Menu: Cuba

Try as I might, I could not let the Cuban sandwich pass me by. Which means, of course, that Homemade Cuban bread is also required (Oh, happy day!). Sure… it isn’t very Thanksgiving oriented (unless you throw some leftover roast Turkey in your Cuban Sandwich), but I’ll make up for it with the best Pumpkin Flan ever. And if that won’t do, dear friend, just have a Mojito. The Cuban Sandwich (Hot Pressed Pork Sandwich) [Recipe] A hot, pressed sandwich layered with mustard, ham, roast pork, sliced pickles, and ooey gooey Swiss Cheese. Spoiler alert: Tastes like good. Homemade Cuban Bread (Pan Cubano) [Recipe] A soft, doughy bread with big yeast flavor, thanks to the use of an overnight starter. Pumpkin Flan [Recipe] Pumpkin gets all dressed up for a Cuban style holiday, with cinnamon, allspice, cream, eggs, and milk. The crowning glory? It all sets in beautiful pool of caramel. Flan is the quintessential dessert of Cuba. Mojito (Mint, Rum, and Lime Juice Cocktail) [Recipe] Mint, lime juice, and sugar. Oh yeah… and rum.

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About the Food of Cuba

Beam me up, Scotty. I’m ready for incredible stews, rich soups, and mind-blowing sandwiches. I’m ready for Cuba. Heck – it isn’t even all that spicy. Just flavorful goodness. Count me in. Most of my Cuban research kept linking me back to Florida. There’s one big reason – the size of Cuba (it is the largest country in the Caribbean)- and one simple reason – how close it is to Florida. Still authentic Cuban food has a distinct identity, whether it is enjoyed on the island or in the United States. That being said, let’s start with the famous Cuban Sandwich (recipe). Incredible.  Soft, fresh Cuban bread is a must (recipe), which is then topped with roast pork, ham, pickles, mustard, and swiss cheese. Some include salami and provolone. Others shout blasphemy. Either way, they all get pressed like a panini and toasted through and through. While I’m always in the mood for a good sandwich, you might not be. So be it.  There’s more goodness to be found. Cuba is one of several countries …

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Monday Meal Review: Croatia

I gave the wine bottle opener a final twist of the wrist, dropped the bunny ears, and smiled at the satisfying “pop” as the cork released the wine to the air. I brought my nose closer and gave the bottle a  cautious sniff. I wanted it to be bad. Terrible. One step shy of vinegar would be okay. But I knew. I knew that, having paid an exorbitant fee of $5 for the wine, I was probably destined for a perfectly mediocre bottle. Darn. I took a sip and, as feared, the bottle was not terrible. I swished it around my mouth like mouthwash. On second thought, there were some slightly sour notes. I could work with that. With two quick motions – splish, splash – I poured the wine together with some cola. Perfectly mediocre wine ruined by … cola. Ugg. I cringed, feeling my brain tighten around the thought. I tried to get Mr. Picky to sample the Bambus first, but he simply smiled at my outstretched hand. Reluctantly, I brought the fizzing …

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Crepes or Pancakes?

Morning, noon, and night, Croatians love a good pancake. There’s just one catch. They aren’t really eating “pancakes,” … if you define pancakes as thick and fluffy, griddle-fried, chemically leavened batter (i.e. baking soda and baking powder). Which… they don’t! So what exactly are they eating? Thin, delicate, crêpe-like “pancakes.” These sort of pancakes don’t have any leavening at all, unless you count a splash of bubbly water.  And they aren’t alone – most of the countries I’ve run into prefer this style of “pancake.” All these fun facts inspired me to write an ode to the Croatian Pancake: Fill ’em with jam, fill ’em with cheese. Eat ’em with ham, eat them for tea! Bake them til bubbling, Eat as many as you please! It’s an amazing work of poetry. I know. I’m expecting a call to be featured on the Writer’s Almanac. Any day now, any day. And that’s about all the fun I can stand this Friday… but, if you’re still looking for amusement, take our poll and hop on over to Jim’s …

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Menu: Croatia

The leaves outside my window are gold, crimson, and brown, but have yet to fall completely to the ground.  I can’t believe it is already November. In the spirit of the times, I’ve loaded our Croatian meal with holiday foods. So… feel free to spread the table with Balkan cheer this year. Warm Christmas Potato Salad (Seasoned Potatoes with Salt Cod) [Recipe] Red potatoes tossed with salt cod, bacon, green onion, and a splash of fresh olive. This dish is often served at Christmastime in Croatia. Ham and Cheese Bread (Prisnats) [Recipe] Yeasted batter bread loaded with ham, bacon, green onions and cheese. Croatian Holiday Nut Roll (Pavotica) [Recipe] Fill your loaf pans with sweet, doughy Pavotica. This bread hides a lovely spiral sweetened with brown sugar, vanilla extract, cinnamon, and loads of finely crushed walnuts. Bambus (Celebration Drink) [Recipe] Wondering what to do with subpar wine? Have a little fun, Croatian style, and try mixing it with coca-cola. You’ll be falling in line with the Croatians and many other Balkan countries.

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About the Food of Croatia

Croatia is a rambling collection of mountains and forests with bursts of plains which hide secrets of scrumptious food, wonderful olive oil and tasty, age-old wine. But what about bad wine? Well, if you happen upon such a dismal thing as a bottle of bad wine on their turf, the Croatians (and other nearby countries) know what to do. The remedy includes coca cola or fanta. You’ll just have to wait a week to find out what Mr Picky and I think about that! (Officially, you’ll have to wait another 20 years to get Ava’s take on the whole thing. If you leave it up to me? You ‘ll have to wait another 98.9 years.) Thanks to a meandering and lengthy coastline, eastern Croatia boasts an abundance of seafood, including oysters, shrimp, and other fresh fish.  Eating fish must be like breathing – the houses on the shore literally seem to float on the water. Incredible. For those who like the old standbys our grandmother’s loved, salt cod – literally fish dried and stored in a …

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Monday Meal Review: Côte d’Ivoire (Ivory Coast)

This week we had a friend join us for our Global Table dinner. While this doesn’t seem like a big deal, I assure you – it is.  You see, we aren’t really doing dinner parties any more. I could list all 97.5 reasons but I’d rather highlight the two most important reasons. 1. I don’t like to vacuum. It makes Ava (and my back) cry. 2. We cook during Ava’s nap. This means we’re subject to the whims of a 16 month old. Whether she sleeps 45 minutes or 3 hours, can make or break our… sanity… not to mention our eating schedule. If we even get to finish cooking! But. This week. We mixed things up. We took a risk. We had a friend over. Well, as you know, our kitchen is torn to shreds – the cabinets are being painted and new counters recently went in. Our glassware is on the TV armoire and liquor bottles are strewn about my sofa table. Some days it feels like I am living in a frat house. …

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A trip down memory lane & 2 polls

1. The Ivory Coast is one of the greatest producers of cocoa beans in the world. Little known fact: Ava still hasn’t had any chocolate. Unless you count the one time I let her lick my spoon, from my ice cream. She’s just so sweet, she doesn’t need any added sugar! Just look… she came home from the hospital that way: 2. Staples of the Ivory Coast diet include grains – like rice and millet, and tubers – like cassava and yams. Ava’s staples include noodles and rice. But if she could, she’d eat a diet of pure chicken. All day, every day. In the beginning, Ava was a little more vocal about her needs: 3. I’m pretty sure motherhood is the best thing that has ever happened to me. Love it. Love her. Love life.

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Menu: Côte d’Ivoire (Ivory Coast)

You’re not going to believe this. While we’ve been on this Adventure for 9 months and cooked 41 countries – a fairly significant chunk of time and cooking, if you ask me – somehow, some way, we still haven’t made turkey. No wonder it has been so cold lately. All of Tulsa is being punished for my omission. Well, this week, we’re shaking things up. I’m finally making a turkey dish.  Thank you, Côte d’Ivoire, for giving me the impetus and snapping me out of my lack-of-turkey-dom. It was a bleak time, but I am happy we’re all moving on. Frankly, it’s just in time. If you haven’t heard, Thanksgiving is just around the corner. Avocado Boats filled with Shrimp Salad (Avocat Crevette) [Recipe] Buttery green avocado overflowing with luscious shrimp salad. A gorgeous, healthy starter in under ten minutes. Smoked Turkey with Egusi Sauce (Ground Melon or Pumpkin Seeds) [Recipe] A smoked turkey thigh simmered in a creamy melon seed sauce. A splash of tomato puree turns this dish a lovely pink hue. Perfect for a …

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About the Food of Côte d’Ivoire (Ivory Coast)

Last week a gal named Linda emailed me. Turns out she’s from the Ivory Coast and an alum from Wesleyan University, my alma mater. Get this – she wanted to know if she could share some of her favorite recipes from back home with me. Oh happy day! In case you’re wondering, my answer is always “yes”! The more authentic dishes we can sample from actual locals, the more fun this Adventure will be! Thanks to Linda (and a few of her friends), this week’s Global Table is going to be especially grand! From skyscrapers, to mud huts with thatched roofs, the Ivory Coast has it all. This west African country is deeply imbued with French food and culture. In fact, French is still the national language. Over the phone, Linda shared details about her country with me, trailing along a beautiful, thick accent that reflects this history. I’ll be honest. Thanksgiving has been on my mind, so I begged Linda for some ideas. Linda didn’t disappoint. She tells me that there is a dish that …

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Monday Meal Review: Costa Rica

We had killer-good food and one epic fail this week. Considering we’ve been living in “renovation-land,” things could be a lot worse. For example, I almost lost my measuring cups, spoons, and chef’s knife. Turns out they were just hiding in the living room, under the contents of three other drawers. And, while we’re talking about renovations… Did you know there are about 100 million kinds of white paint in the world? I assure you that, if you ever decide to paint your cabinets white, you’ll quickly become acquainted with all of them. White whites, creamy whites, green whites, blue whites. Pretty soon, you’ll be begging for a white padded room. Just keep breathing. Here’s my kitchen, now in the middle of the renovation. Please ignore the mess, but note several key things. 1.  The cabinets in front of me are antique white. As pretty as it sounds, antique white isn’t pretty under fluorescents. The color is sad, sallow, and dingy under my flickering lights, especially once the overhead diffusers are in place. I’m actually afraid of …

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