This week we are travelling the world at dinner time. Last night we covered Asia; our Gourmet Group prepared Japanese food, thanks to one couple who lived in Japan and had the authentic recipes. Tonight I am making paella. That covers Europe. Tomorrow I am making chicken and shrimp gumbo - check North America off the list. That’s three of the seven. From a cooking perspective I guess I’ve hit 50% as I don’t believe Antarctica has a distinctive cuisine.
Upon reflection I have decided that dining on foods from different continents, or countries within a continent, could make for some very interesting meals. Think about the variety if you decide that each night you would prepare a dish from a different country in each continent. And on continents with fewer countries you would pull entrées from regions within the county; think North America.
This is sounding pretty exciting. And it is guaranteed to eliminate the “We just had that” statement when it come to menu planning. So that’s going to be my goal. This may not be easy; trying to cook new recipes when you run a B&B and guests are milling about your kitchen is tricky; but it should be fun. I’ll keep you posted.
