Air Date: 09/08/2010
On the menu for this episode of The Global Kitchen, 4 distinct dishes from 4 very diverse parts of the world.
Korea: Artisanal Tofu (recipe)
Taped at Bann Restaurant, New York, NY
Tofu is a staple of Korean food. Chef Martinez fills the tofu with roasted black sesame seeds, tops it with Pine mushrooms and apricot chili flake (gochuro) sauce. Making tofu is like making cheese. He says that it was developed because historically they would not eat anything that from the animal because of fear of disease.
Venezuela: Arepa (recipe)
Taped at Sazon Restaurant & Cafe, Philadelphia, PA
The Arepa is a patty made from corn flour and is often used instead of bread for sandwiches in Venezuela. The Reina Pepiada is a delicious filling that Chef Judith Suzarra-Campbell demonstrates. It consists of cooked chicken, avocado, onions, and mayonnaise. Though she grinds her own corn in her restaurant, one can purchase ready ground ‘masa’ at the store.
Italy: Diamante Cretaio (recipe)
Taped at Lucas Ristorante, Somerset, NJ
Chef Andréa DiMeglio brings a fresh approach to traditional Italian cuisine in his dish Diamante Cretaio. Uniquely shaped diamond pasta is paired with an exquisite sauce that captures the essence of Ischia, Italy.
Jamaica: Bread Pudding (recipe)
Taped at Real Jamaican Jerk an' Ting, Somerset, NJ
Bread pudding is one of the most popular desserts in Jamaica. In this version, it is prepared with a special custard topping.
