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About the food in Moldova

Lake in Raionul Orhei, Republic of Moldova.

If you’re looking for wine, Moldova is waiting for you. For the last 25 million years (give or take a few), grapes have been growing in the region, ripe for the juicing. There’s even evidence that, if you were to travel back in time about 5,ooo years ago, you could meander through vineyards sipping wine from cultivated grapes. Not out of glass, perhaps, but you’d be sippin’-happy all the same.

Thankfully, you don’t have to travel back 5,000 years to enjoy a good selection of Moldovan wine. Simply amble over to “Mileştii Mici,” the world’s largest wine cellar located in central Moldova.

Trust me, one bottle won’t be missed. Spread over hundreds of miles of cellars you’ll find approximately five million bottles.

What would you fill 5 million bottles with?

A small part of the largest collection of wine in the world. Photo by Serhio, text by me.

Wine is so integrated into the Moldovan culture, many people make table wine in their very own kitchens. They serve it up with an array of food that is unique with bits of Russian, Turkish, Greek, and German influence.

For starters, there’s all manner of stuffed vegetables – peppers, zucchini [Recipe], and cabbage – either heaped with meat or vegetable fillings. Many dishes are loaded with garlic (seemingly a national favorite). I also noticed quite a bit of the food is enjoyed cold – especially meats. Even a deep fried piece of breaded chicken or pork will usually end up on a chilled platter.

The ultimate example of Moldova’s love for cold savory food is chicken (sometimes rooster meat) cooked and preserved in its own gelatin (called Răcituri). We’re talking savory chicken jello. While the presentation is usually a far cry from fancy, I ran across a festival all about these meaty jello dishes – where they become elaborate still lives, including such oddities as frogs floating in a sea of meaty gelatin, surrounded by green onion towers. Hello.

Chisinau / Kishinev, Moldova: gates of the city. Photo by Mirek237.

Moldova can’t be mentioned without discussing mamalgia [Recipe]. Just about every dish is served with mamalgia, cheese, and sour cream. Mamalgia is essentially super dense polenta – so thick it can be sliced like bread. There are numerous variations – stuffed, fried, and even baked in the embers of a campfire.

Chişinău. Photo by Nichita1975.

Enjoy it all with a happy helping of pickled veggies [Recipe] and preserved fruits, and you’ll be in Moldova in no time.

Just don’t forget the wine.

Maps & flag courtesy of CIA World Factbook. Photo of "Rara Neagra" by Swallowtail.

pinterest---Join-the-adventure

Monday Meal Review: Micronesia

THE SCENE

Ava’s at a funny age. Literally.

Everything is all giggles and “that’s so funny, mama.”

It adds a breath of fresh air to my reality of taxes, tornadoes, and keeping the car clean. All equally impossible to deal with.

This week Ava chuckled when she saw the silly straw in her Pineapple Papaya Coco Smoothie.

And she loved the fact that there were oranges in our Micronesian Orange Coconut Cake.

She laughed and laughed about that one.

And, of course, I laughed watching her laugh. (Although I must admit I’m still not sure what exactly was so funny). But the point is, it didn’t matter. We were laughing. We were happy.

Oh, if the world could just… stay this simple.

If everyone could laugh more.

Share smiles over good food.

Giggle from the heart over nothing at all.

Since Ava was feeling so silly, the Orange Coconut Cake gave me the perfect opportunity to teach Ava her very first joke.

“Knock knock”

“Who’s there?”

“Orange”

“Orange who?”

“Orange you glad to see me?!?!”

I should mention that we usually don’t get to the end of the joke. This is because Ava is laughing too hard at the fact that there’s an orange at the door in the first place.

“Knock knock”

“Who’s there?”

“Orange”

“hhahahhahahhahahhah”

I love it. I love her.

Thanks to this very joke, this week’s orange cake turned out to be the funniest, silliest cake in the world. Not to mention the fact that I am now the funniest mom in the world. Something tells me I better enjoy it while it lasts.

THE FOOD

Ginger & Lime Marinade for Grilled Tuna Steaks [Recipe]

What I loved most about this dish:

This marinade goes with just about anything and nearly impossible to mess up. The longer it sits, the more the flavors meld… really fantastic. It’s vegan – so you can drizzle it over veggies or tofu… or you can do as we did and enjoy it on a nice piece of grilled fish. Ava loved dipping her fish into the extra sauce and Keith even commented on how good it was.

What I loved least about this dish:

Not much… Go with a low sodium soy sauce if you like to cut back on the salt. If you’d like more lime, add more lime. Less ginger? More garlic – do it! There’s no wrong answer with this island staple.

Pineapple Papaya Coco Sipper [Recipe]

What I loved most about this dish:

This smoothie is my new obsession – I’m so happy to find another great recipe for papaya (after our great baked papaya in sweet coconut cream from the Marshall Islands). In this drink, the soft sweetness of papaya mixed with the bright flavor of pineapple and the zing of lime juice… topped off with a splash of coconut water… it’s all just … perfect. Ava drank her entire cup, as did Keith.

What I loved least about this dish:

I definitely should have doubled the recipe – this drink goes way too fast, even with just the three of us.

Glazed Orange Coconut Cake [Recipe]

What I loved most about this dish:

This cake makes me feel like pulling up a beach chair, toes in the surf, while reading the newspaper. It makes me want to talk with friends on a blanket in the park. It makes me want to have a candlelit party. Breakfast in bed. Every bite makes me happy (and Ava’s silliness is a big part of this – what a wonderful memory).

Ava and Keith both gobbled this one up, although Keith would have preferred I leave the coconut shavings off the top. Without them, he says, it would surely be a favorite.

What I loved least about this dish:

Nothing. Just be sure to ice the cake after it completely cools or the glaze will melt right into the cake and you won’t get the pretty, thick white icing.

Ava’s Corner

Micronesian Ginger & Lime Marinade

In college I went by MacGyver. It had nothing to do with my ability to save lives (with little more than a shoestring and a balloon), and everything to do with feeding my four hungry roommates in the face of the greatest of obstacles (an empty refrigerator). I once made them lasagna without pasta or sauce.

True story.

Which brings me to this Micronesian marinade. There are four fantastic reasons to make it:

1. There is really no need to measure the ingredients. I have it on a local’s authority that any ratio works well.
2. The marinade tastes grand on just about anything. Fish. Chicken. Steak. Tofu. Leather shoes.
3. The marinade does double duty as a dipping sauce.
4.  Katrina says so.

Katrina is the gal from Micronesia who emailed me, recommending that I try this marinade.

To be honest that was enough motivation for me.

And when she said any proportions will do?

That was the clincher.

I like not measuring.

It’s more fun to simply dump a few ingredients into a bowl at random, whisk until fragrant, and slide the whole shabang over some fish or meat and see what happens.

Ingredients:

1/4 cup fresh lime juice (about 1 lime)
1/4 cup soy sauce
2 large cloves garlic, chopped (about 1 Tbsp)
1 tsp grated ginger
Plenty of cracked black pepper (it’s grown on the islands)

Method:

There’s almost nothing to it. Just juice those limes, chop or crush the garlic, and grate the fresh ginger. Mix it all up and slather it on some fish for about 30 minutes. We used tuna steak, but they also enjoy grouper, dogfish, wahoo, and others. If you are putting the marinade on firm tofu, chicken or steak, be sure to marinade longer – at least an hour, if not a few hours. Grill it… And serve with more sauce and, to be authentic, a bowl of boiled taro (simply peel and boil it in salted water until tender) If you cook Tuna, grill it 2-4 minutes per side. You can eat it rare, medium, or even well done. It’s up to you!

P.S. If you like Tuna steaks, be sure to check out the Timorese Tuna we made.

It’s loaded with fresh garlic and butter.

Fab-tastic.

Mangroves by David Burdick

Enjoy while floating through some mongroves… and let me know what you try this on!

Happy Global Table Adventures to you and yours.

Micronesian Ginger & Lime Marinade
Votes: 1
Rating: 5
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It's fun to simply dump a few ingredients into a bowl at random, whisk until fragrant, and slide the whole shabang over some fish or meat and see what happens.
Micronesian Ginger & Lime Marinade
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
It's fun to simply dump a few ingredients into a bowl at random, whisk until fragrant, and slide the whole shabang over some fish or meat and see what happens.
Ingredients
  • 1/4 cup lime juice , fresh, about 1 lime
  • 1/4 cup soy sauce
  • 2 large cloves garlic , crushed
  • 1 tsp grated ginger , fresh
  • pepper
Servings:
Units:
Instructions
  1. Juice those limes, chop or crush the garlic, and grate the fresh ginger.
  2. Mix together in a bowl.
  3. Slather it on fish for about 30 minutes to a few hours.

Pineapple Papaya Coco Sipper

It took Micronesia to get me excited about a smoothie.

Don’t get me wrong – I love smoothies.

After a while, though, they all taste the same.

Until now.

This smoothie blushes, straight from the easy, breezy islands.

Why?

Because out of the soft, sweet flavor of papaya and pineapple comes the daring zip of fresh lime juice.

Adding lime juice to a smoothie may sound strange, but Micronesians know – this is like adding a hint of key lime pie to your drink.

A bit of soprano to your alto. A bit of shine to your sun.

And then there’s the fact that it’s mixed with coconut water.

Healthy, healthy, healthy.

So come on, let’s take off our shoes, slide our feet in the sand, and sip a smoothie til we blush.

This recipe is inspired by the tropical fruits of Micronesia…but not any one particular recipe. Makes about 4 cups (serves 2)

NOTE: Be sure to chill all ingredients overnight in the refrigerator for best results.

Ingredients:

2 cups fresh pineapple chunks
4 cups papaya chunks (about 1/2 a papaya seeded, peeled, and cubed)
1/2 a lime, juiced or to taste
1/2-1 cup coconut water, as needed
handful of ice, or more to taste

Method:

Let’s fly to Micronesia… we can land our planes on this runway…

Runways at the Abaiang Atoll Airport. Photo by Benutzer Flexmaen

… and find a happy spot to make a smoothie. Just blend all ingredients together until smooth. Start with just a 1/2 cup of coconut water and a handful of ice. Add more of either, to taste. I’ll be making this one again and again! Will you?


Pineapple Papaya Coco Sipper
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Because out of the soft, sweet flavor of papaya and pineapple comes the daring zip of fresh lime juice. Adding lime juice to a smoothie may sound strange, but Micronesians know - this is like adding a hint of key lime pie to your drink.
Servings
2 people
Servings
2 people
Pineapple Papaya Coco Sipper
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Because out of the soft, sweet flavor of papaya and pineapple comes the daring zip of fresh lime juice. Adding lime juice to a smoothie may sound strange, but Micronesians know - this is like adding a hint of key lime pie to your drink.
Servings
2 people
Servings
2 people
Ingredients
  • 2 cups pineapple (cubed), fresh
  • 4 cups papaya (cubed), about 1/2 a papaya, seeded and cubed
  • 1/2 lime , juiced or to taste
  • 1/2 - 1 cup coconut milk , as needed
Servings: people
Units:
Instructions
  1. Blend all ingredients together until smooth.
Recipe Notes

Start with just a 1/2 cup of coconut water and a handful of ice. Add more of either, to taste.

Glazed Orange Coconut Cake

There are times when I want to be fancy, but not fussy. When I want a pretty cake, but I don’t want to decorate it with elaborate roses.

When I’d rather be swimming in the sea instead of doing my taxes.

Ahem.

These are the days when I want (need!) a little slice of heaven to serve along side my afternoon cup of tea.

I never thought I’d find my answer in Micronesia. But I did.

This orange infused cake comes all the way to us from a little Micronesian island called Kosrae and a local named Katrina. Her version is called a “Juicy Orange Cake” which pretty much sums up the incredible flavor. When Katrina emailed to say that citrus is fantastic on the islands, I knew I had to adapt her recipe.

Even without a photo I knew it’d be epic.

I changed a few things – most notably knocking down the sugar a bit in the cake so I could coat it with an irresistible orange glaze (which would serve as tacking for a generous sprinkling of toasted coconut flakes). I also removed the milk/vinegar combo in favor of more coconut milk, as (I’m told) milk products are not very common on the islands.

I do feel that a warning is in order.

See this ocean roaring at you with craziness?

Roaring surf seen through a beautiful natural stone arch on the coast of Guam. Mariana Islands, Guam. Photo by David Burdick.

That’s what is going to happen when you bite into this cake.

Crazy, roaring flavor. Juicy.

Makes 1 bundt cake

Ingredients:

Dry ingredients:

2 1/2 cups flour
1 1/2 cup sugar
3/4 cup finely shredded, unsweetened coconut
1/2 teaspoon salt
2 teaspoon baking powder
2 teaspoon baking soda

Wet ingredients:

1 cup canned coconut milk
½ cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup fresh orange juice (from about 4-5 oranges)
1 Tbsp freshly grated orange zest

Orange glaze:

2 cups confectioners’ sugar
1/4 cup fresh orange juice (about 1 orange)

Garnish with orange glaze and a handful of toasted coconut chips

Method:

Find a dreamy spot to bake your cake.

One that makes you happy.

Travel back in time, if you’d like.

Waves breaking on the coral reef, Nauru. Photo taken in 1913.

Next, preheat the oven to 350F.

Stir together the dry ingredients as you listen to the crashing waves…

Then juice the oranges and mix together the wet ingredients.

Combine everything together, mix until smooth, and pour into a greased or oiled bundt pan. Bake for 35-40 minutes, or until an inserted toothpick comes out clean.

Let cool completely before removing from pan.

Meanwhile, whisk together the glaze. If there are little lumps, let it rest for thirty minutes and they should dissolve. You can toast the coconut flakes while you wait… they just need a minute or so in a dry, hot skillet.

Pour the orange glaze over the completely cooled bundt cake (otherwise the icing will melt into the cake). 

Slice and serve with a good cup of tea.

Beware. This one goes straight to the brain and activates the silly button.

And it just might take you back in time a few decades…

Or more…

Nan Madol ruins in Pohnpei. Photo by CT Snow.

Enjoy with love in your heart and light in your eyes.

And a cup of good tea.

Glazed Orange Coconut Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This orange infused cake comes all the way to us from a little Micronesian island called Kosrae and a local named Katrina. Her version is called a “Juicy Orange Cake” which pretty much sums up the incredible flavor. When Katrina emailed to say that citrus is fantastic on the islands, I knew I had to adapt her recipe. Even without a photo I knew it’d be epic. I changed a few things – most notably knocking down the sugar a bit in the cake so I could coat it with an irresistible orange glaze (which would serve as tacking for a generous sprinkling of toasted coconut flakes). I also removed the milk/vinegar combo in favor of more coconut milk, as (I’m told) milk products are not very common on the islands.
Servings Prep Time
1 bundt cake 30 minutes
Cook Time Passive Time
35-40 minutes 2 hours
Servings Prep Time
1 bundt cake 30 minutes
Cook Time Passive Time
35-40 minutes 2 hours
Glazed Orange Coconut Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This orange infused cake comes all the way to us from a little Micronesian island called Kosrae and a local named Katrina. Her version is called a “Juicy Orange Cake” which pretty much sums up the incredible flavor. When Katrina emailed to say that citrus is fantastic on the islands, I knew I had to adapt her recipe. Even without a photo I knew it’d be epic. I changed a few things – most notably knocking down the sugar a bit in the cake so I could coat it with an irresistible orange glaze (which would serve as tacking for a generous sprinkling of toasted coconut flakes). I also removed the milk/vinegar combo in favor of more coconut milk, as (I’m told) milk products are not very common on the islands.
Servings Prep Time
1 bundt cake 30 minutes
Cook Time Passive Time
35-40 minutes 2 hours
Servings Prep Time
1 bundt cake 30 minutes
Cook Time Passive Time
35-40 minutes 2 hours
Ingredients
Dry ingredients:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup shredded coconut
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
Wet ingredients:
  • 1 cup coconut milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup orange juice (from 4-5 oranges)
  • 1 Tbsp orange zest
Orange glaze:
  • 2 cups powdered sugar
  • 1/4 cup orange juice (from 1 orange)
Garnish:
  • 1 handful coconut chips , toasted
Servings: bundt cake
Units:
Instructions
  1. Preheat the oven to 350F.
  2. Juice the oranges and mix together the wet ingredients.
  3. Combine everything together, mix until smooth, and pour into a greased or oiled bundt pan. Bake for 35-40 minutes, or until an inserted toothpick comes out clean. Let cool completely before removing from pan (about 2 hours)
  4. Meanwhile, whisk together the glaze. If there are little lumps, let it rest for thirty minutes and they should dissolve. You can toast the coconut flakes while you wait… they just need a minute or so in a dry, hot skillet. Pour the orange glaze over the completely cooled bundt cake (otherwise the icing will melt into the cake).
  5. Slice and serve with a good cup of tea.

Menu: Micronesia

This week we’re enjoying a sampler-style menu based on Micronesia’s beloved citrus fruit. Each of the recipes I selected for you is bursting with fresh squeezed lime and orange juices. And, given my family’s reaction, I should warn you: they just might make you silly. Especially that crazy orange coconut cake.

Speaking of crazy, have you heard the expression “cray cray”? I really amused myself reading the various definitions of this expression in the urban dictionary. I can’t quite decide if it’d be appropriate to describe either the cake or my family as cray cray. But I’m leaning towards yes on both accounts.

What sounds good to you?*

Ginger & Lime Marinade [Recipe] 
A simple mixture of fresh ginger, lime juice, garlic, and soy sauce. Use on fish or chicken destined for the grill. Be sure to finish it off with some fresh cracked pepper – which is grown in the region to top it all off.

Glazed Orange Coconut Cake [Recipe]
This bundt cake will be you so happy. The rich coconut milk makes the cake so moist and the orange zest amps up the citrus flavor so much that it almost tastes “juicy.” Hello.

Blushin’ Smoothie [Recipe]
Papaya, pineapple, lime juice and coconut water. Enough said.

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

About the food of Micronesia

Sunset at Colonia, Yap (taken from Manta Ray Hotel). Photo by Eric Guinther

Micronesia and her gaggle of islands amaze me. She is a dream – half a world away. There is not a lot of information to be found about her thousands of islands because many of them are, at best, sparsely settled.  In an effort to delve deeper into the cuisine of this sprawling federation, I used one of my more recent tactics to educate myself on the cuisine: contacting a local.

I love this technique.

Emailing with someone halfway around the world makes me happy. While I’ve done it here and there throughout the blog, it really took off with Maldives and my successful recipe hunt for Lomi Lomi on twitter.

The banter is friendly. People are excited to talk about food from their homelands and it makes me feel like I’m a part of a neighborly world. A small world. A happy world.

This week my pen pal was Katrina from Kosrae – a landmass not even 10 miles wide – a tiny island within the Caroline Islands.

Kosrae. Photo by Matt Kieffer.

As I read Katrina’ s suggestions on what to try, I almost felt as though I was there with her, breathing the tropical air, feeling the hot sun and the salty spray on my face.

By the end of our email exchange I was hungry.

Katrina told me breadfruit and taro are traditional staples. Simply peel and boil the taro like a potato until tender and serve as a side dish. She cautioned, however, that there are two types of taro:

I’m assuming that what you have is soft or swamp
taro – if you have one of the hard taros then you will definitely want
to cook it in coconut cream after it is done [with boiling].

Another staple is the large, starchy plantain, which we have enjoyed several times on this adventure because it is loved from South America to Africa and beyond to Asia and Oceania. In fact we’ve had it mashed, fried, in turnovers, with corn, with beans, and even baked in an African upside down cake.

Katrina also suggested citrus – especially tangerines, oranges, and limes.  Ever have a Glazed Orange Coconut Cake [Recipe]? The fruit, in general, is grand. She recommends papaya, pineapple, and sweet melons to really feel like you’ve flown to Micronesia (fancy a smoothie?  [Recipe]).

Kosrae Airport. Photo by Mike LaMonaca.

Coconut – once reserved for nobility – can now be found in just about everything, even savory foods.

Fish (like tuna, grouper, and snapper) is a natural staple in this water-bound nation – and Katrina recommends any sort of lime, ginger, garlic, and soy marinade as “very common.”  [Recipe]

If you’d like to look around, Katrina has a blog called Kosrae Village. She’s even included some recipes which seem to be a blend of American baking and cooking (think brownies and cole slaw)… as strange as that might sound, this sort of cooking is quite common throughout the Pacific islands, where little food can be grown and many ingredients are imported.

What’s the closest you’ve been to Micronesia?

Monday Meal Review: Mexico

THE SCENE:

I wipe the sweat from my forehead.

“Why is it 92 degrees in March?” I ask the cat.

Malky draws his back up into a leisurely stretch, pads lightly onto the floor, and lets out a startlingly abrasive meow. Apparently he doesn’t care. He is ready to go outside.

I crack open the door enough to smell the humidity and watch his tail flick out into the sunshine. I shake my head and get back to work.

The blender cranks into high gear as I buzz together the homemade rice and almond drink, called horchata.  This summertime sipper will chill all afternoon in the refrigerator, along with a bundle of fresh strawberries, cinnamon and vanilla. And the joyful purpose of this drink is fulfilled in Ava’s happy slurp.

Pure delight.

In the afternoon I’d wind the blender up again to blast the mole into smooth submission. In mere minutes, 24 million ingredients would become one – a symphony of flavor so complex I’d have no way of understanding it. I simply would have to listen to my mouth. My smile. Keith and Ava’s unwavering appetites.

But blender happy days have their price, too.

By the end of the evening I look and feel like I have been through a rite of passage. Some sort of initiation. My shirt and white lace skirt are dotted with splatters of the cocoa brown mole. On the right side of my lip, I have a dried bit of white horchata mustache. I’m guessing it has been there for 4.8 hours. (This is not the sort of thing a toddler thinks to tell you about)

As the sun sets, I sip the cooling horchata in the dim, summery sunset of early spring. I watch Ava mix a bit of cinnamon into the sand to conjure up her own horchata. I “taste” hers and nod approvingly. I listen to the early sounds of crickets and think about Mexico.

Mexico – where I had been free to laugh and love.

Where I had felt like I could do anything. Be anything.

Where I saw Keith as a fellow adventurer for the first time.

When I saw our lives move  together, propelled by travel – in exactly the same way that I have seen the difficulties of travel separate others.

What a journey.

And here I was in Mexico’s company again. As a stove top traveler.

The horchata – so creamy, sweet, and cooling – and the mole – so earthy and warming – both capture the vastness – the epansiveness –  the country’s very soul. And how I felt when there.

Thanks to this meal, I feel like I am back in Mexico, swimming in the waves. And yet, here I am, reliving it with my little girl at my side. The person I’d only dreamt of all those years ago.

The little Mexico in my heart.

I can’t explain exactly why, but on this hot, summery night, it is enough to give me chills.

Strawberry Almond Horchata [Recipe]

What I loved most about this drink:

This drink has it all – daydreamingly beautiful and inspiringly tasty. The bright flavor of strawberries in cold horchata – a mixture of homemade almond and rice milks – is a refreshing interlude to any blistering hot afternoon. The more strawberries in it, the better – especially if little ones are involved. Ava adored digging out her pieces. I’ve already make this twice.

What I loved least about this drink:

While 3/4 cup of sugar was about right for Keith, I prefer somewhere between 1/3 and 1/2 cup. Any more than that and I risk guzzling the stuff. Also, if you want to thin the drink out somewhat, run it through a second straining.

5 Step Mole Poblano [Recipe]

What I loved most about this dish:

The depth of flavor in mole is incredible. Keith had no idea it had chocolate in it – so that was a fun reveal for him during the meal. Ava loved the flavor of chicken cooked in this sauce (I simply added a package of boneless skinless chicken thighs to a crockpot with a cup of the sauce for an afternoon).

What I loved least about this dish:

This took quite a bit of time to make, but thankfully it makes a great deal of Mole – enough for several recipes. We’ve been eating meals from it over the last 2 weeks (from freezer stashes) and couldn’t be happier.

Rajas con Crema [Recipe]

What I loved most about this dish:

This tastes fantastic. There’s nothing quite like the char roasted poblanos with just the mildest cream and cheese combination. I couldn’t get Keith and Ava to slow down on this – in fact, one night that’s all they had for dinner. Bite after bite after bite of this deliciousness. And I was right there with them.

What I loved least about this dish:

If you’re the type of person that’s into looks, I suppose Rajas con Crema comes up a little short. But, I’ll tell you what, a smile saves even the homliest dish.. so serve with a smile!

Ava’s Corner:

Cheesy Roasted Poblanos | Rajas con Crema

Listen. Not everything has to look perfect. We don’t always need lipstick and hair straighteners (In fact, I haven’t seen either of those since Ava started crawling). Some days I don’t even look in a mirror until night time.

Until it’s too late.

Let yourself off the hook once in a while. Let your hair down. Smear your lips with chapstick and call it good.

While you’re at it, eat messy food. Because, no matter how it looks, if it tastes good, then all is well in your world.

Which brings us to Rajas con Crema…

There’s nothing like two weeks of 90 degree weather in March to make me want to fire up the grill.  Thankfully, Rajas con Crema gave me good reason to do so.

While not exactly a princess on the plate, this messy looking dish is simply strips of roasted poblano cooked with onion, cheese, and Mexican cream. Some people like to add bits of roasted corn as well.

Talk about addicting.

What to do with Rajas con Crema:

Mexicans enjoy this for a snack with chips, over rice, on a tortilla, or even in a vegetarian enchilada (see photo below).

Some folks are even happy to call Rajas con Crema breakfast.

So, let’s review this Mexican staple: we’ve got grillin’, cheesy, creamy peppers.

Any time of day.

Yep, yes, yeah, yup! I’m sold. Are you?

Ingredients:

1 lb poblanos (about 6)
1 onion, sliced in half moons
2 Tbsp butter
3/4 Crema Mexicana (available at Latino markets)
3/4 cup shredded oaxaca cheese (available at Whole Foods or Latino markets)
corn, if desired

Method:

Grill a happy bundle of poblanos over medium heat grill, until charred all over. This took me about 20-30 minutes, turning the peppers every 10 minutes or so.

Meanwhile, daydream your way to Mexico. Listen to the crashing waves. Feel your spirit smile.

When the peppers are done, put them on a platter and cover with a bowl or plastic wrap for 5-10 minutes. This will steam the skins loose. Peel the poblanos and discard the skins. Slice in bite-sized strips.

Next, grate the cheese. It’ll look like your kid’s string cheese, but coiled up. Let’s call it snail cheese. On second thought, let’s forget I said that.

Give it a nibble – the cheese should taste soft and smooth and a tad bit buttery. It will remind you of a good mozzarella.

To assemble the rajas con crema, cook up a sliced onion in butter until softened. Add the poblanos, cheese, and crema. You may also add corn as well as any salt or pepper, as desired. Heat through.

Serve with chips as an appetizer or as a vegetarian meal over rice, in a tortilla, or enchilada.

Enjoy the happiness that comes with not caring about appearances.

With loving everything, all things, equally.

Enjoy, my friends.

Cheesy Roasted Poblanos | Rajas con Crema
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While not exactly a princess on the plate, this messy looking dish is simply strips of roasted poblano cooked with onion, cheese, and Mexican cream. Some people like to add bits of roasted corn as well.
Cheesy Roasted Poblanos | Rajas con Crema
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
While not exactly a princess on the plate, this messy looking dish is simply strips of roasted poblano cooked with onion, cheese, and Mexican cream. Some people like to add bits of roasted corn as well.
Ingredients
  • 1 lb poblanos , about 6
  • 1 onion , sliced in half moons
  • 2 Tbsp butter
  • 3/4 cup crema mexicana , available at Latino markets
  • 3/4 cup oaxaca cheese (shredded), available at Whole Foods/Latino markets
  • corn , if desired
Servings:
Units:
Instructions
  1. Grill poblanos over medium heat grill, until charred all over. This took me about 20-30 minutes, turning the peppers every 10 minutes or so.
  2. When the peppers are done, put them on a platter and cover with a bowl or plastic wrap for 5-10 minutes. This will steam the skins loose.
  3. Peel the poblanos and discard the skins.
  4. Slice in bite-sized strips.
  5. Grate the cheeses.
  6. Cook the onion in a large pan until softened.
  7. Add the poblanos, cheese, and crema.
  8. You may also add corn as well as any salt or pepper, as desired. Heat through.
Recipe Notes

Serve with chips as an appetizer or as a vegetarian meal over rice, in a tortilla, or enchilada.

Strawberry Almond Horchata

There should be a rule. Whenever the weather is sunny and fine, when it is hot enough to swim in the deep seas – you should absolutely swim. Even if you forgot your bathing suit. Likewise, if you are ever offered horchata – the famous Mexican summertime sipper – consider yourself lucky and drink, drink, drink.

The freedom of swimming, no matter what – that’s what I taste in this drink. This is a summer’s worth of happy – chilled and served with a straw. You’ll taste almond and rice milk. Your smile will be made of strawberries, deepened by a dusting of cinnamon and splash of vanilla.

This is fresh, summer joy.

This is laugh out loud good.

Ingredients:

1 cup of long grain white rice, ground fine in spice mill
1 cup of blanched almonds
1 large cinnamon stick (4″)
3 cups of hot water
1/4- 3/4 cup of sugar, as desired
3 cups whole milk
1 Tbsp vanilla extract

Garnish:

Strawberries
shaved ice

Method:

Even if you see clouds, close your eyes and get ready for sunshine.

The first step to swimming in a Mexican beach? Grind the rice in a coffee mill. Add it to a container with almonds, cinnamon stick and hot water.

Cover and refrigerate overnight.

Meanwhile, sleep along the lapping waters of Mexico.

Ensanada, Mexico. Photo by Beau Hudspeth (Digi-Gen Design)

In the morning, stretch and smile. Then puree the whole lot in your blender until very smooth.

Strain in fine strainer, pressing against the sides with spatula to release all liquid.. or – even easier – use a double layer of cheesecloth, squeezing with hands to release all that precious liquid. Discard the solids. For even smoother results, strain a second time.

Now the fun part – make your horchata happy with as much sugar, milk, and vanilla extract as you’d like. Whisk thoroughly to dissolve the sugar. Optionally, you can return it to the blender with some strawberries – then the drink will be pink. Personally, I love adding hunks of juicy strawberries to the glass. The more the better. Gives me something to nibble on and a reason to smile.


 Keith likes it sweet, but I like it soft.

We both love the strawberries.

And we never have leftovers.

Unless you count that happy feeling that lingers after every sip.

It’s called footloose, fancy freedom.

Summer is almost here. Can you feel it?

Strawberry Almond Horchata
Votes: 1
Rating: 5
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This is a summer's worth of happy - chilled and served with a straw. You'll taste almond and rice milk. Your smile will be made of strawberries, deepened by a dusting of cinnamon and splash of vanilla.
Servings Prep Time
2 quarts 15 minutes
Passive Time
8 hours
Servings Prep Time
2 quarts 15 minutes
Passive Time
8 hours
Strawberry Almond Horchata
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a summer's worth of happy - chilled and served with a straw. You'll taste almond and rice milk. Your smile will be made of strawberries, deepened by a dusting of cinnamon and splash of vanilla.
Servings Prep Time
2 quarts 15 minutes
Passive Time
8 hours
Servings Prep Time
2 quarts 15 minutes
Passive Time
8 hours
Ingredients
  • 1 cup long grain rice
  • 1 cup slivered almonds
  • 1 large cinnamon sticks , 4"
  • 3 cups hot water
  • 1/4-3/4 cups sugar , to taste
  • 3 cups milk
  • 1 Tbsp vanilla extract
  • strawberries , garnish
  • shaved ice , garnish
Servings: quarts
Units:
Instructions
  1. Grind the rice in a coffee mill.
  2. Add it to a container with almonds, cinnamon stick and hot water.
  3. Cover and refrigerate overnight.
  4. Puree in the blender until smooth.
  5. Strain in fine strainer, pressing against the sides with spatula to release all liquid.
  6. Add as much sugar, milk, and vanilla extract as you'd like. Whisk thoroughly to dissolve the sugar.
  7. Optionally, you can return it to the blender with some strawberries

5 Step Mole Poblano

I’ll be honest. On the onset, learning how to make Mole Poblano sounded a lot like learning how to knit a wedding dress. Outrageously epic, but not entirely something I had the skills for. In case you’ve never heard of it, we’re talking a Mexican recipe from Puebla that has a million, gazillion ingredients (ok, really just about two dozen), many cooking phases, and centuries of history behind it.

Yikes.

After staring at dozens of recipes, drinking several cups of tea, and more than a little sleep lost, I broke mole poblano down into 5 basic steps.

Deep sigh. Smile. This feels better.

Five steps are manageable.

So, my goal today, is to make you Mole happy. To encourage you to give it a try.

Because if you do, you’ll be in Mexico with every bite.

NOTE: This Mole Poblano is vegan, although you can serve it on whatever you’d like – veggies, meats, etc. Traditionally it is served with turkey and made with turkey stock.

Makes 6-7 cups

Ingredients:

These ingredients get toasted:

1 Tbsp sesame seeds
1 inch stick cinnamon
1/4 tsp anise seed
1/4 tsp coriander seed
3 whole cloves
6 guajillo chilies
6 ancho chilies
3 pasilla chilies
1/3 cup raisins
1 onion, peeled and quartered
1 small head garlic, unpeeled
1 lb tomatillos
1/2 lb roma tomatoes

These ingredients get fried:
2 Tbsp vegetable oil
1/2 cup almonds
1/2 cup walnuts
1/2 cup peanuts
1 corn tortilla, torn into small pieces

These ingredients get added as you go:

soaking liquid from the chili peppers
2 cups stock (vegetable or chicken)
1/2 tsp dried thyme
1/2 tsp dried oregano
salt
3 ounces Mexican drinking chocolate (1 Ibarra round)

Method:

I’m going to help you all the way through this thing, step by step. 

Hold on to your life vest.

Bring a friend.

And a goblet of wine.

Here we go. 

Step 1: Toast

Cook each of the “toasting” ingredients over medium-high in an ungreased comal or skillet (do not use nonstick). Do this in batches, starting with the spices (sesame seeds, cinnamon stick, anise seed, coriander seed, and whole cloves). They typically take less than a minute.

The house will fill up with the smell of “amazing.”

Once cooled, grind the spices in a spice mill or mortar and pestle along with the oregano and thyme.

Continue the toasting with the dried chili peppers and raisins. You want the chili peppers to char and even release a bit of smoke. When done cover them with boiling water and let soak about 30 minutes.

Next, work on toasting the onion, garlic, tomatillos and tomatoes. Turn the ingredients often and remove them when needed – some will cook quicker than others. (Don’t forget to peel the garlic once cooled to the touch).

The goal is to get all ingredients charred and delicious.

These are about halfway to happy…

… and so are you!

Step 2: Fry

Now, heat up the oil in a large skillet or pot and fry the nuts and corn tortilla until deeply browned. Ideally use the same pot/skillet you’ll use to cook the mole in later. Do not rinse pan – that nutty oil will add great flavor to the mole.

Step 3: Blend & Strain

You’ll want to blend this sauce in batches, because there isn’t room for all this goodness in a standard blender.

First Blending: remove the chili peppers and raisins from the soaking liquid and add to your blender along with a 1/2 cup of the soaking liquid.  Puree as smooth as possible.

Second Blending: (no need to rinse the blender) blend all the toasted and fried ingredients along with 2 cups of chicken stock. Blend until very smooth, scraping as needed.

Press through a strainer with the back of a ladle.

Step 4: Simmer

Friends, we’re in the home stretch.

This is the part where you get to sneak a taste and a second goblet of wine.

Because this step is easy, peasy: gently simmer the mole sauce in the same skillet as you toasted the nuts. Cook this way for at least 20-30 minutes. Some recipes cook it for several hours (in which case you’d need to thin it with some stock, as needed).

I’ll leave that up to you and your goblet of wine.

Step 5: Chocolatize

Hello. Every recipe should have this step.

Seriously.

In the last 10 minutes of cooking, stir in the chocolate. Let dissolve completely. Season with salt, as needed.

That’s all there is to it.

You did it! You made Mole. Welcome to Mexico…

How to use your homemade mole sauce

Now the fun part – you can use this Mole on just about anything (be sure to freeze leftovers in 1-2 cup portions for future meals). You may need a little extra stock to thin it for use, if desired.

Here are some ideas:

1) Crock Pot Mole

Pour 1 cup of mole over 1 lb of boneless skinless chicken thighs or turkey in your crock pot. Cook on low all afternoon, until tender. You can also just make this in a covered saucepan, simmered for about 45 minutes (cooking time may be increased for turkey and other large cuts of meat).

2. Quick Enchiladas

Warm up corn tortillas on an ungreased comal or in the microwave until tender and easy to roll up (without cracking). Fill with cheese, rajas con crema (recipe will be up soon), or the crockpot chicken. Place on a plate. Pour the hot mole over the top and sprinkle with cheese. I found a cheese called “chincho enchilado” at the Latino market that was perfect.

3. Messy (authentic) Enchiladas

Repeat the same steps as for the quick enchiladas, except layer them in a casserole, smother with mole sauce and cheese, and bake at 350F until the cheese is melted and slightly browning.

Here are two, just for you:

Ava can help you cut them, if you’d like!

She’s been working on her skills.

Mexico is at your fingertips!

Enjoy with a view. Something unexpected.

Smile.

Laugh.

Enjoy!

5 Step Mole Poblano
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
After staring at dozens of recipes, drinking several cups of tea, and more than a little sleep lost, I broke mole poblano down into 5 basic steps. Deep sigh. Smile. This feels better. Five steps are manageable. So, my goal today, is to make you Mole happy. To encourage you to give it a try. Because if you do, you’ll be in Mexico with every bite.
Servings Prep Time
6-7 cups 30 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
6-7 cups 30 minutes
Cook Time Passive Time
1 hour 30 minutes
5 Step Mole Poblano
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
After staring at dozens of recipes, drinking several cups of tea, and more than a little sleep lost, I broke mole poblano down into 5 basic steps. Deep sigh. Smile. This feels better. Five steps are manageable. So, my goal today, is to make you Mole happy. To encourage you to give it a try. Because if you do, you’ll be in Mexico with every bite.
Servings Prep Time
6-7 cups 30 minutes
Cook Time Passive Time
1 hour 30 minutes
Servings Prep Time
6-7 cups 30 minutes
Cook Time Passive Time
1 hour 30 minutes
Ingredients
These ingredients get toasted:
  • 1 Tbsp sesame seeds
  • 1 inch cinnamon sticks
  • 1/4 tsp anise seeds
  • 1/4 tsp coriander seeds
  • 3 whole cloves
  • 6 dried Guajillo chili peppers
  • 6 dried Ancho chili peppers
  • 3 dried Pasilla chili peppers
  • 1/3 cup raisins
  • 1 onion , peeled and quartered
  • 1 head garlic , unpeeled
  • 1 lb tomatillos
  • 1/2 lb roma tomatoes
These ingredients get fried:
  • 2 Tbsp vegetable oil
  • 1/2 cup slivered almonds
  • 1/2 cup walnuts
  • 1/2 cup peanuts
  • 2 corn tortilla , torn into small pieces
These ingredients get added as you go:
  • soaking liquid from the chili peppers
  • 2 cups vegetable broth - OR -
  • chicken broth
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt
  • 3 ounces table chocolate , such as Ibarra
Servings: cups
Units:
Instructions
Toast
  1. Cook each of the “toasting” ingredients over medium-high in an ungreased comal or skillet (do not use nonstick). Do this in batches, starting with the spices (sesame seeds, cinnamon stick, anise seed, coriander seed, and whole cloves). They typically take less than a minute. The house will fill up with the smell of “amazing.” Once cooled, grind the spices in a spice mill or mortar and pestle along with the oregano and thyme. Continue the toasting with the dried chili peppers and raisins. You want the chili peppers to char and even release a bit of smoke. When done cover them with boiling water and let soak about 30 minutes. Next, work on toasting the onion, garlic, tomatillos and tomatoes. Turn the ingredients often and remove them when needed – some will cook quicker than others. (Don’t forget to peel the garlic once cooled to the touch). The goal is to get all ingredients charred and delicious.
Fry
  1. Now, heat up the oil in a large skillet or pot and fry the nuts and corn tortilla until deeply browned. Ideally use the same pot/skillet you’ll use to cook the mole in later. Do not rinse pan – that nutty oil will add great flavor to the mole.
Blend & Strain
  1. You’ll want to blend this sauce in batches, because there isn’t room for all this goodness in a standard blender. First Blending: remove the chili peppers and raisins from the soaking liquid and add to your blender along with a 1/2 cup of the soaking liquid. Puree as smooth as possible. Second Blending: (no need to rinse the blender) blend all the toasted and fried ingredients along with 2 cups of chicken stock. Blend until very smooth, scraping as needed. Press through a strainer with the back of a ladle.
Simmer
  1. Gently simmer the mole sauce in the same skillet as you toasted the nuts. Cook this way for at least 20-30 minutes. Some recipes cook it for several hours (in which case you’d need to thin it with some stock, as needed).
Chocolatize
  1. In the last 10 minutes of cooking, stir in the chocolate. Let dissolve completely. Season with salt, as needed. That’s all there is to it.
How to use it
  1. Crock Pot Mole Pour 1 cup of mole over 1 lb of boneless skinless chicken thighs or turkey in your crock pot. Cook on low all afternoon, until tender. You can also just make this in a covered saucepan, simmered for about 45 minutes (cooking time may be increased for turkey and other large cuts of meat).
  2. Quick Enchiladas Warm up corn tortillas on an ungreased comal or in the microwave until tender and easy to roll up (without cracking). Fill with cheese, rajas con crema (recipe will be up soon), or the crockpot chicken. Place on a plate. Pour the hot mole over the top and sprinkle with cheese. I found a cheese called “chincho enchilado” at the Latino market that was perfect.
  3. Messy (authentic) Enchiladas Repeat the same steps as for the quick enchiladas, except layer them in a casserole, smother with mole sauce and cheese, and bake at 350F until the cheese is melted and slightly browning.
Recipe Notes

NOTE: This Mole Poblano is vegan, although you can serve it on whatever you’d like – veggies, meats, etc. Traditionally it is served with turkey and made with turkey stock.

Table chocolate is a sweetened, grainy bar of chocolate found at Hispanic markets and most often used to make hot chocolate.

Menu: Mexico

After letting you all decide our fate for this week’s Global Table in polls, I am happy to present the menu – your menu. Each item won lovingly – with no close seconds. These are nibbles for rainy days, sunny days, and everything in between. You’ll use your grill and your blender. You’ll open wide and you’ll dance on the roof.

Well, maybe not on the last item… but you should.

When was the last time you danced like a cat on a hot tin roof?

Are you ready for Mexico?

Rajas con Crema [Recipe]
Just when you thought you’d run out of ideas for peppers, comes this Mexican favorite. Often eaten for breakfast, Rajas con Crema is a simple but incredible mixture of char-grilled poblano peppers, ooey gooey cheese, and Mexican crema.

5 Step Mole Poblano [Recipe] 
This is authentic mole – including the chocolate and 5 million other ingredients – but simplified into five easy-to-remember steps.

Strawberry Almond Horchata [Recipe]
Cool off with this creamy drink made with rice, almond, and regular milks, cinnamon, vanilla extract and up to a bushel of beautiful juicy strawberries.

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