Boston Baked Beans

Today's recipe comes from the United States and was sent to me by a Postcrosser in Chicago. Boston Baked Beans are common throughout the US though they originated on the East Coast in Boston during colonial times. European immigrants learned about baked beans from the Native Americans and added molasses which was imported with rum from the Caribbean then exported from Boston. Sliced hot dogs are commonly served in Boston Baked Beans throughout the US and also known as Beanie Weenies, which is a popular dish with kids. I hope you enjoy this recipe!

To make Beanie Weenies, prepare this recipe as instructed, and during the last 30 minutes of cooking, add one package of hotdogs cut into bite-sized chunks and browned in a skillet. Deglaze the skillet with some water, add to the beans, and finish cooking.

Bon Apetit and Happy Postcrossing!

Diana

Potato Pancakes

Today's recipe for Potato Pancakes aka Dranuku (or Russian Draniki), the national dish of Belarus and comes from a 14 year old young lady. This sounds so yummy! I love anything with potatoes. The postcard image is of Independence Avenue in Minsk. It is so beautiful!

Ingredients:

4 large potatoes
1 yellow onion
1 egg
1 teaspoon salt
2-4 tablespoons flour
black pepper
oil

Directions:

1. Finely grate the potatoes with onion into a large bowl. Drain off any excess liquid.

2. Mix in egg, salt and black pepper. Add enough flour to make mixture thick, about 2-4 tablespooons all together.

3. Turn oven to low, about 200 F or 95 C.

4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Fry turning once, until golden brown.

(Note: Simply use an all purpose or your favorite gluten free flour blend to make it gluten free!)

Bon apetit and Happy Postcrossing!

Diana

Spaanse Zarzuela aka Spanish Zarzuela aka Seafood Stew

This week's recipe comes from the Netherlands. The original recipe is in Dutch, so I had a friend living in the Netherlands help me translate.

Ingredients:

3 onions, diced

1 red bell pepper and 1 green bell pepper, diced

3 tablespoons olive oil

Large can tomatoes

4 garlic cloves

1 teaspoon oregano

1 bay leaf

salt and pepper, to taste

2 glasses white wine

half of one lemon, juiced

2 cups water

one squid

+/- 20 mussels

250g (about 1/2 lb) cod

250g shrimp

parsley to garnish

Directions:

Sautee the onion and red bell pepper in the oil. 

Meanwhile, mash with a fork one large can of tomatoes until fine. Mince the garlic cloves and add to the pan with tomatoes, oregano, bay leaf, salt and pepper.

Let the fluids boil down, then add wine, lemon juice and water.

Meanwhile, cut a squid into pieces, cod into 4 pieces, add with mussels to sauce and let it simmer 10 minutes. Baste frequently with sauce.

Add shrimp and let heat until cooked. Sprinkle with fresh chopped parsley.

Bon apetit and Happy Postcrossing!

Diana

Polish Dill Pickle Soup

Today's recipe comes from Poland. I don't have a photo of the soup (I have added one, see the bottom of the post), but I give you a photo of the postcard that accompanied the recipe. I have been meaning to make this soup since the day I received the recipe, but I keep forgetting by the time dinner comes around. It is chilly and wet at our home in Oklahoma today (56F or 13.3C), so I think it will be perfect for dinner tonight! I am going to put out all the ingredients in advance so I don't forget again. I love potatoes and dill pickles, so I know this soup is going to be a favorite! Thinking of dill pickles, if you have not had them breaded and fried, you are seriously missing out. They are so yummy!!! Here is what I received with the postcard:

Polish Dill Pickle Soup

Ingredients:

6 cups stock (vegetable, chicken or beef)
4 large dill pickles, shredded
1/2 cup pickle juice (from the jar)
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour (since I have a wheat allergy I am going to use glutinous rice flour)
1 cup milk (and since I'm allergic to milk I'll use unsweetened cashew milk)
1 egg
2 tablespoons soft butter

Garnish:
-chopped fresh dill
-sour cream
-salt and pepper

Directions:
-In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and cook covered over low heat until potatoes start to get soft (about 10 minutes).
-Combine flour and milk, add to broth, bring to a boil and remove from heat.
-Combine egg and butter and stir into broth.
-Return pot to the stove and heat through without boiling. Season with salt & pepper. Garnish with sour cream and/or dill.

Hope you like it. :)

...

Bon appetit and Happy Postcrossing!

Diana