“The World is a book, and those who do not travel read only a page.”
Although I’ve had great opportunities in life thus far to see many states in the US, I have yet to make it out of the US. I would have to say Italy is on the top of my list as must-sees, just because I come from an Italian family. But there is so much more I would like to see too, so I hope to maybe knock some countries off my list during my 20’s.
Studying abroad through my current university is still up for debate for Spring 2011, but in the meantime my job for the Concordia Language Villages has brought me to all corners of the world even though I am really just cooking in the kitchen! Food is such a universal subject that can bond us with anyone, whether they speak our language or not. It’s a survival staple, and every country has added their own touch to the culinary world. Just when you think you know a lot about the realms of cooking, step into a kitchen with someone who has been doing it for 30+ years, and then you’ll learn that you won’t ever stop learning new recipes, new foods, new tips, and new tastes.
Just in the past week, check out the places I’ve “traveled”…
Greece and France
So despite my busy schedule at work, I still try to find time to cook in my kitchen believe it or not. Everyone claimed once I got this job, I’d get sick of cooking and baking--never! So I decided to take a trip to Spain..I’ve always been obsessed with empanadas.
a turnover or mold of pastry filled with chopped or ground meat, vegetables, fruit, etc., and usually baked or fried.
There’s so many empanada recipes online, it can get overwhelming, but I knew my sweet tooth would never be silent if I passed up this recipe!
- Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth – you should still have pieces of banana chunks.
- Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
- Dust with confectioners’ sugar and serve hot.
What is your country cuisine of choice?
Mine is definitely Italy, not surprising since I am a full-blooded Italian :-)