Photos: Funny Food Flags From International Food Festival

From Denny: The International Food Festival held in Sydney, Australia this September 8th decided to create food flags for several countries. Thanks to toxel for posting these funnies.

You have to take a look at these creative offerings they are so clever and amusing! You will also leave hungry... :)



Brazil



Australia



France



Greece



Italy



India



Japan



Lebanon



South Korea



Spain



Switzerland



Vietnam

Recipe: Fried Catfish with Remoulade Sauce

Image by El Destructo via Flickr

From Denny: This is so Louisiana and can be found in any grocery store that runs a plate lunch deli and other small mom and pop eateries. Louisiana raises a lot of catfish on "farms" just like we raise crawfish. Actually, they are ponds but farms are what most people call them.

Here is a good basic version from CBS' Chow.com though in Louisiana we would spice it up, often putting hot Tabasco pepper sauce on it to eat.

INGREDIENTS

1/2 cup finely ground yellow cornmeal

1/2 cup cake flour

2 teaspoons ground cayenne pepper

(From Denny: we often use a spice blend of Cajun seasonings like Emeril's or Chachere's. It includes lots of garlic and onion powder, paprika, salt, black pepper, cayenne pepper and sometimes other spices depending upon the brand. It isn't catfish around here without lots of garlic in the seasoning!)

1 teaspoon paprika

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

6 cups vegetable oil for frying

2 pounds catfish fillets, cut into 3- to 4-ounce strips

Lemon wedges

Rémoulade

INSTRUCTIONS
Combine cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and a whisk to thoroughly combine.
Heat vegetable oil over medium heat in a 12-inch cast iron skillet to 350°F. Line a plate with several layers of paper towels; set aside.

Use a paper towel to blot the fish pieces dry, season on all sides with salt and freshly ground black pepper, then dredge them in the cornmeal mixture, being sure to cover all sides. Tap fish pieces lightly to shake off excess.

Fry fish in batches, turning once, until deep golden brown and crisp on the outside with a flaky interior, about 6 minutes total.
Remove fish from the pan with a slotted spatula to the paper-towel-lined plate to drain, and while it’s still hot, season well with salt. Serve with lemon wedges and rémoulade.

Note: If you don’t have cake flour on hand, all-purpose can be used though the results won’t be quite as crispy.

From Denny: Even though fried catfish is a working man's dish, finer French sauces still exist here and are made daily as expected side offerings. Don't even get me started on how much people around here in Louisiana love their potato salad!

Remoulade Sauce:

Rémoulade is a mayonnaise loaded with flavor. Originally created in France but common in Creole cooking, it is made with Louisiana-style hot sauce, capers, and tarragon; we added Worcestershire and bell pepper. Though it is normally served with fried-fish dishes such as our Cornmeal Fried Catfish, we also like it with boiled shellfish or mixed into a potato salad.

What to buy: Use the freshest eggs you can find.

INGREDIENTS

2 large egg yolks

1 tablespoon Dijon mustard

1 cup vegetable oil

1 teaspoon Louisiana-style hot sauce, such as Tabasco

1 teaspoon Worcestershire sauce

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon ground white pepper

2 teaspoons minced capers

2 teaspoons minced shallots

1 1/2 teaspoons minced fresh tarragon

1 teaspoon minced fresh Italian parsley

2 teaspoons minced red bell pepper

INSTRUCTIONS

In a medium mixing bowl, whisk egg yolks and Dijon mustard until eggs are broken up and evenly blended. Continue whisking and slowly add oil by pouring it down the side of the bowl in a thin stream.
Once all the oil is added, whisk in Tabasco, Worcestershire, lemon juice, salt, and pepper until well incorporated.

Mix in capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Garnish with the remaining bell pepper and serve.

Recipe: Lemon Tart with Almond Crust

Here in Louisiana we are big fans of the taste of lemon! We love lemon desserts, especially cakes, tarts and cookies. From a home cook in Paris, France comes this lovely easy tart. Enjoy!



Lemon Tart with Almond Crust
From: Alexandra de Waresquiel, Paris, France

Yield: 8 servings


Ingredients for the Crust:

1 ¼ cups all purpose flour

1/3 cup whole almonds, toasted

1/3 cup sugar

½ teaspoon (scant amount) salt

½ cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

3 Tablespoons (about) ice water

½ teaspoon almond extract


Ingredients for the Filling:


2/3 cup fresh lemon juice

½ cup plus 2 Tablespoons sugar

2 teaspoon grated lemon peel

4 large eggs


Optional garnishes:
Toasted sliced almonds

Lemon slices

Whipped cream


Directions for Crust: Blend flour, whole toasted almonds, sugar and salt in processor until almonds are finely ground. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Mix 3 Tablespoons ice water and ½ teaspoon almond extract in small bowl; add to processor and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball and flatten into disk. Wrap disk in plastic; refrigerate 1 hour. (Can be prepared 1 day ahead. Soften dough slightly at room temperature before continuing.)
Preheat oven to 375° F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold in dough overhang, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until golden brown, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature.

Directions for Filling: Whisk lemon juice, sugar and lemon peel in medium bowl to blend. Add eggs and whisk until well blended. Pour mixture into crust. Bake tart until filling is set, about 25 minutes. Cool completely.
Garnish tart with toasted almonds and lemon slices and pipe whipped cream rosettes around edges, if desired. Cut into wedges and serve.

Recipe: Tea-Flavored Molten Chocolate Cakes

Tea-Flavored Molten Chocolate Cakes

What chocolate lover does not like these molten chocolate cakes oozing with warm chocolate spilling out over the dam of the cake to greet your fork for approval? Here’s a new and flavorful twist on the lava cake from Paris, France for your enjoyment!


Yield: 6 servings

From: Chef Alain Dutournier,
Carré des Feuillants, Paris, France
Featured in Bon Appetit magazine

Note: The chef used bergamot essence to flavor the dessert. In America it’s easier to find and use Earl Grey tea leaves in place of the essence.


Ingredients:


1 cup boiling water

2 teaspoons Earl Grey tea leaves

8 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped

7 Tablespoons unsalted butter

4 large eggs, separated

¼ cup unsweetened cocoa powder


Directions: Preheat oven to 400° F. Butter six ¾ cup soufflé dishes or custard cups. Sprinkle each with sugar; shake out excess. Place dishes on baling sheet. Combine water and tea leaves in small bowl; steep 5 minutes. Strain tea; discard leaves.

Combine chocolate and butter in heavy medium saucepan. Stir over low hat until mixture is smooth; cool to lukewarm. Whisk in egg yolks, then ¼ cup liquid tea and cocoa (reserve remaining tea for another use). Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold egg whites into chocolate mixture in 3 additions. Divide batter among prepared dishes.

Bake cakes on baking sheet until puffed and set but still soft in center, about 16 minutes. Serve immediately.

Note: For other recipes visit my other fun blog:
Romancing The Chocolate