Posts | Global Table Adventure

Menu: Iraq

Let’s be real. If you live in my part of the world it’s hot in the summer. Really hot. Most days, the thermometer reads 100F before noon. So, instead of making our air conditioners work harder than they have to, let’s avoid the stove. Completely. Deal? While it sounds difficult, it’s really rather simple. We can just throw together an Iraqi mezze. This is the Middle Eastern equivalent to tapas, in many ways – many small dishes. Mezze can start off a big banquet, or it can provide the main sustenance for a light meal. For the most part, it is made up of an assortment of refreshing salads, dips, and other small plates. Count me in. What sounds good to you? Grilled Whole Wheat Pita Bread [Recipe] Spend a few minutes banging together this healthy dough and, after one rise, you’ll have the softest, best grilled pita. Ever. Muhammara (Roasted Red Pepper Spread) [Recipe] An alluring, sweet blend of roasted red peppers, walnuts, garlic, cumin, and pomegranate syrup. Perfect to dip that homemade pita bread in. Tabbouleh [Recipe] …

About the food of Iraq

So, here’s the humbling truth: there’s lots of things I thought I knew about Iraq, thanks to the constant stream of current events infiltrating my subconscious. But, when it came right down to it, I actually knew nothing about Iraq. Nothing. So I began digging. After just a few minutes, I found this lil’ tidbit out: from the northern mountains to the windswept deserts, Iraq is known as the cradle of civilization. What? Hold the presses. While you might have known this rather fundamental piece of history, it was news to me. (Perhaps I should have taken a greater array of history classes in college – 89% of my courseload was centered on Medieval French Arthurian legend, specifically during the time of Crétiens de Troyes – but now is a good a time as any to keep learning.) Anyway – formerly known as Mesopotamia, the land between the rivers (Tigris & Euprhates), Iraq was built upon the fertile crescent plains, where rich soil facilitated healthy crops and plentiful pasture for cattle. From this bedrock Uruk and Ur built …

Monday Meal Review: Iran

THE SCENE Beep. Beep. Beep. I was waiting to pay at Whole Foods, watching my food come down the belt with one eye and shooing Ava away from the chap stick display with the other. Other than that, I might as well have been asleep. I’ve been working hard. Lately, that’s all there’s been time for. Working to be a good mom. Working to be a good wife. Working to not melt in the 100F temperatures Tulsa has been sustaining for a month now. And, of course, working on work. My brain was tired, and the steady beep of the scanner only lulled me deeper into a trance. So, when the happy voice said “What’s the pomegranate syrup for?” it took me a few seconds to realize they were talking to me. I looked up, unglazed my eyes, and smiled. “What?” I said, looking vaguely at the bottle in the girl’s hand and then up at her name tag. Farisa, it read. “The pomegranate syrup?” Farisa was bagging my groceries. She was friendly, polite, and interested in …

“Doogh” you like fizzy yogurt? (w/ poll)

Have you ever taken a big swig of a drink expecting to taste one thing, but getting another? I have. Here’s what happened: I was little. I woke up in the middle of the night, crazy thirsty, and wandered blind into the kitchen to get a drink of water. Because we bottled our own spring water from Cape Cod, there was a lot of it – all stored on the side of the fridge in jugs. I felt my hand over the top of one and hoisted it up. I took several giant gulps before I realized it was most certainly not water. Nope. It was apple cider vinegar. My throat burned. I sweat. I shook. Then, I sweat some more. I’ll always blame that moment as to why I have an immunity to vinegar. The more the better. Even though the story turned out well for me, I don’t want you to burn, sweat, or shake. Nope. I want you to know what you are in for with doogh. #1 It looks like a …

Menu: Iran

It’s the dog days of summer over here in Tulsa, Oklahoma. All but two days in July have been over 100F. And there’s no end in sight. All day long the sky shimmers and the pavement radiates. My neighbor’s giant tree is dropping leaves. Our crusty grass hasn’t been green in weeks, and I haven’t worn a pair of socks since May. In honor of this painfully persistent heat wave, I’ve put together a refreshing summertime meal, straight from the heart of Iranian cooking. When it gets this hot, for this long, the only way to survive is to swim a lot and eat a good meal after the sun goes down. What sounds good to you? Persian Sour Cherry Rice [recipe] Delicate grains of basmati rice cooked with plump sour cherries, caramelized onion, cinnamon, nutmeg, and shelled pistachios. Kabab Koobideh (Iranian Spiced Beef Kabab) [recipe] One of Iran’s most famous kababs; our version is made with ground beef, seasoned with turmeric, sumac, onions, and pepper. For a special treat, dip kabab pieces in sweet/tart pomegranate …

About the Food of Iran

Pop Quiz: Would an Iranian ever use minute rice? Welcome to one of the most mountainous countries in the world, chock full of winding mountain paths, arid plateaus, and scrubby, windswept trees. Welcome to Iran. If you learn one thing during this week’s Global Table Adventure, learn this: Iranians make the most beautiful, perfect rice. And I mean perfect. Jaw-dropping. Breath taking. Not one gummy grain in the lot. It should be no surprise then, that, from mountain top to mountain top, all across Iran, rice reigns supreme. And no, not minute rice. Never, ever would a true Iranian serve minute rice. Here’s the depth of their devotion to rice: Iranians celebrate a well prepared platter of light, spindly basmati rice as the main course. Made into an elegant presentation with potato crusts, onions, sour cherries, or barberries and often sprinkled with ghee and saffron – this is an entire universe apart from minute rice [recipe]. As for the protein – the chicken? Well, I’ve personally heard Iranians simply call it a garnish. Everything I …

Monday Meal Review: Indonesia

THE SCENE I threw my head back and stared at the ceiling. “Seriously?” I muttered. With an irritated flick, I tossed the latest item on top of the quickly growing mound of clothing. Just like all the others, this – my favorite baby blue dress – was smattered with dark, oily grease stains. The sad truth had made itself apparent: I cannot be trusted apronless around salad dressing, cooking oil, or butter. Before I knew it, what started off as an innocent attempt to get dressed, quickly disintegrated into rummaging to find even one single top that was spatter-free. Then, I got so fed up with the situation that I took it to the next level of neurosis, and began on an all-out closet cleaning. As in: all out. Only things I loved made it back in. The rest ended up in one of two monstrous piles. Pile A was dedicated to these dirty looking grease-wrecks (destined for spot scrubbing with bar soap), and Pile B was dedicated to clothes I was ready to donate. I was …

Menu: Indonesia

Life is moving along at a pretty good clip. I officially have a two year-old. We’re eating Indonesia. My hair is grayer than ever. Yep, that about sums it up! I’m really excited about our Indonesian recipes because they cover the gamut, from vegetarian delight to meat lover’s lovely love-fest. There’s something for everyone. What sounds good to you? Gado Gado (Indonesian Salad) [recipe] This is one of the most popular salads in Indonesia. Most versions include young jackfruit, hard-boiled eggs, potatoes, green beans, sprouts, tempeh, tofu, and more. Dressed with peanut sauce. Indonesian Fried Rice with Cow’s Eyes (Nasi Goreng) [recipe] Despite the title, this recipe is practically vegan. Jasmine rice stir-fried with shallots, garlic, kecap manis (sweet soy sauce), and then served with tomato, cucumber and green onion. The finishing touch? Cow’s eyes – a.k.a. fried egg. Indonesian Beef Satay [recipe] Beef marinated until tender in kecap manis, onion, garlic, ginger and ground coriander, then skewered and grilled. Indonesian Peanut Sauce [recipe] An amazing concoction, seasoned with lime juice, ground coriander, and more. …

About the food of Indonesia

Not hundreds. Not thousands. Not even 17,000. Nope. Experts state that “more than 17,000 islands make up Indonesia.” Either they lost count or they simply wanted an even number. Regardless, Indonesia is the largest archipelago in the world with over 300 languages spoken. And, guess what? 11,000 of those islands are uninhabited. I wonder, if I’m really nice, if they’ll let me have one? Hmm. Maybe not. Of course, I’ll be happy to settle for a few Indonesian meals. The food is rich, highly spiced, and incredibly flavorful. We’ve already dabbled in Indonesian food on this Adventure, as their influence stretches far into neighboring countries. We made bakso noodle soup [recipe], an amazing concoction that is also enjoyed in East Timor. The soup is a masterful balance of clean, fresh flavors, punctuated by a spicy pop from the beloved sambal (hot sauce). Almost a year ago we made Sayur Lodeh with rempah [recipe], a fragrant shrimp coconut curry served with lontong (rice steamed in banana leaves) [recipe]. The rempah is made with lemongrass, cashews, ginger, garlic, and turmeric. …

Monday Meal Review: India

THE SCENE On my brother Keith’s last day in Tulsa, in the very last half hour, he said something that will stick with me for a long time. I was sipping my tea, watching him play with Ava, thinking how happy I was. Conversation turned to our next visit and how work always tries to ruin plans. The way they make you guilty for taking even a little time off. How, inevitably, they squeeze as much out of you as they possibly can. Rather abruptly he said: “I won’t cancel, no matter what.” I nodded, and took another sip of tea, appreciating his sincerity. “Three weeks before Damien died I was supposed to visit you two,” he continued, looking off towards the fountain, watching the water tumble into the cool pool. “Work begged me to reschedule my flight – to stay for a big project. Damien was crushed. And I didn’t get to see him before…” He trailed off and grew silent. After a long pause, he quietly added “I’ll never do that again.” I …

The Amazing Sophie Herbert

“Me, me, me” is most certainly not Sophie Herbert’s mantra. Sophie’s passion for social activism on a global scale shines like a bright light. Everything she does is for the benefit of others – from yoga, to singing; from films, to writing. She’s been to India 8 times, spending a total of about 14 months there as a volunteer and yoga instructor. She’s also taught yoga in Kazakhstan for 3 months. Sophie writes for Whole Living Magazine, is an ambassador for Yoga Gives Back, a charity dedicated to assisting India’s destitute women and children, and the co-director of celebrity chef Vikas Khanna’s next documentary. You can find more information on her web site and follow her blog on Whole Living. For anyone interested in making the world a better place, Sophie is someone not simply to know, but to study. Her positive energy is absolutely contagious. And now let’s hear her amazing story, in her own words. 1. You do the most incredible work as a social activist, yoga instructor, musician and advocate for children in India. How …

Menu: India

Somehow the stars aligned and Ava’s second birthday (July 4) fell on the weekend I cooked India. What does that mean? Ava’s second birthday party was definitely not the candy/pizza/ice cream fest that is standard in so many homes. Nope. Instead, my yard was dotted with tots running around with kulfi pops and adults sipping masala chai (which I served iced, thanks to Oklahoma’s outrageous 101F temperatures). It was really rather grand and quite possibly epic, as far as toddler birthday parties go. What would you try? Saag Paneer [recipe] with homemade Garam Masala [recipe] India’s answer to creamed spinach. Our version is mildly spiced with ginger, turmeric, homemade garam masala, and serrano chili peppers – finished with a touch of half and half. Homemade Paneer (cheese) [recipe] Whole milk naturally curdled with lemon juice and pressed into creamy, sliceable cheese. Masala Chai (Spiced Tea) [recipe] Black tea steeped with cinnamon, cardamom, fennel, and other spices until fragrant. Mixed with milk and sugar for an irresistible treat. Drink hot or break tradition and enjoy over ice. Kulfi Pops (Indian …