Discover | Global Table Adventure

Three Ways to Heat things up like a Dominican (with Poll)

I’m wearing two wool sweaters and a scarf. Indoors. It’s freezing, freezing, freezing. Are you cold? Can you feel your fingers? I can’t. Let’s heat things up, Domincan-style. 1. Dance the Merengue or the Bachata (links go to YouTube videos) You’ll be shaking your hips as you click, click across the floor. You’ll also be burning calories and, most likely, you’ll be smiling. So grab a partner and let’s have some fun! Don’t have a partner? Grab a broom! 🙂 2. Eat Sanocho Comfort-food doesn’t really do this stew justice. It is on a whole other plane of existence. With variations around the Latin American world, Dominicans take the cake with a version that would make any meat-lover swoon (hello, Homer Simpson) – it includes heaping portions of seven meats. In one bowl you might spot goat, pork, tripe, oxtail, chicken, rabbit, or even pigeon. That’s some serious protein. 2. La Bandera Think for a minute – what what foods make up the colors of your flag? Now, imagine making dinner with those foods. That’s what Dominicans have …

About the Food of the Dominican Republic

Fancy a trip to the Alps? The Dominican Alps? That’s right. Smack dab in the heart of the Dominican Republic, far away from the ‘all inclusive’ resorts and pristine beaches, are the tallest peaks in the Caribbean. Clinging to their sides are cool wooded forests composed, primarily, of pine trees. In the spring, a dedicated hiker may even be rewarded with clusters of sweet strawberries. I never thought learning about the D.R. – situated on a tropical island – would make me homesick for New England, but there it is. I’m ready for the first flight back. In case you aren’t a fan of fresh evergreen scents, you can swim in the billowing pools of Dominca’s waterfalls, or simply sit back and do nothing but sip on a cup of café con leche (coffee with milk) – a dream to end all dreams, as I sit here in a wool sweater, toes frozen, watching snow roll past my window. Speaking of coffee, let’s talk about food. If you look in any Domincan’s fridge you’ll find …

Monday Meal Review: Dominica

I scanned the sky, holding my breath, waiting. A clammy draft met my face an inch from window. “I can’t tell.” I said, “Is it?” “No, I think that’s ice rain.” Keith said. I looked at the gray sky and saw nothing. I turned my head to the yellow streetlight hoping it would illuminate a few fluffy snowflakes. Instead, all I saw was spittle falling on a wet road. “Let’s go anyway. We could use the fresh air. And perhaps it’ll start while we’re out.” We bundled Ava in 4 layers, a hat, a hood, and a pair of purple thumbless mittens. We secured her in the stroller with a giant blanket and were off. “Wow. It must be 20 degrees out here. ” he muttered. I pulled my coat tighter. “We’ll warm up when we get home,” I replied. Thirty minutes later we walked into the house, the frost still clinging to our limbs. I breathed in deeply and smelled the hot Callaloo. Green and smoky. Mmm, that ham bone was a great addition. …

Dominican Hard-Boiled Eggs (w/ Poll)

What are you doing right this minute? Nothing? Ok, let’s go to Dominica for hard boiled eggs. What? That doesn’t sound very exciting? Just wait. Listen up. This is no ordinary hard-boiled egg. This is an experience. Here’s the “recipe”: 1. Fly to Dominica. Buy a carton of eggs. Carefully pack the eggs in bubble wrap or an old t-shirt. 2. Lace up your hiking shoes. Place eggs, water and other snacks in backpack. 3. Hike muddy, mountainous terrain to “Boiling Lake.” This will take about 3 hours. Be sure to bring a guide – the Valley of Desolation, full of loose gravel and other rocks, can be particularly treacherous to navigate. 4. Once at the lake, place eggs, possibly with the help of your guide, into a boiling puddle. There will be several on the edges of Boiling Lake. Let boil about 10-12 minutes. NOTE: Do not place egg in the actual lake. It is several hundred feet wide. And mega hot. Your eggs would be lost forever. And, not that it would matter, but also …

About the food of Dominica

A-hoy mate… raaawr… huh? What? No, really. Combine Pirates of the Caribbean and Jurassic Park and you’ve got a fair charicature of Dominca. This Caribbean island (with zero relation to the Dominican Republic) is odd as far as the Caribbean goes. The island looks like a “land-before-time,” filled with colossal green mountains, sky-scraper trees, and waterfalls that dangle like crystal chandeliers. There’s not much in the way of soft sandy beaches but there’s no shortage of mind-blowing outdoor excursions either, hence the nickname “Nature Lover’s Island.” So where do the pirates come in? Well, for starters real pirates loved to hang out in Dominca because, as the last island to be colonized (due to the difficult mountain terrain), it was considered “no-man’s-land.” That’s right folks. Once upon a time there was looting and shooting and merriment around the town. More recently, Pirates of the Caribbean was shot on Dominca, utilizing the extraordinary backdrop of stringy, drippy tree-trunks and swampy waterways. So what about the food? One “jumpy” contender stands out thanks to the lush vegetation …

Monday Meal Review: Djibouti

I ladled the thick batter into the pan and pushed it around. Sizzle-sounds swizzled through the air. A few moments later air bubbles sluggishly began to push their way through the batter. Pop. Pop…. pop. Mr Picky walked over and sniffed the batter. “What is this stuff? It smells weird.” “Laxoox, from Djibouti, but I’m not sure how to pronounce it. It’s got yeast in it. Like, for bread.” “Oh,” he said, perking up at the word bread. We leaned against the counter and watched as the bubbles slowly dried out. Tick, tick, tick. I shifted my weight around a bit. This was a lot like watching paint dry, but without the noxious fumes and I was a lot hungrier. Eventually the glossy sheen was replaced by a soft, dull surface. Perfect, I said, scooping the finished flatbread up and taking a giant bite. Mr. Picky’s eyes got huge. “You’ll burn your …” “Tongue..?” I interrupted, “Nah. Want a bite?” He looked at the pocked surface carefully. “Is it good?” “Yeah, dip it in honey.”I said, as I swooped it …

A Little Perspective from Djibouti (with poll)

I don’t know about you, but I cook standing up. I never gave it any thought until today. It’s just what I do in my daily cooking routine. To add some pizzaz to my routine I even bought an apron. It has a sage green floral print and makes me look very tidy. Until you look down and see that I’m wearing fuzzy slippers (shh, don’t tell Fly Lady). So, what does this have to do with Djbouti? Just the other day, American blogger “Djibouti Jones” had a friend over for dinner. A Djiboutian friend. That friend asked her lots of questions. It was her last question that floored me. She asked “Why do you cook standing up?” Think about that for a minute. Soak it in. Ask yourself that very question. Why do I cook standing up? What cultural assumptions am I a part of… without even realizing it! Amazing. Turns out, in Djibouti, many people cook squatting or sitting around a fire. Different technique… different “normal” but, guess what? Dinner still comes out grand. …

About the Food of Djibouti

Djibouti: if you’re pronouncing the name of this African country right, English-speaking people will raise their eyebrows. Try it out – “dja booty.” The word has had endless inappropriate puns associated with it. But let’s move past the unusual name… to the unusual food situation. According to doctor’s without borders, less than 1/2 of 1 percent of the small, arid landscape can be farmed. As a result, most food is imported and expensive. I’ve read accounts of eggs costing seven dollars a dozen. Seven dollars! Meals are a blend of Middle Eastern, Somali, French, and other regional influences. Imagine slaughtering your own meat. Would you have the stomach for it? In Djibouti, the practice is fairly common – meat is purchased “living” and then, when feast day arrives, the animal is slaughtered and prepared. Lamb is particularly popular and is served in association with special holidays such as the Islamic one, Eid al-Adha. The national dish, called Skoudekharis, is a one pot dish of rice and includes generous portions of lamb [Recipe]. I found an incredible blog by the mom …

Gingerbread Houses from Around the World!

Power tools, fireplaces, and an entire town made of “gingerbread” – today is all about gingerbread. First up, the winning entry to our Global Gingerbread Contest: Here’s the story behind her house: As a recent graduate with a degree in European History and a concentration in Slavonic/East European Studies, I really wanted my “international/foreign” house to reflect that region. While I originally hoped to incorporate some designs common to Psyanki or Wycinanki (aka, ornately dyed easter eggs and polish paper cuttings), I eventually settled on creating a little house inspired by the Slovak village of Čičmany. This tiny village is well known for its beautiful folk architecture that has been carefully maintained and preserved over the years–all the buildings are covered in a variety of white-painted patterns and designs. As a result, the houses really do look something like life-sized gingerbread houses! While the village is, of course, quite unique, I believe it does reflect many motifs and values that are common through the last few hundred years of Eastern European folk tradition. It also …

Monday Meal Review: Denmark

I’m not one to get manicures. I don’t even wear gloves when washing dishes to keep my hands from drying out (do you?). But still, some days I just can’t face getting my hands dirty. Like on days when I have to make meatballs. Here’s how it plays out: I look at the bowl of deftly seasoned meat. The meat looks back at me. I blink a few times. Eventually, after a big sigh, I roll up my sleeves, dunk my hands into the cold, clammy mixture and get to work. Then I remember I forgot to take off my rings and my stomach churns. Call me a prima donna, but this week I decided to skip the hassle and made my meatballs with 2 large spoons. My rings and fingernails stay gunk-free and my general sanity is forever relieved. It’s just like making drop cookies. Here’s what you do: Scoop up a blob of meat with one spoon. Pass the blob back and forth from spoon to spoon, while simultaneously smoothing and honing the blob …

5 Ways to Celebrate Christmas Like a Dane (with poll)

1. On Christmas Eve, drop an almond in a vat of rice pudding – this dish is called Risengrød or ris al’amande. Whoever gets the almond is said to be blessed with good luck. Sometimes the winner is also given a special gift. 2. Drink a steaming glass of Gløgg in sub zero weather while walking around an outdoor crafts fair or listening to carolers. The hot red wine will make your cheeks rosy, and the spices with invigorate you with holiday cheer. 3. Make mountains of cookies, including shortbread and gingerbread. If you add a little cinnamon, cardamom, pepper, and ginger to the shortbread, you’ve got Pebernødder, or traditional Danish yule cookies. 4. Roast a goose or duck. I’m not sure where I could get a goose in my town, but in Denmark roast goose is a typical part of the holiday table and can be found almost anywhere. 5. Make a pile of rødkål, or sweet and sour red cabbage stewed with a little vinegar, diced apples, and some sweetener – perhaps apple …

About the Food of Denmark

Why Denmark, why? Just when I start to think the winters in Tulsa are dark and bitter cold, I learn about Denmark…and my heart breaks a little. You see, Denmark beats anything we’ve got going on in Tulsa. Situated way up in northern Europe, winter is not just a season in their great country, but a state of being. In the time up to Christmas, sunlight is scarce. The winter solstice on 22 December marks the shortest day of the year where the sun rises as late as 8:39 and sets as early as 15:36. That’s 3:36 pm, for those of you who don’t read military time… which makes 17 hours of darkness. Yikes. But where’s theres darkness, the Danes bring their own light. In fact, the winter season is alloted comfort and joy in the form of cozy fireplaces, warm candlelight, and good food. They call this warm, tranquil atmosphere “Hygge” and it is an integral part of Danish culture. From what I’ve read, the best way to warm up on a cold winter’s night …