Most people would agree that food and travel go hand-in-hand. Some of our finest memories of a journey are tied to a wonderful meal steeped in the cuisine of a land. There is nothing like an authentic cheese fondue on a frigid night in Switzerland or Beijing noodle shared with a table of friends in China.
I have my own take on the dishes I remember, often scouring the pantry and then the Internet for that critical ingredient that must be used. (I’m talking about you, sweet Hungarian paprika). In the end, through trial and error and taste preferences, I am ready to share 8 recipes inspired by my travels. Come with me as we relive some memorable journeys through food.
1. France – Cheese soufflé (soufflé au fromage)
My favorite restaurant in Paris, a city of remarkable restaurants, is a place called Le Soufflé. I have been going there for more than 40 years. I might begin with soupe à l’oignon gratinée, then soufflé au fromage. Next comes a savory soufflé, such as cheese, chicken, and mushroom. For the grand finale, we share soufflé chocolat and soufflé Grand Marnier. Yes, four soufflés in one meal.
My humble attempt to duplicate their cheese soufflé actually uses two cheeses from Switzerland – half Gruyere and half Emmental. The secret is to carefully fold the ingredients and not overcook.
2. Italy – Spaghetti sauce
I’m not ashamed to admit that Italian pasta with a red sauce is my go-to meal anywhere in Italy. It may be because my favorite meal growing up was my mother’s spaghetti sauce. The recipe below has evolved from hers, which was derived from her mother. We lived in rural Illinois, with its rich black soil that to this day produces the finest tomatoes in the U.S. We grew our own, which she canned in mason jars in the summer for creating amazing spaghetti sauce year-round. Italians would approve. Plus, this sauce can be used to make lasagna and other pasta dishes.
3. Spain – Cheesecake, Basque-style
The Basque region of Spain has its own strong cultural traditions, so it is no surprise that they have a very different version of cheesecake. It is cooked in parchment paper at an extremely high heat and made with only four main ingredients. I love the creamy texture to go with a slight burnt touch. I stole this recipe from my culinary friend, So Young Park.
4. Hungary – Hungarian goulash
The goulash I ate in Budapest was decidedly more soup-like than my recipe, but I prefer a thicker stew that can be served on noodle or even rice. I also prefer bell peppers to root vegetables. One thing was definitely the same – traditional Hungarian paprika. There is no substitute for the sweet, fragrant spice that transforms this dish. The authentic Szeged brand can be found in the U.S. Mix sweet and hot to taste.
5. England – Chicken pot pie
There are many theories as to where meat pies originated, but few dispute that the English appropriated this dish a few centuries ago, to be enjoyed by nobles and peasants alike. While my version is more tame than game, it nonetheless hits the mark for the perfect comfort food. I prefer a double crust (made with Crisco for flakiness) baked in a glass or ceramic pie pan.
6. Switzerland – Cheese fondue
The alpine environment invites stick-to-the-ribs food, and I love much of what the Swiss have to offer. From rosti to raclette, I can’t get enough. But nothing takes the place of an authentic cheese fondue, with speared stale bread plunged into the hot delectable mixture. I can close my eyes and be transformed back to the medieval town of Gruyères, where I paired the dish with a local Riesling, leaving stuffed and a little woozy. When preparing this recipe, every ingredient should be Swiss, from Emmental and Gruyère cheese to Riesling to Kirschwasser.
7. China – Beijing noodle
So many delightful dishes to be enjoyed throughout China – how to choose one. I will admit I would never try to duplicate favorites, such as Beijing duck. I do prepare dishes such as Sichuan green beans and Kung Pao chicken, but I keep coming back to Beijing noodle. Armed with the proper ingredients, Tian Mian jiang (sweet bean paste) and Shaoxing wine, one can bring back the memories of this simple, tasty treat.
8. United States – Pumpkin pie
America is such a melting pot of cuisines that most of our favorites – pizza, hamburgers, pasta, burritos, etc. – were brought here by immigrants from all over the world. Pumpkins, on the other hand, probably originated in North America and were a staple of Native American diets. A pumpkin pie could have been on the first Thanksgiving dinner table.
The secret to mine is to roast my own pumpkin; I never use canned. This recipe, handed down from my great-aunt June, calls for only two spices – nutmeg and ginger. Careful not to overcook, the result is close to a pumpkin custard.
Looking for more American recipes based on travel? Check out my Road trip snack recipes, including another New England favorite, cranberry walnut scones.
Any comments or questions? Feel free to leave them in the bottom of this post.
