26X2, Week 3: Cook Islands
Admittedly, I knew nothing of the Cook Islands before this challenge. That’s exactly why I’m doing this! These recipes were the most fun to read through so far, so even if you don’t plan to make any yourself, I suggest reading them for their charm. I set out to make the tiopu kuru (breadfruit stew), but the elusive breadfruit was impossible to find in Philadelphia. I even spent a few hours in Chinatown with a dead phone (I needed you, Google translate!) and no luck. Plan B was to buy as many Cook Island ingredients I could remember reading about and hope they were sufficient for at least one recipe. That’s how I ended up with a papaya, mangoes, limes, three forms of coconut, turmeric root, arrowroot, bananas, and yucca (I was guessing at this point).
Cooking (eating) and traveling are always on my list of things to do more of as a new year starts. While I’m regularly in the kitchen as it is, I’ve found that I haven’t been challenging myself as much as I have in the past. And while we travel fairly frequently, I’m always looking to explore other cultures, particularly ones that I know little or nothing about.
That brings me here, to the start of 2017, with a new project in mind. Each week, working my way through the alphabet, I’m going to pick a culture, country, or region starting with that week’s letter. Then, I’ll pick a dish representative of the culture to try to replicate. I’m calling this project 26X2. (Hopefully) by the end of the year I’ll have made it through the alphabet twice, and I’ll have explored 52 new cultures and their recipes.
26X2, Week 1: Albania
For the first week of 26X2, I’ve decided to focus on Albania. Not really knowing where to start, I did a Google image search for traditional Albanian recipes to see any common trends. One dish stood out to me, and it turned out to be flija.
Sometimes you wish you didn’t have to learn things the hard way. Baking will always be a game of trial-and-error, but having some tips can make the process go a little more smoothly. Here are some pocket-sized pieces of advice I’ve gathered through my years of baking:
I came across this stunning idea on Pinterest while working on a recent bridal shower with a pineapple and palm frond theme. The process was pleasantly simple with a striking result. I loved the natural nod to the theme without having to tint frosting and pipe shapes of pineapples. Continue reading
If there’s one sweet treat that my husband and I both adore, it’s French macarons. We got engaged in Paris, and as a gift we decided to bring a box of sixteen of the colorful sandwich cookies back for his family. Who were we kidding? There was no way we’d be in their presence and resist scarfing them down. Those babies didn’t make it five minutes on the plane. We ate all sixteen in a matter of minutes.
I’m sure you’ve seen versions of this cake scattered through all corners of the internet. This cutie was originally materialized by the fabulous Katherine Sabbath, a pastry icon from Sydney, Australia. So, when I was asked to make an ice cream-themed cake, I knew this baby needed to happen.