The Traveler's Table

Epicuro Nero d' Avola

2011-10-23T19:16:00.000+01:00

I cannot tell you how much I love this wine! A big red for a small price- $5.99 at Trader Joes. I could happily drink this wine out of Sicily daily as it embodies what I love in a wine: full bodied, fruity, dry and elegantly smooth!

Bottle says: Made only with the Nero d’Avola grapes, this is a great wine with a beautiful rich, bright garnered colour and full bouquet redolent of berries, cherries and spices. The flavor is clear-cut, full-bodied and elegant. Perfect with grilled red meats and game. Serve at 18 degrees Celsius.”

Spanish Tapas: "Patas Bravas" Bold Potatoes

2011-05-14T02:13:00.004+01:00

Patatas Bravas is a favorite tapas dish of me and my husband. We have ordered it many times at tapas restaurants and I have made it a few times at home. This is the best recipe I have found for it.

6 potatoes
oil for frying
3/4 cup tomato sauce
4 tablespoons mayonnaise
one clove of garlic, minced
one tablespoon vinegar
one teaspoon Spanish paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Instructions

For the sauce combine the tomato sauce, mayonnaise, garlic, vinegar, paprika, cumin and pepper in a small sauce pan. Slowly heat while you prepare the potatoes.

Parboil potaotes. Drain, peel and cut into cubes. Deep-fry or saute in hot olive oil until browned and crisp. Drain and serve immediately sprinkled with salt and drizzled liberally with the spicy sauce.

Yield: 4-6 servings

Mexican "Salsa de Tomatillo y Aguacate"- Avocada and Tomatillo Salsa

2011-05-07T21:46:00.005+01:00

I recently purchased a food processor and can now make all kinds of things I was unable to make before. One of the first things I tried with my new food processor was this salsa. It was so easy and delicious. Store bought salsa is definitely a thing of the past!

6 tomatillos, husked and rinsed well
1/2 white onion, chopped
1/2 bunch cilantro, chopped
1 large clove garlic, minced
1 serrano chile, stem removed
1 teaspoon salt
1 rice avocado, peeled and cubed

Instructions

Place tomatillos, onion, cilantro, garlic, chile, and salt in a food processor or blender; puree until smooth. Add avocado and puree until smooth. Add a bit of water if needed- salsa should be a little thicker than tomato sauce.

Yield:3 cups

Variation: Try using different kids of peppers. I had jalapenos on hand so I used those instead of serranos. Try adding pineapple to sweeten it up for something different.

Souverain of Alexander Valley California, Cabernet Sauvignon 2007

2011-04-26T20:17:00.004+01:00

Understand, I drink cheap wine from Trader Joes. Generally wines priced between $7-13. Matt picked out this wine the other day at a wine store chain here in Minnesota called Haskells. Normally priced $20 it was on sale for $10. I didn't didn't think too much of it, that is until we drank it. I would have to say it is the best wine I have ever had. Smooth, full bodied, with a perfect finish. In fact the best word I would give to describe this wine is "elegant." If you see it buy in bulk!

Fresh Herbs

2011-04-26T20:05:00.004+01:00

My brother-in-law Steven has a bit of a green thumb and recently put together a beautiful fresh herb basket for me with 6 herbs. Yippee- I can't wait to start eating it! Thanks, bro!

Spanish Tapas "Pollo al Ajillo"

2011-04-14T00:18:00.003+01:00

This is an easy tapas dish: chicken sauteed with loads of garlic and then simmered in Sherry. Flavorful and juicy!

900g/2 lb chicken wings (or whole chicken cut into bite size pieces)
salt & pepper
1 head garlic (about 12 cloves)
4 tablespoons olive oil
1 bay leaf
120 ml/4 fluid oz/ 1/2 cup dry or medium dry sherry
chopped parsley

Instructions
Cut off the wing tips and discard. Divide each wing into 2 joints. Sprinkle chicken pieces with salt and pepper. Lightly smash the garlic cloves to split the skins, but do not peel them.

Heat the oil in deep frying pan. Add the chicken pieces and garlic to the oil and saute them very slowly. When the chicken is browned on all sides, add the bay leaf and Sherry. Continue cooking until the liquid is cooked away and the chicken begins to sizzle again. Serve hot garnished with chopped parsley.

Yield: Makes about 12 tapas.

Spicy Pepper Penne

2011-03-11T18:05:00.004Z

This is my favorite pasta dish of all time. It is fast, easy and so dangerously delicious that I think I could eat the whole pan every time I make it. The ingredients may not seem remarkable but once you taste it I am sure it will become a staple meal in your household too!

1 (16 ounce) package penne pasta (I use whole wheat penne)
1/2 teaspoon dried rosemary
7 ounces sliced pepperoni, halved
1 jar (7 ounces) roasted red sweet peppers, drained and chopped
3 1/2 cups water
1/2 cup whipping cream
1/2 cup grated Parmesan cheese

Instructions

In a large skillet layer the pasta, rosemary, pepperoni, and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

Yield: About 6 servings.

Mexican Puerquitos

2011-03-11T17:33:00.008Z

One of the Hispanic cops I used to work with had these cookies in his lunch everyday. I did not think much of them until I moved away to Europe and began missing all things Arizona/Mexico. When I would come home to Arizona for visits I would buy a package of these Mexican cookies to take back to Ireland. Now that I am up in Minnesota I am without them again so I have to make them myself. Good thing they are easy to make!

3 cups all purpose flour, sifted
1 tablespoon ginger
1 1/2 teaspoon ground canela or other cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon white pepper
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup sour cream
1 egg
1/4 cup honey
1/4 cup molasses
1 teaspoon vanilla

Glaze
1 egg white
1 tablespoon water

Instructions
Preheat oven to 350 F. Grease two large baking sheets. Sift together flour, ginger, canela, baking soda, salt, cloves and pepper into a bowl. In a large bowl, cream together the butter and sugar. Add the sour cream, egg, honey, molasses, and vanilla. Stir in the dry ingredients and mix again until well combined. The dough should be fairly moist.

Refridgerate the dough, covered, for 2 hours. Dust counter lightly with flour. Roll the dough out to about 1/3 inch thickness and cut cookies with a pig-shaped cutter. Transfer the cookies to baking sheets, spacing them about 1 1/2 inches apart.

To prepare the glaze, combine the egg white and water in a small bowl. Brush the cookie slightly with the glaze. Bake the cookies for 10-12 minutes. Do not overbake because the puerquitos should be soft and chewy. Cool cookies for 5 minutes. Coverered, they will keep several days.

Yield: About 30 cookies.

Fancy Coffee Drinks

2011-02-08T17:56:00.007Z

I received an espresso maker for Christmas this year and I finally have time to begin learning to use it. I am not a big fan of just plain espresso but I am excited about all the fancy drinks one can make with an espresso maker- like chai tea lattes and caramel macchiatos. I found some great videos on how to make these kind of drinks put out by a coffee shop in Santa Monica. At the end of this video you will see a list of how to videos for various coffee drinks.

Mexican Posole

2011-02-03T15:44:00.007Z

I had been wanting to try this soup for a while when my Mexican amiga made a big batch for her work at Christmas time and brought me a bowl. Just as I suspected I loved it. Here is the recipe for this festive Mexican soup from the Mad Coyote Joe "Sonoran Grill" cookbook.

Soup
2 lbs. roasted pork or any cooked poultry
3 (14.5 ounces) cans white hominy, drained
1 teaspoon whole Mexican oregano
3 cloves fresh garlic, minced
1 teaspoon ground cumin
1/3 cup New Mexico mild red chile powder
2 (48- ounce) cans chicken broth

Garnish
1 purple cabbage, finely chopped
1 white onion, finely chopped
1 bunch red radishes, washed and thinly sliced
1 bunch fresh cilantro, washed and diced
1 tablespoon chile tepins (cayenne pepper may be substituted)
2 fresh limes, cut into wedges

Instructions:

In a large slow-cooker place pork or poultry, hominy, oregano, garlic, cumin, chile powder, and chicken broth. Heat on medium for 5-6 hours or longer. Stir occasionally. Serve in large soup bowls with a little of each of the following: purple cabbage, white onion, red radish, and cilantro.

Crush 1 chile tepin or add a pinch of cayenne and a squeeze of fresh lime.

Yield: Serves 8-10.

Guadalajaran Salsa

2010-09-30T06:37:00.004+01:00

The difference between eating store bought jar salsa and fresh homemade salsa can be likened to the difference between night and day! If you have never made salsa, if you are afraid, if you think it is too difficult or too much to monkey with, then this is the salsa recipe for you to start with. You will soon see that making flavorful fresh salsa is easy and well worth it.

3 Pulla chiles
4 tomatillos
3 Roma tomatoes
1 teaspoon course sea salt
1 clove garlic, minced
1/4 white onion, finely chopped
1/2 bunch cilantro, chopped

Instructions:
Toast the chiles on a hot dry comal for 2-3 minutes, turning often to avoid burning. Turn heat up. Remove the cores from the tomatillos and tomatoes and then char the outside on the comal until dark brown or lightly blackened. Coarsely chop the tomatillos and tomatoes and set aside.

Place the salt and then the garlic in the bottom of the molcajete. Work into a paste. Add the chiles and break up into small pieces. Add the tomatillos and tomatoes, working into micture. Now add the onion and cilantro, but stir in- do not grind. Serve with tortilla chips, tacos or burros or spoon over your breakfast eggs and refried beans.

Yield: Makes 2 cups.

Variation: Try making this salsa using different kinds of chiles like jalapenos or serranos.

Note: A comal is like a round griddle. A good substitution is a crepe pan. A molcajete is essentially a mortar and pestle and is a great addition to any kitchen as it is great at grinding spices and tearing rather than pureeing vegetables.

This recipe comes from Mad Coyote Joe's "A Gringo's Guide to Mexican Cooking."

Israel's Ben Ami Cabernet

2010-09-30T06:25:00.002+01:00

I have wanted to try an Israeli wine for a long time so for my birthday last week I picked out this wine, Ben Ami Cabernet Sauvignon 2007. The wine label says:

"This wine is 100% Cabernet Sauvignon, grapes from the Judean Hills and coastal plains give rounded fruit flavors, balanced by the firm structure and intensity of fruit from the Upper Galilee. The wine was aged eight months in American oak. Made in the "new world" style, it is enjoyable now but will improve with age."

My description is much simpler- a good wine, very smooth, would definitely buy again.

Indian Naan Bread

2010-07-30T13:33:00.005+01:00

With Indian food becoming so popular over the past few years it is easy to find naan bread at the store but why not make your own as it is easy to make and so much better fresh!

300g/10.5 oz strong plain white flour
1 teaspoon salt
1 1/2 teaspoons salt
1 1/2 teaspoon dried yeast
4 tablespoons natural yogurt (at room temperature)
1 tablespoon sunflower oil
About 125ml/4fl oz) warm milk
About 3 tablespoons melted ghee or butter, for brushing

Instructions:

Add ingredients to breadmaker in order specified in your instruction book. Use basic dough setting. Once the dough is done kneading remove and place into a greased bowl. Cover and let rise in a warm place until doubled in size. Punch down the dough and divide into 6 equal portions. On a lightly floured surface roll out each piece of dough to form a flat oval or teardrop shape, about 5mm/1/4 inch thick. Cover and leave for 15 minutes.

Preheat oven to 230 C/450 F. Put two baking sheets in the oven to heat. Place the naan breads on the hot baking sheets and brush with melted ghee or butter. Bake about 10 minutes or or until puffed up. Wrap in a clean towel and serve warm.

Yield: 6 naan breads.

Variation: For spiced naan bread add 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin and 1 teaspoon hot chili powder. For garlic and coriander naan bread add 1 1/2 ground coriander, 1 large garlic clove, 1-2 teaspoons black onion seeds and 1-2 teaspoons chopped fresh coriander.

Joao Portugal Ramos "Loios" Tinto 2008

2010-07-09T14:58:00.005+01:00

Here is a Portuguese wine my husband picked up from our local wine store over the weekend. The last Portuguese wine we got there we really enjoyed so I was delighted he brought home another. This wine turned out to be another great one to add to our collection of favorites. It is described as having a "fresh and intensely fruity aroma with vegetal undertones. Soft and easy, nice length." I would only one more word to the description: smooth! If you run across this one at your local wine store definitely pick one up.

My Mom's Potato Salad

2010-07-04T14:02:00.006+01:00

Fourth of July is a time for BBQs and fireworks. No American BBQ is complete without baked beans and potato salad. My mom makes the best potato salad ever and doesn't mind me sharing her simple recipe.

6 medium potatoes
6 hard boiled eggs
1 cup mayonnaise
1 teaspoon dill mustard
1 teaspoon sugar
salt and pepper to taste
1 onion, finely chopped
2 celery stalks, finely chopped
1/2 red bell pepper, diced

Instructions:

Peel and dice potatoes. Place in a large pot of water. Bring to a boil. Lower heat and simmer until potatoes are tender but not mushy. Drain potatoes and allow to cool.

In a large mixing bowl combine mayonnaise, dill mustard, and sugar; season with salt and pepper to taste. Add chopped onion, celery, bell pepper, and potatoes. Peel and roughly dice 4 of the 6 hard-boiled eggs and add to the bowl. Mix together all ingredients. Taste for seasoning. Pour the potato salad into a serving dish and garnish the top with the last 2 hard-boiled eggs, thinly sliced.

Yield: Serves About 8

Georgia's "Teliani Valley Saperavi Red Dry"

2010-07-02T18:23:00.005+01:00

Matt and I stumbled across this wine the other day at a grocery store in the city center and mistook it for Israeli wine so we excitedly bought it. After drinking it over the weekend and enjoying it so much I thought I should add it to my blog. It wasn't until I looked it up for this post that I realized it is Georgian in origin. I didn't know wine could be produced from that part of the world. Here is what the wine's website has to say about this wine:

"This beautiful, powerful saperavi offers aromas of black cherry and cassis, followed by full, ripe fruit flavors and a hint of spiced Oak. The tannins are ripe and integrate a generous dose of cedar and vanilla that fans out in the finish. Enjoy this powerful wine with barbecue."

I found it to be a nice, full bodied dry red which is what I really like. I don't know how much Georgia exports their wines but if you come across it you should definitely try it.

Oatmeal Cookies

2010-07-02T17:37:00.007+01:00

Baking cookies is so American I have come to find out while living abroad. But when cookies are so easy to make and delicious to eat why the heck not?! This is the best recipe I have ever used for oatmeal cookies.

1 cup (215 g) margarine
3/4 cup (165 g) brown sugar
1/4 cup (50 g) white sugar
1 package (3.5 oz)/98 g vanilla flavored instant pudding mix
2 eggs
1 1/4 cup (155 g) flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 1/2 cup (285 g) rolled oats
1 cup (165 g) raisins

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Spray two cookie sheets with non-stick spray. In a large bowl cream together margarine, brown sugar, and white sugar until smooth. Blend in instant pudding, then beat in eggs until the batter is light and fluffy. Combine flour, baking soda, salt, and cinnamon; mix into the batter. Stir in oats and raisins. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven, or until firm. Cool on wire racks.

Yield: About 60 cookies

Variation: Instead of or in addition to raisins use chocolate chips and butterscotch chips.

Spanish Tapas: Chorizo and Cheese Tortilla

2010-06-27T15:11:00.009+01:00

The Spanish tortilla is a very popular tapas dish in Spain. This version, with the addition of chorizo and cheese, is even better and can be eaten hot or cold.

5 tablespoons olive oil, divided
6 oz thin sliced chorizo
1.5 lbs waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 large eggs
2 tablespoon chopped, fresh parsley, plus extra to garnish
1 cup grated cheddar cheese
salt and ground black pepper

Instructions:

Heat 1 tablespoon oil in a medium sized non-stick frying pan and fry the sausage until golden brown and cooked through. Remove with slotted spoon and drain on paper towel.

Add 2 tablespoons to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently. Cover tightly and cook over a gentle heat for about 30 minutes, turning occasionally until softened and slightly golden.

In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and salt and pepper. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.

Wipe out the pan with a paper towel and heat the remaining 2 tablespoons oil. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.

Preheat the grill/broiler to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with aluminum foil and place the tortilla under the grill until it is set and golden. Cut into wedges and serve garnished with parsley.

Yield: 4-6 servings.

Spanish Tapas: "Pollo Con Limon Y Ajillo" Chicken with Lemon and Garlic

2010-06-27T14:55:00.007+01:00

Eating tapas (small bites) is my favorite thing about going to Spain. There are endless tapas recipes and this will the first of hopefully many tapas posts to come. This recipe is fast and very easy to make.

2 skinless, boneless chicken breast fillets
2 tablespoons olive oil
1 shallot, finely chopped
4 garlic cloves, finely chopped
1 teaspoon paprika
juice of one lemon
2 tablespoons chopped, fresh parsley
salt and ground black pepper
fresh flat leaf parsley, to garnish
lemons wedges, to serve

Instructions:

Slice the chicken meat into strips. Heat the oil in a large frying pan. Stir-fry the chicken strips with the shallot, garlic and paprika over high heat for about three minutes until cooked through. Add the lemon juice and parsley and season with salt and pepper to taste. Serve hot with lemon wedges, garnished with flat leaf parsley.

Serves: 2

Variation: Use strips of pork fillet with scallions instead of shallots and use the green scallion tops to replace the parsley.

Off eating...

2010-06-21T17:06:00.002+01:00

Off eating in Seville and Granada, Spain!

Mexican Chiles Rellenos

2010-05-26T08:40:00.016+01:00

While in Tucson recently my best friend, who is from Mexico, taught me how to make Chiles Rellenos, which are stuffed chiles. We had a lot of fun and the rellenos turned out deliciously. The recipe is a bit time consuming but not at all difficult. Now if I could only find the right chiles in Ireland my mates over here could taste a proper Mexican meal!

8 poblano chiles
1/2 pound queso Oaxaca (or similar melting cheese)
all purpose flour for dredging chiles
corn oil
4 eggs, separated
small onion, diced
1 can tomato sauce
season salt

Instructions:

Without removing the stems, blister the chiles on a grill pan or under the broiler until all of the outsides are blistered and brown. Place the chiles in a plastic bag and close. Let the chiles stand for about ten minutes and then peel them. Make a small slit in the side of each chile and put 1-2 tablespoons cheese inside. Pin slits together with wooden toothpicks if necessary. Dredge the chiles in flour.

In a dutch oven or deep, heavy frying pan heat about 1/3 cup of oil. Meanwhile separate eggs and lightly beat the yolks with a fork. Beat the whites with an electric mixer until very stiff. Gently fold in the beaten egg yolks. Pick up one chile at a time, dip it in the egg batter, and very carefully set it in the hot oil. When golden brown, carefully turn them. When the other side is golden brown they are done.

For the sauce, saute onion in oil until soft. Add 1 can of tomato sauce. Season with salt and warm sauce over medium heat. Spoon a little sauce over each chile and serve immediately with Spanish rice and fresh corn tortillas.

Yield: Serves 4.

Off Eating...

2010-04-29T10:30:00.000+01:00

Off eating in Tucson, Arizona- the best food on earth!

Impossible Pie

2010-04-26T12:22:00.006+01:00

This pie is like magic. My Aussie mate Lois introduced me to it when she made it at my house one night a few months ago. When you pour it into the pie plate it is runny but once it bakes it magically turns itself into three layers; the bottom will be pastry-like, the middle custard-like and the top slightly crusty due to the ingredients sinking and floating during baking.

1/2 cup (75g) all purpose flour
1 cup (220g) sugar
3/4 cup (60g) desiccated coconut
4 eggs
1 teaspoon vanilla extract
125 grams butter, melted
1/2 cup (40g) flaked almonds
2 cups (500ml) milk

Instructions:

Preheat oven to 180C/350F. Grease a deep 24cm pie dish. Combine flour, sugar, coconut, eggs, vanilla, butter and half the almonds in large bowl; gradually add milk, stirring until combined. Pour into pie dish; bake 35 minutes. Remove pie from oven. Sprinkle remaining nuts over pie; bake a further 10 minutes. Serve pie with cream, if desired. Store pie, covered, in refrigerator for up to 2 days.

Yield: Serves 6-8

Southwest Soup

2010-04-25T16:45:00.012+01:00

I am a lover of soups. One of my favorite things about living in Ireland is that it is almost always perfect weather for soup. It is hard but if I had to pick a favorite soup recipe I think this would be it. It’s an easy crockpot recipe for a soup that is typical in the southwestern part of the United States. I hope you enjoy it as much as I do!

1 ½ pounds chicken breasts, cooked and shredded
1 can (15 oz.) whole tomatoes
1 can (10 oz.) enchilada sauce (Old El Paso brand is great!)
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
1 clove garlic, minced
2 cups water
1 can (14 oz.) chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 package (10 oz.) frozen corn
6 corn tortillas
2 tablespoons vegetable oil
2 large avocados, diced
1 tablespoon chopped cilantro
sour cream
freshly grated Parmesan cheese

Instructions:

Combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic in crockpot. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Serve soup in bowls and garnish liberally with diced avocado, a dollop of sour cream, tortilla strips, cilantro and Parmesan cheese.

Yield: Serves 4-6

Variation: From time to time I throw black beans and zucchini in it also.

Healthier Mac n' Cheese

2010-04-18T20:53:00.014+01:00

This delicious recipe comes from the Avoca Cafe cookbook. Avoca is one of my favorite stores/cafes in Dublin. This is a great way to make a healthier macaroni and cheese.

75 ml butter
75 g flour
850 ml milk
225 g grated mature cheddar cheese
350 g macaroni
1 head of cauliflower, blanched and divided into florets
2 large tomatoes, sliced
bunch of fresh basil, roughly chopped

Instructions:

Preheat oven to 180 C/350 F. Melt the butter, add the flour and cook, stirring constantly over a low heat for 5 minutes. Add the milk and bring to a boil slowly, stirring all the time. Cook for 5 minutes, taking care it doesn't burn on the bottom, and set aside.Stir in three quarters of the cheese, keeping the rest for the top.

Cook the pasta until just done. Blanch a head of cauliflower, divided into florets, until just done, drain and refresh under cold water and combine with the pasta. Add the pasta and cauliflower mixture to the cheese sauce. Pour into a buttered ovenproof dish, top with remaining cheese and bake in the preheated oven for 20 minutes, or until golden and bubbling. Remove from oven, top with tomato slices and basil.

Yield: Serves 4

Variation: The cookbook suggests a variation of stirring in 2 tins of drained tuna and 1 can of sweetcorn instead of the cauliflower, tomato, and basil.

Wines of Chianti

2010-04-18T17:58:00.005+01:00

My husband and I took my mother in law to Tuscany last week where we spent 5 days driving around Chianti wine country. Wines from this region of Italy are my absolute favorite. While there we stopped at a number of beautiful vineyards where we partook in wine and olive oil tastings. We tasted a number of Chianti Classicos, Chianti Riservas, and Super Tuscans. My favorite was the Classico followed by the Super Tuscan. Whenever I buy wine at a store or a restaurant I always look for the Chiantis first. Its always good but there is nothing like drinking it in Italy while overlooking the vineyards, the huge Tuscan villas, and the Tuscan countryside- bellissimo!

Off Eating...

2010-04-08T15:20:00.003+01:00

Off eating in Tuscany April 9-13th, 2010.

Monkey Bread

2010-04-02T15:11:00.010+01:00

My mother-in-law makes this delicious breakfast treat called Monkey Bread. We ask her to make it for us every time she visits us or we visit her. It is very easy to make but be careful as its even easier to eat!

4 tubes of refrigerator rolls
cinnamon sugar mixture
3/4 cup butter, melted
1/2 cup brown sugar
1/2 cup white sugar

Instructions:

Separate rolls and divide each roll into quarters. Roll quartered dough balls in cinnamon -sugar mixture, making sure to coat well. Place coated dough balls into four round 8-inch baking tins. Combine sugar, brown sugar and white sugar together in a small sauce pan on the stove until butter is melted and sugar is dissolved. Pour melted butter mixture evenly over each tin of coated dough balls. Bake in preheated oven at 350 for about 30 minutes. Remove from oven and invert onto a plate. Best when eaten warm from the oven.

Yield: Serves about 8

"Mqarrun Il-Forn" Maltese Baked Macaroni

2010-03-25T17:58:00.007Z

This recipe is from one of the cookbooks I bought while in Malta earlier this year. I was intrigued by the use of egg in the pasta and thought I would try it. It turned out well.

1/2 kilo macaroni (just over a pound)
1/2 kilo mixed ground pork and ground beef (just over a pound)
2 onions
2 beaten eggs
2 tablespoons tomato paste
4 tablespoons grated Parmesan
salt and pepper
oil

Instructions:

Lightly fry the finely chopped onions until golden, add the minced meat, allow it to brown and season with salt and pepper. Mix the tomato paste with a tumbler of warm water, pour into the pan with the meat, and cook slowly for about an hour.

Boil the macaroni in salted water making sure you leave them slightly hard to the bite. Drain the macaroni and transfer them to a large bowl. After the macaroni has cooled a bit, mix it well with the eggs and 3 tablespoons of the cheese.

When the meat sauce is ready, add this too and mix thoroughly. Transfer everything to a buttered oven-proof dish. Sprinkle with the rest of the grated cheese and bake on medium for about half an hour, until the macaroni at the top of the dish becomes quite dark and crunchy.

Yield: About 6 servings.

Welshcakes

2010-03-23T12:31:00.018Z

While in Wales over the weekend I had my first Welshcake at a little shop in Cardiff Bay called "Fabulous Welshcakes." The cake may appear to be a docile little ditty but don't be fooled- these little buggers are like a cross between a sugar cookie and mini doughnut, warmly melting in your mouth. YUM! If I were you I would make some as soon as possible!

1 lb. all purpose flour

1 teaspoon baking powder
1 pinch allspice
1 pinch salt
4 oz. butter
4 oz. lard
7 oz. sugar
4 oz. raisins
2 eggs, beaten
milk to mix
finely granulated sugar for sprinkling

Instructions:

Stir together flour, baking powder, allspice and salt in a large bowl. Rub in the butter and lard. Add the sugar and raisins. Beat the eggs and add to the mixture, with a little milk, to make a fairly stiff dough. Roll out on a lightly floured surface to a thickness of about 1/4 inch. Cut into 2 inch rounds. Cook on a greased griddle or heavy based frying pan for about 3 minutes on each side until golden brown. Sprinkle with sugar and serve warm.

Off Eating...

2010-03-16T20:48:00.003Z

Off eating in Bath, England and Cardiff, Wales March 20-22, 2010.

Brazilian Pastel

2010-03-15T09:32:00.012Z

Last night I went over to my Brazilian friend Cristiane's house for Brazilian Pastel. Pastel are crispy deep fried pastries filled with either savory or sweet fillings. They were great and easy enough to make. Cristiane bought the dough pre-maid at a Brazilian market but if you don't have a Brazilian market in your town you can make the dough yourself at home. For full pastel details and recipe click here.

ANZAC Biscuits

2010-03-14T09:05:00.009Z

I received this recipe from my good Australian mate, Lois. These traditional Australian biscuit were sent overseas to those serving in the Australian New Zealand Army Corps during World War 1 because of their excellent keeping abilities.

1 cup all purpose flour
1 1/4 cup rolled oats
1 cup brown sugar
2/3 cups flaked coconut
125 gs. butter
2 tablespoons golden syrup (corn syrup)
1 tablespoon water
1/2 teaspoon baking soda

Instructions:

Preheat oven to 350 F. Sift flour into a bowl. Add the oats, sugar, and coconut. Melt the butter in the microwave and add the golden syrup and water. Stir in the baking soda and mix well. Add the liquid to the dry ingredients and mix thoroughly. Roll into small balls and place on a greased baking tray. Bake for about 10-15 minutes or until golden brown. Remove biscuits from tray and allow to cool on wire racks. Biscuits will be quite soft when you remove them from the tray but will firm up while cooling.

Yield: About 27 cookies.

Snicker Bar Salad

2010-03-12T17:41:00.012Z

This is a good ol' American dessert. I mean what more could you ask for than a bowl full of Snickers, apples, marshmallow fluff and whipped cream?! It's a great dessert to take to a party as its easy to throw together and it will be a novelty to most people.

6-8 Granny Smith apples, diced
2 bags of mini Snicker bars, frozen
1 large jar of marshmallow cream
1 carton (8 oz.) cool whip

Instructions:
Chop up 1 1/2 bags of frozen snicker bars, set aside the rest. Combine apple, snicker bars, marshmallow cream and whipped cream. Place remaining snicker bars on top. Refrigerate for 4 hours before eating.

Yield: Serves About 10

Belgian Abbey Bread

2010-03-10T18:32:00.007Z

This mild flavored black bread from Belgium originated in the Abbeys where monks baked bread daily for the poor. Heart healthy and versatile, this bread needs to be started the day before baking. Its great served in slices with pork sausages and mustard.

For the Poolish:
2/3 cup white bread flour
2/3 cup rye flour
1/2 teaspoon dried yeast
2/3 cup water

1/2 cup flaxseeds, plus water for soaking
2 1/4 cups white bread flour
2 1/4 cups whole wheat bread flour
2 1/4 cups rye flour
1 tablespoon salt
1 tablespoon dried yeast
1 1/4 cups lukewarm water

Instructions:

Start by making the poolish. Mix all the dry ingredients in a bowl. Stir the water in to make a smooth paste. Cover the bowl and leave the mixture to stand for 8-12 hours at room temperature.

Put the flaxeeds in a bowl and pour over about 1/2 cap hot water. Leave to stand for at least an hour.

Put the flours into a large mixing bowl. Add the salt and yeast. Make a well in the center and add the poolish, with the lukewarm water. Mix, gradually incorporating the flour, until the mixture comes together to form a dough. Transfer to a lightly floured surface and need dough for 10 minutes. Knead the flaxseeds into the dough until well distributed, a few more minutes. Transfer the dough to an oiled pan. Pat it out, then fold it over like a blanket, cover and leave to rise in a warm dry place until it doubles in size, about 1 hour.

Punch down the dough, then divide into 2 equal portions. Shape each into a ball or loaf and place on oiled pan. Score the bread with a knife. Cover and leave to raise again for 30-60 minutes, until doubled in size.

Preheat the oven to 450 F. Introduce steam into the over by lightly spraying it with a water bottle (if you don't have a water bottle you can place a shallow pan of water in the bottom of the oven). Place the breads in the oven and spray again. Bake for 40 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom. Cool on wire racks.

Yield: 2 loaves.

Crescent Casserole

2010-03-09T16:45:00.009Z

Casseroles are a staple up in the Midwest where I am originally from. My sister made this easy and yummy casserole while I was home over Christmas.

1 lb. ground beef
1 small onion, chopped
2 cloves garlic, minced
1 carrot, peeled and thinly sliced
1 stalk of celery, chopped
1/2 teaspoon oregano
15 oz. tomato sauce
4. oz mushrooms, sliced
4 oz. shredded Italian style cheese
1 tube of refrigerated crescent rolls
1 cup sour cream
1/2 teaspoon basil

Instructions:

Preheat the oven to 375 F. Brown the beef in a large skillet over medium high heat with onions, garlic, carrot, and celery. Add sauce, salt and pepper, and mushrooms. Pour the sauce mixture into a large pie plate. Sprinkle cheese over the top. Mix the sour cream and basil in a small bowl. Unwrap the crescent rolls and lay out. Spread about 1 tablespoon of sour cream mixture onto each crescent. Roll up each crescent, starting at the wide end rolling toward the point. Place the crescents on top of the casserole. Bake for about 25 minutes or until crescents are baked through. Garnish each serving of the casserole with a dollop of the remaining sour cream mixture.

Yield: Serves 4

German Cheese and Leek Soup

2010-03-02T18:18:00.009Z

I found this recipe in a German cookbook I bought while in Berlin this past fall and have been meaning to make it. Not only was it really simple and fast, it was also very flavorful and filling. I served with freshly made soda bread.

2 1/4 pounds leeks
2 tablespoons cooking oil
9 oz. ground beef
9 oz. ground pork
4 1/2 cups meat stock
10 oz. sliced mushrooms
7 oz. cream cheese, herb and garlic flavored
salt and freshly ground black pepper

Instructions:
Remove the outer leaves of the leeks, cut off the root ends and the dark green leaves. Slice the leeks into rings. Place the rings into a bowl of fresh water and let the leeks soak for about 10 minutes; the dirt will sink to the bottom. Fish the floating leeks out with a slotted spoon and set aside to dry until ready to use.

Heat the oil in a large pan, add the ground beef and pork and fry it in the hot oil. Season with salt and pepper. Once the meat is done add the leeks and brown them lightly for a few minutes. Add the meat stock, bring the mixture to a boil, cover, turn heat down and simmer for about 15 minutes.

Add mushrooms to the soup (if using canned mushrooms, drain). Remove the soup from heat, add the cheese and allow to melt.

Yield: Serves 4.

Eggplant and Goat Cheese Gourmet Burger

2010-02-27T13:47:00.008Z

There is a great upmarket burger chain in Dublin called the Gourmet Burger Kitchen. They have over a dozen different kinds of hamburgers as well as other unique sandwiches staring chorizo, lamb, chicken, and different vegetarian ingredients. While there last weekend I decided to order a goat cheese and eggplant vegetarian dish which I assumed was a salad. When the food arrived I found out I had ordered a vegetarian style burger instead. Between the bun was a tower of eggplant, goat's cheese, sun-blushed tomatoes, mixed leaf salad, mayonnaise & relish. I couldn't believe it. What an odd sandwich I thought but since I like all the ingredients I decided it was no problem. As it turns out it was a good thing to order so carelessly as I loved this vegetarian gourmet burger and just copied it at home for lunch today.

4 burger buns
1 eggplant, sliced into 1/2 inch disks
4 1/2 inch slices of goat's cheese
handful of arugula leaves
sweet tomato relish or chutney

Instructions:

Sprinkle the eggplant slices with salt and set aside for about 30 minutes. In the meantime preheat the oven to 400 degrees. Rinse and dry the eggplant slices and roast in the oven until soft, about 15-20 minutes. About 5 minutes before the eggplants are done place the buns on a baking try and layer each bottom bun with a slice of goat's cheese. Pop in the oven for about 5 minutes to soften the cheese and warm the buns. Remove from oven and top with 2 slices of eggplant each. Add a bit of arugula to each. Spread the top bun generously with sweet tomato chutney.

Yield: Serves 4.

Variation: Try adding other roasted vegetables to the sandwich such as zucchini or bell peppers. Try using different flavors of chutney or relish.

Thai Coconut Chicken Soup

2010-02-16T08:59:00.006Z

Here is another great Thai recipe from my Thai friend Susie which she made for me when I saw her over the summer. If you have trouble finding any of the ingredients just pop into your nearest oriental market. This yummy soup is worth effort of searching out the ingredients.

3/4 pound boneless, skinless chicken meat
2 (14 ounce) cans coconut milk
2 cups water
4-5 pieces of dried galanga root
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/2 teaspoon cayenne pepper or crushed chili pepper
2 tablespoons chopped fresh cilantro
2 tablespoon of chicken soup base
2 cans of straw mushrooms
a pinch of sugar
rice

Instructions:

In a large pot bring coconut milk, chicken soup base, galanga root, and water to a boil. Cut chicken into thin strips. Add chicken to the pot. Reduce heat. Add fish sauce, lime juice, cayenne pepper or crushed chili pepper, straw mushrooms, and sugar. Simmer until the chicken is done, 10 to 15 minutes. Sprinkle with fresh cilantro and serve steaming hot with rice.

Yield: Serves 8

Portugal's "Altano Tinto 2006 Douro DOC" Wine

2010-02-10T15:15:00.010Z

At the end of last year my husband and I visited Portugal where we went to a free wine tasting center in Lisbon's city center. The wine center showcases Portugal's wines and wine areas, changing them out every few weeks. Even though Portugal is the world's 7th largest wine producer this was the first time we had ever had Portuguese wine. While there we each tasted 6 different wines. They were okay but nothing I would go out and buy. At the wine store the other day we were surprised to see a few Portuguese wines and excitedly bought one. We did not recognize any and settled on this Altano Tinto Douro DOC 2006 from the Symington Family Estates. Here is the description:

"This wine comes from the Douro Valley vineyards of Northern Portugal and is produced from the Tinta Roriz and Touriga Franca varietals. The first provides intense ripe berry flavours and the second, lifted floral aromas."

This is a great tasting and affordably priced wine. We will definitely buy it again. Keep your eyes peeled for it the next time you visit your favorite wine shop.

Malta's "La Valettte Rouge" Wine

2010-02-10T14:50:00.005Z

My husband and I love wine so on our recent trip to Malta we of course tried a few of the local wines produced on the island. Our favorite was a wine called "La Valette Rouge." It is described as "a medium-bodied blend of noble grape varieties with a spicy aroma and a pleasant fruity palate, the ideal accompaniment to traditional Maltese dishes such as rabbit and beef stews." Due to the great taste and great price of this wine we bought a few bottles at the duty free shop in the Malta airport to take home with us. I am not sure if Malta is a big exporter of wine but if you can't find it at your favorite wine store you can have it shipped to you from the winery which produces it, Marsovin.

Maltese Pastizzi

2010-02-10T14:01:00.006Z

The most popular snack in Malta is the "pastizzi" which is a pastry pocket filled with ricotta cheese, usually eaten in the late morning with a cup of tea or coffee. I love ricotta cheese so I couldn't wait to try them. I had my first one in a little fishing village at the fish market. They were quite a good and satisfying snack.

puff pastry
400g ricotta cheese
2 eggs
2 tablespoons grated cheese
chopped parsley
freshly ground black pepper

Instructions:

Mash the ricotta with the beaten eggs. Mix in the herbs and spices. Roll out the pastry thinly, cut out circles about 5 inches in diameter, and place a spoonful of the mixture onto each of these. Fold each pastry circle in half around the filling and press the edges furmly together. Place on a greased baking tray and bake in a hot oven for about a half hour or till the pastry is done.

Yield: about 15 pastizzis.

Off eating...

2010-02-05T10:14:00.005Z

Off eating in Malta
February 6th-9th.

Greek Salad

2010-01-25T22:06:00.009Z

The first time I had a Greek salad in Greece I was surprised to find it had no lettuce of any kind and instead of having crumbled feta cheese it was topped with a brick of feta. It was very simple, very delicious, and very filling- almost a meal in itself! To make it like the Greeks do skip the lettuce, add a brick of feta, and simply drizzle the vegetables in some extra virgin olive oil, Greek if you can find it.

2 ripe, good quality tomatoes, quartered
half a cucumber, sliced into thick half-moons
1 small green bell pepper, diced large
1/2 red onion, thick sliced rings
kalamata olives
salt
1 block of feta cheese
extra virgin oilive oil
fresh cracked black pepper
oregano

Instructions:

Arrange the vegetables in a shallow serving bowl and salt. Top the salad with a block of feta cheese. Let the salad sit at room temperature about 20 minutes before you serve it, letting the flavors develop. Just before serving drizzle the salad with extra virgin olive oil and season with fresh cracked pepper and oregano.

Yield: Serves 2-3

Sonoran Hot Dogs: Food From My Beloved Tucson

2010-01-21T18:49:00.017Z

To make a Sonoran hot dog at home...

Get a beef hot dog and wrap it like a mummy with bacon. Mesquite bacon is good.
Fry it on a griddle until the bacon gets crisp. Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
Take a hot dog bun or bolillo roll that has been slit to make a pocket in the middle. If you want you can toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. Work with what you have on hand or what you feel like.
Put mayo, mustard and ketchup on the bun and insert the bacon-wrapped dog. If you want to squirt the mayo on top, like they do at the stands, mix it with a little lemon juice or water to thin it out. Put it into a squeeze bottle or sandwich bag with a corner cut off and squeeze it on top when you are done, along with the mustard and ketchup.
Add warm pinto beans, cheese (shredded Mexican cotijo cheese, cheddar, whatever), chopped tomatoes, chopped onions, sliced or blended jalapenos or some type of jalapeno/green chili salsa
“Just stick whatever you want on there, and whatever amount, to make it taste good.”

(Recipe taken from Tucson Citizen.com)

Grilled Eggplant, Tomato & Arugula Salad

2010-01-17T16:51:00.007Z

I never had arugula before I moved to Ireland. Here it is called "rocket." Not only is it popular in salads here but they also add it to many other things such as sandwiches and pizza. It is said to have a peppery taste but I think the flavor is better described as nutty. I am so glad I stumbled over it as it has become my favorite green of all to eat. Here is my copycat recipe of a salad I eat over here at one of my favorite local restaurants.

1 eggplant, sliced
3 ripe, good quality tomatoes, sliced
balsamic vinegar
olive oil
1 small sized bag of arugula
1 small sized bag of baby mixed leaf salad blend
1 block of feta cheese, cubed or 1 fresh ball of mozzarella, shredded
balsamic vinaigrette
toasted pine nuts

Instructions:

Marinate sliced eggplant and tomatoes in olive oil and balsamic vinegar for about 30 minutes, using a 2 to 1 ratio of the oil to the vinegar. Light grill and warm it up to a medium heat. Lay each slice of eggplant and tomato directly on the grate, grilling a few minutes on each side until soft and golden. In a large shallow bowl or on a a platter, toss the arugula and baby leaf in balsamic vinaigrette. Top with the grilled eggplant, tomatoes, feta or mozzarella cheese, and pine nuts.

Yield: Serves 4.

Variation: Try grilling other vegetables for this salad like zucchini and bell peppers.

Mexican Refried Beans

2010-01-15T23:37:00.010Z

One of my very favorite foods of all time is refried beans. Right before I moved to Ireland I had my best friend, Yunuen- who is from southern Mexico- teach me how to make them. I was so happy the day I found dried pinto beans at a store in Ireland that I actually took a picture and blogged about it. I would no longer be deprived!

32 ounces dry pinto beans
water
8 slices good quality, smoked bacon
1 medium onion, diced
6 cloves garlic, divided and chopped
1 cup cooking liquid reserved from beans
about 1 cup cream, evaporated milk, or sour cream
1 cup shredded cheese, mild cheddar or Monterrey jack
1 teaspoon cumin
1teaspoon oregano
salt to taste
additional shredded cheese or queso fresco

Instructions:

Rinse and check over the dry beans. Soak beans overnight in a large bowl with plenty of water. Drain beans and place them in a large pot over high heat with plenty of water and three chopped garlic cloves, cumin, and oregano. Bring to a boil and then reduce heat to low and simmer the beans, uncovered. Keep an eye on the water level, adding hot water as necessary as there should be at least an inch of water over the beans. The beans will take about 2 hours to cook. Once the beans are soft remove from the heat and drain, reserving 1 cup of the cooking liquid.

In a large skillet fry the bacon over medium high heat until crispy. Remove bacon from the pan and add the onion and remaining garlic; fry until softened, about three minutes. Add drained beans to the skillet and shredded cheese. Crumble the bacon over the beans Smash with a potato masher, adding the reserved cooking liquid and cream a bit at a time, until they reach a fairly smooth and moist consistency. Sprinkle in salt to taste. Continue cooking and stirring with a large spoon until the beans become a thick paste. Serve hot topped with crumbled queso fresco or shredded cheese.

Yield: About 12 servings

Variation: Make with chorizo instead of bacon for a different flavor and a bit of spice.

Italian Bread

2010-01-05T18:48:00.005Z

Living in Europe affords delicious bread everywhere we go. Here is one you can easily make at home. Great dipped in olive oil, balsamic vinegar and freshly grated black pepper.

1 package (1/4 oz.) active dry yeast
2 cups warm water (110-115 degrees)
1 teaspoon sugar
2 teaspoons salt
5 1/2 cups all-purpose flour

Instructions:

In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about one hour.

Punch down dough. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across the top of each loaf.

Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Yield: 2 loaves.

Tucson Cheese Crisp

2009-12-28T21:30:00.007Z

Cheese crisps are a typical appetizer at any Mexican style restaurant in Tucson. My husband and I love to make these at home for a snack. They go great with a salted and limed Corona!

1 large, thin flour tortilla (12 inches or larger) or 2 medium, thin flour tortillas
4 ounces cheddar cheese, grated
4 ounces Monterey Jack cheese, grated

Instructions:

Preheat the oven to 400 degrees F. Bake the tortilla for 4-5 minutes directly on the rack. Remove the tortilla from the oven and place it on a baking sheet or pizza stone. Sprinkle on the cheese and return to the oven. Bake until the cheese melts completely, about 4-5 minutes. Transfer the tortilla to a serving plate, slice with a pizza cutter and serve immediately.

Variation: A cheese crisp should at least be salted but you may also serve them with salsa or whatever Mexican style toppings you like. For something different try brushing the cheese crisp with Sweet Thai Chili sauce.

My Mom's French Toast

2009-12-18T18:14:00.006Z

Pardon me while I take a short break from international recipes to share with you my mom's French toast which I had while visiting home earlier this month. This was hands down the best French toast I have ever had. My mom doesn't measure when she cooks anything so the measurements for this recipe are approximations.

4-6 slices of good bread (4 for bigger slices, 6 for smaller slices)
3 large eggs
3 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon cinnamon sugar
grated orange peel from 1/4 of an orange
a good squeeze of juice from 1/4 of an orange
1/4 teaspoon freshly grated nutmeg
powdered sugar for sprinkling
butter and oil for pan

Instructions:

Place a large skillet over medium heat with about 1 tablespoon of butter and 1 tablespoon of oil. In a shallow bowl combine the eggs, milk, vanilla, cinnamon sugar, orange peel, orange juice, and nutmeg; mix with a wire whisk. Dip each slice of bread into the mixture, giving it a good soak on each side before placing it in the skillet. Fry on each side until golden, remove to plate, and sprinkle with powdered sugar. Serve with butter and warm maple syrup.

Variation: Try making this with different kinds of bread such as cinnamon swirl bread or home made thick-cut white bread.

Yield: Serves 2.

Off eating...

2009-12-01T18:15:00.004Z

Off eating in Minnesota, December 2nd-15th!

Mexican Wedding Cookies

2009-11-30T21:03:00.009Z

These cookies are dangerous to make as they are so easy to eat and crumble so deliciously in your mouth!

1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup chopped almonds, pecans, walnuts, or hazelnuts
powdered sugar for dusting

Instructions:
In a medium bowl, cream the butter and sugar. Stir in vanilla. Add the flour and chopped nuts, mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees. Shape dough into balls. Place on a prepared cookie sheet and bake for 15 to 20 minutes. Remove from pan to cool on wire racks. When cookies are cool, roll in powdered sugar. Store at room temperature in an airtight container.

Yield: about 3 dozen cookies

Scottish Cheese Crusted Potato Scones

2009-11-29T20:56:00.008Z

These scones are quick and easy to make and taste of mashed potatoes.

200 gs/7 oz. self raising flour
25 gs/1 oz. whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
25 gs/1 oz. butter, cubed
5 tablespoons milk
175 gs/6 oz. cold mashed potato
black pepper
2 tablespoons milk
40 gs/1 1/2 oz. mature cheddar cheese, finely grated
paprika, to dust

Instructions:

Preheat the oven to 220 C/425 F. Sift the flours, salt, and baking powder into a large bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir 4 tablespoons of milk into the mashed potato and season with pepper. Add the dry ingredients to the potato mixture, mixing together with a fork, and adding the remaining one tablespoon of milk. Knead the dough on a lightly floured surface for a few seconds until smooth. Roll out to a 15cm/6 inch round and transfer to an oiled baking sheet. Mark the scone round into six wedges, cutting about halfway through with a small sharp knife. Brush with milk, then sprinkle with the cheese and a faint dusting of paprika. Bake on the middle shelf for 15 minutes or until well risen and golden brown. Transfer to a wire rack and leave to cool for 5 minutes before breaking into wedges. Serve warm with butter or jam or leave to cool completely. Once cool store in an airtight container.

Variation: Serve these for breakfast with a couple of fried eggs and beans (not the sweet American style baked beans but the British style beans which are in tomato sauce).

Yield: 6 scones.

Minnesota Wild Rice Soup

2009-11-27T21:52:00.016Z

I was born in the great state of Minnesota so you know I need to represent with a Minnesota favorite- wild rice soup. This soup is easy to make, rich and hearty, and is even better as a leftover.

1 cup wild rice

4 cups water

1 teaspoon salt

Rinse the wild rice in cold water. Place in a sauce pan over high heat with the water and salt. Bring to a boil. Once boiling turn heat down, cover tightly, and simmer for about 50 minutes, until rice is tender.

6 tablespoons butter

1/2 onion, chopped
1 stick celery, chopped
1 cup diced ham
1/2 cup flour
4 cups chicken broth
1 cup shredded carrots
6 tablespoons slivered almonds
1 tablespoon salt
2 cups half and half

Melt butter in a saucepan. Cook the onion and celery until tender. Add the diced ham and cook for 5 minutes. Blend in flour and cook for a couple minutes. Stir in the chicken broth a little at a time. Cook over medium heat, stirring constantly. When it comes to a boil, boil and stir for a couple minutes. Mix in the wild rice, carrots, almonds and salt. Simmer for 10 minutes. Pour in the half-and-half. Heat through for an additional 10 minutes. Do not allow to boil.

Yield: About 6 servings.

Portuguese Pastries

2009-11-26T17:36:00.012Z

While I was in Portugal this week I tried a few of their delicious pastries. The first one is called a "queijada." The second one and the most famous is called "pasteis de nata." Both were really good but I was especially smitten by the queijada and never stopped looking for them while I was there. It is really hard to describe what it was like except to say that it was heavenly! The pasteis de natas were also very good, especially when sprinkled with powdered sugar and cinnamon. It is basically a custard tart with a really crispy crust. I bought a Portugese cookbook which includes both of these recipes. I can't wait to try and make these at home!

Off eating...

2009-11-26T16:33:00.004Z

Off eating in Portugal, November 22-26!

Spanish Paella

2009-11-20T10:16:00.010Z

Paella is a Spanish dish cooked in a special paella pan over an open fire. This recipe is the best I can do at home without a paella pan and on the stove top. Even without the special pan and open fire this dish is absolutely delicious and so much fun to eat. Also, authentic paella includes ingredients such as shrimp, mussels, snails, etc. We are not seafood eaters in my house so this a chicken and chorizo style paella which I had in Spain. The best part is the rice that gets stuck to the bottom of the pan while cooking- chewy and crunchy!

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces chorizo sausage, casing removed, cut into pieces
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (12 ounce) package uncooked Arborio rice
3 cups chicken broth
1/2 cup white wine
1 sprig fresh thyme
1 pinch saffron
1 teaspoon paprika
salt and pepper to taste
2 tomatoes, seeded and chopped
1/2 cup frozen green peas
1/4 cup chopped Italian flat leaf parsley
8 slices lemon

Instructions:
Heat olive oil in large frying pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, paprika, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done. Stir in tomatoes and peas. Cook for 2 minutes. Cover with foil, and leave for 3 to 5 minutes. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges for squeezing.

Yield: About 4 Servings

Thai Lettuce Wraps

2009-11-20T08:32:00.007Z

This recipe is from my Thai friend Susie who made a Thai dinner at our church to help our mission team raise money for a mission trip to Thailand in 2006. Man, can this woman cook!

1 1/2 lbs ground beef or chicken
1 bunch green onion, finely chopped
1 bunch cilantro, finely chopped
2-3 tablespoons ground parched rice
1-2 tablespoons ground dried chillies
4 tablespoons lime juice
3 tablespoons fish sauce
1 head of iceberg lettuce

Instructions:

In a skillet brown the ground beef or chicken over medium high heat, drain well. Add the chopped green onion, chopped cilantro, ground parched rice, ground dried chillies, lime juice and fish sauce; mix thoroughly. Cut the head of lettuce in half. Peal off outer leaves and discard. Separate remaining leaves, rinse and dry. Scoop meat mixture into lettuce leaves.

Variation: Serve with cucumber or cabbage.

Yield: About 8 servings.

Thai Yellow Curry Chicken

2009-11-20T08:24:00.021Z

The first time I ever had Thai curry was when my Thai friend Susie made it for our mission team's Thai fundraiser dinner. Here is her delicious and easy recipe.

1 (4 oz) can Thai Yellow curry paste
1 can coconut milk
3 boneless skinless chicken breasts, diced
2 medium potatoes, diced
1 1/2 cups water
salt
hot cooked rice for six

Instructions:

Heat coconut milk in a medium sauce pan over medium high heat. Add the yellow curry paste. Stir until boiling. Add chicken, potatoes, and 1 1/2 cups of water and return to the boil. Reduce heat and cook uncovered until chicken is cooked through and potatoes are tender, about ten minutes. Add salt to taste. Serve with rice.

Variation: Use duck, shrimp, or vegetables in place of the chicken.

Yield: About 6 servings.

Irish Soda Bread

2009-11-19T19:40:00.006Z

Most soda bread recipes in the States have twice as many ingredients as are found in this recipe but this is how the Irish make it. Great served with a hearty homemade soup or stew!

1 lb all purpose flour
1 level teaspoon bicarbonate of soda
1 teaspoon sugar
1/2 teaspoon salt
about 14 fluid oz. buttermilk

Instructions:

Mix all the dry ingredients together in a large bowl. Gradually mix in the buttermilk to give a moist dough. Place in a greased loaf pan and bake in a preheated oven at 450 F/230 C for 30 minutes, until the loaf sounds hollow when turned out of the tin and tapped underneath. Place on a wire rack to cool.

Variation: Replace half of the white flour with wheat flour. Add sultanas to make a nice breakfast bread.

Yield: 1 large loaf.

American Brownies

2009-11-19T19:30:00.004Z

I found this recipe a number of years ago and whip up these deliciously rich brownies all the time. Once you try these you won't go back to the box.

¾ cup butter, melted
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
2 eggs
¾ cup flour
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup chocolate chips or chocolate chunks

Instructions:

Preheat oven to 350. Grease an 8x8 inch square pan. In a large bowl, blend melted butter, sugar, and vanilla. Beat in eggs, one at a time. Combine the flour, cocoa, baking powder, salt, and chocolate chunks. Gradually blend into the egg mixture. Spread the batter into the prepared pan. Bake in preheated oven for 40-45 minutes or until brownies begin to pull away from sides of pan. Let brownies cool, then cut into squares.

Variation: Add peanutbutter chips.

Yield: 9 servings.

Italian Faralle with Lemon

2009-11-19T19:04:00.010Z

This dish sounds too simple to be anything special but believe me the flavor is fantastic! Enjoy with a nice salad and your favorite wine.

400 grams farfalle (butterfly-shaped pasta)
the juice of 1 and a half lemons
1 bunch of basil
1 bunch of chives
1 cup of cream
50 grams of butter
salt & pepper
fresh Parmesan cheese

Instructions:
Cut the butter into pieces and allow to soften out of the fridge. Mix in a large serving dish with the lemon juice and cream to obtain a soft creamy sauce. Flavor with salt, pepper and finely chopped aromatic herbs.

Boil the farfalle in plentiful salted water, drain when al dente; transfer to the serving dish with the lemon butter sauce and mix carefully before serving. Serve with fresh Parmesan cheese for sprinkling.

Yield: 2-3 servings.

Tip: I also make this dish hot by melting the butter over medium heat in a saucepan over the stove. I then add the cream, lemon juice, and salt and pepper to taste, stirring to combine. I toss the pasta in the warm sauce, adding the herbs and Parmesan cheese.

English Shropshire Fidget Pie

2009-11-19T10:57:00.005Z

My husband thought this was just a side dish because of the small amount of meat in it but changed his mind after he tasted it. It is now a regular on the dinner menu.

3 oz. all purpose flour
3 oz. whole wheat flour
pinch of salt
3 tablespoons lard, diced
3 tablespoons butter, diced
1 tablespoon oil
8 oz. lean bacon, cut into small strips
2 medium onions, thinly sliced
1 lb. potatoes, thinly sliced
2 teaspoons sugar
2 medium cooking apples
4 fresh sage leaves, finely chopped
salt and pepper
1 1/4 cups vegetable stock or medium dry hard cider
beaten egg or milk to glaze

Sift the two flours and salt into bowl and rub in fats until the mixture resembles fine crumbs. Mix in enough cold water to to bind the mixture, forming a ball. Chill in fridge for 30 minutes.
Preheat oven to 350 F or 180 C. Heat oil in a large non-stick pan and cook bacon until crisp. Transfer to a large mixing bowl. Add the onions, potatoes, and sugar to hot pan and brown until beginning to soften. Add to bowl. Peel, core and slice apples and add to bowl. Stir in sage, season with salt and pepper and mix well. Pour the mixture into a large pie dish. Level the surface and pour the stock or cider over.
Roll out the pastry on a lightly floured surface to a shape large enough to cover the dish. Lay pastry lid over top., trim the edges and make a slit in the center. Brush lid with beaten egg or milk. Put into hot oven and cook for about one hour, until crust is golden and filling is cooked through.

Variation: Use pears instead of apples and rosemary instead of sage.

Yield: 4 servings.

Irish Bangers & Mash

2009-11-18T23:06:00.014Z

I just made this for the first time about a month ago and could kick myself for not discovering it sooner! Irish sausages are rich and mashed potatoes are always welcomed on my plate. This is perfect Irish comfort food.

6 plump sausages
4-6 large potatoes, peeled and quartered
salt
1/2 cup milk
2 tablespoons butter
nutmeg
1 onion, finely sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspoon Dijon mustard
1/2 glass white wine
1 chicken stock cube, dissolved in 300 ml water
salt and pepper, to taste

Bake the sausages in the oven at 350 F or 180 C for 20-30 minutes. Meanwhile, boil the potatoes until tender. Drain potatoes and mash with milk, butter, salt and nutmeg. For the gravy, heat oil in a frying pan and sauté onions until nicely browned. Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken. Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.
Variations: Use red wine instead of white. Use flavored sausages. Use half sweet potatoes.
Yield: 2-3 servings.

American Buttermilk Pancakes

2009-11-18T22:39:00.013Z

Don't get me wrong, I love crepes, but they cannot hold a candle to the buttermilk pancake. I have tried a number of different pancake recipes over the years and this is the best one.

1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 1/4 cup buttermilk
butter

Instructions:
Preheat and grease a large skillet or electric griddle with butter. Mix the flour, salt, and baking soda together in a bowl. Add the egg, and buttermilk; stir together lightly. The batter should look thick, spongy, and puffy (if too thick add about 1/4 cup water). Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side. Serve with lots of butter and warm maple syrup.

Variation: Serve with sliced bananas, pecans, and whipped cream or nutella and strawberries or bananas.

Yield: About 8 medium-sized pancakes.