Soup 

INGREDIENTS:

12 ounces baby red potatoes, scrubbed

4 ounces (8 tablespoons) unsalted butter, divided

1/2 of a large yellow onion, small dice (heaping cup)

2 tablespoon minced garlic

1/2 teaspoon ground black pepper

1/4 cup + 2 tablespoons all-purpose flour

3 cups chicken broth

1 tablespoons tomato paste

3 cups half-and-half

2 ounces cream cheese, cut into 1" chunks and softened

1/2 pound smoked salmon + 6oz can

salt (optional and as needed)

1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips

1 can cream corn

1 teaspoon finely chopped fresh thyme

1 bay leaf

1/8 teaspoon dried hot red-pepper flakes

Garnish: chopped fresh chives

INSTRUCTIONS:

Steam or boil the scrubbed potatoes until they are just barely tender. Drain (if boiling), then set on aside on a wire rack until cool enough to handle. When they are cool enough to handle, dice them.

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Cook onion, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until onions are tender, about 5 minutes

Add the remaining 3 ounces (6 tablespoons) of butter to the pot. Once it has melted, sprinkle the flour over, a little at a time, until it is all incorporated. Let it cook for 1 minute to get rid of the floury taste.

Add the tomato paste, chicken stock, and reserved potatoes to the pan. Bring to a boil, and then reduce to a simmer for 5 minutes, stirring from time to time.

Stir in the half-and-half, creamed corn, cream cheese, and smoked salmon. Let it heat slowly until it is almost simmering, then turn off the heat. Taste first, then add salt as needed (it may not need any - mine did NOT. It really depends on the saltiness of your salmon).

Serve while hot with bread, passing the black pepper and hot sauce for people to add, if they like. You can also cool the soup down, then refrigerate. Gently bring it back to just a simmer (don't let it boil hard) for a few minutes before serving.

Bangladesh

CUDGE

Ingredients

1 Can of Coconut Milk

1 Large Sweet Potato

3 Carrots Sliced

1 Can of Chickpeas

1 Cup of Lentils

1 Can of Diced Tomatoes

1 Can of Tomato Paste

½ Tbsp. of Sriracha

2 Tbsp. of Curry Powder

Directions

In a large stock pot bring enough water to boil, reduce to simmer and add lentils. Cook Leave on the stove for 25 minutes, or until cooked. Drain lentils and add all of the remaining ingredients. If you would like to make this quicker, boil the sweet potato while cooking the lentils, then add the rest of the ingredients.

Thoughts

I've made a lot of cudge in my day. Cudge, for some strange reason, is what we called curry in college… it’s beyond me. This was a pretty great dinner; it’s nothing fancy; not too exotic; and only required a few ingredients.

Not to mention, it’s gluten free, dairy free, and even vegan friendly. If you ask me, this whole gluten free diet stuff is a load of crap. Excuse me, a load of crap for people without gluten intolerance. In the process of making this, I've somehow catered to these people without even meaning to. That is my only knock against this meal, otherwise it was great. I would give it a 22 on my arbitrary rating scale. 

Bahamas

Gingered Squash, Rice and Kale

Ingredients

2 tablespoons water

1 onion -- chopped

2 pounds butternut squash -- cubed

2 jalapeno peppers -- seeded and cored and minced

2 teaspoons grated peeled gingerroot

3 garlic cloves -- minced

1 teaspoon curry powder

1 Pinch ground cloves

1 Pinch ground allspice

1 bunch kale -- cleaned and chopped

2/3 cup brown rice

1 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

DIRECTIONS:

In a large nonstick skillet, heat the water. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.

Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Cover and let stand for 5 minutes.

Thoughts:

This is a difficult assessment, on the one hand, it’s beautiful as hell outside and my thoughts are ping-ponging between bicycles and Frisbees…. On the other, this was a curiously delicious meal. I eat (for the most part) foods that are in season, not so much because it’s the right thing to do; more appropriately, my appetite is intrinsically tied to the seasons.

This was really tasty and included a nice amount of spice from the jalapenos and sweet from the squash (I forgot to mention I added a sweet potato). I’m not sure if you’ve had the pleasure of making jambalaya, but this is basically the same thing, only with winter veggies and no creole seasoning. If I had a rating system, this would be a 27. 

Argentina

Lentil Stew with Sweet Potato

Ingredients:

1 cup dry lentils

1 Sweet potato, peeled and cubed

 1 quart water

 1 cube vegetable bouillon

 3 medium tomatoes, diced

 1 large onion, diced

 1 carrot, sliced

 1 medium apple - peeled, cored and diced

 1/2 cup frozen peas

 1 large clove garlic

 1 tablespoon olive oil

 1/4 cup barbecue sauce

 1/2 teaspoon paprika

 salt and pepper to taste

Directions:

Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.

Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbecue sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Thoughts:

This turned out phenomenally!! BBQ sauce and Apples has to be one of the strangest combinations, but it works! I made a few variations to the stew. I used spicy BBQ sauce (turns out 98% of the sauces out there have high fructose corn syrup and spicy is all I could find w/o hfcs). I also had a left over sweet potato that was conveniently peeled in advance for me, so I cubed it and tossed it in the pot. I tend to favor my veggies being crispy rather than soft; too much mushy pot roast as a child…. So I wouldn't cook it any longer than 20 minutes. 

Angola

Peanut Stew

Ingredients

1 teaspoon canola oil or 1 teaspoon peanut oil
1 onion, finely chopped
1 Sweet potato 
1 -2 garlic clove, minced
1 1/2 tablespoons fresh ginger, grated
1 jalapeno pepper, diced (or serrano if you like it more spicy)
2 -3 medium tomatoes, chopped
1 carrot, peeled and grated
1/2-1 teaspoon turmeric
1 teaspoon berbere, spice powder (or cayenne)
1/2 teaspoon ground cloves
black pepper, to taste
1 -2 teaspoon sugar
3 -4 cups water or 3 -4 cups broth
1/2-1 cup crunchy peanut butter (adjust to taste)
peanuts, for garnish (optional)
1 dash lemons (optional) or 1 dash lime juice (optional)

Directions

Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes.
Add turmeric, berbere, and cloves. Cook over medium heat until.
Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally.
Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using). Taste, and adjust any ingredients to taste. Simmer for 5-10 minutes longer. 

Thoughts:

As the weeks pass and the year comes into full swing, I, like most people by the end of January, realize my New Years goals were neither attainable nor realistic; as goals should be. I may have bitten off more than I can chew (so to speak). Alas, I was able to get around to yet another country, and so it goes… Typically, the thoughts are born entirely of my own perspective. The brave soul who dared to join me gave it glowing remarks! If, like me, you find peanut butter to give you that certain ineffable feeling, I would strongly recommend this stew. It was simple to make (passing the beer in hand test), cheap (including the beer), and  delicious with a hint of spice! It also makes for some great left-over lunches.  

My new, and hopefully attainable goal, is to add to this during the weekends. We’ll see how it goes

Andorra

Trinxat & Espinacs amb Panses i Pinyons

Trinxat 

Ingredients

 1 large bunch kale, cleaned

1 large bunch Swiss chard, greens shredded, stems reserved for another use

12 small red potatoes, peeled and cut into 1-inch cubes

2 Sweet Potatoes, peeled and cut into 1-inch cubes

1/2 cup olive oil

1 head garlic, peeled and thinly sliced

Directions

Bring a pot of salted water to a boil and add the kale and Swiss chard. Cook for 20 minutes. Add the potatoes to the pot and cook until softened, about 20 more minutes. Strain and reserve the vegetables.

Meanwhile, place the oil in a pot over medium heat. Add the garlic to the oil and remove from the heat to infuse the oil. Remove the garlic with a slotted spoon or strainer and add the strained vegetables to the pot of infused oil. Mash the vegetables until thoroughly combined, but still a bit chunky.

Espinacs amb Panses i Pinyons (Spinach with Raisins and Pine Nuts)

Ingredients

Spinach with raisins and pine nuts.
Ingredients (serves 4):
1 bunch of spinach
1/2 cup of raisins, ¾ cup pine nuts
Salt, pepper and olive oil

Directions

The dish is basically sautéed spinach in a paella dish with a splash of olive oil, raisins and pine nuts. But before this, the spinach needs to be boiled, drained, and cut into small pieces.
Toast the pine nuts in the frying pan, then add the raisins along with the oil.
When the pine nuts are browned, add the spinach, salt and pepper and stir for a short while. 

Thoughts

I have absolutely no complaints with this dish; everything was delicious!! The Trinxat was basically a fancy way of making mashed potatoes. Greens in potatoes; who would’ve thought?? I highly recommend infusing the oil with the garlic. It adds a very subtle, but apparent garlic taste. The spinach was also exceptional! The addition of the pine nuts inflated the cost of this meal, but if your pallet is what is driving you, they shouldn't be spared.  

Aljerryuh

Garantita with Harissa

                                                          

Ingredients 

2 cups chickpea flour (Garbanzo Bean Flower)

4 cups water

1/2 cup sunflower oil (you can use vegetable or canola also)

2 -3 teaspoons salt

1/4 teaspoon black pepper

1 egg, beaten

1 1/2-2 teaspoons cumin

To serve
4 tablespoons harissa
2 large French baguettes
1 tablespoon cumin


Directions
Preheat oven to 360 F
Place all your ingredients (except the egg & those required to serve!) in a large blender / liquidizer - you may need to do this in 2 batches
Liquidize the mixture until it is frothy & completely smooth.
Pour this batter into a 7" x 11" rectangular pan.
Whisk the egg, and then pour over the top of the batter.
Cook for around 45 minutes or until the top is lightly golden but the middle is still slightly squishy / sloppy (unless you like it firmer, in which case cook it 5 - 10 minutes more).
Slice the garantita into 8 pieces (a large, wide spatula or cake knife is useful for this!)
Cut each baguette into 1/4's, then split open & remove a little of the inner bread.
Spread the bottom of each 1/4 of baguette with 1/2 tbsp. of the harissa & lay the garantita on top. Sprinkle with a little cumin then cover with the top of the baguette - to make a sandwich.

Harissa Recipe

 10-12 dried red chili peppers

3 cloves garlic, minced

1/2 teaspoon salt

2 tablespoons olive oil

1 teaspoon ground coriander

1 teaspoon ground caraway seeds

1/2 teaspoon cumin

Directions

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.

Thoughts

If you haven't ever cooked a soufflé before, I would highly recommend researching it first; I didn't..... A  strange texture was the result. The Garantita had the consistency somewhere between semi-cooked cake batter and bread pudding; a consequence of my culinary prowess… Great flavor; simple; cheap; terrible soufflé on my part…

The most expensive part of this was making the Harissa. In the future, I wouldn't see a problem in substituting some sort of tabasco sauce for it. Minus the Harissa, this didn't cost more than $6.00 and could easily feed 3-4 people.