Discover | Global Table Adventure

Monday Meal Review: Croatia

I gave the wine bottle opener a final twist of the wrist, dropped the bunny ears, and smiled at the satisfying “pop” as the cork released the wine to the air. I brought my nose closer and gave the bottle a cautious sniff. I wanted it to be bad. Terrible. One step shy of vinegar would be okay. But I knew. I knew that, having paid an exorbitant fee of $5 for the wine, I was probably destined for a perfectly mediocre bottle. Darn. I took a sip and, as feared, the bottle was not terrible. I swished it around my mouth like mouthwash. On second thought, there were some slightly sour notes. I could work with that. With two quick motions – splish, splash – I poured the wine together with some cola. Perfectly mediocre wine ruined by … cola. Ugg. I cringed, feeling my brain tighten around the thought. I tried to get Mr. Picky to sample the Bambus first, but he simply smiled at my outstretched hand. Reluctantly, I brought the fizzing …

Crepes or Pancakes?

Morning, noon, and night, Croatians love a good pancake. There’s just one catch. They aren’t really eating “pancakes,” … if you define pancakes as thick and fluffy, griddle-fried, chemically leavened batter (i.e. baking soda and baking powder). Which… they don’t! So what exactly are they eating? Thin, delicate, crêpe-like “pancakes.” These sort of pancakes don’t have any leavening at all, unless you count a splash of bubbly water. And they aren’t alone – most of the countries I’ve run into prefer this style of “pancake.” All these fun facts inspired me to write an ode to the Croatian Pancake: Fill ’em with jam, fill ’em with cheese. Eat ’em with ham, eat them for tea! Bake them til bubbling, Eat as many as you please! It’s an amazing work of poetry. I know. I’m expecting a call to be featured on the Writer’s Almanac. Any day now, any day. And that’s about all the fun I can stand this Friday… but, if you’re still looking for amusement, take our poll and hop on over to Jim’s …

About the Food of Croatia

Croatia is a rambling collection of mountains and forests with bursts of plains which hide secrets of scrumptious food, wonderful olive oil and tasty, age-old wine. But what about bad wine? Well, if you happen upon such a dismal thing as a bottle of bad wine on their turf, the Croatians (and other nearby countries) know what to do. The remedy includes coca cola or fanta. You’ll just have to wait a week to find out what Mr Picky and I think about that! (Officially, you’ll have to wait another 20 years to get Ava’s take on the whole thing. If you leave it up to me? You ‘ll have to wait another 98.9 years.) Thanks to a meandering and lengthy coastline, eastern Croatia boasts an abundance of seafood, including oysters, shrimp, and other fresh fish. Eating fish must be like breathing – the houses on the shore literally seem to float on the water. Incredible. For those who like the old standbys our grandmother’s loved, salt cod – literally fish dried and stored in a …

Monday Meal Review: Côte d’Ivoire (Ivory Coast)

This week we had a friend join us for our Global Table dinner. While this doesn’t seem like a big deal, I assure you – it is. You see, we aren’t really doing dinner parties any more. I could list all 97.5 reasons but I’d rather highlight the two most important reasons. 1. I don’t like to vacuum. It makes Ava (and my back) cry. 2. We cook during Ava’s nap. This means we’re subject to the whims of a 16 month old. Whether she sleeps 45 minutes or 3 hours, can make or break our… sanity… not to mention our eating schedule. If we even get to finish cooking! But. This week. We mixed things up. We took a risk. We had a friend over. Well, as you know, our kitchen is torn to shreds – the cabinets are being painted and new counters recently went in. Our glassware is on the TV armoire and liquor bottles are strewn about my sofa table. Some days it feels like I am living in a frat house. …

A trip down memory lane & 2 polls

1. The Ivory Coast is one of the greatest producers of cocoa beans in the world. Little known fact: Ava still hasn’t had any chocolate. Unless you count the one time I let her lick my spoon, from my ice cream. She’s just so sweet, she doesn’t need any added sugar! Just look… she came home from the hospital that way: 2. Staples of the Ivory Coast diet include grains – like rice and millet, and tubers – like cassava and yams. Ava’s staples include noodles and rice. But if she could, she’d eat a diet of pure chicken. All day, every day. In the beginning, Ava was a little more vocal about her needs: 3. I’m pretty sure motherhood is the best thing that has ever happened to me. Love it. Love her. Love life.

About the Food of Côte d’Ivoire (Ivory Coast)

Last week a gal named Linda emailed me. Turns out she’s from the Ivory Coast and an alum from Wesleyan University, my alma mater. Get this – she wanted to know if she could share some of her favorite recipes from back home with me. Oh happy day! In case you’re wondering, my answer is always “yes”! The more authentic dishes we can sample from actual locals, the more fun this Adventure will be! Thanks to Linda (and a few of her friends), this week’s Global Table is going to be especially grand! From skyscrapers, to mud huts with thatched roofs, the Ivory Coast has it all. This west African country is deeply imbued with French food and culture. In fact, French is still the national language. Over the phone, Linda shared details about her country with me, trailing along a beautiful, thick accent that reflects this history. I’ll be honest. Thanksgiving has been on my mind, so I begged Linda for some ideas. Linda didn’t disappoint. She tells me that there is a dish that …

Monday Meal Review: Costa Rica

We had killer-good food and one epic fail this week. Considering we’ve been living in “renovation-land,” things could be a lot worse. For example, I almost lost my measuring cups, spoons, and chef’s knife. Turns out they were just hiding in the living room, under the contents of three other drawers. And, while we’re talking about renovations… Did you know there are about 100 million kinds of white paint in the world? I assure you that, if you ever decide to paint your cabinets white, you’ll quickly become acquainted with all of them. White whites, creamy whites, green whites, blue whites. Pretty soon, you’ll be begging for a white padded room. Just keep breathing. Here’s my kitchen, now in the middle of the renovation. Please ignore the mess, but note several key things. 1. The cabinets in front of me are antique white. As pretty as it sounds, antique white isn’t pretty under fluorescents. The color is sad, sallow, and dingy under my flickering lights, especially once the overhead diffusers are in place. I’m actually afraid of …

Happy Halloween!

First, a very special video of Miss Ava. Second, a video about creepy, crawly wildlife in Costa Rica. Third, some dancing.

Trick or Treating in Costa Rica

Feel like trick or treating in Costa Rica? You wouldn’t be alone. Although a relatively new holiday to the country, Halloween is growing in popularity with the locals – and why not? Kids get to dress up (and parents brim over with pride). Then everyone eats candy until their tummies hurt. Awesome fun for everyone! (NOTE: Watch out for the rain. October is the rainiest month of the year. Not great for polyester and fluffy bunny costumes). If Halloween isn’t your thing, you can just eat the candy! Or ice cream. Rumor has it that, in Costa Rica, you can get ice cream in “sour cream” flavor. Do you think it would be good on baked potatoes? Or a milkshake..? The entire concept is fascinating to me. Perhaps making it would be easier than yesterday’s epic fail.

About the Food of Costa Rica

Lush, tropical greens and mouthwash blue waters make Costa Rica a stunning destination. Eating a typical “Tican” meal is incredibly easy, even if one doesn’t have access to latino markets. The most common dish is gallo pinto (or black beans and rice). This dish often made from leftover rice and seasoned with a little onion and garlic, as well as a healthy splash of Worcestershire sauce (or Salsa Lizano). A great accompaniment for eggs, this filling dish is often found on the Tican breakfast table. For those who love potatoes, Gallitos de Papas are a must-try. Indeed, these paprika and garlic infused cubes of potato delight are another great accompaniment to eggs. Typically, however, they are served in a corn tortilla. Carb on carb – seems logical to me! 🙂 Since I know some of you are getting palpatations just thinking about all those carbs, have no fear. Costa Ricans are known for fresh salads – including a wonderful Heart of Palm Salad (palmitos) which includes any number of veggies – such as tomato, cucumber, lettuce, and …

A Visual Guide to Comoros, Congo, Democratic Republic of Congo

Kick off your shoes, sit back and take a “slide show” trip to the stunning Comoros Islands. And then there’s the Congo… worms, worms, and more worms. While this video is rather silly, it does show photos of authentic Congolese food. Plus, who am I to criticize silliness? What’s for dinner at your house? I hope you have happy plans! 🙂

Congo Bars, Extinct Fish & Margaritas (with poll)

Happy Fun Fact Friday! I had the most wonderful, GIANT margarita earlier, so I am going to keep this brief. Mostly because I keep misspelling words. (don’t worry, I’m writing this Thursday night, not Friday morning 😉 ) #1 In case you were wondering, Congo bars are not an authentic Congolese dessert. If they were, you can bet I would have made a batch (or three). #2 There’s a big, crazy-looking fish that lives in the deep waters near the Comoros islands. Its called the coelacanth and everyone (mainly important scientist-types) thought it had been extinct for millions and millions of years. Nope. Imagine being the person to discover it, just hanging out, swimming around Comoros, not dead. #3 If you’re thinking about eating the coelacanth, forget it. Their flesh is loaded up with an unpalatable, rancid tasting oil. #4 Since you can’t eat the coelacanth, you might as well chow down on some vanilla, ylang-ylang oil, and cloves. That’s what they grow in Comoros. #5 I’ll take another margarita. Shaken, not stirred. Extra salt. And with …