Hungary

Hungary (#14) Kifli (Hungarian Nuthorns)

I got this favorite recipe of mine from a friend whose mother immigrated from Hungary.  It was an annual Christmas event in her household to make lots of kifli for the holidays.  A dough made of sifted flour, butter, egg yolks and sour cream is mixed and rolled out, then sprinkled with finely chopped walnuts and sugar.  The dough is then cut into 16 wedges and rolled to make a little crescent shape and baked.  Sprinkle with snowy powdered sugar for a sweet holiday indulgence.

Taiwan

Taiwan #13 San Bei Ji (Three Cup Chicken)

This recipe is from one of my favorite cooking shows - Ching-he Huang's Easy Chinese http://www.cookingchanneltv.com/recipes/ching-he-huang/three-cup-chicken-with-garlic-spinach.html.  "Three cup" is in reference to the three equal parts ingredients that are used - soy sauce, toasted sesame oil and Shaoxsing rice wine.  Note: you use equal amounts, not full cups.  I used a scant 1/4 cup of each for four chicken thighs.  The recipe is a popular Taiwanese dish and was traditionally made in an earthenware pot and brought to the table sizzling, almost on the cusp of burning.  I used organic, boneless, skinless chicken thighs cut in pieces and browned with ginger and garlic.  The liquid mixture and a sprinkling of sugar is added and cooked until reduced down about 75 percent.  Toss with Thai basil leaves and fresh Fresno chiles, and serve with rice. 

Martinique

Martinique #12 Blaff (Lime-Poached Fish)

I found this recipe on www.Whats4Eats.com website.  The website features recipes from various regions around the world.  This recipe found in the Caribbean region is so simple to make.  It's simply fish cooked in a poaching liquid made of water, lime juice, scotch bonnet peppers, scallions and garlic.  I served it on a pretty fish-shaped plate with a mound of fluffy white rice and wedges of limes.

El Salvador

El Salvador #11 Pollo Enceballado (Chicken Smothered in Onions)

I found this recipe on a website called "Whats4Eats".  It categorizes its international recipes by region and is filled with wonderful photos from around the world.  This chicken dish is popular throughout Central America and is found on restaurant menus and is a weekly dish in homes.  It's so easy to make and full of flavor.  I used chicken thighs and one whole onion.  Saute in oil and add chicken stock, white wine and a bay leaf.  Simmer covered on the stove for about an hour and serve with rice.  http://www.whats4eats.com/poultry/pollo-encebollado-recipe

Bulgaria

Bulgaria #10 Chushki Bjurek (Stuffed Peppers)

This popular Bulgarian dish is similar to Mexican stuffed peppers (chili rellenos).  You would typically use small red peppers but since they're not available locally, I used the longest red peppers I could find.  I roasted them under the broiler but when the weather cools off a little I'll roast them on my Weber grill.  They're stuffed with a mixture of Bulgarian feta, whisked eggs and chopped parsley, then dipped in flour, egg and bread crumbs and lightly fried in olive oil.  I also made a traditional Bulgarian salad called shopska salata.  I discovered this simple salad several months ago and have made it often.  It's made of a mixture of chopped tomatoes, cucumbers, red peppers and onions, then drizzled with a sunflower oil and red wine vinegar dressing and topped with feta. 

 

Jamaica

Jamaica #9 Curry Shrimp

I found this recipe on the website cooklikeajamaican.com The mission of the mother and daughter team, Fay and Angela, is to spread Jamaican culture around the world by sharing their family recipes.  The key ingredients that gave this dish its Caribbean flavor were coconut milk, pepper sauce, ketchup and curry powder.  It was so easy to make and so delicious.  I have a growing list of other Jamaican recipes I want to try such as brown stew chicken, seasoned rice, beef patties and jerk chicken.  

Korea

Korea #8 Pa Jun (Korean Pancake)

This is a top three of all the international dishes I’ve made.  I first saw this made on “Korean Made Easy” with Judy Joo on Cooking Channel TV.  A google search showed several videos and various ways to make it.  One of my favorites was Maangchi on her YouTube channel.  Several years ago she posted a video of a Korean recipe and became an internet sensation and has since posted hundreds of recipes and written several cookbooks.  Pa Jun can be made with just scallions, or seafood and other vegetables can be added.  I made mine with scallions cut in half inch pieces, and shrimp cut in half lengthwise.  The shrimp and scallions are added to a mixture of ½ cup of flour and ½ cup of cold water, then spread in a little hot oil and cooked for 3-4 minutes until golden brown.  The pancake is then flipped and cooked on the other side.  Cut into squares and dip in a dipping sauce made of soy sauce and vinegar. 

 

 

 

 

Israel

Israel #7 Bourekas (Cheese and Potatoes in Puff Pastry)

A friend forwarded a recipe for bourekas and I knew immediately I had to make them.  They’re of Turkish origin, (called boreks) and in Israel they’re commonly found in bakeries and as “street food”.   Pepperidge Farm puff pastry makes this recipe so easy to make.  The filling is simply mashed potatoes, feta and a beaten egg.  The puff pastry is cut into squares, filled, and then folded over to form a triangle.  The top is brushed with a mixture of egg yolk and a few teaspoons of water, then sprinkled with toasted sesame seeds.  Bake at 375 degrees for 25 minutes and that’s it.  Since one package of puff pastry yields 18 bourekas I’ll be bringing them to my Friday night neighborhood happy hour in the fall. 

China

China #6 Yue Gwo Chow Gai Kul ( Cashew Chicken)

I love cashew chicken and frequently order it when I go to a Chinese restaurant.  I found this recipe in one of my cookbooks “The Wisdom of the Chinese Kitchen – Classic Family Recipes for Celebration and Healing”.  This book is filled with wonderful recipes and also the philosophy and superstitions behind some of the culinary traditions that have been passed down through the ages.  I served this with rice of course, and like the Chinese, I could eat rice every day.  I learned that rice symbolizes well-being, financial security, and good health and fortune.  The dried shitakes, Shao Hsing rice cooking wine, soy sauce and ginger are what made this dish taste so authentic, and like most stir-fry dishes it was so easy to make.  One thing about making it at home is you can put as many cashews in it as you want.  I always find myself wishing there were more of them when I order this at a restaurant.  I’ll soon be making the vegetable lo mein and shrimp dumpling recipes from this book. 

 

 

Lo Mein (Stir Fry Vegetables and Chinese Egg Noodles)

This dish was absolutely wonderful, and so easy and healthy.  A variety of vegetables can be used, and meat can be added but I made mine vegetarian.  I sautéed ginger, scallions, savoy cabbage, bok choy, snow peas and mushrooms in oil.  The research I did for the recipe revealed that the cabbage should be stir-fried until it’s a little charred which is what I did, and it added so much flavor.  The cooked Chinese egg noodles are added to the vegetables, and a mixture of oyster sauce, soy sauce and sesame oil is tossed in and stir-fried until the sauce is incorporated. 

 

 

 

 

 

Mexico

Mexico #5 Camarones a al Veracruzana (Shrimp Veracruz)

In my search for interesting recipes for this blog, I found this easy shrimp dish that originated in the state of Veracruz which stretches along the coast of the Gulf of Mexico.  Seafood dishes that are “Veracruzana” include onions, tomatoes, garlic, chilies and olives.  This is a just a small example of the wonderful cuisine of the many regions of Mexico and its diversity beyond the typical tacos and enchiladas.  To make this, you cut onions in rings, then halve them and saute in butter and oil along with sliced garlic.  Add green peppers cut in rings, and thinly sliced serrano peppers (seeds removed).  While this is simmering, roast whole fresh tomatoes under the broiler for 6-7 minutes.  Remove skins then coarsely chop and add to the pepper mixture.  Add shrimp and olives then cover the pan and cook until the shrimp are pink and cooked through.  Season with salt and pepper and serve over rice.  The state of Veracruz promotes and celebrates its cuisine for tourism with an annual Veracruz Cuisine Festival.  I won’t be going there anytime soon, but I did enjoy celebrating it in my own kitchen. 
  

Spain

Spain #4 Gambas al Ajillo (Garlic Shrimp)

I am so glad I discovered this dish from Spain and it confirms why I am doing this blog.  I love exploring the cuisine of other cultures and bringing it to life in my kitchen.  I searched for tapas on-line and this dish was on an extensive list for typical tapas found in Spain.  http://spanishfood.about.com/od/tapas/r/gambasajillo.htm  The recipe is a simple shrimp saute but what makes it unique and Spanish is the smoked paprika.  I found the paprika at Penzey's Spices, a nationwide spice store that has become one of my favorite places to shop. https://www.penzeys.com/shop/spices/.  Another key ingredient is cognac.  Olive oil is infused with chopped garlic and red pepper flakes, then the shrimp is added along with fresh lemon juice, paprika and cognac, and 5 minutes later, tapas are served.  Serve with a fresh baguette to soak up the sauce.  Buen apetito! 

Italy

Italy #3 Zite con Salsiccia, Cipolle e Finocchio (Ziti with Sausage, Onions and Fennel)

This week I made a wonderful pasta dish that I've made several times and wanted to feature here in my blog.  The recipe came from one of my favorite chefs - Lidia Bastianich.  Her rags to riches story from living in a refugee camp in Italy to becoming a restaurateur in Manhattan is amazing.  This dish is a simple saute of sweet Italian sausage, onions and fennel, with a little tomato paste, red pepper flakes and pasta water.  Before the main dish I served an antipasto of mortadella, Genoa salami, provolone and olives.  Mortadella has an interesting history and dates back to the 14th century.  I love how it's flavored with whole peppercorns and pistachios.  I also made a white bean and capers crostini which I will definitely be making again. 

 

 

Pollo alla Cacciatora (Chicken Cacciatore)

I have been wanting to make this somewhat old-fashioned dish that I recall my mother would make occasionally.  Cacciatora means "hunter" in Italian and is a rustic stew of mushrooms gathered from the fields, and garden tomatoes and herbs.  I used white wine in mine which is common for northern Italy, whereas red wine is used for southern style cacciatore.  I used San Marzano tomatoes which chefs consider to be the best in the world.  They're a little more expensive but worth using for tomato based dishes such as this.  While researching the recipe I found that a variety of herbs were used depending on the recipe.  I settled on a combination of oregano and thyme.  I started this dish on the stove then transferred it to the oven to cook for an hour.  Serve over pasta or egg noodles and lots of fresh Italian bread to soak up the sauce.

Ricotta Dumplings

I saw this recipe on Jacques Pepin's cooking show and it looked so good I made it almost immediately.  The dumplings are a simple mixture of ricotta, gruyere, parmesan, an egg, flour and chives.  Drop in simmering water and cook for 8 minutes.  For the sauce, I used a jar of organic vodka sauce from Trader Joe's.  Serve with a good Italian bread to soak up the sauce.  This was just as good reheated for lunch the next day. 

France

France #2 Steak au Poivre (Steak with Peppercorn Sauce)

I have been wanting to make this French bistro recipe for a long time and I finally did.  http://www.recipe.com/steak-au-poivre/  It was so simple and only took about 15 minutes to make.  The petit filet mignons are coated with cracked peppercorns which are literally cracked using a cutting board and skillet.  The filets are seared in butter, then removed from the pan.  The peppercorn sauce is made by sauteeing shallots in the pan with the drippings, then adding a mixture of beef stock, Cognac (I used Hennessey), heavy cream and a little Dijon mustard.  Reduce down by bringing to a boil then simmering for 5-6 minutes.  I also made frites (fries) and a green salad drizzled with vinaigrette and crumbled blue cheese for a true French experience.  In just a few weeks I’ll be enjoying Steak au Poivre in Paris!

Germany

Germany (#1) Wurst mit Sauerkraut (Sausage with Sauerkraut)

In Germany it is believed that eating wurst and sauerkraut will bring blessings, good luck and wealth for the New Year.  I can’t think of a better way to start the New Year than indulging in German sausages and recalling memories of the vacations I’ve spent in Bavaria.  I bought my sausages from my local German Sausage Company which is just a few miles from my home.  I found a winter salad recipe on germanfood.about.com which was a simple mix of thinly sliced fennel, apple, orange and red onion then drizzled with olive oil and black pepper. 

After dinner, I served Cambozola cheese which originated in Bavaria over 100 years ago.  The name is a combination of Camembert and Gorgonzola.  It’s very creamy and sharp and is one of my favorite cheeses.  Throughout the year, I’ll be discovering and introducing new cheeses from around the world. 

Prosit Neujahr!