Celebrate | Global Table Adventure

Menu: Côte d’Ivoire (Ivory Coast)

You’re not going to believe this. While we’ve been on this Adventure for 9 months and cooked 41 countries – a fairly significant chunk of time and cooking, if you ask me – somehow, some way, we still haven’t made turkey. No wonder it has been so cold lately. All of Tulsa is being punished for my omission. Well, this week, we’re shaking things up. I’m finally making a turkey dish. Thank you, Côte d’Ivoire, for giving me the impetus and snapping me out of my lack-of-turkey-dom. It was a bleak time, but I am happy we’re all moving on. Frankly, it’s just in time. If you haven’t heard, Thanksgiving is just around the corner. Avocado Boats filled with Shrimp Salad (Avocat Crevette) [Recipe] Buttery green avocado overflowing with luscious shrimp salad. A gorgeous, healthy starter in under ten minutes. Smoked Turkey with Egusi Sauce (Ground Melon or Pumpkin Seeds) [Recipe] A smoked turkey thigh simmered in a creamy melon seed sauce. A splash of tomato puree turns this dish a lovely pink hue. Perfect for a …

Menu: Costa Rica

Costa Rican food is warm, comforting and upbeat (yes, food can be upbeat – just ask a juicy, lime-green lime). Thank goodness, because I need some happy comfort! You see, I’m nervous – since we won’t be moving into a shiny new-to-us home, we’re polishing up our current residence (and cooking around the mess). First step? Painting my dark wood cabinets (in my dungeon kitchen) a pretty white color. I’m hoping “pretty” and “white” will erase the “dark” and “dungeon” effect. I will also have you know I am not painting them myself. In all honesty, I’m not allowed to do projects that involve “coloring within the lines.” I’m too messy. I think it’s because my mom forbid coloring books when I was little (she said the lines wreck kids’ creativity). Let’s just say I’m really “creative.” Have you ever done a kitchen remodel of any sort? Was it worth it? Or would you rather just eat Costa Rican food? Heart of Palm Salad (Palmitos) [Recipe] Heart of Palm tossed with romaine lettuce, sweet peppers, …

Menu: Comoros, Congo, and Democratic Republic of Congo

What are you in the mood for? Because, this week, we probably have it on the menu. Choose between lobster or goat, mushrooms or plantains, a vegetarian sandwich or fish. While Keith gets nervous seeing all these options, I smile from ear to ear with gratitude. After all, dinner was so boring this time last year. COMOROS Lobster [Recipe] with Vanilla-Shallot Dipping Butter [Recipe] Fresh lobster boiled and served with warm butter seasoned with shallot and fresh vanilla bean. Comorian Sandwich [Recipe] Baguette spread with a little mayonnaise and piled high with sliced cucumber, ripe tomato, and hard-boiled egg. DEMOCRATIC REPUBLIC OF CONGO Fish in Banana Leaves with Tomato & Onion (Liboké de Poisson) [Recipe] Tilapia steamed inside a banana leaf packet with sliced tomato and onion. A little lemon juice brightens the flavor. Congolese Mushrooms with Fresh Lemon Juice [Recipe] A blend of shiitake, baby bella, and white button mushrooms cooked with oil and lemon juice. REPUBLIC OF CONGO Grilled Goat meat in Banana Leaves (Liboké de Chèvre) [Recipe] Cubed goat meat marinated with peanut …

Menu: Colombia

This week’s Colombian menu is a collection of zippity-quick recipes with big flavor impact. And if you’re thinking poached eggs are too hard… think again. You’ll be a poached egg pro by the time you’re done reading my tips. Salad Greens with Avocado Dressing (Vinagreta de Aguacate) [Recipe] Thick and creamy dressing made with avocado, lime juice, fresh cilantro, vinegar, and olive oil. Party Rice with Cola (Arroz con Coca Cola) [Recipe] Rice becomes hauntingly sweet when cooked with water and cola. Sautéed onion adds depth of flavor. Poached Eggs in Broth (Changua con Huevo) [Recipe] Light broth made with milk and chicken stock serves as the poaching liquid for eggs. Served on a bed of thinly sliced scallions and fresh cilantro. Good for breakfast, lunch, or dinner. Colombian Oatmeal Smoothie (Avena) [Recipe] Oatmeal, brown sugar, and cinnamon cooked with plenty of milk. This creamy milkshake is perfect for brunch.

Menu: China

At a restaurant, once I find an item on the menu that I like, I almost never order anything different again. It’s terribly lazy and non Adventurous.,. but also comforting after a long, terrible, grumpy kind of day. While I’ve had my fair share of Chinese food, I broke out of my comfort zone this week and put together a menu of dishes I’ve never tried, although you will recognize the names. Have you ever had any of these dishes? Mu Shoo Pork [Recipe] From northern China, Mu Shoo Pork is a traditional stir-fry. Our version includes wood-ear mushrooms, chinese cabbage, bamboo shoots, and green onion. Mu Shoo Pork is commonly wrapped in Chinese Pancakes. Chinese Pancakes with Green Onion [Recipe] Chinese pancakes are made with dough, not batter. This recipe will show you how to cook two pancakes at once, separated by a bit of sesame oil and green onion. Sichwan Chinese Hot and Sour Soup [Recipe] Sichuan cuisine, from western China, is known for spicy, bold flavor. This soup, made with tofu, chicken, …

Menu: Chile

Get your taste buds ready – this week’s Chilean Global Table is going to be sweet. As in … full of sweets. I never had much of a sweet tooth… until I was pregnant with Ava. Then it was “give me ice cream” and “let me eat cake” nonstop for 9 months. Well, really 10 months, since I was two weeks late. Two weeks. Let’s just say I haven’t recovered. And neither has my swollen sweet tooth. Chicken Pastel del Choclo [Recipe] Shredded chicken tossed with onion, hardboiled egg, green olives, raisins, and spices. The entire mixture is then covered with smooth corn puree. Pan Amasado (Chilean Rolls) [Recipe] Rich, dense rolls made with yeast and lard. Chilean Alfajores [Recipe] Alfajores are popular throughout South America, but our version is typical to Chile. In Chile, Alfajores are soft, curled cookies- usually flavored with orange zest and/or liqueur. On their own they are doughy, rather than sweet – making the perfect base for an ooey gooey spoonful of sweet Dulce de Leche. Dulce de Leche [Recipe] Sweetened …

Menu: Central African Republic & Chad

This week we’re eating a double feast from two neighboring countries – Central African Republic and Chad. I had a lot of time to ponder our menu, as there is little else to do while tossing in feverish delirium. Thank goodness we have a good African market in Tulsa, where I can find casssava leaves and ground melon seeds… and really explore the flavors of Africa. CENTRAL AFRICAN REPUBLIC Stewed Cassava Leaves [Recipe] Dark green leaves from the cassava plant stewed with tomato, onion, and peanut butter. Egusi Sauce [Recipe] Ground melon seeds cooked into a sauce with onion, tomato, and chili pepper. We served it with grilled chicken, but this sauce can be served over rice, vegetables, or other meats. Sweet Peanut Butter Rice (Bouiller) [Recipe] White rice sweetened with sugar and natural peanut butter. CHAD Lamb Stew with Okra [Recipe] Pieces of lamb slowly simmered with onion, bell pepper, and okra. Millet Balls [Recipe] A blend of white and millet flour cooked in a double boiler, then formed into balls and simmered. Spiced …

Menu: Cape Verde

Thanks to Cape Verde, I’m in a summery mood. I even flipped the calendar to September a few dates late in honor of their beach-kissed islands. This menu has something for everyone – a healthy traditional stew, a quirky, indulgent dip, a slurp-able children’s drink, and a purely irresistible, decadent milkshake (although I have a feeling Mr. Picky will love it best). Enjoy! Peasant’s Cachupa (vegan) [Recipe] Hearty stew made with hominy, great northern beans, potato, acorn squash, cabbage, and more. For those who desire more protein, fish or meat can be added for a Cachupa Rica. Creamy Avocado and Date Dip/Spread [Recipe] Smooth blend of avocado with minced dates. Best served with prawns, shrimp or as a sandwich spread. Coconut Milk Chiller [Recipe] Rich coconut milk thinned with regular milk and a dash of cinnamon. Cape Verdean Coconut Milkshake [Recipe] Inspired by the popular chiller, I made a decadent treat from vanilla ice cream, coconut milk, milk, and cinnamon stick swirlers.

Menu: Canada

We chose our dessert in .001 seconds this week. What could possibly be better than dough simmered in maple syrup? I like to think of it as deep-frying, but in sugar instead of oil. While this dessert is decidedly sweet, our maple glazed chicken carries a more subtle sweetness, rounded out by garlic and mustard. The rest of the meal showcases farm fresh produce/grains of Canada. Canadian Dijon & Maple Grilled Chicken [Recipe] Chicken coated with a simple blend of maple syrup, Dijon mustard, and crushed garlic, then grilled. Butter-roasted Tomatoes [Recipe] Fresh tomatoes roasted with butter and fresh thyme until tender. Canadian Wild Rice [Recipe] Wild Rice seasoned with fresh thyme makes good use of this Canadian crop. Grandpa’s Maple Dumplings (Grandpères) [Recipe] Drops of soft dough boiled in hot maple syrup. Oh yeah.

Menu: Cameroon

My husband about climbed the walls with excitement when he found out we were making Groudnut Croissants (well, there was a five second delay, until he realized that by “Groundnut Croissants” I meant croissants spread with ooey gooey peanut butter). Who wouldn’t? Peanut butter rolled up into a steaming croissant? Yes please! Our Cameroonian menu represents a crossroads of cultures and traditions. With elements of West African and French cuisine, the simple recipes below are easy to prepare and full of flavor. Particularly that peanut-buttery croissant! Fried Whole Fish [Recipe] Fish is an affordable and readily available source of protein in Cameroon. Regional fish include Tilapia, Catfish, Carp, and Snapper. West African Peanut Sauce [Recipe] Peanut butter and cayenne pepper join forces to create a simple sauce for any dish. Corn with Plantains [Recipe] Fresh or frozen corn stewed with sweet plantain. Peanut Butter Croissants (Groundnut Croissants) [Recipe] Croissant dough spread with peanut butter, rolled up and baked until golden. Mango Daiquiris [Recipe] Fresh mango, lime juice, sugar, and rum.

Menu: Cambodia

Although there are many recipes in Cambodia with epically long ingredient lists, I chose a collection of unusual dishes with refreshingly short ingredient lists. Did I mention I have a 13-month old? This Global Table Adventure, I’m most looking forward to trying the Cambodian Grilled Eggs – mostly because I am tickled by the idea of grilling a whole (yet seasoned) egg! Confused? Don’t worry. It will all be clear come Monday, when I post photos, recipes, and Ava’s video review. Special thanks to Karen Coates – accomplished journalist, traveler, and one of my favorite bloggers – who was kind enough to hunt down a Khmer friend for an authentic recipe for me to adapt. It’s going to be mmm, mmm, good! Grilled Corn with Coconut Milk [Recipe] Sweet corn basted in coconut milk and grilled until tender. Cambodian Grilled Eggs [Recipe] Egg mixed with fish sauce, sugar, and pepper, then poured back into the shell and grilled. Chicken and Pickled Lime Soup [Recipe] A light broth made with chicken, sour pickled lime, green onion, and …

Menu: Burundi

If you are looking for something quick and easy, Burundian food is for you. This fresh, healthy meal can easily be sized up for a crowd. Be sure to serve this meal with a big pot of white rice on the side. Fish with Tomatoes and Onion [Recipe] Light and healthy cod fish steamed with tomatoes, onion, a hint of habenero and red palm oil. Traditional recipes use Ndagala or mukéké. Red Kidney Beans with Plantains [Recipe] Spicy chili powder brings red kidney beans to life, while mildly sweet plantains make this dish addictive comfort food. Fried Plantains [Recipe] Lightly pan-fried plantains turn golden and crispy, with a pinch of salt. Hot Sauce (Pili Pili) [Recipe] Pili Pili (or piri piri) is made with fresh citrus juice, either lemon or lime, tons of garlic, and chili peppers. Additional herbs like parsley can be added if desired. Fresh Tropical Fruit Cooked desserts are not common in Burundi. Instead, fresh pineapple or bananas are served at the end of the meal.