Friday, March 5, 2010

Culinary Olympics - A-M

Welcome to our participating culinary athletes and also to our worldwide friends visiting in the spirit of international peace and culinary brotherhood. Contributing bloggers are from all points of the globe and we hope you . enjoy the cultural experience of learning a little bit more about each others' cultures.

This roundup is being presented by both Val and Giz who have divided the countries alphabetically down the middle. They appear both on Equal Opportunity Kitchen and More Than Burnt Toast as well as Bloggeraid-Changing the Face of Famine.


Cakelaw from Laws of the Kitchen introduces us to a typical Aussie dish from regional Queensland call Frangipani Pie. The pie is a pineapple custard, the colours mimicking the colours of the indigenous flower.

Will Work for Biltong , authored by Adele who lives just outside of Melbourn of has captured the essence of one of the finest treats in the universe. Lamingtons - oh goodness - in cupcaake form - just imagine a spongy cake layer, covered in chocolate and again in coconut. I made my cousin bring me some when she visited from Melbourne - so worth the calories. For those wondering what Biltong is -it's a form of beef jerky and maybe we could get Adele to make for us (nudge nudge)


Dukkah Rubbed Salmon with Honey Tarragon Potatoes submitted by Psychgrad of Equal Opportunity Kitchen

What I loved is that the commentary for this entry addresses the diversity of Canada. I had to laugh when Psychgrad said "what would a real Canadian meal be without American ingredients?" Canada is well known for its plentiful supply of salmon and I suspect that Psychgrad will try every variation she can find. Each one is as interesting as the one before and now combine potatoes and the flavour of tarragon and mustard ... as Ina would say - what's not to love.

Val from More Than Burnt Toast tempts with a Canadian pioneering staple that are not only simple to make but not too hard to eat either. Every store sells them, every Christmas treat plate has some butter tarts on them -easy to make - freeze like a dream - a total winner.


Representing France, Hopie's Kitchen marches in with Blue Cheese Potatoes Au Gratin.

Raised in the U.S. and living and working in Paris, it's easy to understand the quandry of who to represent. Hopie found a way to to combine both countries and create her French inspired Blue Cheese Potatoes au Gratin. Hopie is one to use whatever ingredients she has available - it's see a "secret ingredient". You'll have to check her blog 'to see what it is in this recipe.


Soma from Ecurry introduces us to Chicken Kolhapuri, Coming to us from South Western India, this gorgeous dish is one of those "go big or go home" type dishes packed with bold flavour and aromatic spices. It's a strong reminder of the winning attitude one needs to be an olympic athlete.
Deeba from Passionate about Baking delights us with her finesse in the baking department . Chicken Curry with Whole Spices cracks the whole spices (khade masale) to release aromas that Deeba says will have you "doing a jig" in sheer anticipation Just looking at the picture of this entry makes me say yes please.


Marla from Bella Baita View baked Chocolate Ricotta Cheesecake Tarts. It's not hard to see the excitement and pride of Italians to see their athletes particiating and coming home with medals from the Olympics. These rich luscious tarts, a cup of espresso and a winning medal - what could be finer. Marla shares that the cheering was pretty loud when Italy won a medal.


Arlette of Phoenician Gourmet fixes her Lebanese Chicken Provencal while telling us about growing up in Lebanon. Who knew that skiing is a big sport in Lebanon? Although Arlette lives in Ontario, Canada and a happy Canadian, there's still a very strong connection to her birthplace. This great chicken dish, easy to prepare is also hearty and satisfying and often shared with friends and family.


Dharm, our Malaysian food athlete plays along with Ayam Goreng Sri Wangi (fragrant fried chicken) and teaches us so much Malayssian cuisine and landscape. All this in the face of Malaysia only participating in the summer olympics. So far, I've learned that Malaysian food is a mish mash of cultural influences. The ingredients in this dish burst with flavour and personality. If you like your food spicy - Dharm's the man!!!


The H2OPE for HAITI raffle is closing this weekend. Make a point of checking the fabulous prizes pictured on Cook Sister's site HERE and then click through to our First Giving Page.

The prizes are incredible and we need your help for this last push.



Valerie Harrison (bellini) said...

Excellent job on the round-up Giz!!! It makes me proud to see so many delicious dishes representing each country. They are all medal winners!!

NĂºria said...

Bravo to all participants and to the organizers of these Culinary Olympics! It was great being part of it :D.

Dharm said...

Great Roundup Giz!! Incidentally, it should be Fragrant FRIED Chicken and not rice chicken! LOL! So pleased to have been able to join the Winter Olympics! I've been following it on tele over here....

Julia said...

Excellent round-up. Such a great diversity.

Lori said...

It all looks very delicious. I love looking at different ethnic dishes.

FOODalogue said...

What a nice global representation. Bring on N-Z!

Anonymous said...

such great recipes from all over the is nice to see the countries they originate from.

Soma said...

Lovely Lovely Lovely!

Adele @ WillworkforBiltong said...

Making some biltong is in the pipeline, I'm happy to say. Great round up, thanks very much.

Hopie said...

Yum, this all looks so good! Good job on the round-up!

Kitchen Butterfly said...

Love this round up...if I could, I would grab Deeba's meal off the screen.....and eat it, with or without rice. Hmmmm

CDC said...

love the variety!

The Cooking Ninja said...

Just want to mention that I have submitted my recipe for this but it didn't appear on the Culinary Olympics.

Belinda @zomppa said...

Can I travel everywhere to try them all in person??

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