Blog – The Messy Aprons

June 3, 2023June 16, 2023

England Day 4 – Toad in the Hole

We had to leave you with the most interesting dish for last.. Toad in the hole is yet another unique English creation from the 18th century consisting of Yorkshire pudding with sausages and herbs. This was another dish that was developed by the lower class using common ingredients to make a meal with sustenance to yet them through the work day. Originally meat such as sausage was more expensive so game, fowl, or even kidney meat was used.

If your are wondering where the name stems from you aren’t alone! We were quite curious to discover the reason behind the cheeky name. It literally was named after the title suggests- toads peering out of crevice. Another thought to the name came from a golf tournament in Northumberland where a toad poked his head out of a hole which caused the golfers ball to pop out.

The key to making the Yorkshire pudding is chilling the batter and pouring it into the hot baking pan to get a dramatic rise. It is a simple enough recipe if you follow the steps. As for the onion gravy you essentially caramelize the onions and get a jammy consistency that makes for a good pairing to the pudding and sausage. This heavier meal works well with a vegetable side of salad.

This last dish was a nice sweet and savory combination. The pastry was soft and we found the onions to be especially sweet. It was yet another meal like no other and fun to make. This dish was worthy of 7.5/10.

Toad in the Hole

This humorously named dish is easy to make if you follow the directions to a T.

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Prep Time 1 10

Cook Time 50

Total Time 2

Course Main Course

Cuisine British, English, European

Servings 4

Ingredients

Toad in the Hole

1 cup flour + 1 tbsp (140g)
4 eggs
3/4 cup low fat milk + 1 tbsp (200ml)
8 pork sausages we used a link of kielbasa that we cut into smaller pieces
2 tbsp vegetable oil
salt and pepper to preference

Red Onion Gravy

1 tbsp vegetable oil
1 tbsp butter
2 red onions sliced thinly
2 tsp light brown sugar
2 tbsp flour
2 cups hot beef stock (480ml)
1 tsp Worcestershire sauce
salt and pepper to taste
10 fresh thyme sprigs

Instructions

First you will make the pudding. Place flour in a jug and form a well in the center. Add eggs to the middle and whisk with the flour gradually working from the center out. Add milk and whisk well. It will likely be a lumpy in texture which is fine.
Allow batter to refrigerate for 1 hour (can chill longer but no longer than over night). The chilling will allow for a good rise!
Preheat the oven to 425F. Place sausages/kielbasa in a large baking dish and drizzle oil over them. Place them in the oven to cook 15-20 minutes or until browned. While this cooks slice the onions.
Next is the fun part! Take out the pudding mixture and add in salt and pepper. Safely, open the oven door and pull out the tray quickly pouring the batter over the sausages/kielbasa. Close the door immediately and allow to cook for 25-35 minutes. The pudding should rise and be golden in color.
While this cooks it's time to make the gravy. Place oil and butter in a large fry pan at medium heat. Place onions and sugar into pan reducing the heat to medium-low. Allow onions to cook for 15-20 minutes giving a stir every few minutes. The onions should caramelize. Heat beef stock at this time.
Sprinkle the flour over the onions cooking for 2 minutes. Add the hot stock and whisk until the gravy thickens. Add the salt, pepper, and Worchestershire sauce and keep at low heat to keep warm.
Once the Toad in the Hole is done allow to cool 10 minutes before serving. Sprinkle thyme over the top and serve with red onion gravy. Enjoy!

Keyword England, toad in the hole, Yorkshire pudding

May 31, 2023May 31, 2023

England Day 3 – Lancashire Hotpot

Day three in England we tried another popular dish with a cool name- Lancashire Hotpot. This dish is encompassed by layers of beef or mutton, carrot and onion, thinly sliced potatoes, and an herb butter. Traditionally mutton or lamb kidneys was used due to its accessibility along with other root vegetables. Another comforting dish that is hearty on its own or can be paired with other vegetable side dishes. The name “hotpot” is thought to have one of two meanings- either derived from the word “hodgepodge” due to the layers of ingredients or named after the dish used to make the stew. Either way the name is just as charming as the dish.

The dish was born during the Industrial Revolution in Lancashire. Although the local business of cotton was successful, the workers were paid poorly. Due to the low income and long work hours the creation of this meal gave the workers energy after stewing all day. Potatoes were extremely available due to their ease to grow and really give beauty to the layers of the dish. It is key to slice them thin to give them a crispness.

For the recipe I referenced the cooking time was significantly less than what had been done in the past, but I’m sure their are more traditional ways to prepare the meal that includes hours of slow cooking. I used stew beef as we are not fans of lamb and it was easy to cook. I liked that I used one pot essentially to cook everything. I removed the cooked elements and resembled them in the neat layers you see here. Man do I love my Dutch oven!

What a classic European dish. The meat was tender, check; the gravy was smooth, check, the potatoes were buttery, check check! The variety of veggies was solid and well seasoned. We rated this one 9/10! 🤩

Lancashire Hotpot

Look no further for a hearty meal that will keep you warm on a cold winter's night. This is a crowd pleaser!

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Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings 6

Ingredients

2 tbsp butter 1 tbsp reserved for brushing
1 tbsp vegetable oil
1 lb lamb/beef I used stew beef, traditionally lamb neck/shoulder is used
2 onions thinly sliced
1-2 tbsp flour
2 cups chicken/vegetable stock hot
2 bay leaves
salt and pepper to preference
1 tbsp Worcestershire sauce
3 carrots peeled and sliced
1.5 lb potatoes peeled and thinly sliced
1/4 tsp thyme

Instructions

Preheat the oven to 325. Melt butter and veggie oil in oven safe pot/dutch oven on medium low heat. Fry meat until lightly browned then remove with slotted spoon and set aside.
Add onions to pain cooking until soft stirring occasionally. Then return meat to the pot and add the flour allowing to cook for a minute. Add stock, bay leaves, seasoning, and Worcestershire sauce mixing well. Bring mixture to gentle boil. Place in oven and cook for 30 minutes covered.
Once 30 minutes have passed add the carrots. Layer the thinly sliced potatoes starting along the outside and working into the center. Top with melted butter and thyme (or any other herbs you'd like). Place back in the oven, covered for 1 hour.
After an hour turn heat up to 400 and remove cover allowing it to cook for an additional 30 minutes. Serve with salad or other veggies and enjoy!

May 8, 2023May 8, 2023

England Day 2 – Bubble and Squeak

Could a recipe with a name like this be bad? This English classic can be enjoyed at any time of the day and is named after the sound it makes while cooking over a fire. Traditionally either Brussel sprouts or shredded cabbage, thin cut beef, and mashed potatoes made up the trifecta that is “bubble and squeak” but this has since developed over the years. Of course in modern times other vegetables, different cuts of meat, various cooking oils/fats have been used.

Essentially you make a mashed potato “pancake” much like Irish boxty. We took the original recipe’s idea and fried an egg to serve on top which isn’t a usual B & P ingredient. This is a great dish to make if you have leftover potatoes! If you notice it wants to break apart using a tablespoon or two of flour will help. Another way this recipe strayed from the classic was the use of smoked bacon vs thinly cut fried beef (no complaint here). We also suggest trying it with ketchup.. sorry if that is a disgrace England 🤷‍♀️

Another day, another potato pancake. This was similar to others we had tried, but unlike the others it broke apart while I tried to make them. I thought egg and flour would have helped this dish out, but it was good nonetheless. The ingredients paired well and makes for good breakfast food. Ian discovered these buggers are great with ketchup! This one got a rating of 7/10 -8/10 with ketchup 😛

May 1, 2023May 1, 2023

(125) England Day 1 – Chicken and Mushroom Pie

Welcome to England where we will spend 4 days having classic dishes that make you think “quintessential England.” Most of these dishes we had never heard of, but we won’t be forgetting them that’s for sure!

England is apart of the UK and borders Wales, Scotland, the Irish Sea, the Northern sea, the English Channel, and neighbors with Ireland and the Isle of Man. With all that said you can never be further than 70 miles from the ocean due to its several coast lines. England is the largest country of the United Kingdom and mostly comprised of flat land, however the northern aspect has its mountains and hills. It is home to Stonehenge in the South and Windsor Castle just west of London.

A traditional English meal consists often of meat and vegetables. Potatoes are a common staple whether it be in their main form or in fry form (fish and chips anyone?). Roasting, smoking, boiling, and pie making are some of several different preparations of food. Cornish pasties, scones, and Yorkshire pudding are some of the classic treats enjoyed here.

Chicken and mushroom pie is a common pie enjoyed throughout Great Britain complete with a creamy filling and a puff pastry crust. This flavor combination is one of the most popular and we can see why! The actual origins of chicken pie are found in Greece where they started serving artocreas without the pie top. The Romans later on added a top crust which made the beginnings of the chicken pies we known and love today.

In the 16th century when Britain began to make their own chicken pies they were decorated with flowers and other fancy designs mostly for the royals or the higher class. I couldn’t locate the origins or history of this particular flavor pairing however I’d assume its simple ingredients made it easier to prepare throughout the region.

I was left with extra filling (the issue with converting a 8 small pie recipe to 1 large pie) however that really wasn’t much of a problem! I skipped the traditional short crust pastry and regret not attempting it at this time, but I feel this was one I made during the week and it was just a lot easier to attempt with a premade crust. I had no issues getting all the ingredients and the filling prep was easy.

For our first day in England it was well spent. Thyme was a flavor note that carried through the dish, the filling very cream and stew-like. The mushrooms brought a subtle nuttiness, overall the flavors were very comforting. Unfortunately the crusts were too tough to eat (over cooked 😣) which would get a big thumbs down from some of you diehards out there, but trust us it was worthy of a 8.5/10 rating!

England’s Chicken and Mushroom Pie

This savory pie has a nice creamy filling that pairs well with the tender chicken and mushrooms. This recipe uses premade pie dough to keep things simple!

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Prep Time 10

Cook Time 1 20

Total Time 1 30

Course Main Course

Cuisine British, English, European

Servings 8

Ingredients

1 lb chicken breast cut into cubes
10.5 oz chestnut mushrooms sliced
2 medium leeks finely sliced
2 tbsp butter softened
2 tbsp flour
2 cups chicken stock
1/4 cup white wine
1/2 cup double cream heavy cream
3 tbsp olive oil
2 tbsp thyme leaves
1 egg + 2 tbsp water whisked together for brushing
1 premade pie crust I used Pillsbury

Instructions

In a large skillet add the olive oil turning the heat to medium. Allow leeks to cook for 5 minutes.
Add the chicken and cook on all sides for about 5 minutes, then add in the mushrooms. Pour in the wine and season with salt and pepper. Allow the wine to evaporate then add a third of the chicken stock. Let it simmer until the chicken is fully cooked.
In a saucepan add the butter and allow it to melt on medium-low heat then whisk in the flour. Add in the remaining chicken stock and whisk to prevent lumps from forming. Turn the heat to low and allow the sauce to thicken. Once thickened add to the pan with chicken. At this time preheat the oven to 375
Add the thresh thyme and double cream cooking for another 5 minutes until fully incorporated and thickened more.
Grease pie plate and place 1 layer of pie dough in plate, press the bottom down to fit the sides. Add filling to nearly the height of the plate to decrease the chances of it bubbling over (like mine did). Secure top pie dough on top using fork to press down edges. Brush with egg wash and place in oven cooking until golden brown- rotate half way through if oven isn't convection. Baking time should take 50 minutes to 1 hour.
Allow pie to cool for 10-15 minutes before serving. We ate the pie without sides but if you are feeding a crowd side dishes of mashed potatoes, salad, or sautéed green beans are good options!

Notes

I had additional filling that didn’t fit in the pie- I adapted the original recipe in which 4 smaller pies were made using homemade dough.

Keyword Chicken, Chicken Pie, England, Europe, European, Pie

April 24, 2023April 24, 2023

(124) Isle of Man – Buttery Scallops

The Isle of Man is a self-governing land under the British Crown Dependency. It was home to Vikings over 1,000 years ago and is full of dramatic landscapes. The island is 30 miles long by 10 miles wide and use to have its own language called Manx, however it has since died out.

The Manx cuisine largely consists of local seafood and due to its location has similar cuisine of its near by neighbors. Cattle, pigs, and sheep are locally raised on the island. Queen scallops, fondly known as “Queenies” are a delicacy found on the island. The island is also known for its dairy products and local sheep, Loaghtan, which has a desirable dark, rich flavor that attracts top chefs. The dish I made for the Isle of Man honors their prized queenies. Unfortunately between my original preparation of the meal and writing up the post the recipe is no longer available and I haven’t been able to find a similar recipe.

Preparation was straight forward if you have even sautéed scallops before. The sauce I made for the dish used a lot of butter so I had to be mindful it didn’t brown or burn. Luckily Maine scallops were on sale so I was able to get the best quality seafood for the meal, yum!

Buttery and rich scallops- what is there not to like? The meal was simplistic but packed a decedent punch with a lovely sauce. We definitely thought the meal needed a solid side, but what we had to try was great. 7.5/10 was our final rating. I will keep an eye out for the recipe and hope to be able to share that with you soon!

April 7, 2023April 7, 2023

(123) Greenland – Suaasat

Greenland is a very large island country found up north between North America and Europe. It is the world’s largest island and 12th largest country in the world which borders the Arctic and Atlantic Oceans. Despite its size it has the lowest population density of about 56,000 people. Greenland is actually part of the kingdom of Denmark, the Faroe Islands also being apart of this kingdom. Opposite as the name implies Greenland is actually made up of 80% ice and is the home to the second largest ice sheet in the world.

Cuisine of Greenland is limited to its natural resources which include an array of game, the diet consisting of high amounts of protein. Over time with international trading the cuisine and culture has been influenced by Canada, Denmark, England, and America. Some of the more traditional foods of this nation include mattak (underlying layer of fat from a whale), lumpfish roe, musk ox, ptamigan, a medley of local seafood, and of course suaasat.

The national dish of Greenland is suaasat, which is a traditional soup that includes local game like seal, whale, seabirds, or reindeer. The seasoning is simple consisting of salt, pepper, and fresh herbs and thickened by either rice or barley. You can find the recipe here.

It was tricky finding a dish to represent Greenland since most traditional meals include local game such as seal and reindeer. Luckily the next closest thing to reindeer is venison (thank you Eric for the meat)! I also had barberries on hand (which isn’t traditional) so I opted to use them vs the dried cherries. I don’t think the flavor would have been dramatically different. Of course if you don’t have access to venison or any kind of game meat I think chicken or beef would be acceptable substitutes!

This dish was unlike any other that we had tried so far- soup with berries was a new one for us! The soup gained a sweet note from the berries and a highlight of tart/tanginess from the lemon zest. The venison and veg mixture was very hearty. I enjoyed the consistency the barley brought to the soup which one can compare to a wild rice soup. It wasn’t our favorite, but respectable- 6.5/10. I would be very curious about what whale or seal could bring to the flavor profile vs the venison…

April 2, 2023April 2, 2023

(122) Palestine – Musakhan

The state of Palestine is not recognized world wide, but is found in the middle east bordering Israel and Jordan. Over time the size of this region has shrunk to a fraction of what it once due to results of wars, some conflicts are still ongoing. Palestine is known for several of the holiest sights and has been inhabited since the Stone Age. It is also home to the world’s oldest olive tree believed to be 4,000 years old.

Palestine is full of beloved traditional foods that spans maqlouba and knafeh to better known middle eastern delights like falafel and hummus. The cuisine can differ based on climate and region. The West Bank is known for taboon bread, lentils, and seafood; Gaza has more variable spices and enjoy chili peppers. For something sweet Palestinians turn to pastries filled with nuts, cheeses, or dates.

Today’s dish musakhan also known as muhammam is a Palestinian classic. Musakhan translates to “heated up” in Arabic and is accurately named because all the ingredients are heated up separately. This national dish is one of few ingredients yet still brings a burst of flavor and it has a standout flavor- sumac! I had never tried it before and was glad to check a new flavor off the list. It is said the darker the sumac the higher the quality. All of these ingredients are commonly found in the Palestine kitchen. It can be served with yogurt or soup, but often is eaten alone.

Oh my goodness, my poor eyes! Cutting all those onions made me run to the tissues! Unfortunately my local grocery store was out of pine nuts, but I could secure the rest of the ingredients. The taboon bread was substituted with flatbread which is pretty similar. Once I added the sumac to the onions this wonderful lemon aroma filled the kitchen. I was pleasantly surprised!

This dish went two ways for us- I loved the vibrant, citrus notes of sumac with the sweet onions. The seasoning was warming and the flatbread was a nice vessel for the combination. If you’ve never tried sumac before you will like it if you enjoy lemon or citrus flavors, however Ian thought it was too much of a good thing. He felt the sumac was too strong and the dish was too different. I feel with some other vegetables added to the mix and slightly less sumac we could bump the rating higher. Maybe the pine nuts would have made a difference! Averaging it out we rated this one 7/10.

Let us know if you try it out or if you are a sumac lover too!

Palestine’s Musakhan

This Palestinian classic is so beloved it is considered their national dish. Full of spice and tanginess you can enjoy this dish with a side of thick yogurt, salad, soup, or as is!

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Prep Time 40

Cook Time 1

Total Time 1 40

Course Main Course

Cuisine Middle Eastern, Palestinian

Servings 4

Ingredients

1 chicken cut into 4-6 pieces or 4-6 chicken thighs bone-in
2 cups extra virgin olive oil
8-10 onions sliced thinly
2 medium sized taboon bread or flatbread
1/3 cup sumac + 1 tbsp the darker the color the better
1 tbsp allspice
1/2 tsp cinnamon
1/2 tsp cardamom
pinch of nutmeg
salt and pepper to taste
pine nuts to garnish (optional)

Instructions

First prepare the chicken. Preheat the oven to 375 and place chicken in a lined baking dish. Drizzle the chicken with olive oil and rub the chicken evenly with the seasonings (except the sumac). Place in the oven and allow to cook 40-50 minutes or until fully cooked. I typically turn the pan half way through since my oven isn't convection.
In a large pot heat the olive oil on medium heat. Add the onions and allow to sauté for 30-40 minutes until softened, but not browned. By adding a little salt to begin with it will help with browning. Once onions are done you can add the sumac saving the last tbsp for garnish.
To assemble add the chicken to the oil/onion mixture allowing it to pick up the flavors, lay the onions evenly on the flat bread then top with the chicken. Evenly distribute the last tbsp of sumac over the dish and garnish with pine nuts if using. Optionally you can place the flat bread into the oven at 350 with the toppings and allow to crispen for 10 minutes or so. Enjoy!

Keyword Chicken, Middle Eastern, Palestine, Sumac

March 26, 2023March 26, 2023

(121) Myanmar – Shan Noodles

Myanmar, formerly known as Burma, is a Southeastern Asian country that is found beside Thailand, Laos, China, Bangladesh, The Bay of Bengal, and Andaman Sea. The country is well known for following the Buddhism religion and its vast collection of pagodas (pictured below), there are over a whopping 10,000 throughout the country. Lesser known about Myanmar is the 130 ethnic groups that reside here. The government has sorted these groups into 8 ‘races’, Bamar making up 70% of the population. With the numerous ethnic groups there are over 60 languages spoken.

Old Bagan, Myanmar. Source: Spraktidningen.se

Burmese cuisine is as diverse as its ethnic groups going back to the longstanding agricultural practices and trades with neighboring countries. Traditionally when in Myanmar you would eat sitting on a bamboo mat and food would be served on a low table known as a daunglan. Staples of a Burmese kitchen include rice and rice noodles, fish and soy sauces, tomato, a large variety of warming spices, fresh and dried seafood, meats (beef is less likely), ginger, and an array of fresh vegetables to name a few. A phrase used to describe the food of Myanmar is “chin ngan sat” which means sour, salty, and spicy.

The dish we made for Myanmar is called shan noodles, a meal of noodles as the name implies with chicken or pork with a tomato-based sauce. It originated in Shan state which is located in the eastern part of the country and is often served at breakfast time. Sometimes you will find this meal served over broth.

I enjoyed the simplicity of the recipe and the ingredients. We always have rice noodles in our pantry since Asian cuisine is common in our weekly rotation. I prepared my dish with more of a chopped approach were as the original recipe recommended finer preparation (i.e. the peanuts and onions). This was easily made during the week.

This dish is all about balance- sweet to spicy and textures. The peanuts brought a great salty crunch. The ginger gave the dish a nice kick and we found the tomato sauce very unique. I would be curious how this would have been with a chicken broth, let us know in the comments if you have tried it in soup form. We rated our Myanmar meal 8.5/10.

Shan Noodles

A well balanced sweet and spicy noodle dish that is easy enough to make in your week night rotation.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Asian, Burmese

Servings 4

Ingredients

6 tbsp vegetable oil
1 lb chicken or pork chopped into bite-sized pieces
10 oz dried shan noodles thicker rice noodles
2 onions chopped
6 garlic cloves minced
1 1 inch piece of ginger peeled and finely chopped
8 tomatoes chopped
1 tbsp tomato paste
3 tbsp soy sauce
2 tbsp sugar
2 tbsp chili powder optional but recommended
8 tbsp peanuts chopped
2 scallions chopped for garnish

Instructions

Place the dried noodles in a bowl of cold water, bring a large pot of water to a boil and place the noodles in. Turn off the heat.
Heat the vegetable oil up in a wok or large fry pan. Fry the garlic, ginger, and onions for 6-8 minutes on medium/low heat.
Add chili powder and mix well. Then add chicken/pork, tomatoes, and tomato paste stirring to combine. Then add the soy sauce and sugar increasing heat to medium. Allow to cook for 15 minutes, stirring occasionally. The tomatoes should be crushed and juices released.
Drain the noodles and serve a "handful" sized amount for each person. Top with chicken/pork mixture and garnish generously with peanuts and scallions. Enjoy!

Keyword Asia, Burmese, Myanmar, Noodles, Shan Noodles

March 20, 2023March 20, 2023

(120) Colombia – Bandeja Paisa

Today we visit Colombia by tastebud, a South American country bordering Venezuela, Ecuador, Peru, Brazil, Panama, the Pacific Ocean, and Caribbean Sea. Colombia is known for its biodiversity, being the #1 most biodiverse of bird species.

Arepas and coffee might be the first things you think of when you think of Colombian cuisine, but today we look a little deeper at what is traditionally eaten here. What makes up Colombian cuisine is the mixture of culinary traditions and what is found locally. As like any other country in the world the region has a big influence on the local fare. There is Spanish, African, Arab, Caribbean, and Indigenous influence to Colombian cuisine. The ingredient list is lengthy due to the vast amount of food that is grown natively.

Breakfast lovers, you are welcome!! Bandeja paisa (bandeja translates to platter) is a well rounded meal often eaten for breakfast in Colombia. This dish is so loved by Colombians it is the national dish! It consists of several elements which can differ on where you are in the country, but at its core you can find these ingredients: fried plantains, rice, beans, fried pork belly, 1-2 types of sausage, an arepa, and a fried egg.

The dish originates from the Antioquia region of Colombia which the locals were referred to as “paisas.” This meal was first a “peasants affordable meal” many of which being farmers who needed a big meal to give them energy for a full day of labor.

So I managed to check off most the ingredients on the list however arepas were omitted. Pork belly was switched with bacon, and I additionally decided to go with just one kind of sausage. This meal was time consuming and took over my stovetop, but it was well worth it for the hearty meal that lay ahead.

This dish screams breakfast so if you are a breakfast for dinner kind of person this dish is up your alley! We enjoyed the beautiful array of breakfast foods which in turn brought a great variety of flavors and textures. Sweet Baby Rays was a bonus (thanks Ian). Salsa could also compliment this meal as well. We rated this one 8/10

Bandeja Paisa

This Colombian dish is the national favorite of the country. Although it is known for being a breakfast staple, it can be eaten any time of the day. Don't let all the ingredients scare you away, this is delicious and will leave you satisfied! This recipe was altered to use more accessible ingredients.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Breakfast, Main Course

Cuisine colombian, South American

Servings 4

Ingredients

1 lb bacon thicker cut preferable
4 plantains overripe (yellow with brown spots). Sliced thinly length wise
1/2 onion chopped
1/2 tomato chopped
2 16 oz cans red kidney beans drained and rinsed
1/2 cup vegetable broth
salt and pepper to taste
3/4 tsp cumin
olive oil
vegetable oil
1 cup white rice
4 spicy sausages I used Italian
4 eggs fried

Instructions

Cook rice (variable depending on kind of rice used). While rice is cooking cook sausages until browned on all sides (reference package for specific cooking instructions).
In another pot add oil and let warm on medium heat. Add chopped onion and tomatoes sauteing until onions translucent. Then add both cans of beans and cumin mixing well. Add salt and pepper to taste. Add the vegetable stock allowing to simmer for 5 minutes. Remove pot from heat and set aside.
For the plantains you will cut a lengthwise strip down the front and back, careful to only cut the skin and not the flesh. Using your fingers pry back the skin and peel off leaving the plantain. It should come off in big pieces. Then slice your plantains.
To cook the plantains you will first get a pain with a large surface area. Add enough vegetable oil to cover the pan bottom. Heat oil on medium heat and fry plantains on both sides until golden brown. Remove from oil and allow to cool on paper towels.
Cook the bacon to preferred doneness reserving some of the grease to fry the eggs. Place bacon on paper towels. Fry eggs then assemble all the ingredients in a bowl or plate. We discovered Sweet Baby Ray's (not traditional) tastes very good with this.

Keyword bacon, Beans, egg, plantains, rice, sausage

March 13, 2023March 13, 2023

(119) Israel – Falafel

Israel, apart of the Middle East is a country known for its religions and sacred Jerusalem. Israel borders the Mediterranean Sea, Egypt, Jordan, Syria, and Lebanon. Israel is the only country to have revived a “dead” language and has made it their national language. This language is Hebrew. The Dead Sea, which borders Jordan and Israel, is the lowest point on Earth, nearly 420 m or 1377 ft below sea level and is 10x saltier which means there is no marine life hence “dead” sea.

The cuisine of Israel is a blend of Jewish, Middle Eastern, Arab, and Mediterranean cuisines. Like many other countries, the cuisine can differ depending on what region you are in. Holidays and celebrations of the Jewish and Arab cultures also have their special dishes for the occasion. It is said a meal without a salad is not a meal at all in Israel (oops I dropped the ball!). Common foods you can find throughout Israeli cuisine include chickpeas, couscous, fish, fresh vegetables, pita bread, and chicken to name a few components. Israel is thought to be a melting pot of cultures which brings a vast variety of foods and an ever growing cuisine!

For Israel I decided to attempt the beloved falafel, up until now I had never tried it before! Falafel is an unofficial national dish of Israel due to being the most popular street food, however it is also considered a national dish in several of the surrounding countries. Some believe that it was first created in Egypt over 1,000 years ago and brought to the Middle East and others claim India was the inventor of falafel 1,400 years ago. There is also talk that Egypt create falafel more recently in the late 19th century and originally was made using fava beans instead of chickpeas.

I didn’t cut any corners here, except for the use of my air fryer of course! I allowed my chickpeas to soak as the recipe warned it wouldn’t work otherwise. I followed the recipe but had difficulty getting them to stay in perfect ball shape. A lot of them would crumble with any pressure. This recipe also is VERY time consuming, just prepare ahead! Shaping every ball alone is time consuming. The recipe recommends frying in a pan which would allow more to cook at once but the air fryer decreased the grease. This could have lead to the falafel being on the dry side.

This meal had good flavors with roasted garlic being a highlight on our palettes. Hummus was key to balance the dryness of the dish and the fresh vegetables brought a refreshing crunch and more moisture to the meal. This was my first attempt at falafel and I think it was a decent go at it. We rated it 7.5/10.