Korean (Be the Reds!) Cuisine

FU!ers, welcome back! We’re ready to relaunch the club with our first ever Korean cuisine meeting.

Korean cuisine has evolved to become one of the most flavorful, taste-bud tickling and unique cultural cuisines of Asia, if not the world.  Korean food includes a variety of fresh and fermented vegetables, colorful arrangements, stewed and grilled meats, along with a long list of noodle types ranging from buckwheat to glass-rice noodles.

The backbone of Korean cuisine is undoubtedly kimchi – a fermented cabbage that is spicy and slightly effervescent in mouth-feel.  It’s consumed in virtually every meal and it’s also incorporated in a number of traditional Korean recipes.

Join us for for this meeting as we explore the various tastes and textures of Korea.

Event Vitals:

Theme: Korean Cuisine
Date:
Saturday, July 19, 2014
Time: 6:30 PM
Address: Joyce and Steve
39 Moore Terrace
West Orange, NJ 07052
Directions
Phone:
732.331.7733
Email: steve@crescentleaf.com

Recipe List:

Dishes

Beverages:

Your to-do list:

  1. Select the dish(es) you’d like to make and record it here: http://doodle.com/me8cuimq6umkq2v8 This will serve as your RSVP.  Please RSVP by July 15th, 2014.
  2. Please be prepared to introduce  your dish.
  3. Please bring a beverage (alcohol/non-alcoholic) of your choice.
FU! Meeting

Uruguayan & Argentinian Food Festival!

Asado Uruguayo – Uruguayan grill

Uruguay and Argentina have a nice mix of foods based on their European roots, mainly from Italy, Spain, Portugal and France, and to a lesser extent Germany and Britain. There is one recognized “dish” which we unfortunately can’t pursue without violating NJ’s fire  regulations – our famous grilling.

The photo at the left gives a good idea of what this is like; for grill lovers, it is mouth watering.  Join us for a blend of dishes from these two countries, dear to our hearts.

Event Vitals:

Date: Saturday, September 28, 2013
Time: 6:30 PM
Address: Patty, Baris and Emma
1204 Fox Chase Ln.
Whippany, NJ 07981
Questions:
  765.714.6782 or patricia.c.abad@gmail.com

Recipe List:

Dishes:

Desserts:

Your to-do list:

  1. Select the dish(es) you’d like to make and record it here: http://www.doodle.com/a3rq454s9ezn42eb This will serve as your RSVP.  Please RSVP by September 13th, 2013.
  2. As we did at the last event, please be prepared to speak briefly about your dish.
  3. Please bring a beverage (alcohol/non-alcoholic) of your choice.
FU! Meeting

Szechuan Chinese Cuisine

Chicken with Chiles

The Szechuan province of China has some of the most boldly flavored foods in the country.  Although generally spicy and characterized by the liberal use of chili peppers and the uniquely numbing szechuan/sichuan pepper, Szechuan food often strikes a balance between hot, sour, pungent, bitter, aromatic and salty.

Join us for a spicy feast and to celebrate the start of FU!’s third year as we dive head-first into this flavorful cuisine!

Event Vitals:

Theme: Szechuan Chinese
Date:
Saturday, July 13, 2013
Time: 6:30 PM
Address: Joyce and Steve
39 Moore Terrace
West Orange, NJ 07052
Directions
Phone:
732.331.7733
Email: steve@crescentleaf.com

Recipe List:

Dishes

Desserts

Your to-do list:

  1. Select the dish(es) you’d like to make and record it here: http://www.doodle.com/tiyz59taucgwz4tf This will serve as your RSVP.  Please RSVP by July 8th, 2013.
  2. Please be prepared to introduce  your dish.
  3. Please bring a beverage (alcohol/non-alcoholic) of your choice.
FU! Meeting

Bavarian Wrap-up!

Special thanks to Mistina and Tony for a great Bavarian fest and to our members for a superb spread!

Photos from the event have been uploaded here.

The next Foodies United! meeting will be held in June.  Stay tuned for more information!

FU! Meeting Recap

Bavarian Festspiele!

Guten tag, everyone! Grab your lederhosen and join us as Foodies United! tackles the hearty fare of Bavaria.

Rural in origin, Bavarian cooking is closely connected to Austrian and Czech cuisine, typically featuring meat and potatoes – and a prominent use of flour. The region uses simple ingredients to create tasty, satisfying dishes that go down well with beer.

Event Vitals:

Theme: Bavarian Cuisine
Date:
Saturday, April 13, 2013
Time: 6:30 PM
Address: Mistina and Tony
259 Brook Valley Rd
Kinnelon, NJ 07405
Directions
Phone:
973.328.1978
Email: mistina@optonline.net

Recipe List:

Appetizers

Entrees

Desserts

Drinks

  • Weissbier
  • Helles
  • Dunkies

Your to-do list:

  1. Select the dish(es) you’d like to make and record it here: http://doodle.com/mtiqcne94mbwegcq This will serve as your RSVP.  Please RSVP by March 30th, 2013.
  2. Please be prepared to introduce  your dish.
  3. Please bring a beverage (alcohol/non-alcoholic) of your choice.
FU! Meeting

Louisiana Creole Wrap-up!

Thanks to Erin and Sam for hosting a wonderfully spicy event!

Louisiana Creole was delicious! Thanks to everyone who attended.

Photos from the event have been uploaded here.

Foodies United! will meet again in April.  Mistina and Tony will be hosting (tentatively, Bavarian Cuisine.)

FU! Meeting Recap

Fire up the gumbo, we’re in Creole country!

Howdy Ya’ll,

Put your jazz records on, ’cause we’re  taking a culinary tour of Louisiana Creole Cuisine.   Hope your taste buds and Mardi Gras beads are ready!

Strolling the Big Easy

Louisiana Creole Cuisine is a style of cooking that originated in Louisiana. It blends French, Spanish, Portuguese, Italian, Native American and African influences.  A popular misconception is that   Creole and Cajun are interchangeable. While there are similarities, Creole is the sophisticated, worldly urbanite and Cajun is its provincial country cousin. It is said that three chickens can feed one family with Creole cooking, while one chicken can feed three families with Cajun cooking.

The “holy trinity” of ingredients for most creole dishes is onions, bell peppers, and celery in roughly equal quantities.

Event Vitals:

Theme: Louisiana Creole Cuisine
Date:
Saturday, January 26, 2013
Time: 6:00 PM
Address: Erin and Santo
7 Bachman Terrace
West Orange, NJ 07052
Directions
Phone:
862.216.6419 (Sam’s cell)

Recipe List:

Appetizers

Entrees

Desserts

Drinks

Your to-do list:

  1. Select the dish(es) you’d like to make and record it here: http://www.doodle.com/sn7cybfwy7yb5wrw This will serve as your RSVP.  Please RSVP by January 10th, 2013.
  2. Please be prepared to introduce  your dish.
  3. Please bring a beverage (alcohol/non-alcoholic) of your choice.
FU! Meeting

All About Turkey (Turkish Cuisine) – October 6, 2012

Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.  Turkish cuisine has in turn influenced those and other neighboring cuisines, including those of western Europe. Fusion of various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialties.  For more detailed information about Turkish cuisine, catch our write-up at the end of this post!

Event Vitals:

Date: Saturday, October 6, 2012
Time: 6:00 PM
Address: Yara & David’s house
2 Central Square Park
Metuchen, NJ 08840
Directions: 10 Minute walking distance from Metuchen Station.
Street Parking around the square.(Please do not block driveways)
Questions:
732-877-6926 or davidnyara@yahoo.com

Recipe List:

Appetizers and Salads:

Entrees / Meats:

Seafood:

Vegetarian:

Desserts / Coffee:

Your to-do list:

  1. Select the dish(es) you’d like to make and record it here: http://www.doodle.com/nsg47t583vi472gb This will serve as your RSVP.  Please RSVP by September 29th, 2012.
  2. As we did at the last event, please be prepared to speak briefly about your dish.
  3. Please bring a beverage (alcohol/non-alcoholic) of your choice.

Turkish people generally prefer to eat at home. A typical meal starts with soup (in the winter), followed by a dish made with vegetables or legumes boiled in a pot (typically with meat or minced meat), then rice or bulgur pilaf in addition of a salad or cacık (made from diluted yogurt and minced cucumbers). Another typical meal is dried beans cooked with meat or pastırma mixed or eaten with rice pilaf and cacık.

Key ingredients

Frequently used ingredients in Turkish specialties include: lamb, beef, chicken, fish, eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber (red pepper), allspice, and thyme.

Oils and fats

Butter or margarine, olive oil, sunflower oil, canola oil, and corn oil are widely used for cooking. Sesame, hazelnut, peanut and walnut oils are used as well. Kuyruk yağı (tail fat of sheep) is used mainly in kebabs and meat dishes.

Fruits

Plums, apricots, dates, apples, grapes, and figs are the most frequently used fruits, either fresh or dried, in Turkish cuisine.ple, komposto (compote) or hoşaf (from Persian khosh âb, literally meaning “nice water”) are among the main side dishes to meat or pilav. Dolma and pilaf usually contain currants or raisins. Etli yaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine.

Meats

In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramı (Eid ul-Adha) as etli pilav (pilaf with meat), has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widely consumed. The main use of meat in cooking remains the combination of ground meat and vegetable, with names such as kıymalı fasulye (beans with ground meat) or kıymalı ıspanak (spinach with ground meat, which is almost always served with yogurt). Alternatively, in coastal towns cheap fish such as sardines (sardalya) or hamsi (anchovies) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fed lambs, once the most popular source of meat in Turkey, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen. Because it is a predominantly Islamic country, pork plays no role in Turkish cuisine.

FU! Meeting

Vietnamese Soiree – August 18, 2012 Wrap-Up

Special thanks to Tara and Ken for opening up their beautiful home to the FU! gang!

Vietnamese night had a great turn-out (we just about hit 30 people!) and we had one of the most varied and well prepped food spreads to date.

Photos from the event have been uploaded here.  Thanks to all who attended and for the amazing dishes that you prepared.

Foodies United! will ring in the fall season with a meeting in mid-late October.  Yara and David will be hosting – tentative theme is Turkish! We’ll keep you posted.  In the interim, enjoy the remainder of your summer and eat well!

FU! Meeting Recap

Vietnamese Soiree – August 18, 2012

Ladies and gentlemen, join us as Foodies United! tackles the vibrant and colorful cuisine of Vietnam!

Vietnam’s culinary history is one of the most complex and unique of Southeast Asia.  Combining thousands of years of traditional Asian-style preparation, influences from the French and an abundance of fresh produce, Vietnamese cuisine epitomizes the concept of cultural fusion.

Event Vitals:

Date: Saturday, August 18, 2012
Time: 6:00 PM
Address: Tara and Ken’s
32 Henry Street
Metuchen, NJ 08840
Directions | There is plenty of parking at dead end of Jonesdale Avenue
We’re also walking distance from the Northeast Corridor train line (regular service to and from Newark & NY Penn Stations), and a few miles from Metropark (buses).

Questions?: Email Tara and Ken:  tweeken@gmail.com or call 646 360 0779

Recipe List:

Appetizers:

Entrees

Desserts

Your to-do list:

  1. Select the dish(es) you’d like to make and record it here: http://doodle.com/p37a2v8dnnv3qeng This will serve as your RSVP.  Please RSVP by August 8th, 2012.
  2. As we did at the last event, please be prepared to speak briefly about your dish.
  3. Please bring a beverage (alcohol/non-alcoholic) of your choice.

Looking forward to seeing you!

-Tara and Ken

FU! Meeting