Posts | Global Table Adventure

Menu: Kazakhstan

Cabo loved his scraps as much as the next cat, which is why I know he would have endorsed this Kazakh saying: “Meat brings strength, shurpa brings beauty” (as found in Please to the Table). If he could speak, he probably would have used it anytime the grill was on (although he was known to love watermelon, too). I can hear him now: “MMmmmmeow, that smells good. Can I have some? Purrrrlease? You know, the Kazakh’s will tell ya – meat brings strength, shurpa brings beauty. Mmmmeow.“ I’ll miss that silly cat. With that being said, today is a good day for a filling, replenishing meal. A menu as good for celebrations as it is for mourning. A selection both comforting and nourishing. Plus, this grouping is filled with fun words – just saying them will bring joy into your day. What sounds good to you? Central Asian Noodle Stew (Lagman Shurpa) [Recipe] A blend of thick, homemade noodles, stir-fried lamb and veggies, finished in a light broth. A sprinkling of fresh basil sends it …

About the food of Kazakhstan

Last night we had to say goodbye to my sweet kitty Cabo. He was very sick with feline AIDS. I’m feeling pretty low right now, so I hope you understand if I keep this brief. Thankfully, Kazakhstan has fascinating food, so it is a decent diversion from my tired, puffy eyes and splitting heartache. And diversion is exactly what this heartache needs. So let’s go for it. Let’s talk Kazakhstan. Imagine eating a meal that has elements of Asia, Eastern Europe and the Middle East all bundled up together. The result is the occasional stir-fry, noodle [recipe], turnip, and lamb-laden stew [recipe]. In one pot. A melting pot, if you will. With a side of pickled vegetables. The Kazakh’s eat a lot of boiled meats – and unusual meat, too – like horse. Lamb is probably the most popular meat and one place you’ll find it is in Manti, a steamed dumpling served with sour cream. Like in the Middle East, the Kazakh’s love extremely sweet sweets – honey soaked noodles are particularly popular (called …

Monday Meal Review: Jordan

THE SCENE I had a lot of time to think while caramelizing the four giant onions for the mujadddara. Ninety minutes, to be exact. My eyes were puffy and red from the sharp fumes. The scent clung to my hair and clothes. As the onions burned hotter and hotter, they released their juices until they were swallowed up in their own bubbling oniony swimming pool. It took at least 45 minutes for the liquid to steam off. I thought they would never start browning. As I stood there, stirring the soupy mess, my mind ran over and over the the last few months. One thing kept popping back up. About how I haven’t told you yet. How I’ve shied away from being real with you, my dear, trusting friends (and I’m so glad you’re here). As the onions finally dried out enough to begin caramelizing, I promised myself to to tell you. And not just part of the truth. The whole thing. Because that’s life. It’s real. So, here goes. Keith’s 21 year-old son is going to …

Snacktime in Jordan

The weather finally took a turn here, in Oklahoma. Over the course of 24 hours we dropped rather suddenly from 100+F degree temperatures to a rather balmy 70 something or other. I’ve never been happier. The proof: I did two cartwheels on our freshly cut lawn. I’m guessing it’s been at least 8 years since I last did a cartwheel. My hands ended up covered in grass clippings, but it was totally worth it. In the spirit of the perfect picnic weather, I’m sharing an unusual Jordanian snack – flatbread, watermelon, and white cheese. I learned about it at Landlopers, where Matt tells his readers: First, a small slice of the sweet watermelon was consumed, followed by some bread with the salty white cheese. A true culinary oddity, it all worked together in a perfect melody of taste and texture. The watermelon cut the saltiness of the cheese, which in turn acted as the perfect compliment to the sweet fruit. I’m totally in. Are you?

Menu: Jordan

I’m feeling rather minimalist, especially after cooking Japan last week. Thankfully Jordan has plenty of recipes that fit the bill. This week’s menu is organized around the beauty of simplicity. Each of our Jordanian dishes celebrates fresh, clean but intense flavors, from caramelized onions in an otherwise simple pilaf, to a few cardamom seeds ground into regular coffee. Even plain chicken breasts can be perked up with a blast of straightforward spices. After all, life is easier when you strip away the complications. And aren’t we all more likely to try something new if it’s not too far out of our comfort zone? What sounds good to you? Mujaddara (Lentil & Bulgur Pilaf) [Recipe] A giant, fluffy mound of lentils and bulgur served with oodles of caramelized onions. This affordable, nutrient packed dish will make you healthy, wealthy, and wise. Jordanian Inspired Spiced & Grilled Chicken [Recipe] A simple spice blend to give plain ‘ol chicken breasts a kick in the pants. Arabian Cardamom Coffee [Recipe] Fresh coffee beans ground with cardamom seeds. Floral, intoxicating, and all natural. Snacktime in …

About the food of Jordan

Jordan is a desert wonderland – generally hot, dry, arid – and full of some of the most fabulous landmarks around. Just ask Hollywood – they love using Jordan’s unique scenery in films. Most notably, there’s the city of Petra, carved into rose colored stone – existing only in legends for 7 centuries until it was uncovered in 1812 deep in the desert rocks. How cool is that? It’s like the lost city of Atlantis, found… the stuff of dreams. Since it’s discovery, the allure of this city built into the stone has captivated millions, particularly Indiana Jones, in his last crusade. For real. Jordan also lays claim to the lowest point in the world – the Dead Sea at (-)1378 feet. That’s pretty low. But don’t worry – you won’t sink. The salt makes the water so thick that it’ll keep you afloat. This funny characteristic of the Dead Sea reminds me of life – even when you’re at your lowest, someone or something will keep you afloat, as long as you just throw …

Monday Meal Review: Japan

THE SCENE: Not only does Ava have no interest in tasting sushi, she won’t even touch the stuff. She takes one look at it and just shakes her head, content to nibble edamame. In the past, I’ve tried various techniques to get Ava interested in sushi. I order rolls with nothing but asparagus, cucumber, and avocado – her most favorite veggies. I “oooh” and “ahhh” over how wonderful my roll tastes. I have even taken her to dinner with her little friend Sanya who gobbles sushi down faster than most adults. To be honest, while Ava was transfixed and fascinated at such sushi enthusiasm in a fellow two year-old, at the end of the day peer pressure held no sway over Miss Ava. I was stumped. And nervous. You see, the moment I began this Adventure, I knew that I would be making sushi for Japan. How could I not? Sushi is fun, healthy, beautiful, and authentic. There had to be a way to get Ava interested. “Dip your hand in the water, and pat the …

The Bento Box: Every toddler’s dream lunch

I love cute hair cuts. Cute smiles. Cute babies. I especially love cute food. And believe me – the Japanese know cute food. Not content to simply let plain-Jane food lay limp in the lunch box, they have an entire industry devoted to countless accessories and gadgets whose sole purpose is to make food perky and cute. It’s the art of Bento. And it’s super kawaii (guess what that means?). A little background: Ava just started a 2 day per week preschool program and she takes a packed lunch. I love her school. Everything is so darn… well… cute – from the name of their class (Bunnies) to their pet fish. It’s appropriate that she brings a healthy, fun, and super cute toddler lunch. With that being said, let’s Bento! To start out, you don’t need much but a few tiny cookie cutters. You can use them to cut out steamed carrot stars, cucumber bears… And cheese giraffes (use sesame seeds for eyes). Today our little cheese giraffes are walking on a bed of steamed asparagus …

Menu: Japan

Last night I did my first ever live demo while on radio. There were about two dozen people there to try the food. What a rush! What fun! What a late night. So here I am, rubbing the sleep out of my eyes, focusing in on Japan. I’m happy to tell you that this menu is going to be both beautiful and delicious. And very hands on. So here’s the menu… What sounds good to you? A Bento for Miss Ava [Recipe] Send your toddler to preschool with the cutest bento lunch in the world. Just be warned – you’ll end up wanting one for yourself. It’s like a hundred delicious smiles in a lunch box. Brilliant. Veggie sushi (futomaki) [Recipe] If you’ve never done it before, you need to do it: veggie sushi. In fact, this is one of my favorite interactive dinner party themes. Colorful and fun, everyone makes their own sushi from an assortment of sliced veggies like avocado, asparagus, bell pepper, cucumber and sweet pickled gourd. Plus, kids love it. The fun is in …

About the food of Japan

Have you ever noticed how big Japan is? The upper half of Japan has as many cold snowy days as the lower half has hot tropical days. From top to bottom, she’s long, lean and filled to the brim with glorious food. That being said, I’m focusing in. Getting in the zone. Talking about just a couple of Japanese dishes that make me sit back in awe. Because, there’s no denying it. Japan has some of the prettiest food around. And for good reason: Japanese food is art. Just take sushi [Recipe], for example. The Japanese have long enjoyed this traditional – yet meticulous – preparation of rolled vinegar rice [Recipe], vegetables and raw fish. While it’s roots trace back indefinitely, the form of sushi we know and love today was developed in the 1800’s by Hanaya Yohei as a convenience food. Even still, each sushi roll is artfully arranged – a mosaic of ingredients. One bite and you’ll get just enough of everything – a balanced experience all around. Then there’s Bento [Recipe], or the artful arrangement …

Monday Meal Review: Jamaica

THE SCENE: My lips started off with a low-grade tingle and then flared up into a fire engine burn. Careful not to touch the jerk seasoning again, I put the lid back on the blender. “So that’s what three habeneros taste like.” I said to the faded photo of my Great Aunt, Lulla Rina. She smiled back at me, as she had for decades. She was holding my brother Damien – a chubby baby boy – in her soft, grandmotherly arms. He’d be 33 if he were alive today. And he’d probably love habeneros. I silently promised him I’d be brave. I’d eat my share. I’ve lived longer without Damien than with him, yet he remains one of the most important, influential people in my world. Life’s funny that way. We remember the shooting stars so vividly, even when the sky is full of trillions of other stars. Looking back at the mixture, I considered suiting up with gloves, goggles, and a clothespin to pinch my nose shut. I settled on just the gloves. As …

Menu: Jamaica

“Me only have one ambition, y’know. I only have one thing I really like to see happen. I like to see mankind live together – black, white, Chinese, everyone – that’s all.” Bob Marley I’m with Bob on this one. I’d just like to add one thing – my vision also includes kittens, rainbows, and puppy dogs. And grouchy turtles. They’re important, too. As I’ve said before, we can’t create peace alone -we have to set a Global Table and invite everyone to dinner. And we’ll need a few animals to pick up the scraps. So, with this spirit of peace and friendship, let’s eat Jamaica! What sounds good to you? Jerk Chicken [Recipe] Spicy chicken, smoked slowly until tender and perfumed with the floral aroma of all spice. Jerk Seasoning [Recipe] With a quick buzz-whir of the blender, and you have jerk seasoning – made with fresh produce, rich spices, and loads of love. Perfect marinade for chicken, pork, and fish. Jamaican Escovitch Fish [Recipe] Wake up like a Jamaican -with the tangy, briny blast of Escovitch. …