Skip to main content

Try the World Subscription, a New Adventure #TrytheWorld


I've tried different foodie subscription boxes, from snacks to spices, but most seem pricey - for what you get - and I have never kept my membership active for more than a month or two. At the end of last year, I discovered the Try the World boxes. And though we've just received our first month's box plus two bonus boxes, I am pretty sure that this subscription is a keeper for at least two reasons. Reason one: ingredients are included, not just finished tidbits. Reason two: those ingredients are inspiring! So, I can actually create dishes and I can create new-to-us dishes from around the world. Awesome.

I have a few posts coming with items from the Brazil and Portugal boxes. But this post is about the first box - the Michelin box. This box was curated by Michelin-starred Chef Thomas Raquel of Le Bernardin. In addition to the items, Chef Raquel shares three recipes that include the ingredients from the box. 


The box included Truffle Sauce (Italy) from Giuliano Tartufi, Pain d'Espices Baking Mix (France) from Marlette, Pineapple Cake (Taiwan) from En Luen, Toffee (South Africa) from Darling Sweet, Blackberry Jam (United Kingdon) from England Preserves, Hot Chocolate Tablets (Mexico) from K'ekua, Gingersnaps (Sweden) from Nyakers, and Date Spread (Israel) from Yuffi.


One of the prepared bites we enjoyed were the mini pineapple cakes from Taiwain by En Luen.


The enclosed card reads: "In Taiwanese, pineapple is pronounced onglai, which is similar to the phrase for 'the arrival [of] prosperity and for fortune.' It was a great nibble while we waited to ring in the new year.


I am looking forward to receiving more boxes from Try the World.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas