This summer I was lucky enough to spend some time abroad studying in Europe, and during this time I was able to experience some really interesting breakfast traditions. As Americans, we are not only one of the only countries that consider eggs and pancakes to be a normal breakfast, but we eat some of the largest portions for breakfast than anywhere else. Finally, it seems that many of our traditional breakfast foods are considered desert to our somewhat distant neighbors.


Our first stop was England. On one of our first mornings in Salisbury we were treated to a traditional English breakfast. This was comprised of eggs, sausage, hash browns, baked beans, and grilled tomato slices. Coffee, tea, orange juice, and warm milk were available as well. In London bran cereal was available, and we also had the choice of an apple or orange as well. We were also happy to find that the milk was no longer at room temperature, but slightly chilled. On a side note, waffles, although a common breakfast item in the US, were viewed as a dessert in England. Not only were there carnival type stands selling them topped with chocolate and fruit, but they were available in vending machines and grocery stores as well. 


The next stop was France. In Paris we woke up to a bread heavy French breakfast. Each morning a tray with a croissant, half a baguette, orange juice, and your choice of coffee with milk (café au lait), tea, or hot chocolate was given to each hungry hotel guest. The table also displayed trays of different jams, fruits, cheeses, and of course, lots of Nutella.


Breakfast in Germany, and also Holland consisted primarily of cold-cuts, a variety of cheeses, large flaky rolls called Brötchen, and sweet spreads such as jam and chocolate hazelnut spreads. Cold cereals were available at most places but the options were usually granola, or bran flakes. The milk in many of the cities was served at room temperature, but at our hostels it was chilled. 


So, maybe the next time you are considering what to eat for breakfast, you might consider whipping up one of these traditional meals.

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Photo by _e.t on Flickr
While I was traveling in Italy this summer I kept noticing a pasta dish that was completely black in color. As I walked by restaurants with outdoor seating, I would gaze longingly at the plates of dining costumers collecting ideas of what to get for my next meal. Every so often there it would be again, the jet-black pasta. Unfortunately I wasn’t quite daring enough to try it, and with a menu filled with Italian I would have no clue as to what it would be named anyway. It wasn’t until returning home that I figured out the black color of the pasta was a result of squid ink! After some more investigation, I found that it is actually cuttlefish ink, not squid ink, used in most pasta dishes. This dark source of food coloring is mainly used to taint the noodles, but also as a sauce to cover them, and has been described as having an earthy flavor. Who knew? 

So the next time you want to impress your friends with an interesting culinary delight, you might just want to pick up a jar of this seafood special. 
 
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Note from the Editor: 
This is a recipe from the cookbook we are currently reviewing, Freshman in the Kitchen. The recipe being reviewed is for Crepes and Fresh Berries with whipped cream made from scratch. Click the link above to read more about the book and let us know what you think!
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Thewellseasonedcook.blogspot.com
I have to admit; the idea of making crepes from scratch seemed a little daunting. Needless to say I soon discovered that the savory dessert that looks so fantastic on a plate, was not quite so difficult to assemble at home.

I started out by following the recipe and mixing the dry ingredients together and then adding in the eggs, butter and vanilla. Everything was coming along well, and it looked as though I was going to have some tasty crepes on my hands until I added in what seemed to be an overwhelming amount of milk. Now, I have concocted my fair share of deserts, however crepes have not been one of them, so when my batter turned into soup I was a bit taken aback. Luckily as I poured the batter in the pan and watched as it cooked, I realized that everything was going to turn out okay. Putting a lot of vegetable or olive oil was definitely a must, as it was delicate work flipping each crepe. After about 4-5 minutes of cooking, the crepes were ready for garnishing.
   
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Cinnamon- Photo Misty G. at Wellsphere

Ramen Noodles and EZ-Mac shouldn’t be the only staples in a college student’s kitchen. Lets face it, besides easy, prepackaged meals many of us have no idea what exactly what we should be stocking our cupboards with. For all of you who empathize with this, the following is a general guideline for what you might need to pick up on your next trip to the grocery store. 


Baking Staples: Flour, sugar, salt, baking soda, baking powder, and cocoa powder are the most common ingredients used in baking. Your kitchen should contain most of these items, as they are often required in all types of recipes.


Fats and Oils: Butter, cooking spray, olive and vegetable oil have multiple purposes and are used for everything from sautéing vegetables to making your favorite chocolate chip cookies.


Spices: Cinnamon, garlic powder, oregano, basil, and red pepper can help add some flavor to most dishes. Depending on your taste preferences and... 
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