Name: Cassava Pudding
Yield: 11x9 casserole
Ingredients: 3 lbs cassava; 1 large white sweet potato ((about 1 lb)); 13-20 oz coconut milk (, as needed (I used 18))

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Cassava Pudding

I secretly love it when a word like “pudding” takes on a whole new meaning than “the sweet chocolate goop found in the refrigerator cases of American supermarkets” (although I do enjoy that sort of pudding as much as the next sugar crazed mom).

I love surprises like this because they teach me not to take so much for granted. They remind me that there are people all over this beautiful world who have different ways of doing things.

And, in case you didn’t get the memo, different is a beautiful thing.

Imagine how boring our world would be if we all looked the same, talked the same, and… ate the very same pudding?

In Solomon Islands and throughout Oceania, pudding is any goupy mixture that’s been grated and baked. Or sometimes steamed.

Confused?

Let’s get specific.

The most popular pudding in Solomon Islands is Cassava Pudding. This is more of a savory cake than pudding. It’s made with grated cassava, sweet potato, and coconut milk.

The whole shebang is traditionally baked all afternoon in a motu, or outdoor oven, under scorching hot stones, banana leaves, and even a layer of insulating blanket.

Even after baking, the “pudding” is wet and jiggly… it’s only after the mixture cools off that it becomes firm enough to slice.

I knew immediately that I wanted to try Cassava Pudding. The recipe had the right amount of cultural significance and interest. But, after a glance out at our snow covered back yard, I also knew I needed to make a version accessible for the home cook – someone who only has an indoor oven at their disposal.

Maybe even someone in a 10th floor apartment in NYC.

Why not.

After much trial and error, I came up with today’s rendition. Unfortunately, there isn’t a lot of information available about Solomon Island’s Cassava Pudding. I was fortunate to come across this video, which I used as the basis of my version. Take a peek to get a sense of what we’re talking about:

Fills an 11×9 Casserole (Adapted for an indoor oven)

Ingredients:

3 lbs cassava/yucca/manioc
1 large white sweet potato (about 1 lb)
13-20 ounces coconut milk, as needed (I used 18)

Method:

Gather a couple of tubers of cassava… You can find it in the your supermarket’s produce department (I found it at Whole Foods), or in any latin grocer.

Or… in the Solomon Islands.

View of a typical house besides the water. Photo by Phenss.

Peel & cut the cassava into large chunks. Using a knife, cut out the woody fibers in the center (they can contain traces of cyanide and should not be added to the pudding).

Next, put on an audio book or invite some friends over… all while you grate the cassava. The whole process took me 1-2 hours.

The grater I used does not have any holes, just an abrasive texture… it worked great and kept my knuckles cut-free.

[dropshadowbox align=”center” effect=”lifted-both” width=”350px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]Shortcut Idea: Potentially, you could grate the fiber-free tubers in a food processor, but you’ll want to create a really fine texture. Maybe pass the cassava through the grater attachment, then pulse the gratings in the regular bowl? If you try this, please let me know how it works out.[/dropshadowbox]

Next, peel & grate the white sweet potato, adding it to the bowl of cassava.

Using cheesecloth or cotton, squeeze out the grated cassava and sweet potato. Twisting the fabric is the easiest way to do this. Reserve the liquid in a bowl.

The squeezed out gratings will become dry, like this:

After 15-30 minutes, pour off the liquid you reserved into another bowl. At the bottom you will find a couple of teaspoons of thick white liquid – this is starch. Add it back to the gratings; it will help thicken the pudding.

[dropshadowbox align=”center” effect=”lifted-both” width=”350px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]Tip: If you don’t get much starch, let the liquid settle again and collect another round.[/dropshadowbox]

Next, pour the coconut milk onto the cassava mixture, only adding enough to create a mashed potatoes like consistency (see video). I used 1 large can and one small can, or 18 fluid ounces.

Now for the fun:

Preheat the oven to 350F.

Meanwhile, soften some banana leaves over a open flame, to make them more pliable. A gas burner works great for this.

Line a baking dish with the banana leaves (make a large cross with them) and spoon on the cassava mixture.

Get everything smooth and flat…

Then fold the banana leaves back over the cassava mixture…

Cover tightly with a lid or foil and bake at 350F for about 3 1/2 hours… or until browned on the edges.

The mixture will still be wet and mushy. Set aside to cool and harden.

Slice into squares and serve with grilled fish, steamed pumpkin, or PawPaw Curry. Remember, this one isn’t supposed to win any beauty pageants.

In fact, if it were cooked on hot rocks, it’d end up even bumpier and there’d be even more brown spots, like this.

Enjoy the irregularities of life.

They often taste the best.

Cassava Pudding

The most popular pudding in Solomon Islands is Cassava Pudding. This is more of a savory cake than pudding. It’s made with grated cassava, sweet potato, and coconut milk. The whole shebang is traditionally baked all afternoon in a motu, or outdoor oven, under scorching hot stones, banana leaves, and even a layer of insulating blanket.

CourseAppetizers & Snacks
LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypePotatoes, Random Carbs & Grains, Sasha's Favorite Recipes

Servings

11x9 casserole

Servings

11x9 casserole

Cassava Pudding

CourseAppetizers & Snacks
LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypePotatoes, Random Carbs & Grains, Sasha's Favorite Recipes

Servings

11x9 casserole

Servings

11x9 casserole

Ingredients

3 lbs cassava
1 large white sweet potato (about 1 lb)
13-20 oz coconut milk , as needed (I used 18)

Servings: casserole

Units:

Instructions

Gather a couple of tubers of cassava… You can find it in the your supermarket’s produce department (I found it at Whole Foods), or in any latin grocer. Peel & cut the cassava into large chunks. Using a knife, cut out the woody fibers in the center (they can contain traces of cyanide and should not be added to the pudding).
Grate the cassava then peel & grate the white sweet potato, adding to a bowl. Using cheesecloth or cotton, squeeze out the grated cassava and sweet potato. Twisting the fabric is the easiest way to do this. Reserve the liquid in a bowl.
The squeezed out gratings will become dry. After 15-30 minutes, pour off the liquid you reserved into another bowl. At the bottom you will find a couple of teaspoons of thick white liquid – this is starch. Add it back to the gratings; it will help thicken the pudding.
Next, pour the coconut milk onto the cassava mixture, only adding enough to create a mashed potatoes like consistency. I used 1 large can and one small can, or 18 fluid ounces.
Preheat the oven to 350F. Meanwhile, soften some banana leaves over a open flame, to make them more pliable. A gas burner works great for this. Line a baking dish with the banana leaves (make a large cross with them) and spoon on the cassava mixture.
Get everything smooth and flat, then fold the banana leaves back over the cassava mixture. Cover tightly with a lid or foil and bake at 350F for about 3 1/2 hours… or until browned on the edges.
The mixture will still be wet and mushy. Set aside to cool and harden. Slice into squares and serve with grilled fish, steamed pumpkin, or PawPaw Curry. Remember, this one isn't supposed to win any beauty pageants.

Menu: Solomon Islands

When wind, ice rain, and snow blast our home, I shut my eyes and escape to Solomon Islands for a little imagination vacation. It doesn’t become real, though, until I try the food. What I find, more than anything else, is that the traditional food relies heavily on that which can grow on the islands. This is limited to staples like coconut, papaya, taro, sweet potatoes, and cassava.

There would have been a time when 80% of these ingredients would have scared me off. Not because there’s anything wrong with them,* but because I would have no idea what to do with them. Heck. I wouldn’t have even known what they were.

But, this is our 160th country. After this week, there’s only 36 weeks left. I’m not scared any more. I’m excited. Curious. Open.

So here’s what we made.

All recipes and meal review will be posted throughout the week.

PawPaw Curry [Recipe]
Take green papaya (a.k.a. not ripe) and cook it down with sweet onion, coconut milk, and a blast of homemade curry powder. Oh… add a Thai bird chili if you’re feeling brave.

Cassava Pudding [Recipe]
Don’t pay any mind to the name. This isn’t pudding as your grandma made it (unless you’re from Solomon Islands!). This savory mixture is little more than grated cassava and sweet potato mixed with coconut milk. Cooked in banana leaves and enjoyed like cake. Or bread.

Solomon Dugout Canoe from below. Photo by mjwinoz.

*except for the occasional traces of cyanide in cassava, but, hey, who’s counting. (Don’t worry, I’ll show you how to deal with that in the recipe).

About the food of the Solomon Islands

Children outside Tuo school, Fenualoa, Reef Islands, Solomon Islands. Photo by Pohopetch.

This week’s country meets the ocean with two faces. On one side are her cliffs, razor sharp and formidable On the other are gentle slopes. The two are connected by a central spine of mountains. This is the Solomon Islands, a collection of islands to the northeast of Australia, just east of Papua New Guinea.

In this tropical land, many houses are built on stilts and about 80% of islanders live in the boondocks. The Pacific Ocean is as much a valued friend, relied on for nourishment in the form of fish, lobster, and crustaceans, as it is an inestimable danger in times of storm or tsunami.

View of a typical house besides the water. Photo by Phenss.

Finding information about food on the islands required quite a bit of detective work, which ultimately led me to a fascinating collection of blogs created by volunteers visiting the islands. Of these, Stilettos in the Solomons gave the most helpful overviews (and had the most intriguing name).

Like much of the Pacific, crops are limited to what can grow along rugged mountains, not to mention they must be hardy enough to survive monsoons. Papaya trees seem to be commonplace, and, thus, so are Green Papaya Curries [Recipe], as is simply hacking up the fruit and enjoying it as mother nature intended, fresh off the tree.

Solomon Islands. Photo by Msdstefan.

Perhaps the most traditional staple is Cassava Pudding [Recipe], a savory treat made from grated cassava and sweet potato mixed with coconut milk. The thick mixture is wrapped in banana leaves, then baked under hot stones. Grated cassava might also be wrapped up in banana leaves with bits of corned beef, to make the snack called Kara.

Tuna is canned on the islands and shipped around the world. Locals particularly like it with chilies, whose unapologetic heat gives the fish a distinct Solomon flavor. A complete meal is made when the tuna is served with rice or noodles.

Maps and flag courtesy of the CIA World Factbook.

Thai food has a notable presence, as does food from Australia and New Zealand. Popular local cafes, like the Lime Lounge, offer such treats as Anzac Biscuits – made with rolled oats and shredded coconut – a treat that families and friends once sent to Australian troops stationed in the Solomon Islands.

Perhaps best of all is the traditional warrior’s welcome.

Worth it, if you ask me.

AUKI, Solomon Islands (Aug. 10, 2009) Capt. Andrew Cully, Pacific Partnership 2009 mission commander, and Paul Berg, Charge d’Affairs for the United States, receive a traditional warrior’s welcome from Malaita Island villagers during a Pacific Partnership event in the Solomon Islands. Pacific Partnership is a humanitarian assistance mission in the U.S. Pacific Fleet area of responsibility. (U.S. Navy photo by Mass Communication Specialist 2nd Class Joshua Valcarcel/Released)

I looked up the date from this last photo. It was on a Monday.

Such a great way to start a Monday.

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 with flour on my hands, there is no social media, no chance to immerse myself into other people’s lives. This life – the one I have been given (gifted!) – is all there is. And I have no choice but to slow down and enjoy it while my hands work the dough.

Baking also pushes me towards my daughter. While kids are so often alienated from grownups, underfoot and misunderstood, baking is a chance to connect with our youth… to work with them on something that is a hundred times more fun than play dough and even more rewarding and educational. After all, what’s better than making something from one of our global neighbors that we can eat?

Finally, baking makes me a child again. Playing with dough is silly, fun, and there are no rules.

Which makes me wonder – as I get older, why does it take so much more effort for me to just play? Have I grown out of running in the rain or dancing like no one is watching? As I type this, yet another wiry white hair snakes it’s way out of my scalp.

I’m going to need all the baking I can get if I’m going to stay young at heart.

Friends, the superficial stuff of life – of yearning after what other people have – that won’t stick. It’s these cherished times around the table – when we work together on something full of love that really matter.

It’s my goal, now more than ever, to enjoy these real moments… the ones just waiting for us, a full of potential as a ball of risen dough.

THE FOOD

Bean n’ Barley Soup | Ričet [Recipe]

What I loved most about this dish:

This soup is everything I adore about a good bowl of winter warmth: clean flavors, few ingredients, and quite healthy. Mr Picky ate two bowls in a row, which is saying a lot since he hardly ever spoons more than 1 bowl of any soup at a time. Another thing is that the ingredients aren’t browned in oil, which contributes to the clean flavor. Overall this is one that will go into the regular rotation. The recipe makes enough that I can store half in the freezer until the next hankering, which is nice as well.

What I loved least about this dish:

I’d really like to try this with sausage. The bacon was fine but mostly displeasure into the soup. I love the idea of bigger morsels of sausage to enjoy. Both are traditional, although sausage may be more common.

Braided Heart Bread | Pleteno Srce [Recipe]

What I loved most about this dish:

Pleteno Srce is absolutely stunning. The dough is soft and not even remotely sticky, making it a dream to work with, especially because of all the shaping that is to be done. Should you, due to humidity or altitude, run into issues with excess moisture or dryness, just work a little extra flour into the dough or water… as needed. Ava adored shaping this with mama and Keith reveled in it.

What I loved least about this dish:

While it takes time to say love with bread dough, the effort is clearly worth it for such a beautiful statement. If you aren’t sure of your skills, just release yourself to the fun of it. And if you do make this, please take pictures and share them on our Facebook Page. This goes for any dish you make on your Global Table Adventure… I’d love to see what you’re up to!

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.

Breg, Novo mesto, Slovenia with Krka river. Photo by Andrej Jakobčič.

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 yukon gold potatoes, cubed
2 tomatoes, chopped
1 onion, chopped
a few slices of bacon (or sausage), diced
2 bay leaves
4 cloves garlic, crushed

Garnish:

minced parsley, to taste

Method:

Soak the barley and pinto beans overnight, making sure to cover the beans by about 2 inches of water.

Meanwhile, dream a little dream of spring, so real you can almost smell the daffodils.

Daffodils at Golica near Jesenice, Slovenia. Photo by Sl-Ziga.

The next day, wake up with a smile.

Drain the barley and beans and add them to a large pot. Cover with about 6 cups of water and simmer for an hour (covered).

Meanwhile, prepare the remaining ingredients… chop the carrots, tomato, and onion, dice the bacon, mince the garlic, chop the onion. Add all this fresh goodness to the pot. Toss in the bay leaves and bacon/sausage, too.

Cook the soup for another hour, or until all ingredients are tender. Season with salt and pepper, and garnish with minced parsley (or whole sprigs, as I have done)

This is about as simple as it gets, folks and it’s one of my favorite soups thus far.

Enjoy with a side of ‘quaint town’ and ‘joyful sunshine.’

Just because.

Lent, Slovenia. Photo by Andrej Jakobčič

Thanks, Slovenia!

Bean n' Barley Soup | Ričet

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.

CourseSoups
LifestylePotluck Friendly
Food TypeLegumes, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Vegetables

Servings

3 quarts

Servings

3 quarts

Bean n' Barley Soup | Ričet

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.

CourseSoups
LifestylePotluck Friendly
Food TypeLegumes, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Vegetables

Servings

3 quarts

Servings

3 quarts

Ingredients

1 1/4 cup barley
1 1/4 cup dried pinto beans
water
4 large carrots , chopped
2 Yukon Gold potatoes , cubed
2 tomatoes , chopped
1 onion , chopped
bacon , (cooked) diced -OR-
sausage , (cooked) diced
2 bay leaves
4 cloves garlic , crushed
parsley (fresh), minced, for garnish

Servings: quarts

Units:

Instructions

Soak the barley and pinto beans overnight, making sure to cover the beans by about 2 inches of water.
Drain the barley and beans and add them to a large pot.
Cover with about 6 cups of water and simmer for 1 hour (covered).
Prepare the remaining ingredients... chop the carrots, tomato, and onion, dice the bacon, mince the garlic, chop the onion.
Add all this, the bay leaves and bacon/sausage to the pot and cook for another hour or until all ingredients are tender.
Season with salt and pepper, and garnish with minced parsley.

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.

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 so much fun.

Makes one bedazzled heart

Ingredients:

For the heart:

5 cups cake flour
1 cup warm milk
2 tsp yeast
2 eggs
1/4 cup butter, softened
1/4 cup sugar
1 Tbsp rum
pinch salt

For the decorations:

1 cup cake flour
1 tsp egg white
water, to form soft dough

For the egg wash:

1 egg
1 Tbsp milk

Method:

For starters, set your kitchen up in an inspirational corner of Slovenia. This won’t be hard to do.

Perhaps a little waterside spot?

Lake Bled in Slovenia. Photo by Bas Lammers.

Or a mountain view?

Bohinj Mountains, Slovenia. Photo by Grega Nered.

Or a dream, somewhere in the middle?

Šmarjetna gora, view towards Škofja Loka, Slovenia. Photo by Mihael Grmek.

The choice is yours.

Once you get settled, mix all the heart ingredients together. The dough should be soft, but not sticky.

Let rise in a warm spot, covered until doubled in volume – about 1 1/2 to 2 hours.

Meanwhile, mix together the cake flour, egg white, and water until it forms a playdough-like consistency. This is for the decorations.

Shape the decorations. Have fun!

You can make little loops with balls for flowers…

A teeny, tiny braided wreath with wedding rings… (the disc is to put behind the wreath)…

… or anything else your heart desires.

ha.

When the dough is puffed up, divide it into three pieces.

You want two of them bigger than the last. I like to think of cutting a Mercedes logo.

Divide the two larger pieces into three equal portions and braid…

… and knit them together, into a heart. You can hide the loose ends underneath the heart.

Brush with egg wash.

Next, braid the smaller piece and place it on top of the heart. Brush it with egg wash.

Now for the fun – stick the decorations onto the heart. In order for them to pop, do not use egg wash on them (except for a little dab on the back to stick them to the heart). The only exception is the rings: they look nice with a slightly golden shine.

Let rise another 30 minutes. Meanwhile, preheat the oven to 375F. Bake for 25-30 minutes.

Once baked, the egg washed bits will turn deep golden, and the decorations will remain white.

Happy, happy..

Joy, joy…

Almost makes me want to get married again.

Almost.

Enjoy the dream.

Triglav iz Bohinja, painted in oil by Anton Karinger (1829–1870). Courtesy of the National Gallery of Slovenia.

Recipe adapted from Taste Slovenia, by Janez Bogataj.

Braided Heart Bread | Pleteno Srce

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. 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.

LifestylePotluck Friendly, Vegetarian
Food TypeBreads, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
1 bedazzled heart	1 hour

Cook Time	Passive Time
25-35 minutes	2 - 2 1/2 hours

Servings	Prep Time
1 bedazzled heart	1 hour

Cook Time	Passive Time
25-35 minutes	2 - 2 1/2 hours

Braided Heart Bread | Pleteno Srce

LifestylePotluck Friendly, Vegetarian
Food TypeBreads, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
1 bedazzled heart	1 hour

Cook Time	Passive Time
25-35 minutes	2 - 2 1/2 hours

Servings	Prep Time
1 bedazzled heart	1 hour

Cook Time	Passive Time
25-35 minutes	2 - 2 1/2 hours

Ingredients

For the heart:

5 cups cake flour
1 cup milk , warmed
2 tsp instant dry yeast
2 large eggs
1/4 cup butter , softened
1/4 cup sugar
1 Tbsp rum
pinch salt

For the decorations

1 cup cake flour
1 tsp egg whites
water , to form dough

For the egg wash:

1 large eggs
1 Tbsp milk

Servings: bedazzled heart

Units:

Instructions

Mix all the heart ingredients together. The dough should be soft, but not sticky. Let rise in a warm spot, covered until doubled in volume – about 1 1/2 to 2 hours.
Meanwhile, mix together the cake flour, egg white, and water until it forms a playdough-like consistency. This is for the decorations.
Shape the decorations. Have fun! You can make little loops with balls for flowers, a teeny, tiny braided wreath with wedding rings, or anything else!
When the dough is puffed up, divide it into three pieces. You want two of them bigger than the last.
Divide the two larger pieces into three equal portions and braid them together, into a heart. You can hide the loose ends underneath the heart. Brush with egg wash.
Now for the fun – stick the decorations onto the heart. In order for them to pop, do not use egg wash on them (except for a little dab on the back to stick them to the heart). The only exception is the rings: they look nice with a slightly golden shine.
Let rise another 30 minutes. Meanwhile, preheat the oven to 375F.
Bake for 25-30 minutes. Once baked, the egg washed bits will turn deep golden, and the decorations will remain white.

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 bowl full of barley, beans, potatoes. Mega yum.

Braided Heart Bread | Pleteno Srce [Recipe]
This is ultra fancy bread, made especially for weddings or other honorable occasions. The art is in the decorations which adorn the braided heart – they take considerable time to cobble together, especially for someone new to it, like myself.

About the food of Slovenia

Strmol Castle. Photo by Mihael Grmek.

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.

Lake Bled in Slovenia. Photo by Bas Lammers.

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…

Predjama Castle, Slovenia. Photo by Wolfgang Moser.

Maps and flag courtesy of CIA World Factbook.

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.

Tartini Square in Piran, Slovenia. Photo by MrPanyGoff.

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 the savory chive potica). We made walnut potica way back in the first year of this blog when we cooked Croatia. It was grand. Oh, and there’s fruit-filled ravioli. Delicious.

Blejski Vintgar, Slovenia. Photo by James Southorn.

The question remains, with this much beauty, wherever shall I set up my picnic?

A great Slovenian resource for the hungry reader, is this pamphlet complete with photos and names of dishes by region. The assortment is astounding.

Ptuj, Slovenia. Photo by Marcin Gierszner.

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 thing.

While the change I made was viewed as a negative (a “bad” thing), great good came out of your responses… (which goes to prove that old Slovak proverb at the top of this post). You see, whenever I post a meal review, thousands of people read it. Only a few ever comment. For years I’ve plugged away, content to share my message but occasionally wondering if the silence – your silence – meant you weren’t interested. That my words bored you or somehow didn’t seem important. The video was my attempt to “fix” something I thought might be broken.

Your outcry told me that nothing was broken. Your outcry was good. You taught me a great lesson – I will never again assume silence is necessarily negative.

Thank you for this.

Keith will continue to try out the new format for the video (with variations along the way), but I will happily return to writing written reviews.

This week is a little different since I wanted to address the situation, but next week will take you right back into the kitchen, or some such surrounding lesson.

Please continue to encourage or critique along the way. I’m here to help you with your adventures as best I can.

Love to you all.

Ava’s Corner:

THE FOOD:

Grilled Garlicky Bacon Bread | Hrianka [Recipe]

What I loved most about this dish:

This is perhaps the most ingenious recipe thus far on the adventure. It’s quick. It’s easy. And it tastes like garlic bacon heaven. We all loved it, and rubbing the garlic on the toast was a fun activity with Ava. It certainly cheered her up on an otherwise rough, over-hungry night.

What I loved least about this dish:

Ok, ok. This isn’t the healthiest dish I’ve made on this blog. There’s actually a quick way to make it more health conscious: simply brush on the bacon drippings, using a light touch.

Slovak Sour Bean Soup [Recipe]

What I loved most about this dish:

On days when even your bones feel cold, this soup will heat you up. I love that it’s a simmer and forget about it soup. I also adore the fact that, in cooking the bacon for the garnish, the drippings can be used for the Bacon Garlic Toast. Huzzah!

What I loved least about this dish:

This soup is not pretty but, I assure you, the best things in life can’t be judged by looks alone. Plus, a little bacon on the top is all anyone needs to feel dressed up. Soup included.

I never expected Ava to react the way she did. She was anything but comforted when she saw her piping hot bowl of Sour Bean Soup. This is basically beans and potatoes cooked with bacon and a splash of vinegar. No biggie. Unless you’re 3 1/2 and overly hungry… and not particularly keen on gloppy soup. Then all bets are off. (You’ve been warned). To be fair, once her stomach was a little fuller, she relaxed and enjoyed herself.

Quick Blueberry Bublanina [Recipe]

What I loved most about this recipe:

When done correctly, this a fun, rustic tart with ample charm for any party…. and all kinds of health benefits thanks to the fresh fruit. I love that it’s at once casual but pretty enough for a baby or wedding shower. This was a big win with the family (although the blueberries weren’t an immediate hit with Ava – it’s a texture thing, but once she got used to it, all was well).

What I loved least about this recipe:

Don’t think you know better than grandma when it comes to cooking, and definitely don’t think you know better than someone else’s grandma, from an entirely different country. Let me explain: I first tried to make a quick mix of this recipe and ended up with something more like clafoutis than the “bubbly” “airy” “souffle” like cake I was supposed to get. Trust the Slovakian grandmothers and whip up the egg whites to stiff peaks. The entire recipe counts on it.

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 recipes use fazuľa bens – a reddish, whitish bean. I was unable to find this variety, so instead I used Cannellini. I’ve seen all kinds of beans substituted, as long as they are mild in flavor.

Adapted from Slovak Cooking.

Serves 4+

Ingredients:

2 cups of dried beans (I used Cannellini) soaked in 6 cups water
3 cloves garlic
3 bay leaves
5 peppercorns, cracked lightly
1 large russet potato, about 1 lb 5 oz, peeled and cubed
5 slices cooked bacon, chopped
1/4 cup sour cream
1/2 cup milk
1/3 cup flour
salt, to taste
2-4 Tbsp white vinegar
sugar, optional
water, as needed

Method:

Soak the beans overnight, then add to a pot with garlic, bay leaves, and peppercorns.

Bring to a simmer and cover.

Meanwhile, peel and cube the potato. Perhaps sing along with a little Slovakian music video while you work.

NOTE: The russet cubes collapse as they cook, making the soup even thicker. I rather like it. If you’d prefer neater cubes of potato, go with a yukon gold. They hold their shape.

Next, cook the bacon… but don’t make it crispy. Slovaks prefer their bacon tender.

Add the potatoes and bacon to the pot of simmering beans. Let cook until all ingredients are cooked through and your home smells like wonderful.

In the last ten minutes, mix the sour cream, milk and flour into a slurry. Add to the soup and cook for 10 minutes.

Add 1-2 cups more water to thin as desired.

Add the vinegar and salt, to taste.

The main flavor is of the creamy potatoes and beans, smoky bacon, with the vinegar creeping in the background.

It’s not too puckery, but it’s all kinds of good.

Pssst… serve it with the outrageously addictive Grilled Garlicky Bacon Bread.

Slovak Sour Bean Soup

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.

CourseSoups
LifestyleGluten-Free, Potluck Friendly
Food TypePotatoes, Sasha's Favorite Recipes

Servings

4+ people

Servings

4+ people

Slovak Sour Bean Soup

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.

CourseSoups
LifestyleGluten-Free, Potluck Friendly
Food TypePotatoes, Sasha's Favorite Recipes

Servings

4+ people

Servings

4+ people

Ingredients

2 cups dried Cannellini beans , soaked in 6 cups water - OR -
dried Great Northern beans , soaked in 6 cups water
3 cloves garlic
3 bay leaves
5 whole peppercorns , cracked lightly
1 large russet potatoes (about 1 lb 5 oz, peeled and cubed)
5 slices bacon , cooked & chopped
1/4 cup sour cream
1/2 cup milk
1/3 cup all-purpose flour
salt , to taste
2-4 Tbsp white vinegar
sugar , optional
water , as needed

Servings: people

Units:

Instructions

Soak the beans overnight, then add to a pot with garlic, bay leaves, and peppercorns. Bring to a simmer and cover.
Meanwhile, peel and cube the potato. NOTE: The russet cubes collapse as they cook, making the soup even thicker. I rather like it. If you’d prefer neater cubes of potato, go with a yukon gold. They hold their shape.
Next, cook the bacon… but don’t make it crispy. Slovaks prefer their bacon tender.
Add the potatoes and bacon to the pot of simmering beans. Let cook until all ingredients are cooked through and your home smells like wonderful. In the last ten minutes, mix the sour cream, milk and flour into a slurry. Add to the soup and cook for 10 minutes. Add 1-2 cups more water to thin as desired. Add the vinegar and salt, to taste.

Recipe Notes

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.

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…

A picture of Trenčín town with Trenčín Castle, Slovakia. Photo by Abphoto.

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 and use a new, clean pan to toast the bread. You get the same great flavor, but it’s quite a bit healthier.

When both sides of the toast crackle and crunch, remove the bread from the pan and rub it down with a raw garlic clove.

The rough, bumpy surface will eat up some of the garlic, giving flavor and – if you use a heavy hand – you’ll even get a hit of spice from the raw garlic.

The result? The perfect garlic bread to accompany stews, soups, roasts and more.

Oh, and it’s also an extra delicious germ (& vampire) killer.

Perfect for the day after Valentine’s Day.

Thanks, Slovakia. You’ve taken ‘cozy and comforting’ to a whole new level.

P.S. If that doesn’t convince you, can I have your slice?

Recipe inspired by the commenter on Slovak Cooking who described this favorite method of making Hrianka.

Grilled Garlicky Bacon Bread | 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.

CourseAppetizers & Snacks
Lifestyle5-ingredients or less, Quick
Food TypeBreads, Meat, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
2 people	5 minutes

Cook Time

15 minutes

Servings	Prep Time
2 people	5 minutes

Cook Time

15 minutes

Grilled Garlicky Bacon Bread | 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.

CourseAppetizers & Snacks
Lifestyle5-ingredients or less, Quick
Food TypeBreads, Meat, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
2 people	5 minutes

Cook Time

15 minutes

Servings	Prep Time
2 people	5 minutes

Cook Time

15 minutes

Ingredients

5 slices bacon
2 slices rye bread - OR -
sour dough bread
1-2 cloves garlic

Servings: people

Units:

Instructions

Fry up that bacon. Eat the bacon.
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 and use a new, clean pan to toast the bread. You get the same great flavor, but it’s quite a bit healthier.
When both sides of the toast crackle and crunch, remove the bread from the pan and rub it down with a raw garlic clove. The rough, bumpy surface will eat up some of the garlic, giving flavor and – if you use a heavy hand – you’ll even get a hit of spice from the raw garlic. Enjoy!

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.

Zmiana rozmiaru. Photo by Jurbox.

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 peeking through the hard earth last weekend).

Makes one 11×9 cake

Ingredients (serves 4-6)

Wet Ingredients

1 1/4 cups whole milk
5 eggs, separated
¼ cup vegetable oil

Dry Ingredients

2 cups flour
3/4 cup powdered sugar
1 tsp baking powder
1 lemon, zested
pinch of salt

About 2 cups of fruit (sour cherries or blueberries) + a spoonful of flour
powdered sugar, for dusting

Directions:

Begin this recipe in an open air kitchen, if you can… surrounded by a field of sunflowers. Just because.

Sunflower fields in Zbrojníky, Slovakia. Photo by Pe-Jo.

Since Bublanina is an airy cake, it’s important to have all your prep done ahead of time, so it doesn’t deflate.

So … first things first:

Preheat oven to 375F degrees.

Grease an 11×9 pan.

Toss the fruit with a spoonful of flour and set aside.

Now for some mixing bowl fun.

DRY INGREDIENTS

In a small bowl, whisk together the dry ingredients: flour, powdered sugar, baking powder, lemon zest, and salt.

Breathe in that lemon love! Happy Valentine’s Day, friends.

WET INGREDIENTS

Next, in a large bowl, whisk together wet ingredients (milk, egg yolks, and vegetable oil) until a smooth batter forms.

EGG WHITES

Whip the egg whites in a clean, dry bowl until glossy, stiff peaks form.

ASSEMBLY

Add the dry ingredients to the wet and stir until a smooth batter forms.

Using a spatula, fold the egg whites into the batter.. do it in thirds, until the mixture is airy and light.

Pour this voluptuous batter into your baking dish and cover randomly with fruit. Be gentle, so as to not overly deflate the cake. Some fruit will sink immediately and that’s okay. In this photo, I only needed 1 3/4 cups fruit.

Bake for about 30 minutes, or until a toothpick inserted comes out cleanly.

Cool, cut into squares, and cover with a snowfall of powdered sugar.

Oh boy.

Welcome to Yum-Town, Slovak-style.

A picture of Trenčín town with Trenčín Castle, Slovakia. Photo by Abphoto.

Adapted from and inspired by Fooditka and Slovak Cooking

Blueberry Bublanina | Bubbly Cake

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.

CourseBreakfast, Sweets
LifestylePotluck Friendly, Vegetarian
Food TypeFruit, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

11x9 cake

Servings

11x9 cake

Blueberry Bublanina | Bubbly Cake

CourseBreakfast, Sweets
LifestylePotluck Friendly, Vegetarian
Food TypeFruit, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

11x9 cake

Servings

11x9 cake

Ingredients

Wet ingredients

1 1/4 cups milk
5 eggs , separated
1/4 cup vegetable oil

Dry ingredients

2 cups all-purpose flour
3/4 cup powdered sugar
1 tsp baking powder
1 lemon , zested
1 pinch salt
2 cups sour cherries - OR -
blueberries
powdered sugar , for dusting

Servings: cake

Units:

Instructions

Since Bublanina is an airy cake, it’s important to have all your prep done ahead of time, so it doesn’t deflate. So … first things first: Preheat oven to 375F degrees. Grease an 11×9 pan. Toss the fruit with a spoonful of flour and set aside.
DRY INGREDIENTS In a small bowl, whisk together the dry ingredients: flour, powdered sugar, baking powder, lemon zest, and salt.
WET INGREDIENTS Next, in a large bowl, whisk together wet ingredients (milk, egg yolks, and vegetable oil) until a smooth batter forms.
EGG WHITES Whip the egg whites in a clean, dry bowl until glossy, stiff peaks form.
ASSEMBLY Add the dry ingredients to the wet and stir until a smooth batter forms. Using a spatula, fold the egg whites into the batter.. do it in thirds, until the mixture is airy and pour this voluptuous batter into your baking dish and cover randomly with fruit. Be gentle, so as to not overly deflate the cake. Some fruit will sink immediately and that’s okay. In this photo, I only needed 1 3/4 cups fruit.
Bake for about 30 minutes, or until a toothpick inserted comes out cleanly. Cool, cut into squares, and cover with a snowfall of powdered sugar.