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About Belgian Food

I went to Belgium several times in the 90’s, which makes this week’s Global Table both fun and nostalgic for me.

In my experience, the jokes about Belgians loving fries (with mayonnaise), waffles (with fruit and/or ice cream), and chocolate (of the highest quality) are true. They’ve got the right idea, don’t you think?

The unfortunate part of their diet is the mayonnaise.

My longest trip to Belgium lasted 3 weeks. That heartbreaking summer I volunteered at Kinderland, an emergency shelter for abandoned children. There is no greater wrong than the wrong done to the innocent. Depressed by the hopelessness (which the small children were thankfully and blissfully unaware of), I found comfort in the local food. My pants got a little (ok, a lot) tight during my stint there as a volunteer, despite the fact that I rode a bicycle everywhere and played with the children all day. This was thanks, in large part, to mayonnaise. All my meals were taken at the shelter; and (due to financial restrictions, I’m sure) much of the food was carb-loaded. Think bread, French fries, and mashed potatoes. When my meal wasn’t slathered in mayonnaise, it was covered in cheese. I was begging for vegetables by the time the trip ended.

Not all Belgian food is so heavy, however. In high school I overcame my awkward middle school years to become captain of the JV basketball team and primary pitcher for our high school’s coed softball team. Our games took us to Belgium several times a year for short weekends, where we were fortunate enough to stay with host families. In most homes, the food included lovely fresh vegetables, such as endive, leek, and asparagus. One particularly generous family sent me home with a box of Belgian chocolates, known to be “the national pride of Belgium.” (Belgium, Enchantment of the World by Michael Burgan). The decadent souvenir never survived the long bus ride back to my home, in Luxembourg.

Photo courtesy of the CIA World Factbook

In general, Belgian food is a balancing act between the rustic and the exotic. Belgians love most any kind of meat, not limited to chicken, beef, ham, and veal, but including specialties like pate, goose, duck, boar, partridge, and any kind of sausage. Escargots, or snails are also popular, as are mussels, trout, perch, turbot, shrimp, and eel. Even with such an extensive list, many Belgians claim steak and French Fries their most beloved dish. Still others enjoy Stoofvlees (meat stew) with the French fries, or Waterzooi, a soup made with fish or chicken and vegetables

Anyone in a noshing mood during happy hour will be happy to learn that Belgians are known for making hundreds of cheeses and beers. I wish I had the time to try them all. Oh, to dream. My stomach just smiled.

Brugge Canal, Venice of the North. Photo courtesy of the CIA World Factbook

Antwerp's City Hall. Photo courtesy of the CIA World Factbook

Monday Meal Review: Belarus

I cannot lie.

Sure, I’ve tried. But I learned early on that lying is much more humiliating than the truth. No matter how bad the truth seems to be.

Of course, not being able to lie has its distinct disadvantages. Like having to admit embarrassing things, like how I got stood up this week. No, not by my husband (he knows better than to do that – love the sweet man).

Remember the lightening bolt of good fortune I had a few days ago? When I ran into a real, live Belorussian (at Dillard’s), the week I was cooking Belorussian? And I invited her to come show me her country’s cooking traditions? And she said yes, she’d be “happy to”?

Yeah. That’s who stood me up.

I wish I could tell you something much cooler.  That she turned out to be a spy and was sent back to the motherland. How, on her way, she managed to send me a telegram (delivered by white doves) apologizing for missing our dinner date. Included with the telegram, of course, were 3 plane tickets to Belarus, where we’d cook on her childhood farm for a week. Oh, and a few discount cards for Dillard’s, so I can finally get those Fiesta bowls I’ve been dreaming about.

Oh, how I wish I could lie.

Instead, I’m sitting here pondering that fickle lady, Luck.

So what’s the moral? Don’t count your chickens before they hatch, because they might stand you up? I’m not sure, but I do know this: Getting stood up feels terrible. Like being picked last for the team (I know. I was picked last throughout middle school). Thank goodness I have a cellphone so I could jet around and do my errands while waiting for the call that never came. Even our casual world filled with text-messaging and Facebook invitations does not negate the need for honest communication, rsvp’s, and promptness (just a few of my favorite things).

At least the food came out good, or I’d be really bummed.

Borshch Soup from Belarus (Beet Soup with potatoes) [Recipe]

What I liked most about this dish:

Not only is this soup beautiful, it is a snap to throw together. Other than hacking up a bunch of veggies, there’s nothing to it. Just lay out two bowls, one for compost and one for veggie chunks. After you finish cutting the veggies and throw them in the pot, and walk away.

Should you have the time, the soup is happy to bubble away for several hours, giving plenty of time for all the flavors to mingle (and for you to do something else). As the soup cooks, the beet’s juices leech into the other vegetables, staining the entire soup a shocking fuchsia. The color is so deep and beautiful, I can’t help but think how great it would be for a themed luncheon, maybe for breast cancer awareness?

What I liked least about this dish:

As beautiful as fuchsia is, the color makes for an impossible stain. Trust me, a clumsy hand will turn a beet into a dye-bomb. To avoid staining your hands use gloves. To avoid staining your clothes try a cute apron. Aprons are completely underrated and, if you’re not currently an apron wearer, this soup just might be the dish to get you on the bandwagon.

Even if the soup wasn’t neon, the beets would give themselves away by the flavor. I thought I would have a big fight on my hands over eating this “beet-infested” soup, but my husband gave it a “pass,” although he did mention how weird the color was. Thankfully, I never had to beg, he dutifully ate a bowl two days in a row.

Mushroom stuffed Draniki (Potato Pancakes/hash browns stuffed with mushrooms) [Recipe]

What I liked most about this dish:

If I’m having a bad day, I just might make Draniki. The crispy, fried potato and mushroom goodness fills my belly in a way that rivals the best efforts of chocolate ice cream. I’m a bit biased however, as my weak spot is for salty food, not sweet.

Technically speaking, I loved just spooning the potato mixture into the sizzling oil. The recipe is no fuss, and avoids those irritating steps that involve squeezing every drop of moisture out of the potatoes. Instead, simply grate the potatoes into a bowl, mix up with the other ingredients and begin cooking! The wetness of the potatoes works like glue to hold the draniki together – just give the mixture a quick stir every once in a while.

What I liked least about this dish:

For a normal, healthy day (free of stress and comfort food), Draniki are a bit greasy and heavy. I think I put on a pound in that first bite. To help combat the greasiness, be sure to drain the freshly fried Draniki over paper towels.

It should be no big surprise that my husband, who seems to live for unhealthy food, was a big fan of Draniki. If I served them up with a little bacon and eggs, he’d be happy, happy, happy.

Rye Bread [Recipe]

What I liked most about this bread:

I am so glad I finally made rye bread. My recipe blends ideas from King Arthur Flour (which is always a great place to start when developing a bread recipe) and Please to the Table. My version has a little more honey and sugar, making it rather like a honey-rye bread. The tight crumb is perfectly suitable for sandwiches. The rye flavor is pleasantly mild because I put the caraway seeds on the outside of the loaf. Overall a great loaf of bread. I will definitely be making this one again!

What I liked least about this bread:

I suppose, since I have to say something, the dough is rather dense and wet, making it a little harder to work with. However, using a bread machine made things easy – when I removed the dough after rising, the gluten had developed and very little stuck to my hand.

Strawberry Kisiel (Thick Strawberry Puree) [Recipe]

What I liked most about this dish:

Making kisiel is as easy and as quick as making pudding. The flavor is sweet (as sweet as you want to make it), but remains light and refreshing. The texture has the slightest viscosity, reminding me of sweet gravy. I think kisiel would be perfect poured over angel food cake or pound cake.

What I liked least about this dish:

This simple dish gets tricky in two areas – not making lumps and adding enough sugar. Lumps can be avoided if you start by dissolving the cornstarch into a slurry and continue by adding liquid very slowly. When you add the water, the mixture becomes less sweet, so be sure to taste the mixture again after adding the water.

I do feel that this dessert could use extra seasoning or brightness from lemon or lime juice. Although I decided to stick to the Belorussian way, feel free to experiment with the flavor.

Ava’s Corner

Ava is getting her two top teeth (hurrah), but the poor thing is in a great deal of pain (boo). I’m blaming teething on her poor reaction to the borshch. Right? I mean, what child doesn’t love beets? Ok, maybe I’m delusional. She did enjoy a few crumbs of the rye bread, but she took a while to eat it. The texture really throws her off. I can’t wait to tell her how she didn’t like bread when she was a baby. 🙂

Strawberry Kisiel

Makes about 1 1/2 quarts

Strawberry Kisiel is easy to make and very tasty. The sweet dessert remains light and refreshing. Unless, of course, you serve it over a bowl of vanilla ice cream… which I totally recommend.

Ingredients:

1 lb fresh strawberries (or other seasonal berries)
4 cups water
4 Tbsp cornstarch
sugar to taste (between 1/2 and 1 cup is about right)

Method:

1. Puree strawberries with sugar in a blender or food processor. Pour into a pot and heat over medium.

2. Meanwhile, add a little water to the cornstarch and combine, making a slurry.

3. Pour cornstarch slurry into the strawberry mixture and heat up, stirring frequently. When the mixture thickens into a pudding-like consistency, begin to pour in the water, a little at a time. Do not add more water until the previous addition is mixed in evenly or you’ll get lumps. Continue until all of the water is added. Check for sweetness one more time. Add extra sugar if desired.

4. Heat the mixture until a few bubbles pop to the surface. Leave on the heat for a minute longer and then remove.

NOTE: If you did get lumps, you can get these out with an immersion blender.

5. Ladle into serving bowls and cover with plastic wrap, pressing it up against the Kisiel (this prevents a skin from forming). Chill for at least an hour. Serve as is, or pour over vanilla ice cream.

Strawberry Kisiel
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Strawberry Kisiel is easy to make and very tasty. The sweet dessert remains light and refreshing. Unless, of course, you serve it over a bowl of vanilla ice cream… which I totally recommend.
Servings Prep Time
1 1/2 quarts 10 minutes
Cook Time Passive Time
5 minutes 1 hour
Servings Prep Time
1 1/2 quarts 10 minutes
Cook Time Passive Time
5 minutes 1 hour
Strawberry Kisiel
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Strawberry Kisiel is easy to make and very tasty. The sweet dessert remains light and refreshing. Unless, of course, you serve it over a bowl of vanilla ice cream… which I totally recommend.
Servings Prep Time
1 1/2 quarts 10 minutes
Cook Time Passive Time
5 minutes 1 hour
Servings Prep Time
1 1/2 quarts 10 minutes
Cook Time Passive Time
5 minutes 1 hour
Ingredients
  • 1 lb strawberries
  • 4 cups water
  • 4 Tbsp cornstarch
  • 1 - 1 1/2 cups sugar , to taste
Servings: quarts
Units:
Instructions
  1. Puree strawberries with sugar in a blender or food processor. Pour into a pot and heat over medium.
  2. Meanwhile, add a little water to the cornstarch and combine, making a slurry.
  3. Pour cornstarch slurry into the strawberry mixture and heat up, stirring frequently. When the mixture thickens into a pudding-like consistency, begin to pour in the water, a little at a time. Do not add more water until the previous addition is mixed in evenly or you’ll get lumps. Continue until all of the water is added. Check for sweetness one more time. Add extra sugar if desired.
  4. Heat the mixture until a few bubbles pop to the surface. Leave on the heat for a minute longer and then remove.
  5. Ladle into serving bowls and cover with plastic wrap, pressing it up against the Kisiel (this prevents a skin from forming). Chill for at least an hour.
  6. Serve as is or pour over vanilla ice cream.
Recipe Notes

Note: If you did get lumps, you can get these out with an immersion blender.

Tip: Other seasonal berries may be used in place of the strawberries for a variation.

Rye Bread

Makes 1 large loaf, or 2 small

My husband called this “the best rye bread I ever ate.”  A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.

Ingredients:

1 1/4 cups warm water
3 tablespoons honey
1 Tbsp sugar
2 1/4 teaspoons instant yeast
1 3/4 cups rye flour
2 teaspoons salt
3 tablespoons unsalted butter, melted
2 3/4 cups King Arthur Unbleached All-Purpose Flour
Optional: caraway seeds (for top of loaf)

Method:

1. Place dry ingredients into bread machine. Then wet. (unless your manufacturer recommendations are different)

2. Set on dough cycle. After bread dough is kneaded, check consistency – dough should be smooth and a bit wet. Not shaggy (although it will be shaggy during the first part of kneading)

3. Let rise in bread machine for about 1 1/2 hours.

4. Form into a ball, roll in caraway seeds let rise on a baker’s peel or baking sheet for about 30-45 minutes. To make it easier to remove from peel or baking sheet, sit the dough on caraway seeds. Meanwhile, preheat oven to 375F. Use a baking stone if you have one.

5. Slash top of bread about 3 times. Cook for 45 minutes, or until done. Remove and let cool before slicing (if you can handle it!) 🙂

Rye Bread
Votes: 3
Rating: 4.67
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My husband called this “the best rye bread I ever ate.” A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.
Servings
1 large loaf
Servings
1 large loaf
Rye Bread
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
My husband called this “the best rye bread I ever ate.” A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.
Servings
1 large loaf
Servings
1 large loaf
Ingredients
  • 1 1/4 cup warm water
  • 3 Tbsp honey
  • 1 Tbsp sugar
  • 2 1/4 tsp instant dry yeast
  • 1 3/4 cups all-purpose flour (King Arthur Unbleached)
  • Caraway (Optional, for top of loaf)
Servings: loaf
Units:
Instructions
  1. Place dry ingredients into bread machine. Then wet. (unless your manufacturer recommendations are different)
  2. Set on dough cycle. After bread dough is kneaded, check consistency – dough should be smooth and a bit wet. Not shaggy (although it will be shaggy during the first part of kneading)
  3. Let rise in bread machine for about 1 1/2 hours.
  4. Form into a ball, roll in caraway seeds let rise on a baker’s peel or baking sheet for about 30-45 minutes. To make it easier to remove from peel or baking sheet, sit the dough on caraway seeds. Meanwhile, preheat oven to 375F. Use a baking stone if you have one.
  5. Slash top of bread about 3 times. Cook for 45 minutes, or until done. Remove and let cool before slicing."

Belarus’ Borscht Soup | Borshch

Serves 6

This soup is popular all over eastern Europe, specifically in the Ukraine. This version hails from Belarus where they add big chunks of potatoes. The longer it cooks, the happier this Borshch tastes.

Ingredients:

1 large onion, chopped
1-2 large russet potatoes, as desired
2 Tbsp vegetable oil
2 beets, diced
2 carrots, sliced
2 turnips, diced
1/2 a green cabbage, sliced thinly
6 oz can of tomato paste
1 Tbsp sugar
2 Tbsp vinegar
salt and pepper
32 oz beef stock
water as needed
sour cream, for garnish (optional, leave out for vegan)

Method:

1. In a large pot, cook onion in vegetable oil until soft and slightly golden. Add the rest of the ingredients, except sour cream. Add water as needed to “cover” all the veggies.

NOTE: I added the beets after the cabbage had some time to cook down, making room in the pot.

3. Bring to a low simmer and cook for at least an hour. I simmered mine for a couple of hours and the flavor was wonderful. Here it is partially through cooking:

4. Ladle into serving bowls and top with a dollop of sour cream.

Belarus' Borscht Soup | Borshch
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This soup is popular all over eastern Europe, specifically in the Ukraine. This version hails from Belarus where they add big chunks of potatoes. The longer it cooks, the happier this Borshch tastes.
Servings Prep Time
6 20 minutes
Cook Time
1 hour
Servings Prep Time
6 20 minutes
Cook Time
1 hour
Belarus' Borscht Soup | Borshch
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Rating: 0
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This soup is popular all over eastern Europe, specifically in the Ukraine. This version hails from Belarus where they add big chunks of potatoes. The longer it cooks, the happier this Borshch tastes.
Servings Prep Time
6 20 minutes
Cook Time
1 hour
Servings Prep Time
6 20 minutes
Cook Time
1 hour
Ingredients
  • 1 large onions , chopped
  • 1-2 large russet potatoes , as desired
  • 2 Tbsp vegetable oil
  • 2 beets , diced
  • 2 carrots , silced
  • 2 turnips , diced
  • 1/2 head green cabbage ,sliced thinly
  • 6 oz tomato paste
  • 1 Tbsp sugar
  • 2 Tbsp vinegar
  • salt
  • pepper
  • 32 oz beef broth
  • water , as needed
  • sour cream (optional)
Servings:
Units:
Instructions
  1. In a large pot, cook onion in vegetable oil until soft and slightly golden. Add the rest of the ingredients, except sour cream. Add water as needed to “cover” all the veggies.
  2. Bring to a low simmer and cook for at least an hour. I simmered mine for a couple of hours and the flavor was wonderful.
  3. Ladle into serving bowls and top with a dollop of sour cream.
Recipe Notes

NOTE: I added the beets after the cabbage had some time to cook down, making room in the pot.

Leave out sour cream for vegan.

Potato Pancakes/hash browns stuffed with mushrooms | Mushroom stuffed Draniki

Makes about 6 Draniki

Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup.

Ingredients:

Mushroom filling:

1 oz dried wild mushroom blend (or a handful of fresh mushrooms)
1/4 cup minced red onion
1 tsp dill
salt
pepper

Draniki:

1 1/2 lbs of potatoes, peeled
1/4 cup flour
1 egg
1/4 cup milk
salt
pepper
vegetable oil, for frying

Method:

1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside.

2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.

3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.

5. Add a small spoonful of the mushroom mixture. Top with more draniki batter. Somehow I flaked out and didn’t get a picture of this.

6. Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked. Serve hot with sour cream.

Potato Pancakes/hash browns stuffed with mushrooms | Mushroom stuffed Draniki
Votes: 1
Rating: 5
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Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup.
Servings
6 Draniki
Servings
6 Draniki
Potato Pancakes/hash browns stuffed with mushrooms | Mushroom stuffed Draniki
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup.
Servings
6 Draniki
Servings
6 Draniki
Ingredients
Mushroom filling
  • 1 oz dried wild mushroom blend (or a handful of fresh mushrooms)
  • 1/4 cup red onions , minced
  • 1 tsp dill
  • salt
  • pepper
Draniki
  • 1 1/2 lbs potatoes , peeled
  • 1/4 cup all-purose flour
  • 1 egg
  • 1/4 cup milk
  • salt
  • pepper
  • vegetable oil (for frying)
Servings: Draniki
Units:
Instructions
  1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside.
  2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.
  3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.
  4. Add a small spoonful of the mushroom mixture. Top with more draniki batter. Somehow I flaked out and didn’t get a picture of this.
  5. Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked.

Raspberries for What Ails You in Belarus (Poll)

  • At traditional Belorussian weddings guests chant “Gozko” after the groom drinks from his glass. “Gozko” means bitter. The chanting urges the groom to kiss the bride, an act which should make his drink sweeter.
  • If you catch a cold in Belarus, they might offer you any of these remedies:
– vodka with salt and pepper
– milk blended with raw egg yolk and honey
– raspberry jelly
– raspberry tea
  • Much of Belarus cannot be farmed because of falloff from Chernobyl (70% of the contaminants landed in Belarus, even though the explosion was in Ukraine). Still, Belarus  is a major producer of potatoes, buckwheat, rye, beets, flax, and dairy products. Many families grow their own produce and have their own livestock (mainly chickens, pigs, and cows).
  • Belarus is the 3rd largest producer of tractors in the world.
  • Easter eggs are dyed with red onions (they are boiled together) and then taken to church to be blessed.
  • To celebrate Kaliady, winter solstice, children wear masks and dress up as animals. They parade through the town, stopping at homes for food and drink.
  • Marc Chagall, the famous modernist painter, was born in Belarus (although later moved to the United States).

Technique Thursday: Tornadoes and a video

Dear readers,

Our regularly scheduled programming has been interrupted by severe weather and tornado warnings.

I do apologize, but all my brain power has been consumed by “fear of the tornado.”  My husband claims I have a particularly irrational “fear of the tornado.” Irrational? How can my fear of instant, windy death be irrational? I mean look at this:

Irrational? No, I don’t think so. The method of death might be irrational. But not my fear.

Furthermore, I don’t call this irrational:

So what if I had to have 3 helmets standing by? Yeah, yeah. I know, ten month-old Ava is too small for one. But having it out still makes me feel better. Gah, tornado season really makes me question my Oklahoma residence. Maybe I should move to Belarus instead.

Anyway, thank you for your understanding!

Love,
Sasha

PS To make up for my inability to produce a coherent piece of food writing, I will now share this Belarus-related video:

In this fascinating survival video you will learn how to make a spoon and a saw, all while camping in the vast woods of Belarus. This is a 6 video series, should you wish to watch them all… I’m hoping his next special is on how to kick a tornado’s butt.

Menu: Belarus

I went to the mall yesterday for mixing bowls and came out with a Belorussian! Yes, you read me right! One of the lovely women who work in Dillard’s home department hails from Belarus. In fact, she only got to the United States 8 months ago! After I picked my jaw up off the floor, I invited her to come over, cook, and share her secrets with me. She said yes! Now if that’s not a lightning bolt of good fortune, I don’t know what is! Anyway, this menu is heavily influenced by her recommendations. I can’t wait to see how it all comes together! NOTE: should she suggest modifications as we cook, I’ll come back and update this. I’m sure you understand.

Borshch Soup from Belarus (Beet Soup with potatoes) [Recipe]
Borshch is popular throughout the Slavic region, however in Belarus they enjoy a special version of this beet soup – chunky, with potatoes and cabbage.

Mushroom stuffed Draniki (Potato Pancakes/hash browns stuffed with mushrooms) [Recipe]
Draniki (also spelled Deruni) are grated potatoes mixed with onion, egg, and flour and formed into patties. They are then pan fried until deep brown and served with sour cream. This popular variation is layered with mushrooms.

Rye Bread [Recipe]
Dense and high in fiber, rye bread is a staple in Belarus, preferred over wheat bread. In fact, Belarus is one of the largest producers of rye in the world.

Strawberry Kisiel (Thick Strawberry Puree) [Recipe]
Kisiel, a popular slavic dessert, consists of berries thickened with sugar and cornstarch. You can use any seasonal berries, although cranberries, strawberries, raspberries, blueberries, and gooseberries are the most traditional. The amount of sugar needed depends on how sweet your fruit is. Kisiel is wonderful over vanilla ice cream.

About the food of Belarus

This week is going to be interesting. Simply put, my husband hates mushrooms, rye bread, sour cream, beets, and cabbage… which puts his taste buds in direct opposition to the lovely people of Belarus.

Not one to be beat down by pickiness, I’ve resolved myself to be the cheerful, but broken record:

“Honey, if an entire country eats it, then it can’t be that bad!”

And I’m going to ask (beg) him to eat his entire meal.

We’ll see.

Located in eastern Europe, Belarusian culture blends Russian, Ukranian, Lithuanian, Tartar, and Polish traditions with its own.

The typical Belarusian table is hearty. Potatoes are known as the “bread” of this people. Rumor has it, there are even restaurants that dedicate their entire menu to the potato. They put spuds in anything, from pancakes, dumplings, and soups, to pies, casseroles and salads. In the home, too, families are happy to eat potatoes for breakfast, lunch, and dinner (Source: Please to the Table).

This is not to say they don’t eat bread, too. They do. In fact, bread holds a special place in all Slavic culture. “Bread and Salt Ceremonies” are even held to honor special guests. In such a ceremony, a fresh loaf of bread is presented to the guest, cradled in a beautiful embroidered towel. Salt is placed on top of the loaf, or embedded into the top of the crust. This and most breads are rye because the growing season is too short and rainy for growing wheat.

Maybe I can honor Keith with a Bread and Salt Ceremony. That might get him to eat his dinner.

The cold, rainy climate impacts the Belorussian diet beyond bread. The Belorussian table is restricted by what can mature in the short summers, or survive the cold winters. The table is usually laden with root vegetables such as turnips, carrots, rutabagas, beets, and – of course – potatoes.

When salads are served, they are made with cabbage, beets, cucumbers and/or radishes.

Mushroom picking is something of a national phenomenon in the fall. Here’s a link to a photo of Honey Mushrooms on their National web site. Beautiful! Throughout Belarus, fresh and dried mushrooms are used in soups, sauces, and fillings.

The people of Belarus enjoy a variety of meat, including pork, chicken, freshwater fish (perch, trout, and carp), and beef. Seasonings are typical of eastern Europe and include garlic, onion, vinegar, parsley, dill, and caraway.

Most cooking is done with lard, however they make up for it with “lighter” desserts. Indeed, fresh berries are popular, especially strawberries, bilberries (like a softer, juicier blueberry), and cranberries cooked simply with sugar, cornstarch, and water. The berries can also be eaten with cakes and ice cream for those who prefer a heavier dessert course.

Don’t tell my husband about the dessert, though. He loves fresh berries and this might give him reason to skimp on his meal portions.

As for drinks? A whole book could be devoted to their vodkas, fermented rye bread drink (kvass), teas, coffees, birch juice, and sour milk. The Belarus have a whole word of beverages we don’t know anything about here in the west!

Monday Meal Review: Barbados

5 a.m. The tornado sirens sound. I bolt up in bed and stare, bug-eyed out the window.

The trees are sideways.

Sideways.

Side. Ways.

Practically laying over, playing dead.

“This is it. I’m going to die,” I mutter.

My husband wakes up and groggily wanders out of the bedroom. I’m still frozen in bed.

“Where are you going?” I whisper-yell, barely audible over the wailing wind and sirens.

“I’m checking the weather on the computer,” he says.

I can barely hear him. I run into the bathroom, hoping the shower stall will hold together, even if my paper house blows down. But I’m all alone and I feel silly.

I stick my head out of the door. My husband is no where in sight. Again I whisper-yell, afraid of drawing the storms closer.

“Come! Here!”

Finally he comes, we turn on the radio and listen to the weatherman. We’re told the winds are 90 miles an hour.

But even violent storms pass. After a few minutes the sirens wind down, the trees ascend to their proper position, and the rain slows to a trickle. With only “what if’s” left to fear, we eventually fall back asleep.

Several hours later we find out that our neighborhood was on the edge of an F2 tornado.

An F2 tornado!

Which explains the sideways trees.

Have I told you how much I hate tornado season?

Forget women. Hell hath no fury like Oklahoma in the spring.

After a week filled with tornadoes, thunderstorms, and hail, I enjoyed cuddling up to a steaming plate of Bajan comfort food.

Now there’s a recommendation: Bajan food – it’ll get ya through tornado season!

Sweet Potato Fish Cakes [Recipe]

What I liked most about this dish:

This recipe appeals to me because I am obsessed with sweet potatoes and love white fleshed fish. Until this weekend I’d never had sweet potatoes in a fish cake. The flavor was wonderful, especially when served with sweet and spicy dipping sauce. Texturally speaking, I was in love. The outside developed a crispy, golden crust, while the inside remained soft. The cakes weren’t greasy but filled my mouth with all the right flavors for good comfort food.

I would consider forming smaller fish cakes, to serve as an appetizer. I would form and fry them ahead, holding them in a warm oven until needed (probably for no more than 30 minutes or they might dry out).

What I liked least about this dish:

I accidentally made my mashed sweet potatoes too wet, so I had to thicken the mixture with flour. I think this made the fish cakes a little bit “pasty.” Perhaps not ideal, but the flavor was still good and I would make them again.

Bajan Peas N’ Rice [Recipe]

What I liked most about this dish:

Peas n’ Rice is a wonderful party dish because it serves a lot of people for just a couple bucks. At one point, while the Peas n’ Rice was cooking, I stepped outside to get the mail. When I came back in I was overwhelmed with the wonderful smells that permeated the house – sweet from the onions, smoky from Anaheim peppers and beans …  I could have (and may have) dipped a big spoon in the pot to sample everything at that exact moment.

What I liked least about this dish:

Play around a little with the seasoning. I think mine came out a little bland. You can kick things up by adding habanero pepper (this scorching hot pepper is much-loved by the people of Barbados). Unfortunately the store was out of them when I went shopping. Another idea is more salt, more onion, etc. I would make this again after tinkering with the recipe to get the most out of the flavor 🙂

Spiked Coconut Water [Recipe]

What I liked most about this drink:

Sure, it helps that Jimmy Buffett (one of my favorite singers for lazy summer days) suggested this drink. Perhaps he was even the inventor? Who knows. But, honestly, this drink is now on my “favorite drinks” list. Here’s a little video to get you in the spirit of Jimmy Buffett:

Like Jimmy Buffett, this drink is smooth, sweet, and refreshing. Ha. Maybe the comparison is taking things a bit far. In any case, coconut water is known to be full of healthy, replenishing electrolytes so, you can feel good about drinking Spiked Coconut Water! I can’t quite figure out why the flavors are so great together, but something about it makes me think Pina Colada – if water could taste like pina coladas.

What I liked least about this drink:

Nothing. Reading the description, I thought this drink would be like drinking a watery shot. I’m not one for shuddering over strong alcohol – I like sweet drinks. Hurricanes. Pina Coladas. Daiquiris. Lucky for me, this drink is light and just sweet enough (from the coconut rum).

If you would like to make this drink more “stout,” feel free make it with excellent quality plain rum. And let me know how it is. I think this is how Buffett makes his, but I’m just not that brave 🙂

Bajan Christmas Puddin’ (Pound Cake with Cherries) [Recipe]

What I liked most about this dish:

This cake is rich. Like really, really rich. Like “eating a stick of butter broken up with sweet bursts of cherries” rich. I could see eating this cake with fresh fruit and ice cream any old day.

Keith actually requested this cake for his birthday! That’s a great review since he’s the one with the sweet tooth in this house. I recommend serving the cake cold, from the fridge. When warm the butter makes the cake too crumbly (although my husband liked it warm and could care less about crumb texture 🙂 )

What I liked least about this dish:

Although excellent, this recipe makes a LOT of batter. So much batter that I had to put a sheet pan under the bundt pan “in case” the batter overflowed. It came close, but ultimately stayed in the pan (phew). Just beware. You might put some of the batter in muffin tin or something (just don’t cook them as long as you cook the cake).

Other than that there’s nothing wrong with this cake. I mean, yes it’s rich… but isn’t it supposed to be? This is, after all, a pound cake!

Ava’s Corner

Ava is going through quite the growth spurt. She is putting away double the food she was just a week ago. For Barbados she had the Peas N’ Rice and the “insides” of a fish cake (I didn’t want her eating fried crusties – after all, she just might like it and become a fried food junkie!). At first we were real careful, only giving her little bits of bean, but once we realized she could handle chomping them apart, we went ahead and gave her more, with the rice. Even though Ava is 10 months old and does well sampling these foods, please be careful when feeding your own child and follow your pediatrician’s recommendations.

Bajan Peas n’ Rice

Serves 4

Peas n’ Rice really is “beans” and rice. This savory side will go with almost anything – chicken, pork, fish, vegetables – especially grilled or roasted. In Barbados Peas n’ Rice is often served with fried fish.

Ingredients:

2 Tbsp vegetable oil
1 onion, diced
1 Anaheim pepper, minced
1 habanero pepper, minced (optional)
3 cups water + extra as needed
1/2 cup dried black eyed peas, soaked overnight
1 1/2 cups rice
1 tsp salt
1/2 tsp pepper
2 Tbsp fresh parsley

Method:

1. In a large pot, add oil and fry onion, Anaheim pepper, and habanero pepper (if using) until golden, about 15 minutes. Add the black eyed peas, stir and sauté for about 5 minutes.

2. Add 3 cups of water, and simmer covered until the peas are almost done (just slightly hard still). This might take 45 minutes or so. Just taste a bean every once in a while.

3. Add salt, pepper, and rice. Stir and bring to a simmer. Cook, covered, for about 3o minutes or until rice is done, stirring occasionally.

4. Add water as needed. The end result should be moister than regular rice, but not  soupy (mine is probably drier than it should be). Uncover and let steam dissapate for about 5 minutes. Fluff, stirring in parsley.

NOTE: I completely forgot to put the parsley in, and for that I apologize. I do think it would have been a nice touch if I’d remembered.

Bajan Peas n’ Rice
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Peas n’ Rice really is “beans” and rice. This savory side will go with almost anything – chicken, pork, fish, vegetables – especially grilled or roasted. In Barbados Peas n’ Rice is often served with fried fish.
Servings
4 people
Servings
4 people
Bajan Peas n’ Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Peas n’ Rice really is “beans” and rice. This savory side will go with almost anything – chicken, pork, fish, vegetables – especially grilled or roasted. In Barbados Peas n’ Rice is often served with fried fish.
Servings
4 people
Servings
4 people
Ingredients
  • 2 Tbsp vegetable oil
  • 1 onion , diced
  • 1 Anaheim pepper , minced
  • 1 habanero pepper , minced (optional, for heat)
  • 3 cups water , plus extra as needed
  • 1/2 cup dried black eyed peas , soaked overnight
  • 1 1/2 cups white rice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp parsley (freshly chopped)
Servings: people
Units:
Instructions
  1. In a large pot, add oil and fry onion, Anaheim pepper, and habanero pepper (if using) until golden, about 15 minutes. Add the black eyed peas, stir and sauté for about 5 minutes.
  2. Add 3 cups of water, and simmer covered until the peas are almost done (just slightly hard still). This might take 45 minutes or so. Just taste a bean every once in a while.
  3. Add salt, pepper, and rice. Stir and bring to a simmer. Cook, covered, for about 3o minutes or until rice is done, stirring occasionally.
  4. Add water as needed. The end result should be moister than regular rice, but not soupy (mine is probably drier than it should be). Uncover and let steam dissapate for about 5 minutes. Fluff, stirring in parsley.