Scotland

Scotland (#52) Scottish Shortbread

The grand finale, the 52nd country in 52 weeks!  I used to work with a woman from Scotland and every Christmas she made Scottish shortbreads as gifts, and presented them all wrapped in a beautiful tartan plaid ribbon.  Scottish shortbread dates back to the 12th century and became popular by Mary, Queen of Scots.  There are just a few simple ingredients - flour, butter and confectioners sugar.  Some recipes call for vanilla flavoring so I used my special Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste.  Historically, shortbread was expensive and reserved as a luxury for Christmas, Scottish New Year's Eve and weddings.  This is the first time I have ever made shortbread, but I will add it to my Christmas baking repertoire.

 

As I reflect on my year of cooking 52 countries in 52 weeks, I must say this has been such a great experience, and I’ve truly enjoyed the journey.  I’ve learned a lot about different cuisines and cultures and want to continue on my quest to cook my way around the world.  In 2014, I’ll be cooking and blogging my way through every corner of France and Italy.  Bon appétit and buono appetito!

Ukraine

Ukraine (#51) Chicken Kiev

I have wanted to make this for quite awhile, and I’m glad I finally did.  Chicken Kiev is a traditional Russian dish from the early 20^th century, and became popular on American menus in the 1960’s.  The ingredients are simple, but putting it all together took a little finesse.  I combined butter with minced garlic, chopped parsley, and lemon juice, then shaped it in a log and put it in the freezer to harden.  The chicken cutlets were pounded to about 1/8 inch thick, and a pat of the butter placed in the center.  The chicken is then wrapped up in a bundle, dredged in flour, egg and panko bread crumbs, then fried in canola oil.  I served this with lots of fresh squeezed lemon and mashed potatoes.  So delicious!

One more country to go!  Scottish shortbread coming soon.

Luxembourg

Luxembourg (#50) Bouneschlupp (Geen Bean and Potato Soup)

When I googled Luxembourg cuisine,  I found the national dish, Bouneschlupp.  I love green beans, potatoes and bacon so I knew I had to make it.  Not to mention, Luxembourg is bordered by Germany, France and Belgium, and influenced by their wonderful cuisine, so I knew the dish would be a hit.  The recipe is so simple.  First, you cook diced bacon then add shallots, garlic and haricot vertes.  Season with salt and pepper and add water and simmer for about 40 minutes.  Then add diced Yukon golds and cook until tender, about 30 minutes.  About 10 minutes before serving, nestle a smoked beef sausage in the soup to heat through.  Ladle the soup in a bowl and top with slices of the sausage.  Today happened to be overcast and rainy so this soup was perfect for a chilly, fall day in Arizona. 

Belize

Belize (#49) Garnachas

Garnachas are the Belizean equivalent to tostados or sopes.  They’re a common appetizer or party food and can be made with a variety of toppings.  The recipe that I found, was simply black beans, marinated onions and asiago cheese served on a crisp fried tortilla.  The onion mixture was a nice alternative to salsa.  It was made of diced onions and a finely diced Serrano pepper, then marinated in white wine vinegar.  The recipe called for a habanero pepper, but they’re often not available, so the Serrano turned out to be perfect.  I used peanut oil to fry the tortillas which gives them a much better flavor than vegetable oil.  Top the tortilla with black beans, the onions and lots of cheese.  Actually, any cheese would be good, but the asiago called for in the recipe was wonderful.  This was probably one of the easiest recipes I’ve made and I’ll definitely be making it again, especially when I’m looking for a 10 minute dinner.

Taiwan

Taiwan (#48) Lo Bah Png (Meat Sauce with Rice)

It occurred to me I had not yet explored the country of Taiwan, and a Google search led me to a wonderful recipe for Taiwanese comfort food – Lo Bah Png.  This recipe was so easy to make, and the kitchen smelled so good while it was simmering on the stove.  I sautéed garlic and shallots, then added shitakes and ground pork and cooked until the pork was cooked through.  A mixture of water, soy sauce, rice wine vinegar, sugar and Chinese 5-spice was added to the meat mixture and simmered for about an hour.  I love Chinese 5-spice; it consists of star anise, cloves, cinnamon, fennel and pepper.  To serve, fill a bowl with rice, top with the pork mixture, and sprinkle with green onions and cilantro. 

Only four more countries left!  I'm thinking Singapore, Luxembourg, Belize and Scotland will make the list.  Recipes are lined up and ready to go!

                           

Israel

Israel (#47) Schnitzel

There’s an Israeli restaurant in town that serves chicken schnitzel.  I didn’t realize that this was a popular dish served throughout Israel until I did a little research and found that it made its way to Israel with European Jewish immigrants.  I also discovered that there are many countries that have their own version of schnitzel, not just Germany and Austria, but other countries such as Brazil, Iran and Croatia.  This dish is one of my favorites of all the countries I’ve cooked so far.  I bought cutlets then pounded them out until they were fairly thin, then dredged them in flour, eggs, and panko bread crumbs that had been tossed with paprika.  I lightly fried them in a skillet for about three minutes on each side.  I served this with lots of fresh lemons from my backyard tree.  I also made an Israeli salad by dicing a tomato, cucumber, red onion, and finely chopped parsley, then tossed with equal parts of lemon juice, olive oil, and a dash of sea salt.  Schnitzel is often served with French fries or mashed potatoes.  This dish will be a regular in my kitchen.  It was absolutely wonderful.

Malaysia

Malaysia (#46) Satay (Chicken and Peanut Sauce)

Satay is popular in Malaysia and all throughout Southeast Asia.  It’s typically cooked by street vendors on an open flame and served with a dipping sauce.  I cooked mine on my Le Creuset grill pan and it was wonderful!  I marinated chicken thighs cut into strips, in a mixture of lemongrass, shallots, cloves, brown sugar, coriander, cumin, turmeric, fish sauce and canola oil that had been whizzed in my food processor.   After marinating for about an hour I threaded the chicken on wooden skewers and grilled them until they were cooked through and had a nice char on the outside.  For the peanut sauce, I whisked together some salad oil, chunky peanut butter, soy sauce, cider vinegar, sugar and red pepper flakes, then tossed it with scallions.  This was such a simple recipe with a lot of wow factor.  I loved it!

Wales

Wales (#45) Welsh Cawl (Lamb and Leek Stew)

 
Cawl is the national dish of Wales.  It is traditionally made with lamb but is also made with beef.  Since this blog has been all about exploring new and different cuisines from around the world, I decided to cook this with lamb.  The lamb shank is browned in bacon fat and cooked with onions, leeks, carrots, and swedes.   What are swedes?  I didn’t know, but a quick google search revealed that they’re Swedish turnips also known as rutabagas.  The lamb and vegetables are covered with cold water and simmered along with a bay leaf and a few thyme sprigs for several hours.  Traditionally, the broth is eaten as a first course, then the lamb and vegetables are eaten as the main course.  I served this with a plate of Coastal British cheddar imported from Ford Farm in the UK.  Here is the website for cheese lovers. http://www.fordfarm.com/default.aspx?p=cheesecoastal.  This was a nice Sunday dinner and would be especially good on a chilly day. 

Korea

Korea (#44) Saewu Jun (Fried Shrimp)

 
I’ve had this recipe bookmarked in my Craig Claiborne New York Times International cookbook for quite awhile, and I finally made it.  This is the first time I have ever made fried shrimp and it won’t be the last.  It’s the Korean version of Japanese shrimp tempura.  The recipe is simple.  Peel and devein jumbo shrimp leaving the tails intact.  Then dredge in flour and dip in beaten eggs, and fry in sesame oil for a few minutes.  Serve with a dipping sauce of four parts light soy sauce with one part vinegar.  I loved this so much I’m planning on making it again soon. 

Andorra

Andorra (#43) Trinxat (Potatoes and Cabbage with Bacon)

I almost forgot about this tiny little country nestled between Spain and France which is now on my bucket list.  This recipe kept surfacing when I researched Andorran cuisine.  The dish is hearty and simply made, consisting of just three main ingredients – potatoes, cabbage and bacon.  The potatoes and cabbage are cooked together until soft, then mashed with a little garlic infused olive oil.  The mixture is placed in a skillet over bacon that has already been fried, then cooked until golden, and garnished with more crispy bacon.  I love mashed potatoes and bacon so this dish was right up my alley. 

Indonesia

Indonesia (#42) Nasi Goreng (Fried Rice)

When I lived in Indonesia for six months during my college years, I lived on nasi goreng.  The difference between Indonesian fried rice and Chinese or Thai fried rice is the ketjap manis and the fried egg served on top of the rice.  Ketjap manis is a sweet soy sauce used in many Indonesian dishes.  I sautéed a mixture of garlic, shallots and Serrano chilis with jasmine rice, then added the ketjap manis and stir-fried for about 10 minutes.  Top with a fried egg and green onions, and serve with sliced cucumbers and tomatoes, for a healthy vegetarian dinner. 

Austria

Austria (#41) Schweinekotelett auf Sauerkraut (Pork and Sauerkraut)

 
When I was in Austria, I ate some of the best food ever, and I especially recall the pork and sauerkraut dishes.  This one brought back memories and was exactly as I remembered.  I love one-pot dishes cooked all day on the stove or in the oven.  For this dish, I cooked onions and tart apple slices with chopped bacon, then added the sauerkraut and lots of white wine and some water and a big heap of caraway seeds and let it simmer.  In the meantime, I browned the pork loin chops and nestled them into the sauerkraut mixture and cooked in the oven for about two hours.   I served this with small boiled potatoes.  This was a wonderful hearty dish that has me longing to go back to Austria.  I’m also going to tackle making schnitzel in the next few weeks. 

Brazil

Brazil (#40) Pastelzinho de Carne com Quejo (Meat and Cheese Empanadas)

I looked through my cookbooks and on-line to find an empanada recipe and the choices were endless.  They're very popular throughout Latin America and the Caribbean.  The Brazilian version of an empanada is a pastel and is typically eaten served as bar food.  The filling was made of ground beef, onions, tomatoes and a sliver of cheese.  I used Gouda which according to the recipe is the best substitute for the Brazilian Prato cheese.  I found an Argentinian empanada recipe that included raisins, olives and hard-boiled eggs.  Interesting combination and I’ll be making it in the coming weeks.  I made my own dough but the next time I’m going to use puff pastry.  My dough making skills admittedly aren’t all that great. 

Lebanon

Lebanon (#39) Kabab bil Batata (Kebabs and Potatoes)

Meat and potatoes Lebanese style!  These recipes were so simple and so full of flavor.  The potatoes were pan fried, then tossed with garlic and cilantro that was sautéed in olive oil then splashed with the juice of a lemon.  It won't be long and I'll be able to pluck a lemon from my backyard for this dish.  The kebabs were made with ground beef, minced onion and lots of spices - allspice, coriander, paprika, cumin and cinnamon.  I served this with Greek yogurt mixed with lemon juice.  Traditionally, the kebabs are cooked on an open fire or grill, but I cooked them on my Le Creuset grill pan on the stove and they couldn't have been any better.

El Salvador

El Salvador (#38) White Beans and Pork Rib Soup

I found this recipe on-line at https://deliciouselsalvador.com/.  This is the first time I have used baby back pork ribs in a soup, and it was so much better than using a ham-hock.  The ribs fell off the bone and were a perfect addition to the bean soup.  This was also the first time I have used annatto spice.  It comes from the seeds of the achiote tree and is used in Latin American and Caribbean cuisine as a flavoring and coloring agent.  It’s also used to color cheeses such as Cheddar, and cheese products such as Velveeta.  This dish took about 10 minutes to put together, then you simmer it for 2-3 hours and dinner is on the table.

Martinique

Martinique (#37) Sauce au Chien

One of Martinique’s most popular dishes is fish served with sauce au chien (translation, dog sauce).  There are several variations, just as there is with Mexican salsa, and the one I made was simple and so delicious.  It’s made with finely chopped green onions, parsley, garlic, Scotch Bonnet peppers, and lime zest.  The mixture is salted, and boiling water is poured over it.  After allowing it to sit for 5-10 minutes, equal parts of lime juice and olive oil are whisked in.  I pan-fried tilapia and made rice, then topped them with the sauce au chien.  I’m so glad I discovered this recipe and plan on making it the next time I grill shrimp.
http://www.ricardocuisine.com/recipes/4119-sauce-chien-dog-sauce-

Barbados

Barbados (#36) Stewed Down Pork Chops and Macaroni Pie

I’ve never been to Barbados, but it’s on my bucket list for its Bajan cuisine.  While researching recipes, macaroni pie kept coming up, and also stewed dishes.  A comment on the stewed down pork chops, in Bajan dialect was, “Da dish, good, good, good”.  And it was!  It starts with browning the pork chops in oil, then sautéing onions, garlic, and sweet peppers.  Then add thyme, nutmeg, canned tomatoes and water, and let it simmer for a couple of hours.  The macaroni pie ended my search for the best mac and cheese ever.  It’s made with two eggs and a can of evaporated milk, and also includes finely chopped onions and hot peppers, and lots of cheddar cheese.  This dinner is one of my favorites of the 36 countries and may just be number one when I vote at the end of the year. 

Norway

Norway (#35) Kjottkaker med Brunsaus (Norwegian Meat Cakes with Gravy)

Norwegian meat cakes are the Norwegian equivalent to Swedish meatballs, and are Norway’s national dish.  They are made with a mixture of ground beef and pork and spiced up with ginger, nutmeg, allspice and cloves.  The mixture is shaped into patties and pan-fried in butter, and served with boiled potatoes and brown gravy.  This dish is a keeper and I’ll definitely be making it again in the near future. 

Dominican Republic

Dominican Republic (#34) Coconetes (Coconut Biscuits)

 
After making the Island Rum cake several months ago, I wanted to find more desert recipes that represented the Caribbean, and I found this one.  It’s the Spanish version of macaroons, found throughout the Caribbean, but is most well known in the Dominican Republic.  It’s an easy recipe with all the typical ingredients for macaroons, but this one is made with brown sugar and a hint of cinnamon.  It wasn’t exactly love at first bite, but I did like the subtle sweetness and the cake-like texture of the biscuits.

India

India (#33) Channa Masala (Chickpea Curry)

 

This easy vegetarian Indian dish is healthy and so flavorful.  Sliced onions are sauteed and combined with chickpeas and cubed potatoes, then lots of spices are added - cayenne pepper, coriander, cumin and garam masala.  Simmer in water and fresh squeezed lime juice for 10-15 minutes, and it's ready for the table.  It's served with a dollop of yogurt, chopped cilantro, sliced tomatoes and warm pita bread. 

 

 



 

 

Japan

Japan (#32) Soba Noodle Soup

 
This dish was one of the reasons I started this food blog.  It encourages me to try making something unique that I otherwise would not have done, and I get to eat with a beautiful pair of chopsticks.  This noodle soup was absolutely wonderful, and there are so many different ways to use Soba.  Soba means “buckwheat”, and is very healthful.  I simmered garlic, ginger, cilantro and scallions in water, and then added seasoned rice wine vinegar, soy sauce, honey and red pepper flakes.  Then I tossed in sliced carrots, green peas, snow peas and shrimp.  Pour over the cooked Soba and sprinkle with shichimi togarashi.  Shichimi togarashi is a seven spice mixture of roasted red pepper, red pepper, black pepper, dried seaweed, black sesame, poppy seed, and Indian hemp seed.  I just discovered this, and it will be a staple in my pantry.  This recipe came with a note that said – Healing powers: digestive health, heart health, sleep and weight loss.  I’m all over that!

Poland

Poland (#31) Galumpkis (Stuffed Cabbage)

Galumpkis is a cabbage roll common in Polish cuisine, made from boiled cabbage leaves wrapped around a combination of ground pork and beef, chopped onions, and rice baked in a sweet and sour tomato sauce.   It's a little bit labor intensive but the result is well worth it.  Making it is a four-step process; first, you make the sweet and sour tomato sauce, then you make the pork and beef filling, then you prepare the cabbage leaves, and the fourth step is putting it all together by rolling the mixture in cabbage leaves and topping with the tomato sauce and baking.  Smacznego!

Cyprus

Cyprus (#30) Afelia (Pork with Coriander and Red Wine)

 
Afelia is a traditional pork dish from Cyprus.  It’s made with lots of ground coriander, onions and red wine.  In Cyprus, cumin and coriander make up the main cooking aromas of the island, and I loved the aroma that filled my kitchen all afternoon.  I made a rice pilaf to serve with it, and a side of Greek yogurt mixed with finely diced cucumbers, garlic and lemon juice.  This was a wonderful Sunday dinner recipe that I will definitely make again. 

Costa Rica

Costa Rica (#29) Gallo Pinto (Beans and Rice)

Gallo Pinto is the national dish of Costa Rica and is eaten almost daily by Costa Ricans.  Translated it means spotted rooster, the beans being the spots.  It’s a basic beans and rice dish, seasoned with cumin and Worcestershire sauce.  I topped it with a fresh salsa made with diced tomatoes, jalapeno, and cilantro.  It's a wonderful, healthy dish and so easy to make.

Jamaica

Jamaica (#28) Jerk Chicken and Tropical Mango Salsa

This jerk chicken recipe is a keeper.  The main ingredients are allspice and scotch bonnets or habaneros, but the jerk seasoning also includes soy sauce, thyme, lime juice, orange juice, and quite a few other spices.  I marinated the chicken wings overnight and baked them for about 45 minutes, basting them with some of the reserved marinade. 
http://www.jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm
As a side to the chicken wings, I tossed together a refreshing mango salsa made of diced mangos, red onions, red peppers, jalapeno and cilantro.  Toss with a splash of lime juice and zest, and the salsa is the perfect accompaniment to the wings.

 

 

Bulgaria

Bulgaria (#27) Spanak i Oriz i Kiselo Mlyako (Rice and Spinach with Yogurt Sauce)        

This recipe appealed to me because it is a healthful, vegetarian recipe.  It contains rice, mushrooms, onions, carrots and spinach, along with yogurt mixed with fresh garlic and lemon juice.  There were no spices but it turned out to be very flavorful mainly because of the yogurt mixture served with it.  For presentation, I filled a measuring cup with the rice mixture and inverted it onto the plate. 
Next week, Gallo Pinto, Costa Rica's national dish.

Portugal

Portugal (#26) Tortilha de Linguica (Portuguese Sausage Frittata)

I found this recipe on the website http://leitesculinaria.com/.  David Leite is a food writer and author of the book “The New Portuguese Table”.  His award winning website is filled with wonderful recipes and essays.  For this dish, I found linguica at my local specialty store.  Linguica is a Portuguese pork sausage seasoned with spicy paprika and garlic.  I sauteed red peppers and the linguica in olive oil, then sauteed thin sliced potatoes and sliced onions, added them together and poured beaten eggs on top.  After cooking for a short while in the skillet, I put it under the broiler until the eggs were completely set.  I’m so happy I found this recipe because it was so delicious and so fun to cook in a cast iron skillet. 

Sweden

Sweden (#25) Lax och Dill Sas (Poached Salmon and Sour Cream Dill Sauce)

This classic Scandinavian dish was a perfect dinner on a 115 degree day in Arizona.  The salmon was cooked in a poaching liquid of water, wine, onion, celery, garlic, lemon juice, fresh sprigs of thyme and whole peppercorns.  The liquid is simmered for 30 minutes before adding the salmon; it was so pretty I had to take a picture of it.  The dill sauce was simply sour cream, finely chopped shallots, fresh dill and lemon juice.  The salmon and dill sauce must be chilled for several hours prior to serving.  I love this dish - healthy and so easy to make!

China

China (#24) Shrimp Fried Rice

I found this recipe on a wonderful website http://rasamalaysia.com/.  The site is filled with hundreds of Asian recipes.  For this dish, I stir-fried thins strips of ginger and chopped garlic, then added shrimp, carrots, peas and snow peas.  At the end I tossed in fish sauce, oyster sauce and soy sauce and gave it quick stir and in less than ½ hour the meal was done from start to finish.  I bought some beautiful bowls and decorative chopsticks at my local Asian market which I’ll be using for other Asian dishes that I can’t wait to make.

Serbia

Serbia (#23) Muckalica (Pork and Rice)

 
This recipe had me at “top with feta cheese”.  This Serbian pork dish was made with a few simple ingredients – boneless pork shoulder, sliced onions, tomatoes, red peppers, paprika and crushed red pepper.  Cover with water and simmer on top of the stove for several hours.   The pork became fork tender and made a nice, flavorful broth for the rice.  I was amazed at how simple and delicious this was.

Curacao

Curacao (#22) Bolo di Rom (Island Rum Cake)

 
While searching for Caribbean island recipes, I found this wonderful rum cake from Curacao.  It was so easy to make and will definitely be added to my dessert repertoire.  There are basic cake ingredients but what makes this unique is 1/3 cup of cornmeal and the Bacardi rum mixed in the batter.  There was also a teaspoon of grated orange peel that gave it a tropical flavor.  So very delicious!

Ecuador

Ecuador (#21) Aguacate Relleno con Camarones (Avocado Stuffed with Shrimp)

I found this recipe on a food blog by a young Ecuadorian woman who currently resides in Seattle.  http://laylita.com/recipes/

This is one my favorite recipes of the 21 I’ve done so far.  It was a little labor intensive to prepare but the next time I make it I’ll do a lot of the prep in advance.  There are so many healthy vegetables in this dish – avocado, red bell pepper, onion, radishes, celery, and cilantro.  The shrimp, vegetables and hard-boiled eggs are tossed with a mayonnaise dressing made of mayo, diced red onion, cilantro, cumin and lime juice.  This salad was perfect for a hot summer day in Arizona.