Johanna

Thailand: Yam Neua Yang

Cooking Time: 30 minutes + 30 to marinate

Thailand

After a weekend of heavy eating and drinking, I was craving something light on Monday night. So logically, I chose steak. While this may sound facetious, this dish is actually very light and summery – especially when compared to pad thai! Served cold, this would be a great dish for a...

Johanna

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Japan: Okonomiyaki

Cooking Time: 30 minutes

Japan

I have to tell you, this is one of our favorite recipes on our culinary journey so far. In fact, this is the only dish to date we’ve made twice – “just to use the leftovers!” I justified. It’s easy to make, and just so good! This is a popular Japanese street...

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Slovenia: Prekmurska Gibanica {Bakeolution}

Cooking Time: 2.5 hours + 4 hours to chill

Slovenia

Funny story. Friday afternoon, my friend Sarah chatted me to remind me to bake for Bakeolution. I would bake, I told her, but I was going to make something easy. I’d hoped to make a Swedish princess cake, but no way would I have the time or energy for layers...

Johanna

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Ireland: Irish Soda Bread

Cooking Time: 1 hr 20 minutes

Ireland

Having recently returned from Ireland, you can imagine I had plenty of ideas as to what I could make. But you might also be surprised by what I chose! My favorite meal in Ireland was an amazing Full Irish Breakfast at a pub called the Hairy Lemon. I considered making this...

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Andorra: Escudella

Cooking Time: 90 minutes

Andorra

We have had a whirlwind of a week. Saturday I ran a 1/2 marathon in the freezing cold, celebrated Cooking Matters graduation with the fabulous group of folks I’ve been so lucky as to spend my last six Saturdays cooking with, went to Bastian’s christening party, met my fellow runners for...

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Moldova: Vertuta

Cooking Time: 70 minutes + time for dough to chill

Moldova

There are many versions of this dish, both sweet and savory. This one is filled with feta, or more traditionally a salted syr. To make this pastry, you work the dough by rolling and spinning it until it’s very thin; I found it challenging to get it as thin as intended....

Johanna

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South Africa: Bobotie

Cooking Time: 1 hr

South Africa

I have numerous tales to tell of this dish, mostly of the Messy Kitchen mishaps variety. I’m very fortunate to have a partner on this journey who is willing to procure the provisions required to make it a success (translation: thank you, Courtney, for being my own personal Peapod). However,...

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Democratic Republic of Congo: Ndizi Wa Nazi

Cooking Time: 20

Democratic Republic of Congo

I’m a little anxious about what the title of this post might draw to my blog, but in Swahili “zdizi wa nazi” means quite literally “banana with coconut.” Popular in African and Caribbean cooking, plantains are a member of the banana family, and can either refer more colloquially to any banana that...

Johanna

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Fiji: Kokoda

Cooking Time: 30

Australia

Fiji

Kokoda is a variety of ceviche, but instead of lime juice, distilled white vinegar is used to “cook” the fish. I use quotations because no heat is used so it’s not technically cooked; rather, the acid denatures the protein in the fish the same way heat will, making the texture...

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A Recap of Month Two of My Culinary Journey

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Month two of our trip around the world is in the books. Speaking of books, thank goodness for the public library! Seriously, I have stacks of cookbooks building in various spots around the house. Between travel and trying to consume leftovers I’ve fallen a bit behind, making only 12 new recipes...

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