Culinary Sojourns

Culinary Sojourns

A new feature of the CD Livingston Galley is that we are going to be taking a long culinary sojourn to learn old world cuisine.

The focus is going to be primarily on strong immigrant nationalities that immigrated to Minnesota while the United States was still in its infancy.  This is an exciting mission that will hopefully help bridge the gap between our ancestral roots and the sea that lay in between. One of our goals is to rediscover time tested recipes and gain understanding of our fathers and grandfathers by a study of the cuisine.

This is principle to many of our foundational pillars that the CDL Galley is built upon:

  • Heritage
  • Trying new things
  • Time tested methods
  • Thinking outside the box

We plan to immerse ourselves for 52 weeks in a series of studies that will appear below:

  • Germany, March 15th, 2015 – 2016
  • Italy, March 15th, 2016 – 2017
  • France, March 15th, 2017 – 2018
  • Scandinavian countries & Iceland, March 15th, 2018 – 2019
  • Ireland/United Kingdom, March 15th, 2019 – 2020

We would like to add Mexican and Russian cuisine to the list and points beyond that (Lord willing).

This will be a one year immersion (52 authentic dishes) into each culinary region where we will study one specific dish of our choosing, prepare it and then write about it which will appear in this column and will be added to its own segment on Galley Radio.

Please note, these recipes are not Galley recipes so no actual recipes will be posted. We will note the source along with a link to Amazon where you can purchase the resource we are using if you would like to follow along. Collaboration is encouraged!

We will write about what we learned, different techniques used that we hadn’t used before, degree of difficulty, special equipment needed to make the dish, and most importantly, was it good? Would we make it again?

Please note, these recipes are not Galley recipes so no actual recipes will be posted. We will note the source along with a link to Amazon where you can purchase the resource we are using if you would like to follow along. Collaboration is encouraged!

We will write about what we learned, different techniques used that we hadn’t used before, degree of difficulty, special equipment needed to make the dish, and most importantly, was it good? Would we make it again?

Part of the goal is to learn old techniques and flavor combinations that can serve as an aid to transcend your cooking by “trying new things” with a focus on our historical roots.

Our first stop is Germany. I can’t wait for this journey!


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Photo credit for this post and front slider: Germany Photo Credit: <a href=”https://www.flickr.com/photos/21861018@N00/2196814156/”>bill barber</a> via <a href=”http://compfight.com”>Compfight</a> <a href=”https://creativecommons.org/licenses/by-nc/2.0/”>cc</a> 

Germany2 Photo Credit: <a href=”https://www.flickr.com/photos/44991205@N03/15269915875/”>Ostseeleuchte</a> via <a href=”http://compfight.com”>Compfight</a> <a href=”https://www.flickr.com/help/general/#147″>cc</a>

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