This is such an exciting week at the Global Table. We’re finally cooking Spain. Let me tell you what… she’s sweet, crunchy, saffron-loaded, and blooming with smoked paprika. And she’s also… well… a little off. You see, I made a teeny weeny mistake on this menu (see Very Important Note #2, below). With humble apologies, I’d like to share this Spanish proverb and hope that we can be… One who draws water from stones. Saca agua de las pierdras.* i.e. Let’s be resourceful and make use out of everything that happens to us, good or bad. i.e. With the right attitude, there are no mistakes in life. Very Important Note #1: Thanks to all of you all who voted on our Facebook Page. You helped determine this fun, relatively simple menu with Paella. Yay! I couldn’t do it without you. Cheers! Very Important Note #2: I got the memo too late on the “Spaniards don’t put chorizo in their Paella.” Yikes. For more authenticity, feel free to leave it out… this will give you a simple, coastal …
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There’s an old South African saying which goes: “We begin with the meal before the water is boiling.” – South African Proverb Wow. There is truth to these words. Mighty truth. Sure, preparation goes into everything we do, this South African menu is no exception. But that’s not what this proverb is really about. This simple line draws attention to the work that goes into our meals before we ever set out to cook. Yes, we must go to the market. But even before that, someone had to grow our food and get it to the market. Heck, the Amarula in this week’s menu comes straight from South Africa, but can be found in most any liquor store. So when my hand touches that bottle, my hand touches South Africa. Little things like this bring me the most pleasure. And gratitude. Have you felt gratitude today? All recipes and meal review will be available throughout the week. Bobotie [Recipe] A traditional Cape Malay dish casserole… made with a festival of ingredients. There’s beef, curry, raisins, almonds, …
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Somalia quite the melting pot, and this week’s menu shows it. The food is peppered with a little bit of Italy (hello, tomato sauce & garlic!), a lot of east Africa (howdy, stewed meat with veggies!) and a smidgen of India (hey there, yellow, yellow turmeric!). I made this menu while Ava was home from school, so I purposefully chose recipes that were easy to make. That way I’d have more time to wiggle and spin my way through a toddler dance party. Priorities. Even with such simplicity, I think you’ll be pleasantly be surprised by these recipes. They’re just unusual enough for a dinner party, but easy enough for a week night. My kind of food. All recipes and the meal review will be posted throughout the week. Beef Suqaar [Recipe] If there was ever any comfort to be found in slowly simmered meat, this is it. A cozy combination of beef, carrots, peppers, onions, and potatoes. The flavor comes from the very Italian addition of garlic and onion. If you want to spice things up, a …
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I can’t get over how many unique and occasion-worthy recipes can be found all around the world that only have three ingredients (not counting water, of course). There is no limit, it would seem, to creativity in the kitchen. With just three ingredients, our global neighbors can offer something sweet or savory, simple or complicated. These easy recipes can take our imaginations to any continent. Once I assembled the list, I realized something rather amazing… [dropshadowbox align=”none” effect=”lifted-both” width=”570px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]All of these recipes are vegetarian (V) or vegan (V+) and most are gluten free (GF).[/dropshadowbox] Bonus. So, now the question is, which recipe will you make? NOTE: Country listed indicates when we cooked the dish in our Global Table Adventure. In many cases the recipes may be available and beloved by other countries as well. THE LIST ( Click through for the recipes ) Hokey Pokey | New Zealand ( V, GF) Baked Papaya with Sweet Coconut Cream | Marshall Islands (V+, GF) Vanilla Bean n’ Tropical Fruit | Madagascar (V+, GF) …
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When wind, ice rain, and snow blast our home, I shut my eyes and escape to Solomon Islands for a little imagination vacation. It doesn’t become real, though, until I try the food. What I find, more than anything else, is that the traditional food relies heavily on that which can grow on the islands. This is limited to staples like coconut, papaya, taro, sweet potatoes, and cassava. There would have been a time when 80% of these ingredients would have scared me off. Not because there’s anything wrong with them,* but because I would have no idea what to do with them. Heck. I wouldn’t have even known what they were. But, this is our 160th country. After this week, there’s only 36 weeks left. I’m not scared any more. I’m excited. Curious. Open. So here’s what we made. All recipes and meal review will be posted throughout the week. PawPaw Curry [Recipe] Take green papaya (a.k.a. not ripe) and cook it down with sweet onion, coconut milk, and a blast of homemade curry powder. …
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“Pray for a good harvest, but keep on hoeing.” – Slovenian Proverb This old Slovenian proverb teaches a clear lesson: it is the work we put into life that ultimately leads to the “good harvest.” We must roll up our sleeves and put in the hard hours and back breaking labor. There’s simply no escaping it. Case in point: Slovenia is known for her comforting food, seemingly plucked straight from the countryside, but much goes into the effort, whether it be the extra fancy, ornate Pleteno Srce bread, or the slowly simmered soup. There’s love, finesse, and more than a bit of decor in each. Even with spring right on the edge of the horizon, we can’t be sure when the warm times will come. So… let’s stay cozy with Slovenia until winter finally breaks for the year. And let’s keep on hoeing. *All recipes and meal review will be available throughout the week. Bean n’ Barley Soup | Ričet [Recipe] If you’re wondering how Slovenians spend a cold winter’s afternoon, Ričet is the answer. Imagine a …
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This week is a culinary jackpot: a frugal collection of recipes, good for using up bread, beans, and bacon fat. While I had no idea Slovakia would be this enticing, Keith said “just looking at the ingredients on the counter, I knew I’d be happy.” And speaking of happy, I thought I’d share a great Slovakian quote about happiness… “He’s so pleased, he keeps getting younger.”* I love it.. although I have to admit, I’m not entirely sure what it means… All recipes and posts will be shared throughout the week. Grilled Garlicky Bacon Bread | Hrianka [Recipe] This is quite possibly the most amazing recipe in the course of this blog. Thick slices of bread griddled in bacon drippings, then rubbed with raw garlic. Easy. Smart. Bacony. Hello, friend. Slovak Sour Bean Soup [Recipe] This is stick-to-your-ribs comfort, as good as any creamy potato soup the world around… but with it’s own regional twist: a splash of vinegar and a swirl of sour cream. Inside you’ll also find beans and bacon. Win. Win. Quick Blueberry Bublanina [Recipe] The …
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Singapore is a true melting pot. In every kitchen, you’ll find time honored traditions from around the world, especially India, China, Malaysia, and Europe. Today’s recipe, Kaya, belies the British influence on the islands. Think tea time and crumpets. But Asian-style. Here’s the skinny: Kaya is Coconut Curd. Curd is a spread that’s thickened with egg yolks… In this sense, Kaya is just like Britain’s much adored lemon curd, but with the hauntingly addictive flavor of rich, velvety coconut milk instead of tart lemon juice. While the tropical spread would be incredible between cake layers, the most traditional use in Singapore is on toast for breakfast or teatime. Kaya is smooth and silky on the tongue, and makes any breakfast instantly feel special. The best part is that there are only three ingredients, the luscious blend is vegetarian, and, just by chance, gluten-free. Win. Win. Win. I suggest sipping a little tea or coffee on the side… perhaps with a mega view, like this: P.S. I think kaya would also be divine on crumpets, scones, or biscuits. P.P.S. Kaya would …
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“Where there is a sea, there are pirates.” Proverb from Singapore The funny thing about cooking food from a food lover’s paradise, like Singapore, is that I expected the food to be complicated, full of obscure steps and hair-pulling finesse. Food pirates, so to speak. But there wasn’t one in sight. Perhaps Singapore is a food lover’s paradise in every sense, even for the cooks, because this menu is not only simple, but benefits from just a few odd or more involved steps (like dipping a hot chicken in ice water, and stirring the coconut kaya often, so it doesn’t lump up). Easy, breezy, so we can get down to enjoying our dinner. All recipes and the meal review will be posted throughout the week. Chicken Rice [Recipe] You can’t go to Singapore without trying Chicken Rice, or so says Anthony Bourdain. This simple chicken dish is served with ginger, garlic, and shallot infused rice, then slurried all over with dark soy sauce, sesame oil, cilantro, green onion, and chili sauce. Singapore Chili Sauce [Recipe] …
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If there’s one thing I’ve learned from this Adventure, it’s that my family’s unfaltering love of peanuts inexorably links us to the fine people of West Africa, where this little legume is enjoyed in both savory and sweet concoctions. Peanut soups and cookies are both fair game, but today we explore Kanya, an altogether new delight. Kanya are naturally gluten free and beyond simple, made with just three ingredients: peanuts, sugar, and toasted rice flour. That’s it! Kanya remind me of fudge, but with a drier, slightly crunchy texture thanks to the toasted rice flour. There’s just one catch (there always is, isn’t there?)… If you want to make Kanya the old fashioned way, you’re going to need arms of steel to push, and punch, and grind the mixture until it is so pulverized that it begins to stick together. Women in Sierra Leone (and beyond) know this art well and can be found patiently pounding grains and peanuts in the dappled sunlight, laughing and talking all the while. When I read about Kanya, I …
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Valentine’s Day is almost here, and there’s no better way to show love than to bump hips in the kitchen, or, at the very least, to deliver an edible prize to the champion who stole your heart. While you’re at it, why not take your love on a mini vacation, via stovetop travel? Without leaving your own global table, they can experience Egypt, Belgium, Morocco, Malawi, and beyond. And you can go with them, in the most sensual way possible: with your taste buds. It’s all here, for the ravishing, so go on, eat your way around the world. PART ONE: 5 Unique Ways to Give Your Sweetheart Flowers 1. Egyptian White “Coffee” Mix hot water with rose water, made from thousands (millions!) of rose petals and a little sugar, and you’ll have a caffeine-free way to warm up next to your sweetheart. A great drink for late night cuddling, since it won’t keep you up past your bedtime. Unless you want to stay up past you bedtime. 2. Moroccan Honey Buttered Semolina …
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Next time you see someone doing or experiencing something especially grand (or perhaps even showing off a bit), say with wide eyes: “The salt has climbed the hill.” It’s the way people in Sierra Leone express amazement over something they weren’t quite expecting. Like how we had two days in the 70’s in January. Totally unexpected. Or when I found out I’d secured a book deal with National Geographic. The salt and the pepper both climbed the hill on that one. As for this menu? She’s plain and simple, but full of rich, comforting flavors, perfect for hot or cold weather, so no need to watch the radar. The recipes and meal review will be posted throughout the week. Beef, Okra & Eggplant Stew [Recipe] Bits of unctious beef in a thick, veggie-loaded sauce, bragging an entire eggplant, okra, tomatoes, and onion. Perfect ladled over a bowl of rice. West African Peanut Bites | Kanya [Recipe] Just three ingredients make up these peanut bites: peanuts, sugar, and rice flour. The perfect Valentine’s Gift for the vegan, gluten-free …
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