Tag: onions

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(118) Guernsey – Crunchy Potato Peel Pie

The island of Guernsey is apart of the islands of the English Channel found between France and England. It is apart of the Bailiwick of Guernsey which is a British Crown Dependency. Although English can be spoken on the island, the locals also speak a native language known as Guernésiais, their own variation of French. Guernsey is also known for one of the largest tidal ranges in the world of 33ft.

Saint Peter Port, Guernsey. Source: Insightguides.com

I’m sure you’ve heard of Guernsey cows, these cows are native to the island and are known for their rich dairy products with high protein and butterfat quantities. As for particular cuisine of the island it was difficult to find, but I found for the Channel Islands collectively local seafood and dairy products. There is a popular dish called “bean jar” from Guernsey which is slow cooked beans that traditionally was cooked over night in the oven and eaten for breakfast. Guernsey bean jar has been around for centuries and is one of the better known dishes.

I decided to try “potato peel pie” which caught my eye as I was scouring for recipes. There are several variations, but I picked one that had the peels on top which was appealing (pun intended) because the potential for a heavenly crispy top layer. The origins of the pie comes from the WWII time period when food was rationed. At the time Guernsey was occupied by Germany making food even more hard to come by. Most farm animals were taken away so farmers relied on their crops which included potatoes. Beet root can be found in a lot of the recipes, but the one I decided on had omitted it.

The cooking process is simple, just a lot of prep work. I used my mandolin to get evenly cut potatoes. I opted for cheddar cheese to get that nice rich flavor. You don’t have to use a baking dish, a pan works too but it could alter your cooking time. I thought dish since the recipe is for a “pie.”

We loved how unique this dish was! The crispy potato peels on top brought a fun texture to the meal and the cheese of course made the potatoes very creamy. The onions also were a good pairing and brought more dimension to the flavor profile. What a great way to use veggie scraps too! I will definitely think twice before I toss potato skins and see if I can repurpose them for a crunchy topping! We rated this one 8.5/10 🔥🥔

Next we head southeast to Israel!

Potato Peel Pie – Guernsey

Don't throw out the potato peels! This dish uses all of the potato- consisting of layers of thinly sliced potato, onions, and cheese this pie is topped with potato peels. It is baked in the oven for a nice crispy crust.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 lb potatoes thinly sliced (I used a mandolin)
  • 1 medium onion thinly sliced
  • 1/2 cup grated cheese I used cheddar
  • 2 tbsp flour
  • salt and pepper to preference
  • 1/2 cup milk
  • 2 tbsp bread crumbs
  • 4 tbsp butter diced
  • parsley to garnish

Instructions
 

  • Preheat oven to 390 and grease pie dish, set aside.
  • Wash potatoes with water and peel them setting the peels aside in a separate bowl. Thinly slice potatoes- a mandolin works great to get perfect consistency!
  • Thinly slice onions and set aside. Grate cheese if needed and set aside. Layer potatoes, onions, and cheese with desired amount of salt and pepper per layer.
  • Add flour and additional salt and pepper with potato peels mixing well to evenly distribute over peels. Place peels on top of the layered potatoes, onions, and cheese.
  • Lastly pour the milk over the pie and sprinkle the bread crumbs and butter evenly over the top. Place in the oven and bake for 30 minutes.
  • After 30 minutes rotate pie (if not convection) and bake for an additional hour at a reduced heat of 350. The potatoes should be fork tender in the center when its done.
  • Allow pie to cool for at least 5 minutes and enjoy! This dish can be eaten alone or makes for a great side dish, I'm looking at you Thanksgiving! 👀
Keyword Pie, Potato, Potato Peel Pie
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(117) Madagascar – Viande Hachée et Pomme de Terre à la Malgache (Minced Meat and Madagascan Potatoes)

Madagascar is an island of Africa found off the coast of Mozambique and is surrounded by smaller islands Comoros, Mayotte, Reunion, and Mauritius. Madagascar is the fourth largest island in the world and has very diverse wildlife, a good portion of which can’t be found anywhere else in the world.

Source: wereldreis.net

Madagascan cuisine is a reflection of the cultures found on the island. There are 18 ethnic groups all of which have there own particular traditional foods and cooking styles. Their cuisine has three main influences: Chinese, French, and Indian. Traditionally rice is accompanied with every meal and seasoning is sparce, salt in particular is rarely used, us Americans couldn’t imagine.. Fresh sugar cane, fruits, vegetables (asparagus, tomatoes, carrots, green beans, and cabbage) and yams are grown on the island. Fish and beef is also consumed here.

To represent Madagascar I found this recipe for viande hachée et pomme de terre à la malgache which translates to “minced meat with Madagascan potatoes.” It is a specialty of Madagascar with a spicy tomato sauce and hearty mix of potatoes and beef. I had originally cooked this with another recipe that is similar but is no longer available, that is why you see the inconsistencies with the ingredients I used.

The ingredients are simple and relatively inexpensive. Cooking is easy and can be completed during the work week.

The meal was unfortunately underwhelming to us. The consistency was different and would probably be better with smaller potato pieces. There was a mild heat that we enjoyed but needed more salt and pepper for sure- 6.5/10 from us.

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(114) El Salvador – Pupusas and Bistec Encebollado Salvadoreño (Steak and Onions)

Source: Traveltomtom.net

El Salvador, “The Savoir” in Spanish, is a small Central American country that borders Guatemala, Honduras, and the Pacific Ocean. El Salvador is also known by “the land of volcanos” due to it homing 20+, with two active volcanos that erupted last year.

Typical fare found here is influenced by the indigenous people and Spain. Maize is a main staple of the country and is used often in cooking. Cassava, beans, cheese, pork, and seafood are other main ingredients and loroco and isote are common seasonings. The national dish of El Salvador is pupusas which I attempted to make..

Pupusas are a thick batter with a stuffing either containing cheese, meat, vegetables, beans, or a combination. It’s popularity doesn’t stop here, it spans across the world as a tasty bite. Another indigenous recipe, they were thought to have originated from the Pipil tribe over 2000 years ago. The steak on the otherhand is another traditional and well loved Salvadorian classic with the flavor combo of yellow mustard and Worchester sauce. You can find the pupusa recipe here and steak recipe here.

I struggled to get the right consistency for the batter which you can see and I ended up adding more flour to get it more workable. The steak was straight forward. I can’t remember the salsa I got, but it was good!

Well, I failed at the pupusas.. so sad. I didn’t have the right grain/flour for it so mine didn’t stay together and was very cornbread-like. The steak had a unique sweetness to it. On a positive note we thought the salsa paired well with the pupusa “wannbe.” We rated it 6/10.. Oh well! That means we will have to circle back in the future and try something else to redeem ourselves!

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Ireland Day 4 – Dublin Coddle with Garlic Cheddar Herb Soda Bread

The last Irish meal is a layered, boiled dish that dates back to the Irish famine in the late 1700s. It was like many other meals at the time thrown together with whatever was on hand. This could have been anything from chicken broth, beer, or milk- today we use Guinness of course!

The word coddle comes from the French word “caudle” which translates to boil, stew, or parboil. The closest thing to bangers I could find were these bratwurst. These were placed on the top of the layer potatoes, bacon, and onions. The recipe I used can be found here. There are many variations, this one seeming to be the most traditional.

As for the soda bread this beautiful creation is named for the use of baking soda as the raising agent vs traditional yeast. Interestingly, soda bread originated in Northern America by Native Americans using pearl ash which is found in ashes of wood to leaven the bread. Soda bread was first made in Ireland in the 1830s when baking soda was introduced to the country.

It is believed by cutting a cross on the top of bread it will ward off evil and protect the household. The cross also has practical reasons to help heat the deepest part of the dough and allow the bread to expand easier as it rises. Soda bread is an ideal side kick to a savory stew to help absorb the flavorful juices! If you wish to try soda bread too you can find that recipe here. Along with the bread we roasted up some carrots to accompany our meal.

Our last Irish meal we shared with our dear friends which served up nicely with a glass of red wine. I know I sound like a broken record but this was another very hearty dish with the beer and bacon as stronger flavors. The Irish soda bread had a nice herby/garlicy tones that competed in a more subtle way with the juices of the rich meal. Overall it was a more simple meal but a solid pairing. We rated it 8.25/10

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(97) Austria – Jägerschnitzel

Hallstatt, Austria. Source: Finduslost.com

Getting closer to 100, how amazing the journey has been! Austria marks 97, another scenic destination in all seasons. It borders Slovenia, Italy, Switzerland, Germany, Czech Republic, Slovakia, and Hungary. This country is very mountainous containing the Northern Calcareous Alps, Southern Calcareous Alps, and the Central Alps which roughly makes up over 60% of the country. The world’s largest ice cave can be found in Werfen and spans 26 miles. As it seems pretty obvious Austria is known for its winter sports and outdoor adventures. A lesser known fact is that the beloved energy drink Red Bull was created in Austria. Now for the real good stuff..

Austrian, also known as Viennese cuisine, is a fusion of the past Austro-Hungarian Empire. Several cooking methods are used including stewing, frying, boiling, braising, and roasting. Meat is usually at the heart of the meal and common accompanying ingredients include mushrooms (especially local wild ones), Paprika is no stranger in an Austrian’s kitchen. Like many other countries the specific cuisine differs on providence.

For Austria we decided to go with a classic recipe- jägerschnitzel (which translates to hunter’s cutlets from German). Not only is it a fun word to say, but it is an adored dish in Austria and surrounding countries. It was originally made from venison or other wild game and topped with a creamy mushroom sauce. The meat is pounded until it becomes a thin cutlet and fried. The mushroom sauce contains white wine, heavy cream, and butter- name a dreamier combination? Now that you are salivating you better check out the recipe.

Ian cooked this dish which he found to be straight forward which is just how he likes it. The preparation of the sauce was crucial as this is what really brought the meal together. The mushrooms do not take long to cook, but it is important they have the opportunity to absorb all the essence from the paired ingredients.

This dish was excellent. The sauce was perfectly creamy with a buttery flavor. The mushrooms really absorbed that sweetness from the sauce which tasted divine on the pork. The pork was well seasoned and cooked perfectly. This well rounded dish deserved an 8.75/10 rating.

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(87) Chile – Pastel de Choclo

Atacama Desert, Chile. Source: Wanderlust Chloe

Time to get back to blogging- today we traveled to Chile for our 87th country. Chile can be found on the Western border South America and is the closest country to Antarctica. It has an impressive coastline along the Pacific Ocean (4,000 miles) and neighbors Bolivia, Peru, and Argentina. Chile is home to unique landscapes besides its extensive shoreline-the Atacama Desert nestles between the Andes Mountains and ocean and is the driest place on Earth. There are parts of the desert that have never experienced rain! Off the coast of Chile (about 2,100 miles away) is Easter Island, once a sheep farm is now a tourist destination with incredible caves and lava tunnels. Have you packed your bags yet? When you visit maybe you’ll pick up the native dance “cueca” which mimics the courting ritual of a hen and rooster -that’s no chicken dance!

Chilean cuisine clearly has a lot of Spanish influence, but it also has other European influences like German, Italian, French, and English. Like Europe, Chile is a large producer of wine making it in the top ten. Common ingredients used in Chilean cooking include maize, onions, cumin, beef, beans, poultry, coriander, wheat, and potatoes.

Pastel de Choclo is a layered dish of ground meat and onion, hard boiled eggs, chicken, and corn. It is traditionally cooked in a clay dish inside a wood-burning oven, but of course no access to that here so an mini electric oven will have to do.. The recipe can be found here.

So I underestimated how long it would take to cut the corn off the cob. Props to cooks that do this on a regular basis, it is not fun! I of course appreciate the fresher taste but man there was corn everywhere when I was finished!

A tip for anyone wanting to try this recipe is use your food processor (blender works too) to get a thicker consistency of corn. Mine was not as crusty as I would have liked and I think this would have helped.

Oh Chile I tried.. The flavors were all there but I didn’t achieve that crispy corn crust on top. It was a super meaty dish which was really nice with the cooked corn. Despite the mishap it was very yummy. It had some shepherds pie vibes (of course without the potato). The basil was seasoning I would never think to pair with corn but it works! We rated it 7.5/10.

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(49) Ecuador – Fritada de Gallina and Bolon de Verde

Coming in one shy of 50 countries we return to South America to see what Ecuador is all about. Home to the famous Galapagos Islands (a province of Ecuador) and Amazon rainforest you could say this is the place for wildlife lovers. Ecuador as you probably already guessed is named after the equator which runs through the northern part of the country. It borders the Pacific Ocean along with Colombia and Peru. This spicy little country also is known for Cotopaxi, a stratovolcano apart of the Andes Mountains that measures at over a staggering 19,000ft. This baby is considered active and last erupted in 1907.

Cotopaxi (stratovolcano of Ecuador) and a majestic llama. Source: The Telegraph -Getty Images

From previous research we have a good idea what the cuisine might be like here and known plantains will probably serve as a winning side dish. Potatoes, various fish, chicken, yucca, beef, pork and beans are also very commonly used. Today I did two dishes (because we can’t leave out plantains when we have the opportunity!) fritada de gallina and bolon de verde.

Fritada de gallina is chicken that is marinated in chicha (fermented corn drink) and orange juice along with cinnamon, clove, and garlic. The substitute for this particular drink was a cup of white wine which I always have on hand. 😉 It is then cooked for over a couple hours until the liquid is gone and chicken browned. You are left with a flavorful mix of sweet and spice. For best results I recommend letting it marinate for 24 hours.

As for the bolon de verde it is pretty simple- peel, cut and boil 4-5 plantains until fork tender, mash and mix in queso fresco cheese until well combined. Your option here is to either pan fry them to golden crispy perfection or use another favorite kitchen gadget of mine- the air fryer! It took me 10-12 minutes to achieve desired doneness.

And there you have it a plate representing Ecuador. I decided to use homemade salsa as a garnish for the plate, but it also worked well as a sauce since the plantain balls were a little on the dry side. We additionally thought they were slightly on the bland side and would have benefited from salt along with other traditional seasoning. The chicken was delicious and tender, the cinnamon and clove were nice touches to bring a mild warmth. We rated it 6.5/10- a higher rating if the plantain balls were seasoned more and not as dry. Let us know what you think!

Side note guys these chips from Ecuador are AMAZING! I highly recommend. I have only found them at TJ Maxx.

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(33) Kyrgyzstan – Beshbarmak

For our next country we visited Kyrgyzstan which is situated in Central Asia. Kyrgyz is thought to be derived from the Turkic word “forty” because of the forty clans of Manas. These forty clans can be found represented as the rays of sun on their flag. -stan translates from Pakistani to “country” or “place of.” 80% of the landscape is made up of the Tian Shan mountain region, the highest point of elevation being over 24,000ft. It is also known to have some of the world’s largest walnut forests.

Mountainous landscape of Kyrgyzstan. Source: Iceland Photo Tours

I made a traditional dish of the Central Asian and nomadic Turkic people, beshbarmak. This dish is also the national dish of Kyrgyzstan. Beshbarmak translates to “five fingers” because it was eaten without utensils originally by the nomadic people. The authentic version if made with lamb, however I have opted to use beef once again as a substitute. The recipe I used today can be found here.

This is another quick and simple meal which would work well on week nights. It consists of boiled meat, noodles, onion, broth, and sprigs of dill for garnish. Although it seems pretty basic I had read high marks on this recipe and that the flavor of lamb was able to stand out in the simplicity.

We really wanted to like this dish, but unfortunately it fell short and did not wow our taste buds. Reading up on the nomadic history and how they had to rely on their animals and resources for their meals it made sense why there was only a handful of ingredients. Maybe there could have been something we could have changed to bring out more of the beefy flavor or maybe lamb is the only way to go.

On a positive note we did enjoy the freshness and pop of flavor dill brought to the dish, but it still rated on the lower end of our reviews at 5/10. Once we come full circle with our culinary endeavors we will come back to Kyrgyzstan and create another traditional dish to better understand and appreciate the country.

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(30) Switzerland – Cheese and Onion Pie

Lake Geneva Source: Family Traveler

Welcome to our 30th country Switzerland! Switzerland is situated between Italy, France, Germany, Austria, and Liechtenstein. Here you can find 7,000 lakes, Lake Geneva being the largest at 45 miles max length and 8.7 miles max width. Surprisingly all of those mountains and lakes fit into a country that is roughly the size of New Hampshire and Vermont combined. This country is like much of Europe- stunning landscape and mouth-watering food. This dish is just that!

I found an incredible recipe for this cheesy masterpiece and I could not pass it up. This dish is a combination of caramelized onions that are sautéed in butter and light beer, Swiss and cheddar cheeses, eggs, Dijon mustard, Worchester sauce, and sour cream that is encased in pastry crust.

You might be thinking yikes this is a heavy dish, but don’t worry a side of soup or salad helps brighten and lighten it up. I was thankful for my very efficient Kitchenaid shredding attachment that made prepping a breeze! I highly recommend this if you don’t already own it.

I ended up opting out of making a homemade crust and used the Pillsbury pre-made crusts to save time. I thought it was fairly straight forward and we couldn’t wait to try it!

So as you may have predicted this recipe was a success and very savory. It has a rich, creamy texture and reminded us of French Onion soup in pie form. It was so good that we both went for seconds (which I never do). We rated highly at 8.75/10.