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Swallow’s Nests | Nidi di Rondine


What being a grown up has taught me:

  • There’s no way to turn couch surfing into exercise.
  • I cannot be a mermaid for a day, no matter how hard I will myself to grow a tail.
  • Superman isn’t going to swoop down out of the sky and carry me away with him. Heck, he can’t even find a phone booth these days.
That being said, there are lots of good things I’ve learned as a grownup.
  • Making my daughter guffaw makes my heart happy
  • Eating around the table with loved ones is worth a pile of dirty dishes.
  • There are superheroes in every day life, like my husband who quietly shovels our neighbor’s drive when he thinks no one is looking.
And now… thanks to the tiny country called San Marino… I’ve finally learned that I can have the best of two worlds: lasagna and cinnamon rolls.  The dish is called Nidi di Rondine, or Swallow’s Nests. Think fresh sheets of pasta spiraled like a cinnamon bun, but layered with bechamel sauce, cheese, and ham (and a pinch of nutmeg). Then the whole shebang is baked on a bed of more bechamel sauce, under a sprinkling of Parmesan, for an ultra creamy casserole.

The beauty of Nidi di Rondine is how each portion spirals in on itself like a rose or bird’s nest or… or… a giant food hug. The casserole makes a particularly stunning contribution to a dinner party potluck and is a great conversation starter.

Vegetarian? leave out the ham and include just about any vegetable you can think of, like spinach or mushrooms.

In a hurry? Try using ricotta instead of bechamel and fresh lasagna sheets from your grocer’s refrigerator section.

Even more in a hurry? Our neighbors made a version with puff pastry instead of pasta and cooked the casserole at 400F for 20 minutes. They even topped it with a little tomato sauce.

Bottom line? No matter how you roll it, Nidi Di Rondine wants to be a part of your life.

Makes 15-18 nests.

Ingredients: 

1/2 batch Homemade pasta dough, or store-bought sheets of fresh lasagna

Bechamel sauce:

2 Tbsp butter
3 Tbsp flour
1 1/2 cups whole milk
1/8 tsp nutmeg
salt

Filling:

8-10 oz thin Ham slices
8-10 oz very thin cheese slices (like emmentalier or mozarella)

1/2 cup parmesan to spoon on top of each nest
2-3 Tbsp olive oil

Method:

Let’s go to a special castle in San Marino, where the swallows swoop and gentle breezes tuft along the mountainside. This is the perfect place for a daydream. A perfect place to make Nidi di Rondine, or Swallow’s Nests.

Can you see me waving from the window?

Guaita fortress and part of the city (view from above Monte Titano). Photo by Ricardo André Frantz.

Start by making the homemade pasta. Set it aside to rest for 20 minutes.

Meanwhile, make the bechamel: melt the butter in a pot. Whisk in the flour and nutmeg until completely combined, then whisk together with a little milk. Keep adding milk a little at a time until a smooth, thick sauce forms. Set aside.

Next, roll out the pasta dough into a large rectangle (remember we’re just using half a batch)…

My rectangle was about 14″x21″ or so (bigger is fine)

Top with half the bechamel sauce… then ham, then cheese.

Tip – use really thin slices of cheese…have the deli counter slice it for you.

P.S. This is what you do if you realize you don’t have enough ham and cheese slices… checkerboard it up!

But ideally, yours would be covered all over with cheese. Shredded cheese works, too.

Then roll up into a long tube. Freeze for about 30 minutes (this will make it so easy to slice). If you need to slice it in half to fit in your freezer, go for it.

Now we’re ready for the fun part.

Preheat the oven to 325F and oil a casserole liberally. Spoon in the remaining half of the bechamel sauce.

Remove the pasta roll from the freezer and slice to make individual nests. The best way to make them equal sized is to slice the roll in half, then half again, and so on.  (mine ended up being about 1 1/2 inches high).

Brush the sides with olive oil so they don’t stick to each other and then place, cut side up in the casserole. Top with 1/2-1 tsp grated Parmesan per spiral and bake at 325F for 45-50 min…

TIP: The less Parmesan you add to the spirals, the easier it will be to see their lovely design.

Unbelievable…

… and just like that, San Marino has my heart.

Swallow's Nests | Nidi di Rondine
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
And now… thanks to the tiny country called San Marino… I’ve finally learned that I can have the best of two worlds: lasagna and cinnamon rolls. The dish is called Nidi di Rondine, or Swallow’s Nests. Think fresh sheets of pasta spiraled like a cinnamon bun, but layered with bechamel sauce, cheese, and ham (and a pinch of nutmeg). Then the whole shebang is baked on a bed of more bechamel sauce, under a sprinkling of Parmesan, for an ultra creamy casserole.
Servings
15-18 nests
Servings
15-18 nests
Swallow's Nests | Nidi di Rondine
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
And now… thanks to the tiny country called San Marino… I’ve finally learned that I can have the best of two worlds: lasagna and cinnamon rolls. The dish is called Nidi di Rondine, or Swallow’s Nests. Think fresh sheets of pasta spiraled like a cinnamon bun, but layered with bechamel sauce, cheese, and ham (and a pinch of nutmeg). Then the whole shebang is baked on a bed of more bechamel sauce, under a sprinkling of Parmesan, for an ultra creamy casserole.
Servings
15-18 nests
Servings
15-18 nests
Ingredients
  • 1/2 batch homemade pasta dough , or store bought sheets of fresh lasagna
Bechamel sauce
  • 2 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1 1/2 cups milk
  • 1/8 tsp nutmeg
  • salt
Filling
  • 8-10 oz ham , thin slices
  • 8-10 oz mozarella very thin slices
  • 1/2 cup Parmesan , to spoon on top of each nest
  • 2-3 Tbsp olive oil
Servings: nests
Units:
Instructions
  1. Start by making the homemade pasta. Set it aside to rest for 20 minutes. Meanwhile, make the bechamel: melt the butter in a pot. Whisk in the flour and nutmeg until completely combined, then whisk together with a little milk. Keep adding milk a little at a time until a smooth, thick sauce forms. Set aside.
  2. Next, roll out the pasta dough into a large rectangle (remember we’re just using half a batch)… My rectangle was about 14″x21″ or so (bigger is fine). Top with half the bechamel sauce… then ham, then cheese. Tip – use really thin slices of cheese…have the deli counter slice it for you.
  3. Then roll up into a long tube. Freeze for about 30 minutes (this will make it so easy to slice). If you need to slice it in half to fit in your freezer, go for it.
  4. Preheat the oven to 325F and oil a casserole liberally. Spoon in the remaining half of the bechamel sauce. Remove the pasta roll from the freezer and slice to make individual nests. The best way to make them equal sized is to slice the roll in half, then half again, and so on. (mine ended up being about 1 1/2 inches high).
  5. Brush the sides with olive oil so they don’t stick to each other and then place, cut side up in the casserole. Top with 1/2-1 tsp grated Parmesan per spiral and bake at 325F for 45-50 min… TIP: The less Parmesan you add to the spirals, the easier it will be to see their lovely design.
Recipe Notes

Vegetarian? leave out the ham and include just about any vegetable you can think of, like spinach or mushrooms.

In a hurry? Try using ricotta instead of bechamel and fresh lasagna sheets from your grocer’s refrigerator section.

Even more in a hurry? Our neighbors made a version with puff pastry instead of pasta and cooked the casserole at 400F for 20 minutes. They even topped it with a little tomato sauce.

Bottom line? No matter how you roll it, Nidi Di Rondine wants to be a part of your life.

Menu: San Marino (with Giveaway)

Here’s something you might not have known: Abraham Lincoln was made an honorary citizen of San Marino in 1861. This made him happy, as he believed that San Marino demonstrated how a “government founded on republican principles is capable of being so administered as to be secure and enduring.” (Read the whole letter)

What he doesn’t mention in his letter to his “Great and Good Friends” is their food, likely because he never had the opportunity to sample it. Personally I believe that any “secure and enduring country” has to have great food.

Thankfully, San Marino delivers like a champ in this department.

This menu is a little like cooking Italy all over again (northeast Italy, anyway)… but with a flair distinctly Sanmarinese. Each bite of this menu is comforting, rich, and perfect for the curious stovetop traveler on a wintertime journey through the rugged mountains. You’ll notice a lot of milk, from the bechamel to the pork roast, as well as typical ingredients like polenta, honey, and dried figs. Consider serving this menu with some asparagus or artichokes for a bit of color. Cheers, my Great and Good Friends!

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

Swallow’s Nests | Nidi di Rondine [Recipe]
Take everything you love about cinnamon rolls and lasagna… and combine it into an addicting casserole of epic proportions. Our version is stuffed with bechamel, sliced ham and emmentalier cheese, although vegetarians could easily swap out the ham for spinach and mushrooms for an equally delicious meal.

Pork braised in Milk and Fresh Herbs | Maiale al Latte [Recipe]
Turn a simple Sunday roast into a  bite of San Marino by slow-cooking it in a bath of milk, rosemary, sage, garlic, and bay leaf.

Fig & Honey Apple Polenta Tart | Bustrengo [Recipe]
An incredible blend of apples, dried figs, honey, polenta, olive oil, and fresh orange and lemon peel. As one astute diner mentioned “This is what fruit cake tries to be.”

Weekly Giveaway:

Last week’s giveaway was so popular, we’re doing it again!

I’m glad I’m not the only one dreaming of a world-shaped cookie cutters, spice snow globes, and the perfect peppermill.

Take another shot at our Global Gift Guide…

Here’s how it works.

1. Pick any item you like off the Global Gift Guide.

2. Don’t tell me what the item is, but leave a comment on this post telling me why you need it or what you’ll do with it. (This could get funny).

3. Share the contest on Facebook, Twitter, and/or Pinterest.

That’s it! 

Winner will be announced December 17, 2012. Prize must be claimed by December 24, 2012.

UPDATE! 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!

P.S. Click here to read the product descriptions and link to merchants.

About the food of San Marino

Guaita fortress and part of the city (view from above Monte Titano). Photo by Ricardo André Frantz.

Let’s dive into Italy, right over the mountains, into the tiny 24 square mile country of San Marino. In this small enclave, there is no level ground. Indeed, every sunny vista is filled with the jawdropping scenery of a life “away from it all.”

In this land, tenacity is the name of the game.

The castle in Serravalle in San Marino (Castello dei Malatesta). Photo by LigaDue.

Whenever San Marino comes up in conversation people like to ask how they managed to stay independent within Italy all these years. Why aren’t they just a part of Italy, they ask. For one, I think the difficult mountain terrain has provide a natural barrier (both physical and somewhat cultural), but also the people seem to be filled with good ol’ tenacity. One simply has to look at their determination to grow food in the rubble-like soil. Almost miraculously, they manage to produce a bounty of chestnuts, barley, fruit, and wheat in this small land.

Palazzo Pubblico. Photo by Adam91.

The food is typical of Northeastern Italy, with specialties like Swallow’s Nests, spirals of filled noodles coated in bechamel and Parmesan [Recipe]… and then there’s pork slow cooked in milk and herbs [Recipe]. There’s also a famous dried fig and honey cake called Bustrengo, made with such regional mainstays as olive oil and polenta [Recipe]. More simple fare includes artichokes (we made stuffed artichokes for Italy), zucchini, potatoes, and just about any good, soft cheese.

A typical person from San Marino (a.k.a. a “Sammarinese“) would wash everything down with a glass of mineral water, or perhaps a nice cuppa coffee.

Wine goes without saying.

San Marino Maps and Flag courtesy of CIA World Factbook.

Have you ever been to this tiny country?

I’m ready to pack my bags and go!

 

Monday Meal Review: Samoa

There’s a Samoan proverb which reads “Ua iloa i vaʻa lelea,” or we are one family.  I love this proverb. I spent most of my topsy turvy childhood figuring out what love means. What family means. And then, one day, those grace-filled words dawned on me …

We are one family.

The Samoans knew it all along. Blood bonds and geographic bonds are just the wonderful beginning. We can find love whenever and wherever we open our hearts.

We are all one family.

Sometimes it’s a bit messy. Sometimes it’s not how we pictured it. Sometimes we disagree and sometimes we cry. Sometimes we need a break.

But sometimes it’s easy. Sometimes we laugh and see eye to eye. Sometimes we can’t get enough of each other’s smiles.

We are one family.

How my life changed when I began to look at the world through this lens.

Sure, I still mess up (all the time, actually… and I’m sorry for that), but reminding myself of these words helps me to slow down and “think kinder,” with more love, in every interaction.

This week Ava got to visit with her Aunt Vicky, my sister from another mother. Aunt Vicky braided Ava’s hair, played dress up dolls…

… went on a trip to the museum, and laughed the good laugh.

Did we have serious talks over beer, port, and bread pudding after Ava went to bed? Yes. Did tears flow? Yes.

But they were good tears. Healing tears. My heart felt happy to connect with a sister I haven’t seen in a long time.

I was with family.

More family.

This holiday, let’s invite the whole world to our heart’s table.

Let’s remind ourselves of those healing words, “We are one family.”

And let’s keep trying, from our most nuclear family and beyond.

Love waits for all who’ll have her.

Coconut Creamed “Spinach” | Palusami [Recipe]

What I loved most about this dish:

We began our meal with the biggest challenge of all. I was certain that I was going to dislike this dish. I would have bet money that Miss Ava and Mr. Picky would hate it. I was so wrong. Ava scooped the Palusami up like a champ. She aimed for the bits of corned beef, but ate plenty of spinach and coconut milk as well. I liked it even better considering this is a “toss it in the oven and forget about it” kind of dish. As for Mr. Picky? I think he took two bites. That was 200% better than expected.

What I loved least about this dish:

Not much, although I do wish I had some coconut creme to try this recipe with… I think it would make an already indulgent recipe over the top delicious.

Samoan Spice Cake | Puligi [Recipe]

What I loved most about this dish:

The vanilla custard makes this cake shine… combined with the gentle spice from cinnamon, nutmeg, and clove, Samoa really packs in a great holiday punch. It almost reminds me of eggnog on a plate. Ava loves this with softened pats of butter, while Keith and I prefer it with the custard.

What I loved least about this dish:

I wish I had had an appropriate pot to steam this cake on the stovetop. If you bake it as I did, make sure your foil is tight, so the steam doesn’t escape and dry the cake out.

Chocolate & Coconut Rice Pudding with Sweet Orange Peel | Koko Rice [Recipe]

What I loved most about this dish:

As soon as I read about this breakfast treat, I knew I had to make it. While my first batch was a mess, this second try was wonderful – thick, coconut creamy, and well worth getting out of bed for. My only regret is that Vicky missed trying the second version…  However, Keith and Ava agree – this is the ultimate indulgence.

What I loved least about this dish:

My first batch was a failure because I accidentally covered the pot. This kept all the moisture from steaming off, making the rice pudding soupy. Learn from my mistake: be sure to follow the directions carefully and leave the lid off for a thick, rich rice pudding. Also, if you want a stronger orange flavor, consider adding orange zest instead of peel.

Watch Ava’s Corner:

Giveaway Winner:

Congratulations to SFAnetta who says:

Ohhhh My!

I would so love the Molcajete Mortar and Pestle!

I love introducing people to the joys of spices and one of the ways I do it is to create spice blends. In 2013 I intend to launch my website TheSpiceAlchemist.com introducing people to the history, culture and lore of spices. I would love to introduce people to the amazing world that they live in through the exploration of spices, showing them how to integrate spices into their daily lives and introducing them to the sciencebbehind their amazing healing powers as well.

The Mortar and Pestle with it’s beautiful ergonomic handle would be a a featured centerpiece piece of kitchen equipment in my videos and blog. It would be so loved!

PS ~ I love your blog, I normally silently lurk in the background enjoying your posts, but I wanted to let you know your enthusiasm for global exploration and writing style have really inspired me. Thank you so much Sasha!

Enjoy your mortar and pestle SFAnetta! Contact me by December 17, 2012 to claim your prize!

Samoan Steamed Spice Cake | Puligi

When Samoans want to bite into the holidays, their kitchens fill with the warm scent of cinnamon, clove, and nutmeg. If you try to peer under the lid to see what’s cookin’, you’ll more than likely get a full steam facial, so watch out. Within that foggy cloud of vapors, you’ll find cocoa brown puligi, a steamed bundt cake made dark with the unusual addition of “burnt” sugar. The cake is traditionally steamed in an underground oven known as an imu, although many now steam it on the stovetop, or as I have done in the oven.

We ate this treat one early morning, as part of a Samoan Saturday breakfast which included our Koko Rice (a.k.a. chocolate and coconut rice pudding). I was so bleary-eyed from my too-early wake up (thanks to my ever-eager Miss Ava) that I completely forgot to serve it with the traditional accompaniment – vanilla custard – and instead passed around some softened butter. It was only days later that I remembered what I’d read, cut myself a new slice, and ladled some still warm sauce over the top.

Delicious.

If you make this cake, feel free to mix things up by adding some dried fruit or nuts. This time, I went plain – I was just in the mood for simplicity.

Recipe adapted from Star Bulletin.  

Ingredients:

3-1/2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp salt
2 sticks unsalted butter, plus more for greasing
1 cup sugar
3 eggs
1 tsp vanilla extract

“Burnt” sugar mixture:

1 cup sugar
1 cup water
1 regular-size can evaporated milk

Optional additions:

1 cup total of dried fruit and/or nuts

Accompaniment:

Serve with vanilla custard or, in a quick pinch, homemade vanilla pudding thinned with a little extra milk

Method:

According to the Samoan Proverb “Fale-taeao e le afiafi,” whoever sits at home in the morning will be hungry in the evening.

So… let’s hop to it.

Grease a bundt pan really well with butter and set it aside. Then preheat the oven to 350F.

Now for the fun bit: the “burnt” sugar, which isn’t so much burnt as deeply caramelized.

Simply cook sugar over high heat, stirring constantly, until it turns syrupy brown.

Stage 1:

Stage 2:

Stage 3:

Carefully and slowly add water (it may splatter), then whisk in the evaporated milk. Mine continued to darken as I took this picture… but it still tasted great.

Once all the liquids are added, you end up with a cocoa colored liquid. Set aside.

Next, in a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and nutmeg.

Breathe in. Smile.

Then cream together the butter and remaining sugar. Add eggs and vanilla extract, then scrape down the sides.

Add the flour and the burnt sugar mixture, alternating about 1/3 of each at a time, scraping sides as needed. When batter is smooth, pour into prepared bundt pan. Cover tightly with foil and bake for about 1 hour – 1 hour & 15 minutes

Let cool then remove from bundt pan.  Don’t worry if a little cake sticks to the foil. That’s the bottom.

Yum.

Be sure to serve with custard sauce, or at least a pat of softened butter and a cup of tea.

A little extra is always nice…

Enjoy with a very Samoan view, my friends!

Falefa Valley, looking north from Le Mafa pass at the east end of Upolu Island. Photo by Kronocide.

Samoan Steamed Spice Cake | Puligi
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Print Recipe
When Samoans want to bite into the holidays, their kitchens fill with the warm scent of cinnamon, clove, and nutmeg. If you try to peer under the lid to see what’s cookin’, you’ll more than likely get a full steam facial, so watch out. Within that foggy cloud of vapors, you’ll find cocoa brown puligi, a steamed bundt cake made dark with the unusual addition of “burnt” sugar. The cake is traditionally steamed in an underground oven known as an imu, although many now steam it on the stovetop, or as I have done in the oven.
Servings Prep Time
1 bundt cake 15 minutes
Cook Time Passive Time
90 minutes 2 hours
Servings Prep Time
1 bundt cake 15 minutes
Cook Time Passive Time
90 minutes 2 hours
Samoan Steamed Spice Cake | Puligi
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Print Recipe
When Samoans want to bite into the holidays, their kitchens fill with the warm scent of cinnamon, clove, and nutmeg. If you try to peer under the lid to see what’s cookin’, you’ll more than likely get a full steam facial, so watch out. Within that foggy cloud of vapors, you’ll find cocoa brown puligi, a steamed bundt cake made dark with the unusual addition of “burnt” sugar. The cake is traditionally steamed in an underground oven known as an imu, although many now steam it on the stovetop, or as I have done in the oven.
Servings Prep Time
1 bundt cake 15 minutes
Cook Time Passive Time
90 minutes 2 hours
Servings Prep Time
1 bundt cake 15 minutes
Cook Time Passive Time
90 minutes 2 hours
Ingredients
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 2 sticks unsalted butter , plus more for greasing
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
"Burnt" sugar mixture:
  • 1 cup sugar
  • 1 cup water
  • 1 can evaporated milk
  • 1 cup raisins - OR -
  • slivered almonds
Accompaniments:
  • vanilla custard - OR -
  • butter , softened
Servings: bundt cake
Units:
Instructions
  1. Grease a bundt pan really well with butter and set it aside. Then preheat the oven to 350F.
  2. Cook sugar in a small pot over high heat, stirring constantly, until it turns syrupy brown.
  3. Carefully and slowly add water (it may splatter), then whisk in the evaporated milk. Once all the liquids are added, you end up with a cocoa colored liquid. Set aside.
  4. Next, in a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and nutmeg.
  5. Then cream together the butter and remaining sugar. Add eggs and vanilla extract, then scrape down the sides. Add the flour and the burnt sugar mixture, alternating about 1/3 of each at a time, scraping sides as needed. When batter is smooth, pour into prepared bundt pan. Cover tightly with foil and bake for about 1 hour – 1 hour & 15 minutes
  6. Let cool then remove from bundt pan. Don’t worry if a little cake sticks to the foil. That’s the bottom.
  7. Be sure to serve with custard sauce, or at least a pat of softened butter and a cup of tea.

Chocolate & Coconut Rice Pudding with Sweet Orange Peel | Koko Rice

I used to say I wasn’t a chocolate girl but, as the year’s go by, I’m realizing that it’s really more about finding the right time to eat chocolate. After dinner? Certainly. At 3pm? I’m game. For lunch? Maybe. Midnight? Definitely. 3 am? No way. I’m sleeping for goodness sakes.

But breakfast? Am I game for a chocolate breakfast?

Let’s just say it’s an arrangement I’m willing to get out of bed for and I know of at least two other people who are as well.

After all, who couldn’t use a jolt of dark chocolate goodness to start the day out right?

Which brings us to today’s Koko Rice from Samoa. I originally dubbed it “choconut” because I thought I was clever. Unfortunately, Google quickly informed me that I had not, in fact, invented a word so I had to go back to the much simpler, but wordier expression “chocolate and coconut.”

Whatever you decide to call it, koko rice is a rich and creamy blend of chocolate and coconut milk with just the lightest hint of orange zest. Each spoonful feels like a gift.

Lately, I’ve run into a lot of island folk who like to wake up to chocolate. And it’s not like how we do it here, in the US. I’m not talking muffins. Or chocolate chip pancakes. But full on vats of Cocoa Tea (hello) in the Caribbean and this Koko Rice in the Pacific.

This is the closest we can get to taking a warm chocolate bath in the morning.

And, honestly, who doesn’t need one of those from time to time?

A note on the ingredients:

The chocolate: Authentic recipes use koko samoa (A tower of chocolate which includes bits of cocoa nibs. Unfortunately I can’t get koko locally). For me, I feel the best substitute is bits of real dark chocolate although cocoa powder is a possibility, too. Keep in mind, depending what you use, you’ll have to play around with the quantities.

Here you can see some real “koko” as used in Samoa:

The orange: Traditional recipes float orange leaves in the simmering mixture (which I can’t get), so I used an orange peel to approximate the flavor. You can grate the peel for stronger flavor, if you’d like, as the chocolate can tend to overpower it.

Recipe adapted from Saolelei.

Serves 4-6

Ingredients:

1 cup rice
4 cups water
the peel of one orange or an orange leaf
1 15 oz can coconut milk
3/4  cup dark chocolate chunks
1/2-3/4 cup sugar, or to taste

Method:

Let’s sing Samoan music on the beach.

Lalomanu Beach with Nu’utele island off the east coast of Upolu in Samoa. Photo by Neil.

Wow. Really. On second thought, let’s go swimming and then make the koko rice.

See you in 30.

..

..

..

Ok. Let’s do this thing.

First, add rice, orange peel, and water to a pot. Bring to a simmer (uncovered, or it won’t thicken!) and cook the rice for 20-25 minutes, or until very thick. Stir occasionally.

Remove from heat and stir in the coconut milk and the chocolate… plus as much sugar as you can stand.

Note: At first the chocolate will melt unevenly. Give it a few minutes to sit in the hot rice. It’ll smooth out.

Serve immediately, with a little extra coconut milk if desired.

Oh my, yes.

<a moment of silence for the deliciousness to sink in>

Now that’s a great way to start the day.

May all your days begin with chocolate.

Chocolate & Coconut Rice Pudding with Sweet Orange Peel | Koko Rice
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
The chocolate: Authentic recipes use koko samoa (A tower of chocolate which includes bits of cocoa nibs. Unfortunately I can’t get koko locally). For me, I feel the best substitute is bits of real dark chocolate although cocoa powder is a possibility, too. Keep in mind, depending what you use, you’ll have to play around with the quantities.
Servings
4-6 people
Servings
4-6 people
Chocolate & Coconut Rice Pudding with Sweet Orange Peel | Koko Rice
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
The chocolate: Authentic recipes use koko samoa (A tower of chocolate which includes bits of cocoa nibs. Unfortunately I can’t get koko locally). For me, I feel the best substitute is bits of real dark chocolate although cocoa powder is a possibility, too. Keep in mind, depending what you use, you’ll have to play around with the quantities.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 1 cup white rice
  • 4 cups water
  • 1 orange peel - OR -
  • orange leaf
  • 15 oz coconut milk
  • 3/4 cup dark chocolate (chunks or pieces)
  • 1/2-3/4 cup sugar , or to taste
Servings: people
Units:
Instructions
  1. Add rice, orange peel, and water to a pot. Bring to a simmer (uncovered, or it won’t thicken!) and cook the rice for 20-25 minutes, or until very thick. Stir occasionally. Remove from heat and stir in the coconut milk and the chocolate… plus as much sugar as you can stand.
  2. Note: At first the chocolate will melt unevenly. Give it a few minutes to sit in the hot rice. It’ll smooth out.
  3. Serve immediately, with a little extra coconut milk if desired.

Samoan Coconut Creamed “Spinach” | Palusami

Oh, boy. I honestly never thought this would happen.

Me.

Canned meat.

Together at the table. At the Global Table.

When I decided to cook a meal for every country in the world, I had visions of exotic spices laced throughout grand feasts of epic proportions. I imagined a variety of fresh herbs, carefully plucked from a garden somewhere. Canned corned beef, never really popped up in these daydreams.

But, when Soraya the Samoan suggested I try Palusami, I quickly learned the time had come to eat canned shaped meat.

I sidestepped this challenge for as long as I could but throughout Polynesia, canned corned beef is a fact. A much loved staple. I could have cooked it for Fiji, or Nauru, or Kiribati, or Palau, and on and on. But I didn’t. Some of you even egged me on. But I just couldn’t face it.

Until now. Until Samoa. Today we finally cracked open a can for their version of creamed spinach called Palusami.

Coconut creamed spinach.

The irony is, of course, that the recipe is just as traditional without the corned beef (and is completely vegan), but making the dish with the optional corned beef was more about me challenging myself. And I’m so. glad. I. did.

No, really. This dish tastes like coconut creamed spinach with a nice salty kick from the meat. It makes a great dip or side dish and a total conversation starter.

Who knew?

Oh, right. The Samoans. And the entire Polynesian community.

Thanks, guys.

P.S. In Samoa, corned beef is called pisupo – which is just means canned food.

P.P.S. The dish is traditionally made with young taro leaves and coconut cream wrapped in older taro leaves  (the end result looking like a little pouch), which is then baked in an underground oven called an imu, but Samoans who have immigrated to the USA have assured me that spinach makes a fine substitute and a casserole is great if you can’t get the right leaves. As for the coconut cream, you can make this by shaving coconut flesh to produce the thick mixture, if you have time on your hands otherwise canned coconut milk (full fat please) tastes great.

Are you in?

 

Serves 4-6

Ingredients:

lb spinach, cleaned (I used baby)
1 can coconut milk
1 onion, chopped fine
1 12 oz can corned beef, cubed
salt & pepper

Method:

Preheat the oven to 350F. Layer everything in a 13×9 casserole, or a giant ovenproof pot as I’ve done, alternating between spinach, onion, and cubed corned beef. You might need to really pack it in, depending on the size of your vessel.

Top everything with a can of coconut milk, cover tightly, and bake for about 55 minutes.

Meanwhile, write a love letter and seal it with a kiss and a spray of perfume.

The world will be a happier place.

When the Palusami comes out of the oven, give it a good stir… taste… and if it needs more salt or maybe pepper, go for it!

Enjoy with taro, rice, or potatoes.  Each bite will be coconut-creamy, a little salty, and all kinds of good.

Even the cat wants some.

Enjoy with a very Samoan view…

Samoan Fale. Photo by Sonja Pieper.

I’m so glad I tried this Samoan staple… and didn’t let my fear of canned meat get the best of me.

Seriously.

So what about you? Do you eat canned meat?

Samoan Coconut Creamed "Spinach" | Palusami
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Print Recipe
In Samoa, corned beef is called pisupo – which is just means canned food. The dish is traditionally made with young taro leaves and coconut cream wrapped in older taro leaves (the end result looking like a little pouch), which is then baked in an underground oven called an imu, but Samoans who have immigrated to the USA have assured me that spinach makes a fine substitute and a casserole is great if you can’t get the right leaves. As for the coconut cream, you can make this by shaving coconut flesh to produce the thick mixture, if you have time on your hands otherwise canned coconut milk (full fat please) tastes great.
Servings
4-6 people
Servings
4-6 people
Samoan Coconut Creamed "Spinach" | Palusami
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In Samoa, corned beef is called pisupo – which is just means canned food. The dish is traditionally made with young taro leaves and coconut cream wrapped in older taro leaves (the end result looking like a little pouch), which is then baked in an underground oven called an imu, but Samoans who have immigrated to the USA have assured me that spinach makes a fine substitute and a casserole is great if you can’t get the right leaves. As for the coconut cream, you can make this by shaving coconut flesh to produce the thick mixture, if you have time on your hands otherwise canned coconut milk (full fat please) tastes great.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 1 lb spinach , cleaned (I used baby)
  • 15 oz coconut milk (1 can)
  • 1 onion , chopped fine
  • 12 oz corned beef (1 can), cubed
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Preheat the oven to 350F. Layer everything in a 13×9 casserole, or a giant ovenproof pot as I’ve done, alternating between spinach, onion, and cubed corned beef. You might need to really pack it in, depending on the size of your vessel.
  2. Top everything with a can of coconut milk, cover tightly, and bake for about 55 minutes.
  3. When the Palusami comes out of the oven, give it a good stir… taste… and if it needs more salt or maybe pepper, go for it!

Menu: Samoa (Plus Giveaway)

“E tuai tuai, ta te maʻona ai.”

This Samoan proverb states that food which takes a long time in the oven will be satisfying. It’s the equivalent of “good things come to those who wait.” You see, much of Samoan dinners were traditionally cooked in underground ovens made with hot stones and covered with dirt and leaves. My mom said that was just about all there was in the late 70’s. Today, electricity takes much of the guesswork out of when dinner will be done but there’s still satisfaction in enjoying traditional favorites.

For our menu, I went with yet another festive holiday spread. Bring that Palusami to your next holiday potluck. As for the rice and the puligi? Yes, yes. Definitely.

Special thanks to Soraya, a lovely Samoan friend of Brian (longtime reader who always leaves the neat musical selections). She was kind enough to message with me about all kinds of good, traditional eats (especially the Palusami).

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

Coconut Creamed “Spinach” | Palusami [Recipe]
Our riff on a Samoan staple, made with just four ingredients: spinach (in place of hard-to-find taro leaves), coconut milk,  onion, and … wait for it… canned corned beef. (A vegan option is just as delicious without the corned beef)

Samoan Steamed Spice Cake | Puligi [Recipe]
Steamed spice cake made with burnt sugar, cinnamon, nutmeg, and cloves. Serve with vanilla custard sauce.

Chocolate Rice Pudding with Sweet Orange Peel | Koko Rice [Recipe]
Wake up like a Samoan with this dessert-for-breakfast made with rich, creamy coconut milk. While they like to add an orange leaf to their simmering mixture, I’ve substituted more readily available orange peel.

THE GIVEAWAY

I’ve been doing that dangerous thing… browsing the web for beautiful things. I put everything I love in a Global Gift Guide for 2012. For this giveaway, go check it out, pick one thing you’d like to get this holiday season and list it in the comments here.

If you are selected, you’ll win what you ask for. (One winner will be chosen at random)

Here’s a sneak peek of the goodies (there are 21 total):

That’s it!

Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.

Leave your choice in the comments below. One winner will be chosen at random and announced in the Monday Meal Review on December 10, 2012. Prize must be claimed by December 17, 2012. There are no sponsors for this giveaway. I simply wanted to share some global love with you. Enjoy!

UPDATE: Giveaway Winner

Congratulations to SFAnetta who says:

Ohhhh My!

I would so love the Molcajete Mortar and Pestle!

I love introducing people to the joys of spices and one of the ways I do it is to create spice blends. In 2013 I intend to launch my website TheSpiceAlchemist.com introducing people to the history, culture and lore of spices. I would love to introduce people to the amazing world that they live in through the exploration of spices, showing them how to integrate spices into their daily lives and introducing them to the sciencebbehind their amazing healing powers as well.

The Mortar and Pestle with it’s beautiful ergonomic handle would be a a featured centerpiece piece of kitchen equipment in my videos and blog. It would be so loved!

PS ~ I love your blog, I normally silently lurk in the background enjoying your posts, but I wanted to let you know your enthusiasm for global exploration and writing style have really inspired me. Thank you so much Sasha!

 Enjoy your mortar and pestle SFAnetta! Contact me by December 17, 2012 to claim your prize!

Gifts for the Stovetop Traveler

Hi, friends. Here’s a lip-smacking collection of gifts with the stovetop traveler in mind. You’ll find everything from kids chopsticks to a boozy liquor cabinet of global proportions.

All of it will help you eat the world better than ever.

Enjoy, enjoy, enjoy! xo

1. Cookie cutter shaped like the world (I hope you’re hungry)

2. Tapas Fondue Set (Retro fun. Love the star cutouts on the candle base)

3. Tunisian Hand Painted Tagine (I own & love a version of this!)

4. Buddy Trainer Chopsticks (Set of 2 in orange and blue.. I’m getting these for Ava.)

5. Bamboo Steamer (10-inch)

6. Blue Koi Fish Teapot (Pretty, pretty)

7. Turkish Ibrik Coffee Maker (Coffee? Yes. Plus, who needs a microwave, when you can heat everything up in an Ibrik).

8. “Snow Globe” Spice Shaker Set (seriously!)

9. Ebelskiver Pan & Mix Set (something I’ve always wanted to try)

10. Fish Chopstick Rests (Set of 4)

11. Let’s Make a Date Line Bulletin Board (keep track of your global menus)

12. Ceramic Potlluck Roaster (want!)

13. Global Placecard Holders (ditto!)

14. La Chamba Comal (simply beautiful way to char up veggies, cook tortillas, and more)

15. Chamba Fish Roaster (sigh)

16. Alasdair Glass Tea Kettle (I own & love this!)

17. Concept Housewares Molcajete Mortar and Pestle (look at that ergonomic handle!)

18. Pepper Mill Imports Traditional Coffee/Spice Mill, Brass, 11″

19. Fred M Cup Measuring Matroyshkas, Set of 6 Dry Measuring Cups (too cute!)

20. Globe Drinks Cabinet (Classy and fun.)

Bonus: Keep charity in mind this year and always. Here’s a great list of ideas for giving the gift of charity from the New York Times.

What’s on your wishlist this year? (My husband is looking for ideas… )

About the food of samoa

Mom was the ultimate “drop everything and go” traveler at a time when not many people, let alone pregnant women, did that sort of thing. She was in Samoa in 1979 – just months before I was born. P.S. In case that wasn’t tough enough for ya, she also had a (very energetic) toddler in tow – my brother Damien.

Amaz. ing.

I know, I know, I know. You’re thinking things have changed since then – and to some extent they have (although much is still the same, like the fact that this tiny Polynesian nation is made up of a few islands totaling just over 1,000 square miles ). But I had to get her report of the place and what I heard was too good not to share. Here’s just an excerpt of her letter dated April 16, 1979 (just 3 months and 2 days before I was born), where she talks about the singing, the food, and the children.

Uninhabited Nu’ulopa island in the Apolima Strait in Samoa. Apolima-tai (village on Apolima island) is to the right, and Savai’i island is in the distance. Photo by Neil.

For starters her “condition” as a single mom just about to pop raised many questions. “Where’s your husband,” was the standard greeting whenever anyone saw her waddling their way.

Not that her answer ever changed anything – Samoan hospitality was incredible; locals simply joined her and my brother on her walk so she wouldn’t be alone. And since the islands were formed by volcanoes, coal-black lava stones were always underfoot.

Falefa Valley, looking north from Le Mafa pass at the east end of Upolu Island. Photo by Kronocide.

While there, mom and Damien enjoyed many fresh meals with bananas cooked in coconut milk [recipe], fried, or roasted in fires with taro leaves. Like the locals, they drank freshly grated cocoa at every opportunity.

There was also an amazing love for fresh seafood. Mom said  many women swam out into the ocean, ran their hands along the ocean floor until they stumbled across a sea urchin, which they promptly lifted out of the water and sucked dry, right then and there.

Slurp.

Raw fish “cooked” with citrus juice and coconut milk is another popular treat, similar to the Kokoda we made for Fiji [Recipe].

At the end of the day, there’s a lot more processed goods there now – things like spam/corned beef which makes it’s way into recipes like… well.. spam sandwiches, musubi (a spam “sushi” of sorts), and Palusami (a mixture of taro leaves, coconut milk, onion, and canned corned beef) [Recipe]. There’s also all manner of rolls, coconut breads, half moon pies, and spice cakes like Puligi [Recipe]. You can even, if you so desire, start your day off right – with koko rice (a.k.a. chocolate rice pudding) [Recipe]. Ahem.

I’m so grateful for my mom’s adventurous spirit, which inspires me daily.

Monday Meal Review: Saint Vincent & the Grenadines

This week we brought our Global Table to Keith’s parents’ house in southwest Oklahoma, where we ate with his mom, his aunt, and his uncle. His childhood home sits under the glinting autumn sun, surrounded by dusty golden grasses and emerald green wheat. There’s a half mile (or more) in all directions between the house and any other structure, at least that’s the way it seems to me. At night the stars act as streetlights. It’s quite the retreat.

Keith’s mom was able to use some of her family china to set the mood and I brought some rust-orange leaf place mats that my mother gave me. The warm autumn colors went perfectly with the pumpkin and coconut cream soup. Eating our meal off of plates and mats which have cycled through dozens of special meals made me feel connected to the deeper meaning of Thanksgiving… the importance of family. I loved seeing the three siblings come together from miles apart for this meal.

While we ate the Global Table the Friday after Thanksgiving, injecting the holidays with a little bit of Caribbean flair went better than even I could have expected. Since eating food from Saint Vincent and the Grenadines was new to all of us, conversation was lively and fun and the flavors were just east of ordinary.

It’s worth it, just to see a very traditional holiday from a new angle… spiced a little differently.

So what do you think? Can you maintain tradition with a global menu? Or are you strictly turkey and stuffing folks?

THE FOOD

Caribbean Pumpkin & Coconut Cream Bisque [Recipe]

What I loved most about this dish:

What a wonderfully light and refreshing soup to follow the heavy Thanksgiving meal! Even better, there’s hardly any work to be done – just a little puree at the end. Everyone gobbled this down and went back for more.

What I loved least about this dish:

Make sure you add the coconut garnish, for enhanced coconut flavor and, if you’re feeling brave, a bit of hot pepper.

Caribbean Black Cake [Recipe]

What I loved most about this dish:

I really didn’t expect to like this cake much. I mostly made it because it was so timely with the holidays coming up (Black Cake is traditional Christmas eats in Saint Vincent and the Grenadines… and is often a much coveted gift). I’m so glad I tried the dense, sweet fruitcake out… turns out it is one of my new favorite cakes, especially when served with a big dollop of whipped cream. Keith’s family loved it, although it was a bit boozy for his and Ava’s taste.

What I loved least about this dish:

Not much, to be honest. Yes, it takes a while to bake but making a cake is the best excuse to warm up the house on a chilly day. Plus, it gives me time to clean up my dishes. Win-win.

Watch Ava’s Corner:

Caribbean Pumpkin & Coconut Cream Bisque

I know three things for sure: this Caribbean soup cannot wipe out old college debt, or go gift shopping for us… or even stop that dog from barking a few houses over (unless that particular dog likes soup?). That being said, I have personal proof that this soup can help you bring love into the kitchen and give your family just a little escape from the ordinary.As you whip it up, the house will fill with the scent of pumpkin, ginger and coconut cream – that’s when it’ll start. Your family will come wandering in to see what you’re doing. The neighbors will come knocking.  Soon the house will fill with spirited chatter and spoons clinking against bowls. This taste of the islands is the best thing after a week of pumpkin pie and turkey leftovers (but not to0 big of a leap – it’s still pumpkin season after all!).In Saint Vincent and the Grenadines (as well as all over the Caribbean), they enjoy this soup, often with some really spicy scotch bonnet peppers, ginger, and garlic laced throughout (although I left mine mild). Traditionally, the soup would be made with a calabaza “pumpkin,” which has green skin and an orange interior. No matter what gourd you use, the soup still just takes 30 minutes or less.”Put the pumpkin in the coconut and slurp them both up.” That’s how the song goes, right?

Serves 6

Ingredients:

2 15 oz cans pureed pumpkin (about 3.5 cups)
1 quart chicken broth (or veggie for vegans)
1 can light coconut milk
1 small onion, roughly chopped
2 cloves garlic
1 1/2-2 tsp fresh grated ginger
2 bay leaves
3 sprigs fresh thyme, leaves removed and added to pot
salt & pepper

Method:

Ok, friends… let’s pour a little liquid sunshine in our soup bowls.

It’s easier than smiling at a baby: just add all ingredients to a medium pot.

Simmer gently until the house smells like autumn madness. The kind that threatens to make your day the best ever.

The kind that makes visions of Saint Vincent and the Grenadines appear…

Aerial view of Tobago Cays, a Saint Vincent and the Grenadines National Marine Park. Photo by Iain Grant

When the ingredients have cooked for about 20 minutes, remove the bay leaves and give everything a buzz-whir with an immersion blender or in a regular blender.

Enjoy this savory soup on a cold’s winters day (and save the gift shopping for another time).

Caribbean Pumpkin & Coconut Cream Bisque
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
In Saint Vincent and the Grenadines (as well as all over the Caribbean), they enjoy this soup, often with some really spicy scotch bonnet peppers, ginger, and garlic laced throughout (although I left mine mild). Traditionally, the soup would be made with a calabaza “pumpkin,” which has green skin and an orange interior. No matter what gourd you use, the soup still just takes 30 minutes or less.
Servings
6 people
Servings
6 people
Caribbean Pumpkin & Coconut Cream Bisque
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
In Saint Vincent and the Grenadines (as well as all over the Caribbean), they enjoy this soup, often with some really spicy scotch bonnet peppers, ginger, and garlic laced throughout (although I left mine mild). Traditionally, the soup would be made with a calabaza “pumpkin,” which has green skin and an orange interior. No matter what gourd you use, the soup still just takes 30 minutes or less.
Servings
6 people
Servings
6 people
Ingredients
  • 30 oz pureed pumpkin (2 cans, about 3.5 cups)
  • 1 quart chicken broth - OR -
  • 1 quart vegetable broth
  • 1 can light coconut milk
  • 1 small onions , roughly chopped
  • 2 cloves garlic
  • 1 1/2 - 2 tsp ginger root (freshly grated)
  • 2 bay leaves
  • 3 sprigs fresh thyme , leaves removed and added to pot
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Add all ingredients to a medium pot then simmer gently until the house smells like autumn madness.
  2. When the ingredients have cooked for about 20 minutes, remove the bay leaves and give everything a buzz-whir with an immersion blender or in a regular blender.