On Cooking Across the Globe 🌍 we celebrate Cinco de Mayo! We listened to Mariachi music and the Gypsy Kings in the warm evening weather while cooking up fajitas and Mexican Street Corn (Elote). Lars made up some amazing Margaritas to complete this fun meal. We sat on the back deck and soaked up the last bit of sunlight while feeling like we were at a seaside restaurant in 🇲🇽 Mexico. Perfect!
On Cooking Across the Globe 🌏 I cooked up one of my favorite dishes from Munich, 🇩🇪 Germany! Pork Schnitzel with German Potato Salad. I wondered if the kids would like the tangy taste of the Potato Salad and it was mixed results. Both asked for more Schnitzel with the white gravy so next time I will make a double batch! I forgot to take pictures as I was solo in the kitchen this evening while Lars was out provisioning! This was the only photo as the food went quick. My kids are human trash compactors!!
On Cooking Across the Globe 🌏 we decided to go a little low key. The kids asked for “normal” food! I didn’t realize we weren’t eating normal food but I think they meant everyday items. So, momma responded with Calzones, Apple 🍎 Crisp and ice cream 🍨 for dessert. The dough took longer to rise than I had anticipated so everyone was super hungry. Luckily Lars has an Apple pealing machine that’s makes pies and crisps super quick. Everyone is happy and have full tummies. Just what we needed as it has been a packed week already!
On Cooking Across the Globe 🌏 we head to Mexico; Baja style! Today we finished using the fresh Haddock we got this week. Lars made up some fresh corn tortillas using Masa flour. We diced up some purple onion, 🍅 tomatoes and cabbage. Lars made ayogurt with chipotle adobo sauce and I made a yogurt with Sriracha Sauce. Everything was so fresh and crunchy. This will definitely be a meal we will repeat soon!
Tonight on Cooking Across the Globe 🌏 we stay right where we are for a second time, the great state of Rhode Island. We made “Clams Casino” with native top-neck (Quahog) clams. Fun fact: the state bird of Rhode Island is the Quahog. If you don’t believe us Google it or ask the cartoonist Don Bousquet. The same clam species, Mercenaria Mercenaria is known by several names depending its age and size. Very young, small, delicious clams are known as little necks, and are often enjoyed raw on the half shell. As they get older and bigger they are known as top-necks, cherrystones, and, finally…Quahogs. The biggest clams are usually only used for chowder and “stuffies” Stuffies are baked minced clams usually with bread crumbs, bacon, herbs etc. Clams Casino are made much in the same way except the people that make them are usually the kind of people who drink tea with their pinkies sticking straight out. We loved the size of theses clams and we loved the final product. Viva la Quahog. This lesson has been brought to you Lars (thank you but I didn’t ask) Carlson! Happy Sunday!
On Cooking Across the Globe 🌏 we decided to remain in Little Rhody! Lars and I both agree that we will probably stay here the rest of our lives and the ocean and fresh seafood plays a big role in that declaration. This past week it has rained…a lot. It has also been cold so when we woke up to birds singing at 7 am, with the sun ☀️ shining and not a cloud in the sky, we knew it was going to be a good day. We moved with the sun from the back deck in the am to the front deck in the pm. Once the sun set behind our neighbors, the temp dropped. What better way to end such a beautiful day than New England Clam Chowder. It was amazing.
On today’s Cooking Across the Globe 🌏 we head to ……. Rhode Island! Two summers ago, Lars volunteered his shucking skills at the annual Farm Fresh Rhode Island event at Castle Hill in Newport. He learned about a seafood market called Andrade’s Catch in Bristol. Recently, while reading the New York Times, Andrade’s Catch was featured due to their efforts to keep local fisherman in business. We felt we had to do our part to support local RI workers and make a meal of oysters 🦪, little necks, and a few more kid friendly dishes. Tonight we had Hog Island oysters on the half shell, both shucked and grilled little necks, pulled pork sliders with pickled red onions, chipotle aioli and cheeseburger 🍔 sliders on homemade buns. Everyone ate what they wanted yet I was surprised that the kids kept going back for the good stuff!
On today’s Cooking Across the Globe 🌏 we took Jay Harris’s advice and made up a dozen yummy bagels. His pro tips took our bagels 🥯 from good to GREAT!! His bagel shop, Izzy’s, was amazing. We visited Crested Butte, Colorado years ago and loved the area. However, today is especially great because it is Earth Day! One family project has been to plant our own garden. It is a small thing but it gives us HOPE. Something we all need a little more of. We get to watch our plants grow and share the satisfaction of being more self reliant. Small but impactful.
On tonight’s Cooking Across the Globe 🌏 we made a Korean favorite. Lars has been making Kalbi Short Ribs for years but what makes it especially delicious is the marinade. In Hawaii, you could get these premarinated like this in almost any supermarket but in Rhode Island you have to find a good butcher that carries short ribs and then ask them nicely to cut them a certain way. Add rice and edamame and you have a perfect Sunday dinner!
First and foremost, Glad Påsk or Happy Easter! On Cooking Across the Globe 🌏 we are using surplus lobster 🦞 to make an Italian delicacy, lobster ravioli. Lars and I fished out our pasta roller and got to work kneading our dough. Once we had three sheets completed, we made up the filling of lobster, ricotta, Parmesan, parsley and onion. We made up the ravioli and Lars whipped up an Alfredo sauce that was to die for. This was our first time making pasta and though it took a lot of effort, it was well worth it. Now it’s time for a cozy fire and a movie. I hope everyone has a blessed week!