The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Swedish Pancakes with Strawberries

CrepesSquareTSTWith Mother’s Day around the corner, I thought I’d revisit this tried-and-true recipe with a fresh spring topping. The special moms in your life deserve breakfast in bed, don’t they? What’s better than fresh crepe-like Swedish pancakes, warm from the pan, and topped with whipped cream and strawberries? If it’s your day, moms, and you’re not sure what awaits you on Sunday morning, you might want to print this recipe out and leave it somewhere conspicuous. These are similar to traditional French crepes, but have slightly more eggs and less flour in them — making them easier to cook, springier in texture, and more flavorful, in my opinion. For more topping ideas and tips, please visit my original posting for Swedish Pancakes with Sweet Clementine Sauce. Enjoy!

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Rhubarb-Strawberry-Ginger Sorbet

Photo by James Ransom

Photo by James Ransom

I entered this recipe in a Whole Foods Market Cooking contest for “Your Best Rhubarb Recipe” and won! One of the best things about winning was having my sorbet tested and then photographed so beautifully by the talented James Ransom (above photo). I’m thrilled, and grateful to fellow blogger Suzanne @ A Pug in the Kitchen for encouraging me to enter the contest! Here’s my original blog posting:

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Leek & Ricotta Strata

StrataTST2 A rustic breakfast dish or side, this strata can feed a crowd with minimal effort on the cook’s part. And it’s tasty! I’ve used some light spring flavors of leeks, creamy ricotta, fresh thyme & chives, but you could use whatever veggie-cheese-herb combination appeals to you. Leftover Easter ham would be a great addition too! Happy Easter to all celebrating, and happy Fiesta Friday — come check out this week’s party!

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Austrian-Style Potato Salad

PotatoSalad2TST2I love potato salads of any kind; they are usually what I go for first at a barbecue or other warm-weather get-together. And yet I can’t tell you how many times I’ve botched my own attempts at making a good potato salad. The potatoes have ended up either too mushy and falling apart or too hard and unyielding. I finally figured out that the right variety of potato makes all the difference.

A potato is a potato is a potato, I used to think. Not so. And this is particularly crucial to those of us living in new places where the potato varieties are unfamiliar and labels can be confusing. Here’s what I’ve learned: Continue reading


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Norwegian Rhubarb Cake with Cardamom

RhubarbCakeTST2 I started daydreaming about this Norwegian Rhubarb Cake, or rabarbrakake, the moment I saw it on Outside Oslo, a lovely Scandinavian food blog. The beautiful photos drew me in, and the description of its simplicity had me hooked. Norwegian? Rhubarb? Cake? Sounds like a perfect treat to celebrate the homecoming of my part-Norwegian husband who loves rhubarb. I love that this is not overly sweet, and the cake stays moist and buttery on the inside, with little jewels of tart, soft rhubarb, and a golden, slightly crisp edge. I added my own touch of cardamom to the batter, because I usually associate Scandinavian baking with a good excuse for a dash of my favorite spice, and have to say this cake lived up to my daydreams. Maybe too much so, because, waking from my reveries, I realized the cake was half gone before the hubby came home… Oops! Welcome Home, Honey!

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Spring Herb, Asparagus & Emmentaler Omelette

omeletteTSTTrue story: After living in Bosnia for a few months, I once complained to friends how unappetizing I found the eggs there. “They smell like hay, and what’s up with that dark orange yolk?” I said. One friend, who had grown up on a farm in the U.S., started laughing. And then she laughed some more. And when she was able to breathe again, she gave me a little pat on the arm and said, “Laura. They have that smell because the hens are grass-fed. That’s a good thing. And the orange yolk means they’re fresh.”

Ah-ha! Well, I certainly felt dumb. I guess I had grown used to sanitized and odorless industrial eggs with pale yellow yolks. Sure enough, after a couple years in Bosnia, I came to love those farm-fresh eggs, as well as all the other abundant fresh produce there. My lesson: Sometimes it’s good to question your instincts.

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Green Grape & Strawberry Elderflower Sparklers

FruitElderflowerSparklersTSTWe all know that staying hydrated is essential to good health, and this is especially so as the days get longer and warmer and we’re more active. Are we all getting eight glasses of water a day? I know that I, for one, struggle to get this minimum recommended amount of water on a daily basis. So, here’s a refreshing, hydrating drink that makes it all easier: fruity elderflower sparklers! Consider this less a recipe and more of a little tickler to spark your creative ideas on how to stay hydrated and enjoy some refreshing drinks! What’s your favorite way to hydrate?

Come check out Fiesta Friday #10 (it’s an especially rocking party this week) and Happy Friday, everyone! Continue reading