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About the food in Mongolia

Monastery in Mongolia. Photo by Bouette.

After the hot, sweaty day I had yesterday, a little stove top travel to the central Asian country called Mongolia is a welcome retreat. Even though the Gobi desert sprawls through southern Mongolia, she is best known for her long, cold winters (especially in the the mountainous north and on the dry, grassy steppes, where temperatures can dip way into – 40 F).

Very little grows in dry, chilly Mongolia, but that’s okay. Instead, people rely on an intensely meaty diet. And for good reason – 30% of Mongolia’s population breed livestock (the same number who live a nomadic life). With a lifestyle constantly on the go, the food has to fit in when it can.

There’s no slowing down. Nomads move about 5 times a year, generally with the changing seasons.

Orkhon Valley, Mongolia. Photo by Frithjof Spangenberg.

Just about any meat is fair game – the fattier, the better. After all, a diet rich in fat helps keep the body warm in freezing temperatures. Andrew Zimmern pointed out tons of grisly, fatty meats enjoyed in all manner of brothy soups, sausages, and even in “meat jello” (essentially Head Cheese).  Speaking of heads, he also enjoyed a sheep’s head in his Mongolian episode, which he likened to really good pot roast.

Perhaps the most interesting Mongolian cooking technique is found among the nomads where they add screaming hot stones inside of the carcass to cook it from the inside, out (along with a few token potatoes). This dish is called Boodog. When you finally open up the animal, the hot stones have not only cooked the meat, but there is a rather sizable pool of brothy juices on the inside, which are happily sipped like soup.

If, after all this meat, you have a hankering for your veggies (me too!), you’re pretty much stuck with root vegetables. Potatoes, carrots, turnips, and the occasional cabbage or carrot salad [Recipe] mix things up. Pickled vegetables and slaws are another option, adding a salty, briny crunch.

Mongolian horse racing on the steppe. Photo by Naadam.

You have two popular choices to wash down your meal. You can either go with fermented mare’s milk or Mongolian Milk Tea (Suutei Tsai) – which is sometimes served with toasted millet  [Recipe].

While I’ve been sweating in humid, on-the-verge-of-summer weather here in Oklahoma, there is an entire playground of food to brave the cold weather in Mongolia.

The hospitality is extensive; anyone who turns up to a nomad’s movable home will be invited for a meal and even overnight if needed.

Wonderful.

Mongolian women in a traditional dresses. Ulan Bator, Mongolia. Maps and flag courtesy of CIA World Factbook.

 

Monday Meal Review: Monaco

THE SCENE

We have this crazy obsession, this culture of ours, with recording our memories. You’ve seen it before: a waiter delivers a beautiful meal to the table and, instantly, four cellphones fly up to “capture the moment.” A minute later the photos are uploaded to Facebook. Suddenly, no one is paying attention to their beautiful dinner anymore – instead they’re busy checking for likes and comments on Facebook.

It’s as if our experiences are somehow not valid if we don’t snap a quick picture to immortalize them.

It’s as if we can no longer sit in the present and simply enjoy “being.”

I’m as guilty of this as the next person.

This week my good friend Chad came for a visit. We’ve been friends for the better part of a decade – from way back in my pre-Okie life.  We weren’t expecting his company but, then again, no one ever expects Chad. He blows in like the wind. We had three days notice – he was just driving through from one big city to the next, and our small town was pretty much along his path.

Seven years had gone by since we last saw each other.

Seven years!

While he was here, he sampled some of Monaco. He happily gobbled up the Cantaloupe and Cherry Almond tart. He even munched on the crispy Socca (served on the side of our Argentinian Pumpkin Salad, by the way – always a favorite of mine!)

Clearly this was a moment, if ever, for me to take some pictures.

Here’s the funny thing.

First my cellphone camera refused to work. I dropped it earlier in the week and the “shutter” on my iPhone remained stubbornly … well … shuttered.

Once I realized I couldn’t rely on my cellphone, I grabbed my real camera. When we arrived at our destination, I realized I had no memory card.

Foiled again.

Finally, in the last minutes of the trip we sat down and successfully captured some shots.

I was so happy. First of all, because I had no photos of myself with Chad, despite having been friends for so long. Second of all, this meant I’d be able to share photos of our trip after all. Like so many people, I wanted to log my memories on Facebook and on the blog.

The trip was over too quickly. Just as he was pulling away to the next big city, I called after him.

“Hey, can I put some of these photos on my blog?” I asked.

“Ah.. I’d rather not.”

I looked at him hard. He was serious.

“I can’t have my picture online.” he clarified, no signs of a smile on his face.

Eventually, after much begging and pleading, he agreed as long as his face was blurred out.

Needless to say, I took some liberties with that.

Let me clarify.

Chad spent the last seven years living in Egypt, Syria, and Italy. He does fancy international things and is the only person I know to have his Facebook totally locked down. No wall, no information, no pictures, no nothing.

As he drove away with a few slices of his new favorite treat on the seat next to him- the Canteloupe and Cherry Almond Tart – I realized how funny it was that, despite having eaten the entire country of Monaco with him, I’d have nothing to commemorate the experience, except my own memories.

What do you think?

Is that really so bad?

Lost without photos, I felt as though I had nothing to share.

And then he later messaged me to tell me this:

When he arrived in Denver, after 12 long hours driving, he shared the Monégasque tart with his friends there.

I smiled to know the happy memory of Monaco’s Global Table lives on, even beyond our short visit.

Even without photos.

THE FOOD

Chickpea Crepes (Socca) [Recipe]

What I love most about this dish:

This is the best in gluten-free comfort food. It’s all about munchies for the sunshine. The olive oil makes the crepe feel so rich and decadent, while the chickpea flour makes and taste and feel ultra healthy. The best thing about this was how quick it is to mix up and cook… it makes for a great side dish to nearly any salad or stew. I was happy to see Ava gobble it up, as well as Mr. Picky.

What I love least about this dish:

I had a bit of trouble getting the cooking times down (which varies depending on how close the pan is to the broiler, etc). I also had some issues with the socca sticking to my pan. I’m going to have to play around with the recipe a little more to get the knack for it – but I definitely will since I love how it tastes!

Cognac and Herb Tapenade [Recipe]

What I love most about this dish:

This keeps for a long time in the refrigerator so it’s a great party dish (and midnight snack). Keep in mind that, even though tapenade tastes better with age the capers do darken the longer they sit with the black olives. Ava ate quite a bit of this and then, rather abruptly, decided she was done.

What I love least about this dish:

While Mr Picky hates olives, anchovies, and capers, I was happy to see him eat an entire serving. Not to say he was happy about this – but it just goes to show how much progress he’s made since the beginning. And really, that’s the only thing – this dish will be a challenge to picky eaters everywhere.

Candied Cantelope & Cherry Almond Tart (Galapian) [Recipe]

What I love most about this dish:

Everything is so lovely and unexpected in this tart. This is definitely one of my favorite desserts on the Adventure just because it opened me eyes to a totally new flavor combination. I never, ever in a million years would have thought to put cantaloupe in a tart. brilliant. The cherries taste like perfection with the almond… just perfect. Keith and Ava really enjoyed it as well.

What I love least about this dish:

I had a little trouble figuring out the cooking time on this one.

Ava’s Corner:

httpv://www.youtube.com/watch?v=ZJLy1JonZOo

Cognac n’ Herb Tapenade

Introducing the black diamond of Monaco: Tapenade. She glitters in the night. She belies the briny bite of the absolutely fabulous.

But here’s the thing. She’s also, not so secretly, rustic.

This dip and crostini topper has its origins in the grassy hills of Provence. Love for this treat spills over into Monaco and parts of Italy. While many people pulverize their blend to a paste (with a mortar and pestle or even a food processor), I prefer a rustic, coarse mixture. I like seeing the capers and slices of olives. I like seeing bits of herbs. So all I do is run my knife through the ingredients a few times.

The choice is yours but, either way, this mixture tastes grand – dressed up with cognac, capers, and a sprinkling of rosemary and thyme.

Serve at the beginning of your next garden party, on crusty, toasted baguette, spread on crackers, with cheese as an hors d’ouvre. And be sure to raise a glass to Provence and even sunny Monaco.

Ingredients:

1/4 cup capers
2-4 anchovy fillets
fresh chopped rosemary, to taste (I used about 1/3 of one sprig)
fresh chopped thyme, to taste (I used about 2-3 sprigs)
2 cups oil-cured black olives (the wrinkly ones), pitted
1 Tbsp cognac
cracked pepper, to taste

Method:

Your flight to Monaco is as quick as 1, 2, 3.

#1 Remove the pits from the olives…

2. Give everything a chop (rough or fine).

Start with the anchovies and herbs…

Then the capers…

and the black olives…

3. Mix everything together with a splash of cognac and black pepper.

That’s it!

Give it a taste and add some black pepper and possibly more herbs, if desired.

Serve on top of toasted French bread.

Glorious!

Good enough for a gamble.

Casino of Monte-Carlo, Monaco. Photo by Berthold Werner.

Enjoy!

 

 

Cognac n’ Herb Tapenade

Author: Sasha Martin
Prep time:
Total time:
Ingredients
  • 1/4 cup capers
  • 2-4 anchovy fillets
  • fresh chopped rosemary, to taste (I used about 1/3 of one sprig)
  • fresh chopped thyme, to taste (I used about 2-3 sprigs)
  • 2 cups oil-cured black olives (the wrinkly ones), pitted
  • 1 Tbsp cognac
  • cracked pepper, to taste
Instructions

 

Cognac n' Herb Tapenade
Votes: 1
Rating: 1
You:
Rate this recipe!
Print Recipe
This dip and crostini topper has its origins in the grassy hills of Provence. Love for this treat spills over into Monaco and parts of Italy. While many people pulverize their blend to a paste (with a mortar and pestle or even a food processor), I prefer a rustic, coarse mixture. I like seeing the capers and slices of olives. I like seeing bits of herbs. So all I do is run my knife through the ingredients a few times. The choice is yours but, either way, this mixture tastes grand – dressed up with cognac, capers, and a sprinkling of rosemary and thyme. Serve at the beginning of your next garden party, on crusty, toasted baguette, spread on crackers, with cheese as an hors d’ouvre. And be sure to raise a glass to Provence and even sunny Monaco.
Servings Prep Time
8 people 10 minutes
Servings Prep Time
8 people 10 minutes
Cognac n' Herb Tapenade
Votes: 1
Rating: 1
You:
Rate this recipe!
Print Recipe
This dip and crostini topper has its origins in the grassy hills of Provence. Love for this treat spills over into Monaco and parts of Italy. While many people pulverize their blend to a paste (with a mortar and pestle or even a food processor), I prefer a rustic, coarse mixture. I like seeing the capers and slices of olives. I like seeing bits of herbs. So all I do is run my knife through the ingredients a few times. The choice is yours but, either way, this mixture tastes grand – dressed up with cognac, capers, and a sprinkling of rosemary and thyme. Serve at the beginning of your next garden party, on crusty, toasted baguette, spread on crackers, with cheese as an hors d’ouvre. And be sure to raise a glass to Provence and even sunny Monaco.
Servings Prep Time
8 people 10 minutes
Servings Prep Time
8 people 10 minutes
Ingredients
  • 1/4 cup capers
  • 2-4 anchovies
  • 1/3 sprig rosemary , freshly chopped (or to taste)
  • 2-3 sprigs thyme , freshly chopped (or to taste
  • 2 cups oil-cured black olives , pitted
  • 1 Tbsp Cognac
  • cracked black pepper , to taste
Servings: people
Units:
Instructions
  1. Give everything a chop (rough or fine, depending on your preference).
  2. Combine with a splash of cognac and black pepper.
  3. Give it a taste and add some black pepper and possibly more herbs, if desired.
  4. Serve on top of toasted French bread.

Chickpea Crepes | Socca

I am ready for a day-dreamy sort of day. One where I walk along the pier and smell the salty, ocean air…  On this easy-breezy day I’ll nibble  bits of crispy socca – an olive oil and chickpea based crêpe popular along the riviera.

On this day I do not stumble.

I do not stain my shirt.

Nothing I say sounds silly and I’m free of heartache.

Yes, there are days when a crêpe can do this for you…

…especially if enjoyed in glitzy Monaco, with diamonds on the soles of your shoes.

The bonus? This recipe is gluten-free.

While the gluten-free craze has infiltrated popular culture, there are some segments of the world that have eaten this way for generations.

Mostly thanks to dishes like socca.

Along the Mediterranean coast socca is the go-to street food, enjoyed hot, out of hand, while walking around, listening to the  the caw of gulls.

While laughing. While smiling at the clouds bumble by.

I shared this treat with my friend who’d recently been to Sicily, where he said he had something similar.

The use of chickpea is remarkably North African and hints at the influence that has floated with the tides across the sea for centuries.

To recreate it at home all you need is a broiler and skillet.

And a hankering for something grand.

Photo by Florian K.

Ingredients:

1 cup chickpea flour
1 cup water
1/4 cup olive oil (plus extra for cooking)
salt
pepper

Method:

You’re not going to believe how easy this is.

The batter is super basic. Simply whisk together the chickpea flour (aka. garbonzo bean) with water, olive oil, salt and pepper) until the mixture pours easily.

Note: I was only able to find this garbanzo and fava bean blend at Whole Foods but it still worked out great.  A middle eastern or Indian market will  have a better selection. Just keep in mind you may need to add more or less water, so adjust accordingly.

When you’ve attained a crepe like batter, cover and set aside for 30 minutes to 1 hour at room temperature.

Meanwhile preheat the broiler and heat a skillet over high heat until screaming hot with about 1-2 Tbsp of olive oil. Coat the bottom of the pan with a layer of batter and once it’s sizzling, place it under the broiler until golden brown.

As David Lebovitz says in his socca recipe, “you ain’t re-creating the Mona Lisa.”

Indeed, this isn’t a fashionista sort of dish. It’s meant to taste good and the rustic appearance is part of the charm.

But that doesn’t make it any less grand…

Slice up in wedges and serve while still hot and crispy.Fun fun!

Enjoy with a daydream and a smile.

Chickpea Crepes | Socca
Votes: 0
Rating: 0
You:
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Along the Mediterranean coast socca is the go-to street food, enjoyed hot, out of hand, while walking around, listening to the the caw of gulls. While laughing. While smiling at the clouds bumble by. I shared this treat with my friend who’d recently been to Sicily, where he said he had something similar. The use of chickpea is remarkably North African and hints at the influence that has floated with the tides across the sea for centuries. To recreate it at home all you need is a broiler and skillet.
Servings
4 people
Servings
4 people
Chickpea Crepes | Socca
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Along the Mediterranean coast socca is the go-to street food, enjoyed hot, out of hand, while walking around, listening to the the caw of gulls. While laughing. While smiling at the clouds bumble by. I shared this treat with my friend who’d recently been to Sicily, where he said he had something similar. The use of chickpea is remarkably North African and hints at the influence that has floated with the tides across the sea for centuries. To recreate it at home all you need is a broiler and skillet.
Servings
4 people
Servings
4 people
Ingredients
  • 1 cup chickpea flour
  • 1 cup wtaer
  • 1/4 cup olive oil (plus extra for cooking)
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Whisk together the chickpea flour (aka. garbonzo bean) with water, olive oil, salt and pepper) until the mixture pours easily.
  2. When you’ve attained a crepe like batter, cover and set aside for 30 minutes to 1 hour at room temperature.
  3. Meanwhile preheat the broiler and heat a skillet over high heat until screaming hot with about 1-2 Tbsp of olive oil. Coat the bottom of the pan with a layer of batter and once it’s sizzling, place it under the broiler until golden brown.
  4. This isn’t a fashionista sort of dish. It’s meant to taste good and the rustic appearance is part of the charm. Slice up in wedges and serve while still hot and crispy.
Recipe Notes

Note: I was only able to find Bob's Red Mill garbanzo and fava bean blend at Whole Foods but it still worked out great.  A middle eastern or Indian market will  have a better selection. Just keep in mind you may need to add more or less water, so adjust accordingly.

Candied Cantaloupe & Cherry Almond Tart | Galapian

Recipe for Candied Cantaloupe & Cherry Almond Tart | Galapian
.
Very rarely does a dessert glisten as brilliantly as the Galapian. She’s like unlike anything I’ve ever tasted before – slices of candied cantaloupe enrobed with a light almond cake, studded with brilliant maraschino cherry drops and glazed with lavender honey.
.
This movie star of a dessert was invented in 1994 by Alain Bouchard in Apt, a region of France near to Monaco. While a relatively new invention, it has all the glitz and glamour that is so enjoyed by the Monégasque.
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While relatively easy to prepare, this dessert brings even the fussiest gourmands to their knees. Try it for a bridal or baby shower, or maybe just an afternoon sitting by the shore, sipping sweet muscat wine (as recommended by Bouchard).
.
Instant glamour.
.
Absolutely Fabulous.

Port of Fontvieille, Monaco. Photo by Niels Mickers.

.
Ingredients:
.
Sweet Pastry Dough:
.
1 cup flour
1/2 cup confectioner’s sugar
1/2 cup (8 Tbsp) butter, chilled
1/4 cup slivered almonds, measured then ground in a spice mill
1 egg
.
Fruit & Almond Filling:
.
4 egg whites
2 Tbsp + 1/3 cup sugar
1 cup sliced almonds, measured then ground
.
15 strips of candied cantaloupe slices (I found mine at Whole Foods)
1 cup maraschino cherries
almond slices, as needed
.
Honey Glaze:
.
2 Tbsp very hot water
2 heaping Tbsp honey (preferably lavender)
.
Method:
.
Put on your high heels and your fancy apron. We’re going to Monaco!
.
Using a pastry cutter or food processor, cut together the flour, sugar, cubed butter, and ground almonds until the butter is pea sized.

 

Next, use  a fork to incorporate your beautiful golden egg (or, if using a food processor, pulse it until it just comes together). Briefly knead together and, if needed, add extra flour 1 tablespoon at a time until a soft dough forms (a bit moist and a tad sticky, but not ridiculously so).

.
Dust your hands lightly with flour and press into 9″ square (or round) tart pan, cover tightly, and refrigerate for 1-2 hours.
.
Note: If the dough warms up too much and softens, you may want to chill it 30 minutes before pressing into the tart pan).
.
Sing a little song, drink a little champagne, and go for a fancy boat ride while you wait.

Oceanographic Museum, Monaco.

When you get home, preheat the oven to 375F and whip egg whites until medium peaks form, gradually streaming in the 2Tbs of sugar.
.
I’m pretty sure this is what the clouds taste like in Monaco.
Then in a medium bowl, stir together the remaining sugar and delicious ground almonds.
Gently fold the egg whites together with the sugar and almond mixture.
.
Now for the fun part!
.
Remove tart shell from refrigerator and layer the cantaloupe slices all over it.
Smooth the egg white and almond mixture over the top of the candied cantaloupe.
Use the spatula to make it as smooth as possible.
Decorate with glistening cherries and sliced almonds.
.
I like to make little clusters, like berries with leaves.
Get as elaborate or as simple as you’d like. Almost anything will look pretty – that’s the beauty of it. Just be sure there’s a cherry or two for every slice.
Bake 375F for 5 minutes, then reduce heat to 350F and bake another 20-25 minutes.
.
Brush liberally with honey glaze & place in the oven for a few minutes to set the glaze.
Slice it up and serve.
This dessert is pretty from every angle.
It’s beyond luxurious.
Food jewels.
.
Sweet food jewels.
.
I’m into it.
Candied Cantaloupe & Cherry Almond Tart | Galapian
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Very rarely does a dessert glisten as brilliantly as the Galapian. She's like unlike anything I've ever tasted before - slices of candied cantaloupe enrobed with a light almond cake, studded with brilliant maraschino cherry drops and glazed with lavender honey.
Servings
9 squares
Cook Time Passive Time
30 1 hour
Servings
9 squares
Cook Time Passive Time
30 1 hour
Candied Cantaloupe & Cherry Almond Tart | Galapian
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Very rarely does a dessert glisten as brilliantly as the Galapian. She's like unlike anything I've ever tasted before - slices of candied cantaloupe enrobed with a light almond cake, studded with brilliant maraschino cherry drops and glazed with lavender honey.
Servings
9 squares
Cook Time Passive Time
30 1 hour
Servings
9 squares
Cook Time Passive Time
30 1 hour
Ingredients
Pastry dough
  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup butter , chilled
  • 1/4 cup slivered almonds , measured then ground in spice mill
  • 1 egg
Filling
  • 4 egg whites
  • 2 Tbsp sugar
  • 1/3 cup sugar
  • 1 cup slivered almonds , measured then ground in a spice mill
  • 15 strips candied cantaloupe slices
  • 1 cup maraschino cherries
  • slivered almonds , as needed
Honey glaze
  • 1 Tbsp hot water
  • 2 Tbsp honey , heaping, preferable lavender
Servings: squares
Units:
Instructions
  1. Using a pastry cutter or food processor, cut together the flour, sugar, cubed butter, and ground almonds until the butter is pea sized.
  2. Use a fork to incorporate your beautiful golden egg (or, if using a food processor, pulse it until it just comes together).
  3. Briefly knead together and, if needed, add extra flour 1 tablespoon at a time until a soft dough forms (a bit moist and a tad sticky).
  4. Dust your hands lightly with flour and press into 9" square (or round) tart pan.
  5. Cover tightly, and refrigerate for 1-2 hours.
  6. Preheat the oven to 375F
  7. Whip egg whites until medium peaks form, gradually streaming in the 2Tbs of sugar.
  8. in a medium bowl, stir together the remaining sugar and ground almonds.
  9. Gently fold the egg whites together with the sugar and almond mixture.
  10. Remove tart shell from refrigerator and layer the cantaloupe slices all over it.
  11. Smooth the egg white and almond mixture over the top of the candied cantaloupe. Use the spatula to make it as smooth as possible.
  12. Decorate with cherries and sliced almonds.
  13. Bake 375F for 5 minutes, then reduce heat to 350F and bake another 20-25 minutes.
  14. Brush liberally with honey glaze & place in the oven for a few minutes to set the glaze.
Recipe Notes

If the dough warms up too much and softens, you may want to chill it 30 minutes before pressing into the tart pan).

Menu: Monaco


On this windy Wednesday I’m visiting with a friend who I haven’t seen in seven years. We’re laughing and reliving old memories. We’re also experiencing Monaco, as I cook each of these dishes, one by one. Ava, each day bigger than the last, now helps serve the food. I’m all smiles.

So what did I choose?

For our week in Monaco I’ve chosen recipes fairly typical of the region – you’ll find similar in France and in Italy (such is the life when en entire country spans only 0.76 square miles).   This is a combination of rustic street food and elegant fine dining.

What sounds good to you?*

Chickpea Crepes (Socca) [Recipe]
Forget what you know about crepes. These crispy, browned pieces of golden goodness are made with naturally gluten-free chickpea flour and plenty of olive oil. We’re talking crispy, finger-lickin’ goodness straight from the French Riveria. 

Cognac & Herb Tapenade [Recipe]
Olive oil cured olives with cognac, fresh thyme and rosemary, capers and a giant heaping of deliciousness. The black diamond of starters.

Candied Cantaloupe & Cherry Almond Tart (Galapian) [Recipe]
A regionally adored tart which is at once genius and as extravagant as the wealthy inhabitants of Monaco. The almond perfectly sets of the sweet cantaloupe and maraschino cherries.

*All recipes and meal review will be posted by Monday morning.

About the food of Monaco

Monaco. Photo by Senet.

Monaco sparkles. Built right up on the scrubby, rocky, Mediterranean coastline, she’s bustling with luxurious yachts, zipping Ferrari, and more Formula 1 fan-wear than anyone can sport in a lifetime.  This is a place where you can pay $40 for a beer and $1,200 for vodka (just head over to Jimmy’s Bar, according to  Stepping the World).

Incredible.

It’s hard to believe that all this flashiness can be built into a teeny tiny country like Monaco. She’s the second smallest country in the world, measuring in at just 0.76 square miles. In this compact bit of land, there lives almost 36,000 people. I’m no math whiz, but this seems like a lot of people such a microscopic parcel of land.

Panorama of Monaco, photo by Tobi 87

I’m wondering if perhaps some of the people live out of sight – perhaps in a maze of underground hideouts for superheroes?

In any case the food matches the glitzy lifestyle. It’s as if you took French food and Italian food and dusted it with diamonds or, better yet, gold.

Literally.

(Just look at the giant gold flecks adorning these jumbo scallops).

Insanity.

Even with amid this opulence, the simple flavors of Provence come through with lavender infused sauces, roasts, and spice rubs that are so fancy they confuse me into speechlessness (just like a man who is too handsome renders me quietly perplexed). There’s also tapenade [Recipe], made with a healthy splash of cognac partially due to tradition and partially because …well… why not?

Prince's Palace in Monaco. Photo by Niels Mickers.

There are gorgonzola gnocchi and petits fours, as well as a happy assortment of north African food, like couscous and lamb tagine. In the hot summer sun, people enjoy socca [Recipe], an olive oil fried crepe made with chickpea flour.

And then there’s the Galapian [Recipe] – a tart so grand you’ll have dove birds fly around your shoulders, a la Snow White, as you eat it. .. and you’ll likely burst out in song. Made with almonds and candied melon, it is so grand as to be confusing.

So grand, in fact, that you yourself just might feel gilded.

Maps and flag courtesy of the CIA World Factbook

Monday Meal Review: Moldova

THE SCENE

Two days before I cooked Moldova I was invited to Tulsa’s local United Nations annual meeting. While there I listened to very intelligent people talk about things which are generally beyond the scope of my daily duties – being a good mother, working hard, and playing harder.

Let’s just say they talked about how to solve problems on a global scale. And it was amazing.

Still, even as cheerleader to the world, I felt out of place. Not because I’m not interested, but simply because I feel that I don’t know enough to contribute intelligently. For the topic at hand, an almost 200 year of history had to be summarized before the discussion could even begin. There’s no way I know that much history about anything (except for my rogue obsession with Arthurian legend).

But then it hit me. As I watched serious people explore serious issues in the world, I realized that my feeling of isolation in the discussion was probably not unique.

I believe there are millions of people like me who are interested in the world, but intimidated by all the “big talkers.” Who want to celebrate the world, but feel daunted by the degree of information there is to know about the world – how much of an expert you have to be to feel like you can even open your mouth. You know, without having someone give you the evil eye or make fun of you.

I’ll be honest – it sometime makes me want to bury my head in the sand and just focus on life in the immediate here and now. The non-global here. The non-connected now.

How sad for me. For us. The global us – our global family.

 But here’s the thing: you don’t need a degree to know about love.

To share and receive love.

And that, my friends, is what it’s all about.

Love.

We can’t give up just because we don’t feel qualified. We are the world. That alone makes us qualified to take an interest.

I’m here to tell you right now – Global Table Adventure is a space where it’s okay to be just a regular person celebrating the world.

There are no experts here – I’m just a mom trying food with my family. I don’t have all the answers, but I’m still having fun, learning and growing in appreciation and wonder every single day.

By not talking about politics or religion we’re going for happy, elbows on the table, hands on the wine glass, dinnertime conversation. This is an open space for friendly dialog. More “What’s for dinner?”, “How’s the weather where you are?” and “Isn’t this food neat!? I can’t wait to try it.”

And then, as so many of you have told me, you go ahead and try it. You’re experiencing the world.

And that’s how we become closer.

How we individuals can do our small part to celebrate the world.

Because, after all, isn’t that what our days are all about? The little conversations. The small connections. The big smiles.

Dinner?

We can get there through the food.

That’s what we’re here for.

THE FOOD

Mamaliga (Dense Cornmeal “Bread”) [Recipe]

What I loved most about this dish:

For starters, there’s something at once fascinating and therapeutic about cooking cornmeal so long that a wooden spoon sticks straight up into it. Additionally, I love that this dish can be made ahead and chilled until needed (even a day ahead). I also like the novelty of cutting this with a piece of fishing line – it’s definitely a conversation starter.

Ava gobbled this up, but had no interest in the sour cream. Mr Picky thought it was just fine. The sour cream made for a surprisingly nice, creamy topping and ended up making the entire dish feel more elegant, although I was the only one who braved it.

What I loved least about this dish:

I think it would be great to add some other flavors to this dish – I’ve seen some recipes where they press it into a casserole, add cheese, and bake it. Sounds fantastic to me – perhaps we’ll try this with Romania, as they enjoy Mamaliga as well.

Veggie & Feta Stuffed Zucchini [Recipe]

What I loved most about this dish:

This was my first time making stuffed zucchini (what, what?). I loved it. Thankfully the dish was easy to make and had great garden flavor and great visual appeal. Speaking of firsts, I wonder if this is the first time I’ve used celery on this Adventure… when I was shopping I really couldn’t think of another time I’ve purchased the stuff in the last couple of years. How strange. Anyway, I’ll be making this one again and again.

What I loved least about this dish:

Ava loved making these, but she couldn’t get past the texture. We’ll have to try again in a few months… because she said she liked the taste. Or maybe I can chop it up finer. Not sure. Be sure that the tomato sauce easily coats the bottom of your lasagna pan, otherwise the edges might dry out and burn. You can always thin it with a little water or vinegar, if desired.

Moldovan Preserved Peppers [Recipe]

What I loved most about this dish:

Everything. I love how it’s a dump and boil kind of dish – nothing complicated about it. I enjoy eating it by itself, with fish, in sandwiches (in fish sandwiches, even), on bread, with pasta… you name it. Even Mr Picky, who doesn’t like any sort of vinegar really enjoyed these. I suppose because the flavor is mild.

What I loved least about this dish:

Nothing, except watch out for the peppercorns. They are a spicy surprise if you’re not expecting ’em! Also, when you refrigerate after opening, be sure to bring back to room temperature before eating (the solidified olive oil is not exceedingly appetzing).

Ava’s Corner

Mamaliga

I’ve done it standing in front of my refrigerator at midnight. I’ve done it at 8:30 in the morning, right after eating a complete breakfast. I’ve even done it in celebration of eating all my veggies.

I fill my belly with bowlfuls of carbs – pasta, bread, potatoes, or rice – it really doesn’t matter.

Simply put: I’m carb crazy.

Enter Mamaliga, Moldova’s favorite side dish (and Romania’s, too). Carb-tastic.

This thick, dense polenta is made with corn meal (the coarser the better), water, and a bit of butter to make it slip-slide out of the bowl you set it in. Traditionally Mamaliga is sliced into slabs with a string or fishing line. Traditionally, you’d serve it with sour cream and cheese, and it is much appreciated on the side of nearly any dish, especially the locally adored sour soups (like borscht [recipe]).

So, friends, join me on the fast train to Moldova with Mamaliga. I’ll save you a seat.

Train in Moldova. Photo by Донор.

Serves 3-4

Ingredients:

3 cups of water
1 cup of yellow cornmeal (medium or coarse grind, ideally)
Salt, as needed

Butter or oil, to grease bowls

Method:

Bring the water to a happy boil in a medium pot and stream in the cornmeal, whisking as you go. Season with a smattering of salt, to taste.

Cook, stirring often (eventually switching to a wooden spoon), until the mamaliga pulls away from the side of the pot and you can stick a wooden spoon in it and it stays standing straight up. Reduce heat if it begins to spatter and sputter.

Butter up one large or several small bowls (this recipe fills 3 of the size shown).

Ahh, now that’s a pot of mamaliga, ready to go. Now fill up those bowls, pressing down to remove any air pockets.

Let cool completely. Loosen around edges by pulling slightly with fingertip away from the edge of bowl. Once turned out, you may slice with fishing line or similar waxy thread.

Mr. Picky really enjoyed this one…

I was a bit skeptical about the sour cream, but the creamy coolness was great with the dense cornmeal cakes. Vegans may wish to try this with a vegan sour cream, I’ve noticed some made with tofu at the supermarket.

At the end of the day, it’s all a big bite of happy.

Enjoy with a friend, a string, and loads of sour cream smiles.

Mamaliga
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This thick, dense polenta is made with corn meal (the coarser the better), water, and a bit of butter to make it slip-slide out of the bowl you set it in. Traditionally Mamaliga is sliced into slabs with a string or fishing line. Traditionally, you’d serve it with sour cream and cheese, and it is much appreciated on the side of nearly any dish, especially the locally adored sour soups (like borscht).
Servings
3-4 people
Servings
3-4 people
Mamaliga
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This thick, dense polenta is made with corn meal (the coarser the better), water, and a bit of butter to make it slip-slide out of the bowl you set it in. Traditionally Mamaliga is sliced into slabs with a string or fishing line. Traditionally, you’d serve it with sour cream and cheese, and it is much appreciated on the side of nearly any dish, especially the locally adored sour soups (like borscht).
Servings
3-4 people
Servings
3-4 people
Ingredients
  • 3 cups water
  • 1 cup yellow cornmeal (medium or coarse ground)
  • salt , as needed
  • butter to grease bowls
Servings: people
Units:
Instructions
  1. Bring the water to a happy boil in a medium pot and stream in the cornmeal, whisking as you go. Season with a smattering of salt, to taste.
  2. Cook, stirring often (eventually switching to a wooden spoon), until the mamaliga pulls away from the side of the pot and you can stick a wooden spoon in it and it stays standing straight up. Reduce heat if it begins to spatter and sputter.
  3. Butter up one large or several small bowls.
  4. Let cool completely. Loosen around edges by pulling slightly with fingertip away from the edge of bowl. Once turned out, you may slice with fishing line or similar waxy thread.

Moldovan Preserved Peppers

Logistically speaking, peppers make for really great dinners. They’re healthy. They’re big on sweet, juicy flavor. The don’t go bad quickly. And they go with nearly anything. But when you have a veggie garden, figuring out how to use up all your peppers can be a nightmare. Heck, even if you don’t garden it can be a challenge to take advantage of the fresh produce at the market (hello, sale prices!).

Today, thanks to Moldova, we’re going to solve that.

We’ve already had several great recipes on the blog, including Stuffed Peppers, Ratatouille, and Muhammara (the craziest roasted red pepper dip you’ve ever dipped).   With today’s Moldovan Preserved Peppers you can jar your peppers and enjoy them all year round.

They taste like sweet pepper sunshine covered in olive oil and a hint of vinegar. Pile it up on the side of your fish or even on top of a sandwich.

In Moldova this recipe is typically made with peppers called “gogosari” which, according to Susan, a volunteer in the Peace Corps with an amazing collection of authentic Moldovan recipes, are small, squat, and a little sweeter than what might be used to in the United States. I found it works just as well with standard bell peppers and very much liked the festive look of mixing colors.

Today’s recipe is an adaption of both Susan’s recipe and one I found in Please to the Table by Anya Von Bremzan and John Welchman. Or perhaps a happy marriage of the two.

Makes about 2 quarts, depending on produce size.

Ingredients:

1/2 cup olive oil
4 small onions, sliced
3 bay leaves
2 tsp honey or sugar
1 tsp black peppercorns
1/2 cup white vinegar
5 cloves garlic, quartered
6 bell peppers (4 red, 1 orange, 1 yellow), cut into large pieces
handful celery leaves, torn
salt, as needed

Method:

First, let’s wander to a local market and select our produce. Gather a bundle of happy peppers (unless your garden is full already).

Market in Bravicea. Photo by Eleonora Peters.

Next, slice up a mound of onions in half moons and add to a large pot with the olive oil.

Cook until soft and slightly browning (about 15 minutes), then add the bay leaves, a stream of golden honey (or sugar), peppercorns, and vinegar. Bring to a simmer.

Add the garlic, bell peppers, and salt (to taste).

Simmer for about an hour, stirring 2-3 times.

Or until the juices release and the peppers are tender and well seasoned.

Remove from heat and stir in the celery leaves.

 

Place in sterile jars…

… and enjoy the taste of joy all year-round.

PS Don’t forget to try these peppers with friends, a picnic, and a day dreamy view!

Horse near vineyard, raionul Străşeni, village Stejăreni, Moldova. Photo by Zserghei.


Moldovan Preserved Peppers
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
We've already had several great recipes on the blog, including Stuffed Peppers, Ratatouille, and Muhammara (the craziest roasted red pepper dip you've ever dipped). With today's Moldovan Preserved Peppers you can jar your peppers and enjoy them all year round.
Servings
6 servings
Servings
6 servings
Moldovan Preserved Peppers
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
We've already had several great recipes on the blog, including Stuffed Peppers, Ratatouille, and Muhammara (the craziest roasted red pepper dip you've ever dipped). With today's Moldovan Preserved Peppers you can jar your peppers and enjoy them all year round.
Servings
6 servings
Servings
6 servings
Ingredients
  • 1/2 cup olive oil
  • 4 small onions , sliced
  • 3 bay leaves
  • 2 tsp honey -OR-
  • 2 tsp sugar
  • 1 tsp black peppercorns
  • 1/2 cup white vinegar
  • 5 cloves garlic , quartered
  • 4 red bell peppers , cut into large pieces
  • 1 orange bell pepper , cut into large pieces
  • 1 yellow bell pepper , cut into large pieces
  • 1 handful celery leaves , torn
  • salt , as needed
Servings: servings
Units:
Instructions
  1. Slice onions in half moons and add to a large pot with the olive oil.
  2. Cook until soft and slightly browning (about 15 minutes).
  3. Add the bay leaves, a golden honey (or sugar), peppercorns, and vinegar. Bring to a simmer.
  4. Add the garlic, bell peppers, and salt (to taste).
  5. Simmer for about an hour, stirring 2-3 times.
  6. Remove from heat and stir in the celery leaves.
  7. Place in sterile jars.

Moldovan Veggie & Feta Stuffed Zucchini

In honor of Moldova, let’s clear out the weeds. Let’s make room for a garden. A springy, happy sort of place where you can go to daydream in the morning sunlight, with a cup of steaming hot tea at the ready.

A place where you can feel your connection to the earth and the soil. Where you can think those thoughts you never have time to think.

Where you can finally stop being too busy.

While you’re there I’d like you to plant a tiny sprout that will one day grow up into one hundred dream boats. One hundred zucchini boats  that will set your mind to sail and carry your heart to Moldova. You’ll be able to bring anyone you like along for the ride.

Are you ready?


Let’s go on a Moldovan boat ride.

Gidigichskoe Reservoir (“Chisinau Sea”), photo by Zserghei.

NOTE: Most authentic recipes call for tomato juice mixed with a spoonful or two of vinegar on the bottom of you casserole pan. Instead I opted for a plain tomato sauce to add textural oomph, but the choice is yours. Also, if you use large zucchini you might need to make more stuffing than I did – just double the recipe (leftovers will be great on rice).

Serves 4

Ingredients:

5 small zucchini
1/4 cup olive oil
1/3 heaping cup diced celery (about 1 stalk)
1/2 heaping cup diced carrot (about 1)
1 heaping cup diced onion (about 1 small)
1 Roma tomato, diced
small handful fresh parsley, chopped
salt
pepper

1 cup plain tomato sauce mixed with 1 Tbsp vinegar (or to taste)
1/2-3/4 cup crumbled feta, preferably Bulgarian

Method

Let’s imagine ourselves under the Moldovan sun, riding around in a boat made of pure zucchini.

We’ll make it out of small, slender zucchini. Simply slice them in half lengthwise and scoop out a channel of the white flesh.

Chop up all that goodness. It’ll go in the happy stuffing.

You’ll also need a frosty heap of celery…

An orange hop of carrots…

… a glorious gaggle of onions

… and a pile of juicy tomato.

Add this goodness to a skillet with a pool of golden olive oil, salt and pepper. Be happy knowing that there’s really no way you can mess this up.

Simply cook until softened and beginning to brown (and the entire house smells like “good”). Remove from heat and sprinkle on the parsley, to taste.

Preheat the oven to 400F. Meanwhile, stuff the zucchini dream boats with the filling.

Even 2 1/2 year-olds can help with this! (It takes serious concentration)

Ava loves to help!

When you’re done, nestle them on a bed of tomato sauce.

And don’t forget the cheese!

Sprinkle liberally with feta crumbles.

Bake for 25 minutes, or until softened, but the zucchini still retains its shape and has a little bite.
Enjoy!

These little boats are so happy.

I love that it’s spring. I love that Keith, Ava, and I just planted little sprouts in the warm earth that will grow up into this very dinner. I can’t wait to see the look on Ava’s face when she bites into food she’s helped tend with her very own hands.

Pure magic.

So what are you waiting for?

Wishing you all the beauty that a happy spring brings.

Moldovan Veggie & Feta Stuffed Zucchini
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
In honor of Moldova, let’s clear out the weeds. Let’s make room for a garden. A springy, happy sort of place where you can go to daydream in the morning sunlight, with a cup of steaming hot tea at the ready. NOTE: Most authentic recipes call for tomato juice mixed with a spoonful or two of vinegar on the bottom of you casserole pan. Instead I opted for a plain tomato sauce to add textural oomph, but the choice is yours. Also, if you use large zucchini you might need to make more stuffing than I did – just double the recipe (leftovers will be great on rice).
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Moldovan Veggie & Feta Stuffed Zucchini
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
In honor of Moldova, let’s clear out the weeds. Let’s make room for a garden. A springy, happy sort of place where you can go to daydream in the morning sunlight, with a cup of steaming hot tea at the ready. NOTE: Most authentic recipes call for tomato juice mixed with a spoonful or two of vinegar on the bottom of you casserole pan. Instead I opted for a plain tomato sauce to add textural oomph, but the choice is yours. Also, if you use large zucchini you might need to make more stuffing than I did – just double the recipe (leftovers will be great on rice).
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Ingredients
  • 5 small zucchini
  • 1/4 cup olive oil
  • 1/3 cup celery (diced), about 1 stalk
  • 1/2 cup carrots (diced), about 1
  • 1 cup onions (diced), about 1 small
  • 1 roma tomato , diced
  • 1 handful parsley , freshly chopped
  • salt
  • pepper
  • 1 cup tomato sauce
  • 1 Tbsp apple cider vinegar -OR-
  • red wine vinegar
  • 1/2-3/4 cup feta cheese crumbled (preferably Bulgarian)
Servings: people
Units:
Instructions
  1. Simply slice the zucchini in half lengthwise and scoop out a channel of the white flesh. Chop this last.
  2. Add the chopped zucchini bits, celery, carrot, onion, and tomato to a skillet with a pool of golden olive oil, salt and pepper. Cook until softened and beginning to brown (and the entire house smells like “good”). Remove from heat and sprinkle on the parsley, to taste.
  3. Preheat the oven to 400F. Meanwhile, stuff the zucchini dream boats with the filling.
  4. When you’re done, nestle them on a bed of tomato sauce and top with cheese.
  5. Bake for 25 minutes, or until softened, but the zucchini still retains its shape and has a little bite.

Menu: Moldova

Two days ago Ava, Keith and I had our fingers in the soil. We planted seedlings from a shop in Bixby called Carmichael’s. For our small garden-wall-turned-veggie-patch, we bought tomatoes, peppers, zucchini, eggplant, and summer squash. We rounded things out with basil and two types of lettuce.

We all had dirt under our fingernails and smiles in our hearts. We nibbled bits of lettuce and basil straight from the ground.

It was glorious.

And the timing couldn’t be more perfect. The people of Moldova love to garden and much of their traditional recipes are designed around using up the fresh produce that pops up in their gardens. Some items are stuffed for healthy, quick bites of summertime goodness. Others are simmered with spices and vinegar, to be stored on dark pantry shelves during the long winter.

In this way, the garden in Moldova becomes a year-round fixture, indoors and out.

Perhaps these recipes will help you make the most of your garden goods this year.

What sounds good to you?

Veggie & Feta Stuffed Zucchini [Recipe]
Zucchini bursting with a mixture of sauteed celery, onion, carrot, tomato, and fresh parsley. Sitting in a sea of tomato sauce, this meal is best enjoyed under the twinkling garden stars.

Moldovan Preserved Peppers [Recipe]
Make your peppers last all year round – simply cook large pieces with sliced onions, garlic, black pepper and bay leaves. The crowning glory is a stream of olive oil, a splash of vinegar, a bit of honey, and a handful of fresh celery leaves.

Mamaliga (Dense Cornmeal “Bread”) [Recipe]
Mamaliga is cormeal cooked so thick it can hold a wooden spoon up straight. Pressed into buttered bowls and cooled, then sliced with fishing line.

*All recipes and meal review will be posted by Monday morning.