Eat your way around the world
There's a whole head of garlic up in these cyber pages. By now you should be able to smell it through the screen. I know. You have boys to kiss. Important business meetings and no Altoids. You don't have time to smell like garlic. But indulge me for a moment, please. We've eaten a whole head of garlic on this Adventure before, as with our Lebanese garlic sauce Toum, but this time our garlic is making friends with lentils and Swiss chard. They bubble and steam up together, … [Read more...]
I can almost hear it; the hiss and sizzle of grills waking up from their long winter naps. It's warm in Oklahoma and we're ready to move our kitchen outside, into the sparkling sun. Today's inspiration comes from Syria and the pucker of sour cherries, which will be in season sometime in the next few weeks, depending where in the world you live. Syrian Lamb Kebabs with Cherries can be made two different ways. The first is easy - you string up the meat along with the sour cherries. The … [Read more...]
Yes, I have a three year old daughter. No, I don't hide a head of cauliflower in her mashed potatoes. I never slip zucchini in her pancakes when she's not looking. And I refuse to bury carrots in her cake. I don't cater to my daughter that way. Don't get me wrong. On any old Monday, Ava can blow through a bowl of cauliflower mashed potatoes. On the weekend, she can annihilate a tower of zucchini pancakes before the early bird has had his breakfast. And, as of today, she loves … [Read more...]
Lemongrass. Coconut milk. Slushie. Pink. Pink. Pink. Hello. The weather's been heating up lately, so when I happened up this Dawet recipe so beloved in Suriname, I knew we had to try it. When I discovered it was also enjoyed in slushie form? I did a little dance. Slushies are always a good idea. The refreshing, tropical drink is made with an easy, homemade lemongrass syrup, a swirl of coconut milk, and a splash of water (or ice, if making a slushie). Dawet originates from Asia, … [Read more...]
I never thought I'd need a cow's brain and a credit card for this lil' ol' Global Table Adventure of ours. The thing is, if I were to make Kisra in the most authentic way - the South Sudanese way - that's exactly what I'd need. Locals would use the cow's brain, which is naturally quite fatty, to grease the pan. I got the tip on good authority; from this amazing South Sudanese food post on Green Shakes in Sudan. There you'll find photos of local women rubbing brain renderings on their … [Read more...]
Under the pulsing noonday sun, Tea Ladies line the streets of Sudan. They soak up what little shade they can find. Water simmers over charcoal stoves. They swirl a mishmash of ingredients through the steam, into the pot. You can pick your combination. Will it be mint? Or what about ginger? The most popular option for many patrons is cinnamon tea, a blend of black tea steeped with cinnamon sticks. Many patrons like to hold a sugar cube between the teeth while drinking to sweeten the … [Read more...]
Making Paella is quite the trick. Making authentic paella is even harder. My mission this week was to make a simple, yet flavorful paella for our Spanish Global Table. Something easy enough for a Monday, but special enough for a Friday. One that would be rather... well... business in front, party in the back. Or maybe not. Friends, I did my research. In fact, I spent a lot of time reading mediocre online reviews of what should have been amazing paella recipes. These … [Read more...]
Are you ready for a big bite of everything, ever? South Africa's Bobotie (ba-boor-tea) reminds me of when I was a little girl, playing in the kitchen next to mom. I'd dump every possible ingredient into my little inventions, hoping they'd come out amazing. While chopped apples and pickles didn't pan out when I was a kid, bobotie most decidedly does. But don't worry - there's no apple or pickle in it. So what is in it? Some people call Bobotie South African Moussaka, but I'm … [Read more...]
