More international dishes
Just because the helicopter fly-overs and company mandated work-from-home days are in the past doesn’t me we have to turn our back on the final fourteen dishes inspired by the countries of NATO.
Previously, we brought the national dishes of Slovenia and Hungary to life in our home kitchens. Thanks to the Galloping Gourmet and a good deal of cookbook research we can take a look at the remaining stand-out NATO centric dishes; the field is just as rich this week!
Belgium: Carbonnades Flamandes (Beef Stew with Beer)
Canada: Poutine (handcut French fries with cheese curds and gravy)
Czech Rep: Vepro-Knedlo-Zelo (Pork Roast-Dumplings-Cabbage-Gravy)
Estonia: Verivorst and Mulgikapsad (Black Sausage and Sauerkraut Stew)
Germany: Currywurst (Steamed pork sausage with curry ketchup)
Greece: Moussaka Eggplant (layered dish of meat, tomato, and béchamel sauce)
Iceland: Hakarl (Fermented Shark)
Latvia: Janu siers (smooth cheese)
Luxembourg: Judd mat Gaardebounen (smoked collar of pork with broad beans)
Norway: Fårikål (Cabbage and Lamb with Lingonberries) Portugal: Bacahau (Salt Cod)
Slovakia: Bryndzové Halušky (Potato dumplings with sheep cheese and bacon)
Spain: Tortilla Española (Spanish Potato omelet)
United Kingdom: Sunday Roast (Roast beef, Yorkshire pudding, Veggies)
Bringing the taste of traditional German street fare to your next back yard barbeque is a snap. Simply grill up some Bratwurst and serve it alongside this quick and nationally recognized condiment.
1 ½ C Ketchup
3t Curry powder
1t Worcestershire sauce
Warm the ketchup over low heat and whisk in the curry powder and the Worcestershire sauce until warmed through and grainy looking. Serve sauce immediately alongside hot brats or knockwurst or cool the sauce and refrigerate for up to two weeks.
Melissa Elsmo is an Oak Park mom, wife and chef/foodie. She speaks regularly about reclaiming the family dinner hour with nutritious meals. Check out her food blog at www.outofmelskitchen.blogspot.com.