If you've traveled to other countries, are there any meals you've had in other countries that you've cooked at home?

My wife & I visited Europe this past October, and one of the cities we visited was Paris. We had a lunch there one day at a restaurant (Le Petit Chatelet, near Notre Dame Cathedral), and we both had what was listed on their menu as veal stew, and we both really enjoyed it. I looked it up after we got home, and it seemed it's actually called Veal Marengo. I've made it a couple times at home now, and I think it will definitely be on the rotation for meals we make at home, as it's fairly tasty.

The sauce is basically made up of tomato (peeled, seeded, & sliced - preferably San Marzano tomatoes - and you could possibly add tomato sauce too), minced garlic, veal/beef stock, shallots, and white wine, and simmered with a strip of orange peel to give it some of that flavor. There are many recipes online, some which call for mushrooms & carrots, and others that don't.


Also, years ago, I visited Brazil a few times. They have their own take on a lot of recipes. One dish from Brazil that I really like is chicken stroganoff. They also have a type of balled cheese bread that's commonly found in a lot of restaurants & cafes in Brazil, which is fairly tasty. In the US, there's a company called Brazi Bites that makes & sells frozen Brazilian cheese bread that can be baked in the oven, and it's pretty much the authentic stuff (the company was founded by someone from Brazil).

Nightfox

Nightfox wrote to All <=-

If you've traveled to other countries, are there any meals you've had
in other countries that you've cooked at home?

Improved upon, not cooked for the first time.

I had a spaghetti carbonara in Florence that I've tried to duplicate,
while having made it many times before. They used guanciale instead of
pancetta, which is more like a pork belly than back bacon. Technically,
I think it's a cheek.

I made it more al dente than I normally do, emulsified the pasta with a
little more water than usual in a hot pan instead of using the pot, and
topped it with a whole small egg yolk.



... Please consider the environment before reading this e-mail.
--- MultiMail/Win v0.52
* Origin: realitycheckBBS.org -- information is power. (21:4/122)

Re: Re: Home cooking and international cuisine
By: poindexter FORTRAN to Nightfox on Thu Jun 11 2026 07:45 am

I had a spaghetti carbonara in Florence that I've tried to duplicate, while having made it many times before. They used guanciale instead of pancetta, which is more like a pork belly than back bacon. Technically, I think it's a cheek.

Italy is a place I haven't been to yet that I'd like to visit some day.

Nightfox