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Tag: food of the world

  • Ghent Waterzooi: A visit to Belgium

    Ghent Waterzooi: A visit to Belgium

    Ghent Waterzooi - a Belgian chicken stew
    When I saw we were visiting Belgium this month for Food of the World, I got pretty excited. My brother just moved his family to Brussels this summer, so I decided to pick his brain. In all honesty, when it comes to cooking, he’s probably the culinary master of our family. I asked him what he found to be the most common dish served in his short time living there, and if there was anything he particularly liked. 
    Of course his resonse was Frites – of Belgian Fries. Along with that though, would also be Mussells. Turns out there’s a very popular dish that is mussells and frites together. I debated, but really, I don’t think I should make mussells the first time I try them – they should be properly cooked by someone more experienced than me if there’s any hope I will like them. Am I right? My husband would agree. 
    Although Belgian Frites are on my menu this month, I decided to turn to the rest of the interwebs for inspiration. I came across this delicious looking recipe for Endive Gratin – but none of my local stores sell endives. So I turned to the next recipe catching my eye – Ghent Waterzooi. Named after the River ghent, because traditionally this is served with fish, that was mostly caught in the Ghent. 
    However, it is served frequently as a chicken dish as well, and since that is what I had on hand, I chose to go for a chicken waterzooi. This recipe yields 2 servings, and can be whipped up for a nice lunch, or doubled for a family dinner.

    Ghent Waterzooi

    Ingredients
    1 TBS butter
    1/2 of 1 leek, chopped
    1 celery stalk, chopped
    1 boneless, skinless chicken breast
    1 1/2 cups chicken stock
    1 egg
    1/2 cup heavy whipping cream
    salt and pepper
    green onions, sliced (optional for garnish)
    Directions
    1. Saute leek, celery, and butter in a medium sauce pan.
    2. Add chicken, and chicken stock. Cook 15-20 minutes until chicken is cooked through. Remove chicken from the pan, and cut into chunks. Return to pan.
    3. Whip egg and cream together. Stir into the chicken and veggies. Add salt and pepper to taste. Cook another 10 minutes. 
    4. Serve hot with bread. 
    Next month – Nov 11th – we will visit the tiny island of Malta. Start checking out recipes from this country’s cuisine. 

  • Alfajores: Peruvian Shortbread Sandwich Cookies

    Alfajores: Peruvian Shortbread Sandwich Cookies

    I don’t feel I should write anything with this post. These cookies were perfect. Oh so amazingly perfect. When looking at cuisine from Peru, I wasn’t sure what I wanted to cook. I didn’t really want to bake, but these cookies caught my eye. Perhaps it was the dulce de leche? Or maybe because I keep all the ingredients stocked?

    Whatever the reason, I am so glad I chose to bake up these Alfajores for Food of the World this month. .One little plus, my kids only sort of like them, leaving more for Mark and I. Actually, that’s a semi lie. My kids love the cookie part, it was once I added the dulce de leche they turned them down.

    But that doesn’t really matter. What matters is that I’ve personally never had a tastier cookie sandwich. It’s a wonderful short bread with lots of flavor that is enhanced with the filling. I used this recipe from Spark Recipes. So I’ll just send you over there, but leave my tips here.

    TIPS

    • Add 1/2 tsp Almond Extract when you add the eggs. 
    • Make dulce de leche with a can of Sweetened Condensed Milk. Submerse in a pan of water, cover, and boil for 3 hours. Periodically replace any water that has evaporated. 
    • Crush banana chips, and roll the edges of the cookie sandwich in the crumbs for a more decorative cookie. 

  • Food of the World: India

    Food of the World: India

    Please visit their blogs and follow their sites!

    I apologize I do not have a recipe for you this month. I plan on getting one sometime before the end of August. It’s just been a crazy time trying to move. Please do NOT ask me what I’ve been eating lately 🙂  I can’t guarantee it’s anything good you’d be interested in.  
    I look forward to seeing all your Indian recipes this month!
    Next Month: Peru


  • Food of the World: Souvlaki Pita

    Food of the World: Souvlaki Pita

    Join bloggers as we travel the world through cuisine made at home. Enjoy this Souvlaki Pita with all the flavors you’d expect to find in Greece.

    When Princess V was just a little toddler, she loved Banana’s. I was at the bookstore, when I came across this book – Daddy’s Girl by Garrison Keillor

     
     
    It’s all about this Dad and his little girl and the adventures they have throughout life. One section is called B-a-n-a-n-a-s. It lists a bunch of foods she’ll eat, but at the end she’s still asking for bananas. Well one of the foods listed is Souvlaki. I’ve always wondered what it was, and had this goal – yes from reading a board book – to try out Souvlaki. 
     
    As I was researching Greek food, there is was again – Souvlaki. I knew it was time to give it a try. Guys, I can’t believe I didn’t do this sooner!! It’s full of flavor, and OH SO EASY!  Normally it is served with Tzatziki which is a cucmber yogurt. I didn’t have all the ingredients for it when I started, so you’ll notice I just used yogurt and cucumbers on mine. I have big plans this month though revolving around Greek food – tzatziki, hummus, and homemade pita to give you an idea.  
     
    Souvlaki Pita
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    Ingredients
    1. Pita Bread
    2. Plain Yogurt
    3. Cucumber, chopped
    4. Red Pepper, sliced
    5. Boneless Pork Ribs
    6. Red Onion, sliced
    7. Feta
    8. salt and pepper
    Instructions
    1. Skewer the meat and peppers.
    2. Season with salt and pepper to taste.
    3. Grill until done.
    4. Spread some yogurt onto the Pita Bread.
    5. Top with cucumbers, pork, onion, and feta.
    Notes
    1. There are no amounts, because it’s based on you! This is easily adaptable for 1 to 10+.
    Home Maid Simple https://www.homemaidsimple.com/
     
    whoops! Almost forgot to add my Feta. 
     


    Meet the Hosts:
     
    As you may notice – this month we are visiting Greece. Did you know that the official name of Greece is actually The Hellenic Republic? I had no idea. Of course that’s according to Wikipedia…
     
    Next month: India
     
     

     

  • Food of the World: Asparagus Flan

    Food of the World: Asparagus Flan

    Ever wonder why French Women don’t get fat? In the book by just such a name, I learned to make this Asparagus Flan that is divine. Try it out, then check out the book.
     
    Earlier this year I read a book called French Women Don’t Get Fat. It was really quite an interesting read, and not what I expected at all. The author Mireille Guiliano, takes a practical approach to food, based on her families French culture and traditions. Throughout the book, Mireille includes different recipes and sometimes a story from her childhood to go with it.
     
    I chose to cook up the Asparagus Flan because we had just received a bundle of asparagus in our weekly produce delivery. My mom also recently stalked our fridge with eggs, fresh from her chickens. If you can get a hold of them, I promise you, farm fresh eggs are indeed better than store bought. 
     
    The Asparagus Flan sounded like a wonderful way to use both the asparagus and eggs while getting the kids to eat some veggies without too much complaint. Mireille has you peel the asparagus, which is something I’ve never done, but it made the veggie much easier to eat. I felt it also gave the texture a nice little boost then if they hadn’t been peeled. 
     
    Bon Appetit!
    Asparagus Flan
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    Ingredients
    1. 16 stalks Asparagus
    2. 4 Apple Smoked Bacon slices
    3. 8 eggs
    4. 2 cups milk
    5. 1 cup Heavy Whipping Cream
    6. salt and pepper to taste
    7. 1 TBS fresh Parsley, chopped
    Instructions
    1. Preheat oven to 350 F.
    2. Remove the tough ends of the asparagus and peel them. Cut into 1 inch pieces.
    3. Boil asparagus in slightly salted water for about 5 minutes. Set aside to cool.
    4. Chop the bacon into small pieces, and saute.
    5. Drain the asparagus and dry the grease off the bacon.
    6. In a large bowl, combine eggs, milk, cream, salt and pepper, and parsley.
    7. Pour into a deep dish pie pan.
    8. Sprinkle the asparagus and bacon over the egg mixture.
    9. Bake for 30 minutes, or until cooked through.
    10. Serve with French bread.
    Adapted from French Women Don’t Get Fat
    Adapted from French Women Don’t Get Fat
    Home Maid Simple https://www.homemaidsimple.com/
     
     


    Visit the Hosts!
     
    Have any French recipes to share with us this month? We’d love to see what your cooking up. Please remember to keep with the country of the month as you link up.
     
    Next month: Greece
  • Food of the World: Pan Dulce or Mexican Sweet Rolls

    Food of the World: Pan Dulce or Mexican Sweet Rolls

    A sweet taste of the south, these Pan Dulce sweet rolls will satisfy your cravings for Mexican food. This post contains affiliate links and I will be compensated if you click through and make a purchase. 
    I absolutely love Pan Dulce! The sweet filling of spices makes this Mexican Sweet Roll a family favorite
     
    We love Mexican Food around here. Tacos, burritos, chimis – they’re pretty regular fare for us. One year Mark even gave me Mexican Family Favorites Cook Book by Maria Teresa Bermudez for Christmas with a request I make something from it frequently. I’ve not been very good at actually using the book, so I decided to take this month’s theme to try something new. 
    Mexican Family Favorites
     
    Looking through the book I had a hard time deciding. I finally had it pinned down to trying Mexican Cheese Souffle and Pan Dulce. Unfortunately I can’t find Pimiento’s at any store around here! So the souffle was out. Pan Dulce looked perfect for a weekend snack with the kids. I have to admit though, after looking up some other Pan Dulce recipes online, I realized most have some colored top on them, while the recipe from this book does not. In fact, the recipe I used from my book tastes pretty similar to a regular sweet roll, just rolled up differently. I did make one minor change only because I didn’t have any ground anise, I’m sure the anise flavor would have given it that authentic flavor we seemed to be missing in ours. 
     
    Pan Dulce or Mexican Sweet Rolls
     
    Pan Dulce or Mexican Sweet Rolls
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    For the dough
    1. 1 3/4 cup flour
    2. 1 1/8 tsp active dry yeast
    3. 1/4 tsp ground anise seed
    4. 1/8 tsp ground Cinnamon
    5. 1/2 cup Milk
    6. 2 TBS brown sugar
    7. 1 TBS sugar
    8. 2 TBS Shortening
    9. 1/2 tsp salt
    10. 1 TBS Corn Syrup
    11. 1 egg, beaten
    Filling
    1. 1/3 cup Flour
    2. 1/4 cup Brown Sugar
    3. 1 TBS sugar
    4. 1/8 cup butter
    5. 1 egg yolk
    6. 1/8 tsp vanilla
    7. dash of Cinnamon
    Instructions
    1. Combine 1 cup flour, yeast, anise and cinnamon in a mixing bowl.
    2. In a saucepan, heat milk.
    3. Add sugars and shortening to the milk. Continue stirring over medium heat until the shortening melts.
    4. Add salt and mix until sugars are dissolved completely.
    5. Combine the milk mixture with flour mixture, plus the 3/4 cups flour.
    6. Add corn syrup and egg. Mix well.
    7. Form dough into a ball. On a lightly floured surface knead dough (or use a stand mixer with dough hook), until smooth and elastic.
    8. Cover and let sit for 1 hour, 15 minutes.
    9. Turn the dough once during this time.
    10. In the meantime, cream the flour, sugars and butter for the filling.
    11. Add egg yolk, vanilla and cinnamon.
    12. When the dough is ready, knead lightly in hands, and separate into 8 balls.
    13. Preheat oven to 375 F.
    14. Flatten the balls out to 6 inch circles.
    15. Spread 1 TBS (approx.) of the filling over the dough circle.
    16. Roll up like a burrito
    Adapted from Mexican Family Favorites
    Adapted from Mexican Family Favorites
    Home Maid Simple https://www.homemaidsimple.com/
     
    Rolling the bread was the hardest part to figure out. Maybe it makes sense and I’m trying to make it difficult, but I tried a couple different folds. A couple we folded straight in half and pinched the edges together. Some I just rolled, like a taquito, and others I rolled more like a burrito with the ends folded in. I don’t think the folds matter, they all tasted great. I enjoyed how easy the burrito looking rolls were to hold. 


     

    Please take a moment to visit all the hosts and see what they’re cooking up today! Then grab some of your recipes from Mexico and come share with us. This months linky is open to any recipe from Mexico.

    Don’t forget to grab the button —> and invite your friends to join in!

    Next Month: France

     
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  • Food of the World: Rhubarb Fool

    Food of the World: Rhubarb Fool

    Rhubarb Fool. Food of the World Party - UK edition

    I was so excited we were visiting the United Kingdom this month for Food of the World. It’s a place I feel I know a bit more about their food.  My first thought was crumpets and tea. Seeing as how I don’t actually drink tea though, and the crumpets were awfully similar to pancakes, I decided to go a different route.

    Check it out! I didn’t fry anything this time around! I loved the airiness of the Fool dish, and the pretty bright colors I saw in all the recipes I was browsing. Of course you would think with a name like Fool, that this would be a fool-proof recipe, but in my quest for simplifying the recipe, and not paying too much attention to measurements I ended up with too much cream, and a bit too tart compote.

    Instead of sharing how I made it, because I’m going to tweak around with it some more, I’m just going to send you to the recipe on Epicurious.

    I cut out all the extras in mine and just made a simple rhubarb and sugar compote, then added a little sugar to the whipping cream. For us the flavors just didn’t combine quite right. So we’ll be trying it again but with a little more extras. I’m really excited for peach season now because I think that is going to be divine.

    One little boy really loved my version – he thought for sure it was ice cream!

    Enjoy the party!

    Please take a moment to visit all the hosts and see what they’re cooking up today! Then grab some of your United Kingdom recipes and come share with us. This months linky is open to any recipe from the United Kingdom including England, Wales, Scotland, and Northern Ireland.

    Don’t forget to grab the button —> and invite your friends to join in!

    Next Month: MEXICO



  • Food of the World: Dublin Coddle

    Food of the World: Dublin Coddle

    Explore the Irish cuisine with Dublin Coddle. A heartwarming meal of meat and potatoes.
     
     
    While reading about Ireland this month, and their cuisine I found that we eat a pretty normal Irish diet. When I think of Ireland and their cuisine the first thing that always comes to my mind is Corned Beef and cabbage.  I was surprised to learn from Diane (Simple Living and Eating) that corned beef isn’t traditionally eaten in Ireland. From all the recipes I came across, I also found this to be true. Not one had corned beef listed. 
     
    I was having a hard time deciding what to make for this months party, because I wanted to try something new, but it seemed like most of the recipes were things we eat on a fairly regular basis. 
     
    • Shepherds Pie
    • Meat and potato stews
    • full breakfast, or “fry up”
    These were all things I grew up on and continue to make for my family.  I know it doesn’t stem from our Irish heritage…because we have no Irish heritage.  I would guess it probably came from my grandma who ate potatoes on a daily basis because they were the most versatile and affordable food during the great depression.  
     
    The only recipe I came across, was something I’d rather never make myself, or probably eat – Black Pudding. So I kept searching, and came across Dublin Coddle. I stuck with a very basic recipe, and although a good meal, I wish I had added a few more herbs or spices to it.  It was a bit bland, but one that was easy to put together.
     
     
     
     
    Dublin Coddle
    Serves 6
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    Ingredients
    1. 1 pint water
    2. 2 cups cooked chopped Pork Roast
    3. 12 Pork Sausage links
    4. 1 yellow onion
    5. 4 medium-small Russet Potatoes
    6. 1/4 cup fresh Parsley
    7. salt and pepper to taste
    Instructions
    1. Preheat oven to 300 F.
    2. In a medium pan, bring the water to a boil. Add the pork roast and sausages. Cook for 5-10 minutes until the sausage is no cooked through.
    3. Meanwhile cut the onion into 8 chunks and place in a deep roasting pan.
    4. Wash and slice the potatoes and add to the onion.
    5. Spoon the meat out of the water and add to the roasting pan as well.
    6. Pour enough of the water from the cooked meat over the coddle just enough to cover.
    7. Top with the parsley. Cover with a piece of buttered parchment paper, and the lid.
    8. Bake for 1-2 hours or until potatoes are soft.
    9. Serve warm with Soda Bread.
    Home Maid Simple https://www.homemaidsimple.com/
     
     

     

    Mireille  http://www.eastwestrealm.com  

    I can’t wait to see what all these ladies cooked up from Ireland. I may just throw a St Patrick”s day party with all their recipes.  
    If you’re new to the party you can grab the button over there under the Foodie Friday button—–>
     
     
    Or just enjoy browsing the many foods from Ireland. Don’t forget to visit all the hosts as well


    Next Month we’re visiting: United Kingdom. This can include recipes from England, Northern Ireland, Scotland, and Wales.
     

     
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  • Mozzarella en Carrozza: A visit to Italy

    Mozzarella en Carrozza: A visit to Italy

     
    I had all intentions of revamping, and getting better pictures of my Baked Spinach and Artichoke Dip, but the more I researched Italian Cuisine, the more I wanted to try something new. Of course, I’ll still be heading back to that dip, because it is divine, but today I decided to go with something new. 
     
    Mozzarella en Carrozza. 
     

    Basically a cheese sandwich. I know it doesn’t sound all that new, but trust me it is!  I found the recipe first on Mangia Bene Pasta.  I really enjoyed browsing her recipes, and learning a little more about traditional Italian food. I kept coming back to the Mozzarella en Carrozza though, because my parents recently told me about this new Gourmet Cheese Sandwich shop that they visited.

    Normally my cheese sandwiches consist of buttered bread and Cheddar cheese, sometimes a slice of ham.  This sandwich is so much more though! It’s just as easy to make, giving you a new lunch option.

    Mozarella en Carrozza
    Yields 3
    Visit Italy and spin your normal grilled cheese with this Mozzarella en Carrozza
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    Ingredients
    1. 6 slices Bread
    2. Mozzarella Cheese – make it as cheesy as you want
    3. 1/2 cup flour
    4. 1 cup milk
    5. 1 egg
    6. a pinch of salt and pepper
    7. Olive Oil
    Instructions
    1. Heat olive oil in a pan over medium heat.
    2. Whisk egg with salt and pepper.
    3. Place slices of the mozzarella between 2 slices of bread.
    4. Dredge sandwich through milk, then flour, then egg.
    5. Carefully place in frying pan.
    6. Cook until golden, then flip and cook the other side. It takes no longer than 1 minute per side.
    7. Eat alone, or dip in some marinara sauce.
    Home Maid Simple https://www.homemaidsimple.com/
    You can eat the Mozzarella en Carrozza by itself, but I enjoyed mine dipped in Hunts Italian Sausage sauce. It was like a pizza, but in sandwich form. So delicious!
     
     
    I am so excited that Diane has invited us all to join in the Food of the World party. A big welcome to all the Co-Hosts. Take a moment and go visit them. 
     
    If you have any Italian recipes you’d like to share, please link up below! This party goes all month long, so come on back and see what new recipes are being shared. 
     
     

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  • Vegetable Spring Rolls

    Vegetable Spring Rolls

    *This post may contain affiliate links. Thanks for supporting Home Maid Simple*
    Vegetable Spring Rolls. Browse more recipes from China at the Food of the World Link Party.
    I was really excited when Diane announced China for this month’s Food of the World party. It is one cuisine I know my family generally enjoys, and I have a cookbook full of genuine Chinese recipes. 
    You may recall if you’ve been around for a few years, that I had the opportunity to review Feeding The Dragon by Mary Kate and Nate Tate. This brother and sister team took a trip to China and decided to travel the whole country photographing the local, food, and learning traditional ways and recipes to cook the food. It is such a wonderful book if you want to learn more about Chinese culture and food. 

    Shortly after reading the book, and browsing the recipes, I tried my hand at some Sesame Chicken Lettuce Wraps that turned out delicious. I mostly use the recipes and dialogue in this book as a base line, and then substitute with what I have on hand, or what my family prefers (less spice usually). 
    For today’s link party I wanted to make something more traditional for the Chinese New Year Spring Festival – which by the way is apparently in full swing according to my cousin who just traveled through Singapore and caught a kickoff celebration. I digress…so I was trying to find something that the Chinese eat on their New Years, and although I came across a lot of different lists, nothing was sounding too good. I headed back to my cookbook, and decided to make Chicken Spring Rolls. While reading through Mary Kate and Nate’s travelogue, I was pleasantly surprised to find Spring Rolls are traditionally eaten during this festival. YAY! It makes sense once you connect the names “Spring Roll” and “Spring Festival”.  
    I altered the recipe from the book to be a Vegetable Spring Roll, but I used the same methods to cook the filling, and also included similar flavor combinations. I hope you enjoy.  Oh and FYI – I did it again, I chose something that needed to be fried. My mind kept telling me to stop, pick something different, but I pushed forward despite my past failures.
    This is part of Simple Living and Eating’s Food of the World Party. 
    If you have a Chinese Recipe link it up below. You can use this link 

    get the InLinkz code to add the linky to your blog. 
    Looking for Co-hosts for the Food of the World party!! Interested – leave me a comment, or head to Simple Living and Eating and tell Diane!

    Next Month’s Country: Italy. Link up will be February 11th