I promised a closer look at the foods we tried making at home for our Rick Steves’ Europe themed summer school. This was probably the most specialized cooking we’ve ever done for a school unit, and not only did we get to try a lot of new things (plus a few old favorites), we also learned some new cooking techniques and got to use some new kitchen tools!
Our first European meal featured French dishes. We started with a cheese course, the star of which was a famous French cheese, camembert:
We enjoyed boeuf bourguignon and French bread for dinner, and Crème Brûlée for dessert. The main course was delicious, but took a lot of time and effort to make. The dessert, which I assumed would be a challenge, was super easy, and possibly the most delicious thing I made this summer!
For our (European) Christmas in July, we tried two recipes from the Rick Steves’ European Christmas book: Gimmelwald fondue and Norwegian Julekake. Both were excellent, and not too much trouble to make.
I looked forward to making a Spanish dinner of paella all summer, and it was delicious, and quite spicy! The dessert of flan was good, but a total pain to make.
Ladybug begged me to make chicken paprikash for Hungarian night, and it was also delicious. I really liked that instead of using sour cream like I expected, the recipe called for heavy cream plus white wine vinegar. For a side dish, I made nokedli (pretty much just our standard spaetzle). For dessert, I made a chocolate cake called Rigó Jancsi, and it was amazing…the star of the recipe was the chocolate mousse filling.
Our British dinner was a simple (but tasty!) one of bangers and mash, plus a lemon-berry trifle for dessert.
For our “Taste of Italy” I made mushroom risotto for dinner, and Panna Cotta with fresh berries for dessert. The Panna Cotta was sweetened (and flavored) with honey, which was a pleasant surprise.
We almost didn’t have a German meal, but while watching our very last episode of Rick Steves’ Europe for the summer, we saw him eating Black Forest cherry torte, and the children reminded me how much they like it when I make that dessert, so I decided to go full German and make rouladen, spaetzle, and sauerkraut, too.
Our final meal took us away from Europe and into the Middle East, because there are a few episodes of Rick Steves’ Europe that also step into that region. We tried Shakshouka (made with a new-to-us ingredient, harissa paste), plus pita bread and pomegranate juice, and it was also delicious!
The vast majority of these recipes were new to us, and there was nothing that was a total flop (although the flan was temperamental, it came close!). Some things were more work than I would do on a regular basis (the boeuf bourguignon and the rouladen), but some were easier than I was expecting (the Crème Brûlée and Shakshouka). I know for sure that we’ll be making many of these recipes again in the future!