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About the food of Saudi Arabia

Taken from Habala Valley in Abha, the view shows the depth of Sarawat Mountain Range. Photo by Wajahatmr.

Let’s rub the glitter of the New Year out of our eyes and spend this week feasting on Saudi Arabia. If, perhaps, you over-indulged during the evening’s festivities, this alcohol-free country will be apropos. Dotted along her sandy slopes and rubble-tumble mountains, from the Red Sea to the Persian Gulf, we find groups of people sipping on hot tea, enjoying richly spiced lamb stews, and riding camels. But let’s not stop there… My friends, we also find groups of people zooming along in cars, processing petroleum fields, and eating pizza.

Or shall I say… “pizza”…

Maps and flag courtesy of the CIA World Factbook.

This is a land of duality. Take this “pizza,” for example. Otherwise known as Aysh abu Laham, we’re talking spiced flatbread topped with lamb, spring leeks, and lemon-tahini sauce. This dish, like much of Saudi Arabia, has elements of the familiar (hello, pizza shape), but taste entirely different to a westerner (goodbye tomato sauce; this is all about fennel, black cardamom, and tahini). Don’t get me wrong, you’ll still find Domino’s in Saudi Arabia… but in people’s homes, it’s all about tradition.

While some gather around dining tables, others enjoy their meals on low tables or floor mats and eat with the right hand. Family culture is strong, and nowhere is this more apparent than at dinnertime. As explained to Anthony Bourdain in No Reservations, families are spared the company of single guys in restaurants, and even a solitary booth can be shuttered for a family’s privacy. (Incidentally, the show also draws attention to a distinct population that love camel’s milk and even camel meat – though it seems the youth aren’t clamoring after these traditional eats with the same enthusiasm as their elders).

Rub al-Khali desert in Saudi Arabia. Javierblas.

Looking for a bit of rice? Try one Saudi favorite, kabsa with chicken, raisins, almonds, fennel, ginger, or maybe cumin. On the side, nibble a tomato, cucumber, and onion salad. For breakfast, buckle up to ful medames, a dish we already made for our Egyptian Global Table.

Thirsty? Aside from the wonderful teas and cardamom coffee, you might enjoy a yogurt drink which will keep you cool during the scorching hot days (we actually made something similar before). Speaking of yogurt, what about a yogurt and barley soup?

Finally, there’s poetry in the sweets. Want cake? No problem, as long as you enjoy the sweet perfume of rose water and orange blossom water. Each bite tastes like a garden, or deep, true love. Or perhaps you’d rather enjoy the haunting tease of cardamom in cookies… either way is grand.

As we enter this New Year, let’s enjoy a little Saudi proverb:

“There are some who make a dome out of a grain.”

a.k.a. There are some who make a mountain out of a molehill.

What will you make with your grain in 2013?

panoramic overview of the city of Makkah (Saudi Arabia) taken from the crescent located at the top of Abraj-Al-Bait-Towers in about 585m height. It was built from 67 single photos. It covers about 180° from west over north to east. Photo by Wurzelgnohm.

10 New Year’s Food Traditions from around the World

Before the confetti and the fireworks of 2013 glitter through our skies, our global neighbors teach that we must first take a little time to dream. You see, if we imagine our futures as bright and as shiny and as real as the stars above us, we come that much closer to realizing our dreams. It’s called positive thinking. And all around the world, people accomplish this through a brilliant collection of New Year’s food traditions.

These food traditions aren’t just another nice meal with a game attached; they’re a way to represent everything we want for ourselves and our loved ones. When we eat symbolic meals, it’s the best kind of positive thinking (hello, happy tummies and hearts).

Here are my favorite New Year’s food traditions from around the world, with recipes pulled from our archives. Try one this year to make your very own Global New Year.

1. “RING” in the New Year

Rings are a symbol both of continuous love and of “coming full circle.” Any food made in a ring shape is a great choice to celebrate the New Year because it is said to bestow upon the people a promise of love and completeness in the year to come. While donuts and bagels fit the bill, many cultures, especially in Europe, are particularly fond of ring cakes.

I adore the Scandinavian Ring Cake we made for our Norwegian Global Table. This cake is make from chewy almond paste cookies “glued” together with icing. The end result is an epic tower worthy of weddings, birthdays, and – yup – New Year’s. While many recipes use special pans to accomplish this geometric beauty, I did the math so that all you need is a couple of baking pans and a ruler.

Another great option is the King’s Cake from our Global Table for Liechtenstein. These soft, sweet rolls are made with fresh citrus zest, a twinkling of sugar, and raisins. Traditionally served for Epiphany on January 6, an almond is tucked inside; whoever receives it is crowned King or Queen for the day. Due to the ring shape of the cake, I think it would be a fun addition to a Global New Year’s buffet.

2. “Hidden Future”

Speaking of hiding almonds… there’s an entire quadrant of New Year’s food traditions that revolves around hidden treats, especially in rice pudding. The hidden prize (usually an almond or raisin) is a symbol of how we don’t know what the future holds, but it also promises that whoever gets the lucky token will receive a year of good fortune. We’ve made several rice puddings over the years, including a Mango Coconut Rice Pudding from Laos, a Macedonian Rice Pudding with cinnamon, and an epic Chocolate and Coconut Rice Pudding from Samoa.

3. Soak up the “bad”

If you’re planning a rough night out on the town, the answer might be Russian Potato Salad, a.k.a. Olivier Salad. This bad boy is a three course meal in one bite. Russians love bringing the ham, pea, carrot, and egg laden salad to any celebration, but especially to New Year’s because of it’s ability to soak up a boozy belly. Speaking of which, some people like to press the salad into a bowl and then flip it over. The resulting dome shape is said to be the pillow upon which a drunken fool can sleep. Really.

4. “Pass the Plate”

Need a bit of jingle in your pocket? If you seek prosperity in the New Year, legumes are the answer. In Italy this means Lentils, while in the Southern parts of the United States this means eating a hearty serving of Black-eyed Peas. Why not set a Global Table this year… and try an African recipe featuring this beautiful bean? Just be sure to eat at least one bean for every day of the year. That’s right…365 beans, my friends. We’ve made two neat dishes with black-eyed peas…

There’s Red Red, which we cooked for Ghana. This recipe featured Black Eyed Peas in red palm oil (hence the name). The flavor of red palm oil is rich and unique to West African cooking… and a really fun with the added peppers, onions, and tomatoes.

Then there’s Pureed Black Eyed Peas mashed with butter (lots of it) from Benin. This creamy, addictive recipe comes from the early days of the blog (pardon the photography and lack of stovetop travel photos), but if you can handle the task of peeling a pile of beans, you’ll be rewarded with the most comforting puree around.

5. “A bite of Gold never hurt”

While we’re talking about good luck and prosperity from “coin” beans, what about good-ol’ fashioned “gold”? Have no fear… if you’re looking to bring more gold into your life, you simply need to eat some cornbread (traditionally served with the black-eyed peas). We’ve made two great cornbread recipes during this Adventure… both of which would make a delightful addition to any New Year’s spread.

The Paraguayan Cornbread, loaded with peppers, onions, real corn, and tons of cheese, is Mr. Picky’s favorite. The Albanian Cornbread, made with feta, green onion and paprika, is one of mine.

6. “Pork for Progress”

Have you ever watched a pig walk? They root their snout into the soft earth, and inch their way forward. This habit has created yet another New Year’s food tradition around the world: “roast pork” for progress in the year to come. Why not try a Roast Pork with boozy Prunes from Lithuania, or a Milk and Herb Braised Pork Roast from San Marino (that tiny country inside of Italy) to help you make progress on that DIY project or workout goal?

7. “Noodle Ahead”

In Asia, long noodles represent a long life… as long as they aren’t cut. Why not invite some friends over for a noodle slurping night? We’ve made some really awesome noodle dishes, but my favorites are Laos Rice Noodle Soup (a DIY soup made with fresh herbs, raw beef flash cooked in the hot broth, limes, and more) and Lagman Shurpa (an amazingly simple but flavorful lamb, carrot and turnip soup with homemade noodles and seasoned with basil, from Central Asia).

8. Get your Grape on

Spanish and Portuguese folk have been eating 12 grapes for good luck on New Year’s for more than a hundred years. The game is to eat them all before the stroke of midnight. Apparently it all started as a way to use up surplus grapes. You don’t need a Global Recipe for this idea, just some sweet produce and an appetite for the good life. Pay attention to which grapes taste sweet and sour though: if the 8th grape is sour, August will be a sour month.

If, however, you do want to cook something a little tricky, try this Grape and Walnut Candy from our Georgian Global Table… Maybe make strings of 12 walnuts per person? A little creativity is the name of the game when it comes to a Global New Year!

9. “Think Green”

Turns out it pays to eat your greens at least one day per year… Foods like kale, collards, and cabbage are eaten the world around to symbolize wealth… the green representing dollar bills. Try Rwandan “Agatogo” with Collard Greens (made with a simple combination of plantains, peanuts, and collard greens) and Kale to “Push the Week” from Kenya, a fresh and flavorful side.

10. Put some Booze in It

I’m not sure it’s an official New Year’s food tradition, but pretty much any food with booze in it seems to fit the bill for a great New Years. My vote? Guinness Chocolate Cake with Bailey’s Buttercream from Ireland. Either that or Midnight Mocha Rum Cake from Panama (bonus: it’s ring-shaped!). Both cakes are so amazing, you won’t even miss the champagne.

Unless you wanted to eat them with champagne.

Speaking of which… before this Adventure, the only thing that crossed my mind when I heard the words “New Year’s” was champagne. Bubbly. Golden. Ethereal. But once I looked to the world to mix and match my Global New Year’s Table, I realized there are many more beautiful ways to celebrate than just sipping on flutes.

What are some of your traditions?

Wishing you and your loved ones a most Joyous 2013.

See you on Tuesday, when we resume our Global Table Adventure with Saudi Arabia!

Merry Gingerbread Winners!

Moments before our big dinner on December 24th (Ava wearing a dress I wore when I was 4). The “Empty Present” between the candles is a tradition I started a few years ago, where we pass the empty gift to each other while stating what gift for the heart we are offering to each person – a promise for the year to come.

Ho, ho, ho! The time has finally come! We’re beyond excited to announce the winners of this year’s Gingerbread for Peace Competition. Every year I love looking at your beautiful creations. You and your power over icing never cease to amaze me… which is why, if it were up to me, you’d all win.

Truly, truly. And that, my friends, is why I enlist the help of an amazing panel of judges.

With that said, I’d like to thank our sweet judges, who have the tough (impossible!) job of rating the contestants on the following criteria:

– Overall design
– Creativity
– Difficulty & Technique
– Neatness & Precision
– Adherence to theme of Gingerbread for Peace and Globally inspired structure
– How much does the essay relate to the theme..

So THANK YOU to Jenny Buccos from ProjectExplorer.org for who is a powerhouse of energy, bringing the world into the heart of the classroom. Her virtual field trips make it possible for children to not just “see” the world, but to learn about it in the context of math, physics and more. And THANK YOU to Karen Coates from Rambling Spoon, whose amazing blog makes me hungry on a regular basis – especially when she’s off on one of her many trips. And, finally, THANK YOU to Audrey and Dan from Uncornered Market a couple who have spent the last six years on the road… and have a blog full of funny, heartwarming stories.

And now, without further ado… I give you the winners…

READER’s CHOICE AWARD

This winner was voted by you, the readers, and will receive a one-year gift subscription to AFAR Magazine, courtesy of AFAR.

This one’s a little tricky… it has to be the highest rated (so the highest stars) with the most votes. This goes to the Giraffe House, which received the high rating of 4.6 stars as voted by 59 people at the close of the contest.

Congratulations!

SECOND PRIZE & BEST IN TULSA

The second prize winner happens to also be from Tulsa, so these lucky contestants won two prizes!

Read their essay, which explains the peaceful message behind their house:

Zarrow International is a bilingual school teaching Spanish and English. We chose 4 different houses from Mexico, Nicaragua, Cuba and Peru because we have teachers at our school that are from all of these countries. These countries have different cultures and although the teachers are different, we all come together as one Hispanic culture. Our Hispanic communities make us a global community because we don’t’ think that everyone in the world has the same culture and they all speak English. It shows that we can stand together, work together and live together. Our gingerbread house promotes world peace because we’re trying to learn about these countries and accept that they’re different, but stand together as one. This helps us form a better community and world, because we can understand another language and understand other cultures. We can make a difference and include peace. We can make friends all over the world. We truly are, “One World Hand-in Hand!”

They’ll win a hand painted Tagine from Tunisia! Awesome!

GRAND PRIZE

The winning Gingerbread is quite the work of art… and it’s upside down!

Read the entrant’s fascinating essay:

When I originally looked for inspiration for this project my plan was to find a Polish cottage and replicate it as a fun way to learn more about my heritage. However, when I found the Upside Down house by Daniel Czapiewski I was won over by the message of the house/ artistic exhibit in Szymbark, Poland. The Upside Down House was designed to be a reminder of the need to pay attention as the world changes around you because if you don’t one day you’ll find your world has been turned upside down (as was the result with communism in Szymbark, Poland). I brought this gingerbread house to two Christmas parties in one night, and it got a lot of attention. I enjoyed explaining the inspiration for this gingerbread house to all of my friends. Besides being yummy it was educational and positive.

For more more photos of this wacky house, check out The Gingerbread Upside Down House.

She’ll win an awesome $150 Shopping Spree from Saffron Road and $150 Shopping Spree to World Market. Yay!

Psst… Winners, please contact me to claim your prize(s) by January 31, 2013!

Thank you all for your hard work and commitment to raising awareness for other cultures… other ways.

Monday Meal Review: São Tomé and Príncipe

Our children grow up frittata fast. They start out little bitty eggs, get whipped up into a froth (by our mad parenting skills, no doubt), and then poured into a pan… ready for the oven (a.k.a. the world). We turn around for ten minutes, and when our gaze next falls upon them, they are a … frittata… nothing like the little round egg we started out with.

Our hearts break a little (partly because we’re proud of how far they’ve come, and partly because we’ll always miss the baby they once were).

This week I turned around for ten minutes and my daughter was no longer a toddler. She was a full-fledged little girl.

For the last year Ava’s been sleeping in a crib with several slats hacked out. We called it her toddler bed (considering the drop-side crib is no longer safe nor salable) , but we all know it’s just her old crib, hacked up. Well, this creative solution is no more: this week we finally moved Ava to a big girl bed, complete with a purple flowered duvet cover.

I thought that’d be it… but nope. It’s like I flipped a switch. Or popped some eggs in the oven. She’s just not the same little girl any more.

Everything is different. Our conversations are more in-depth. She wants alone time. She reads me books. She sings me songs. She brushes my hair. She asked me when she could start driving the car. No joke.

I have a 3 1/2 year-old teenager.

Although I miss the wobbly toddler that was, I do so enjoy this new phase. I love getting a peek into her brain.

For example, I was able to talk to her about some Santomean proverbs this week on a whole new level. Part of this fun conversation is available in this week’s video at the bottom of this post. Please let me know if you’d like to see more discussion of proverbs. It was a wonderful time for us.

THE FOOD

Sweet Potato Frittata [Recipe]

What I loved most about this dish:

Everything! A sweet potato frittata is such a wonderful to wake up in the morning. Mr. Picky wasn’t too sure, but he raised his eyebrows so approvingly after the first bite, they almost touched the ceiling. Ava helped me make this dish which might be the only reason she ventured to try it. Thankfully, one bite in and she was sold. Yum, yum. This is a new family favorite.

What I loved least about this dish:

Nothing, although I could see adding some collard greens or something regionally appropriate to add even more nutrients and color. Make sure you use a well-seasoned cast iron pan or a non-stick (oven safe) pan to make this a fuss-free recipe.

Cod Fish Feijoada [Recipe]

What I loved most about this dish:

This was a super easy, healthy dish and one that you can leave simmering on the stove all afternoon if you’d like (just add the fish in the last 15 minutes or so). Since I used canned beans, this made it a practical one for weeknight dinners and for that, it’ll likely get in the rotation. Everyone seemed to like it, so I think it’ll go into the rotation again.

What I loved least about this dish:

I would like to play around with the recipe and try some other traditional white bean feijoada additions, like cabbage. (This week I stripped it down to it’s simplest version in order to be true to Saotomean culture).

Banana Mousse with Chocolate Shavings [Recipe]

What I loved most about this dish:

Ava and Mr Picky both loved this and were game to add flecks of chocolate shavings throughout. I loved the fact that there only included heavy cream, sugar, bananas, and vanilla extract.

What I loved least about this dish:

This was so simple, I thought for sure it wouldn’t work out. It did and seems like the best possible way to make a fufu dessert. I recommend making small serving sizes – this is quite rich, especially if you add the full amount of sugar.

Ava’s Corner:

Weekly Giveaway Winner:

Congratulations to Rike! You won the spice set… thanks for voting on your favorite Gingerbread House! Email me by December 31, 2012 to claim your prize!

They are all so nice, it is hard to choose! I will go with the Buckingham Palace, since that looked like the most difficult to build. I will try to tweet about it, if I can figure out how to do it!
Yeay – I did it – tweeted about it!

Weeknight Cod Fish Feijoada

One of our readers, Annabelle, suggested we try today’s Cod Fish Feijoada. This filling, yet healthy Portuguese stew made it’s way to the islands of São Tomé and Príncipe during colonization. Things have evolved quite a bit since then. While most Feijoada’s involve black beans (even as far away as the one we made for Brazil), the islanders favor this white bean version and make it with readily available fish (and sometimes pork).

The entire principal is a slow-cooked, tender meal full of flavor from raw beans. In the old country, a variety of herbs and spices might be added, but things are simplified on the islands. Some recipes don’t even include the carrots as I have (and they might as often be substituted with cabbage). The really distinct part of São Tomé and Príncipe’s recipe is the red palm oil – a signature ingredient in West African cooking. I found mine at Whole Foods, but you can get it a lot cheaper at local African markets (such as Ebute Tropical Market in Tulsa).

Since the fish cooks so quickly, I opted for a weeknight friendly Feijoada… something that can be thrown together in 30-45 minutes (almost that entire time is hands off). If you’d like to go the mellow, slow-cooked route, use soaked dried beans and fresh tomatoes. Be sure to cook the beans until tender before adding the fish.

Serves 4

Ingredients:

2 tablespoons red palm oil, or more to taste
1 onion, chopped
3 carrots
2 15 oz cans white beans, rinsed and drained
8 oz canned tomato puree
8 oz vegetable stock
salt & pepper, to taste
1.5 lbs boneless cod fish fillets, cut into large pieces

parsley, for garnish

Method

First step, let’s make the house smell amazing! Fry the onion and carrots in red palm oil for a few minutes until softened.

Next, add the pretty white beans, tomato puree, vegetable broth, salt and pepper. Simmer until carrots are tender, about 30 minutes, stirring occasionally. Check the seasonings and adjust to taste.

Add the fish, cover and continue to simmer until cooked through (time will vary depending on your slices, but this took about 15 minutes for me). Finish with an extra drizzle of red palm oil, if you’re feeling particularly Santomean!

Enjoy with a smile and a couple of friends.

Life can be this simple.

Weeknight Cod Fish Feijoada

This filling, yet healthy Portuguese stew made it’s way to the islands of São Tomé and Príncipe during colonization. Things have evolved quite a bit since then. While most Feijoada’s involve black beans (even as far away as the one we made for Brazil), the islanders favor this white bean version and make it with readily available fish (and sometimes pork). The entire principal is a slow-cooked, tender meal full of flavor from raw beans. In the old country, a variety of herbs and spices might be added, but things are simplified on the islands. Some recipes don’t even include the carrots as I have (and they might as often be substituted with cabbage). The really distinct part of São Tomé and Príncipe’s recipe is the red palm oil – a signature ingredient in West African cooking. I found mine at Whole Foods, but you can get it a lot cheaper at local African markets (such as Ebute Tropical Market in Tulsa). Since the fish cooks so quickly, I opted for a weeknight friendly Feijoada… something that can be thrown together in 30-45 minutes (almost that entire time is hands off). If you’d like to go the mellow, slow-cooked route, use soaked dried beans and fresh tomatoes. Be sure to cook the beans until tender before adding the fish.

CourseMain Dish
LifestylePotluck Friendly, Quick
Food TypeLegumes, Seafood

Servings	Prep Time
4 people	10 minutes

Cook Time

30-45 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

30-45 minutes

Weeknight Cod Fish Feijoada

CourseMain Dish
LifestylePotluck Friendly, Quick
Food TypeLegumes, Seafood

Servings	Prep Time
4 people	10 minutes

Cook Time

30-45 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

30-45 minutes

Ingredients

2 Tbsp red palm oil , or more to taste
1 onion chopped
3 carrots
30 oz canned great northern beans (or any white bean), rinsed and drained
8 oz tomato puree
8 oz vegetable broth
salt
pepper
1.5 lbs cod fish fillets , cut into large pieces

Servings: people

Units:

Instructions

Fry the onion and carrots in red palm oil for a few minutes until softened. Next, add the pretty white beans, tomato puree, vegetable broth, salt and pepper. Simmer until carrots are tender, about 30 minutes, stirring occasionally. Check the seasonings and adjust to taste.
Add the fish, cover and continue to simmer until cooked through (time will vary depending on your slices, but this took about 15 minutes for me). Finish with an extra drizzle of red palm oil, if you’re feeling particularly Santomean!

Easy Banana Mousse with Chocolate Curls

When I first read that bananas are popular in West Africa’s island country São Tomé and Príncipe, I envisioned them eaten raw on the surf-swept beaches… or perhaps sold battered and fried with a cloud of powdered sugar. While all this certainly does happen, I never imagined I’d see them folded inside of a fluffy mousse, decked out with indulgent curls of dark chocolate.

But I’m sure glad I did.

Fishing boats in Sao Tome & Principe. Photo by Bdickerson.

In my reading I learned that this mousse could be made any number of ways – with or without eggs (I even read one account of some part of a leaf being used to thicken the cream, perhaps they meant agar agar?) – but however you make this, the simpler the better.

The method I chose is a ready-in-15-minutes kind of mousse and there are so few ingredients it’s silly.

The key to the mousse are 1. really, really ripe bananas and 2. really, really ripe bananas. In fact, they are perfect when they fall into a smooth puree with the slightest of pressure from the back of a spoon.

From there, the rest is glory for you and yours. Just be sure to send a smile of thanks to São Tomé and Príncipe.

Recipe inspired by Chef Will, who had a similar dessert while visiting São Tomé and Príncipe. I added chocolate shavings in a nod to São Tomé and Príncipe’s amazing cocoa production. You could even fold more chocolate inside the dessert.

Makes 6 large portions or 10 small portions

Ingredients:

2 cups heavy cream, plus extra for whipped cream garnish
1/4-1/2 cup sugar (depends on the ripeness of your bananas)
2 ripe bananas, mashed
1 tsp vanilla extract

hunk of milk chocolate or dark chocolate for curls (milk chocolate is easier to curl) – a couple of ounces should do.

Method:

I secretly love that this simple, elegant mousse starts with a humble, spotty banana. What we have right here is the original Cinderella story.

Give the bananas a smooth mash with the back of the spoon. If chunks remain, it wasn’t ripe enough and you may need a food processor to smooth things out. No biggie.

Stir together with the vanilla extract. Dab a little on vanilla your wrists as you go.

Whip the cream with the sugar until stiff peaks form.

Add about 1/3 of the whipped cream to the banana mixture, stirring well to combine. Fold the banana mixture into the rest of the whipped cream and whip it a few times to help incorporate, if necessary.

Refrigerate in little glasses about 30 minutes, or until needed. Before serving, use a vegetable peeler to slowly shave chocolate curls on top of the mousse. The key is to go slowly. Also, milk chocolate is easier to curl than the more brittle dark chocolate.

Om nom nom.

Happy Friday, friends! Enjoy with a view and a happy heart, wherever you may be…

São Tomé. Photo by jmaximo.

… P.S. What’s the weather where you are?

Easy Banana Mousse with Chocolate Curls

When I first read that bananas are popular in West Africa’s island country São Tomé and Príncipe, I envisioned them eaten raw on the surf-swept beaches… or perhaps sold battered and fried with a cloud of powdered sugar. While all this certainly does happen, I never imagined I’d see them folded inside of a fluffy mousse, decked out with indulgent curls of dark chocolate. But I’m sure glad I did.

CourseSweets
Food TypeFruit, Miss Ava's Favorite Recipes

Servings

6-10 portions

Servings

6-10 portions

Easy Banana Mousse with Chocolate Curls

When I first read that bananas are popular in West Africa’s island country São Tomé and Príncipe, I envisioned them eaten raw on the surf-swept beaches… or perhaps sold battered and fried with a cloud of powdered sugar. While all this certainly does happen, I never imagined I’d see them folded inside of a fluffy mousse, decked out with indulgent curls of dark chocolate. But I’m sure glad I did.

CourseSweets
Food TypeFruit, Miss Ava's Favorite Recipes

Servings

6-10 portions

Servings

6-10 portions

Ingredients

2 cups heavy cream , plus extra for whipped cream garnish
1/4-1/2 cup sugar (depends on the ripeness of your bananas)
2 bananas (ripe), mashed
1 tsp vanilla extract
1 hunk milk chocolate - OR -
dark chocolate , for curls

Servings: portions

Units:

Instructions

Give the bananas a smooth mash with the back of the spoon. If chunks remain, it wasn’t ripe enough and you may need a food processor to smooth things out. No biggie.
Stir together with the vanilla extract. Dab a little on vanilla your wrists as you go. Whip the cream with the sugar until stiff peaks form.
Add about 1/3 of the whipped cream to the banana mixture, stirring well to combine. Fold the banana mixture into the rest of the whipped cream and whip it a few times to help incorporate, if necessary. Refrigerate in little glasses about 30 minutes, or until needed. Before serving, use a vegetable peeler to slowly shave chocolate curls on top of the mousse. The key is to go slowly. Also, milk chocolate is easier to curl than the more brittle dark chocolate.

Sweet Potato Frittata

Ava grabbed the small, purple step stool and placed it squarely in front of the kitchen counter. She’s gone through a growth spurt lately and yet my little girl still stands on her tippy toes to see into the mixing bowl.

On days like today, when I see her eyes peep over the top of the bowl and grow wide with delight, I hope she never grows up.

With quick jabs of her whisk, she pops the yolks and helps stir together the frittata mixture. In the background we hear the delicous sizzle of onion and sweet potatoes in oil.

The coast of São Tomé and Príncipe. Photo by Rui Almeida.

And let it be heard: there’s nothing like the tender combination of sweet potatoes, soft onions, and eggs. Thanks, São Tomé and Príncipe. I’m so glad to have across this dish in our stovetop travels.

Serves 2-4

Ingredients:

2 cups peeled, diced sweet potatoes
1/2 an onion diced
oil
6 eggs
1/4 cup milk
salt and pepper

Method:

A note before we begin: In one of today’s photos you’ll find 14 stickers. Why? Well… Ava loves stickers.

The first thing you’ll need to do (besides look for stickers), is to preheat the oven to 400F. Then mosey on over to the stovetop and fry up the onion in some vegetable oil, using enough to make sure nothing sticks. Be sure to use an oven safe nonstick skillet or, preferably, a well-seasoned cast iron pan. Cook until soft, then add the sweet potatoes and cook until just tender, stirring as you go.

Meanwhile, whisk together the eggs, milk, salt, and pepper. Pour straight into your pan over the sweet potato mixture. Wait until the eggs set on the sides then pop into the preheated oven.

Cook for 8-10 minutes, or until completely set. Slice and serve hot.

Yum?

Yum.

Enjoy, and feel the bright joy of São Tomé and Príncipe surround you.

Kids from São Tomé and Príncipe. Photo by jmaximo.

Sweet Potato Frittata

Eggs are a West African staple, often making their way into toasted baguette sandwiches from our Nigerien Global Table and omelets, as with our Gabonese Global Table. Today, we’re taking inspiration from São Tomé and Príncipe and building a Sweet Potato Frittata complete with sweet bits of browned onion. This could just as well be a shredded sweet potato omelette, but I chose to call upon the islands’ Portuguese influence with today’s Frittata. And let it be heard: there’s nothing like the tender combination of sweet potatoes, soft onions, and eggs. Thanks, São Tomé and Príncipe. I’m so glad to have across this dish in our stovetop travels.

CourseBreakfast, Sides & Salads
LifestyleGluten-Free, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Potatoes, Sasha's Favorite Recipes

Servings

2-4 people

Servings

2-4 people

Sweet Potato Frittata

CourseBreakfast, Sides & Salads
LifestyleGluten-Free, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Potatoes, Sasha's Favorite Recipes

Servings

2-4 people

Servings

2-4 people

Ingredients

2 cups sweet potatoes , peeled and diced
1/2 onion , diced
vegetable oil
6 eggs
1/4 cup milk
salt
pepper

Servings: people

Units:

Instructions

The first thing you’ll need to do, is to preheat the oven to 400F. Then mosey on over to the stovetop and fry up the onion in some vegetable oil, using enough to make sure nothing sticks. Be sure to use an oven safe nonstick skillet or, preferably, a well-seasoned cast iron pan. Cook until soft, then add the sweet potatoes and cook until just tender, stirring as you go.
Meanwhile, whisk together the eggs, milk, salt, and pepper. Pour straight into your pan over the sweet potato mixture. Wait until the eggs set on the sides then pop into the preheated oven. Cook for 8-10 minutes, or until completely set. Slice and serve hot.

Menu: São Tomé and Príncipe (with Giveaway)

Ava’s never been a big fan of bananas, but when I told her we were eating mousse for dessert this week, she giggled. Loud. Like a startled bird. The holidays are in full swing; her three year-old brain clearly imagined something like this…

A moose. Photo by Hagerty Ryan, U.S. Fish and Wildlife Service.

Thankfully, moose is not an option in São Tomé and Príncipe, but mousse is. And so, without further ado, I’d like to share our menu. Each item has been selected with the holiday crazies in mind: they require few ingredients and come together in a flash. The inspiration remains firmly Santomean, as locals prefer to eat simply. The sweet potato frittata is my new go-to, the Feijoada will warm your bones, and the mousse? Well… it’s mousse. That’s all anyone really needs, besides love.

Unless you also need a moose. With antlers.

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

Sweet Potato Frittata [Recipe]
Need a great brunch idea for the holidays? This healthy & hearty frittata (yes, that’s possible) only has four ingredients and comes together in a snap. The best part? You serve it in the pan. Easy. Jammies time!

Weeknight Cod Fish Feijoada [Recipe]
This popular Santomean dish is much simpler to toss together than her Portuguese counterpart, hence the “weeknight” reference. White beans, carrots, onion, and tomato puree cook until thick. In the last fifteen minutes, thick Cod fillets steam directly on top. The signature West African element? Red palm oil.

Easy Banana Mousse with Chocolate Curls [Recipe]
Just three ingredients turn bananas into this special Santomean dessert. Even better? You can make it in less than fifteen minutes.

Weekly Giveaway

This week we’re inviting you to cast your vote on the best Global Gingerbread Houses from this year’s contest and you’ll be entered to win a World Spice Kit for the Traveler.

So cool!

This prize is a great gift for the gourmet on the go. I’ve wanted one for a long, long time. I’d take it with me when going on vacation because we like to cook wherever we are (we especially love to grill). I also think it’d make a nice “just in case” item to put in our picnic backpack for more frequent use. I can see myself putting the curry powder on my potoatoes, while my husband would be all about the cayenne. Ava would surely use the Mexican spice blend.

UPDATE: Winner:

Congratulations to Rike! You won the spice set… thanks for voting on your favorite Gingerbread House! Email me by December 31, 2012 to claim your prize!

They are all so nice, it is hard to choose! I will go with the Buckingham Palace, since that looked like the most difficult to build. I will try to tweet about it, if I can figure out how to do it!
Yeay – I did it – tweeted about it!

[dropshadowbox align=”center” effect=”lifted-both” width=”350px” height=”” background_color=”#f1f1f1″ border_width=”1″ border_color=”#dddddd” ]How to Enter:

1. Check out the Global Gingerbread Gallery

2. While you’re there, give out some stars

3. Come back & tell us what you think of the houses in the comments below

4. Share the contest on Facebook, Twitter, and Pinterest[/dropshadowbox]

Good luck and have fun!

About the food of São Tomé and Príncipe

São Tomé. Photo by jmaximo.

Are you slightly offbeat? Do you prefer to stand out from the crowd, preferably while eating chocolate? São Tomé and Príncipe is just the place for you. These two tropical islands, just over 372 square miles combined, are home to an amazing amount of plants and animals that have developed into their own, exotic form. These spectacular critters are literally found nowhere else in the world.

The cocoa covered islands have guaranteed that they evolve in isolation – think of it as a tropical petri dish with azure beaches. Yes, there are spiders, but they have their own… shall we say… crabby sort of look.

Definitely a tad bit offbeat, eh?

Fishing boats in Sao Tome & Principe. Photo by Bdickerson.

As for the food, it’s an amazing blend of traditional, sub-Saharan African foods with a strong blast of Portuguese influence. You’re as likely to find a simple sweet potato/pumpkin and egg dish [Recipe], goat or cassava… as you are a hearty plate of Feijoada (bean stew with pork or fish) [Recipe] with rice (or better yet, riz creole – seasoned rice).

That being said, there’s nothing like chocolate from São Tomé and Príncipe.

Santomeans have rich, volcanic soil and the perfect climate for growing cocoa. Organic Fairtrade chocolate and cocoa, accounts for some 95% of their exports. If you see some, buy it. Make a simple chocolate cake with it. Or a chocolate mousse. Or shave it on top of a banana mousse [Recipe].

All of this, dear friends, would be very traditional (according to our Annabelle, a reader who happily gave us a few pointers).

Also, if you want to read a fascinating story on a highly eccentric cocoa farmer and the challenges he faces, read “The Chocolate King from São Tomé.”

Pico Cão Grande, São Tomé and Príncipe. Photo by Rui Almeida.

Now, getting back to the bananas: they are incredibly popular with locals (as well as plantains). Just look at this partial excerpt from the São Tomé and Príncipe: the Bradt Travel Guide:

[dropshadowbox align=”none” effect=”lifted-both” width=”630px” height=”” background_color=”#f1f1f1″ border_width=”1″ border_color=”#dddddd” ]… Bananas are made into all kinds of snacks: banana seca, shrink-dried whole bananas, with a smokey flavor, a small sausage-shaped snack called a fios, made with corn flour, and the Principe speciality, bobofrito, a delicious high-energy snack made with ripe bananas fried in coconut oil. Other popular foods include gigumba (peanut brittle), sometimes sold in bars and restaurants – usually by the bottle only – and palla-palla, sweet or savoury crisps made from banana or cocoyam…[/dropshadowbox]

Other fruits include mangoes and papaya. And then there’s the coconut. The islands boast many varieties of coconut treats, from fried dough, to candies and confections.

Thirsty after all that nibbling? Wash it all down with a few swigs of cocoa, coffee, coconut water, or soda.

Whatever you do, keep the old Santomean proverb in mind: “A man does not wander far from where his corn is roasting.”

Maps and flag courtesy of CIA World Factbook.

Monday Meal Review: San Marino

Neighbors. I’d already planned on talking about neighbors last week, but when the grief of Newtown, Connecticut struck, I realized how much more urgently this message needs to be said.

Abe Lincoln called the people of San Marino his “Great and Good Friends,” despite being separated by an entire continent. There was such tenderness in his words, but this particular weekend they struck me hard.

Why?

Because so few of us know anything about the people who live in our very neighborhoods, let alone an ocean away. Did you know, neighbor Sandeep Kapur, who lived two doors down from the killer (who I shall not name out of respect for the grieving), stated that he had never met the family, despite the fact that he’d lived there for three years?

Three years, without so much as a hello.

Unfortunately, this is not unusual.

Listen, friends: my only platform is love.

Love, love, love.

Always more love.

Do you know who lives near you? Are situations like these keeping you from finding out? Listen. We can’t let our fears drown out the possibility for positive community. Why? Because strong community naturally forms a web of checks and balances. Less can slip through the cracks if we care enough to care about each other. If we go beyond the polite nods we so often settle for.

Friends, we need to connect in good times, so we can be ready for the bad.

I’m as guilty as any. This week happens to be the first week we had a potluck with our neighbors. We’ve been neighbors for years… two or three, maybe. I’m not sure. It was really hard for me to open up this way (I tend to “keep to myself” a little more than the average shy person), but I was rewarded with a fun, lively dinner party which ended around a chiminea on a chilly winter’s day.

It’s just a small step. But an important one.

We need each other.

My heart is with Newtown and all victims the world around… today and always.

In their honor, let’s spread the love.

And let’s start with our neighbors.

THE FOOD

Swallow’s Nests [Recipe]

What I loved most about this dish:

This is such a fun, striking pasta dish. Mr Picky was “in” the moment I told him it was “lasagna meets cinnamon roll.” I particularly love that it can be made ahead and refrigerated before cooking. This has already been made several times by our family and will go into regular rotation. I might even take up on one of our reader’s ideas, and make it for Christmas Eve dinner!

Our neighbors made a version with puff pastry and tomato sauce that was fabulous as well… there’s so many ways to try this traditional treat. Yum. Yum. Yum.

What I loved least about this dish:

You might want to make some extra bechamel to serve on the side as it’s not a particularly “saucy” dish.

Pork braised in Milk and Fresh Herbs | Maiale al Latte [Recipe]

What I loved most about this dish:

None of us had ever had pork braised in milk and it was so great! The pork become tantalizingly tender and really absorbed the flavor of the rosemary and sage leaves. I forgot to share the “curds” which form while roasting during dinner, but I tried them later and they are a totally amazing treat. It’s like eating fresh, homemade herb-infused cheese. Actually, that’s exactly what it is. Amazing. I’m so sorry I forgot to offer this to our neighbors!

What I loved least about this dish:

Nothing. Super easy. Long and slow is the key to this braise, as always. You shouldn’t be able to slice it neatly. If you can, you didn’t cook it long enough.

Fig & Honey Apple Polenta Tart | Bustrengo [Recipe]

What I loved most about this dish:

After his first bite, one of our neighbors enthusiastically blurted out: “This is what fruitcake is trying to be.” He was so, so right. Everything about the apples and dried figs, combined with honey and polenta… it is the perfect winter dessert.

What I loved least about this dish:

Just be sure to slice your apples small, as pictured above. The first time I made this, I cut them large and it wasn’t nearly as nice in texture or appearance.

(Keith getting video of our neighbors… with a little help from Miss Ava)

Watch Ava’s Corner:

Giveaway Winner:

Congratulations, Leslie! You won your heart’s desire off of our Global Gift Guide.

The color of the sky and the heart of the tree… hold a osso buco for me and thee.

Enjoy your …. well, I’m not sure what!! 🙂 Contact me by December 24, 2012 to claim your prize!

Pork braised in Milk & Fresh Herbs | Maiale al Latte

It’s fun to let a recipe go “wrong” on purpose.

Name: Weeknight Cod Fish Feijoada
Prep time: 10 min
Cook time: 30 min
Yield: 4 people
Ingredients: 2 Tbsp red palm oil (, or more to taste); 1 onion (chopped); 3 carrot; 30 oz canned great northern beans ((or any white bean), rinsed and drained); 8 oz tomato puree; 8 oz vegetable broth; salt; pepper; 1.5 lbs cod fish fillets (, cut into large pieces)

Maiale al Latte is one of those dishes: pork braised in milk for hours, until the milk gives way to tender, nutty, herb flavored curds. Some will tell you this “curdled milk” is a mistake. I’m here to tell you what everyone in San Marino and Italy already know – this is homemade cheese ripe for the snacking, an epic byproduct of an already amazingly tender roast, soaked with sage and rosemary, garlic and bay leaves, milk and wine.

Outrageous.

Once strained out of the sauce, I’ve read accounts of the curds being spread on toast. What a pleasure that would be.

But let’s back up a moment. This isn’t about cheese. That’s just the cherry on top. This is really about a braised, tender pork shoulder… fit for any gathering of happy friends. The Sanmarinese and Italians love milk-braised pork. And today, we’re about to see why.

Let’s dive in, shall we?

Serves 10-12

Ingredients:

1/4 cup olive oil
5 lb boneless pork shoulder, a.k.a. pork butt (no skin)
2 large rosemary sprigs
2 large sage sprigs
4 bay leaves
4 whole garlic cloves, skins on
1/2 cup dry white wine
3 cups whole milk
salt and pepper

Method:

Preheat the oven to 350F. Meanwhile, on the stove top, lightly brown the pork in a dutch oven with plenty of good olive oil. This will take 5-8 minutes per side over medium-high. As you brown the last side, toss in the rosemary, sage, bay leaves, and several whole garlic cloves (unpeeled). Let them infuse the oil with their glory.

Then, enjoy the glorious scent as you splash the white wine and milk into the bottom of the pot.

Season liberally with salt and pepper.

Cover and pop in the oven. Bake, turning once or twice, for 2 1/2-3 hours, or until completely tender. The milk will form curds.

(soft, herb-scented curds).

Strain the juices, skim off any fat, and serve on the side of the roast. Serve the curds separately, if desired.

Be sure to decorate the roast with a few sprigs of rosemary and sage for color.

The messier the better. No need to slice this one neatly, friends.

Tender, tender, tender.

Serve with Swallow’s Nest Pasta, a.k.a. Nidi Di Rondine.

Adapted from Gourmet.

Pork braised in Milk & Fresh Herbs | Maiale al Latte

It’s fun to let a recipe go “wrong” on purpose. Maiale al Latte is one of those dishes: pork braised in milk for hours, until the milk gives way to tender, nutty, herb flavored curds. Some will tell you this “curdled milk” is a mistake. I’m here to tell you what everyone in San Marino and Italy already know – this is homemade cheese ripe for the snacking, an epic byproduct of an already amazingly tender roast, soaked with sage and rosemary, garlic and bay leaves, milk and wine. Outrageous. Once strained out of the sauce, I’ve read accounts of the curds being spread on toast.

CourseMain Dish
LifestyleGluten-Free, Potluck Friendly, Weekend Projects
Food TypeCasseroles, Meat

Servings	Prep Time
10-12 people	15 minutes

Cook Time

2 1/2 3 hours

Servings	Prep Time
10-12 people	15 minutes

Cook Time

2 1/2 3 hours

Pork braised in Milk & Fresh Herbs | Maiale al Latte

CourseMain Dish
LifestyleGluten-Free, Potluck Friendly, Weekend Projects
Food TypeCasseroles, Meat

Servings	Prep Time
10-12 people	15 minutes

Cook Time

2 1/2 3 hours

Servings	Prep Time
10-12 people	15 minutes

Cook Time

2 1/2 3 hours

Ingredients

1/4 cup olive oil
5 lb boneless pork shoulder , a.k.a. pork butt
2 sprigs rosemary
2 sprigs sage
4 bay leaves
4 cloves garlic , skins on
1/2 cup white wine (use a dry white, ideally)
3 cups milk
salt
pepper

Servings: people

Units:

Instructions

Preheat the oven to 350F. Meanwhile, on the stove top, lightly brown the pork in a dutch oven with plenty of good olive oil. This will take 5-8 minutes per side over medium-high. As you brown the last side, toss in the rosemary, sage, bay leaves, and several whole garlic cloves (unpeeled). Let them infuse the oil with their glory.
Splash the white wine and milk into the bottom of the pot. Season liberally with salt and pepper.
Cover and pop in the oven. Bake, turning once or twice, for 2 1/2-3 hours, or until completely tender. The milk will form curds.
Strain the juices, skim off any fat, and serve on the side of the roast. Serve the curds separately, if desired. Be sure to decorate the roast with a few sprigs of rosemary and sage for color. Enjoy!

Fig & Honey Apple Polenta Cake | Bustrengo

Sometimes life calls for a little something extra-ordinary. A toothy smile on a cloudy day can be enough. A favorite pair of fuzzy, polka-dotted socks can even do the trick. But on other days I want something a smidge bit … well… gourmet. I want something that says this day – this meal – this time – is more special than you know.

That you’re more special than you know.

And so, it’s not without a little irony that Bustrengo fits the bill.

You see, this Fig and Honey Apple Cake is traditionally made in San Marino (and Italy) after dinner chatter dies down, while sitting around the embers of a dying fire. In this way, she’s a real casual sort of affair. Something to satisfy that sweet tooth, without going to too much of a fuss.

As easy as a smile but as tasty as good love.

Montale Tower, San Marino. Photo by Alaexis.

Inside you’ll find all manner of diced apples, dried figs, golden polenta, olive oil, and pools of honey. Oh, and curls of orange and lemon zest. No biggie. These are every day ingredients in San Marino, but made extra-ordinary when combined together. It’s all very holiday.

If you find yourself thinking this cake is lovely but perhaps a bit too much, ask yourself if you can chop up an apple. If so, you’re in business.

NOTE: Be sure not to use overly firm apples, as they might not cook up as well. Regular eating apples are perfect for this recipe.

Adapted from Jaime Oliver who included fewer figs but used raisins in his version. Raisins are traditional, but I couldn’t get enough of the figs!

Ingredients:

2/3 cup uncooked polenta
1 1/2 cups plain flour
3/4 cup plain bread crumbs
1/2 cup sugar
• 1 teaspoon salt
1/2 teaspoon ground cinnamon

3 large eggs, beaten
1/4 cup olive oil
1/4 cup honey
2 cups whole milk

12 oz dried figs (6 oz choped small, 6 oz sliced in half)
3 large eating apples, peeled, cored and roughly diced
zest of 2 oranges
zest of 2 lemons

powdered sugar, for dusting

Method:

Let’s go to San Marino via stovetop travel! This sunny red window with dotted red flowers is just about perfect:

A street in Montegiardino. Photo by Eponimm.

For starters, crack open the window and smile. Then, grease a 10-inch springform pan and preheat the oven to 350F.

Next get to choppin’. As you cut the figs, be sure to remove the tough little stem area. You’re looking for about half cut in 6 pieces, and the rest cut in half. With the apples, the smaller the cut, the better – 1/4 inch rough chop is best.

Nibble while you work. I won’t tell.

Use a very large bowl (As you’ll see, I had to swap bowls halfway). Whisk together all of the dry ingredients (polenta, flour, breadcrumbs, sugar, salt, cinnamon). Next, stir in the eggs, oil, and honey. Lastly, mix in the milk, stirring to form a smooth batter.

Finally, stir in 8 oz of chopped figs, the apples, orange and lemon zests. Combine well.

Pour into prepared pan, then top with fig pieces, being careful not to push them into the batter.

Bake for about 50-55 minutes, or until browned and set.

Here’s what you get to look forward to:

Let cool for thirty minutes, run a knife around the edge of the pan, and loosen. Remove cake to platter and dust with a snowfall of powdered sugar.

Why? Because it tastes even prettier than it looks.

A dessert with bread crumbs and olive oil? They’ve figured it out. It’s just crazy enough that it works.

Eat with good neighbors, if at all possible. We are fortunate enough to have a handful of ’em.

Howdy, neighbors!

Happy Friday, friends.

I hope you have a beautiful weekend… wherever it may lead you.

Aerial tramway gondola travels between San Marino city and Borgo Maggiore. Photo by Vladimir Menkov.

Fig & Honey Apple Polenta Cake | Bustrengo

CourseSweets
LifestyleVegetarian
Food TypeFruit, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

1 cake

Servings

1 cake

Fig & Honey Apple Polenta Cake | Bustrengo

CourseSweets
LifestyleVegetarian
Food TypeFruit, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

1 cake

Servings

1 cake

Ingredients

2/3 cup polenta (uncooked)
1 1/2 cups all-purpose flour
3/4 cup plain bread crumbs
1/2 cup sugar
1 tsp salt
1/2 tsp ground cinnamon
3 large eggs , beaten
1/4 cup olive oil
1/4 cup honey
2 cups milk
12 oz dried figs (6 oz chopped small, 6 oz sliced in half)
3 large apples , peeled, cored and roughly diced
2 orange zest
2 lemon zest
powdered sugar , for dusting

Servings: cake

Units:

Instructions

Grease a 10-inch springform pan and preheat the oven to 350F. Next get to choppin’. As you cut the figs, be sure to remove the tough little stem area. You’re looking for about half cut in 6 pieces, and the rest cut in half. With the apples, the smaller the cut, the better – 1/4 inch rough chop is best.
Use a very large bowl. Whisk together all of the dry ingredients (polenta, flour, breadcrumbs, sugar, salt, cinnamon). Next, stir in the eggs, oil, and honey. Lastly, mix in the milk, stirring to form a smooth batter.
Finally, stir in 8 oz of chopped figs, the apples, orange and lemon zests. Combine well. Pour into prepared pan, then top with fig pieces, being careful not to push them into the batter.
Bake for about 50-55 minutes, or until browned and set. Let cool for thirty minutes, run a knife around the edge of the pan, and loosen. Remove cake to platter and dust with a snowfall of powdered sugar.

Recipe Notes

NOTE: Be sure not to use overly firm apples, as they might not cook up as well. Regular eating apples are perfect for this recipe.