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Saturday, June 22, 2019

Gyabrag (Tibetan barley pancakes)


I started exploring Tibetan cuisine with the help of this book and I'm thrilled of the gems I discover. These pancakes made with barley flour and whey are a perfect example of the frugal but delicious culinary practices of the area. 
They are meant to be served with yak butter (I used buffalo butter, which I also used for making the Po cha drink from the high mountainous regions of Tibet). The butter is richer and more flavorful than the standard cow version, and melts onto the hot pancakes in an irresistible way.
Recipe source: Tibetan Customs.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Bacon, corn, pea and red bean hash.
Five years ago: Gorgonzola and mushroom pizza with wholemeal crust.
Six years ago: Kirmizi Mercimek Çorbasi (Turkish red lentil soup) (vegan).
Seven years ago: Mauve rice with bell peppers, carrots, olives and pine nuts (vegan).
Eight years ago: Spicy shrimp and wild rice soup (Chinese).


Thursday, June 20, 2019

Po cha (Butter tea) (Chinese, Nepali, Tibetan)


The mountains of Tibet and the neighboring regions (the high altitude areas of China and Nepal) are beautiful and harsh. The high altitude and the temperatures there are not easily withstood by most people. The local's secret? Among other things, the Po cha drink, made with a generous amount of yak butter. 

Mixing black tea with fat makes it less bitter and easy to digest, while the high amount of fats in the drink helps the human body cope with living at high altitudes. People drink several cups of this per day, and it's often a meal in itself - maybe just with some flatbread added. This is like Bulletproof coffee avant la lettre :). 

Since I couldn't find yak milk, I made it with the closest thing I could find - buffalo milk. It turned out surprisingly delicious. Keep an open mind though - the drink also contains a hefty dose of salt, so it's not the dessert-like tea or coffee you might be accustomed to. 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Nutted cream cheese sandwich (American).
Five years ago: Whole wheat thin pizza crust (vegan).
Six years: Sauteed cod with pea cream (Italian).
Seven years ago: Pepitoritas (Mexican cajeta and pumpkin seed crescents).
Eight years ago: Straciatella cream pie (Italian).


Tuesday, June 18, 2019

Cong You Bing (Chinese Scallion Pancakes) (vegan)


This dish of savory pancakes is one of the best known Chinese dishes outside of China. They're simple to make, delicious when dipped in a bit of soy sauce and extremely palatable / easy to enjoy for people of all culinary backgrounds.
Try them, I think they have a tendency to become a go-to in most kitchens once amateur cooks make them once :). 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Mango bread (American).
Five years ago: Owsianka (Belarusian/Polish/Russian/Ukranian oatmeal breakfast).
Six years ago: Sangria (Spanish) (vegan).
Seven years ago: Cajeta (Goat milk caramel) (Mexican).
Eight years ago: Straciatella cream pie (Italian).


Friday, June 14, 2019

Uborkasalata (Cucumber salad) (Jewish-Hungarian) (vegan)


A fast and easy summer side salad from Hungary, brought to the local cuisine through the Jewish community. I tend to make it whenever preparing Hungarian mains, since it pairs well with almost everything, and the paprika powder fits right in.
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Buck's fizz (cocktail) (British) (vegan).
Five years ago: Minestrone (Italian vegetable soup).
Six years ago: Raspberry and marshmallow cake.
Seven years ago: Conchiglioni giganti con ricotta e limone (Italian).
Eight years ago: Straciatella cream pie (Italian)


Tuesday, June 11, 2019

Mohn (Jewish poppy seed and lemon cookies) (Jewish from Polish-German diaspora)



The combination between crunchy poppy seeds and a citrus refreshing flavor is a classic. I usually have it in my go-to orange poppy seed muffins. This time, I made a classic recipe for Central European Jewish cookies, known as 'mohn' (the German name for poppy seeds). They're especially popular during the winter holidays.
Recipe source and more about their history: Girl With a Spoon

P.S: Happy birthday, mom! :)

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Spinach, goat cheese and kalamata olives pasta (Greek-style).
Five years ago: Horta me Avga Tiganita (Wild greens with fried egg) (Greek).
Six years ago: Orange pasta with eggplant and carrots (vegan).
Seven years ago: Cauliflower and soy croutons cream soup (vegan).
Eight years ago: Straciatella cream pie (Italian).


Sunday, June 9, 2019

Matzo Brei (Scrambled Eggs and Matzo) (Israeli Jewish)


This is a quick recipe for scrambled eggs using matzo (thin flatbreads), crumbled and mixed with the eggs. It adds extra body and a yummy salty taste to the resulting mass. 
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Red lentil, chickpea and chili soup (vegan).
Five years ago: Soufflé au citron (Quark and lemon souffle) (French).
Six years ago: Moroccan potato salad (vegan).
Seven years ago: Simple tomato gratin (Gratin Provencal).
Eight years ago: Stuffed baked avocados (Middle Eastern).


Friday, June 7, 2019

The John Oliver sandwich (New-York-style)


This sandwich became more famous after John Oliver popularized it, but the combo of goat cheese and olive paste (tapenade, borrowed from the French) has been a much older favorite in the New York area. Taste it and you'll see why :). 




Recipe source: Saveur.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Japchae (Korean fried noodles) (vegan).
Five years ago: Roasted white onions with breadcrumb crust (vegan).
Six years ago: Three color pizza with basil, mozzarella, cherry tomatoes and avocado.
Seven years ago: Violet flame (cocktail).
Eight years ago: Stuffed baked avocados (Middle Eastern).


Wednesday, June 5, 2019

Fig and goat cheese pizza (New York-style)


This pizza recipe is a classic find in New York delis, not just because it's made on a base of New York-style crust (thin and puffy), but also because of the choice of ingredients on top. Goat cheese and fresh fig slices, flavored with a touch of balsamico, create a delicious combination which became very popular in the New York area and other new-yorkese restaurants around the country. 
Recipe source: here (slightly adapted from).

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Courgette, pea and pesto soup (vegan).
Five years ago: Pui cu smântână (Romanian chicken and cream) (My mom's recipe).
Six years ago: Creamy coconut milk rice (vegan).
Seven years ago: Tagliatelle with tuna, lemon, rucola and pine seeds.
Eight years ago: Stuffed baked avocados (Middle Eastern).


Monday, June 3, 2019

Classic baked beans (American) (vegan)



The classic rendition of American baked beans, a staple which fed so many working people in real life and Western movies galore :). 
There are also beautiful improvements and variations of the classic recipe, across USA, neighboring countries or other countries of the world which have their own version of baked beans. I'll get to them as well, one by one, after covering this one.
Recipe source: The Bean Institute


Last year : nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Cous cous au beurre (Algerian-Jewish).
Five years ago: Nasi Goreng (Indonesian fried rice).
Six years ago: Prosciutto-wrapped turkey fillets with early summer salad.
Seven years ago: Ganse Schmaltz Back-Kartoffeln (German goose fat baked potatoes).
Eight years ago: Stuffed baked avocados (Middle Eastern).


Saturday, June 1, 2019

Nutella and Amaretto Brown Butter Blondies


Another year has passed and it's Children's Day again in Romania. :)
Brown butter is a super-easy way to make almost any dessert more delicious, and it even works for savory dishes. It still tastes buttery, but also resembles walnut, and the butter taste gains a whole new level of depth. 

Naturally, blondies with brown butter are a great pairing. The dash of Amaretto liquor makes it even more amazing, and when you also add Nutella to the mix, the small bites of sweet stuff become addictive. 
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Sour cherry muffins with black and white chocolate chunks.
Five years ago: Poppyseed, honey and strawberry glaze Bundt cake.
Six years ago: Elder flower and vanilla syrup (vegan).
Seven years ago: Raw walnut-cocoa truffles with honey and cinnamon (raw vegan).
Eight years ago: Stuffed baked avocados (Middle Eastern).


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