All posts filed under: Menus

Menu: Bahrain

In the traditional recipes I’ve oggled, Bahraini fuse Middle Eastern cuisine with spices from India. Sounds great to me! I’m always dragging my husband to both sorts of restaurants. How great that I’ll be able to eat both in one bite. I’m particularly looking forward to trying the variation on rice pilaf. Roasted Eggplant Dip (Uukkous Al-Badinjan) [Recipe] A tantalizing blend of roasted eggplant, garlic, olive oil, chili pepper, paprika, lemon juice, and parsley. This reminds me of a spicy baba ganoush, without the tahini. Bahraini Shrimp Balls (Chebeh Rubyan) [Recipe] Shrimp pureed with rice flour, turmeric, and cilantro. The shrimp paste is then formed into balls, stuffed with a seasoned onion mixture and simmered slowly in a chili tamarind sauce. Rosewater Rice Pilaf (Mulhammar) [Recipe] Basmati rice steamed rosewater, cardamom, saffron, ghee, and sugar. Although slightly sweet, this dish is not a dessert, but is served with main courses. Apricot Fruit Leather (Quamar-el-Deen) [Recipe] This “fruit roll-up” is eaten during Ramadan throughout the Middle East. For a variation, the leather can then be dissolved …

Menu: Bahamas

I tried to book a flight for all of us to go to the Bahamas this week, but their capacity was 50. We’ll have to settle for a Bahamian feast instead. Get ready for some down-home cooking, spiked with a little (or a lot) of Bahama Mama! Red Conch Chowder [Recipe] Everyone makes Conch Chowder a little bit different. Our version is made with ham, potato, green pepper, carrot, and celery. Island Macaroni & Cheese (Macaroni Pie) [Recipe] This macaroni and cheese is sliced into squares for serving – perfect for parties. Coconut Bimini Bread [Recipe] Sweet and dense, this bread is flavored with honey and coconut milk. Leftovers are perfect for French Toast. Bahama Mama [Recipe] Sail away with a Bahama Mama. Our version of this famous drink has coconut rum and orange juice.

Menu: Azerbaijan

The Azerbaijani table is commonly adorned with flatbread, yogurt, sumac, and fresh herbs. This is because diners scoop meat dishes up into either lavash or pita bread and then top them with these regional “condiments.” Although a month late, we’re celebrating the spirit of the Azerbaijani holiday “Novruz” by gardening and spring cleaning before our feast. Sides & Condiments: Pita Bread, fresh mint and other herbs, sliced red onion, sumac, and yogurt Rice Pilaf with Potato Kazmag [Recipe] Basmati rice, steamed over a crispy layer of potato slices, then tossed with saffron butter. Laura Kelley’s Green Beans with Azeri Tomato Sauce [Recipe] Laura was kind enough to share this recipe from her cookbook “The Silk Road Gourmet, Volume 1.” Her book was recently nominated for a “golden ladle” in Le Courdon Bleu’s World Media Food Awards. Congratulations, Laura! Fresh green beans are cooked with caramelized onion, then tossed with a creamy, tangy tomato sauce. Spicy Meatballs in Pomegranate Sauce (Fesinjan Kyufta) [Recipe] Ground lamb and beef is mixed with onion, paprika, breadcrumbs, and mint. The …

Menu: Austria

When I wrote this menu, I was thinking of my husband. That’s why chocolate shows up twice. So why was I thinking of my husband? Because we’re due for a romantic date night. Ever since baby Ava was born, date nights have been at home. That doesn’t mean the date can’t be special, though. I chose this menu because most of the meal is made ahead and just needs assembly at dinner time, leaving more time for socializing. NOTE: I just had the fortunate opportunity to speak with an Austrian. As a result, I’ve made some changes to the menu, for authenticity purposes. Sauteed Green Beans with Speck [Recipe] Simple, yet delicious. Speck is dry cured smoked prosciutto and is used in many Austrian dishes. Wiener Schnitzel [Recipe] Breaded and fried pork cutlets. The cutlets are pounded very thin and cook very quickly. Baked Austrian Kas Nocken with caramelized onion and Gruyère cheese [Recipe] Nocken is Austrian’s version of Spaetzel. This homemade egg pasta is grated and dropped into boiling water. I’m told the secret is to make the …

Menu: Australia

This weekend will be the biggest Global Table party yet. We’re opening our home to 15 motorcycle buddies (plus their kids). We’ve chosen to have a classic Aussie Pot Luck Barbie – otherwise known as a barbecue – for our adventure. I’ll be making a combination of modern and traditional favorites for the barbie: Snags (Bratwurst Sausage) This sausage is popular at Aussie BBQs. Cook on a hot grill for about 25 minutes or until done. Kangaroo Loin Bites with Fresh Mango & Pineapple [Recipe] (Yes, I managed to find Kangaroo in Tulsa, Oklahoma) Lean kangaroo meat benefits from a long marinade in mango puree. Aussie Burgers [Recipe] Hamburger topped with lettuce, tomato, cheese, pickled beets, pineapple, and a fried egg Damper Bread [Recipe] Old fashioned campfire bread made with milk and sugar. In the spirit of a pot luck, my guests brought Lamingtons (cake rolled in chocolate frosting and coconut), Bacon Wrapped Baked Potatoes, Deviled Eggs, Pavlova, Asparagus with Hollandaise, Salad with Lentils and Goat Cheese, Fosters Beer, Yellow Tail Wine, biscuits (cookies), and more! We …

Menu: Armenia

Nom, nom. I’m in the grazing mood. Solution? An Armenian Meza buffet for this weekend’s Global Table. Meza buffets are typically served cold or room temperature. Most of the dishes can be wrapped up or dipped in flatbread, making Meza great picnic food. This meal is vegetarian; add seasoned grilled chicken, beef, or lamb, if desired. Lavash Armenian flatbread Spiced Feta [Recipe] Feta seasoned with paprika, tarragon, oregano, and sumakh (tart berry powder available at middle eastern stores) Jajik (Cucumber Yogurt Dip) [Recipe] A refreshing blend of cucumbers, yogurt, mint and garlic Yalanchi Sarma (Stuffed Grape Leaves) [Recipe] Grape leaves stuffed with rice, onion, currants, pine nuts, and parsley Lupia Plaki (Stewed White Beans) [Recipe] Great Northern Beans stewed with carrots, celery, onion, tomato, and garlic. Seasoned with Hungarian paprika and fresh parsley Itch (Bulgur Pilaf Salad) [Recipe] Bulgur with bell pepper, onion, scallions, fresh parsley, and lemon juice Revani (Hazelnut Cake in Honey Syrup) [Recipe] A sponge cake made with ground hazelnut and walnut soaks overnight in honey-brandy-cinnamon syrup.

Menu: Argentina

I am sitting at the dining room table with a cup of tea and cookbooks strewn about me. This is a normal Tuesday night. I spend as much time looking at random recipes as I do Argentinian recipes. I realize I am happy. Thank you, Food, for all your incarnations. Roasted Pumpkin Salad with Arugula and Chevre [Recipe] The cavity of a steaming, roasted pumpkin is filled with goat cheese, arugula and mint vinaigrette. Any pumpkin variety is acceptable, depending on seasonal availability. Beef Empanadas [Recipe] A savory beef filling is wrapped in pastry and baked. Traditional recipes include hard-boiled egg and green onion. Chimichurri Dipping Sauce [Recipe] This garlicky dipping sauce made with fresh parsley has the consistency of a loose salsa. Pastel de Papa con Elote (Potato and Corn Pie) [Recipe] Mashed potatoes topped with pureed corn and baked. Crepes with Dulce de Leche [Recipe] Crepes are spread with a thin layer of milk fudge, rolled, and served warm from the oven.

Menu: Antigua and Barbuda

Since Oklahoma is experiencing spring (hurrah!), this week’s Global Table is Antiguan inspired picnic fare. Still stuck in winter? Lay out your blanket indoors and bask in sunny smiles! Sparkling Grapefruit Breeze [Recipe] Mixed drink made with Jamaican Ting soda, fresh grapefruit and pineapple juices. So good the rum is optional. Tropical Curried Chicken on Baguette [Recipe] Curry, mango chutney, pineapple, and raisins make this chicken sandwich a refreshing treat. Spicy Mango and Avocado Salad [Recipe] Mango and avocado bite back when tossed with thinly sliced red onion and jalapeno. Baked Brown Sugar Bananas with Vanilla Ice Cream [Recipe] Light these bananas on fire with coconut rum and your stomach will smile.

Menu: Angola

This week at the Global Table we’re eating like Angolans, lovers of hot and spicy food. I’ve never cooked with Habanero peppers, so I am eager for this challenge. Hopefully I don’t burn our mouths off! Camarao Grelhado Piri Piri (Grilled Prawns with peppers) [Recipe] Marinated Prawns in garlic, green onions, cumin, and habanero peppers Muamba de Galinha (Chicken Stew) [Recipe] Chicken seared in red palm oil, then stewed with pumpkin, okra, onion, tomatoes, and habaneros Baton de Manioc/Chikwangue (Cassava Sticks) [Recipe] Cassava (also known as Yuca) is soaked in water for 3 days, then ground into a paste and steamed in banana leaves. Cocada Angolana (Coconut Dessert) [Recipe] Use fresh coconut to make this pudding-like dessert.

Andorran Menu

Andorrans have a wonderful tradition of growing and hunting their own foods. Whether vegetables from a small garden, mushrooms found on a mountain path, or fish pulled from a nearby river, there’s nothing better than fresh picked flavor. Pa amb tomaquet [recipe] Toasted country bread rubbed with fresh cut tomato and garlic cloves Trinxat [recipe] Potato, cabbage, and fried bacon hash Grilled Whole Trout [recipe] A whole trout seasoned with olive oil, lemon juice and parsley. Warm Spinach & Mushroom Salad [recipe] Warm spinach tossed with sauteed wild mushrooms, garlic, raisins, and slivered almonds. Brac de Gitano [recipe] Apricot cream roll. Brac de Gitano means “Gypsy Arm.”

Menu: Algeria

This menu represents what I found most exciting about Algerian food: the flavors are intense, the spices are hot, and the foods are a blend of the proverbial melting pot. Hummus bi’l Kammun (Chickpea Soup) [Recipe] Pureed chickpeas laced with garlic, cumin, paprika, and harisa. Algerian Sunset Salad [Recipe] Blood oranges, fresh fennel, black olives, and mint make up this unusual salad. Hot Algerian Lasagna (Shakhshukha al-Bisakra) [Recipe] This lasagna contains ground lamb meat, diced potatoes, chickpeas, and harisa. Two teaspoons of cayenne make this dish fire-hot. Gruyère cheese cools things down. Algerian Green Beans [Recipe] Seasoned with garlic, cumin, paprika, and cloves. Slivered almonds give this dish bite. Baguette (French Bread) [Recipe @KAF] French bread is commonplace in Algeria. The crusty bread soaks up flavor and helps diners pick up food without silverware. Bil Zbib (Sweet Couscous) [Recipe] Couscous is a staple of Algerian cuisine. My version of Bil Zbib contains dried apricots, plums, and golden raisins. Llokume (Turkish Delight) [Recipe] Since Algerians love Llokume, I am making this confection again so that I can perfect the recipe. Harissa (Harisa) [Recipe] This chili paste is used in a lot of Middle Eastern …

Menu: Albania

When the weather drops below 30, I crave hot, filling food. This last month Oklahoma saw snow, sleet, and ice, so I filled our menu with Albanian comfort food. Mmm, I can hardly wait! Byrek ose Lakror (Leek Pie) [Recipe] Sautéed leeks and cottage cheese are the stars of this dish. Tava Elbasani (Lamb baked in yogurt) [Recipe] In central Albania lamb is traditionally baked in yogurt custard. This dish even makes mutton moist. Turli Perimesh (Vegetables with parsley) [Recipe] A distinctly mediterranean blend of tomatoes, zucchini, summer squash, potato, and parsley. Albanian Cornbread [Recipe] Scallions and feta make this cornbread memorable. Llokume (Turkish Delight) [Recipe] Plan four days ahead to indulge in this delectable confection. Our recipe comes in two flavors: orange and rose.