Around this time every year, I get itchy feet and feel this need to travel. Maybe it's because we'll be traveling abroad soon to see my extended family and I'm getting excited. Maybe it's because I'm house-bound with two kids in the freezing cold weather. Maybe I just need to be on an airplane. Regardless of the reason, I can't travel today so I'm doing the next best thing and traveling through food. So this week is all about foods from around the world. Some of them are familiar to me. Some are not. But all of them will become favorites by the end of the week.
As always, here is your downloadable shopping list.
Monday: Korean Short Ribs
Time: 5 minutes + 3 hours cooking
1/2 cup low-sodium soy sauce
1/4 cup granulated sugar
2 tablespoons sesame oil
2 tablespoons hot sauce
3 green onions, sliced
2 tablespoons sesame seeds, + more to top post cooking
2 pounds short ribs, bone-in
Combine all ingredients in a Ziploc bag and shake to make sure ribs are fully covered.
Marinade for a minimum of 1 hour - overnight (the longer it marinades, the more flavor will soak in).
Preheat oven to 325 degrees. Add short ribs and all marinade into a dutch oven, cover, and cook in the oven for about 3 hours (meat will start to fall off the bone once done)
Remove from oven and let rest for 5-10 minutes before slicing to eat. Enjoy with potatoes or your favorite vegetable!
Tuesday: Peruvian Aquadito
1 large bunch fresh cilantro
2 large shallots, whole
2 garlic cloves, whole and peeled
4 tablespoons extra virgin olive oil + more to drizzle
4 cups chicken stock
1/2 cup quinoa
2 boneless, skinless chicken breasts
1/2 cup frozen peas
1 teaspoon salt
1 green chili (any kind), deseeded and finely chopped
Pepper, to taste
Lime wedge, to serve
In a food processor, mix half the cilantro, shallots, garlic and half the olive oil. Blitz to a paste.
Remove from the food processor, and fry the paste in a saucepan over medium heat for 3-4 minutes.
Add the chicken stock and bring to a simmer. Add the quinoa and the chicken. Simmer for 15 minutes or until the quinoa and chicken are cooked through.
Remove the chicken and shred. Return it to the saucepan and add frozen peas. Cook until piping hot, about 4-5 minutes.
Pulse the remaining cilantro and salt in a food processor with 1-2 tablespoons olive oil (or thin with a little water) until you have a paste.
Divide the soup into bowls and stir in the cilantro paste and chopped chili. Season with salt and pepper, if needed. Serve with wedges of lime and small drizzle of olive oil. Enjoy!
Adapted from: supergoldenbakes.com
Wednesday: Fish Pie
3-5 large russet potatoes, peeled and chopped small
6 oz butter, divided
2 cups + 4 tablespoons milk, any kind
Pinch salt and white pepper
1 pound white fish, either cod or haddock
1 bay leaf
2 leeks, washed and chopped
1 tablespoon olive oil
3 tablespoons flour
3 ounces popcorn shrimp
2 oz frozen peas
1 tablespoon parsley, finely chopped
1 lemon, zested
Preheat the oven to 375 degrees.
Boil potatoes until tender. Drain and mash them with 2 oz of butter and 4 tablespoons milk and season with salt and pepper. Set aside and keep warm.
Heat remaining 2 cups of milk in a large pan, then add the fish.
Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes.
Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned.
Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan.
Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened. Taste the sauce for seasoning, and add more salt or pepper if necessary.
Break the fish into chunks, being careful to feel for any bones and remove any skin, then fold the fish pieces into the sauce. Add the shrimp and frozen peas to the mixture.
Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking). Spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top.
Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling. Remove from oven once fully cooked and enjoy!
Adapted from: Ainsley Harriot's haddock & prawn fish pie recipe
Thursday: Stuffed Cabbage
Time=1 hour 20 minutes
3 tablespoons olive oil
3 yellow onions, chopped and divided
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
3 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 large head Savoy cabbage, including outer leaves
2 1/2 pounds ground meatball meat mix (beef, veal, pork)
3 extra-large eggs, lightly beaten
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
For the sauce, heat the olive oil in a large saucepan. Add 2 onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
Meanwhile, bring a large pot of water to a boil.
Remove the entire core of the cabbage and immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
For the filling, in a large bowl, combine the meat, eggs, onion, breadcrumbs, rice, thyme, and remaining salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
Preheat the oven to 350 degrees.
To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you've placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot. Enjoy!
Adapted from: Ina Garten @ the food network
Friday: Chorizo Poutine
Time=3 hours, 20 minutes (includes soaking time)
4 large russet potatoes
1/4 cup white vinegar
2-3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2 cloves garlic, minced
1 cup minced sweet onion
1/2 cup minced carrot
1/2 cup minced celery
2 pounds chorizo, casings removed
1/2 cup all-purpose flour
2 quarts (8 cups) beef stock
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
2 cups bocconcini, quartered
1/4 cup finely sliced scallions
For the fries: wash and scrub the potatoes. Cut the potatoes into 1/4-inch slices, and then slice into 1/4-inch sticks. Fill a large bowl with water and the vinegar and soak the potatoes for at least 30 minutes and up to 24 hours. Drain and pat dry with paper towels.
Once soaked, cook the fries: Preheat oven to 450 degrees. Toss potatoes in olive oil, salt and pepper and bake on a wire rack (over a baking sheet) for 45 minutes until crispy.
For the chorizo poutine: Melt the butter in a large saucepan over medium-high heat. Once the butter has melted, add the garlic, onions, carrot, celery and 1 teaspoon salt and saute until the onions are translucent, 4 to 5 minutes. Add the chorizo and saute, breaking up the meat with a wooden spoon, until well browned, 7 to 8 minutes. Add the flour and stir well, cooking the mixture until the flour is completely incorporated. Deglaze with the beef stock, then add the hot sauce, Worcestershire and dry mustard and stir well until combined. Bring to a boil and reduce to a simmer, cooking until the sauce thickens, 30 to 35 minutes. Season with salt and 1/2 teaspoon black pepper, keep warm and set aside.
To serve, place half of the fries on a large serving platter. Sprinkle the cheese over the top, and spoon the hot chorizo gravy over the fries. Repeat with a second layer of each, finishing with a garnish of sliced scallions. Enjoy!
Slightly adapted from: Guy Fieri
Julie is a stay-at-home mom of two girls and with a passion for all things food. She loves growing, cooking, and, of course, eating food! She started meal planning years ago to stay organized and eliminate food (and money!) waste and started sharing it on her own blog, Season Generously.