Name: Coconut Roti
Prep time: 10 min
Cook time: 8 min
Yield: 8-10 small roti
Ingredients: 2 cups all-purpose flour; 1 cup frozen shredded coconut (, thawed); water (, until smooth dough forms (1/3-1/2 cup)); vegetable oil

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Coconut Roti

The best thing about thinking I don’t like something, is finding out how wrong I am. I’ve always operated under the assumption that flaked coconut is much too squeaky between my teeth. Sri Lanka and these Coconut Roti proved me wrong.

There’s something so refreshing about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. Or Sri Lanka, to be specific.

In fact, I did an entire post cataloging the best recipes with three ingredients or less from around the world.

Ambewela, Sri Lanka. Photo by Anuradha Ratnaweera.

I learned how to make these by watching my friend shake flour and coconut shreds into a bowl. There wasn’t a measuring cup in sight. She added the water by feel, too.

When I asked her the ratio of coconut to flour, she shrugged and said “a little coconut. more flour.”

So, as you make these, remember her advice. There really is no wrong way to make coconut roti.

As long as you eat them warm…

Makes 8-10 small, or 4-6 large

Ingredients:

2 cups flour
1 cup frozen shredded coconut, thawed
water until smooth dough forms (I used 1/3-1/2 cup)

vegetable oil

Method:

Add the shredded coconut to the flour, rubbing it together to break up any clumps. Mix with water until…

… a smooth, soft ball forms.

Shape into balls and coat each one lightly with vegetable oil. Let rest 20 minutes (or as long as you need).

While you’re waiting, write a thank you note by the water. Just because.

The Temple of the Tooth in Kandy. This temple is one of the most holy sites in Sri Lanka reputed to contain an actual tooth of the Buddha on his 2nd visit to the Island over 2000 years ago. Photo by McKay Savage.

When you’re ready to cook, flatten each ball of dough with the palm of your hands to form discs like below:

Cook on a lightly oiled pan over medium, turning once. The surface of the roti should be dotted with dark brown “sun spots.”

Keep them warm in a basket covered with a cloth.

Enjoy every last bite with a smile and a swing in your step.

Happy Friday!

P.S. Have you ever had Roti? This was my first time making it and, I have to say, I was pleasantly surprised by how easy it was! I’ve already made it twice. My friend Ruby says you can enjoy Roti with curry, coconut sambal, … or, in the morning, try it with butter and syrup… she said the syrup they use in Sri Lanka is not maple syrup, though (although, in a pinch, you can use it). Phew!

Coconut Roti

There’s something so refreshing about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. Or Sri Lanka, to be specific.

CourseBreakfast
LifestylePotluck Friendly, Vegan, Vegetarian
Food TypeBreads, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
8-10 small roti	10 minutes

Cook Time	Passive Time
8 minutes	20 minutes

Servings	Prep Time
8-10 small roti	10 minutes

Cook Time	Passive Time
8 minutes	20 minutes

Coconut Roti

There’s something so refreshing about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. Or Sri Lanka, to be specific.

CourseBreakfast
LifestylePotluck Friendly, Vegan, Vegetarian
Food TypeBreads, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
8-10 small roti	10 minutes

Cook Time	Passive Time
8 minutes	20 minutes

Servings	Prep Time
8-10 small roti	10 minutes

Cook Time	Passive Time
8 minutes	20 minutes

Ingredients

2 cups all-purpose flour
1 cup frozen shredded coconut , thawed
water , until smooth dough forms (1/3-1/2 cup)
vegetable oil

Servings: small roti

Units:

Instructions

Add the shredded coconut to the flour, rubbing it together to break up any clumps. Mix with water until a smooth, soft ball forms.
Shape into balls and coat each one lightly with vegetable oil. Let rest 20 minutes (or as long as you need).
When you’re ready to cook, flatten each ball of dough with the palm of your hands to form discs.
Cook on a lightly oiled pan over medium, turning once. The surface of the roti should be dotted with dark brown “sun spots.”
Keep them warm in a basket covered with a cloth. Enjoy!

White Dal Curry

My friend Ruby grew up in Sri Lanka and spent the better part of her 40th birthday making sure I learned everything there is to know about the food.

Here she is drinking Ceylon Tea, grown in … you guessed it… Sri Lanka!

Ruby isn’t keen on cooking (or so she claims), so she supervised while her dear friend Iona showed me the ropes.

Iona blew me away by whipping up not one, not two, but three curries. I fell in love each steaming, fragrant batch. There was everything from beef to chicken. But I left most excited about making this White Dal.

Why?

Because what tastes amazing and what I actually have time to make … well, they rarely come together.

White Dal is something that can be thrown together very easily with a minimum of ingredients, which fits perfectly into my mom schedule. It also happens to be vegan, which is an added bonus..

The flavor is outstanding thanks to three simple ingredients: pandan, curry leaves, and a cinnamon stick. These first two can be purchased at Asian markets and some Indian markets. My Pandan was found in the freezer section of Nam Hai, right here in Tulsa.

Coconut milk adds the finishing, smooth-as-silk touch. Use just a splash, or up to a can, if you’re feeling really indulgent.

[dropshadowbox align=”center” effect=”lifted-both” width=”600px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]TIP: After using what you need from the curry leaves and the pandan, freeze the rest in zip lock baggies (use a straw to suck out the extra air). This way you can make more White Dal at the drop of a hat.[/dropshadowbox]

NOTE: If you want to make this dal spicy, just add small chili peppers, to taste.

Yum yum.

Serves 4

Ingredients:

vegetable oil
1 onion, chopped
4 cloves garlic, crushed
1/2 tsp turmeric
1/2 tsp whole fenugreek
2 cups masoor dal
4 cups water
1 cinnamon stick
3-4 pandan leaves
5-8 curry leaves

1/4 cup – 15 ounces coconut milk

Method:

First, rinse the dal, pick through it for any odd bits, and drain.

Nothing but dal here…

Next, fry the onion and garlic in vegetable oil. Add the turmeric and fenugreek and cook until the house smells like ‘happiness.’

Then (and only then), add the remaining ingredients (let the curry leaves and pandan toast a bit in the oil, if possible).

Stir well, so that all the fragrant leaves and cinnamon get under the dal to infuse.

Cover and simmer gently until tender … the longer it cooks, the more the flavors infuse from the curry leaves and pandan.

I’d say let it work for no less than 45 minutes… stirring once or twice as you go and adding more water, if needed. I like mine to cook about an hour and fifteen minutes.

(I have a feeling this would be awesome in a crock pot.)

Right before serving, splash a bit of coconut milk into the dal, to taste.

Check seasonings and add salt as desired.

Eat with a smile and a bit of Sri Lankan wisdom.

P.S. I’m curious… What’s the kindest thing someone has ever said to you?

For me, it’s when my husband says “I believe in you” during my weakest, most doubt-filled moments… his gentle encouragement is so contagious… I soon find myself believing again.

White Dal Curry

White Dal is something that can be thrown together very easily with a minimum of ingredients, which fits perfectly into my mom schedule. It also happens to be vegan, which is an added bonus.

CourseMain Dish
LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypeLegumes, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

4 people

Servings

4 people

White Dal Curry

White Dal is something that can be thrown together very easily with a minimum of ingredients, which fits perfectly into my mom schedule. It also happens to be vegan, which is an added bonus.

CourseMain Dish
LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypeLegumes, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

4 people

Servings

4 people

Ingredients

vegetable oil
1 onion , chopped
4 cloves garlic , crushed
1/4 tsp turmeric 1/2
1/2 tsp whole fenugreek
2 cups masoor dal
4 cups water
1 cinnamon stick
3-4 pandan leaves
5-8 curry leaves
1/4 cup coconut milk (or up to 15 oz)

Servings: people

Units:

Instructions

First, rinse the dal, pick through it for any odd bits, and drain. Next, fry the onion and garlic in vegetable oil. Add the turmeric and fenugreek and cook until the house smells like ‘happiness.’
Then (and only then), add the remaining ingredients (let the curry leaves and pandan toast a bit in the oil, if possible). Stir well, so that all the fragrant leaves and cinnamon get under the dal to infuse.
Cover and simmer gently until tender … the longer it cooks, the more the flavors infuse from the curry leaves and pandan. I’d say let it work for no less than 45 minutes… stirring once or twice as you go and adding more water, if needed. I like mine to cook about an hour and fifteen minutes. (I have a feeling this would be awesome in a crock pot.)
Right before serving, splash a bit of coconut milk into the dal, to taste. Check seasonings and add salt as desired.

Menu: Sri Lanka

“When the dogs bark at the moon, the moon is not brought down because of it. “
Sri Lankan Proverb

I love this proverb. Sometimes we forget how much we shine, because of the “barking” all around us. Sometimes we listen to that barking, rather than listen to the truth of our own reality.

The fact is: a little barking can’t bring you and me down, no more than it can bring the moon down.

Remember that, friends… you are beautiful. Keep on shining. The noise can’t drown you out.

And while you’re shining, try this beautiful, vegan Sri Lankan feast.

All recipes and the meal review will be posted throughout the week.

Quick White Dal Curry [Recipe]
Masoor Dal with garlic, onion, turmeric, pandan (aka rampe), curry leaf, and a splash of coconut milk.

Sri Lankan Yellow Rice | Kaha Bath [Recipe]
The most haunting combination of rice, coconut milk, pandan, curry leaf, and turmeric. If I could eat this every day of my life, I’d be one happy girl.

Coconut Roti [Recipe]
You’re just three ingredients away from soft, doughy heaven: flour, shredded coconut, and oil.

P.S. I’m curious… Do you feel more like the moon… or the dog? There are days I feel like I’m barking at a cause I believe firmly about… all for nothing. Other times I feel like there’s nothing but noise around me, trying to bring me down. I play both roles at different times. Do you?

Photo by Shamli071.

About the food of Sri Lanka

Ambewela, Sri Lanka. Photo by Anuradha Ratnaweera.

This week our kitchens take us to the small, pear-shaped island country called Sri Lanka. She’s just southeast of India, loaded with tropical hills, mountains, and a fresh, dreamy sort of ocean breeze.

She was once known as “Ceylon,” a name which can still be found in the tea that grows abundantly on her slopes.

Tea plantation in Sri Lanka. Photo by Anjadora.

Between the crocodiles, monkeys, and elephants, her lush forests hide coconut trees, one of the staple ingredients in Sri Lanka.

[dropshadowbox align=”right” effect=”lifted-both” width=”600px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]Fun Fact: Did you know the elephant is the national animal of Sri Lanka?[/dropshadowbox]

So beautiful…

Sri Lankan elephants roaming in the Kaudulla National Park. Photo by Christophe Meneboeuf ( http://www.pixinn.net)

My friend Ruby’s husband is from Sri Lanka and I got to sample several homemade dishes recently and fell in love with their use of coconut.*

It is no exaggeration to say that coconut is in nearly every recipe. In fact, a fascinating article was just posted about the Sri Lankan coconut and its uses on Splendid Table. From coconut roti (a flatbread also found in India) [Recipe], to yellow rice [Recipe], to dal [Recipe], the creamy milk and flakes give Sri Lankan cooking its characteristic flavor and texture.

Two other ingredients are also worth mentioning. First, Pandan (or rampe), the screwpine leaf… its aroma is sweet and reminiscent of vanilla.

Photo by dekoelie.

Second, curry leaves. These small green leaves add a toasted, almost smoky flavor to the island’s food. Curries typically include both ingredients, along with a significant amount of hot chilies…

Curry Leaves. Photo by Sonja Pauen – Stanhopea.

I’ve learned that there isn’t enough water to make these curries go down my throat without burning. Tolerance for such spice is something that must be acquired over a lifetime. This is how locals can eat several mouthfuls without breaking a sweat, while visitors are laid out from the intensity of even a mild curry. If you’re lucky, a few bites of hoppers (rice flour pancakes) take down the heat a notch.

Heck, even at Ruby’s birthday dinner, I soon found that only us westerners thought the food to be spicy.

It’s all about what you’re used to, I suppose.

Among all this talk of coconut, curry, and spice… I find it fun that there’s also a great amount of Dutch influence on the cuisine, as notable with the Frikadeller (or meatballs) we made way back when.

Seems odd but, hey… I’d be happy eating meatballs that good on either (or any) continent.

*This is saying a lot considering I started this adventure without any love for coconut whatsoever.

P.S. I’m curious… How do you use coconut? Do you enjoy the milk, the flesh.. or all of it? Perhaps none of it? Nowadays, I often find myself using the milk, but steering clear of the flakes. I can’t quite pinpoint why, though I’m working on overcoming this aversion.

Maps and flag of Sri Lanka, courtesy of CIA World Factbook.

Monday Meal Review: Spain

The more I need to laugh, the more I hole myself up in solitude. Does that make me an introvert?

This week I holed up… major. I watched my paella turn canary yellow while my husband and daughter played in the yard. The trees were budding. The birds were singing. But I stood in my windowless kitchen. I stared into the paella as it plumped up. I wondered if I could drink in the steam coming off the rice, and whether or not it would conjure up the most honest sort of happiness.

Can food do that?

Because, if it can, I want to eat it.

Surely Spanish food can.

The truth is, I was so scared I’d mess up the paella, when my neighbors said they were too busy to join us, I decided not to invite anyone else over to try our Spanish Global Table. It just seemed easier to live a bit in the shadows.

You see, I’ve been working on my book to be published by National Geographic in 2014… writing some tough passages about the past. About my childhood. About what drove me to cook the world and bring spice, in a very real way, into my ordinary life. Stories as yet untold on this blog.

There can be no world peace without inner peace.

Delving into such intense subject matter meant that I really needed some laughs.

But the more serious things got, the less I knew how to laugh. Even when surrounded by this kind of joy…

Does that ever happen to you?

The universe sure has a funny way of bringing people together. A few days after Spain was all cleaned up, Jesse and Laura from United Noshes popped over. They are cooking the world in NYC and happened to be on a road trip, driving through Tulsa. We sat and talked about the challenges of cooking the world. As you can imagine, the challenges in NYC are not quite the same as they are in Tulsa.

For one, my kitchen, although on the smaller side, is giant compared to NY kitchens. That being said, they have a microwave and I don’t. Which means they can make popcorn 2x quicker that I can.

Anyway, It’s amazing what a night of Sangria, cheese, grapes, olives, and real laughter can do for the spirit. It’s so great to connect with another couple on the Adventure… in real life.

Remember, I love hearing about your Global Table Adventures… I’m nosy (and so proud of you), so be sure and tag your food pictures on Instagram & Twitter with #myGTA or #GlobalTableAdventure.

THE FOOD

Weeknight Paella [Recipe]

What I loved most about this dish:

Real life: I don’t have a lot of time to cook fancy meals. That being said, I’ve often thought about making Paella for my family (that counts right?). I never did because it seemed so involved.

That’s why I was so excited to develop this weeknight Paella for you… as much as I wanted to make a super complex recipe, I knew that real life means I often need something simple… and I have a hunch you might be in the same situation yourself. What really worked was the blast of flavor from the saffron and smoked paprika. We all loved this (and, hello, Keith ate three helpings!).

What I loved least about this dish:

Paella pans are really wide, which makes it a little trickier to cook the paella evenly. I made up for this by rotating the pan evenly over two burners… but I might try baking it at 500F for 20 minutes next time (a technique I read in Mark Bittman’s book The Best Recipe in the World)… or perhaps on the grill.

Sangria [Recipe]

What I loved most about this dish:

I finally figured out how to make Sangria without the cloying sweetness of store bought mixes. There’s nothing better than fresh fruit, triple sec, and merlot over ice. Best of all, this is an impressive party drink that requires minimal effort (and is even better if you mix it up the night before – yay!). Win, win, win, win… and more winning.

What I loved least about this dish:

Nothing.

Churros [Recipe]

What I loved most about this dish:

Cinnamon sugar CRUNCH! Do I need to say more? In case you aren’t convinced… let me say that the eggy dough makes for an especially delicious treat… and perhaps a little nutrition as well?? Ava ate four of these before I realized it. Keith did about the same. This was a definite winner.

What I loved least about this dish:

I had so much trouble getting straight lines out of the piping tip. They curled, they snaked, they twisted. I’ll tell you a secret, though – I liked the “messed up” churros best. Finally, there is some debate as to whether or not cinnamon goes on Spanish churros, or just Mexican. I’d love to hear your experiences to help sort this out.

Churros with Cinnamon Sugar

Much to my husband’s dismay, I am not well acquainted with deep-fried desserts. There is one exception: the apple cider doughnuts mom made when I was little. She’d set up a giant pot of bubbling oil and we’d cut and drop discs of cider dough into the shimmering oil, waiting with glee until tiny donuts bobbed up to the surface, golden brown and irresistible. Then we rolled the puffy rounds in cinnamon sugar.

But then… this week… Spain introduced me to Churros… and the words “deep fried” and “cinnamon sugar” popped back into my life… delighting me, Keith, and Ava in equal measure.

Churros can be found in Portugal, Spain, Mexico, and even right here in the United States… yet I’d never had them until this week (is that a crime?).

The fun bit? Churros can be straight, knotted, twisty, or curly.

Or, as with mine, they can take on a life of their own.

(Doesn’t wiggly, wobby, imperfect fried dough taste the best?)

These strips of eggy dough are piped through a star tip into hot oil until crisp and golden. They are then rolled in sugar (or, even better, cinnamon sugar) and enjoyed as hot as possible.

They make an easy midnight snack or a glorious breakfast, especially when dipped in cafe con leche (coffee with milk) or thick chocolate drink.

Special thanks to Jesse and Laura for bringing me this amazing treat to go with it…

In the end, they all taste crunchy, a little eggy, and all kinds of sweet.

NOTE: To make this recipe you’ll need a 1M Piping Tip from Wilton (or whatever Ginormous piping tip you can find)… and a piping bag or plastic baggie cut to work like a piping bag.

Recipe adapted from The Best Recipe in the World by Mark Bittman

Makes about 2 dozen

Ingredients:

Batter:

8 Tbsp butter
1 Tbsp sugar
1 cup water
1 cup flour
3 eggs

oil, for frying

Sugar coating:

1/2 cup sugar
1 Tbsp cinnamon

Method:

Find a happy spot in Spain to set up your kitchen.

Altea’s old town, Costa Blanca, Spain. Photo by Astronautilus.

Add an inch or two of oil to large saucepan or pot. Preheat the oil to 350F.

Next, mix the sugar and cinnamon together on a plate. Try not to eat it all up.

Next, bring the butter, sugar, and water to a boil.

Add flour all at once…

… and stir with a wooden spoon until a smooth mass forms. This will take about a minute.

Remove from heat and beat in the eggs, one at a time.

Add the mixture to a pastry bag fitted with a large star tip. Pipe into the hot oil and cook until golden (8 minutes or so) turning once halfway through.

Drain & coat in cinnamon sugar coating.

Then… and finally… and most perfectly…. eat, eat, eat this glory.

Wishing you the silliest Churros smiles, with love from me to you.

Churros with Cinnamon Sugar

Churros can be found in Portugal, Spain, Mexico, and even right here in the United States. These strips of eggy dough are piped through a star tip into hot oil until crisp and golden. They are then rolled in sugar (or, even better, cinnamon sugar) and enjoyed as hot as possible. They make an easy midnight snack or a glorious breakfast, especially when dipped in cafe con leche (coffee with milk) or thick chocolate drink.

CourseAppetizers & Snacks, Breakfast, Sweets
LifestyleVegetarian, Weekend Projects
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
2 dozen	15 minutes

Cook Time

15 minutes

Servings	Prep Time
2 dozen	15 minutes

Cook Time

15 minutes

Churros with Cinnamon Sugar

CourseAppetizers & Snacks, Breakfast, Sweets
LifestyleVegetarian, Weekend Projects
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
2 dozen	15 minutes

Cook Time

15 minutes

Servings	Prep Time
2 dozen	15 minutes

Cook Time

15 minutes

Ingredients

Batter:

8 Tbsp butter
1 Tbsp sugar
1 cup water
1 cup all-purpose flour
3 large eggs
vegetable oil , for frying

Sugar coating:

1/2 cup sugar
1 Tbsp ground cinnamon

Servings: dozen

Units:

Instructions

Add an inch or two of oil to large saucepan or pot. Preheat the oil to 350F. Next, mix the sugar and cinnamon together on a plate.
Bring the butter, sugar, and water to a boil. Add flour all at once…and stir with a wooden spoon until a smooth mass forms. This will take about a minute. Remove from heat and beat in the eggs, one at a time.
Add the mixture to a pastry bag fitted with a large star tip. Pipe into the hot oil and cook until golden (8 minutes or so) turning once halfway through. Drain & coat in cinnamon sugar coating. Enjoy!

Sangria

About five years ago Sangria was my go-to drink. A sweet, chilled glass served as my weekend wind-down and my mid-week pick-me-up. I sipped the ruby red goodness with friends… and it brought us joy, whether we were laughing or crying.

Sangria became such a standby, I even served it at our engagement party in 2007.

P.S. Look how glamorous (and eerie) our engagement photo was (Thanks to my amazing friend Rebekah Shannon!)

… this feels like a lifetime ago… and I suppose it is, because it’s pre-Ava’s lifetime.

But, back to the Sangria.

Despite my initial flush of excitement with this Spanish drink, I eventually fell out of love with Sangria; the flavor grew to seem one-dimensional and way too sweet.

I suppose the drink felt rather like dating a pretty boy. The fling was nice for a while, but without mutual interests – something deeper – the romance fizzled all too quickly.

Then I made a batch of Sangria from scratch.

That changed everything.

Let’s just say I fell back in love.

I made one major change: I didn’t include any sugar. Most recipes do include some sort of simple syrup, but Mark Bittman tells us in The Best Recipe in the World that traditional, old school Spanish sangria was nothing more than mediocre wine spiked with lemon juice… the flavor was bright but tart, and majorly citrusy.

And that was about it.

Bottom line? There’s no need for sugar.

And one less step always makes me happy…

Once the sugar was off the table, I had to make up for the sweetness in other ways. I turned to the sliced fruit (sticking to traditional citrus) and decide to squeeze in a little extra juice from the ends and never looked back.

Makes about a quart.

Ingredients:

1 750 ml bottle merlot
1/3 cup triple sec
2 oranges, sliced
1 lime, sliced
1 lemon, sliced

ice

Method:

Go to a Spanish market and buy all the oranges, lemons, and limes you can carry.

Breathe in their beautiful scent and smile.

Fruit stall in a market in Barcelona, Spain. Photo by Daderot.

Next, pour the merlot and triple sec into your desired container, such as a wide mouthed pitcher or a pretty, little punch bowl.

Slice the fruit in rounds, leaving a chunky bit from either end unsliced (see photo below). Squeeze these chunky end bits into the wine mixture for added fruitiness (discard after squeezing).

TIP: If you’d like your Sangria sweeter, you can squeeze up to an entire orange.

Finally, toss in the sliced fruit and give everything a good stir.

That’s it!! So easy –

A small batch of Sangria, just perfect for a TGIGF.

(Thank Goodness It’s A Global Friday)

(If that’s not a thing, it should be)

Ok, now let sit overnight in the refrigerator (or no less than 2 hours).

Serve over ice, adding several slices of fruit to each glass.

Enjoy with friends, old or new.

And let the smiles come straight to you!

Do you drink Sangria? Why or why not? Would you consider making it? If you already do, do you have any tricks for us?

Sangria

About five years ago Sangria was my go-to drink. A sweet, chilled glass served as my weekend wind-down and my mid-week pick-me-up. I sipped the ruby red goodness with friends… and it brought us joy, whether we were laughing or crying.

CourseDrinks
Food TypeCocktails, Cold Drinks, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

1 quart

Servings

1 quart

Sangria

CourseDrinks
Food TypeCocktails, Cold Drinks, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

1 quart

Servings

1 quart

Ingredients

750 ml merlot (1 bottle)
1/3 cup triple sec
2 oranges , sliced
1 lime , sliced
1 lemon , sliced
ice

Servings: quart

Units:

Instructions

Go to a Spanish market and buy all the oranges, lemons, and limes you can carry. Breathe in their beautiful scent and smile. Next, pour the merlot and triple sec into your desired container, such as a wide mouthed pitcher or a pretty, little punch bowl. Slice the fruit in rounds, leaving a chunky bit from either end unsliced (see photo below). Squeeze these chunky end bits into the wine mixture for added fruitiness (discard after squeezing). TIP: If you’d like your Sangria sweeter, you can squeeze up to an entire orange.
Finally, toss in the sliced fruit and give everything a good stir. That’s it!! So easy.

Paella

Making Paella is quite the trick. Making authentic paella is even harder.

My mission this week was to make a simple, yet flavorful paella for our Spanish Global Table.

Something easy enough for a Monday, but special enough for a Friday.

One that would be rather… well… business in front, party in the back.

Or maybe not.

Friends, I did my research. In fact, I spent a lot of time reading mediocre online reviews of what should have been amazing paella recipes. These recipes were crafted by chefs and superstars yet, without fail, half of the commenters complained of the paellas being bland, while the other half loved the bold flavors.

I was mystified, until I happened upon this comment:

“If you’re going to use saffron, then use it.”

The recipe had, like so many, called for a “pinch” of saffron. After speaking with friends, we agreed that a “pinch” of saffron might lead someone to add three meager strands of saffron.. whereas another might grab a hefty pinch more equitable to a teaspoon (think of Emeril Lagasse’s “BAM” style).

Saffron is one of the most beautiful, haunting spices in the world (and I don’t say that lightly). Since it costs so very much, we tend to hoard it… only using it in the tiniest, puniest smidgen imaginable… a meager trickle of saffron that couldn’t color a thimble full of rice, let alone flavor an entire pan of it.

Yes, that commenter was right. If you’re going to use saffron, then use it.”

It will make all the difference.

Once I’d figured out the key to a boldly flavored paella, I looked into the kinds of paella out there.

Oh boy. There were lots.

Paella Mixta is what Americans typically think of… a happy blend of shrimp, chicken, and chorizo. But there are lobster, scallop, and fish paellas. There are just plain-ol’ shrimp paellas and rabbit paellas.. and everything in between.

While most paella recipes take an entire day to crank out, I turned to my favorite chef for simplifying international recipes: Mark Bittman. He included what he called “The Original Paella,” which is barely more than saffron infused rice with shrimp on top. His recipe is definitely weeknight friendly.

From this ultra-simple version, I added back in a few traditional ingredients to make it a bit more of a meal-in-one, and a little bolder in flavor… peas, white wine, and smoked paprika.

Valley. Baranco Hilgaro. Photo by javiersanp.

I also added chorizo, a sausage beloved all over the Iberian Peninsula, which amped up the flavor and made it nearly impossible to stop eating… in which case, I might have been better off having this for lunch (that’s what they do in Spain… giving diners time to digest the goodness during the afternoon siesta)

P.S. & NOTE: I’ve since heard chorizo is not a traditional paella ingredient in Spain. I suppose you could leave it out, or add chicken instead… but I find browning the chicken and splattering the oil over my stove makes this recipe much less weeknight friendly. The choice is yours.

Adapted from The Best Recipe in the World

Ingredients:

3 1/2 cups chicken broth
1 large pinch saffron
3 Tbsp olive oil
1 onion
5 cloves garlic, crushed
1, 8 oz chorizo sausage, cut on the bias
1 tsp smoked paprika
salt & pepper
1 heaping cup frozen peas
2 cups Arborio rice
1/2 cup white wine
10-12 shrimp

Garnish

Parsley
lemon slices

Method:

Ok, here we go… to Spain! Ole.

Iván Fandiño al natural en San Sebastian (España) by ivanfandiño.net

Add the broth, saffron, salt, and pepper to a pot and heat until very hot. Keep hot.

Meanwhile, fry the onion and garlic in olive oil in a 13.5 inch paella pan. (I got mine for $20 at Williams Sonoma). Cook until soft and the house smells like “yum.”

Add the smoked paprika, chorizo, and frozen peas.

Stir in the rice… season with salt and pepper.

Add the hot broth and the wine… and bring to a boil. Give it one last stir, then don’t touch it again! Reduce the heat and let simmer gently for 20-30 minutes, or until all the liquid is absorbed and the rice is tender.

NOTE: I found it easiest to have the pan straddle two burners, rotating it every 5 minutes to ensure even cooking. This was no biggie, as I was already in the kitchen doing dishes.

In the last 10-15 minutes, decorate with shrimp.

After the rice is tender and the shrimp is cooked through, you can cook the paella another few minutes on high to try and get the crunchy, crispy bottom paella lovers covet.

Then, remove this gorgeous, glamorous mess of goodness from the heat and cover with a towel for a few minutes. This will help any straggler grains of rice cook through.

Serve with a flurry of parsley and lemon wedges.

Enjoy with curiosity, enthusiasm and a heart full of love.

I’m curious… Have you ever had paella? What kind was it and where did you eat it? Did you like it? What about making it… is this something you see yourself cooking?

Paella

While most paella recipes take an entire day to crank out, I turned to my favorite chef for simplifying international recipes: Mark Bittman. He included what he called "The Original Paella," which is barely more than saffron infused rice with shrimp on top. His recipe is definitely weeknight friendly. From this ultra-simple version, I added back in a few traditional ingredients to make it a bit more of a meal-in-one, and a little bolder in flavor... peas, white wine, and smoked paprika.

CourseMain Dish
LifestyleGluten-Free, Potluck Friendly, Weekend Projects
Food TypeMeat, Rice, Seafood

Servings

4-6

Servings

4-6

Paella

CourseMain Dish
LifestyleGluten-Free, Potluck Friendly, Weekend Projects
Food TypeMeat, Rice, Seafood

Servings

4-6

Servings

4-6

Ingredients

3 1/2 cups chicken broth
1 large pinch saffron
3 Tbsp olive oil
1 onion
5 cloves garlic , crushed
8 ounces dried chorizo sausage , cut on the bias
1 tsp smoked paprika
salt
pepper
1 heaping cup green peas (fresh or frozen)
2 cups arborio rice
1/2 cup white wine
parsley , garnish
lemon slices , garnish

Servings:

Units:

Instructions

Add the broth, saffron, salt, and pepper to a pot and heat until very hot. Keep hot.
Add the smoked paprika, chorizo, and frozen peas.
Stir in the rice... season with salt and pepper.
Add the hot broth and the wine and bring to a boil. Give it one last stir, then don't touch it again! Reduce the heat and let simmer gently for 20-30 minutes, or until all the liquid is absorbed and the rice is tender.
In the last 10-15 minutes, decorate with shrimp.
After the rice is tender and the shrimp is cooked through, you can cook the paella another few minutes on high to try and get the crunchy, crispy bottom paella lovers covet.
Remove from the heat and cover with a towel for a few minutes.
Serve with parsley and lemon wedges.

Menu: Spain

This is such an exciting week at the Global Table. We’re finally cooking Spain. Let me tell you what… she’s sweet, crunchy, saffron-loaded, and blooming with smoked paprika.

And she’s also… well… a little off. You see, I made a teeny weeny mistake on this menu (see Very Important Note #2, below).

With humble apologies, I’d like to share this Spanish proverb and hope that we can be…

One who draws water from stones.
Saca agua de las pierdras.*

i.e. Let’s be resourceful and make use out of everything that happens to us, good or bad.
i.e. With the right attitude, there are no mistakes in life.

Very Important Note #1: Thanks to all of you all who voted on our Facebook Page. You helped determine this fun, relatively simple menu with Paella. Yay! I couldn’t do it without you. Cheers!

Very Important Note #2: I got the memo too late on the “Spaniards don’t put chorizo in their Paella.” Yikes. For more authenticity, feel free to leave it out… this will give you a simple, coastal paella. Or use chicken instead of the chorizo. Or be like me, and enjoy a … shall we say… “Spanish fusion” dish.

Very Important UPDATE: Apparently Chorizo IS authentic in certain regions of Spain. So there ya go. Who knew…

All recipes and the meal review will be posted throughout the week.

Weeknight Paella [Recipe]
A happy, simple paella. Fry up some onion and garlic, add arborio rice, peas, and saffron-laced broth. Cook with smoked paprika, chorizo, and shrimp. This recipe takes inspiration from coastal Spain and goes much quicker than the more complex paellas.

Sangria [Recipe]
A sweet and tart concotion of merlot, triple sec, and a bounty of freshly sliced oranges, limes, and lemons. Perfect for afternoon sippin’.

Churros [Recipe]
Bite into a crunchy strip of warm, fried dough rolled in cinnamon sugar. Midnight snack much? Divine.

Tell me, have you ever made a cultural faux pas? Have you misunderstood a culture? Or misinterpreted it? Made the food all wrong? How would you handle it?

About the food of Spain

Altea’s old town, Costa Blanca, Spain. Photo by Astronautilus.

Here we are. Spain. No pressure.

(bonkers pressure!)

When I started this lil’ ol’ Global Table Adventure, I honestly wasn’t sure we’d make it this far. That was more than three years ago. I had a six month-old cooing in my arms. And cooking 162 countries (let alone 195 – now 196 with the addition of South Sudan) seemed all but a fairy tale.

But I plugged on.

One dish per week.

And so, here we are. We made it to the 163rd country! Spain. A rocky land, with a giant dry plateau called Meseta, and scrubby plains.

Català: Puentedey, Burgos by Joan

Life is quite different from when we started all those years ago. Now, I have a three and a half year old who only rushes into my arms for brief, sweet respite. The rest of the time, she’s in this world, fully and completely.

So, it’s not much of a stretch to imagine her in Spain.

I can see her loving it as much as I did.

I was there in December of 1998. I swam in my friend Marianne’s pool on Christmas Day. It was 79F. Chilly, but not too cold for a 15 second, full body cannonball.

While I was there, I also got sick (possibly related to swimming in cold water?), and I remember a local buying me a glass of lemon/honey/whiskey to help kill the germs. I was not feeling up to drinking it, so I thanked him profusely and, when he wasn’t looking, I poured sips out into a full ashtray (there was no potted plant nearby).

I didn’t want to offend.

I don’t remember much else, except the orange and grapefruit groves seemed to go on for eternity in the valley behind the villa. Marianne and I buzzed through them for hours, with no particular purpose and happy as can be.

Baranco Hilgaro. Photo by javiersanp.

The food of Spain is quite the fiesta (a.k.a. festival). It’s intensely spiced (much like the Moorish foods of North Africa…)

Fun Fact: Did you know Spain is only 8 miles from the northern coast of Africa?

The food also boasts a tremendous assortment of fruits and vegetables, many of which were brought over from the new world during colonial days.

Fruit stall in a market in Barcelona, Spain. Photo by Daderot.

Perhaps Spain’s most well-known dish is paella, a saffron-infused rice dish [Recipe]. It can be made simply, with just shrimp, or with a handful of proteins, like chorizo sausage, chicken, lobster, prawn, scallop, and more. Vegetables get tossed in the mix, too – like green beans, peas, or even asparagus.

You’ll need a siesta after chowing down on paella (this is the long afternoon nap in Spain. Shops used to close for three hours mid-afternoon to accommodate it… though I read this practice is falling away).

A couple of guys sleeping near the Kiosko Alfonso in A Coruña (Galicia, Spain). Photo by Julio Rojas.

Potatoes are another favorite carb, and make their way into Spanish tortilla (think potato-loaded frittata) or even patatas bravas (cooked in a chili pepper sauce). Tortilla is a kind of tapas, or “small dishes” which make for animated and fun dinners (the style of many small plates reminds me a lot of north African cooking, and even on into western Asia (think Mongolia)… though they tend to have one giant dish in the center of all the fun.

Maps and flag courtesy of CIA World Factbook.

Thinking on all the recipes I saw, I noticed two spices pop up time and time again. I’m not sure Spanish food would be the same without smoked paprika or saffron. Both infuse the most tantalizing, earthy flavors into everything from rice to soups and stews (a.k.a. cazuela, escudela, olla, or even puchero).

At the end of the day, there’s possibly nothing quite so expected as a glass of Sangria [Recipe]… and perhaps a creamy bit flan… or maybe some churros [Recipe].

Or, maybe, just maybe… you’ll want to end the day with a human tower?

Castellers in Spain. Photo by alfonsomll.

Ok, ok, ok… I can see that’s a little intimidating. Perhaps the single one would be more appealing?

Castellers of Solsona. Photo by Solde.

Whoa.

Spain means business.

P.S. What’s your favorite Spanish food? Have you ever been there? I’d love to hear your experiences!

Monday Meal Review: South Africa

“Almost doesn’t fill a bowl”
Zulu Proverb

I’ve said it before and I’ll say it again: a good friend makes for a great companion in the kitchen. Through the crackle and sizzle, conversation and laughter keep love flowing… right on into the meal… So, I was thrilled when my friend Janine said she’d help me figure out the food of South Africa.

She’s South African, so I knew I was in good hands.

But then things got a little wonky.

Because she’s vegan, I offered to make the meal entirely vegan so she could share it with us.

I never expected her to decline.

But she did.

Here’s the deal: she wasn’t just being polite. Janine insisted, with her smooth slightly British-sounding accent, that we could not eat South Africa without trying their true, traditional dishes. She says they “love their meat,” like Bobotie.

Even if she couldn’t eat the food, she thought I might as well go all out and experience the real South Africa… after all, “Almost doesn’t fill a bowl,” as the Zulus say.

I took her advice. Although this meant we couldn’t cook together, she was able to help me over the phone. And, when she came over a little later, she said walking into the house was like walking into her mom’s home.

The curry, the rice, all of it brought her right back, across the ocean.

Thankfully, she was able to share the Yellow Rice with me… since I made it with vegetable oil instead of butter.

(Yum)

Here’s the only group shot that worked out… as I told Keith, I was too busy loving the food (a.k.a. chewing) to smile properly.

Now for those of you with picky children, take heart. Janine’s daughter, the most Picky of the Picky, thought hard about trying the yellow rice… It’s a heavy decision that must be weighed with the utmost gravity.

After some negotiations, she did it!

Smiles of relief come after trying the rice. Phew.

I’m proud of these little ones!

THE FOOD

Bobotie [Recipe]

What I loved most about this dish:

Bobotie is such a fun casserole, loaded with sweet curry goodness. I found it easy to assemble – no more complicated than a frittata. In terms of flavor, I enjoyed the sweet raisins and the slight crunch of the almonds in contrast with the curried meat… In short? Mr Picky and I both loved it. One important tip: be sure to let it cool for 15-30 minutes before slicing it, to ensure it holds together.

What I loved least about this dish:

The bay leaves added an intense floral aroma to the parts of the dish immediately underneath them. Though I was pleasantly surprised by the intense floral aroma, Mr Picky found it overwhelming and tried to eat around those pieces. If you tend to be sensitive, it might be a good plan to use just one or two. As for Ava, I chopped the Bobotie up and mixed it with her rice. I might not have ever gotten her to try it otherwise.

Yellow Rice | Geelrys [Recipe]

What I loved most about this dish:

Everything. Easy. Quick. Savory turmeric. Sweet raisins. Pretty. I’ll be making this again and again.

What I loved least about this dish:

Nothing.

Amarula Coffee [Recipe]

What I loved most about this dish:

If marula fruit is good enough for an elephant to enjoy (see the hilarious video in the recipe post), then this drink is good enough for me. This was the kind of drink I tend to tip back until the very last drop slides into my mouth. And then I make another one. Can you drink amarula by itself? Yes. But with coffee and whipped cream we’re adding a whole other layer of deliciousness. Keith, who doesn’t really drink, was a fan as well.

What I loved least about this dish:

Nothing… I’ll have no problem finishing this bottle off over the course of the chilly spring nights ahead.

P.S. We loved South Africa so much, we made it twice! Thanks to Jenny and Tilda for trying this meal as well.

South Africa’s Yellow Rice | Geelrys

During the week, I’m always looking for a way to get beyond ordinary b-b-boring boiled rice.

Hello.

Cue our friends of South Africa… they have the answer with “Geelrys,” which literally translates to “yellow rice.” Imagine a pot of turmeric and raisin bejeweled rice… a simple side dish as flavorful as it is gorgeous.

Geelrys tastes like a sunrise on the most beautiful morning of your life.

Giraffe at dawn in Pilanesberg National Park, South Africa. Photo by Joonas Lyytinen.

Or, like happy a hug from a good friend.

Or, maybe it just tastes like really, really good rice.

While you can make Geelrys with any kind of rice you like, I prefer it with Basmati, as does my South African friend, Janine. The cooking time for Basmati is longer than standard white rice, but much gentler; the end result is tantalizingly delicate.

There’s really nothing to it… Yellow Rice is definitely weeknight friendly.

P.S. This is a great dish for picky eaters – one to help to broaden their horizons without going too crazy with spices.

Serves 6

Ingredients:

2 cups basmati rice, rinsed & drained
3 cups water
1/4 cup raisins
2 Tbsp vegetable oil
1 Tbsp brown sugar
2 tsp turmeric
salt
pepper

Method:

First step? Do a little dance. And… while you’re at it… why not make the dance regionally appropriate?

Many African dances involve jumping including ritual dances of the Zulu. In the background are the typical traditional Zulu huts and vegitation (aloes) of the higher regions of Kwazulu Natal, South Africa. Photo by Hein waschefort.

Now, for the rice.

Rinse and drain the basmati in cool water. Add it to a medium pot with all remaining ingredients and bring to a happy boil.

Cover, then reduce the heat to very low and (barely) simmer for about 30 minutes.

Enjoy those sweet bursts of raisin and the subtle, gorgeous glow of the golden turmeric.

Congratulations! You created edible sunshine!

It’s like a dream, just ask my cat…

<sigh>

Enjoy with a bit of Bobotie.

yum yum yum

Do you go out of your way to make rice more interesting in your household? Why or why not? If so, any tips or tricks? I’m especially curious about how often you eat rice, as compared to pasta or potatoes.

South Africa's Yellow Rice | Geelrys

“Geelrys,” literally translates to “yellow rice.” Imagine a pot of turmeric and raisin bejeweled rice… a simple side dish as flavorful as it is gorgeous.

LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Rice, Sasha's Favorite Recipes

Servings

6 people

Servings

6 people

South Africa's Yellow Rice | Geelrys

“Geelrys,” literally translates to “yellow rice.” Imagine a pot of turmeric and raisin bejeweled rice… a simple side dish as flavorful as it is gorgeous.

LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Rice, Sasha's Favorite Recipes

Servings

6 people

Servings

6 people

Ingredients

2 cups basmati rice , rinsed & drained
3 cups water
1/4 cup raisins
2 Tbsp vegetable oil
1 Tbsp brown sugar
2 tsp turmeric
salt
pepper

Servings: people

Units:

Instructions

Rinse and drain the basmati in cool water. Add it to a medium pot with all remaining ingredients and bring to a happy boil.
Cover, then reduce the heat to very low and (barely) simmer for about 30 minutes. Enjoy those sweet bursts of raisin and the subtle, gorgeous glow of the golden turmeric.