Today I’d like to introduce you to author Laura Kelley. For the last year I’ve happily enjoyed her blog The Silk Road Gourmet, where she pens the most fascinating articles. Curious about the history and traditions associated with Valentine’s Day? She’ll tell you. Want to check out a cauldron of 2,400 year-old soup? Sure thing. Finally, what if a scientist went out to eat and realizes the food on their plate is a new species? She shares the story. This Harvard alumnus knows her stuff. When it came to this week’s culinary adventure into Georgia (not the place where Paula Deen lives), Laura was instrumental – her book, The Silk Road Gourmet: Volume One: Western and Southern Asia, was the jumping off point for 3 of our recipes. The instructions are clear, the writing is vivid, and the final dishes came out impeccably. Long story short, Laura is a powerhouse of knowledge when it comes to all things “Silk Road.” What does that mean? You’ll just have to read her answer to my first question. What does the …
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A couple of weeks ago Amanda Hesser, from the New York Times and Food52, came to Tulsa. To Tulsa! She brought her smile, stories from her life as a New York Times food writer, and an appetite for Chicken Fried Steak. Also available? Several hundred copies of her latest achievement, The Essential New York Times Cookbook. This incredible tome catalogs the best recipes published by the New York Times in the last 150 years. To be exact, Amanda pinpoints 1,400 recipes from our American tradition and tells us about them, not with the drab voice of a historian, but rather with the fun chatter you’d expect from a dear friend, as shown in her 19th century Roman Punch recipe. Tulsa was happy to celebrate with her. Several local chefs contributed to a grand potluck comprised of recipes from her book, which were promptly devoured at former Mayor Kathy Taylor’s house. The food covered the gamut, from pork belly to macarons, but my favorite was the Ginger and Lentil Soup. Make it, if you get a chance. …
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About a year ago I was in a strange place. I was a new mom. My hair was a mess. My eyes were crusty. I hadn’t slept through the night for over a year – since about the time Ava started trying to push her bottom through my ribs. From the inside. Yawn. About this time I was also looking for purpose. Like deep, soul searching purpose. I got a haircut, but it didn’t help. I wanted (needed) to make a difference at home and in the world. I had sweet baby Ava and my love & best friend, Keith – so at home was covered. But what about in the world? What could I do to make a difference? On one of my sleepless nights, at about midnight, I woke my husband up. Yes, it was a work night. Yes, he’s a very patient man. In the whispers and flickers of the night we hatched a plan. Here we are a year later – You and me. You and Keith (a.k.a Mr. Picky). You …
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Right out of college I bought a cookbook with a really, really long name. Today the spine is cracked from years of use and comfy-chair reading. I don’t know about you, but one of my favorite things to do is “read” cookbooks – especially ones filled with good stories. The much cherished book even won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000. It is called… A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 recipes Whew. Like I said, long name. Since that time Clifford’s published many books including The Best Soups in the World. Hello, what a perfect resource for this Adventure! This man is talented – and I would love for all of you to get to know his work. So. I interviewed him. Hurrah! Hello, Clifford.. thanks for joining us! 1. What advice to you have for someone just learning to cook …
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Hello All! Thank you for your warm wishes and concern. Although I spent 7 days with a fever – always over 100F, and often 102-103F – I am fully recovered and feeling great! We’ll be starting up our Adventure again tomorrow. Yay! 🙂 Ava and Keith took wonderful care of me – stepping in with hugs, kisses, and cool wash cloths as needed – especially while on our mini vacation in Beaver’s Bend. In retrospect, I probably shouldn’t have gone out of town but I was just…. itching for a vacation! Here we are – Keith, Ava, my stepson Andrew, and I. Ava is plotting her escape – to go play with some pebbles (she wiggled free seconds after this photo was taken). Who knew rocks could be so much fun!? I’m the crazy one with a hoodie on in 90F weather! Did I mention I was sick? And… here’s my favorite picture from the weekend – so much joy … I could just eat her up! Lots of love and smiles to you and your family! Sasha …
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Greetings Adventurers. Mr. Picky Eater here. Sasha is down for the count with a virus of some sort. She’s running a temperature off and on up to 103° and not able to participate in any activity other than rest or delirium. Hopefully we’ll see you next Tuesday where we’ll be doubling up to make up for lost time. Please take a tour through our archives this week. You can use the calendar on the right to read all the posts we’ve written, from the beginning of February! You can also look at our recipes by country. (Insert pic of the greatest Doctor of all Time: Doctor Who) 🙂
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A puckering combination of tart and sweet, the frozen Daiquiri blends ripe fruit, rum, and fresh lime juice with a mountain of shaved ice. This slushy sip of paradise makes it five o’clock everywhere. It’s true. I’ve tested it myself. The original daiquiri from the early 1900’s was nothing so complicated – a plain, stout mixture of sugar and lime juice poured over (or shaken with) ice. Over the years, the drink gained popularity and traveled around the world from Cuba to Cameroon. Today we honor Cameroon’s wonderful mango groves with a flexible recipe for a frozen Mango Daiquiris. You’ll see the proportions generally say “to taste.” This is because some like it strong with a little ice, while others don’t want any alcohol, but enjoy a great amount of ice. By leaving the mango and lime quantities static, everything else is easy to play with. My goal is to provide you with basic guidelines to get you poolside with your favorite drink, as soon as possible. So grab your blender. Let’s play! Makes up to 1 …
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If you are looking for something quick and easy, Burundian food is for you. This fresh, healthy meal can easily be sized up for a crowd. Be sure to serve this meal with a big pot of white rice on the side. Fish with Tomatoes and Onion [Recipe] Light and healthy cod fish steamed with tomatoes, onion, a hint of habenero and red palm oil. Traditional recipes use Ndagala or mukéké. Red Kidney Beans with Plantains [Recipe] Spicy chili powder brings red kidney beans to life, while mildly sweet plantains make this dish addictive comfort food. Fried Plantains [Recipe] Lightly pan-fried plantains turn golden and crispy, with a pinch of salt. Hot Sauce (Pili Pili) [Recipe] Pili Pili (or piri piri) is made with fresh citrus juice, either lemon or lime, tons of garlic, and chili peppers. Additional herbs like parsley can be added if desired. Fresh Tropical Fruit Cooked desserts are not common in Burundi. Instead, fresh pineapple or bananas are served at the end of the meal.
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One plantain serves 1-2 Fried plantains can be on the table in less than 5 minutes. This easy, delicious side dish goes well with any Caribbean or African food. In particular, the slightly sweet flavor helps contrast with both region’s spicy dishes. Ingredients: 1 plantain vegetable oil salt or brown sugar Method: 1. Heat a thin layer of vegetable oil in a frying pan. Meanwhile, cut plantains into long, oblong slices. NOTE: Choose plantains that are yellow to black in color, not green. The green plantain in the photo was still under ripe and inedible. Green plantains behave like green bananas, after a few days the bland astringency gives way to a mildly sweet flavor. 2. Fry in the oil on both sides until browned. NOTE: How browned you like them is a matter of taste. I like my fried plantains pretty dark 🙂 3. Sprinkle immediately with salt or brown sugar. Serve hot. The first time I made plantains – oops crispy. Although they are a bit charred, they are still uber tasty. When I …
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Cooking my way around the world feels like young love. One minute I’m giddy with excitement, thinking about what it will be like to cook and feast on the next 3 1/2 years of meals. The next minute, I’m dumbstruck with awe as I ponder just how many countries I have left in my challenge. I mean, really. I’ve done 7 and I’ve got 188 to go… !!! With an average of 4 recipes per country that’s about … 752 more recipes… And this week I’m putting together 7 dishes for Armenia alone! Some one pick me up off of the floor. Please. *** Now. I’m going to get all mushy on you. I am so very grateful for YOU, my dedicated readers and fans, who click by to see what’s cooking at Global Table. You keep me motivated and happy! I’ve been both humbled and honored by your interest in my little project. Some of you have even made my recipes! Wow. What a compliment. Thank you. Less than two months in, the blog is getting quite a bit of attention. I’ve been featured on FOX 23 news …
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