonbread:Corn SpoonbreadIngredients2 cups whole milk1/3 cup yellow cornmeal1 1/2 cups fresh corn kernels (from 2 to 3 ears)1 tablespoon unsalted butter1 teaspoon salt4 large eggs, separatedPreparationsPreheat oven to 425°F.Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Serve immediately (like a soufflé, spoon bread collapses quickly).
Below is an article about the English dessert known as the Trifle:ENGLISH TRIFLETrifle is an English dessert that is made from thick custard, diced fruit, sponge fingers or thin layer sponge cake that is soaked in fortified wine, sherry or fruit juices and topped with whipped cream. The ingredients are usually arranged in three or four layers, while suspended in fruit-flavored jelly or gelatin.The dish can be traced back to the later years of Queen Elizabeth I's reign. The earliest recipe for trifle consisted of a thick cream flavored with sugar, ginger and rosewater. The recipe, which was published in an 1587 English book called "The Good Hyswife's Jewell" by Thomas Dawson. Sixty years later, eggs were added to the recipe and the custard was poured over alcohol soaked bread.It was not until the mid-18th century that something like the modern trifle began to emerge. Biscuits soaked with wine were then in place at the bottom of the bowl, and custard was on top of them, while the topmost layer could be achieved by pouring whipped syllabub froth over all. When this froth was replaced by plain whipped cream, the process of evolution was virtually complete. While some believe the addition of jelly to the recipe to be recent, the earliest known recipe to include jelly dates from 1747 and was featured in "the Art of Cookery", authored by Hannah Glasse. In her recipe she instructed using hartshorn or bones of calves feet as the base ingredient for the jelly.Below is a recipe from the Food.com website for a traditional trifle:English TrifleIngredients1 packet single trifle sponge cakes (or a ready-made pound cake or similar)1 pint English custard, made from bird custard powder1⁄2 pint whipping cream (heavy)1 package frozen berries (better than fresh)100 g jar of strawberry jam1 can sliced fruit or 2 very ripe fruit, skinned and sliced1⁄4-1⁄2 pint cooking sherry50 g sliced almonds, toastedPreparationSlice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.Layer in a glass dish, leaving no significant gaps.Pour sherry over to soak sponge.Spread frozen berries over sponge, followed by sliced fruit.Make up custard, cool slightly and pour over all.Allow to cool in fridge.When set, whip cream and layer on top of custard.Chill for at least half an hour.Toast the almonds and scatter over.
Below is a short article about a casserole dish known as Maqluba:
MAQLUBAMaquluba is a traditional casserole dish of the Arab Levant. It is traditional in many countries throughout the Middle East. The ingredients for the dish can vary from one recipe to another. However, it basically consists of meat, eggplant, and various vegetables; which are all cooked under a layer of rice. The ingredients are placed in a pot, which is flipped upside-down, when served. This is why the dish is called Maqluba, which means "upside down". Maqluba is traditionally accompanied by yogurt and/or cucumber salad.I first learned about Maqluba, while watching the BBC series, "THE SUPERSIZERS EAT . . . MEDIEVAL". According to the episode, the dish certainly existed around the 12th and 13th centuries, when European soldiers first stumbled across it, while they fought in the Middle East, during The Crusades.Below is a recipe for Maqluba that mainly features chicken and rice from the Mina website:MaqlubaIngredients1 ½ cups Rice, divided¼ cup Olive oil, divided1 Large eggplant1 Large zucchiniSalt and pepper1 Onion, chopped2 Cloves garlic, minced1 lb Lean Ground Chicken½ tsp CinnamonPinch Nutmeg1 tsp Allspice1 tsp Garam masala1 Large tomato, sliced1 (19 oz) Can chickpeas, drained2 ½ cups Chicken brothDirectionsSOAK rice in water for 30 minutes or until ready to use.CUT eggplant and zucchini lengthwise into ¼ inch thick strips. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Working in batches, sauté until tender, about 1-2 minutes per side and set aside.HEAT 1 tbsp olive oil in the same pan and add onion and garlic. Sauté for 2-4 minutes or until tender. Add chicken and spices and cook for 8-10 minutes, breaking up the meat with the back of a wooden spoon until golden brown.DRAIN rice and set aside.GREASE a 16 cup heavy bottomed pot with olive oil. Layer zucchini and eggplant alternately in the bottom of the pot and up the sides. Top eggplant and zucchini in bottom of pot with sliced tomatoes. Sprinkle ½ cup (125 mL) rice over the tomatoes followed by chicken mixture, chickpeas and any remaining eggplant or zucchini. Press to compact. Sprinkle in remaining rice and press down again. Pour in chicken stock and cover.BRING the mixture to a boil, reduce heat and simmer on low for 45-50 minutes. If mixture gets too dry before the rice is finished cooking add additional chicken broth or water and simmer until absorbed and rice is cooked.REMOVE from the heat and let rest, covered for 15 minutes.REMOVE lid from the pot and place a large platter upside down over the pot. Carefully invert the mixture onto the platter and serve.Tips: The mixture may not hold its shape completely but that’s okay, simply patch it up before serving. It’s delicious either way.Serving Suggestion: Serve with plain yogurt on the side. Garnish with pine nuts and chopped parsley.
Below is an article I had written about a famous comfort food dish known as Macaroni and Cheese:
MACARONI AND CHEESEMacaroni and Cheese is a famous dish known throughout Europe and other Western countries, especially the United States. My own memories of the dish date back to my childhood when my parents and grandmother used to serve it to me and my siblings . . . especially from the pre-packaged box form created by the company, Kraft. But I have eaten traditional homemade Macaroni and Cheese every now and then.Although known today as an American comfort dish, Macaroni and Cheese was a dish made from Parmesan cheese and past that originated in Italy. Pasta and cheese casseroles have been recorded in cookbooks as early as the 14th century's "Liber de Coquina", one of the oldest medieval cookbooks. The dish also made its first appearance in England during the same century, in the famous English medieval cookbook titled "Forme of Cury".The first modern recipe for Macaroni and Cheese appeared in Elizabeth Raffald's 1769 book "The Experienced English Housekeeper". Her recipe called for a Béchamel sauce with Cheddar cheese, which is mixed with macaroni pasta, sprinkled with Parmesan cheese and baked. The dish also appeared in the famous Victorian cookbook, "Mrs. Beeton's Book of Household Management" and included two recipes for the dish.Many would be surprised to learn that the future third President of the United States, Thomas Jefferson may have been responsible for the introduction of Macaroni and Cheese to Americans. He first sampled the dish in both in Paris and in northern Italy, and later incorporated the dish at his Virginia home, Monticello. As the country's third president, Jefferson served Macaroni and Cheese at a State dinner in 1802. Mary Randolph, sister to Jefferon's son-in-law Thomas Mann Randolph Jr., included a recipe for the dish in her 1824 cookbook, "The Virginia Housewife".Below is a recipe for "Macaroni and Cheese" from the MyRecipe website:Macaroni and CheeseIngredients2 cups milk2 tablespoons butter2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 (10-oz.) block extra sharp Cheddar cheese, shredded1/4 teaspoon ground red pepper (optional)1/2 (16-oz.) package elbow macaroni, cookedPreparation1. Whisk flour into butterPreheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.2. Whisk in warm milkGradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.3. Whisk in cheeseWhisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.
