Fact: Shrimp are like relationships. They should be warm and inviting. Not cold and clammy. I’ve never been a fan of cold shrimp at cocktail parties. I eat them begrudgingly (if only because I’m an eternal grazer). All the while, I daydream of a crackling, crusty, and “fried-until-golden-brown” shrimp. I’m not sure why I settle on cold and clammy at cocktail parties, but I do it every single time. Thankfully, I didn’t make the same mistake when choosing my husband. And, after this week’s Global Table, I may never do it again with shrimp. While you won’t find Coconut Shrimp in the remote villages of Papua New Guinea, you will find it in the country’s coastal restaurants. In fact shrimp would be the dainty option; often they’ll use humongous prawns and serve spicy chili sauce on the side for dipping. To give the shrimp authentic spice without sauce I added a sprinkle of brilliant cayenne… a spice the color of a Papua New Guinean sunset and a fishermen’s dream. Ingredients: 1 lb shrimp, peeled & deveined, tails on 1/3 cup …
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When I woke up yesterday I had no intention of losing my wedding rings. In the morning I hugged Malky the cat and Ava, my daughter. In the afternoon, I did a silly dance with the curtains wide open, daring my neighbors to judge me. Around five o’clock I indulged in a green bottle of bubbly water while sitting by a glittering summer-filled window. I felt the heat (110F in the shade) radiate on my face and I smiled, happy to be inside. I fidgeted with my rings, as I often do whenever happy thoughts cross my mind. Two hours later, Ava’s bedtime arrived. I carefully placed my rings on the coffee table to lotion up my hands. Ava singsonged across the room, her entire body full of giggles, and asked if she could try the rings on. I nodded with a smile and she tossed them on her tiny fingers. She said, while dangling her bejeweled hand out in front of her, “I’m mama. What you want? I cook you something.” I remember laughing and I remember …
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This spice cake creates so much joy, it should come with trumpets and streamers. Cake on a rope. So simple, and yet so brilliant. Every child will tell you: this is the stuff dreams are made of. All over the Netherlands, the Dutch nibble on swaying ropes of cake in honor of the Queen’s birthday. No hands allowed. This wildly popular event is called a koekhappen. Weather permitting, many lucky children enjoy a koekhappen on their birthday as well. One of our readers, Sylvia, told me a bit more about the Koekhappen: Koekhappen is a great game for kids. A birthday game, but an old-fashioned game as well that is done everywhere in Holland on Queen’s Day. The Royal family usually visits a specific few towns/villages in a certain region on Queen’s Day alternating them every year and celebrate the Queen’s Birthday. It’s still a day of many traditional games, singing and showing (local) talents. Certainly do this ‘koekhappen’ with Ava. Go for it and enjoy! Here’s Ava, desperately trying not to eat the cake before I …
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Oh, goodness. Where do I even begin? Do you see that honey dripping off the edge of the crater cakes? Each drop is perfumed with the haunting aroma of orange blossom water and butter. Hello. I mean, really. I’m pretty sure I can just pack up and go home now. My job is done. Talk about good-glorious-eats! But, for those few who aren’t yet sure if this Moroccan treat – officially called Beghrir – is right for their breakfast table, let me continue. These semolina pancakes aren’t really pancakes. They are fried on one side only. The other side is utterly soft and yeasty, and pocked with thousands of holes. The bottom is crispy, while the top is light and airy. They’re like a crumpet’s long lost cousin. The holes are perfect for catching pools of orange blossom honey sauce, by the way. While some like them almost as thin as crepes and as large as a dinner plate, you can also make them smaller and a bit on the thicker side, as I did. The choice is yours. For …
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If tea time in your home means sweet, sugary cups of deliciousness, think again. This week we’re sipping on salty, milky green tea cooked with buttery toasted millet. This is one of the more elaborate versions of Suutei Tsai – a famous Mongolian drink enjoyed out on the cold steppes. Each sip tastes of milk and salt and cereal – but the drink also has a remarkable drying effect in the mouth, thanks to a healthy dose of naturally astringent green tea. This is absolutely the strangest tea I have ever sipped. But Suutei Tsai is also delightful – it just begs to be sipped under the starlight on a frosty winter evening. Or perhaps on a chilly spring day, while watching wild horses gallop through the horizon. Everything written about Suutei Tsai claims that westerners have trouble enjoying this drink. I find, however, that if you go into it expecting hot, milky cereal you’ll be alright. In other words, don’t expect sweet tea. Just forget about sugar entirely. And pass the salt. httpv://www.youtube.com/watch?v=o-Gfl4Agf-A&feature=player_embedded …
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. Very rarely does a dessert glisten as brilliantly as the Galapian. She’s like unlike anything I’ve ever tasted before – slices of candied cantaloupe enrobed with a light almond cake, studded with brilliant maraschino cherry drops and glazed with lavender honey. . This movie star of a dessert was invented in 1994 by Alain Bouchard in Apt, a region of France near to Monaco. While a relatively new invention, it has all the glitz and glamour that is so enjoyed by the Monégasque. . While relatively easy to prepare, this dessert brings even the fussiest gourmands to their knees. Try it for a bridal or baby shower, or maybe just an afternoon sitting by the shore, sipping sweet muscat wine (as recommended by Bouchard). . Instant glamour. . Absolutely Fabulous. Inspired the World Cookbook for Students. . Ingredients: . Sweet Pastry Dough: . 1 cup flour 1/2 cup confectioner’s sugar 1/2 cup (8 Tbsp) butter, chilled 1/4 cup slivered almonds, measured then ground in a spice mill 1 egg . Fruit & Almond Filling: . 4 egg whites …
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Valentine’s Day is for lazy mornings. For PJ’s all day. Breakfast in bed with your favorite cup of tea. Sunny smiles. And then there’s real life. Husbands go to work. Your cat uses your favorite chair as a scratching post. And, over the course of 45 seconds, your child has the following conversation with you, in regards to said cat: “I want to sit there” “It’s my turn to play with that toy” “He poked me with his paw” “Wahhhhhhhhh” The main difference between this and having two kids? I can put one of them outside to play. Unsupervised. Life as a mom might not be filled with roses on my bedspread and chocolates under my pillow, but I wouldn’t have it any other way. And, if I really am honest with myself, I can conjure up a few sunny smiles on Valentine’s Day… especially if I make these Sunrise Biscuits. This sweet potato biscuit from Malawi looks exactly like the cheery glow of a romantic sunrise. The vivid orange tuber, so popular and easy …
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In the southern reaches of Luxembourg, in an area called Gutland, live a happy collection of orchards where apples, plums, cherries and berries ripen in the sun. Now… I knew, without a doubt, that I absolutely, positively wanted to make a plum cake when we got to Luxembourg, however the seasons were against me. Since it is January and not a plum in sight, I somewhat grumpily resigned myself to making a traditional apple cake, a.k.a. Plan B. One bite in and I knew this was a fantastic choice. Made with a buttery dough and a wet custard, the two layers literally combine in the oven, creating a moist, incredibly delicious cake. When topped with a heavy dusting of cinnamon and confectioner’s sugar, all feels right with the world. Right… and very apple-tastic. NOTES: Use a 8″ cake pan with standard 2″ inch sides (no shorter). Do not use a springform pan, as the milk mixture will certainly leak out. The easiest way to remove the cake from cake pan is to let cool until …
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