Portugal, a southern European country is found on the Iberian Peninsula. It neighbors Spain and the Atlantic Ocean making it a hot surf spot. It is one of the oldest countries of Europe dating back to 1200 BC and is home to the oldest library in the capital Lisbon. Portugal is a large producer of Port Wine and cork (makes sense), one of the largest in the world! Other than surfing you can explore historical sites and take in the breath-taking views.
From Portuguese travel they developed a distinguished cuisine full of flavors from around the globe. The cuisine of Portugal is influenced by the spice trade of Asia, flavors and seasonings Europe, Africa, and South America. Some of the food comes from the region of Portugal with utilization of the Atlantic waters for fresh seafood. Kale, chicken, sausage, rice, cod, sardines, and olives are some of the more common ingredients found in Portuguese cooking, some of which are in this dish. Today I prepared caldo verde soup which is a hearty combination of chouriço sausage, kale, beans, and veggies. As you can see I substituted chorizo instead (no downfall there). The recipe can be found here.
Come to find out my chorizo would break apart into tiny bits once I added it to the stew. I would say that was the only downfall to the meal. It was pretty simple to follow the recipe and didn’t take too long to make. Just look at those colors!
We thought this soup had a nice balance of spicy and citrus flavors. The lemon zest definitely paired well with the creaminess of the broth. I loved the nice variety of veggies and overall thought the soup was hearty and savory. You could also do without the sausage and still have a wonderful meal. We would make this one again and rated it 8.25/10!
Welcome to another day in Greece, today we will be making a refreshingly light soup that is great on a warm summer day or when you need a pick me up. This dish is dominated by the taste of lemon and dill.
This citrusy soup is a lesser known Greek classic and is believed to have made its way there with the Sephardic Jews. This ethnic group originating from the Iberian Peninsula has a cuisine that consists of stuffed vegetables, salads, fruits, nuts, herbs, lentils and chickpeas (to name a few). It was originally made with pomegranate or orange juice, but with the popularization of lemon juice in the 10th century it is now the preferred fruit juice.
Ian felt this recipe was straight forward, however there was a crucial part that you want to pay attention to. It was important to whisk the hot broth and egg/lemon juice mixture constantly to avoid cooking the egg. It is also the same method when adding it back into the remaining soup.
We thought the soup was unique compared to others we have made and enjoyed how the lemon and dill made it lighter and refreshing. We would have liked more rice than what was asked for since a 1/4 cup was not much.
If you prefer fish over chicken, a similar recipe we have cooked in the past called Lohikeitto might be the soup for you!
We did enjoy the Finnish lemon and dill soup a little more than this one. The rating we gave it was 7/10.
Welcome back to a warm place in the middle of the Pacific Ocean.. The Northern Mariana Islands. This archipelago has 15 volcanoes that are mostly dormant . The Northern 10 volcanic islands are uninhabited leaving 5- Rota, Guam, Aguijan, Tinian and Saipan. Guam is a US territory that is the southernmost island of the chain. The Mariana Trench (West of the Mariana Islands) is actually the lowest part of the Earth’s crust and it is so deep that Mount Everest would completely fit with room to spare between the peak and the surface of the water!
These islands neighbor Japan and the Philippines and are traveled to for their beauty, coral reefs, and golf courses. Today I made a dish that is popular in Guam, however it will represent the chain of islands in their entirety. Kelaguen Mannok is a chicken salad which can be eaten as is or wrapped in a tortilla. This salad is made up of cooked chicken that traditionally is marinated in soy sauce and cane sugar. Other ingredients include items that might make you feel like you are some place tropical- unsweetened coconut, lemons, and hot peppers. I used this recipe to create this dish and took advantage of the tip to use a rotisserie chicken!
I decided to make the common red rice pairing as well. The rice gets its color from annatto powder (I had to make my own blend using tumeric, paprika, and nutmeg). Annatto powder is more commonly used in cooking solely for the color it gives food vs flavor. It comes from the seeds of spiny fruit of an achiote tree, the fruit remind me of burdock that are found stuck to your clothes when coming out to hike in Maine!
I will admit I wish I had done more research prior to making this dish to know to marinate the chicken. Instead I just drizzled some soy sauce on the salad and mixed it well prior to wrapping it up. The rice had nice flavor from my spice blend, however no matter how much I tried it did not look nearly as colorful as the real deal.
We thought this was a pretty yummy dish and the addition of a tortilla obviously was a superior way to eat it! It was surprising that the chicken with the combination of flavors and the fact that it was cold tricked my mind several times to think it was fish! The citrus and mild heat components was a nice contrast that paired well with the sweetness of the coconut. We rated this dish an average of 7/10.
Hello again! Today we are in Moldova, a small Eastern European country that is well known for its extensive wine collections (Guiness World record actually). Moldova does not get a lot of foreign foot traffic since it is a more impoverished country, however there is more than what meets the eye! There are beautiful old monasteries that can be found throughout the cities and admirable country sides and forests. Moldovans love wine (and other booze) so much that they dedicate two days to wine in October as a National holiday. Sign me up!
I was originally going to make the national dish of Moldova which is mămăligă, but I decided the zeamă would suffice. Zeamă is like a chicken noodle soup with a European twist. This dish is very traditional in this country and served year round, even in hot weather. This soup is a sign of welcoming or celebration the morning before a wedding. It even pairs well with wine.. who would have thought! The recipe I referenced can be found here.
I did make some substitutions since lovage and borsch couldn’t be found in my local grocery store. I used celery salt and lemon juice as replacements and enjoyed the flavors they brought to the dish. I also substituted store bought egg noodles for homemade ones to save myself time.
It was pretty easy to make and took advantage of the perfect opportunity to use some of my dehydrated carrots I made up last year, they taste just as fresh! I also added tons of herbs- more than the suggested to bring out more flavors in the simple broth.
I let a cut jalapeno soak in the soup which did give a very mild heat to the soup which was nice. The lemon and dill combo will always rate high in our book, however I wish there was more flavor. I’m wondering if I had the recommended ingredients if it would have more gusto.
Due to this we rated it a little lower at 6/10 average.. sorry Moldova😔