Europe

Awesome Belgian Classic Endive au Jambon Sauce Mornay!

July 20, 2019 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here is a recipe for the Awesome Belgian Classic Endive au Jambon Sauce Mornay!

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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Flaeskeaeggekage - Danish Bacon and Egg Pancake Recipe - 1,000 Foods to Eat Project

July 6, 2019 by Grace 2 Comments

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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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Russian Ground Chicken Cutlet - Kotlety Pozharskie - 1,000 Foods to Eat Project

July 2, 2019 by Grace 2 Comments

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Russian Ground Chicken Cutlet and egg noodles

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!

Russian ground chicken cutlets pan frying

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French Tarragon Chicken - 1,000 Foods to Eat Project

May 16, 2019 by Grace 2 Comments

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make French Tarragon Chicken!

French Tarragon Chicken in a cast iron skillet

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

What Is Tarragon?

Tarragon is a lovely herb. It has a licorice-like taste, and also 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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Colcannon and Champ - (1,000 Foods to Eat Project)

March 30, 2019 by Grace 4 Comments

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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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Corned Beef and Cabbage (1,000 Foods to Eat Project)

March 14, 2019 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post raves about Corned Beef and Cabbage!

Slices of corned beef and cabbage on a plate — Corned Beef and Cabbage

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What Is Corned Beef?

The Irish classic dish Corned Beef and Cabbage is the only way to go 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 these foods 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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Easy and Delicious Greek Lamb Burgers

February 12, 2019 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post raves about delicious Greek Lamb Burgers With Feta Cheese!

Greek lamb burger with onion cucumber spinach and feta — Scrumptious Greek Lamb Burger With Feta Cheese

My husband adores lamb. (I love it too.) We have it for dinner usually as a special treat, and recipes calling for minced lamb are a favorite.

My favorite minced lamb dishes are: Keema do Pyaza (Indian), Shepherd's Pie (English), and Greek Lamb Burgers with Feta Cheese.

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Polish Kluski Noodles With Sauerkraut

January 26, 2019 by Grace 4 Comments

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about Polish Kluski Noodles With Sauerkraut!

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Recently we selected for our Sunday movie night "The Zookeeper's Wife", a film based on a non-fiction book which tells the story of Jan and Antonina Zabinski, who were the owners and keepers of the Warsaw zoo. Amazingly they helped save hundreds of Polish Jews during the WWII German occupation of Poland, and their bravery under the most dire of circumstances was truly awe inspiring.

On movie nights I'll cook a meal that has something to do with the film we are watching, so for this evening we dined on Polish Kluski Noodles with Sauerkraut, and Polish Kielbasa.

If you haven't tried Kluski noodles before, then you're in for a treat. They are delicious and fun to cook! Noodles and sausage are also generally very budget friendly, so I hope you'll give this a try!

I had never cooked with Kluski noodles before, so these were a revelation to me and I can't wait to try them out in a soup one day!

Sauerkraut

This dish includes sauerkraut, which is one of the 1,000 Foods to Eat listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. It is #13 on my quest to eat and/or prepare each of the foods listed in the book.

Sauerkraut is fermented cabbage, and is of course sour in taste. In Germany, it is often flavored with caraway seeds or juniper berries, and other regional varieties exist.

It has associated health benefits including probiotics and many nutrients, which in turn may help to give a boost to your immune system.

What To Serve With Polish Kluski Noodles With Sauerkraut

I recommend you serve this with some Polish Kielbasa, and a side salad for a delicious meal. Enjoy this taste of Poland!

Polish Kluski Noodles With Sauerkraut and slices of kielbasa

Another Recipe With Sauerkraut That You Will Enjoy

If you love sauerkraut, also try the New York Style Hot Dog. Laden with spicy brown mustard and sauerkraut, these are a snap to prepare and so delicious!

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 🙂

If you have any suggestions or comments, please share them below!

Polish Kluski Noodles With Sauerkraut

I recommend you serve this with some Polish Kielbasa, and a side salad for a delicious meal. Enjoy this taste of Poland!

5 from 2 votes

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Prep Time 10

Cook Time 10

Total Time 25

Course Pasta

Cuisine Polish

Servings servings

Ingredients

12 oz Kluski noodles (or 12 oz wide egg noodles)
1 small onion diced finely
3 garlic cloves minced
8 oz sauerkraut
2 chilies if you want a little spice – purely optional
3 tablespoon butter
½ cup chicken broth
salt to taste
pepper to taste
3 tablespoon sour cream plus additional to top with
3 green onions sliced for garnish

Instructions

Melt butter in a skillet over med heat and then saute the onion and the garlic for approximately 3 minutes
Add the sauerkraut and ½ cup chicken broth and mix well and then bring to the boil
Lower the heat and simmer for around 5 minutes or so, or until the broth is mostly boiled off (leave a little broth)
Meanwhile, prepare the Kluski noodles according to package directions; Once the noodles are done, add them to the sauerkraut, onion, and garlic mixture and mix well
Add salt and pepper to taste then add 3 tablespoon of sour cream to your dish and mix well
Garnish with chopped green onion, and more sour cream!