Category Archives: World Eats

March 30, 2013 · 11:46 AM

Easter Treats from Portugal: Folar da Páscoa

portugalLoyal reader José, who previously introduced us to the Portuguese delicacy, Tripa, sent us some great information about typical Portuguese Easter cakes: Bolo da Páscoa and Folar. Bolo da Páscoa (literally translated to English as Easter Cake) is a simple, delicious cake, popular around Easter time in Portugal. However, even an even more unique Portuguese Easter delicacy is the Folar da Páscoa.

Folar da Pascoa

Folar da Pascoa by Zé Pinho

Folar (which has no English translation), basically a sweet yeast bread, varies from region to region, and could be classified into a few major varieties. The first kind, from the Algarve in Southern Portugal, is a very sweet cinnamon and anise-flavored bread, typically decorated with whole eggs colored with onion skins. This type of Folar also reminds us of classic Italian Easter Bread with its colorful whole-egg topping. The other type of Folar, from the North of Portugal, is a simpler bread which is less sweet than the Algarve version. Another version of Folar from the very north of Portugal, near Spain, called Folar de Trás-os-Montes, sometimes contains ham or bacon! Piglet in Portugal has a recipe from Central Portugal, and Portuguese Girl Cooks shares her grandparents’ version of the sweet variety of Folar. Tia Maria has a recipe for savory Folar.

Thanks for the tip, José!

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March 27, 2013 · 10:00 AM

Easter in Brazil: Ovos de Páscoa

brazil

We absolutely love Easter candy, a particular favorite being Reese’s Peanut Butter Eggs. However, in Brazil we have discovered a new Easter obsession that dwarfs Reese’s Eggs in every sense: giant chocolate eggs! In the US we have seen chocolate rabbits, chicks, and miniature eggs but the chocolate Ovos de Páscoa (Easter Eggs) in Brazil put them all to shame. We saw these big chocolate eggs all around town, including grocery stores, newsstands and chocolate shops (such as the chain Cacau Show).

ovo de pascoa

A large Ovo de Pascoa – filled with Ferrero Rocher truffles

In the grocery store, in preparation for Easter, trellises were set up and were completely covered with wrapped eggs from different brands. Sizes of the Ovos ranged from a few inches to over a foot tall – with some costing as much as US$50. These eggs are not just solid (or hollow) chocolate – they are filled with other chocolates or creams. For example, the egg in the photo above is stuffed with truffles. Check out some of these exotic Chocolate Easter Eggs varieties (in Portuguese, but the pictures say it all).

ovos de pascoa

A trellis of Ovos de Pascoa at Zona Sul Supermarket in Rio de Janeiro

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March 25, 2013 · 9:55 AM

Collection of Charoset Recipes for Passover

Happy Passover! We found a pretty nice collection of international recipes to put a spin on one of the essential elements of Passover Seder dinner: Charoset. Charoset is a paste made from fruit (often figs or apples), nuts, wine and honey. The exact content of charoset varies by region and tradition, for example, this Syrian version of charoset includes apricots!  Beyond switching up the ingredients, there are a million ways charoset can be altered and dressed up. Elana’s Pantry has a classic version of charoset with apples and walnuts (as depicted below), or check out these unique recipes for Afghan, Indian, Persian and Yemeni varieties. For something even more outside of the box, how about some Sephardic charoset truffles.

Charoset

Charoset By Elana’s Pantry

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March 20, 2013 · 10:04 AM

A Taste of India in Portugal: Popat Store

Popat Store
Centro Commerical Mouraria
Lisbon, Portugal

India Flag

We love cooking with Indian flavors back in Chicago, but we figured that we would not be able to find Indian spices in Lisbon – but we were wrong! Right in the heart of Lisbon, and accessible from the Martim Moniz metro stop is the Popat Store, a small Indian grocery store which will warm the hearts of any Indian food lover. You don’t even need to exit the metro station to find Popat Store, just follow the signs in the labyrinthine Martim Metro stop to the Centro Commerical Mouraria – which is even a more labyrinthine shopping mall of international delights.

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Popat store caters to those who want to cook from scratch, as well as those who would reheat frozen samosas. There are pre-packaged spice blends starting from just one euro, including a masala spice blend and tandoori spice rub. You can get bottled sauces for a few euros more, as well as coconut milk and other canned goods imported from India. For those wanting to make their own blend, you can also find fresh lemongrass, and every kind of spice in dried or powdered form. In addition, you can find over a dozen varieties of rice and all different kinds of grain in bulk.

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There is also a small fresh market in the front of the store with okra, tomatoes, Piri Piri and Habanero peppers. The coup d’etat however was that they had peanut butter! Peanut butter is particularly rare in Europe, and if you find any it is bound to come in a very small jar and to be particularly expensive. However, Popat Store’s variety was a huge jar of delicious natural peanut butter (which appeared to be imported from Amsterdam) for less than 3€. We bought some garlic naan, tandoori spice mix and peanut butter. After a visit to Popat Store, our kitchen was really starting to feel like home.

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March 18, 2013 · 9:02 AM

Savory Zeppole for St. Joseph’s Day

ItalyWe have previously written about partaking in Sweet Zeppole for St. Joseph’s Day – one of our favorite holiday treat traditions. However, we were never even aware there was a savory variety of Zeppole. However, it seems that in the region of Calabria, savory Zeppole are a preferred option. Zeppole are basically fried dough fritters, so it make sense they could toe the sweet/savory line. Savory Zeppole can be made with anchovies or served plain. It seems like they would would probably go perfectly with another popular St. Joseph’s Day dish: Pasta con Sarde (with sardines).

Plain Zeppole

Plain Zeppole in Williamsburg, Brooklyn by Phil H

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March 17, 2013 · 11:13 AM

Guinness Recipes for St. Patrick’s Day

IrelandThough Saint Patrick’s Day it is not widely celebrated in Rio (surprised?), we thought we’d share some festive recipes that all feature Guinness, a classic Irish beer for any day – but especially this one! Design Sponge has a recipe for Guinness chocolate cake which looks delicious.  Chocolate and Guinness seems to be a winning combo, which is repeated in Closet Cooking’s Guinness chocolate cheesecake. A final sweet recipe: Nigella’s Guinness gingerbread (even in March). For something savory, check out stout Macaroni and Cheese or Guinness and honey glazed pork loin. I wonder if they have Guinness at Zona Sul?

Guinness_Turtle

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March 13, 2013 · 10:15 AM

Pastry Post-Doc in Italy: Neapolitan Pastiera for Easter

ItalyThough some Southern Italian delicacies have made their ways to the American shores: Rum Baba, Cannoli, among others, we had not encountered Pastiera (also known as Pastiera di Grano) until our trip to Naples. Pastiera is especially associated with Easter (though we also found it in Pasticcerias in November). Pastiera was developed in modern times by a Neapolitan convent, but also has an older history related to pagan Springtime festivals (hence the inclusion of wheat and egg). Pastiera is composed of a pastry shell with a ricotta, wheat and egg filling, which may also be flavored with citrus or spices. Pastiera is unique – and in order to make it you need to prepare a special wheat mixture (unless you have access to prepared soaked wheat – which this recipe includes). While in Naples we saw large Pastiera pies even being sold in tins – perfect for every Easter table.

Pastiera in Naples

A slice of pastiera in Naples by Yuichi Sakuraba

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March 6, 2013 · 11:45 AM

Belgium: The Geometric, Iconic Cuberdon

Belgium

Called alternatively “noses” or “preists’ hats” for their distinctive shape, the Belgian cuberdon is certainly eye-catching. Waxy, burgundy and shaped like a cone, the cuberdon is traditionally filled with sweet raspberry syrup, though other colors and flavors are now available. Due to its popularity and longevity, cuberdons have been named one of the official cultural foods of Belgium. Despite its popularity in Belgium , the cuberdon is mostly known outside of the country since they have no preservatives, and are tough to transport and store. Moroever, the production process is quite intense. So if you want to enjoy this taste of Belgium you’ll likely have to visit!

Cuberdons

Cuberdons from Leuven, Belgium by Carolien Coenen

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February 24, 2013 · 1:40 PM

The Mystery of Clorofila juice solved?

Clorofila

brazilIn Salvador da Bahia we tried a mysterious green liquid called “clorofila (chlorophyll)” at a juice bar that tasted somewhat unpleasantly like green bubblegum. However we have not been able to decode exactly what it was, or if the shocking green color was the result of a natural ingredient or dye. However we think we have decoded one of the major ingredients which would indeed give a natural green color – wheatgrass! We saw the sign below at Kice Sucos in Copacabana, which advertised Clorofila as a wheatgrass drink (broto do trigo). Though the drink we had in Bahia was surely mixed with other fruits and juices (as is advertised here), we now know why it was green. Thanks, Kice Sucos!

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February 19, 2013 · 11:50 AM

The origins of Macaroni and Cheese and Thomas Jefferson

In honor of Presidents Day – we decided to share a little bit of presidential food lore – according to food legend Macaroni and cheese was popularized in America by none other than Thomas Jefferson. Of course, macaroni and cheese, or as it was known then (simply as Macaroni) was very different than its modern-day counterpart, and consisted with pasta layered with butter and cheese. Jefferson didn’t invent Macaroni and Cheese, as similar recipes were already known in Europe, but he was one of the dish’s popularizers in the United States after he first sampled it in Europe. There is actually a historical record for Thomas Jefferson’s foodie discovery, he was fond of pasta and even requested a pasta machine from Europe, which was listed in his list of possessions moved from Philadelphia to Monticello, and he certainly served Macaroni at official functions. Macaroni and cheese is purported to have been served by Jefferson as early as 1802, and it appeared in the 1824 Virginia Housewife cookbook, recipe adapted here. So for helping to bring Macaroni and Cheese to the USA, we say, thank you Thomas Jefferson!

Virginia Housewife Mac and Cheese

Recipe for Macaroni and Cheese from the Virginia Housewife Cookbook, 1824

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February 17, 2013 · 5:37 PM

Venezuelan Arepa Infographic

VenezuelaI found this infographic by Sorelys Liendo about Venezuelan arepas floating around on Pinterest (follow ETW if you haven’t already!) and I thought it was too good not to share. Check out all of the combinations – including the viuda (widow) – which has no filling. Arepas are one of the most popular foods in Venezuela and consist of a fried or grilled masa pocket filled with…pretty much whatever you want, as the graphic demonstrates. Adriana Lopez has a great history of the arepa for the curious, and here is a simple recipe. They really couldn’t be easier to make.

Venezuelan Arepas

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February 12, 2013 · 3:21 PM

Paczki Day: A Polish-American Take on Shrove Tuesday / Mardi Gras

PolandWhen we were in Chicago for Fat Tuesday, it was not uncommon to have a friend or co-worker bring over a box of fresh Paczki. Paczki, a type of jelly- filled doughnut, originated in Poland (the official plural in Polish is pączki -pączek is the singular form), as a way to use up sugar and butter before the start of Lent. Unsurprisingly, Paczki Day is really big in Chicago, which has one of the biggest Polish populations outside of Poland. In Michigan, Hamtramck and Detroit are also epicenters of paczki culture. So what is a pączek like? The texture of a pączek is a bit denser than a jelly doughnut, and the jam fillings range from standard raspberry to more creative varieties, such as rose-hip or even guava (you may also see cream fillings).  Louisa Chu on the WBEZ blog lists some top picks for Paczki in Chicago, and DNA Info rounds out the list even further. Rest assured, if you are in Chicago, you can get your Paczki fix.

Paczki

Paczki options at Alliance Bakery by Chad Magiera

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February 10, 2013 · 12:58 PM

Lunar New Year in Liberdade, São Paulo

JapanbrazilToday is Lunar New Year – the welcoming the year of the snake. Fact of the day: Brazil has a substantial East Asian population, including the largest population of Japanese-descended persons outside Japan. São Paulo in particular is a major Japanese-Brazilian (nikkei) center, with Japanese cultural heritage on full display in São Paulo’s Liberdade neighborhood (which means “freedom” in Portuguese). Though originally settled by the Japanese, today the area is also home to many recent Chinese and Korean immigrants. Due to this, Liberdade is a great place to experience Lunar new year!  In 2011, 200,000 people attended new years celebrations in Liberdade alone.

LiberdadeNewYear

Chinese New Year Celebration in Liberdade, 2008 by Bianca Bueno

Liberdade is a very cool place, marked by its distinctive red lamp posts and a red Japanese gate (torii) at the entrance to the main street. We visited Liberdade in 2012, right after new year, but the place was still hopping. The neighborhood is also famous for its weekend street fairs, which are full of food, and bring out Paulistanos from all areas of the city. On any day of the week you can get some of the best yakisoba , bubble tea and gyoza in Liberdade. In many other Brazilian cities, Japanese food is quite expensive, but Paulistanos have the pick of any range of restaurants. There is even a dedicated Sake shop!

LiberdadeSaoPaulo

Streets in Liberdade, Sao Paulo by Márcio Cabral de Moura

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February 9, 2013 · 12:35 PM

Juustoleipä, or leipäjuusto: Finnish Bread Cheese

finlandRecently, there has been a post from the blog Dude Foods making the rounds of the blogosphere about a 100% cheese grilled cheese sandwich: the “bread” in this case is actually Finnish Bread cheese, and the filling is American cheese. So what exactly is “Finnish Bread Cheese?” It’s Finnish name is juustoleipä, or leipäjuusto (leipä=bread, juusto=cheese), and it is similar to the better-known (in the US) Halloumi, and Brazilian queijo coelho. The variety of  leipäjuusto Dude Foods used was from Carr Valley cheese in Wisconsin. In order to get the most of this cheese – it should be heated or broiled, giving it distinctive brown grill marks. Though there will probably be a run on this type of cheese for people hoping to recreate the epic “cheese grilled cheese”, there are many other recipes involving leipäjuusto. It pairs particularly well with fruit and jams and you can even dip it into coffee!

leipajuusto

Leipajuusto Finnish cheese and jam by Magnus Franklin

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February 4, 2013 · 12:24 PM

Pastry Post-Doc in Brazil: Macarons in São Paulo

brazil

Brazilians have such a large variety of homegrown sweets, there isn’t much of a need to import foreign pastries. However, now macarons have made it to Brazil. Folie, in São Paulo is offering up a huge variety of macaron flavors, including some in  a collection called, Da vovó (“From grandma”) which are  inspired by Brazilian flavors like Brigadeiro and Beijinho. We are glad to hear that macarons are making their way to Brazil. Now we really could move here!

folie macarons

Macaons at Folie in São Paulo – Via Cool Hunting

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January 30, 2013 · 11:33 AM

Poutine Fest Comes to Chicago

quebeccanadaPoutine, the emblematic Québecois fast food consisting of french fries, brown gravy and cheese curds has become popular over the past few years in the US, especially in the time since we wrote this post. Chicago will now it will be inaugurating its very own Poutine Fest! In the vein of the ever popular Bacon Fest, Poutine fest will feature a wide array of Poutines from over 10 restaurants across Chicago. The fest will occur on February 24, 2013 at the Haymarket Pub & Brewery. We wish we could be there for the carb-n-cheese goodness, so we hope someone will fill us in with a report.

Classic Poutine

Classic Poutine from L’Authentic Burgers & Poutine in Victoria, BC by Jen Arrr

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January 26, 2013 · 12:27 PM

Sweets for Australia Day: Milo Cheesecake

AustraliaHappy Australia Day! We love celebrating national holidays with the appropriate food, and look at how festive this nice Australian Milo cheesecake with chocolate crackle crust looks. Milo is a malt and chocolate powdered drink (similar to Ovaltine, but definitely different). We first tried Milo in Singapore, and it enjoys popularity all over the world, but we were surprised to hear it originated in Australia in the 1930s.

Australian Milo Cheesecake

Australian Milo Cheesecake from Raspberri Cupcakes

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January 9, 2013 · 11:37 AM

The Tarte Tropézienne, Pastry of the Stars

franceA pastry created for Brigitte Bardot – sounds decadent! The duly sumptuous Tarte Tropézienne, from the French riviera town of Saint-Tropez, really does have a glamorous origin story linked with the star. Tarte Tropézienne is a brioche-like cake filled with vanilla pastry cream and topped with pearl/rock sugar. I like the idea of making a Tarte Tropézienne – it is basically a giant brioche roll, sliced open and filled with cream. The confection was developed in Saint-Tropez in the 1950s by a local pastry-maker of Polish origin, Alexandre Micka. When the 1956 film “And God Created Women,” the film with the breakout role that made Brigitte Bardot a star, was being filmed in Saint-Tropez, director Roger Vadim hired Micka as a caterer for the film. The cast and crew, including Brigitte Bardot, fell in love with the cake, and according to myth, it was Bardot suggested the naming the cake for the town. Micka did just that, and the rest is history. The Tarte is still popular all over the French Riviera, evoking movie star glamour of days past.

Brigitte Bardot

…and God Created Tarte Tropézienne

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January 2, 2013 · 12:31 PM

Decoding the Dim Sum Menu

China flagIn the latest issue of the Lucky Peach food journal, there is an awesome guide to deciphering Dim Sum, the classic Cantonese meal where a large and diverse selection of small plates is selected from roving carts. Sometimes the sheer volume of dishes can be a bit intimidating, and if you don’t know what to order, you may feel a bit lost. Though it is especially useful for newbies, even experts may find a tip or two inside Lucky Peach’s guide.

Dim Sum in Hong Kong

Dim Sum in Hong Kong

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December 31, 2012 · 10:37 AM

Recipes for Hogmanay, Scottish New Year!

ScotlandFlagWe have not given much coverage to Scotland on this blog (well… any coverage), so we think its time they got a little love. Apparently Scotland is quite well known for the fun and over-the-top New Year’s Celebrations, known as Hogmanay. One of the traditions of Hogmanay is “first footing” where you try to be the first person over the threshold of an house, where you then give a gift of food. Sounds good to us! Common foods given are shortbread (in its many varieties) or a fruitcake called “black bun.” Black bun is a little different than the average fruitcake since it is much richer and denser, and is then wrapped in a pastry case. People with lighter tastes may like cranachan, a type of Scottish trifle.

HogmanayEdinburgh

Hogmanay in Edinburgh by Robbie Shade

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