"Lynn from Fargo" > wrote in message
...
On Feb 10, 11:15 pm, (Victor Sack) wrote:
> Arri London > wrote:
> > Could use more ideas for simple
> > things to prepare, from any cuisine.
>
> Check out cicchetti, little snacks, as served in Venetian bacari bars.
> Here is an introduction: <http://www.dishvi.com/?p=805>.
>
> Consider also traditional Russian zakuski (hors d'oeuvres, which, like
> the original French counterparts, used to be served "outside" the main
> meal), such as the various smoked, salted, marinated, or pickled fish
> (herring, salmon, sturgeon, eel, halibut, etc.), pickled vegetables,
> such as cucumbers and tomatoes, aubergine caviar, various kinds of pté,
> headcheese, pickled or marinated mushrooms of various kinds. Also
> pirozhki (filled savoury pastries) which can be served hot or cold.
>
> Then there is the Swedish smørgåsbord, also with pickled, marinated,
> smoked, or fermented fish (gravad lax, strömming, etc.), crab, prawns,
> and with fermented milk products (yoghurt, etc.). There is generally
> more meat (such as ham and sausage) and cheese products, though.
>
> Victor

>> Those are the two that I was going to suggest! Also look at Danish
>>smorrebrod (sp?) and stuff from southeast Asia. Moroccans have some
>>wonderful salads and things too.

Quite. And I also suggest looking into cookbooks specific to Middle Eastern
cuisine. Claudia Roden's are excellent as are a numer of others, all of
which I seem to have :->.

TammyM