GloBelle Kitchen Archives • GloBelle Affairs

February 14, 2024

Après Ski Fondue: The Perfect Treat

“Après Ski, French for “after ski” describes the nightlife, culture, and festivities after the slopes. Skiing is a social winter activity in itself. However, the socializing that goes on after the slopes is just as important as your downhill adventures. Après Ski includes the drinks, the hot tubs, the fashion, the partying, the music, and, of course, the food. Fondue is the perfect après ski treat!

A post-ski fondue party continues the social atmosphere because the cheese and fixings are communal, not individual. A few years ago, while stationed in Germany, I went on a ski trip to Chamonix, France. It’s a great ski town, where you can take a lift up and then decide if you want to ski down the mountain into France, Germany or Switzerland. After skiing, our group gathered together in the chalet’s common area for an interactive dinner featuring fondue. The staff served us trays and trays of food (and bottles and bottles of wine) as we gathered around communal, heated cheese pots.

Here are some après ski fondue ideas to set up your own fondue party and have you feeling like you’re sharing a chalet in Chamonix or Zermatt even if you’re miles from the slopes.

The Cheese

First, there’s no such thing as Swiss Cheese in Switzerland. If you ask for it anywhere in Europe, no one will know what you’re talking about. Switzerland is home to many kinds of cheese (Fuurtfel, Alter Schweizer, and Appenzeller, to name a few). In America, Swiss cheese is a generic term for an American imitation of Emmentaler cheese.

Remember, there’s no right way to make fondue. Since it’s a recipe derived from the Alps, Swiss Cheese/Emmentaler cheese is the traditional main ingredient. But you can do whatever you want to do. I encourage getting creative with your cheese blends — the Bougier the cheese, the better. Consider Jarlsberg, Havarti, Comte, Raclette, Brie, Parmesan, and Asiago…anything from the fancy cheese bar in the produce section will make a nice blend. Cream cheese is a great blend too. I stick with light-colored cheese just for the optics.

Here’s the recipe I used for two people:

Après Ski Fondue

Ingredients

8 oz (half a pound) block of Swiss Cheese (aka Emmentaler in Europe), shredded

Leftover shredded Gruyere (about a half cup)

Asiago, parmesan, and cream cheese (I actually omitted it)

Minced garlic (how much? As garlicky as you want it…start with a tablespoon)

½ quart half & half (I actually just used milk)

Sprinkles of nutmeg (realized I didn’t have any and used paprika and cinnamon instead)

Olive oil

Dry white wine (or try dry sherry, brandy, bourbon, or beer…it doesn’t matter!)

Cup of flour

Instructions

Using a bowl or zip bag, toss/mix shredded cheese with flour. Tossing the shredded cheese with flour helps keep the melting cheese smooth and dippable.
In a saucepan, drizzle a little olive oil and sauté the garlic, add a little white wine
Once the garlic browns, add the cheese.
Stir until melted
Use a little half-and-half to help the creaming process
Drizzle with olive oil and mix in the nutmeg

**The flavor combinations are endless. Some folks like adding stone ground mustard, horse radish, sautéed, minced onions, or a hint of cayenne. I like mine savory with a hint of sweetness, just like me! J/k.**

Fondue Equipment

Williams Sonoma (https://www.williams-sonoma.com/search/results.html?words=fondue) has a few fondue sets at various price points. But if you don’t foresee fondue parties happening regularly, skip the costs, effort, and space allotment of buying a dedicated set. Instead, try these options:

I used the base for a teapot warmer, a large tea candle, and a cute ceramic dish in the Anthropologie sale rack.
You can also use a heavy-bottomed saucepan or double boiler and an electric burner or hot plate for the table. I scoped out a $10 hotplate at the Dollar General Store. Lowes, Home Depot, and of course Amazon have affordable electric options.
To dip, use metal BBQ skewers, wooden kabab skewers, chopsticks, or just the smallest forks you own.

Après Ski Fondue Dippers

The cheese is the main course at this party; everything else is just a condiment. Get something to dip from every food group. Everything goes with Cheese so don’t hold back.

Fondue Après Ski Ideas

A list of dippers for fondou — Use this list as a starter of all the possibilities to dip into the cheese.

For Chocolate

After the cheesy main course, go for a sweet after-dinner chocolate fondue. Just whisk a bit of heavy cream, whole milk (or half and half, or flavored coffee creamer) with high-quality melting chocolate or chocolate chips. I actually used leftover hot chocolate from Williams Sonoma’s Christmas collection. It’s just pure, high-end chocolate flakes. Melt until fondue-y.

Consider topping it with flaky sea salt, adding mint to the mix, etc. It’s your call. You can even melt marshmallows or white candy pieces.

Dip it in chocolate, melted cream cheese frosting, or royal frosting.

Fondue isn’t just limited to ski getaways. It works well for date nights, easy dinner nights, and “let’s clean the leftovers out of the refrigerator” nights.

Drop some feedback on this list of Après Ski Fondue ideas in the comments. Let me know what you like to dip in your cheese.

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August 13, 2023

Slow Cooker Sancocho

“Sancocho is a daylong dish to make. It has many steps. It’s making a pact with time that you will be patient and the outcome will be delicious.”
– Elizabeth Acevedo, Clap When You Land

How can you read a food description like this and not want a taste? Elizabeth Acedvedo introduced me to the flavors that make up the Caribbean beef stew, sancocho, in her novel, Clap When You Land. This is comfort food. This is the dish that nurtures the Caribbean soul. After reading about the love and warmth that goes into assembling the dish, I immediately got on the internet and started searching for a recipe. Not knowing how it was supposed to taste to determine if my attempt was successful, my first pot was a hit within my family. When I visited the Dominican Republic for the first time at the start of 2020, I told my Dominican friend to take me to the restaurant that serves the best sancocho. Since then, Slow Cooker Sancocho has made multiple appearances on my kitchen table.

Although most associated with the Dominican Republic, Colombia, and Puerto Rico, sancocho is also served in other countries like Cuba, Honduras, Panama, Venezuela, Trinidad and Tobago, and Ecuador. Just like pot roast in the U.S.A., everyone has their own recipe based on what’s available in their area (for example, rutabaga and parsnip have never been in my southern pot roast, but they’re a popular addition in New England).

“It is browning and boiling. Blending and straining. It is meat and root vegetables, herbs and salt. It is hearty and made from the earth and heart… I brown the beef and chicken. Peel and chunk of yucca and plantains. This is the stew we make for welcome.”

This hearty stew can be made year-round and is not reserved for snowy weather. Slow Cooker Sancocho is the perfect throw-it-in-the-pot-and-forget-it meal. But as the name entails, it takes time. If you’re like me, you prep the veggies the night before, start the pot in the morning, and it will be ready by lunch or when you get home from work. Or you can cook it overnight.

Belle Tips

This Slow Cooker Sancocho recipe calls for homemade green sofrito, a simple Spanish-Caribbean flavor base. Depending on where you’re from, you can choose from several variations (Puerto Ricans call it Recaito). For this recipe, I’m using a green Dominican sofrito. It keeps in the refrigerator for three weeks. You can also freeze portions in the ice-cube trays to keep for months. Goya and Loisa make a premade version if you wish. Frozen versions are also available.
Use what your budget can handle and what’s available in your area. Pumpkins are seasonal. You may need to look for frozen squash or use sweet potatoes. You may need to make a trip to the Asian, African, or Latino food mart for some ingredients. I’ve seen recipes with green beans, celery, white beans, cabbage, Kabocha squash (auyama). Maybe, based on your budget, you only choose 2 or 3 vegetables and fruits instead of the 8 listed. If you have trouble choosing, I suggest keeping the plantain, yucca, corn, white potato, kabocha squash, or sweet potato in that order of priority.
Chop vegetables into uniformed sized pieces to ensure equal cook time. I like bite-sized chunks. Some might prefer smaller bits. You choose. Be sure to scrub and rinse vegetables of any dirt and debris.

Slow Cooker Sancocho

4 hours | Serves 8

Ingredients

15 oz Green Sofrito

1 Cassava (Yuca) Peeled and diced

2 ears of corn each to approx 4-6 pieces (about 3-4 rows of kernels each)

1 large white potato, diced

1 Sweet potato, diced

1 kabocha squash, peeled and diced

½ small Butternut squash (or 2 cups), peeled and diced

2 large carrots (approx. 2 cups) diced

2 green plantains, peeled and diced.

1 yellow onion, quartered

2 pounds stewing beef

32 oz beef broth

¼ cup vegetable or olive oil

2 TBS Garlic

2 TBS Oregano

Salt and Black pepper to taste

Optional: Cilantro, limes, and avocado for garnish. Serve with white rice.

Instructions

Marinate the beef in approx 7 oz of sofrito for at least 1 hour. To keep the safety of the meat, store in the fridge while marinating.
In a large crockpot/slow cooker on high, heat vegetable oil and brown meat on all sides in batches if needed. Remove meat, and set aside.
In the beef oil, add onions, oregano, and garlic until fragrant and onions are translucent.
Pour beef broth and remaining sofrito into the pot. Scrape any sticky parts of the pan with a wooden spoon to release flavors. Add meat and let cook for about 1 hour.
Add diced vegetables and plantains.
Cook for at least 4 hours, allowing flavors to meld. Add water if needed to replace evaporated but allow to thicken. Add salt and pepper to taste.

Garnish your Slow Cooker Sancocho with cilantro, limes, and avocado. Serve with a side of white rice. Eat while reading Elizabeth Acevedo’s Clap When You Land.

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In GloBelle Kitchen on

August 13, 2023

Green Sofrito

Two vies of sofrito side by side. The first, a top-down vire of pureed green peppers and cilantro in a white ramikin. the second picture os sofrito in a 15 oz mason jar with cute butterflies etched into the glass. The mason jar sits atop a double stacked wood cutting boards and a blue kitchen napkin folded multiple times to make a small square beneath the jar. ingredients from the flavor base --- cilantro and peppers lounge about.

Every culinary culture has its own traditional flavor base. Flavor bases are the aromatic base from which traditional dishes are built. In France, it’s Mirepoix (pronounce like this: meer-pwah) made from carrots, celery, and onion. In the Portuguese tradition, the base is called “Estudio.” In Italy and countries with a culture after the Spanish tradition, the flavor base is called “sofrito” (pronounce: So-Fee-Toe). Red Sofrito and Green Sofrito are imperative to Caribbean cooking. Each country does it a little differently.

Dominican sazón (aka sofrito) is red in color and incorporates a variety of colorful peppers with red onion, tomato paste, garlic, apple cider vinegar, oregano, and cilantro.

Puerto Rican Recaíto (aka sofrito) is usually green and made of a puree of onions, garlic, aji peppers, green bell pepper, and cilantro and cilantro.

Colombian Sofrito is similar to the others but has a tomato base.

French Mirepoix is onion, carrot, and celery.

American Creole Holy Trinity starts its base with onions, bell pepper, and celery.

Portuguese Estrugido includes onions, garlic, and bay leaves.

Belle Tips

Be sure to wash, wash, and wash your cilantro. You should wash everything that comes into your house from the ground. Do not depend on the producers to wash these items. They come from the ground and almost always have a ton of dirt on the leaves. I wash by soaking produce in white vinegar to kill larvae and germs while I get everything out to prep.
I’ve seen other Green Sofrito recipes that include leeks and radishes. Add what you wish, but the stars of the show here are cilantro and Aji dulces.
For aesthetics’ sake, I only use yellow or orange sweet peppers. Red sweet peppers mixed with the green cilantro and bell peppers makes a muddy color flavor base (which still tastes delicious! Just doesn’t photograph as well). You can make a red sofrito using red peppers and tomatoes as a base.
Did you make sofrito for my Slow Cooker Sancocho recipe or my Small Batch Sancocho and still have plenty left over and don’t know what to do with it? Neyssa over at Latina Mom Meals has already collected a ton of recipes to use sofrito. Check out these recipes at Janes Kitchen Miracles and Nutrition Dork for inspiration on using leftover sofrito.
As with most soul food, the Green Sofrito is cooked by intuition and ancestral guidance. How do you know you did it right? Smell it. Does it smell exciting? Dip your finger on the side of the blender and taste. If your grandma was Puerto Rican, does this taste like something she would have made? Ok, then it’s right.

Green Sofrito

10 minutes | Serves 15oz Jar

Ingredients

1 bunch of Cilantro or Culantro

5 Aji dulces (sweet peppers)

1/2 red onion

1 Scallion

2 tablespoons minced garlic

2 tablespoons oregano

A drizzle of Olive Oil

Salt & Pepper to taste

1 Green Bell Pepper

5 stems of spring onions.

¼ cup water

Instructions

Depending on the power of your blender/food processor, cut all produce into manageable pieces to fit into the blender.
Add everything to the blender or food processor. You want to include the stems of the cilantro.
Blend until a thick liquid. Add more water if needed.
Store in the refrigerator in a 15 oz mason jar for up to 3 weeks.

Charneice McKenzie

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In GloBelle Kitchen on

November 29, 2022

Kentucky Sweet Potato Soufflé with Praline Streusel

This decadent Kentucky Sweet Potato Soufflé with Praline Streusel is a mainstay on my family’s Thanksgiving table and through the fall. It’s a sweeter upgrade to the classic Sweet Potato Casserole

This Sweet Potato Soufflé uses bourbon because I’m from Kentucky and all my favorite recipes include bourbon. However, if there’s an aversion to Bourbon, you can keep it classic and use vanilla extract in its place.

Sweet Potato Soufflé, when made in the African-American tradition, is intuitive. That means the measurements are done by grace, love, and ancestral guidance. Or others may say…by eyeballing it. Amounts are adjusted based on the size of your baking dish. The measurements used in this recipe gets you as close to tradition as possible.

If you have batter left over, go in the tradition of my mom’s honorary auntie, Aunt (pronounced “Ain’t”) Hattie. Aunt Hattie always used mini pans to make individually sized treats for my mom as a child. I encourage you to do the same for the little ones in your family.

Also, I made this Kentucky Sweet Potato Soufflé for Thanksgiving in Guatemala and it became the talk of the town. Or at least my social circle which includes 5 nationalities. So now I can call it, internationally acclaimed. Seriously, Sweet Potato Soufflé, or Camote Soufflé, as they call it, was the first dish to disappear —Even before my Classic Baked Mac and Cheese.

I made this Kentucky Sweet Potatoe Soufflé for Día de Gracias in Antigua, Guatemala, and my social circle, comprised of 5 nationalities raved about it for days!

Quick Tips for Kentucky Sweet Potato Soufflé

Yes, you can use canned sweet potatoes

I often prefer canned potatoes because it saves time and they’re already super moist.

To determine how many cans to use just know, a large, baking potato or sweet potato usually weighs about .75 to 1 pound. This recipe calls for 4 potatoes or 4 pounds of potatoes. This means you’ll need about 4 15.5oz cans of canned yams.

If you’re using fresh eggs, Baking or boiling is fine. I prefer boiling to soften because the water keeps the moisture in. If you’re baking, I suggest using a covered dish with water inside. When it’s time to start mixings ingredients, make sure you’re working with cool mashed sweet potatoes. Hot potatoes run the risk of scrambling your eggs. Eeek!

You’ll need just as many eggs as you have potatoes.

BTW. For future reference eyeballing a pound of potatoes is to measure how many potatoes will fit in an adult’s cuffed hands. One large baking potato fits. Two medium Yukon Golds or white potatoes fit. A handful of baby reds or fingerling potatoes equal a pound.

Sweet potatoes and yams are not the same things

I was an adult before I realized yams and sweet potatoes are not the same. Sweet potatoes (Ipomoea batatas) have an orange exterior that matches the interior (sometimes a purple variety). As the name implies, they’re sweet.

Yams (Dioscorea) have a rough brown flesh and are starchy and white on the inside. They usually go in soups or you can make fufu with them.

Let’s talk about the streusel

Streusel toppings are pretty standard but this one adds the southern favorite, pecans. As the name might hint, streusel was made popular by Germany and means something along the lines of crumble. Prelines are a super sweet treat in the southern portion of the united states (namely Alabama and South Carolina). They use the same ingredients as this topping: pecans, brown sugar, butter, and vanilla (or bourbon if you’re in Kentucky or around the most lovely people.

The Difference between Sweet Potato Casserole and Sweet Potato Souffle

As the name would hint, soufflé originates from France. Soufflés get their light airiness from their egg base. They’re classically made in ramekins. I encourage the use of a ramekin-style, porcelain baking dish.

Casserole doesn’t use eggs and is traditionally topped with marshmallows.

Sweet Potato Soufflé Make Ahead Instructions

You have two options: prepare the batter and the streusel one day ahead of time. Cover both separately and chill in the fridge. Or cook the entire thing up to three days in advance. Cover while in the fridge. Let sit at room temp for about an hour before reheating & serving. Either way, the eggs will fall but come back to life in the oven.

Kentucky Sweet Potato Soufflé

Ingredients:

Soufflé:

4 peeled, cooked, and mashed sweet potatoes, cooled
1/2 cup granulated sugar
½ cup brown sugar (that is, sugar with maple)
4 eggs, whites separated and beaten
1/2 cup half & half
1 stick unsalted butter, melted
2 tablespoons bourbon (can substitute with vanilla)
1/2 teaspoon salt
3 tablespoons cinnamon (more or less depending on your preferences)
3 tablespoons nutmeg

Cinnamon Pecan Streusel Topping:

1/3 cup self-rising cake flour
6 tablespoons unsalted butter, (1/3 stick) cubed, at room temperature
1 teaspoon ground cinnamon
1 cup packed brown sugar
1 cup chopped, lightly toasted pecans
1 tablespoon bourbon (optional, but makes it so much better)

Directions:

Preheat the oven to 350°F.
Lightly butter a 3-quart casserole dish or porcelain baking dish. Be sure to butter the sides well to help the soufflé rise. Chill the refrigerator.
In a large mixing bowl, mix, sweet potatoes, brown sugar, egg yolks, half & half, bourbon, cinnamon, and salt into a liquified batter.
In a large bowl, use a hand mixer (or stand mixer with a whisk attachment) to whisk egg whites into a fluffy, frothy white meringue. While mixing, drizzle in granulated sugar just a tablespoon at a time. If you dump all at once, you’ll deflate the fluffy eggs.
Fold the egg and sugar mixture into the sweet potato batter.
Pour the mixture into the prepared baking dish. And bake for 25 to 30 minutes, until the mashed sweet potatoes get bubbly and start to form.
To prepare the streusel, combine the ingredients in a separate bowl until crumbly. Use your hands or a fork to mash butter into dry ingredients.
Within the last 10 minutes of baking, crumble the streusel over the sweet potato mixture. Bake until golden brown for about 10 minutes. Serve hot.

Charneice McKenzie

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In Globelle Home, GloBelle Kitchen on

May 3, 2022

4 Mint Julep Alternatives to Add to Your Derby Day

The Mint Julep may be the official, longstanding classic Kentucky drink, but that doesn’t mean it’s the only Kentucky drink. And let’s keep it real, a cocktail of water and bourbon and a hint of mint and sugar might not tickle everyone’s fancy. Here’s 4 mint julep alternatives to add to your Derby menu so everyone can be in on the fun!

Bourbon-Free Virgin Mint julep

There’s not a lot of fan fare to the mint julep it’s just bourbon, mint, water, and sugar. The flavor comes from the bourbon and there’s not really a suitable substitute. However, for a similar look, go for bourbon-free, sober-friendly, mint julep alternatives like this one. That way, those who choose sobriety, expectant moms, and the youth can join the festivities.

Mint, muddled but not bruised
Ginger ale
Splash of Water
Simple syrup

Be sure to use crushed ice in a mint julep cup. I found these party approved disposable ones.

Kentucky Mule

As far as mint julep alternatives go, I actually prefer this drink over the mint julep and the Moscow Mule. Something about that ginger beer that makes the flavors pop. And keeping with the same naming convention (Capitol city + equine species) I propose we rename this cocktail the Frankfort Thoroughbred. But no one will know what you’re talking about if you order that.

2 ounces bourbon
1/2-ounce lime juice, freshly squeezed
Ginger beer, to top
Garnish: mint sprig

Be sure to use crushed ice in a copper cup.

Bourbon & Cherry Coke

This is my go-to bar drink, especially in the fall. I get so annoyed when the bartender responds, “bUt eW dOnT hAvE cHeRrY CoKe.” If you have coke and grenadine (and what kind of bar are you running if you don’t) you have cherry coke. Let’s problem solve shall we?

2 ounces bourbon
Coke
Grenadine

Bourbon Slush

Oh yeah, you can have a touch of the tropics in the Bluegrass or a taste of home in the tropics.

1 can frozen lemonade concentrate
1 can frozen orange juice concentrate
10 oz chilled pineapple juice
1 cup bourbon
20 oz chilled ginger ale

Mix frozen concentrates, pineapple juice, & bourbon in a blender. Slowly mix in ginger ale until a drinkable consistency. Pour in a tumbler to drink.

Charneice McKenzie

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In Globelle Home, GloBelle Kitchen on

May 3, 2022

5 Must-Have Recipes For Your Kentucky Derby Menu

The Kentucky Derby is so much more than a two-minute horses race during the first Saturday of May. It’s the season opener for all social events coming out of an icy, dreary winter. It’s a celebration of all things Kentucky. We show that celebration is best through our Kentucky Derby menu!

First things first, you don’t have to Kentucky before Derby. There’s only one that we acknowledge. We already know. Second, the festivities start the last Saturday of April with Thunder Over Louisville — an aviation Air Show followed by spectacular fireworks that fill the airspace with uproarious sound. We fill the week (sometimes two weeks) between with the Pegasus Parade, galas, and concerts all while staying runway ready at all the pre-games and after-parties. Then our athletes put in miles at the Derby Marathon. There’s the crowing of the Derby Princesses. Then there’s the pre-game race to The Derby, The Oaks. Massachusetts has flag day and all the events leading up to their marathon. In lower Alabama, folks crowd the beach for Mullet Toss on the Florida-Bama line. In Stuttgart, Germany everyone dawns their lederhosen and dirndls for Fruhlingsfest (Spring Fest). And my home state of Kentucky has Derby.

If you are hosting a derby party, pre-game, or after party, here’s what you absolutely must have on your Kentucky Derby menu.

Mint Julep

They say, 95 percent of the world’s bourbon supply comes from Kentucky. I say, there ain’t no such thing as Bourbon made outside the state of Kentucky. We use up at least a quarter of those reserves the first Saturday of May (I made up that last stat myself). Here’s a stat I didn’t make up: Churchill Downs serves 120,000 Mint Juleps between the Oaks and Derby. Grocery stores are run clean out of mint that weekend. Growing your own is your best bet.

This minty bourbon refresher has been official traditional drink of Derby since 1939. If you have nothing else on your Kentucky Derby menu, you absolutely must offer the Mint Juleps to your guests (unless it’s a completely sober Derby Party in which, I have a recipe for that too). The menu centers around this drink. This recipe is from ‘The Ideal Bartender’ by Tom Bullock, America’s first Black mixology recipe book author and fine dinning bartender for nearly half a century.

Kentucky Hot Brown

A Hot Brown sandwich is an open-face, hot turkey sandwich originally created at the Brown Hotel in Louisville, Kentucky. Legend has it, famished bluegrass revelers, partying early into the morning, needed something to satiate their appetites. This was back 31 years before the first waffle house in 1926, y’all. So, Chef Fred Schmidt used the ingredients he had leftover in his kitchen. A tradition was born. You’ll find these staples especially in Louisville and Lexington restaurant menus and as hors devours at the finest Kentucky weddings.

Bourbon Balls

Maybe people outside Kentucky use fancy words like “truffles” but we call them what they are: Balls of Bourbon. but 95 percent of the world’s bourbon comes from Kentucky. These sweet, slightly boozy bourbon balls are always a hit, and they are a delicious treat to make for holiday parties and gifts. They’re similar to rum balls, but with that unmistakable Kentucky spirit. My extra boozy Bourbon Balls

Kentucky Derby Bourbon Walnut Chocolate Pie

The manager of the Melrose Inn of Prospect, Kentucky developed this quintessential Kentucky dessert in1950. It’s made similarly to pecan pie except it uses two crusts and made with chocolate and walnuts. “Derby Pie” is trademarked by the hyper-litigious Kern family and they lo-o-o-o-v-e suing people. So, you got to call yours something different like, Kentucky Derby Bourbon Chocolate Walnut Pie, to avoid getting sued. You can taste the original recipe at fine Kentucky hotels and restaurants like The Brown, The Bristol, and the Crown Plaza.

Benedictine Spread

Jennie Benedict, a chef from Harrods Creek, near Louisville, made this cucumbers and cream cheese spread a Kentucky classic. After receiving her culinary training in Boston, she went on to write several cookbooks and ran a soda shop. This light spread is the perfect base for springtime canapés and tea-sandwiches. You’ll see them at bridal showers and baby showers allover Kentucky.

Now, the rest of the menu items are standard southern fare.

Other Southern Fare

Pimiento Cheese– No southern affair can be complete without deviled eggs. The same can be said for Pimiento cheese. Fill your deviled eggs with Pimiento cheese to be Derby party hero. Pimiento cheese makes a great addition to crostini, canapés, charcuterie boards.

Deviled Eggs– These southern favorites are so versatile you can fill them with anything: avocado, cheese, horseradish-based mix, mayo-based dip, hummus…your creativity is your only limit

Buttermilk Fried Chicken– c’mon it’s Kentucky. of course we’re going to have our chicken fried! And no bars held with tons of herbs and spices with a buttermilk drudge.

BBQ Shrimp – Skip the cocktail sauce and use barbeque. But except having a dip on the side, plunge those ocean mudbugs in a BBQ bath.

Bourbon BBQ Meatballs– If you can add bourbon, Derby is the event to do it.

BBQ Smoked Brisket, Mutton, or pulled pork– My hometown put BBQ mutton (lamb) on the map. When in doubt, in the south lean heavily on BBQ

Charneice McKenzie

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In GloBelle Kitchen, Uncategorized on

November 9, 2021

TRADITIONAL BAKED MACARONI AND CHEESE

A delectable baking dish of traditional southern baked macaroni and cheese has already been tasted. A plate with the missing section awaits in the corner

(aka AFRICAN-AMERICAN/SOUTHERN STYLE)

On the African-American Thanksgiving table, Traditional Baked Macaroni & Cheese takes center stage. It’s more important than the turkey. Messing up the Traditional Baked Macaroni and Cheese, at the least, will earn you the ire of the whole family and banned from ever being trusted with it again. At the other end of the spectrum, getting cursed out over some trending, viral tik toc recipe is not outside the realm of possibilities.

So, to make sure you do it right, I present my sister’s traditional macaroni and cheese recipe made in the African-American tradition. Her recipe comes certified, and pre-approved having fed our 40+ person, big southern family several Thanksgivings in a row. Each year she’s received raving mac and cheese reviews. The only tweak I made was the addition of the chive cream cheese which you are free to omit. My recipe also got phenomenal reviews. It’s so decadent & like a flavor party for your tongue!

HISTORY of BAKED MACARONI AND CHEESE

James Hemmings, the classically trained head chef of Monticello and the US Minister Palace in Paris whom Thomas Jefferson enslaved, introduced the cheesy dish to America. He was only 19 when he traveled to Paris and spent his 20s leading French-speaking cook staff before negotiating his freedom at age 30. The dish that was first enjoyed by the aristocracy of colonial America was first prepared by elite enslaved cooks, then down through the generations. It became a meal stretcher for impoverished families and a celebration dish for every holiday.

Since the original macaroni and cheese was developed by African* in America, traditional mac and cheese is African-American style mac and cheese. Calling the dish “Southern Mac & Cheese” is accurate too since James was from Virginia. However, the label brings a sense of erasure. Check out Tara Okwemba’s expertly presented, detailed history of the origins of Macaroni and cheese.

Based on historical records, we know that Chef Hemmings made his mac & cheese like a “pie” or what we’d classify as a casserole today. He used eggs ad a layering methodology. Those are key characteristics of the classic.

*James was viewed as 3/5th human and not privy to citizenship thus, he was not an African-American

BELLE’s TIPS for TRADITIONAL BAKED MACARONI AND CHEESE

First, when you boil the macaroni, be sure not to overdo it. You want the pasta a little under al dente. Check the instructions on the box to see how long to cook the pasta for it to reach al dente. Be careful not to overcook your pasta at this point or else it will get mushy while baking in the last step.

Next, you’ll want to season the water you boil your pasta in. At the very least, all pasta should be cooked in heavily salted water. Jazz it up a notch by using veggie broth, Maggie, bullion cubes, or bay leaves.

Grate your own cheese! Although it still works and saves time, pre-shredded cheese contains potato starch to prevent it from melting/clumping together in the bag. Shredding it off the block on your own gives it the pull-apart factor. A food processor will save you time (and your knuckles).

These measurements are approximate. I just used the whole block of cheese as it was packaged, each package came in slightly different amounts. Just eyeball it and taste your way through it, as is the traditional methodology. Measurements will vary based on dish size and cheese packaging. This is the way of soul food.

The cheese is variable. But cheddar is tradition. For the strongest flavor use extra sharp cheddar. If you can get smoked cheeses, try that for intense flavor.

Be sure not to add egg to a considerably hot roux or else the egg will scrabble! We don’t want that!

One cup of dry macaroni expanded to two cups wet. Consider that when tailoring the amount of your recipe.

This recipe can be prepared the night before. Just cover while in the baking dish and pop it in the oven about an hour before serving.

If you make this recipe, be sure to tag me on Instagram @GlobelleKitchen

Traditional Baked Macaroni and Cheese

Servings: 6

Prep time: 30 minutes

Cook time: 35 minutes

Ingredients

48 ounces reduced-sodium Chicken or vegetable broth (optional. Substitute with Maggie, bullion, bay leaf)
16 ounces large elbow macaroni
1/2 cup Gruyere
1/2 cup Sharp cheddar
1/2 cup cheese of Colby Jack
2 ½ tsp salt
2 eggs

Cheesy Roux

3.75 oz Onion and chives cream cheese (1/2 7.5oz container)

1/4 cup all-purpose flour

3 cups Half-and-half

1 1/2 cups Gruyere Cheese

1 1/2 cups Sharp Cheddar Cheese

1 1/2 cups Colby Jack Cheese

1 stick of butter + about 2 Tbls more to grease the pan

1 tablespoon Garlic Powder

1 tablespoon Onion Powder

1 tablespoon Paprika + more to garnish

1 teaspoon Nutmeg

5 sprigs Thyme, de-stemmed

1 tablespoon fresh ground black pepper

Optional Garnishes: Paprika, chives, and/or thyme

Instructions

1. First, Preheat oven to 400 degrees.

2. Then bring one pot of heavily salted Broth to a boil.

3. Butter a 9×13 porcelain baking dish and set aside.

4. Once the broth is boiling, add pasta. Boil until not quite al dente (approx 8-10 min, check the package directions and reduce 2 minutes from the suggested time for al dente).

5. Remove the noodles from the water and into a bowl of cold water to stop the cooking. Set aside. Maintain starchy pasta water.

6. In a medium saucepan make a cheesy roux: whisk all the roux ingredients together. Remove from heat.

7. In the prepared baking dish, transfer the noodles. Mix in eggs and approx 1/4 cup of the starchy water.

8. Pour cheesy roux and mix to coat.

9. Add pats of butter sporadically on top of the pasta mixture. 7. Once pasta and cheesy roux have cooled a bit, add egg and mix.

10. Sprinkle the remaining cheese over the noodle mixture.

11. Bake until the cheese melts and bubbles(12-15 min). Let sit before serving. Garnish with paprika. Then devour!

Enjoy!

Be sure to let me know if you used this recipe in the comments section below. I know you’re going to love it! Tag me on insta @GlobelleKitchen if you use my recipe!

Charneice McKenzie

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In Africa, GloBelle Kitchen on

January 13, 2021

Vegan Red Lentil Soup Inspired by North African Flavors

North African Lentil and carrot Soup in a white bowl

You’re going to want to add this North African-inspired vegan red lentil soup to your winter recipe arsenal. Vegan Red Lentil Soup is seriously the easiest yet most flavorful soup I’ve ever made. It’s made up of three ingredients. Ok, perhaps a little more than three components if you count the broth, olive oil, and spices. So perhaps, I should say minimal ingredients make this vegan lentil soup. The ingredients are simple, but the flavors are so complicated you’ll feel like you’re fine dining in your PJs on your couch. This 3-ingredient vegan lentil soup is comforting, not to mention hearty, antioxidant-rich, inexpensive, and flavor-intense.

Do Tunisians have warm memories of eating this particular vegan red lentil soup at grandma’s house? Mmmm, probably not. It’s north African inspired based on the seasonings, but I created this soup in my parent’s kitchen in Kentucky. Full disclosure. My folks still loved it!

Let’s Talk Lentils

Prep

Just like rice, you have to rinse your lentils. Keep rinsing until the starchy, cloudy water runs clear. Sometimes you’ll find small rocks or debris mixed in with the lentils. It happens when you’re dealing with food grown from the ground. Please get rid of it. Then soak your lintels for about an hour before cooking to soften and reduce the cooking time.

Cooking

The time it takes to get perfectly soft but not overcooked lintels to cook lintels vary by color.

Red, Orange, Yellow – These Lintels are the softest and the most prone to turning to mush. Do you know Mexican refried beans? Well, refried lintels can happen in a moment. They do work well for thickening stews. But that’s not what we’re going for here. For the best result for this soup, bring the water to a boil before adding the lintels. Let the lintels cook for about 5 minutes max before reducing the heat.

Brown & Black lentils– These is the most common variety of lentils. They generally have a mild, earthy flavor, cook quickly in about 15 to 20 minutes, and hold their shape reasonably well. Some use black lentils in salads.

Green Lentils: These are the heartiest of the bunch and keep their shape. They should be cooked on medium heat for a longer duration (think 45 minutes) to preserve their firm shape and texture.

Other Cooking Tips:

I love using a mandolin to slice onions for this recipe uniformly. The stringing onions add a depth of texture to the soup. It’s not necessary, but helpful.

This vegan red lentil soup showcases the North African Spice blend, Ras el Hanout. You can usually find this blend at specialty spice stores or international markets. If you don’t have it premade, you can make the spice blend yourself to keep in your spice rack for your next north African Inspired meal.

Simple Vegan Red lentil Soup show cases the North African spice blend Ras el hanout. — Ras El Hanout is the star of this simple but flavor-packed, North African inspired, vegan red lentil soup.

North African Vegan Red Lentil Soup

INGREDIENTS

4 tablespoons (or a drizzle) of olive oil
Vegetable broth, chicken broth, or water
2 cups of carrots (diced, matchstick, or shredded)
1 large yellow onion, thin sliced
1 cup lintels
1 tablespoon Ras el Hanout (more if desired)

INSTRUCTIONS

1. In a medium 4-quart cast-iron saucepan or Dutch oven, heat the olive oil over medium heat.

2. Place the sliced onion in the oil. Then, using a wooden spoon, continue to move around the oil until the onions caramelize. Add more oil if needed. This will take several minutes, don’t rush this process.

3. As the onions start to look translucent, add diced carrots, one tablespoon of ras el hanout, and a little more olive oil as needed. Next, cover and let the vegetables baste, occasionally stirring for about 5 minutes. Add water or broth and the remaining ras el hanout. Increase the heat to bring broth to a boil.

4. Add lintels and let boil for approx. 5 minutes. Then, reduce the heat to low-medium and let simmer, covered until the lentils start to soften.

5. Taste the soup to ensure the African favors have taken hold. Ladle into bowls and garnish with green onions, cilantro, or more caramelized onions. If not vegan, top with sour cream or yogurt if desired.

Try this vegan red lentil soup and let me know how it turned out for you.

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In Africa, GloBelle Kitchen, United Arab Emirates on

January 13, 2021

Six Global Spice Blends to Spice Up Your World

Premade versions of typical global spice blends from Africa and India, like Ras el Hanout and Garam Masala, aren’t likely found at your local supermarket. That doesn’t have to stop you from experiencing the flavorful global fare. If you have these six global spice blends in your cabinets, you have the world of flavors close at hand. Ras el Hanout, Harissa, Garam Masala, Tandori, Berbere, Jamaican Jerk all add a level of sophistication to standard American fare.

“Colors of the world,
Spice up your life!
Every boy and every girl
Spice up your life
People of the world
Spice up your life, aah…”

OK, this was the extent of my international, world music back in 1997. The Spice Girls’ second album, Spice World, is an oh-so timely throwback to accompany today’s Global spice blend recipe collection. So go ahead and vibe out to these old-school global tunes while adding these mixes. Alright…snapping out of nostalgia. Back to the kitchen.

Instructions for All Global Spice Recipes:

STEP 1:

For best results, toast the whole spices in a small, dry pan on medium-high heat until fragrant and have tanned a shade or two darker. Do not be tempted to skip this stage. Be sure to stir, keeping the ingredients moving. Do not burn! Toasting really draws out the flavors.

STEP 2:

Ground the whole spices yourself in a spice grinder, coffee grinder, or use a mortar and pestle. Crush the herbs into a fine powder. Store in an airtight container for up to six months.

Use the flavor combinations on everything -Vegetables, soups, meats, popcorn, fries, toasted chickpeas, or nuts. It all works!

A Note on Chiles

Many of these global spice blends rely heavily on chiles. Depending on where you are in the world, some chiles may be harder to get than others. I know scotch bonnets were impossible to find in my home town in Kentucky but accessible in mast groceries where I lived in Boston. You can find Habanero peppers all over Texas but not as easy in Alabama. Poblanos, serrano, and bakouti peppers are more authentic and from North Africa but are hard to find in the U.S. Consider using dried, stemmed, and seeded chiles guajillo, chilis de Arbol, New Mexico Chiles, or Thai chiles instead. Just use what you can get your hands on.

Now, without further ado, here are the ingredients to six essential global spice blends…

Global spice blend #1: Ras El Hanout

Ras el Hanout is a fragrant, complex, North African staple. Literally translated as “head of shop,” the Arabic phrase ras el hanout is the equivalent of our “top shelf” or best quality in English. Ras el hanout is a blend of the best spices that the shopkeeper has in stock. I used it in my crowd-pleasing, three-ingredient, Vegan Red Lentil Soup. It was the Ras El Hanout that took three raw ingredients to show-stopper status in two sprinkles.

Employing the African tradition of letting ancestors guide the recipe making, there’s no standard Ras El Hanout recipe. Every spice shopkeeper has his own custom concoction. Some blends can include some 30 different seasonings. If you’re fortunate enough to have access to Ras El Hanout pre-blended, that’s great for you! If not, you can blend your own with any number of seasonings.

Popular in Morocco, Algeria, and Tunisia, the base assortments are cardamom, clove, cinnamon, paprika (sweet and hot), coriander, cumin, nutmeg, black peppercorn, and turmeric. From there, you can add whatever else you please. I use the full recipe below.

Ingredients

Ras el Hanout Base

1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon cardamom
1 teaspoon ground cinnamon
½ teaspoon ground coriander seeds
1 teaspoon ground nutmeg
½ teaspoon ground black peppercorns
1 teaspoon ground turmeric

Optional Add-ins that pack a punch

1 teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cayenne pepper
1/4 teaspoon fenugreek ground seeds
2 Moroccan rosebuds
A small pinch of saffron (4 or 5 threads)
2 bay leaves

Global spice blend #2: Harissa

This north African (Tunisia) spice blend is sometimes made into a paste. I almost always use it as a dry rub. It’s mild with a hint of smokey fire. Just like Ras el Hanout, there is no standard for recipes. A year ago, when I started food photography, I didn’t even know the word harissa. Now, it’s my go-to seasoning blend when I’m at a loss for how to approach seasoning something. I use it on chickpeas, hummus, carrot dip, and deviled eggs.

This is a chile pepper-based mixture. Use what you have access to because some of these chiles are hard to find in the U.S. (but don’t estimate the power of worldwide shipping). Poblanos, serrano, and bakouti peppers are more authentic and from North Africa but are hard to find in the U.S. Consider using dried, stemmed, and seeded chiles guajillo, chilis de Arbol, or Thai chiles instead.

INGREDIENTS

8-10 Chiles (or 1 teaspoon chile powder or cayenne)
1/2 teaspoon caraway seeds
1/2 teaspoon coriander seeds
2 tablespoons sweet paprika
1 teaspoon cumin
1 1/2 teaspoon kosher salt
2 teaspoon garlic powder
1/2 teaspoon ground cumin

Harissa, a popular Global Spice Blend is freshly made in a small, clear prep bowl.

Global spice blend #3: Tandori

Tandoor is an ancient South Asian cooking technique using a clay pot-style oven. The meat in this cooking method is always marinated with pungent spices. Tandoori is most famous for its pairing with chicken. Just like with the other masalas, there is no standard recipe for tandoori masala. The traditional flavor palates offer pungent sweetness backed up by bitter notes and heat.

INGREDIENTS

1 tablespoon turmeric
2 tablespoons paprika
1 tablespoon ground coriander
1 ½ tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon ground cardamom
1 teaspoon garlic powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon cayenne pepper

Spice blend #4: Garam Masala

The word “Masala” means a blend of spices. Generally associated with Northern Indian cuisine, Garam Masala is a staple across South Asia and common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan, and Afghan foods. This condiment is great to keep in your pantry. It elevates everything from chicken to chickpeas. This mix is easier to find in grocery stores as several national spice brands distribute it.

INGREDIENTS

2 teaspoon cumin
½ cup coriander
2 tablespoons cardamom seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 stick cinnamon
1 teaspoon whole cloves
1 teaspoon dried nutmeg
1 teaspoon turmeric

Global Spice Blend #5: Berbere

Berbere (pronounced: behr-ba-rry) means “hot” in Amharic. This Ethiopian seasoning kicks your dish up a notch with an intricate and spicy flavor. This blend of traditional East-African spices is perfect for lamb, fish, chicken, beef, and bean dishes. This does add more heat to the flavor pallet than any of the other blends listed here.

INGREDIENTS

2 teaspoons Chiles of choice
1 teaspoon whole cloves
1 tablespoon coriander seed
1 teaspoon fenugreek seed
2 teaspoons black peppercorns
1 teaspoon allspice berries
1 teaspoon cardamom seed
2 teaspoons smoked paprika
2 teaspoons grated garlic
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon freshly grated nutmeg

** Chef’s Note: due to the freshly grated garlic, this is one blend that will keep better in the fridge

Global Spice Blend #6 :Jamaican Jerk

Lastly, in our collection of Global spice blends, there’s Jamaican Jerk.

Several of the fragrant, earthy spice elements to blend harissa sit together in separate spoons and jars on a wooden chopping block. These are the six global spice blend ingredients. Whole sticks of cinnamon in the foreground. — Easy on the hot stuff or else your mouth will be on fire!

Jamaicans perfected this style of cooking in the lush, tropical mountains of the island. While fighting for their freedom and driving the British out of their country, Africans in Jamaica used what seasoning resources they had to flavor their meat, which I love. Fighting a war in a remote area isn’t going to prevent flavorful cooking. There’s not a single jerk recipe -there’s only a flavor palate. That flavor pallet is a sweet heat with savory, earthy, robust flavor. This combo is pretty much everything in your cabinet. Of course, it pairs well with wings, but it’s also great with lamb chops.

INGREDIENTS

½ Scotch Bonnet, minced (see note on chile substitutions above) **
½ teaspoon cayenne pepper
2 tablespoons minced onion or onion powder
2 garlic cloves, minced (or 2 tablespoons garlic powder)
3 tablespoon allspice
2 tablespoons turbinado sugar (or brown)
1 tablespoon coarsely ground pepper
3 teaspoon dried thyme, minced
1 teaspoon nutmeg freshly grated
2 tablespoons cinnamon (approx. 3-inch stick), freshly grated
1 Tablespoon ground ginger
1 teaspoon ground cloves
1 tablespoon dried marjoram

There you have it, folks. Let me know if you ever make any of these six global spice blends and give me feedback. I’d love to hear what you make with your new spice blend collection.

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In GloBelle Kitchen, Uncategorized on

April 21, 2020

20 Easy Global Recipes You Can Make Yourself

Maultaschen, a delish, traditional german swabbian dish

With travel off-limits for now, global nomads might be feeling the walls close in on them. Even if you can’t jet set to a far away café at the moment, you can still add a little global fare to your meals. I’ve curated my top 20 easy, travel-inspired recipes travelers like you can make yourself. With a little creativity & imagination, you can bump your dining experience up a notch by transforming your living room into a chic window-side Parisian café or an Arabian souq.

Even if you’re not hopping on a plane anytime soon, you can still let your taste buds jet set around the world without leaving the house (or at least not further than the grocery store).

1. Putin Schnitzel mit pommes or better yet, rahmschnitzel.

When I live in a new country, I always live in the south. From my experience, the south always has tastiest recipes. The Schwabish region of Germany is no different. Schnitzel is standard fare from the region I consider my German home. Wiener Schnitzel is traditional but Putin Schnitzel uses turkey rather than pork. Rahmschnitzel uses a mushroom cream sauce. However you like to eat your schnitzel, pair it with fries. When I eat Schnitzel, I feel like I’m back home in Baden-Württemberg.

Easy Travel-Inspired Recipes German schnitzel with french fries — recipe by The Spruce
photo source: weight watchers Deutschland

2. Maultaschen

I love the history of this Germany-style ravioli. Maultaschen was created during lent when Catholics traditionally fast from eating meat. But those crafty Schwabians hid their meat in the pasta. If God can’t see the meat, no harm, no foul, right? Plus this little secret tastes so good!

Easy Travel-Inspired Recipes Swabian recipes maultashen — Cooking The Globe
Try this one too

3. Apfelstrudel

See just what Julie Andrews was singing about with these Austrian-style Apple Strudels (Apfelstrudelen). In a cafe down a cobblestone street from the bright yellow Basilika St. Michael where the movie Fraulein Maria and Captain von Trapp got married, I first sampled this strudel for the first time. I tried it later in Vienna and it did not disappoint. It’s very different from the American version of apple strudels. Until you can get to Austria yourself, makes these decadent treats while watching The Sound of Music. This easy travel-inspired recipe became a repeat favorite for me, and is sure to become one of your favorite things.

4. Paella

While serving in Germany, members of the Spanish Army kicked all of the women out of the kitchen. You don’t have to tell me twice not to slave over a stove. The Spanish army cooked paella for me. This is my claim to royal treatment in Europe. Valencianos are very particular about making sure you know paella isn’t Spanish food, it’s very specifically from Valencian food. From Valencia, Spain. Serve this dish family style from the pan in the middle of the table, and eat it alfresco.

Travel Recipe: seafood Paella in cast iron skillet. photographed by charneice mckenzie. — Check out this recipe while I work on editing my recipe for this picture.

5. Aoli

Aoli is a dip common around the Mediterranean coasts of Spain. I was chowing down on it in Mallorca when the British group I linked up with informed me that it’s basically just jazzed up mayonnaise. Dip your French fries in it. Eat with French bread & olives before your meal. Dine alfresco and imagine you’re overlooking the Med. Make sure you have a carafe of sangria.

Easy Travel-Inspired Recipes spanish aoli — Photo Credit: Taste.com
Tried and True Recipe: Epicurious
Seven recommended variations: Betty Crocker

6. Ramen

Ramen is a Japanese soup made from Chinese noodles, that has sustained a generation of latch-key kids and college students. Now it’s a chic trend that allows foodies to be snobs about the most unpretentious food.

Easy Travel-Inspired recipes two bowls of ramen photographed and styled by Charneice McKenzie. — Ramen is so versatile. Get some ideas on how to spruce up your basic pack of noodles.

7. Spanish Tortilla (Spanish Omelet)

A French traveler in my hostel in Quito introduced me to this filling Spanish dish. With Eggs and Potatoes as its main ingredients, it’s cheap, tasty, and keeps your belly full all day. It makes a great breakfast or lunch. Plus, I think thises are easier to make than American omelets.

Breakfast Recipes: wedge slices of spanish omelet spanish tortilla — Photo credit & recipe by: Give me some oven

8. Pasteis De Nata

I visited Portugal when I was three weeks out from my first bikini fitness competition. Needless to say, there were several cheat moments with these pastries. Did you know Massachusettes is the closest state to Portugal? Every year Provincetown at the tip of Cape Cod, hosts a Portuguese Festival and a Blessing of the Fleet ceremony. All the ships, many from Portugal, line up in a parade fashion to get blessed for a prosperous fishing season. It’s a huge celebration of the town’s Portuguese heritage and these little lovelies are right in the center of them all.

Portugese pastries on a platter — Get the Recipe Here

9. Crêpes

Voulez-vous get on my plate sil–vous-plait? Savory or sweet, I love them both for a meal or treat! Lol, I amuse myself. I like my crepes savory with chicken and basil pesto. They also remind me of that funny scene in Talladega Nights. That would be a good movie to watch while eating these.

10. Quiche Lorraine

I spent a glorious spring weekend staying in a renovated, gorgeous World War I hospital turned into a refined hotel in Vittel, France. The breakfast spread there every day was everything you’d expect of this region of France.

The Lorraine region of France has changed its name and borders more than once since I visited Vital a few years ago. Alsace, Lorraine, and now “Grand Est” is a strategically valuable defense region to both Germany and France and culturally rich. It is the birthplace to not only the quiche, but also macarons, Mirabelle plums, and madeleines.

A very french Inspired travel Recipe. French quiche in a pan with a kitchen towl and spatula. — Delish

11. Coq Au Vin

Quarantined or not, this French classic is my favorite French country recipe (super hint, save time and order the jar from Williams Sonoma’s website ). Just south of Grand Est (the Former Champagne Ardenne, Lorraine, and Alsace) is Bourgogne (or Burgundy in English). The Kingdom of Burgundy was settled by Germanic people. The architecture is very apparently German. It’s the deep red wine from the region that makes this chicken dish memorable.

Travel-Inspired French Recipes coq au vin in a williams sonoma cast iron pot by Staub. — grab the recipe here

12. Ballymaloe Irish Stew

This authentic Irish comfort food is worth the wait while cooking for hours. I can’t really tell the parsnips from the potatoes but they’re both there.

Travel-Inspired Recipes a pot of ballymaloe irish beef stew with parsnips, carrots, and potatoes photographed by charneice mckenzie — Ballymlaloe

13. Spanakopita (Greek Spinach Pie)

This is street food found at stands all over Europe. It’s perfect for lunch or a snack on the go. In the U.S., I love it for brunch! Belle tip: I love using puff pastry over phyllo dough.

Easy Travel-Inspired Recipes spanakopita, greek spinich pie — SPANAKOPITA RECIPE & HISTORY – Traditional Greek spinach pie

14. Jollof

Every West African country has its own variation on this classic. Since all the Jollof festivals from DC to Oakland are likely going to be canceled this year, you’ll have to make your own.

a hearty bowls of Jollof photographed by sweet babycakes — Jollof Rice Recipe (Authentic and Delicious)

15. Carpaccio

I am a carpaccio coinsurer. If it is on the menu, I’m ordering it. Unfortunately, the only way I can get it in America is usually to prepare it myself. Carpaccio is an Italian hors d’oeuvre consisting of thin slices of raw beef.

In 1950, Giuseppe Cipriani from Harry’s Bar in Venice created the dish inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat. It was named after the renowned Venetian painter Vittorio Carpaccio, known for his reds and white art.

You can’t get an easier travel-inspired recipe than this. It requires no cooking! Thinly shaved beef is easy to find in the meat section of the grocery or have your butcher slice it for you. I like drizzling mine with balsamic glaze.

Easy Travel-Inspired Recipes shaved beef carpaccio — Learn more about carpaccio here.

16. Jerk Chicken

This recipe is on repeat year-round, but summertime is my favorite time to grilled jerk chicken. This recipe is a fusion of native Arawak meat preservation techniques using local spices (pimento, that the Brits later renamed “allspice”) and native West African meat curing techniques utilizing roasting. IT tastes like the warm sun kissing your bare shoulders and a beachy breeze.

Easy Travel-Inspired Recipes Jamacian jerk chicken — Jamaican Jerk Chicken Recipe

17. Middle Eastern Dips

I’m floored by the way this region makes veggies taste! From Jerusalem to Kurdistan, these dips have a strong presence across most ethnic groups in Southwest Asia. Without a stove involved, these dips are definitely easy travel-inspired recipes. Make a meal out of them all by serving with yeast-free breads and vegetables.

Easy Travel-Inspired Recipes Middle eatsern beat dip, carrot humus, labneh on a platter with different breads photographed by charneice mckenzie — Labneh: Middle Eastern Yogurt Spread
Beat dip
Carrot humus
Jamaican Jerk Chicken Recipe

18. Plantains

From Africa to the Caribbean, there’s a lot you can do with plantains. The link provides 10 easy travel-inspired recipes featuring plantains!

Easy Travel-Inspired Recipes carribean plantains. 10 plantain recipes. — TEN PLANTAIN RECIPES YOU SHOULD TRY THIS YEAR

19. Dumplings

Crispy fried pork dumplings are the hero of the Lunar New Year. Although I lived in and am more familiar with the spicy cuisine of southern China, these little purses of meat originate from northern China. They symbolize prosperity for the new year but great to eat all year round. They’re easy & fun to make, especially in a group setting.

Easy Travel-Inspired Recipes Chinese new year dumplings. Pork dumplings. Lunar new year celebration photographed by charneice mckenzie — check this out.

20. Crème Brûlée

This is my absolute favorite dessert in the world. If it’s on the menu, it’s on my plate then in my belly! When I eat crème brûlée, I’m instantly on a Parisian sidewalk café with my cappuccino & sunglasses, half people watching, half engaged in my reading material.

two ramikin bowls of tastey crème brûlée with rapsberries photographed by the brown eyed baker. — brown eyed baker

I hope you’re able to enjoy these easy travel-inspired recipes as much as I’m going to during this momentary travel pause! Which ones pique your interests most? Which travel-inspired recipes will be on your menu for the next couple of weeks? Lemme know in the comments!

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