As a teenager in Luxembourg, I never really thought about high class cuisine. We spent a lot of time over at Quick, the aptly named fast food place. If we weren’t there, we were eating a the local pizzeria, bar, or patisserie. It’s a shame, really, because the world’s first and only female winner of the Bocuse d’Or, a highly competitive culinary competition, is from Luxembourg and has two restaurants right around the corner from where we hung out. Talk about missed opportunities. The chef’s name is Lea Linster and her impeccable dishes show that country food can be just as classy as city food. As I watched her speak about this traditional green bean soup, I knew I had to try it. With a few simple flourishes, she turns a country-bumpkin dish into something I’d be willing to serve at any dinner party. Especially because she insists on inlcuding the same special ingredient I do: lots of love. Serves 4-6 Ingredients 1 1/2 pounds fresh green beans, diced (about 5 cups) 1 onion, diced 1 …
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My first taste of Luxembourg’s Gromperekichelcher was during the annual Christmas market. The town square buzzed with happy shoppers and carolers whose voices floated down from the bandstand. The smell of fried potatoes and onions was just about enough to send anyone straight for their wallet so, of course, I happily complied. While most Luxembergers dunked their fritters in apple sauce, I went straight for the ketchup. It was an easy thing to do and it made my new home a little more familiar – a little more like the United States, which I had left back in 1992. The irony is, of course, that now I eat the fritters with ketchup because it reminds me of Luxembourg. It’s amazing how memories travel with our taste buds, wherever we go. Even though I left Luxembourg after high school, in 1998, I simply have to smell fried potatoes to go back there. In those moments, I remember the friends and the food. The troubles and the laughter. The tears and the songs. It all comes bundled up together, …
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When I told Keith, a.k.a. Mr Picky, what was for dinner this week, he said “Bless you.” You try saying it – Käsknöpfle – and see if you get the same response. Some words just sound like a sneeze, I guess. But don’t let that fool you. This week’s Käsknöpfle is … ahem… nothing to sneeze at. This wonderful, cheesy pasta dish enjoyed in Liechtenstein is like mac and cheese, but all grown up … a meal that has had a few years to explore the world and came back refreshed and refreshing – a great, big bowl of alpine comfort… A free spirit, if you will. This recipe is for the days when you don’t want everything all wrapped up in a neat little bow. When you want things to be squiggly. And cheesy. And oniony. Trust me, it’s not too much to ask for. Just ask Liechtenstein. The fine folks of Liechtenstein recommend three cheeses… Fontina is creamy and has a bit of tang, Gruyere is salty and a bit drier (a bit reminiscent of Parmesan), and Emmenthalier is like a mild …
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Epiphany. People use the word to say they had a great idea. Like the proverbial lightbulb going off over one’s head. But we’re not going to eat lighbulbs today. Nope. Epiphany is the time of year that Liechtenstein, as well as many other countries around the world, celebrate “little Christmas.” This national holiday is celebrated on January 6 and is a nod to the late arrival of the 3 kings to the very first Christmas party… afterall, they did hike quite a ways to get to Bethlehem. Calling the Dreikönigskuchen a cake is somewhat a misnomer as it is really more of a sweet roll. You can find it fresh in bakeries all over Liechtenstein. Filled with fresh citrus rind, sweet raisins and bound with the richness of milk and butter, it’s a fantastic treat on a cold winter’s day. The best part? A single almond is hidden inside one of the rolls. Whoever finds it gets to be King (or Queen) for the day. It’s a beautiful and fun game for kids. Once the winner is …
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Every day should be special. A day to use fancy napkins. A day to nibble cookies with tea. A day to smile more than you did the entire year before. This cookie is for such a day. Say hello to the ghraiba, or Libya’s answer to crispy, buttery shortbread. They aren’t super sweet, but they have a tender crumb, perfect for teatime. Two things make these cookies unique. First, they are made with ghee, a.k.a. cooked, clarified butter. Second, they are studded with whole cloves, which can be eaten in their entirety. The quick bake in the oven mellows the flavor enough to make the experience bearable. I made half of the cookies plain and half of them with a hit of cocoa. Decorated with whole cloves (yes, eat the whole thing!) and pine nuts, they make for a delightful giftbox for a hostess gift. The funny thing about these cookies is that they do not spread. At all. And they cook very quickly, so plan accordingly Makes several dozen 1 inch balls. Ingredients: 7.5 ounces ghee, room temperature (about a …
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Gnocchi is always associated with Italy. Gondolas. Striped shirts. Butter and sage. But take a trip southeast, across the Mediterranean, to the old mountain villages of Lebanon and you’ll encounter something very similar. It’s called Maakroun – a thick homemade pasta that is either fried and served sweet, or boiled and served with an intense garlicky lemon sauce called toum. While Maakroun is not made with potatoes, the shape is nearly the same – a little longer perhaps. I would have never guessed that the Lebanese have something so similar to gnocchi. Never in a million years. But that’s what this Adventure is all about – discovery and trying something new. So get off your gondola, and put on your hiking shoes. We’re headed to Lebanon. And we’re going to eat pasta. Recipe inspired by this regional tourism flyer from Douma, Lebanon. Serves 2-4 Ingredients: 3 cups flour 1 1/2 Tbsp olive oil warm water, as needed (I used 3/4 cup) 1 tsp salt Method: Find yourself a happy mountainside. Or perhaps a beautiful window to cook by. …
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This recipe is so familiar. Each bite feels like a nibble straight out of my childhood. The funny thing is I’ve never, ever had this recipe. But, with cinnamon, cardamom, apples and pancakes-so-thin-they’re-basically-crêpes all rolled together with heaps of honey and yogurt, I can practically see my mom buzzing around the kitchen table. I smell the butter melting, crackling, sizzling, and I go right back to those days when I was too short to see into the mixing bowl. Thanks to this new-to-me recipe, I can taste my childhood all lumped together in this happy breakfast treat from Latvia. I’m totally into it. I suppose it’ll seem familiar to you, as well. After all, we’ve seen thin pancakes all along this journey, from Argentina to Ireland, and from Hungary to Eritrea. Today’s pancake is typical of the the Baltic and – even though they call it a pancake – the soft batter is almost thin enough to call a crêpe. Latvians love adding spiced apples to their pancakes. To be totally traditional, be sure to serve them with …
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Birthdays are fun but birth days are even more so. Family and friends hugging, smiling, crying – everyone in wide eyed at the wonder of a new child’s most innocent gaze. Since Keith’s grandson was born last week, I thought it appropriate to make a birthday cake in his honor. I sought out such a thing in Latvia,only to find something very unexpected. Latvians have a tradition of baking pretzel-shaped sweet bread – not exactly cake – and topping it with candles. The Klingeris, as its called, can be used to celebrate birthdays and name days – which, as it sounds, is the day dedicated to celebrating your particular name. From what I’ve read, Latvians celebrate name days with gifts and parties, and often these celebrations are even larger than their standard birthday celebrations. So let’s get to celebrating, Latvian-style. Welcome to the world, little Kaiden Ray. Recipe inspired by Latvia (Cultures of the World, Second), in which this treat is called by the more Scandinavian name Kringel) Makes 1 large pretzel Ingredients: 2 tsp yeast 1/2 …
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Flija, flija, flija… Have you ever loved someone so impossible that they made you want to tear your hair out? Have you ever known someone who seemed really complicated at the time, but when you really, really think back, you realize they were about simple as it gets – that just maybe you were the complicated one? Have you known someone whose company turns minutes into hours, until you forget hunger in a the wake of good conversation? Do you like to whittle? How about the opposite – slowly adding bits and bits to something until a whole forms? You’ll experience all of the above with Flija. It’s a total workout – mind, body, and soul. I’ll guide you through it. Here’s the deal. Once in a while I make recipes on this blog that take a extra effort, like the twenty layer German Tree Cake (a family favorite). Other times, I make recipes that are incredibly simple but are designed to be as much an activity as they are a meal, like Hungarian Bacon on Sticks (genius). Today I bring …
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I firmly believe flatbread has magical qualities. It can revive dull dinner conversation during that gaping time when the food seems like it’ll never be ready. And, when the meal finally arrives, flatbread is there to happily house any number of visitors, including stews, sandwich fillings, spreads, dips, and cheeses. It can even make a grouchy baby happy again. I’m into it. Are you with me? Here’s the short of it: I go to my happy place when presented with a steaming stack of warm, buttery flatbread. Today we’re celebrating Chapati – a thin, wheaty flatbread much adored in Kenya (with roots in Indian cuisine). Like the other flatbreads we’ve done so far on this Adventure (pita bread, naan, corn tortillas, chinese pancakes, injera, and laxoox), chapati brings on my mega smile. Those who make chapati daily – and there are plenty of such people in Kenya, not to mention India – they can zip out dozens of dinnerplate-sized specimens in mere minutes, rolling one while another cooks. They make the chapati so fast that even the first one …
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Makes enough Escovitch topping for 2-3 meals. I’ve long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won’t kiss me for days afterwards, but a girl’s gotta do what a girl’s gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish Escabéche. Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation At it’s most basic, Jamaicans briefly cook fresh veggies in spiced vinegar, pile them on top of fried fish, and ladle extra vinegar sauce over the top. The veggies retain some crunch while also making the mouth pucker up. Big time. Oh, and there’s a little burn, too, thanks to hot chili peppers. What’s not to love? Ingredients: 1 bell pepper, sliced in rings hot pepper, sliced in rings (jalepeno, habenero, etc) – to taste 1 onion, sliced in half moons 1 large carrot, sliced in matchsticks 1 chayote, seeded and …
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