Korean Yaksik for Lunar New Year

It’s was Lunar New Year this weekend AND the start of the 2nd week of the Winter Olympics in PyeongChang, South Korea, so naturally we have Korean food on the brain. One of the most important foods for the Lunar New Year – called Seollal in Korea – is Yaksik. Yaksik is a sweet rice dessert studded with jujubes, honey and chestnuts. Not only is the dessert tasty, but it is touted for its medicinal properties. The name “Yaksik” translates to “medicinal food,” (“Yak” meaning medicine, “Sik” meaning food). Think of it as a fruitier, healthier version of rice pudding. Here are recipes for Yaksik from Kimchimari (seen below) and Maangchi.

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Katharine Hepburn’s Brownie Recipe

It’s always intriguing to find out about celebrities’ secret recipes. Well of course they probably eat (or ate) like we do, but it is sort of charming to think of them actually cooking for themselves or friends. Such is the case with Katherine Hepburn, who apparently made a mean batch of brownies. This recipe was published first by the New York Times after her death in 2003, and purportedly makes a delightful, fudgy brownie. Looking at the recipe, it seems like this chocolaty dessert might be perfect for Valentine’s Day. And if you are looking for a perfect Valentine’s movie pairing, I also recommend one of my favorite Hepburn romantic comedies (which also just happens to star Cary Grant) 1938’s Holiday (seen above).

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Slovenian Mardi Gras: Kurentovanje and Krofi

SlovenianFlag Cleveland has a huge amount of Slovenian culture and Slovenian descendants, so it it perhaps not surprising that Cleveland is home to a local celebration of Slovenian Mardi Gras – Kurentovanje. The emblem of Kurentovanje are the Kurents, big fuzzy beasts who romp through town during Mardi Gras (called Pust in Slovenia), ringing bells loudly. The Kurents are rumored to have the power to chase away winter with their ruckus. For Slovenian Mardi Gras, a traditional food is Krofi – or doughnuts. Doughnuts are a popular choice for Mardi Gras celebrations around the world, since they would use up some of the ingredients that would then be forbidden in Lent: sugar, butter, and oil! Slovenian krofi are simple to make, and mirror the other Mardi Gras fried sweet fritters found worldwide like PaczkiMalasadas, Semla and Chiacchiere. Here are recipes from homemade krofi from E-Slovenie and Homemade Slovenian food. Though krofi looks delicious, we are more intrigued by the Kurents!

Kurents in Ptuj, Slovenia by MarySloA

 

 

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Amazing arepas in NYC at Arepas Cafe

VenezuelaWe think Venezuelan arepas are one of the most perfect foods: a carb-y masa shell, perfectly handheld, filled to the brim with tasty fillings (often including cheese!). Due to this perfect formula, it is no surprise then that arepas are increasingly popular worldwide. We even had arepas in Porto, Portugal (not to mention a few times in Chicago and Cleveland). One of my favorite arepa joints is located off the beaten path in Astoria, Queens, Arepas Cafe (33-07 36th Ave, Astoria, NY 11106). Lucky for me, Arepas Cafe is located conveniently near my cousin’s place, so I get to go there whenever I visit NYC.ArepasCafe.jpg

Arepas Cafe is a humble storefront that does a brisk takeout business. We started out our lunch with my favorite Venezuelan drink, the limeade-like, Papelón con limón ($3.50), which is like the best, sweetest version of lemonade you have ever had (or the Brazilian “Swiss lemonade”). For appetizers you can get mini versions of arepas, empanadas, and cachapas (fresh corn pancakes) or the classic fried yucca ($5 for any). Though the arepas are the main draw, you can also get heartier meat entrees including the Venezuelan national dish Pabellón Criollo ($13) – shredded beef, white rice, black beans, cheese and fried sweet plantains.

Venezuelan Arepas

The bulk of the menu is made up of arepa varieties (All of the arepas are $8 or less). There are combos for vegetarians and meat eaters alike – and we really enjoyed the Arepa Pabellón Pernil – roast pork with black beans, white cheddar and fried sweet plantains and the Guayanesa Tropical – Guyanese cheese (white fresh cheese), fried sweet plantains and avocado (pictured above). The pernil was tender and juicy and the sweet platanos maduros complemented the fresh cheese particularly well. Beyond our favorites, you can also get arepas filled with cheese, mushrooms, black beans, tuna, shrimp, chicken and more (I included my favorite arepa infographic above to give you some potential combination ideas). Arepas Cafe’s arepas are generously sized and delicious, and we have never been disappointed by our selections. Arepas Cafe is an absolute steal for NYC, and is the perfect place for a quick, hearty lunch.

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The best view in Lisbon: Cantina das freiras

There is nothing better than enjoying a meal at a rooftop cafe in beautiful weather. However, sometimes that beautiful view also comes with hype and inflated prices, but not so at Cantina das Frieras (Travessa do Ferragial 1, Lisbon), located at the foot of the Chiado district in Liscon. In fact, this is actually a barebones cafeteria run by nuns that just happens to have some of the best views in Lisbon. The Cantina is only open weekdays for lunch, so plan ahead, and if it is raining, visit on another day, because you are going to want to sit outside. It is a bit difficult to figure out how to get into the Cantina, and the nondescript entrance in the side of the brick building advertises the organization with only a small sign for the A.C.I.S.J.F. (Associação Católica Internacional ao Serviço da Juventude Feminina / International Catholic Association for Women’s Youth Service), the organization that runs the Cantina. Though it is a bit of an open secret nowadays, there is still an air of mystery around the place.

To reach the Cantina you climb the steep stairs to the top floor, where you will find yourself in front of a tiny coffee bar (feel free to order a coffee or tea), and beyond that a simple dining room. Going through the dining room you will reach the Cantina itself. This is really a “canteen” in the truest sense of the word, you take a cafeteria tray and let the nuns behind the counter know what you would like (it is Portuguese only but you will be able to make yourself understood). The menu is limited but includes hearty Portuguese classics like cod fritters, baked fish, ham and cheese sandwiches as well as lighter options like veggie lasagna, minestrone soup and salads. To round out the meal you can get an array of bottled drinks, fresh fruits, and dessert including cheesecake and puddings. You can even get wine! The menu changes daily, so you don’t know exactly what you will get on any given visit. However, the prices are insanely reasonable – we are not actually sure how much any of the unlabeled items cost – but for less than 10 Euros for both of us had a huge 3-course meal.

Now for the REALLY good part – the view. After ordering and paying, you can take your tray out to the rooftop terrace where there are probably about 10 plastic tables with umbrellas. Out on the terrace you have a beautiful view of the Tagus river and the red tiled rooftops of Chiado. We enjoyed our simple hearty meal shoulder to shoulder with students, local office workers and a handful of other foreigners. This is really the perfect place for lunch – cheap, tasty and with an amazing view! If we lived in the area we can see ourselves eating there every day.  If you are looking for a real slice of Portuguese home cooking with a view you definitely have to go to the Cantina. Psssst….  keep it a secret!

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Pastry Post Doc: Chinese “Wife” Sweetheart Cake

Valentine’s Day is on the horizon, which led me to wondering – other than chocolate – are there really any desserts associated with Valentine’s Day (I couldn’t find any)? This search led me further afield to the intriguingly named “Wife Cake” (aka Sweetheart Cake).  Wife cake is a traditional Chinese cake, made with a flaky pastry surrounding a sweet, candied winter melon center. I have seen a ton of different names for this same cake, but according to Wikipedia, the literal translation from the Cantonese lou po beng is “Old lady cake” with “old lady” being used in the sense of “wife” (get it!?). Winter melon (despite the name) is actually a squash and can be prepared in both sweet and savory ways. Candied winter melon alone is a popular snack around Lunar New Year and you should be able to find it in a well-stocked Asian grocery. Since these cake are filled with winter melon, it is no surprise that they are also particularly popular around Lunar New Year – which is coincidentally 2 days after Valentine’s Day in 2018. If you are looking for a treat to celebrate Valentine’s Day OR Lunar New Year, here are recipes for Wife Cake from My Kitchen Snippets, Gwai Shu Shu and More than bread.

 

 

 

 

 

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Moles for Days at Guelaguetza in LA

When we told our friends we were going to Los Angeles and asked around for recommendations, one restaurant that kept coming up was Guelaguetza (3014 W Olympic Blvd, Los Angeles, CA 90006). Located on the edge of Koreatown in central LA, Guelaguetza is a long-running restaurant, founded by the Lopez family in 1994. Guelaguetza was named after the Oaxacan festival of the same name, and the cuisine of Oaxaca is on display. The moles at Guelaguetza, in particular, have gained a following over the years (you may even notice that their website is ilovemole.com), and in 2015 they even won a James Beard award. The restaurant’s unmissable orange exterior is decorated with murals on the outside and though its boxy exterior masks it – the inside of the restaurant is gigantic, with several large rooms, and it even houses a stage (with live music on most nights).

The menu at Guelaguetza is extensive, though the Oaxacan specialties seemed the most intriguing: as a mark of a real Oaxacan restaurant, you can get evem an order of chapulines (fried grasshoppers – $14.50) one of M’s favorites. Guelaguetza is also known for their tlayudas ($14.50) – large tortillas covered in re-fried beans and a variety of other toppings like mole, mushrooms, cactus, cheese and/or chorizo. Other Oaxacan dishes included goat barbacoa tacos ($14.50), Oaxacan-style tamales wrapped in banana leaves ($12.50) and a variety of preparations of tasajo (thin grilled sliced beef) and pork cecina (smoked and dried). While perusing the menu we decided to sample some drinks we had never seen before: horchata with prickly pear and agua de chilacayote. We had certainly have had horchata before (Mexican rice water with cinnamon) but the bright pink prickly pear added another element. The other drink tasted almost like a pumpkin spice late – chilacayote is actually squash – but this surprising drink was both refreshing and very sweet, thanks to the addition of the piloncillo sugar.

One thing we absolutely had to order was the mole – however we were a little overwhelmed at the options. We counted no less than 6 moles! When we sat down to the table, the first thing we were offered was a plate of chips with coloradito mole, giving us an idea of what was in store. The rusty red coloradito mole was rich, complex, salty, savory and sweet all at once (the secret ingredient to coloradito is plantain). We saw the The “Festival of Moles” sampler which served two ($29), and we figured that was our best way to sample the mole universe. The sampler included portions of four moles: Mole Negro, Mole Rojo, Mole Coloradito, Mole Estofado. Each little pot of mole was topped off with shredded chicken, was served with rice and (extra-large) handmade tortilla was there to sop up the sauce. The mole negro (aka mole Oaxaqueño), is the most complex mole, the darkest in color, and spiced with a hint of chocolate. This one was L’s favorite. The mole rojo, a slightly spicier, peppery sauce was M’s favorite, and far surpassed any version he had ever had in the states. The mole coloradito that we had sampled as an appetizer was just as delicious in entree portion. The most unusual mole was the briny estofado, which is made from olives. The salty, puckery taste was one we had never tried before – not even in Mexico.

We used every last bit of rice and the giant homemade tortilla to sop up the mole sauce – this was definitely some of the best mole we have ever had – both inside of Oaxaca and out. For dessert there was of course flan, but we were happy to also see nicuatole ($8.50) – a flan-esque pudding made with corn. We last tried nicuatole at our cooking class in Oaxaca – and it is great!  There is also a little shop in the front of the restaurant that sells Mexican jewelry, bags, molinillos, and most importantly, jars of official Guelaguetza mole and chocolate to take home. Sadly, we couldn’t bring the jars of mole home in our carry-ons, but we certainly will be ordering some soon. We were really impressed by the food at Guelaguetza, especially the mole, which will be really hard to beat!

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How to Make Ghanaian Shito Pepper Sauce

In any Ghanaian kitchen or restaurant there will be Shito  – a super-spicy black pepper sauce that is virtually essential to any sort of Ghanaian cooking. “Shito” is the word for pepper in the Ga language but has come to refer also to the black pepper sauce itself. Along with peppers, the sauce contain tomatoes, onions, garlic and fish or shrimp paste to give a bit of essential umami. I have seen recipes calling for 30 habanero peppers – so this sauce is definitely not for the faint of heart. Here are a few recipes: from Zoe’s Ghana Kitchen (see below), Homemade by TZ, The African Gourmet, and Nigerian Lazy Chef. You can also buy shito in pre-made form at many African grocers or online.

Photo: Nassima Rothacker

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How the British Celebrate 12th Night

united_kingdomThough it has faded from memory a bit – 12th Night – occurring on January 5th and 6th was once a major holiday celebration in the UK. It marked the end of the holiday season, and the Epiphany, which in Christian tradition is the day when the three wise men arrived to see the newborn Jesus and bestow gifts upon him. Occurring 12 days after Christmas, Twelfth Night was one last night of feasting and merriment before the Christmas season was officially over.

wassail

Wassail by TDS

One of the key treats of 12th Night is Wassail, a warm alcoholic punch with fortified wine, apples and warm holiday spices. Some recipes even include eggs, in the manner of eggnog. Wassailing also refers to the tradition of roving door to door and singing carols, including of course “Here we come A-Wassailing.” You can find a variety of recipes at Lavender and Lovage,  Nourished Kitchen, or a more modern take at LA Weekly.

12thNightCake.jpg

A Twelfth Cake is also a traditional food of the holiday – it is a basically a fruitcake with a dried in it – much like the trinket found in a Rosca des Reyes or Galette des Rois. The person who found the bean was then the king or queen for the day. Though the shape and form of the cake is not as codified as in some other cultures, 12th night cakes were increasingly elaborate by the end of the 19th century. Here are some historical 12th Night Cake recipes from the 1800s and an updated version from English Heritage.

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Bonci brings Roman-Style Pizza to Chicago

When we were in Rome for our honeymoon years ago, we stopped by a little walk-up pizza counter near the Vatican, the Pizzerium, run by renowned pizzaiolo Gabriele Bonci. The pizza was delicious, and served al taglio – by the piece – which in the case of Roman-style pizza means cut by scissors and priced by weight. Roman style pizza is served on a somewhat thick crust with the texture of focaccia bread, with an abundance of topping varieties. We never expected to have Bonci pizza again (short of taking another trip to Rome) so we were floored when we heard that Bonci himself was opening his first overseas location in Chicago. Bonci himself supervised the opening of the Chicago shop, the eponymous Bonci (161 N Sangamon St. Chicago, IL)  over the summer of 2017, and by the time we arrived in December, it seemed to be a well-oiled machine. 

The Chicago Bonci location was similar to the Roman one – except supersized. The concept is the same – you peruse the pizzas on display and get slices to order, which are then, cut, weighed, heated up and brought out to you. When we were at Bonci there were at least a dozen pizzas on display. They varied by weight but most were $10.99 – $14.99 a pound. You can get any size you want, but we went with the smallest samples possible so we could try many varieties (which ran us about $3.50). The flavor combos ranged from classic margherita, to spicy meatball to salmon, and there is something for every taste. We started out with 3 varieties, but then went back for 2 more.

On our first trip we sampled ricotta, zucchini and lemon; anchovy and zucchini; and arrabiata (red sauce and spicy pepper). We followed up with potato and rosemary, and arugula and prosciutto. As we waited for our order to be heated up, we grabbed some stools behind the counter and watched the pizzaiolos do their thing – pressing the dough into rectangular pans and sprinkling toppings across the surface. One of the great things was that in less than 20 minutes, there were already some new pizza varieties to try on our second trip. We really enjoyed all of the pizzas, and we appreciated the attention to detail in the chewy, flavorful crust and all of the super-fresh toppings. Most of the pizzas did not come with red sauce, and all of the cheeses were fresh and delicate. Our favorite slice of the day was the ricotta with lemon, which was light, fresh and bright – and we felt like we could eat a whole pizza!

The service at Bonci was also excellent, and when the GM noticed that our slices did not have enough arugula, he brought some over himself. If you are thirsty, there is still and fizzy water on tap along with a selection of Italian soft drinks, single-serve wines and beers. Unlike the Rome location, there are counters along the wall to sit, though a good deal of the patrons were taking their pizzas to go. All told, we were stuffed with top-notch pizza for less than $20. If you like high-quality pizza, we highly recommend that you give Bonci a try – it is a little slice of Rome right here in Chicago.

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Happy New Year 2018!

Can you believe that it is 2018? Neither can we – and neither can this lobster apparently! We are looking forward to a 2018 full of delicious eats and treats. In honor of our fine crustacean friend here – check out Saveur’s Top 26 Lobster Recipes.

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Dutch Oliebollen for The New Year

Over the years we have discovered that one of the most universally beloved foods is the fried dough ball. In the Netherlands, fried dough balls are a traditional New Year’s food called Oliebollen (which translates to “oil balls” – the singular is oliebol). They have been variously known in the US as “Dutch doughnuts” and are called smoutebollen and croustillons in Belgium. Oliebollen have a long history in the Netherlands and were part of Germanic Yule celebrations, and the first written recipes date from the 1660s. The painting below, “Meid met oliebollen,” by Aelbert Cuyp is from 1652.

The legend behind Oliebollen is actually more morbid than I was expecting. According to Paste Magazine:

Eating oliebollen was considered a surefire way to ward off the whims of a cruel pagan goddess named Perchta. Her Teutonic name meant bright or glorious, but she was not always friendly. During the 12 Days of Christmas the goddess was said to fly around with evil spirits looking for something to eat. In her quest she might even use her sword to slice open the stomachs of those who’d already eaten to get at their food. Tradition said that eating oliebollen protected you because the fat absorbed from the cooking oil made Perchta’s sword slide off of her victims.

Oliebollen doesn’t stick to its fearsome origins anymore, and is mostly sold on the streets, accompanied by fireworks! There are tons of recipes for Oliebollen online including The Dutch Baker’s Daughter, Allrecipes and The Dutch Table.

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The perfect pre-theater dinner in NYC – Ramen

We were lucky  enough to get Hamilton tickets in NYC this year, which brought us to the age old question – where in the worlds are we going to eat? The key to pre-theater food is that it has be quick and close to the theater – it’s a bonus if it is any good (this is harder than it may seem). Fortunately, we think we have cracked the code for pre-theater dining in NYC – ramen! Turns out there is a pocket of great ramen joints pretty near NYC’s theater district. One of the best places to go is Totto Ramen (366 W 52nd St, New York, NY 10019), or Totto Ramen Next Door (366 W 52nd St. – same address…but next door) if that is a bit too busy! The best rumored ramen in the area is Ippudo (321 W 51st St, New York, NY 10019), and you might also try your hand at getting a spot there, but we heard that the line could be epic.

The name of the game at each of these places is ramen, and each is basically a walk-in. Regardless, there may be a line, even at Totto Ramen, and we had better luck going “Next Door” on a Thursday night. The menu at Totto Ramen Next Door is an abbreviated version of Totto Ramen – but all of the ramen greatest hits are there. You can order a piping-hot bowl of vegetable ramen (regular $9 or spicy $10), richer pork tonkatsu ramen, available with both shoyu or shio broths in both regular or spicy varieties ($12-14). The tonkatsu is the specialty of the house, so we knew we had to try it for ourselves. If you are really feeling peckish you can get a “Mega char siu tonkatsu” with a larger bowl and an extra helping of char siu pork ($16-17). It may have not been the most amazing ramen we have ever tried, but it was rich and flavorful, and the veggie ramen was some of the freshest and most colorful we have ever had. Plus, it may have just been the quickest and cheapest thing in the theater district aside from fast food. We walked right to our show after grabbing a bite, which took less than 45 minutes, all told. So do away with all of the fuss and expensive pre-dinner packages and just get yourself some ramen!

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Merry Christmas! Feliz Navidad!

Flag of Puerto Rico

Wishing you and yours a Merry Christmas! Having a roast pig for Christmas Eve/Christmas – lechón –  is a major tradition in Puerto Rico and Cuba, and it is one of our favorites. Consequently there are many songs that extoll the virtues of the humble pig. In honor of the lechón-filled holiday, here’s one of our favorite Christmas lechón songs: “La Fiesta de Pilito” by Puerto Rico’s stalwart musical group. El Gran Combo.

Here are the most important lyrics:

A comer pasteles y a comer lechón
Arroz con guandules y a beber ron
Que venga morcilla, venga de todo

To eat tamales and eat roast pork
Rice with pigeon peas and drink rum
Let blood sausage arrive, let everything arrive

We hope you are having a delicious holiday – maybe with some lechón!

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The hidden history of Hong Kong Borscht

One of the most interesting articles we have read recently was about the prevalence of Russian Borscht in Hong Kong [via Metafilter]. The presence of a Russian soup in China (though it is made without beets there) starts to make a bit of sense when you think about the actually proximity of the two countries, but even more sense when you learn of all of the post-revolution White Russian émigrés who found their way to China and Hong Kong. These immigrants then started restaurants, and many of the Hong Kong’s top restaurants were owned by Russians by Mid-Century. Even though this wave of Russian immigration has ended, you can still find Borscht (called “loh sung tong” / “lor sung tong”) in Hong Kong. Cooking with Alison and Mrs. P’s Kitchen (seen below) have two classic Hong Kong Borscht recipes.

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The Gundis: Kurdish Cuisine in Chicago

We have been to many Turkish restaurants over the years, but we were really excited to learn of a new Kurdish restaurant, The Gundis ( 2909 N Clark St, Chicago, IL 60657).  The Kurdish people live in the region of southeastern Turkey and northern Syria, Turkey and Iran. Unfortunately, most of what we hear of Kurdistan and the Kurds relates to conflict and instability in the region, so we were excited to learn about another aspect of the Kurdish culture. The Gundis restaurant was started by two Kurdish immigrants from Mardin province in Turkey: Mehmet Besir Duzgun and Mehmet Besir Yavuz. However, reflecting the multiculturalism of Chicago, their Executive Chef, Juan M. González, hails from Mexico.

We met up with an adventurous foodie friend at The Gundis, which is in an unsuspecting spot on a surprisingly quiet stretch of Clark Street. The restaurant is clean and modern, witch minimal decor and exposed brick walls. The Gundis is open for breakfast, lunch and dinner – so has more options than you may suspect. We saw some familiar favorites, but were excited to see some Kurdish dishes that we had never even heard of before. For breakfast you might be treated to Baklawa Crepes ($11.95) or a complete Kurdish Breakfast for two with all of the fixins: including eggs, fresh cheese, Kurdish bread, sesame butter, tomatoes, cucumbers and more ($34.95+, depending on the egg option).

For lunch and dinner there is a bit more meat, focusing on the staples of beef, chicken and lamb, but there is plenty for vegetarians too, including a surprisingly thorough salad list and more unique options like Tiršik (spicy veggie stew – $15.95). We started out with hummus as a mezze ($6.95), but there were plenty of other appealing options like octopus salad ($8.50), and ezme with walnuts (a spicy Turkish salad with chopped tomatoes and onion with pomegranate molasses – $8.50). For entrees there were a variety of shish kebabs and even an intriguing-sounding encrusted salmon. We asked the server what the most emblematic Kurdish dishes were and he suggested the Sac Tawa ($24.95) and Mardin Special ($21.95 – both with protein options).

The Mardin Special was vaguely described as fried eggplant with lamb, tomato and yogurt sauce. However, the dish that arrived was more than the sum of its parts, and was probably our favorite dish of the night. The yogurt sauce was a perfect counterpoint to the slightly spicy tomato sauce, and the lamb was perfectly cooked and fall-off-the-bone tender. As you can see above, the eggplant was also arranged in a dome shape, which we were not expecting!The Sac Tawa (above) was an extremely generous portion of chicken stir fried with tomatoes bell peppers, heavily spiced. We later learned that this is a traditional pre-wedding dish. Our friend ordered the lamb shank ($26.95), which was a staggering proportion, and was perfectly cooked and tender.

The dessert menu sounded delicious – so we decided to order the Kurdish Tea with Kurdish cookies ($8.50) and the goat’s milk rice pudding ($7.95). The rice pudding had a delicious tang, and we loved the sesame and pistachio-based cookies. Everything we tried at The Gundis was delicious, and prepared in an elevated, clean style. We would recommend The Gundis to anyone who likes Middle Eastern Food but is looking for something a little bit different. Though Kurdish food is similar to Turkish, it has its own unique twist, and should definitely be experienced!

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Cuccìa for St. Lucia’s Day in Sicily

Today is St. Lucia’s Day, a day I have always associated with Scandinavia, though St. Lucia’s Day is also a big deal in parts of Italy. She is particularly venerated in Sicily, where she is the patron saint of Siracusa. One of the typical dishes you would eat for the Feast of Santa Lucia, and throughout the Christmas season, in Italy is Cuccìa. Cuccìa is a dish made of boiled wheatberries and sugar, and can have a variety of other add-ins including almonds ricotta, candied fruit, chocolate, or even chickpeas. I am not a major fan of porridges, but I have never tried wheat berries in this context, so I think I am willing to give it a try! According to tradition, no wheat is eaten on St. Lucia’s Day except for the Cuccìa. You can find a variety for sweet or (more rarely) savory  Cuccìas, but feel free to improvise your own. Here are some versions from Slow Food,  Mama Lisa and Serious Eats (pictured below). Don’t forget the accent on the I when you are searching though, without the accent, the word “cuccia” means “dog’s bed!”

Photograph: Vicky Wasik for Serious Eats

 

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A World of Buñuelos for Hanukkah and Christmas

Happy first day of Hanukkah – now it’s time for the treats! We wrote a little bit about the classic Sephardic Jewish dessert fritters, Buñuelos, in the past. However, we underestimated just how popular these little fried dough treats from Spain were. Though they are symbolic Hanukkah dish, and the frying of the dough represents the oil that burned for 8 nights, Buñuelos are also enjoyed as a Christmas treat. Buñuelos, (aka Bimuelos, Burmuelos, among other names) were initially created by Spanish moriscos centuries ago, but have since spread in popularity across Latin America.

Bunuelos

Bunuelos / Bimuelos by Joe Goldberg

Just how many Buñuelos varieties are there out there? It’s hard to say, but here we have tried to compile just a few variations on the humble Buñuelo:

BunueloMexico

Buñuelos in Mexico City by bionicgrrrl

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Pastry Post-Doc: Filipino Bibingka for Christmas

Can you believe that it is already December 1st? I know I can’t. Today the first of our holiday decorations went up, and I am scheming about which holiday recipes to make first (maybe something with gingerbread?) In conducting a search for holiday recipes, I came across a Christmas classic from the Philippines: Bibingka. Bibingka is a coconut cake made with rice flour and topped with coconut, duck eggs and even cheese. In the Philippines, you will see bibingka sellers peddling these cakes on the street around the holiday season. The traditional way to make bibingka is in a terracotta pot lined with banana leaves, cooked over open coals. However, bibingka has now adapted to the contemporary kitchen, and you can make it in a conventional oven. The following bibingka recipes vary a bit, but the rice flour is a must: Kawaling Pinoy Recipe, Panlasang Pinoy Recipe, New York Times Recipe, Zestuous Recipe. Asian in America Mag has a version of mini bibingka that are cooked in muffin tins with banana leaf “liners.”

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Pastry Post-Doc: What are Pikelets?

There is a new show streaming on Netflix called “Zumbo’s Just Desserts” which is a Cupcake Wars/Top Chef-esque cooking competition focused on – as you may have guessed – desserts. In one of the episodes the hosts mentioned Pikelets – and we had never heard that word before! It turns out that Pikelets are a type of mini, thick pancake found in Australia and New Zealand. These are based off of the English Pikelet, which is similar to a crumpet (A crumpet in the US is known as English muffin). The main difference between the two is that Pikelets are free-form, while crumpets are baked in a ring, making them perfectly circular. It seems like there is some debate as to whether UK and Australian Pikelets are one and the same. In each case, the recipe seems akin to a simple pancake batter. You can try your hand at Pikelets with recipes from Taste.Au, Genius Kitchen and Sweetest Kitchen in plain and chocolate chip varieties (seen below).

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