expat

Food Friday: Women’s Day and Pirozhki

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March 8

Happy International Women’s Day!!

 

In Russia International Women’s Day is a big deal.  Everybody gets the day off!  Women receive flowers and chocolates and have a day of rest.  The day before, co-workers give presents and have parties bringing cakes and snacks to work.  One yummy snack the Russians make is Pirozhki.

These are small pies made with bread dough.  They can be eaten as a snack, a light lunch, or an appetizer.  This is the traditional version, however, my mother in law taught me a shortcut.  Here in the USA, she buys the Pillsbury Grand biscuits in the refrigerated section of the super market.  She splits each biscuit dough section in half, flattens it out, puts filling in it, and folds it over.  I have to admit, it is much easier!  But the real thing always tastes the best.

 

Basic dough

1 package active dry yeast (1 Tbsp.)

1/4 cup warm water

1 cup milk

8 Tbsps. butter, cut into bits

1 tsp. salt

2 tsps. sugar

1 whole egg

2 egg yokes

4 1/2 to 5 cups flour

1 whole egg, beaten

Yield: 4 dozen

Dissolve the yeast in the warm water. Heat the milk to lukewarm and add the butter to it. Stir the milk and butter mixture into the yeast. Add the salt, sugar, egg and egg yolks, mixing well. Gradually stir in enough flour to make a soft dough.

Turn the dough out onto a floured board and knead it lightly until smooth and elastic. Place in a greased bowl, turning dough to grease the top, and cover with a clean towel. Let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Punch down the dough and divide it into 48 balls of equal size. On a floured board roll each ball out to a circle 3 1/2 inches in diameter.

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Place a heaping Tbsp. of filling on each circle, then press the edges of the dough together firmly to seal. Gently shape the pies into elongated ovals.

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Place the pies seam side down on a greased baking sheet. Cover and let rise until they are just doubled in bulk, about 40 minutes.

Preheat the oven to 350°F.

Brush each pie with the beaten egg. Bake for 20 minutes, or until golden.

FILLINGS

Beef

2 large onions, minced

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2 Tbsps. butter

1 lb. lean ground beef

2 tsps. salt

pepper to taste

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Sauté the onions in the butter until transparent. Stir in the beef and cook until done. Add the remaining ingredients, mixing well. Cool.

Cabbage

4 Tbsps. butter

2 large onions, minced

1 lb. cabbage, finely shredded

1 tsp. dill

2 tsps. salt

pepper to taste

Sauté the onions in the butter. Add the cabbage and continue cooking for 15 to 20 minutes more, until the cabbage is tender but not browned. Stir in the remaining ingredients. Cool.

Mushrooms

2 Tbsps. butter

2 medium onions, minced

1.5 lbs mushrooms, chopped  (wild or tame)

6 Tbsps. minced fresh parsley

2 tsps. fresh dill

salt and pepper to taste

Sauté the onions in the butter until soft but not brown. Stir in the mushrooms and cook for 5 minutes more. Remove from the heat and stir in the remaining ingredients, mixing well.

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Cool and Enjoy!

 

 

Berlin: East Side Gallery

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Berlin’s East Side Gallery has been in the news lately.

At 1.3 kilometers long, it is the longest piece of the Berlin Wall still standing.  Soon after the wall came down in 1990, 118 artists from 21 countries each painted a segment of this portion of the wall and it was named East Side Gallery.  It is one of the largest outside galleries in the world.  Thousands of tourists walk the wall every year.  In 2009 the murals were renovated at a cost of 2 million Euros.

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It not only has artistic importance but obviously is of historic importance as well.  This particular segment was known as the death strip as several people were found dead after trying to escape to the West.

On March 1, 2013, a 23 meter section of the East Side Gallery was scheduled to be removed to make way for luxury apartments. None of the artists whose work was to be destroyed was informed of these plans. To date, the developers have removed one section of the wall, however, demonstrators and petitioners took immediate action and have managed to delay further demolition…. For now….  Demonstrators continue to be vigilant…

The majority of the wall was to be destroyed when it was dismantled in 1990.  However, much of it ended up in various parts of the world in courtyards and office buildings, museum, hotels, and universities…..   as…. Art….  (?)

There is one panel in the courtyard of the John Hopkins University SAIS Center for Transatlantic Relations, in Washington DC.  There are two more segments in DC, one in the lobby of the Ronald Reagan Building and International Trace Center, and eight sections are on exhibit at the Newseum.

But none are as lovely and interesting as the East Side Gallery.

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Food Friday: Potato Lamb Casserole

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Potato Lamb Casserole

I originally set out to make Moussaka but since I didn’t have any eggplant on hand, I decided to substitute potatoes for the eggplant.  It turned out pretty good. After doing a little research, I discovered that this dish is made in Eastern Europe with potatoes and it can have either eggplant or potatoes or both.  I love flexibility!

 

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Ingredients:

4-5 large potatoes (1.5 lbs)

1.5 lbs. ground lamb (you can use beef but it’s not the same)

1 large onion, finely diced

1 cloves garlic, minced

1 cup red wine

1 tsp. ground cinnamon

0.25 tsp. ground allspice

1.5 cup tomato puree (or crushed tomatoes)

2 tbsp. tomato paste

Salt and pepper to taste

1.5 cup grated Parmesan cheese (or more, sometimes I use a mixture of different cheese I have on hand)

 

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White Sauce:

6 Tbsp salted butter

6 Tbsp flour

2 cups milk, warmed

4 egg yolks, lightly beaten

Pinch of ground nutmeg

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Peel the potatoes and cut them in half so they cook faster.  Boil them in water for about 15-20 minutes – they should be just barely done (still firm).

Drain, cool and slice them in 1/4 inch slices. Set aside.

 

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Make the Meat Filling:

Add about a tablespoon of olive oil to a large sauté pan.  Add onion, garlic and meat.  Meat should be cooked through with no pink.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, tomato paste, and crushed tomatoes.

Allow the sauce to simmer uncovered for approximately 30 minutes so that excess liquid can evaporate.

Season to taste with salt and pepper.

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White Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Add a little to the egg yolks and whisk to mix.

Add the mixture back into the sauce and mix well.

Add a pinch of nutmeg.

Stir until sauce thickens.

Set aside.

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Lightly grease large casserole dish.

Place a layer of potatoes on the bottom.

Top with a layer of meat sauce.

Spoon over 1/3 of the sauce.

Sprinkle with 1/3 of the cheese.

Repeat.

Top with remaining cheese.

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Bake in a 350-degree oven for 40-45 minutes or until cheese is a nice golden brown color.

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Allow to cool for 15 – 20 minutes before serving.

 

Famous Expat Women

I have added a few to this post which first appeared last year.

 

 

Karen Blixen’s farm in Kenya

I watched Out of Africa last night for the umpteenth time and it got me thinking about all the amazing expat women through the ages.  Here are a few of my favorites.

Karen Blixen was Danish.  She married Baron Bror von Blixen and they moved to Kenya in 1914.  He was kind enough to give her syphilis and she returned to Denmark after one year for arsenic treatment.  She lived through it and returned to Kenya for another 16 years. She ran a successful coffee farm for a while but always struggled with it and eventually was forced to sell the land.  Her lover, Denys Finch Hatton, was a big game hunter who died in a plane crash just as she was dealing with the loss of her farm.  She returned to Denmark and lived there for the rest of her life.  She wrote under the name Isak Dineson as well as a few others and a couple of her more famous books are:

Out of Africa  (1937)

Anexdotes of Destiny  (1958) – includes Babette’s Feast which was made into a movie

Letters from Africa 1914-1931  (1981 – posthumous)

 

Beryl Markam was English.  Her family moved to Kenya when she was 4 years old in 1906.   She became friends with Karen Blixen even though there was an 18 year gap in age.  Beryl also had a brief affair with Denys Finch Hatton and was due to fly with him the day he crashed.  She had some kind of premonition and did not go.  However she did go on to fly extensively in the African bush and was the first women to fly across the Atlantic from East to West.  She briefly lived in California married to an avocado farmer but eventually retuned to Kenya and became a well known horse trainer.  Her memoir (a very good read) is:

West with the Night  (1942, re-released in 1983)

 

Alexandra David-Neel was French.  She became an explorer at a young age running away from home at the age of 18 to ride her bicycle to Spain and back.  In 1904 at the age of 36 she was traveling in Tunis and married a railway engineer.  That didn’t last long since she immediately had itchy feet and set off for India.  She told her husband she would be back in 18 months but did not return for 14 years.  Her goal was Sikkim in the northern mountains.  She spent years studying with the hermits and monks of the region and eventually, dressed as a man, snuck into the forbidden city of Lhasa.  Her travels were extensive and you can read more about her here:

http://www.alexandra-david-neel.org/anglais/biog.htm

Her account of her trip to Lhasa is:

My Journey to Lhasa (1927)

 

Gertrude Stein was an American Jewish lesbian writer who moved to Paris in 1904.  She held “Salons” promoting modern unknown artists such as Picasso, Matisse and Cezanne.  During World War 1 she learned to drive a car and drove a supply truck for the American Fund for French Wounded supplying hospitals in France with her life long companion Alice B Toklas.  Her writing was revolutionary and influenced many modern writers including Hemmingway.  She was a strong minded woman with strong opinions and a copious writer with a great sense of humor.  She was a real character as all these women were.  One of the easiest books of hers to read is:

The Autobiography of Alice B Toklas  (1933)

Another one I like very much is:

Ida, A Novel (1941)

 

Sylvia Beach, 1927

 

 

 

 

 

 

 

Sylvia Beach was a contemporary of Gertrude Stein and also lived in Paris.  She was born in Baltimore, Maryland.  Her father was a minister and she grew up in Europe.  She owned the bookstore Shakespeare and Company and published James Joyce’s Ulysses when nobody else would touch it, even though she had no money herself.  She lived in Paris most of her adult life.  Her memoir is:

Shakespeare & Company (1959)

 

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And just for fun… Catherine the Great.  She was born in Stettin, Prussia (now Szczecin, Poland), and traveled to Russia in 1744.  In 1745, at age 16, she married Grand Duke Peter of Russia and became the Russian empress in 1762.  She did not get on well with her husband and managed to “convince” him to abdicate.  Soon afterwards he was mysteriously killed.  She continued to rule Russia on her own until her death at age 67.  I visited her palace outside St Petersburg a couple of times when I was living in Russia.  There was one room I particularly liked was the Amber Room.  The walls are covered in amber and other precious jewels.  A recently published book about her life:

Catherine the Great by Robert K Massie (2011)

 

Who are your favorites??

 

 

Food Friday: Ratatouille

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Ratatouille

Peel, Slice and salt to get rid of excess moisture:

2 1/2 cups diced eggplant

Put in a deep skillet:

1/3 cup olive oil

Saute until golden:

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¾ cup thinly sliced onions  (red or yellow)

2 cloves garlic

Add:

4 thinly sliced green peppers

3 cups zucchini, cut into cubes

2 cups chopped tomatoes

Add the drained eggplant.

Sprinkle the mixture with:

Olive oil

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Add

½ teaspoon oregano and 1 teaspoon basil

Simmer covered over low heat about 45 minutes.

Uncover and continue to heat 15 minutes longer to reduce the mount of liquid

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Add:

Salt and fresh pepper

Serve hot or cold with sour cream.

 

Ratatouille was always a dish we made for New Year’s Eve and ate it along with cheese fondue.  It was a perfect match.  I recommend it.  I have also had it with lamb chops and mashed potatoes and it is delicious.

 

 

Food Friday: Blitz Torte

 

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I ran out of time this week and didn’t manage my usual wonders in the kitchen.  But I did run across an interesting cookbook:

 The Victory Binding of the American Woman’s Cook Book

Wartime Edition

Edited  by Ruth Berolzheimer, 1944

There is a handwritten note in the inside that says:

War – 1942

Will He come back to marry me?

Marlene Anne

1944

I love this photo:  The Machine Beats Time As Well As Batter While You Supply The Brain That Makes The Cake.

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Blitz Torte

½ cup shortening

½ cup sugar

1/8 tsp salt

4 egg yolks, beaten light

1 tsp vanilla

3 tbsp milk

1 cup sifted cake flour

1 tsp baking powder

4 egg whites

¾ cup sugar

½ cup sliced blanched almonds

1 tbsp sugar

½ tsp cinnamon

Cream shortening; beat in sugar and salt, then egg yolks, vanilla, milk and flour (sifted with baking powder).  Spread mixture in 2 round greased cake pans.  Beat egg whites until very light, add ¾ cup sugar gradually and spread on the un-baked mixture in both pans.  Sprinkle with almonds, 1 tbsp sugar and cinnamon and bake in a moderate oven (350 degrees F) about 30 minutes.  Let cool and put together with cream filling.  Makes 1 (9-inch) 2 layer cake.

Cream Filling:

1/3 cup sugar

3 tbsp cornstarch

¼ tsp salt

2 egg yolks

2 tbsps butter

2 cups milk, scalded

1 tsp vanilla

Combine sugar, cornstarch, salt and egg yolks; beat thoroughly.  Add butter and enough milk to make a smooth paste.  Add paste to remaining hot milk and cook over boiling water, stirring constantly until mixture is thickened.  Cool and add vanilla.  If desired add ½ cup chopped nut meats.

 

A House in Milwaukee, Wisconsin

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Ferdinand Schlesinger was one of the wealthiest men in Milwaukee. There is a story that on a trip to Paris he purchased a beautiful crystal chandelier for a new home he had recently built. He carried it back to Milwaukee in his suitcase.

This chandelier ended up in his daughter, Gertrude’s home. Gertrude had been married to Osker Roller, an officer in the Austrian army but returned to Milwaukee in 1915 and filed for divorce. Osker died before the divorce was final making her a widow.

Gertrude married Myron MacLaren in 1918, also a wealthy Milwaukee socialite. As a wedding present he built a Tudor Revival house for his new bride and construction began in 1920. Gertrude’s father died on his way to California in 1921. The house was completed in 1923 and the chandelier still hangs there today.

Gertrude herself has an interesting history. She divorced Myron in 1927. She stayed in the house and he moved out. She then married Clifford McMillen in 1928. They left the house in charge of a caretaker while they traveled and moved around. In the 1930’s they divorced.

At this time both Myron and Gertrude were single at the same time and re-married in 1936. They moved back into the Turdor home with all their children from the various marriages. Myron died in 1941 at the age of 54.

Gertrude continued to live in the house until 1947 when she married Theron MacLeod. In 1949 she sold the house to the University of Wisconsin for $80,000.

In 1950 Gertrude divorced Theron and married Douglas Parmentier in Los Angeles, California. It was her sixth marriage.

For a while the house served as a woman’s dormitory. Today it is known as Alumni House and serves as a center for university alumni.  It sits on 3.2 acres on a bluff above Lake Michigan.

 

Food Friday: Spinach Souffle

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SOUFFLE

Mirriam-Webster:  French, from soufflé, past participle of souffler to blow, puff up, from Old French sufler, from Latin sufflare, from sub- +flare to blow 

First Known Use: 1813

 

Souffles are light and fluffy.  You can eat a lot because it is mostly air.  Don’t be afraid to make a soufflé.  They are very easy to make.  The hardest part is washing the dish after baking!  Try it, you will love it!

 

Spinach Souffle

 

Melt in a pan on top of the stove:
1/4 cup buter
Add:
1/2 tst salt
1/4 cup flour
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Make a paste and add:
1 cup milk,  gradually so it thickens
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Separate 4 eggs

 

Add:
3/4 cup cheese and mix into white sauce
3/4 cup spinach, chopped
4 egg yolks  stirring quickly and remove from heat.
Cool the sauce.

 

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Beat egg whites with 1/2 tsp cream of tartar

 

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Fold egg whites into cooled sauce.
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Pour into un-greased baking dish with high sides.
Bake at 350 degrees F for 30-45 minutes

 

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Serve with crusty garlic bread and a big salad.

 

Quadracci Pavilion

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The Quadracci Pavilion, designed by Santiago Calatrava, was added to the Milwaukee Art Museum in 2001.  It sits right on Lake Michigan and has a moveable sunscreen with a 217-foot wingspan that opens and closes twice daily.  The museum collection includes 25,000 works from antiquity to the present covering a wide range of art.

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Food Friday: Beer Cheese Soup

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The state of Wisconsin is known for Beer and Cheese.  Come people call Wisconsinites, Cheeseheads.  It makes a perfect combination.  Beer and Cheese. So why not… Beer Cheese Soup?  Coincidentally, I am on my way to Wisconsin so this is going out a bit early this week.  Enjoy!

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1/2 cup minced onion

1/2 cup butter

2/3 cup flour

1 tsp mustard

1 tsp paprika

1/8 tsp cayenne pepper

1 tsp salt

1 cup chicken broth

3 cups milk

1 12 oz bottle beer

3 1/2 cups shredded cheese (cheddar)

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Cook onion and butter

Blen in flour and seasoning

Stir in broth, milk & beer

Stir constantly over medium heat

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Boil & stir until thick

Add cheese

Garnish with popcorn

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Drink beer!