WILMINGTON SISTER CITIES CULINARY EXCHANGE

 Bouillabaisse Caribbean Recipe Peter & Christopher Laurie - Barbados  Source:  Caribbean One-Pot Cook Book: "The most famous fish soup/stew of the Mediterranean is bouillabaisse (derives from French 'bouillon abaisse' meaning boiled down or reduced by evaporation). Its home is considered to be Marseilles, although it's cooked in every little port throughout the coastal regions of Provence.  The apocryphal story of the origin of bouillabaisse told by the Marseillais is that the Roman goddess Venus served bouillabaisse to her husband Vulcan in order to lull him to sleep while she consorted with Mars.  Peter and Chris have given this a Caribbean flavour by using Caribbean fish and by adding ginger, turmeric, cumin and cilantro." Author: Peter & Chris Laurie Photography: Maxi Baldeo  Ingredients: 3 lbs. fish (mahi mahi, snapper, marlin, bill fish) skinned, boned and cut into bite-sized chunks 2 lbs. shrimp 2 leeks sliced thinly 4 stalks celery sliced t...

Anzac Biscuits Origin Scotland Adapted by Australians & New Zealanders Posted by Marilyn Cantarella Wilmington, NC The last weekend in April was Anzac Day, an annual day of remembrance for Australians and New Zealanders who fought and died in WWI, it falls on the anniversary of the Gallipoli campaign. Both countries are former British colonies and remain strong allies with the UK, enjoying a shared culture and many traditions. Friends from Doncaster have family working and living in Australia and my great niece received her doctorate from the university of Southern Australia. So when I found a recipe in my email inbox recently I decided to give it a try and if the result was an outstanding biscuit I thought I might post it on the Sister Cities recipe exchange. What was remarkable is it contains no eggs and although the recipe originated in Scotland with eggs, the modified recipe had none because of the scarcity of eggs during WWI. The women wanted to send something nutritious to...

  Sausage with White Beans Ragu This dish was one of my favorites during the pandemic in the summer of 2020 when I had plenty of fresh basil, parsley, arugula and tomatoes growing in the garden. Serves 6 Ingredients: 10 oz. hot Italian (mild works as well) pork sausage removed from casing 1 can cannellini beans (can substitute any white bean) 8 ounces tomato sauce (fresh or canned) 8 ounces orzo pasta 1 vidalia onion or yellow onion 2 ounces arugula 1 bunch parsley 2 tbsps. Worcestershire sauce 2 tbsps. tomato paste 1/2 cup Ricotta Cheese (whey or cow's milk based so it is sweet) 1/4 cup grated Parmesan cheese 1/3 cup Salsa Verde (optional) Preparation: Fill a pot with salted water and bring to a boil. Meanwhile dice onion and roughly chop the parsley and stems.  In a bowl, combine the ricotta, half the Parmesan and some black pepper. Drizzle with a bit of olive oil and set aside. Add the pasta to the boiling water and cook roughly 7 minutes. Turn off heat and return to pot. S...

    Chicken Pelau (Serves 10) Ingredients 3 - 4  chicken thighs, skin removed and chopped into large chunks, (marinated for one hour in the fridge with a mixture of garlic powder, red pepper flakes, soya sauce, rum, and half of the chopped green herbs) 3 cups rice (long grain but you can use any kind) 3 cans cooked pigeon peas or 3 cups of boiled dried peas (can use canned black eyed peas or pinto beans drained) 1 can diced tomatoes (canned or fresh) 2 onions chopped finely 10 leaves of chado beni finely chopped, or 1 cup chopped cilantro I tsp dried thyme or 1 tbsp of fresh thyme 3 chives /green onions chopped finely A bunch of basil leaves chopped finely 5 cloves garlic chopped finely 1 tbsp fresh ginger chopped finely or grated 2 bay leaves 2  tsp freshly ground coriander seed (optional but kicks it up a notch) 2 tsp freshly ground cumin seed (optional but kicks it up a notch) 1 tsp ground turmeric (for coloring) 1 hot pepper...