Eat your way around the world
So you feel like something unsual for lunch... but you just don't feel like you're up to Iceland's famed putrefied shark flesh called Hákarl? You know... the dish made up of poisonous shark flesh that's been fermented and hung to dry so that it's no longer poisonous? The one that was traditionally buried and exposed to several freeze/thaw cycles until naturally fermented? The one that tastes like cheesy ammonia? Yeah. Let's try something simpler. A little more tame. Perhaps … [Read more...]
Makes about 1 1/2 cups Ouch and yum. This seasoning blend should feel like molten lava as it slides down your throat; Guyanese use up to six habaneros in a recipe like this one. However, if you don't have Caribbean friends coming over for dinner - or the time to replace your throat - feel free to make a mild version. For example, mine (certainly laughable to Caribbeans), uses only a 1/4 of a habanero. In my defense I have a two year-old. Call me crazy, but I don't have the heart to feed … [Read more...]
Makes 3 cups Is your blender lonely? Do you want to blast away from boredom? Try pepian, a thick mole-like sauce from Central America and beloved in Guatemala. With a quick whizz-whirr in the blender, this vegan sauce (a.k.a. recado) blends the smoky flavor of roasted, toasted seeds and other goodness with a half stick of cinnamon and dried chili peppers. If that sounds like a lot of different ingredients, don't worry, pepian is so balanced that even the pickiest eaters in your house won't … [Read more...]
Serves 6 There's one thing I know for sure. This recipe is served all over Germany and other eastern European countries. You almost don't have to look at a menu before ordering it (unless, of course, you're eating at a Chinese restaurant in Germany). Red cabbage is super simple to make -the hardest part is cutting the cabbage. And that's not very hard. Unless you don't have a knife. Ingredients: 1 head red cabbage, cored and sliced thinly (about 3 lbs) 1 small onion, thinly sliced 1 … [Read more...]
Makes about 3 Tbsp Ever take a bite of food and know exactly what country the food is from? Ever wonder why? Usually it's because the food is loaded with typical, regional herbs and spices. The food of Georgia (the country) is no different. This Georgian five spice can be used in almost any dish thanks to it's agreeable combination of grassy herbs like coriander, savory, bay leaf and dill - along with a hit from subtly bitter fenugreek seeds (whose flavor you'll recognize from curry … [Read more...]
Makes about 1/4 cup Curry powder isn't just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman's curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything. Except maybe ice cream. This version ended up quite a bit different than Bittman's, most notably … [Read more...]
Makes about 1/4 cup Ingredients: 3 cloves 1/2 tsp coriander seeds 1/2 tsp fenugreek seeds 1 tsp cumin 1 Tbsp paprika 1/4 tsp peppercorns 1/4 tsp ground ginger 1/4 tsp ground cinnamon 1/4 tsp ground turmeric 5 whole allspice balls 1/4 tsp cardamom seeds (removed from pods) 1/8 cup chili powder Method: … [Read more...]
Makes 1 giant bowl. Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly "pickled" - about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas. Ingredients: 1 cabbage, cored and sliced thinly 1/2 red onion, sliced thinly 2 carrots, grated 1 tsp dried oregano 1/2 tsp red pepper flakes 1/4 cup white wine vinegar 1/8 cup olive oil salt … [Read more...]
