Remember the Sunday afternoon roast? How, as it slowly sizzled and crackled in the oven, the most wonderful smell crept throughout the house until there was nowhere to hide, and you were so hungry you almost couldn’t stand it? Eventually, playing outside was the only possible distraction. Even then the smell snuck out, through cracks in the wall, enticing you until you mysteriously found yourself infront of mom, dad, grandma, grandpa, just about anyone who would listen, asking “Is it ready yet?” … only to find yourself shooed back outside again for another agonizing half hour. As you know, waiting was always worth it. In the spirit of those wonderful Sundays, I bring you a Lithuanian-inspired Pork Roast. This moist platter of deliciousness features the regionally adored prune and the most popular meat in the country – pork. The best part about this roast is splashing the prunes with plenty of white wine. The sweet, dried fruit takes on a universe of flavor… and looks like a shimmering, liquid sky. Say hello to happiness. Recipe inspired …
Read More
Once, when I was in my first decade of life, I stared at a platter of chilled, “eyeball eggs,” as I called them, and vowed to never, ever eat one. A temper tantrum may, or may not have been involved. Now, two decades later, here I am, on the other side of the fence, albeit somewhat mystified how it came to be that I now scan buffets for the little suckers. I think the name says it all; like the neighborhood bad boy, the deviled egg is a love-it or hate-it treat. And, as with wine and coffee, appreciation almost always comes later in life. Unless… you live in Lithuania. There, eggs are as adored as apples, and more so on a cold buffet with additives like fish or mushrooms – the stinkier the better. For this week’s Global Table, I made a Lithuanian-inspired Deviled Egg, complete with fried mushrooms, dill, and sour cream. Why mushrooms? As one Lithuanian reader noted, “Mushroom foraging is like a sport in Lithuania (especially in the South) and I …
Read More
When I told Keith, a.k.a. Mr Picky, what was for dinner this week, he said “Bless you.” You try saying it – Käsknöpfle – and see if you get the same response. Some words just sound like a sneeze, I guess. But don’t let that fool you. This week’s Käsknöpfle is … ahem… nothing to sneeze at. This wonderful, cheesy pasta dish enjoyed in Liechtenstein is like mac and cheese, but all grown up … a meal that has had a few years to explore the world and came back refreshed and refreshing – a great, big bowl of alpine comfort… A free spirit, if you will. This recipe is for the days when you don’t want everything all wrapped up in a neat little bow. When you want things to be squiggly. And cheesy. And oniony. Trust me, it’s not too much to ask for. Just ask Liechtenstein. The fine folks of Liechtenstein recommend three cheeses… Fontina is creamy and has a bit of tang, Gruyere is salty and a bit drier (a bit reminiscent of Parmesan), and Emmenthalier is like a mild …
Read More
Epiphany. People use the word to say they had a great idea. Like the proverbial lightbulb going off over one’s head. But we’re not going to eat lighbulbs today. Nope. Epiphany is the time of year that Liechtenstein, as well as many other countries around the world, celebrate “little Christmas.” This national holiday is celebrated on January 6 and is a nod to the late arrival of the 3 kings to the very first Christmas party… afterall, they did hike quite a ways to get to Bethlehem. Calling the Dreikönigskuchen a cake is somewhat a misnomer as it is really more of a sweet roll. You can find it fresh in bakeries all over Liechtenstein. Filled with fresh citrus rind, sweet raisins and bound with the richness of milk and butter, it’s a fantastic treat on a cold winter’s day. The best part? A single almond is hidden inside one of the rolls. Whoever finds it gets to be King (or Queen) for the day. It’s a beautiful and fun game for kids. Once the winner is …
Read More
Every day should be special. A day to use fancy napkins. A day to nibble cookies with tea. A day to smile more than you did the entire year before. This cookie is for such a day. Say hello to the ghraiba, or Libya’s answer to crispy, buttery shortbread. They aren’t super sweet, but they have a tender crumb, perfect for teatime. Two things make these cookies unique. First, they are made with ghee, a.k.a. cooked, clarified butter. Second, they are studded with whole cloves, which can be eaten in their entirety. The quick bake in the oven mellows the flavor enough to make the experience bearable. I made half of the cookies plain and half of them with a hit of cocoa. Decorated with whole cloves (yes, eat the whole thing!) and pine nuts, they make for a delightful giftbox for a hostess gift. The funny thing about these cookies is that they do not spread. At all. And they cook very quickly, so plan accordingly Makes several dozen 1 inch balls. Ingredients: 7.5 ounces ghee, room temperature (about a …
Read More
The New Year is all about possibility, hope, health, and doing things better. That’s why I’ll be deep frying as the ball drops. But I’m not deep-frying just anything. This isn’t the state fair (where everything from butter to kool-aid makes it into the bubbling oil). I’m in the real world. This is a Libyan dish – one that combines the best of everything – delicate potato wedges, stuffed with wonderfully spiced meat loaded up with fresh parsley, crunchy breadcrumbs and a whole lot of yum. I can count on one hand the number times I’ve deep fried in the last couple of years, so this is a big deal. And, while it isn’t steamed veggies, it’s pretty well rounded as far as fried food goes. Eh. Who am I kidding. This isn’t the healthiest dish in the world. But it is a nod to mixing things up, having little Adventures, getting out of my comfort zone. And that’s what I hope for all of us in 2012. Note: Some Libyans like to serve these swimming in …
Read More
I’m that girl who orders the same thing over and over again at restaurants. I know – not what you’d expect from someone cooking the world. But I can’t help it. I like knowing what to expect. Plus, there’s nothing worse than wasting hard-earned money on a dish that I could possibly end up hating. After all, it’s not like I can send the food back just because I don’t like it. Now, to be fair, I’m a completely different person at home. Without the burden of outrageous restaurant bills, I’m a free spirit. I play with food. Experiment. Get all MacGyver on it. If things begin to head south, I’m quick on my feet. A dash of this and a squirt of that will usually bring the meal back into edible form. I rarely make the same thing, the same way, twice. Well, today we’re revisiting Jollof – a dish we made a few months ago with such success that I thought I’d make another popular variation for Liberia, a country that loves Jollof as much as any …
Read More
I find that Mr. Not-as-Picky, Keith – even with all his progress on the adventure – can still be rather fussy about food that looks soft and mushy. Especially if he has to eat it with his fingers. If you ask me, some of the best food is soft and mushy – mashed potatoes being the prime example. So I’ll you what I told him. Papa, a stiff white porridge from Lesotho, is not that unusual. Especially if you eat grits for a living, which – apparently – many people do, here in the south. The best way to approximate Papa is by simply taking grits – the white ones – and make them a bit thicker than usual. When you’re done whisking, whisking, whisking, you’ll have a beautiful, scoopable papa – not unlike polenta in texture. It looks soft and mushy, but in fact, this papa is rather solid once cooled. Serves 2-4 Ingredients: 1/2 cup white grits 1 1/4-1 1/2 cups stock (your preference) salt Method: Bring stock to boil. Stream in grits, …
Read More
Today I’m partnering with your mother. It’s cold outside. Let’s all bundle up in our favorite fuzzy-wild-animal-looking hoodies. Let’s wear face masks and giant mittens. And let’s definitely eat our vegetables. Lots and lots of veggies. Today’s recipe is inspired by moroko, a dish enjoyed in the African country, Lesotho. Typically, Moroko is made with onions and greens, sauteed in oil with a bit of broth, not unlike the Kale (Sukuma Wiki) we made recently for Kenya. Moroko can be made with any dark greens you’d like, such as kale, spinach, chard, or mustard greens. Optionally, beans or potatoes can be added. But I have a secret – the most wonderful mash around is when you add mustard greens to potatoes. And this mash, inspired by Lesotho, is what we’re serving up today. Turns out this is the mashed potatoes your mother always dreamed you would eat. Loaded with nutrients. And really, really green. Serves 2-4 Ingredients: 1 bunch mustard greens, chopped finely 3 fairly large russet potatoes, peeled and roughly cubed stock, as needed – I used …
Read More
Gnocchi is always associated with Italy. Gondolas. Striped shirts. Butter and sage. But take a trip southeast, across the Mediterranean, to the old mountain villages of Lebanon and you’ll encounter something very similar. It’s called Maakroun – a thick homemade pasta that is either fried and served sweet, or boiled and served with an intense garlicky lemon sauce called toum. While Maakroun is not made with potatoes, the shape is nearly the same – a little longer perhaps. I would have never guessed that the Lebanese have something so similar to gnocchi. Never in a million years. But that’s what this Adventure is all about – discovery and trying something new. So get off your gondola, and put on your hiking shoes. We’re headed to Lebanon. And we’re going to eat pasta. Recipe inspired by this regional tourism flyer from Douma, Lebanon. Serves 2-4 Ingredients: 3 cups flour 1 1/2 Tbsp olive oil warm water, as needed (I used 3/4 cup) 1 tsp salt Method: Find yourself a happy mountainside. Or perhaps a beautiful window to cook by. …
Read More
Adding a handful of spices to a pot of sauce can be cause to say “Bam.” Or so I’ve heard. But how about making sauce with an entire head garlic? Raw garlic? Raw garlic with nothing but a heap of lemon juice and olive oil to thin it out? They do it in Lebanon. And it’s fabulous. Just one thing … No one will ever kiss you again. Except your mother. Bam! NOTE: Use sparingly. Especially on hot days, when your pores are likely to sweat out the scent of this intense pasta sauce. Makes 1/2 cup Ingredients: The cloves from 1 head garlic 1/3 cup olive oil 1/4 cup lemon juice (about 1 lemon, juiced) 1 tsp salt Serve over Maakroun, Mountain Gnocchi Method: First, you have to get the garlic started. You can crush it with a garlic crusher, or chop, chop, chop it, or pound it with some salt with a mortar and pestle. In fact, if you’re really good, you can make this entire sauce in a mortar and pestle. I’m …
Read More
