How was everyone’s weekend? Mine was good. Mango came in to visit from the Mile High City and we spent the last two days doing food-related things here in the Chi. We made a stop at the Spice House and fancy pants olive oil store, and finished off what has been essentially two weeks of my birthday celebrations by eating Carvel Ice Cream cake, root beer floats and jumping around with the trampoline park.
Acting my age, obviously.
I hope you enjoyed eating your way through all of my faves, take two. I surely did, but now it’s back to business with the Baltics.
In case you’re a bit ignorant on geography like I was, the Baltic region is comprised of Lithuania, Latvia and Estonia and located east of the Baltic Sean, just a hop south of Finland and bordering Russia’s west side. Not surprisingly, you can see the influence of these neighbors in its cuisine.
For example, Estonia channels much of Russia, Scandinavia and even Germany in its dishes, and these countries’ influences are evident in what I found to be signature Baltic plates (pork and sauerkraut, smoked meats and fish and pickled vegetables).
In Latvia and Lithuania, it’s all about the berries, jams, cold soups, pickled…everything, potatoes and mushrooms, taking full advantage of anything they can grow or forage themselves.
And Bread. Everyone loves bread. And dairy. I mean, why wouldn’t you?
They even drink bread. I haven’t tried this, but I like their attitude about it.
If you’re interested in learning more about this region, check out Visit Europe which I though was very interesting and comprehensive.
Here’s what we’re looking at this week:
Mushroom and Egg Salad