Global Recipe Project

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 for...

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 ...

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 eac...