Andalusian chicken with Olives
Andalusian chicken with olives is an easy chicken dish flavored with the briny olives and citrus that are so ubiquitous in the Andalusian region of Spain.
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Arroz con Leche (Spanish Rice Pudding)
Arroz con leche, or Spanish rice pudding is a dish made from rice mixed with two milks and other ingredients such as cinnamon, vanilla and raisins.
Sopa de Ajo (Spanish Garlic Soup)
Who likes garlic? Well, I do a lot, and rarely cook without it in my normal non-blog kitchen. Therefore, I was most definitely intrigued by the idea of garlic soup or Sopa de Ajo (Spanish Garlic Soup).
Sri Lankan Christmas Rich Cake
Sri Lankan Christmas Rich cake is a hearty spice cake filled with dried fruits, nuts, various preserves and alcohol and slow baked to perfection.
Japanese Ozoni Miso Soup
Here’s a recipe from someone else’s kitchen! My travel bestie, known here as Tomato, is sharing her family’s recipe for Japanese Ozoni Miso Soup and I’m thrilled! While I can honestly say my mom filled our kitchen table with a very international spread of food,…
Tomato Based Seafood Gumbo
Merry Christmas Eve! It’s time for traditions and this tomato based seafood gumbo is one of mine.
Nian Gao Sticky Rice Cakes
Nian gao sticky rice cakes are prepared from glutinous rice flour and consumed in Chinese cuisine often around Chinese New Year.
Italian Braciole
Italian Braciole is an Italian dish, consisting of slices of meat that are cooked in their own juice or in a small amount of light olive oil.
The Makowiec Poppyseed Roll: An Eastern European Tradition
I met Lettuce on our third day of law school and we immediately bonded over being science majors, not being from Louisiana and our Eastern European backgrounds, she being Polish, and me being Hungarian. Over the years, we’ve both realized how much these two cultures share, especially food-wise. Both of us have a particular favorite holiday treat: the sweet, yeasty poppyseed roll. Though called by a different name by each of our families, these poppyseed rolls taste just as sweet. Here’s Lettuce’s story of a Polish Christmas.
Christmas at my house is a week-long affair that starts quietly enough. The five of us kick off Christmas Eve with Polish traditions of waiting to see the first star in the sky before eating, enjoying a meatless (usually trout) dinner complete with mushroom-sauerkraut pierogies, then opening the presents wrapped and sitting expectantly under the tree. After the appropriate ooh-ing and ahh-ing over gifts, the desserts make an appearance, which usually includes a hazelnut mocha torte, possibly a pavlova meringue, and the bulging, golden brown beauties you see on this page – the poppyseed roll, or “makowiec”. We kill time ’til midnight mass: someone fiddles with their new electronic device, we try on new clothes and debate sizes and colors, toast a bit of orange liqueur, peel some golden Ferrero Rochers and inevitably, nap. If we’re feeling particularly festive, we may sing a Christmas carol or two.
Of course, it’s always more magical with our sixth family member, Ciocia, our 93 year-old great-aunt who squeals in delight over her gifts, then cries in gratitude, and then sings, loudly (though well), in three languages – O Tannenbaum!
One or two days later, things get real with the annual “Lettuce” Christmas party. Like the poppyseed roll, it is a carefully proportioned recipe. Combine:
One playlist, meticulously compiled by Dad for maximum inebriated dancing-in-the-foyer potential.; includes anything from Britney to the Gypsy Kings
- Copious amounts of wine
- Bunch of Polish people, liberally sprinkled with non-Polish friends and spouses
- Possibly fifty different dishes churned out by my mom, who always worries there will a) not be enough food and b) it will not be {insert, salty, tasty, spicy, cooked} enough
- One game of Trivial Pursuit in the “kids” room (read: 25-35 year olds) complete with alcohol (see ingredient two)
Stir well. Relax, and watch the wine take effect as the night devolves into dancing and general mayhem. After everyone has left, we’ll find my still-tipsy dad playing guitar on the couch and singing to himself.
The rest of the week is feast of baked goods, and the makowiec is on the kitchen island at all times. My mom makes about ten of them ahead of time, though it’s not unusual for the five of us to plough through more than two a day.
Mama Buddha also provided her two cents about the Hungarian versions. While she also makes the bread with poppyseeds, she also makes one with walnuts. We often eat these for breakfast…since it’s technically a bread and not really a dessert. I can’t decide which one I like better, and each year the debate on my tongue continues as I take a bite of the walnut, followed by a bite of the poppyseed. This year, I think the poppy wins- I think…Every year she asks me if I want to learn how to make them, but by the time I wake up at the “late” hour of 9 am, all the ingredients are prepped and the job is half done. Therefore, I still have no idea how to make them, so mom provided today’s sample. While the process is long and step-heavy, the results are so worth it!
As the offspring of Hungarian parents, growing up under the influences of the Hungarian culture was probably one of the most cherished memories of my life. Hungarian weddings, funerals and other social gatherings became an integral part of who I became. The food and music tell the stories of the lives left behind, many people coming to America as young children. The men would always talk about how they, as a people, always worked hard to provide a simple life; one filled with good ethics, kindness to others and a true sense of community. The women would always talk about what life was like in “the old country”. There were no dishwashers, electric mixers, or other modern appliances, yet for some reason everything they made, they made with simple ingredients and love. Perfection was the final outcome. It didn’t matter how laborious the task, the end product always seemed to be worth the effort, especially for those enjoying the fruits of their labor. Of course many of my mother’s best recipes were always those without exact measurement, and for some reason they were always perfect. No chemistry involved here. I am going to share with you one of my families most loved treats the Hungarian Nut roll/ Poppy seed rolls. Working this into a doable recipe involved many years of writing down years of preparation with adding a little of this and that and a multitude of measuring devices (coffee cups, measuring cups, soup spoons…I think you get the idea). This was one formula I put together 1984. Hopefully you’re not too daunted by the steps and try it. I know you’ll love it and make it one of your holiday traditions, too.
Tarta de Santiago
Spanish desserts, like Spanish mains, are simple and rely on the quality of the base ingredients to shine, and today’s Tarta de Santiago, or “St. James’ cake” is one example.
