Global Recipe Project

Samoa is a little island in the Pacific Ocean about 3,200 kilometers north of New Zealand. Lonely Planet calls it the place where "emerald shores meet azure waters." Sounds pretty much like every other island in the Pacific. We chose to make Masi Samoa which are coconut cookies. Please do not confuse these with the Girl Scout "Samoa" cookie. They are not  the same thing. At all.  The best part of this recipe is the way your house smells while the cookies are baking. The 4 year old walked into the kitchen just as the cookies were finishing up in the oven and proclaimed, " Hmmmm ça sent très bon !!" (It smells very good!).  Apparently these cookies come in neatly piled stacks tied with ribbon on the streets of Samoa. Whenever we make our way there I will gladly pick them up and devour them as fast as possible.  They're a cross between a shortbread cookie and a scone. Although delicious as they were, we found that slathering them with nutella ...

Spain! Land of tapas, late nights, sangria and naps. A kind of place I can appreciate on all those fronts. Tonight's exploration into the culinary Spanish world was a collaborative effort. If a friend tells you she's making paella and wants to come over, you let her. Since I wasn't tasked with the main dish I decided to tackle a side salad, two types of sangria and churros. Another friend made the appetizers and we were on our way to a Spanish feast. I can't tell you much of the paella recipe except that it was fantastic. And a lot of work. And it was beautiful. For the sangria, we had a Ruby Red and a White Peach. Both equally delicious. Ruby Red 1 bottle of red wine 1 cup grapefruit juice 1/4 cup of sugar 1/4 cup of triple sec juice of 2 limes Sliced oranges and limes for garnish White Peach 1 bottle of white wine 1/2 cup of orange juice 1/2 cup of triple sec 1 cup of orange sparkling water 1 peach pureed sliced peaches for garnish Spanish Sala...

With all the gluttony these last few days, I couldn't bring myself to make chivos (those amazingly-enormous-meat-lover sandwiches).  So, instead I made Dulce de leche. And, because I live with a french man, we ate the gooey goodness slathered on slices of bread. Delicious. Rating: 7 out of 10. Tony: I can't really say why I gave it a 7 but it lacked a certain....definitiveness. Dulce de Leche (version Uruguay) 250g sugar  (1 1/4 cups) 1 liter milk (1 quart plus 4 tbsp) 1/4 tsp baking soda 1 tsp vanilla extract This recipe will make roughly 1 cup of dulce de leche.  (I know, that sounds absurd but it's true, it boils down to practically nothing. So, if you want more adjust the recipe accordingly.) Bring the milk to a boil. Reduce the heat to medium and stir in the rest of the ingredients.  Continue stirring occasionally until the mixture begins to thicken.  Continue cooking and stirring using a wire whisk until it becomes a beautiful auburn color...