Some of our favorites from each country so far:
- Russia - Speaking of pancakes, the Russians enjoy many variations on the theme. The Purple Penguin's favorite were oladushki, essentially dollar pancakes. I preferred them, too, because they didn't require letting the dough rise so it's less time-consuming. My Wife preferred blinis for the buckwheat flavor. So, I think if I use the flour mixture I used for the bilini in the preparation for the oladushki, I'll have something to please everyone.
- Germany - Most of the cuisines we have explored so far favor the continental breakfast, or at least simple, low-prep dishes which lend themselves well to that idea. One German variation we enjoyed was granola mixed with yogurt and jam.
- Argentina - croissants with dulce de leche and/or jam.
- Colombia - almojabana, a cheesy bread roll.
- Belgium - almond cocoa butter.
- Netherlands - chocolate sprinkles.
The weekend's big experiment was cuscuz branco, which translates from Portuguese as "white couscous." Combining tapioca, coconut, milk and sugar, it is most definitely white. The ingredients took some finding and I was a little panicked last night when I realized I didn't have enough tapioca pearls. But halving the recipe seemed a reasonable choice for a family of three. After chilling over night, it was ready for breakfast this morning, along with café com leite (aka café au lait) and hot chocolate:
The reactions from the ladies:
- My Wife: "I'm glad you didn't make it for 12 (the full recipe)."
- Purple Penguin: "Too sweet."
I intend to learn as much about cooking as eating in this project. As such, I've come to realize that I'll only get so far with breakfasts unless I learn to bake. My Wife has, in fact, pushed me towards baking before. As an experienced cook, she's comfortable with measurements like pinch, dash and splash whereas I crave precision. Baking is for people like me. Fortunately, I live in a house with loads of cookbooks to help me get started.