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To preserve the recipes that are handed down from generation to generation. Help us to achive the mission. Submit your recipes to our blog. Please let us know the history of your recipe. Include, who you got it from? Where they got it from? Also, any interesting cultural stories that go along with the recipe.



About Me

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West Chester, Ohio, United States
Michael was fortunate to have been born in a diverse family. His family consisted of many different cultures. Most members learned the family recipes at a young age. After spending three years in Europe his knowledge of cooking grew. Cooking became a passion and he wanted to perfect recipes learned in Europe. His passion inspired him to read and study the culinary techniques from the countries visited. Many recipes he learned came from the kitchens of friends he met in Europe. He was obsessed with learning more about their food and culture. He collected books, attended cooking classes and tried and tested many recipes. He studied cooking styles in the US, and found that our country is very diverse. A simple thing like chili is different on the West Coast, East Coast and Mid-West. Wherever he visits it seems people love to celebrate life through eating and sharing with family and friends. Even though there are cultural, political and religious differences, when we sit down at the table to eat most differences seem to be trivial. I hope this web site opens doors for our visitors and inspires them to explore the foods and cultures of the different countries we plan to host each month.

04 July, 2011

Zucchini Rolls with Lemon-Garlic-Mint Sauce

Ingredients:

3 Medium - large zucchini
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2-4 tablespoons mint leaves, Plus 5 extra leaves
2 carrots cut in thin strips
2 garlic cloves
1 teaspoon kosher salt

Dipping Sauce:

1/2 cup extra virgin olive oil
5 mint leaves
1/2 jalapeno pepper chopped
2 tablespoons of freshly squeezed lemon juice
2 garlic cloves
1 tsp.  Kosher Salt.

Method:

1. Place the garlic cloves and kosher salt in a mortar and pestle. Roughly mash.
2. add the evo oil.
3. add chopped mint
4. add 1/2 chopped jalapeno pepper
5. let stand for 1 hour or make a day ahead and keep in refrigerator.(sauce will keep for a couple days)
6. Use a mandolin to slice two of the zucchinis into long thin strips. Set aside and let them "wilt" a bit.
7. Slice the remaining zucchini into 3 inch matchsticks. Remove stems from basil, cilantro and mint. Place a   zucchini strip on a flat surface. layer the end closest to you with a few zucchini matchsticks, basil, cilantro, and mint roll up on a slight diagonal to secure filling, Tie with a carrot strip. Serve with the dipping sauce.

Cincinnati Chili Mix

A chili mix that is unique and rooted in Cincinnati, Ohio. We are selling a 2.25 oz. packet that makes 2 quarts of chili. This chili can be served on a hot dog bun or with spaghetti. There are many different ways to serve this chili. We will constantly post new recipes. If you buy it and come with a new way to serve Cincinnati Chili we welcome you to post it. 1 packet is selling for $1.69 plus shipping. A 20% discount for all orders of 12 or more. http://www.ethniccookingandculture.com/
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