Recipe: Chicken and Pickled Lime Soup

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Serves 2-4 Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don't have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won't be the same, but you'll get the spirit of the dish. Our recipe was inspired by Karen Coates' travels to Cambodia. My version includes lemongrass because it is growing like crazy in my garden and I thought this … [Read more...]

While I’m Cooking: Brazilian Video

Take a Brazilian Food Safari and learn about many popular ingredients and foods including feijoada: http://www.youtube.com/watch?v=IaCEyoa_mLA&feature=related httpv://www.youtube.com/watch?v=IaCEyoa_mLA&feature=related Have a wonderful weekend! :) … [Read more...]

Technique Thursday: Brazilian Black Bean Feijoada (Pork & Black Bean Stew) – Recipe

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Feijoada is Brazil's stew of choice for lazy Saturdays and potluck Sundays. At it's absolute best, Feijoada is a massive pool of black beans piled high with a glorious assortment of meat. One plateful will provide enough slow-burning energy for a marathon, although you won't be able to run after eating it! This is definitely a meal for elastic pants. Originally, Feijoada was made with pig ears, tails, and feet. Today, this hearty dish is typically made with dried beef (carne seca) and pork … [Read more...]

Monday Meal Review: Botswana

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With a few simple steps, our Botswana Global Table Adventure transformed minimal ingredients into a tasty feast. Although I struggled to get Keith to eat the spinach (spoiler: I won), the general consensus was that this was a great meal, worthy of any weeknight menu. Stewed Beef (Seswaa) [Recipe] What I liked most about this dish: I made Seswaa with a beautiful, fatty piece of chuck. As the marbling broke down, the stew's flavor grew deeper and richer. I was amazed at how much … [Read more...]

Recipe: Bolivian Peanut Soup (La Sopa de Mani)

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Serves 4 Bolivian peanut soup is a delightful way to serve up good old fashioned meat and potatoes. Cook this soup gentle and slow. If you do, the beef will be moist and tender and the potatoes will bursting with the flavor of their juices. The most unusual part of this soup is biting into the occasional crunchy peanut. Serve with Bolivian Hot Sauce. Ingredients: olive oil (or peanut oil) 1 large onion, chopped 3 garlic cloves, crushed 1 tsp oregano 1 tsp cumin 1 lb beef, cubed 1 … [Read more...]

Monday Meal Review: Belgium

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Happy Memorial Day everyone! Please be safe and smart whilst celebrating ... I like you and want you to stick around for a while longer :) In the spirit of taking the holiday off, I'll get to the point and jump right into the reviews. Enjoy! Vlaamse Asperges (White Asparagus a la Flammande) [Recipe] What I liked most about this dish: Vlaamse Asperges has three things going for it: the dish is elegant, the flavor is good, and there is next to no skill required to make it. This was … [Read more...]