Tag Archives: Expat living in Prague

Maple Syrup Score

Last week, I came into a bit of good fortune, although it was somewhat bittersweet. Our friend Lindsey was coming to the end of her three-year stint in Prague. The greatest party planner in the world, Ms. Alli B., gathered up a few of her friends for a little surprise. We showed up at her apartment with some Thai take out and extra hands to help her out with the packing. In addition, we used the opportunity to celebrate her upcoming birthday a few weeks early.

Spread all around the apartment were the bounties of her years in Prague and of the exciting places she visited. Each piece told a story and highlighted a moment. Friends recounted events around some of the peculiar objects and narrated bits of Lindsey’s history as an ex-pat living in Prague. It was a simple, yet sincere and touching way of reaching closure. I believe not just for Lindsey, but for us, her friends as well. It is never easy to say good-bye to the friends we meet when living abroad. One never knows when you might cross paths again.

As we helped her sort out her goods, Lindsey was also getting rid of items in her pantry. At some point, she held up an unopened bottle of maple syrup and I immediately claimed it. Maple syrup is a highly prized ingredient here and it can cost a fortune. I was very happy to go home with it.

My parting gift...

It has been almost a week since Lindsey left. I have used the maple syrup a few times to top my pancakes with and for this recipe of Maple Syrup Scones. As I prepared the scones, I couldn’t help but think of Lindsey and her love for this sweet syrup. I never got to make these baked goods for her, but I think she would have liked them. We will miss her at our table, but she will never be forgotten.

Maple Syrup Scones (from the Rose Bakery cookbook:Breakfast, Lunch, Tea)

1 3/4 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1 big tablespoon of baking powder
1 big tablespoon of sugar
1/2 teaspoon salt
3/4 cup of unsalted butter, cut into pieces
4 tablespoons maple syrup
4 tablespoons milk or buttermilk
1 egg, beaten for glazing

Pre heat oven to 400 degrees F/ 200 C

In a large bowl, mix the flours, oats, baking powder,
sugar and salt.

Add the butter and rub it in with your fingers, until
it starts to look like breadcrumbs.

In another small bowl, combine the milk and syrup together.
Stir together.

Make a well in the middle of the dry mixture.
Then pour the liquid mixture in the well.
Begin with a fork to combine the dry and wet
ingredients together.
Then finish with your hands.
If the mixture is dry, add a few drops of milk.
If too wet, add some flour.
The dough should not be sticky and you should avoid
overworking it.
The dough should have a slight firm touch to it.

Dust your counter with some flour.
Then roll or pat out the dough to 1 1/3 inches thick.

Using a biscuit cutter, cut the scones out into rounds
and place them on a greased baking tray, so that they
almost touch.

Glaze the tops with the beaten egg.

Bake for 20-25 minutes or until golden.

Allow them to cool before breaking apart.

Serve warm with some jam, or more butter
and enjoy the smell of maple syrup floating
through your home!

2 Comments

Filed under Prague Inspires!

“And just boil it all together.”

“Hi Dad!”
“Hi, what’s up?” (Dad’s usual phone greeting)
“Um, I want to ask mom about mongo. Just wanted to double-check how to cook it.”
“Oh. You just need mongo, spinach, pork, if you like, tomato, shrimp, patis, garlic and onions. And just boil it all together.”
“Boil it all together?”
“Yes.”
“Are you sure? Doesn’t mom fry something up too?”
“No, just boil it all together.”
“Is mom there?”
“She’s still sleeping.”
“Ok, thanks. Tell mom to call me later. Love you.”

When I call home to ask my parents about some of the Filipino recipes I miss and crave, I always seem to get my dad on the line. Maybe it has to do with the European/ North American time difference. When I call from Prague, it is afternoon here and I am thinking about what to make for dinner. In NYC, when my dad picks up my call, he is still in his pj’s, just about to have breakfast and my mom, well she is still deep in a state of slumber. She has never been a morning person.

The usual suspects...

The funny thing is that although my dad is really good about remembering ingredients and is really helpful with directions, we didn’t grow up eating many meals cooked by my father’s hands. There were a few occasions when Mom had the night shift at the hospital and Dad would make dinner for me and my brothers. It didn’t happen very often and the surprising thing for me is that when I look back at those handful of memories I remember really enjoying my father’s cooking.

I am in need of a serious boost of iron. My third trimester blood tests detected a drop in this area. I returned from the doctor’s office with two packs of iron supplements, but I do believe the right foods can help you get back on track. I hardly eat meat, I do cook it for my husband, but I rarely eat it. Fish and seafood: yes. Beef, pork, chicken and other game: no. Yes, I am one of those.

...of the Filipino Sofrito

One way to get more iron into the system is through legumes and leafy greens. A bowl of mongo would be the perfect combination. My dad was right, I would have to boil all the ingredients together. However, that was only after I let the beans boil for an hour and sautéed a few of the other ingredients. I called my mother back later that same day and she laughed when I repeated the instructions given by my dad. We kept it our little secret and didn’t bother to correct him. Neither one of us wanted to spoil my father’s culinary confidence.

Mongo

1 cup green mung beans
5 cups water (plus 2 more cups)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium-sized onion, sliced
1 large tomato, diced
1/2 lb. shelled shrimps
1-2 tablespoons fish sauce (patis)
salt and pepper to taste
1 package of baby spinach

Mung beans

Give the beans a very good rinse.
In a deep pot, combine the beans, water and season with some salt.
Let the water come to a boil and then reduce to a simmer.
Cook beans for an hour, or until soft or until doubled in size.

In a large pan, sauté the garlic in oil, until lightly browned.
Then add the onion, tomato and fish sauce.
Let it cook for a few minutes, until the onions and tomatoes soften.
Add this pot of mung beans.
If the liquid has dried up, add another cup or two of water.
Let it cook for another 10-15 minutes.
Add the shrimp and spinach at the end and let it boil a few more minutes.
Season with salt and pepper.

Serve with jasmine rice.

The Filipino way: Spoon & Fork!

Leave a comment

Filed under Pinay at Heart