My name is Megs. But who I am isn't exactly that important. Who I would like to introduce is Ursola Elizabeth Josephine Calleja.

Also known as my Grandmother.

My grandmother is and was a lot of things: a knitter, a baseball-watcher, a strong-willed woman, and a cook. In fact, according to my dad, she was a fantastic cook. And I've decided that these recipes should live on in my kitchen. The traditional dishes, the family favourites, and the smells of the Mediterranean. I've created Maltese Mondays. This blog is a nod to the Maltese cooking of my grandmother.

Let's talk about Ursola Elizabeth Josephine, or Lena, for a second. After surviving World War II in a country that was routinely attacked for its prime location, she met a boy, got hitched, packed her sons and belongings into very few suitcases (belongings, not the sons), left the majority of her family, and hopped on a boat across the entire Atlantic to Halifax's Pier 21. Then she got on a train and raised five boys and her brother in a one-bedroom apartment without speaking English. In inner-city Toronto.

And I'm often wishing my apartment had hardwood floors.

So I've basically established that my grandmother's a boss. Carrying on her cooking probably seems like such a trivial thing. But once a week my kitchen's going to be Valletta on a weekday. Full. Of. Food.

I should mention that I have one other Grandmother as well, also a mighty fine cook, whose homemade buns are better than yours. Why did I choose Lena's cooking and not Elsie's (to whom, by the way, I owe my middle name)? A few reasons. For one, Elsie kept recipe cards. In English. Elsie also had daughters who know many of her recipes. Elsie was also cooking until about 8 years ago so many children and grandchildren (all, like, 80 of us) have been able to carry on the Moore cuisine. Lena didn't have any of that; she never told anyone her recipes. So I've gathered my dad's memory, a few things I was exposed to or that I remember from fam-jam potlucks many years ago, traditional recipe books and what I saw/smelled/tasted in Malta. Perhaps down the line I'll instill Scottish Sundays, without the haggis.

My treasured travel companion.

Ever met a Maltese Scot? What on earth is that? A plaid-wearing, loud-talking gal with a love for Limoncello? This adorable creature? Well, you are about to find out.

Welcome to Maltese Mondays.

Sunday, January 26, 2014

stuffat tal-brungiel

Eggplant Stew!

Fricken' delicious. That's all. Make this and feel good about eating it. It always includes red wine, so use this an an opportunity to buy a bottle, use the half glass for the recipe, and make the experience far more exciting.
 Pile it on rice or enjoy on its own.

The original recipe, "Stuffat tal-majjal" uses pork. I used eggplant.

Traditional way: onions, garlic, potatoes, cooked pork, diced tomatoes, water, peas, pepper, salt, parsley.

Weird way (if you're into that): use eggplant instead of pork.

Cooking tunes: I'm back on Stalko. Anything. They are amazing.
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Sunday, January 12, 2014

ross il-forn

Ross il-forn, or "rice in the oven". Another recipe my dad remembers from G. Lena. Today I finally had some time on my hands and was able to get back into my Maltese cooking/listening to Maltese music routine. This tasty dish is sort of like a heartier, crunchier, risotto in slice-able form. Because it's so homey, it makes me want to drink wine, wear elastic-waist pants, and picture myself sitting on a rooftop terrace (still in elastic-waist pants) beside the Mediterranean. It's about time for another family holiday reunion. For now, ross il-forn will do.

I will slice you and put you in my belly.

Beef and cheese is sort of a large part of Maltese cooking, and for me, those ingredients don't really fly. So I made a mushroom-based version today, and instead of using creepy soy cheese (seriously, why. why.), I looked up some cheese substitutes. Nutritional yeast is usually the next go-to, but call me crazy, I just didn't want a huge pile of cheesy yeast in my dinner. So I tried miso. Stirred a little in- surprisingly tasty!

Traditional way:
bake rice (white or brown) until it is half-cooked (use half the normal amount of water)
cook beef, onions, garlic on the stovetop and add crushed tomatoes, bay leaves (then remove them), broth, salt, pepper, mint
stir in half-cooked rice, and mix well with beaten eggs and mozzarella
pour into greased baking dish and sprinkle with parmesan
bake till rice gets tender and sides go crispy

Weird way (if you're into that):
bake rice (white or brown) until it is half-cooked (use half the normal amount of water)
cook mushrooms (I combined oyster, crimini, shitake), onions, garlic on the stovetop and add crushed tomatoes, bay leaves (then remove them), broth, salt, pepper, mint
stir in half-cooked rice, and mix well with beaten eggs and a spoonful of miso
pour into greased baking dish
bake till rice gets tender and sides go crispy

Enjoy!

Cooking tunes: nosnow/noalps-  "N.E.W." Just enjoy the roller disco.


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