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Monday Meal Review: Switzerland

I can’t stop thinking about those three girls that were found last week: Michelle Knight, Amanda Berry, and Gina DeJesus. Also on my mind is Mr Ramsey, the man who stepped forward and kicked in the door to free the girls. Friends, it is so important to step up when we’re called. Is it scary? Yes. Can it be dangerous? Yes. But what else is life for, than helping each other? I’m not by nature a hero. Once, when I was in my mid-twenties, I heard a man scream and groan next door. The sound was chilling, the urgency of the scream scraped up my spine, setting my every nerve on full alert. My gut reaction was to duck away from the window, for fear of being attacked or worse. Once on the floor, I called the police. They lit up the house next door in less than ten minutes. Nothing suspicious was found. No source ID’d for that scream. Their findings didn’t sit right to me, but I let it go because, surely, the …

About the food of Switzerland

The thing I remember most about Switzerland was skiing in the Alps. I remember, because I came ridiculously close to dying. I was a novice, skiing on a slope at least one level beyond my own . It was late afternoon and the snow that had melted slightly in the warm noonday sun had now begun to refreeze and harden. Suddenly, my skis caught in the ice and I could no longer get them to behave. Instead of turning with the rest of the skiers, I continued straight, towards a beautiful overlook. Beyond was the blue sky and a several hundred foot drop. The rounded edge of the overlook, which was only protected by a billowing piece of orange plastic netting, sped closer and closer. My skies continued to reject my inputs. I had a choice to face: throw myself down or go down. All the way down. So I threw myself backwards. The force of my descent caused my giant red and pink ski coat to fly up. The ice scraped along my back, leaving cuts and …

Monday Meal Review: Sweden

“Det är skönare lyss till den sträng som brast än att aldrig spänna en båge.” “It is fairer to listen to the string that broke than to never strain a bow.” Verner von Heidenstam (Swedish Poet & Novelist) I slumped into my chair, put my head on my arms, and groaned. I’d spent hours making the Swedish princess cake, only to find out that the marzipan was too thin. Not only could I see the cake through the spring green coating, the marzipan began to crack as I struggled to stretch it over the cake. Whipped cream oozed thickly out of the seams and ripples. Back to the store it was, to find more marzipan, color it, and cover the cake anew. I also made the custard three times. And the cake batter three times. I huffed. I puffed. I had a storm cloud over my head. If this cake was a constant struggle, it was mostly because I wanted the recipe to work. I wanted it to be easy for you to follow in …

About the Food of Sweden

While I haven’t been to Sweden, I have dated a Swede. And that just might be everything, ever. At least, when it comes to Swedish food. The one thing about dating a genuine Swede, is that you might begin to think you’re in Sweden for the duration of the relationship; their national pride and is that strong. Especially if he still lives with his mother. And why not? This is a stunning land, full of thick, verdant forests, airy, breathtaking mountains, and the crunch of snow. With a land this grand, no wonder the appetite is whetted. At the time Daniel and I were dating, back when we were impossibly young (18, if I remember correctly), he was, in fact living at home. One of my first dinners at his house involved steak tartar, with a raw egg cracked over the top. Pungent horseradish gratings were piled on the side. I’m not sure I impressed anyone with my squeamish hesitation, which resulted in my complete avoidance of the tartar. Breakfast, if I happened to …

Monday Meal Review: Swaziland

“The bee that is forced into the hive will not produce honey.” This Swazi proverb has me thinking about what I do and why. When I used to work a desk job, I had a palpable limit to my energy and creativity: it was called “5pm.” The old song “It’s five o’clock somewhere” was my quitting time rhyme. I was out that door faster than anyone else and, in fact, I was unproductively waiting for the end of the day even before five o’clock. But since I began cooking the world, something strange has happened. No longer am I watching the clock. No longer do I count the minutes down by the second. Instead, I have weeks like this one… our Swazi week … where I’m surrounded by the steam of the moistest corn bread I’ve ever had, reveling as I eat nearly an entire loaf by myself. Times when I fall into a tongue in cheek discussion with Mr Picky about how delicious beets are (I believe it, he doesn’t). Where Ava tries …

About the food of Swaziland

This week we’re back in Africa, in a little tropical/temperate country called Swaziland, just north of South African and Lesotho. The Swazi people live in this beautiful land, among the mountains and undulating hills, tending their farms and rearing their cattle. From their smooth slopes, come pineapples, citrus, and sweet sugar cane. Many call Swaziland one of the world’s most beautiful countries, and I can see why. While the traditional people might eat something as simple as emasi, or porridge, which can be made with sorghum or corn, you’ll also find corn, rice, and every kind of potato, including sweet potato. Many stews, such as spinach, pumpkin, or even green beans, grace the sides of such dishes. Salads are a given, especially when topped with avocado or beets [Recipe]. And did you know the Swazi eat beer? That’s right… beer is yet another carb; the Swazi consider their rich, thick home brew a food. (I read about it in the World Cookbook for Students.) If that’s too boozy for you, perhaps a simple slice of mealie bread [Recipe] (think corn bread with bolder, …

Monday Meal Review: Suriname

Our little family went to Austin, Texas this week to watch the Moto GP race. Fourteen countries were represented and we had a great time! Anyway, the trip cut short our work week, so you’ll find most of our meal review in the video this week. That being said, I do have a short question for you to ponder this week… and I’d love to hear your thoughts in the comments. What do you hope they say about you when you are gone? Do you hope they point out your many accomplishments at home, work, and beyond? Do you secretly (or not so secretly) hope people cry? Or do you hope they laugh? The very thought of someone laughing at a funeral sounds twisted and wrong, but it doesn’t have to be. An old proverb from Suriname suggests this most poignant idea: “Where there is death, there must be laughter.” What do these proactive words mean to me? Well. We need the good with the bad. We need joy with sorrow. We need to celebrate the …

About the food of Suriname

Welcome to Suriname; welcome to South America. We haven’t cooked this part of the world in many months. And, in many ways, today might feel like we’re still somewhere else. That’s because Suriname’s food scene is all about fusion. A melting pot, of sorts. The food is at once typical of South America, but also laced with components from Indonesia, China, Africa, India, and even Europe. Surely, this is because of Suriname having once been a Dutch colony. Long ago, the Dutch connected the tropical rain forests and swampy flatlands of Suriname with these many regions of the world. Now, in the big cities, you can find everything from dhal, roti and chutney to creole stews and cassava breads… Can I just point out that many restaurants of Paramaribo, the capital city, serve curry and chow mein? So fun. Maybe you’d like a side of deep fried plantains and spicy peanut sauce to go with that [Recipe]? Sure thing. In Suriname, you’d be as likely to cool off with Goedangan (a coconut-laced cabbage salad) [Recipe]and a summertime sipper, like lemongrass infused …

Monday Meal Review: South Sudan

What is a celebrity? One definition is someone who commands “public fascination.” Could this be the profile of one such person? This week we shared our meal with a very special guest; someone who has actually traveled to South Sudan, slept in their huts, hunted in their forests, and enjoyed feasts while sitting at the right hand of the village Chief. I’d tell you when all this happened, but I’ve been sworn to secrecy. I’ve wanted to invite this man to our table for a long time, partly because he is so passionate about the cultures of the world, but also because anywhere he goes, he comes back with stories. Enough to fill a 450 page book, actually. Say ‘hello’ to Brian Schwartz. You might recognize him from his lengthy, insightful comments… He’s been sharing them from the very beginning of this blog. Without him, my adventures into Africa and parts of Asia would have been much quieter, but his memories (and music!) have livened up our stovetop travels … making me (and I’m sure …

About the Food of South Sudan

It is a rare thing to bite into a new country; so often we think of our geopolitical landscape as static. But countries are no more static than the mountains which shift and crack, and spew forth anew from the earth’s molten core. There are surges and separations, and somehow, from the same old earth, something new emerges. Which brings me to this week. South Sudan. The world’s newest country (as of July 9, 2011). She’s hot, tropical, and bursting with jungle and swampland. She’s been there all along, of course, but now she has both boundaries and acknowledgement. Villagers sink into her heat with abandon, removed from the flicker of tourists, pressed together in the common interest of survival. The food is simple, based on porridge made from millet (“wala-wala” or “awal-wala”), although more densely populated areas will also offer cassava fritters and sorghum flatbread (kisra) [Recipe]. Meat like goat, beef or chicken, might be grilled and served along with these starches, or it might be cooked down in a peanut and spinach leaf …

Monday Meal Review: North Sudan

If you could taste life, it would be salt of the earth, spice of the heavens. It would leave you thirsty, and yet it would quench you. When I see people sweat through complicated recipes to impress each other, rather that for fun, I wonder if they taste life… if they really drink it in. Because I’ve seen it. I’ve seen her. That girl who’s crying before a dinner party because she’s taken on a recipe that’s much too complicated. Or because she’s just splattered oil on her favorite blouse. Or she answers the door with flour on her face and doesn’t realize it until a glass of wine and two hours later. While her friends fill the walls of her home with effervescent laughter, her insides are writhe with stress, fear, insecurity. She’s wondering if everyone’s doing okay, without taking a moment to breathe for herself. To live. To take it all in. To taste life. I know, because I’ve been that girl. I recently read a cookbook review that claimed the author wasn’t sharing true “recipes” …

About the food of North Sudan

If you wander through the deserts and hot winds of Sudan, you’ll be rewarded with a collection of richly spiced and lemon-laced foods, and even cooling cucumber and yogurt salads [Recipe]. You’ll recognize many dishes traditionally enjoyed by the Sudanese from our previous Global Table meals, such as ful medames (also enjoyed in Egypt), kofta, and basboosa (beloved throughout the Middle East). That basboosa cake? It’s soaked with lemon and rosewater syrup. I could eat that every day for the rest of my life and be a very happy woman. Like Ethiopia, flatbreads are incredibly popular in Sudan. Diners enjoy their meals with a wide range, including injera, sorghum crepes (kisra), and Gorraasa (simple flour and water flatbreads) [Recipe]. When you’re done eating, you might trouble one of the Tea Women for a spot of cinnamon tea [Recipe]. They sell it right on the side of the road… so don’t hesitate! Just be sure to keep an eye out for an impending haboob… otherwise known as a sandstorm of such intensity that it can blot out the sun. Phew. …