Wai!- Hello again in Thai. I cannot believe it is the latter part of February. Does it feel like spring to you already? In parts of North Carolina it is feeling quite warm. Cooking Thai food when it feels warm doesn’t feel right. Maybe it’s because I’m thinking about Continue reading
One of Thailand’s signature dish is panaeng beef and the cookbook I am using “Quick and Easy Thai” by Nancie McDermott says of this dish “extraordinary: flat out delicious.” I will be the first to admit that this recipe soon became a favorite Thai dish. I have made about 12 different Thai dishes and this one will go on the list of favorites (other favorites include: Continue reading
Our adventure in Greece is almost complete~! Tonight, I will be doing A LOT of baking and cooking. By the time I am finished, I will have made about 30 Greek dishes! Tonight- planning on a few sweets- Pistachio/Sesame Snack and Honey Cakes with walnuts. Other items include: Fisherman’s Soup, Lamb and Rice, Spinach Rice, Once A Year Bread, Greek Salad. Excited to end with an OPA!
Here is an easy recipe to cook this weekend- even great for a Super Bowl party. Great with grilled foods-like chicken or beef.
Roast Lemon Potatoes~Food From Greek Kitchens~Tessa Kiros
2 lbs potatoes, peeled and rinsed
juice of 1 lemon
6 tablespoons olive oil
salt and pepper
1 heaping teaspoon dried oregano
Preheat the oven to 350. Halve the potatoes lengthwise, then cut each half into 2 or 3 wedges, depending on the size of your potatoes. Spread them in an 8 1/2 x 12 inch non-stick baking dish. Splash the lemon juice and olive oil over them, and add salt and pepper generously. Crush the oregano between your fingers, letting it fall over the potatoes. Turn the potatoes to coat them well with everything. Drizzle 2 cups of water down the sides and give it a shuffle. Roast until the potatoes are tender and melting and a bit golden here and there with still a bit of sauce in the dish, about 1 1/2 hours, turning and basting them every 20 minutes or so. Add more salt and serve hot. OPA!
Keep following me in February- Headed to Thailand culture, food and freinds!
You may have heard of “GREEK WEEK” on many college and university campuses which basically is a blitz on fun, frivolity, and food among the sororities and fraternities. For me, it’s Greek week too- an energetic and concerted effort to cook a lot of Greek foods in my last week of January.
Here’s the down low- get all my food items made (and blog about it), listen to awesome Greek songs, offer prayers for the Greek people, and try to get some Greek reading in. It is going to be a busy week and I look forward sharing what will be coming down the pike as I attempt Greek Week- fun, frivolity and food!
Menu for the next 7 days:
Shrimp with Feta and Tomato, Greek Salad
Macedonian Rice Stuffing with whole Chicken
Moussaka, Once A Year Bread
Roast Lemon Potatoes, Honey Cakes
Cabbage Rolls, Fried Tomato Fritters
Baked Lamb with Rice Shaped Pasta
Spinach Rice, Olive bread
Fisherman’s Soup, Sesame Pistachio Snack
OPA!!! and don’t forget to check back as I reveal the 16th country that I plan to cook and learn about in February.
I am excited for 2017! It means a new month and new cooking adventures. I really love international cooking and learning new things about countries that I might get to visit or not.
In December, I gathered all the family for January’s country culinary pick. Greece won and here we go- cooking all things Greek in January. Not only do I like to cook, I also like to get to know the country. I do that by reading about Greece. In the news right now is about refugees from Syria, Iraq and Aleppeo currently coming in and finding safe haven from dire home situations. Continue reading
It’s been a while since I have posted. I have taken a bit of a break to research and read all about French Cooking. I am looking forward to a new year learning technique in and cooking all things French.
But here’s the reason for this post. I saw this in my timeline in Facebook and got all giddy about this post called “Christmas Recipes From Around the World.” It is exactly what I love about international cooking and what gets me excited about cooking. Check it out and tell me what you think. For now the Puerto Rican Pernil Asado looks amazing and could be a menu item very, very soon (check out the link for this recipe below) and join me next year when I post about French Cooking.
- Day 14: Christmas traditions around the world (outdoorsy.gardenxl.com)
I am…crazy-busy looking into new countries so that I can cook and blog about the international foods and flavors -AND – cause I love this crazy process it’s time to stir the pot, raise the temperature and clean the dirty dishes again.
After a year of taking a cooking/blog writing breather, I find myself wanting to do more than dabble in this recipe or that cookbook. It has not been all spaghetti and tacos-although those two food items are pretty satisfying and with a bit of motivation an artistic expression of culinary skills- think fresh tomato sauce from just picked tomatoes or fish tacos.Yea, I thought so.
So here’s the deal, it’s back to cooking internationally and blogging about the culture and food. I will start with Jamaica this summer, followed by Germany in October (Oktoberfest!) and end the year with fabulous French food. I just got my new cookbook on Jamaica and will be pairing it with a couple of my other international cookbooks-look for Jerk Chicken, Coconut dishes, curries, fish dishes and plantains. Let’s get started!
Smile Jamaica lyrics
“Feeling now, feeling down
This feeling wouldn’t leave me alone
Then I came, the one that said
Hey Dread, fly Natty Dread
And smile (In Jamaica)
Want you to smile (In Jamaica)
Get it to together right now (In Jamaica)
Get things together right now (In Jamaica)”
Ya Man….see you later.