Dominica - Natural Beauty

Dominica is nicknamed the “Nature Isle of the Caribbean” because of its unspoiled natural environment. The island nation, in the Caribbean Sea, has mountainous rainforests, national parks, the world’s second largest boiling lake and many rare plant, animal and bird species. It could be a great tourist destination, except hordes of tourists would spoil the island’s natural beauty. Maybe it’s a good thing that there are no direct international flights and to travel there requires some island hopping.

Dominica’s cuisine is rooted in Creole techniques. Creole food is influenced by all the countries on the American slave route – West Africa, Caribbean, Eastern coast of South America and Louisiana. I chose to make Callaloo soup, a Creole food, and popular with the Dominicans. The national dish is Mountain Chicken and, no, it’s not chicken but frog legs and from a special kind of frog found on the island.

The soup was delicious. It was perfect for a cold winter day, or sitting on a beach in the Dominica knowing that it’s one of the few island nations in the Caribbean not swarming with tourists.


Callaloo Soup

1 lb Callaloo leaves, Chinese spinach or Swiss chard, chopped
1 celery stalk with leaves, chopped
3 green onions, chopped
2 med. Onions, chopped
3 garlic cloves, minced
1/4 tsp thyme
1 sweet pepper, chopped
1/2 lb okra, sliced
1/4 tsp ground cloves
4 cups chicken or vegetable stocl
1 cup coconut milk, unsweetened
Salt and pepper to taste
1 tsp hot pepper sauce

Put chopped greens, celery stalk, green onions, garlic, thyme, sweet pepper, okra and cloves into a pot. Add stock and coconut milk and simmer until the vegetables are soft, about 30 minutes. Puree soup. Add salt and pepper and pepper sauce. Serve hot.

Czech Republic - Pork with cabbage and dumplings

My dad and stepmother were stationed in Prague in 1982. My mother and I were living in Tel Aviv at the time and I would visit my father twice a year, for the Christmas and summer holidays. The Czech Republic is now a very popular tourist destination but at the time it was a communist country called Czechoslovakia and tourists found traveling there too restrictive and intimidating.

From Tel Aviv I would fly into Vienna where my dad would pick me up and we would drive three and a half hours into Prague. Crossing the border was always interesting. We would have our car searched by sour-faced border security looking for smuggled western goods or, when we were leaving the country, Czechs trying to escape.

Despite the repressive environment, Czechoslovakia was one of my father’s favorite posts. The U.S. Embassy and its employees were housed in the 17th century Shoenborn Palace in the Mala Strana district. It had over a hundred rooms, some with thirty-foot ceilings, and three courtyards. Behind the palace was a terraced garden and orchard with pear trees. Each family had a little plot of land where they could grow fruits and vegetables. The garden extended up a hillside where, on top, rested the Glorietta, a tall structure we climbed to see the magnificent view of the city and the Royal Palace.

Except for Czech crystal, there were few consumer goods and what was available was very bad quality. But there were a few nice restaurants in walking distance from the embassy and the city had beautiful opera houses, symphony orchestras and ballets. Since the Czech government funded the arts, the tickets were only a few dollars each, which made it possible for the average Czech to go to the performances. My father doesn’t remember a time going to an opera or ballet where the theater wasn’t packed.

Prague was a popular location for Hollywood. The first week my dad and stepmother were there they were filming the Barbra Streisand movie “Yentil” Not long afterwards another film crew came in to film “Amadeus.” There were several embassy people who were in the movie as extras. After my dad and stepmother left Prague the movie “Mission Impossible” was filmed there. The embassy RSO ( the regional security officer – the same position my dad held) had a speaking part in the beginning of the movie.

For our Czech Republic dinner I made vepro-knedlo-zelo, a pork roast with dumplings and cabbage. It’s the most popular Czech dish. It was not a difficult meal to make though I was a bit jittery about making the dumplings. It turned out I had nothing to worry about. I dumped little dough shaped loaves into boiling water and I was quite proud of myself when the dumplings came out just as they should.

For the cabbage, I sliced it into pieces, blanched it and then sautéed it with onion and butter. I then seasoned the cabbage with sugar, salt and vinegar. For the pork, I simply rubbed it with garlic and caraway seeds and roasted it.

It was fun talking with my dad about the Czech Republic. He reminded me of some of our experiences there. He also corrected me on a few things. For instance, since I was fourteen, I have been telling people that to get to Czechoslovakia I flew into Frankfurt, Germany where my dad picked me up before taking me to Prague. But my dad told me I had it all wrong. I flew into Vienna. Strange. I don’t remember being in Vienna. But I do remember gorgeous Prague and Shoenborn Castle.


Vepro-Knedlo-Zelo (Pork with dumplings and cabbage)

Pork roast
Garlic cloves
Caraway seeds
Salt

For dumplings:

1 1/2 cups flour
Salt
1 egg
1 cup milk
1 white bread roll, cut into pieces
1 tsp baking powder

Cabbage:

1 head of cabbage (red or white – I used red for color. I also heard it’s healthier)
1 onion
2 TBSP butter
1 tsp caraway seeds
Sugar
Salt
Vinegar

Rub meat with minced garlic and salt; sprinkle with caraway seeds and roast in a 350 degree oven until tender and cooked through. It took my pork roast an hour.

For the dumplings, mix all the ingredients until combined and add the bread cubes last. The dough should be a medium consistency. Shape the dough into 2 or 3 small loaves. Dump them into a big pot of boiling water and simmer for 20 – 35 minutes. Fish them out and slice them thick. The dumplings are supposed to have a soft and bready taste.

Cut the cabbage into strips and quickly blanch in boiling water; strain. With butter or oil, sauté chopped onion and then add the cabbage strips and a teaspoon of caraway seeds. Cook until cabbage leaves are tender. You may have to add in a little more water. When the cabbage is done, season with sugar, salt and vinegar.

Cuba - Julie's Restaurant and Bar

My family and I are standing in front of Julie’s Cuban restaurant on a small street in Toronto. It’s the closest we’re going to get to Cuba anytime soon. We walk in from the bitter cold and into the tiny eatery, the only other customers are a couple that look to be on a date. The hostess is friendly but concerned we don’t have reservations. After a few confused moments she pulls two small tables together, even though I spot plenty of tables for four, and we are seated. I can’t imagine why we would need reservations. It’s a Sunday night and we just left the mall where, I swear, half of Toronto is doing their holiday shopping.

An older woman with a pile of blonde hair swept up on her head welcomes us with a warm smile. I explain to her that we want very typical Cuban dishes and she happily points them out on the menu. For appetizers she suggests Corn Frituras and Yuca Fritas. Kevin says, ““Kids, mommy boiled yuca at home, remember?”

For our main course the woman suggests we get Ropa Vieja, shredded flank steak in a tomato sauce, black beans, rice and plantains. “Mommy’s made fried plantains too,” Kevin says. Yes, mommy has made a lot of things these days!

We also order the Enchilado de Camarones, rice and shrimp with roasted red pepper. For dessert the woman recommends Tres Leches and Chocolate Rum Flan, both are to die for.

As we’re eating, I notice people are piling in. The few tables the restaurant has to offer are quickly getting occupied.

The restaurant has a homey quality about it. White lights line the outside and inside giving the restaurant a cozy ambiance. We figure the restaurant had once been a townhouse, judging by the neighborhood and the old townhouses surrounding it. It’s sort of hidden away, a little gem, a bit of Havana on a cold night. One side of the room is a shelf covered with photographs and memorabilia from Cuba. Next to us is a large cigar ashtray that prompts an explanation to the kids about Cuban cigars.

“Why are they so special?” the kids ask.

“Because they’re really good cigars” I say remembering how I had snuck in a Cuban cigar for my stepfather when I had gone to Tijuana. “You can’t get them in the U.S.”

“Why?”

“Because the U.S. government doesn’t like Cuba and won’t trade with them.” The kids still look confused and finally I say, “It’s all very complicated.”

Truthfully, I don’t understand it myself.

When I first arrived in Canada it sounded strange to hear about Cuban vacations and read travel ads in the newspaper promoting all inclusive vacation packages to Cuba. It’s jarring to the ears when your whole life you’ve viewed Cuba as this non-accessible mysterious place where that Fidel Castro rules.

One day I told my hairdresser that I wanted to go to Cuba. He called over a Cuban woman who worked for the salon and told her my dilemma: I’m an American who wants to visit her country.

“You can go!” the woman assured me. “They welcome tourists. The Cuban officials don’t care that you are an American. They won’t stamp your passport.”

It’s attempting. It angers me that I can’t loll on a Cuban beach with my Canadian friends. President Obama has said he wants a new beginning with Cuba but has not lifted the U.S. commercial, economic and financial embargo against the island nation.

At Julie’s, we scarf down our meal and thank the nice lady with the blonde upswept hair. The restaurant is full now. As we leave I look back at the other patrons who look like they’ve been here before, they seem at ease, comfortable with where they are. We step out into the frosty air. It’s cold and dark as we walk to our car and the white lights from the restaurant fade from view. Back to reality, but still dreaming of hot Havana nights.

Croatia - Under the Croation Sun

It’s rare to find a place these days that has a timeless quality about it, especially one that has cruise ships pulling into its coastal isles. As the country tries to preserve its authenticity tourists scramble in to see Croatia’s cozy rustic villages, Roman ruins, medieval cities and gorgeous beaches. One can island hop to one of the 1185 islands and then stroll through art galleries in the capital of Zagreb where the architecture speaks volumes about its socialist and Yugoslavian past.

Despite the fact that it’s had a rough history I think it would be the perfect setting for the next chick flick. It could be called “Under the Croatian Sun.” Of course it’s a spin-off from the movie “Under the Tuscan Sun” but, I swear, from my perspective, it looks like Croatia has all the beauty and romance of Tuscany. Maybe. I’ll have to go there to make sure.

Croatia night was also Kevin’s birthday. Normally I would have cooked Kevin’s favorite meal of – do I dare say it? – Sloppy Joes and French fries. Well, not this time, not when I have a deadline! It could have been worse. It could have been Botswana night! Actually, what I made wasn’t a far stretch from what he likes. I made a sausage and potato casserole. I cooked the sausage and potatoes with bacon, garlic, parsley and other seasonings. I topped it with sour cream.

Croatian cuisine varies from region to region but there is something for everyone. While it still holds firm to its Eastern European roots its reminiscent of the many cultures that have influenced the country throughout history. On the coast you will feast on Italian-style dishes and on the mainland you’ll experience the flavors of Hungary, Austria and Turkey. But whatever the region they love fresh seasonal ingredients.

There are days when I wish that I could hop on a plane, without a care in the world, and travel to somewhere like Croatia. The day of the Croatian meal I went to parent/teacher conferences, picked up Kevin’s birthday cake, hung up decorations, cooked dinner and tended to John and Julia and their friends who were running through my house. When Kevin got home from work I made a big effort to make him feel special. I placed his presents on the dinning table next to his dinner plate while the kids and I lit the candles on his cake and sang Happy Birthday.

After dinner we went to see the movie “The Blind Side.” It was a good family movie about hope, perseverance and working hard to achieve your dream. I liked the movie but I think I would rather have seen “Under the Croatian Sun.”

In the theater I sat back and relaxed for a couple hours. When we got home I was on the computer again deciding what to cook next. I won’t be seeing Dalmatia’s coastal isles anytime soon or any signs of timelessness.


Sausage and Potato Casserole

4 large potatoes, peeled and cubed
250 g spicy sausage, sliced
2 oz smoked bacon, sliced
1/2 onion, chopped
2 garlic cloves, chopped
1 TBSP vegetable seasoning (I used Italian seasoning)
Bay leaf
Parsley, chopped
Salt and pepper
Paprika
Flour
4 cups water
Sour ream (optional)


Heat vegetable oil in a pan and sauté the bacon, onion and sausage. Sprinkle with paprika add potatoes, vegetable seasoning, bay leaf and salt and pepper. Dust with four, stir well and add water. Boil gently until the potatoes have softened. Add chopped parsley and garlic. Bring to a boil then serve. Top it with a little sour cream.