Welcome all you Traveling Foody fans. You may have noticed that we didn’t write very many articles over the summer. Don’t worry! No one was hurt. We were thoroughly – maybe too thoroughly – enjoying summer in the Northwest U.S. For most of the year in and around the greater Seattle area, the weather is not always the best for strolling the water front or having a picnic. Like many places within the 45 and 65 degrees latitude, when the summer comes you get outdoors and play hard and as much as possible. So, that’s exactly what the entire Traveling Foody family did. We ventured out into the great Northwest playing music, attending numerous music festivals and events, growing foods, cooking, working on various art projects and hanging out with people from all over the globe. This summer was very special as the warm dry weather carried through August and most of September giving us the elusive “Indian Summer”. This is great for all of our gardens as we just started to can and freeze some of our goods in preparation for the winter months. Some of our garden has even been used to share and trade with other gardeners. By doing this we see that it brings people together and that it keeps your pantry and kitchen diverse with others’ touch of pride and passion.
Well, with fall slowly rolling in and the leaves turning all their glorious reds and yellows and browns, good comfort food is on the list. All those frozen foods will be thawed and used in stews and soups. All our pickled foods will be a part of our hors d’oeuvre we serve at the dinner parties with cheese, crackers, beer and wine. They also make wonderful gifts for our family friends and ice breakers to make new Traveling Foody friends. We are excited that we have more time to bring to you our love, passions, art and friendship over this wonderful world of blogging.
We have a few recipes we would like to share with you to get everything jumpstarted. We like to bring out the big gun that is a popular one in America. The Traveling Foody family and the magic of our test kitchens present you with our version of Mac –N- Cheese.
Macaroni and Cottage Cheese Casserole
- 8 oz dry elbow macaroni
- 1 1/2 cup small curd cottage cheese
- 8 oz shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt, or to taste
- black pepper to taste
- 2/3 cup plain bread crumbs
- 3 tbsp melted butter
Preheat oven to 375 degrees F. Bring a pot of well-salted water to a boil and cook the pasta one minute less that the directions call for. Drain very well and add to a 9 x 12 inch baking dish. Stir in the cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, salt and pepper. In a small bowl, stir the bread crumbs and melted butter together. Sprinkle evenly over the top, and bake for 35 minutes, or until top is golden brown and bubbling.
Next we are going out to the garden to make a delicious Kale and Potato Soup.
Kale & Potato Soup
- 2 Whole potatoes, golden, diced
- ½ Cup onion, diced
- 1 tsp garlic powder
- ½ tsp thyme
- 1 tsp oregano
- 5 Cups chicken broth
- 14 oz tomatoes, diced
- 15 oz kidney beans
- 5 Cups kale, chopped
Add all items except kale to large soup pot. Bring to a boil and reduce to a simmer. Cook until potatoes are almost done (about 20 minutes) and add kale. Continue cooking for 10 minutes.
One of our favorite types of sandwiches and a favorite of Sweden is Smörgås med ost och päron (Cheese and Pear Sandwich). This sandwich is lite and perfect for a lunch party.
Smörgås med ost och päron (Cheese and Pear Sandwich)
- 1 Tablespoon butter or margarine
- 5 slices white bread
- 5 small lettuce leaves
- ¼ lb bleu cheese
- 2 ripe pears
- ½ lemon
- 1 red pepper, sliced
Butter the bread and trim off the crusts. Slice the bread diagonally, making triangles. Top each slice with a lettuce leaf.
Mash the bleu cheese with a fork. Slice the unpeeled pears lengthwise into slices about ¼-inch thick. Rub them with the lemon half and put a slice of pear on each bread triangle. Top the pears with a spoonful of mashed blue cheese. Garnish with a thin slice of red pepper.
On those chilly days it’s all about warming the body and the soul with a big bowl of Phở. You do not need to go all the way to Vietnam for this treat.
Phở bò (Beef Noodle Soup)
- 3 cans beef broth (low-salt suggested)
- 2 carrots, julienne
- 1 Tablespoon ginger, chopped
- 1 cinnamon stick
- 1 star anise
- 2 whole cloves
- 2 cloves garlic
- 2 teaspoons black peppercorns
- 3 Tablespoons fish sauce
- ½ lb roast beef, sliced into very thin bite-sized strips
- 1 onion, thinly sliced
- 2 cups fresh bean sprouts
- ¼ cup chopped cilantro
- 1 bunch fresh basil, coarsely chopped
- 2 chilies, sliced at a diagonal
- 2 limes, cut into wedges
- 1 package rice noodles, cooked
Make broth by pouring contents from three cans of broth into a large saucepan. Add carrots, ginger, cinnamon, star anise, cloves, garlic and peppercorns. Simmer covered for 20 minutes. Add fish sauce and simmer about 5 more minutes. Strain by pouring through a colander.
To serve, arrange the following on a platter: beef, onion, bean sprouts, cilantro, basil, chilies, lime wedges and noodles. Ladle the broth into bowls, and serve. Each person chooses items from the platter to add to his or her bowl of broth.
A couple of these recipes and more can be found in our book Around the World in 80 Recipes, which can be purchased at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4
-Damien – The Traveling Foody