TOASTED COCONUT QUINOA YOGURT PARFAIT with GINGERED MAPLE SYRUP

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Did you know you can toast quinoa?  I never thought of doing it until recently, when I noticed quinoa topping on pasta I had at a restaurant.  It was crunchy and great and I decided I had to try toasting some myself.  For this parfait I toast raw quinoa with sliced almonds and shredded coconut in a dry skillet.  The quinoa turns golden brown and gets a delicious nutty flavor. Continue »

REINA PEPIADA: AREPAS with CHICKEN & AVOCADO

recipe for arepas with chicken & avocado by Panning The Globe

My good friend Sonia is from Venezuela. Last week we spent a really fun afternoon together cooking in her kitchen.  She taught me how to make one of her favorite authentic recipes from back home, Reina Pepiada: arepas with chicken and avocado. Arepas are english muffin-shaped cornmeal cakes that are eaten in place of bread in Venezuela.  They’re typically served warm from the oven, split open, and filled with a variety of savory stuffings such as shredded beef, grated cheese, scrambled eggs, or chicken and avocado. They have a mild corn flavor and are firm and crunchy on the outside, soft and tender inside. The filling is what sets them apart.  Reina Pepiada is Sonia’s family favorite – shredded white meat chicken tossed with tender avocado, mayonnaise, garlic, onion, bell pepper, jalapeno and cilantro.  It’s easy to imagine how delicious this chicken salad would be just from reading the ingredients, right?  Just wait until you try it sandwiched between an arepa that’s still warm from the oven! Continue »

FLOURLESS ALMOND COOKIES from SPAIN

recipe for flourless almond cookies by panning the globe

Cooking Light has released a new cookbook called Global Kitchen and I just received two copies - one for me and one for you (more about the giveaway after the recipe).  The book is filled with healthy and delicious recipes from all around the world – a book after my own heart! As I paged through, these flourless almond cookies caught my eye. I have to admit that the first thing that attracted me to them was how healthy they are.  There’s no butter or flour – they’re made mostly  from almonds. They bake up crunchy on the outside, soft and chewy on the inside, with a fresh nutty flavor and a hint of lemon. Continue »

CORNED BEEF HASH

corned beef has recipe

I love the concept of hash: a big messy delicious jumble – heavy on the potatoes – bits of tasty onion & bell pepper strewn around, shreds of salty meat in every bite, the yolk of a soft cooked egg dripping down over a crispy brown hunk of potato…. mmmm.  Leftover corned beef  is my inspiration for this dish but there is no need to limit yourself to St. Patrick’s Day. Make this any time of year for breakfast, lunch or dinner.  Use ham or bacon instead of corned beef for an equally delicious hash! Continue »

CHICKEN ADOBO from the PHILIPPINES

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Have you ever eaten Filipino food?  I hadn’t until I started testing recipes for this post.  I tried googling Filipino restaurants in Massachusetts and there’s only one!  More research and it seems that there aren’t a lot of Filipino restaurants in America, yet according to the Census Bureau, Filipinos are the second-largest Asian group in the USA, totaling 3.4 million people (based on 2010 estimates). The Philippines is an archipelago of over 7,000 islands in southeast Asia, not far from Thailand, whose cuisine we all know well and love.  I can’t say why Filipino food isn’t more prominent in the culinary scene here, but I will tell you that If this adobo chicken is any indication, Filipino food rocks, and we should all be enjoying it! Continue »

PAIN AU CHOCOLAT

recipe for pain au chocolat

I’m surprising myself lately – making French pastries and joining a gym (no cause and effect, by the way).  This winter I couldn’t live up to my longtime motto of “exercising outside with my dog – rain or shine.”  I needed a backup plan for when it was below 12 degrees – (Boston, MA) way too often! So I gave in and joined a gym. As for the pastry, I don’t do a lot of baking (as you’ve probably noticed by how few desserts there are on Panning The Globe).  My passion is more for savory dishes, but I needed something buttery and decadent for a Sunday brunch and I love pain au chocolat, so I made it for the first time…. I was thrilled with how good it turned out and how easy it was! Continue »

LAMB STEW with SPRING VEGETABLES

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St. Patrick’s Day is a few weeks away and so is spring. I’m excited for both! I’m all for celebrating every possible occasion and St. Patrick’s Day is a particularly fun one: corned beef, potatoes, green beer, Irish stew!  According to my research lots of people agree – census stats show nearly 45% of people in the United States celebrate St. Patrick’s day. So here’s a great recipe in honor of St. Patrick’s Day and the coming of spring: lamb stew with spring vegetables. Continue »

SPICY TURKISH TAPENADE

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This Turkish-inspired version of black olive tapenade is jazzed up with garlic, a variety of spices, parsley and walnuts.  It takes just 15 minutes to throw together. It’s the kind of thing I’ll make for a special occasion or even just for a random Friday night when my husband and I have no plans.  I love to mark the end of the work week with something special and celebratory that goes well with a cocktail or a glass of wine. Continue »

TURKEY ZUCCHINI MEATBALLS with LEMONY YOGURT SAUCE

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Do you have any foods that make you swoon?  Maybe for you it’s chocolatey desserts or macaroni and cheese?  For me, it’s meatballs that have me in their spell.  Whether they’re stuffed or glazed, Swedish or Asian or on spaghetti with tomato sauce, they are utterly irresistible to me.  In fact, that’s why I don’t make them very often, because I end up eating waaaayyy too many! I’m constantly on the lookout for recipes that are both healthy and irresistibly delicious.  These turkey zucchini meatballs, from my new favorite cookbook author Yotam Ottolenghi, are made mostly from vegetables and herbs.  I’ve cooked them at least a dozen times since I got Jerusalem, Ottolenghi’s newest cookbook. Continue »

SPAETZLE with CARAMELIZED ONIONS, WILTED GREENS AND GRUYERE

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Since the inspiration for this recipe came on a morning dog walk, I’m going to introduce you to my dog Baxter.  He’s my good buddy and I adore him. Every morning we walk or run together. We have our usual haunts where he meets up with his friends and I meet up with mine. Recently, on a ridiculously cold and icy day, we ran into a fellow Golden Doodle named Merlin. While the dogs were romping around, Merlin’s owner and I got to talking.  I found out that she’s German.  She told me her son was home from college for winter break and that she cooked spaetzle, his favorite food. As she was describing the buttery, cheesy casserole of tiny tender dumplings I knew what I had to do. Continue »

CAMBODIAN PORK RICE SOUP

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Here’s a really fantastic dish to put on the table at the end of a long, cold winter day.  If you’re craving comfort food and you’re up for an exciting taste treat (and exciting visuals) you’ll enjoy this recipe. Plus it’s a one-dish dinner that you can whip up in under an hour. Continue »

ANNOUNCING A GREAT WAY TO SAVE & ORGANIZE RECIPES with ZIPLIST

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I want to tell you about a great way to save and organize all of your online recipes.  It has to do with a company called ZipList that I just partnered with because I was so excited about their technology. That’s why you now see a blue “save” button on all the recipes on this site and a “Recipe Box” link in the upper left sidebar.

ZipList partners with top food sites such as Martha Stewart, Epicurious, Serious Eats and now – happily - Panning The Globe, and provides them with an easy way for visitors to save recipes and generate shopping lists.

Now here’s the really amazing part of all of this: when you sign up for a free ZipList account, you get your own universal recipe box and shopping list.  In other words: any recipe you find on any website or blog can be saved to your personal recipe box, with just a click.  Then another click generates a shopping list for that recipe. Then the free ZipList app syncs it all to your phone, so your recipes and shopping lists come with you to the grocery store. Continue »

MY FAVORITE VEGETARIAN CHILI

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Here’s my favorite vegetarian chili recipe.  It’s extremely low-fat and loaded with fresh vegetables, yet even the carnivores in my house get excited about it.  Hopefully the carnivores in your house will love it too!   Continue »

OVEN GRILLED CHEESE AND TOMATO SOUP

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The classic American pairing of grilled cheese and tomato soup – what could be more simple and comforting?!  For the soup, I’ve adapted chef Barbara Lynch’s tomato soup recipe from her cookbook Stir. It’s intensely tomatoey with a spicy kick.  For the grilled cheese I went for high flavor, using grated sharp cheddar, grated onion, dijon mustard and a bit of mayo for texture. Continue »

PANNING THE GLOBE’S TOP 10 RECIPES OF 2013

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Hi everyone and happy 2014. For many of us the end of a year represents a clean slate – an opportunity to reflect on the past year and step into the new one with the insight and resolve to make positive changes. I would love to share some of my resolutions with you but I’m reluctant to because I’ve been reading up on how to make resolutions successful and, contrary to popular belief, one of the major pieces of advice is not to go around telling people what you’re going to accomplish. Apparently, when you get positive feedback for announcing your goals, it tricks your brain into feeling a sense of gratification that diminishes your resolve to actually change.  So suffice it to say – I’m starting out the new year trying really hard to resist overindulging in all of the tempting leftovers from my New Year’s Eve party.  And please don’t praise me for that or I might just run to the fridge and start pigging out!

In honor of the new year I thought it would be fun to do a little retrospective. My year-end statistics show tremendous growth for Panning The Globe in 2013 – not just in numbers of visitors but also in its global reach, with visitors from 178 of the world’s 194 countries!  The stats also tell me which were your favorite recipes of the year – so here they are – in order.

Continue »

SWINGING SULTAN COCKTAIL

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Hi everyone.  This is Lisa’s husband, Ed, filling in as a guest blogger for Panning the Globe. Lisa wanted to share a cocktail recipe for the holiday season and she recruited me for the job. Usually when we entertain, Lisa handles all of the organization and most of the cooking.   I help out as a sous chef and sometimes I contribute a bread or a dessert.  It is also my role to be the bartender.  I often make up drinks on the fly as I receive vague requests like “something fruity and not too strong, with a little fizz”.  But I never actually had the occasion to invent an official drink, until now.    In honor of our recent trip to Istanbul, Lisa asked me to concoct a drink that has a Turkish theme.  After much deliberation about a name, I decided to call it a Swinging Sultan.  This is my drink debut and I really hope you like it! Continue »

PANNING THE GLOBE’S GUIDE TO FESTIVE RECIPES & GREAT GIFTS 2013

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I’m writing this post on a snowy Sunday morning, taking breaks to sip coffee and scribble in my notebook, where I jot down recipe ideas as they come to me. Two of my kids fly in from college tomorrow night, which for me marks the beginning of the holiday festivities. More of my family will soon fly in from across the country and many get-togethers are planned – all centered around sharing delicious food & drink and great company. I hope you’re all gearing up for some wonderful holiday cooking and sharing special time with friends and family.

I feel extremely grateful every day for my health, my family, my friends and for being able to what I love to do here with this food blog. As we head towards the close of 2013, I want to extend a huge thanks to all of you who have visited Panning The Globe, cooked and shared recipes, and left comments.  Your visits and support and encouragement have made my first year of blogging a total joy.  As a special thank you, I’ve put together a collection of my favorite holiday gift ideas and recipes.  I hope you enjoy! Continue »

VANILLA PANNA COTTA with BALSAMIC STRAWBERRIES

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Some friends recently invited me to a “Foodie/Tasting Night” at their photography gallery.  One of the featured tastings was Cavedoni Balsamic Vinegar imported from Italy.  I sipped a half dozen different vinegars from tiny tasting cups, including one that was infused with truffles and another that had been aged for 100 years. The vinegars were dark and syrupy and each had its own interesting and complex flavors.

We got to talking about food (of course) and one thing led to another and the folks at Cavedoni gave me some vinegars to experiment with. I found that Il Caratello, one of their most popular vinegars, was exceptionally good with my favorite dinner party dessert – vanilla panna cotta with balsamic strawberries.  It’s also great on salads, roasted veggies, or for dipping bread. Cavedoni generously offered to provide 6 bottles of Il Caratello balsamic vinegar for a Panning The Globe giveaway. It’s easy to enter by filling out the Rafflecoptor form after the recipe.  Happy Holidays! Continue »

GREEK-STYLE GARLICKY SHRIMP WITH FETA

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Here’s a dish that you can serve as party appetizer or for a weeknight dinner. It’s quick, easy, festive and delicious!

It’s been a ridiculously busy but wonderful week for me, with my college boys flying home for Thanksgiving and having Hanukkah mixed in. It was so great to have the whole family together again for a few days. If you have kids in college you probably know that it’s extra rewarding to cook for them because they’re so incredibly grateful for anything homemade. But I have to admit I’m exhausted!  There was lots of cooking and eating going on for days but what knocked me out were the potato latkes. There’s really no easy way to make them.  You’ve got to just tie your hair up; turn on the exhaust fan, and get frying. For one night of Hanukkah, determined to make enough latkes for all plus leftovers, I stood over two bubbling frying pans for 2 solid hours. I’m happy to say that everyone ate as many latkes as their heart desired.  There was one single latke left at the end of dinner to prove it!

So you will understand why I’m extra appreciative of this shrimp recipe because it practically cooks itself. All you do is scatter a bunch of stuff in a pot, put the cover on, turn on the heat, and the magic happens. Continue »