Boterkoek for the Holidays

… and so ends our section on Mediterranean cuisine.  While Basil and I could have cooked Mediterranean food for much longer, we decided it was time to move onto another geographical region. 

The posts you will read in the New Year will focus on food from Germany, Austria, and the Netherlands.  This more Northern region of Europe has a wealthy culinary heritage to offer, including the famous pretzel, over 600 types of bread, countless stews, and delicious strudel.    Characterized by hearty meals and rich flavours, German, Austrian, and Dutch cuisine present our Canadian palates with enough of the familiar to make us comfortable and a lit bit of the exotic –we did after all make a rabbit stew!  

Before we leave you for the holidays, here’s an amazing Dutch dessert recipe that Basil and her family make every year. 

This crowd-pleasing dessert will have people coming back for seconds. 

Happy Holidays everyone and see you in the New Year!

Baked Greek White Fish

Greece has a long tradition of psaro-tavernas (fish taverns) along its coast. Taverna’s in general typically serve a few main dishes which change seasonally, two or three mezedes (appetizers) and a dessert. Adding psaro, which means fish, before taverna allows the business owners to ensure that patrons will know what they’ll be getting. They usually sell a selection of fresh fishes caught that day, which you can buy per kilo to be made in the style of that particular tavern. It’s a bit like choosing between beef, chicken or fish in a Chinese restaurant. You know what the sauce is going to be but you get to choose the protein.

A classic Greek taverna

A selection of the day's catches at a psaro-taverna

Facism and Bread

Bread has for centuries been a key food for Italians from many regions and from different social classes.  Bread also has spiritual connotations in the Christian liturgy, symbolizing the body of Christ.  During the 20^th century though, bread was so important it represented for the Italian nation.   

In July 1925, Italy’s Battle for Grain began.  In an effort to improve the status of agricultural workers and privilege rural areas, Mussolini increased the duties on imported grain.  Mussolini hoped that this would encourage local production and make Italy self-sufficient in wheat.   In so doing, Mussolini elevated the national status of bread, making it a quintessentially Italian food.  In fact bread was elevated to such an important status that in 1928, two days, April 14 and 15, were dedicated to a bread celebration (Gioranate del pane). 

Propaganda poster by Fascist Confederation of Italian Traders, illustration by Martianti, Rome, 1941