In the states, we commonly associate Baklava with having originated from Greece. Although the Greeks did play an important roll in the forming of the sticky sweet, nut-filled treat that we all love and know today, it is believed that it emerged from Turkic routes. The pastry dates back to the 8th century BC., and depending on whom you ask, you will likely get people from each respective country (particularly those from Eastern Europe and the Middle East) laying claim to its heritage. Circa 3rd century BC, Greek mariners brought Baklava to Athens from their travels, and the flakey baked good was a hit. It was at this point in history that an important modification was applied to the dough. The Athenians created phyllo dough by taking the original crust recipe and rolling it into paper thin sheets. Make your own syrupy layered treats that are chock full of nutty goodness by preparing the following recipe.
When I think back to the amazing semester that I spent studying in Spain years ago, memories of chatting with friends around a small patio table set on a cobblestone sidewalk and sipping a refreshing glass of wine instantly rush to mind. What a delightful surprise it was to learn that many of the privately owned cafes/bars in Seville offered a free tapa (similar to a single size serving/appetizer) with your drink!
One of the most common pintsize meals that are brought to the table is the tortilla de patatas (Spanish Omelette); this is a simple potato and egg dish that is cut into bite size squares, and then each piece is garnished with a toothpick. It may be served room temperature or warm. If you would like the tortilla to go, the bocadillo (sandwich made with fresh baguette) is a great companion to bring with you on a train ride.
Yield: 6 servings
Prep and Cook Time: 45 minutes
You will need:
Medium size, nonstick frying pan
Large colander
Ingredients:
Salt
5 Medium Potatoes (such as russet or Yukon)
Optional: 1 Medium Onion (white or red are fine)
Note: Often the tortilla is prepared without onion but if you like onions, you won’t regret adding it to this recipe.
About 1 cup of olive oil
4 large eggs
Optional: baguette
Directions:
Peel the potatoes and cut them in half, lengthwise. Then, slice into 1/8 thick pieces, or use a mandolin.
Peel and dice the onion.
Crack the eggs, mix well, and set aside the large bowl for the time being.
Heat the oil on medium-low. Add the potatoes first, and make sure the olive oil almost covers them. (It may seem like a lot of oil, but don’t worry, you will be straining most of it out after this step.) Sprinkle a dash of salt to taste. You don’t want to cook the spuds too quickly or brown them (if it can be helped). Traditionally, the Spanish tortilla isn’t prepared with golden brown potatoes or caramelized onions. Continue to fry for about 5 minutes and add the onions. Regularly stir the mixture, and it should take about 10 minutes (total) to reach the desired consistency. It’s ok if the potatoes break apart, and you will know that they are ready when a piece can easily be split with a spatula.
Remove the pan from the burner and carefully drain the contents into the large colander over another pan. Dispose of the oil properly, don’t dump the oil down the kitchen sink.
Stir the potatoes and onions into the large bowl of eggs.
You will use the same skillet to fry up the tortilla. The pan should have enough oil left in it from the previous steps, but add a little more if the interior surface looks dry. Keep the heat set on medium-low. Pour the ingredients into the pan, level and smooth out the potatoes so that they evenly cover the skillet bottom. Allow the tortilla to cook for about 5-6 minutes, until the center is cooked all the way through (the egg should be firm and should spring back to form when pressed). Use the spatula to check that the base of the omelette is golden brown in color.
Remove from heat and place a large plate over the top of the pan. Flip the tortilla onto the plate. Make sure that the skillet is well covered with the olive oil, and slide the omelette from the plate back into the frying pan.
Cook for another 2-3 minutes, until the other side is nicely browned.
Serve as a hearty sandwich on a piece of baguette, or cut the tortilla into ½ inch squares and place a toothpick in the center of each cube.
Impress your guests and pair this tapa with a side dish aceitunas (olives) and a large pitcher of Sangria. What finer way is there to start off a dinner/garden party this spring? Except for maybe booking flights to Seville for yourself, family and friends to experience the real deal in Spain. However, if I shut my eyes for a moment, take a sip of sangria, and listen to my friends’ jubilant chitchat in the background, my imagination can sweep me right back to an open-air café in Spain, and I have the next best thing.
If you have never tried a stroopwafel, you are in for a treat! After one bite of the thin, waffle cookie with a caramel-like filling, you can not help but be hooked on this Dutch specialty. Legend has it that in the early 19th century a baker from Gouda in the Netherlands combined leftover ingredients to create this culinary delight.
To make the cookie portion of the stroopwafel, you will need either a pizzelle iron or a specific type of waffle maker (the average North American mechanism’s ridges are to deep for this job). I am going to suggest that you simply buy a package of Belgium waffle butter cookies to prepare your very first batch (you can find these at stores like Trader Joe’s or Whole Foods). Then after preparing the following filling, you can take the sweet to the next level by following a recipe like this one at dianasdesserts.com.
Yield: 15 cookies
Set aside: 2 packages of Belgium Butter Cookies (there should be about 30 total)
Filling Ingredients:
1/2 cup golden syrup (this comes in a little tin can and can be found at the same store as where you purchase the cookies)
2/3 cup packed brown sugar
1/2 cup butter
1/2 teaspoon ground cinnamon
Instructions:
Heat all the above filling ingredients in a saucepan over medium until it begins to boil, and then lower the temperature a bit (not quite to medium low).
Continue simmering until it has reached soft ball stage (about 235-245 degrees Fahrenheit). If you don’t have a candy thermometer, the liquid will begin thickening (large bubbles begin forming and they are a lighter caramel color) after approximately 5 minutes. With a spoon, allow a few drops of the hot mixture to drip into a cold bowl of water. If the syrup filling is ready, it will keep a ball like form while submerged but will lose its shape once it is removed from the water.
Allow the contents to cool a bit (about 10 minutes), so you don’t burn your fingertips completing the next step.
Spread about 1 tablespoon of the filling on one cookie and then gently press the second cookie on top and enjoy!
Outdoor markets, grocery stores and even vending machines sell these fabulous waffle cookies in the Netherlands. A traditional way to enjoy a stroopwafel is to rest one over a steaming cup of tea or coffee to warm it before taking the first bite. Now, if you really want to experience the real deal (the waffle cookie will be softer and absolutely worth the extra work), you will need to book flights to the Netherlands so that you can purchase the golden, caramel filled cookie while it is still warm from the waffle press at an open-aired marketplace.
Warm your belly with a hearty stew this winter. I would like to suggest a rendition of the traditional Irish Stew. The recipe is said to have existed for centuries, and originally it consisted of 4 primary ingredients: neck mutton chops, potatoes, onions, and water. Today, many variations of this dish exist. Should you try to discuss the topic of what goes into making a true Irish Stew with a native of Ireland, it can be a sticky subject. If you decide to substitute beef in place of the mutton or splash some Guinness into the pot for additional flavor, be aware that many Irish will inform you that while you have indeed prepared a stew, it would not be considered Irish Stew.
So, the rebel that I am, I am going to deviate from the original recipe. To put a North American spin on preparing this meal, I have modified the directions so that a crock pot can be used instead of simmering the stew in a large pot on the stove top.
Yield: 6 servings Use: a 6 quart crock pot
Ingredients:
2 tbsp olive oil
2 lbs boneless lamb meat (cubed)
4 large carrots (peeled and sliced)
8 white round potatoes (peeled and cubed)
2 medium onions (chopped)
2 26-ounce containers of beef stock
½ tsp of ground black pepper
Directions:
Heat 1 tbsp of olive oil in a large skillet over medium. Once the oil is hot, place the lamb in the pan and brown both sides of each piece. While the meat is cooking, this is a good time to put the carrots and potatoes in the crock pot. Then, once the lamb is ready, add it to the crock pot.
Keep the heat level on medium and carefully pour the remaining tbsp of oil into the skillet. Add the onions and ground pepper to the pan and sauté the onions until they are a golden brown in color.
Pour the beef stock into the crock pot and then mix in the onions.
Set the crock pot on low and let it cook for 6 hours.
I would suggest serving this dish with a side of Irish soda bread and for a beverage, a glass of Guinness only seems appropriate. This is a great recipe to make on a frigid, winter day. Warm your hands around your big ceramic bowl of stew before sitting down for the meal, and imagine traveling to Ireland where you will be able to taste a variety of Irish Stews. Below is an old Irish ballad (circa 1800) to read and set the mood when the time arises to book your flights to Ireland.
Some like herrings red from the ocean, And some like a bit of pig’s fry; Some like oxtail soup, I’ve a notion, While others like a pudding and pie. For all sorts of stomachs there are dainties, But the best feed between I and you, Is some mutton with onions and potatoes, Made into a real Irish Stew, Then hurrah for an Irish Stew, That will stick to your belly like glue; The sons of St. Patrick for ever, And three cheers for a real Irish stew.
World Cuisine Wednesday
Warm your belly with a hearty stew this winter. I would like to suggest a rendition of the traditional Irish Stew. The recipe is said to have existed for centuries, and originally it consisted of 4 primary ingredients: neck mutton chops, potatoes, onions, and water. Today, many variations of this dish exist. Should you try to discuss the topic of what goes into making a true Irish Stew with a native of Ireland, it can be a sticky subject. If you decide to substitute beef in place of the mutton or splash some Guinness into the pot for additional flavor, be aware that many Irish will inform you that while you have indeed prepared a stew, it would not be considered Irish Stew.
