Diary of a Foodie: Season 2 : gourmet.com

Season Two

Southern India: The Spice of Life

EPISODE 21

Join us as we experience the flavors that define South Indian cuisine. We'll visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her to family and an ancient past. Next, we'll visit a tiny farming community where local farmers cultivate indigenous ragi grain without the use of pesticides. We'll also travel along the western Malabar coast where a distinguished chef makes a local favorite using the region's abundant seafood and coconuts.

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RECIPES
Panni Poori
Meen Molee
Chicken Vindaloo

New Zealand: The Rugged Land

EPISODE 22

With about 10,000 miles of rugged, unspoiled coastline and relative isolation from the rest of the world, New Zealand is the perfect place for growing fresh, organic fare. We'll travel across the country and meet producers of artisanal honey, hand-crafted goat cheese, single-vineyard wines, and farm-raised venison. Join us as we learn how local products and the natural bounty of the land influence cuisines around the world.

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RECIPES
Seared Venison and Kumara Rösti with Creamed Spinach and Cranberry Sauce
Wildflower-Honey Semifreddo with Honey Sesame Wafers

Bread: The Foundation of a Meal

EPISODE 23

Bread: a simple staple at the center of almost any meal, on every table, across the globe. We'll travel through the bustling streets of Paris to learn the secret to a beautifully baked French loaf, and then head to Italy where an Italian baker shares the story of Tuscan bread. We'll also spend time in the Adirondack Mountains with a baker who sees bread as a way of life. Back in the Gourmet kitchen, we'll get a taste of a legendary recipe for savory brioche from Richard Bertinet.

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RECIPES
Brioche
Panzanella

Hidden Hong Kong

EPISODE 24

We'll take you on a tour of Hong Kong's private kitchens, hidden storefronts, and other secrets known only to the most devoted foodies in Hong Kong. We'll meet chefs at these hideouts and discover the experimental approaches that make what they do so extraordinary. We'll also visit a family-run factory where soy sauce is made using an ancient method. Back in the Gourmet kitchen, we're cooking with oyster sauce, a cornerstone of Asian flavor.

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RECIPES
Lemongrass Grouper in Shrimp Paste
Yellow Earth Chicken
Spicy Chicken and Noodles
Shell Steak with Wild Mushrooms
Barbeque Sauce with Oyster Sauce

North Carolina: BBQ and Beyond

EPISODE 25

We’ll show you what southern cooking is all about, and it’s not just grits and gravy. We’ll travel to North Carolina where we see the old-style tradition of barbecue come alive with legendary pitmaster Ed Mitchell. Next, we’ll visit an eco-friendly trout farm in the Appalachian Mountains and experience the unique combination of Asian and barbecue cuisine at The Lantern, a famous restaurant in Chapel Hill. Back in the Gourmet kitchen, we’re sharing a recipe that no one can resist: okra fritters.

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RECIPES
Chicken Soup and Matzo Balls "Penny Style"
Heirloom Tomato Salad with Shiso and Shallots
Flash-Fried Shishito Peppers with Sea Salt
Mock Ridgewood Barbecue Sauce
Okra Cornmeal Fritters
Pecan Kugel
Pickled Turnips
Pork Terrine with Pickled Turnips
Shallot Dressing
Temple Israel Brisket