Serves 2-4 Can a salad be seductive? Maybe not. But a salad definitely can be charming and fun, like the boy next door. That’s exactly how I feel about Shopska Salad. Like a school girl, I crushed on this happy combination of crunchy peppers, farmer’s market tomatoes, and red onion. To make the salad even better, I tossed “Barrel-Aged Feta” in the mix. This cheese is just like regular feta with a tad stronger – and a “hair” funkier – flavor. In fact, Barrel-Aged Feta is a great “first” funky cheese for those of you trying to convince a family member to “go funky.” Ingredients 1 green bell pepper, thinly sliced 2 tomatoes, chopped 1/4 red onion, thinly sliced olive oil red wine vinegar 2 oz feta cheese (plain or aged), crumbled salt pepper Method: 1. Combine the pepper, tomato, and onion. Sprinkle with oil and vinegar, top with parsley and season. Add the cheese and serve. You could serve this salad unmixed, and let everyone take the pieces they want. As an option, mix in …
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Good morning! Let’s wake up, Bosnian style, and sip a shot of robust, Bosnian coffee. What is Bosnian Coffee? When someone says they had Bosnian coffee, they are referring to the method of preparation. This method (also referred to as Turkish coffee) is used all over the Middle East, the Balkans, and North Africa. Although there are many steps, each one is critical to making a good cup. And by good cup I mean a GOOD cup. The effort is worth it! The coffee beans for Bosnian coffee must be ground into a superfine powder. So fine, in fact, that it looks a lot like hot cocoa. You may purchase “Turkish Coffee” for this purpose at any Middle Eastern grocer. (Tulsa, here’s your local connection: Middle Eastern Market). If you have Colombian espresso, you can use it as long as you grind it super duper fine – until it disintegrates into a fluffy powder. The coffee cups: Bosnian coffee is served in small, espresso cups (also referred to as demi-tasse). Sounds fancy, but you can just …
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Serves 6-8 Leche Asada is super easy and quick to put together. This recipe fills 6-8 small ramekins or one large (1 1/2 quart) for family-style eating. You may want to set the custard in a water bath to make the cooking process more gentle. This will produce a very creamy, flan-like texture. Even without this step, this makes a great – dare I say – weeknight dessert. Ingredients: 6 eggs 3/4 cup sugar 2 cups milk Method: Preheat oven to 350F Crack 6 eggs into a large mixing bowl. Add sugar and milk. Whisk to combine. Strain all the icky egg stuff out. Much better! Now, pour into individual ramekins or one 1 1/2 quart ramekin. Bake for 30-40 minutes in the small ramekins or for 1 hour in the large. (Setting them in a water bath will make them creamier). Sprinkle with a dash of cinnamon if desired… and serve chilled, with a warm smile. Baked Milk Custard | Leche Asada Votes: 2 Rating: 1 You: Rate this recipe! Print Recipe Leche Asada is super easy …
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Serves 4 Even my husband ate this vegan salad up. Perhaps because it was a lot like a fresh salsa in an avocado bowl, instead of the “rabbit food” salad he is used to. Serve slightly chilled (cold takes away from the flavors – you won’t be able to taste the buttery avocado as well.) Make the tomato mixture several hours ahead if you want. Ingredients: 2 avocados, halved and pitted minced red onion, to taste 2 small tomatoes 2 sprigs fresh parsley, minced 1 Tbsp olive oil 2 tsp vinegar salt pepper Method: 1. Mince up your onion – I chose this red darling because she’s sweet. White onion is also popular in the salsa-like salad. 2. Tomatoes are in season so get you some! Can’t you hear them? They’re singing “Eat me!” 3. Fresh parsley brings this simple appetizer alive. I used some from my garden. After I took this picture I realized I wanted more but it was over 100 degrees in my garden and I refused to go back outside. I …
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Makes 1 serving Kids and adults will love this fun side dish. Even after frying, Queso Blanco holds its shape; if you would prefer the cheese to melt down the sides of the corn try mozarella. This dish was inspired by the Bolivian Plato Paceño. Ingredients: 1 ear of corn 1 slice of queso blanco Method: 1. Set a pot of water to boil and cook husked corn until done. 2. Meanwhile, fry cheese in a skillet over medium heat until both sides are golden brown (or darker, depending on your preferences) Serve cheese with corn immediately. I like how this cheese looks like a giant tab of butter. I kind of wish it was. Corn on the cob with fried cheese Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Kids and adults will love this fun side dish. Even after frying, Queso Blanco holds its shape; if you would prefer the cheese to melt down the sides of the corn try mozarella. This dish was inspired by the Bolivian Plato Paceño. CourseSides & …
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If you want to eat like a Bolivian, I highly recommend you try Llajua. Bolivians happily splash this liquid fire over their meals as casually as Americans use ketchup – perhaps even more profusely. The stuff goes on everything – from soup to grilled meat, boiled vegetables, savory pies (like the Salteña), and more. The heat originates from the locato pepper, rated between 30k and 100k on the Scoville Unit. From what I gather, the locoto is like a mild habanero. Ha. Mild. Habenero. What an oxymoron. If I know one thing, I know I can’t handle any kind of habenero with grace, mild or not. In fact, I about went into apocalyptic shock during the Angolan Global Table, when I threw part of a habenero down the garbage disposal and ran it. Yes, I meant apocalyptic. Death fumes shot right up into my eyes, nose, and throat, making even my toenails sweat. It was ugly. To spare myself (and you) the misery, I substituted Serrano chilies which rate below 25k Scoville Units. And, boy howdy. Good …
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Serves 1 Butter and tea are two of my favorite things! 🙂 This rich and flavorful drink is popular in Bhutan, especially during the cold winter months. The secret is to stir the tea vigorously/froth to blend and eliminate any the “greasiness.” Ingredients: All ingredients are to taste. Hot water Black Tea Butter (preferably Yak butter, if available) Milk or cream Method: 1. Boil water. Add tea to desired strength. I like 1 teabag per cup. 2. Add butter and milk/cream to taste (about 1/4 tsp). Stir vigorously and drink immediately. I think it is important to use a mug you really like. Here’s the one Keith picked out: I dig it. Here’s mine: Let’s get started. First, the water because it’s just oh, so pretty! Then we’ll add a teabag and watch the goodness leach out, into the water. And then, the magic… a bit o’ butter. Please use the real thing! Milk and cream make everything better… Stir it up… You know what to do next. Smiles all around! See Bhutanese Meal Review …
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Serves 2-4 Red Rice is enjoyed in Bhutan, especially under spicy curries, like Ema Datshi. Ingredients: 1 tsp oil 2 cups water 1 cup cracked red rice salt & pepper Method: 1. Add oil and rice to a small pot over medium heat. Toast rice for a few minutes. Add water and seasonings. Bring to a boil. 2. Cover and reduce to a simmer. Cook for 16 minutes. Don’t peek! I want you to promise… 3. Remove from heat and uncover. Let sit for 5 minutes and fluff with a fork. Serve immediately. NOTE: The red in red rice apparently floats around and settles, as you can see in this photo. Don’t worry! It all gets mixed back in. Serve hot with something tasty, like Ema Datshi. Cracked Red Rice Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Red Rice is enjoyed in Bhutan, especially under spicy curries, like Ema Datshi. Lifestyle5-ingredients or less, Gluten-Free, Vegan, Vegetarian Food TypeRice Servings Prep Time 2-4 people 5 minutes Cook Time Passive Time 16 minutes 5 …
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Makes 1 Butter Grilled Poblano Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way. We had to wait as he incised slits in the chillies and filled them with fresh butter and salt. When the chillies were ready they were put on bamboo skewers and placed over the flames in the hearth. After much sizzling and hissing took place, each of us received two to three chillies on our rice. The chilli would be slightly roasted from the outside, and the butter inside would have melted and absorbed into the chilli. Kunzang Choden You can make this easy side dish with your favorite peppers, big or small, bell or habanero. Ingredients: 1 Poblano 1 tab butter Method: 1. Cut a slit into the side of the poblano. Carefully push a tab of butter inside the pepper. 2. Grill over low/indirect heat until soft and slightly charred. I let mine get kinda dark on the bottom, …
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Serves 2-4 Ema Datshi is considered the national dish of Bhutan and it’s traditionally screaming hot! Use whatever chili peppers you like, from mild poblano, to scorching thai bird chilies. My blend of Anaheim and Serrano chilies is very hot, but you can reduce the heat by leaving out the seeds. In Bhutan they serve Ema Datshi over rice (pictured here with cracked red rice). My husband likes dipping corn chips into the cheesy goodness. I’d like to tell you he’s a fool but, really, the combination was excellent. Traditionally served with cracked red rice. Ingredients: 2 anaheim pepper 1 serrano chili 1/4 cup farmer’s cheese 2 cups grated monterey jack water as needed Method: 1. Slice peppers into strips, removing seeds if desired. 2. Cook in oil over medium heat until soft. (Cover your pot) NOTE: You must cover the pot or you will be smoked out. The spicy fumes as they fried in the oil literally sent daggers into our eyes and throats. Ava actually woke up from her nap, three rooms away, …
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Serves 4 Benin’s Pureed Black-eyed peas are smooth and creamy thanks to peeling the beans. If you do not have the patience for peeling the beans, use a food mill or omit the step all-together. The resulting mash is rich and flavorful, but it looks a lot like mashed potatoes so you might give unsuspecting guests a heads-up. Ingredients: 2 cups dried black-eyed peas salt pepper 1 stick butter Method: 1. Soak beans overnight in cool water. Drain the beans and slip the skins off. For detailed explanation see Technique Thursday: Peeling Beans. 2. Cover beans with about an inch of water and simmer for about 15 minutes, then season with salt and pepper to taste. Continue simmering until tender. 4. Drain liquid off and puree. I used an immersion blender. You could use a ricer, food processor, blender, or a large mortar and pestle. 5. Throw in a stick of butter and beat it in with a wooden spoon. The mixture will look like thick mashed potatoes. Pureed Black-eyed Peas Votes: 0 Rating: 0 …
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Serves 2 Bananas in orange sauce is a fresh, summery way to use bananas as a dessert topping. When we made the Baked Brown Sugar Bananas for Antigua and Barbuda (made with brown sugar, rum and butter) I didn’t think they could be beat, but these west African bananas are totally different and just as yummy!! Ingredients: 1/2 cup orange juice 1/2 cup brown sugar 1 Tbsp lemon juice (optional) 2 slightly under-ripe bananas NOTE: We used red bananas which are about 4 inches long, you can also use baby bananas or regular bananas. Method: 1. Heat orange juice, brown sugar, and lemon juice in a skillet for about 15 minutes on low (there should be small bubbles breaking the surface, but not quite a simmer). The orange juice will reduce and thicken into a syrup. 2. Peel bananas and add to syrup. Cook for a few minutes per side, making sure to warm through. 3. Serve immediately with ice cream, pound cake, or plain. Baby Bananas in Orange Sauce Votes: 0 Rating: 0 You: …
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