Archives

Argentine Beef Stew in a Pumpkin | Carbonada en Zapallo

In 2011 a young Argentine man went viral in a 6-second video when he laughed about the cost of a burger at a soccer stadium. His exact words were: Con quince peso me hago alto guiso.pum For 15 pesos I could make quite the stew. To put this young man’s remarks in perspective, 15 Argentine pesos is just under $2 USD. It seems as though, relatively speaking, overpriced stadium food is a shared phenomenon – as common as rainy days and sunny dispositions. What is remarkable – and what made the young man’s comment go viral – is the assumption that good, homemade stew can be made for the cost of an overpriced burger. I looked into his logic: here in the USA an overpriced stadium burger in Silicon Valley goes for $12. Surely, I could make a soup for less than $12, even shopping at costly American grocery stores. Testing the theory… Curious (and inspired), I began looking into Argentine stews – sending me down a delicious rabbit hole of beef and root veggie based bowls. I finally emerged …

Read More

Mashed Potatoes with Veggies | Irio

  I’m a little like mashed potatoes; I’m stable and sure, but I avoid wearing colorful makeup. The last time I wore blue eye liner was the nineties, and it was already a decade too late. I’m destined to recede behind more vibrant individuals – individuals of style. But imagine what good things could come from a splash of color? The jury is out with me, but consider the mashed potato. Must she remain the unadorned, pale wallflower in a buffet of color? Tanzania teaches that this doesn’t have to be so… Enter the rainbow known as Irio, a Kikuyu dish found in Kenya, Tanzania, and Uganda. Irio simply means “mashed” – a concoction of whatever tubers and vegetables the cook wants to pull together for an easy dinner. Most often, Irio is a combination of white potato, peas, and corn, but green beans, carrots, shredded spinach, or other veggies can also play star roles. Depending on how Irio is mixed, the mash might be sunset orange, or new leaf green.  For me, it was …

Read More

Slovak Sour Bean Soup

When winter raindrops slide down the glass… when the droplets are  so close to ice that they sting on my wind-chapped face… there’s nothing better than a piping hot bowl of soup. Thankfully for me, Slovakia knows what’s what in this department. The fine people of Slovakia could probably make this staple soup with their eyes shut, and – for the first part, at least – that’s exactly what they do. While the house slumbers under the bright moon, a quiet bowl of bean sits in the shadows, soaking overnight. In the morning, after a big stretch, the softened beans are put to a bubble with bits of bacon (or perhaps a ham hock), potato, and – not to be forgotten – a splash of vinegar. The whole thing is thickened with sour cream and flour (or sometimes cream). The result is a bowl of warm, thick goodness – but of course every family has their own version… versions so good, you’ll want to snag a bite (or three) from under each other’s noses.   While traditional …

Read More

Potato Musaka

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 …

Read More

Cheese & Potato Pierogi

At any given moment I’m an arm’s reach from my cellphone. It’s not just a phone, it’s a laptop, a GPS, and – when my daughter tells it “I love you” – a female voice replies with almost lifelike bashfulness “You are sweet.”  Frankly, I’m frightened. That’s why, when I receive mail – real mail, bundled up in cardboard and clear packing tape – I get so excited. Cardboard boxes don’t talk back. The postage stamp doesn’t double as a GPS when I’m fifteen minutes late for a show. It simply sits there, until I open it. The best possible mystery. The way it should be. This week, Global Table Adventure received a package from my mom which tickled my funny bone in the most delightful way. This is reason #3,568,999 why my mom is so special. Ava, who was  as curious as I was, tore out the sheets of crinkly tissue paper to reveal a heavy duty heart-shaped bowl, small pitcher, and a covered sugar bowl. The bottom of each bowl read “Handmade in Poland.” …

Read More

Crispy Potato Fritters | Gromperekichelcher

My first taste of Luxembourg’s Gromperekichelcher was during the annual Christmas market. The town square buzzed with happy shoppers and carolers whose voices floated down from the bandstand. The smell of fried potatoes and onions was just about enough to send anyone straight for their wallet so, of course, I happily complied. While most Luxembergers dunked their fritters in apple sauce, I went straight for the ketchup. It was an easy thing to do and it made my new home a little more familiar – a little more like the United States, which I had left back in 1992. The irony is, of course, that now I eat the fritters with ketchup because it reminds me of Luxembourg. It’s amazing how memories travel with our taste buds, wherever we go. Even though I left Luxembourg after high school, in 1998, I simply have to smell fried potatoes to go back there. In those moments, I remember the friends and the food. The troubles and the laughter. The tears and the songs. It all comes bundled up together, …

Read More

Stuffed and Fried Potato Wedges | Mbatan Batata

The New Year is all about possibility, hope, health, and doing things better. That’s why I’ll be deep frying as the ball drops. But I’m not deep-frying just anything. This isn’t the state fair (where everything from butter to kool-aid makes it into the bubbling oil). I’m in the real world. This is a Libyan dish – one that combines the best of everything – delicate potato wedges, stuffed with wonderfully spiced meat loaded up with fresh parsley, crunchy breadcrumbs and a whole lot of yum. I can count on one hand the number times I’ve deep fried in the last couple of years, so this is a big deal. And, while it isn’t steamed veggies, it’s pretty well rounded as far as fried food goes. Eh. Who am I kidding. This isn’t the healthiest dish in the world. But it is a nod to mixing things up, having little Adventures, getting out of my comfort zone. And that’s what I hope for all of us in 2012. Note: Some Libyans like to serve these swimming in …

Read More

Moroko Mash

Today I’m partnering with your mother. It’s cold outside. Let’s all bundle up in our favorite fuzzy-wild-animal-looking hoodies. Let’s wear face masks and giant mittens. And let’s definitely eat our vegetables. Lots and lots of veggies. Today’s recipe is inspired by moroko, a dish enjoyed in the African country, Lesotho. Typically, Moroko is made with onions and greens, sauteed in oil with a bit of broth, not unlike the Kale (Sukuma Wiki) we made recently for Kenya. Moroko  can be made with any dark greens you’d like, such as kale, spinach, chard, or mustard greens. Optionally, beans or potatoes can be added. But I have a secret – the most wonderful mash around is when you add mustard greens to potatoes. And this mash, inspired by Lesotho, is what we’re serving up today. Turns out this is the mashed potatoes your mother always dreamed you would eat. Loaded with nutrients. And really, really green. Serves 2-4 Ingredients: 1 bunch mustard greens, chopped finely 3 fairly large russet potatoes, peeled and roughly cubed stock, as needed – I used …

Read More

Boxty Pancakes

Makes 5.5 cups batter I like a good excuse to dance in the morning. Preferably while in my fuzzy bathrobe, with spatula in hand (for a microphone, of course), while singing 100% off-key. Boxty pancakes are just the ticket. They look like a thick crêpe, but taste more like the love-child of tangy mashed potatoes and hash browns. These filling, stick-to-your-ribs pancakes are often used to wrap up food, from meat and gravy, to scrambled eggs. Best of all, cooks everywhere dance a little jig when they make them. NOTE: This batter does not store well (the potatoes turn black when they oxidize), so scale the recipe down if you don’t have a small army coming over for breakfast. Adapted from the recipe in The Country Cooking of Ireland by Colman Andrews. Ingredients: 2 lbs russet potatoes, chopped 1 1/2 cups buttermilk salt 1 cup flour butter, for cooking Accompaniments: green onions, scrambled eggs, meat, etc. Method: First step, get in the mood with a little  Irish folk rhyme and dancing. Boxty on the griddle, And Boxty on the …

Read More

Ecuadorian Potato & Cheese soup with Avocado | Locro de papa con queso

Makes a gallon (4 quarts) If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it. Ingredients: 1 onion, chopped 3 garlic cloves, crushed 1/2 tsp cumin 1 tsp ground annato/achiote 3 giant baking potatoes, peeled and cubed (each about 6″ long) 2 cups of milk enough water to cover the potatoes 1-3 cups extra milk for thinning to desired consistency salt & pepper 1 cup shredded cheese – cheddar or Monterey jack a palmful of chopped cilantro For the Garnish: chopped cilantro crumbled queso blanco 1-2 avocados, cubed green onion, sliced Method: Prepare yourself for an assault of deliciousness. First, cook the chopped onions in a large pot until softened. While they’re cooking, add in the crushed garlic… … …

Read More

French Fries | Pommes Frites

Serves 2 Umm, let me explain the small amount of fries. We couldn’t keep our fingers off of them long enough to get a picture! I don’t need to tell you – French fries are tasty with just about anything. Try these homemade French fries for the fun and satisfaction of making them yourself! 🙂 NOTE: Please read my Technique post all about French Fries. Ingredients: 2 extra large baking potatoes (about 2.5 pounds total) quart of vegetable oil salt Method: 1.  Cut all edges of potatoes to make a rectangle. Slice into 1/2″ slabs. Cut each slab into several sticks. 2. Immerse in cold water for at least 30 minutes (you can also store them in the fridge overnight this way). Alternatively, rinse potatoes under cold water until water runs clear. You are trying to get rid of all the loose starch that will make the fries stick to each other. 3. Carefully dry off potatoes with towels right before frying. 4. Preheat oil to 320F. Cook fries in small batches (about a handful …

Read More

Belarus’ Borscht Soup | Borshch

Serves 6 This soup is popular all over eastern Europe, specifically in the Ukraine. This version hails from Belarus where they add big chunks of potatoes. The longer it cooks, the happier this Borshch tastes. Ingredients: 1 large onion, chopped 1-2 large russet potatoes, as desired 2 Tbsp vegetable oil 2 beets, diced 2 carrots, sliced 2 turnips, diced 1/2 a green cabbage, sliced thinly 6 oz can of tomato paste 1 Tbsp sugar 2 Tbsp vinegar salt and pepper 32 oz beef stock water as needed sour cream, for garnish (optional, leave out for vegan) Method: 1. In a large pot, cook onion in vegetable oil until soft and slightly golden. Add the rest of the ingredients, except sour cream. Add water as needed to “cover” all the veggies. NOTE: I added the beets after the cabbage had some time to cook down, making room in the pot. 3. Bring to a low simmer and cook for at least an hour. I simmered mine for a couple of hours and the flavor was wonderful. Here it …

Read More