Hubers Eat the World

Since it's finally cold here, I cooked a bean soup and cornbread topped with leeks, scallions, and feta. Weird but good.  11/19/20

  Nearly identical to neighboring Somalia meal. I didn't look too hard for a recipe here. I knew we would all like it and so it went. Kuku wa kupaka and pilau. The pilau was out of this world, scented with cardamom, cinnamon, garlic, onion, and cumin.  11/17/20

This was kind of cheat as I had all the ingredients and found a reference to latkes as a traditional food in Belarus (as well as Russia). I ran with it. Homemade applesauce flavored with star anise, cardamom, and cinnamon was the accompaniment. Not the healthiest meal, but hey, it was dinner. PS: Belarus's flag is awesome but apparently their democracy is not. Boo!

I have wanted to make dumplings for ages. Dumpling Time in SF is a family favorite, and now that we no longer live in the City, it seemed a good time to give gyozas a try. We subbed chicken for pork, which made the dumplings a bit dry, but they were fantastic. I got some help from Hans, who is a much better dumpling pleater than I.  11/15/20

Red rice is Bhutan's rock star ingredient. For this meal, it soaked up a delicious sauce from the main course: jasha maroo. This chicken stew starts like a stir-fry, with ginger, onion, garlic, leek, green chili, and tomatoes, but then water is added to make the sauce. Cilantro is the finishing touch. Shockingly good! Look for red rice -- it's more nutritious than white rice and has a lovely nutty note. And it cooks great in an instantpot. 11/11/20

Shiro is a "stew" of chickpea flour, tomatoes, berber spices, and onion. This was the first dish I really disliked. It had a strange bitter flavor (although only I tasted that). Oh well, the injera was tasty; good thing as I know we'll be eating that some more in the coming African meals. 11/9/20

This was a thrilla from Manilla! Chicken adobo, so easy and yet so fab. We all want to eat this again soon.  10/29/20

Croatia almost borders Italy and Hungary and it shows in this recipe for pasticada. This sweetish, sourish stew starts by marinating a chuck roast in vinegar overnight. After browning,  tomato paste, prunes, carrots, onion, clove, wine, and celery root make up the cooking medium. After the meat is cooked to pot roast consistency, the sauce is pureed into a gravy, then the meat and gravy are served with gnocci. The whole thing was a lot of work and unfortunately the vinegar really didn't punctuate the meat or the sauce. We did learn that dalmatians came from Croatia, and that this relatively small country has 4 regions with diverse food traditions, so it might be worth a revisit.  10/20/20

I avoided the Land Down Under because when I researched Australia I found tons of recipes for pavlova, kangaroo (sad), and fairy bread (worth a google). Then I came across Melissa Clark's sausage roll recipe in the NYT. It was so good I made it again a few days later. I was too weary to make a flag so Jack drew one (from memory). 10/22/20