World Cuisines

A Recap of Month Three of the Global Cuisine Project

World Cuisines

The pace of my travel has slowed down a bit this month, with only nine stops. I’m officially behind! But I continue to love this journey, which is the important part. Oh, and the food has continued to be delicious! I’ve found many of the dishes to be a bit heavier...

Johanna

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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...

Johanna

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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...

Johanna

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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...

Johanna

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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,...

Johanna

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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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The Netherlands: Pannenkoeken Met Appelstroop

Cooking Time: 45 minutes

The Netherlands

Going Dutch today with Pannenkoeken met appelstroop! A favorite among kiddos in the Netherlands, pannenkoeken are commonly served at birthday parties and other special events. While pancakes in America are largely a breakfast staple, the Dutch often eat them for dinner. Many pannenkoekenhuisjes (pancake houses!) serve only these traditional pancakes, which...

Johanna

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2017 195 Country Project