Logistically speaking, peppers make for really great dinners. They’re healthy. They’re big on sweet, juicy flavor. The don’t go bad quickly. And they go with nearly anything. But when you have a veggie garden, figuring out how to use up all your peppers can be a nightmare. Heck, even if you don’t garden it can be a challenge to take advantage of the fresh produce at the market (hello, sale prices!). Today, thanks to Moldova, we’re going to solve that. We’ve already had several great recipes on the blog, including Stuffed Peppers, Ratatouille, and Muhammara (the craziest roasted red pepper dip you’ve ever dipped). With today’s Moldovan Preserved Peppers you can jar your peppers and enjoy them all year round. They taste like sweet pepper sunshine covered in olive oil and a hint of vinegar. Pile it up on the side of your fish or even on top of a sandwich. In Moldova this recipe is typically made with peppers called “gogosari” which, according to Susan, a volunteer in the Peace Corps with an …
Read More
In honor of Moldova, let’s clear out the weeds. Let’s make room for a garden. A springy, happy sort of place where you can go to daydream in the morning sunlight, with a cup of steaming hot tea at the ready. A place where you can feel your connection to the earth and the soil. Where you can think those thoughts you never have time to think. Where you can finally stop being too busy. While you’re there I’d like you to plant a tiny sprout that will one day grow up into one hundred dream boats. One hundred zucchini boats that will set your mind to sail and carry your heart to Moldova. You’ll be able to bring anyone you like along for the ride. Are you ready? Let’s go on a Moldovan boat ride. NOTE: Most authentic recipes call for tomato juice mixed with a spoonful or two of vinegar on the bottom of you casserole pan. Instead I opted for a plain tomato sauce to add textural oomph, but the choice is yours. Also, …
Read More
In college I went by MacGyver. It had nothing to do with my ability to save lives (with little more than a shoestring and a balloon), and everything to do with feeding my four hungry roommates in the face of the greatest of obstacles (an empty refrigerator). I once made them lasagna without pasta or sauce. True story. Which brings me to this Micronesian marinade. There are four fantastic reasons to make it: 1. There is really no need to measure the ingredients. I have it on a local’s authority that any ratio works well. 2. The marinade tastes grand on just about anything. Fish. Chicken. Steak. Tofu. Leather shoes. 3. The marinade does double duty as a dipping sauce. 4. Katrina says so. Katrina is the gal from Micronesia who emailed me, recommending that I try this marinade. To be honest that was enough motivation for me. And when she said any proportions will do? That was the clincher. I like not measuring. It’s more fun to simply dump a few ingredients into a bowl at …
Read More
It took Micronesia to get me excited about a smoothie. Don’t get me wrong – I love smoothies. After a while, though, they all taste the same. Until now. This smoothie blushes, straight from the easy, breezy islands. Why? Because out of the soft, sweet flavor of papaya and pineapple comes the daring zip of fresh lime juice. Adding lime juice to a smoothie may sound strange, but Micronesians know – this is like adding a hint of key lime pie to your drink. A bit of soprano to your alto. A bit of shine to your sun. And then there’s the fact that it’s mixed with coconut water. Healthy, healthy, healthy. So come on, let’s take off our shoes, slide our feet in the sand, and sip a smoothie til we blush. This recipe is inspired by the tropical fruits of Micronesia…but not any one particular recipe. Makes about 4 cups (serves 2) NOTE: Be sure to chill all ingredients overnight in the refrigerator for best results. Ingredients: 2 cups fresh pineapple chunks 4 cups …
Read More
Listen. Not everything has to look perfect. We don’t always need lipstick and hair straighteners (In fact, I haven’t seen either of those since Ava started crawling). Some days I don’t even look in a mirror until night time. Until it’s too late. Let yourself off the hook once in a while. Let your hair down. Smear your lips with chapstick and call it good. While you’re at it, eat messy food. Because, no matter how it looks, if it tastes good, then all is well in your world. Which brings us to Rajas con Crema… There’s nothing like two weeks of 90 degree weather in March to make me want to fire up the grill. Thankfully, Rajas con Crema gave me good reason to do so. While not exactly a princess on the plate, this messy looking dish is simply strips of roasted poblano cooked with onion, cheese, and Mexican cream. Some people like to add bits of roasted corn as well. Talk about addicting. What to do with Rajas con Crema: Mexicans enjoy this for …
Read More
I’ll be honest. On the onset, learning how to make Mole Poblano sounded a lot like learning how to knit a wedding dress. Outrageously epic, but not entirely something I had the skills for. In case you’ve never heard of it, we’re talking a Mexican recipe from Puebla that has a million, gazillion ingredients (ok, really just about two dozen), many cooking phases, and centuries of history behind it. Yikes. After staring at dozens of recipes, drinking several cups of tea, and more than a little sleep lost, I broke mole poblano down into 5 basic steps. Deep sigh. Smile. This feels better. Five steps are manageable. So, my goal today, is to make you Mole happy. To encourage you to give it a try. Because if you do, you’ll be in Mexico with every bite. NOTE: This Mole Poblano is vegan, although you can serve it on whatever you’d like – veggies, meats, etc. Traditionally it is served with turkey and made with turkey stock. Makes 6-7 cups Ingredients: These ingredients get toasted: 1 Tbsp …
Read More
If there is one recipe that reflects the Mauritian potluck of global flavors, this is it. Rougaille. Let’s take a walk through the flavors of this unusual sauce – I have a feeling you just might make friends. First, imagine a simple, homemade tomato sauce. The deep red goodness smells sweet and fresh. This sauce can be found in homes all across the world. Tomatoes, onion, garlic. Standard fare. Until you take a bite. Then you realize, this is more complex than you could have ever known. This “rougaille” is … unusual. First, there’s a hint of the French influence – a smattering of parsley, thyme, and even the optional splash of white wine. Then there’s the African influence – calling for hot chili peppers – as much as you can stand. Finally, the flavors of India and remote parts of Asia are represented with bold layers of ginger and cilantro. Outrageous and fine. Serves 2-4 Ingredients 1 small onion, diced 3 cloves garlic, crushed or grated 1 tsp fresh, grated ginger hot chili peppers, …
Read More
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 …
Read More
When Ava says it, Keith comes running. “Pa pa pa pa yapa” Even for me, papaya is fun to say. Beautiful to behold. But here the thing. I never, ever buy this tropical fruit because I cannot figure out what on earth to do with it, aside from enjoying fresh, cool slices. Preferably poolside. Enter our week at the Marshallese Global Table, where I learned that these easy, breezy, island people bake papaya with a bit of sugar and enjoy with warm coconut milk. Hello. Okay. Let’s just say I’m intrigued. Once baked, the hot, creamy treat reminds me of peach pie, but without the crust. And without all the work. For more exotic flair, I decided to add the Pacific’s ever-popular pandan leaf, which is available frozen in Asian markets. Pandan adds a vanilla/rice floral note… (Use pandan like bay leaf – use it to infuse flavor, and then remove before eating). Ingredients 1 ripe Papaya, cut in half lengthwise and seeded coconut milk, as needed (about 1/4 cup per side) 4 Tbsp sugar, …
Read More
The thing about eating our way around the world is that it makes me realize how very similar we all are. I don’t mean the little things. I mean at our core. We all want to be happy. We all want love. We all get tired and we all get silly. I’ve even come to learn that we eat mostly the same foods, just in different combinations. Take today’s recipe, for example… I’ve spent most of my life eating bananas in cereal and sweet potatoes with butter and chives. But today … today we’re going to the Marshall Islands via stove top travel. And there, the Marshallese add their bit of love to these ingredients. They take bananas, sweet potatoes, and butter – and make a potluck worthy bowl of magic I like to call “Sweet n’ Fried.” Since we’re coming up on barbecue season, let me just plant a little bug in your ear – the next time you have a tender, slow-roasted barbecue – pork or fish especially – make this dish. There’s …
Read More
