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Food & Drink

    Food & Drink  --  Inspire

    My Favorite Coffee Around the World

    Stop and Smell the Coffee

    Location: Around the World

    Lucky am I that I have tasted coffee all over the world, in fact, in 96 countries. Wow that is a lot of countries and a lot of coffee. I do love coffee and although there has been many countries where the coffee was downright lousy or non-existent, luckily there have been many countries where it was delicious and abundant.

    So I thought today I would share with you my favorite coffee around the world. Some of the worlds best and most delicious. Whatever you call it; java, joe, mud, cuppa, brew, cafe, octane, rocket fuel or juice – here is my favorite coffee around the world.

    Coffee in France
    Espresso in France 2007

    France – I visited France in 2007 and despite the Starbucks phenom in the USA, France was the place I had my first and most memorable cup of real good espresso. And I didn’t have just one. I drank so many cups of espresso during my ten day visit to Paris and northern France. I learned how much I love a deep, dark rich cup and I have loved it ever since.

    Italian coffee
    My husband enjoying coffee in Italy

    Italy – Most people think of espresso as Italian, and certainly they are credited with the invention of the espresso machine. I loved this amazing coffee here as well, and was a bit confused by the social etiquette surrounding your morning coffee. Most baristas were kind and assisted this silly American

    Ethiopian coffee
    Ethiopian woman preparing the coffee

    Ethiopia – My 2008 trip to Ethiopia remains one of the highlights of my travel life, and learning the complicated process the Ethiopia Coffee ceremony encompasses is one of the most interesting things I have ever seen. Ethiopians strongly claim their country as the birthplace of coffee, and they take the ceremony of coffee very seriously. You can’t be in a hurry for your morning cuppa here…but it is very much worth the wait.

    Zanzibar Coffee

    Zanzibar – the beautiful island country of Zanzibar (actually a self-governing island of Tanzania) has many coffee plantations as well as beautiful and interesting spice plantations. On a tour of one of these plantations we learned a lot about the coffee culture of Zanzabar and enjoyed drinking the rich dark brew at Zanzibar Coffee next to our hotel.

    Moroccan Coffee
    Coffee at Rick’s Cafe in Casablanca

    Morocco – there are so many things I love about Morocco, including the food, and the coffee is high up on that list of favorite things. We drank it in all parts of the country and it was rich and delicious no matter where we were. Moroccans could be found drinking it morning and night, but for me I had to stick to the morning, or I would have been awake all night long.

    Greek Coffee
    Coffee in Greece

    Greece – Another country that really knows how to do coffee is Greece. Like other European countries coffee often comes with a “biscuit” for dipping, and a cup of beautiful dark coffee in the afternoon was my favorite mid-day treat.

    Breakfast in Qatar

    Qatar – this photo does not do justice to the coffee we had in Qatar. We transited through Qatar and spent only one night, and enjoyed on the morning of our departure what I can say is hands down the best breakfast I have ever eaten…including a pot of delicious brewed dark coffee.

    Vietnam Coffee
    Almost always served in a glass cup in Vietnam

    Vietnam – we spent a month in Vietnam and really grew to love the coffee there. Often served with sweet milk, but you could order it without, the local coffee was almost always served in a clear glass cup without a handle.

    Guatemalan Coffee
    Coffee in Guatemala

    Guatemala – when we returned home after our month in Guatemala we brought with us six pounds of coffee…now one of my favorite coffee around the world. The production of coffee is big in many Central American countries, but of all the countries we visited we liked Guatemalan coffee the best.

    Vietnam Coffee
    A special latte made to look like me in Vietnam

    So there you have it, my favorite coffee around the world. I can’t wait to continue my coffee culture research when we head out for our fourth year of ’round the world travel. Coffee makes me happy!

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    Food & Drink

    My Favorite Cooking Classes Around the World

    Fabulous Travel Adventures

    I don’t take a cooking class in EVERY country, but I’d like to.  I love to learn about local cultures through food and I look for that experience when I can find it.  In some countries finding a class is difficult or impossible.  Other times it just doesn’t fit my schedule.  But I always make an effort and when I do attend a class I am never disappointed.  Just today I signed up for a cooking class for my upcoming visit to Hong Kong.

    I can recommend all of the cooking classes below…many of these I have written blogs about and you can click directly to read those blog entries.  I encourage you to consider cooking classes, even if

    Cooking Class in Tuscany

    Cooking in Tuscany

    cooking isn’t a big part of your life.  Taking a class in a foreign country with local people, often in their homes and with their families, is one of the most rewarding ways to open up the cultural lines of communication all while enjoying a delicious and fun experience.  Fabulous!

    Tuscany/Italy – My first cooking class took place in Tuscany with a group of friends we were traveling with seven years ago.  We learned to make an amazing meal from the owner of the Villa where we were staying.  She was a former chef and chocolatier!  Our amazing meal included handmade pasta, vegetable terrine, beef loin and lots and lots of wine.

    Argentina – We took a very fun cooking class in Buenes Aires during our two day visit prior to getting on a cruise ship.  Unfortunately we were so jet-legged the experience is a little bit fuzzy in my memory.  The class was

    Cooking Class in South Korea

    Cooking in South Korea

    held in the home of the chef, and there were about 8 people in attendance. We made several different kinds of empanadas, made delicious chimichurri sauce and butter cookies and  learned about Matte – the unique and ubiquitous drink of Argentina.

    South Korea – in Seoul I spent two full days with a world famous South Korean Chef the Korean Food and Culture Academy and it remains one of my all time favorite experiences.  One of the days I was with just one other student.  The second day I was with four other students.  I learned to cook about a dozen dishes including Kimchee and I have used these recipes over and over

    Cooking Class in Croatia

    Cooking in Croatia

    ever since.  Who knew Korean food was so amazing?  I didn’t and that is one of the best parts of the experience.

    Croatia – I’m a sucker for slow roasted meats and it’s one of the staple foods in many of the East European countries.  My experience in Croatia was a mouth watering one, learning the ancient and incredibly delicious process of cooking Peka over an open fire.  The lamb dish is spectacularly delicious and a celebratory Croatian speciality.

    Guatemala – I loved my full-day private cooking class in Antiqua Guatemala. I had the chef all to myself and an English translator.  We made several dishes, enough to feed an army, and I ended up taking all the food home to enjoy another full meal with my husband.  Learning

    Cooking Class in Spain

    Cooking in Spain

    to make the tortillas was a favorite activity, that proved much more difficult that you might expect!

    Morocco – In Asilah Morocco we were blessed to have the most wonderful Airbnb that included a daily housekee and full-time cook.  What a special treat that was during our ten days in this tiny

    Cooking Class in Thailand

    Cooking in Thailand

    ocean front village.  Each day she cooked for us and we watched and learned from her.  We also went with her to the market and learned about the local specialities from tagine to couscous.

    Thailand – It’s a tough call for me to say which class was my favorite but I would definitely put my two days at the Thai Kitchen Cookery School in Chiang Mai very near the top.  It was a comedy of errors how I ended up there, but in hindsight I was so glad I did.  I loved the class, the staff and the wonderful foods I enjoyed over my two-days with them.

    South Africa – Several of the classes I have taken over the years have been in the personal homes of the chef, bringing me closer to the local

    Cooking Class in Belize

    Cooking in Belize

    culture in a familiar and family way. In Capetown South Africa my husband and enjoyed a wonderful evening in the home of our Chef who taught us about local cuisine from the African culture with the European influence.  We ate Emu for the first time and many other delicious dishes as well as exceptional South African wines with our Chef and her husband.

    Vietnam – One of my all time favorite cooking experiences was in Hoi An Vietnam, which coincidentally is also one of my all time favorite cities.  I took an all day class at the famous Mrs. Vys Cooking School.

    Cooking Class in South Africa

    Cooking in South Africa

    The class began with a bike ride around the city that included stops at several markets, a beautiful organic community garden and at the home of a bean sprout farmer .  I learned so much and enjoyed the bike ride as well.  Returning to the school we toured the multiple cooking stations within the school watching the professionals making food beautiful before heading upstairs to the kitchen to tackle our own recipes.  I ate so much that day, and learned so much, and highly recommend this place if you are ever in Hoi An.  I hope to return some day.

    Spain – I loved Barcelona, and especially loved the famous Mercado de la Boqueria for its color and festive atmosphere as well as delicious and fresh food.  It was here where my class began, touring, tasting and

    Cooking Class in Poland

    Cookin in Poland

    purchasing the ingredients before heading upstairs to cook.  Our three-hours class included such Catalan specialities as paella, gazpacho and Spanish Tortilla.  I have cooked these items many times since.

    Poland  – Krakow is one of my favorite European cities, under-appreciated by many visitors to Europe.

    Cooking Class in Vietnam

    Cooking in Vietnam

    We loved the food of Krakow and did a food walking and drinking tour as well as a pierogi cooking class.  My teacher was a young college student who was born and raised in Krakow.  We met at the market where she helped us speak Polish to the vendors to acquire the ingredients we needed for our dish.  We then proceeded to her tiny, communist era apartment where we maneuvered around her little kitchen learning to make the dough and the stuffing for several different pierogi.  It was one of my favorite classes ever.

    Belize  – Learning about the food and culture of the Garifuna people of Belize, with our two adult sons was a highlight of our family time together in Belize.  Cooking outdoors on an open fire with Chef Gloria doing everything from breaking and shredding the coconut to pounding the yams with a wooden mallet made the final delicious dinner all the more satisfying and fun.

    So those are some of my favorite cooking class experiences over the past several years.  To be sure I will be writing about more wonderful cooking experiences in the future. Because life is fabulous and delicious!

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    Central America  --  Food & Drink

    Guatemalan Cooking Class in Beautiful Antigua

    Food and Culture Around the World

    Location: Antigua Guatemala

    I just sat down and counted up how many cooking classes I have taken in my travels and I come up with a total of 17.  It’s one of my most favorite things to do when I am in a new country.  And the Guatemalan cooking class I took last week in beautiful Antigua was one of my all-time favorites.

    (Note – if you are interested in the recipes read all the way to the end.)

    Okay, so I usually say that after every cooking class.  But I just loved it.  There is nothing that brings a culture to life as well as food and cooking with local people.

    Tortilla maker at the market

    Antigua

    First of all let me tell you what a lovely surprise Guatemala has been, and particularly the gorgeous, historic city of Antigua.  Colorful and alive with cultural events and history, Antigua is a perfect place to experience the best of Guatemala from art, history, religion and museums, to food

    Fresh and local at the market

    and scenery.  It’s perfect little package and I really enjoyed our time there.

    Searching online before we arrived I found the highly rated La Tortilla Cooking School offering several options for classes.  I signed up to do a morning market tour, followed by the full cooking class with six courses.  On arriving I learned I was the only student on this day! Wow.  It was the holiday weekend marking the beginning of Semana Santa (Holy Week) and most people are busy with other events.  So luckily for me, I was the center of attention!  So much fun.

    To Market to Market

    Julio met me on arrival and was my guide to the market and my translator throughout the day.  Julio is from Costa Rica and is the manager at the cooking school.

    Julio took me around the beautiful city and showed me two historic locations for the local market before taking me to the bustling market center.  Since it was a Saturday morning, it was exceptionally busy.

    La Tortilla Cooking School

    Local people packed the market and I only saw a handful of tourists.

    The very authentic market runs seven days a week but Saturday is the busiest day.  Vendors wearing traditional Mayan clothing were selling everything from beans to squash, flowers to pots and pans, dog food to chicken.  Anything you might need can be had at this sprawling market.  I surely would have gotten lost except Julio knew the way.  We purchased a squash for our class and a candied yam to try.

    Time to Cook

    Back at La Tortilla we welcomed a couple from Belgium who have just arrived to serve as volunteers for

    With Chef Sonia

    the next two weeks.  I then met Chef Sonia who would be my teacher today.  Sonia speaks no English and I speak no Spanish and so Julio served as our interpreter throughout the class.  This actually helped me learn a bit more Spanish too!

    Over the next two hours we made six traditional dishes, combining traditional Mayan dishes, Spanish dishes and Guatemalan dishes.  Most of the recipes were simple and all used local, fresh ingredients. Here is what I learned to make;

    Atol Blanco a warm drink made from corn flour is one of the most Guatemalan of all Guatemalan dishes.  Guatemalans drink this more than coffee.  It can be served sweet with sugar and cinnamon or savory with salt, lime juice, chile and roasted ground pumpkin seeds.  I loved

    Atol Blanco

    the savory one!

    Beet Salad was made by boiling the beets with the skin on, then removing the skin and dicing with onion and lime juice, thyme and salt.

    Guatemalan Rice has its roots in Mayan culture but also was influenced by the Spanish who brought many staples to the region like spices and peppers.  Our version included onion and carrot.

    Pepian was the most complicated of the dishes we created. Considered the national dish of Guatemala, this delicious spicy meat stew (chicken or pork usually) uses roasted vegetables and spices to create a rich and flavorful base for the stew.  It was my favorite thing of the day.

    Rellinitos Julio had promised me a surprise ingredient in our dessert and sure enough I would never of thought to include BLACK BEANS

    Spices for Pepian

    with chocolate, and wrap mashed plantains around it.  But that is exactly what we did for our delicious Rellinitos, a favorite Guatemalan dessert.

    Tortillas of course a cooking class in Guatemala would include tortillas and I learned that this favorite

    Making tortillas

    items of only two ingredients (corn flour and water) is a lot harder to make than I thought.  Rolling a ball with your hands and flattening the tortilla to the  perfect size and consistency took a bit of practice.  So delicious fresh off the fire.

    Such a feast

    Time to Eat

    Being the only one in the class I was left to enjoy ALL THIS FOOD by myself as the volunteers and Chef Sonia cleaned up and got ready for the afternoon class.  I hardly made a dent on the quantity of food they set before me so they kindly packaged it up and sent it home for me to share with Arne.

    I would highly recommend La Tortilla Cooking School if you visit Antigua (and you should).  I know I can take what I learned and prepare these dishes again.

    Would you like the full recipes?  All you need to do is leave me a comment IN THIS BLOG BELOW (not on Facebook) with your email address and I will send you the PDF file I received from La Tortilla.

    I am happy to share so you too can savor the wonderful flavors of this magical, colorful country of Guatemala.

    Muy Bien!

     

     

     

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    Europe Travel  --  Food & Drink

    My Favorite Tapas of Spain

    Eating My Way Through Spain

    Location: Sevilla Spain

    It’s no secret I love to eat.  Our grand adventure involves a lot of food.  Travel is a conduit to cuisines of the world.  And I couldn’t love that more.

    I’ve been asked often what my favorite cuisine is.  It’s a tough question.  I love the comfort noodles of Asia, the rich stews and meats of the Balkans, the fresh seafood of the Mediterranean.  I adore any

    Anchovies

    cuisine made with the freshest local produce.  And I am also endlessly fascinated with the culture and history behind regional cuisine; pierogi of Poland; khao soi of northern Thailand; peka of Croatia, shopska salad of Bulgaria, tagine of Morocco.  These foods are both storyteller and palate dancer.

    My favorite Spanish Tapas

    Shrimp

    What could be more fabulous?

    Spanish Cuisine

    We’ve been in Spain now for more than a month.  Last year we spent more than two months in Spain.  I have learned to enjoy what is really a simple cuisine here in this country – locally sourced, simply prepared and not overly seasoned.  Although the many regions of Spain have their individual specialties, the focus of the overall cuisine of Spain is fresh and seasonal.

    My favorite Spanish Tapas

    Fried sardines

    My only complaint about Spain is how late they eat their meals.  Breakfast is barely a meal – just coffee and a croissant, maybe a tortilla (here in Spain ‘tortilla’ is an egg and potato dish, aka Spanish omelet) around 10am.  Lunch isn’t until 2:00pm and dinner rarely gets started before 9pm.  For this American, that is well past my bedtime.

    One of the reasons Spain eats so late is because they are in a crazy backwards timezone.  Ever since Franco wanted Spain in the same timezone as Germany, Spaniards have lived with a VERY late sunrise and a VERY late sunset.  So, they have adjusted their eating habits to accommodate.  Unfortunately my internal clock is not so easily adjusted.

    So the answer for me, when in Spain, is to live on tapas – the luscious

    My favorite Spanish Tapas

    Stuffed olives

    little dishes served all day long.  I have become a fan of tapas for breakfast, lunch and dinner.

    The Tapa Life

    We have enjoyed my favorite tapas of Spain in Madrid, Santiago,Leon and Barcelona.  But Sevilla loves its tapas bars (there are no tapas restaurants only bars – tapas are always served with alcohol) and the abundance of options is both fun and a bit overwhelming.  In fact many will argue Sevilla is the birthplace of the tapa. We studied up a bit on where to go, what to eat and some history, then we set out on our own little “tapear”, the Spanish word for tapas hopping. Time to find my favorite tapas of Spain.

    As we set out on our excursion we were happy to know there really wasn’t anywhere better we could be eating tapas than in Sevilla, and specifically in the historic Triana neighborhood.  Myths and legends abound about tapas. One of the most

    My favorite Spanish Tapas

    Cold tomato soup

    popular is King Alfonso the 10th, The Wise King of Spain, had once been stricken with a serious illness which only allowed him to take in small portions of food with small amounts of wine. After recovering from his illness, the king issued a decree that no wine should be served at inns unless it was served with food. (credit A Brief History of Tapas, Pita Jungle).

    My Favorite Spanish Tapas

    We did not have the opportunity to try every kind of tapa Sevilla is famous for, but we indulged in many and here is a list of some of our favorites both from our tour of Triana and our time throughout Spain (see photos and captions of

    My favorite Spanish Tapas

    Pork in whiskey with potata

    several throughout this blog); croqueta (very popular bite size fried cheesy nuggets often with jamon but we enjoyed it with duck as well as mint), montadito (tiny bite size jamon and pork sandwich), solomillo al whiskey (pork in whisky sauce), los pajaritos (tiny fried quail), patata (fresh potato chip), tortilla bites (egg and potato omelette), tortillita de camarones (fried shrimp pancake), espinacas con garbanzos (spinach and garbanzo beans), salmorejo (cold tomato soup), stuffed olives, thin sliced jamon iberico de bellota (acorn fed Iberian ham), pancetta frita (fried pork belly), grilled shrimp, boiled shrimp, sardinas ala parilla  (grilled sardines), mussels, pulpo (octopus), razor clams, fried calamari, boquerones (anchovies) on toast, sausages and rabo de toros (bull’s tail).  And those are just the ones I can remember.

    Simple, Cheap & Delicious

    It’s a wonderful way to eat.  But the great thing is, even if you are only stopping for a glass of wine with a friend, the bar will always set something to nibble in front of you (because the King said so).  It will

    My favorite Spanish Tapas

    Grilled sardines and grilled shrimp

    probably be a plate of olives, perhaps nuts or sometimes bread with ham and cheese or tortilla.   It’s said that the original tapas were probably bread with jamon, which was used to cover your drink (the word tapa means ‘cover’).

    My favorite Spanish Tapas

    Croqueta

    Despite the origin of the word, it now describes a cuisine unto its own.  Though southern Spain and particularly Andalusia claim it, the popularity of tapas has spread, particularly to South and Central America, Mexico and the United States.

     

    The day of our tapear we ate and drank (both beer and wine) for several hours at six locations.  And our total spending for the afternoon? Less

    My favorite Spanish Tapas

    Tiny fried quail

    than $50.

    We leave Sevilla and head next to Malaga – about 205 km south, on the Mediterranean.  We expect to continue our tapas exploration and enjoy

    a bounty of fresh goodness from the sea. Fabuloso and delicioso!

    Malaga here we come!

     

    Read my blog about food in Barcelona.

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    Europe Travel  --  Food & Drink

    When in Porto…Port Wine Tasting, Porto Portugal

    Top Thing to Do in Porto

    Location: Porto Portugal

    I love wine, but honestly don’t know much about Port.  I generally shy away from very sweet wines, and that is how I have always thought of Port.  The only time I ever had Port in my liquor cabinet at home was when a recipe called for it.  But when in Porto…

    Port Wine Tasting Porto Portugal

    Seal of approval

    I’m so glad we signed up for the four-hour port tasting tour with Porto Walkers in Porto Portugal.  Our tour guide Alex was sensational.  He really knew his stuff and I learned so very much.  We visited three different Port houses.  These houses are technically not in Porto, rather across the Douro river, in Gaia – they originally located there instead of in Porto because the taxes were lower!.  It was fun walking with our group of about twenty from the Porto side, across the Luis the I bridge (built in 1881) to the popular port tasting riverfront boardwalk in Gaia.

    Port Wine Tasting Porto Portugal

    Grape plant in raised shale bed

    Only wine grown in the Douro region and produced here can be called Port.  Elsewhere it is known as fortified wine. The grapes are grown and processed in the demarcated Douro region. The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. (source Wikipedia)

    Port Wine Tasting Porto Portugal

    Two fisted

    Our first stop on our tour was the amazing and historic Ramos Pinto House.  Located in a stunning riverside big yellow building, it’s clear on arrival you are seeing something special. Founded by Adriano Ramos Pinto in 1880, Casa Ramos Pinto rapidly became noted, at the time, for its innovative and enterprising strategy, including the first to bottle wine and the first to really market and brand their wine using some risqué advertising for the era.

    At Ramos Pinto we enjoyed a full 50 minute tour of the original offices of Adriano Ramos Pinto, the cellar filled with hundreds of port-filled barrels, and a display that shows the incredibly unique shale wall system used to grow the grapes.  After our tour we enjoyed a tasting of two of their Port Wines. We tasted a 7 year white which was very sweet (too sweet for me) and syrupy with notes of honey.  We also tasted a 7 year Tawny that was deep, beautiful magenta, and also quite sweet.

    Oak barrel

    Our next stop was Quinta Santa Eufemia.  Here we got a quick lesson on Portuguese cork as well as barrels used for the wine aging process before tasting a deep red Ruby Port which we accompanied with chocolate.  It was a perfect pairing.  I really enjoyed this port.

    Port Wine Tasting Porto Portugal

    Roof top view

    Our final stop was Porto Cruz.  By this time our group was getting to know each other and getting loud and friendly after three glasses of port.  Pretty fun.  We started with a Rose Port.  This is fairly new on the market, conceived for a younger audience to help introduce them to Port.  I liked this light, sweet wine.  We took our Rose up to the roof top bar and enjoyed the music and the view while we waited as they prepared the tasting room for us.

    We headed to the tasting room where we tasted three more Ports.  Our guide Alex did an awesome job helping us taste and consider the “notes” of each glass.  The white was full of fruit flavors like apple, pear and pineapple while the Tawny and Ruby had notes of caramel, maple, chocolate and spice. We learned about terms like vintage and late harvest.  We tasted a White, Tawny, and Ruby in addition to our Rose (strawberry notes).  I enjoyed all four of the Ports from Porto Cruz.

    Port Wine Tasting Porto Portugal

    The four kinds of Port

    When we signed up for this tour I thought four hours seemed a really long time, but it went by so quickly because it was both interesting and fun.  I highly recommend Porto Walkers and their Port Wine Tasting.  Only 25 Euros and worth every penny.  Ask for Alex – he was great.

     

     

     

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    Europe Travel  --  Food & Drink

    My Favorite Greek Foods and Recipes

    It’s Not Greek to Me

    Location: Antiparos Greece

    My Favorite Greek Foods and Recipes

    Skid at Skala Restaurant in Santorini

    I’ve been to Greece before, and one of the things I was most looking forward to about returning here was the cuisine and enjoying my favorite greek foods and recipes.  Fresh, local and fabulous, it’s easy to see how healthy the Mediterranean diet is.  Copious amounts of olive oil, ocean to plate seafood, salty mouth-watering feta, and produce from local growers including gorgeous red and yellow tomatoes, crunchy cucumbers, purple eggplant, greens, beets, onions, potatoes. Lemons, limes, pomegranate and other seasonal fruit figure prominently.

    What’s not to like?

    My Favorite Greek Foods and Recipes

    Dolmades so delicious and easy to make

    My favorite greek foods and recipes were enjoyed in restaurants on Antiparos, Mykonos, Paros and Santorini. I have enjoyed squid several times, it’s best I think when simply grilled with lemon and olive oil.  I’ve also had octopus with orzo (tasted very much like a risotto) and lamb souvlaki.  We’ve tried dolmades (I love these lovely little lemony pockets of deliciousness and have made these at home several times), anchovies, sardines and fried cheese called saganaki. We also enjoyed moussaka, pastitsio, rabbit stew and many choices of salads.

    My Favorite Greek Foods and Recipes

    Making Humus

    I usually like to take a cooking class in every country I visit.  But here on tiny Antiparos there is no such thing.  So instead I have set out to cook several Greek recipes I’ve found on  (where else) Pinterest.  Everything from sandwiches to salads to spanakopita has made its way out of our Airbnb kitchen these past three weeks.  So here are my successes (and one fail) from my self-taught Mediterranean Highlights Menu from Antiparos.

    My Favorite Greek Foods and Recipes;

    Salads

    My Favorite Greek Foods and Recipes

    Greek Salad

    In most restaurants you can find many choices of salads.  Most popular are Eggplant Salad, Tomato Salad and of course, Greek Salad.

    Greek Salad is fairly simple and usually includes the following ingredients; feta, olives, tomato, red onion, capers and cucumber.  Sometimes it will have lettuce, but the Greek way is without lettuce.  The dressing is olive oil (of course), lemon, salt and pepper.

    Greek Salad Recipe

    My Favorite Greek Foods and Recipes

    Chickpea Salad and Eggplant Chips

    Chickpea Salad is also very popular.  Chickpeas grow in abundance in the mediterranean region. Chickpeas find their way into many recipes, not the least of all being hummus.  This salad I made included lots of delicious fresh veg as well as the chickpeas.  I had left over chicken from our Greek Chicken (see below) so I shredded that and added it to the salad.  It was delicious served with the fried eggplant chips.

    Chickpea Salad recipe

    Mezes

    My Favorite Greek Foods and Recipes

    Bujurdi

    In Greek small bites or appetizers are known as mezes.  You will often find mezes on menus to be served with a glass of wine.  You can also enjoy mezes before your meal.  We ordered several mezes when we ate out and especially liked saganaki (a fried cheese), octopus in vinegar, and bujurdi an incredible cheesy dip.  So I decided to tackle bujurdi.  It’s amazing.  Try it.

    Bujurdi Recipe

    Light Meals

    My Favorite Greek Foods and Recipes

    My homemade spanakopita

    Spanokopita has always been one of my favorite Greek dishes.  And it is so easy.  Don’t fear the filo! It is very easy to work with.  Spanakopita has simple ingredients; filo (purchase it ready-made fresh or frozen), spinach, onions, feta and dill.  Bake and enjoy for breakfast, lunch or dinner!

    Spanakopita Recipe

    My Favorite Greek Foods and Recipes

    Greek Sandwich

    For lunch one day we ate the most delicious, and very filling, Greek Sandwich.  This sandwich could easily be dinner, with a side salad or dolmades which is how I served it.  It’s a very tall sandwich, so be sure to get nice fresh bread that can hold up to the numerous ingredients.  I will definitely make this recipe again.

    Greek Sandwich

    My Favorite Greek Foods and Recipes

    Olives at every meal

    At most of our lunches we ate very simple mezes of canned sardines (so many choices available in the store) or fresh anchovies in oil and lemon along with pita, hummus, feta, olives, cherry tomatoes, sliced cucumber and fruit. A very simple and easy meal and totally satisfying.  Here in Antiparos we have really fallen in love with lemon hummus.  Bright and nutty and delicious.

    Delicious Dinners

    My Favorite Greek Foods and Recipes

    Greek Roast Chicken

    Most any country you travel to you can find a version of roast chicken, and since we were blessed with an oven in this Airbnb I was well prepared to try this recipe.  We purchased a beautiful plump and organic locally grown chicken and with some simple herbs and lemon, created a fantastic dish. We had left overs for two additional meals. I served the chicken with a warm potato salad with feta.

    Roast Chicken

    My Favorite Greek Foods and Recipes

    Moussaka

    I’ve always been one to experiment boldly in the kitchen, and I tackled a full Greek meal for guests when I was just 23 years old and we were first married. This was my first attempt at moussaka.  It was a smashing success and I have made it many times over the years (35 years since!). So cooking it here in Greece seemed appropriate, even though we had enjoyed it in a restaurant. This recipe gave us lots of left overs.

    Moussaka

    Dessert

    My Favorite Greek Foods and Recipes

    Baklava

    I didn’t make any desserts but I must mention how much the Greeks like their sweets.  Fortunately (or unfortunately I’m not sure) the little village here in Antiparos has an amazing bakery…which we visited several times.  Of course you know baklava, but there are many other cookies, pastries, custards, pies and amazing bread available fresh every day.  We made a point to partake – of course all in the name of research!

    The Big Fail

    My Favorite Greek Foods and Recipes

    Seabream fail

    I love seafood, but I admit, it can be difficult to cook.  I wanted to grill a whole fish on our BBQ, but the wind has been so high we couldn’t use the grill.  We bought a whole fish, frozen, because the fishmonger has closed for the season.  I think that was our biggest mistake.  It just didn’t smell or taste fresh.  Despite the deliciously fresh herbs (dill and parsley) and lemon and garlic we stuffed the fish with – we hated it.  I didn’t even eat mine. I think the recipe isn’t at fault here – or the cook for that matter.  The fish wasn’t fresh and so it was a fail.

    My Favorite Greek Foods and Recipes

    Saganaki fried cheese

    We haven’t eaten out much during our time in Antiparos, and now many of the local restaurants have closed for the season.  But we enjoy creating in the kitchen, and we have learned a lot about the local cuisine in doing so.

    So there you have it! My favorite Greek foods and recipes. Fabulous Greece.  Fabulous Food.  Fabulous Life. Opa!

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    Europe Travel  --  Food & Drink

    The Food of Poland – Pierogi and So Much More

    Location: Poland

    We have spent the past two weeks eating our way through Poland.  If you had asked me about Polish food before arriving, I would have said “well they eat pierogi and drink vodka!”  I think many Americans know only this as well.  But as much as I love the pierogi, I have learned all about the food of Poland – pierogi and so much more.

    Poland’s tumultuous history is identifiable in their foods (history blog coming soon).  Over the millennia the region we know as Poland was controlled by Prussia, Austro-Hungarian Empire, Hapsburg Dynasty, Russia, Sweden, Lithuania, Germany, Soviet Union and others.  Watch this short video to understand how fluid the borders of this area have been. It’s fascinating.

    Poland’s Changing Borders

    So, of course that means for more than two thousand years the region has been influenced by the surrounding kingdoms and countries.  But also, and perhaps more importantly, Poland has endured a great deal of economic hardship, which means developing simple foods with simple ingredients seasonally available or what ever is on hand.

    And you will see that in the comfort foods of Poland.

    Soups and Meats

    The Foods of Poland

    Zurek Sour Soup. My favorite

    In Poznan I had one of my favorite traditionally Polish foods, a soup called zurek.  I really need to learn to make this delicious, bright, flavorful soup.  Often called Sour Soup because of the fermented rye used, it’s very difficult to describe but definitely not difficult to eat.  Want to try it?  Check out this recipe.

    The Foods of Poland

    Duck with beets and dumplings

    Soups are very popular in Poland, particularly in the long dark winter, and in addition to zurek we had tomato soup, seafood soup, beet soup (borscht) and another sour soup with fermented rye and dill called zalewajka. I loved that one too.  Want to try it? Check out this recipe.

    In Poznan and in Wroclaw we also enjoyed wonderfully prepared duck, traditionally served with beets and yeast dumplings.  We also had deliciously hand-made sausages and pickles served with mustard.  Another favorite was a beetroot and strawberry salad served with warm goat cheese.  A remarkable combination of simple ingredients.

    Pierogi and Cooking Class

    The Foods of Poland

    Fresh cured meats with pickles and mustard

    We stayed the longest in the remarkable city of Krakow, where we had time to really dive into the culture and food scene.  Here is where we ate the most pierogi, taste testing traditional favorites as well as a few new creations.  The Pierogi Ruskie is the favorite amongst the Poles, and I have to say that is my favorite too.  Simple ingredients of potato, cheese, and onion burst in your mouth, full of home cooked goodness.  Another favorite we enjoyed was duck pierogi – a more modern take on

    The Foods of Poland

    Duck pierogi

    the traditional food.  We also had mushroom and cabbage, spinach and cheese, blueberry, and raspberry.

    So much pierogi so little time!

    In Krakow I had a wonderful pleasure of spending half a day with Olga of Urban Adventures in her tiny communist era apartment, where we created some delicious pierogi, learning the nuances of preparation.  The dough for pierogi is as simple as pasta dough, just flour, egg, water and a little salt.  Hand mixing and hand forming is important to keep it traditional. Pierogi is always boiled, but left over pierogi is often pan-fried the next day for another delicious way to enjoy it.  And since you can’t just make a few pierogi, there are always leftovers. There are many ways to enjoy Pierogi.  Click on this link for a recipes for several of the most traditional ones, including Ruskie. I have also attached a pdf here with the recipe Olga so kindly provide.Pierogi receipe

    The Foods of Poland

    Forming the pierogi

    While spending the day with Olga we also visited the local Polish market where we learned to order the items we needed – in Polish – while the local merchants smiled and indulged our broken mispronunciation.  At the market we also learned not only about fresh meat and produce, but about the many kinds of popular pickles, pastries, cheese and, surprisingly, lard.  We ate bacon lard spread like butter

    The Foods of Poland

    At the market fresh eggs and a polish cheese called Golka

    on delicious fresh bread.  Who knew that could be so good?

    Christmas Traditions

    Our visit to Krakow also included spending four hours one evening with Delicious Poland, walking around the city and tasting so many delicious polish specialties.  Seriously I thought I was going to explode.  If you come to Krakow definitely do a food walking tour – but DO NOT eat lunch before hand.  So much delicious food.  Here is what we ate:

    Pierogi of course, at one of the city’s most loved family owned pierogi restaurants called Przystanek.  We learned that sometimes fruit filled pierogi is served as a main dish, and the mushroom and cabbage pierogi is always served on Christmas

    The Foods of Poland

    Ruskie Pierogi made in cooking class. The most traditional.

    Eve.

    Christmas Eve is a major holiday and the family gathers to make the pierogi together.  A traditional Polish Christmas Eve meal includes 12 courses, symbolizing riches, the 12 apostles and the 12 months of the year.  The feast begins with the breaking of a wafer and is followed by; red borscht, mushroom soup, carp, herring, mushroom and cabbage pierogi, sauerkraut, cabbage rolls, kutia (grain and candied fruit mixture), gingerbread, dried fruit compote, poppy seed cake.

    The Foods of Poland

    Poppyseed Cake

    Another wonderful Christmas Eve tradition in Poland is that every table is set with one extra seat.  Traditionally set for anyone who may be alone or needing a meal on Christmas Eve.

    Walking Food Tour Krakow

    Our food tour continued at Zalewajke in the Jewish Quarter, where we enjoyed the zalewajke soup and the borscht (mentioned above).  We continued to the Jewish Market square to try a more recent addition to the polish food scene, zapiekanka.  This open face sandwich is the favorite fast food in Krakow, developed in the communist era when burgers were not allowed because they were too “American”.

    The Foods of Poland

    Zapiekanka open face sandwich

    Trying local vodka at Hevre (a converted Jewish Prayer Hall) I realized I actually like vodka, if it’s the good stuff!  My favorite was the Bison Grass; so subtle and smooth.  Next we visited a very popular local brewery called Ursa Major with a woman brew master!  Here we enjoyed sausage and cheese with two beers – a no hop(!) summer ale (interesting) and a

    The Foods of Poland

    Enjoying the Bison Grass Vodka

    session IPA.  Unlike most places we’ve been, American-style IPAs are very popular here.

    So we are thinking we probably just have dessert left but no!  We continued on to Kuchina u Doroty where we ate more!  Two of my favorites of my time in Poland I had here – a delicious potato pancake covered in goulash called place ziemniaczane z gulaszem (try it) and a cabbage and sausage stew called bigos (try it) .  In addition we had golabki (cabbage rolls), beetroot salad, kompot (juice) and racuchy, a fried dough dessert that tasted a lot like french toast, covered with yogurt and fresh berries.

    The Foods of Poland

    Potato pancake with goulash

    About this time Arne plopped me in a wheelbarrow and wheeled me home.

    The Foods of Poland

    The women in my cooking class.

    Our time in Poland has been incredibly delicious and that has been incredibly surprising.  Poland is an underrated tourism destination, and now I know the Polish cuisine is also misunderstood and underrated.  I will take everything I learned about the food and culture of this incredible country and refer to it often.

    And someday, I will return.  To eat, to enjoy and to savor all this country has to offer.

    The Foods of Poland

    Arne enjoying some of the local microbrews

    Dziekuje Poland! Fantastyczny!

    Note – Traveling and eating in Poland is very inexpensive.  Some of our nicest meals with appetizers, main course, dessert, wine and beer only cost around $40.  As of this writing the exchange rate is 4 zloty to one USD.

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