All posts filed under: Menus

Menu: Gabon

Ava’s getting her molars in, which means she is in an extra special mood. These teeth must be massive. Ginormous. For weeks now they’ve been on the move – she’ll go a few days in pain, then a few days off. Patience is at a premium, but I’ve learned to fill entire afternoons with long walks in the stroller. Instantly Ava chills out and spends the walk pointing out the birds, squirrels, and flowers. It’s really rather sweet. With all this teething, I wasn’t sure what food Ava was going to enjoy for Gabon, but I figured eggs were a sure bet. The rest was up in the air. The colonial influence on Gabon means we haven’t totally left France behind. What sounds good to you? French Omelet with Cheese [Recipe] Omelets are all over Gabon. This is a classic French omelet, as was taught to me at the Culinary Institute of America. Hickory Smoked Flank Steak Sandwiches (Coupé coupé) [Recipe] Hickory smoked flank steak, thinly shaved and loaded onto a toasted baguette. Our version …

Menu: France

The look on Ava’s face says it all – a child is never too young to help… to play in the kitchen… to experience the magic of food. Dear readers, thank you for reading. You came, you voted, and now… without further ado, I present your French menu, sampler style. Thank you for making my belly happy and taking me on a journey back to Paris. Yesterday I laughed and cried. Looking forward to the rest of the week. Teardrop Onion Soup (French Onion Soup) [Recipe] This classic Parisian soup is made with little more than wine, water, and onions. We took our cue from Paris’ own Cordon Bleu and left out the beef stock. Instead, a little flour and butter gets mixed in for richness and texture. Fresh thyme adds depth, while a crusty crouton covered with a thin coating of gruyère makes everyone happy. Ratatouille [Recipe] Provençal vegetable stew made with eggplant, zucchini, sweet bell peppers, onions, tomatoes, and a healthy dose of olive oil. Enjoy it hot or cold. Artisan French Bread …

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, …

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 …

Menu: Ethiopia

One of my mom’s favorite expressions is “Did you get it straight from the horse’s mouth?” She likes to ask me this when I am at my most panicked, assumption-burdened self. While the image it conjures up isn’t exactly pretty, the saying gives me perspective when I need it most. If there was ever any doubt about the food of Ethiopia, I’m going to put it to rest right now. I cooked, I ate and I am here to tell you that the food of Ethiopia is intense, flavorful, and fit for any dinner party. You can say you got it straight from the horse’s mouth. Better yet, you can make some of the food from this menu and find out for yourself. Eating without utensils is quickly becoming a favorite hobby of mine. If the potential mess scares you, have no fear. Ava will be happy to give you a lesson. She’s a pro (although, technically, the left hand is never used for eating in Ethiopia. It’s called the unclean hand and I’ll leave …

Menu: Estonia

Winters in Estonia are decidedly predictable. The weather is cold and snowy, and it stays that way for a long while. Not so much here, in Tulsa, Oklahoma. This February we had 14 inches of snow followed – less than a week later – by 83F. Since Tulsa can’t seem to decide whether to cling to winter or jump forward to spring, our Estonian Global Table celebrates three desserts – one wintery, one that hearkens spring, and one somewhere in the middle. Help me. My pants no longer fit. Which dish would you try? Smoked Herring Dip [Recipe] Herring is Estonia’s national fish. Enjoy smoked herring swimming in a sea of sour cream, lemon juice, crunchy red onion, and dill. Use rye crackers for dipping. Strawberry Rhubarb Tart [Recipe] Welcome spring with the sweet-tart combination of strawberry rhubarb. A splash of cream and egg yolks make this dessert especially luscious. Gingerbread (for cookies & more) [Recipe] Our Estonian inspired gingerbread will have bite if you use good, fresh spices. The pepper and ginger really bring this traditional winter …

Menu: Eritrea

Sisters. We share the same mother, the same nose, and the same penchant for immature giggle-fits. She took me to the mall when I was too young to drive. She encouraged me not to get a tattoo. She held me strong after our brother died in 1992. She didn’t blink when I dyed my hair purple at 16. And, this week? She came to pledge her support in the spiritual journey of my sweet Miss Ava. In the process she rolled up her sleeves and helped me cook our Eritrean Global Table. And she suggested I start dying my hair again. Ah, the honesty of sisters. Teff Pancake (Injera) [Recipes] A thin sour pancake pocked with little holes and used as a plate and to scoop up thick stewed vegetables and meats. Berberé – Hot East African Spice mix [Recipe] This popular spice blend is known for scorching heat, but also a balance of background flavors including cinnamon, cumin, paprika, turmeric and more. Spicy Lentil Stew [Recipe] Made with little more than lentils, onions, carrots, and berberé …

Menu: Equatorial Guinea

Yesterday you asked me if I was going to be cooking a monkey head. You asked because I shared a photo of a cooked monkey head with you. Totally understandable. To answer your question – there are two reasons why I will not be cooking a monkey head this week. And I think it’s best I leave those reasons to your imagination. Instead I’m cooking a whole fish and will include the whole head for authenticity purposes. As for the rest? Thankfully, Equatorial Guinea is full of all sorts of wonderful dishes, dishes whose ingredients are easily found in Tulsa, Oklahoma. Check it out… what sounds good to you? Millet Porridge with Ginger [Recipe] Millet flour cooked until thick with milk, fresh ginger and sugar. Finished with a dusting of cinnamon. Or sin, as mom likes to call it. Serve for breakfast. Grilled Stuffed Trout [Recipe] Whole trout stuffed with thinly sliced poblano, onion, and lemons – then grilled until flaky. Hot Curried Okra from Equatorial Guinea [Recipe] Okra cooked with curry, chili powder, and …

Menu: El Salvador

El Salvador is calling my name but I can’t go, no matter how badly I want to. We just dug ourselves out of a 14″ snowstorm that sent Tulsa to a screeching halt. The newspaper didn’t print, milk has been missing for days, and – someone help us – we’ve got another 5-10 inches coming. At times like these, I find “denial” to be a fairly decent coping mechanism. So, if you need me, I’ll be tucked away, under comforter, spooning Salvadorian food into my mouth, waiting for the snow to melt. Cabbage Slaw (Curtido) [Recipe] Crunchy cabbage mixed with shredded carrots, and red onion. Toss with vinegar, olive oil, oregano, and red pepper flakes to make a classic Salvadorian side dish. Pupusa with quesilla [Recipe] Thick corn tortilla packet conceals a melted layer of quesilla, or soft melting cheese. Serve with salsa on the side. Atol (corn drink) [Recipe] There are many ways to make this traditional central american drink. Ours is quick and dirty – and uses fresh corn, cinnamon, and sugar for …

Menu: Egypt

Our house is swept up in snow drifts more beautiful than whipped cream and taller than Miss Ava. Thankfully, our heat works and this Egyptian menu keeps our imaginations (and bellies) happy. A combination of rustic down-home cooking and elegance, there’s something for everyone. And, in case you forgot that Valentine’s Day is just around the corner, consider cosying up to a cup of White Coffee made with rose water, perfect for a simple, heart-warming Valentine’s Day treat. Kushary (also Kushari) [Recipe] with Spicy Egyptian Tomato Sauce [Recipe] There are kushary shops all over Egypt, doling out bowls filled to the brim with macaroni, angel hair pasta, rice, lentils, and spicy tomato sauce. The finishing touch is a generous helping of fried onion. Fava Bean Mash (Ful Medames) [Recipe] Although traditionally a breakfast food, ful makes a healthy and filling dip any time of day. Drizzle with lemon juice, olive oil, salt, and fresh parsley. Hard boiled eggs are optional but ideal if you’re eating the ful in the morning. Ali’s Mother (Umm Ali) [Recipe] …

Menu: Ecuador

When did a running, giggling, dancing toddler possess my sweet baby? When did she learn how to say “Hi baby”? How does she know to brush her teeth after eating? And, most importantly, when will the word “yes” cross her lips? Even if I can’t get Ava to say it, as far as Ecuador is concerned, this menu is a “yes.” Each dish is made up of regionally loved ingredients, such as potatoes, corn, and peanuts. Enjoy this small window into the world of Ecuador. What sounds good to you? Ecuadorian Potato & Cheese soup with Avocado (Locro de papa con queso) [Recipe] Creamy, cheesy, potato goodness topped with queso fresco, avocado chunks, and green onion. Seasoned with hints of ground annato/achiote and cumin. Open-Faced Cornmeal Omelet with Cheese [Recipe] Wake up to Ecuador- this simple recipe requires no special ingredients, just a healthy mix of cooked cornmeal, eggs, green onion, and shredded cheese. A distant cousin to Mote Pillo, which is hominy tossed with scrambled eggs. Warm Peanut & Achiote Salsa from Ecuador [Recipe] …

Menu: East Timor (Timor-Lest)

Far, far away is a country called East Timor. Everything seems so different on that side of the world and yet, with hardly any exotic ingredients, we easily brought the flavors of this distant nation into our kitchen. No specialty stores. No expensive grocery bills. Hurrah! Meanwhile, in other news, Ava has eating with a fork down pat. As in, she no longer needs our help to eat yogurt, apple sauce, or even Bakso Noodle Soup. Amazing! But… now what? How do I fill my time? Chicken Bakso (Chicken Meatballs) [Recipe] Seasoned with sautéed shallots and garlic, these mild chicken meatballs add oomph and variety to standard chicken soup or pasta. Deep-fried Tofu [Recipe] Extra-firm tofu dredged in rice flour and deep fried until a crunchy outer skin forms. Provides much needed texture in soups and on salads. Bakso Noodle Soup [Recipe] This famous soup is popular in East Timor and Indonesia. Our version is layered with ramen noodles, bok choy, celery leaves, chicken Bakso, and deep-fried tofu. Finish it of with a blast of …