From Farm to Table
Back in earlier days, cuisine was determined by geography and climate. The spices, vegetables, and proteins that were readily available were used to develop unique flavor profiles that were handed down. Food preparation traditions and customs were developed by the people living in a particular region. This combination ultimately defined that area’s food culture.
Food has always been an important part of one’s identity. “Like learning your mother tongue, children learn to eat and like the foods of their society. People celebrate and take pride in their local recipes and food traditions.” www.globalgastros.com/food-culture
Food culture developed and expanded with trade. More options became available. As our ancestors moved, they took their food culture with them. Living in a global society today, we have access to spices and other ingredients that have broadened our food experiences.
Take time to connect with your heritage and reflect on connections to your ancestors. Enjoy some food that they may have made. Here are some recipes that celebrate my heritage:
German Pot Roast (adjusted for the slow cooker)
- 4 thick-sliced bacon strips
- 1 pound baby Yukon Gold potatoes
- 4 medium carrots, sliced
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 3/4 cup chopped dill pickles
- 1 teaspoon smoked paprika
- 1 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 boneless beef chuck roast (3 pounds)
- 2 packages (14.4 ounces each) frozen pearl onions, thawed
- 4 garlic cloves, minced
- 1/2 cup stout beer or beef broth
- 1/3 cup Dusseldorf or Dijon mustard
- 1/2 cup sour cream
- 1/2 cup minced fresh parsley
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
2. Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in bacon drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer (or broth) and mustard; pour over meat. Crumble bacon; add to slow cooker.
3. Cook, covered, on low 6-8 hours, until meat and vegetables are tender. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.
Welsh Rarebit
- 1 loaf fresh ciabatta, sourdough bread, or your favorite baguette
- 2 ounces unsalted butter
- 2 medium leeks, trimmed and washed, finely shredded
- 2 3/4 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 1/2 cup milk
- 4 ounces creamy goat cheese (can substitute cheddar instead)
- Sea salt, to taste
- Freshly ground black pepper, to taste
1. Cut the bread into 1 inch thick slices. Place in a hot oven for 5 to 8 minutes to crisp and lightly brown (do not overcook or the bread will become hard; it should still be slightly chewy).
2. Rest the toast on a cooling rack to keep crisp while preparing the rarebit.
3. Melt the butter in a medium-size saucepan and add the leeks. Gently sweat the leeks for 2 to 3 minutes to soften but not brown, taking care to make sure they do not burn.
4. Stir in the flour and mustard powder—the leeks will become very thick but do not worry. Gradually stir in the milk, constantly stirring, and bring to simmering point to make a thick sauce. Continue to cook the sauce for a few minutes, keeping a close eye on the sauce. (You want to cook out the flavor of the flour.)
5. Stir in the cheese until melted. Season well with sea salt and freshly ground black pepper.
6. Generously spoon rarebit onto the toasted slices. Brown under the grill until bubbling and serve immediately.
Scottish Rumbledethumps
- 1⁄2 head green cabbage, thinly sliced-about 8 cups
- 2 1⁄2 lbs russet potatoes, peeled, coarsely chopped
- 1⁄2 cup unsalted butter
- 1⁄4 cup chopped chives
- 1 cup grated extra-sharp cheddar cheese (4 oz.)
1. Butter an 8 cup baking dish. Preheat oven to 350°F.
2. Cook cabbage in a large pot of boiling salted water until tender, about 2 minutes. Using a slotted spoon, transfer cabbage to a bowl.
3. Return water to a boil and add potatoes. Cook until tender. Drain and return potatoes to the pot. Add butter and mash potatoes. Mix in chives and then cabbage. Season to taste with salt and pepper. Spoon mixture into prepared dish. Sprinkle with cheese.
4. Bake about 35 minutes until cheese bubbles.
Irish Corned Beef Hash
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 large carrot, coarsely shredded
- 1 teaspoon garlic powder
- 2 pounds cooked corned beef, cubed
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme leaves
- salt and pepper to taste
1. Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, garlic powder, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
English Bangers and Mash
- 1 tablespoon extra-virgin olive oil
- 8 pork sausage links
- 2 tablespoons unsalted butter
- 1 large sweet onion , halved and thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- salt and pepper to taste
- mashed potatoes
1. Warm oil over medium heat in a large nonstick skillet. Add sausages and cook, until browned all over and cooked through (rolling frequently to prevent burning), about 10-12 minutes. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat from the pan.
2. Add butter; once bubbly, add in the onion and stir to coat. Continue to cook for about 10 minutes until the onions are translucent, golden, and begin to caramelize.
3. Add in the garlic and cook until fragrant, about 30 seconds.
4. Add flour and mix through until completely combined.
5. Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.
6 Simmer, stirring, until the gravy thickens but is slightly thinner than you want – it will thicken more as it sits.
7. Season with salt and pepper to taste.
8. Transfer the cooked sausages back to the pan just to warm through.
9. To serve, mound some mashed potatoes on a plate, top with 2 sausages, drizzle with gravy.
Dutch Musterdsoep
- ½ (1 pound) package bacon, diced
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- 1 quart chicken stock
- 2 egg yolks
- 1 cup heavy cream
- ½ cup coarse grain mustard or to taste
- 1 Granny Smith apple – peeled, cored, and diced
1. Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, until crisp and evenly browned, about 10 minutes. Pour off the fat and drain the bacon on a paper towel-lined plate.
2. Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low.
3. Beat the egg yolks and heavy cream together until blended. Slowly whisk 1/4 of the hot soup into the cream mixture and return the cream mixture to the soup pot. Whisk in the mustard; stir in the apple and bacon. Cook and stir until the soup is hot but not simmering.
“Food is the great unifier that connects us across cultures and generations.” www.thewellessentials.com