Greece - Baklava!!!

 

           

 

It's been a couple of weeks since my last post, which was just a quick snippet of information and photos surrounding my family's Thanksgiving holiday.  I'm finding it more difficult than I originally imagined keeping up with my weekly schedule of planning, preparing, and executing the multicultural meals I originally set out to create. When I do find the time to accomplish the meals I am that much more pleased because I am aware of the effort that goes into them. Of course, it is all the more helpful when I receive input and advice from others who have taken interest, and that is just what happened for my current post. 

Recently, my Aunt Pam suggested I get some recipes from a few of her friends who happen to be from various places throughout the world.  One of her friends, Libby, is from Greece, and suggested I try to prepare her recipe for baklava. Baklava has a rather indefinite origin, as most every Middle Eastern nation claims it as their  creation. It is widely believed that baklava dates as far back as the 8th century B.C. by the Assyrians. They were supposedly the first to combine layers of thin bread dough with chopped nuts and honey, and then bake it in their primitive wood burning ovens. Mostly baked for special occasions and celebrations, it was generally considered a treat only for the rich up until the 19^th century.

History shows that by the 3^rd century B.C. the Greeks had gotten a hold of the recipe. They truly made it their own with their contribution of phyllo dough.   Phyllo dough is made with a certain technique that involves rolling dough as thin as a leaf (phyllo literally means “leaf” in the Greek language).  The thin layers of dough contribute to the dish’s well-known and popular crispy texture.

Upon reading the recipe I was definitely a bit overwhelmed with the amount of steps required to create the dish. However, once I got started and took it step by step (and with the help of my mom reading the directions to me as I went) it really wasn’t too bad.  In the end we created a rich, crispy, delicious dessert that everyone enjoyed.  I definitely felt like I accomplished something by the time it was done!  Thanks again to my Aunt Pam for suggesting Libby to me, and thanks to Libby for the delicious recipe!!

Thanksgiving

 

 

 

 

 

 


Well, it wasn't on my original itinerary, but how could I pass up the chance to post some pictures from my family's Thanksgiving celebration this year? This Thanksgiving we had just about the whole family over to our house and everyone pitched in to make it the most delicious Thanksgiving ever! The best part was having my beautiful grandmother there to celebrate with!

Paris, je t'aime

 

 

 

 

           

These last few weeks have been extremely hectic, hence the delay in my “travels.”  It all started with an emergency trip to the hospital for my grandma (which has turned into a weeks-long ordeal). She is, thank God, doing much better now, but the emotional strain has been hard on the whole family. After that I spent a week in North Carolina helping my mom out after a draining and painful surgery on her neck.  Add into the mix auditions, rehearsals, filming, job hunting, and everyday tasks I haven’t had a lot of time to devote to my blog lately.  I must admit I did no research for Paris, however, I think we are all well aware that the French in general are known for their love affair with pastries.  In honor of that fact and a love of sugar Craig and I took a trip to a local French bakery and picked up some pre-made pastries. We enjoyed the cakes, cookies, and tarts with our friends on game night! 

Greece!

 

 

 

I had originally plotted this week’s meal to be devoted to tasting some Parisian dishes, however, I’m holding out for a trip to La Gourmandise, an authentic French bakery in Ormond Beach.  In the mean time I decided to jump ahead to the next destination on my itinerary: Greece.  While the foods I’ve experienced thus far in this little project tend to be different in some form than the food I eat on a regular basis, they still tend to include ingredients that I’m accustomed to eating in one form or another.  Greek cuisine, I knew before starting, was made up of entirely different ingredients and flavor combinations than I’m used to. 

I kind of threw this meal together at the last minute, and since it was just two of us partaking I decided to keep it simple.  Actually, I didn’t even do any research until after the meal.  Based on my limited knowledge of popular Greek foods I decided to just go for it and prepared grape leaves stuffed with a mixture of LOTS of olive oil, sautéed onions, garlic, lemon juice, dill, rice, spices, and baked for an hour.  I also stuffed pita bread with some yummy roasted garlic hummus, shredded chicken, feta cheese, and mixed veggies including cucumber, red pepper, and onion.  The “pita pockets” were delicious.   Filled with so many healthy ingredients we almost wanted to not like them because they’re a healthy/good for you food, but they were just so tasty!  The stuffed grape leaves were also exceedingly healthy, and while they were definitely tasty, they were extremely tart due to the lemon juice and just a bit over the top for our taste buds. They were the kind of food I would make again with less lemon juice and perhaps some ground meat to add balance.

Based on my subsequent research I think my menu was a pretty decent estimation of some Greek cuisine.  Stuffed grape leaves are actually very popular in Greece as well as other Middle Eastern nations; however, the official name for them is domadokia.  I used loads of olive oil in the grape leaf recipe, and apparently I was right on because it is considered to be the most characteristic and ancient element in just about all Greek dishes. Olive trees are plentiful in the region and olives and olive oil have naturally become an integral part of meal preparation.  As far as my pita sandwiches they were a somewhat Westernized way of serving pita bread. In Greece it is generally served plain with dips or in the form of gyros. 

Ultimately it is clear that there is much more to be learned about the Greek culture and cuisine.  This is one place I might actually have to visit to really get a feel for their cooking style.  One thing is for sure, this is a culture that is all about sharing mealtime with loved ones, friends, and neighbors.  I will definitely have to revisit this region with a large meal made for lots of people.  There’s nothing like having a large table covered with a plentiful assortment of food and drink and surrounded by clinking glasses, entertaining conversation, and carefree laughter.

Bordeaux, France!!!!

 

 

This week was very special because my mom is in town all the way from Charlotte, NC!  This is her first week here since I've begun my weekly cooking adventures and I was really excited to have her be apart of it.  She informed me ahead of time that she would not be eating snails, frog legs, or any similar French specialties she did not care to partake in.  Well, she got lucky. Turns out French cuisine is pretty expensive and a full out French menu was not in the financial cards for me this week.  I instead opted to cook leg of lamb a la bordelaise.  Bordeaux is carnivore country and lamb is a famed game meat in that region.  "A la bordelaise" is a French term meaning "of or from Bordeaux" and referring to dishes served with bordelaise sauce.  The combination of this rich gravy of wine, butter, shallots and other herbs along with the Merlot-Cabernet Franc blended wine were the true French accents of the evening.  I also served a side of fresh green beans sautéed with shallots, and began the entire evening with a serving of brie (a French cheese) and crackers. Realistically, cheese is not usually served until after the main course, but the lamb took longer than anticipated and we needed something to snack on while we waited! Who can blame us for indulging ourselves?  I've always heard that the French love rich, buttery, creamy dishes, but not until I began to research the possible meals I could make did I really realize just how true that is.  Their meals are full of luscious flavors, rich creams, and extravagant ingredients.  Every course is painstakingly planned out and every dish has a meaning: "L'Apertif" is served in the form of light alcoholic drinks and appetizers to stimulate appetites; "Le Dessert" follows four other courses and is generally light and small to keep guests from feeling too full; and Le Cafe is served as a gesture of gratitude and pleasure at having guests for dinner.  Dining pleasure is a signifcant part of this culture and it's not uncommon for the many courses to prolong the meal for up to five or six hours!  I barely scratched the surface of Bordeaux this week, but have a great respect for the region's complex understanding and manipulation of food. I think next I'll have to do an entire blog devoted to French cuisine alone! Just because I find it so interesting I will include a complete break down of all traditional courses. I found it online, so I don't know exactly how reliable it is, but I get the feeling it's pretty accurate!

L'Apéritif (Aperitif)

During the first course in a French dinner, hosts invite guests into their living room and serve them light alcoholic drinks and small appetizers to stimulate their appetites for the meal ahead. The aperitif is also a warm and friendly gesture, indicating the hosts' pleasure at having guests over for dinner. In addition, the aperitif is a way for everyone to become better acquainted. Waiting for any latecomers becomes more bearable in this relaxed environment.

A glass of champagne is the best alcoholic drink to be served during this first course in a french dinner. Other options include light cocktails and drinks that are specific to each French region, such as Kir in the north and Pastis in the South of France. Nuts, olives and crackers are also served alongside these alcoholic beverages. Non-alcoholic aperitif drinks are set aside for any children who are present for the French dinner.

L'Entrée (Appetizer)

Contrary to popular belief, entrée refers to appetizers, not the main course in a French dinner. While it is the second course, the entrée is the start of the dinner that is presented to guests. Hence, it is essential that this course is well thought out and carefully prepared. Appetizers in a French dinner vary from cold dishes such as beef carpacio, Roquefort flan, and salmon mousse with capers to hot dishes like French onion soup, cheese soufflé, and sole filet terrine.

Le Plat Principal (Main course)

The third course in a French dinner may include a wide variation of cooking styles according to the different regions in France. For instance, Bretagne in the northwest of France uses more butter and cream in its cooking, whereas areas in the east of France use more sausages and sauerkraut in their meals. The main course of a French dinner typically includes either meat or fish, served with side dishes of salads, rice, or pasta. Wine is served throughout the meal – red wine to go with red meat and white wine to go with white meat or fish.

Le Fromage (Cheese)

There are more than 400 types of cheese in France, so it should not come as a surprise that cheese, in itself, can be a course in a French dinner. In this course, a cheese board is prepared, consisting of cheese of varying textures and flavors. The cheese board is accompanied by fruits, nuts, and baguette bread on the side, along with more wine, of course.

Le Dessert (Dessert)

Dessert in a French dinner is similar to desserts from other types of cuisines in that it is sweet to the taste and can be either hot or cold. Since it is served towards the end of the French dinner, dessert is commonly light and small to prevent guests from feeling too full. Popular French desserts include chocolate profiteroles, chocolate mousse, and apple tarts.

Le Café (Coffee)

Just like the aperitif, coffee is served as a gesture of gratitude and pleasure at having guests for dinner. Coffee is usually taken in the relaxed atmosphere of the living room. Each guest is served coffee in a small cup, accompanied by a square piece of dark chocolate or a chocolate truffle, which is believed to enhance the aroma and taste of the coffee. An alternative such as tea should be prepared for guests who do not drink coffee.

Le Digestif (Digestif)

The digestif signals the end of a French dinner. Guests, particularly men, are offered small doses of strong alcoholic beverages such as cognac, brandy, or whisky. The cultural practice of serving digestifs at the end of a meal has significantly declined due to higher awareness of the dangers of drunk driving. Nevertheless, during special occasions such as Christmas Eve family dinners, digestifs are still offered to men, along with a good cigar to puff on.

Le Marche - Italy

                             

 

 


This week brought the down-to-earth cuisine of Le Marche, a region located on the Eastern coast of Italy.  Le Marche is located between the Adriatic Sea and the Appenine Mountains with abundant farmlands in between the two.  With three very different terrains Le Marche is known for having a variety of approaches to cooking varying from seafood, to meats and poultry, and of course pastas and lasagnas.  I at first considered cooking vincisgrassi, a lasagna type meal made with a béchamel sauce and onions, mushrooms, chopped chicken livers and nutmeg.  I was even going to suck up my pre-established prejudice of eating anything with liver in it for the good of my little project here and paying tribute to the traditions of the region.  Vincisgrassi actually dates all the way back to 1784 and is known to be one of Le Marche’s most traditional fares, especially in the farmlands.  Ultimately, however, I decided to go with a recipe calling for more seafood to explore the luscious flavors and interesting combinations along the coast.  I prepared a fairly simple recipe of noodles with a calamari, shrimp, and artichoke sauce.  This was actually quite different for me as I have never even tasted an artichoke, nor do I regularly partake in calamari if it isn’t fried and completely wiped of its natural flavor and essence.  During the cooking process I commented to my husband that I thought this would turn out to be a delicate tasting meal with a lack of flavor. I was sure this was going to be an epic failure.  I was pleasantly surprised when the final step of the process called for a half cup of cream.  The cream seemed to cling to the noodles and other seasonings to form the most delicious explosion of flavor!  While I loved the meal, my husband commented that while he could tell I did a “good job” (he’s smart and knows he has to say that) it was not quite to his taste because it was “a little to sea-foodie.”  Well, yeah! It’s loaded with fresh shrimp and calamari! That’s what I loved about it.  In the end, I accomplished just what I wanted.  This is a meal I would NEVER even thought of cooking before. It seemed kind of boring and bland on paper, not to mention it contained little squids! Go figure I have now discovered how much I like those little squids when they’re not drenched in oil and bread crumbs and fried to a crisp.  The ingredients, while few in number and simple in preparation, created something totally out of my realm of tastes and I have now added another meal to my repertoire! 

Noodles with Calamari, Shrimps and Artichokes

For 4 people you’ll need:
1 lb of noodles like tagliatelle
11 ounces of cleaned calamari
11 ounces of cleaned shrimps
1 onion
3 artichokes
1 cup of vegetable broth
1 glass of white wine
3 spoons of olive oil
1/2 cup of liquid cream
salt
pepper

Cut the onion and the calamari in thin slices and cook them in a deep skillet on medium fire with the oil, the onion and half a glass of wine. Just before the wine is completely evaporated and the calamari are ready, add the shrimps.

Clean the artichokes, discarding all the hard leaves and slice them in small pieces. Cook them on a low flame with half a glass of wine, a cup of broth, salt and pepper. When the artichokes are tender, make a thick sauce of them with a blender.

Cook the tagliatelle al dente, drain and add them to the skillet with the calamari. Add the artichoke sauce, the cream, a little fresh pepper and toss over medium heat until the noodles are well coated with the sauce. Serve immediately.

Sicily!

 

 



So I know I said the first night would be Friday October 1st, but I guess I just couldn't wait.  Italian cuisine is all about sharing time with friends and loved ones and enjoying the simple joys of life.  Since my first stop was Sicily, Italy I invited a few close friends over to enjoy my first meal. They were good sports about my cheesiness and I think everyone had a good time. 

Okay, so....onto the good stuff- the food!  In Italy, as anyone who has ever been to an Italian restaurant knows, bread is ALWAY on the table.  I set out some warm Italian bread with a dipping sauce of crushed garlic, olive oil, and balsamic vinegar while everyone was arriving.  Once everyone was seated I served a traditional Sicilian antipasto, which literally means "before the meal." This is not to be confused with hors d' oeuvres, which are kind of a starter. I served a platter of cured meats like pepperoni, salami, and capicola along with provolone cheese, tomatoes, and olives.  After that was the first, or primo, course, which is traditionally some kind of hot dish like pasta, polenta, or soup. I served pasta alla norma (similar to spaghetti) with eggplant. Eggplant is extremely popular in Sicily.  Many times while scouring over recipes for my meal it was listed as an "essential ingredient."  After the primo course comes the secundo course, go figure.  Fish or meat is traditionally served.  I decided on a chicken cacciatore, and I'll be honest, I don't think I quite delivered on this step, but it was good enough, and with everything else that was served I don't think anyone minded.  Other courses that are usually served include contorno (side dish), formaggio e frutta (cheese and fruits), dolce (sweets), and caffe (coffee).  My favorite part of the meal, as usual, was the wine of course!  We had moscato, which is a sweet white wine that is popular in Sicily.  You can't have a traditional Italian meal without good wine, in my opinion anyway. 

Overall I am extremely happy with the whole night.  Prior to the meal someone asked me "why are you doing all that?" The tone implied that the courses and abundance of food was unnecessary.  THAT is exactly the reason I'm doing this whole experiment.  Western culture has a focus on getting stuff, especially meals, over with as quickly and efficiently as possible.  Well, let me tell you, my Sicilian meal was definitely not efficiently prepared nor quickly over with, but it was some of the best times I've had over a meal!  My husband was a huge help in preparation. It was fun spending time with him and seeing him transform from his usual laid back self to someone scrambling around the kitchen cleaning up after me, stirring sauce, and chopping vegetables.  Once we sat down to eat the conversation was fun and worry-free. It was nice to have people together over a meal relaxing rather than setting up in front of the TV. not even focusing on what was being eaten!  It's not about perfection of timeliness, it's about living.  I am excited to see how the rest of my little experiment plays out. 

Next week we are staying in Italy but traveling to the east to the region of La Marche.  It's partly located on the coast and partly in the country, so seafood as well as chicken and pork or popular.  I'll do some research and hopefully come up with another good meal for next week!