If we can’t open our hearts to the “weird” things in life, we’re not living fully. The girl who wears rain boots in the snow. The man that studies a bustling ant hill for an hour. The child that dips her scrambled eggs in molasses (Ava did this yesterday). These people all have one thing in common: they see the world through a different lens. Their world has no limitations. Wouldn’t it be glorious if a salad could change how you see the world? If one bite could take away all your preconceived notions and open your mind to the new, the exciting, and – let’s just be honest – the weird? Today we’re going beyond watery diner salads, sporting browning lettuce, one measly crouton, a white-washed tomato, and a solitary red onion ring. (Thank goodness) Instead we’re loading our chopsticks with fresh, spicy ginger, salty fish sauce, fried lentils and chickpeas, chickpea flour, peanuts cabbage… and… and… so much happy goodness. This is a bouquet of flavor that sounds more … quirky.. than it really is. This Burmese salad is extremely …
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If you have a hankering for a munchin’, come with me via “stove top travel” to Mauritius. While there, we’ll cozy up, picnic-style, with a basket of Gateaux Piments. These crisp, crunchy poppers are quite a bit like falafel and I got to try them thanks to you, dear readers, since they won your vote on our Facebook Fan Page as the split pea recipe you’d most like me to try. (Thank you!) What I find most exciting about these chili poppers is their intense, fresh flavor. Each bite reveals earthy nips of cumin seed, springy green onion and cilantro sprigs, all tossed around in a golden tumeric glow. These “gateaux piments” would taste fantastic on any salad but, if you want to be totally authentic, try them sandwiched inside a buttered baguette [recipe], perhaps while overlooking the laughing horizon. Talk about epic comfort food. Makes a dozen 1 1/2 inch balls Ingredients: 1 cup yellow split peas, soaked for 4-8 hours 1/2 tsp cumin seed 3 sprigs cilantro, chopped rough 1 green onion, chopped rough …
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It took me a few tries to figure out what Jeow means. Turns out Jeow is a lot of things, but mainly any sort of dipping sauce, typically made with char-grilled veggies. Sometimes spicy. Sometimes not. Always delicious. It could be vegetarian or it could be made with crushed beetles. Or anything in between. I’ll skip to the chase: my version is beetle free. Phew. And it’s also really easy. Recipe for a Simple Jeow 3 tomatoes 3 Thai bird chilies 1 head garlic pinch of cilantro And, if you’re not vegan, add several shakes of fish sauce. Method: Roast tomatoes, chilies, and garlic over a campfire, on a grill, in a comal (flat pan available at Latino markets) over medium heat or in the oven until blackened and soft. Be sure to continually turn the garlic so it cooks evenly. Peel and puree with cilantro, fish sauce and salt. That’s it! Enjoy… Laotian Salsa | Jeow Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Turns out Jeow is a lot of things, …
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Minty Garlicky Yogurt is an oddball recipe. An oxymoron. Personally I love loads of garlic. I don’t mind dragon breath. I don’t mind scaring away the cat. So, I suppose Minty Garlicky yogurt sauce is good for people with garlic regret. As you eat it, the garlic infuses your breath but then – woops – the mint comes along for the ride, sweetening things up in the background. Of course, you’ll probably still need to brush your teeth after eating this dip. You’ll find similar recipes all over north Africa, central Asia and beyond. The nomadic peoples of Kyrgyzstan have no shortage of dairy, thanks to their herding lifestyle. To keep things interesting they blend yogurt with either mint or cilantro and plenty of fresh garlic. The secret is to let this mixture sit overnight or the garlic will be much too harsh. And a fun fact I ran across in my reading – nomads dig holes in the cool earth for refrigeration: The nomads always set up their yurts near streams, brooks, rivers and lakes …
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Makes 1 large bowl If you’ve never had jicama or chayote, you’re in for a real treat. Jicama is watery and crunchy, a lot like water chesnuts, but mildly sweet. Chayote is in the squash family, and you can taste it. When dressed with a splash of lime and orange juice, the salad brings together the tropical flavors of Central America. Ingredients: 1 jicama, peeled and sliced into matchsticks 1 chayote, sliced into matchsticks 2-3 large oranges, segmented 1/2 large red onion, sliced thinly 1-2 limes, juiced fresh cilantro, to taste olive oil salt & pepper Method: Welcome to a pantry of fresh flavor. Of deliciousness. Of happy salads just waiting to be made. Slice everything up, nice and thin. Segment the orange – meaning cut off the skin and use a sharp knife to cut wedges out from between the segments. Sprinkle with plenty of lime juice. Realize your salad bowl is much too small to do any ingredient tossing. Pile everything into the largest, reddest bowl you can find. Douse with a splash …
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Makes 4 cups This bold tasting spread/sauce from Georgia will have your mouth asking “What is in this!” I couldn’t decide what it reminded me of, which I find exciting (trying new flavors is the purpose of eating the world, A-Z!). The bold flavor of cilantro and walnut are the main body of flavor, with an earthy, almost bitter note from the spices. You can knock the bitter profile back a bit if you use less fenugreek seeds. Adapted from The Silk Road Gourmet: Volume One: Western and Southern Asia. Ingredients: 1 bunch cilantro, including stems 4 cloves garlic 2 cups walnuts, chopped 2 cups stock (chicken is traditional, but vegetable is fine for a vegan recipe) 1/4 cup lemon juice 1 1/2 tsp ground coriander 1 1/2- 1 Tbsp fenugreek seeds (add to taste) 1 tsp ground turmeric salt pepper Method: Welcome to Georgia – this picture shows so many of the characteristic flavors of this beautiful country. First, blend together the washed cilantro (stems and all) with walnuts, garlic, lemon juice, and stock. …
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Makes a gallon (4 quarts) If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it. Ingredients: 1 onion, chopped 3 garlic cloves, crushed 1/2 tsp cumin 1 tsp ground annato/achiote 3 giant baking potatoes, peeled and cubed (each about 6″ long) 2 cups of milk enough water to cover the potatoes 1-3 cups extra milk for thinning to desired consistency salt & pepper 1 cup shredded cheese – cheddar or Monterey jack a palmful of chopped cilantro For the Garnish: chopped cilantro crumbled queso blanco 1-2 avocados, cubed green onion, sliced Method: Prepare yourself for an assault of deliciousness. First, cook the chopped onions in a large pot until softened. While they’re cooking, add in the crushed garlic… … …
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I’m not sure what Saturday morning breakfast looks like at your house but make me one promise… some Saturday soon… whip up one of these crazy open-faced cornmeal omelets. Tip: make life easier on yourself and cook up the cornmeal with dinner, the night before. Happiness is just two eggs away! Serves 1 For the omelet: 1 tablespoon butter 1/8 cup green onion 2 eggs 1/2 cup cooked cornmeal 1 Tbsp chopped cilantro 1/4 cup shredded cheese (monterey jack and cheddar blend) Garnishes: Shredded cheese Cilantro Green onion Method: Whisk eggs together with cooked cornmeal. Add in the cheese, cilantro, green onions, salt, and pepper. Melt butter in a non-stick pan over medium heat. Trust me on the non-stick part. I tried to make this in a regular pan and it stuck like crazy. When the butter is sizzling, pour in the egg mixture. Cover and cook gently. The goal is for the top to be cooked before the bottom burns. Gentle heat is your answer. Sprinkle with cheese and let melt. Cover again if …
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Warm salsa is a novelty to me, but not to lovely Ecuador. They love spooning this nutty, oniony mixture over potatoes, but it is also enjoyed with anything from chicken to guinea pig. For a more fluid salsa, add extra milk and puree to desired consistency. Adapted from Latin & Caribbean Grocery Stores Demystified by Linda Bladholm. Makes 2 cups Ingredients: Oil 1 Tbsp whole Achiote/annato (available whole or ground) 1/2 tsp cumin 1 small onion, chopped 1 cup unsalted peanuts 3/4 cup milk palmful of coarsely chopped cilantro salt & pepper to taste Method: Have you ever had a warm salsa? No? Let’s remedy that. Heat a tablespoon or two of oil in a medium skillet. Add annato and cook until the oil is stained red. Now.. this is very important… REMOVE the annato from the oil. I forgot and, let me tell you, these puppies stay very crunchy. Fry your onions in the stained oil until soft and caramelized. Add the cumin… Unsalted peanuts and milk. Bring to a simmer and cook for …
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Makes about 5 cups Are you haggard in the kitchen? Overwhelmed at the thought of cutting up a bunch of fresh vegetables on a week night, but aware that – if you don’t – dinner is going to be b.l.a.n.d.? Dominican Sofrito (also known as Sazon) is your answer. Make a batch once or twice a week and you’ll have a great, healthy seasoning base that will amp up any dish. NOTE: In the Dominican Republic, sofrito can be made any number of ways. At the lovely web site Dominican Cooking you will find three examples that are completely different from each other (one even has radishes in it!). The moral? No Sofrito is better than your sofrito – make it the way you like it! Here’s the way I did it… Ingredients: 1 green pepper, cut in large chunks 1 red pepper, cut in large chunks 1 red onion, cut in large chunks 3 green onions, sliced 2 tomatillo, quartered 2 roma tomatoes, quartered 1/2 bunch cilantro, roughly chopped 1/2 bunch parsley, roughly chopped …
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Serves 2-4 Gallitos de Papa uses simple seasonings for big flavor. The smoky paprika and garlic go a long way to wake the humble potato up. An especially great breakfast/brunch dish, this Costa Rican favorite is perfect for serving with eggs. Traditionally served in corn tortillas – feel free to moisten with fresh salsa or sour cream. Ingredients: 4 small potatoes, cubed 1/8 cup olive oil 4 cloves garlic, crushed 1 tsp paprika 1 tsp sugar 1 tsp salt water (optional) chopped cilantro, for garnish Serve with Corn Tortillas Method: Add the oil to a wide skillet and heat over medium. The entire 1/8 cup is necessary to keep the potatoes from sticking. Sometimes our waists have to sacrifice for the good of mankind. Or for functionality and flavor. You’ll thank me later. When hot, add garlic and cook for a minute. And, when I say a minute, I really mean until fragrant. This could take as little as ten seconds. Yikes. I almost cooked mine too long. See? Garlic cooks very fast – you …
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Makes about 1 cup Thick and rich, this dressing will add South American flavor to any salad. Also, try it as a dip. Ingredients: 2 avocados 2 limes, juiced 2 Tbsp white wine vinegar 1/2 cup olive oil (or to taste) salt pepper 1 Tbsp chopped cilantro Method: Scoop the flesh of two ripe avocados into a blender. These ones were so ripe, they were buttery-good. Add the juice of of two limes. There’s no substitute for the tart zing of lime juice. And a healthy pinch of fresh cilantro for even more South American flavor. You don’t have to chop it too finely because the blender will help you out. Thank goodness for modern appliances. Season with salt and pepper. Blend things up a bit. While the machine is still running, pour some olive oil through that peep hole in the top of your blender. Oh and don’t forget a splash of vinegar for a little extra pucker. Spoon into a serving bowl and use on salads or as a dip for veggies or …
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