Culinary tour around the world – Corn Bread, Creole Rosted lamb, Creole black beans

sooooo..this is it!

we are back almost were we started.

I must thank my bloggeraid friend Joan for this wonderful tour.

I’ve learned so much, it has been very stimulating..

visting and tasing food from countries I only read about..

just think about mongolia…very strange, very interesting, very strong.

and I’m sure my family will miss all the strange experiments…

but I must say that they have been great!!

as a matter of fact I had some difficulties with this stop in the deep south…

I asked niki (son n°2)who was in San Diego 2 weeks, some years ago..

I asked gokki (dougther n°3) who was in Florida one month 10 years ago…

“what do you eat in the deep south?”

they answered french fries and hamburgers!!

It can’t be! :)))

so fortunately Joan posted a very illiuminated post on Sunday..

wow, that really helped!!

then I stopped by at Rachel’s and saw a recipe site that could also help me..

then..today arrived 2 new guinee pigs to try everything out..

so here I am…

creole dinner!! :)))

and do you know what??? we all really liked it!

oh yeah! :)))

Creole roast lamb with

Creole black beans…

let the lamb marinate all the night, it helps cooking.

I did the black beans without sausage and rice…(sofi is vegetarian, remember ? :))

I suggest to make the rice the day before and let rest over nigt, it get’s even better!

I used a pressure cooker (2 hours very slowly, starting from dry beans)

if you use the crockpot, i think it is even more tasty!

glenn’s Southern Corn bread

here I some difficulties with the units..so I followed my intuition.

haha…the bread turn out to be super! I’m very satisfied :))

I used cream of tartar instead of chemical yeast, I prefer the taste.

(and saturday I was visting a distillery and when I learned that the cream of tartar is nothing else but wine waste…wow..I like even more! :))))

we had a great fun in the distillery…my dear friend Rosa got drunk only from smelling the aquavit! :))) a tip, from my new friend mister carlo….a good grappa is transparent..if it is coloured..it means that some chemical colour has been added)

sorry Joan..I got out of track. silly me!!

I wish to thank all particpants that have followed joan in this fantastic culinary trip!!