All posts filed under: Menus

Menu: Libya

If I can pick food up with my fingers, I will. It just… tastes better. And forget double dipping… everyone needs their own dipping bowls in my house because theirs is not safe with me. I’m a triple dipper. Heck, I’m a quadruple dipper. This week, because holiday entertaining is still going strong, and because I’m in the mood for a good dippable snack, I chose finger foods. I found that Libya has some of the best around and – as you can see by Ava’s expression – she definitely agrees. What sounds good to you? Stuffed and Fried Potato Wedges (M’batan Batata) [Recipe] This is the best munchie food in the world. Deep-fried potato wedges stuffed with spiced lamb and parsley. Yep. That about says it all. Oh, except that you can triple dip it all you like in tomato sauce. Yum and awesome. Shortbread Cookies (Ghraiba) [Recipe] Two different cookies made with ghee, one plain and one with a bit of rich cocoa powder. The little balls are topped with cloves and pine nuts for a bit …

Menu: Liberia

I did it. I made two desserts for Liberia. And I smiled the entire time. How could I not? I was in a good mood. Just look at this kid. Look at her. She’s an angel for goodness sakes. Plus, I’m pretty sure angels only eat sweets. That’s what she’d have me believe, anyway. As for the Jollof – we tried a vegan version and loved it so much that I put together this meat-lovers variation. What sounds good to you?* Smoked Ham & Green Bean Jollof This is big time comfort food. A large pot of rice seasoned with tomatos, cinnamon, cayenne, garlic and ginger, then cooked with smoked ham and green beans. Traditionally served with hard-boiled eggs. Plantain Gingerbread Upside Down Cake Warm, sweet gingerbread cake – perfect for teatime, dessert, or anything in between. The plantain is arranged in concentric circles on top of ooey gooey brown sugar and butter. The cake makes a dazzling display at any holiday spread or potluck. Warm Mangoes with Cloves I prefer to cook for other people, but …

Menu: Lesotho

Weeks like this make me really happy. First of all, I’m learning about a country I knew nothing about last week. Turns out I’m a big fan of Lesotho and today’s menu. Anything with steamed milk or potatoes is a near automatic win. And who wouldn’t want to drink tea and eat papa in their pj’s? Second of all, my two year-old daughter is singing in her first ever musical performance (ahhhh). I’m not sure my heart can take it; the cuteness is going to be ridiculous. Third of all, I get to travel back to Estonia to make gingerbread cookies for the party after said performance. This is simply the most wonderful time of year. That being said, let’s eat Lesotho. What sounds good to you?* Red Rooibos Latte [Recipe] Double-strength Red Rooibos tea, topped off with steamed milk, honey and cinnamon. It’ll make you sing. Papa [Recipe] While this is what Ava calls Keith, we aren’t serving him up for dinner. No, in this instance, papa is more like the grits of Lesotho. The staple is eaten on it’s …

Menu: Lebanon

In between brushing Ava’s hair, making her breakfast and playing with scissors, paper and glue, I like to pretend we’re traveling. This week it’s all about Lebanon. I tell her about mountains and snow. We look at pictures of bustling city and sleeping country. We watch clips online. We talk about the pretty trees and the winding roads. She responds to it all by saying, in her sweet broken toddler-tongue “I want go, right now.” “Where,” I ask? I smile, leading her to repeat the very-big-word Lebanon back to me. “Christmas” she says, unblinking. Not exactly what I thought she’d say. Oh, to be a two year-old again. And, yet, here I am, taking her to Lebanon via stovetop travel. Everything about this week’s menu is fantastic. Two heads of garlic. Roasted eggplant. Homemade pasta. Warm, cozy tea. The menu also happens to be entirely vegan. Nothing wrong with that. Not when it tastes this good. What sounds good to you?* Baba Ghanoush with Roasted Garlic [recipe] Smoky eggplant dip seasoned with lemon juice, tahini, parsley and an …

Menu: Latvia

The leaves are falling, orange, red and gold, making the trees look like scratchy skeletons. The days are short; night falls before dinner is over. We all have head colds. Something drastic has to be done in times like these; I had to improve the situation. So, I did what any normal person would do. I served up an entire menu of sweets for our Latvian Global Table. Sweets always make everything better. Yes, a happy collection of apples, cranberries, and sweet bread is just the ticket. What sounds good to you? Latvian Apple pancakes [Recipe] Apples are at their best right now. Start of the morning with a bite of these thin apple pancakes, seasoned with cinnamon and cardamom. The final touch? A scoop of yogurt inside and a drizzled of honey on the outside. Baltic Cranberry Sauce [Recipe] Latvians love a nice piece of pork with cranberry sauce. Let’s be honest, the sweet-tart flavor of cranberries can make shoe leather taste good. Latvian Birthday Cake (Klingeris) [Recipe] Technically, this is not so much a cake as a …

Menu: Laos

Considering I knew nothing about Laos prior to this Adventure, there was quite a bit of excitement this week. The more I read about the food the more butterflies I got. Delicious. Warming. Fresh. But when I shut the books the butterflies kept coming. I thought perhaps it was because we’ve had two earthquakes in 2 days. Or because during the second earthquake we had a tornado warning. And then I realized it is because Keith is going to be a grandfather any.minute.now. And by extension, me too – in a stepmotherly sort of way. Oh goodness. And the world keeps on turning. Or is it… as the world turns… What sounds good to you?* Jeow [Recipe] Laos’ answer to salsa. Spicy, roasted, and fingerlicking good. Instead of corn chips, however, enjoy Jeow with a happy handful of sticky, sticky rice. Sticky, Sticky Rice [Recipe] Glutinous rice is the staple of Laos. This short-grained rice is soaked overnight then steamed in a wicker basket or bamboo steamer. Because the grains stick together, the rice is typically pressed …

Menu: Kyrgyzstan

Welcome to November. Are you cold? Hot? Indifferent? For some inexplicable reason, November 1st in Tulsa, Oklahoma was 78F and just breezy enough to tickle a few golden, orange, and garnet leaves off the trees. As I walked Ava home from little school that same afternoon I decided that, yes, in fact, 78 and breezy is exactly the perfect temperature. I would make it my “every day” weather if I could. Just right for a t-shirt and jeans. Flip flops if one is feeling sassy. Yes, it was perfect for the first day in November, and even more so on October 31st which was downright balmy. About this time during our walk I remembered our Kyrgyz menu and laughed. Don’t get me wrong – you’ll love it if you, like my mother, live in the middle of snow storms, icy wind, and frostbitten fingers (a.k.a. Boston). For those of us still in the middle of the longest-summer-in-history, my apologies. As a consolation prize, please feel free to serve the drink over ice. It’s just as good. …

Menu: Kuwait

I’m sitting at a café writing about Kuwaiti food. If shut my eyes I can almost imagine I’m in the bustling metropolis of Kuwait City. Kuwaiti culture places great emphasis on entertaining with a plentiful table – being a generous host. This menu, loaded with fragrant, flavorful food, will definitely help you towards ultimate hospitality. Just be sure to begin with a nice coffee and finish with tea. Cat costumes are optional. Today the question is not what sounds good, but what to eat first. That’s what Ava tells me, anyway. She’s hungry. Like a cat. Machboos [Recipe] A large platter of aromatic basmati rice and whole chicken, topped with caramelized onion, raisin and slivered almonds, seasoned with a blend of cinnamon, turmeric and a sour blast of black lime powder. Daqqus Sauce (Kuwaiti Tomato Sauce) [Recipe] You, tomatoes, garlic, hot peppers, a blender and an appetite. It’s love. My Kuwaiti PB&J [Recipe] My brain went crazy when I ate this. I wonder if yours will, too. Stay tuned for details. P.S. These recipes and the …

Menu: Kosovo

I found a new favorite quote. It’s about peace, but it isn’t cheesy (something amazingly difficult to come by). In fact, I think this quote really gets at the heart of the matter – at what I’m trying to accomplish here. I’m sharing it today in honor of Wednesday, “hump day” – the day that is neither the beginning of the week, the end of the week or the weekend. It’s the time of the week when everything drags just a little. I’m also sharing it in honor of neither being at the beginning, middle, or end of this Adventure… but steadily plodding on course to finish eating the world for peace in exactly 2 years and 2 weeks. As you’ll read, perhaps steadily plodding away is the only way. Perhaps that’s the way it should be. Here’s the quote: “Peace is a daily, a weekly, a monthly process, gradually changing opinions, slowly eroding old barriers, quietly building new structures.” JFK And here’s a bit of food from Kosovo, shared in the hopes that it’ll …

Menu: North Korea

Yesterday, during Ava’s nap, I planted 16 plants (15 of which were mums), cleaned out my bathroom cabinet, and painted my toenails. I worked up such an appetite, I finished off the rest of our Korean Sweet Pumpkin Porridge. By the end of it, the yard, my feet, and my belly were sparkling with happy color. I also got a couple of entries to our Gingerbread for Peace contest (check out the gallery and vote for your favorites). All in all, a pretty great day. Bottom line – some days just bloom. What sounds good to you? Rolled Egg Omelet with Kimchi (Gyeran mali) [recipe] This is not just any omelet. Nope. This is the mac daddy – a rolled omelet. Once you learn the technique you’ll be wondering why you didn’t think of it first. P.S. This particular rolled omelet is salty and shrimpy thanks to a spoonful of chopped kimchi. Sweet Pumpkin porridge with rice balls & red beans [recipe] Bite cold weather back with this sweet, warming porridge. The pumpkin is the …

Menu: South Korea

Oh, Ava, Ava, Ava. You seem so bored. So disinterested. When was the last time you got excited about something you ate? When was the last time you were 110% focused on the goodness about to go into your belly? When was the last time you unhinged your jaw to make room for delicious food? Oh, nevermind. Ava has the right attitude … it is time to bring a little enthusiasm to mealtime. Friends, open wide for South Korea. Kimchi is your passport to funky town and bibimbap just might change your life. It did mine. What sounds good to you?* Quick, Magical Kimchi [Recipe] Crunchy Napa cabbage goes Korean with a blend of shrimp paste, red chili flakes, ginger, garlic, and green onion. After a couple of days of fermentation, unlock the pungent condiment of choice in Korea. Superstar BiBimBap [Recipe] A party in a bowl – a sizzling hot stone bowl – filled with rice, whipped together with an assortment of banchan (veggie side dishes), egg, and topped with sweet, spicy chili paste. …

Menu: Kiribati

What is it about Wednesday’s? They’re such a transitional day. A day when the weekend is too far away. From both sides. Listen, I want to tell you a secret. Although I like people, I’m rather shy. I don’t do a good job of being myself around new friends. Sometimes I trip and other times spill things on myself. Sometimes it happens all at once. Kiribati is a new friend. I’m trying hard not to trip. I hope you’ll understand if I take it slow. We’re getting our feet wet with two dishes in the hopes of dissuading any big messups. Still, I think you’ll like them. After all, Kiribati – all the way out in the great, big, wild ocean – is all about really simple food with big flavor. That’s something I can get behind. What sounds good to you?* Roasted Lobster Tails with Coconut Curry [Recipe] Here’s the most ridiculous thing. Earlier on this Adventure, I vowed I would never make lobster again. But I did. Thanks to Kiribati. True story. More on this tomorrow. …