And here we are again, the 3rd time already for the "A Taste of Terroir" event. Our writers embellish on the theme of those special foods which reflect their corner of the globe. The entries this year span the globe and go from the homey to the exotic.
The first entry I received was from Ivy of Kopiaste to Greek Hospitality, with a recipe for Port with Quince, Prunes and Chestnuts. Ivy talks about the history of the ingredients, including a bit of Greek mythology.
Mike is a someone I actually know via the business world and we found that we have a common love of good food and the stories behind it. He writes about Livermore, California where he currently lives and has a great tale to weave into giving us a simple, elegant and delicious recipe for Raspberry and Petite Syrah syrup. Don't miss reading "The Time Lamont Prayed for Me" the entry from his blog, Welcome to a World Where Chefs Roam Free.
Joelen from Chicago, Illinois writes Jolen's Culinary Adventures. She writes about a dish that is unique and associated with Italian home cooking. Don miss her "Italian Timpano" which would be a great dish for anyone's special occasion.
And another Marin blog based in Sausalito, California, Come To Sausalito has added to the terroir conversation by walking us through the oodles of food terroir in that fair city, in the post entitled "A Taste of Terroir (Not Terror!)" The post was a group effort of the editors, and is a good sketch of special tastes that say "Sausalito". A photo wasn't included, so I chose one of my favorite Sausalito views.
Rounding out the US entries, is the post I made, In Search of Terrior, where I chronicle my efforts to find local, yet not native oysters in Marin County.
Sarina from TriniGourmet writes about Trinidad Saheena, a dish using split pea flour and quite unique to her area. This tasty local appetizer has great pictoral directions, and suggestions for substitutions.
And so we come to the end of another year of A Taste of Terroir. Thanks to everyone who participated and those who are dropping by to follow our adventures together.