Sweets From Bulgaria

The other day was dedicated to Bulgarian cooking. This was a varied hybrid cuisine of Slavic and Greek dishes. Bulgarian sweets are also the same, having as many different kinds of cake and pastries like the Italians, Germans and of course, the French.The Bulgarians are lucky to have such a wide cornucopia of desserts to choose from.The array is one of the most dazzling of all the European.

Thanks to Greece as well as the Ottoman Turk influence baklava is a big treat/. This is the very popular layering of crisp and flaky phylo dough and chopped nuts. Usually the nuts are pistachios or walnuts and honey or a simple syrup is poured over the layers.Another treat of the area, halvah is also made. This is a kind of treat has a base of flour, clarified butter and semolina. There is also a tahini version which derives from sesame seeds.The Bulgarians also love fruit so there are a lot of fruit tarts such as with their cherry ones and a fruity  called Kompot. This is a a kind of tea made with fruit cooked in a large volume of water. Apples and rhubarb are used as are gooseberries, peaches and strawberries along with sour cheeries and apricots.

Sweet breads are also popular, probably thanks to the Slavic influence on the country. Many Bulgarians are probably making their own version of kozunak, a sweet Easter bread.This is like the Italian panettone , a sweet bread redolent with fruits and nuts. Rum or poppy seeds can be sprinkled on top. Another  treat is sweet pita which is a fried pita usually served with jam and cheese. Kazaniak doughnuts, are also a big favorite, and they're similar to our American ones with powdered sugar.There is also lokum, a puff pastry  that has poppy seeds on top.

Bulgaria isn't just known for its' hybrid main dishes but for a wide variety of dishes. There's influence from Greece, Turley and to the north , the Slavic states.It makes for an interesting dessert table. It also makes for great endings to great meals.

Bulgarian Cooking A Hybrid Cuisine

Bulgaria is one of those countries that's off the beaten path on European tours. However it's an interesting place with an even interesting cuisine. Mix Greek and Slavic tastes and flavors with a pinch of exotic and it comes out Bulgarian. From salads to sweets, it 's a interesting array of dishes.

Bulgaria lies between Greece ,Serbia, Romania and Turkey. These countries , surely have had a hand in creating the national cuisine. There were native people there from the very beginning as well ans their recips have been passed down in various meat dishes and cheese.It's famed for its' rich salads  which accompany every meal.They even have a special Easter salad for their Bulgarian Orthodox Easter which features sliced boiled eggs. There is even one whimsically named Snow White because most of the ingredients are white.They also eat a lot of yogurt,first enjoying it as far back as 3,000 years ago. Cheese also plays an important part in the Bulgarian lifestyle. There are many varieties

Thanks to a strong Turkish and Greek influence kabobs are a big part of Bulgarian cuisine. Lamb ones figure prominently in dinners and street fare.Meatballs also make up some dishes whether as a main dish or an addition to soup. The Bulgarians love cold cuts and their spicy salame,lukanka is one of the most popular.It is a blend of pork and beef with a good dose of black pepper, cumin and salt. There is also sujuk which is a milder version but has a slight kick thanks to red pepper. fish is also popular and it's either baked in flaky pastry or grilled.

Bulgarian cooking represents the hybrid dishes of its' more dominent neighbors. However it blends the tastes of its' own people to create a cuisine that is both interesting and bold.


Monday Buglarian breads and sweets

Healthier Holidays

The Spring holidays are almost here and with it comes a wealth of food.While the dishes are traditional ,they're not always healthy. A better alternative is keeping centuries old dishes but creating them with a more nutritious twist Passover and Easter both demand big meals. Passover is usually celebrated with a roasted brisket the first night and maybe chicken the next . Instead, try just chicken and then celebrate with vegetarian fare. take advantage of Spring vegetables by roasting a variety. There can still be the standard haroset and bitter herbs. Easter as well is celebrated with either a ham or a lamb.Think healthier with chicken or even turkey.Both go well with the veggie of the season asparagus.Also a side dish of roasted veggies is a nice alternative to stuffing or potato salad. sweets also play an important part ,especially in Easter. Cookies, cake and candy are great but they'll leave both kids and adults hyper.Instead get a token chocolate bunny for the kids and have fresh fruit bunnies and chicks. StSick eyes ,feet and beaks (which can be picked up at any craft store) and stick them on nectarines . Cut out little bunny ears and again put on plums or peaches. Fill Easter eggs with grapes , sunflower seeds or just fun stickers.Passover called for dense flour less cakes however think light with fruit trays or fruit kabobs.Even freshly made fruit sorbets can be a nice ending to any holiday meal. The holidays call for food.Instead of creating calorie rich dishes,think light and healthy.The meal can still reflect tradition but can also can reflect healthier fare.Eating light can be the start of a new tradition.

Revamping A Classic Restaurant

Can anyone improve on a classic restaurant? Can a classic be revamped to fit the current times? Those are the questions facing the famed Clinton years Maloney and Porcelli. With any luck it can and appeal to its' faithful and its' new clientele.

The restaurant's comeback was the main feature in yesterday's New York Times Dining section.Dining section regular Jeff Gordinier wrote about Maloney and Porcelli's return to the world of Manhattan eateries.Its' owners are creating a new persona for the restaurant, This includes everything from new lighting to music, It is keeping its' signature dishes  , fried herb versions of Tater Tots to a roaming martini cart.

The restaurant, famed during the last two decades is also famous for its' tableside cooking.The chef makes the fame Bronson Pinchot (yes, it's probably named for that actor who played Balki in the sitcom Perfect Strangers).It's a revved up steak au poivre dish .It's not only cooking but also entertainment for the diners. Of course Maloney and Porcelli will bring back its' classic dish of  crunchy pork shank. This was a dream to behold and taste. It is a crispy ,crackly  and gigantic enough to make it one of the restaurant's best loved dishes.

Maloeny and Porcelli  will probably delight its old customers and fans.Its' approach to cooking is novel enough and entertaining. Not only that- it is revamped.That alone will bring in the curious.

A Spring Hit Onion Tart

Nothing heralds Spring like a good quiche or savory tart. One that fits the bill in an onion one, chock full of flavor.It's perfect for an Easter brunch and also perfect for a light dinner.It's also easy to make and great served as leftovers.

This treat was the subject of Dave Tanis' City Kitchen in today's New York Times Dining section. Mr/. Tanis gives the recipe for a Spring favorite that is rich with onions and also fromage blanche along with creme fraiche and bacon. It's sort of like an Alsatian pizza, made with scraps of dough left over from baking day., The Germans make something similar called zweibelkugen or onion cake, however theirs is more eggy and quiche like.

The tart is easy to make. Again it's based on the same premise as pizza . Mr. Tanis offers his variation with ricotta and picheline olives for a vegetarian version. He also adds a sprinkle of caraway seeds for a  nice aromatic touch. I would probably add more onion  and even some tomatoes for a little zing, Another variant could be ham or smoked French sausage. The crust would be the same,perhaps brushed with a little butter for color and flavor.

 A tasty and fresh from the oven onion tart is a nice way  to usher in Spring. It's the perfect to have at a holiday brunch or even for an evening meal

Healthy Teen Treats

Nowadays teens have so many options food wise. However they will be what they are -teenagers who go for everything and anything unhealthy How do parents get them to eat the proper food? Make all those veggies and fruits fun. They can still have great flavor but this time it comes with a lot of hidden antioxidants, minerals and vitamins.

All kids love crunch, They go made for anything that makes some kind of noise.Potato sticks and chips fit that description perfectly. The one problem - they're not good,thanks to all that salt, fat and starch.Think about making the healthier Brussels sprouts and/or kale chips. These are easy to make and they can be flavored with sea salt or fiery cayenne pepper for some jolt.Popcorn is another "safe" snack however researchers have found that  the air popped kind is the best because it doesn't have a coating of transfat laced product that most kernels have.Pretzels are good but instead of the regular kind think of serving whole wheat. The same for tortilla chips. Some brands offer whole wheat and with salsa, it makes the ideal snack.

What about meals? Teens have certain tastes as well, rooted in childhood favorites. Easy enough too. Think about changing over to whole wheat spaghetti and turkey meat balls instead of the regular " white "kind with beef meatballs.Pizza can be made as well with whole wheat flour. Sub in veggies as opposed to cheese for something different or even grilled chicken mixed with a rich tomato sauce. Mexican food is one of the healthiest cuisines and a teen favorite. Chicken or fish tacos are fun and easy to make.Just nix the sour cream and go easy on the guacamole.Add more of a choice of veggies like pepper strips or for something different asparagus spears. They get a fun meal but with more vitamins and antioxidants added.

Teens can eat fun and healthy at the same time.Introduce healthy foods in fun ways and they'll forget about the junk. Seriously. They will.

Cutting Cold Cuts

We all love sandwiches - who doesn't? They're easy to  make,  easy to eat and easy to tote around with us.Yet how we make them and what we put in them may harm us. There's nothing like a sandwich - but make it not just tasty but nutritious.

The first thing  sandwich makers reach for are the cold cuts.Bologna and ham may be tasty but they're full of nitrates and calories.The same thing for any other meat from mortadella to chicken..The best bet is to grill the meat fresh such as with chicken or use what's left over from last night's roast. The healthiest filler iss either turkey or chicken.  Even fresh ham is a better alternative than what's in those packets. If the meat is too dry, moistne with a little mayo. You can flavor it if you want too with tarragon or celery seeds.

A lot of people don't realize that veggies and eggs make excellent sandwich fillers.Everyone loves a tomato sandwich and there is nothing like a few sliced ones on whole wheat bread. You can also make a bruschetta style tomato mix with olive oil and onions added and slather it on regular bread instread of Italian or French. Another treat is avocado slices .Since these are rich in calories think about having them between a toasted pita. If you don't have eggs for breakfast then it's OK to have  them occasionally in a sandwich. Think about mixing them with tomatoes or peppers for a healthy alternative to cold cuts. Tuna fish is also a good filler, Instead of the usual tuna salad, try it mixed with some onions or celery for more flavor

You can cut cold cuts out out of sandwich making. There are other choices that are better for you. They're just as tasty but don't all those scary additives. They're what makes a good and nutritious lunch.