Halupki Stuffed Cabbage Soup aka Cabbage Roll Soup Dinner At The Zoo Recipe Review
Stuffed cabbage rolls are a delicious and hearty Eastern European dish, but they can take a lot of work to make. If you want the flavor profile of stuffed cabbage rolls (Halupki, Gołąbki, etc), but a lot less work, try a Halupki Stuffed Cabbage Soup Recipe like this and see what you think!
Delicious and Easy Halupki Stuffed Cabbage Soup aka Cabbage Roll Soup
Bowl: Sage Eden Pottery OKC
Halupki Stuffed Cabbage Soup aka Cabbage Roll Soup Ingredients:
How To Make Halupki Stuffed Cabbage Soup aka Cabbage Roll Soup:
1. Cook ground meat in olive oil for 4-5 minutes, seasoning with salt and pepper.
Add chopped onion and garlic.
How To Make Halupki Stuffed Cabbage Soup aka Cabbage Roll Soup:
2. Add the bay leaf and brown sugar
How To Make Halupki Stuffed Cabbage Soup aka Cabbage Roll Soup:
3. Toss everything else in! The cabbage, broth, tomato sauce, rice and carrots. I didn't have any carrots, so I didn't add them. No big deal imo. Simmer for at least 25 minutes until the rice and cabbage are tender. Adjust seasoning (salt / pepper) as needed!
Dinner At The Zoo Halupki Stuffed Cabbage Soup Recipe Review
This was a great and easy recipe to make and there's nothing like soup to comfort you on a chilly day. But honestly, I would eat soup for any meal, any day of the year. :-)
Adjustments: Next time I think I would sauté the cabbage a bit before adding the broth and tomato sauce. For the full recipe, visit the Dinner At The Zoo Cabbage Roll Soup Recipe here! Thoughts on Halupki? Cabbage Rolls? Stuffed Cabbage? Have a favorite recipe or tip to share? Do you think the soup version is as good as the traditional version? Leave a comment!
Delicious and Easy Halupki Stuffed Cabbage Soup aka Cabbage Roll Soup
Bowl: Sage Eden Pottery OKC
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Apple Cinnamon Muffins - Add A Pinch Recipe Review is filed under:
Breakfast • Desserts • Snacks • Apples • Recipe Reviews • North America Apple Cinnamon Muffins - Add A Pinch Recipe Review
Apple cinnamon muffins are delicious any time of year, but there's something about fall when the air is crisp, the apples are plentiful, and the smell of cinnamon warms your heart that makes it the perfect time to eat cinnamon apple muffins!
How To Make Cinnamon Apple Muffins:
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Sift Flour, Baking Powder, Salt, and Cinnamon Together (tiny whisk optional, but desirable)
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How To Make Cinnamon Apple Muffins:
2. Toss diced apples with flour and cinnamon.
How To Make Cinnamon Apple Muffins:
3. Cream the butter and sugar, eggs, and vanilla
How To Make Cinnamon Apple Muffins:
4. Alternate folding in the flour mixture with milk
We love our rubbermaid silicone spatulas for this - flexible enough to fold everything in, but sturdy enough to not make a mess!
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How To Make Cinnamon Apple Muffins:
5. Fold in the diced apples tossed in cinnamon and flour.
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How To Make Cinnamon Apple Muffins:
6. Scoop into muffin tins and bake at 375 F for ~ 30 minutes or until a toothpick comes out clean.
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How To Make Cinnamon Apple Muffins:
7. Prepare the toping - The Add a Pinch Cinnamon Apple Muffins have a delightful Butter Cinnamon Sugar Topping!
Typically you melt the butter, brush the melted butter on the finished muffins hot out of the oven and then dip into the cinnamon sugar mixture. But since I didn't read closely enough, I melted the butter together with the cinnamon and sugar.
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How To Make Cinnamon Apple Muffins:
8. Add the topping and enjoy!
I used a silicone pastry brush to spread the butter cinnamon sugar topping over the apple cinnamon muffins and sprinkled an extra bit of sugar to give it some more texture and Voila!
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Add a Pinch Cinnamon Apple Muffin Recipe Review
These were some of the most delicious cinnamon apple muffins I've made, and I have made quite a few over the years. The apple chunks were the right size to fully appreciate, the inside of the muffin was moist, but not batter-y and underdone. The topping was delightful! Warm or room temp, this may be the best apple cinnamon recipe I've tried so far! For the full recipe, visit the Add a Pinch Cinnamon Apple Muffins Recipe here!
Thoughts on Apple Cinnamon Muffins? Have a favorite Apple Cinnamon Muffin recipe or tip to share? Leave a comment!
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Tried This Recipe?
Send us a photo, tag us @travelingthroughfoodtogether, or leave a comment below!
We'd love to try your favorite recipes or hear about foods you discovered while traveling! Submit a recipe or food story to Traveling Through Food |
Apple Cinnamon Muffins - Add A Pinch Recipe Review is filed under:
Breakfast • Desserts • Snacks • Apples • Recipe Reviews • North America
Breakfast • Desserts • Snacks • Apples • Recipe Reviews • North America
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Mericia of Melrie Jewelry generously hosted a private group cooking class with Luca Manfé. We all met up on zoom and set out to make homemade Mushroom Ricotta Ravioli! The class moved pretty quickly and we did a lot of simultaneous pasta rolling, cooking, and eating, so most of our pics are from making more raviolis from the rest of the pasta dough! |
Step 1: Make the Pasta Dough
It's best if you can get 00 pasta flour and a ratio of 100 grams to 1 large egg is generally a good place to start. (digital kitchen scales are the best) I guess making dough is a lot about how it feels and in time you will know if you need to add a bit more flour, an extra egg, or a few drops of water to get the consistency just right. The kneading took at least 15 minutes and then we wrapped up the ball of dough and let it rest at room temperature while preparing everything else.
Step 2: Make The Mushroom Ricotta Filling
Olive oil and a ton of sliced mushrooms went in a sauté pan with salt and pepper. Shallots, thyme, and garlic were added later followed by white wine. The mixture now needed to be chopped very finely. Our class didn't all have food processors, so we did the rustic, Italian grandma style chop on alarge cutting board with a good knife. Next time I would probably just save the time and use the food processor. Now we added ricotta, fresh grated parmesan, and parsley and did a final seasoning (salt + pepper) of the filling. then added one egg to the mix and put it in a pastry bag!
Carefully sealing the pasta layers together and smoothing out air bubbles
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Freshly cut home made raviolis
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Step 3: Making The Ravioli
Clamp your pasta machine to your counter or table and make sure there is enough space for the dough you're rolling out! You'll want to start on the widest setting on the machine and work your way through the thinner settings. Work with a small piece of dough and keep the rest tightly covered so it doesn't dry out. You may need to add a dusting of flour in between to prevent the dough from sticking. Once the dough is rolled out, grab your pastry bag and squeeze filling along half of the dough, at least 1 inch apart. Brush pasta with whisked egg yoke and fold over the other half, carefully pressing the dough together and removing air pockets as you go. Use a cookie cutter, ring mold, or ravioli cutter to cut out each ravioli and put them on a baking sheet lined with parchment (or silpat) and sprinkled with semolina flour and cover with a kitchen towel while you keep working.
Raviolis ready to be cooked!
Step 4: Cooking The Ravioli
In a large pot with salted, boiling water, add raviolis in batches and cook until they float to the top (about 90 seconds or around 3 minutes if frozen)
Step 5: Making The Butter-Sage Sauce
In a large sauté pan, add a few tablespoons of butter, sage leaves, and a couple ladles of pasta water, bring to a simmer and season with salt. As the raviolis boil, scoop them out with a slotted spoon and add them to the sauce with some more butter and a bit more pasta water if needed.You're just going to cook them and move them around until the sauce has covered them nicely! Serve with some grated Parm!
Left over raviolis topped with bacon :p
Bonus: The Egg Filled Ravioli!
Make a dip in the filling with your thumb and try to plop in a single egg yolk. If you can seal the ravioli well and cook it just right, when you slice it open you'll get a perfect runny egg to add richness to the sauce!
Egg Filled Ravioli
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Mushroom Ricotta Ravioli Ingredient List
full recipe: Chef Luca Manfé
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Shop Related Products:
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Send us a photo, tag us @travelingthroughfoodtogether, or leave a comment below! We'd love to try your favorite recipes or hear about foods you discovered while traveling! Submit a recipe or food story to Traveling Through Food |
Thanks, Melrie Jewelry!
It was an absolute delight.
Thank you so much for the opportunity! Check out Melrie Jewelry for beautiful, timeless totally handmade pieces of jewelry! |
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In the Summer of 2018 we had a special opportunity to visit friends and get a taste of a wonderful place - Portugal! No list of "top foods to try in Portugal" is complete without the glorious little Portuguese custard tart known as Pastel de Nata!
Our first Pastéis de Nata came from Portela Cafe on Rua da Graça in Lisbon. It was a short stroll from our airbnb and we wanted to get our Portugal trip off to a good start with cafe and pastries for breakfast! ;)
From there we enjoyed Pastéis de Nata just about everywhere we went - Lisbon, up the Silver Coast, Porto, and even the airport lounge on the way home.
So what exactly is a Pastel de Nata?
Pastéis de Nata are a delightful little treat consisting of a flaky crust filled with custard. Most people enjoy their Pastéis de Nata with a sprinkle of powdered sugar and cinnamon on top! Some people prefer just cinnamon or just powdered sugar while others enjoy a Pastel de Nata as is!
How do you eat a Pastel de Nata?
Easy. Just take a bite for optimal enjoyment of the creamy custard together with the crispy crust. There is a segment of society, however, who prefer to use a spoon to eat the custard first and then eat the crust. Posh. ;p No matter how you eat your pastel de nata, it's going to be delicious!
History of Pastel de Nata
The popular origin story of the Pastel de Nata goes back over 300 years ago to Jerónimos Monastery in Belém. The nuns and monks used egg whites to starch the clothing, leaving a huge amount of egg yolks needing used up. To prevent waste and simultaneously generate income to support the monetary, the custard tart was born. The recipe was later sold when the monastery closed in 1833. Today you can try the original Portuguese custard tart at Pastéis de Belém.
Wait. I'm Confused. Is it Pastéis de Nata, Pastel de Nata or Pastéis de Belém?
Pastel de Nata - one Portuguese custard tart
Pastéis de Nata - multiple Portuguese custard tarts
Pastéis de Belém - Portuguese custard tarts made from the original secret recipe.
The original Pastéis de Belém is only available at Fábrica Pastéis de Belém
It makes me think of how some people say Kleenex any time they mean "tissue" whether it's Kleenex brand or not. Technically, a Kleenex is a tissue, but all tissues are not Kleenex. So all Pastéis de Belém are Pastéis de Nata (albiet branded with the perception of superiority), but not all Pastéis de Nata are Pastéis de Belém. Hope I got that right and hope it makes more sense now!
Pastéis de Nata - multiple Portuguese custard tarts
Pastéis de Belém - Portuguese custard tarts made from the original secret recipe.
The original Pastéis de Belém is only available at Fábrica Pastéis de Belém
It makes me think of how some people say Kleenex any time they mean "tissue" whether it's Kleenex brand or not. Technically, a Kleenex is a tissue, but all tissues are not Kleenex. So all Pastéis de Belém are Pastéis de Nata (albiet branded with the perception of superiority), but not all Pastéis de Nata are Pastéis de Belém. Hope I got that right and hope it makes more sense now!
One last Pastel de Nata in Porto, Portugal
Flash Forward to December 2018 and we were already in withdrawal! On a weekend trip to Toronto we looked up Carousel Bakery in St. Lawrence Market so we could relieve the custard tart experience
Pastéis de Nata from Carousel Bakery in St. Lawrence Market Toronto, Canada | Traveling Through Food
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Pastéis de Nata from Carousel Bakery in St. Lawrence Market Toronto, Canada | Traveling Through Food
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Flash Forward to summer 2019 when family brought back some Pastéis de Nata after attending the Love Never Fails International Convention in Lisbon! And later when we sought out Azores Cafe in Pittsburgh so we could have some more Nata.
Basically, it was high time we tried to make Pastéis de Nata at home...
A Pastel de Nata has two main elements to master:
Which begs the question....
- Flaky Crust
- Creamy Custard
Which begs the question....
Can you make Pastéis De Nata with frozen puff pastry?
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The answer is yes! If you don't want to go through the effort of making your own puff pastry, you can definitely take the short cut and use frozen puff pastry. I used Pepperidge Farm Puff Pastry Sheets and it worked like a dream. In the future, I would like to do it 100% from scratch, but it's nice to lower the barrier of entry. ANYONE can make this!
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How To Make Pastéis de Nata Custard Step-by-step
I followed LeitesCulinaria's recipe found here
- Whisk 3 tablespoons of flour with 1/4 cup of milk until smooth
- Bring 1 1/3 cups granulated sugar, 1 cinnamon stick, and 2/3 cup of water to boil. Do not stir this, but let it boil until 220F or 100C
- Scald 1 cup of milk (237ml) in a separate small sauce pan. Whisk scalded milk into the milk/flour mixture.
- Take the cinnamon stick out from the syrup and pour it into the milk/flour mixture, whisking the whole time. Stir in 1/2 teaspoon of vanilla.
- Whisk the yolks from 6 large eggs in a bowl. Then whisk them into the milk/flour/syrup mixture.
- Strain this thin mixture into a bowl.
How long will Pastéis de Nata uncooked custard mixture last?
Uncooked custard mixture can last in the refrigerator for up to 3 days according to LeitesCulinaria.
At what temperature does milk scald? Why do you scald milk
Milk scalds once it is heated above 180F or 83C. Scalding milk can kill bacteria and enzymes that may interfere with thickening in recipes. (sources here and here)
Tips for using Frozen Puff Pastry to Make Pastéis de Nata
You will want to take the pastry out of the freezer well in advance.
How long does it take for frozen puff pastry to defrost/thaw from frozen?
In general, thaw at room temperature for 2 hours or overnight in the refrigerator.
It's important to let the pastry thaw or else you will break it when you try unroll it from the package.
Once the pastry is thawed, you are going to lay it flat on your work space (I used this large cutting board) and then roll it tightly into a log. Wrap it in plastic and refrigerate until you are ready to assembly your Portuguese custard tarts!
See this CupcakeJemma video below for the technique:
How long does it take for frozen puff pastry to defrost/thaw from frozen?
In general, thaw at room temperature for 2 hours or overnight in the refrigerator.
It's important to let the pastry thaw or else you will break it when you try unroll it from the package.
Once the pastry is thawed, you are going to lay it flat on your work space (I used this large cutting board) and then roll it tightly into a log. Wrap it in plastic and refrigerate until you are ready to assembly your Portuguese custard tarts!
See this CupcakeJemma video below for the technique:
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Assembling Pastéis de Nata
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Making Pastéis de Nata with Frozen Puff Pastry | Traveling Through Food
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The final product was quite adorable and delicious! This one has a very light dusting of powdered sugar and cinnamon on top.
Mini Pastel de Nata made with Frozen Puff Pastry | Traveling Through Food
I also tried to make them in normal sized cupcake tins, but I filled them up too high, causing the custard to run down the side and caramelize way before the pastry was fully cooked. You can tell below that the pastry at the bottom is still soft. I definitely recommend taking seriously the recommendation to fill just 3/4 full!
Tip: Fill 3/4 full with custard to prevent overflowing, over caramelization, and undercooked pastry
When do you eat a Pastel de Nata?
According to Eater, "locals eat Pastéis de Nata at breakfast, in the midmorning, after lunch, or in the evening — any time they're craving a snack"
Should you eat Portuguese custard tarts hot or cold?
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There's no wrong way! Some people love them warm, others like the texture of the custard better when it is at room temperature. Still others like them cold! The only way to decide is to try them all three ways, don't you agree? ;-)
Do Pastéis de Nata need refrigerated?
In most instances, there won't be any left over since they are so tasty! But on the off chance that you do have left overs it is recommended that you store them in the fridge.
How do you reheat Pasteis de Nata?
Reheating a pastry like this is best done in an oven or toaster oven over a microwave, for sure. 350F around 7 minutes should do the job!
How long do Pasteis de Natas last?
In an airtight box they may last up to 2 days. If refrigerated around 5 days. But seriously, just eat them today. :)
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Is there lemon in Pastéis de Nata?
Although this particular recipe did not call for it, many recipes do infuse lemon flavor into the simple syrup by adding lemon rind to the water, sugar, and cinnamon stick! I will definitely try this next time because I love a bit of lemon in a custard.
Tools That Make It Easier To Make Pastéis de Nata at Home:
For That Friend Who is Obsessed With Pastéis de Nata:
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Tried This Recipe?
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Bowl: Handmade by SageEdenPottery in OKC
Bacon Baked Potato Soup Recipe is filed under:
Soup • Family Recipes • Recipes • Bacon • Potato • Lunch • Dinner • North America
Soup • Family Recipes • Recipes • Bacon • Potato • Lunch • Dinner • North America
A crowd favorite baked potato soup from scratch with all the comforting goodness you want on a fall or winter's day. If you want to know what to do with leftover baked potatoes, this is a great way to use up leftover baked potatoes! Or maybe you just bought too many potatoes?
This soup is an easy way to use some of them up!
Contribute A Recipe You Love So We Can Travel Through Food Together!
Want to contribute to this giant international family cookbook?
Share your family recipes or go-to recipes here!
Share your family recipes or go-to recipes here!
Easy Bacon Baked Potato Soup Recipe
Tips:
- Be sure to toss the potatoes in the oven early or be careful when you peel them/scoop out the cooked potatoes from the peel so you don't get burned on the hot potato skins or the steam!
FAQ:
How do you bake a potato?
Wash the potato and use a fork to poke a few holes into the potatoes to let out some steam. It's nice to rub them with a bit of olive oil and sprinkle with sea salt.
Bake them until tender, about 45-60 minutes.
You can wrap them individually in foil, if you'd like!
How long does it take to sauté onions?
According to BHG it takes about 5-7 minutes "to remove the harsh onion flavor and just barely start to sweeten the cooking onion"
Is it necessary to add garlic after onions when sautéing?
This article was interesting. According to their test, it's not as crucial as you might think. If you want a more garlicky flavor, add garlic a few minutes after the onions have been sautéing. If you want the garlic flavor to be more mellow, add garlic at the same time. Either way, just keep an eye on your heat level and make sure the garlic doesn't get overcooked/burned!
What is the correct temperature for soup?
According to Rouxbe, proper soup serving temperatures are
Hot Clear Soups: serve near boiling 210°F (99°C)
Hot Cream or Thick Soups: serve between 190°F to 200°F (88°C to 93°C)
Cold Soups: serve at 40°F (4°C) or lower.
An instant read thermometer is a great tool to have in your kitchen.
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Tried This Recipe?
Send us a photo, tag us @travelingthroughfoodtogether, or leave a comment below! We'd love to try your favorite recipes! Submit a recipe or food story to Traveling Through Food |
Easy Bacon Baked Potato Soup Recipe is filed under:
Soup • Family Recipes • Recipes • Bacon • Potato • Lunch • Dinner • North America
Soup • Family Recipes • Recipes • Bacon • Potato • Lunch • Dinner • North America
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Bowl: Handmade by SageEdenPottery in OKC
Sopa De Frijoles (Bean Soup) Recipe from El Salvador is filed under:
Beans • Soup • Family Recipes • Recipes • Meal Prep • Lunch • Dinner • El Salvador • Central America
Beans • Soup • Family Recipes • Recipes • Meal Prep • Lunch • Dinner • El Salvador • Central America
A huge thanks to Keisha from Kansas, USA for submitting this family recipe for
Salvadoran Sopa De Frijoles (bean soup)!
This recipe was passed down to her from her mother-in-law and sister-in-law. How cool is that?!
Salvadoran Sopa de Frijoles is traditionally cooked over an open flame with a clay pot. You can imagine how much flavor that imparts. Keisha nicely explains the difference as being "like cooking a steak in your kitchen or on the grill.... Either way, it's still pretty tasty!"
How to make Sopa de Frijoles
Find Keisha's family recipe below. I made a few modifications starting with the beans. I couldn't get the small red beans via Instacart so I got pink beans. I went ahead and sautéed the onion and garlic a bit before adding the rinsed beans to the pot.
Rinse the beans
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Sautéing onions and garlic
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Once the beans were added, just go ahead and add the water!
Add beans to the sautéed onion and garlic
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Add water to the pot!
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Bring the sopa to a boil and then reduce to a low simmer.
Bring to a boil, then reduce to simmer for a couple hours
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Stir and taste occasionally to check for texture and seasoning
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Every now and again I gave it a stir and a taste. To finish the soup you an add any toppings you like. I actually added a bit of fried salami and some cheddar cheese! This soup is easy and hearty and very affordable. It reignited my confidence in cooking beans from dry instead of using cans! I love that you can mix it up with this recipe by adding whatever topping you're in the mood for or whatever you want to use up in the fridge. It would be cool to try it cooked in a clay bean pot, too!
Thanks so much to Keisha for sharing this recipe!
Thanks so much to Keisha for sharing this recipe!
Want to contribute to this giant international family cookbook?
Share your family recipes or go-to recipes here!
Share your family recipes or go-to recipes here!
Want To Get A Clay Bean Pot?
Here are some bean pots from around the world: Mexico • Central Colombia • India • Portugal
Here are some bean pots from around the world: Mexico • Central Colombia • India • Portugal
Salvadoran Sopa de Frijoles Receta (Bean Soup Recipe)
Clay Bean Pots
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Tried This Recipe?
Send us a photo, tag us @travelingthroughfoodtogether, or leave a comment below!
We'd love to try your favorite recipes!
Submit a recipe or food story to Traveling Through Food
Send us a photo, tag us @travelingthroughfoodtogether, or leave a comment below!
We'd love to try your favorite recipes!
Submit a recipe or food story to Traveling Through Food
Sopa De Frijoles (Bean Soup) Recipe from El Salvador is filed under:
Beans • Soup • Family Recipes • Recipes • Meal Prep • Lunch • Dinner • El Salvador • Central America
Beans • Soup • Family Recipes • Recipes • Meal Prep • Lunch • Dinner • El Salvador • Central America
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Oh, Hey!
We're Justin & Marissa
We love to travel & eat!
We created this space for all of us to share travel adventures through food together, no matter where we are! Check out the recipes we have curated so far, or if you want to get involved - we'd love for you to share a recipe or story!
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