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Arroz con Pollo

Pneumonia make cause my heart to race, my nerves to slacken, and my breathing to rasp, but it will never stop me from making my sweetheart his birthday dinner. To celebrate in style, I cobbled together the most unexpectedly glorious arroz con pollo. Unexpected, because I honestly wondered how great could chicken and rice be? Fantastic, turns out. Put your trust in centuries of Latin American and Spanish history; the next time you have a big dinner party, make arroz con pollo. Under a gracious layer of 100% love, you’ll find a one-pot chicken and rice dish which delights in bright bursts of briny olives and capers, blushing rice (thanks to a sprinkling of ruddy ground annato and a whole lot of chopped tomatoes), and a flurry of vivid green cilantro. Arroz con Pollo is traditionally made in a giant pan – something like a paella pan which can go gracefully from oven to table – although a Dutch oven would work nicely in a pinch. I used that $20 pan I got at the Indian …

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Ginger Peach Barbecue Sauce

Way out in the Pacific ocean sits a bumpy, bumbling little island country called Palau. From what I hear, the fine people (20,000 strong) slather barbecue sauce on just about anything. Fish. Chicken. Even mussels. Some say it’s the American influence on their cuisine, but I detect a nod to the rich gingery-garlic barbecue sauces of Asia as well. I immediately knew that I had to make homemade barbecue sauce to experience our Palauan Global Table to the fullest. And if I was going to take inspiration from anywhere for the sauce, it would have to be from one of my favorite food blogs, Joy the Baker. Joy recently made Bourbon Orange Coriander BBQ Sauce. Hello, there’ s bourbon in her sauce. As I went along, however, I realized I needed to make a few changes …. of the whimsical, I-can’t-leave-well-enough-alone variety.  For starters, I wanted to add peaches since I had a bunch to use up from the late summer’s harvest (oh… an Oklahoma peach is a divine thing indeed). Once there were peaches in the …

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Grilled Kofta with Zucchini Sauce

This week we dove into a summery garden spread from Oman. Kofta are grilled hand-formed sausages enjoyed in Oman and neighboring countries. In fact, versions of kofta are enjoyed as far east as India (although these are typically served in meatball form). These Omani kofta sizzle with earthy cumin, warm flutterings of cinnamon, and are rounded out by coriander seed, fresh parsley and cilantro. The sauce – entirely vegan, by the way – is loaded up with fresh zucchini, garlic, parlsey and such a little sprinkle of mint, noone will know what your secret ingredient is. You can make it as spicy as you’d like with red pepper flakes (or go wild with cayenne, if you must). P.S. This sauce would be great for a variation on our vegetarian Shakshouka that we made back with Israel. Shakshouka is also enjoyed in Oman. Recipe adapted from Laura Kelley at Silk Road Gourmet, where she journies through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world. Ingredients: For …

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Lemon & Garlic Piri Piri

Welcome to golden, fire-breathing sunshine. This is piri piri, a famous hot sauce in Africa which has hundreds (thousands!) of variations. Today’s rendition comes from Mozambique, where bright lemon juice meets smooth olive oil, tiny hot peppers, and a healthy scoop of red pepper flakes. Piri Piri has her roots in Portuguese culture, whose influence is still felt today in Mozambique. Keep in mind that you can make piri piri by mincing a mountain of hot peppers, if you’re brave. In that case you might not even need the red pepper flakes. It’s all about what you feel like. The more peppers, the thicker the sauce, which can be nice (and is, in many ways, more traditional). For today, however, I simply wanted to make a hot sauce that would be edible for my rather mild-eating family, including my toddler … who, I might add, wasn’t nearly as scared of it as I expected. Which is amazing, considering the face I made when I gave it to her. Makes 1/4 cup Ingredients: 1 lemon, juiced (2Tbsp) 2 …

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Chilled Buckwheat Noodle Salad with Feta & Cracked Black Pepper

It only seems natural that we eat something black during our week at the Black Mountain (a.k.a Montenegro).  But here’s the thing – nothing in life is black and white. There are all sorts of shades of gray (that’s where the beauty is – somewhere in the muddled middle). So, in the spirit of variety, we’re adding a few shades of gray to our pasta. We’ve got black pepper, white feta, and charcoal grey buckwheat noodles with a bit of sparkle from pools of golden olive oil. This is simple as can be and a fantastic chilled pasta salad for a hot summer’s day. And did I mention? It’s also gluten-free. You can buy buckwheat noodles (a.k.a. soba noodles) or make them yourself for a fun afternoon project. I tried this both ways and, while I loved the satisfaction of making the noodles myself, I also loved the easy, breezy simplicity of popping open a package of pre-made buckwheat noodles and having dinner on the table less than ten minutes later. NOTE: You can find buckwheat/soba noodles …

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Roasted Pepper Spread | Ajvar

Some days I dream about reinventing myself – pulling myself up, out of the ordinary into the wildly wonderful. On these ornery-sorts-of-days, I imagine myself strutting around in a bold color I’ve never worn before, like mustard yellow. On really good days I actually make these dreams happen. I become a mustard-wearing queen. Other days I just end up wearing mustard. Literally. That’s the way life goes: sometimes change works, sometimes it doesn’t. The fun is in the trying. Are you willing to reinvent yourself – even just a little? What about your eating habits? Today, in the spirit of trying something new, we’re going to reinvent our ketchup eating habits. Here’s how it’s going to work: instead of slathering our food with globs and globs of ketchup, we’re going to be bold, sassy, and totally Balkan. We’re going to slather it in Ajvar. Ajvar is a pepper spread popular all over the Balkans. Typically made with fresh, roasted paprika peppers and (sometimes) eggplant, the bright garden flavor goes great with all manner of meat, especially burgers. The versatile …

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Chickpea Crepes | Socca

I am ready for a day-dreamy sort of day. One where I walk along the pier and smell the salty, ocean air…  On this easy-breezy day I’ll nibble  bits of crispy socca – an olive oil and chickpea based crêpe popular along the riviera. On this day I do not stumble. I do not stain my shirt. Nothing I say sounds silly and I’m free of heartache. Yes, there are days when a crêpe can do this for you… …especially if enjoyed in glitzy Monaco, with diamonds on the soles of your shoes. The bonus? This recipe is gluten-free. While the gluten-free craze has infiltrated popular culture, there are some segments of the world that have eaten this way for generations. Mostly thanks to dishes like socca. Along the Mediterranean coast socca is the go-to street food, enjoyed hot, out of hand, while walking around, listening to the  the caw of gulls. While laughing. While smiling at the clouds bumble by. I shared this treat with my friend who’d recently been to Sicily, where he said he …

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Moldovan Preserved Peppers

Logistically speaking, peppers make for really great dinners. They’re healthy. They’re big on sweet, juicy flavor. The don’t go bad quickly. And they go with nearly anything. But when you have a veggie garden, figuring out how to use up all your peppers can be a nightmare. Heck, even if you don’t garden it can be a challenge to take advantage of the fresh produce at the market (hello, sale prices!). Today, thanks to Moldova, we’re going to solve that. We’ve already had several great recipes on the blog, including Stuffed Peppers, Ratatouille, and Muhammara (the craziest roasted red pepper dip you’ve ever dipped).   With today’s Moldovan Preserved Peppers you can jar your peppers and enjoy them all year round. They taste like sweet pepper sunshine covered in olive oil and a hint of vinegar. Pile it up on the side of your fish or even on top of a sandwich. In Moldova this recipe is typically made with peppers called “gogosari” which, according to Susan, a volunteer in the Peace Corps with an …

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Moldovan Veggie & Feta Stuffed Zucchini

In honor of Moldova, let’s clear out the weeds. Let’s make room for a garden. A springy, happy sort of place where you can go to daydream in the morning sunlight, with a cup of steaming hot tea at the ready. A place where you can feel your connection to the earth and the soil. Where you can think those thoughts you never have time to think. Where you can finally stop being too busy. While you’re there I’d like you to plant a tiny sprout that will one day grow up into one hundred dream boats. One hundred zucchini boats  that will set your mind to sail and carry your heart to Moldova. You’ll be able to bring anyone you like along for the ride. Are you ready? Let’s go on a Moldovan boat ride. NOTE: Most authentic recipes call for tomato juice mixed with a spoonful or two of vinegar on the bottom of you casserole pan. Instead I opted for a plain tomato sauce to add textural oomph, but the choice is yours. Also, …

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Rainy Day Steamed Couscous

I’ve been putting off making couscous. I don’t mean the boxed, nearly instant kind – I make that fairly often. What I’m tackling today is delicate, fluffy steamed couscous. The kind  you buy in the bulk bin. The kind that fluffs up like a dream. According to Clifford A. Wright, steaming the tiny pearls twice, sometimes three times, is the “only” way to make proper couscous. Color me intrigued. While we’ve cooked many countries that enjoy couscous (Libya and Algeria for example), I put off making authentic couscous because I was… well… afraid of failure. I have a tendency to do that when it comes to trying something new. I dance around challenge, especially when I’m tired. However, on quiet rainy days, when there is nothing else to do, I feel braver. Like I can accomplish anything. Be anything. That’s when I’m most likely to  buckle down and go for it in the kitchen. It’s like there’s a cloudy cushion surrounding me, making it okay. Turns out, Clifford A. Wright is on the same wavelength. He suggests, …

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Vermicelli Frittata | Froga tat-Tarja

Some days are for feeling grown up. Responsible. Full of lists and the determination to check them off. Other days are for bubbles, silly string, and dancing with your shoes off. And eating Maltese Froga. Froga is the adorable lovechild of omelets and angel hair pasta. Yes, pasta in your eggs. Eggs in your pasta. It’s like the noodles are doing a squiggly dance in your breakfast. This is major happy food. Where has it been all my life? In Malta (and nearby Sicily), you can find Froga made with all variety of fillings – ham, prosciutto onion, green onion, parsley, ricotta, spinach – if you like it in a regular frittata, you’ll most likely enjoy it in Froga. The only requirement is the pasta. Be sure to use long stranded pasta – vermicelli (angel hair) or even thicker spaghetti – the most common (and the most fun). Makes 1 8″ “frittata” style omelet. Ingredients: 4 medium eggs 1/4 cup ricotta cheese 1/3  cup parmesan cheese 2 cups angel hair or spaghetti, cooked fresh chopped parsley, …

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Maltese Stuffed Artichokes | Qaqoċċ Mimli

I often wonder how many people walk by their supermarket’s artichoke display squinting their eyes, unsure of what to do with this prickly porcupine of a vegetable. Being part Italian, I grew up eating artichokes and often take them for granted. I was thrilled this week to read that the Maltese also enjoy a giant, stuffed-to-the-brim artichoke – giving me a chance to indulge yet another time. A stuffed-to-the-brim artichoke is my favorite movie snack. Perfect Friday night fun. The challenge for me this week, with Malta, is getting used to the idea of putting anchovies and olives in my artichokes. Because that’s exactly what they do in Malta. Note: Maltese typically pull the artichoke’s leaves back and get the stuffing in every nook and cranny. Due to the fluffy nature of this stuffing, I had an easier time pulling the center wide open and putting it all there. The choice is yours! Serves 4 Ingredients: 4 large artichokes, stems trimmed and lower, scraggly leaves plucked off 3 cups coarsely crumbled bread (sourdough, if possible) 3 anchovy fillets, chopped finely …

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