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Stuffed Grape Leaves | Warak Enab

Time and time again I’ve failed to entice Ava with stuffed grape leaves. I tried back when we cooked Armenia, when the grape leaves were laced with an intoxicating blend of cinnamon, allspice and currants and she was an innocent, unquestioning 8-month old. Let’s just say she wasn’t ready – neither for the somewhat chewy outer “skin,” nor the mystery of what was inside. Little kids like to know what mom is feeding them.

Not one to give up easily, I spent the last 3 years casually pushing them onto her plate whenever we stopped by the Whole Foods salad bar for a quick meal. Even with her astonishing love of salads and most any stout vinaigrette,  Ava consistently turned her face away from the dark green dolma, dove her fork into a festival of lettuce and munched away without an iota of interest.

But here’s the thing. I can’t leave well enough alone. For some ridiculous reason I want – no need- my daughter to love stuffed grape leaves. I suppose it is the same something that made me hope against hope that she would love homemade sushi, sticky rice towers, and foe (Laos’ cousin to pho): a wish for her to enjoy interesting food and therefore, be an interesting person.  Also, I want her to know that, when it comes to food, the risk is usually well-worth her bravery.

Thankfully, Ava does love all of those things.. sushi, rice towers, and foe.  For this reason, I was simply baffled as to why Ava didn’t love grape leaves.

And then it hit me.

She helped make all those other dishes. She had her elbows in the bowl, mixing and wrapping, shaping and smashing. It was fun and she always ate the results.

I realized Ava never had the opportunity to stuff grape leaves at my side.

And like that, I knew what to do.

A perfectly stuffed Arabian grape leaf is a thing of beauty, and this version can be found throughout the Gulf. After slowly simmering in a bath of olive oil and lemon juice, she’s plump, tart and silky rich. Inside is a glory of rice, laced with fresh mint and parsley, and a smattering of tomatoes and green onion.  What’s not inside? The lengthy-lettered preservatives and flat flavors that jarred grape leaves offer.

Ask anyone in Qatar – stuffed grape leaves must be made with loving hands, not purchased. And that is exactly what we did, and hope you get a chance to try sometime soon.

P.S. If you’re interested in technicalities, you’ll enjoy this note from Clifford A. Wright:

It can be served at room temperature and is called waraq inab bi’l-zayt (grape leaves with olive oil) or it can be served hot and is calledwaraq inab (grape leaves).

(Personally I enjoyed them room temperature and  hot, so the choice is yours).

Makes about 40

Ingredients:

1 jar grape leaves in vinegar brine, drained (about 40-50 leaves)

For filling:

1 1/2 cups rice
2 tomatoes, chopped
5 green onions, chopped
1/2 cup chopped parsley
2 Tbsp chopped mint
1/2 cup olive oil
salt & pepper

For cooking:

2 potatoes, sliced
2-3 large tomatoes, chopped
3/4 cup olive oil
3/4 cup lemon juice
salt & pepper

Optional Accompaniments:

Olives (black or green)
sliced tomatoes

Method:

Let’s build something together. Something healthy, but indulgent. Strong  like stone but made with grape leaves.

Qatar University campus. Photo by Sky2105.

For the insides, mix together a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper. Most recipes have you cook the rice ahead of time, but I found some that use raw rice and love how it eliminates several steps and dirty dishes. Now all you need to do is wiggle those stubborn grape leaves out of the jar and begin wrapping them up. To do so, place leaf backside up and place a small spoonful of filling by the stem end. Begin to roll the leaf from the stem end. After about one roll, fold the left and right sides in.

It’s like wrapping a present, but tastier.

… and continue rolling. You don’t need to make them super tight because the rice needs room to expand as it absorbs the liquid. Add potato slices to bottom of pot. Then add the grape leaves. Stack them tightly together, making one neat layer on top of another. Keep rolling and rolling. Meanwhile, hum a little tune. (Thanks, Brian!) What a glorious sight. Next, top with tomato slices. Pour on the olive oil and any juices at the bottom of the bowl that held the rice.

Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid. Simmer gently for about one hour. This will allow the potatoes at the bottom of the pot to get a nice crust.

Then add the lemon juice and cook an additional hour (or to taste)… you’re looking for the rice to be tender inside of the grape leaves… (cut one open to check). I’ve seen several recipes cook them for upwards of three hours, so don’t despair if yours needs longer.

As we were working, this child could not keep her hands off these grape leaves.

I caught her eating the rice mixture raw. I caught her snagging tomatoes…

And once it was cooked? She actually nibbled the real deal.

Arrange them on a plate (this is about 1/3 of them) and pile some of the lemony potatoes in the center. Garnish with the cooked and sliced tomatoes, as well as a few olives. I wish I’d had some black ones, but these were delicious as well, if not quite as authentic.

Here’s the final verdict from Ava … you be the judge.

Stuffed leaf #1:

And… #2:

I hope you get to make stuffed grape leaves with someone you love very, very soon.

It makes all the difference.

Peace, my friends.

Stuffed Grape Leaves | Warak Enab
Votes: 1
Rating: 5
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A perfectly stuffed Arabian grape leaf is a thing of beauty, and this version can be found throughout the Gulf. After slowly simmering in a bath of olive oil and lemon juice, she’s plump, tart and silky rich. Inside is a glory of rice, laced with fresh mint and parsley, and a smattering of tomatoes and green onion. What’s not inside? The lengthy-lettered preservatives and flat flavors that jarred grape leaves offer. Ask anyone in Qatar – stuffed grape leaves must be made with loving hands, not purchased. And that is exactly what we did, and hope you get a chance to try sometime soon.
Servings Prep Time
40 grape leaves 1 hour
Cook Time
1 hour
Servings Prep Time
40 grape leaves 1 hour
Cook Time
1 hour
Stuffed Grape Leaves | Warak Enab
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A perfectly stuffed Arabian grape leaf is a thing of beauty, and this version can be found throughout the Gulf. After slowly simmering in a bath of olive oil and lemon juice, she’s plump, tart and silky rich. Inside is a glory of rice, laced with fresh mint and parsley, and a smattering of tomatoes and green onion. What’s not inside? The lengthy-lettered preservatives and flat flavors that jarred grape leaves offer. Ask anyone in Qatar – stuffed grape leaves must be made with loving hands, not purchased. And that is exactly what we did, and hope you get a chance to try sometime soon.
Servings Prep Time
40 grape leaves 1 hour
Cook Time
1 hour
Servings Prep Time
40 grape leaves 1 hour
Cook Time
1 hour
Ingredients
For stuffed grape leaves:
  • 1 jar grape leaves in vinegar brine, drained (about 40-50 leaves)
  • 1 1/2 cups white rice
  • 2 tomatoes (chopped)
  • 5 green onions (chopped)
  • 1/2 cups parsley (chopped)
  • 2 Tbsp mint (chopped)
  • 1/2 cup olive oil
  • salt
  • pepper
For cooking:
  • 2 potatoes , sliced
  • 2-3 large tomatoes (chopped)
  • 3/4 cup olive oil
  • 3/4 cup lemon juice
  • salt
  • pepper
Optional accompaniments
  • olives (black or green)
  • tomatoes , sliced
Servings: grape leaves
Units:
Instructions
  1. For the insides, mix together a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper.
  2. Now all you need to do is wiggle those stubborn grape leaves out of the jar and begin wrapping them up. To do so, place leaf backside up and place a small spoonful of filling by the stem end. Begin to roll the leaf from the stem end. After about one roll, fold the left and right sides in. Continue rolling. You don’t need to make them super tight because the rice needs room to expand as it absorbs the liquid.
  3. Add potato slices to bottom of pot. Then add the grape leaves. Stack them tightly together, making one neat layer on top of another. Keep rolling and rolling.
  4. Next, top with tomato slices. Pour on the olive oil and any juices at the bottom of the bowl that held the rice. Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid. Simmer gently for about one hour. This will allow the potatoes at the bottom of the pot to get a nice crust. Then add the lemon juice and cook an additional hour (or to taste)... you’re looking for the rice to be tender inside of the grape leaves… (cut one open to check). I've seen several recipes cook them for upwards of three hours, so don’t despair if yours needs longer.
  5. Arrange them on a plate (this is about 1/3 of them) and pile some of the lemony potatoes in the center. Garnish with the cooked and sliced tomatoes, as well as a few olives.

Menu: Qatar (w/ giveaway)

I’m telling you right now: there’s something in the air.

It’s that thing that makes me want to snuggle under the comforter and watch the leaves fall off the trees with one eye cracked and a steaming teacup nearby. There’s just one problem. It was 85F yesterday.

Here’s the deal: even though summer is being stubborn, I’m moving on. I don’t care what the weather may be – if the leaves are red, then you can find me in bed with more blankets than I really need.

Just because.

And I might have some of these Qatari treats in there with me.

Shhh, don’t tell.

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

Cumin Seed Potatoes | Batata b’kamun [Recipe]
Friends, this is your weeknight global fix. Simply fry up an onion with cumin, turmeric, and coriander and toss with boiled golden potatoes. An explosion of sweet, earthy spices awaits. Qatari comfort in a bowl.

Olive oil Stuffed Grape Leaves | Warak Inab [Recipe]
Headed to a potluck? This party dish can be made a day or two ahead of time. Inside each grape leaf is rice, fresh mint and parsley, green onion and tomatoes.  The entire pot is cooked on a bed of sliced potatoes, buried in chopped tomatoes, and bubbled away with nothing more than olive oil and lemon juice.

Cinnamon Buttered Dates | Al Rangina [Recipe]
A celebration of one of Qatar’s most beloved crops: impossibly sweet dates resting in a thick, cinnamon butter sauce and dusted with powdered sugar. Another great potluck dish.

THE GIVEAWAY

We’re inching in on that time of year: furious festivity all piled into an ongoing collection of parties. Some of these parties will be ragers. Some will be quiet dinner parties. Still others will delight in cocktails and hors d’oeuvres.

To go with all this fun, I have an oh-so-adorable goody for you…

(Psst, for any fellow Whovians… no, this is not a hint that Amy Pond will be coming back to Doctor Who anytime soon. I wish.).

These Global Place Card Holders offer a unique and delightful welcome to each guest at your table by holding their name, a favorite quote or a photo by their plate. More than that, you can also use them to hold the names of globally-inspired dishes and canapés that you set out on a buffet. Huzzah! And of course, as a set, they make a very fun hostess gift as well!

Yup. To my mind, they are perfect for any gathering.

I want one of you to have them.

There are only four to a set, so I’m giving away two sets to one lucky winner.

UPDATE: 

Congratulations to Anna who says:
 

My favorite part of Halloween is pumpkin carving and then getting to use the extra pumpkin flesh for pie, or custard when I’m feeling too lazy to make a pie crust. This year I planted a buttercup squash plant in the garden, so if everything goes well I should be able to make buttercup squash pie too.

Please email me by 10/29/12  to claim your prize, Anna!

To Enter:

Leave a comment telling us what global goodies you’ll be making for Halloween. If you don’t celebrate, share what you think is the perfect end of October dish.

Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.

One winner will be chosen at random and announced in the Monday Meal Review on October 22 , 2012. Prize must be claimed by October 29, 2012. There are no sponsors for this giveaway. I simply wanted to share some global foodie love with you. Enjoy!

About the food of Qatar

Pictures of some of the West Bay buildings. Photo by Kangxi emperor6868.

I can’t believe we’ve arrived at Q. With one year and one month remaining in our Adventure, I am face to face with a tiny country jutting out into the Persian Gulf, east of Bahrain and Saudi Arabia. This is Qatar’s week at the Global Table.

Qatar.

Just saying it makes me feel like I’m rounding third base, with my eye on the home run.

Which, in turn, makes me a little sad, becausenow all I can think about is how little remains of this Adventure to eat the world.

But Qatar has an answer for that. As they like to say:

He who begets offspring doesn’t die. الّلي خلّف ما مات

The idea of living on through our children – even if just as a whisper of an idea – is beautiful. And I think there’s many similarities between this blog and having a baby.  When we’re done going A-Z, you readers will be able to carry the Adventure on by  sharing the recipes with your families, at potlucks, and as gifts.

The Adventure won’t die. It will spread and grow, ebb and flow. The way good food should.

Aspire Park, Doha (an Oasis in sandy Qatar). Photo by Harri J.

As for Qatar, she shines as yet another small country whose voice must be heard. While most people focus on Qatar’s prosperity and cutting edge architecture, I felt compelled to look deeper at this sandy lot of skyscrapers and uncover what awesome tastes await us.

I quickly learned that Qatari flavors are heavily influenced by her neighboring countries. When I asked my friend Veronika (who lived there for years), she said her favorite Qatari food was Indian. She wasn’t joking. She said that Indian food in Qatar, thanks to a millennia of trade with India, is the best she’s ever had.

So this means lots of cumin, coriander, turmeric and chili powder. This means loads of potatoes and cauliflower  [Recipe]. And samosas. And smiles.

Museum of Islamic Art, Doha. Photo by Davide Lussetti.

There’s also a thriving collection of Lebanese restaurants, serving up delicacies such as stuffed grape leaves cooked in olive oil and lemon juice [Recipe].

Aside from that, you’ll find most all of the popular Middle Eastern dishes in Qatar (many of which we’ve already prepared), such as hummus [Recipe], falafel, tabbouleh [Recipe], kofta [Recipe], and loads of good yogurt… all mixed up with squashes, tomatoes, and finished off with cardamom infused coffee [Recipe]

Oh, and the dates in Qatar? Nothing to be scoffed at. This is one ingredient they grow abundantly and serve up with love [Recipe].

Maps and flag of Qatar courtesy of CIA World Factbook. Photo is of Doha, Qatar.

Monday Meal Review: Portugal

The older I get, the harder it is to find time to give. I am so wrapped up in my own life – my own business – that I forget that the easiest way to make the world smile is to give back.

There’s a Portuguese proverb that reads:

What is bought is cheaper than a gift.

I had to reread the proverb several times to really grasp the meaning. I don’t think it means that we all need to be on Pinterest, super-crafting gifts for everyone (although that’s fun, too).

While the proverb implies that a gift  cannot be bought, it also leaves it open to what constitutes a gift. Perhaps it could even be the gift of spending time together. Or really listening to someone unload their troubles (without the need to solve anything). Or maybe a gift is cooking something together for someone else.

During this week’s Portuguese Global Table, Ava and I stood elbow to elbow. We giggled as we patted the soft dough into small squares, topped them with smoky chorizo sausage, and rolled them up. Ava made an experiment with one ball of dough, placing the sausage on the outside. I showed her how working the dough with her fingertips would keep the palm of her hand from getting sticky. As we worked, we talked about the rolls.

I told her twelve rolls was an awful lot for three people of moderate appetite. And there was no way I was going to let the extras go stale.

The time had come to share. To give.

Ava gave me a little impish smile and suggested we share the rolls with her teachers. She spoke in a chirpy little voice, like a springtime sparrow.

And so we did.

Ava steadily paraded the basket of hot rolls down the long, gray hallway.  She had all the concentration of a small child caring precious cargo, like a full glass of water.

As she passed out the rolls she grew even more intent, never once cracking a smile. Giving is serious business to a three year-old, it would seem.

Once everyone started eating, however, the spell broke and the sillies set in. School had been out for a few minutes, so this impromptu snack was like her own personal party with her beloved teachers. All the attention was too good to be true.

So she had to joke around a little…

… but she did eat her roll all up and asked for more. And she talked about the day we shared the rolls with her teachers all week.

Bottom line? Children love giving. They love that they can make another person smile. Brighten another’s day.

Teaching them to give by example is the best gift there is.

P.S. We didn’t stop with her teachers.

A few hours later, we took off to the next spot … where we gave a roll to someone we hadn’t seen for a week (watch the video at the bottom of the post to find out who).

Tuna & Chickpea Salad | Atum com Grão [Recipe]

What I loved most about this dish:

This is an excellent salad – high in lean protein thanks to the chickpeas and tuna, as well as a slight crunch from red onions and lemony brightness. Ava and I gobbled it up and I see it being a regular feature for a quick lunch. I also enjoyed the fact that the salad kept well in the refrigerator, so it became an easy meal option for a few days in a row. This is also a great option for a potluck (or wedding, as we learned!)

What I loved least about this dish:

Keith, a.k.a. Mr Picky, was not a huge fan because he’s not keen on tuna. That being said, the rest of the family was smitten and I’ll be making it again and again. If you do have leftovers, keep in mind you might need an extra squeeze of lemon juice to brighten it back up the next day.

Kale, Potato & Chorizo Soup | Caldo Verde [Recipe]

What I loved most about this dish:

There’s nothing like potato soup in winter, especially one loaded with healthy strips of kale. I really liked this soup and would consider trying it with chunks of potato, instead of pureeing the mixture, just for variety.

What I loved least about this dish:

I was alone in my love for this soup (although Keith was happy as long as he had chorizo in every bite – he doesn’t like kale). I could have used a bit less kale (but then the soup wouldn’t be very verde, now would it?)

Chorizo Rolls | Pão com Chouriço [Recipe]

What I loved most about this dish:

Oh, yum. Warm rolls fresh from the oven are the best way to start or end the day. These are pillows of comfort with chorizo inside… great on the side of any winter soup. Plus, they are super fun to make with children (since the chorizo is nice and neat and doesn’t make a mess.

What I loved least about this dish:

Keith said he really dislikes that “there’s not more of them.” So, of course we made them again. And again.

Ava’s Corner
WEEKLY GIVEAWAY WINNER
Congratulations, Samantha! Your entry in our Stories forum about the Norwegian Wildberry Dream Cookies is delicious. I’m loving all the entries so far and looking forward to seeing more! (If you’re curious, the forum is accessible by the black bar on the upper left of this web site… in the green area).
Keep sharing your Global stories, questions, and comments!
Please email me by 10/22/12  to claim your AFAR magazine subscription, Samantha!

Tuna & Chickpea Salad | Atum com Grão

Paulo from Portugal told me Atum com Grão is the salad he served at his wedding. The wedding was in France, but they wanted to imbue the reception with a taste of his homeland. Being a very visual person, I immediately imagined his elegant, windswept bride in flowing white gown, chowing down on tuna and chickpeas tossed with onion, lemon juice, and parsley.

To be honest, I relish the thought of a bride with tuna and onion breath.

How brave. How confident!

How awesome these people honor their traditions above and beyond all else.

I love it.

So here’s to crossing a bridge to new beginnings with the security of tuna and chickpeas on your side.

If they can do it, so can we.

(P.S. We can also replace the tuna with cod, he says and the lemon juice with vinegar. Lots of yummy options from Portugal.)

Dom Luis I bridge, Porto, Portugal. Photo by Poco a poco.

Serves 4-6

Ingredients:

2, 15 oz cans of chickpeas (rinsed & drained)
1 12 oz can tuna, drained (I used solid white albacore tuna in spring water)
1 cup minced red onion, (about a half a large onion)
handful parsley, chopped
1 lemon, juiced (or to taste)
olive oil, (4 Tbsp, or to taste)
salt & fresh cracked pepper

Method:

Find a glorious kitchen in a rose colored castle. Something overlooking a sea of villages and patches of green grasses.

Pena Palace, Sintra, Portugal. Photo by Carol Spears.

The best thing about this salad is you just toss it together and serve. There’s nothing fancy pants about it. That’s why it’s so great to make in an overly elegant castle. Life is all about contrast.

That being said, you will want to get the best tuna you can find. I really enjoy solid white albacore in water because it comes with big chunks of tuna, which adds good toothsome texture to the salad.

Add as much lemon juice and olive oil as you’d like, and be sure to add a nice sprinkling of salt and fresh cracked pepper. A little wedge of lemon makes a pretty and tasty garnish.

How much healthier can comfort food get?

Enjoy with a breeze and a view. And a boat or two, to make a quick escape to bliss. Just in case.

Historical part of Porto, a World Heritage Site seen from Vila Nova de Gaia, trough the Douro river. Photo by Olegivvit.

Tuna & Chickpea Salad | Atum com Grão
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Paulo from Portugal told me Atum com Grão is the salad he served at his wedding. They wanted to imbue the reception with a taste of his homeland. Being a very visual person, I immediately imagined his elegant, windswept bride in flowing white gown, chowing down on tuna and chickpeas tossed with onion, lemon juice, and parsley.
Servings Prep Time
4-6 people 10 minutes
Servings Prep Time
4-6 people 10 minutes
Tuna & Chickpea Salad | Atum com Grão
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Paulo from Portugal told me Atum com Grão is the salad he served at his wedding. They wanted to imbue the reception with a taste of his homeland. Being a very visual person, I immediately imagined his elegant, windswept bride in flowing white gown, chowing down on tuna and chickpeas tossed with onion, lemon juice, and parsley.
Servings Prep Time
4-6 people 10 minutes
Servings Prep Time
4-6 people 10 minutes
Ingredients
  • 30 oz canned chickpeas , rinsed and drained
  • 12 oz tuna , drained
  • 1 cup red onions (minced)
  • 1 handful parsley , chopped
  • 1 lemon , juiced (or to taste)
  • 4 Tbsp olive oil , or to taste
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. The best thing about this salad is you just toss it together and serve. There’s nothing fancy pants about it. That being said, you will want to get the best tuna you can find. I really enjoy solid white albacore in water because it comes with big chunks of tuna, which adds good toothsome texture to the salad. Add as much lemon juice and olive oil as you’d like, and be sure to add a nice sprinkling of salt and fresh cracked pepper. A little wedge of lemon makes a pretty and tasty garnish.

Kale, Potato & Chorizo Soup | Caldo Verde

Under the glimmering night skies of Portugal, lines of people snake through the streets, waiting for steaming hot bowls of Caldo Verde. This is the nightclub crowd. The night shift crowd. And the I-can’t-sleep-again-because-I’m-thinking-of-him crowd.

I was once a part of this group, wearing high heels until they ached. I was much too young to be out so late at night, but there was nothing like sizzling, steaming European street food to keep the evening’s excitement alive, even at four in the morning when all sensible people had retreated under their comforters.

Praia da Rocha lights at night – long exposure – The Algarve, Portugal. Photo by Glen Bowman.

But who needs to go to sleep when there is Caldo Verde?

Often sold with a steaming hot chorizo stuffed roll (called Pao com Chourico), this hearty soup is considered by some to be the national dish of Portugal. Each bite is a smooth blend of potatoes, garlic, and onion, with shaved kale and sprinkled with chorizo sausage. Compared to fritters and hot dogs, this is gourmet street food.

In my excitement to eat the soup, I forgot to add a healthy drizzle of olive oil, but that would be typical as well.

The key is to remember, when there is hot soup, there is love. Even at four in the morning.

This is how we can keep the kids out of trouble.

Because who can get in trouble when their hands are full of soup and bread?

Not I.

Recipe adapted from Full Bellies.

Serves 4-6

Ingredients:

1 large onion, diced
5 cloves garlic, thinly sliced
8 ounces chorizo, sliced into half moons
2 1/2 lbs potatoes, peeled & cubed
8 cups cold water
1 bunch kale, shaved thinly
Salt and pepper to taste

Method:

Time to awaken your inner night owl. Let Caldo Verde transform the earth into a starry night.

The city lights of Spain and Portugal define the Iberian Peninsula in this photograph from the International Space Station. Photo by NASA’s Earth Observatory.

First step to a starry Portuguese night?

Soften the onion and garlic in some olive oil. When the onion is translucent and fragrant, add the cubed potato, water and seasoning. Cook about 20-30 minutes, or until the potatoes fall apart easily.

Meanwhile, remove the ribs from the kale and shave as thinly as possible. I find rolling the kale up in a tight bunch makes it easier to slice thinly. While you’re at it, fry the chorizo slices in a pan until lightly browned. You’ll know they are done when you can’t help but eat a slice (or five).

Add the shaved kale and sausage to the soup and cook until the kale is softened to desired texture.

Since I like the texture and taste of fresh kale, I simply added it to the pot and turned off the heat. The residual heat cooked it enough for me.

Enjoy in a special spot of your choosing, right in the heart of the hustle and bustle, or beyond. Pick your dream:

Roman Bridge at Chaves (by Carlos Botelho), Chiado (by
Antónia Lobato), walkway in Aveiro, Portugal from above (by Thomas Hirsch/Ravn)

Enjoy with a smile on a chilly night, either out on the town, or in your pajamas while remembering those good-old-days when you went to bed after 10pm.

Ahem.

Kale, Potato & Chorizo Soup | Caldo Verde
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Often sold with a steaming hot chorizo stuffed roll (called Pao com Chourico), this hearty soup is considered by some to be the national dish of Portugal. Each bite is a smooth blend of potatoes, garlic, and onion, with shaved kale and sprinkled with chorizo sausage. Compared to fritters and hot dogs, this is gourmet street food.
Servings
4-6 people
Servings
4-6 people
Kale, Potato & Chorizo Soup | Caldo Verde
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Often sold with a steaming hot chorizo stuffed roll (called Pao com Chourico), this hearty soup is considered by some to be the national dish of Portugal. Each bite is a smooth blend of potatoes, garlic, and onion, with shaved kale and sprinkled with chorizo sausage. Compared to fritters and hot dogs, this is gourmet street food.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 1 large onions , diced
  • 5 cloves garlic , thinly sliced
  • 8 oz dried chorizo sausage , sliced into half moons
  • 2 1/2 lb potatoes , peeled & cubed
  • 8 cups cold water
  • 1 bunch kale , shaved thinly
  • salt , to taste
  • pepper , to taste
Servings: people
Units:
Instructions
  1. Soften the onion and garlic in some olive oil. When the onion is translucent and fragrant, add the cubed potato, water and seasoning. Cook about 20-30 minutes, or until the potatoes fall apart easily.
  2. Meanwhile, remove the ribs from the kale and shave as thinly as possible. I find rolling the kale up in a tight bunch makes it easier to slice thinly. While you’re at it, fry the chorizo slices in a pan until lightly browned. You’ll know they are done when you can’t help but eat a slice (or five).
  3. Add the shaved kale and sausage to the soup and cook until the kale is softened to desired texture. Since I like the texture and taste of fresh kale, I simply added it to the pot and turned off the heat. The residual heat cooked it enough for me.

Chorizo Rolls | Pão com Chouriço

There are three ways to avoid the awkward party phenomenon.

1. You can get to the party early enough to snag a good seat on the couch.

2. You can bring a friend (it’s a well documented fact that, if you have a friend at your side, you’ll have someone to talk to when you don’t feel like dancing, someone to laugh with when you do feel like dancing, and someone to make sure you don’t do anything silly during the twilight zone part of the party).

Taken at São Martinho do Porto, West coast of Portugal. Photo by Joaquim Alves Gaspar.

3. Then there’s these rolls. Oh boy.

Show up to a party with steaming hot Portuguese rolls filled with chorizo sausage and not only will you have something to hold onto when you’re not sure what to do with yourself, you’ll draw a crowd.

People think bread is so hard to make, but the secret is you just pile everything into a bowl or standing mixer, mix it up, and let it sit for an hour and half. Then you shape it, let it rest and bake. Done!

Makes 10 rolls

Ingredients:

For the dough:

4 cups flour
2 tsp instant dry yeast
2 tsp salt
2 Tbsp olive oil

1 1/2 cups warm water

For the filling:

6 oz chorizo sausage cut into slices and casing removed

Method:

First, find a place where the waves crash against your imagination. This is always a great place to make bread.

São Lourenço. Photo by Hansueli Krapf.

Then, add all the dough ingredients into a standing mixer fitted with dough hook and set the timer for 10 minutes. You can also mix by hand and knead for 10 minutes as well.

The dough will be smooth and elastic. Cover with a damp cloth and let rise into a puffy cloud for 1 1/2-2 hours.

Meanwhile, dream yourself a happy dream – perhaps in the sunny courtyard of an old castle. The kind with an era of stories to tell and a flag whipping in the wind.

Castro Marim (Algarve, Portugal): inside the old castle. Photo by Marc Ryckaert.

Next, divide the dough into 8-10 evenly sized pieces, pat flat, fill with about 3 slices of chorizo, pinch the dough together, flip over onto your baking sheet, and let rise another 30 minutes.

Tip: For an added bit of charm, dip each roll into flour. It’ll give the bread a nice artisan look when you take it out of the oven.

Bake at 400F for 15-20 minutes. Pop the hot rolls in a cloth-lined basket and you’re ready for anything – a nice hot bowl of soup by the window, or even a wild party.

We brought the hot chorizo rolls to Ava’s teachers.


Ava loved every second of passing out the rolls.

Note how, even with the “thumbs down” Ava ate her entire bun. She’s such a silly goose.

We also brought some to the airport to see papa, who was returning from a week-long business trip.

These chorizo rolls are ready for anything.

Thanks, Portugal.

Chorizo Rolls | Pão com Chouriço
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Show up to a party with steaming hot Portuguese rolls filled with chorizo sausage and not only will you have something to hold onto when you’re not sure what to do with yourself, you’ll draw a crowd.
Servings Prep Time
10 rolls 20 minutes
Cook Time Passive Time
15-20 minutes 1.5-2 hours
Servings Prep Time
10 rolls 20 minutes
Cook Time Passive Time
15-20 minutes 1.5-2 hours
Chorizo Rolls | Pão com Chouriço
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Show up to a party with steaming hot Portuguese rolls filled with chorizo sausage and not only will you have something to hold onto when you’re not sure what to do with yourself, you’ll draw a crowd.
Servings Prep Time
10 rolls 20 minutes
Cook Time Passive Time
15-20 minutes 1.5-2 hours
Servings Prep Time
10 rolls 20 minutes
Cook Time Passive Time
15-20 minutes 1.5-2 hours
Ingredients
For the dough:
  • 4 cups all-purpose flour
  • 2 tsp instant dry yeast
  • 2 tsp salt
  • 2 Tbsp olive oil
  • 1 1/2 cups warm water
For the filling:
  • 6 oz dried chorizo sausage , cut into slices and casing removed
Servings: rolls
Units:
Instructions
  1. Add all the dough ingredients into a standing mixer fitted with dough hook and set the timer for 10 minutes. You can also mix by hand and knead for 10 minutes as well.
  2. The dough will be smooth and elastic. Cover with a damp cloth and let rise into a puffy cloud for 1 1/2-2 hours.
  3. Next, divide the dough into 8-10 evenly sized pieces, pat flat, fill with about 3 slices of chorizo, pinch the dough together, flip over onto your baking sheet, and let rise another 30 minutes.
  4. Tip: For an added bit of charm, dip each roll into flour. It’ll give the bread a nice artisan look when you take it out of the oven.
  5. Bake at 400F for 15-20 minutes. Pop the hot rolls in a cloth-lined basket and you’re ready for anything – a nice hot bowl of soup by the window, or even a wild party.

Menu: Portugal (& Giveaway)

There’s a Portuguese saying “A caridade começa em casa,” or “Charity begins at home.” And what better way, than with food?

This is the time of year to cook for friends, friends of friends, and not yet friends. This is the time of year to burst into a quiet room with the scent of freshly baked bread. When the gray skies hang low, you can be the entertainment in your home, office, and community. For starters, you can make a lot of people happy with Portuguese bread – especially when stuffed with chorizo sausage. You can also make people happy with nutritious, wintery salads, and soul-soothing soups.

It’s even better if you have a three year-old share the goodies (not only is it cute, but it teaches her the importance of a giving spirit):

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

Tuna & Chickpea Salad | Atum com Grão [Recipe]
Think love in a salad… chickpeas, tuna, lemon juice, fresh cracked pepper and a happy drizzle of olive oil. It’s good for you.

Kale, Potato & Chorizo Soup | Caldo Verde [Recipe]
Porgugal’s homey soup, loaded up with everything you need: fried chorizo slices, potatoes, and veggies.

Chorizo Rolls | Pão com Chouriço [Recipe]
I’ve adapted Portugal’s beloved chorizo bread into rolls, convenient for sitting soup-side on a chilly autumn afternoon.

THE GIVEAWAY:

How about something to while away the gray autumn days? Perhaps a travel magazine to help you with your daydreams and stovetop travels? What about my favorite? Award-winning AFAR Magazine… ? As they say it’s “where travel can take you.”

I’m so super excited! Today, in celebration of the launch of a new section of our web site called “stories” – a photo-based community forum – AFAR Magazine has graciously offered to gift one lucky winner a one-year subscription to their stunning magazine.

Each issue has an amazing international recipe and articles about where to go off the beaten path. 

*UPDATE: WEEKLY GIVEAWAY WINNER:  

Congratulations, Samantha! Your entry in our Stories forum about the Norwegian Wildberry Dream Cookies is delicious. I’m loving all the entries so far and looking forward to seeing more! (If you’re curious, the forum is accessible by the black bar on the upper left of this web site… in the green area).
 
Keep sharing your Global stories, questions, and comments!
 
Please email me by 10/22/12  to claim your AFAR magazine subscription, Samantha!

To Enter:

Take us with you someplace special by sharing your “story” (click the black bar on the way upper left side of this page to reveal the forum). As for what to share? How about a photo of a Global Table recipe you’ve tried, or a fun global meal you’ve had, or something amazing you saw or ate in your travels? Simply tell us about the photo and then comment here when you’re done so I can track your entry.

P.S. Be sure to check out other people’s stories and check back for comments on your own. Fun!

Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.

One winner will be chosen at random and announced in the Monday Meal Review on October 15 , 2012. Prize must be claimed by October 22, 2012. AFAR Magazine is sponsoring this giveaway. They wanted to share some global foodie love with you. Enjoy!

About the food of Portugal

Castelo de Marvão, photo by Elemaki.

I’m not sure what I was thinking, but for some reason I had Portugal all wrong. I forgot about the impossible mountaintop castles, surrounded by water (and here’s another). I forgot about turquoise waters that swaddle neon villages. As for the food? I didn’t even have fish on my radar which is surprising, considering 1. most of Portugal’s border is coastal, 2. We’ve cooked Portuguese inspired food before, including Grilled Prawns with Piri Piri from Angola.

Hello. Overcoming my extreme ignorance is exactly why I am on this Adventure. And I love it.

Thankfully, one of our longtime readers offered to help me out. Three cheers for Paulo.

The sea near Cabo da Roca. Photo by Rodrigo Nuno Bragança.

First of all, he suggested a chickpea salad [Recipe] from his very own Portuguese wedding. I say if it’s good enough for a man’s nuptials, it’s good enough for just about anything. Paulo tells me the salad either includes tuna or cod and vinegar or lemon juice.

Speaking of Cod, dried cod is everywhere, with enough recipes to fill every day of the year. Not only can you find it in the chickpea salad, but also in Bacalhau a braz (dried cod combined with onion, potatoes and eggs – a favorite with kids), Bacalhau a Gomes Sá (cod baked with onions and potatoes), Bacalhau a lagareiro (salt cod soaked, cooked, and served with olive oil and potatoes), Bacalhau com Natas (cod baked with cream), and in Bolas de Bacalhau (dried cod burgers).

That’s a lot of cod.

Algarve, Portugal. Photo by Marc Ryckaert.

Now … no worries. If cod isn’t your thing (or clams, or lobsters, or even barnacles), you might enjoy saddling up to dried sausages, like chorizo (you’ll find it in everything from the famous caldo verde soup [Recipe] and even stuffed inside bread [Recipe]).

The Portuguese get a lot of credit for spreading many of their dishes (like the Piri Piri mentioned above and feijoada, which we cooked for our Brazilian Global Table) around the world as well as helping to spread food from other countries around the world. According to the World Cookbook for Students:

The centuries-long Portuguese empire is responsible for spreading throughout the world many food plants and items from their original homes in Asia, the Americas, and Africa: Indian and Indonesian spices and cooking methods, exotic fruits and nuts, salted codfish.

Then there’s the desserts, including cinnamon-laced Raivas cookies, which I tried out for Guinea-Bissau. I also read that there are great honey-based desserts, including many flans (flan de mel), cakes (bolo de mel), and puddings (pudim de mel). Paulo asked his wife as well, who was kind enough to share her favorite Portuguese dessert…

… the pasteis de belėm  or pastel de Nata (a custard tart type desert). The original recipe is secret but there are lots of imitations around and some very good ones.  There are loads of egg yolk based deserts because monasteries used to use the whites to use as starch for clothes and they had all the yolks left over. There is ‘ovos moles’ that is very popular from the center of Portugal.

Maps and flag courtesy of CIA World Factbook. Photo of Oporto by Janek Pfeifer.

Interesting how something like starching your clothes can forever influence the desserts of your country.

Amazing.

Monday Meal Review: Poland

I never expected a picnic to be so difficult.

There’s a Polish saying, “Bez pracy nie ma kołaczy,” which means “Without work, there won’t be supper.” This was most definitely the theme of our week at the Polish Global Table.

For starters, I spread out the cooking of each dish over the course of three days, slowly making each one when I could find the time.

When I finally finished cooking, we took the apple pie to the park to share with friends.

Keith didn’t catch much of “the scene” on camera, so I’ll have to relay it the best I can.

After our first game (ever) of Frisbee Golf (which was quite fun, actually), we set up our picnic under a covered gazebo. We ate our meal with gusto (Ava was particularly hungry, since she had eaten her breakfast at some ungodly pre-dawn hour).  The breeze was mild and the sun was shining. Simply lovely. As I rummaged in our picnic backpack for the Tupperware filled with Polish apple pie, I heard footsteps. I looked up to find a serious looking woman dressed in a suit sizing up our little picnic.

“We’re having our company lunch here in an hour,” she said grimly.

We’ll just be a few minutes, is that okay?”

“People are coming right now to set up,” she replied sourly.

I scanned the empty parking lot and the six other empty tables under the gazebo. Other than her clicking heels, nothing important was going on.

Still, I didn’t feel like arguing. We gathered our things and stumbled over to another gazebo. I laid out our plaid table cloth again and set up the Polish apple pie. Again.

Keith turned on the video camera and began to record. We got just a few bites in when a sweet little birthday boy (2 years old, I soon learned) showed up with his parents. They looked like they had the entire contents of Party America in their pickup truck. They let us know (very kindly, I might add) that they would need the gazebo for little Michael’s birthday party. They said that we could stay to finish our dessert if we’d like.

We gratefully offered our thanks and continued to eat.

Out of nowhere came the low, slow rumble of a gator. The guy inside was tight lipped and clearly on official gazebo duty. I self-consciously started to say “We’ll be getting up in two minutes, they said we could stay.”

Keith, used to me being a worrier, smiled and teased “Sasha, he doesn’t care”  Which I repeated, as a question…although I’m not sure why.

But the man snapped back “No, I do care.”

Pause.

“You need to leave,” the man continued, “Now. Please.”

For the rest of the conversation, see this week’s “Ava’s Corner.”

We were stunned. Smacked. Spanked. Ava looked from our  burning faces, back to this man, back to us again. He just continued to glare at us. Waiting. We gathered our stuff for the second time, tail tucked between our legs and headed to the next table – not in a gazebo – where we (drum roll) finally finished our Polish dessert in peace.

So what did I learn about world peace in this afternoon at the park?

Much of what we say simply boils down to the delivery.  A warm smile go a long, long way. Saying “please” and “thank you” with heart make all the difference.

Let’s make our days a little kinder, shall we? Especially when we wield powerful gators.

That being said, in the end the Polish were right… “Without work, there won’t be supper.”

Or Polish apple pie, as it were.

Cheese & Potato Pierogi [Recipe] 

What I love most about this dish:

Pierogi are the ultimate in comfort food. From the sweet, haunting flavor of caramelized onion, to the sharp bite of cheddar cheese and sweet potatoes, there’s nothing better. Mr Picky was all about these – the scent of them frying in butter drew him in the garage several times to see if they were done.

What I love least about this dish:

Miss Ava has eaten pierogi several times (from the supermarket) and loved them. This time, however she was not a fan. I think it’s because of the caramelized onion (had I minced it, we would have been better off).

White Cucumber Salad | Mizeria [Recipe] 

What I love most about this dish:

Cucumber salad comes together in a snap – the hardest part is slicing the cucumbers. We ate this snack at the park, with dinner, and one other time. It stayed crunchy and fresh with really good flavor. It reminds me of a similar Hungarian cucumber salad my mom used to make, although I don’t think she included the dill.

What I love least about this dish:

I would probably skip the sugar next time (and I’ve read that this is personal preference, anyway). The tang from the vinegar is perfect though.

Polish Apple “Pie” | Szarlotka [Recipe]

What I love most about this dish:

This is a crust lover’s dream. The szarlotka sliced beautifully and would be a great treat to sell at a bake sale. Ava has never, never, never been interested in pie (of any shape or size) until now. She started off just eating the crust, but when she got a few stray pieces of apple in her mouth, then she went for those, too. It was great! I also loved that this pie stores really well in the refrigerator. It was not only great the next day, but held up well even a few days later. I think part of that is because the apples are pre-cooked, which removed most of the moisture, so the pie doesn’t become soggy as it sits.

What I love least about this dish:

Nothing… just be sure to find some people to share with – this is a large, filling treat!

Ava’s Corner

GIVEAWAY WINNER

Congratulations to the winner of our weekly giveaway – Megan, who said

The best soup I”ve ever eaten was a homemade Italian Escarole Soup. It was made mostly of vegetable broth, cannelloni beans, an entire head of escarole, and a little bit of orecchiette. The best part was the mix of tastes and textures, especially when you add your ideal portion of grated Romano cheese, Italian herbs, and even olives or hot sauces. The best soups are those that you can personalize! (Vietnamese pho or your recipe for Burmese Coconut Chicken noodle are others that come to mind!)

Yum. Please email me by 10/15/12  to claim your Saffron Road Gift Basket, Megan!

White Cucumber Salad | Mizeria

Misery. When I get out of a steaming hot shower in the icy heart of winter and frost settles onto my damp neck before I can towel off. When I eat too much food at the fair and go to bed immediately afterwards. When my feet are tired and hot after a long, long day but – for whatever reason – I can’t take my shoes off yet.

When I eat cucumber salad? I feel fresh. Happy. Not exactly miserable.

But misery is the Polish name of this crunchy, creamy cucumber salad made with sour cream, dill, a bit of sugar and a splash of vinegar.

As for whether or not it lives up to its name?

I’ll let you be the judge.

Serves 2-4

Ingredients:

2 cucumbers, peeled and sliced medium thinly
sour cream 1/2- 3/4 cup, to taste
1 Tbsp chopped fresh dill
2 tsp sugar, or to taste
2 tsp vinegar, or to taste

Method:

Don’t blink, or you’ll miss the instructions.

Toss everything together and serve.

Enjoy the misery.

 

Preferably somewhere miserably beautiful.

Godziszów towards Goleszów, photo by D T G.

 

White Cucumber Salad | Mizeria
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Misery is the Polish name of this crunchy, creamy cucumber salad made with sour cream, dill, a bit of sugar and a splash of vinegar. As for whether or not it lives up to its name? I’ll let you be the judge.
Servings Prep Time
2-4 people 10 minutes
Servings Prep Time
2-4 people 10 minutes
White Cucumber Salad | Mizeria
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Misery is the Polish name of this crunchy, creamy cucumber salad made with sour cream, dill, a bit of sugar and a splash of vinegar. As for whether or not it lives up to its name? I’ll let you be the judge.
Servings Prep Time
2-4 people 10 minutes
Servings Prep Time
2-4 people 10 minutes
Ingredients
  • 2 cucumbers , peeled and sliced medium thinly
  • 1/2-3/4 cup sour cream
  • 1 Tbsp fresh dill (chopped)
  • 2 tsp sugar , or to taste
  • 2 tsp vinegar , or to taste
Servings: people
Units:
Instructions
  1. Toss everything together and serve. Enjoy the misery.

Polish Apple “Pie” | Szarlotka

We don’t always do what’s expected in my family. We laugh in the face of drama. We cry whenever happy. We eat pizza for breakfast. And we’re generally 10 years out of fashion (note: I’ll never slip into skinny jeans, so don’t hold your breath on that one). P.S. We never had normal birthday cakes. I liked to have the unusual and highly troublesome (in the best possible way) German Tree Cake on my birthday.

Half the time my brother Damien requested apple pie for his. If we were Polish, homemade, sugar dusted Szarlotka is surely what he would have gotten.

Since it’s apple picking season, any excuse is a great excuse to make apple pie. And I’m thrilled Poland has such a fun version… Now, I should clarify – this is not exactly pie per se – that’s simply the translation most often given for this sweet treat. Instead it looks more like a fruit bar with apple pie filling. The “crust” is like a cross between a shortbread cookie and pie crust. The dough is made with sour cream and a little sugar, rolled indulgently thick, and layered with a cinnamon studded apple center.

The best thing is how sliceable this treat is. With a clean, sharp knife, you’ll get beautiful squares, perfect for potlucks and bake sales.

Szarlotka is lovely with a cup of tea or a dollop of sour cream, so don’t hold back!

Zamosc (Poland), photo by Marek & Ewa Wojciechowscy

Inspired by the recipe on Adarosman. 

Ingredients:

4 1/2 cups flour
1 Tbsp baking powder
1/2 cup sugar
1/4 tsp salt
3 sticks unsalted butter (3/4 lb)

5 egg yolks
1 tsp vanilla extract
1-5 Tbsp sour cream, as needed to bring the dough togetherFor the filling:3 lbs apples (I used gala)
3 Tbsp sugar (or more, to taste)
1 Tbsp lemon juice
1 1/2 tsp cinnamon
2 Tbsp butterMethod:First, find a kitchen with a view. Perhaps along a shimmering, simmering Polish river. I’m setting up shop in the tallest tower. For sure.

Gdańsk City Hall, Poland. Photo from www.gdansk.pl

Next, mix up the dough.

A word to the wise: I tried using my 7 cup food processor, but this was a mistake. There just wasn’t enough room (an 11 cup processor might be okay). You’ll most likely be better off with a pastry cutter and a really large bowl.

Either way, the method is the same. First, combine the dry ingredients (flour, baking powder, sugar, and salt).

Then, add the cubed butter. You can use a pastry cutter or two knives to cut in the butter until small, pea-sized pieces if mixing by hand.

Finally, whisk together the sunshine-yellow egg yolks, vanilla extract, and one tablespoon of the sour cream.  Work the dough until a smooth ball forms, adding more sour cream as needed.

Divide the dough, flatten into discs – one a little larger than the other, wrap in saran, and chill for 30 minutes.

Meanwhile, peel, core and slice 3 lbs of apples. Cut a few of them into a smaller dice. Cook in a pan with sugar, lemon juice, cinnamon, and butter until soft and the small diced pieces begin to break apart into applesauce. Some Polish folk even like to break it all down into applesauce consistency. Just depends on your preferences.

Now… preheat the oven to 350F…

… and assemble the szarlotka.

To do so, roll out the larger dough into 1/2 inch thickness to cover the bottom of a 10″ springform pan. I’ve heard you could also use a lasagna pan, but haven’t personally tried it. Whatever you use, make sure the dough goes up the sides of the pan about 1/2-1 inch. Roll out second dough to 1/2 inch thickness and 10″ around. Have it ready while filling the cake with apples (it’s okay if they are hot). Top immediately with the second round of dough and pop in the oven for about 45-50 minutes, or until cooked through and slightly golden.

Serve dusted with powdered sugar… either warm or chilled.

Cut into squares. Or get artistic. It’s up to you.

Spend the rest of the day smiling.

After all, who can frown after eating this?

Happy autumn, friends.

Sokolica (Pieniny). Photo by Jerzy Opioła.

Polish Apple "Pie" | Szarlotka
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Rating: 4.33
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I should clarify - this is not exactly pie per se - that's simply the translation most often given for this sweet treat. Instead it looks more like a fruit bar with apple pie filling. The "crust" is like a cross between a shortbread cookie and pie crust. The dough is made with sour cream and a little sugar, rolled indulgently thick, and layered with a cinnamon studded apple center.
Servings
12
Servings
12
Polish Apple "Pie" | Szarlotka
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
I should clarify - this is not exactly pie per se - that's simply the translation most often given for this sweet treat. Instead it looks more like a fruit bar with apple pie filling. The "crust" is like a cross between a shortbread cookie and pie crust. The dough is made with sour cream and a little sugar, rolled indulgently thick, and layered with a cinnamon studded apple center.
Servings
12
Servings
12
Ingredients
  • 4 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 3 sticks unsalted butter , 3/4lb
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 1-5 Tbsp sour cream , as needed
  • 3 lb apples , I used Gala
  • 3 Tbsp lemon juice
  • 1 1/2 tsp ground cinnamon
  • 2 Tbsp butter
Servings:
Units:
Instructions
  1. First, combine the dry ingredients (flour, baking powder, sugar, and salt).
  2. Then, add the cubed butter. You can use a pastry cutter or two knives to cut in the butter until small, pea-sized pieces if mixing by hand.
  3. Whisk together the egg yolks, vanilla extract, and one tablespoon of the sour cream. Work the dough until a smooth ball forms, adding more sour cream as needed.
  4. Divide the dough, flatten into discs - one a little larger than the other, wrap in saran, and chill for 30 minutes.
  5. Meanwhile, peel, core and slice 3 lbs of apples. Cut a few of them into a smaller dice.
  6. Cook in a pan with sugar, lemon juice, cinnamon, and butter until soft and the small diced pieces begin to break apart into applesauce.
  7. Preheat the oven to 350F
  8. Roll out the larger dough into 1/2 inch thickness to cover the bottom of a 10" springform pan. Make sure the dough goes up the sides of the pan about 1/2 - 1 inch.
  9. Roll out second dough to 1/2 inch thickness and 10" around.
  10. Add the filling to the pan.
  11. Top immediately with the second round of dough. Cook for 45-50 minutes or until cooked through and slightly golden.