I think I’ve easily quadrupled my lamb intake (for my entire life) during this Global Table Adventure … and we’re only halfway through). Wowzers. As for Keith, a.k.a. Mr Picky, he claims to have never even had lamb until this Adventure. Today we’re tackling the lambiest of all lamb dishes – Mechoui, a dish enjoyed in Mauritania and nearby Morocco. Think “epic stuffed leg of lamb.” This Mauritanian version includes a sweet filling made with dried fruit and rice – a perfectly addicting way to perk up the intense gaminess of the roast. While I found the dish absolutely delicious, I regret to say that “stuffing the lamb” didn’t work out as I had hoped. If this happens to you, please know that the filling is just as tasty roasted and served on the side of the lamb. No biggie. Adapted from the World Cookbook for Students. Serves 6 Ingredients: 1 leg of lamb – 3.5 -4 pounds 1/4 cup raisins 2 pitted dates, chopped 4 dried figs, chopped 1 onion, diced 1 cup rice, …
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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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Looking back, I’m not sure how I resisted for so long. Honestly. We’re more that halfway done eating the world and, yet, I haven’t made regular ol’, plain Jane, rice pudding (something altogether different than the exotic sticky rice coconut pudding I made for Laos). I find this fact is so surprising because, whenever I crack open my cookbooks to research the food of another country, I run into rice pudding. Rice pudding iseverywhere, on every continent, in all forms. Since globalization has made rice easily available to most peoples, this basic dish continues to spread throughout the world like wildfire. The dessert is a staple on our world “menu,” especially for the tropical countries, along with anything plantain, avocado, or banana. So, here we are. I’m giving in. I’m going for it! You can thank Macedonia, where they enjoy a version called Sutlijash. The simple recipe brings a happy stick of cinnamon and fresh lemon peel to the pot, which adds a subtle, sunshiny note to an otherwise sweet, hearty pudding. As for my delay? Perhaps I didn’t broach …
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Epiphany. People use the word to say they had a great idea. Like the proverbial lightbulb going off over one’s head. But we’re not going to eat lighbulbs today. Nope. Epiphany is the time of year that Liechtenstein, as well as many other countries around the world, celebrate “little Christmas.” This national holiday is celebrated on January 6 and is a nod to the late arrival of the 3 kings to the very first Christmas party… afterall, they did hike quite a ways to get to Bethlehem. Calling the Dreikönigskuchen a cake is somewhat a misnomer as it is really more of a sweet roll. You can find it fresh in bakeries all over Liechtenstein. Filled with fresh citrus rind, sweet raisins and bound with the richness of milk and butter, it’s a fantastic treat on a cold winter’s day. The best part? A single almond is hidden inside one of the rolls. Whoever finds it gets to be King (or Queen) for the day. It’s a beautiful and fun game for kids. Once the winner is …
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Birthdays are fun but birth days are even more so. Family and friends hugging, smiling, crying – everyone in wide eyed at the wonder of a new child’s most innocent gaze. Since Keith’s grandson was born last week, I thought it appropriate to make a birthday cake in his honor. I sought out such a thing in Latvia,only to find something very unexpected. Latvians have a tradition of baking pretzel-shaped sweet bread – not exactly cake – and topping it with candles. The Klingeris, as its called, can be used to celebrate birthdays and name days – which, as it sounds, is the day dedicated to celebrating your particular name. From what I’ve read, Latvians celebrate name days with gifts and parties, and often these celebrations are even larger than their standard birthday celebrations. So let’s get to celebrating, Latvian-style. Welcome to the world, little Kaiden Ray. Recipe inspired by Latvia (Cultures of the World, Second), in which this treat is called by the more Scandinavian name Kringel) Makes 1 large pretzel Ingredients: 2 tsp yeast 1/2 …
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Certain times call for celebration. Babies. Birthdays. Finding the love of your life. Daydreaming about the love of your life. When a light turns green at the exact right moment, before you have to apply the brakes. For those times, I present Machboos. Take a dive off the deep end with this beloved Kuwaiti dish that boasts warm hits of cinnamon, turmeric, saffron mingled with sweet caramelized onions and raisins. We made ours with chicken, but you can also make it with fish or lamb. If you get a big enough chicken it can feed a happy collection of people (about 4-6). For our version the traditional preparation involves simmering the chicken in fragrant water (which is then used to make the rice). Next, we rub the chicken with more seasoning and pop it in the oven to brown. All kinds of flavor goodness. It took me to happy town, and it can take you there, too. Ingredients: To simmer the chicken: 1 whole chicken 2 bay leaves 1 cinnamon stick 3 cloves 3 cardamom pods …
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Makes one 8″ round loaf My sister and I whipped up this Eritrean-inspired sweet bread and proceeded to stuff our faces with it all day long, until even the crumbs were gone. The cumin flavor is unusual, but goes perfectly with the sweet raisins. While most Hembesha are made thin and extremely ornately, my sister and I decided to make this thick, quick and dirty version so we could spend more time playing with Ava on a balmy 70F degree day in February. And so we could have more surface area to slather the hembesha with butter. Purist or not, I hope you can understand the lure of springtime in the winter. Ingredients: 4 – 4 1/2 cups all purpose flour 2 tsp instant dry yeast 1/4 tsp ground cardamom 1 tsp cumin 1/2 cup (1 stick) softened butter, plus extra for brushing 2/3 cup raisins 1 tsp salt 1/3 cup sugar 2 eggs 1 cup lukewarm milk Method: Grease an 8 inch springform pan. In the bowl of a standing mixer, add the flour, …
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Serves 6 Egyptians have been eating Um Ali for hundreds of years. Clifford A. Wright tells the story well: One day while hunting in the Nile delta, the sultan developed a ravenous appetite and stopped in a small village. The peasants wished to please the sultan, so the best cook of the village, Umm Ali, pulled out a special pan and filled it with the only ingredients she had around: some dried wheat flakes, sultanas [raisins], nuts, and coconut. She covered it with sugar and milk and put it in the village’s oven. Excerpt from A Mediterranean Feast As simple as can be, this sweet, milky blend of pastry, nuts, raisins, and coconut flakes will be a distinct addition to your Egyptian Global Table. Ingredients: 1 sheet of puff pastry, baked 1/4 cup almonds 1/4 cup raisins 1/4 cup coconut chips (or 1/8 cup shredded coconut) 1/8 cup sugar 1 cup whole milk 1 cup half and half Method: Bake the puff pastry according to package directions. It will turn into a giant, greasy pillow. Try not …
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Sweet, cinnamon-loaded apple empanadas are perfect for popping at parties. Popular throughout south and central america, these tidbits will be gone before you can put the tray down. Try serving warm, with a scoop of vanilla ice cream and a drizzle of dulce de leche. Makes 4 dozen 3 1/2″ empanadas Ingredients: 2 batches of empanada dough For the filling: 4 cups peeled, chopped apples (about 3 medium apples) 1/2 cup sugar 1/8-1/4 cup raisins 1 tsp ground cinnamon 4 Tbsp butter 1 Tbsp cornstarch 1 egg to brush on the pastries before baking 3 1/2″ cutter Method: First, prepare the empanada dough. Next, put on a happy song while you peel and chop the apples. Preferably this one from Ecuador. When you’re chopping go a little smaller than I did (it will make it easier to fill such the empanadas). Gather the rest of your ingredients… in a moment the sweet apples, cinnamon, sugar, and raisins will make your entire house smell like “good.” Melt butter in a pan with sugar and cinnamon. Add apples and …
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Makes 1 1/2 quarts (6 cups) Bottoms up! The orange peel brightens up this warm holiday drink, while cinnamon gives it familiar festive flavor. NOTE: If you’re making this for a potluck, just keep it warm in a crock pot! Ingredients: 1 cup water 3 slices fresh ginger the peel of one orange 3 cardamom pods 5 cloves 2-4 cinnamon sticks 1 bottle red wine (750 ml) 1/2 bottle port (375 ml) 1/4 cup sugar Garnish, for each glass: Raisins (to taste) Almonds, skinned (to taste) Method: Put on some holiday music or… even better… take a moment to dance around the tree, just like the Danish (wow, they actually use real candles on their tree – so beautiful and … daring!). When you’re sufficiently filled with cheer, coat the bottom of a pot with spices and the orange peel. Mr. Picky says “When in doubt, add more cinnamon.” Splash in the water and bring to a simmer. Cook for 15 minutes to let the spices release their flavor into the water. Then, let the sugar …
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Serves 2-4 Sweet, savory, briney, …. the flavors in Pastel de Choclo are varied and incredible. Special thanks to Linda Bladholm for sharing this authentic Chilean recipe with me. I adapted the version that can be found in Linda’s book, Latin & Caribbean Grocery Stores Demystified. Ingredients: 2 lb rotisserie chicken, taken off the bone 2 onions, chopped 1 tsp paprika 1/4 tsp cumin pinch of cinnamon 5 olives with pimentos, quartered 1/4 cup raisins 2 hardboiled eggs, chopped 3 cups corn kernels 1/2 cup milk a few pinches of sugar for topping Method: Preheat the oven to 350F. Assemble your spices… … and shred up the chicken. Then, saute the chopped onion over medium heat until translucent and soft. Add chicken, raisins (I only had currants), and green olives. Green olives have a special, briney place in my heart. Then add chopped egg and spices. Stir to combine and warm everything through. Spread into a medium casserole. Easy! Next step is easy too… In a blender, puree corn with a little milk Mmm. Spread the corn …
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Serves: 4 This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM! Ingredients: 3 cups of grilled boneless chicken breasts, shredded (about 4 chicken breasts. Grilling the chicken just adds more flavor.) 1/2 cup raisins 16 oz pineapple tidbits 1/2 cup mayonnaise 3 Tbsp mango chutney 1 Tbsp curry powder 2 lemons, juiced salt pepper 1 head red boston lettuce 1-2 rustic baguette – depending on your appetite! (a rustic baguette is wider than a traditional baguette – holds more filling) Method: 1. In a large bowl, combine chicken with raisins and pineapple. 2. In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice. 3. Pour over chicken and stir to combine. While you can enjoy the chicken salad right away, it’s great to let flavors meld for an hour in the refrigerator. 4. Slice baguette(s) in half long-ways and brush the inside with olive oil. …
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