Global Destinations & International Recipes

The World on a Plate

Welcome to our Destinations page. Most country profiles include links to recipes associated with that country's or region's cuisine.

We are adding countries as we accumulate recipes. If you wish to suggest a good international, regional or country site—or have a favorite recipe you wish to submit, please email us the link or your recipe to

Destinations:


Argentina	Australia	Austria
Belize	Belgium	Brazil
The Caribbean	China	Costa Rica
Ethiopia	Finland	France
Germany	Greece	Hong Kong
India	Indonesia	Ireland
Italy	Jamaica	Japan
Korea	Mexico	Middle East
Nepal	New Zealand	Philippines
Poland	Singapore	South Africa
Spain	Thailand	Tunisia
Turkey	Vietnam	West Africa

There are additional countries with individual recipes at:

One Country, One Recipe

Here's a recipe from Spain

Fried Goat Cheese with Onion Confit

Queso de Cabra Frito Sobre Cebolla Confitada

Serves 4-8 (Makes 8)

An outstanding tapa—one of my favorites from the new generation of tapas. The sweetness of the slowly stewed onions is the perfect foil for the goat cheese and its crunchy coating.

1/2 recipe Onion Confit (below)
1 egg
1/4 teaspoon dried parsley flakes
A 4-ounce log goat cheese,
cut in 1/2-inch slices
Dried bread crumbs, preferably mixed
with Japanese-style panko crumbs
Mild olive oil for frying

Prepare the Onion Confit and reserve. [May be prepared ahead.] In a shallow bowl, beat the egg and parsley together with a fork. Dip the cheese in the egg, then coat with the crumbs.

Heat the oil to 360 degrees F, preferably in a deep fryer. Otherwise pour oil into a skillet to a depth of at least 1 inch, and heat the oil until it quickly browns a cube of bread. Fry the cheese until golden brown and drain on paper towels. [May be kept warm in a 200 degrees F oven for up to 30 minutes.] Warm the confit and place a tablespoon or so on 4-8 individual plates. Place one or two of the fried cheese pieces on top and serve right away.

Onion Confit

2 tablespoons olive oil
2 large onions, such as Vidalia or other sweet onion,
(about 1-1/4—1-1/2 pounds), slivered
2 cloves garlic, minced
1/8 teaspoon crumbled thread saffron
1 bay leaf
Kosher or sea salt
Freshly ground pepper
1 tablespoon dry white wine

Put the oil, onions, garlic, saffron, and bay leaf in a shallow sauté pan. Heat over the lowest possible heat until the mixture begins to sizzle. Cover and cook 40 minutes. Season well with salt and pepper, add the wine, and cook until evaporated. [May be prepared ahead.]

from Tapas by Penelope Casas Recipe reprinted by permission

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You can also SEARCH our entire globalgourmet.com site for other recipes or information about countries or regions.

This page modified July 2007

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