Posts | Global Table Adventure

Monday Meal Review: Grenada

THE SCENE: I was almost asleep when it hit me. My eyes popped open. “Did you put the Oil Down away?” I asked. “The what?” Keith replied, groggily. “The Oil Down. The stew?” I waited, blinded by the piercing blue glow radiating from my alarm clock. “No?” I shut my eyes tightly and shook my head. Keith always answers my questions with a question when I’m upset. “How long has it been out?” he asked. I didn’t answer. “Is it still good?” “No.” I felt tears well up in my eyes even as I said it. I tried not to blink, hoping they would stay put. This was a first. An entire dish, gone uneaten by Mr Picky and Miss Ava. Sure, I had sampled it earlier in the day, while flitting around the kitchen, but I had saved the bulk of the stew for later, for a time when we could all sit down together to eat as a family. Here we were, hours later – in bed, almost asleep. Several urgent errands had left the …

How to walk like a Grenadian (w/ poll)

If you’re thinking this pale green fruit is sweet and unassuming, think again. By the time she turns soft and golden, she will pop open to reveal her true personality and it’s rather punk rock. First of all, there’s the vivid red mace which seems to slither and snake around the fruit’s dark inner shell. Despite the strange appearance, people try and eat mace both for it’s mild flavor and vivid color. Then, once you break open the hard casing, there’s the most floral fragrant goodness your nose (and mouth) have ever sniffed (and tasted). This is nutmeg, the spice we so affectionately use in grandma’s apple pie and in recipes like homemade nutmeg ice cream. If you think that’s sweet, think again. Too much can make your tongue go numb, or even kill you. I told you, this is one tough broad. Finally, well… she proves exactly how tough she is – by allowing her dried, cracked, hard husks to be laid out in paths, like gravel, for pedestrians to enjoy. Crunch. Crunch. Crunch. Sometimes …

Menu: Grenada

Say hello to our menu, inspired by Grenada’s sandy beaches and lively seaside parties. While I’ve wished (over and over again) that Oklahoma had a shoreline, the best thing I can do for now is to have beach parties without the beach. I know it’s a stretch but, if it’s particularly windy, the Oklahoma wind almost sounds like the ocean… and then I don’t miss Cape Cod and Boston nearly so much. If you haven’t already guessed, let me just say – we do a lot of imagining in our house. Case in point: we read Ava about ten books a day. This latest book we picked up, called Thank You, World, is a brilliant way to dream about how things are done in other lands. In the picture above we’re looking at the ways kids sleep around the world; she’s pointing out the child happily crashed out in a hammock. Adorable. Vegan Oil Down with Yucca [Recipe] Oil Down can be made with breadfruit or yucca – our recipe uses the latter, the very ingredient I swore off months …

About the food of Grenada

Have you ever known someone who is so lovely that, even if they were caught in a rainstorm, they’d still be stunning? Someone who never wears lipstick and mascara, but still manages to draw eyes from across the room? Welcome to Grenada. Pretty, no matter what the weather. And trust me, she’s had her test of hurricanes. Known as the spice island, Grenada has it all – from clear waters to winding mountain paths, and from tropical jungle waterfalls to bustling town markets. As for what’s in the markets… well… let’s just say if you’re looking for nutmeg, Grenada is the place to be. This cluster of seven islands is second only to Indonesia as the world’s greatest producer of nutmeg (as well as the outer fruit, mace) and it’s particularly great in the regional specialty, nutmeg ice cream [Recipe]. Just don’t eat a lot. Nutmeg can make your tongue numb. Too much can even kill you. Don’t ask me how I know that. The numb tongue part. Not the killing part. Let’s change the …

Monday Meal Review: Greece

THE SCENE: “No matter what happens in the kitchen, never apologize.” – Julia Child, Appetite for Life Thirty-four candles flickered on the stone wall planter around us. Six tealights danced on the table before us. The moon was out of sight, floating somewhere above the trees. I reached for my glass of wine, feeling a warm summer breeze brush my arm, as if to say “hello.” Friday night. Four friends, sharing food in the calm peace that comes with not having to answer to anyone or anything for two whole days. The weekend. We’ve grown so accustomed to eating our food with our hands, we picked up the Greek salad with bits of pita bread, leaving the forks untouched. Even the lamb kabobs were finger food, for Keith and I. The spanakopita – definitely. The night lingered while we caught up on old news. And then, I shattered the moment. I could almost hear Julia Child groan. “I’m sorry for the dessert.” Almost as I said it, I caught myself. “It’s … simple, but I really hope …

Mirror, mirror on the wall, who is the cheesiest of them all? (w/ poll)

You wouldn’t know it by looking at them, but the Greeks love cheese almost as much as the air they breathe. They are seriously cheesy. So cheesy, in fact… well… let’s see if you can follow this: The average Greek woman weighs somewhere around 60 kg. The average Greek eats 25 kg of cheese per year. Therefore, we can safely conclude that the average Greek woman eats almost half her weight in cheese every year (just over 40%). Epic. I must move to Greece immediately and catch up for lost time. If you don’t believe me, read Lonely Planet Greece, where they clearly state that Greeks are so cheesy they “consume more cheese per capita than any other country in the world.” So what cheese does the cheesiest country in the world favor? The most beloved cheese in Greece is Feta – a salty, dry cheese made with goat or sheep’s milk. In fact, it is known as the National cheese of Greece. We’ve already featured feta in our Spanakopita recipe and will also feature it in …

Menu: Greece

This weekend was wonderful for three reasons. 1) I had the joy of being with my sweet daughter and husband for Mother’s Day. We went to the immaculate gardens at the Philbrook Museum and pretended to be 18th century royalty. Also, Keith made me French Toast and did the dishes. And took me to dinner. And had my knives sharpened. And got a pedicure… with me. It was pretty epic, as far as Mother’s Days go. 2) I got my first hair cut in over a year. Maybe in two years… I’m not sure. While I hated it at first, I’ve grown to love the fact that my neck is no longer covered by a ratty pony tail. 3) We reached Greece on this crazy world-food Adventure. I remember when I started this blog 1.25 years ago, how far away that seemed. Well, here we are, more than 1/3 of the way through the countries, with a menu I’d eat every week if I could. Spanakopita [Recipe] Spinach and feta cheese wrapped in lightly buttered phyllo dough. …

About the food of Greece

My first night in Greece I got in big trouble. The year was 1993 and I was on our 8th grade class trip – a trip for which I hadn’t paid a single dime. My family did not intend to sign me up for the trip – at the last minute, a student fell ill and dropped out. Since they weren’t able to give the student a refund, my teachers voted for me to take the student’s place. It was an incredible honor, which is why I cringe to tell you what I did to get in such big trouble. But, since we’re all friends here, I’ll be honest. I was in my (first-ever) boyfriend’s room after curfew. There, I said it. Now, here’s the important part: nothing happened, unless you count a heartfelt discussion on the meaning of life and death. I wore sweatpants and a sweatshirt – a sweatshirt that went down to my knees, no less. And socks. He sat on the edge of the bed, while I sat on the chair. We were …

Monday Meal Review: Ghana

THE SCENE While I’m usually a pretty casual gal, I adore setting the table for a dinner party. Hours before dinner I begin. First, I put out water glasses and wine glasses. I listen, as with a seashell, for the chitter chatter of a hundred dinner parties in the sparkling glass. Soft, cotton napkins are next – each one tucked inside a beaded stone ring which rustles when you lift it. The tough cloth comforts nervous guests. It doesn’t rip, like paper. The kids can tell. Something special is happening. For this particular dinner – our Ghanaian Global Table – wide soup bowls gleamed on top of honey-colored bamboo mats. Small, mismatched finger bowls were next, for the Red Red. A pitcher of rosy Watermelon Lemonade went out at the last minute. The table was so crammed, I had to choose between the food and flowers for the center piece. Food won. Is it odd to set the table so elegantly for a rustic meal? I’ve seen jeans at weddings and sweat pants at the …

How to dress like the Asante people of Ghana (Adinkra)

My sister, Elisa, has one of the coolest jobs in the world. She’s an art teacher. In the days when I was languishing at my desk job, I dreamed of being in her shoes – inspiring children, encouraging creativity, playing with paint, and being called “Ms. Foppiano.” (That’s my maiden name. I really like it, although I don’t miss spelling it for people: “F as in Frank, O, double P as in Paul, I, A, N as in Nancy, O.” What a drag.) Today, I simply dream of Elisa taking over as Ava’s personal finger paint instructor. Oh, the fun they would have. Elisa recently did a Ghanaian art project with her students. Adinkra, or pattern stamping, is traditional with the Asante people of Ghana. They stamp patterns on cloth with a calabash shell and then wear the special cloth for different occasions. If the cloth is black or red, the adinkra is worn at funerals and big departures. If the cloth is brightly colored, the adinkra can be worn any time, but most commonly on Sunday …

Menu: Ghana

I’m starting to think my closet will never be cleansed of my wooly, winter-wear. Sure, the sun is trickling down through the leaves, but the heater is on full blast. The last few days have dipped into the thirties overnight. Sunday afternoon we even brought my sad lemon tree back inside, straining to pull the giant bushy tree back over the threshold to prevent more leaves from dropping 0r, worse, yet, to avoid losing the baby lemons. Even my once-happy tomato plants are complaining of frost damage. To think – just last month it was 93F. What can I say. That’s Oklahoma weather for ya. The good news is our Ghanaian menu is great for all weather conditions. Indeed, many Africans eat spicy, hot food, even in the summer. The logic? Spices and warm food in hot weather induces heavy sweating; when your forehead breaks out into a sweat, the droplets catch a breeze and cool you down. Brilliant. Of course, it helps that many Ghanaians cook in outdoor kitchens. What sounds good to you? Red …

About the food of Ghana

I sipped my wine, listening to his travel tales. Here’s my favorite one: After several days of eating like a Ghanaian, Ryan feels a bit homesick and pops into a pizzeria. He orders a pie with his favorite topping – bell peppers, hoping to get a taste of “home.” The waiter delivers the pizza, piping hot, covered with dozens of neatly sliced pepper rings. The only problem? They were habeneros. Wow. When he calls for the waiter, the staff merely chuckle, stating the Indian tourists love their pizzas that way. Even after he picking the peppers off the pizza, each bite remained screaming hot, thanks to the juices that dripped down from the roasted habeneros. Amazing. Needless to say, the pizza didn’t taste of “home.” Ryan later sampled a more tame Ghanaian dish called Red Red – black eyed peas stewed with spices, peppers, onions, and a layer of red palm oil so thick it leaves a red ring around the plate (hence the name) [Recipe]. This would be a fun one to try on New …