Celebrate | Global Table Adventure

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 …

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.

How to make great meatballs, from any country

Glorious meatballs, bathing in hearty, simmering sauce, can be found all over the world. Some meatballs are a meal unto themselves, requiring a knife and fork, while others are delicate, dainty droplets – more garnish than substance. Although most people enjoy a good meatball, entirely too much effort goes into making them. Intended to be comfort food, even homemade street-food, meatballs should not be an all day affair. Here are my simple tips for how to make great meatballs, from any country. 1. Roast the meatballs, don’t fry them. I’ve ruined at least 4 cute shirts by pan-frying batch, after batch of meatballs. Oil spatters not only ruin shirts, but also burn skin, grease up the stove top, and yellow surrounding walls. Not to mention the time it takes to carefully rotate each meatball. One. By. One. Usually, the little balls get beat up in the process and end up with flat sides, like the skulls of babies who aren’t given enough tummy time. To roast meatballs, all you have to do is lay them on …

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.