Posts | Global Table Adventure

About the Food of Ecuador

Until about five minutes ago I was sitting in bed, bundled up in a wool sweater, under a down comforter, eating a candy cane, and freezing my fingers off. Now I’m packing for Ecuador. What’s so alluring about Ecuador? They have it all. The Pacific Ocean. Staggering mountains (complete with active volcanoes disguised as pristine mountain-top lakes) and the Galapagos Islands, themselves made up of volcanoes. There are rain forests, bursting at the seams with wildlife and there are dusty villages filled with tradition. With something for everyone, choosing between bustling city action and rumbling, bumbling country life is just the beginning. Convinced? Let’s have dinner. Pull up a chair to the Ecuadorian table and you’ll be met with a carb-heavy spread loaded with potato, avocado, corn, and/or rice – balanced by a fresh salad and tropical fruit. You’ll about pass out when you try Locro [Recipe], their answer to our creamy potato/cheese soup. The South American spin? Locro is seasoned with a tantalizing combination of earthy annato, creamy avocado chunks, and crumbles of queso …

Monday Meal Review: East Timor

One. Two. Three. Four. I counted out the meatballs, placing them around the ramen. “That’s too symmetrical.” Mr Picky said. I sized up my creation. “Good, good. I like symmetry. It’ll work. Just wait.” I swirled on a ladle of soup. The bowl looked fuller. One. Two. Three. Slices of fried tofu. My stomach rumbled. Ava bounced in her high chair, signing for food. A sprinkle of green onions. Chili sauce. Art. “Is that hot?” he asked. “As hot as you can handle!” I replied. “Seems a crime to eat it,” he said, taking a bite. Chicken Bakso (Chicken Meatballs) [Recipe] What I liked best about this dish: One taste and I knew – I could eat these meatballs on an upset stomach. The flavor is relatively plain (like chicken, in chicken noodle soup), with just a hint of fried garlic and shallot to give a bit of a toasty, roasty flavor. While they would be great in any sort of soup, Mr. Picky already requested them in a meatball sub. Hold the marinara, please. …

One-year Celebration Giveaway

Dear readers, As we lead up to the blog’s one-year anniversary, I want to celebrate you. Although we’ve never met, here are the things I imagine about you: You like to cook. Perhaps you like to bake. You dream of traveling the world, seeing new places, new faces. Cute babies make you smile. Am I right? Some of you have been here since the beginning, watching the site evolve through each great success and epic failure. Some of you just joined the fun, jumping in with enthusiasm. I thrive on your energy. Thank you all. Travel – even virtual – is so much more fun with the company of friends. To show my appreciation I am giving one lucky winner (or someone they love ) 45 new French Square Spice Jars. Here’s what’s awesome about them: They’re pretty. The base is square, meaning they won’t turn and pivot on you when you are putting them away. Your labels will always face the right direction They fit perfectly in drawers, which is the best place for your spices (dark and cool) …

The (delicious) life of an Asian correspondant – Karen Coates

While I was once a world traveler, my life is now all about raising Miss Ava and quietly celebrating my family. Even if the travel bug has to wait a little longer, I can still get my travel fix in the kitchen or on travel web sites like Karen Coates’ The Rambling Spoon. The list of reasons I love her web site is long – her writing is at once beautiful, funny, tragic, and heartwarming. And her husband, Jerry Redfern takes killer photos. Who is Karen Coates? Karen Coates has spent a dozen years covering food, environment and social issues across Asia for publications around the world. She is a 2010-2011 Ted Scripps Fellow in Environmental Journalism at the University of Colorado at Boulder. In addition, she is a correspondent for Archaeology magazine, and she writes a Food Culture column for The Faster Times. Karen was Gourmet’s Asia correspondent until the magazine closed in 2009. She is author of Cambodia Now: Life in the Wake of War and co-author of Pacific Lady: The First Woman to …

Menu: East Timor (Timor-Lest)

Far, far away is a country called East Timor. Everything seems so different on that side of the world and yet, with hardly any exotic ingredients, we easily brought the flavors of this distant nation into our kitchen. No specialty stores. No expensive grocery bills. Hurrah! Meanwhile, in other news, Ava has eating with a fork down pat. As in, she no longer needs our help to eat yogurt, apple sauce, or even Bakso Noodle Soup. Amazing! But… now what? How do I fill my time? Chicken Bakso (Chicken Meatballs) [Recipe] Seasoned with sautéed shallots and garlic, these mild chicken meatballs add oomph and variety to standard chicken soup or pasta. Deep-fried Tofu [Recipe] Extra-firm tofu dredged in rice flour and deep fried until a crunchy outer skin forms. Provides much needed texture in soups and on salads. Bakso Noodle Soup [Recipe] This famous soup is popular in East Timor and Indonesia. Our version is layered with ramen noodles, bok choy, celery leaves, chicken Bakso, and deep-fried tofu. Finish it of with a blast of …

About the Food of East Timor

I love shiny new things. A pretty necklace. Babies. Entire countries. In the sparkling seas of southeast Asia, lies a rugged new country called East Timor (Timor-Lest). Since 2002 she’s been like a fledgling, working through the tricky business of self-sufficiency. While times are still tough, there’s beauty in watching her spread her wings, a country with possibility written all over her. The people eat what they can farm or fish. Meals are straightforward – chicken, fish, rice – Asian with a splash of Portuguese influence. The fantastic author, Karen Coates (former travel correspondent for Gourmet) writes about her voyage to East Timor: No matter how the day passes, dinner will hold its own. Pay a fisherman $10; get the whole damn 8-foot tuna (or snapper or other catch of the day) grilled with garlic, butter and salt over a beachside flame [Recipe]. Incredible. I can’t imagine anything better. If you’re still hungry after eating an 8-foot tuna, take a stroll and risk temptation. Karen tells me that vendors are happy to ladle bowls of bakso noodle …

Monday Meal Review: Dominican Republic

Some would blame the moon. Lady fortune. Michael Jackson. The last few weeks I’ve had this creepy, crawly feeling. It starts in my elbows and works its way up the back of my neck. It’s like stardust is sparkling on my skin. Like I’m dancing in the rain. In great part, I blame you. You see, this blog is coming up on its one year anniversary. I’ve learned a ton about food from A-D, have watched my family grow healthier and better fed, and, finally, have had so much fun getting to know you! I’m really looking forward to another few years of fun (only 2.75, actually). However, it’s not just that. From what I can tell, 2011 is shaping up to be a really special year … so special it gives me the tingles. Here are the highlights so far: 1. Ava finally got her molars in. I can give her hard food! The world feels so big… so… magical. 2. Mr Picky ate beets and liked them. How did I do it? I bought …

Three Ways to Heat things up like a Dominican (with Poll)

I’m wearing two wool sweaters and a scarf. Indoors. It’s freezing, freezing, freezing. Are you cold? Can you feel your fingers? I can’t. Let’s heat things up, Domincan-style. 1. Dance the Merengue or the Bachata (links go to YouTube videos) You’ll be shaking your hips as you click, click across the floor. You’ll also be burning calories and, most likely, you’ll be smiling. So grab a partner and let’s have some fun! Don’t have a partner? Grab a broom! 🙂 2. Eat Sanocho Comfort-food doesn’t really do this stew justice. It is on a whole other plane of existence. With variations around the Latin American world, Dominicans take the cake with a version that would make any meat-lover swoon (hello, Homer Simpson) – it includes heaping portions of seven meats. In one bowl you might spot goat, pork, tripe, oxtail, chicken, rabbit, or even pigeon. That’s some serious protein. 2. La Bandera Think for a minute – what what foods make up the colors of your flag? Now, imagine making dinner with those foods. That’s what Dominicans have …

Menu: Dominican Republic

What would you serve if a special guest was coming to your house? Someone who you desperately want to impress? I’ll tell you what: serve them something simple, flavorful and – most importantly – something that practically cooks itself. You know, so you have time to brush your hair and change your clothes. Our Dominican menu is the exact menu I would suggest – after all, it was good enough to tempt the taste buds of Natalie Mikles, from a little paper that starts with Tulsa and ends with World! NOTE: The beans and chicken, when served with a side of rice make up “La Bandera” or “The Flag,” which is one of the national dishes of the Dominican Republic! Sazon/Sofrito [Recipe] Every cook in the Dominican Republic has a batch of Sazon or Sofrito – a traditional seasoning base – ready to go. Our version is made with peppers, cilantro, tomatoes, tomatillos, parsley, garlic, red onion, and more. Dominican Stew Chicken (Pollo Guisado) [Recipe] Tender chicken sautéed in a teaspoon of sugar, then slowly …

About the Food of the Dominican Republic

Fancy a trip to the Alps? The Dominican Alps? That’s right. Smack dab in the heart of the Dominican Republic, far away from the ‘all inclusive’ resorts and pristine beaches, are the tallest peaks in the Caribbean. Clinging to their sides are cool wooded forests composed, primarily, of pine trees. In the spring, a dedicated hiker may even be rewarded with clusters of sweet strawberries. I never thought learning about the D.R. – situated on a tropical island – would make me homesick for New England, but there it is. I’m ready for the first flight back. In case you aren’t a fan of fresh evergreen scents, you can swim in the billowing pools of Dominca’s waterfalls, or simply sit back and do nothing but sip on a cup of café con leche (coffee with milk) – a dream to end all dreams, as I sit here in a wool sweater, toes frozen, watching snow roll past my window. Speaking of coffee, let’s talk about food. If you look in any Domincan’s fridge you’ll find …

Monday Meal Review: Dominica

I scanned the sky, holding my breath, waiting. A clammy draft met my face an inch from window. “I can’t tell.” I said, “Is it?” “No, I think that’s ice rain.” Keith said. I looked at the gray sky and saw nothing. I turned my head to the yellow streetlight hoping it would illuminate a few fluffy snowflakes. Instead, all I saw was spittle falling on a wet road. “Let’s go anyway. We could use the fresh air. And perhaps it’ll start while we’re out.” We bundled Ava in 4 layers, a hat, a hood, and a pair of purple thumbless mittens. We secured her in the stroller with a giant blanket and were off. “Wow. It must be 20 degrees out here. ” he muttered. I pulled my coat tighter. “We’ll warm up when we get home,” I replied. Thirty minutes later we walked into the house, the frost still clinging to our limbs. I breathed in deeply and smelled the hot Callaloo. Green and smoky. Mmm, that ham bone was a great addition. …

Dominican Hard-Boiled Eggs (w/ Poll)

What are you doing right this minute? Nothing? Ok, let’s go to Dominica for hard boiled eggs. What? That doesn’t sound very exciting? Just wait. Listen up. This is no ordinary hard-boiled egg. This is an experience. Here’s the “recipe”: 1. Fly to Dominica. Buy a carton of eggs. Carefully pack the eggs in bubble wrap or an old t-shirt. 2. Lace up your hiking shoes. Place eggs, water and other snacks in backpack. 3. Hike muddy, mountainous terrain to “Boiling Lake.” This will take about 3 hours. Be sure to bring a guide – the Valley of Desolation, full of loose gravel and other rocks, can be particularly treacherous to navigate. 4. Once at the lake, place eggs, possibly with the help of your guide, into a boiling puddle. There will be several on the edges of Boiling Lake. Let boil about 10-12 minutes. NOTE: Do not place egg in the actual lake. It is several hundred feet wide. And mega hot. Your eggs would be lost forever. And, not that it would matter, but also …