While I’m not usually much of a breakfast eater, the United Arab Emirates has me reconsidering. And the timing is perfect: I’ve been craving a good breakfast these last few days. I think it’s because preschool started for Ava and we’re all getting up earlier. I also started a workout program for the first time since … well… a while ago. Because of the workout program, I’m looking for early morning fuel, and it has to be nutritious. I found all that and more in this UAE-inspired menu. The recipes and the meal review will be posted throughout the week. Emirati Date Crêpes | Muhalla [Recipe] Whole wheat, yeast leavened crepes made with dates. Great with yogurt and honey. Add a little fresh fruit for even more healthful deliciousness. Orange Blossom Juice [Recipe] Wow your guests (and yourself) by spiking your orange juice with orange blossom water. Get ready for a romantic, beautiful drink especially worthy for breakfast in bed. How do you start your mornings? Are you a breakfast eater or not? Do you …
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I have a buddy, Brad, who traveled to the United Arab Emirates a few years ago. TheFederation is made up of seven states on the Persian Gulf, including Dubai (where he went). Brad told me about the overwhelming heat, the desert, the glittering skyscrapers, but what really stood out were the UAE islands. They actually built islands that look like enormous palm trees. So, if you bought a house on the island, your street might be on the trunk, or one of the leaves. They even built the world as an island, but as far as I know it’s not populated yet. Oh, the irony. The food of the UAE is, in many ways, typical of the Persian Gulf. There’s camel meat, stuffed grape leaves (just like the beauties we made for Qatar), plenty of kebab, hummus, and tabbouleh. There’s also a sizable amount of Indian food in the UAE, because there are many workers from India in the federation. Just about all the food is imported, since not much can grow in the UAE. In …
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It’s almost my husband’s birthday. In his honor, I found myself thinking about love. This week, Ukraine helped me understand what works and what doesn’t, in a whole new way. LOVE. No matter where a couple is from, you can always tell if they are in love. Real love. You don’t need to speak their language. You don’t need to hear what they whisper to each other when the rest of the world slumbers. Over dinner, two people might lean into each other, while others shift their bodies apart. Between the entree and dessert, some couples smile (and frown) with all their attention on each other, while others’ eyes glass over, vague and disinterested. Perhaps there are those that spend their meal checking their phones while in their “loved ones’” company. I’m not here to judge, but I do believe this: it’s easier to see what love isn’t than what it is. If we feel isolated in another’s company, that is not love. If we feel anxious in another’s company, that is not love. But if …
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Well, hello. Today we’re biting into a very pink salad. There’s not a lot of pink food I can think of besides strawberry ice cream. There’s certainly not a lot of savory pink food. Unless you live in Ukraine, where beets reign supreme. Beets are one of Ukraine’s most beloved root vegetables, and for good reason. They’re packed with fiber, vitamins A, B & C, magnesium, and iron. When they’re not mixed up in borsch, beets make their way into salad vinagret. This salad is a vegan meal unto itself as it includes potatoes, carrots, peas, and sauerkraut. Some recipes swap the peas and sauerkraut for white beans and chopped pickles. Salat Vinagret is funny, because there’s nothing vinegar about it. In fact, there’s no dressing added. The only “tang” comes from the sauerkraut, and the only seasoning from a bit of salt, pepper, and oil. Done and done. The simplicity of this salad makes for a great summer supper, or autumn side dish (perhaps next to a few slices of pot roast). We …
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Wouldn’t it be amazing if bacon could cure every ailment. In the Ukraine, I bet it does. Broken heart? Bacon. Spilled beet juice on your favorite sundress? Bacon. Thursday afternoon existential crisis? Bacon. I’m thinking it’s worth a try. That’s where this pasta bake comes in. “Lokshyna” are Ukrainian noodles, and today we’ve dressed them up with plenty of sizzling bacon, creamy cottage cheese, and a couple of cracked eggs to bind the casserole together. The finishing touch is a happy sprinkling of buttered breadcrumbs (as few or as many as you’d like). One note on authenticity: traditional versions of this recipe are made with fresh egg noodles. On a particularly harried shopping trip, I was unable to locate any… so my version is made with dried noodles. Keep in mind: if you do decide to use fresh noodles, you may need to alter the recipe. This is because fresh noodles can be baked uncooked, but will require more liquid to do so. But, either way, the Ukranian pasta casserole is… awesomely comforting (and perfect …
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“Love will find a way. Indifference will find an excuse.” Ukrainian Proverb If you want your heart to sing like a Ukrainian, you’ll need a bundle of beets and an enormous pasta casserole. With bacon. (Of course). I’ve been trying to get my family to love beets as much as they love bacon for… years. Perhaps this is the week? The paring makes sense. If they go for it, it’ll be magic.. and totally Ukrainian. So what about you? Do you love bacon and beets in equal measure? All recipes and the meal review will be posted throughout the week. Ukranian Pasta Bake | Baked Lokshyna [Recipe] A happy blend of pasta, bacon, and creamy cottage cheese. This one’s all about back to school comfort. Big time. Ukrainian Beet Salad | Salat Vinagret [Recipe] Vegan and pink, this is one of Ukraine’s most beloved salads (you”ll also find it in Russia). The combination of beets, carrots, potatoes, and peas is refreshing, but it’s the sauerkraut that naturally “dresses” it.
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“A dream is sweeter than honey.” Proverb from Ukraine This week we’re ambling over to Ukraine, in Eastern Europe. We can get there on foot, by car, or plane, but why not chug-chug-chug through Ukraine’s ‘tunnel of love,’ a 3-mile section of lush, green train tracks? Seriously. What a dream. And then there’s the food. The food of Ukraine is hearty, spirit-warming vittles. Wheat porridge, called (Kutia/Kutya) is the traditional dish for Christmas eve. All year round, there’s lots of bacon, pasta casseroles [Recipe], dumplings (called Varenyky), and potatoes (caviar-potato pancakes, anyone?). On any given day, there will be roasts. And plenty of them. If all that sounds heavy, it is. This kind of food helps locals weather through chilly winters in the northern highlands. Where there is a Ukrainian, there is an apparent love for beets. Locals serve beets in salads [Recipe], roasts, and even in the ubiquitous borsch. We made borscht back when we cooked Belarus [recipe]; the main difference here, is that there are more vegetables and some added meat, like pork and beef. Then there’s stuffed …
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“It is better that trials come to you in the beginning and you find peace afterwards than that they come to you at the end.” Proverb from Uganda I spent our Ugandan meal talking about one thing, and one thing alone: our Global Table Experience event on October 12th. We’re attempting to put a dish from as many countries as possible on a stretch of tables at Philbrook Museum of Art in Tulsa, Oklahoma. The goal? 196. Gulp. I’m officially one of those people – so obsessed and focused on this amazing feat, that I can literally think of nothing else. My poor neighbor was focused on figuring out the lemon, rosemary, peanut oil, and harissa on his kebab, but I kept blabbing about the event. I sleep, eat, and dream about how on earth we are going to achieve our goal of putting a dish from every country in the world on a single stretch of tables. Oh boy, oh boy, oh boy. Even if we get halfway there, what a feat! Especially considered all this food will be offered to the public – that’s you – for …
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Would you like to be a part of something exciting? Something that’s never before been done? On October 12, 2013, I’ll be working with my community to try and put a dish from every country in the world on a 200 foot-long string of tables at the Philbrook Museum of Art. We’re calling it The Global Table Experience. It’s a peace statement; a way to say What if the entire world really could sit together around a single table in peace and harmony? The entire event is free and open to the public (yum!); if you can join us in person, we’d love to see your smiling face! Bring a can of food to benefit the Oklahoma Food Bank. But… guess what? Even if you can’t make it to Tulsa, you’re still invited. Here’s how YOU can join the Adventure: [dropshadowbox align=”none” effect=”lifted-both” width=”600px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ] 1. Pick a recipe from somewhere in the world to try. Try to choose something you’ve never had, possibly from a country you’ve never heard of. We …
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On the simmering streets of Uganda, you can walk up to a street vendor and satisfy your sweet tooth with a big bite of Kashata. Loosely speaking, Kashata is East African brittle. It’s most popular in Uganda and Tanzania. It’s hard, sweet, and all kinds of delicious. I’ve seen Kashata shaped as cubes, balls, and diamonds. Some are flat, some are thick. Just like people, the shape doesn’t matter; it’s all about what’s on the inside. The most glorious Kashata are a blend of peanuts, shredded coconut, and either cinnamon or cardamom. You can also find Kashata made from all coconut or all peanuts. Moreover, sometimes you simply dump in whatever nuts you have on hand. Easy. Makes enough to share. 1-2 dozen (depending on how thin you spread the mixture) Ingredients: 2 cups sugar 1 1/2 – 2 cups peanuts 1 1/2 – 2 cups dried coconut (unsweet) 3/4 tsp ground cardamom (or cinnamon) pinch salt oil, for greasing Method: Let’s go to Uganda, where electricity is optional… because, truth be told, this entire …
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Summer still catwalks through the August air, unabashed and sizzling. There’s still time to grill, still time to sit out under the stars without a coat, or even a hoodie. There’s time to wear out those flipflops and kick back in sunglasses. And there’s still time to try Uganda’s kebabs, adapted from Marcus Samuelsson’s beautiful cookbook Discovery Of A Continent – Foods, Flavors, And Inspirations From Africa. The flavors are intense. Bright lemon juice starts of the explosion. A long marinade brings out bright sparks from the citrus. Then there’s a needling burn from the Harissa, a traditional spice often found in North African cooking. How much heat is there? As much as you can handle. Or as little as you’d like. Tip: You find Harissa mix at Whole Foods in the spice aisle (to be combined with water, olive oil, and crushed garlic), or you can buy a canned paste at a Middle Eastern market. Be sure to add this to taste, as some mixes may be spicier than others. IF you use the …
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This week’s menu celebrates Uganda’s street food. With one recipe for the grill, and the other for your cookie jar, we’re bridging the gap between summer and autumn. Which is about right, since school starts next week in Oklahoma. How.is.that.even.possible?? What about you? Are you already gearing up for the school year, or are your feet still firmly planted in summer, like our furry friend at the bottom of this post? All recipes and the meal review will be posted throughout the week. Rosemary & Lemon Harissa Kebabs [Recipe] Beef and vegetable kebabs marinated in a lemon, spicy harissa (as hot as you dare), rosemary, and peanut oil marinade. This recipe is packed with a zing that’ll make you fall in love with your grill all over again! This taste of Uganda is adapted from Marcus Samuelsson’s kitchen. Peanut Brittle with Cardamom & Coconut | Kashata [Recipe] Take everything you love about Peanut Brittle, and add a dreamy dusting of cardamom and a tropical heaping of shredded coconut. It’s just different enough for a fun housewarming gift …
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