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I’m soooo excited. At the time I write this, Thanksgiving is a couple of months away. My thoughts are already turning to what dishes I might be able to bring to the gathering at my sister’s home. The staple green bean dish for Thanksgiving is the very well known green bean casserole. Now, I’ve nothing against green bean casserole. However I love to try new foods and I’m determined to bring lobio satsivi to Thanksgiving this year as a new side dish for friends and family to try.

Lobio satsivi??

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I am working my way through the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I’m on a quest to try each and every one of these foods.

Some of the foods (dishes) are very familiar, and some are new to me. This Belgian classic, Endives With Ham and Mornay Sauce, or Endive au Jambon Sauce Mornay, is both new to me, and a revelation to me!

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Danish Bacon and Egg Pancake

Flaeskeaeggekage (aka Danish Bacon and Egg Pancake)…where have you been all my life? 🙂

Flaeskeaeggekage, is simply divine. This food is one of the foods listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. It is #21 in my quest to try each and every one of the foods in the book.

Learning how to pronounce “Flaeskeaeggekage” is probably more difficult than learning how to make this delicious dish.

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One regret I have is not having discovered Kotlety Pozharskie, or Russian Ground Chicken Cutlet prior to now. These Russian ground chicken cutlets are out of this world delicious! This couldn’t be simpler to prepare. You make the cutlets by mixing ground chicken, milk soaked bread, butter, and salt and pepper. Shape the mixture into cutlets, and then roll in breadcrumbs. Fry these delicacies in butter, and the results are incredibly moist and juicy cutlets!

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Can I please say at the beginning of this post, do not be afraid of the butter. 🙂

Tarragon

Tarragon is a lovely herb. It tastes a bit like licorice, and also has a licorice/aniseed aroma. We have some growing in our herb garden, and it grows like crazy! It has a very fascinating history, and was used by the Greeks and the Arabs as early as 500 BC. Allegedly at that time it was called “Dragon Mugwort.” The French call tarragon “estragon” which means “little dragon.” Therefore, poulet a l’estragon translates as chicken with tarragon.

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Irish Colcannon

If you have never heard of colcannon and champ, you’d be hard pressed to figure out what these are.

Colcannon is a much beloved Irish mashed potato dish. It is a heavenly concoction, traditionally served on All Hallows’ Eve, with either charms or coins hidden inside it.

Colcannon (along with champ), is one of the 1,000 foods to eat listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. If you’ve never tried colcannon, I beg you to make this and indulge in a huge bowl of it soon!

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It has got to be Corned Beef and Cabbage for dinner when March 17 rolls around!

Corned beef is salt cured beef brisket. It is typically served with cabbage, or it is sliced and used in sandwiches. The Reuben sandwich is made with corned beef and it is one of my favorite sandwiches.

Why Do We Eat Corned Beef and Cabbage on St. Patrick’s Day?

I discovered that the reason we eat corned beef and cabbage on St. Patrick’s Day has to do with Ireland’s history of exporting salted meats. Ireland produced and exported a LOT of corned beef. However beef was too expensive for much of the population. Therefore most people ate salt pork, which was a cheaper alternative.

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