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Deutschland

A nice comfort for a Sunday evening watching football. Accompanied by a nice Belgian white, this meal was simple but delicious. 

Currywurst with garlic brussel sprouts and spaetzle. The tomato curry sauce that topped the knockwurst contained onion powder and a little sugar, making for a delightful mix of flavors. The spaetzle, a German classic, was quite good when topped with olive oil and pepper. And perhaps a new version of brussels for the everyday meal, garlic and onion power made these veggies very yum. Definitely a meal to do again.

England

Roast beef with Yorkshire pudding and some cogswald mac n broccoli cheese on the side. Pretty simple to make but quite tasty. The rationale behind doing England this week is quite obviously…the Patriots were playing in London. The meat cooked to a perfect temperature of 142 degrees and the Yorkshire pudding was surprisingly not bad, especially with the drippings from the meat. Cogswald is a very strong cheese for mac n cheese, so a milder choice might be necessary if we were to make this again. 

Netherlands

Boerenkool met rookworst-This very simple dish was a comfort food on this Sunday in late October. The Patriots were playing the Jets today and nothing from the region was appealing…so we decided to look towards the early settlers of New Jersey, where the Jets play their home games. The Dutch first settled the area as early as 1609. Mashed kale and potatoes spiced with nutmeg highlighted this meal. Topped with authentic smoked sausage from Karl’s European Market in Peabody, this meal was a delightful fourth quarter treat. Isabelle prefers chicken, but he still had some of this dish. 

Cuba

Actually our second Cuban dish in recent weeks. First, it was picadillo, which was provided by one of my new coworkers. This delicious dish has ground beef, capers, and raisins, and truly is the perfect mix of many flavors. 

Not liking what Seattle had to offer for gameday food, we decided to try Cuba again. The above picture is ropa vieja. This simple dish that spent most of its day in the slow cooker was more than a delight; it actually was one of our favorites. The flank steak came apart with ease and the melded flavors of tomato, caper, and jalapeno were an excellent combination. Baked plantains gave a sweetness to the somewhat spicy dish. Definitely one we’d try again. 

Return of the Mack…

Or our food journey.

We never wrote about our Ethiopian Doro Wat, but here’s a picture:

It was spicy. Had to eat with our hands.

Philippines

Lumpia with pancit bihon- Unlike most of our dishes, this one did not involve going to a specialty store. Previous adventures filled in any gaps we would have found normally. The best part about this meal was its authenticity. Normally, we spend a week searching the internet for “national flavor.” This week I was handed the recipes by a coworker whose family has tested these more times than can be counted. The pancit bihon reminded me of a lighter pad thai. The napa cabbage and celery lightened the load and made us feel we were eating something “healthy.” The shrimp and chicken were so enriched in the sauce that Isabelle missed his turn on trying this dish. He did get the last lumpia though and ate it quite quickly. As suggested, we used hoison for dipping and it added a yummy bite.

We don’t know where we will go next or when, but we are certainly glad to be back on this journey.

Cambodia

After a couple week break due to prior obligations, we returned to the tour around the world. Canada was due this week, but we could not get ourselves excited enough to dive into such an “adventure.” We skipped to our next country: Cambodia.

Num cha gio sach moan- chicken egg rolls (which we made with ground turkey because that is all whole foods had). These simple appetizers were filled with cabbage, carrots, onion, and garlic and were deep fried in oil…and were delicious!

Cambodian Eggplant with Pork and Shrimp…and golden fried scallops-To start, we, of course, needed a side. So we went with scallops. These large sea scallops were marinated in a soy-oyster sauce mixture and were delicious. Isabelle enjoyed as well, but ate too fast for us to get a picture. The stirfried pork and shrimp cooked with the help of a spicy lime sauce that was enhanced by pureed chiles. Mild to taste, the aftertaste was nothing short of great. We are full and more than glad we skipped over Canada this week.

Up next: Ethiopia

Brazil

Feijoada with pao de queijo and plantains- Surprise, surprise, the national dish of Brazil is a stew. Not just any stew, more meat than one should eat in a week stew. Pork shoulder, brisket, linguisa, and chirizo were added (we omitted the ham hock) with some beans. It pretty much was made for a man. We decided to keep the theme and not have any veggies with the meal and had cheese balls and plantains for sides. The cheese balls were tainted with tapioca flour and raw garlic; I couldn’t get through one, Brian had four. Sometimes the simplest is the best…the plantains were sliced and baked for twenty minutes, no oil, no seasoning but simply delicious!

Up next: Canada

Israel

Baba Ghanoush with falafel- yummy, delicious. We took the Israeli version of this great dish and used mayonnaise instead of tahini. Two eggplants, parsley, and lemon later, we had this delicious dip. The falafel fell a little dry; luckily the dip picked up the slack when you ate them together.

Cholent- Instead of the more “traditional” dishes most people associate with Israel, we decided, again, to find the most random thing we could. This stew, which over-defined hearty, is traditionally made during the Shabbat (or Sabbath). Short ribs with potatoes and beans, beans, beans cooked crockpot style for twelve hours. Ultimately satisfying, this would be a great winter dish. 

Japan

Kare raisu- Our Japan adventure began with the obvious: sushi. After thinking about how good the place down the street is and how difficult this endeavor might be, we decided to look into Japan’s hidden “national” dishes. We stumbled on a mild oriental curry that sounded interesting. The chicken, carrot and potato variety we chose is famous in Aichi. Frozen gyoza from the Asian market topped the meal. 

Overall, the dish was a success. While not your typical curry, the meal met all tastebud expectations and continued the deliciousness of the countries. 

Up next:Israel 

Denmark

What a delight! We decided to take a different route with Denmark by going Christmas style.

Stegt And & Rodkal- and a hearty meal it was! The preparations started with the purchasing of two ducks, one frozen and one fresh. We still have the frozen one. Then, as we were about to begin cooking, we remembered AGAIN that we did not have a roasting pan. Ed sent us to Target to get the granite-wear (lifetime guarantee, very exciting). A simple pinch of the wings and a mild stuffing inside, the bird was in the oven. Prunes, apples, onions, and rye bread made one of the more delicious stuffings of recent times. Topped off with rodkal, a cabbage shredded and simmered in sugar, vinegar and currant jam, this meal was definitely one of the best on this journey.

Risengrod- a delightful rice pudding that took much longer than anticipated; a 45 minute recipe turned into two hours and yet another milk spillover. Not much to say about this dish topped with butter, powdered sugar, and cinnamon…just yum.

Up next: Japan

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