Eat your way around the world
Makes 2+ cups You know how you think you know something.... Like the earth is round. Or flowers bloom. Or hummus goes into a bowl? ... only to have your vision shattered? Your dreams crushed? Yeah. Turns out not everything is as it seems. The earth is not perfectly round. It's a "bumpy spheroid" according to Scientific American. And flowers don't always bloom. Especially when it's over 100F for well over a month. My crispy garden is testament to that. And hummus doesn't go in a … [Read more...]
Makes 3 cups If you're wilting and melting and generally crying for a reprieve from the heat, try Muhummara. This Middle Eastern roasted pepper dip takes the heat out of summer in the most fingerlicking way. The walnuts add body, but you don't taste them. The pomegranate syrup gives a slightly tart tang and the cumin gives earthy warmth, but the ingredients are so balanced and subtle you'll be seduced before you know it - and you won't exactly know why. Just like falling in love with the most … [Read more...]
Makes 2 cups Get your next party jumping with Estonian Smoked herring dip, a nod to the great national fish of Estonia. No matter what the cooking method, Estonians typically serve herring with a sour cream and vinegar/lemon juice sauce. And now... for an unprecedented cooking tip from Mr Picky. First, he wants to know - how do you feel about sour cream? If you're a little unsure, he suggests making the dip drier by using less of the sour cream mixture - perhaps as little as half. Who is … [Read more...]
Makes about a quart On the streets of Cairo, Egypt, people on their way to work stop by a street vendor to grab a few bites of Ful Medames. They hover around, scooping the dip up with Egyptian flatbread - a sight as common as an American dunking a donut into their coffee. This breakfast of champions is full of protein and... thanks to all the goodies drizzled on top?.... totally, utterly addictive. Ingredients: 1 onion, chopped 2 tomatoes, chopped 2 15 oz cans fava beans, drained and … [Read more...]
Serves 2-4 as a dip 4-6 as a sandwich spread This dip/spread is a happy blend of sweet and creamy. In Cape Verde, they call this a salad and serve it with shrimp or prawn nestled on top. Personally, I like it spread on a hot turkey panini. If you want to add a kick of flavor, splash in a capful of brandy. (We omitted this step so that Ava could sample the dish). Ingredients 2 ripe avocados 1-3 dates, minced Capful of brandy (optional) Method: Scoop out the buttery flesh of two … [Read more...]
Serves 4-6 Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish. Be sure to prepare a day ahead (or at least several hours) so that the flavors can properly distribute. Otherwise the garlic will be too sharp and bitter. If you simply must serve this dish right away, use less garlic. Ingredients: 3 eggplants 4 red bell peppers 3 tomatoes (I used roma) 2-5 cloves garlic fresh parsley, … [Read more...]
Serves 2-4 Ema Datshi is considered the national dish of Bhutan and it's traditionally screaming hot! Use whatever chili peppers you like, from mild poblano, to scorching thai bird chilies. My blend of Anaheim and Serrano chilies is very hot, but you can reduce the heat by leaving out the seeds. In Bhutan they serve Ema Datshi over rice (pictured here with cracked red rice). My husband likes dipping corn chips into the cheesy goodness. I'd like to tell you he's a fool but, really, the … [Read more...]
Serves 4 Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water! Ingredients: 3 eggplants 4 cloves garlic, crushed 2 Tbsp olive oil 1/4 tsp cayenne 1 1/2 tsp sweet paprika 2 Tbsp lemon juice 1/4 cup fresh parsley, minced 1/2 - 1 tsp salt Method: 1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft. NOTE: Today it's pretty hot in Oklahoma, so I decided … [Read more...]
