It only seems natural that we eat something black during our week at the Black Mountain (a.k.a Montenegro). But here’s the thing – nothing in life is black and white. There are all sorts of shades of gray (that’s where the beauty is – somewhere in the muddled middle). So, in the spirit of variety, we’re adding a few shades of gray to our pasta. We’ve got black pepper, white feta, and charcoal grey buckwheat noodles with a bit of sparkle from pools of golden olive oil. This is simple as can be and a fantastic chilled pasta salad for a hot summer’s day. And did I mention? It’s also gluten-free. You can buy buckwheat noodles (a.k.a. soba noodles) or make them yourself for a fun afternoon project. I tried this both ways and, while I loved the satisfaction of making the noodles myself, I also loved the easy, breezy simplicity of popping open a package of pre-made buckwheat noodles and having dinner on the table less than ten minutes later. NOTE: You can find buckwheat/soba noodles …
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Some days I dream about reinventing myself – pulling myself up, out of the ordinary into the wildly wonderful. On these ornery-sorts-of-days, I imagine myself strutting around in a bold color I’ve never worn before, like mustard yellow. On really good days I actually make these dreams happen. I become a mustard-wearing queen. Other days I just end up wearing mustard. Literally. That’s the way life goes: sometimes change works, sometimes it doesn’t. The fun is in the trying. Are you willing to reinvent yourself – even just a little? What about your eating habits? Today, in the spirit of trying something new, we’re going to reinvent our ketchup eating habits. Here’s how it’s going to work: instead of slathering our food with globs and globs of ketchup, we’re going to be bold, sassy, and totally Balkan. We’re going to slather it in Ajvar. Ajvar is a pepper spread popular all over the Balkans. Typically made with fresh, roasted paprika peppers and (sometimes) eggplant, the bright garden flavor goes great with all manner of meat, especially burgers. The versatile …
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In Mongolia, the seemingly endless parade of meat, meat, and more meat, is only occasionally interrupted by vegetables. And, even then, relief doesn’t come with a garden salad, but rather some combination of root vegetables. This is because there really isn’t a whole lot of good farmland in the giant, cold, central Asian country – only the hardiest specimens make it. In the big city, versions of this simple carrot salad can be found, either dressed in a vinaigrette (as I have done) or in a mayonnaise/sour cream based dressing. So head to the market with me, and let’s stove top travel over to Mongolia! (Can you find the carrots in this picture?) Serves 4-6 Ingredients: 1 lb carrots, grated or julienned (on a mandolin is easiest) 1/2 cup raisins, soaked in hot water For the dressing: 1 large clove of garlic, grated 3 tablespoons vegetable oil 2 tablespoons white wine vinegar 1 1/2 teaspoons of sugar salt & pepper, to taste (be sure to use plenty of salt to bring out the flavors) Method: After picking up some …
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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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I am ready for a day-dreamy sort of day. One where I walk along the pier and smell the salty, ocean air… On this easy-breezy day I’ll nibble bits of crispy socca – an olive oil and chickpea based crêpe popular along the riviera. On this day I do not stumble. I do not stain my shirt. Nothing I say sounds silly and I’m free of heartache. Yes, there are days when a crêpe can do this for you… …especially if enjoyed in glitzy Monaco, with diamonds on the soles of your shoes. The bonus? This recipe is gluten-free. While the gluten-free craze has infiltrated popular culture, there are some segments of the world that have eaten this way for generations. Mostly thanks to dishes like socca. Along the Mediterranean coast socca is the go-to street food, enjoyed hot, out of hand, while walking around, listening to the the caw of gulls. While laughing. While smiling at the clouds bumble by. I shared this treat with my friend who’d recently been to Sicily, where he said he …
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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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I’ve done it standing in front of my refrigerator at midnight. I’ve done it at 8:30 in the morning, right after eating a complete breakfast. I’ve even done it in celebration of eating all my veggies. I fill my belly with bowlfuls of carbs – pasta, bread, potatoes, or rice – it really doesn’t matter. Simply put: I’m carb crazy. Enter Mamaliga, Moldova’s favorite side dish (and Romania’s, too). Carb-tastic. This thick, dense polenta is made with corn meal (the coarser the better), water, and a bit of butter to make it slip-slide out of the bowl you set it in. Traditionally Mamaliga is sliced into slabs with a string or fishing line. Traditionally, you’d serve it with sour cream and cheese, and it is much appreciated on the side of nearly any dish, especially the locally adored sour soups (like borscht [recipe]). So, friends, join me on the fast train to Moldova with Mamaliga. I’ll save you a seat. Serves 3-4 Ingredients: 3 cups of water 1 cup of yellow cornmeal (medium or coarse grind, …
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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 …
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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, …
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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 …
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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 …
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