Monaco

 Welcome to Monaco!  In 2014, 30% of the population were millionaires!  Monaco's defense is the responsibility of France, and Casino Monte Carlo was established in 1863.  If you are a native of Monaco, you are not allowed to gamble at the Monte Carlo!  Fascinating.  There ae so many interesting facts about this country - it was great to research!  You'll have to look it up yourself for more.  According to Google, the population is 38,000 people and the capital is Monaco (it is a city-state and has no designated capital city).  Their national dish is...

Barbajuan!

It is a greens and cheese filled crispy pastry.  Which, if you make gluten free, is not easy.  So, because I am a glutton for punishment, I decided to look for a dessert to make too.  I found something called Fraise Millefeuille, which is a strawberries and cream dessert.  It was said to be Prince Albert's favorite dessert.  What could possibly go wrong with strawberries and cream?!  Here's what we did:

BARBAJUAN

Pastry

1 2/3 C gluten free flour

Pinch of salt

3 tbsp + 1 tsp avocado oil

1 egg, separated

3 tbsp + 1 tsp water

Oil, for frying

Filling

1 tbsp avocado oil

1/4 C finely chopped onion

1/4 C finely chopped leek (white part only)

2 Swiss chard leaves (green parts only), shredded and chopped

2 C chopped fresh spinach

Pinch of dried oregano, crumbled

1/4 C ricotta cheese

1/4 C freshly grated Parmesan cheese

1 egg yolk, beaten

1. For the pastry
2. 1.  In a bowl, combine the flour, salt, avocado oil, and the egg white.  
3. 2.  Add just enough water to bring the pastry together as a firm dough.
4. 3.  Turn this out onto a lightly-floured surface and knead until smooth and elastic.
5. 4.  Wrap in plastic wrap and chill in the fridge for 30 minutes.
6. For the filling
7. 5.  Heat the avocado oil in a shallow pan over medium heat and add the onion and leek and fry until golden.
8. 6.  Add the chard, spinach and oregano and fry until the chard is tender.
9. 7.  Transfer the contents of the skillet to a bowl and then mix in the cheeses and the egg yolk from the pastry.
10. 8.  Season with salt and pepper and set aside to cool.
11. Putting it together
12. 9.  Roll the dough out on a lightly floured work surface to about 2mm thick.
13. 10. Use a large cup and cut into as many rounds as you can.
14. 11. Gather the scraps, re-roll out and cut again. You should end up with about 20 circles.
15. 12. Place 1 tsp of the filling in the center of each pastry round and brush the edges with water.
16. 13. Fold the dough over to form a semi-circle and press the edges with the ends of a fork to seal.
17. 14. As you complete each pastry, transfer to a baking tray lined with foil.
18. To Cook
19. 15. Pour oil into a deep pan and heat to fry.
20. 16. Working in batches, add the pasties to the oil and fry until brown and crisp.
21. 17. Transfer to a plate lined with kitchen towels using a slotted spoon.
22. 18. Enjoy!

(Source: Barbajuan)

FRAISE MILLEFEUILLE

2 C milk

3/4 C sugar

4 egg yolks

1 tsp vanilla

3 1/2 tbsp corn flour

1/4 C butter

2/3 C whipping cream

Other needed ingredients

1 1/2 lbs fresh strawberries, thinly sliced

3 gluten free puff pastry sheets

1/2 C white frosting recipe follows:

White Frosting

1 C milk

1/4 C gluten free flour

1 C butter

1 C white sugar

1 tsp vanilla 

1. 1.  Add vanilla to a pot along with the milk and 1-1/2 tablespoons sugar. 
2. 2. Bring to a boil over medium heat. 
3. 3.  Meanwhile, beat together the egg yolks and remaining sugar in a bowl. 
4. 4.  Whisk corn flour into egg mixture. 
5. 5.  Remove milk from heat and add the egg mixture, whisking constantly and return to low heat. 
6. 6.  Cook, stirring constantly, for two minutes. 
7. 7.  Pour mixture into a bowl and add the butter one small cube at a time. 
8. 8.  When butter has been incorporated, set aside to cool. Stir occasionally so mixture cools and thickens evenly.
9. 9.  Preheat oven to 350-degrees F. 
10. 10. Roll out puff pastry into three sheets. 
11. 11.  Layer with plastic wrap and place in refrigerator to chill for at least thirty minutes. 
12. 12. Layer each pastry sheet on parchment paper and set on baking trays. 
13. 13. Place in oven and bake for thirty-five minutes. 
14. 14. When pastry rises and turns golden, remove from oven. 
15. 15. Set a plate on top of each pastry sheet and set aside to cool.
16. 16. In the small saucepan containing the milk mixture, add flour. 
17. 17. Cook over medium-high heat until mixture comes to a boil. 
18. 18. Remove from heat and set aside to cool. 
19. 19. When milk mixture is cool, add butter, sugar and vanilla. 
20. 20. Beat with an electric mixer for ten to twelve minutes, scraping the bottom of the bowl occasionally. 
21. 21. Refrigerate frosting about thirty minutes before using.
22. 22. After pastries have cooled, spread frosting on smoothest side of each pastry sheet. 
23. 23. Place in a preheated 425-degrees F oven. 
24. 24. Bake for about four minutes, or until lightly caramelized. 
25. 25. Allow the pastry to cool, then proceed to assemble the cake. 
26. 26. Whip the cream and fold through the custard mix.
27. 27. Place a sheet of pastry on a serving plate and add layer of cream. 
28. 28. Add a layer of strawberries. 
29. 29. Repeat layering until three sheets of pastry have been assembled. 
30. 30. Slice and enjoy!

(Source: Fraise Millefeuille)

The verdict?  This was a hard one.  The barbajuan did not turn out well at all.  The pastry was hard and very bland.  I didn't add xanthan gum, which would have helped.  I also probably didn't roll it out thin enough.  The pastry filling was tasty, and there wasn't a lot of it leftover, like there usually is with fillings.  I think the filling would have been a tasty pasta topping or a lasagna filling!  The fraise millefeuille was a disappointment too.  The puff pastry sheets worked great, but the icing never caramelized and the custard did not set in a way that we could add it to the cake.  It was incredibly runny.  So, we didn't add that part to the cake, and instead just added whipped cream and strawberries.  It was very tasty - we enjoyed it!  It was strange to put flour in the frosting, but it ended up working just fine!  We turned the custard mixture into ice cream the next night.  It was good, but the corn flour gave it a bit of a gritty taste.  So, my thought is that if we made it again as ice cream, leave out the corn flour!  Overall, we were disappointed in this country's meal, but it wasn't a total loss!

    

ME

Taste of Barbajuan (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Barbajuan (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

ME

Taste of Fraise Millefeuille (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Fraise Millefeuille (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

Join us next time in Guiena!

Thailand

 Welcome to Thailand!  We took a detour on our way to Monaco because we had Delightful Dad here, who loves the national dish of Thailand.  Thailand has always interested me and a place I would love to visit and take some cooking classes - I do love Thai food!  "Thai" means "free man" - Thailand has never developed a national army.  Thailand loves animals, and has an annual monkey buffet, where they set up a buffet for monkeys!  According to Google, the population of Thailand is 70.03 million people and the capital is Bangkok.  Their national dish is...

Pad Thai!

I love Pad Thai.  I have a really good recipe for it that I have been making for years, and was hesitant to make a different type.  However, we agreed that we wanted to try an authentic (or as authentic as we could find) recipe, so below is what we found.  To go with the Pad Thai, we made Thai iced tea and Thai sticky mango rice.  It didn't seem complicated to get all of these things made, but coordinating the timing of it all was a bit tricky.  Here's what we did:

PAD THAI

Sauce

5 tbsp palm sugar, chopped

3 tbsp water

4 tbsp Thai cooking tamarind

2 tbsp fish sauce

Pad Thai

4 oz dry rice noodles, medium size, soak in room temp water for 1 hour

2 tbsp dried shrimp, medium size, roughly chopped

3 cloves garlic, chopped

1/4 C roughly chopped shallots

Dried chili flakes, to taste

3 tbsp vegetable oil

10 medium sized shrimp

2 eggs

2 1/2 C bean sprouts

7-10 stalks garlic chives, cut into 2” pieces

1 lime

1. 1.  To make the sauce, add palm sugar to a small pot and melt over medium heat. 
2. 2.  Once the sugar is melting, keep stirring until it darkens in color.
3. 3.  Immediately add water, fish sauce, and tamarind paste. The sugar will harden immediately and this is okay.
4. 4.  Bring sauce to a simmer, then turn off heat. 
5. 5.  The hardened sugar will not have dissolved at this point, but let it sit while you prep other ingredients and it should be dissolved by the time you need it. 
6. 6.  In a bowl, combine garlic, shallots, dried shrimp, and chili flakes.
7. 7.  Heat a large skillet over high heat and add just enough oil to coat the bottom. 
8. 8.  Sear shrimp until done and remove them from pan.
9. 9.  In the same skillet over medium heat, add a little more oil if needed, then add everything in the bowl and sauté for a few minutes until garlic starts to turn golden and shallots are wilted. 
10. 10.  Add more oil if the skillet looks dry.
11. 11.  Turn heat up to high then add noodles and sauce. 
12. 12.  Keep tossing until all the sauce is absorbed.
13. 13.  Once sauce is absorbed, you can turn off the heat and taste the noodles for doneness. If they're still undercooked, add a little more water and continue cooking.
14. 14.  Once noodles are done, push them to one side of the pan. 
15. 15.  Add a little extra oil to the empty space and add eggs. 
16. 16.  Break the yolks, then put noodles on top of eggs and cook for about 30 seconds. 
17. 17.  Flip and toss to mix eggs into noodles. 
18. 18.  Toss the cooked protein back in, plus any collected juices. 
19. 19.  Then add bean sprouts and garlic chives. 
20. 20.  Turn off the heat and toss until well mixed.
21. 21.  Serve immediately with a lime wedge. 
22. 22.  Enjoy!

(Source: Pad Thai)

THAI ICED TEA

2 black tea bags

1 pod star anise

2 pods cardamom

1/2 cinnamon stick

1/4 tsp vanilla

1/4 tsp almond extract

1 C boiling water

1 tbsp sugar

1 tbsp sweetened condensed milk

2 tsp evaporated milk

1. 1.  Steep tea, star anise, cardamom, cinnamon, vanilla, and almond extract in boiling water for five minutes.
2. 2.  Strain the mixture with a fine-mesh strainer.
3. 3.  Stir in sugar and sweetened condensed milk until both are completely dissolved.
4. 4.  Fill 2 tall glasses with ice. 
5. 5.  Pour the tea over the ice, leaving an inch or so of space at the top for the evaporated milk.
6. 6.  Top up with more ice if needed, and then drizzle with evaporated milk on each glass of tea.
7. 7.  Enjoy!

(Source: Thai Iced Tea)

THAI MANGO STICKY RICE

1 C glutinous rice

1 C coconut milk

3 tbsp sugar

3/4 tsp salt

1/2 tsp cornstarch

1 ripe yellow mango, peeled and sliced

1. 1.  Soak the rice in room-temperature water for one hour.
2. 2.  Strain and rinse rice to remove extra starch.
3. 3.  Bring 2 C water to a boil, and add the rice.
4. 4.  Cover, reduce heat to low, and cook for 20 minutes.
5. 5.  While the rice is cooking, put coconut milk, sugar, and salt into a small pan and warm over medium heat.
6. 6.  Once the rice is cooked through with no hard, raw bits in the middle of the grains, transfer to a mixing bowl. 
7. 7.  Slowly pour the warm coconut milk mixture over the cooked rice, stirring frequently to coat the rice in the coconut milk mixture, but watching so that you are not oversaturating the rice to the point that there are puddles of coconut milk. 
8. 8.  Continue stirring and stop adding the sweetened coconut milk once it looks like the rice is saturated. 
9. 9.  Set the rice aside for 20 minutes to finish absorbing the coconut milk.
10. 10.  Keep the remaining coconut mixture for later.
11. 11.  When the rice has absorbed the coconut mixture, spoon a helping on a small plate. 
12. 12.  Add mango slices to the side, and top with extra coconut mixture.
13. 13.  Serve room temperature, and enjoy!

(Source: Thai Mango Sticky Rice)

The verdict?  We liked my other Pad Thai recipe better.  This one was good, but not as good.  I didn't like the dried shrimp in this recipe - it was very chewy and very fishy.  Handsome Husband didn't mind it so much, but I picked mine out.  The sauce was more of a sour sauce, but with the noodles, it mellowed it out quite a bit.  I missed the lime taste that is in my recipe.  The recipe also called for peanuts, but we chose to skip them due to allergies around the table.  The sticky rice was not my favorite either.  The texture was gummy or mushy - I'm not really sure what to call it.  The coconut topping helped, but still not my favorite.  The mangos, however, were delicious!  The tea wasn't what I expected either.  I typically don't like Thai iced tea, but this one was good.  It had a lot of interesting flavors.  We all agreed that there was too much of an almond flavor, so if we make it again, we would cut down on the almond extract.  I also think I would use half and half instead of evaporated milk, so that it's not as sweet.  Overall, it was a decent meal, but not one that we will make again.  At least not with this recipe...

   

ME

Taste of Pad Thai (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Pad Thai (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Thai Mango Sticky Rice (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

HANDSOME HUSBAND

Taste of Thai Mango Sticky Rice (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

ME

Taste of Thai Iced Tea (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Thai Iced Tea (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

Next time, we REALLY WILL go to Monaco!  Hope you join us there!

United Kingdom

 Welcome to the United Kingdom!  Another bucket list country - it is just filled with so much history.  Especially history with the United States.  It is hard to remember, sometimes, that the United Kingdom (UK) includes Scotland, England, Wales, and Northern Ireland, not JUST England.  It is estimated that 100 million cups of tea are consumed every day in the UK.  Golf was started in Scotland, and is considered the national sport.  The Union Jack (the flag) is a combination of elements of the flag of England, Scotland, and Northern Ireland.  When we found out what their national dish is, we were shocked.  More on that down below.  According to Google, the population is 68.75 million people and the capital is London.  The national dish is...

Tika Masala!

I'm sorry, what?  Isn't it something like fish and chips?  Beef wellington? Roast beef dinner?  It is said to be tika masala because there is a wide variety of cultures in the United Kingdom.  I was so surprised.  To go along with the tika masala, we made a dessert called Eaton Mess.  That at least SOUNDED more like it belonged in the UK...So I gathered my Indian spices, my fresh berries, and went to work.  Here's what I did:

TIKA MASALA

For the chicken tikka:

2 lbs chiken thighs, cut into 1 inch cubes

1 1/4 tsp salt

3 tbsp lemon juice

1 tbsp ginger, peeled and zested

2 garlic cloves, minced

1 tsp cumin

1 tsp paprika

3/4 tsp chili powder

6 tbsp whipping cream

1/2 tsp garam masala

3 tbsp avocado oil

For the masala:

4 tbsp avocado oil

1 onion, halved and finely sliced

1 tbsp ginger, peeled and zested

5-6 garlic cloves, crushed

1 tbsp coriander

1/2 tsp turmeric

3/4 tsp chili powder

2 tsp paprika

4 tbsp yogurt

2 medium tomatoes, finely chopped

1 1/2 C chicken stock

1/4 tsp salt, or to taste

1/4 tsp garam masala

4 tbsp chopped cilantro

1. 1. Place the chicken in a large bowl and add salt, lemon juice, spices, cream, and garam masala. 
2. 2. Mix well, cover, and refrigerate for 6-8 hours. 
3. 3.To make the masala, pour the 4 tablespoons of oil into a large pan and set it over a medium-high heat. 
4. 4. When the oil is hot, put in the onions, stir and fry until they brown, six or seven minutes. 
5. 5. Add the ginger and garlic and continue to fry, stirring, for a minute. 
6. 6. Add the ground coriander, turmeric, chili powder and paprika and stir for 10 seconds, then add a tablespoon of the yogurt. 
7. 7. Stir and fry until it is absorbed and add the remaining yogurt in this way, a tablespoon at a time.
8. 8. Add the tomatoes and fry them for three or four minutes, or until they turn pulpy. 
9. 9. Add the stock and salt and bring to a simmer. 
10. 10. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. 
11. 11. Stir in the garam masala and cilantro leaves, taste for balance of seasonings and add more salt if you need it.
12. 12. Shortly before you eat, preheat the grill to its highest setting. 
13. 13. Thread the chicken on to two to four large skewers.
14. 14. Grill until the chicken is cooked through. 
15. 15. Remove from the grill and take the chicken off the skewers.  
16. 16. Add the chicken to the masala, stir to combine, and serve over rice.
17. 17. Enjoy!

(Source: Tika Masala)

ETON MESS

1 1/2 C heavy whipping cream

2 tbsp sugar

2 cups meringue cookies

3 cups strawberries

1. 1. In a stand mixer, beat the heavy whipping cream until you get stiff peaks.
2. 2. Break the meringue cookies into bite-sized pieces and add them directly to the whipped cream.
3. 3. Slice the strawberries into small pieces and set half of them aside. 
4. 4. Using a fork, mash the other half of the strawberries in a small bowl.
5. 5. Add the mashed strawberries to the cream and stir to combine everything together.
6. 6. Spoon the eton mess into individual cups or into a large serving bowl. 
7. 7. Top with the remaining strawberries and a sprinkle of sugar.
8. 8. Enjoy!

(Source: Eton Mess)

The verdict?  This was a delicious meal.  Every aspect of it!  The tika masala was delicious, and the chicken was so tender.  There was a lot of flavor in the sauce and the chicken - we were very impressed.  The ginger gave it a bite that made it taste almost spicy, but honestly, we wouldn't change it.  The sauce never thickened like the recipe said it should.  I think if I were to make it again, I would add a bit more of every spice and then add some heavy cream - that may help? But seriously, this was a delicious dinner.  The Eton mess was great as well!  It was strange not adding any sugar to the whipped cream as it was whipping, but honestly it didn't need any extra sweetness because of the strawberries and meringues.  Those meringues gave the dessert a very interesting texture, but it was very welcome.  It truly was very good!  It has already been requested again!  I'd call that a success!

  

ME

Taste of Tika Masala (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 4

Flavor (1 is no flavor, 10 is packed with flavor): 9

 

HANDSOME HUSBAND

Taste of Tika Masala (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

ME

Taste of Eton Mess (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Eton Mess (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

We hoped you enjoyed the United Kingdom!  Join us next time in Monaco!

Albania

 Welcome to Albania!  Albania is considered a Balkin country, even though it is independent.  They are known to be relatively bad drivers, since most cars didn't come into the country until the early 1990s.  They also serve coffee that is very thick - like Turkish coffee!  The pictures look beautiful - maybe somewhere to check out in the future!  According to Google, the population of Albania is 2.55 million people and the capital is Tirana.  Their national dish is...

Tavë Kosi!

It's a soured milk casserole.  Sounds appetizing, right?  I will apologize ahead of time that the recipe is in grams and milliliters - I didn't convert it to metric when I cooked it, so this is true to the original recipe.  To go with the Tavë Kosi, we made Byrek, which is a filo dough-stuffed finger food.  This one was going to be tricky, because I could not find gluten free filo dough anywhere.  So, what's a girl to do but make her own!  I used this recipe (I'm not going to write it out).  This was a fragrant meal to make, even though there weren't many spices, which was strange.  Here's what we did:

TAVE KOSI

Lamb

600g Diced Lamb 

20g Butter

2 Tbsp Olive Oil

70g Rice

2 Tsp Oregano

450ml Boiling Water

2 Cloves Diced Garlic

Salt

Pepper

Roux

50g Butter

2 Tbsp Flour

Yogurt

750g Sour cream

6 Eggs

Salt

Pepper

1. 1.  In a large pan, melt the butter and olive oil together then add the diced lamb. 
2. 2.  Brown the lamb on a medium heat, this will take around 5 minutes.
3. 3.  Add the garlic, oregano, 300ml of water and season with salt and pepper. 
4. 4.  Mix well before covering with a lid. 
5. 5.  Leave to simmer for 50 minutes mixing a couple of times ensuring the lamb doesn’t start to burn.
6. 6.  Add the rice.  The juices should have nearly all boiled away so another 150ml of water should be added along with the rice. 
7. 7.  Mix altogether, bring to a boil, place the lid on and leave for just 10 minutes. It’s advised to check at around 8 minutes – you want the liquid to be evaporated with just a moist coating of oily water left over the lamb and rice.
8. 8.  Place the lamb and rice into a casserole dish, the mixture should fully cover the base and have at least 2 inches spare for the yogurt. 
9. 9.  In a small saucepan melt the butter over a medium heat and then add two tablespoons of flour while continuously stirring for two minutes. 
10. 10.  Pour the roux into a bowl and keep to one side.
11. 11.  In a mixing bowl add the sour cream, eggs, and season with salt and pepper. 
12. 12.  Mix together then add the roux continuing to mix fast for a minute to ensure the roux and yogurt are thoroughly combined.
13. 13.  Pour the yogurt mixture over the baked lamb and rice and sprinkle on a little oregano.
14. 14.  Place on the bottom shelf of the oven on 356 degrees for 35 minutes then move it up to the middle for a further 10 minutes. 
15. 15.  The Tavë kosi is ready when the yogurt has risen up high and a golden crust formed.
16. 16.  Leave to cool for 5 – 10 minutes before serving.
17. 17.  Enjoy!

(Source: Tave Kosi)

BYREK

1 lb frozen spinach, thawed and squeezed

1 tbsp avocado oil

4 green onions, finely chopped

2 garlic cloves, grated

7 oz feta (the block in brine, not pre-crumbled)

1 C full-fat cottage cheese

1/2 C sour cream 

2 small eggs

Salt and pepper, to taste

Phyllo

1 packet filo dough

4-5 tbsp oil, for brushing the dough

1. 1.  Defrost the spinach and squeeze out the excess moisture.
2. 2.  Preheat the oven to 400°F. 
3. 3.  Line the baking sheet with parchment paper.
4. 4.  Sauté green onions: Finely chop them. Heat the oil and sauté the onion for a couple of minutes until slightly softer.
5. 5.  Mix the green onions, spinach, grated garlic, crumbled feta, cottage cheese, sour cream, and eggs thoroughly and season with salt and pepper to taste.
6. 6.  Place one sheet of filo pastry on the working surface and brush it with oil. 
7. 7.  Layer two more sheets on top, brushing each with oil. 
8. 8.  Cut the filo sheets into 16 rectangles 6x7 inches.
9. 9.  Place a heaping tablespoon of filling on the bottom of each rectangle. 
10. 10.  Fold the long sides of the filo over the filling, then fold the bottom edge over it as well.
11. 11.  Roll up the pastry starting from the bottom. 
12. 12.  Place the rolls seam-side down on the prepared baking sheet. 
13. 13.  Brush them with the remaining oil.
14. 14.  Bake the rolls for 30 minutes or until golden brown. 
15. 15.  Let them cool slightly (5-10 minutes) before serving. You can also serve them at room temperature.
16. 16.  Enjoy!

(Source: Byrek)

The verdict?  The Tave Kosi was really good!  It took a few bites for us to decide if we liked it, since the textures were very strange.  But we all agreed that this was a delicious meal.  The Nifty Niece and Nephew really enjoyed the lamb, which turned out to be AMAZINGLY tender, but not the rice or yogurt souffle.  The Super Sister loved the souffle part. And the rice part was very flavorful, but there wasn't very much of it.  We decided that we needed to make this meal again, but next time we would add more rice, and maybe see how beef stew meat is instead of lamb.  We would probably add more meat too, to make it chunkier.  The byrek was a disappointment.  I think part of that was because of the homemade filo dough - it wasn't super.  They were really hard to fold, and it didn't seem like enough of the filling in each byrek.  It also made a TON of extra filling.  We're going to try making them with rice paper wrappers with the rest of the filling.  That should be an interesting experiment.  Overall, it was a good main meal, but not a good appetizer.  

   

    

ME

Taste of Tave Kosi (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Tavi Kosi (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

ME

Taste of Byrek (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Byrek (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

Hope you enjoyed reading about Albania!  Join us next time in the United Kingdom!

Rwanda

 Welcome to Rwanda!  Rwanda is known as the Land of a Thousand Hills because it has many mountains.  Rwanda is Africa's second most populated country, with about 219 people per square mile.  In 1994, they had a genocide that saw around 800,000 people killed in 100 days.  Also, fascinating, since 2018, Rwanda has been using drones to deliver blood and medical supplies to remote areas.  Doctors order these materials by text!  According to Google, the population of Rwanda is 14.28 million people, and the capital is Kigali.  Their national dish is...

Brochettes!

These are goat skewers!  You would think that living in a farming area, I would be able to find goat fairly easily.  Nope.  So, we traded goat for sheep (sounds like I'm playing a game...).  To go with the brochettes, we made igisafuiya, which is a chicken-based stew.  Seemed like fairly straightforward dishes to make.  Here's what we did!

BROCHETTES

1 lb goat meat or beef cut into 1-inch cubes (I used lamb)

1 onion, quartered

5 tomatoes, quartered

1/2 small can of tomato sauce

1/2 onion diced

2 tbsp vegetable bullion 

3 jalapenos

Avocado oil

Salt, to taste

1. 1.  Put the tomatoes, 1/2 onion, jalapenos, and tomato sauce into a food processor and blend until saucy and a little bit chunky.
2. 2.  Reserve half of the sauce for dipping.
3. 3.  Put half the sauce in a bowl and add the lamb and quartered onions (separate the layers of the onion) and let marinate for at least 30 minutes.
4. 4.  Form the brochettes by alternately threading meat and 2 to 3 pieces of onion onto a skewer.
5. 5.  Heat the grill and lay the skewer on the grill.
6. 6.  Brush the sauce on all sides of the brochettes, adding more of the sauce as you turn them. 
7. 7.  Cook until cooked through, and enjoy with extra sauce.

(Source: Brochettes)

IGISAFUIYA

4 chicken thighs

2 onions, chopped

2 leeks (white and green parts), thinly sliced

4 green bell peppers, seeded and cut

4 tomatoes, peeled, seeded, and diced

5 celery stalks, chopped

4 plantains, peeled, cut in half lengthwise and then cut in half

10 oz. spinach

3 tbsp tomato paste

4 tbsp avocado oil

1 hot pepper

1. 1.  In a pot with hot oil, sear chicken over medium-high heat to color on all sides.
2. 2.  Remove thighs from the pot and set aside.
3. 3.  Add onion, leeks and peppers.
4. 4.  Let this cook for about 10 minutes, stirring occasionally.
5. 5.  Add the tomatoes, celery and tomato paste and mix well. 
6. 6.  Cook on medium heat for 15 minutes, stirring regularly.
7. 7.  Cover with water, add salt and pepper, and bring to a boil. 
8. 8.  Reduce the heat to low and simmer for about 15 minutes.
9. 9.  Add the plantains, cover them with the spinach and put the chicken back on top. 
10. 10.  Add water if necessary so that the plantains are fully submerged.
11. 11.  Cover, add the whole hot pepper, and simmer over low heat for about 25 minutes. 

(Source: Igisafuiya)

The verdict?  The brochettes were very good.  We really enjoyed the skewers. I don't think the marinade did much, but it was a great dipping sauce.  The sauce was spicy, but a good amount of spice.  I think it would be really good on chips or eggs.  The lamb was tender, but a little bit gamey (the sauce helped with the gaminess too).  The Igisafuiya was interesting.  It didn't have much flavor at all, so it needed quite a bit of salt.  However, the more you ate the stew, the more it grew on you.  As leftovers, I found myself thinking the same thing: that it was very plain, but the more I ate, the better it tasted.  All in all, a good meal, but not fantastic.

  

ME

Taste of Brochettes (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 4

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Brochettes (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 5

ME

Taste of Igisafuiya (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Igisafuiya (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

Hope you join us next time in Albania!

Costa Rica

 Welcome to Costa Rica!  This is another place we would love to visit, but are a little concerned about the humidity and the heat.  The pictures I have seen from friends who have visited are incredible, so we could probably handle the heat for a bit of time...There are 121 volcanos in Costa Rica, and 7 are active.  It has more than 500,000 species of plants and animals, which makes it one of the most biodiverse places in the world.  According to Google, the population is 5.3 million people and the capital is San Jose.  Their national dish is...

Gallo Pinto

Rice and beans.  When I could eat beans, this was one of my favorite combinations.  I miss it!  So, to go with gallo pinto, we made Casado, which is a more inclusive dish with several additional items.  This dish had several different elements, which was tricky to time so everything was completed together.  So find yourself a Spectacular Sister to help with the cooking - it really helps.  Here's what we did:

GALLO PINTO

2 tbsp avocado oil

1 red bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

2 C cooked black beans, liquid reserved

1/4 C Salsa Lizano

3 C cooked rice

1/4 C chopped fresh cilantro

1. 1.  Heat oil in a large skillet over medium-high heat until shimmering. 
2. 2.  Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. 
3. 3.   Add minced garlic and cook for 1 minute, until fragrant.
4. 4.  Add black beans, all reserved cooking liquid, and Salsa Lizano, stirring to combine. 
5. 5.  Simmer for 5 minutes, until slightly thickened and a little bit of the liquid is evaporated. 
6. 6.  Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, about 3-5 minutes.
7. 7.  Stir in chopped cilantro. 
8. 8.  Season to taste with additional Salsa Lizano, if desired, and serve.
9. 9.  Enjoy!

(Source: Gallo Pinto)

CASADO

4 chicken thighs

1 tbsp coriander

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp sea salt

Pepper, to taste

1 tbsp avocado oil

2 ripe plantains, peeled and cut into 1/4" pieces

1 C avocado oil

1 head of iceberg lettuce, shredded

1 tomato, sliced

1 carrot, grated

Salad dressing

Gallo pinto

4 Eggs, Fried

1 Cup queso fresco, sliced

1. 1.  In a small bowl blend spices together. 
2. 2.  In a large skillet, heat oil over medium heat. 
3. 3.  Sprinkle both sides of chicken with spice blend. 
4. 4.  Cook on each side for 4 minutes or until cooked through.
5. 5.  In a large skillet pour about 1" of oil. 
6. 6.  Heat oil over high heat. 
7. 7.  Place plantain sections in oil and cook until golden brown. 
8. 8.  Remove from oil and drain on a paper towel-lined plate.
9. 9.  Prepare the salad by combining the lettuce, grated carrot and tomato slices. 
10. 10. Season with salt, pepper and dressing, set aside.
11. 11. Lastly, fry the eggs.
12. 12. When everything is ready to serve each plate will get one chicken thigh, with a serving of fried plantains to the side, followed by salad, rice, beans, one fried egg and some slices of queso fresco.
13. 13.  Enjoy!

(Source: Casado)

COSTA RICAN OATMEAL COOKIES

200 g brown sugar

250 g softened butter

2 egg whites

300 g gluten free flour

200 g oats

90 g chocolate chips

1 1/2 tbsp cinnamon

1/2 tsp chili powder

1 tbsp vanilla

1 tsp baking powder

3/4 tsp baking soda

1. 1.  Beat butter, sugar and egg whites for a couple of minutes until fluffy. 
2. 2.  Add vanilla. 
3. 3.  In a separate bowl, mix all the dry ingredients and add to the butter mixture. 
4. 4.  Mix just until combined. 
5. 5.  Preheat oven to 375 F. 
6. 6.  Scoop cookie dough onto a lined baking tray. 
7. 7.  Bake for 12 minutes, take out of the oven and let cool completely before storing them.
8. 8.  Enjoy!

(Source: Costa Rican Oatmeal Cookies)

The verdict?  I will have to let Handsome Husband tell you how the gallo pinto was.  I kept some rice aside for myself to eat with the casado.  Overall, the casado was delicious.  I even enjoyed the plantains!  I made some extra lizano, and it was delicious on the rice and chicken.  We haven't been disappointed by Central and South American cuisines, and this one was added to the list.  The Nifty Niece even said that this was a "must make again!".   Guess we will have to! The cookies were delicious.  The hint of cinnamon and chili powder were such an amazing addition to the flavors.  Handsome Husband declared them some of the best chocolate chip cookies he has ever had!  We will definitely make these again!

The gallo pinto was pretty standard. Not to say it wasn't good, because there is something about beans and rice that is just inherently tasty... which probably accounts for why we have seen that several times as a national dish, and I'm never disappointed to see it on the menu!

Oh, and the cookies were indeed fantastic, and a repeat has been requested for tomorrow.

    

ME

Taste of Gallo Pinto (1 is terrible, 10 is amazing): NA

Spicy (hot) (1 is not at all spicy, 10 is uneatable): NA

Flavor (1 is no flavor, 10 is packed with flavor): NA

 

HANDSOME HUSBAND

Taste of Gallo Pinto (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Casada (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Casada (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

ME

Taste of Costa Rican Oatmeal Cookies (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 9

 

HANDSOME HUSBAND

Taste of Costa Rican Oatmeal Cookies (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 9

Hope you enjoyed reading about Costa Rica.  Join us next time in Rwanda! 

Syria

 Welcome to Syria!  Syria gained its independence from France in 1946 after WWII.  Syria is home to the oldest library in the world -- in 1974, the ancient city of Ebla was discovered along with around 1,800 clay tablets dating from around 3,000 BC. Syrians are some of the lightest drinkers in the world: the average Syrian consumes just 0.1 liters of alcohol per year.  According to Google, the population of Syria is 24.26 million people and the capital is Damascus.  Their national dish is...

Kibbeh!

They look like little footballs!  However, to make kibbeh, you need to use bulger wheat, which I cannot eat. So it was off to the recipes to find something to make with the kibbeh.  We found Batata Harra (which is a spicy potato), Syrian Salad, and Fattet Djaj, which is a chicken and rice dish.  It was a very full, busy kitchen, but the smells were wonderful.  I did the prep over two days, just to make it easier on myself.  Here's what I did:

KIBBEH

For the shell:

1 lb bulgur wheat

1 1/2 C cold water.

1/2 lb ground beef

1 1/2 tsp salt

1 tsp pepper

1/2 C onion, diced

1 C plus 2 tbsp water

For the filling:

2 tbsp oil

1 onion, diced

1 lb ground beef

1 1/2 tsp salt

1 tsp allspice

1/2 tsp pepper

1 1/2 tsp paprika

1/3 C pine nuts

Iced water for shaping and forming

Oil for frying

1. 1. In a deep bowl, add bulgur wheat and pour water over, cover and let it soak for 30 minutes.
2. 2. In a large skillet, over medium heat, add oil and sauté onions until translucent.
3. 3. Add the ground meat and stir until it is browned. 
4. 5. Add the seasoning, mix well.
5. 6. Turn heat off and stir in the pine nuts.
6. 7. Add the onion, ground beef, salt and pepper to the bulgur wheat and combine well.
7. 8. Transfer the mixture to the bowl of food processor in batches, adding a couple of tablespoons of water and processing until mixed each time. 
8. 9. Refrigerate the mixture for 30 minutes.
9. 10. Fill a measuring cup with cold water and add some ice (this is for when you roll the kibbeh).
10. 11. Prepare a baking sheet and line it with parchment paper and set next to you.
11. 12. Lightly dip your hands in the cold water and take about 3 Tablespoons of the shell mixture then roll into a ball the size of a golf ball.
12. 13. Place the ball in your left hand and using the index finger of the other hand poke a small hole in one end of the ball reaching to the middle of the ball.
13. 14. Gently roll the ball into your left hand while pressing your index finger in a circular motion.
14. Keep doing this until the hole is bigger; make sure not to press too hard on the walls of the kibbeh or it might break or tear.
15. 15. Now take about 3/4 teaspoon of the filling and fill the hole of the kibbeh, do not overstuff.
16. 16. Close the end of the kibbeh by pinching the end together, make sure to dip your fingers in the iced water every now and then.
17. 17. Place the kibbeh on the baking sheet and continue until the whole batch is done.
18. 18. Cover and refrigerate until firm, about 1 hour,
19. 19. In a deep frying pan add oil enough to cover the kibbeh when put in it.
20. 20. Heat oil on medium-high , between 355F-375F. 
21. 21. Add cold kibbeh and fry for 4 minutes until dark brown.
22. 22. Transfer the Kibbeh to a plate lined with paper towel.
23. 23. Continue until you are done with them all.
24. 24. Serve hot and enjoy!

(Source: Kibbeh)

BATATA HARRA

2 lbs potatoes, cut into 1-inch cubes or baby potatoes

3/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper 

1/2 tsp paprika

2 tbsp avocado oil

Cilantro Sauce

2 tbsp avocado oil

1 tsp garlic, minced

1/4 tsp cayenne 

1/2 C cilantro, chopped

1/2 tsp paprika

1 tsp lemon juice

1. 
   
2. 1. Preheat the oven to 425 degrees.
3. 2. Pat the 2 lbs potatoes dry with paper towels or a clean kitchen towel until they're completely dry.
4. 3. Mix the onion powder, garlic powder, salt, pepper, and paprika in a medium bowl. 
5. 4. Stir in the avocado oil to make a paste.
6. 5. Add the potatoes to the spice mix and coat evenly until every surface is covered.
7. 6. Line a baking sheet with aluminum foil and coat the foil with oil.
8. 7. Spread the potatoes in a single layer on a baking sheet.
9. 8. Bake for 25 to 30 minutes or until the potatoes are cooked through and golden in color. 
10. 9. Transfer potatoes to a serving dish.
11. 10. In a small saucepan, saute garlic in avocado oil over medium heat. 
12. 11. Turn the heat down to low and add cayenne and stir briefly. 
13. 12. Stir in cilantro, paprika, and lemon juice. 
14. 13. Stir to combine and remove from heat.
15. 14. Add cilantro garlic sauce to the potatoes. 
16. 15. Stir all ingredients together and serve immediately as a side dish or appetizer.

(Source: Batata Harra)

SYRIAN SALAD WITH ZA'ATAR VINAIGRETTE

4 C Romaine Lettuce, chopped

1 C diced tomato

1 C diced cucumber

1/2 C thinly sliced red onion

1/4 C minced parsley

1/4 C minced fresh mint

2 cloves garlic, grated

1/4 C avocado oil

1/4 C lemon juice

2 tbsp za'atar

Salt and pepper, to taste

1. 1. Place the first six ingredients in a large salad bowl (Romaine through mint)
2. 2. Squeeze juice of one lemon around the bowl, carefully holding your opposite hand underneath to catch the seeds.
3. 3. Using a microplane, grate the garlic directly over the salad.
4. 4. Drizzle salad with oil and lemon juice, then sprinkle with za'atar. 
5. 5. Season with salt and pepper to taste.
6. 6. Gently toss the salad together and enjoy!

(Source: Syrian Salad with Za'atar Vinaigrette)

SYRIAN FATTET DJAJ

1 rotisserie chicken, chopped

3 gluten free pita breads, cut into small squares

Vegetable oil, for frying

3 C cooked rice

2 cloves of garlic, minced

2 C plain yogurt

1/4 C tahini

Juice of 1 lime

1/2 C toasted sliced almonds to garnish

Salt and pepper, to taste

1/2 tsp cinnamon

Chopped parsley, to garnish

1. 1. Start by heating the vegetable oil, over medium heat, and frying the pita squares until golden and crispy. 
2. 2. Transfer to a plate lined with paper towel to soak up the extra grease and set aside.
3. 3. Prepare the sauce by combining the mashed garlic and the yogurt and whisk until smooth. 
4. 4. Add the tahini while whisking and, finally, the lime juice. 
5. 5. Season with salt and pepper and reserve.
6. 6. Make sure your shredded chicken and rice are warm before assembling the Fattet Djaj and work quickly so everything is still warm when you serve it.
7. 7. In a big casserole dish or serving platter, start with the pita squares, evenly distributed in a single layer.
8. 8. The next layer is the rice and finally 2/3 of the chicken.
9. 9. Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts, the chopped parsley and the cinnamon. 
10. 10. Serve warm and enjoy!

(Source: Syrian Fattet Djaj)

The verdict?  The Fattet Djaj was ok.  It was a very strange combination of flavors and textures.  I think it needed more seasoning and needed more sauce.  It was slightly dry unless you had a spoonful of sauce.  And the combination of the cinnamon and the yogurt made it slightly sweet, but not icky sweet.  Then you had the soft rice and chicken with the crunchy almonds.  It was a party in your mouth!  The fried pita bread at the bottom didn't add much.  I think it would have been better to fry the pitas and used them as chips and eaten the Fattet Djaj as a dip.  It was also a little bit odd that it is supposed to be served lukewarm... I'm sure the health department would have something to say about that!  The potatoes were good, but had a kick to them!  I would recommend roasting them a bit more so they are more crispy - maybe put them under the broiler for the last 5 minutes.  I didn't care much for the salad.  I think it would have been fine without all the different spices in the za'atar mix, but that's what is unique about the salad!  I think more tomatoes would have been good too :-)  I did forget to take a picture of the salad...oops!  I will let Handsome Husband tell you about the Kibbeh!

The Kibbeh was very interesting. It was firm and almost crunchy, and I had no idea that there was actually ground beef in the shell until I previewed the blog post! Very odd, but it worked! It was a little bit dry and crumbly, but the flavor was mild and nice. The savory flavors were a good addition to the rest of the meal.

    

ME

Taste of Kibbeh (1 is terrible, 10 is amazing): NA

Spicy (hot) (1 is not at all spicy, 10 is uneatable): NA

Flavor (1 is no flavor, 10 is packed with flavor): NA

 

HANDSOME HUSBAND

Taste of Kibbeh (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

ME

Taste of Batata Harra (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Batata Harra (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 1

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Syrian Salad (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Syrian Salad (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Fattet Djaj (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Fattet Djaj (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

Hope you enjoyed reading about Syria.  Come with us to Costa Rica next time!