Melissa (Traveler’s Lunchbox) has asked food bloggers to recommend five “things you’ve eaten and think that everyone should eat at least once”. I’ve seen this meme now on a number of blogs I read regularly.
As far as I know I haven’t been tagged for it. But I don’t care, I’m filling it out anyway. Here is my list:
5 things that everyone should eat at least once
my mother’s roast turkey dressing (stuffing) …here’s why.
After filling out the list, which has not really been put in any particular order, I notice that two of the things I chose are my mother’s recipes. How lucky am I?!
my mother’s roast turkey dressing (stuffing)
As far as I’m concerned, this is the ONLY dressing to use for roasted stuffed birds served on festive occasions. But because it calls for oatmeal, people who have never tried it before turn their noses up and say that they don’t even want to see it, let alone try it. Trust me. It’s the best. And you won’t want to have it at least once. You’ll want to have it over and over.
About ten years ago in a discussion about what we were making for Thanksgiving dinner, I had a friendly argument about the fact that our dressing was the best dressing in the world. My friend (who grew up in a completely different area of Canada than I did) kept insisting that his mother’s dressing recipe was the best dressing in the world. Here is how our conversation went:
me: I’m sure your dressing is good but: does your mother’s recipe call for onions to be cooked first in butter? he: Yes. me: And then added to breadcrumbs, salt, pepper, sage and savoury and no other herbs and spices? he: Yes… me: And along with breadcrumbs, there is oatmeal as well? he: Yes!!
[laughter] me: You’re kidding!! Stop, we’re both right. We both make the best dressing in the world!
This is one of the most divine desserts I’ve ever had. I love the creamy saffron, cardamom combination… extremely rich tasting but not nearly as rich in calories as it tastes. Garnished with toasted slivered almonds makes it even more like food for the gods. Srikund recipe
Tree ripened figs to be exact – plucked from a wild fig tree growing by the side of a country road in Italy. I tasted my first real fig when walking in Tuscany in September 1994. The fresh figs’ amazing flavour was mixed with the heady aroma of the wild rosemary and dill we had bruised with our trodding feet as we snagged the lucious fruit. (Read more: walking between Florence and VolPaia)
…need I say more?
my mother’s dark fruitcake
There’s nothing more wonderful than thin slices of aged cheddar with thin slices of my mother’s dark fruitcake with a glass of eau-de-vie (either grappa or poire or marc). Yes, that’s what I said. The same fruitcake that is so maligned at Christmas. The same fruitcake that I maligned for so many years before I knew better. (Silly me.)
Actually, it isn’t the same fruitcake at all. My mother’s dark fruitcake is unbelievably good (and I don’t usually even like fruitcake!) The combination of the aged cheese – aged gruyere or a really good parmiggiana works as well – with the fruitcake is truly ambrosial. Adding small sips of eau-de-vie to the taste is almost, but not quite, gilding the lily.
As for who I am going to tag, I am completely incapable of tagging people to do memes. So, if you would like to fill it out, consider yourself tagged. Here is an excerpt of the guidelines:
Calling All Bloggers: Things to Eat Before You Die? I’m restricting contributions to five items per blogger, which is hard, I know! […]
To get you started, here are some food-for-thought questions. What are some of your most treasured food memories? Where have you had a dish or a meal beyond compare? Where have you traveled and been bowled over by the cuisine? What foods could you absolutely not live without?
Read more for more details on how to participate in this meme: