Recipe by Chef Madhumita Mohante

West Bengal is famously known as the land of maach (fish) and bhaat (rice). Bengalis share an irrevocable relationship with these two foods that are a staple in almost every household. Since countless rivers surround the state, fresh sweet water fish are a major attraction with rohu, pabdaand koi being the popular ones. Interestingly, there are more than forty types of fresh water fish that are popularly served in Bengal.

A much-loved local delicacy in Bengal is an oily fish known as 'Hilsa' or 'Ilish'. The tenderness of the flesh, unique taste and silvery appeal make it the 'queen of fish'. In fact, hilsa holds great cultural importance in Bengal and a pair of hilsa fish (Joda Ilish) is usually bought on auspicious occasions. On the vegetarian platter, one would mostly find tubers, gourds and roots. Vegetables like plantains, potatoes, water lily roots, brinjal and beans dominate the menu.(More on hilsa)

Bengali cuisine is a blend of sweet and spicy flavours. The delicate balance between the main ingredients and the seasoning plays a starring role. The simplest of meals gain an exquisite identity on adding 'phoron' or a traditional mix of pungent spices. The 'panch phoron' is used generously and it includes a combination of five spices - cumin, nigella, fenugreek, aniseed and mustard seed. (More on mustard oil)

What sets Bengali curries apart are the distinctive flavours of mustard oil, poppy seeds and turmeric with sweet undertones that warm spices like cinnamon, cardamom, nutmeg and mace impart. Luchi is a deep-fried bread that is preferred here and is prepared using both refined and whole-wheat flour. Mishti Doi, a kind of sweetened yogurt with rich notes of jaggery is a usual accompaniment. All said and done, the robust fish curries and the sinful Bengali sweets easily steal the spotlight. (More on poppy seeds)

We bring to you the best of Bengal. Here are the top 10 traditional recipes that you'll absolutely love.

BLENDING LANDSCAPES

The sensation of Norway's trademark world is tricky to overstate. Shockingly drench sided fjords of remarkable radiance cut slices from an unpleasant coastline significant into within. The fjords' reputation is entirely advocated, however this is in like manner a spot where there is ice sheets, stunning and brilliant, slowing down from icefields that rank among Europe's greatest.

Samsung Galaxy Note Edge vs Apple iPhone 6 Plus

Introduction The second half of 2014 proved to be an exciting time for fans of phablet devices. Samsung, the company which arguably started the whole phablet thing with the Note, released not one, but two new Note handsets. In addition to the Note 4 flagship, the company introduced the innovative Note Edge, which kept most of the Note 4's assets, but also added an intriguing curved screen edge to the equation. What's more, Samsung's arch-rival in the mobile space, Apple, also decided to jump on the phablet bandwagon with the launch of the iPhone 6 Plus. This means that lovers of excessively big screens on mobile devices have more choice than ever, and for the first time since the advent of phablets, that choice isn't narrowed down to Android. We've already compared the Note 4 to the 6 Plus, and as you can imagine, it was an epic face-off. Now, however, we're going to experience something a bit more different. In comes the Galaxy Note Edge – Samsung's experimental phablet with curved screen, which is here to test the waters and see if the market is ready to welcome such an offbeat idea. Of course, the more pressing issue right now is to determine the exact benefits of the Edge screen, because, after all, that's what the Note Edge is all about – that little, curved screen area to the side. In order to prove that it's any good, the Samsung Galaxy Note Edge will inevitably have to face the iPhone 6 Plus. Apple's first phablet didn't quite redefine the way we think of phablets, but it did bring the iOS experience to the super-big-screen world, and for many consumers out there, that was enough to spark their interest in the 6 Plus, and the category as a whole. An experimental twist to a successful formula, versus an influential product with powerful characteristics that are easy to take advantage of... It's bound to be interesting! Design Super-sized, super-thin iPhone design meets Samsung's futuristic, but elegant proposition The Note Edge is among the better-looking Samsung phones, we dare say. Whether due to the curved screen edge, or the refined body with eye-pleasing proportions, the Note Edge simply isn't as uncouth as the Note 4. Instead, it has a more elegant, sophisticated kind of look. Even then, the iPhone 6 Plus is a very tough opponent to beat in the design department. Apple's handset has an extraordinarily great in-hand feel, thanks to its high-quality materials and razor-thin profile. Because of their physical characteristics, the iPhone 6 Plus is way more comfortable to hold and work with; unfortunately, the edge near the curved screen side of the Note Edge is very thin, making it feel a bit sharp and unpractical for holding. Other than that, the Edge (6.04 x 3.09 x 0.33 inches (153.5 x 78.6 x 8.5 mm)) is pretty much of the same overall dimensions as the 6 Plus (6.22 x 3.06 x 0.28 inches (158.1 x 77.8 x 7.1 mm)), except for the thickness, that is. There also isn't a great difference in terms of weight - the 6 Plus is a just a tad lighter with its 6.07 oz (172 g), compared to the Edge's 6.21 oz (176 g). Physical keys work well on both phones, but those on the iPhone 6 Plus are way better, thanks to their defined, clicky behavior. On top of that, we tend to prefer the positioning of the 6 Plus' power key, which is situated on the right hand side of the phone, instead of on the top, as it's on the Note Edge. When it comes to such massive smartphones, having the power button on the side almost always makes it easier to reach. Both trying to be impressively high-end with their home buttons, the Note Edge and iPhone 6 Plus also offer integrated fingerprint scanners for a higher level of security. Once again, there isn't anything particularly bad about the Edge's home key, but that of the 6 Plus gets the higher marks for comfort and clickiness.

History of Indian Food

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1. History of Indian Food – Introduction Once considered the shining jewel in the British Empire’s crown, India can today be easily deemed as the huge, 60-carat diamond in the World’s flavored cuisine ring. The large variety of dishes, appetizers, snacks, side dishes and desserts have found numerous fans on an international scale, as Indian restaurants spread at an incredible rate, with an enormous success in every possible culture and in every possible corner of the World. Combining all tastes possible, the Indian cuisine is bound to satisfy spice-lovers, “salty” people and persons with a sweet tooth alike (although the latter will feel right at home, since India is a “sweet” country). Some say that the Indian cuisine is almost as diverse as the entire European cuisine, because of the four different main regional styles: the North Indian cuisine (the regions Benaras, Kashmir, Mughlai, Punjab and Rajasthan), the South Indian cuisine (regions Andhra, Kannada, Kerala and Tamil), East Indian cuisine (regions Assamese and Bengali) and Western Indian cuisine (regions Gujarat, Maharashtrian and Malwani). The northern part of India is mostly rural, although it contains large cities such as Delphi or Calcutta, thus its cuisine is more agricultural than anything, wheat being a primary constituent of this region’s dishes. Southern regions however tend to be more exotic, more spicy in their dishes and rice is a constant ingredient in their food. To give the taste of their main dishes, North Indians use onions and coriander whilst southerners use a more exotic coconut base for their dishes. The history of Indian food tells us that during the reign of the British Empire in India (the British Raj), the local cuisine was considered by the Europeans closely to what Gods taught of ambrosia: a delightful, heavenly and delicate dish. Many times, we ask how the Indian cuisine grew to be so popular, so diverse and so delightful. In truth, the question is quite dim…from a population of one billion people, is it really that hard to believe some of them are great cooks?… But let’s take a closer look at what Indian dishes and snacks have to offer, providing a history of Indian food and a few related legends alongside. Ready your taste buds, because it’s going to be one juicy ride! 2. History of Indian Food - Indian Appetizers and Snacks The history of Indian food and especially of Indian appetizers is closely related to the country’s culture and traditions. The Indian cuisine is as diverse as the Indian people and it has a large (and extremely rich) selection of appetizers, hors d'oeuvres, and snacks. Besides being extremely tasty and actually stimulating your appetite rather than diminishing it like some other cuisines’ appetizers, these fast snacks are also quite low in fat, since they are based on a number of spices and herbs, such as ginger, cinnamon, garlic, cloves, asafetida, aniseed or coriander, rather that the fat appetizers you’ll find mostly anywhere else in the World. The majority of Indian appetizers and snacks are based on potatoes, combined with different spices. The Alu Ki Tikki for example, which is one of the oldest snacks recorded by the history of Indian food, is made out of mashed potatoes coriander and onions. Another snack greatly enjoyed by the British during the Raj period, the Samosa appetizer, made out of steamed potatoes, peas and vegetables, is one of the many Indian recipes that was passed on from ancient times. Although most appetizers and snacks usually follow the same ingredients for each particular recipe, it should be noted that authentic Indian dishes can never be limited to a strict formula, since they differ from household to household. For example if you go to the North, in Punjab for instance and try out a Dahi Barra yogurt and fritter appetizer, it will definitely taste and even look slightly different than a similar Dahi Barra appetizer dish in Southern India’s Tamil region. Because of this, when the British armies set foot in India, their cooks were dazzled by the sheer number of variations of the same dish. One legend stands out of the crowd from the history of Indian food, namely that of the British cook William Harold. William was quite an experienced chef, working for a rather successful restaurant in central London, when he was sent to India to help the war effort with his meals. Because his dishes were so delightfully well done, he was promoted to be the personal cook of a high ranking officer in the British Empire’s Army. One day, the officer ordered William to get the recipe for a local dish he ate and thoroughly enjoyed that day, named by the locals Bhel Puri, in order to mass-cook it for the troops. Because there were very few written recipes in India back then (locals were passing on their cuisine with each generation, usually orally) William started walking from home to home, knocking from door to door, in order to find the recipe for the Bhel Puri, which, even today, is quite a complicated appetizer. With every house he went to, he got another recipe, another kind of spice to put on top of the potatoes and rice (seemingly the only ingredients that remained constant in the dish) and another kind of oil to use. After a long day of inquiries in which the poor cook was unable to find a stable recipe for the wonderful snack, he returned to the barracks, beaten and amazed by the variety of semi-recipes he managed to pile up. Seeing that he is back, the officer asked if he could serve the first portion of Bhel Puri that night, but William told him he couldn’t get any real recipe in his hands and ironically stated that “we’ll have to stick to French fries again tonight, Sir!”. Legend says that the officer, berserk with fury, took out his handgun and shot the cook dead, causing a mutiny amongst the barrack’s soldiers, who were both fed up with the officer’s cruel and disrespectful ways and in love with William’s heavenly cooking. That’s how a small bowl of Bhel Puri (or should I say the lack of it) shook an entire British barracks and caused a long night in the Court Martial offices… All legends aside, we now know an approximate recipe to the Bhel Puri (somehow thanks to poor William too). The tasty Indian snack is made out of crispy puris, puffed rice, Indian sevs, chilli powder, potatoes, red onion, chat masala, coriander and lemon or mango juice. It comes in two dish “versions”, spicy or sweet. The spicy chutney includes garlic cloves, mint leaves, salt and green chilies, while the sweet chutney’s ingredients are cumin seeds, jaggery, sugar, tamarind pulp and boiled dates pulp. 3. History of Indian Food – Indian Sweets Indian cuisine is known throughout the entire World as a sweet cuisine and this tag doesn’t come along without some extremely solid arguments. How else would you call a country’s cuisine if almost half its dishes are either sweets or desserts? Actually, Indian sweets have not only made Indian food famous throughout history, but they have been acquired and accommodated to European and North American dishes, finding great success in fancy “Baltic” restaurants through-out England, France, the United States or Spain. The Rasgulla for example, one of the most popular relished sweetmeats in India, originating from the Eastern part of the country, has an interesting modern history. This dish produced by the boiling of small pops of casein in sugar syrup has become emblematic of the quintessentially effeminate stuff of ridicule of the Bengali people. This sweet dessert can be found in almost all Eastern Indian households, while global malls sell it like there’s no tomorrow. Another Indian dessert that blends with the Hindu culture is the Payasam (or Kheer as it is called by the Hindi). This dessert has been an essential dish throughout the history of India, being usually found at ceremonies, feasts and celebrations. In Southern India, ancient traditions tell that a wedding is not fully blessed if Payasam is not served at the wedding feast, this tradition being kept alive with each generation, still being practiced by newly wedded couples, mostly in the southern regions, from where the tradition started in the first place. The best and most popular Payasam dishes are found in the temples of Guruvayoor and Ambalappuzha. In the Ambalappuzha temple, Payasam is served as part of a tradition, based on an ancient legend. The legend states that Lord Krishna (the eight avatar of Vishnu, playing a major role in the Hindu religion) took the form of an old sage and challenged the great king who ruled over that region to a game of chess. Being a true chess player and a master of the mind game’s tricks, the king gladly accepted the sage’s invitation. Asking what the sage wanted in case he wins the game, the king remained bedazzled by the sage’s request: an amount of rice grains for each square of the chess board, each pile having double the number of grains than the previous pile. So the first square would have only one grain of rice, the second would have 2 grains, the third would have 4 grains, the fourth would have 8 rice grains and so on, each pile growing at a geometrical progression from the past pile of rice grains. Hearing this request, the king was shocked that the sage wanted only what he taught were a few piles of grain, when he could have betted for his whole kingdom or the immense riches that he held. Naturally the king lost, (because playing chess against a God is not that easy, mind you) so he started placing grain piles on each square, starting with only one grain. He soon realized that the sage’s demand was not entirely what he thought of, when the number reached one million grains of rice by the 20th square. By the 40th or so square, the entire kingdom’s rice reserve was depleted and when he got to the last square he calculated that he would have to pay the sage 18,447,744 trillions of tons of rice, which he could have never paid off. The sage then revealed his true form, that of Lord Krishna, and said that the debt does not have to be paid immediately, but the king will have to serve Payasam freely in the temple of Ambalappuzha, to pilgrims, homeless or whoever comes there for peace of mind and prayer or for those seeking shelter. This is how the Payasam became famous, integrating in the Hindu culture. The tradition of freely serving Payasam in Ambalappuzha still lives today and pilgrims all over India have an easier ride knowing that a hot bowl of the sweet dessert awaits them at the end of their journey. Western India also does a great job on satisfying the sweet tooth of its inhabitants, with one of the most delicious desserts you will be able to find throughout the history of Indian food: the Shrikhand. The Shrikhand is a creamy dessert made out of strained yogurt, from which all water is drained off, leaving the thick yogurt cream by itself. Adding exotic dry fruits like mangos only enhances the Shrikhand’s delightful taste to newer limits. This great dessert is one of Western India’s most popular traditional dishes, since it has ancient roots in the Indian cuisine. Comparisons of this dessert to the Indian people have stated that Indians are a people who like to extract the best of things from everything, leaving everything else behind, their true and hospitable nature being a result of the fact that they dry out every spiritual detail that has no substance or meaning. Other important traditional Indian sweets and desserts, famous throughout the history of Indian food, include the following: Gulab Jamun (a popular Indian dessert made out of fried milk balls in sweet syrup), Mysore Pak (a delicious dessert made out of ghee, sugar and chick pea flour), Halwa (or Halva in modern English spelling; made out of semolina and sugar, the Halwa is one of the most popular Indian desserts that have spread in every corner of the World), the Kulfi (often referred to as Indian ice cream, the Kulfi is made out of boiled milk and a wide variety of mango, kesar or cardamom flavors), the Jalebi (a common sweet dish from North India, the Jalebi is basically a pretzel-shaped fried batter, which is soaked in syrup) and the Jangiri (the South Indian look-alike of the North Indian Jalebi). 4. History of Indian Food – Conclusion As we can easily conclude, the Indian cuisine is closely related to the Indian history, each historical region developing a unique set of dishes, using diverse ingredients. However, a constant remains for all regions: the affinity for sweet desserts and spicy snacks. Besides being closely related to history, Indian cuisine is also strongly influenced by the Indian religion, Indian culture and traditions and the Indian people themselves. If you can appreciate the facts behind the history of Indian food, the setting in which this great country’s cuisine was formed, the influences it took and the diversity it created, then you will surely appreciate one of their sweet desserts or one of their spicy snacks and appetizers. No other country has a wider selection of exotic dishes and no other country can offer such a large variety of impulses for your taste buds.

Quebec Poutine

1 bag frozen French fries 8 ounces shredded cheddar cheese 1 jar beef or onion gravy (or packet of gravy mix) Poutine is a favorite snack for Canadians living in or visiting Quebec. EPD Photos Procedure Prepare French fries in the oven according to the instructions on the package. While the French fries are cooking, pour the gravy into a saucepan and heat it to just bubbling. Remove the French fries from the oven, scatter shredded cheddar cheese over them, and return them to the oven for one minute, just long enough to melt the cheese. Transfer the cheese-covered French fries to invidual plates or bowls, and drizzle with the gravy. Serves 8 to 10. 6 POLITICS, ECONOMICS, AND NUTRITION A major concern of French Canadians is the preservation of their French language and culture, since English is the dominant language in the rest of Canada and in their influential southern neighbor, the United States. A movement to separate the French-speaking province of Quebec from the rest of the country became a national issue in the 1970s; in 1980, voters defeated a proposal that would have granted Quebec its independence from Canada, but many French-Canadian separatists continue the campaign. Canadians in general receive adequate nutrition in their diets, and the health care system is funded by the government, covering about 75 percent of health care costs for Canandian families. 7 FURTHER STUDY Books Barbolet, Herb. Farm Folk, City Folk: Stories, Tips, and Recipes Celebrating Local Food for Food Lovers of All Stripes. Vancouver: Douglas & McIntyre, 1998. Barer-Stein, Thelma. You Eat What You Are: People, Culture, and Food Traditions. 2nd ed. Toronto: Firefly Books, 1999. Chavich, Cinda. The Wild West Cookbook. Don Mills, Ont.: R. Rose, 1998. Claman, Marcy. Rise & Dine Canada: Savory Secrets from Canada's Bed & Breakfast Inns. 2nd ed. Montreal, Quebec: Callawind Publications, 1999. London, Jonathan. The Sugaring-Off Party. New York: Dutton, 1994. [Picture-book account of maple sugaring in Canada.] Stewart, Anita. Great Canadian Cuisine: The Contemporary Flavours of Canadian Pacific Hotels. Vancouver, BC: Douglas & McIntyre, 1999. Tritenbach, Paul. Traveling Taste Buds: Delectable Dishes from All Over the US and Canada. Bishop, CA: Excellence Press, 2000.

BO-SSAM Steamed Pork Wrapped In Leaves

Bossam is a type of ssam in Korean cuisine in which steamed pork is wrapped in a leaf vegetable such as red lettuce or sesame leaf, often accompanied by a condiment known as ssamjang. To see a visual illustration, click here. It is usually topped with raw or cooked garlic, onion, pepper, or, most commonly, sweet kimchi. Bossam is also preferred to be eaten with saeujeot (pickled fermented shrimp). It's a popular dish in Korea and it can also be served as an anju, side dish consumed while drinking soju).

GEOGRAPHIC SETTING AND ENVIRONMENT

Canada is the world's second-largest country (after Russia), and is the largest country in North America. The eastern provinces, known as the Maritimes, are separated from the rest of the country by low mountain ranges. Newfoundland and Prince Edward Island are island provinces in the Atlantic Ocean. Along the border with the United States in the center of Canada is a fertile plain bounded by the Saint Lawrence River, Lake Ontario, and the Hudson Bay. Also along the U.S. border further to the west are farms and ranches. Extending through western Alberta to the Pacific Ocean is the northern portion of the Rocky Mountain range. Mount Logan, at 19,524 feet (5,915 meters) the highest peak in Canada, is near the Alaska border. The climate varies across the vast Canadian territory. The west coast gets about 60–120 inches (150–300 centimeters) of rain each year; the center part of the country gets less that 20 inches (50 centimeters), and the Maritime provinces 45–60 inches (115–150 centimeters). In British Columbia, there are 252 rainy days each year, but in the center of the country, there are just 100. 2 HISTORY AND FOOD France and England battled over who would colonize the territory of Canada in the late 1400s. The English explorer John Cabot arrived in Newfoundland in 1497. About 40 years later in 1534, Jacques Cartier began his exploration of Canada on behalf of France. By the early 1600s, there were permanent French colonies, and in 1663, New France was established as a territory of France. French fur traders competed with the traders of the Hudson's Bay Company, run by British merchants. Wars in North America, known as the French and Indian wars, were waged in the 1700s. The Treaty of Paris in 1763 ended the armed fighting and established British rule over all of the territory formerly called New France. In 1846 conflict over the western portion of the United States–Canada border was resolved, and the border was set at 49°north latitude. This border has been undisputed every since. Food and other customs in Canada still carry hints of the colonial influences of England and France. Canadians speak English except in Quebec, where the language is French, reflecting the influence of French settlers. But there are other regional differences in food and customs, too. Food in the provinces of Eastern Canada shows signs of English heritage, except in Quebec where the influence is French. In the provinces of Western Canada, the cuisine reflects the explorers and settlers, who, like their southern neighbors in the United States, made simple, hearty meals from available ingredients. In northern Canada—Northwest, Yukon, and Nunavut territories—the diet is limited by the short growing season, dominated by preserved food ingredients, and influenced by the native Inuit diet. And along the west coast in British Columbia, immigrants from Asian nations influence food and cultural practices. In Vancouver in the west and Toronto in the east (and in many places elsewhere in Canada), Lunar New Year celebrations were inspired by the citizens of Asian heritage living there, but are enjoyed by many other Canadians as well. 3 FOODS OF THE CANADIANS The favorite foods of Canadians vary slightly from region to region, and are strongly influenced by their family heritage, especially in relation to holiday celebrations. Along the Atlantic coast, seafood and dishes derived from English traditions (except in Quebec) are common. In Quebec, favorite foods come from the area's French heritage. Throughout Canada, maple syrup and maple products are popular, reflecting the significance of the maple tree, whose leaf adorns the flag of Canada. Many families enjoy a visit in early spring to a maple sugar "shack," the special rustic building where sap from maple trees is boiled in a large open pan to make maple syrup. Later in the spring, many people in Eastern Canada visit a wooded area to harvest fiddleheads. Fiddleheads, named because they look like the coiled end of a violin ("fiddle"), are the tasty new sprouts of woodland ferns, picked before they develop into large lacy fronds. They are a fragile spring specialty, usually available for just a few weeks in the spring. Grocery stores in Canada may stock frozen fiddleheads alongside other frozen vegetables. Sauteed Fiddleheads Ingredients 1 bunch fiddleheads 1 Tablespoon butter 1 Tablespoon olive oil Procedure Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well. Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit. Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit. Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted. Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Serves 8 to 10. Canadian Bacon with Maple Glaze Ingredients ½ cup cider vinegar ¾ cups maple syrup 1 Tablespoon brown sugar 1 pound (approximately) Canadian bacon Procedure Preheat oven to 300°F (150°C). Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside. Slice Canadian bacon about ½-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices. Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.) Serves 6 for lunch or dinner, or 15 to 20 as a snack. Western Canadians enjoy the products of the large ranches and farms in that part of the country. Barbecued food, beef, and corn dishes, such as Sweet Corn Pancakes, are popular. Berries such as blueberries and saskatoon berries, are popular accompaniments to pancakes, waffles, and are often made into syrups, jams and preserves. Sweet Corn Pancakes Ingredients 6 eggs, separated (Note: to separate eggs, crack the egg and allow just the white to fall into a bowl, holding the yolk in one of the shell halves. Transfer the yolk back and forth between the two shell halves, being careful not to break it, until all the white has dripped into the bowl. Put the yolk into a separate bowl.) ¼ cup half-and-half 1 Tablespoon sour cream ⅓ cup flour 1 teaspoon baking soda 1 teaspoon baking powder ½ cup corn (may be fresh or frozen corn kernels) Vegetable oil to oil the pan Procedure Beat the egg whites until they hold soft peaks when the beaters are lifted up. In another bowl, combine the egg yolks, half-and-half, and sour cream. Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture. Add the corn, and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 Tablespoonsful at a time, into the pan for each pancake and cook until golden brown on each side. Serves 4 to 6. While Canada is known to some for its beers (such as Molson and Labatts), nonalcoholic beverages that are favorites in Canada are spruce beer (made from spruce trees, a specialty of eastern Canada), and apple and cherry ciders. 4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS Canadian Thanksgiving is celebrated on the second Monday in October. A typical menu for Thanksgiving is similar to that served in the country's neighbor to the south, the United States. Thanksgiving Beet Soup Roast Turkey with Corn Bread Stuffing Cranapple Relish Brussels Sprouts Mashed Potatoes Burnished Squash Wedges Pumpkin Pie Burns Day is celebrated January 25 to commemorate the birthday of poet Robert Burns (1759–96). It is especially significant for people of Scottish descent worldwide, and Scots Canadians are no exception. On Burns Day, the menu includes such Scottish favorites as haggis, cockaleekie soup (chicken-based leek soup), and Dundee cake (a rich fruitcake). Canada Day Cake Ingredients 1 white or yellow cake mix 1 container white frosting 1 quart strawberries Picture of flag of Canada Procedure Prepare cake according to package directions. Bake in a 9-inch by 13-inch cake pan. Allow cake to cool. Frost cake with white frosting. Using a knife or spatula, make surface of frosting as smooth as possible. (It may help to dip the knife or spatula into a glass of water. Slice the strawberries, and arrange in rows at the left and right edges of the cake to represent the stripes at the edges of Canada's Maple Leaf Flag. Referring to the picture of the flag, arrange the slices strawberries in the center of the cake to represent the Maple Leaf. Serves 24. On Canada Day (July 1), Canadians celebrate with picnics and fireworks (similar to the Fourth of July in the United States). Dishes served are typical casual dining fare, such as hamburgers, hot dogs, and table settings feature the patriotic color scheme of Canada's red and white maple leaf flag. A common treat served across Canada is the nanaimo bar. It is believed that nanaimo bars, a sweet bar cookie made in layers, originated in the 1950s in the Vancouver area, when a recipe was published in the Read more: http://www.foodbycountry.com/Algeria-to-France/Canada.html#ixzz3LrN5k2XJ

Grand Canyon Smooth-Water Float Tour

Summer is here and that means Grand Canyon rafting is in full swing. Rafting tours come in several flavors. Most famous are the motorized and oars-only tours. Those last from several days to two weeks and cost big bucks. But what if you want a day trip? And something that skips the white-knuckle rapids? Enter Grand Canyon smooth-water float tours. These trips depart in the morning from the National Park and go to Page, AZ, home of the magnificent Glenn Canyon Dam. There you’ll board a 19-passenger, rubber-pontoon boat and float 15 miles down some of the most spectacular parts of the Colorado River before pulling out at historic Lee’s Ferry. The coach ride back to you hotel is no slouch, either: You get to see the Painted Desert and the Navajo Indian Reservation. The main trip options include a bus ride or an airplane flight to Glenn Canyon Dam. The bus is more economical. If you have the budget, I recommend taking the plane. The aerial views are incredible, and include Desert Watchtower and Zuni Corridor. The aircraft is a state-of-the-art Vistaliner. Its climate-controlled cabin is spacious and it features recliner-style seats and over-sized viewing windows. On the ground, you take a Jeep 4×4 mini-tour of stunning Antelope Valley before joining everyone at the Dam for the float. he Colorado River from Glenn Canyon to Lee’s Ferry has no rapids. This means kids four years of age and up can do this rafting tour. I get tons of emails from families asking for things to do and I can’t think of a better South Rim day trip than this one. The float down includes Horseshoe Bend and a mid-way pullout where you get to go face-to-face with real Indian petroglyphs! These tours are all-inclusive and come with drinks and lunch. I absolutely do suggest you bring the following: Hat Suntan lotion (SPF 50) Lightweight, long-sleeved shirt Sandals ChapStick The river guides are fabulous. They are trained in First-Aid and CPR and are very knowledgeable about the history and geography of the river and its attendant plant and animal life. I’m a compulsive question-asker. My guide was able to answer all my queries. Too often I’ve been in the field and the guide has no understanding of the terrain other than to “follow it.” Not so on these float trips! Take a moment to enjoy Lee’s Ferry. In it’s hey day, it was the only crossing for hundreds of miles for folks traveling between Utah and Arizona. The opening of Navajo Bridge in 1928 over Marble Canyon shut down the ferry. Today, the ferry is memorialized by the remnants of an old fort and trading post. It’s also where all the major white-water rafting expeditions put in (by the way, rapids are graded on a scale of 1 to 5, but in the canyon, they are ranked from 1 to 10). These Grand Canyon smooth-water float tours depart daily in the morning and run from April through November. Average tour time is 12.5 hours (includes transport to and from Glenn Canyon). Yes, it’s a full day. But it’s one of the most fulfilling ways for groups and families to enjoy the Canyon.

mexico food history

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Frijoles (Beans) A pot of beans can be found simmering on the back burner in most Mexican kitchens. They may be eaten with any meal of the day, including breakfast. Ingredients 2 cups pinto beans 1 medium onion, peeled and finely-chopped 2 cloves garlic, peeled and crushed or minced 3 Tablespoons chili powder Salt Procedure Place beans in a large pot and cover them with cold water. Allow them to soak overnight. When ready to cook, drain, rinse, and cover the beans again in cold water. Place the pot on the stove over medium to high heat and bring to a boil. Simmer 5 minutes. Turn off heat, remove the pot, and carefully drain the beans by pouring them into a colander placed in the kitchen sink. Rinse beans with cold water. Return beans to the pot and once again cover them with cold water. Add the onion, garlic, and chili powder. Cook over medium heat until most of the water has been absorbed and the onion is soft. Add salt to taste. Serve as a side dish with tacos, or as a main dish with warmed corn tortillas. Frijoles Refritos (Refried Beans) Though refried beans can be bought in cans in the grocery store, homemade Frijoles Refritos (Refried Beans) are much more flavorful. Ingredients 1 recipe Frijoles (above) ¼ cup vegetable oil 1 cup white onion, chopped 1 teaspoon salt Procedure In a large bowl, coarsely mash the Frijoles with a fork or wooden spoon. In a large frying pan or skillet, heat the oil for about 30 seconds over medium to high heat. Add onion and sauté for 5 minutes, until onion is golden but not browned. Add the mashed beans and cook for about 5 minutes, stirring often. Salt to taste. Scoop the beans onto a warmed corn tortilla, and add a bit of shredded cheese (such as Monterrey Jack or mild cheddar). Serves 4 to 6. Café de Olla (Spiced Coffee) The olla is the earthenware mug in which this aromatic coffee is often served. Ingredients 4 cups water ⅓ cup dark brown sugar, packed 1 cinnamon stick (about 3 inches long) 8 whole cloves 1 orange peel (about 3 inches long), white parts removed ½ cup dark roasted coffee, coarsely ground Milk (optional) Read more: http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Mexico.html#ixzz3Ljm003Al

Ultimate chocolate cake

Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.