England

England (#15) Tea and Scones

So today it hit 100 degrees!   I can’t think of a better day for tea and scones and dreaming about being in London where it’s only 60 degrees and drizzly.  I found a wonderful recipe for currant scones in one of my cookbooks called “SpecialTeas”.  I ran over to my local specialty food store and found a jar of clotted cream which is a must for scones.  I brewed a cup of chamomile tea and thoroughly enjoyed having afternoon tea at my home this afternoon.  Next weekend I think I'll make some British tea sandwiches such as cucumber or watercress and egg salad. 

 

 

Cuba

Cuba (#14) Picadillo y Papas

Meat and potatoes Cuban style!  Of all the things I’ve made toward my goal of 52 countries in 52 weeks, this dish was a favorite and I’ll definitely make it again.  While researching a recipe for Cuban cuisine, I discovered a fun food blog: http://www.mylifeasamrs.com/2012/06/authentic-cuban-picadillo.html.  Picadillo is typically served over rice, but I sautéed cubes of red potatoes in olive oil, tossed with garlic, rosemary and thyme and the combination was perfect.  The Picadillo was made with ground beef, onion, tomatoes, spices and Spanish Manzanilla olives.  It also included capers and a little white wine.  Delicioso!

 

Greece

Greece (#13) Garides me Feta Saltsa (Shrimp Baked with Tomatoes and Feta)

I found this recipe in my vintage Craig Claiborne “New York Times International Cook Book”, copyright 1971.  Further research revealed that it is commonly found in Greek taverns, and is also found on the menu of many American Greek restaurants.  It’s comprised of a few simple ingredients – onions, garlic, tomatoes, herbs and wine, and baked for 15 minutes, just long enough for the feta to become hot and melted.  I used colossal-sized shrimp from Trader Joe’s, and served it with French bread to dip in the tomato sauce.  This classic recipe didn’t call for olives, but the next time I make it I’ll top it with some chopped Kalamata’s.   

Iran

Iran (#12) Khoresht Bamieh (Persian Beef and Okra Stew)

Today was an unusually cool day and probably the last one before a long hot summer so I decided to make a nice hot stew.  Most people don’t care too much for okra, but I love it.  In the southern U.S., fried okra and gumbo are popular, however; in countries such as Iran, Pakistan and India, it’s popular as a thick stew made with beef or lamb.  I seasoned the beef with turmeric and cinnamon, and added a can of tomatoes, tomato paste and a splash of fresh lemon.  Okra is also a health food; high in fiber and vitamin C and high in antioxidants.  This dish was quite easy to make and was absolutely wonderful.  

Honduras

Honduras (#11) Arroz con Pollo de Honduras

 

 

 

I knew I would make this dish for my blog but since it’s so popular throughout Latin America and other countries, I wasn’t sure which country it would represent until I did some research.  There are so many different versions and when I saw that in Honduras, they use a combination of cumin and curry, I knew I had to make it.  I used boneless skinless chicken thighs and long grain jasmine rice.  The spices are toasted in oil, then the rice is added and sautéed in the spice infused oil.  After cooking the chicken thighs in broth, it’s shredded then added to the rice along with peas and diced carrots.  I added a combination of chicken broth and water and let it simmer for about 25 minutes.  What a wonderful one-pot meal, and so easy to make.
 
In the coming weeks I’ll be making a Persian dish and Cuban Empanadas, and on cinco de Mayo I'll be making a Mexican fiesta!