Hei, travelers, mitä kuuluu? Are you a fan of outdoor adventures? If so, why not consider taking a trip to Finland this summer? This Nordic country is comprised of a multitude of forests and thousands of lakes; it is home to 35 national parks which bring nature lovers and outdoor adventurists from all over the world. Among the most popular activities in Finland are hiking, golfing, going on lake cruises and trekking up the Lapland Mountains. (By the way, if you take a trip up these mountains in the cooler months of September and October you will be rewarded with a viewing of the Aurora Borealis a.k.a. Northern Lights.)
Today the recipe comes to us all the way from Helsinki. This refreshing salad is a great snack for the upcoming hot summer months, but it also is used as a side dish during holiday feasts. Whatever time of year you decide to make it, I hope you enjoy it thoroughly.
Mixed Beet Salad
2 medium size cooked carrots
2 medium size peeled and cooked potatoes
1 granny smith apple
1 shallot or small onion
2 small gherkins
3 medium sized pickled beets
Crème Fraiche (recipe provided below)
Make sure all ingredients are dry. Finely chop your onion or shallot, and cut the remaining ingredients into cubes.
Mix all ingredients into a bowl and refrigerate for 2 hours, allowing flavors to “marry”.
Stir in Crème Fraiche and serve.
Crème Fraiche
2 c. heavy cream
3 tbsp buttermilk
1/2 tsp cinnamon
2 tsp brown sugar
Dash of salt
In a medium sized mixing bowl, sprinkle salt, sugar and cinnamon into cream and buttermilk.
Whisk until blended and peaks begin to form. Cover with a towel in a warm place for about 12 hours, until the mixture is thickened.
Stir and refrigerate for at least 3 hours before serving
Happy Wednesday, Travelers! How is the weather where you are? Here in Portland, it is cool and rainy. On days such as this, a nice light soup is a pleasant treat. The recipe I am sharing today comes from the northeastern Veneto region of Italy. It is a very simple recipe for a rice and cauliflower soup, sure to satisfy your hunger. Take a trip to Venice and experience the delicious cuisine for yourself, any time of the year!
Riso e Cavolfiore Zuppo (Rice and Cauliflower Soup)
¾ lb cauliflower
¾ c short grain rice
½ fresh grated parmesan (or more, if you like)
1 tbsp butter
½ tbsp butter
1 tbsp olive oil
1 ½ beef broth (or vegetable broth, if you prefer)
Salt and pepper to taste
Cut florets from the cauliflower stalk, washing and drying thoroughly.
In a large skillet, heat the olive oil and half tbsp butter over medium heat and sauté the florets. Sprinkle with salt, pepper and four tablespoons of broth, cover and gently simmer for about 8 minutes.
In a large stockpot, bring the broth to a boil. Once boiling, add rice and cauliflower and simmer over low heat until rice is tender, approximately 35-40 minutes. Add the tablespoon of butter and parmesan.
Guten Tag! The sunshine and warm spring breezes bring to mind ways to enjoy the great outdoors. Today in Portland, Maine we have perfect weather for a picnic, and you can’t have a picnic without potato salad! Let’s take a trip to Germany for our recipe of the week, German potato salad!
German Potato Salad
1 tsp paprika
1 tsp brown mustard seeds
1 ½ tbsp sugar
1 tsp salt
2 tbsp chopped fresh parsley
1 ½ lbs new potatoes
½ small onion, chopped finely
½ lb bacon
1 tsp mustard
½ c cider vinegar
¼ c water
In a pot with just enough water to cover your potatoes, bring potatoes to a boil. Reduce heat and simmer for about 30 minutes or until tender. Drain, allow potatoes to cool the peel and cut into chunks.
Meanwhile cook bacon until crisp then crumble into small pieces.
In bacon grease, cook onion until tender.
In a large bowl combine mustard, mustard seeds, vinegar, sugar, salt and water. Add potatoes, bacon and onion. Sprinkle the top with paprika and parsley and serve hot or cold.
Portugal is a lovely country to visit, no matter which season you go; although (in my opinion) the best time to visit is in late spring and the early autumn. During these times, the weather is pleasant and warm, not blistering hot, and the throngs of tourists have either not arrived or else most of them have left for the season.
Let’s take a trip to Lisbon to get this week’s recipe for a Portuguese favorite – Kale Soup. This is a nice, light soup that, can be enjoyed any time of year.
Portuguese Kale Soup
1 tsp ground cumin
1 tbsp olive oil
6 c beef stock (if you are vegetarian, this can be substituted with vegetable stock)
6 oz chopped chouriço (Portuguese spicy sausage) or chorizo (this can be substituted with soy chorizo)
¾ c diced tomato
1 ½ tbsp finely minced garlic
1 c kidney or lima beans (optional)
1 bunch Portuguese Kale, center stalk (rib) removed, julienne cut
3 tbsp chopped fresh parsley leaves
3 tbsp chopped fresh thyme leaves
3 bay leaves
½ c diced carrot
½ c diced turnip
¾ c chopped onion
2 large potatoes, cubed
Bring 8 cups of salted water to a boil and add diced potatoes. Cook 8-10 minutes or until tender, drain and then set aside.
In a 5 qt. stockpot, heat oil over medium high heat. Add turnips, garlic, carrots and onion and cook for about 5 minutes until vegetables are softened. Add the bay leaves, parsley, thyme, kale and chouriço and mix well. Cook for a few minutes and then add stock, beans, cumin and tomatoes. Bring soup to a boil and then reduce heat to low. Simmer for about 30 minutes, add the potatoes, and allow simmering for another 10 minutes.
