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Monday Meal Review: Madagascar

THE SCENE

I click through my email, waiting for the smoke. The burning.

Before long, I’m elbows deep in an email from a woman who just started reading our blog. She asks “Do you ever not like the food of a particular country? Do you ever get tired of cooking food from other places?”

I sit back, thinking… not because I don’t know the answer, but to mull over – to savor – the hundreds of dishes we’ve eaten over the last two years (I started this blog in February 2010). So many wonderful meals. So much goodness in the world. So much I could have never imagined until I began eating my way around the world.

My tummy growls and I glance at the clock.

Oops! I say to Malky, the cat, and pop up to give the rice a stir. A nutty, toasted smell fills the kitchen. Looking good.

A moment later I am back at my computer.

“Nope.” I write the woman, “Every week is like a gift, waiting to be unwrapped. Even if I think, for whatever reason, that I’ll never find something I’d like to make, I always do. Most weeks I have a lightbulb moment – a moment when a taste is so amazing and yet so obvious, that I can’t believe I didn’t grow up eating it.”

I pause to consider my next words but before I can think of anything, the smell hits me: burning rice.

Success! I laugh gleefully, rushing to the kitchen, turning on the vent hood.

The rice rattles now, when I stir it. It is deep chestnut brown. The sides of the pan look as if they were dipped in charcoal. I pour a steady stream of water over the burnt rice. The pan sizzles and crackles. The water immediately turns brown.

Later, long after I’ve chilled and sipped the Burnt Rice Tea, I remember the unfinished email.

“There are times when the mind resists, when I think my taste buds won’t be pleased. But, when it comes down to it, I really can’t think of one good reason why I shouldn’t go for it. After all, if an entire country eats it, how bad could it be? When you step out on a limb to try the dishes you don’t expect to like… well, those are fun times.”

“It almost doesn’t even matter what the food tastes like – it’s a chance to open my mind to other cultures… and makes me love the Adventure all the more. After all, when I sit at a table and accept another person’s customs and foods, then I accept the person. And that’s the beginning of peace.”

THE FOOD

Madagascar Chicken (Akoho sy Sakamalao) [Recipe]

What I liked most about this dish:

I adore that this chicken bursts with the freshness of lemon, without the sour flavor. The rind is seasonally perfect for these cold wintery months, when citrus reigns supreme. Putting the chicken together is a breeze – essentially “brown, then cover and go drink a glass of wine until done.”

What I liked least about this dish:

When browning the chicken, be sure not to turn it too soon, or the skin will stick to your pan and tear. While it only affects the looks, it’s still rewarding to have a nicely browned skin to offer your guests. Give the chicken a wiggle, and if it doesn’t budge, give it more time before attempting to turn it.

Burnt Rice Tea (Ranovola) [Recipe]

What I liked most about this dish:

There’s nothing quite like burning a dish on purpose, and then serving it to family and friends. Even in drink form, Burnt Rice Tea definitely is a great conversation starter and would be perfect for a travel-themed potluck. The flavor tastes something like rice mixed with well-done toast.

What I liked least about this dish:

Just for fun, I’d like to try this recipe with a stronger concentration of burnt rice (I ended up watering mine down quite a bit). I’d also like to add sugar, the way Americans do in their ice tea, just to see what that tastes like (not authentic, but still an interesting idea).

Vanilla Bean n’ Tropical Fruit [Recipe]

What I liked most about this dish:

Everything. The haunting vanilla perfumes the rambutan globes … it just made me so happy. Every bite was joy. Even Ava loved these, and happily munched on several pieces.

What I liked least about this dish:

The price of using half a vanilla bean isn’t something to scoff at, but I’d recommend it for a special occasion, like a globally inspired Valentine’s Day treat… quick, easy and fun.

P.S. Ava worked her way up …… to a full vanilla bean …

Mustache…

Consider yourself warned!

Ava’s Corner


Madagascar Chicken | Akoho sy Sakamalao

There are times when I need a little bit of sunshine. A smattering of happy. A bouquet of deliciousness. Today I found exactly what I was looking for in this Malagasy chicken.

One of the most unusual things about the food of Madagascar is how much it pulls from different traditions. In today’s chicken dish, we see traces of mainland Africa, Asia and Polynesia. The coconut oil gives the chicken just a hint of Polynesian tradition, while the garlic, and ginger play into Asian flavors. Finally, the lemon rind gives a fresh, yet slightly bitter flavor, reminiscent of north African cooking.

Serves 4

Ingredients:

4 whole chicken legs (thighs included)
3 cloves garlic, crushed
1 inch ginger, grated
1 lemon, zested
1 pepper, sliced
1 onion, sliced
1/3 cup coconut oil

Method:

Next time you’re looking for a blast of sunshine, like the Lemurs in Madagascar…

Lemur’s on private reserve in Madagascar. Photo by Alex Dunkel.

… simply zest a sunny lemon, grate the ginger and crush the garlic…
Rub all over the chicken legs, cover, refrigerate, and let marinate for at least 2 hours, or overnight if you can stand to wait that long.

While you wait, take a dreamy walk on the beach:

Sunset at Ifaty beach, Madagascar. Photo by Bernard Gagnon.

Next, heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can take 10-15 minutes over medium-high). Season with salt and pepper. Remove the chicken from the pan, then add peppers and onions, to soften.Return the chicken to the pan, cover and reduce heat to a simmer for 45 minutes, or until the chicken is falling off the bone.Check your seasonings. A deeply colored sauce will form from the chicken’s juices, which takes on all the flavors – ginger, garlic, and lemon rind. Simply amazing. The longer it cooks the softer and browner the sauce gets. Spoon that over your rice, and you’ll be one happy camper.

Enjoy on a beautiful day with happy friends.

Madagascar Chicken | Akoho sy Sakamalao
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One of the most unusual things about the food of Madagascar is how much it pulls from different traditions. In today's chicken dish, we see traces of mainland Africa, Asia and Polynesia.
Servings
4 people
Servings
4 people
Madagascar Chicken | Akoho sy Sakamalao
Votes: 1
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Print Recipe
One of the most unusual things about the food of Madagascar is how much it pulls from different traditions. In today's chicken dish, we see traces of mainland Africa, Asia and Polynesia.
Servings
4 people
Servings
4 people
Ingredients
  • 4 chicken legs (whole w/thighs)
  • 3 cloves garlic , crushed
  • 1 inch ginger , grated
  • 1 lemon , zested
  • 1 orange bell pepper , sliced
  • 1 onion , sliced
  • 1/3 cup coconut oil
Servings: people
Units:
Instructions
  1. Simply zest a lemon, grate the ginger and crush the garlic.
  2. Rub all over the chicken legs.
  3. Cover and refrigerate for at least 2 hours or overnight.
  4. heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can take 10-15 minutes over medium-high).
  5. Season with salt and pepper.
  6. Remove the chicken from the pan, then add peppers and onions, to soften.
  7. Return the chicken to the pan, cover and reduce heat to a simmer for 45 minutes, or until the chicken is falling off the bone.
  8. Check your seasonings.
Recipe Notes

A deeply colored sauce will form from the chicken's juices, which takes on all the flavors.  Spoon that over your rice.

Vanilla Bean n’ Tropical Fruit

Vanilla beans might as well be jewels. The insides are full of teeny, tiny black caviar – the likes of which I can’t help but want all over my ice cream and baked goods… I even like to dab vanilla extract on my wrists when baking.

Suffice it to say, I’m a fan.

Now, imagine yourself in a country like Madagascar, where there are enough vanilla beans to pave the streets. There, thanks to such quantity, the people use vanilla bean caviar much more whimsically than I can ($8 per bean, anyone?).

Vanilla bean sorting in Sambava, Madagascar – photo by Lemurbaby. Vanilla beans on the plant. Photo by Sunil Elias.

Even just this little bit easily perfumes my entire home…

Can you imagine how intoxicating the air must smell in Madagascar, where clumps of vanilla beans hang heavy in the humid air?

So what about today’s fun recipe?

Well, we’re following the Malagasy style, and using the bean used in it’s most pure form, tossed with fresh, tropical fruit. The juices become infused with the most amazing, haunting vanilla flavor.

While I thought I was going to make a mixed fruit salad (hello, did you see that teeny, tiny pineapple? So adorable), I stopped short when I got to the Rambutan, the spikey balls that, when peeled (you don’t even need a knife – they just pop right out of their skins), reveal creamy white fruit which tastes something like sweet pears. But better.

Like pears filled with moonlight and happy dreams.

The insides practically glow:

And, when mixed with the contents of half a vanilla bean, they look super mod (they’re in their party dress!) and taste like juicy, sweet vanilla bombs. Just mind the pits.

You could also do this with lychees, which taste similar (you can find both at your local Asian market – if not fresh, then canned).

Of course, any tropical fruit will do. I think a champagne mango would be particulary nice.

So what do you think?

Will you be trying this one? If yes, with what fruit? If no, what’s stopping you?

(P.S. You can also simply splash on a bit of vanilla extract to your next fruit salad, for a delicious variation)


Vanilla Bean n' Tropical Fruit
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You could also do this with lychees, which taste similar (you can find both at your local Asian market - if not fresh, then canned). Of course, any tropical fruit will do. I think a champagne mango would be particulary nice.
Vanilla Bean n' Tropical Fruit
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You could also do this with lychees, which taste similar (you can find both at your local Asian market - if not fresh, then canned). Of course, any tropical fruit will do. I think a champagne mango would be particulary nice.
Ingredients
  • 8 rambutan
  • 1/2 vanilla bean
Servings:
Units:
Instructions
  1. Remove the contents of the vanilla bean.
  2. In a bowl mix with the rambutan.

Burnt Rice Tea | Ranovola

I can’t believe I’m going to do this, but here we are: I’m going to show you how to burn rice. It’s for a perfectly good cause: a cool, refreshing glass of ranovola, or burnt rice tea. This toasty-tasting drink is popular in Madagascar, where the bottom of the rice pot is reserved to flavor the local river water.

Rice crop near Ambositra, Madagascar by Bernard Gagnon. Closeup by Jean-Louis Vandevivère.

It’s super easy to do, as long as you don’t burn the rice too fast. You have to do it just right.

Ahem.

Start with a cup of cooked rice spread on the bottom of a saucepan. Heat over medium until it begins to smell toasty. Continue scraping and turning the rice… Until the whole mess rattles and clacks as you move it, like a cup of popcorn kernels. Lower the heat as you go, being sure not to send plumes of smoke throughout your house. (To be honest, it’s really more toasted than burned)

And here you have it: perfectly “burned” rice: Add on plenty of hot water and let steep until cooled. Meanwhile, go lounge in the shade of a baobab tree… if you can find any shade, that is.

Baobab tree in rice field by Zigomar. Baobabs with leaves by Frank Vassen.

When you get home, strain out the burnt rice and…

…serve over ice (optional) with a smile (not optional).Ahhh, now that’s a refreshing glass of burnt! There really is no hard and fast recipe for this, but I burned 1 cup cooked rice and added about 8 cups water.  You might like your burnt flavor stronger or weaker – it’s up to you!

I hope you…

… love it!

It’s quite the experience!

P.S. She ended up drinking almost her entire glass!

 

Burnt Rice Tea | Ranovola
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This toasty-tasting drink is popular in Madagascar, where the bottom of the rice pot is reserved to flavor the local river water.
Servings
6 people
Cook Time Passive Time
15 minutes 1 hour
Servings
6 people
Cook Time Passive Time
15 minutes 1 hour
Burnt Rice Tea | Ranovola
Votes: 1
Rating: 5
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Print Recipe
This toasty-tasting drink is popular in Madagascar, where the bottom of the rice pot is reserved to flavor the local river water.
Servings
6 people
Cook Time Passive Time
15 minutes 1 hour
Servings
6 people
Cook Time Passive Time
15 minutes 1 hour
Ingredients
  • 1 cup white rice , cooked
  • 8 cups boiling water
Servings: people
Units:
Instructions
  1. Start with a cup of cooked rice spread on the bottom of a saucepan.
  2. Heat over medium until it begins to smell toasty.
  3. Continue scraping and turning the rice... Until the whole mess rattles and clacks as you move it, like a cup of popcorn kernels.
  4. Add on plenty of hot water and let steep until cooled.
  5. Once cooled, strain out the rice and serve over ice.

Menu: Madagascar

Today I sit at the dining table, the door open and a breeze coming it. Its 70 degrees. I shut my eyes and imagine I’m sitting on a beach in Madagascar – overlooking the wide, blue ocean. The last weeks have been busy. I did four interviews in half as many days, including one with Parenting Magazine.  I spoke on KRMG all about the Chinese New Year. Today and tomorrow I will be speaking at Rosa Parks Elementary School about bringing the world together around a Global Table. On Friday I’ll be filmed by the Oklahoma Center for Community Justice for a special presentation on food culture. And somehow, in the midst of all this I have had a sick toddler who I can’t seem to make better with extra hugs and kisses.

All this and I’m hungry. Really hungry.

Madagascar Chicken (Akoho sy Sakamalao) [Recipe]
Chicken slowly simmered in aromatic ginger, garlic and lemon zest, surrounded with sweet peppers and onion. The secret? Beautiful coconut oil gives this chicken tropical flavor.

Burnt Rice Tea (Ranovola) [Recipe]
The Malagasy people prefer this to water on a hot summer’s day. Ridiculously easy and surprisingly delightful.

Vanilla Bean Fruit [Recipe]
Imagine if you had enough vanilla beans you could start using them for stuff besides baked goods? What about tossing the “caviar” on a bounty of tropical fruit? Just wait; you’re going to flip for this, it’s that fantastic.

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

Sunset at Ifaty beach, Madagascar. Photo by Bernard Gagnon.

About the food of Madagascar

Happy locals in Madagascar. Photo by Woodlouse.

Watching Andrew Zimmern‘s Bizzare Foods episode on Madagascar, I was amazed by some of the shocking foods he ate. On this island nation roughly the size of Texas, you can find everything on the dinner platter from bugs to – get ready for it – circumcision ceremony remnants.

Ahem.

I’m not going to clarify that one. (Remember, I’m here to bring us together over simple foods, not shocking foods, so we won’t be going down any of those roads. I will say, however, if you get a chance and are curious, Zimmern never disappoints when it comes to the Bizarre).

A lake at Sambava, Madagascar. Photo by WRI Staff.

Even though Madagascar is about as remote as it gets – 200 miles away from Africa and populated with plants and animals that have continued to evolve on their own for thousands of years – there are some things you’ll recognize. For starters there’s rice – a staple from which nothing goes to waste. Even the scrapings off the bottom of the rice pot are burned until toasty, then mixed with water to make “Burnt Rice Tea” – a practical and efficient way to add flavor to regular water  [Recipe].

Rice planting on fertile, burnt hillsides. Photo by Paul Atkinson.

Madgascar is known for it’s unusual Zebu meat, however meat is very rarely eaten; chicken and fish are more common, especially fish. Meat can simply be boiled, or it can be seasoned with whatever vegetables are around, such as cassava leaves, peppers, onion, and, near the sea, coconut oil or milk [Recipe]. In this way, the people of Madagascar bring out flavors somewhat similar to the Polynesian peoples.

Vanilla beans grow rampant on the island, as any baker would have guessed by now, considering the world’s most beloved vanilla bean is stamped all over with “100% pure Madagascar Vanilla Bean” … these beans can be used to season anything from savory tomato sauces to fruit salads [Recipe].

Speaking of fruit, you’ll find a blend of items similar both to Africa and Asia: mangoes, bananas, citrus, lychees, rambutan (the spikey haired cousin to the rambutan), beobap, and pineapples are all delicious offerings.

Maps and flag courtesy of CIA World Factbook. Photo of Antananarivo - Mahamasima Stadium and Anosy lake, Madagascar by ernard Gagnon

So those are a few tidbits about food from Madagascar… I’m looking forward to sharing the rest of the week with you.

PS. I made some goodies for you. Consider it my way of saying thank you for being so wonderful.

Monday Meal Review: Macedonia

THE SCENE

It took four batches of dough.

Eight pizzas… I think.

Honestly, I can’t be sure. I lost count.

There were many casualties. First, my fingers, from impatiently grabbing hot crust. Then the tip of my tongue, from greedily tasting the pizza too soon. And, of course, my clothes, the counters, and even the cat all groaned under a thick coating of flour. Even Ava was out of sorts on our first tasting, throwing an all out temper tantrum on the floor before begrudgingly sampling half a tiny bite of pizza.

Hoping to get the recipe right, I persevered. Over and over again I made the dough, diced the pork, and popped Macedonian pizzas onto the searingly hot baking stone. Sometimes the egg didn’t cook. Sometimes the dough didn’t rise (one batch, a bit too stiff, was simply too dry to puff up). Sometimes the egg slid off the pizza completely. And one time, it seemed the oven was 100 degrees hotter than expected. I’m not entirely sure how that happened, but the result was crunchy pizza, and not in a good way.

As I struggled over two days to make the perfect Macedonian pizza, I reached my breaking point. I might have persevered more gracefully, had the weather not been against me. While the plan to make a pizza in January seemed cozy and comforting, the house quickly became outrageously hot, thanks to the 70 degree weather we were enjoying. Or, rather, everyone else in Tulsa was enjoying. Nope… having the oven on for two days straight was not ideal, but this was the bargain I made when I decided to cook the world.

And, so, I cooked on.

The more conflict I came against, the more I sweat. If you can believe it, even my heart was sweating. Every little mistake became catastrophic. Tears burned in my eyes. Bad words burned in my mouth (especially when the egg slid right off the pizza, onto the baking stone, only to fill my house with plumes of smoke).

I fought and fought to keep do it right. But the more I struggled, the worse things got.

When I thought I couldn’t take it any more, I slumped onto the couch in a heap, the warm evening sun streaming directly into my tired eyes. I shut them for a moment. I tried to calm my frustration. To find a still place. In the silence, I heard a tiny voice:

“What a doin’ mama?”

And that’s when it occured to me, like an electric shock …  make the pizzas heart-shaped. I opened my eyes slowly and gave my sweet girl a huge hug. She smiled and said:

“I can help?”

“That would be wonderful,” I said, my heart breaking in the best possible way.

And, as is so often the case, once love factored into the equation, everything changed.

THE FOOD

Macedonian Pizza [Recipe]

What I liked most about this dish:

I loved the flavor of this sauce-free, cheese-free pizza. It literally tastes like breakfast for dinner. I think it would be fabulous to add some baby arugula on top, or even some crushed oregano (which is native to the area). Ava had trouble with this at first, but really got into making it with me. In fact, the more I made it, the more fun she though it was (even though I was not-so-secretly pulling my hair out).

What I liked least about this dish:

I thought for sure this would be a favorite of Mr Picky’s… but unfortunately runny eggs are not something he likes. I tried over and over again to make one set firmly, only to realize it had to sit on the pizza the entire time to cook through. Only then would he consider it a favorite and something he’d even eat for breakfast.

Cozy Roasted Pepper & Eggplant Salad [Recipe]

What I liked most about this dish:

Everything, everything, everything. So simple, yet so fantastic. The bright lemon flavor goes wonderfully with the roasted veggies, garlic and olive oil. I’ve already made this twice by choice.  One time we added onions, just for fun. This is one of those dishes that is nice enough for a globally inspired potluck, or a picnic in the park. I like to eat it cool with extra lemon juice, or warm with less lemon juice but more olive oil.

What I liked least about this dish:

Apparently I am the only one in my family who appreciates roasted veggies. Ava begrudgingly ate hers (only because I told her healthy girls eat all their colors. Mr Picky didn’t have much to say about it except “hmm.” He did like it better warm with less lemon juice and more olive oil, upgrading his comment from “hmm” to “good.”

Rice Pudding (Sutlijash) [Recipe]

What I liked most about this dish:

This is creamy, sweet, and full of good flavor. Ava had trouble with the texture (I expected this, as I remember hating chunky puddings when I was little). Keith really liked it and enjoyed nibbling on it.

What I liked least about this dish:

The cooking time can really vary depending on the oven temperature. I thought I’d be done with this after 20 minutes of cooking, but it was closer to an hour when all was said and done. I found the dessert on the sweet side, so if you don’t have a major sweet tooth, you might knock the sugar back a bit.

Ava’s Corner

Rice Pudding | Sutlijash

Looking back, I’m not sure how I resisted for so long. Honestly. We’re more that halfway done eating the world and, yet, I haven’t made regular ol’, plain Jane, rice pudding (something altogether different than the exotic sticky rice coconut pudding I made for Laos).

I find this fact is so surprising because, whenever I crack open my cookbooks to research the food of another country, I run into rice pudding. Rice pudding iseverywhere, on every continent, in all forms. Since globalization has made rice easily available to most peoples, this basic dish continues to spread throughout the world like wildfire. The dessert is a staple on our world “menu,” especially for the tropical countries, along with anything plantain, avocado, or banana.

So, here we are. I’m giving in. I’m going for it! You can thank Macedonia, where they enjoy a version called Sutlijash. The simple recipe brings a happy stick of cinnamon and fresh lemon peel to the pot, which adds a subtle, sunshiny note to an otherwise sweet, hearty pudding.

As for my delay?

Perhaps I didn’t broach the subject earlier because ordinary rice pudding seems so, well, ordinary. Or perhaps it’s the fact that I didn’t like it as a child (I couldn’t get past the conflict between the smooth silky pudding dotted with tiny, soft bits of rice). But, now that we’re here, I’m glad I gave in because this grown up likes rice pudding.

Nothing like a little comfort to get us through these last weeks of winter.

Serves 8

Ingredients:

1 cup water
1/2 cup rice
pinch salt
cinnamon stick
strip of lemon zest
4 cups milk
1/2 cup Sugar
3 egg yolks

Garnish ideas:

Ground cinnamon
lemon zest
slivered almonds
raisins

Method:

The spirit of Macedonia can be captured in a smile…

Macedonian woman in traditional clothes. Photo by Juan Mejuto

And smiles will certainly come when you taste this rice pudding. First, bring water to boil. Add rice, salt, cinnamon stick and lemon zest.

Cover and simmer 16 minutes, or until tender.

Meanwhile, add milk and sugar to a pot and cook until hot and the sugar dissolves when whisked. Stir a few spoonfuls of the hot milk mixture into the egg yolks, to temper them. Add these tempered balls of sunshine back into the hot milk mixture and whisk to combine.

Now, add the cooked rice (with cinnamon stick and lemon peel) to the milk mixture. Cook at a gentle simmer until thickened enough to stand a spoon up into it.

It starts out impossibly soupy…

But patience (and 30-45 minutes) will lead to good, good things.

Garnish with cinnamon, lemon zest, raisins, and – or – almonds.

Enjoy lakeside, while listening to the whispering clouds and the sparkling water.

Macedonian lake with motorcycle and Orange Zastava. Photo by Henri Bergius.

P.S. Guess who this is on the motorcycle?

Rice Pudding | Sutlijash
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The simple recipe brings a happy stick of cinnamon and fresh lemon peel to the pot, which adds a subtle, sunshiny note to an otherwise sweet, hearty pudding.
Servings
8 people
Servings
8 people
Rice Pudding | Sutlijash
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The simple recipe brings a happy stick of cinnamon and fresh lemon peel to the pot, which adds a subtle, sunshiny note to an otherwise sweet, hearty pudding.
Servings
8 people
Servings
8 people
Ingredients
  • 1 cup water
  • 1/2 cup white rice
  • 1 pinch salt
  • 1 cinnamon stick
  • 4 cups milk
  • 1/2 cup sugar
  • 3 egg yolks
Garnish ideas
  • ground cinnamon
  • lemon zest
  • slivered almonds
  • raisins
Servings: people
Units:
Instructions
  1. In a medium pot bring water to boil.
  2. Add rice, salt, cinnamon stick and lemon zest.
  3. Cover and simmer 16 minutes, or until tender.
  4. Meanwhile, add milk and sugar to a large pot and cook until hot and the sugar dissolves when whisked.
  5. Stir a few spoonfuls of the hot milk mixture into the egg yolks, to temper them.
  6. Add these tempered balls of sunshine back into the hot milk mixture and whisk to combine.
  7. Now, add the cooked rice (with cinnamon stick and lemon peel) to the milk mixture.
  8. Cook at a gentle simmer until thickened enough to stand a spoon up into it. About 35-40 minutes.
  9. Garnish with cinnamon, lemon zest, raisins, and - or - almonds.

Roasted Pepper & Eggplant Salad

While I’ve always loved a good ratatouille, there’s something so … soft about it. While that’s fine for a cloudy sort of day, on bright, cheery days, I’m in the mood for definition. Clear edges. Decisiveness. Which brings us to today’s roasted salad, from the Macedonian Global Table. She’s all of those things while still being easy-breezy.

The reason she’s so defined?

The eggplant and peppers are pre-cut and roasted, which gives good browning and clean edges. Once tossed with fresh tomatoes and a sprinkling of lemon juice, this salad just begs to be eaten with crusty bread and a glass of wine (Macedonia has long produced good wines and CNN even called her the new Napa Valley in 2010).

This is a minimalist salad; every single ingredient gets the attention it deserves.

I wish the same for you.

Ingredients:

1 eggplant, cubed
3 bell peppers, diced
2 large cloves garlic, sliced
salt & pepper
oregano, optional
1/4 cup olive oil, more to taste
1-2 tomatoes, diced
lemon juice, to taste

Method:

The best way to get inspired? Take a stroll through an old Macedonian market…

Old market in Bitola, Macedonia. Photo by Petar Milošević.

Fill a basket with a happy bounty of vegetables. Don’t stop until you’re smiling.

When you get home, preheat the oven to 450F. Meanwhile, toss the cubed eggplant and peppers with garlic, salt, pepper, and olive oil. Add a dash of oregano, if desired.

It’s easiest to coat the veggies evenly if you use a large bowl – plus it captures the sunshine better.Transfer the vegetables to two lined sheet pans (you’re looking to give the veggies lots of elbow room, so they brown properly; if you crowd them they’ll steam).

Roast in a thin layer for 20-30 minutes, or until softened and browning. Meanwhile, write that thank you note you’ve been meaning to send.

Remove the vegetables when properly tanned. Sigh happily as you nibble a few straight from the pan.

Each bite tastes like a sparkling night sky.

Macedonia’s capital, Skopje, at night.

Immediately toss in a bowl with chopped tomatoes. Add lemon juice and more olive oil, to taste. Check seasonings.

Enjoy on a picnic overlooking a quaint town.

Bitola, Macedonia. Photo by Petar Milošević

Delicious!
Wishing you a fun Friday, full of decisiveness, clean lines, and definition.

Whatever that means to you.

 

 

Roasted Pepper & Eggplant Salad
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Once tossed with fresh tomatoes and a sprinkling of lemon juice, this salad just begs to be eaten with crusty bread and a glass of wine.
Roasted Pepper & Eggplant Salad
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Once tossed with fresh tomatoes and a sprinkling of lemon juice, this salad just begs to be eaten with crusty bread and a glass of wine.
Ingredients
  • 1 eggplant , cubed
  • 3 red bell peppers , diced, -AND/OR-
  • 3 green bell peppers , diced
  • 2 large cloves garlic , sliced
  • salt
  • pepper
  • oregano , optional
  • 1/4 cup olive oil , more to taste
  • 1-2 tomato , diced
  • lemon juice , to taste
Servings:
Units:
Instructions
  1. Preheat the oven to 450F.
  2. In a large bowl toss the cubed eggplant and peppers with garlic, salt, pepper, and olive oil. Add a dash of oregano, if desired.
  3. Transfer the vegetables to two lined sheet pans (you're looking to give the veggies lots of elbow room, so they brown properly; if you crowd them they'll steam).
  4. Roast in a thin layer for 20-30 minutes, or until softened and browning.
  5. Immediately toss in a bowl with chopped tomatoes.
  6. Add lemon juice and more olive oil, to taste. Check seasonings.

Macedonian Pizza | Pastrmajlija

The air buzzes with excitement. Ava pats the dough and we’re on our way to Macedonian pizza (Pastrmajlija), an addicting combination of diced pork, olive oil, and cracked eggs.  Together, her little hands next to my big hands, we shape the pizza two ways -first in a traditional full-moon circle and then in a Valentine’s-inspired heart. While some might say the shapes taste the same, I beg to differ. Anything heart-shaped tastes infinitely better than that same thing not heart-shaped.

Dressed up in a dusting of black pepper, the pork sizzles in the oven and turns slightly golden. The rich, golden yolk makes the entire pizza taste like a dreamy breakfast. Simple to make and yet so full of flavor.

That’s love.

NOTES:

Traditional Pastrmajlija is made with pork smoked in a “pusnici” during the cool winter months (October-February).  This video shows what a pusnici looks like. Since I lacked access to the traditional method, I used fresh pork. Seek out smoked meats, however, if you can! Here’s what an authentic Pastrmajlija looks like:

Photo by

Photos by Devid Gorgievski

 

Also, you may wish to scramble the egg before pouring it over the pizza, an alternate preparation popular in Macedonia. As for the fat used, I used olive oil which is generally popular in the area, but some locals like to dot this pizza with lard instead, lending the pizza a much more indulgent quality. The choice is yours.

Makes two 10″ Macedonian pizzas

Ingredients:

1 recipe homemade  pita dough

1 – 1 1/2 large, boneless pork loin chop(s) (butterflied makes your work easier)
2 Tbsp olive oil
salt & pepper

2 eggs

Method:

Prepare homemade pita dough. Cover with a moist cloth and let the dough rest in a warm, sunny spot until doubled in volume, about 1 1/2 – 2 hours.

Meanwhile, go row a boat on still morning in Macedonia. Listen to the water lap the sides of your boat. Daydream. Soak up the sun. Why not? This is stove top travel. This is your chance to imagine.

Lake Dojran, Macedonia. Photo by Ksenija Putilin.

When you get home, place a pizza stone in the oven and preheat it to 400F. If you don’t have a pizza stone, just bake the pizza on a sheet pan  (cooking times may vary, though).

Divide dough into two pieces. Roll them into hearts, circles, whatever shape suits your fancy – dusting with flour to prevent sticking, if necessary. Press down with your hand to create a lip around the edge, so the egg doesn’t roll off later.

Meanwhile, dice the pork chop. This large, butterflied chop easily covered the two pizzas.

Toss the diced pork with olive oil, salt and pepper.

Spread onto pizza.

Brush crust with a glistening coat of olive oil.

Bake for 16-20 minutes. Now, here’s what I figured out in my very wacky oven:

– the egg will be quite runny if cooked 10-12 minutes
– the egg will set completely if you add it at the beginning of baking

The choice is yours.

We added it after about 8 minutes of baking:

Then we brushed it again with olive oil, before returning to oven.

And we started working on the next one…

Now,. I’m going to show you a mistake, so you can learn from my folly. The next pizza didn’t rise well because the dough was too dry. You want your dough to be soft, like a baby’s bottom. Or else it’ll look more like a cracker when baked (and, worse yet, the yolk rolled right off of it):

Bummer.

Here’s a nice specimen… notice how the lip kept the egg from rolling off the edge of the pizza:


Yum! Beautiful! Happy, happy.


Ava was proud of her handiwork.

Enjoy immediately, with a big heart, a smile…

… a view, and a few friends. Perhaps all rolled up in one… as with these stone dollies from Macedonia:

Natural stone “dolls” in Macedonia. Photo by Rašo.

They look like pretty good dining companions to me.

Macedonian Pizza | Pastrmajlija
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Traditional Pastrmajlija is made with pork smoked in a "pusnici" during the cool winter months. Since I lacked access to the traditional method, I used fresh pork. Seek out smoked meats, however, if you can!
Macedonian Pizza | Pastrmajlija
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Traditional Pastrmajlija is made with pork smoked in a "pusnici" during the cool winter months. Since I lacked access to the traditional method, I used fresh pork. Seek out smoked meats, however, if you can!
Ingredients
  • 1 recipe homemade pita dough
  • 1-1 1/2 large pork loin chops (boneless), butterfly makes your work easier
  • 2 Tbsp olive oil
  • salt
  • pepper
  • 2 eggs
Servings:
Units:
Instructions
  1. Prepare homemade pita dough.
  2. Cover with a moist cloth and let the dough rest in a warm, sunny spot until doubled in volume, about 1 1/2 - 2 hours.
  3. Place a pizza stone in the oven and preheat it to 400F. If you don't have a pizza stone, just bake the pizza on a sheet pan (cooking times may vary, though).
  4. Divide dough into two pieces.
  5. Roll them into hearts, circles, whatever shape suits your fancy - dusting with flour to prevent sticking, if necessary. Press down with your hand to create a lip around the edge, so the egg doesn't roll off later.
  6. Dice the pork chop.
  7. Toss the diced pork with olive oil, salt and pepper.
  8. Spread onto pizza.
  9. Brush crust with a glistening coat of olive oil.
  10. Bake for 16-20 minutes.
Recipe Notes

- the egg will be quite runny if cooked 10-12 minutes
- the egg will set completely if you add it at the beginning of baking

Menu: Macedonia

Global Table Adventure has a weird way of knitting bits and pieces of my life together. For example, today my best friend from my college years, upon seeing we were cooking Macedonia, wrote to inform me that her first marriage proposal was from a Macedonian man. This would be altogether unremarkable, except for the fact that, despite keeping in touch here and there over the years, I knew nothing of any marriage proposals, let alone a “first.”

Had I never cooked Macedonia, I might never have found out.

And now I am left to wonder… Who is this mysterious Macedonian? How did it happen? Was she in Macedonia, or was she at home in NYC? Were they star-crossed lovers, or was the entire affair simply a flash in the pan?

I eagerly await her reply although, as with all mysteries, it’s also fun to imagine the answers on my own.

Today, in honor of learning new things about old friends, here’s our Macedonian menu… full of easy comfort food and a lot of love.

What sounds good to you?*

Macedonian Pizza  (Pastrmajlija) [Recipe]
Once I read about this simple pizza, I knew there was no going back. I simply had to try it. Forget the sauce. Forget the cheese. Instead, enjoy pizza dough, pork, and olive oil. Crack an egg on top to finish things off with flair.

Cozy Roasted Pepper & Eggplant Salad [Recipe]
This vegan salad is completely fantastic. Made with roasted eggplant and pepper, then tossed with hunks of fresh tomato, lemon juice and olive oil. Simple and fabulous.

Rice Pudding (Sutlijash) [Recipe]
Rice cooked with sweet milk, seasoned with a stick of cinnamon and bright, cheery lemon peel.

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

About the food of Macedonia

Lake Ohrid, in the Republic of Macedonia. Photo by Markus Bernet.

Mmmm… M! We’re finally here. Yesterday, when I told my husband Keith (a.k.a. Mr Picky) that we were about to launch into the M’s with this week’s Macedonian Global Table, he was surprised. I’m pretty sure he never thought we’d make it. And to be honest, I’m not sure I did either.

Every letter until now has seemed like the beginning of the alphabet – the beginning of the Adventure. The thing about M is how much it sounds like progress – like we’re going places. Then Keith calculated that we’d be here for the next five months or so. Hmmm. Time to get comfortable.

Maps and flag courtesy of CIA World Factbook.

So, M… Macedonia. Let’s go and say hello… (Just be sure to look up while we do. Literally. Macedonia roughly translates to “tall ones” … most likely in reference to the ancient people’s height and to the mountainous terrain).

In fact, everything seems to be scaled up… and way up high. To say that she’s studded with mountains is an understatement. In fact, most likely thanks to her gritty geography, Macedonia lays claim to one of the world’s oldest observatories: Kokino… which is over 3,800 years old.

Photos of Kokino, courtesy of Acer GER, Marko Skavesna, and US Gov.

As for the food? This Balkan country will remind you a bit of Greece and Turkey, with – of course – her own special flair.

First of all, there’s a lot of meat. Some of the most famous dishes include pastrmajlija, or Macedonian pizza topped with little more than pork and eggs (Pastrmajlija) [Recipe]. Breakfast for dinner, anyone? Then there’s lamb any which way you desire… grilled, roasted, or formed into meatballs. Or, in Mr.Picky’s case, all of the above.

For veggie lovers, there’s also a world of flavor. We already sampled shopska salad [recipe], but there’s also a roasted eggplant salad which is loaded up with tomatoes and peppers [Recipe]. Then there’s a splash of Eastern Europe, which you’ll recognize in her love of stuffed peppers [recipe], potatoes, cabbage, and beets.

For those of you with a sweet tooth, know that you’re in good hands. Rice pudding [Recipe] or baklava are popular ways to end a meal. Actually, just about anything drizzled in honey is good (remember our Greek dessert [recipe]?) . For those who prefer just fruit (plain or in a fruit salad), grapes, watermelon, other melons, quince, cherries, apples and plums are all good options. I’ve even seen fruit salad with a scoop of ice cream on top.

National Museum. Photo by Rašo.

These are just a few tidbits – what’s your favorite food from this region?