Embark on a culinary journey around the globe from the comfort of your own kitchen! Discover the rich and diverse flavors of Chinese, Japanese, French, Italian, Spanish and Russian cuisines with these mouthwatering recipes. I’ll be sharing my favorite recipes, along with the essential tools and ingredients that make cooking these dishes a delight. Join me as we uncover the secrets behind mouthwatering meals and discover the magic of international flavors right in your own kitchen.

Let’s dive right in:

Experience the bold and savory flavors of Chinese cuisine with these delectable Air Fryer Garlic Ribs. Marinated to perfection and coated with a crispy garlic crust, these ribs are a true delight for the senses. Originating from Shanghai, this dish offers a perfect balance of sweet and savory flavors, making it a favorite in Chinese restaurants worldwide.

Chinese Cuisine: Air Fryer Garlic Ribs

Ingredients:

• 1/2 rack (1.5 lb / 680 g) well-marbled pork ribs, cut into single ribs
• Marinade:
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon ginger, grated
• 2 teaspoons ground black pepper
• 2 teaspoons sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Garlic Crust:
• 3 tablespoons cornstarch
• 1/4 teaspoon white pepper powder
• Oil spray
• 1 tablespoon peanut oil (or vegetable oil)
• 1 head garlic, coarsely minced
• 2 green onions, sliced (optional, for garnish)

Instructions:

1. Combine marinade ingredients in a bowl, then coat ribs evenly. Marinate for 2-3 hours at room temperature or overnight in the fridge.
2. Drain ribs and remove excess marinade. Coat ribs with cornstarch mixture.
3. Cook in air fryer at 350°F (176°C) for 10 minutes, then flip and cook for another 8-10 minutes until golden brown.
4. In a skillet, heat oil and sauté garlic until golden. Top cooked ribs with fried garlic and green onions.

Original Recipe HERE

2. Japanese Cuisine: Air-Fried Tonkatsu with Ginger Cabbage Slaw

Indulge in the delicate flavors of Japanese cuisine with this Air-Fried Tonkatsu accompanied by a refreshing Ginger Cabbage Slaw. Crispy on the outside and tender on the inside, tonkatsu is a beloved Japanese dish that pairs perfectly with the zesty slaw, creating a symphony of flavors and textures.

Japanese Cuisine: Air-Fried Tonkatsu with Ginger Cabbage Slaw

Ingredients: For Ginger Cabbage Slaw:

• 1/2 head red or green cabbage, shredded
• 1 carrot, shredded
• 1-inch piece fresh ginger, grated
• 1 Tbs. minced pickled ginger
• 1 1/2 Tbs. rice wine vinegar
• 3 Tbs. grapeseed oil
• 1 1/2 tsp. Asian sesame oil
• 1 tsp. firmly packed brown sugar
• Kosher salt For Tonkatsu:
• 1 cup all-purpose flour
• 2 eggs
• 1 cup panko breadcrumbs
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 2 lb. boneless pork cutlets
• Country bread or Sour Dough, toasted or grilled
• 1/2 cup chopped fresh parsley (optional)

Instructions:

1. Prepare slaw by tossing cabbage and carrot. Whisk together ginger, pickled ginger, vinegar, oils, and sugar. Toss with cabbage mixture and refrigerate.
2. Preheat air fryer to 360°F (182°C). Preheat oven to 200°F (95°C) and place wire rack on top of baking sheet.
3. Coat pork cutlets in flour, egg, and panko. Air fry for 8 minutes, then flip and cook for 5 more minutes.
4. Keep cooked cutlets warm in oven. Drain slaw.
5. Serve cutlets with slaw and toasted bread, garnished with parsley.

Original Recipe HERE

3. French Cuisine: Beef Bourguignon

Transport yourself to the charming cafes of Paris with this classic French dish, Beef Bourguignon. Slow-cooked to perfection with tender chunks of beef, hearty vegetables, and a rich red wine sauce, this dish is the epitome of French comfort food. Serve it over toasted country bread for an authentic dining experience.

French Cuisine: Beef Bourguignon

Ingredients:

• 1 Tbsp. olive oil
• 8 oz. applewood smoked bacon, diced
• 2 1/2 lbs. chuck beef, cubed
• Kosher salt
• Freshly ground black pepper
• 1 lb. carrots, sliced
• 2 yellow onions, sliced
• 2 cloves garlic, chopped
• 1/2 cup Cognac
• 1 bottle good dry red wine
• 1 can beef broth
• 1 Tbsp. tomato paste
• 1 tsp. fresh thyme leaves
• 4 Tbsp. unsalted butter, divided
• 3 Tbsp. all-purpose flour
• 1 lb. frozen whole onions
• 1 lb. mushrooms, sliced
• Country bread or Sour Dough, toasted
• 1/2 cup chopped fresh parsley

Instructions:

1. Sear beef cubes in olive oil until browned. Remove from pot.
2. Cook bacon until browned, then remove. Cook carrots, onions, and garlic until lightly browned.
3. Add Cognac and ignite. Return beef and bacon to pot. Add wine, broth, tomato paste, and thyme. Simmer covered in oven for 1 1/4 hours.
4. Combine butter and flour, then add to stew along with onions and mushrooms. Simmer for 15 minutes.
5. Serve stew over toasted bread, garnished with parsley.

Ina Garten’s original recipe HERE.

4. Italian Cuisine: Butter Poached Lobster Risotto

Indulge in the luxurious flavors of Italy with this decadent Butter Poached Lobster Risotto. Creamy Arborio rice infused with brown butter and tender lobster meat creates a dish that is both elegant and satisfying. Perfect for a romantic dinner or a special occasion, this risotto is sure to impress.

4. Italian Cuisine: Butter Poached Lobster Risotto

Ingredients: For Butter Poached Lobster Tails:

• 3-4 lobster tails
• 2 sticks unsalted butter
• 2 cloves garlic
• 2 sprigs thyme For Brown Butter:
• 2-3 tbsp unsalted butter
• 2-3 tbsp lobster poached butter For Lobster Risotto:
• 4 1/2 cups low sodium chicken stock
• 1 tsp paprika
• 2 cloves garlic
• 2-3 tbsp lobster poached butter
• 2 shallots, diced
• 1 cup Arborio rice
• 1/2 cup cognac or white wine
• 1/2 cup grated parmesan or pecorino romano
• Salt to taste
• Chopped spring onions or chives for serving

Instructions:

1. Poach lobster tails in butter with garlic and thyme. Remove meat and chop.
2. Brown unsalted butter in a pan, then add lobster butter. Set aside.
3. Combine chicken stock, paprika, garlic, and lobster shell. Simmer.
4. Sauté shallots, then add rice and cook until translucent. Deglaze with cognac or wine.
5. Gradually add stock, stirring until absorbed. Stir in cheese and lobster butter.
6. Serve risotto topped with lobster and garnished with spring onions.

5. Spanish Cuisine: Smoky Spanish Albondigas Soup

Experience the vibrant flavors of Spain with this Smoky Spanish Albondigas Soup. Tender meatballs infused with garlic, paprika, and thyme are simmered in a fragrant broth, creating a soul-warming dish that is perfect for any occasion. Serve it with crusty bread for a complete Spanish dining experience.

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Smoky Spanish Albondigas Soup Recipe

Ingredients:

• 1 lb ground veal
• 1 lb ground pork
• 3 large garlic cloves, 1 minced, 2 thinly sliced
• 2 tsp fresh thyme, chopped
• 1/4 tsp plus 1/8 hot smoked paprika
• Kosher salt and freshly ground pepper
• 3 oz manchego cheese, grated
• 1 large egg, lightly beaten
• 1/3 cup panko breadcrumbs
• 2 tsp olive oil
• 1/8 tsp saffron
• 4 cups low salt chicken broth
• 15 oz can crushed tomatoes
• 8 oz Angel hair pasta, broken into thirds
• 1 tbsp fresh flat parsley, finely chopped

Instructions:

1. In a large bowl, gently mix the ground veal and pork with the minced garlic, 1 tsp of thyme, 1/4 tsp of paprika, 1 tsp of salt, and 1/2 tsp of black pepper. Add grated manchego cheese, beaten egg, and panko breadcrumbs. Mix until well combined.
2. Using moistened hands, roll the meat mixture into 1-1/2 oz portions to form meatballs. Heat olive oil in a heavy-duty pot over medium-high heat. Cook meatballs until browned on all sides, then transfer to a paper-towel-lined plate. Repeat with remaining meatballs.
3. Pour off excess fat from the pot. Add remaining olive oil and thinly sliced garlic. Cook until garlic is fragrant. Add remaining thyme, paprika, and saffron. Stir for 15 seconds.
4. Add chicken broth and crushed tomatoes to the pot. Bring to a simmer. Return meatballs to the pot, reduce heat to medium-low, cover, and simmer for about 25 minutes, until meatballs are cooked through. Season broth with salt and pepper to taste.
5. Meanwhile, cook Angel hair pasta in a separate pot of boiling salted water until tender. Drain and toss with 1/2 cup of the broth.
6. To serve, mound the pasta in shallow bowls. Top with meatballs and broth. Sprinkle with chopped parsley and remaining thyme.

Experience the warmth and comfort of Spanish cuisine with this hearty and flavorful Smoky Spanish Albondigas Soup. Each spoonful is a journey to the vibrant streets of Spain, where culinary traditions come to life.

Exploring Russian Cuisine: Beef Stroganoff Recipe

Russian cuisine is a delightful blend of hearty flavors and comforting dishes, reflecting the country’s diverse cultural influences and rich culinary heritage. One iconic dish that has gained popularity worldwide is Beef Stroganoff. This classic Russian recipe, with its creamy sauce and tender beef, is a true comfort food that warms the soul. Let’s dive into this delicious dish and learn how to prepare it at home.

Beef Stroganoff Recipe

Ingredients:

• 4 Tbsp. extra-virgin olive oil, divided
• 2 Tbsp. unsalted butter, divided
• 8 oz. crimini mushrooms, halved or quartered if large (about 2 cups)
• Kosher salt
• 1.5 lb. skirt steak, cut into 4″ sections
• Freshly ground black pepper
• 2 shallots, finely chopped
• 4 garlic cloves, finely chopped
• 1 Tbsp. double-concentrated tomato paste
• 2 Tbsp. all-purpose flour
• ¼ cup dry white wine
• 2 cups (or more) low-sodium beef broth
• 1 tsp. (or more) fish sauce, I like Red Boat
• ¼ cup sour cream
• Buttered cooked egg noodles and sliced scallions, for serving

Preparation:

1. Cook the Mushrooms: Heat 2 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat until the butter is melted. Cook the mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Season with salt, then transfer to a plate.
2. Cook the Steak: Combine 1 Tbsp. oil and remaining 1 Tbsp. butter in the same skillet. Generously season the steak with salt and pepper. Cook until well browned, 3–4 minutes per side for medium-rare, depending on thickness. Transfer to another plate and wipe out the skillet.
3. Prepare the Sauce: Reduce heat to medium and pour the remaining 1 Tbsp. oil into the skillet. Cook shallots, stirring often, until softened, about 2 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring constantly, until slightly darkened in color, about 2 minutes. Add flour and cook, stirring often to coat shallots and garlic, until fragrant, about 3 minutes. Pour in the wine and cook, scraping up browned bits, until evaporated, about 1 minute. Add beef broth, fish sauce, and any liquid from the mushrooms (leaving mushrooms behind). Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until the sauce coats a spoon, 12–15 minutes.
4. Slice the Steak: Slice the steak against the grain. Place sour cream in a small heatproof bowl and gradually whisk in 1 cup of the sauce. Stir the sour cream mixture back into the sauce in the skillet. Taste and season with more salt or fish sauce if needed. Stir in the cooked mushrooms.
5. Serve: Serve the sauce over buttered cooked egg noodles, topped with slices of steak and sliced scallions.

Enjoy the rich and savory flavors of this classic Russian Beef Stroganoff, a perfect dish to warm your heart and satisfy your cravings. Dive into the world of Russian cuisine and explore its culinary treasures from the comfort of your own kitchen. Bon appétit!

Let’s continue our culinary adventure and explore flavors from around the world!

© 2024 Jacq from Jersey

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RiceSelect Organic Arborio Rice for Italian Risotto https://amzn.to/49qwqus

Frontier Saffron https://amzn.to/3vy8XcG

Mutti Double Concentrated Tomato Paste https://amzn.to/3TDzOMv