All posts filed under: Europe

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Paella

Making Paella is quite the trick. Making authentic paella is even harder. My mission this week was to make a simple, yet flavorful paella for our Spanish Global Table. Something easy enough for a Monday, but special enough for a Friday. One that would be rather… well… business in front, party in the back. Or maybe not. Friends, I did my research. In fact, I spent a lot of time reading mediocre online reviews of what should have been amazing paella recipes. These recipes were crafted by chefs and superstars yet, without fail, half of the commenters complained of the paellas being bland, while the other half loved the bold flavors. I was mystified, until I happened upon this comment: “If you’re going to use saffron, then use it.” The recipe had, like so many, called for a “pinch” of saffron. After speaking with friends, we agreed that a “pinch” of saffron might lead someone to add three meager strands of saffron.. whereas another might grab a hefty pinch more equitable to a teaspoon (think of Emeril Lagasse’s “BAM” style). …

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Menu: Spain

This is such an exciting week at the Global Table. We’re finally cooking Spain. Let me tell you what… she’s sweet, crunchy, saffron-loaded, and blooming with smoked paprika. And she’s also… well… a little off. You see, I made a teeny weeny mistake on this menu (see Very Important Note #2, below). With humble apologies, I’d like to share this Spanish proverb and hope that we can be… One who draws water from stones. Saca agua de las pierdras.* i.e. Let’s be resourceful and make use out of everything that happens to us, good or bad. i.e. With the right attitude, there are no mistakes in life. Very Important Note #1: Thanks to all of you all who voted on our Facebook Page. You helped determine this fun, relatively simple menu with Paella. Yay! I couldn’t do it without you. Cheers! Very Important Note #2: I got the memo too late on the “Spaniards don’t put chorizo in their Paella.”  Yikes. For more authenticity, feel free to leave it out… this will give you a simple, coastal …

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La Barona avui forma parrt de l'hotel Don Jaime by PCB75

About the food of Spain

Here we are. Spain. No pressure. (bonkers pressure!) When I started this lil’ ol’ Global Table Adventure, I honestly wasn’t sure we’d make it this far. That was more than three years ago. I had a six month-old cooing in my arms. And cooking 162 countries (let alone 195 – now 196 with the addition of South Sudan) seemed all but a fairy tale. But I plugged on. One dish per week. And so, here we are. We made it to the 163rd country! Spain. A rocky land, with a giant dry plateau called Meseta, and scrubby plains. Life is quite different from when we started all those years ago. Now, I have a three and a half year old who only rushes into my arms for brief, sweet respite. The rest of the time, she’s in this world, fully and completely. So, it’s not much of a stretch to imagine her in Spain. I can see her loving it as much as I did. I was there in December of 1998. I swam in …

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Monday Meal Review: Slovenia

“What you build easily will fall quickly” – Slovenian Proverb I rarely take the time to bake any more. Life keeps getting in the way. Meetings, obligations – the stuff of adulthood. This week, thanks to Slovenia, I had the opportunity to use my hands to shape, braid, and decorate an ornate loaf of Slovenian Heart Bread. As I worked, I was surprised to find myself overcome with relief. Working flour, water, egg, sugar, and butter together into a smooth ball felt like an old friend, come home again. When I try to pinpoint this comfort, I come to the conclusion that baking feels exactly like a vacation. But from what?  What could baking do to “take me away” … and, perhaps more importantly, what was it pushing me towards? For starters, baking takes me away from the perpetual click-click-click of the keyboard and mouse. So often I find myself lost on Facebook and Pinterest happenings, or who is doing what in some other life that seems oh so much more interesting than my own. But …

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Bean n’ Barley Soup | Ričet

Slovenia is known for her soups – each bite captures the taste of the earth and sky, rolling hills and grand mountains. They are the answer to frosted windows, the worst sort of bone-chill, and that scratchy feeling in the back of the throat. Slovenian soup is the sunshine to your snowy day. Today, in particular, we explore Ričet, one of the more beloved soups found throughout Slovenia. She’s made with barley, a soft, earthy grain that reminds me faintly of pasta, but chewier and more wholesome. When paired with beans, carrots, potatoes, onion, and garlic, an entire meal is made. A slice of rye bread on the side would be grand. While Ričet could certainly be made vegan, traditional Slovenian soups would include sausage or, as I have done, bacon. This adds another layer of complexity, making it all the more likely that I’ll be reaching for a bowl of Ričet when the winter snows float down. Makes 3+ quarts Ingredients: 1 1/4 cup barley 1 1/4 cup dried pinto beans water 4 large carrots, chopped 2 …

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Braided Heart Bread | Pleteno Srce

We are closing in on spring …  that special time of year, when weddings and baby showers sprinkle our calendars, and everything is awash in the promise of new love. In Slovenia, such times are marked with Pleteno Scre – an ornamental, braided, tender loaf of bread, shaped into a heart. Pleteno Scre is an honored gift. The slightly sweet loaves are painstakingly decorated with edible tokens, like wedding rings and flowers (as I have done), or even astonishingly detailed birds, or paper thin leaves that seem to crackle under the slightest breeze. This art form takes time to master, so I stuck with simple flowers, a wreath, and rings. The best part is that this is something you can do as a family. Little ones love to have a piece of dough to play with. Mashing and rolling, twisting and turning – it’s what they do best. Ava didn’t even want to make any shapes for the heart – she just wanted to play next to me, while I worked. It was sweet. And …

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Menu: Slovenia

“Pray for a good harvest, but keep on hoeing.” – Slovenian Proverb This old Slovenian proverb teaches a clear lesson: it is the work we put into life that ultimately leads to the “good harvest.” We must roll up our sleeves and put in the hard hours and back breaking labor. There’s simply no escaping it. Case in point: Slovenia is known for her comforting food, seemingly plucked straight from the countryside, but much goes into the effort, whether it be the extra fancy, ornate Pleteno Srce bread, or the slowly simmered soup. There’s love, finesse, and more than a bit of decor in each. Even with spring right on the edge of the horizon, we can’t be sure when the warm times will come. So… let’s stay cozy with Slovenia until winter finally breaks for the year. And let’s keep on hoeing. *All recipes and meal review will be available throughout the week. Bean n’ Barley Soup | Ričet [Recipe] If you’re wondering how Slovenians spend a cold winter’s afternoon, Ričet is the answer. Imagine a …

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Ptuj, Slovenia. Photo by Marcin Gierszner.

About the food of Slovenia

This week we explore a land of sharp mountains and sunlit grasses, where sheep meander and grapevines hang heavy with fruit. This is Slovenia, a natural wonderland, a place where the simple way of life is preferred. Nowhere is this clearer, than in the food. There are salads of bitter dandelion greens (harvested from right outside the back door) tossed with potato and hard-boiled egg, and bowls of sliced cucumbers in sour cream.  There are turnip strudels (!) and cranberry stuffed omelets (!!). The ingredients are common, but the combination is anything but… Like most of the region, potato dumplings are considered a mighty good thing. It’s that age old search for comfort… an itch that can also be scratched with homemade rye bread accompanied by barley bean soup  [Recipe], carrot turnip soup, buckwheat balls, or plated sausages. Speaking of bread, Slovenia also has an incredible assortment of baked goods, from the glorious rye breads (which we tried with Belarus)  to intricately braided wedding breads [Recipe], Easter rolls, fig or olive bread, nut or fig potica (or even …

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Monday Meal Review: Slovakia

“Everything bad is good for something.” – Slovak Proverb Have you ever done something, only to find it didn’t work out as you’d planned… but somehow it worked out even better? Last week I casually substituted a video for my written meal review. I thought it’d be a fun change of pace- a more visceral experience for you. Almost immediately, the comments filled with a resounding “no,” – an outcry that was astonishing both in it’s passion as in it’s consistency. Almost every single person felt the same way, which is remarkable in itself. And the fact that every comment was worded thoughtfully, kindly, and compassionately? So awesome. As I read through the comments, I was moved by your devotion to the blog and especially to the written word, referred to as a ‘dying art’ by some. I thought about your responses while I cooked this week’s comforting menu – soup, bacon bread, and blueberry bubbly cake. Maybe it was a subconscious move on my part – after last week, a big bowl of coziness was just the …

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Slovak Sour Bean Soup

When winter raindrops slide down the glass… when the droplets are  so close to ice that they sting on my wind-chapped face… there’s nothing better than a piping hot bowl of soup. Thankfully for me, Slovakia knows what’s what in this department. The fine people of Slovakia could probably make this staple soup with their eyes shut, and – for the first part, at least – that’s exactly what they do. While the house slumbers under the bright moon, a quiet bowl of bean sits in the shadows, soaking overnight. In the morning, after a big stretch, the softened beans are put to a bubble with bits of bacon (or perhaps a ham hock), potato, and – not to be forgotten – a splash of vinegar. The whole thing is thickened with sour cream and flour (or sometimes cream). The result is a bowl of warm, thick goodness – but of course every family has their own version… versions so good, you’ll want to snag a bite (or three) from under each other’s noses.   While traditional …

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Grilled Garlicky Bacon Bread | Hrianka

“Better to eat bread in peace, than cake amidst turmoil.” – Slovak Proverb Oh, Slovakia. My husband has been woo’d, my daughter smitten. As for me, I’m in love. No, it’s not because of Valentine’s Day. It’s because of Bacon. Garlic. Oh, and a nice, thick slice of Sourdough Rye Bread. Yes… Slovakia really did us in when it comes to Hrianka. At her most basic, Hrianka is plain toast rubbed with garlic. At her most beautiful, she’s a collection of hearty slices griddled in hot bacon drippings, then rubbed with cloves of fresh garlic. And so my heart sings on… Serves 2 Ingredients: 5 slices of bacon 2 large slices bread (rye or sourdough a plus) 1 large clove garlic Method: Fry up that bacon. Eat the bacon. Or perhaps use it to garnish some Slovak Sour Bean Soup (recipe coming soon). Now for the fun. Griddle your bread in the drippings. Health Tip: If you have too many drippings, you can just brush both sides of the bread with a little to taste …

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Blueberry Bublanina | Bubbly Cake

From early springtime all the way into the deep heart of fall, Slovakia’s mountains and hills burst with nature’s bounty. For those who search, a perpetual harvest reveals herself. Here, trees swoon with the weight of delightfully sour cherries, juicy, grapes, apricots, and apples. There, bushes bloom with blueberries, woodsy and sweet. This land, surely, is magic. When there is more fruit than can be gathered in an apron, Slovakia makes Bublanina, a.k.a. Bubbly Cake. Just one secret makes this slightly sweet cake light and fluffy: whipped egg whites. Fruit, sliced, chunked, or left whole, is scattered across the foamy surface and, as the cake puffs up in the oven, it bubbles around the fruit. Some fruit sinks down. Some fruit does not. Once out of the oven, the whole thing is covered with a cloud of powdered sugar, until even the air around it tastes sweet. It’s all kinds of whimsical and the perfect way to ring in the hope of spring (I promise it’s coming – I even witnessed a few daffodil leaves …

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