A Taste of Terroir. Here follows the round up for the 2nd annual "A Taste of Terroir". The contributions have been excellent, and you will enjoy exploring each and every post.
I start with Europe because the first person to respond with an entry was Ulrike from Küchenlatein in Northern Germany who even includes a video on the making of Berliner Pfannkuchen (Berlin Pancakes)! Find out about the joke that is played on New Year's Eve with these.
Moving west from Europe, the next entry came from Alaska. I'm not sure how much further west you could go without becoming east from there! Laurie from Anchorage who writes the blog, Mediterranean Cooking in Alaska, blogged about the best ways to freeze and thaw fish in her post that includes a mouthwatering recipe for Pomegranate Salmon and Parsley Couscous Pilaf. Even if you only thaw fish from Trader Joe's, this is well worth using her tips.
Holly who writes Phemomenon from Utah brings us World Famous Lion House Rolls giving us some historical perspective and still current popularity. These look good enough to eat off the page, no wonder they show up at every celebration!
Robert from al forno Charleston wrote about heirloom grits, which I can relate to very well having been brought up by a southern mother. Charleston, South Carolina is a place I've visited and it holds a number of culinary surprises. He also takes us through proper cooking technique, and if you ever want to attempt authentic southern grits, you'd best bookmark his post!
Moving north again, Manuela gives us the secret of her state's official dessert: Boston Creme Pie, hailing from Massachusetts. Her blog is called Baking History: A Taste for the Past and she does a good job of the history as well as the baking as you can see from the photo.
While across the country, in Marin County, California, I was burning up the pixels documenting the terroir around making Breakfast Cheese, handmade in the oldest continuously running cheese factory (since 1865).
Gay who is the scientist in A Scientist in the Kitchen shows us a local dish that would be difficult to replicate anywhere else, the particular shrimp species being very geographically distinct. She contributes the directions for making Ginataang hipon: Freshwater shrimps in coconut milk.
Anna from Morsels and Musings writing from Sydney, Australia brings us a trio of famous local foods in the same recipe! Emu with pepperberry & rosella sauce is the one, and she describes the unfamiliar spices so distinctively that I can almost taste them.
Priya from Food and Laughter, writing from India, takes us on an amazing regional culinary journey ending with detailed instructions on making a special Halwa. Beyond the very local and intimate information, her food descriptions are so apt that they bring you right out of present time into the local colors, flavors and sensations of her world.
What a wonderful journey around the world! Thanks to all who participated with such well-written and documented posts, and I hope those reading will enjoy the variety and depth of each post.