All posts filed under: Menus

Menu: Brunei

Way up north, in Boston, my mother devours this blog. My biggest fan, she not only tells everyone she meets about the blog, she literally saves each post to her computer “just in case” (even though I tell her the server backs it up). That’s some serious love. This week, she is in Tulsa for a visit. She will finally get a chance to climb out from behind the computer and devour the food. And she’ll see the love and craziness that goes into each posting (is there any other way to do things than with love and craziness?). Thank you, Brunei, for feeding my mother during her stay. Shrimp and Vegetable Curry (Sayur Lodeh) [Recipe] Long beans, cabbage, mushrooms, carrots, and shrimp simmered in rich coconut milk curry seasoned with rempah. Curry Spice Mix (Rempah) [Recipe] A hot and savory blend of garlic, onion, ginger, lemon grass, chili powder, turmeric, coriander, and belachan/anchovy paste. Add this blend to curry dishes to taste. Rice Cooked in Banana Leaves (Lontong) [Recipe] Cooked rice is stacked in …

Menu: Brazil

Brazilians are a beautiful, proud, and fun-loving people who would rather have sand beneath their feet than snow any day of the week. Our first two Global Table dishes capture the spirit of Brazil – wholesome and strong. The second two dishes reflect the heart of Brazil – sweet and smooth. Make one of these dishes, shut your eyes, and pretend you’re in the Brazilian sunshine! Black Beans with Assorted Meats (feijoada completa) [Recipe] Black beans simmered slowly with tender ribs, tangy chorizo, and smoked pork shank. Variations on feijoada abound and, in this recipe, we make several suggestions for authentic versions. Sauteed Red Kale [Recipe] Bitter kale cooked in a little olive oil, with a splash of vinegar. Brazilian Iced Mocha-Cola [Recipe] Cool down with a jolt of chocolate milk, double-strength coffee, and cola. Romeo and Juliet (Romeu e Julieta) [Recipe] Slices of sweet guava paste layered with soft, creamy white cheese – hauntingly romantic.

Menu: Botswana

Although simple in preparation, our Botswana Global Table relies on the freshest produce and meat, as well as gentle, slow cooking for fantastic depth of flavor. PS. Ava turned one on the 4th! Happy Birthday, Ava! Stewed Beef (Seswaa) [Recipe] Slow-cooked beef with just water, onion, salt, and pepper. The meat is often pounded to make a fine texture and flour can be added to thicken the stew into a gravy. Stewed Spinach Greens [Recipe] Spinach cooked slowly with onion, tomato, bell pepper, and water. Cornmeal Pap [Recipe] Cornmeal pap reminds me of soft polenta. This African staple is eaten with most meals in Botswana. Watermelon Slices Watermelon is thought to have originated in Botswana, in the Kalahari Desert. Rooibos Tea This popular tea is enjoyed throughout southern Africa. Serve with fresh lemon slices and honey. NOTE: I found several brands of Rooibos Tea at my local Whole Foods.

Menu: Bosnia & Herzegovina

Yet another week of agonizing menu choices. There is just too much good food in this world. 🙂 After much deliberation, here’s how this week’s Global Table will celebrate the flavors of Bosnia & Herzegovina: Chopped Salad (Sopska Salata) [Recipe] Fresh tomato, green pepper, red onion, and feta cheese, topped with a sprinkle of chopped parsley, red wine vinegar, and olive oil. Finger Sausages (Cevapi) [Recipe] Cevapi is popular street-food in Bosnia and Herzegovina. The small, grilled sausages are made from a blend of beef, lamb, and sometimes pork. Enjoy with doughy Somun (thick pita-style bread) and white onion. Balkan Baked Beans (Prebranac) [Recipe] Prebranac is an easy, addictive side dish made with white kidney beans, caramelized onion, garlic, and loads of paprika. Bosnian Coffee (Bosanska Kafa) [Recipe] Bosnian coffee is made from a superfine grind, but don’t be fooled. This strong drink has kick! NOTE: Special thanks to Deanna, one of our readers who spent every summer in Bosnia as a child. She volunteered to teach me what she knew about Bosnia and Herzegovina. I probably …

Menu: Bolivia

This is going to be a good week. We’re going to eat Bolivian and … are you ready for it??? … the evil kidney stone is gone!!! I’ll spare you the picture Keith put on his Facebook wall, not because it isn’t cool – it is – but mostly because the gross factor is 1 million – you would all run away and never come back. The simple fact that he shared his 5 mm monster with the world just goes to show he’s feeling better. Unfortunately, no sooner had I gotten my spunky husband back than he had to return to work. Bummer. I was getting used to seeing his pretty face all day. He’s a wonderful man and I thank him for all he does for our family. And, with that, I promise to never talk about kidney stones again. Unless he gets another one. Or I do. Ugg, my stomach just turned thinking about it. Without further ado, our Bolivian menu: Bolivian Avocado & Tomato Salad [Recipe] Fresh avocado halves filled with …

Menu: Bhutan

I’m not sure I stand a chance with Bhutanese food. You may find me with my head in a bucket of ice before this week is over. I’m originally from New England where we don’t “do” spicy. In fact, my strapping Oklahoman husband is the only reason I can eat anything remotely spicy. Just looking at him down so-called “hot” buffalo chicken makes me sweat (although some of that is because of the crush I had – and continue to have – on him). Year after year of his teasing has worn me down and I’ve graduated from mild to medium. Let’s just say I’m nervous. NOTE: This week’s Global Table is completely vegetarian. Recipes and photos will be up on Monday, as usual. Butter Grilled Poblanos [Recipe] Poblano’s stuffed with a generous pat of butter and grilled until soft and smoky Ema Datshi (chili pepper and cheese stew/curry) [Recipe] Firey hot chilies and cheese melt together in the beloved national dish of Bhutan Cracked Red Rice [Recipe] Himalayan rice with a reddish/pink hue and …

Menu: Benin

Although Benin is an impoverished country with many people living off a simple diet of fufu, yam, rice, and beans, the cuisine also offers upscale, global flavors, most notably influenced by French flavors and techniques. For example, this menu features crab, an commonly fished for in the south of Benin, prepared in a simplified French manner with eggs and vegetables. Crabs from Benin [Recipe] Lump crabmeat baked with egg, onion, garlic, tomato, and hot chili peppers Pureed Black-eyed Peas [Recipe] Steaming hot black-eyed peas are pureed and beaten with butter Coconut Rice [Recipe] White rice simmered in rich coconut milk Green Baby Bananas in Orange Sauce [Recipe] Bananas baked in orange juice and brown sugar. Serve hot as is, over plain cake, or with ice cream.

Menu: Belize

Special thanks to those of you on our Facebook fan page who voted for this week’s Global Table dessert. Although my husband is sad because he voted for Lemon Meringue pie, I’m thrilled because I am super curious how pone tastes. Since I love sweet potatoes, I’m guessing this dessert will be right up my alley. On another note, this week is also interesting because we’ll learn how to make red recado seasoning (see Stew Chicken). I am always looking for new seasoning ideas; I hope that this pungent spice paste becomes a “go to” for our meals in the future. Stew Chicken [Recipe] Chicken thighs stewed in with peppers and red recado (a seasoning paste made from a blend of annato seed, ancho chili powder, Mexican oregano, vinegar, orange juice, garlic, onion and other spices). Johnny Cakes [Recipe] Johnny cakes are somewhat like a biscuit. In Belize they are often eaten for breakfast with refried beans, sausage, and eggs. Here, we serve them sliced open and piled high with stewed chicken. Fried Plantains [Recipe] …

Menu: Belgium

When I had trouble deciding which dishes to make (big surprise), you guys helped me out on our Facebook page by suggesting I make it all! Yikes! Although I’ll be busy, I am happy to oblige… I mean who wouldn’t love a menu like this… Vlaamse Asperges (White Asparagus a la Flammande) [Recipe] White asparagus cooked until tender with a chunky sauce made with hard-boiled eggs, butter, lemon juice, and parsley. Baked Belgian Endive with ham & cheese [Recipe] Barely bitter endive, wrapped with ham and topped with grated Gruyère. If you’re looking for a quick, yet impressive side dish, this will do the trick! Stoofvlees (Flemish Stew) [Recipe] Stew meat is slow cooked in beer, beef stock and a mixture of mustard, thyme, vinegar, garlic, onion, paprika and a few other goodies. The longer stoofvlees cooks, the better the flavor. Pommes Frites (French Fries) [Recipe] Belgians love this popular street (and restaurant) food with mayonnaise, steak, or Stoofvlees. Homemade fries are also wonderful plain, with a dusting of coarse ground sea salt. Waffles from Liege [Recipe] …

Menu: Belarus

I went to the mall yesterday for mixing bowls and came out with a Belorussian! Yes, you read me right! One of the lovely women who work in Dillard’s home department hails from Belarus. In fact, she only got to the United States 8 months ago! After I picked my jaw up off the floor, I invited her to come over, cook, and share her secrets with me. She said yes! Now if that’s not a lightning bolt of good fortune, I don’t know what is! Anyway, this menu is heavily influenced by her recommendations. I can’t wait to see how it all comes together! NOTE: should she suggest modifications as we cook, I’ll come back and update this. I’m sure you understand. Borshch Soup from Belarus (Beet Soup with potatoes) [Recipe] Borshch is popular throughout the Slavic region, however in Belarus they enjoy a special version of this beet soup – chunky, with potatoes and cabbage. Mushroom stuffed Draniki (Potato Pancakes/hash browns stuffed with mushrooms) [Recipe] Draniki (also spelled Deruni) are grated potatoes mixed with onion, …

Menu: Barbados

Thank goodness you guys aren’t subjected to the agonizing decision process that goes on in my house each week. It literally takes me two days of sifting through recipes to narrow things down. My husband deserves an award for the moral support he gives so freely. Anyway, from all the great options in Barbados, I finally decided on a solid menu of “comfort food.” Bajan Sweet Potato Fish Cakes [Recipe] Large flakes of Mahi Mahi blended with mashed sweet potato and seasoned with onion, pepper, and parsley. Substitute your favorite white fish if Mahi Mahi is not available. Bajan Peas N’ Rice [Recipe] This common Caribbean side dish comes to life in Barbados with your choice of pigeon peas or kidney beans, rice, and parsley. Spiked Coconut Water [Recipe] This stout, mildy sweet drink mixes coconut water with coconut rum and fresh lime juice. Serve over crushed ice. Bajan Christmas Puddin’ (Pound Cake with Cherries) [Recipe] Although this pretty pound cake is most common at Christmastime, locals enjoy it all year round. Bake in a …

Menu: Bangladesh

In my hunt to find the perfect combination of recipes I read this old saying, “Mach-e Batth-e Bangali” (“Fish and rice make a Bengali” – “the country of Bengal” is the direct translation of Bangladesh). This saying gives a snapshot of what daily meals are like on the river delta where fish are plentiful and rice is handy. If you have time a pot of Basmati rice goes wonderfully with this menu. Other great sides include naan and chapati breads. PS. The potatoes were hot. Not advised for children, unless you are ok with the side effect: laser eyes. Potato Curry (Aloor Dom/Aloo Dum) [Recipe] Small red potatoes cooked in a blend of spices including cardamom, cinnamon, red chili powder, ginger paste, and onion. Fish and leeks in Hot Mustard Sauce (Sorse Bata Diya Maach) [Recipe] Even when marinated overnight, a hearty fish like trout or salmon holds up to a spice bath of turmeric, mustard, cumin, garam masala, cilantro, ginger, and garlic. Spinach Bhaji (Palong Shaak Bhaji) [Recipe] Spinach stir-fried with panch phoron, the Bangladeshi 5 …