Posts | Global Table Adventure

About the food of Syria

Oh, Syria. This wedge-shaped land spreads from the west, where she dips delicately into the Mediterranean sea, back to the east, up, over the mountains, all the way to the Iraqi border. Along the way, her cliffs and canyons smooth out into hot desert and scrubby grasslands. Lost, towards the south, is the ancient city of Damascus, quite possibly the world’s oldest city according to National Geographic. While Damascus has all the allure of a teeming city and world heritage site, the fun fact that stuck with me the most was that the buses don’t stick to their scheduled stops in Damascus. They just drop you where you want to get off, as long as it’s on their route. Makes sense to me. This week we explore Syria’s love for bold flavors, like garlic, pomegranate, sour cherry, and more. Of course, traditional Middle Eastern favorites are everywhere, such as hummus, tabbouleh, stuffed grape leaves, and falafel… all enjoyed with a bite of homemade pita bread (and all, I might add, previously made for other Global Tables – simply follow the …

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 …

Menu: Switzerland

“Who doesn’t honor the Rappen isn’t worth the Franken” Swiss Proverb I’m not one to pass up a penny on the ground. If I were in Switzerland, I suppose I’d pick up a Rappen with the same thrifty care as any penny on our soil (Rappen are like Swiss Pennies). Apparently, I’m not alone. Enough Swiss people feel the same way, that they came up with the proverb at the top of this post: “Who doesn’t honor the Rappen isn’t worth the Franken” (100 Rappen make up a Franken). But this proverb isn’t really about money. This is about the seemingly unimportant details of our lives that we overlook in the hustle and bustle of day to day living. But these little details ARE important. So much so, that the Swiss tell us, if we don’t take the time to care for the small things in life, we aren’t worth the big. So what ‘Rappen’ have you been ignoring lately? Is it time to pick it up and give it some attention? And while we’re …

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 …

Menu: Sweden

“Att våga är att tappa fotfästet en stund, att inte våga är att förlora sig själv.” “To dare is to lose your foothold for a moment, to not dare is to lose yourself.” (Strom, 1981)* Oh, this week. This beautiful week of Swedish cooking. As with all the “big hitter” countries, I entered this week with trepidation. It wasn’t because of the entree. I knew I’d make Swedish meatballs from the moment I began this Adventure. No, the main reason I was a bundle of nerves had everything to do with a cake. A cake! I really wanted to make a Swedish Princess Cake, but I feared I’d screw it up. I asked you all on our Facebook Page, and so many of you voted that you wanted to see the real deal. Thank you for motivating me to go for it… for encouraging me to dare. The recipes and meal review will be posted throughout the week. Swedish Meatballs [Recipe] Beautiful, tiny meatballs made with pork and beef, seasoned with a grated onion, cream, and …

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 …

Menu: Swaziland

There’s an old Swazi saying that goes: “A man who prides himself on his ancestry is like the potato plant, the best part of which is underground.” Do you agree? Do we need to know our ancestors?* And are they the best part of who we are? Once upon a time, we got our recipes from our ancestors. Grandma’s cornbread. Uncle’s avocado salad. Today we can find just about anything online, but the best recipes come from someone … from the long line of way back when. They’ve been tested and tried, adapted and improved upon. This week’s recipes are inspired by the Swazi people (and beyond that, too, these are staple ingredients and recipes popular throughout most of Southern Africa). The ingredients are nod to fresh produce and the transition between winter and spring, which, like the alarm clock, keeps resetting (It’s 42F, right now, after an 80F weekend). The cornbread, as you’ll learn when the recipe posts, has undergone many changes over the years, to reach its straightforward, delicious self. Sometimes I dream about living on a farm …

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 …

Menu: Suriname

Don’t be confused. Though this menu looks and feels quite Asian, these dishes represent Suriname as well as any other. We have everything from the traditional plantain fritters so beloved in South America, to Asian-inspired cabbage salad and even an addictive lemongrass slushie. Coconut milk is the common thread in the drink and the salad – the result being sweet for the drink, spicy for the salad dressing. All recipes and the meal review will be posted throughout the week. Mixed Vegetable Salad with Coconut Dressing | Goedangan [Recipe] Hello, spring! Enjoy this bright and fresh salad of cabbage, green beans, eggs, mung bean sprouts… all dressed up in a coconut yougurt dressing. Battered Plantains with Peanut Sauce | Bakabana [Recipe] Indulge in Surinamese comfort food: deep fried plantains. Serve ’em up with either powdered sugar or peanut sauce. (Vegan) Lemongrass Dawet Slushie [Recipe] You’ll be pretty in pink while you sip this lemongrass, coconut milk slushie (or mix things up and serve the mix on the rocks). (Vegan) P.S. Random Tidbit about Suriname: rumor has it, any …