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!

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!

Denmark

Welcome to Denmark!  Denmark is reported to be the happiest country in the world as well as the least-corrupted country in the world, has twice as many bicycles as cars, and has been the invention spot of several common things (Google Maps, Lego, insulin, and dry-cell batteries)!  No place in Denmark is more than 30 miles from the ocean.  Sounds like a dream!  According to Google, the population of Denmark is 6.05 million people and the capital is Copenhagen.  Their national dish is...

Stegt Flaesk!

It is pork belly with potatoes.  What could go wrong?!  The dish traditionally is eaten with a parsley cream sauce, and I found another recipe for a second sauce to make with it.  For dessert, we made Risalamande, which is a rice pudding-like dish with a cherry topping.  This is a meal that you have to plan a bit ahead for, especially if you are going to do the dessert. And there was an ingredient (the Heering liqueur) that I could not find anywhere, so I left it out of the dessert.  Anyways, here's what I did:

STEGT FLAESK

Roast

4 lb pork belly

3 tbsp butter

Handful coarse salt

10-14 whole black peppers

6-8 bay leaves

2 lbs potatoes

Brown Sauce Base

1 C beef broth

1 onion (cut into 8 pieces)

1 teaspoon rosemary

1 teaspoon thyme

Brown Sauce

1/2 c whipping cream

1 tablespoon redcurrant jelly

Salt & pepper, to taste

Parsley Sauce

1/3 C butter

3 tbsp gluten free flour

2 C milk 

2 handful's chopped parsley

Salt and pepper, to taste

1. Score the fat on the pork belly. Be careful not to cut into the meat, which will cause the skin to be soft.
2. Rub the fat with butter and salt. 
3. Put the bay leaves and peppercorns in the cuts spread them evenly on the roast.
4. Curl up some tinfoil, and put it under the roast, so the roast won't tilt to one side. 
5. Put the roast on a rack over a pan. 
6. Put herbs, onions, and broth in the pan under the roast.
7. Roast the pork at 400℉ for 1.5 - 2 hours. The temperature in the center has to be 167℉ before the roast is ready. Make sure that there is always liquid in the pan. You have to use it for the gravy/sauce. 
8. Just before the center temperature is 167℉, pour the dripping from the pan into a saucepan through a strainer, and boil the drippings for about 5 minutes. 
9. Add the cream, jam, and salt to the drippings.
10. Thicken the sauce with corn starch.
11. To make the parsley sauce, melt the butter in a pot. 
12. Once it is melted, add the flour and stir until the butter and flour is a coherent mass. 
13. Add a little bit of milk and stir. 
14. When the milk is mixed in and has reached the boiling point stir for a few seconds and then repeat. 
15. Add milk stir, boil, stir. 
16. Repeat until the sauce has a consistency that you like.
17. Add the parsley and season to taste with salt and pepper.
18. While the sauce is cooking, set the oven at 527℉, or start the broiler. 
19. Brown the roast in the broiler for about 5-8 minutes.
20. Cut pork in thin slices and serve with cooked white potatoes.
21. Enjoy!

(Source: Stegt Flaesk and Stegt Flaesk)

RISALAMANDE

2.5 C whole milk

3.5 tbsp sugar

1/2 C risotto rice

1/2 tsp vanilla

1/2 C heavy cream

1/2 jar pitted morello cherries (in their syrup)

1/2 tbsp cornstarch , mixed with 1/2 tbsp water

1 whole almond

1. Combine milk, 2.5 tbsp of sugar and rice in a saucepan and bring to a boil.
2. Reduce heat to medium and simmer until the rice is tender and mixture is thick, stirring often, for about 30-40 minutes.
3. Pour the rice pudding into a bowl and let cool completely.
4. Using an electric mixer, beat the heavy cream and 1/2 tbsp of sugar in a medium bowl until stiff.
5. Add vanilla and cream in rice pudding mixture.
6. Cover and refrigerate for about 4 hours.
7. Drain the cherries and collect the syrup in a saucepan. Add 1 tbsp of sugar (or more or less, depending on the syrup) into the pan. 
8. Add the cornstarch mixture and bring to a boil, stirring constantly.
9. Reduce heat.
10. Add the reserved cherries and continue to simmer, stirring occasionally, about 5 minutes.
11. Pour the rice pudding into bowls. Top with warm cherry sauce and one almond.
12. Enjoy!

(Source: Risalamande)

The verdict?  It was good!  Not super, but good. We really enjoyed the pork belly, but the potatoes and both sauces were just plain and not very flavorful.  The parsley sauce tasted a lot like creamed spinach with a lot of flour, too thick and a slightly unpleasant consistency.  The brown sauce had more flavor and was more like a regular gravy, but we didn't think it added much to the meal on the meat or on the potatoes.  The dessert wasn't my favorite, but Handsome Husband liked it.  I don't think that the rice was cooked all the way, so it tasted a little crunchy to me.  He happily ate the leftovers, even though he doesn't usually do that with sugary foods...Overall, not a meal we will likely repeat, but we may use that seasoning on pork belly again!

ME

Taste of Stegt Flaesk (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 Stegt Flaesk (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 Risalamande (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 Risalamande (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 Algeria!

Malta

 Welcome to Malta!  Malta is a country in the Mediterranean that consists of three islands, one of which is uninhabited.  It is among the worlds smallest and most densely populated countries!  More than 100 films have been shot or partially shot in Malta, mostly because of its beautiful coastline (and it is beautiful!).  According to Google, the population of Malta is 521,000 people and the capital is Valletta.  Their national dish is...

Stuffat Tal-Fenek!

Rabbit stew.  Yum Yum.  I worried about cooking this meal because I wasn't sure where I would find rabbit.  However, I randomly found some in a grocery store in the "exotic meat" section!  Hallelujah!  Stuffat Tal-Fenek was on the menu!  To go with this, we made Maltese Timpana, which is a pasta pie.  Apparently it is traditional in Malta to eat pasta after your main meal!  It sounds weird...so naturally we had to try it.  Here's what I did:

SUFFAT TAL-FENEK

1/4 C avocado oil

1 rabbit, cleaned and cut into pieces

1 onion, chopped

3 cloves garlic, chopped

1/2 C red wine

1 bay leaf

5 C beef broth

1/4 tsp nutmeg

2 tbsp tomato paste

1/4 tsp white sugar

Salt and pepper, to taste

4 large potatoes, quartered

2 carrots, chopped

1/2 C peas

1. Heat the oil in a large saucepan over medium heat.
2. Cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. 
3. Stir in the wine, bay leaf, nutmeg, tomato paste, and sugar.
4. Season with salt and pepper. 
5. Add the potatoes, carrots, and peas. 
6. Add the beef broth: enough to cover everything.
7. Bring stew to a boil and reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.
8. Enjoy!

(Source: Suffat Tal-Fenek)

MALTESE TIMPANA

2 C marinara sauce

2 sheets of ready-made gluten free puff pastry

2 C cooked rigatoni

1/2 C shredded cheese

1. Cook pasta as per packet instructions, drain and cool with cold water.
2. Heat the marinara sauce in a large pan over a medium heat until warmed through and mix this marinara sauce with the cooked pasta.
3. Preheat oven to 355 degrees.
4. Line a round baking dish with puff pastry.
5. Pour the pasta mixture into the puff pastry case and top with the cheese.
6. Create a lid from the remaining pastry. Either make slits in the lid with a knife or create a lattice effect to let air through.
7. Cover with foil and bake in the oven for an hour or until golden browned and cooked through.
8. Remove the foil, and cook for another 15 minutes until it is browned on top.
9. Enjoy!

(Source: Maltese Timpana)

The verdict?  I did not care for the stew.  To me, it had a funny aftertaste, and I didn't care for the flavor combinations.  It was ALMOST good, but I couldn't finish it. Handsome Husband said he didn't think it was anything special - just a basic stew; but after reheating the leftovers, he said it was quite tasty! (His ratings will be of the leftovers.)  The rabbit was interesting, and similar to dark chicken meat but a little drier and tougher.  The Maltese Timpana was good, but there are things I would do differently if I made it again - I would leave out the bottom layer of pastry, because the butter from the puff pastry pooled at the bottom of the dish, which made the pastry very buttery.  With the pastry, the noodles, and the cheese, it was very rich!  But the taste was good! The best part of it was definitely the section just under the top, where the layer of cheese was.

    

ME

Taste of Suffat Tal-Fenek (1 is terrible, 10 is amazing): 4

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 Suffat Tal-Fenek (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 Maltese Timpana (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

 

HANDSOME HUSBAND

Taste of Maltese Timpana (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): 4

Thanks for joining us in Malta!  Next, we journey to Saudi Arabia!

Norway

 Welcome to Norway!  I had every intention of completing this during the Olympics, since Norway dominated the medals!  However, life happened, and here we are. The pictures of Norway remind me of my time in Alaska.  It looks absolutely beautiful there!  The cheese slicer was invented in Norway in 1925 (thank you, Norway!) and it is home to the longest road tunnel, which is 15 miles long!  Norway is also the worlds largest exporter of salmon (sorry Alaska!).  According to Google, the population of Norway is 5.4 million people and the capital is Oslo.  Their national dish is...

Fårikål!

It is a lamb and cabbage stew - very simple meal.  For dessert, we made Kvæfjordkake, which is said to be the world's best cake.  We'll see!  I was very interested to see how this meal was: I am not a fan of lamb, and wasn't sure how it was going to taste after cooking and stewing.  We only had to wait three hours for the stew (had to start way earlier for the cake!).  Here's what we did:

FARIKAL

4 1/2 lbs lamb meat, cut into large pieces

1/2 C gluten free flour

1 1/4 C water

1 large cabbage, cut into large wedges.

5 tsp whole black peppercorns

3 tsp salt

Potatoes

Butter, as garnish

1. In a large bowl, mix together the lamb meat and flour. The flour will help thicken the stew just a bit as it cooks.
2. Pour the water into a large pot. 
3. Place a layer of the floured lamb on the bottom, followed by a layer of cabbage. 
4. Add some peppercorns and salt. Repeat this process until you have used all the ingredients, finishing with a final layer of cabbage on top. The volume should be about 1 part meat to 4 parts cabbage.
5. Cover with a lid and bring to a boil. 
6. Turn the heat to low and slowly cook until the meat is tender and pulls apart from the bone easily, around 2 hours. 
7. Serve warm with freshly boiled potatoes and a knob of butter.
8. Enjoy!

(Source: Farikal)

KVAEFJORDKAKE

For the cake:

1/2 C butter

1/2 C plus 2 tbsp sugar

4 egg yolks

4 tbsp milk

1 1/4 C gluten free flour

1 tsp xanthan gum

1 1/2 tsp baking powder

1 tsp vanilla

For the meringue:

4 egg whites

1 C sugar

1/2 C sliced almonds

For the vanilla custard:

1/4 C sugar

2 egg yolks

2 tbsp corn starch

2 C milk

1 tsp vanilla

For the whipped cream:

1 1/4 C heavy cream

1. Preheat the oven to 325°F
2. Make the custard by whisking together the sugar and egg yolks in a bowl. 
3. Add the cornstarch and blend until the mixture is pale yellow and thick. 
4. Place the milk in a saucepan and add the vanilla. 
5. Heat the milk to almost boiling, without letting it boil. 
6. Take it off the heat. 
7. Steadily and slowly, add the milk to the bowl with the egg mixture, whisking constantly to avoid any cooking of the eggs. 
8. When you have mixed everything together, pour it back into the saucepan and return to the stove. Over medium heat, cook the mixture until it has thickened, stirring constantly. 
9. Remove from the heat and allow to cool completely. 
10. In a large stand mixer, whisk the butter and sugar together until light and fluffy. 
11. Add the egg yolks one at a time, while whisking.
12. Add in the milk and vanilla. 
13. Add flour and baking powder to the mixture, whisking until combined. The batter will be somewhat thick.
14. Grease a 12 x 16-inch rimmed baking sheet. 
15. Cover with a piece of baking parchment, pressing the parchment so it sticks well to the baking sheet. 
16. Gently spread the batter evenly and thinly across the baking sheet, as far to the edges as possible, with a rubber spatula while maintaining a rectangular shape. The batter is quite thick and sticky, but it will spread out with a little patience (and because greasing the baking sheet earlier means the parchment paper won’t move around). 
17. In a clean stand mixer, whisk together the egg whites until foamy. 
18. Add the sugar a little at a time and continue to whisk until glossy, stiff peaks form. 
19. Gently pour the meringue evenly over the batter and spread with a rubber spatula. 
20. Sprinkle the sliced almonds evenly across the meringue. 
21. Place in the middle rack of the oven and bake for 30 minutes, until the meringue is dry and lightly golden. 
22. Remove and set aside to cool.
23. In a stand mixer, whisk the heavy cream until soft peaks form. 
24. Fold the whipped cream into the cooled custard.
25.  When the cake has cooled, lift it out with the parchment paper and place on a cutting board. 
26. Cut the cake in half. 
27. Take one half and peel it from the parchment paper. 
28. Gently turn it, taking caution not to break the cake, over on a serving tray so the meringue side is facing downwards. 
29. Spread all of the custard cream over the cake and gently place the remaining half on top, with the meringue side up.
30. Best to chill for an hour or so before serving, but this is not necessary. 
31. Serve with fresh fruits, such as strawberries.
32. Enjoy!

(Source: Kvæfjordkake)

The verdict?  Wowza!  We were impressed!  This stew was so simple with 5 ingredients, but had so much flavor.  It smelled like corned beef and cabbage cooking all afternoon!  But yes, this stew was so good on a cold day.  When I make it again (because we will make it again!), I would cut the meat into smaller pieces to make them easier to eat.  The Kvæfjordkake was OK.  It wasn't my favorite, but it was fine.  I think there was too much whipped cream in the custard - I would have cut the whipped cream in half if I did it again.  The custard and cream also just smooshed out of the cake when you cut it to eat it.  The flavor was OK, just not anything great.

     

ME

Taste of Fårikål (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): 8

 

HANDSOME HUSBAND

Taste of Fårikål (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

ME

Taste of Kvæfjordkake (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 Kvæfjordkake (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): 4

Another country down!  Join us next time in Uzbekistan!

Slovenia

 Welcome to Slovenia!  I've heard this is an amazingly beautiful country, so naturally it is on my list of countries to visit.  More than half of the country is forest, which makes Slovenia one of the greenest countries in the world.  Apparently people in Slovenia love wine, and it is said that there is a vineyard for every 70 people in Slovenia!  According to Google, the population is about two million people, and the capital is Ljubljana.  Their national dish is...

Štruklji and Veal!

It is a dumpling-like meal served along veal.  I was fresh out of veal, but thanks to Handsome Husband, we substituted elk meat.  I read that buckwheat Štruklji was the traditional way to make it, so that's what I did.  I made two different types of Štruklji - one traditional, and one dessert.  This meal was pretty straightforward. Sorry that the measurements are wonky...hopefully you have a kitchen scale.  Here's what I did:

ŠTRUKLJI  AND  VEAL

Veal Steak

Elk Steak

Dough

200 g of buckwheat flour 

100 g of gluten free flour

1/2 tsp xanthan gum 

1 tbsp of sour cream 

Salt to taste

300 ml of boiled water

1 tbsp oil

Filling

400 g of cottage cheese

180 g of sour cream 

2 eggs

salt to taste

3 tbsp gluten free bread crumbs

1. Drain any excess water out of cottage cheese and sour cream first. 
2. Once drained, put the drained cottage cheese and sour cream into a large bowl, add all the other filling ingredients, and mix well. 
3. Let the mixture rest for 30 minutes to thicken.
4. Slowly pour boiled water over the dry ingredients for the dough and mix with a wooden spoon well so that everything gets wet. 
5. Set aside to cool down. 
6. Make the dough by adding sour cream and oil and mix with your hands.
7. The dough should be soft but must not stick to your hands. 
8. When finished spread oil all over the dough and wrap it in foil to rest for a few minutes.
9. Roll out the dough until it is about 1/8 of an inch thick.
10. Spread the filling over 2/3 of the dough. 
11. Roll the dough into a roll and cut the long roll in half.
12. Wrap the rolls in parchment paper and tie the sides.
13. Put the rolls into salted boiling water; 2/3 of the roll will be submerged. 
14. Cook covered on low heat for about 20 minutes. 
15. After 20 minutes, turn off the heat and let them sit in the water for an additional 10 minutes. 
16. Heat a cast iron skillet on the stove on medium-high heat.
17. Add the elk and whatever spices you like and cook until medium rare.
18. Unwrap the rolls, slice into sections and serve warm with the meat!

(Source: Štruklji)

ŠTRUKLJI APPLE DUMPLINGS

2 red apples

1/2 tbsp lemon juice

50 g caster sugar

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

2 tbsp raisins

1 large sheet of gluten free puff pastry

260 g cottage cheese

1 egg

Icing sugar, to serve

1.  Peel and core the apples, and cut the flesh into fairly small dice. 
2. Add to a small saucepan with the lemon juice, sugar, spices and raisins and cook for around 5 minutes over a medium heat, until fairly soft.
3. Meanwhile, roll out the puff pastry until it is about 12x14 inches and about 1/8 inch thick.
4. In a small bowl, combine the cottage cheese and egg, and mix well.
5. Spread the cottage cheese mixture over one half of the pastry, and top with the apple mixture.
6. Starting from one of the short ends of the rectangle (choose the end that you covered with filling), tightly roll the pastry. 
7. Wrap the pastry roll tightly in parchment paper, and tie the ends with string.
8. Place the roll in a large pot of water (it will float), and bring to a boil. 
9. Cook for around 30 minutes, then drain. 
10. When the roll is cool enough to handle, cut the string, and unwrap the parchment paper. 
11. Cut the štruklji into slices, and serve topped with a sprinkle of icing sugar.
12. Enjoy!

(Source: Štruklji Apple Dumplings)

The verdict?  I did not care for the Štruklji at all.  The elk was great!  But neither version of the Štruklji was good. The texture was very doughy (which is what it was supposed to be) and the cottage cheese added a texture and taste that I didn't care for at all.  I did like the taste of the buckwheat - it had a very earthy taste.  But the texture did it in for me.  The apple dumpling Štruklji didn't have much flavor, even with the apples and spices.  However, Handsome Husband liked it and thought the flavors were great.  To each their own, I guess!

     

ME

Taste of Štruklji and Veal (1 is terrible, 10 is amazing): 4

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 Štruklji and Veal (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 Štruklji Apple Dumplings (1 is terrible, 10 is amazing): 4

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 Štruklji Apple Dumplings (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

Join us in Singapore next time!

Georgia

 Welcome to Georgia!  In looking up facts about Georgia, there are many fascinating facts, and the pictures are beautiful!  Facts like it is home to the worlds deepest cave, Veryovkina Cave, which is over 7,000 feet deep! Handsome Husband wants to go into the cave...I do not... Georgia is said to be the second-oldest country to adopt Christianity as it's official religion, second to Armenia.  According to Google, the population is 3.6 million people and the capital is Tbilisi.  Their national dish is...

 

 

Khachapuri!

It is a cheese bread, served with an egg and butter on top.  To go with the Khachapuri, I made Khinkali, which is a Georgian dumpling.  This meal wasn't super difficult to make (OK, the dumplings were tricky...), but took a while.  I had to figure out a different way to make the bread for the Khachapuri, so I went with pizza dough (that was the closest I could find to the ingredients in the original recipe). Here's what I did:

KHACHAPURI

7 g active dried yeast

15 g sugar

340 g warm water, divided

18 g psyllium husk

140 g tapioca starch

120 g millet flour

40 g sorghum flour

8 g salt

3 tbsp avocado oil

2 tsp apple cider vinegar

1 C Muenster cheese, shredded

1 C Provolone cheese, shredded

1 C Mozzarella cheese, shredded

1/2 C feta cheese, crumbled
3 Eggs

1. In a small bowl, mix together the yeast, sugar, and 160 g warm water.  Set aside for 10-15 minutes, until frothy.
2. In a small separate bowl, mix together the psyllium husk and 180g warm water until a gel is formed.
3. In a large bowl, mix together the tapioca starch, millet flour, sorghum flour, and salt.  
4. Add the yeast mixture, psyllium gel, 1 tbsp avocado oil, and apple cider vinegar.
5. Using a stand mixer with the dough hook, knead dough until smooth, about 10 minutes.
6. Transfer the bread to a lightly oiled surface and form into a smooth ball.
7. Rise in a warm place until doubled in volume, about 1 hour.
8. Divide the risen dough into 2 pieces and shape into a tight ball.
9. Place dough balls on a lightly millet-floured surface and cover with a tea towel and prove for 45 minutes.
10. Preheat the oven to 450 degrees. 
11. In the meantime, combine the cheeses in a bowl and set aside.
12. Roll the dough into an oval shape.
13. Place 1/2 of the cheese in the center of each loaf, leaving about 1/2 inch around the outside.
14. Pinch the ends together and fold the outside of the bread over, leaving the center exposed.
15. Twist each end once.
16. Whisk 1 egg, forming an egg wash. Brush the egg wash onto the dough around the edge of both loaves.
17. Place the bread on a cookie sheet and bake for 15 minutes.
18. After 15 minutes, crack an egg into the center of each loaf and bake for another 5 - 6 minutes. The white should be almost set and the yolk should be runny.
19. Remove from the oven and top each loaf with 1 tablespoon of butter.
20. Serve warm.
21. To eat, mix the egg yolk into the cheese mixture, being sure to scoop some of the cheese from under the crust.
22. Rip the bread into chunks and dip inside the cheese mixture. Enjoy!

(Source: Kahachapuri and Pizza Dough) 

KHINKALI

Dumplings 

1/3 C sour cream 

1/4 C milk

1 egg

1 tbsp avocado oil

1/2 C brown rice flour

1/4 C cornstarch

1/4 C tapioca starch

2 tbsp potato starch

2 tbsp sweet rice flour

1 tsp xanthan gum

1/2 tsp salt

 

Filling

1 lb ground pork
1/4 C onion, finely minced
1 garlic clove, minced into a paste with salt
1 tbsp fresh cilantro, roughly chopped
1 tbsp fresh parsley, roughly chopped
3/4 tsp ground coriander
1/2 tsp fenugreek

1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp caraway seeds, chopped
1/4 tsp black pepper
1/8 tsp cumin
2 tbsp butter, melted
3/4 C beef broth

 

Cooking the Dumplings

Water

4 bay leaves

Generous amount of salt 

 

Serving
Fresh pepper

Pepper flakes

Sour cream 

1. Combine all filling ingredients except the broth in a bowl. 
2. Add broth to the mixture a little at a time and mix with a fork to help it absorb. Set aside.
3. Place the sour cream, egg, milk, and oil into a food processor and mix until completely smooth.
4. Place all dry dumpling ingredients in the bowl of a stand mixer with paddle attachment.  
5. Run the mixer to combine the dry ingredients.
6. With the mixer running on low, slowly add the wet ingredients until the dough has come together and is not too sticky.
7. Place the dough on a large, lightly-floured piece of plastic wrap, and cover with a second piece of plastic wrap.
8. Roll out the dough until it is about 1/4-inch thick. 
9. Using a round cutter, cut the dough into 2-1/2 inch circles. 
10. Roll each disc out into a larger circle, approximately 4 inches in diameter. Roll the edges of the dough to be a bit thinner than the center.
11. Place a tablespoon of filling into the center of each piece of circle. 
12. Crimp or pleat the dough's edge and twist to create a stem to form a dumpling.
13. Put each dumpling on a floured sheet pan and cover with a towel until ready to cook. 
14. When you're about to start your last batch, start boiling a large pot of water with the bay leaves.
15. When the water is boiling and your dumplings are ready to go into the pot, salt the water generously. 
16. Gently lift each khinkali by their bottoms and put them in the boiling water.
17. Cook your khinkali in batches of 6 or 9, depending on how large your pot is.
18. After adding the dumplings to the boiling water, gently use a wooden spoon to ensure they're not sticking to the bottom of the pot.
19. Cook each batch for 8 minutes. Adjust the heat if necessary to ensure a rolling, but not violent boil.
20. Remove the dumplings and set on a plate.
21. Serve with freshly cracked black pepper. If you want a little more heat, you can also serve with crushed red pepper flake. If you want even more deliciousness, serve with crème fraîche or sour cream.
22. Enjoy!

(Source: Khinkali and Dumplings) 

The verdict?  The khachapuri was delicious.  Handsome Husband described it as a cheese pizza with really good cheese.  The egg was tricky to keep on the bread, which made for some laughs.  The cheese was also not as melty as I thought it would be, so it was hard to dip the bread in.  But the pieces that we had with the cheese and egg were delicious.  The dumplings.  Oh, the dumplings.  I didn't get a picture of them, but you're not missing much.  They reminded us greatly of pel meni's.  There was so much dough and so little filling.  I didn't get any "soup" in mine, which was a bit disappointing.  But the filling was good, just LOTS left over!  The recipe for the dumplings said it yielded 7 dumplings - haha!  Needless to say, we have to find another use for the ground pork mixture - we're thinking stuffed peppers?  But, overall, the taste was delicious for this meal overall.

 

ME

Taste of Khachapuri (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 Khachapuri (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

 

ME

Taste of Khinkali (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 Khinkali (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 join us next time in Paraguay!