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!

52 countries in 52 weeks - 2015

Coming soon!  I am going to cook my way around the world again in 2015.  I'll include some new countries but will also include countries featured in 2013 because I really want to explore more of those countries.  I'll start with Germany's New Year's good luck food, wurst (sausage) and sauerkraut.  The line-up so far includes Korean Mandu, French Madeleines and Italian Pesto alla Genovese.  I'll also explore various cheeses from around the world since I'm a lover of cheese.  I'm looking forward to a trip around the food world in 2015! 

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.