Global Recipe Project

Tonight's country is San Marino which, if you are like me and have no idea what/where it's located, is an independent republic smack in the middle of Italy.  Apparently it has enjoyed independence since 1291 though my American educated self has never heard of it before. It doesn't have an army and I'm not entirely sure you would know you crossed any borders if you traveled through on a road trip in Tuscany. I was seriously tempted to make nidi di rondine (a rolled pasta/prosciutto dish smothered in bechamel) but, prosciutto isn't really included in my pregnancy diet so I opted instead for pasta e cece (pasta and chickpeas).

Botswana is the African country sandwiched between Nambia, Zimbabwe and South Africa.  The national dish is "Seswaa" which is essentially pounded meat. I served it with Sadza and wasn't terribly enthused with the result. Seewaa Ingredients: 1 lb chuck roast or similar meat 1 large onion diced Pepper to season Salt to taste Preparation: Rinse the beef and pat it dry.  Place it in a large pot with the onion and pepper and cover with water. Simmer for 2.5 hours. Pound the meat till it shreds and softens. Heidi's Rating: 4 out of 10.  This is really just shredded meat with little flavor.  Tony's Rating: 3 out of 10.

Of all the African countries, I have been looking forward to Morocco the most.  The sweet/tangy/spicy flavor combination is totally tantalizing.  I made lamb tangine and loved it so much I made this recipe twice.  Once for the official blog and the second time for a Father's Day dinner for my french in-laws. Served with simple couscous and fresh fruit it is an amazing meal. Heidi's Rating: 9 out of 10.  Truly a fabulous dish. Tony's Rating: 8 out of 10. "I think I need to reserve the 9 and 10 marks since this is only like the 20th country and who knows what the other 130 countries will taste like."

The traditional dishes I could find for Kazakhstan almost always call for horse meat.  I didn't have any.  I also didn't know where I could find any. So, instead I opted for another dish quite popular in Central Asia--the dumpling. Tonight was manty with mint sauce. Although my recipe source was not completely authentic, I checked it back with multiple other manty (manti) sources and they were all similar.  The recipe I followed was from Food.com . However, I cut the salt quantity in half and used fresh mint. Of all the dishes I've made so far, this one by far brings the biggest smile to my face.  Although time consuming, it was a completely satisfying experience. Making dough, preparing filling and then steaming the final product was all very creative and somewhat therapeutic. I had some leftover dough in the freezer from Russian night and thus made some Kazakh Pierogis.  They were amazing. Additionally, that mint sauce is so simple and versatile. I foresee many op

Coconut Chicken Curry? Yes, please. I've never been good at curries.  Mine are always too dry or too mushy.  I have not mastered the art of the curry sauce until tonight.  This dish is simple and amazing. I followed the recipe from MalaysiaFood.net which can be found  here. The recipe calls for Malaysian meat curry powder which I didn't have, could not find and could not order.  Therefore, I made my own concoction using: 10 whole cloves 10 whole black peppercorns 4 whole cardamom pods 1 cinnamon stick (about 2-inches/5 cm) 4 whole dried red chilies 4 tbsp coriander seeds 2 tbsp cumin seeds 1 tsp fennel seeds 1 tsp turmeric  Essentially, you toast all ingredient then grind them to a powder.   Rating: Easy 8.5 out of 10. The flavors were lovely and the consistency of the sauce was delightful.  The only drawback was the small bits of spices that didn't thoroughly grind in the mortar.  Next time I will invest in a coffee grinder and dedicate it to spices. 

I was so tempted to make the traditional Bryndzove Halusky but since we can't get the bryndza cheese here in the southern California desert --and I'm a huge cheese head and would find it sacrilegious to make a cheese dish improperly--I'm opting for a couple of simple dishes.  Lentil Privarok and Uhorkovy Salat are on the menu tonight.

Tony has this amazing ability to pull the most appropriate country at the most appropriate time....amazing that it's St. Patrick's Day and Ireland was pulled from the jar... Although most folks are having corned beef and cabbage we're not. We've been enjoying the beef and cabbage this since Monday and we're going to another Irish party on Sunday where we'll be able to indulge again in the salty/briny goodness. So, instead I'm making the Irish favorite, calcannon . It's so familiar in Southern Irish homes that there's even songs about calcannon. Seriously. Calcannon is a mashed potato/cabbage dish. I'm serving it tonight alongside grilled sausage and of course Guinness. Calcannon 2 lbs potatoes, peeled and diced 1 small onion-chopped 4 tbsp butter 1/2 head savoy cabbage-chopped 1/4 cup milk salt and pepper Bring a large pot of water to boil, add the potatoes and cook until tender. Drain them in a colander and then return to the pot

Back to Africa tonight for Potjiekos and Oshifima . Lamb stew with porridge. I'm usually pretty enthusiastic whenever a recipe calls for lamb and tonight was no exception.  Lamb, tomato paste, tons of spices and raisins...how can that be bad? Of course I'm not replicating the recipe exactly --Potjiekos is cooked outside in a cast iron, three-legged pot over an open flame.  (I'm pretty sure there are city codes preventing me from this so instead I'm cooking in a dutch oven on the stove.)

Although we're having home-made pizzas and a green salad for dinner, on the dessert menu is Farturas . Essentially they're the Portuguese version of Churros and are enjoyed as snacks or crispy desserts. Farturas 1 cup water 8 tablespoons butter   2 tablespoons sugar 1 cup flour 4 eggs Grated peel of 1/2 of a lemon Sugar/cinnamon mixture for sprinkling frying oil  1.    In a one-quart pot, combine the water, butter, grated citrus peel and sugar.   Cover and bring to a boil over medium-high heat.    2.   When the water is boiling, using a wooden spoon at the ready, dump the flour all at once into the boiling water and stir as fast as you can until the batter is pulling away from the sides of the pot, almost forming a ball of batter.   Shut the heat and remove the pan. 3.   Allow the batter to cool slightly for about one minute while still in the pot.   Beat in one egg at a time into the batter, beating well after each addition so that the egg is incorporated wel

Having Vatican City a part of this project means I get Italian food twice.  Tonight was Polpette with spaghetti.  More traditionally known as spaghetti and meatballs. It is unfortunate that most Italian food has a reputation for being basic and unrefined. I think that is a result of the plethora of Olive Gardens and other establishments that liters the American restaurant scene.  Whenever I've eaten in Italy there was no mistaking the meal for anything served with the bottomless salads and bread sticks. Polpette Polpette Rating: "Solid 8.5" --said Tony.  "The presentation is fantastic and the flavors are so fresh.  Nothing like a traditional meatball from the freezer section of a grocery store."

With all the political unrest and inspiring uprisings of the Middle East I thought it was quite fitting that Tony pulled Yemen.  Today is the beginning of a new era in the Arabic world and I hope for peace and democracy for all who seek it. Lately our schedules have been such that we see each other and our home for approximately 2 hours a day.  Thus, I needed to find a recipe that would fit in with our crazy life and stumbled upon Bint al Sahn . It's a Yemeni (and found in other Arabic countries) cake with honey.   We're enjoying it today for breakfast. Bint al Sahn (courtesy of arabicnews.com) 1 packet dry active yeast 1/4 cup warm water 3 cups flour 1 tsp. salt 4 large eggs, beaten well 3/4 cup ghee (recipe below) Melted ghee or butter , for serving warm honey, for serving Directions : Dissolve yeast in the warm water. In a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the w

We're heading to some friends for dinner for an "Enchilada Challenge" so I decided to combine my project and the dinner by making the National staple of Nicaragua-- Gallo Pinto as a side dish. Incidentally, these are the same friends that I traveled to Nicaragua with this summer so they know a thing or two about this deliciously simple rice and bean dish.

Tony pulled India from the jar and I am ecstatic! However, I'm not going to do my regular recipes of curry...besides we've still got nearly 177 countries to go and I suspect many of them will include curry.  Instead I'm looking for inspiration from Indian's celebrity chef Sanjeev Kapoor. The menu: Gobhi Matar Egg Bhaji Mango Lassi Naan I was not going to kill myself by preparing all of them--only three :) I could spend months making Naan and it wouldn't taste as good as I'd like so I bought garlic Naan from Trader Joes.  (It's actually incredible and it takes less than 3 minutes to heat up). Mango Lassi Rating: 7 out of 10 Wasn't sweet enough nor yogurt-y enough.  However, for a light refreshing treat, I'd make it again. Gobhi Matar Rating: 6 out of 10 The dish lacked a little flavor.  (However, I absolutely love the last minute dash of garam masala) Additionally, Tony hates peas so he brought the average rating for this down considerab

Tonight's country is Cape Verde--the island republic off the coast of Senegal and Cachupinha is on the menu. While preparing for tonight's meal I spent a few minutes researching and reading about Cape Verde.  I also did a google image search... my god it's beautiful.  So beautiful, in fact, I looked for airline tickets.  (Unfortunately they're a little pricey from California). Cachupinha 5 ears of fresh corn 100g smoked sausage 1 small squash, chopped 1/2 lb lima beans (fresh if possible) 2 ripe tomatoes 2 tbsp olive oil pepper & salt 1 bunch of fresh cilantro 1 large onion, chopped Scrape off the fresh corn. Saute the onion and sausage in olive oil. Sprinkle salt and pepper. Add the corn and the rest of the ingredients and enough water to barely cover the vegetables. Bring to a boil. Reduce heat and let simmer until all the vegetables and beans are tender. Prior to serving, season with salt and pepper and garnish with cilantro. Rating: 8 out of 10.

My sister is visiting from Boston and I gave her the task of picking the next country.  She skillfully pulled out Thailand which was good since we already had a recipe and the ingredients for Pad Thai. It's pretty difficult not to like Pad Thai.  Noodles, soy sauce, chicken and peanuts.  There's really nothing you can't love.  The recipe I followed is found here . (However, I omitted the dried shrimp) Rating: 7 out of 10 The Pad Thai sauce was very delicious and the right balance of sweet and salty. I will certainly use that again on multiple recipes. Tony's Rating: 6 out of 10. "I've had better." 'nuff said I guess...