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Homemade Corn Tortillas

Makes 16 small or 8 medium tortillas

This week’s Guatemalan Global Table starts off with a popular treat – the corn tortilla. Store-bought corn tortillas can be so … stale, dry and yucky. But, take five minutes to throw together a simple dough and you can smoosh out the best corn tortillas in the world – certainly as good as any you can find in Guatemala. Make them thick or thin, big or small – any way you shape them you’ll be glad you did. And if you have kids, watch out. You just might need to double the recipe (but don’t worry, they’ll be doing most of the work).

Ingredients:

2 cups masa harina
1 1/4 cups water
1/4 tsp salt
one giant helping of super secret ingredient (see below)

Method:

My recipe is not too different from the back of the masa harina bag. There’s one major difference though. I add…

… and I think you’ll notice a real difference. With that being said, combine a healthy portion of love with masa harina, water, and salt until a soft ball forms. Knead for a few minutes. Use this time to listen to the sounds around you. Do you hear birds chirping? Traffic humming? A man snoring on your couch? I do and was just wondering if I was alone in this.

Next, divide the dough into 16 equal portions (or 8, if you want large tortillas). In related news: I love my pastry cutter. It makes cutting dough up easy peasy.

Next, shape each piece into a pretty ball. Keep the balls covered so they don’t dry out. Note: our dough is sitting on a comal, or traditional Central American griddle used for cooking tortillas, toasting spices, and roasting vegetables. We’ll cook the tortillas on it in a minute.

If you’re an amazingly skilled person, you’ll now use your hands to shape each ball into a flat tortilla. Otherwise a tortilla press will be required (line the press with two pieces of parchment paper or plastic wrap). Please note that a tortilla press should come with a handle, otherwise it’s difficult to smoosh things effectively and you’ll have to exchange it for one that is not missing any parts. Ahem.

As you can see, I still managed to smoosh the dough balls into tortillas, even without the handle. I just had to use a little more muscle, of which I don’t have much to spare. Hence why I exchanged presses.

Cook over medium-high heat on an ungreased comal, griddle, or pan (do not use nonstick) for about a minute per side or until sun spots show up (little black dots)

When you have a pile of fresh, hot, homemade corn tortillas all is well with the world.

I can personally attest to this.

Especially when they are made with love.
And eaten with friends.
Homemade Corn Tortillas
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This week’s Guatemalan Global Table starts off with a popular treat – the corn tortilla. Store-bought corn tortillas can be so … stale, dry and yucky. But, take five minutes to throw together a simple dough and you can smoosh out the best corn tortillas in the world – certainly as good as any you can find in Guatemala. Make them thick or thin, big or small – any way you shape them you’ll be glad you did. And if you have kids, watch out. You just might need to double the recipe (but don’t worry, they’ll be doing most of the work).
Servings
16 small tortillas
Servings
16 small tortillas
Homemade Corn Tortillas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This week’s Guatemalan Global Table starts off with a popular treat – the corn tortilla. Store-bought corn tortillas can be so … stale, dry and yucky. But, take five minutes to throw together a simple dough and you can smoosh out the best corn tortillas in the world – certainly as good as any you can find in Guatemala. Make them thick or thin, big or small – any way you shape them you’ll be glad you did. And if you have kids, watch out. You just might need to double the recipe (but don’t worry, they’ll be doing most of the work).
Servings
16 small tortillas
Servings
16 small tortillas
Ingredients
  • 2 cups masa harina
  • 1 1/4 cups water
  • 1/4 tsp salt
Servings: small tortillas
Units:
Instructions
  1. Combine masa harina, water and salt until a soft ball forms. Knead for a few minutes.
  2. Next, divide the dough into 16 equal portions (or 8, if you want large tortillas). Shape each piece into a ball. Keep the balls covered so they don't dry out.
  3. Use a tortilla press to shape the tortillas.
  4. Cook over medium-high heat on an ungreased comal, griddle or pan (do not use nonstick) for about a minute per side or until sun spots show up.

Menu: Guatemala

Hello and welcome to our Guatemalan menu, a welcome distraction from the storms that plagued the midwest last night (a.k.a. where I live). Tornado season reminds me, yet again, that I’m a stress eater. Big time. Last night, as the winds whipped and the hail fell,  my appetite went through the roof. I may or may not have eaten 9.5 fresh corn tortillas and 139 mugs of hot cocoa, but who’s counting…? Let’s just say I’m still extremely full. The good news? Our Guatemalan menu is great for stress eaters. It’s at once comforting and indulgent. Trust me – I’ve put it to the test.

This week I received expert advice from Audrey and Dan over at Uncornered Market. I like them. They travel the world for a living. And they made Pepian in Guatemala.

What sounds good to you?

Pepian Sauce for Stewed Chicken or Veggies [Recipe]
Remarkably like mole, pepian is made with toasted pumpkin and sesame seeds, tomatillos, tomatoes, cinnamon, and dried chili peppers. While not spicy, the flavor is deep and complex.

Homemade Corn Tortillas [Recipe]
There’s nothing like fresh corn tortillas, still hot from the comal – the traditional flat pan used in Latin America for tortilla making and more. Our recipe is made with little more than masa harina, salt, and water.

Guatemalan Hot Cocoa [Recipe]
Made with traditional cocoa tablets and blended until frothy. Hot cocoa tablets are widely available at Latino grocers.

*All recipes and the meal review will be posted by Monday morning.

About the food of Guatemala

Sunset near Panjachel | Quetzaltenango farm highlands

Follow the rainforest trails, past the ancient and active volcanoes, through patches of arid desert and towering Mayan ruins, and pull up a chair to the Guatemalan Global Table. Just don’t sit too close – you need room for your belly to grow.

And, I promise you, it will grow.

For starters, you’ll be chowing down on pupusa – the awesome corn (masa harina) snack packet we made for El Salvador [Recipe].

Ruins in Antigua, Gautemala | Castillo de San Felipe de Lara

Then there’ll be a heaping portion of Guatemalan mole, called recado or pepian, often served over chicken [Recipe]. This clay colored sauce is made with a filling blend of pumpkin/squash seeds, sesame seeds, dried peppers, tomatoes, tomatillos, cinnamon and more. Another recipe that uses sesame and pumpkin/squash seeds is called Jacon – this dish is deep green thanks to loads of cilantro and tomatillos. Both will fill your belly right up!

If you can handle a few happy carbs (I’m always up for a good carb load), then you really should eat these dishes with rice or corn tortillas [Recipe]… the fresher the better. If you can make tortillas as well as this lady, you’ll forever be my hero.

Maya Temple, Tikal | Colonial architecture

Speaking of corn tortillas, I should mention that Guatemalans enjoy many of the same foods that Mexicans and other central American peoples. Quesadillas, tortillas, flan , and rice cakes are all on the menu.

Guatemalans make all manner of dishes and drinks with coffee and chocolate [Recipe], thanks to the absolute perfect growing conditions. I have a feeling I’d be in big trouble in Guatamala – a total mess, constantly hyped up on caffeine and sugar.

Either that, or I’d get lost in the ancient ruins, looking for radishes.

Because, yes, in case you were wondering, Guatemalans eat a lot of radishes.

Who knew.

Photos: Chensiyuan, Andrea Rubio, Yogi, Gusjer, CIA World Factbook

Monday Meal Review: Grenada

THE SCENE:

I was almost asleep when it hit me. My eyes popped open.

“Did you put the Oil Down away?” I asked.

“The what?” Keith replied, groggily.

“The Oil Down. The stew?” I waited, blinded by the piercing blue glow radiating from my alarm clock.

“No?”

I shut my eyes tightly and shook my head. Keith always answers my questions with a question when I’m upset.

“How long has it been out?” he asked.

I didn’t answer.

“Is it still good?”

“No.” I felt tears well up in my eyes even as I said it. I tried not to blink, hoping they would stay put.

This was a first. An entire dish, gone uneaten by Mr Picky and Miss Ava. Sure, I had sampled it earlier in the day, while flitting around the kitchen, but I had saved the bulk of the stew for later, for a time when we could all sit down together to eat as a family.

Here we were, hours later – in bed, almost asleep. Several urgent errands had left the Oil Down forgotten on the stove top. Even though we could all still sample the nutmeg ice cream (and we adults could drink the rum punch), there would be no Oil Down.

I thought about the hours. The chopping. The yucca. A few tears slid down my cheeks.

The yucca.

Of course things went wrong. As I lay in bed, staring at the fan’s shadow swirling against the dark ceiling, the tears came down full force. This tuber was mocking me. Since I began cooking meals from around the world I have had zero success with yucca, and we’re more than 1.25 years through the project.

The irony is this yucca dish tasted good – a little rich, but good. I thought the yucca and I were on our way to a new beginning. I thought I may have tamed this wild tuber.

Clearly, I thought wrong.

I wiped the tears from my eyes.

“Where are you going?” Keith asked, as I tiptoed out of bed.

“To eat some nutmeg ice cream.”

THE FOOD:

Oil Down with Yucca (Vegan) [Recipe]

What I like most about this dish:

This thick coconut infused stew would be great stick-to-your-ribs ski food. If you’re looking for a blend of Indian and Caribbean sensibilities, this is it.

What I like least about this dish:

The food sticks to your ribs a little too much. I think my waist expanded just thinking about it. Yes. Yes, it did. Next time I’ll go for light coconut milk.

Spinners and Sinkers [Recipe]

What I like most about this dish:

The new shape was fun to make. Will definitely be trying these again.

What I like least about this dish:

While the flavor was good, they came out surprisingly dense. Also, the coarse cornmeal, while adding an interesting textural element, was distracting. Next time I’ll go with a fine grind.

Nutmeg Ice Cream [Recipe]

What I like most about this dish:

Nutmeg. Ice cream. Are you kidding? From the moment I read about this combination (and I had never heard it before cooking Grenada), I was in love with the idea. Upon sampling, it completely matched up with the dreams I had of this treat. I expect we’ll have a long and happy life together. Oh, and this was Ava’s first time eating ice cream. Success.

What I like least about this dish:

Us girls loved it. Mr. Picky was funny. He said “I like the topping but the rest tastes too gingery.” I had no idea what he meant. I told him it was all nutmeg. “Oh,” he said. “I thought it was ginger ice cream.”

Caribbean Rum Punch [Recipe]

What I like most about this dish:

It’s easy as 1234 (see recipe for clarification). Perfect for an impromptu gathering – everyone has juice, rum, and limes – right??

What I like least about this dish:

I would like it a bit sweeter.

Ava’s Corner:

1 2 3 4 Caribbean Rum Punch

Makes…as much as you can handle!

I’m no mixologist, so I love when there’s a clear cut way to mix a drink, such as with the ever-mighty Rum Punch. The recipe is easy to remember, as long as you can count to four. You’ll need 1 part sour, 2 parts sweet, 3 parts strong, 4 parts weak.

As for what specific ingredients to use? That’s where you get to be creative. Take “Sweet” for example: that could be a sugar syrup or a naturally sweet fruit juice. You get to choose.

I went for a middle of the road drink – tropical, fruity and fresh without being cloying. As for the dash of nutmeg – it’s Grenadian fairy dust – be sure to add some for your finishing touch.

Ingredients:

1 part sour: fresh lime juice
2 parts sweet: pineapple juice
3 parts strong: rum
4 parts weak: orange juice

If my ratio confuses you, just replace the word “part” with cup, and you’ll end up with a little over a half gallon.

Garnish:

freshly grated nutmeg
1 lime, sliced thinly to add to pitcher and glass (optional)

Method:

Wouldn’t the world be grand if everything could be drunk out of mason jars?

Left to right: orange juice, rum, pineapple juice, lime juice.

Add all ingredients to a pitcher with a bunch of thinly sliced limes and a small mountain of ice. Dust with nutmeg. Instant festivity.

Serve with a smile and your favorite lawn game. Unless your favorite is lawn darts.

My favorite is either bocce ball or croquet.

What’s yours?

1 2 3 4 Caribbean Rum Punch
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The recipe is easy to remember, as long as you can count to four. You'll need 1 part sour, 2 parts sweet, 3 parts strong, 4 parts weak.
1 2 3 4 Caribbean Rum Punch
Votes: 0
Rating: 0
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The recipe is easy to remember, as long as you can count to four. You'll need 1 part sour, 2 parts sweet, 3 parts strong, 4 parts weak.
Ingredients
  • 1 part lime juice
  • 2 parts pineapple juice
  • 3 parts rum
  • 4 parts orange juice
Servings:
Units:
Instructions
  1. Add all ingredients to a pitcher with a bunch of thinly sliced limes and a small mountain of ice.
Recipe Notes

Garnish:

freshly grated nutmeg
1 lime, sliced thinly to add to pitcher and glass (optional)

Oil Down with Yucca

Serves 6

Stressed out? Time for a Caribbean Oil Down – and I don’t mean massage. This heavy duty dish is made by stewing cassava or bread fruit in coconut milk and curry. The result is a thick, indulgent stew worthy of any party. Our version is vegan, but pork bits are typical. With such rich ingredients, Oil Down seems more suited to a ski slope than a beach party, but, still, Grenadians eat this dish in their bathing suits.

Brave, brave people.

Oil Down is so rich that you may be able to stretch this one pot dish a lot further than six people. Especially if said people are teeny weeny or even tall, yet thin. The stew gains its richness thanks to the coconut milk which is a defining feature of this popular Caribbean meal. Serve with rice.

Ingredients:

3-4 yucca/cassava, about 2 lbs
3 carrots
2 stalks celery
1 onion
vegetable oil
1 Tbsp curry powder
1 whole hot pepper, optional
2 cans coconut milk (about 31/2 cups)
2 cups water
salt
pepper
a few handfuls of spinach (or callaloo if you can find it)
1 recipe spinnners and sinkers (Caribbean dumplings)

Method:

Put on some Grenadian music. If you’re feeling brave, dance a little. Next, gather up your happy veggies.

A note on the yucca (a.k.a. cassava, a.k.a. my nemesis), you’ll need to peel it and then split it in two and remove those tough fiber looking bits.

Chop all the veggies up. Do you see that scrap bowl? Wow. My bowl runneth over.

Next, get cooking. First, saute the onions, carrots, and celery in a bit of oil until softened and slightly browned.

Then, add the curry and the hot pepper. You can slit it in half, or even chop it up, if you like your food to be firebomb hot.

Add the creamy, silky coconut milk, yucca, and …

Water.

Simmer uncovered for about thirty minutes, then add as much spinach as you can handle. I went for a few handfuls from this bowl.

Next, add the dumplings. Stir them in and cook until the stew gets extremely thick and the dumplings are fully cooked, up to thirty minutes longer.

One bite and you’ll be in creamy, coconut, yucca land.

Oil Down with Yucca
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Oil Down is so rich that you may be able to stretch this one pot dish a lot further than six people. Especially if said people are teeny weeny or even tall, yet thin. The stew gains its richness thanks to the coconut milk which is a defining feature of this popular Caribbean meal. Serve with rice.
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Oil Down with Yucca
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Rating: 0
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Oil Down is so rich that you may be able to stretch this one pot dish a lot further than six people. Especially if said people are teeny weeny or even tall, yet thin. The stew gains its richness thanks to the coconut milk which is a defining feature of this popular Caribbean meal. Serve with rice.
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Ingredients
  • 3-4 cassava (about 2 lbs)
  • 3 carrots , chopped
  • 2 stalks celery , chopped
  • 1 onion , chopped
  • vegetable oil
  • 1 Tbsp curry powder
  • 1 habanero pepper (optional)
  • 30 oz coconut milk (about 3 1/2 cups)
  • 2 cups water
  • salt
  • pepper
  • 3 handfuls spinach (or callaloo if you can find it)
  • 1 recipe spinners or sinkers
Servings: people
Units:
Instructions
  1. First, saute the onions, carrots, and celery in a bit of oil until softened and slightly browned. Then, add the curry and the hot pepper. You can slit it in half, or even chop it up, if you like your food to be firebomb hot.
  2. Add the creamy, silky coconut milk, yucca, and water.
  3. Simmer uncovered for about 30 minutes, then add as much spinach as you can handle. I went for a few handfuls from this bowl. Next, add the dumplings. Stir them in and cook until the stew gets extremely thick and the dumplings are fully cooked, up to thirty minutes longer.

Caribbean Dumplings | Spinners & Sinkers

Makes about 10

Perhaps you’ve had a rough week. Perhaps you need a little comfort. The time is right… come over my friends; let’s make a batch of Spinners & Sinkers.

I thought I knew what a dumpling was until I met a batch of Caribbean Spinners and Sinkers. They don’t look like any dumpling I’ve ever had. They are long and gently tapered, which causes them to sink and spin and dance while they cook in simmering water. Traditional dumplings just bob and float. Spinners and Sinkers are also incredibly easy to make – an ideal activity for children – and, in my opinion, quicker to throw together than a traditional dumpling. They are dense and substantial – add them to soups and stews, such as Oil Down and your belly will be quite pleased with you.

Recipe adapted from The World Cookbook for Students.

Ingredients:

1 cup flour
1/4 cornmeal
1/2 tsp salt
warm water, as needed

Method:

To make a fresh batch of comfort, start by mixing together the flour and cornmeal with a little…

… dusting of salt. Each grain looks like a dash of light and joy sprinkling down into your world.

There. Don’t you feel better already?

Add a little warm water at a time until a soft dough forms. Shape it into a ball.

Let rest ten minutes while bringing a pot of water to simmer (or they can be dropped directly into soups and stews).

Use this time to write down ten things that make you happy. Do three of them this week.

Roll bits of dough between your palms, making softly tapered dumplings. Perfection is not a requirement. Love that.

Add to water or stew and simmer until cooked through, about 15-30 minutes, depending on size.

Serve loud and proud, no matter what they look like when cooked.

Ahem.

Hey, not everyone can be as pretty as a peach.

Plus, how boring would that be?!

Caribbean Dumplings | Spinners & Sinkers
Votes: 4
Rating: 4.25
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Perhaps you’ve had a rough week. Perhaps you need a little comfort. The time is right… come over my friends; let’s make a batch of Spinners & Sinkers. I thought I knew what a dumpling was until I met a batch of Caribbean Spinners and Sinkers. They don’t look like any dumpling I’ve ever had. They are long and gently tapered, which causes them to sink and spin and dance while they cook in simmering water. Traditional dumplings just bob and float. Spinners and Sinkers are also incredibly easy to make – an ideal activity for children – and, in my opinion, quicker to throw together than a traditional dumpling. They are dense and substantial – add them to soups and stews, such as Oil Down and your belly will be quite pleased with you.
Servings
10 dumplings
Servings
10 dumplings
Caribbean Dumplings | Spinners & Sinkers
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Print Recipe
Perhaps you’ve had a rough week. Perhaps you need a little comfort. The time is right… come over my friends; let’s make a batch of Spinners & Sinkers. I thought I knew what a dumpling was until I met a batch of Caribbean Spinners and Sinkers. They don’t look like any dumpling I’ve ever had. They are long and gently tapered, which causes them to sink and spin and dance while they cook in simmering water. Traditional dumplings just bob and float. Spinners and Sinkers are also incredibly easy to make – an ideal activity for children – and, in my opinion, quicker to throw together than a traditional dumpling. They are dense and substantial – add them to soups and stews, such as Oil Down and your belly will be quite pleased with you.
Servings
10 dumplings
Servings
10 dumplings
Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 tsp salt
  • warm water (as needed)
Servings: dumplings
Units:
Instructions
  1. Mix together the flour and cornmeal with a dusting of salt.
  2. Add a little warm water at a time until a soft dough forms. Shape it into a ball.
  3. Let rest 10 minutes while bringing a pot of water to simmer (or they can be dropped directly into soups and stews).
  4. Roll bits of dough between your palms, making softly tapered dumplings. Perfection is not a requirement.
  5. Ad to water or stew and simmer until cooked through, about 15-30 minutes, depending on size.

How to walk like a Grenadian (w/ poll)

If you’re thinking this pale green fruit is sweet and unassuming, think again. By the time she turns soft and golden, she will pop open to reveal her true personality and it’s rather punk rock.

First of all, there’s the vivid red mace which seems to slither and snake around the fruit’s dark inner shell. Despite the strange appearance, people try and eat mace both for it’s mild flavor and vivid color.

Then, once you break open the hard casing, there’s the most floral fragrant goodness your nose (and mouth) have ever sniffed (and tasted). This is nutmeg, the spice we so affectionately use in grandma’s apple pie and in recipes like homemade nutmeg ice cream.  If you think that’s sweet, think again. Too much can make your tongue go numb, or even kill you.

I told you, this is one tough broad.

Finally, well… she proves exactly how tough she is – by allowing her dried, cracked, hard husks to be laid out in paths, like gravel, for pedestrians to enjoy.

Crunch. Crunch. Crunch.

Sometimes in life we have to lay down our dried, cracked, hard husks and so we can step forward in a new direction.

Have you done this lately?  Walk like a Grenadian.

PS. If you’d like to see more pictures of nutmeg paths, there are a few here, by Julia Hollenbeck. There are also other pictures of Grenada.

Photos: Joe Ravi, Kris, Dodo

Nutmeg Ice Cream

Makes 1 1/2 quarts

Pull up a chair. I have a secret to tell you. You are missing out on one of life’s greatest pleasures if you’ve never made homemade ice cream. I’ve spent many a summer day hovering over a spinning, whirring ice cream machine…  waiting – rather impatiently- for the liquid to solidify into creamy goodness, just so I can eat it up with a spoon directly out of the container. The milk and cream mixture completes its glorious transformation in less than thirty minutes in a machine (which is a great plug and play alternative to the hand cranked models of yore).

Today’s recipe comes all the way from Grenada yet tastes so familiar, almost like summertime eggnog, thanks to the addition of their pride and joy – the noble nutmeg. I call it ever-so nutmeg because it is ever-so good. The bonus? Our recipe is a little lighter than some ice creams, which typically include equal parts milk and cream.

NOTE: If you purchased a 2 cup container of heavy cream, consider using the leftover 1/2 cup to make homemade whipped cream.

Ingredients:

2 1/2 cups milk
1 1/2 cups heavy cream
1 tsp freshly ground nutmeg
1 cup sugar
3 egg yolks

Method:

Gather your ingredients on a sunny day with a smile. You’re about to make ice cream! Everything will be all right once you have ice cream, especially nutmeg ice cream.

Heat the milk and heavy cream with half of the sugar, reserving the rest for later, and 1 tsp freshly ground nutmeg. Remove from heat when the sugar is dissolved. Do not boil.

Next, whisk together the yolks with the remaining 1/2 cup sugar until pale yellow and thickened.

Like so!

Next, stream a few tablespoons of the hot milk mixture into the egg yolk mixture and whisk to combine.

Then pour this mixture back into the pot. Return to heat and cook over a medium-low flame until thickened (this will usually happen a minute or so after the first bubbles break through). Stir continuously. Once thickened, strain all the goupy stuff out.

Chill and prepare according to manufacturer’s instructions.

At this stage, I had to give it a taste. I wasn’t disappointed. It was totally ying, yang…

Serve with a smattering of fresh nutmeg. Whipped cream would be nice, too.

Just a word of caution: a critical part of the process is to step back and enjoy this thing of beauty before you dive into the deep end …

Nutmeg Ice Cream
Votes: 1
Rating: 5
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Today's recipe comes all the way from Grenada yet tastes so familiar, almost like summertime eggnog.
Nutmeg Ice Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Today's recipe comes all the way from Grenada yet tastes so familiar, almost like summertime eggnog.
Ingredients
  • 2 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1 tsp whole nutmeg (freshly ground)
  • 1 cup sugar
  • 3 egg yolks
Servings:
Units:
Instructions
  1. Heat the milk and heavy cream with half of the sugar, reserving the rest for later, and 1 tsp freshly ground nutmeg. Remove from heat when the sugar is dissolved. Do not boil.
  2. Whisk together the yolks with the remaining 1/2 cup sugar until pale yellow and thickened.
  3. Stream a few tablespoons of the hot milk mixture into the egg yolk mixture and whisk to combine.
  4. Pour this mixture back into the pot. Return to heat and cook over a medium-low flame until thickened (this will usually happen a minute or so after the first bubbles break through). Stir continuously. Once thickened, strain all the goupy stuff out.
  5. Chill and prepare according to manufacturer's instructions.

Menu: Grenada

Reading our new favorite book "Thank you, world" by Alice McGinty

Say hello to our menu, inspired by Grenada’s sandy beaches and lively seaside parties. While I’ve wished (over and over again) that Oklahoma had a shoreline, the best thing I can do for now is to have beach parties without the beach. I know it’s a stretch but, if it’s particularly windy, the Oklahoma wind almost sounds like the ocean… and then I don’t miss Cape Cod and Boston nearly so much.

If you haven’t already guessed, let me just say – we do a lot of imagining in our house. Case in point: we read Ava about ten books a day. This latest book we picked up, called Thank You, World, is a brilliant way to dream about how things are done in other lands. In the picture above we’re looking at the ways kids sleep around the world; she’s pointing out the child happily crashed out in a hammock. Adorable.

Vegan Oil Down with Yucca [Recipe]
Oil Down can be made with breadfruit or yucca – our recipe uses the latter, the very ingredient I swore off months ago after several failed recipes. It’s hard to swear off an ingredient beloved around the world – plus, breadfruit is out of season. For this recipe, simmer yucca in coconut milk with onion, carrot celery, a hot pepper, and spinach (a substitute for the popular callaloo), until thick and the coconut oil creates a slick surface. While meat-eaters can add pork, this is a lighter, vegan version.

Spinners and Sinkers [Recipe]
No Oil Down is complete without spinners and sinkers, Caribbean dumplings. Ours include a touch of corn meal for color and a bit of toothsome texture.

Nutmeg Ice Cream [Recipe]
Nutmeg is everywhere in Grenada, so nutmeg ice cream simply had to make this list. You’ll think you’re spooning frozen eggnog. Creamy and luscious.

Caribbean Rum Punch [Recipe]
1.2.3.4… that’s the Rum Punch formula. One of sour. Two of sweet. Three of strong. Four of weak. I think you’ll love what I used to bring the formula to life. It all gets dusted with fresh nutmeg. Stay tuned for the recipe.

What would you try?

*The meal review and all recipes will be posted by Monday morning.

About the food of Grenada

Have you ever known someone who is so lovely that, even if they were caught in a rainstorm, they’d still be stunning? Someone who never wears lipstick and mascara, but still manages to draw eyes from across the room? Welcome to Grenada. Pretty, no matter what the weather. And trust me, she’s had her test of hurricanes.

An aerial view of the runway at Point Salines Airport, Grenada. Photo by US Air Force.

An aerial view of the runway at Point Salines Airport, Grenada. Photo by US Air Force.

Known as the spice island, Grenada has it all – from clear waters to winding mountain paths, and from tropical jungle waterfalls to bustling town markets. As for what’s in the markets… well… let’s just say if you’re looking for nutmeg, Grenada is the place to be. This cluster of seven islands is second only to Indonesia as the world’s greatest producer of nutmeg (as well as the outer fruit, mace) and it’s particularly great in the regional specialty, nutmeg ice cream [Recipe].

Just don’t eat a lot. Nutmeg can make your tongue numb. Too much can even kill you.

Don’t ask me how I know that.

The numb tongue part. Not the killing part.

Let’s change the subject, shall we?

If you went to a beach party in Grenada you’d surely eat Oil Down, the national dish in which breadfruit (or sometimes yucca/cassava) is stewed with coconut milk, curry, greens (such as callaloo), and pork [Recipe]. This rich dish cooks until most of the coconut milk soaks into the starch, leaving behind an oily residue. The dish can be rather spicy, depending who makes it. It almost always includes homemade dumplings (“spinners and sinkers”) for a little extra carb-load [Recipe].

Other things you’d find in Grenada? Indian foods like chapati and curry, as well as boatloads of fresh fruit and tropical drinks. Rum punch is also a big hit [Recipe], as well as fresh fruit smoothies.

Once you’re done, you might consider taking a dive to the site of the world’s first underwater sculpture garden.

Stunning.

Carriacou, Grenada. Photo by Lloyd Morgan.

Carriacou, Grenada. Photo by Lloyd Morgan.

Photos: CIA World Factbook

Monday Meal Review: Greece

What a face! Spanakopita... not sure what to think. Compare it to her face when she tastes honey, in the video at the bottom of this post.

THE SCENE:

“No matter what happens in the kitchen, never apologize.” – Julia Child, Appetite for Life

Thirty-four candles flickered on the stone wall planter around us. Six tealights danced on the table before us. The moon was out of sight, floating somewhere above the trees. I reached for my glass of wine, feeling a warm summer breeze brush my arm, as if to say “hello.”

Friday night. Four friends, sharing food in the calm peace that comes with not having to answer to anyone or anything for two whole days. The weekend.

We’ve grown so accustomed to eating our food with our hands, we picked up the Greek salad with bits of pita bread, leaving the forks untouched. Even the lamb kabobs were finger food, for Keith and I. The spanakopita – definitely. The night lingered while we caught up on old news.

And then, I shattered the moment. I could almost hear Julia Child groan.

“I’m sorry for the dessert.”

Almost as I said it, I caught myself. “It’s … simple, but I really hope you like it.”

Everyone looked confused. Worried.

Trying to recoup myself, I hastily added “Let’s have some fun, okay? I have one bear of local honey and one jar of orange blossom honey from Europe. Who’s up for a taste test?”

We dipped our spoons in to taste the European one, and then drizzled the local honey bear. The local one was thick, rich, almost tasting of caramel. The orange blossom was delicate, light, like nectar mixed with morning dew. Soon, everyone had forgotten about the apology.

The three Oklahomans preferred the local honey “It tastes familiar,” they said.

I liked the orange blossom honey. Perhaps because it, too, tasted familiar, from my years living abroad.

We spooned our favorite honey into the yogurt.

“It tastes so desserty… I didn’t expect that,” Michelle said, going for more.

Everyone scraped their bowls, vowing to eat it again. We chatted late into the night until, one by one, the candles burnt out or were blown out by the tufting breeze.

THE FOOD:

Spanakopita [Recipe]

What I liked most about this dish:

Oh, something that goes a little like this: open freezer, remove spanakopita, bake for thirty minutes. Eat. The recipe makes so many little triangles that there’s really no way we could have eaten them all in one sitting, even with 4 of us. Even after freezing, the flavor was phenomenal and, although you’ll find recipes with lots more ingredients, this is the basic, true spanakopita – and there’s really no need for a bunch of other ingredients to muddy up the flavor.

What I liked least about this dish:

The preparation does take a long time, but I think it would be fun to make this with children or friends and it would go much faster. Or you can use the folding as a meditation exercise. Each spanakopita you can think of one good deed you can do.

Traditional Greek Salad [Recipe]

What I liked most about this dish:

This is perfectly refreshing. I love that a true Greek Salad doesn’t have lettuce in it. I never knew that. I also loved cutting the ingredients with my newly sharpened knife. A great Mother’s Day present (or, ahem, Father’s Day present, if anyone needs ideas).

What I liked least about this dish:

Nothing.

Grilled Lamb in Rosemary Garlic Marinade [Recipe]

What I liked most about this dish:

The longer this lamb set in the marinade, the better it got. I found it absolutely irresistible at 24 hours, although 12 hours was pretty good, too.

What I liked least about this dish:

The flavor was perfect, but I feel as though I should warn you: the lemon juice does “cook” the outside of the meat a bit, turning it grey. Don’t let this alarm you, it’s perfectly fine and tastes fantastic.

Greek Yogurt with Honey [Recipe]

What I liked most about this dish:

Everything.

What I liked least about this dish:

I wasn’t in Greece eating it.

Ava’s Corner

httpv://www.youtube.com/watch?v=Br-HZqY9eVs