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Menu: Finland

I always wince a little when I tell a native about the food I chose to represent their country. I wait for the hammer to drop – for them to tell me “no one eats that food!” Or “good job stereotyping my country!” When I met Ruby, my new half-Finnish friend, I had already been to the grocery store and purchased what I needed for this menu. The thought of changing plans exhausted me. When she asked me what I was making, I almost didn’t tell her. I almost ran away.

For some reason I didn’t.

I got lots of excited nods, especially when I got to the Pulla. Oh, what a relief.  But my luck changed when I got to the blueberry milk. She shook her head slowly. I panicked. My mind raced – what could I make instead? Thankfully her mother stepped in to clear things up. Blueberry milk really is authentic. It’s just not something that she had growing up in her house. Phew, crisis averted.

Funny how localized food can be, right down to our own homes.

What sounds good to you?

Scandanavian Mustard & Dill Sauce [Recipe]
Grilled salmon gets a boost from the tangy bite of mustard and loads of fresh dill. If you love mustard, you just might swoon.

Maple-Glazed Rutabaga [Recipe]
 Browned and then lightly glazed in maple syrup – this rutabaga side dish is winning. Kind of like Charlie Sheen, but not exactly.

Cardamom Sweet Bread (Pulla) [Recipe]
 Wake up to pulla, Finland’s answer to the cinnamon roll. Much less sweet but incredibly flavorful thanks to cracked cardamom seeds and a lightly spiced filling.

Blueberry Milk [Recipe]
 A happy blend of blueberries, fresh milk, and ice. Buy extra blueberries to stir into the drink, if desired. This is a great recipe for making with kids.

As usual, recipes and meal reviews will be up by Monday morning.

About the food of Finland

This past Saturday, while at a baby dance class – in between pretending to be a turtle and an elephant, I met a woman. Her name is Ruby and she’s half Finnish. To be fair, I had no idea she was Finnish and it isn’t why I started talking to her.

Of course, once I found out her origins, I immediately took her home to cook with me. Mr Picky was okay with it – as long as he got to eat.

While we cooked, Ruby told me lots of neat things about Finland (did you know they are one of the healthiest countries in the world?), but she didn’t tell me that it is home to the world’s largest ice castle. Or about Rudolph. You know, that cute glow-nosed creature from your childhood? Well, head to Finland and you just might meet him – on your plate. This arctic country has made an art out of reindeer stew, served piping hot with a bit of lingonberry jam on the side. Perhaps Ruby didn’t share this tidbit out of fear that I’d be squeamish – and she might be right. No bother – if reindeer isn’t your thing, we’ll find something else.

So, c’mon – get out your row boat and put on your fuzziest winter coat. Most of Finland lies north of the article circle where her approximate 188,000 lakes are sure to be icy much of the year (though the summers do heat up nicely).

That’s a lot of cold lakes. Brrr.

With so many fresh lakes and an enviable coastline, Finland happily celebrates fish – grilled, smoked, stewed, and roasted. Salmon and herring are two of the most popular fish, and are often enjoyed with a dollop of spicy mustard dill sauce [Recipe]. Ruby says to use lots of dill, for authenticity purposes.

She also says that the milk in Finland tastes better than any milk she’s ever had. The same goes for the cheeses. Something about the fresh air and limitless nature agrees with the cows and makes for fantastic flavor. Fins drink everything from buttermilk, yogurt, and fruity milks – made with fresh strawberries and blueberries [Recipe]. They pour the fruity milk over fresh fruit and cereal, for a nutrient packed meal.

Of course, not everything in Finland is perfectly good for you – although most of it tastes perfectly good. Take, for example, pulla, Finland’s sweet cardamom bread. Not nearly as sweet as western breads, Pulla is still rich and addicting [Recipe]. Twist and pull it into almost any shape – a roll, a knot, a loaf, a braid – you name it. Fins enjoy pulla with a cup of coffee in the morning, often dunking it. In Ruby’s family they like to add a bit of a cardamom filling – sweetened with brown sugar and butter. Others might add jam, cream, or plain sugar fillings.

Comfort food abounds in this cold climate – Fins love a good potato or, better yet, try rutabaga cooked with a bit of maple syrup [Recipe].

With a motto like “eat well, feel good”  there’s no limit to the good food.

Photos: A. Norppa, Sean Biehle, Plenz, Miika Silfverberg, Ximonic

Monday Meal Review: Fiji

Mr Picky contemplates his first bite of Kokoda

THE SCENE:


I knew it was time but I secretly hoped to fail.

“Can I help you?” the fishmonger asked.

He was bright eyed and eager. His apron was starched.

“I am making ceviche and need a very fresh piece of Mahi-Mahi.”

Please, oh please, I thought, scanning the fish case. Please let him say they don’t have any.

“We don’t carry sushi-grade fish,” he said, shaking his head. He looked genuinely disappointed.

“Oh, ok. Well, thanks anyway”

I turned on my heel, giving Ava a little wink. But, before I could step away, another  voice called out – “You don’t need sushi-grade fish to make ceviche.”

I cautiously looked back over my shoulder.

His name tag said Josh. He was a little scruffier than the first guy, maybe a few years older, and he was definitely not wet behind the ears. I turned to face him.

He repeated himself “You don’t need sushi-grade fish to make ceviche. You just need really fresh fish.”

He picked up a slab of mahi mahi and brought it right up to his nose. He took a long, drawn out whiff. He must have been smelling that thing for a good five seconds… which, if you’ve never done it, is a long time to smell a piece of raw fish – no matter how fresh it is.

“This’ll do just fine.” he said. “The lime cooks it anyway. Want me to skin it and remove the bloodline? ”

I nodded grimly.

“Sure,” I said, “but can you give me maybe … half that amount?”

And there it was. I hadn’t failed. I saw my destiny unfurl before me. That same day I would take my first bite of ceviche. Possibly, just possibly, my life would change forever. Or I would get food poisoning.

That first bite was vibrant and soft – simple, really. Immediately, my mouth felt the assault of tart lime juice, but in the next moment was healed by the salve-like coconut milk. With each taste I became more perplexed. This dish was so tropical. So different. It felt like a dance I didn’t know the moves to. The dull grey day outside seemed wrong somehow. And so did my attitude.

Sometimes in life you just have to get up and dance, even when you don’t know the steps.

Eventually you just… fall in line.

THE FOOD:

Fijian Curried Corned Beef [Recipe]

What I liked most about this dish:

Corned beef can be rather bland, but curry really adds dimension and warmth. I found it to be a supremely comforting dish.

What I liked least about this dish:

My mouth felt like it had been brined by the time I was done eating. Corned beef is meant to be salty, but I think I’m rather sensitive to it. Amazingly Mr. Picky, a.k.a. Mr I-Love-Salt, felt the same way. The package said that one portion was 56% of the daily recommended value. Yikes.

Homemade curry powder [Recipe]

What I liked most about this dish:

I had a good time adjusting the spices to make a curry that works for me. This one is floral and mild – just right for Ava’s young taste buds, as well as my own, sensitive ones. It really is all-purpose.

What I liked least about this dish:

I would have liked to take the time and grind each spice separately. This ensures a more even powder. Overall though, I think the time saved was worth it.

Fijian Coconut Ceviche (Kokoda) [Recipe]

What I liked most about this dish:

This was my first time making ceviche. I loved seeing  fish transform from translucent to opaque white (the center remains uncooked though). I though the tart lime juice with the creamy coconut milk was a great compliment to the fish.

What I liked least about this dish:

The mixture creates a lot of juices (although Fijians do enjoy them). I had a tendency to drain off the liquid with a slotted spoon. Mr Picky thought it was okay and, in case you’re curious, I did make him taste it first. I figured if he can handle ceviche, I certainly had no business being squeamish about it.

Polynesian Bananas in sweet coconut milk [Recipe]

What I liked most about this dish:

Sweet bananas and coconut milk are a great match. There was enough milk to cook a lot of bananas this way. Mr Picky called this “Almost awesome.”

What I liked least about this dish:

The rich coconut milk was intense for our western taste buds. I think I’d go for half coconut milk and half regular milk next time… Mr Picky said that would probably put the dessert over, into the “awesome” realm.

Ava’s Corner

Polynesian Coconut Bananas

Serves 4

People all over Polynesia eat this rich, sweet dessert. It’s uber simple to throw together – just take care to not overcook the bananas, lest they become mushy. Mushy is a big time banana fail. I never met anyone who loved mushy bananas. Do you?

TIP: This amount of coconut milk can easily cook more bananas – perhaps up to 8 small red bananas. I only needed 4 for our small family though.

Ingredients:

4 small red bananas
or
2 regular bananas

1/4 tsp salt (or just a pinch)
1/3 cup sugar
1 (13.5 oz) can of coconut milk

Method:

Are you a coconut fanatic? Good. Get ready!

In a saucepan big enough for your bananas, add coconut milk, sugar,…

… and a little salt.

Bring this lovely mixture to a simmer and stir to dissolve sugar.

Add the bananas (you can use whole bananas or slice them in bite-sized pieces). Simmer gently for 2-4 minutes (do not overcook or the bananas will become mushy). You really just want to warm them through.

I liked mine sliced in half on the bias. Serve a small bowl with a little coconut mixture.

Shredded or shaved coconut would be beautiful on top of this dish, if that sort of thing floats your Fijian boat.

Enjoy warm immediately. Before the bananas brown or get cold! Next to mushy bananas, brown and cold bananas are the worst.

Polynesian Coconut Bananas
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People all over Polynesia eat this rich, sweet dessert. It’s uber simple to throw together – just take care to not overcook the bananas, lest they become mushy. Mushy is a big time banana fail. I never met anyone who loved mushy bananas. Do you? TIP: This amount of coconut milk can easily cook more bananas – perhaps up to 8 small red bananas. I only needed 4 for our small family though.
Servings
4 people
Servings
4 people
Polynesian Coconut Bananas
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People all over Polynesia eat this rich, sweet dessert. It’s uber simple to throw together – just take care to not overcook the bananas, lest they become mushy. Mushy is a big time banana fail. I never met anyone who loved mushy bananas. Do you? TIP: This amount of coconut milk can easily cook more bananas – perhaps up to 8 small red bananas. I only needed 4 for our small family though.
Servings
4 people
Servings
4 people
Ingredients
  • 4 small red bananas (OR- 2 regular bananas)
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1 13.5 oz can coconut milk
Servings: people
Units:
Instructions
  1. In a saucepan big enough for your bananas, add coconut milk, sugar, and a little salt. Bring to a simmer and dissolve sugar.
  2. Add the bananas (you can use whole bananas or slice them in bite-sized pieces). Simmer gently for 2-4 minutes (do not overcook or the bananas will become mushy). You really just want to warm them through.
  3. Serve in a bowl with a little coconut mixture. Top with shredded or shaved coconut, if you like.

Fijian Coconut Ceviche | Kokoda

Serves 4 (as an appetizer)

Until Kokada entered my life, ceviche was uncharted territory for me. Raw fish dishes are definitely not native to my hometowns – Boston, Atlanta, Paris, or Luxembourg – they’re really more of a tropical item. (Is it weird to say I have more than one hometown? It’s all I know…)

I had my reservations about consuming raw fish in landlocked Tulsa, Oklahoma – but, after taking a big sniff, the fishmonger assured me the mahi-mahi was fresh. What a flavor sensation it is – mild fish swimming in a blast of tart lime juice and cloaked in creamy coconut milk. I added a bit of hot pepper to give even more dimension, but you can use regular green peppers if you’d prefer.

TIP: Ask your fishmonger to skin the fish and remove its bloodline.

TIP 2: If you have leftover coconut milk from a can, use it to make some Grilled Corn with Coconut Milk.

Ingredients:

1/2 lb fresh mahi mahi (skinned & bloodline removed)
2 limes, juiced
1/4 tsp salt
1 small tomato, seeded and diced
1-2 green onions, sliced thinly
Minced jalepeno, to taste (I used 1 Tbsp and it was plenty hot)
1/3 cup coconut milk

romaine lettuce, for scooping/wrapping (about 1 small head)

Method:

Make this recipe beachside, preferably with dried ocean water on your face and sand in your hair.

First step? Gather the freshness:

Then, dice the mahi mahi as small as possible. I did 1/2 inch cubes, but 1/4 inch is preferable.

Sprinkle with salt…

And the juice of two limes. Give the fish a thorough stir. Lime juice can only “cook” the fish it touches.

Cover and marinate for an hour in the fridge, tossing mixture with a spoon after 30 minutes.

Look – the fish is now white! The acidic limes did their work… chemically “searing” the outside of the fish.

Toss the tomatoes, green onion and jalepeno on top of the fish…

And pour on the coconut milk (whisk the coconut milk smooth before adding to the fish).

Give everything a stir and serve with pieces of lettuce. You can leave it soupy (I’ve seen photos this way) or use a slotted spoon to drain off some of the liquid. Whatever works for you!

I kept mine rather dry and scooped the kokoda up with lettuce, rather like chips and salsa.

Serve after a game of beach volleyball, or a long, tiring swim.

Oh, hurry up summer! I’m ready.

Are you?

Fijian Coconut Ceviche | Kokoda
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Until Kokada entered my life, ceviche was uncharted territory for me. Raw fish dishes are definitely not native to my hometowns – Boston, Atlanta, Paris, or Luxembourg – they’re really more of a tropical item. (Is it weird to say I have more than one hometown? It’s all I know…) I had my reservations about consuming raw fish in landlocked Tulsa, Oklahoma – but, after taking a big sniff, the fishmonger assured me the mahi-mahi was fresh. What a flavor sensation it is – mild fish swimming in a blast of tart lime juice and cloaked in creamy coconut milk. I added a bit of hot pepper to give even more dimension, but you can use regular green peppers if you’d prefer. TIP: Ask your fishmonger to skin the fish and remove its bloodline. TIP 2: If you have leftover coconut milk from a can, use it to make some Grilled Corn with Coconut Milk.
Servings Prep Time
4 people 10 minutes
Passive Time
30 minutes
Servings Prep Time
4 people 10 minutes
Passive Time
30 minutes
Fijian Coconut Ceviche | Kokoda
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Rating: 0
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Until Kokada entered my life, ceviche was uncharted territory for me. Raw fish dishes are definitely not native to my hometowns – Boston, Atlanta, Paris, or Luxembourg – they’re really more of a tropical item. (Is it weird to say I have more than one hometown? It’s all I know…) I had my reservations about consuming raw fish in landlocked Tulsa, Oklahoma – but, after taking a big sniff, the fishmonger assured me the mahi-mahi was fresh. What a flavor sensation it is – mild fish swimming in a blast of tart lime juice and cloaked in creamy coconut milk. I added a bit of hot pepper to give even more dimension, but you can use regular green peppers if you’d prefer. TIP: Ask your fishmonger to skin the fish and remove its bloodline. TIP 2: If you have leftover coconut milk from a can, use it to make some Grilled Corn with Coconut Milk.
Servings Prep Time
4 people 10 minutes
Passive Time
30 minutes
Servings Prep Time
4 people 10 minutes
Passive Time
30 minutes
Ingredients
  • 1/2 lb mahi mahi (skinned and bloodline removed)
  • 2 limes , juiced
  • 1/4 tsp salt
  • 1 small tomatoes , seeded and diced
  • 1-2 green onion , sliced thinly
  • 1 Tbsp jalapeno , or to taste
Servings: people
Units:
Instructions
  1. dice the mahi mahi as small as possible. I did 1/2 inch cubes, but 1/4 inch is preferable. Sprinkle with salt… And the juice of two limes. Give the fish a thorough stir. Lime juice can only “cook” the fish it touches.
  2. Cover and marinate for an hour in the fridge, tossing mixture with a spoon after 30 minutes. The acidic limes do their work… chemically “searing” the outside of the fish.
  3. Toss the tomatoes, green onion and jalepeno on top of the fish… And pour on the coconut milk (whisk the coconut milk smooth before adding to the fish).
  4. Give everything a stir and serve with pieces of lettuce. You can leave it soupy (I’ve seen photos this way) or use a slotted spoon to drain off some of the liquid. Whatever works for you!

Fiji teaches: what food would be on your flag?

Grunge version of Fiji's Flag, by COLD

Do you ever, in the midst of clipping your fingernails, start wondering about the meaning of life?

Do you ever, while tweezing those stray hairs, start wondering “who am I, anyway?”

Do you ever, while watching a movie, start thinking about what food your soul might be made up of?

The other night we watched “Cold Souls,” an offbeat film about the possibility of removing the soul and freezing it until needed again. The main character (played by Paul Giamatti) extracts his soul only to find out it looks exactly like a chickpea.

A chickpea.

It made me laugh. Then, rather abruptly, I stopped laughing.

“Wait a minute,” I thought “What food might mine be made of?”

A flood of possibilities crossed my mind- basically my favorite foods – but none seemed suitable. Basalmic vinegar is too tart and runny, artichokes are too prickly at heart, garlic is too stinky. I simply couldn’t decide.

Fiji’s Answer

One look at Fiji’s flag and I could tell – they’ve already figured out their answer. But they didn’t stick with just one food. Oh, no. Depicted on their flag’s crest are four of Fiji’s most beloved foods:

  • A lion holding a cocoa pod: Cocoa is a very important crop in Fiji – there are entire villages that survive and thrive on cocoa farming.
  • Three sugar canes: Sugar makes up 1/3 of industrial activity in Fiji.
  • A coconut palm: Coconuts and their milk make their way into countless Fijian dishes. From what I can tell, the creamy goodness is so common, coconut milk might as well be Fijian salt and pepper.
  • A bunch of bananas: Bananas are all over Fiji and the people enjoy them for dessert or dinner. At times they even enjoy the for dessert and dinner.

There’s also a dove on the flag, but don’t get any ideas. She represents peace, not food.

So what about you?

What food(s) would be on your “flag”?

What food(s) represent you best?

And, just for fun – a little poll:

Photos: Claus Ableiter, Enzik, Medicaster, Dan Iserman

Fijian Curried Corned Beef

Serves 6-8

I’ll be honest – I’ve spent the better part of my life avoiding corned beef. It seemed messy, unwieldy, and way too, well,… meaty. Global Table has a way of taking me out of my comfort zone, though. Turns out this one pot dish is super easy and wickedly tasty. Today we’re making a Fijian version. Their special twist is a hearty helping of curry powder. If you’d like to make it even more Fijian, try swapping the potatoes with taro root and/or chunks of yucca. Also, Fijians would typically make this dish with canned corned beef – but I wanted to go the extra mile for Saint Patrick’s Day! Thanks Fiji.

Ingredients:

4 lb piece of corned beef
1-2 Tbsp Homemade Curry Powder
water, to cover

2 onions, cut in large chunks
2 large carrots, cut into 1.5 inch pieces
6 medium potatoes (yukon gold), quartered

Method:

Get a pot large enough to hold your meat (and, eventually, all your veggies). If I had a big cast iron pot, that’s what I would use.

Next, unwrap and rinse off the brisket (this helps cut back on the salt content of the final dish). Place the meat in pot with the curry powder. I used 1 tablespoon and loved it, but 2 tablespoons would be nice if you like a heavy curry flavor.

Splash on the water – enough to cover the brisket.

Cover and simmer the corned beef for 1 hour per pound. Skim off the yuck (a.k.a. fat) that’s floated to the top.

For a 4 lb brisket that would be 4 hours.

After about 3 hours and 15 minutes, add the chopped veggies and more water, if necessary. I also flipped the meat over. Check the seasonings.

NOTE: If you’re water seems excessively salty (thanks to the corned beef), you may want to replace some of the salty water with fresh water. If you do, add a little more curry powder, to taste.

Return to a simmer. After the four hours are up and the veggies are tender, remove the corned beef. Trim off any big fatty pieces and slice thinly across the grain.

Look – the outside is a little yellow from the curry! Neato.

Ladle the veggies into bowls with a little broth. Add a couple of slices of brisket.

Dig in!

Or your daughter can feed you, if she’s so moved.

Happy Saint Patrick’s Day, everyone.

What are you going to make?

Fijian Curried Corned Beef
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I’ll be honest – I’ve spent the better part of my life avoiding corned beef. It seemed messy, unwieldy, and way too, well,… meaty. Global Table has a way of taking me out of my comfort zone, though. Turns out this one pot dish is super easy and wickedly tasty. Today we’re making a Fijian version. Their special twist is a hearty helping of curry powder. If you’d like to make it even more Fijian, try swapping the potatoes with taro root and/or chunks of yucca. Also, Fijians would typically make this dish with canned corned beef – but I wanted to go the extra mile for Saint Patrick’s Day! Thanks Fiji.
Servings
6-8 people
Servings
6-8 people
Fijian Curried Corned Beef
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I’ll be honest – I’ve spent the better part of my life avoiding corned beef. It seemed messy, unwieldy, and way too, well,… meaty. Global Table has a way of taking me out of my comfort zone, though. Turns out this one pot dish is super easy and wickedly tasty. Today we’re making a Fijian version. Their special twist is a hearty helping of curry powder. If you’d like to make it even more Fijian, try swapping the potatoes with taro root and/or chunks of yucca. Also, Fijians would typically make this dish with canned corned beef – but I wanted to go the extra mile for Saint Patrick’s Day! Thanks Fiji.
Servings
6-8 people
Servings
6-8 people
Ingredients
  • 4 lb corned beef (piece)
  • 1-2 Tbsp curry powder (preferably homemade)
  • water (to cover)
  • 2 onions , cut in large chunks
  • 2 large carrots , cut into 1.5 inch pieces
  • 6 medium potatoes (yukon gold), quartered
Servings: people
Units:
Instructions
  1. Get a pot big enough to hold everything. Next, unwrap and rinse off the brisket and place the meat in the pot with curry powder. Splash on the water (enough to cover the brisket)
  2. Cover and simmer for 1 hour per pound. (For a 4 lb brisket that's 4 hours) Skim off the fat.
  3. After about 3 hours 15 minutes, add the chopped veggies and more water, if necessary. Flip the meat and check the seasonings. Return to a simmer.
  4. After the four hours are up and the veggies are tender, remove the corned beef and trim off any big fatty pieces then slice thinly across the grain.
  5. Ladle the veggies into bowls with a little broth and add a couple slices of brisket.
Recipe Notes

NOTE: If you’re water seems excessively salty (thanks to the corned beef), you may want to replace some of the salty water with fresh water. If you do, add a little more curry powder, to taste.

Homemade Curry Powder

Makes about 1/4 cup

Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything. Except maybe ice cream.

This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like.

If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with.

Ingredients:

2 tsp black peppercorns
2 tsp ground turmeric
2 tsp coriander seeds
2 tsp ground ginger
1 tsp fenugreek seeds
1 tsp cumin seed
1/2 tsp fennel seed
1/2 tsp cayenne
seeds from 4 cardamom pods
2 whole cloves

Method:

Gather your gorgeous spices.  Even with 45 spice jars, I’ve run out of room and bags of spices have begun breeding in my cabinets. Time to add a few more jars to the collection…

The cardamom seeds are particularly interesting. You have to pop them out of the pretty green pods. (Save the pods to flavor ice cream or rice pudding or tea)

Turmeric is about as pretty as it gets.

Once you’re done oggling your spices, measure them into a clean, dry sauté pan. Please do not use nonstick.

Toast over medium heat (or even medium-low) until fragrant and a few wisps of smoke come up. This should only take a minute or two. Keep the spices moving the entire time, so they do not burn.

In the off chance that you made a mess, wait to clean it up until after you toast your spices. You might burn them otherwise.

Speaking of messes, the above photo made me laugh. Why do I insist on living so dangerously? Look at all the stuff hanging off the edge of my table. Seriously. You’d think having a toddler would make me a little more careful. In my defense she’s very well behaved. Plus, she was napping.

Once the spices are toasted, pour them into your spice grinder and pulse until a fine powder forms.

Breathe in deeply. Smile.

Sprinkle in … and on … and around everything – especially Fijian Curried Corned Beef. You’ll be glad you did.

But be careful, curry powder can stain – especially when wet.

Homemade spice blends make nice gifts, too.

Enjoy!

Homemade Curry Powder
Votes: 1
Rating: 5
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Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything. This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like. If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with.
Servings Prep Time
1/4 cup 10 minutes
Cook Time
2 minutes
Servings Prep Time
1/4 cup 10 minutes
Cook Time
2 minutes
Homemade Curry Powder
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything. This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like. If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with.
Servings Prep Time
1/4 cup 10 minutes
Cook Time
2 minutes
Servings Prep Time
1/4 cup 10 minutes
Cook Time
2 minutes
Ingredients
  • 2 tsp black peppercorns
  • 2 tsp ground turmeric
  • 2 tsp coriander seeds
  • 2 tsp ground ginger
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp cayenne
  • 4 cardamom pods , shelled
  • 2 whole cloves
Servings: cup
Units:
Instructions
  1. Toast all spices over medium heat (or even medium-low) until fragrant and a few wisps of smoke come up. This should only take a minute or two. Keep the spices moving the entire time, so they do not burn.
  2. Once the spices are toasted, pour them into your spice grinder and pulse until a fine powder forms.
  3. Sprinkle in … and on … and around everything.

Menu: Fiji

“He who plants a coconut tree, plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children.” – South Seas Proverb

I love this quotation. Not only does it show the importance of the coconut in the region, but it also shows a deep regard for one’s family and the future. Of course, it also makes me think of sweet Miss Ava. If there were a tree I could plant that would afford Ava all of these same luxuries my hands would be blistered from the effort of digging 500 trees. For now, I’ll have to continue passing on the heritage of our world’s countries, one by one.

Fijian Curried Corned Beef & Veggies [Recipe]
 A hearty pot filled to the brim with potatoes, carrots, onion and corned beef. Oh, and a healthy dose of curry powder, too. Fijians love canned corned beef, but in honor of St. Patty’s Day I went all out and bought a fresh piece of corned beef. 

Homemade curry powder [Recipe]
 Golden, fragrant and mildy spicy – this is a great all-purpose curry powder recipe. 

Fijian Coconut Ceviche (Kokoda) [Recipe]
 Raw mahi-mahi “cooks” in lime juice and is served in a mixture of creamy coconut milk, tomatoes, and peppers. Use the freshest fish you can get your hands on. If you like things spicy, use jalepenos. Serve with lettuce. 

Polynesian Bananas in sweet coconut milk [Recipe]
Small, red bananas take a quick dip in simmering, sweet coconut milk. Simple, decadent treat after a heavy meal.

As usual, all recipes and meal review will be posted by Monday morning. The Corned beef recipe will be up tonight, in time for St. Patty’s Day!

About the food of Fiji (a.k.a. how to live a good life)

“Bula” my dear friends.

That’s Fijian for “Hello, live life fully.”

And I really mean it. I hope you take risks – get the courage to talk to your cute neighbor, be brave enough to speak up when someone is in need, and spread love with every action.

Make an effort to look past the superficial. In the wake of the sunami, which set Fiji on red alert this weekend, Fijians certainly were not worried about what brand shoes they were wearing (if they ever worried about this at all). They were cherishing each moment – each second – with family and loved ones.

Yes, wake up each morning and say “Bula.” Your conviction will be contagious. And eat some Fijian food while you’re at it. You’ll be delighted by the variety …

A tidal sandbar connects Waya and Wayasewa Islands| Coconut Tree

Fan-curry-tastic

Because she was a former British colony, British-ruled Indians came to Fiji and spread a love for all things curry. My eyes almost fell out when I read that they happen to love curried corned beef (you know, what with St. Patty’s day coming up this week) [Recipe] made with what else besides homemade curry powder [Recipe].

It’s true, I read it in Lonely Planet Fiji.

I also came across a story about cans of corned beef washing up on Fiji’s shores years ago, but I can’t seem to retrace my steps back to that source. Regardless, corned beef makes it’s way into many meals, including lunch – cooked in taro leaves or scooped up with roti bread.

Navala in the Nausori Highlands

Starchy Staples

Fijians love taro, cassava, yam, breadfruit, and rice. Exact popularity varies with each ethnic group. If so desired, an entire meal could be a carb lover’s dream.

Coconut Crazy

Seems like every Fijian recipe I saw had some form of coconut in it. There’s the local ceviche, called kokoda [Recipe], made with coconut milk, lime juice, peppers and more. Then, there’s the ever popular polynesian dessert – bananas barely warmed through in sweetened coconut milk [Recipe]. And that’s just the beginning. Coconut water is everywhere… for good reason – it’s healthy and refreshing.

Center of town in Sigatoka

Intoxicate and Celebrate

If you’re a guest of honor, you might be offered kava, a somewhat intoxicating drink made from a plant related to the pepper bush, traditionally served out of a coconut shell.

The drink has a mildly numbing effect on the teeth and the tongue but otherwise it had no noticeable effects on us. According to some sources, it is meant to make you feel relaxed, de-stressed and sleepy, but since for me that just about sums up the whole Fiji effect it’s hard to tell.

– Sam Breach Becks Posh Nosh

Guests of honor might also be invited to take part in a meal baked underground, in a lovo oven. Lovo ovens are popular throughout polynesia.  The entire meal – fish, starch, and veggies are buried underground, in the lovo.  When the leaves (or dirt) are removed, the food parcels are said to suddenly fill the air with wonderful aromas. Enticed diners pick through the food and fill their plate. Fun!

Last Resort

If none of these dishes are to your liking, keep on sipping from your water bottle. You know, the one with “Fiji” plastered all over it.

I still love ya.

Photos: Erlebnishengst, Doron, Merbabu, Maxim75, CIA World Factbook.

Monday Meal Review: Ethiopia

THE SCENE

Popcorn. The final frontier.

I traced my fingers along the counter tops, navigating between a giant red bowl and a small plastic bag filled with popcorn kernels. I stopped when I reached the spot the microwave was supposed to be.

About this time last year, early one Saturday morning, I had a minor meltdown (in my baby blue bathrobe and fuzzy slippers, no less). I was bleary eyed. My head hurt. All I wanted in the whole, wide world was a giant mug of hot chai tea with milk. I walked into the kitchen and literally couldn’t see the counters for the appliances. Stuff was everywhere.

I could almost feel all 3.75 walls of my tiny windowless kitchen closing in on me.

I started crying.

All thoughts of tea forgotten, I hastily unplugged the microwave, my bread machine, and coffee maker. I began taking them, one by one, to the curb.

(If I know how to do anything, it is how to be impulsive and overtaken by emotion.)

Mr Picky stumbled into the kitchen as I struggled to lift the the microwave.

“What’s going on?” he said, taking the giant box from my hands.

“This stuff is in my way.” I said, lower lip trembling. “I can’t take it any more. I have zero counter space. I can’t work like this.”

He looked me straight in the eye with the most sincere look of affection. “I’ll take care of it.” he said and off he went.

My tiny kitchen gained 4 square feet of counter space that day. I could breathe again.

Three months later I wandered into the garage and saw something that froze me in my tracks. There was the microwave, tucked behind a large cardboard box. Turns out Mr Picky, always the practical husband, secretly stashed the microwave – in case I changed my mind.

I ran into the house and told him I was happy as a clam, melting butter on the stove and reheating pizza under the broiler. I told him that I really, really, really didn’t want the microwave. It was gone that same day.

And yet. A year later, here I was, about to make my first batch of microwave-free popcorn.

I was giddy. The oil shimmered, swirling around the golden kernels. I squealed when the first few white clouds popped their way into existence. More and more kernels popped, making a mountain that eventually reached the lid. I was doing it – I was making popcorn – just like mom did when I was little. It was no big deal.

I’d reached the final frontier thanks to Ethiopia.

Boy was I relieved.  I really didn’t feel like buying another microwave.

THE FOOD

Spicy Lamb and Sweet Red Onion Stew (Awaze Tibs) [Recipe]

What I liked most about this dish:

Tibs was one of my favorite dishes so far on this Adventure. Sweet caramelized onions make a great backdrop to the intense heat from berberé. I also love how the ginger and garlic brighten up normally gamey lamb. I would try this with chicken, too. Overall, another great recipe adapted from Laura Kelley at Silk Road Gourmet.

You’ll be happy to know Mr. Picky actually ate this one with his fingers – thanks in great part to the peer pressure exerted from you all during our Eritrean Global Table. Not only did he survive, but he actually seemed to enjoy himself. Thank you!

What I liked least about this dish:

Play around with the spice levels – 2 teaspoons of my berberé was very hot – I enjoyed it, but any hotter I would not have been able to handle it. For mild, try a teaspoon.

Stovetop Popcorn [Recipe]

What I liked most about this dish:

Anyone who makes popcorn on the stovetop is a superhero, especially to a child. Try it – it’s easy!

What I liked least about this dish:

I should have melted butter ahead of time to drizzle over the top. I forgot and by the time it was melted the popcorn was already cool. No matter, in Ethiopia they probably wouldn’t put butter on it anyway.

Ethiopian Coffee Ceremony [Recipe]

What I liked most about this dish:

This was the most fun I’ve had making coffee. There’s something about the relaxed ritual that makes a simple cup of coffee extra special. Plus, roasting the beans right before drinking the coffee makes the flavor extraordinary.

What I liked least about this dish:

The only thing that would have made this experience better is if I had had the proper equipment to do a 100% authentic Ethiopian coffee ceremony. Luckily, the flavor was still good.

Ava’s Corner

Ethiopian Lamb & Onion Stew | Awaze Tibs

Serves 2-4

I was a total lamb newb before starting Global Table Adventure – I simply had never cooked it. Sure, I grew up eating it with mint jelly (although the jelly always stayed on my plate, untouched), but the actual process of making a tasty meal out of lamb was a mystery to me. Thanks to our Adventure, it’s becoming rather second nature and this Ethiopian recipe might be my favorite lamb recipe thus far (barely edging out the Roast Lamb from Cyprus).

Our recipe is adapted from Laura Kelley of Silk Road Gourmet, a most wonderful author and world traveler. Serve with Injera.

Ingredients:

1/8 cup peanut oil
2 red onions, chopped
1 inch fresh ginger, peeled and grated (about 1 1/2 tsp)
3 cloves garlic, crushed
2 tsp berberé
1 cup beef stock
1.2 lbs cubed lamb

yogurt, to taste

Method:

Chop the onions (you can do a large dice or strips) and cook them until golden (10-15 min) over medium high, or until you can no longer stand how good the house smells. Take your time getting them nice and golden – that’s where all the flavor is.

Meanwhile, grate the ginger. Grating is the best way to get rid of those tough fibers and helps the ginger to “disappear” into the dish.

Add the ginger and crushed garlic to the pan and cook a few more minutes.

Toss in the berberé. Two teaspoons made me sweat… in a good way. Much more and I might have passed out.

Add the meat and brown it.

Cover with beef stock and simmer partially covered for about 35 minutes, or until the lamb is tender. If you’d like a less soupy texture simmer uncovered.

Don’t forget to season it with plenty of salt and pepper.

Awaze Tibs is incredible. Serve with a dollop of plain yogurt, to cool the mouth after each bite.

While the meal looks brown, brown, brown…the taste is incredibly complex and addicting.

Happiness is finding the perfect balance between sweet and spicy.

Serve hot with injera to friends. Laugh a lot while eating it. Use your fingers.

Ethiopian Lamb & Onion Stew | Awaze Tibs
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
I was a total lamb newb before starting Global Table Adventure – I simply had never cooked it. Sure, I grew up eating it with mint jelly (although the jelly always stayed on my plate, untouched), but the actual process of making a tasty meal out of lamb was a mystery to me. Thanks to our Adventure, it’s becoming rather second nature and this Ethiopian recipe might be my favorite lamb recipe thus far (barely edging out the Roast Lamb from Cyprus).
Servings
2-4 people
Servings
2-4 people
Ethiopian Lamb & Onion Stew | Awaze Tibs
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
I was a total lamb newb before starting Global Table Adventure – I simply had never cooked it. Sure, I grew up eating it with mint jelly (although the jelly always stayed on my plate, untouched), but the actual process of making a tasty meal out of lamb was a mystery to me. Thanks to our Adventure, it’s becoming rather second nature and this Ethiopian recipe might be my favorite lamb recipe thus far (barely edging out the Roast Lamb from Cyprus).
Servings
2-4 people
Servings
2-4 people
Ingredients
  • 1/8 cup peanut oil
  • 2 red onions , chopped
  • 1 inch ginger root (freshly peeled & grated, about 1 1/2 tsp)
  • 3 cloves garlic , crushed
  • 2 tsp berberé
  • 1 cup beef broth
  • 1.2 lbs lamb , cubed
  • plain yogurt (to taste)
Servings: people
Units:
Instructions
  1. Chop the onions and cook them until golden, about 10-15 minutes, over medium high.
  2. Meanwhile, grate the ginger and add with fresh garlic to the pan and cook a few more minutes.
  3. Add berberé and the meat and brown it.
  4. Cover with beef stock and simmer partially covered for about 35 minutes, or until the lamb is tender. (If you'd like a less soupy texture simmer uncovered).
  5. Season with salt and pepper