FINLAND-Menu is Set!

This week we will be cooking a hearty soup called Lohikeitta. Lohikeitta is a traditional Finnish dish comprised of Salmon, Potatoes, Onions, Cream, Butter and Dill. It is usually accompanied by another Finnish staple, Ruisleipa, Finnish Black Rye Bread. We will add a Rhubarb compote to our Ruisleipa which is often eaten as a breakfast treat in Finland. I cannot wait!!!!

Sources: http://www.alternativefinland.com/finnish-salmon-soup-lohikeitto/, http://finnishfoodgirl.com/2013/05/finnish-rye-bread-ruisleipa/

FINLAND-Finnish folk music - Troka - Klockar Aleksanteri

FINLAND- Folk Song, MeNaiset - Kuulin aanen (I Heard the Voice)

FINLAND-Land of Suomi

 

 

This week we are heading far north to Finland! Situated in the Fennoscandian Region of Northern Europe, Finland is a Nordic Country with a very interesting culture. Finland has only been an independent country since 1918. Before that it belonged to Russia or Sweden. It is bordered by Sweden,  Norway, Russia, and Estonia to the south across the Gulf of Finland. Finland along with Iceland is Nordic rather than Scandinavian. This is reflected in their language which is not Germanic in origin. While many social values are the same, there are subtle differences with Scandinavians.

 

5.4 million people live in Finland with the majority concentrated in its southern regions. In terms of area, it is the eighth largest country in Europe and the most sparsely populated country in the European Union.

Finland is a country of thousands of lakes and islands—about 188,000 lakes and 179,000 islands. Its largest lake, Saimaa, is the fourth largest in Europe. The area with most lakes is called Finnish Lakeland. The greatest concentration of islands is found in the southwest in the Archipelago Sea between continental Finland and the main island of Åland.

 The quiet and reserved Finnish people have adapted to their Nordic environment by developing a love for hot saunas and winter sports. They have also made use of the land around them by growing a few staple crops and combining those crops with fish, moose and even reindeer.

                                                                   

Ninety-eight percent of the Finnish population speak Finnish. However, it was not until the publication of the Kalevala in 1836, a book of folk poetry, that Finnish became the official language of the country. Swedish is the second official language and is the mother tongue of about 6 percent of the population. In school, Finnish children learn both Swedish and Finnish and may also learn Russian, German or English. English is the most popular foreign language in the country, so you can get around Finland without speaking Finnish or Swedish.  Finnish, unlike Scandinavian languages, is not Germanic but in a class of its own. It belongs to the Uralic family of languages. Theoretically, it is related to Hungarian but in practice the two are not mutually comprehensible. 
                                                               

 Finns have a word to describe themselves called "sisu," which roughly translates to a combination of courage, strength and determination. They are fond of technology; the Finns are leaders in Internet usage and have more mobile phones than landline phones.

                                                                               

The Finnish word for their country is "Suomi," which means marshland. Even though Finland has many lakes,  less than 8 percent of the country is arable. This means crops are limited. Potatoes and grains are staple crops, including wheat, barley and oats. Flax is grown for food and for creating textiles such as rugs and curtains.

                                                                     

Traditional breads are a part of every meal in Finland. In western Finland the bread is ruisleip, a sour rye bread that is flat and crispy and has a hole in the middle. In eastern Finland the bread is round and thick. Fish is also a staple, with varieties such as salmon, whitefish and herring. Finns usually serve boiled potatoes with fish. Common meats include smoked ham or smoked reindeer.   

 Taking a sauna is one of the most popular pastimes in Finland; there are about 2 million saunas in Finland for less than 6 million people. It is an experience shared with family and friends. Important business meetings may be followed by a sauna in which the conversation is continued on a more informal basis. International sauna championships are held each year to see who can last the longest in the hottest temperatures. Winter sports such as Nordic skiing and downhill skiing are popular as well. More unusual pastimes for Finns include competing in sports such as wife-carrying and mosquito-killing.  

 

Some famous Finns in History are famed composer Jean Sibelius, Tarja Halonen-the First Female President of Finland, and notable author Johan Ludwig Runeberg.

A unique tradition of Finland is the tradition of celebrating Juhannus, the Finnish Midsummer. A majority of Finns retreat to summer cottages (mökki) on any one of Finland's numerous lakes. Depending on the region, a bonfire at midnight celebrates the summer solstice, and in the Åland Islands, the Swedish-originated tradition of dancing around the Maypole is observed. The midsummer traditions also include different versions of pairing magic and folklore in the festivities.

                                                                   

 

Santa Claus is known in Finland as Joulupukki or "Yule Goat". Santa officially resides in a house built right on top of the Arctic circle, near the town of Rovaniemi, in the northern province of Lappland. The Santa Claus Post Office (address: Santa Claus Village, FIN-96930 Arctic Circle) receives some 700,000 letters every year from children from 198 countries.
                                                                       

Sources: http://traveltips.usatoday.com/food-culture-finland-16053.htm,
http://www.kwintessential.co.uk/resources/global-etiquette/finland-country-profile.html,  http://en.wikipedia.org/wiki/Culture_of_Finland

 

 

  
 

ETHIOPIA-Fun Facts

Ethiopia is a very unique country with an amazing history that goes back several thousand years. There was so much I did not know about this wonderful place. Here are some of our favorite facts we learned about enchanting Ethiopia!
                                                                         

- Ethiopia is the only African country with its own alphabet.

- Time in Ethiopia is counted on the opposite side of the clock (6:00 is at our 12:00).

-Ethiopia is the original birthplace of coffee. It was discovered in the region of Kaffa.   Ethiopia is the world’s seventh largest producer of coffee today, and Africa’s top producer.

-People in Ethiopia generally speak Amharic, which is a Semitic language like Arabic and is considered a sacred language to Rastafarians.

-Ethiopia claims to hold the Ark of the Covenant as well as a piece of the True Cross on which Jesus was crucified.

-Ethiopia is known as the Cradle of Mankind, with some of the earliest ancestors found buried in the soil.  Lucy (3.5 million years old), the most famous fossils found, were unearthed in Hadar.

                                                             

-Ethiopia remains one of the only nations in Africa never to be colonized.  It was occupied briefly by the Italians from 1936 to 1941.

-Ethiopia is home to 9 UNESCO World Heritage sites, more than any other country in Africa.

-There are more than 80 different ethnic groups in Ethiopia with just as many languages and over 200 dialects are spoken throughout the country.

-Teff, the grain used to make the Ethiopian staple injera, is an ancient grain believed to have originated in Ethiopia between 4000BC and 1000BC.  It is the smallest grain in the world and is rich in calcium, phosphorous, iron, copper, aluminum, barium, thiamine, and is a good source of protein, amino acids, carbohydrates and fiber.  It is a great gluten-free option.   

-There are 13 months in the Ethiopian calendar

- Traditionally, parents and children do not share a last name. Most children take their        father’s first name as their last name.

 

Sources: http://www.abebatoursethiopia.com/about_ethiopia/interesting_facts

ETHIOPIA-Dinner is Ready! Ethiopian Tibs, Gomen Wot(Collard Greens), and Carrots with Cabbage

                                                                          

 

This week was so much fun learning about Ethiopia. It was very difficult trying to decide on a regional dish. With all the glorious wots to choose from we decided to cook traditional

Ethiopian Tibs(Lamb Stew), Gomen Wot(Ethiopian Collard Greens), and Ethiopian Carrots with Cabbage. They were delicious! We combined everything into one bowl and enjoyed them family style. The wonderful blend of cardamom, turmeric, and clove in the lamb was a symphony of aromas. I was surprised to learn that red wine paired so well with such bold spices. I love collard greens and never used turmeric, paprika, or allspice to prepare them. They were outstanding. We will definitely cook these dishes again!  

 

 

 

From famed Ethiopian born Swedish raised Chef Marcus Samuelsson, here is a recipe for Ethiopian Tibs(Lamb Stew):

2 lbs loin lamb, boneless cut into 1/2 inch cubes

1 red onion, minced

1 jalapeno pepper, seeded and minced

1 1/4 cups dry red wine

1 1/2 cups sweet butter

1/2 tablespoon turmeric

1 garlic clove, crushed

2 cardamom pods, crushed

2 tablespoons mild chili powder

kosher salt

fresh ground pepper, to taste

1 tablespoon fresh rosemary, chopped

Directions:

 In a medium mixing bowl, combine lamb, onion and jalapeño. Add 3/4 cup of red wine and mix well. Cover and refrigerate for one to two hours. In a small saucepan, combine butter, turmeric, garlic and cardamom. Bring to a boil. With a skimmer or large spoon, remove any impurities which come to the surface. Carefully pour only the clarified butter into a clean container, discarding the rest.  In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder. Stir for about one minute; do not allow the butter to burn.  Add 1/2 cup of red wine.  Remove from heat and pour chili sauce into serving bowl. Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels. Reserve marinade. Place a large iron skillet over medium-high heat until very hot.  Add two tablespoons clarifed butter.  Add lamb and saute until lamb is seared on all sides. Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes. Season with salt, pepper and rosemary.  Allow liquid in pan to reduce slightly. Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.

 

 Here are is the recipe for the Gomen Wot courtesy of : http://www.delish.com/recipefinder/Ethiopian-Collard-Gr-C4B7C2F8669611E29A2DC7067212BF36 

   

    1 pound(s) collard greens (rinsed, trimmed, chopped)       

    2 cup(s) water       

    2 tablespoon(s) olive oil        

    3/4 cup(s) chopped onion        

    8 garlic cloves, chopped       

    1 1/2 cup(s) green bell peppers, sliced

    1 tablespoon(s) lemon juice

    1 teaspoon(s) salt

    1 teaspoon(s) ground turmeric

    1 teaspoon(s) paprika

    1 teaspoon(s) allspice, ground

    2 tablespoon(s) ginger root, minced

1. Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
2. Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes.
3. Stir in garlic and cook for 1 minute.
4. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
5. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

Here is the recipe for the Carrots and Cabbage courtesy of: http://www.yummly.com/recipe/Ethiopian-Cabbage-Dish-Allrecipes?columns=4&position=1%2F7

                                           

                      
                     

·         1/2 cup olive oil

·         4 carrots (thinly sliced)

·         1 onion (thinly sliced)

·         1 tsp sea salt

·         1/2 tsp black pepper (ground)

·         1/2 tsp ground cumin

·         1/4 tsp ground turmeric

·         1/2 head shredded cabbage

·         5 potatoes (peeled and cut into 1 inch cubes)

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

                                                  

 

 

Ethiopian Amharic Music New_Molla(Gonder)