Every once in a while we need chow down on good, ol’ fashioned home cooking. The kind that reminds us of mom, checkered aprons, and creaky kitchen chairs. We all need this edible comfort, especially when the wind chill drops down into the single digits. Keith informed me that, against all odds, I happened upon one such recipe when I selected Potato Musaka for our Serbian Global Table. “This is kind of like my mom’s ‘Hobo dinner,’” Mr Picky said, after his first taste. “Hobo what?” I asked, brow furrowed. I need not have worried. Clearly this was a good thing; he forked bite after bite of the layered potatoes and ground pork into his mouth, working quickly, looking more like a teenager than a 40-something who generally shows more restraint around food than I can fathom. After scraping his plate clean, he went back for seconds. Then thirds. He’s in good company. Potato Musaka is much beloved in the Balkans, especially in Serbia. She’s quite similar to her somewhat sloppier cousin, Eggplant Moussaka which can …
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Ava grabbed the small, purple step stool and placed it squarely in front of the kitchen counter. She’s gone through a growth spurt lately and yet my little girl still stands on her tippy toes to see into the mixing bowl. On days like today, when I see her eyes peep over the top of the bowl and grow wide with delight, I hope she never grows up. With quick jabs of her whisk, she pops the yolks and helps stir together the frittata mixture. In the background we hear the delicous sizzle of onion and sweet potatoes in oil. Eggs are a West African staple, often making their way into toasted baguette sandwiches from our Nigerien Global Table and omelets, as with our Gabonese Global Table. Today, we’re taking inspiration from São Tomé and Príncipe and building a Sweet Potato Frittata complete with sweet bits of browned onion. This could just as well be a shredded sweet potato omelette, but I chose to call upon the islands’ Portuguese influence with today’s Frittata. And let it be heard: there’s …
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It’s fun to let a recipe go “wrong” on purpose. Maiale al Latte is one of those dishes: pork braised in milk for hours, until the milk gives way to tender, nutty, herb flavored curds. Some will tell you this “curdled milk” is a mistake. I’m here to tell you what everyone in San Marino and Italy already know – this is homemade cheese ripe for the snacking, an epic byproduct of an already amazingly tender roast, soaked with sage and rosemary, garlic and bay leaves, milk and wine. Outrageous. Once strained out of the sauce, I’ve read accounts of the curds being spread on toast. What a pleasure that would be. But let’s back up a moment. This isn’t about cheese. That’s just the cherry on top. This is really about a braised, tender pork shoulder… fit for any gathering of happy friends. The Sanmarinese and Italians love milk-braised pork. And today, we’re about to see why. Let’s dive in, shall we? Serves 10-12 Ingredients: 1/4 cup olive oil 5 lb boneless pork shoulder, a.k.a. pork butt (no …
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Sometimes life calls for a little something extra-ordinary. A toothy smile on a cloudy day can be enough. A favorite pair of fuzzy, polka-dotted socks can even do the trick. But on other days I want something a smidge bit … well… gourmet. I want something that says this day – this meal – this time – is more special than you know. That you’re more special than you know. And so, it’s not without a little irony that Bustrengo fits the bill. You see, this Fig and Honey Apple Cake is traditionally made in San Marino (and Italy) after dinner chatter dies down, while sitting around the embers of a dying fire. In this way, she’s a real casual sort of affair. Something to satisfy that sweet tooth, without going to too much of a fuss. As easy as a smile but as tasty as good love. Inside you’ll find all manner of diced apples, dried figs, golden polenta, olive oil, and pools of honey. Oh, and curls of orange and lemon zest. No biggie. These …
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What being a grown up has taught me: There’s no way to turn couch surfing into exercise. I cannot be a mermaid for a day, no matter how hard I will myself to grow a tail. Superman isn’t going to swoop down out of the sky and carry me away with him. Heck, he can’t even find a phone booth these days. That being said, there are lots of good things I’ve learned as a grownup. Making my daughter guffaw makes my heart happy Eating around the table with loved ones is worth a pile of dirty dishes. There are superheroes in every day life, like my husband who quietly shovels our neighbor’s drive when he thinks no one is looking. And now… thanks to the tiny country called San Marino… I’ve finally learned that I can have the best of two worlds: lasagna and cinnamon rolls. The dish is called Nidi di Rondine, or Swallow’s Nests. Think fresh sheets of pasta spiraled like a cinnamon bun, but layered with bechamel sauce, cheese, and ham …
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When I told Ava that the fine people of Saint Lucia like to wake up in the morning and drink Cocoa Tea, she squinted her eyes, titled her head, and said “what mama?” “It’s like hot cocoa,” I smiled, “but richer, and seasoned with cinnamon and freshly grated nutmeg.” Her eyes instantly popped open in recognition and the corners of her lips curled impishly. I showed her my mound of chocolate chips and added that in Saint Lucia they use cocoa sticks and balls to make their Cocoa Tea, but we’d be making it with chips since that’s all we can get in Tulsa, Oklahoma. “Don’t worry,” I added, “It’ll still taste amazing and feel completely snuggly.” Truth is, the end result is a rich, thick blanket of goodness… each sip is almost like dreaming underneath a giant bar of ooey-gooey warm chocolate. This is the kind of drink you want after a chilly walk or sledding. After a breakup. Or an engagement. It’s the exact right statement for any sentiment, in fact. A giant mug …
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Rumor has it, no meal is complete in Paraguay without a slice of warm, cheesy cornbread. While sopa means soup in Spanish, this is definitely bread and… traditionally, all mixed up with a happy bundle of homemade cheese. One of our readers – Emily – says everyone in Paraguay makes their own cheese so that this would be no big deal to a local. I read up on the origins of this bread… there are two main versions. In the first version, Don Carlos ( President of Paraguay from 1842-62) requested his favorite white soup for dinner – one made with cheese, egg, corn flour, and loads of milk. One day the chef put too much corn flour in the soup and decided to bake it up as bread in cast iron. The new dish became a hit and Don Carlos dubbed it Sopa Paraguaya. Here’s the second story, from Wikipedia: In ancient times, this food was made with fresh corn and cooked in the “ñaúpyvú” (clay pot), not in the oven “modern” inherited from the …
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I’m not a sadist by any means, but I will take any chance I can get to make my sweet Mr Picky drink coffee. For years now, he has claimed to hate the stuff. I maintain that coffee simmered gently with milk and spices is not the same as the sludge served at the local gas station. I’ve tried making him Nauru’s “Recycled” Iced Coffee (no luck), Arabian Cardamom Coffee (no luck), and even an Ethiopian Coffee Ceremony, complete with popcorn (he exhibited mild curiosity but only ate the popcorn). I’m not disappointed at my lack of success, however. I look at this as a challenge, one of the few hurdles we still have to tackle with his picky ways… I’m determined to find a winning combination that he’ll at least tolerate by the end of this Adventure (and open to any suggestions you might have). Today’s coffee, inspired by Pakistan, is a milky mixture of sweet cardamom, the most haunting whisps of cinnamon, and a lingering sweetness that is sure to bring out anyone’s smile. I …
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I like a little mystery in the midst of routine. A drizzle of scented massage oil makes the evening fly by. A simple puff of incense fills every crevice of my home with glorious serenity. And of all possible aromas, Frankincense reigns supreme. Ever since I was a little girl, poised with wonder under the glittering Christmas tree, Frankincense has captivated me. My little brain could never quite grasp what on earth Frankincense was or why it was so special, but that didn’t stop me from dreaming of the magical era when a gift of Frankincense was as beloved as gold. In fact, the mystery only made it seem more special. Then, thundering in from the far reaches of Oman comes Frankincense Ice Cream. Each nibble is creamy and sweet – Frankincense has an alluring bite of pine, sweet ginger, something like orange zest, and foggy twilight smiles. In my research I learned that Frankincense is resin (a.k.a. dried sap) from the Boswellia tree. The highest quality flows creamy white and is called luban, meaning …
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