Global Recipe Project

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.