When I’m at parties I like to dip, dip, dip. You’ll recognize me immediately – I’m the one in the corner, filling up on dip before the meal ever comes. And if, for some reason, I’m not? Just know that’s where I really want to be. When it comes to dips, baba ganoush is everything I never thought it would be. Roasted eggplant, far from bitter, transforms into a smoky and smooth treat , able to fill my belly in just the right sort of way – without that greasy, pop-out-my-bellybutton feeling some foods leave me with. In fact, baba ganoush strikes me as one of those diet foods that is actually as comforting and every bit as delicious as French fries. But I’m crazy like that. Baba Ghanoush has long been in my top favorite dips. While Baba Ghanoush is traditionally made with raw garlic, something about the chill in the air made me decide to roast a whole head of garlic for the soft, warm richness. You can never go wrong eating a …
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This recipe is so familiar. Each bite feels like a nibble straight out of my childhood. The funny thing is I’ve never, ever had this recipe. But, with cinnamon, cardamom, apples and pancakes-so-thin-they’re-basically-crêpes all rolled together with heaps of honey and yogurt, I can practically see my mom buzzing around the kitchen table. I smell the butter melting, crackling, sizzling, and I go right back to those days when I was too short to see into the mixing bowl. Thanks to this new-to-me recipe, I can taste my childhood all lumped together in this happy breakfast treat from Latvia. I’m totally into it. I suppose it’ll seem familiar to you, as well. After all, we’ve seen thin pancakes all along this journey, from Argentina to Ireland, and from Hungary to Eritrea. Today’s pancake is typical of the the Baltic and – even though they call it a pancake – the soft batter is almost thin enough to call a crêpe. Latvians love adding spiced apples to their pancakes. To be totally traditional, be sure to serve them with …
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Birthdays are fun but birth days are even more so. Family and friends hugging, smiling, crying – everyone in wide eyed at the wonder of a new child’s most innocent gaze. Since Keith’s grandson was born last week, I thought it appropriate to make a birthday cake in his honor. I sought out such a thing in Latvia,only to find something very unexpected. Latvians have a tradition of baking pretzel-shaped sweet bread – not exactly cake – and topping it with candles. The Klingeris, as its called, can be used to celebrate birthdays and name days – which, as it sounds, is the day dedicated to celebrating your particular name. From what I’ve read, Latvians celebrate name days with gifts and parties, and often these celebrations are even larger than their standard birthday celebrations. So let’s get to celebrating, Latvian-style. Welcome to the world, little Kaiden Ray. Recipe inspired by Latvia (Cultures of the World, Second), in which this treat is called by the more Scandinavian name Kringel) Makes 1 large pretzel Ingredients: 2 tsp yeast 1/2 …
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Truth: anything coiled up is infinitely better than the same item not coiled. Think cinnamon rolls… princess Leia’s hair… really flexible kitty cats napping… and now, as never seen in my kitchen before Global Table Adventure, Oromo. This Kyrgyz dish of rolled and coiled pasta filled with various stuffings is pure genius. Unlike Italian stuffed pastas, no cheese is used as binder. Instead the filling is commonly meat and veggies (such as sweet potatoes or pumpkin). While it remains a decidedly simple recipe, some southern regions of Kyrgyzstan are said to add herbs to their fillings. Still, however you slice it, Oromo is also more comforting than cinnamon rolls, princess Leia and kitty cats combined. True story. Notes: before you get started on this little journey you’ll need a steamer, preferably metal but bamboo will do just fine. Recipe inspired by National Cuisines of Kyrgyzstan, where the recipe is said to be shaped like a swiss roll which is then bent back on itself into a circle. This recipe is my interpretation of these directions. Ingredients: …
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Have you ever noticed how salty tomato sauce can be? I have nightmares about it (my husband has high blood pressure so I need to moderate his salt as best I can). Making homemade sauce is a great solution. And, let me tell you, even if you don’t have to watch your salt intake (lucky!), you’ll feel extra epic when you learn how easy it is to make your own sauce. And, while I love a good blast of Italy, today we’re not talking about long, slow-cooked, browned up Italian-style sauce. Today is about Kuwait. Today is about duqqus. It’s easier than skydiving. It’s easier than horseback riding. It’s the opposite of rocket science. Do it and take a lil’ trip to Kuwait today via your stovetop. Ingredients: 3 whole tomatoes 2-3 whole garlic 2 Tbsp tomato paste spicy pepper to kick it up (optional) – I used part of a small poblano 1/4- 1/2 cup water, or as needed to get the blender going Salt Pepper Method: If you have any spicy peppers, this …
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Certain times call for celebration. Babies. Birthdays. Finding the love of your life. Daydreaming about the love of your life. When a light turns green at the exact right moment, before you have to apply the brakes. For those times, I present Machboos. Take a dive off the deep end with this beloved Kuwaiti dish that boasts warm hits of cinnamon, turmeric, saffron mingled with sweet caramelized onions and raisins. We made ours with chicken, but you can also make it with fish or lamb. If you get a big enough chicken it can feed a happy collection of people (about 4-6). For our version the traditional preparation involves simmering the chicken in fragrant water (which is then used to make the rice). Next, we rub the chicken with more seasoning and pop it in the oven to brown. All kinds of flavor goodness. It took me to happy town, and it can take you there, too. Ingredients: To simmer the chicken: 1 whole chicken 2 bay leaves 1 cinnamon stick 3 cloves 3 cardamom pods …
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I love presents. Surprises. Happy faces. So does my daughter. Imagine her ecstatic two-year old delight, then, when her dinner was a lidded present filled with a bounty of rice, sausage and beef? But the real surprise wasn’t her reaction – it was Keith’s. My very own Mr. Picky has been asking for stuffed peppers ever since I made them last week.Who knew this man would fall so hard for a simple stuffed pepper. Who knew he’d be so easy to please. He’s right, though. And, for the record, so is Kosovo – the lovely country that inspired this dish. So pull up a chair. Today we’re feasting on chilly autumnal food. Festival fall food. PS. This recipe is beloved in Kosovo where peppers, tomatoes and eggplants are all stuffed. Feel free to add your favorite herbs. Once you try it, you’ll be hooked. Makes 8-10 small stuffed peppers, or 6 large Ingredients: 1/2 lb ground sausage (pork or chicken) 1/2 lb ground beef 2 large cloves garlic, crushed 1 onion, chopped 1 cup rice, cooked (about …
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Flija, flija, flija… Have you ever loved someone so impossible that they made you want to tear your hair out? Have you ever known someone who seemed really complicated at the time, but when you really, really think back, you realize they were about simple as it gets – that just maybe you were the complicated one? Have you known someone whose company turns minutes into hours, until you forget hunger in a the wake of good conversation? Do you like to whittle? How about the opposite – slowly adding bits and bits to something until a whole forms? You’ll experience all of the above with Flija. It’s a total workout – mind, body, and soul. I’ll guide you through it. Here’s the deal. Once in a while I make recipes on this blog that take a extra effort, like the twenty layer German Tree Cake (a family favorite). Other times, I make recipes that are incredibly simple but are designed to be as much an activity as they are a meal, like Hungarian Bacon on Sticks (genius). Today I bring …
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While I don’t typically dive into steaming hot bowls of sweet pumpkin soup, I just might make an exception today. And, if I did, I just might use one of those rice balls as a floaty. No judgments, please. I just like pumpkin a whole lot. The unusual thing about this soup is not how sweet it is, or even the fact that there’s rice balls in it (that’s not much different than a dumpling) – it’s that there’s a scoop of sweet red beans lurking at the bottom of the bowl, waiting for the unsuspecting diner to slurp and nibble and glump. Glump? Sure. That’s exactly what sweet red beans are like. In the best possible way, of course. So, let’s take ourselves deep into the heart of Korea. Perhaps on the first snowfall, when freezing freckles of snow just barely stick to the ground. It’s the best time to saddle up to a bowl of sweet pumpkin soup. Recipe inspired by Aeri’s Kitchen. Serves 6 Ingredients: 5 cups of steamed pumpkin (from a 3-5 lb pumpkin) 5 …
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Makes 1 quart Do you know a picky eater? Are you a picky eater? Even I have my moments… I’m here to warn you that kimchi is one of those dishes – a Mount Everest for some culinary Adventurers and a potential moon landing for our beloved but stubbornly picky eaters. Here’s why: Kimchi is fermented, pickled, fishy, spicy, and totally funky. It can take months and months to make, fermented in large vats with such delicacies as raw oysters or fish chunks. Astonishingly, the end result shouldn’t be overly fishy but mildly sweet and sometimes spicy, although there’s a little residual zing from the fermenting. Lest you run away in fear, let me assure you – two entire countries – North and South Korea – eat kimchi with giddy enthusiasm some people reserve for birthday cake… so I say go for it. Expand your mind. Buckle up. Enjoy the ride. This Kimchi recipe is quick and simple. It’ll get your feet wet in the world of fermented cabbage. The entire process takes no more than …
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This recipe is for those times when an airplane ticket isn’t in the budget… … When a two week’s vacation won’t fit into the schedule. … When the daydream only gets you halfway to the dream. Splash a little of this sauce in your frying pan – let it dance and sizzle and pop. Serve with bibimbap, if you dare! Welcome to Korea. Makes 3/4 cup Ingredients: 1/2 cup sesame oil soy sauce, to taste 3 cloves garlic, chopped 1 inch ginger, grated 1 green onion, chopped 2 Tbsp sugar 1/2 tsp black pepper salt, to taste Method: Are you ready? Don’t blink or you’ll miss it. Chop the ingredients, give them all a whisk and use as needed. Ta-dah! Enjoy – live the dream! Korean Saute Sauce & Marinade Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Splash a little of this sauce in your frying pan – let it dance and sizzle and pop. Serve with bibimbap, if you dare! Welcome to Korea. LifestyleGrilling, Quick Food TypeSauces & Dressings Servings Prep …
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We’re all friends here, right? I need to tell you something important. I’m learning to step out of my comfort zone. Not just once in a while. Once a day. It’s scary but also rewarding. Sometimes, though, you can take too big a step. I’m learning that baby steps are better. Let me put this into context for you. Deciding whether or not to make this recipe caused quite the dilemma. You see, the last time I made lobster was traumatic. Have you ever made live lobster? It’s stressful. It makes me sad just thinking about it. Here’s the reality: I put on a brave face and went for it, but stepped too far out of my comfort zone. The result? I secretly vowed to never make lobster again. Then Kiribati skips into my life and, like a breath of fresh air, Kiribati tells me lobster is normal. That lobster is a way of life. And Kiribati tempts me with a 1 step coconut curry for dipping. <deep breath> Time to step out of my …
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