I always wince a little when I tell a native about the food I chose to represent their country. I wait for the hammer to drop – for them to tell me “no one eats that food!” Or “good job stereotyping my country!” When I met Ruby, my new half-Finnish friend, I had already been to the grocery store and purchased what I needed for this menu. The thought of changing plans exhausted me. When she asked me what I was making, I almost didn’t tell her. I almost ran away. For some reason I didn’t. I got lots of excited nods, especially when I got to the Pulla. Oh, what a relief. But my luck changed when I got to the blueberry milk. She shook her head slowly. I panicked. My mind raced – what could I make instead? Thankfully her mother stepped in to clear things up. Blueberry milk really is authentic. It’s just not something that she had growing up in her house. Phew, crisis averted. Funny how localized food can be, …
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This past Saturday, while at a baby dance class – in between pretending to be a turtle and an elephant, I met a woman. Her name is Ruby and she’s half Finnish. To be fair, I had no idea she was Finnish and it isn’t why I started talking to her. Of course, once I found out her origins, I immediately took her home to cook with me. Mr Picky was okay with it – as long as he got to eat. While we cooked, Ruby told me lots of neat things about Finland (did you know they are one of the healthiest countries in the world?), but she didn’t tell me that it is home to the world’s largest ice castle. Or about Rudolph. You know, that cute glow-nosed creature from your childhood? Well, head to Finland and you just might meet him – on your plate. This arctic country has made an art out of reindeer stew, served piping hot with a bit of lingonberry jam on the side. Perhaps Ruby didn’t share …
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THE SCENE: I knew it was time but I secretly hoped to fail. “Can I help you?” the fishmonger asked. He was bright eyed and eager. His apron was starched. “I am making ceviche and need a very fresh piece of Mahi-Mahi.” Please, oh please, I thought, scanning the fish case. Please let him say they don’t have any. “We don’t carry sushi-grade fish,” he said, shaking his head. He looked genuinely disappointed. “Oh, ok. Well, thanks anyway” I turned on my heel, giving Ava a little wink. But, before I could step away, another voice called out – “You don’t need sushi-grade fish to make ceviche.” I cautiously looked back over my shoulder. His name tag said Josh. He was a little scruffier than the first guy, maybe a few years older, and he was definitely not wet behind the ears. I turned to face him. He repeated himself “You don’t need sushi-grade fish to make ceviche. You just need really fresh fish.” He picked up a slab of mahi mahi and brought it right up to his nose. …
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Do you ever, in the midst of clipping your fingernails, start wondering about the meaning of life? Do you ever, while tweezing those stray hairs, start wondering “who am I, anyway?” Do you ever, while watching a movie, start thinking about what food your soul might be made up of? The other night we watched “Cold Souls,” an offbeat film about the possibility of removing the soul and freezing it until needed again. The main character (played by Paul Giamatti) extracts his soul only to find out it looks exactly like a chickpea. A chickpea. It made me laugh. Then, rather abruptly, I stopped laughing. “Wait a minute,” I thought “What food might mine be made of?” A flood of possibilities crossed my mind- basically my favorite foods – but none seemed suitable. Basalmic vinegar is too tart and runny, artichokes are too prickly at heart, garlic is too stinky. I simply couldn’t decide. Fiji’s Answer One look at Fiji’s flag and I could tell – they’ve already figured out their answer. But they didn’t …
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Makes about 1/4 cup Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything. Except maybe ice cream. This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like. If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with. Ingredients: 2 tsp black peppercorns 2 tsp ground turmeric 2 tsp coriander seeds …
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“He who plants a coconut tree, plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children.” – South Seas Proverb I love this quotation. Not only does it show the importance of the coconut in the region, but it also shows a deep regard for one’s family and the future. Of course, it also makes me think of sweet Miss Ava. If there were a tree I could plant that would afford Ava all of these same luxuries my hands would be blistered from the effort of digging 500 trees. For now, I’ll have to continue passing on the heritage of our world’s countries, one by one. Fijian Curried Corned Beef & Veggies [Recipe] A hearty pot filled to the brim with potatoes, carrots, onion and corned beef. Oh, and a healthy dose of curry powder, too. Fijians love canned corned beef, but in honor of St. Patty’s Day I went all out and bought a fresh piece of corned beef. Homemade curry powder [Recipe] Golden, fragrant and mildy …
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“Bula” my dear friends. That’s Fijian for “Hello, live life fully.” And I really mean it. I hope you take risks – get the courage to talk to your cute neighbor, be brave enough to speak up when someone is in need, and spread love with every action. Make an effort to look past the superficial. In the wake of the sunami, which set Fiji on red alert this weekend, Fijians certainly were not worried about what brand shoes they were wearing (if they ever worried about this at all). They were cherishing each moment – each second – with family and loved ones. Yes, wake up each morning and say “Bula.” Your conviction will be contagious. And eat some Fijian food while you’re at it. You’ll be delighted by the variety … Fan-curry-tastic Because she was a former British colony, British-ruled Indians came to Fiji and spread a love for all things curry. My eyes almost fell out when I read that they happen to love curried corned beef (you know, what with St. …
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THE SCENE Popcorn. The final frontier. I traced my fingers along the counter tops, navigating between a giant red bowl and a small plastic bag filled with popcorn kernels. I stopped when I reached the spot the microwave was supposed to be. About this time last year, early one Saturday morning, I had a minor meltdown (in my baby blue bathrobe and fuzzy slippers, no less). I was bleary eyed. My head hurt. All I wanted in the whole, wide world was a giant mug of hot chai tea with milk. I walked into the kitchen and literally couldn’t see the counters for the appliances. Stuff was everywhere. I could almost feel all 3.75 walls of my tiny windowless kitchen closing in on me. I started crying. All thoughts of tea forgotten, I hastily unplugged the microwave, my bread machine, and coffee maker. I began taking them, one by one, to the curb. (If I know how to do anything, it is how to be impulsive and overtaken by emotion.) Mr Picky stumbled into the …
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If one must eat meat raw it is surely best done in this way, for the sauce gives the impression of being hot enough to cook the meat right on the tongue. – Laurens Van Der Post (as quoted in Ethiopia, Cultures of the World by Steven Gish, Winnie Thai, and Zawiah Latif) Van Der Post is talking about an Ethiopian raw beef dish called kitfo (kit-foh). The sauce is made almost entirely of berberé – the crazy, smoke alarm hot spice blend we made recently – as well as lemon juice and a buttery-good mixture of sautéed peppers, onions, ginger, garlic, and cardamom. And, of course, raw beef. Now, for the moment of truth… would you eat it? Why or why not? Photo: Diádoco
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Coffee is said to have originated in Ethiopia. Today Ethiopian coffee ceremonies are common after large meals, even at restaurants. Women will roast beans in front of the guests. Then she’ll grind the beans, perfuming the room, and brew them in a clay coffee pot, or jebena. The coffee is served in small cups called si’ni. Diners have their choice of salt or sugar. Traditionally, every guest is offered 3 cupfuls- the same grounds being brewed each time, making each consecutive cup weaker. My Rendition At best, I was ill-prepared to perform an Ethiopian coffee ceremony. #1, I live in Tulsa, Oklahoma. #2, I lack every single piece of traditional Ethiopian coffee-making equipment there could possibly be. In fact, the only proper element I have is a bag of green coffee beans. Tilda’s parents brought them all the way over from Ethiopia, known as the birthplace of coffee. At least the coffee was right. I got to work, putting my college nickname “MacGyver” to good use. What follows are the results of a free-spirited, improvisational coffee …
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One of my mom’s favorite expressions is “Did you get it straight from the horse’s mouth?” She likes to ask me this when I am at my most panicked, assumption-burdened self. While the image it conjures up isn’t exactly pretty, the saying gives me perspective when I need it most. If there was ever any doubt about the food of Ethiopia, I’m going to put it to rest right now. I cooked, I ate and I am here to tell you that the food of Ethiopia is intense, flavorful, and fit for any dinner party. You can say you got it straight from the horse’s mouth. Better yet, you can make some of the food from this menu and find out for yourself. Eating without utensils is quickly becoming a favorite hobby of mine. If the potential mess scares you, have no fear. Ava will be happy to give you a lesson. She’s a pro (although, technically, the left hand is never used for eating in Ethiopia. It’s called the unclean hand and I’ll leave …
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One of Miss Ava’s friends, Tilda, is from Ethiopia. While she’s not exactly talking yet (she turned one in December), her parents are talking and everything they’ve said about Ethiopia makes me hungry. They adopted Tilda last year and spent some time in the country getting to know the culture and, of course, the food. Here’s the summary: if you’re into spices, you’re in luck. They brought back bags of berberé seasoning – so much, in fact, that they didn’t think twice about giving me an entire cup of their precious stash. Almost everything is spiced with berberé seasoning [Recipe], especially the standard wat (stew) made from lamb [Recipe], chicken, lentils, or beans. Be sure to enjoy Wat with Injera [Recipe], teff pancakes that are used to scoop up the food instead of silverware. Now, for something that Tilda’s parents did not tell me – I got this little nugget from Andrew Zimmern. In his Ethiopian episode he shares that if you’re really lucky Ethiopians will offer you raw meat. Raw meat is a delicacy – the fresher …
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