NO NOODLE EGGPLANT LASAGNA

no noodle eggplant lasagna recipe by panning the globe

I’ll let you in on a little secret that only my family knows – I develop an addictive personality when there’s lasagna in the house.  I joke that I can’t be left alone with lasagna – but it’s really no joke – I can’t focus on anything for more than five minutes before I’m headed to the fridge to slice off “just a little taste”.  That goes on all day until the lasagna is gone and I’m crashing from an overdose of carbs, meat and cheese!  So sadly, I rarely make lasagna.

But a few days ago a lightbulb popped on in my head about a way that I could make my favorite dish a lot more light and healthy. So instead of panning the globe, I spent the week experimenting in the kitchen. (My family and neighbors ate lots of lasagna this week!) The happy result is No Noodle Eggplant Lasagna. Continue »

MOROCCAN LENTIL SOUP: HARIRA

moroccan lentil soup recipe - Panning The Globe

I’m a very big fan of this Moroccan Lentil Soup. It’s got so much to love – it’s thick and creamy, hearty, healthy and colorful, and it’s flavored by the beautiful, warm, fragrant spices that characterize Moroccan cuisine.

I discovered this soup a couple of weeks ago when I attended a cooking class on “Mediterranean Street Food” at Sofra Bakery and Cafe in Cambridge.  My cooking teacher that night – Cara Chigazola - is the Chef de Cuisine at one of my all-time favorite restaurants – Oleana - also in Cambridge.  I was thrilled that Cara gave me the recipe and permission to share it here on Panning The Globe! Continue »

INDIAN LAMB BIRYANI

lamb-biryani-6

I had a very biryani week.  Biryani is an Indian curry and rice casserole that I’ve been hearing about, thinking about, maybe even dreaming about – for a long time.  Finally, this past week, I immersed myself in it.  It started when I was invited by a friend to take a cooking class at Whole Foods and I got to choose the dish we cooked. I picked biryani. We learned to make a very tasty, quick biryani with boneless chicken and precooked rice.  After that I came home and pulled every international cookbook and Indian cookbook off my shelves… I scoured the internet….and the cooking began.  My (poor? lucky?) family had Biryani for dinner three nights in a row – lamb, chicken, lamb.  The lamb was the unanimous winner.  This is definitely not of the “quick and easy” genre of recipes, but it’s SO worth the effort! Continue »

THE HONEY HARVEST and a recipe for HONEY ROASTED PINEAPPLE with YOGURT and PISTACHIOS

honey roasted pineapple by Panning The Globe

It was a sleepy sunday morning in August. I had just returned from a long sunny walk with my dog Baxter, and was filling his water bowl.  I had no idea what an exciting day it was about to be.  As I was grabbing my coffee – newspaper in hand – my cell phone rang.  It was my friend Sheryl. “What are you doing right now?!?  (nothing) You should grab your camera and come to my neighbor’s house!  She’s having her yearly honey harvest.  It’s amazing!!!”  So I did, and it was.

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GARLICKY ROASTED BUTTERNUT SQUASH #SundaySupper

butternut-roasted-1

Winter squash has taken its prominent place in the market – every colorful variety: pumpkin, carnival, delicata, acorn, hubbard, and butternut (just to name a few).  I’m a huge fan of roasting vegetables all fall and winter long, and it’s the sudden sight of all that gorgeous colorful squash that gets me pulling out the roasting pans. Butternut squash is a great candidate for roasting. Continue »

CHINESE FUN NOODLES with BEEF

Chinese rice noodles with beef recipe by Panning The Globe

“Homemade Chinese takeout” – that’s how I would describe this dish.  Takeout in a good way (not in a greasy way).  You know how utterly irresistible Chinese takeout can be?  You pull the containers out of the bag and set them on the table. Then you start to open boxes and take off lids.  When the top comes of of that beefy, noodle-y stir fry, your hunger suddenly lurches into overdrive. The plan is that everyone, in a civilized manner, will take a portion of each dish onto their plate with tongs….but you have to exercise restraint to stop yourself from grabbing a fork and digging right in to that container with the richly sauced beef and noodles. Do you know what I mean?  It’s that kind of thing that I’m talking about here – one glance into the pot of these Chinese Fun Noodles and your taste buds are turbo activated. Continue »

New Nordic HADDOCK on SHREDDED VEGETABLES with ALMOND GREMOLATA

nordic-fish-tall

When I first started researching New Nordic Cuisine, I wasn’t sure I could find a recipe suitable for the home chef or for this blog.  I discovered gorgeous, earthy-looking plates of stuff that I honestly didn’t even know were edible: tartare of Swedish horse, pancakes of almond potatoes and pig blood, ant salt, beach grass, hay, bee wax ice cream…you get the picture. The concept of “New Nordic” was developed by a bunch of Scandinavian chefs who decided to take “eating locally and sustainably” to heart – to live and cook in tune with the seasons and in harmony with nature.  It’s a philosophy that I love, but being a strict “locavore” is not easy, especially when you’re a chef that lives in Denmark, Finland, Norway, Iceland or Sweden – where the winters are relentlessly long and frigid! Still, for some chefs, the challenges of the native climate have spurred their creativity and intensified their resolve to cook what nature has to offer.

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RAW KALE SALAD with HONEY LEMON and PARMESAN

healthy raw kale salad

School is back in session here in Newton, Massachusetts.  The streets are crowded again.  So is the grocery store.  Everyone is back in town. I’m not quite in gear yet – I’m still sipping my coffee slowly, and only getting through a leisurely half cup before there’s some call to action: can you please make me a smoothie?, have you seen my black belt?, can you drive me to school early?  Even the dog is up extra early, giving me that “I’m ready for my walk” look.   Continue »

SHRIMP and CORN CHOWDER

Adapted from Cooking Light

shrimp and corn chowder recipe by panning the globe

Whenever I eat chowder, I think about my husband Eddie’s story of when he worked for a Boston catering company called “Clambake America.” It was a summer job he had when he was in college. One weekend he and his co-worker Cookie were on the serving line – catering a corporate event for a group of business people from North Carolina.  The chowder was ladled out and everyone was lining up for their bowl, when Eddie and Cookie realized they had forgotten the spoons.  It was too late to run out and buy some and Eddie asked, through his teeth while smiling outwardly, “What do we do?” Cookie whispered back “I have an idea.  Just follow along.” Continue »

CHICKEN ENCHILADAS VERDES

Chicken Enchiladas Verdes recipe

I’m bracing myself for the back-to-school appetite explosion!  Chicken enchiladas verdes are my first line of defense.  During the summer, there aren’t a lot of structured meals in our house, other than dinner.  We do a lot of grazing – a handful of almonds, a yogurt, some hummus with crackers. Our appetites are lazy and relaxed, just like we are.  That will soon change.  In my experience, the combination of cool weather, long school days and after-school sports sends teenage appetites skyrocketing.  When their stomachs start rumbling halfway through the day and they text me from school, asking  “what’s for dinner?” enchiladas are exactly the kind of response they’re hoping for. Continue »

CHICKEN SCHNITZEL #SundaySupper

chicken schnitzel recipe

Chicken schnitzel has always been a favorite in my family.  When my kids were younger, schnitzel was a giant chicken nugget, to be grabbed in hand and dunked in lots of ketchup. Back then I don’t think any of us realized the wide global reach and popularity of schnitzel.

Not every country calls it “schnitzel,” but they all use a similar recipe: boneless, skinless, beef, chicken, pork, turkey or veal is tenderized by pounding it into a thin cutlet.  It’s then breaded and sautéed or deep fried.  It’s crisp on the outside and tender within – totally irresistible any way you serve it!

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SMOKED SALMON QUESADILLAS with GOAT CHEESE

recipe for smoked salmon goat cheese quesadilla

What’s your go-to brunch recipe? Mine is bagels and a smoked salmon platter. I never get tired of the combo of a well-toasted bagel with salty smoked salmon, creamy cream cheese and a squeeze of fresh lemon juice.  But…having said that, last weekend when I had out-of-town guests over for brunch, I tried something new – a variation on the salmon and cream cheese theme – smoked salmon quesadillas with goat cheese, basil and lemon. Continue »

FRENCH POTATO SALAD

french-potato-salad-panning the globe

What foods come to mind when you think about summer?  My mind immediately conjures up images of bright green salads, red ripe tomatoes, lemony fish, steak and chicken on the grill, and potato salad.  My all-time favorite potato salad is French potato salad.  It’s light and healthy with wonderful fresh flavors.  I think it’s the perfect summer side dish. Continue »

SPICY CHICKEN SHAWARMA

Adapted from Yotam Ottolenghi and Cooking Light

spicy chicken shawarma recipe

My 16 year old son Paul spent the past month touring Israel with a large group of teenagers from his summer camp.  He had the time of his life, despite the fact that his itinerary had to be revised regularly, in order to stay clear of rocket-fire.  The week after Paul landed in Tel Aviv, three missing Israeli youths were found murdered, which ignited a spark between Hamas and Israel. More than 2,000 enemy rockets were fired into Israel during Paul’s visit. Over the course of the month I tried to remain calm but I occasionally lapsed into a state of anxiety about the situation, which was escalating by the day. I couldn’t wait for him to get home.  From Paul’s point of view, he felt totally safe.  The few times I Face-Timed with him – when he had WIFI – he reassured me that he was fine, and he wanted tell me all about the amazing stuff he was learning, seeing, and eating.  It turns out he was eating a lot of shawarma.  In fact when I asked him if he bought anything good with his spending money, he said that he’d spent most of it on shawarma. When Paul returned from Israel late Monday night, (after I gave him an enormous hug), we decided we would make shawarma together. Continue »

FRESH CHERRY TART from MAINE

cherry tart recipe

This cherry tart is my friend Ingrid’s creation. (you may have noticed that I have a lot of friends who are talented cooks.) Ingrid served this when I visited her at her home in Camden, Maine. The weekend was so special, but I struggled to find the right words to describe it. I’m way better at writing about food than vacations. The funny thing is that I realized that my tart description was a good metaphor for my weekend in Maine: bursting with natural beauty, a perfect balance of sweet and savory, festive, healthy, delicious, fresh, rustic, colorful, and even better than I thought it would be (and I thought it would be great!) Continue »

MEXICAN SPICED GRILLED CHICKEN with NECTARINE SALSA

mexican-spiced-grilled-chicken-nectarine-salsa

This recipe was given to me by my friend Rachel Reid. Rachel has an unmistakable flair for cooking – and she always offers to bring one of her amazing creations when someone is having a party. A few weeks ago, at my niece’s graduation party, I dipped a chip into the best pineapple salsa I’d ever tasted and I wasn’t surprised to learn that Rachel made it. I decided to ask her if she would be a guest blogger for Panning The Globe and she said “yes!”  I hope you enjoy her recipe for Mexican spiced grilled chicken with nectarine salsa.  I love it!  It’s the perfect summer dish. Continue »

GRILLED FIGS, PROSCIUTTO and BURRATA

grilled fig bruschetta with burrata and prosciutto

When I tell you how good this appetizer is, you might say “of course it is! With those ingredients, how could it not be amazing?!?”  And you’d be right. This is a combo of some of my absolute favorite things in the world – prosciutto, grilled fresh figs, creamy burrata, arugula – all drizzled with good quality olive oil and balsamic vinegar… Continue »

LEMONY PASTA with SUMMER VEGETABLES

lemony pasta primavera

This is the time of year when the vegetables in the store call out to me and dictate what I cook.  I came upon some beautiful ears of fresh corn last week – the first ones I’ve seen this season.  They practically jumped into my cart.  Then I wandered past some gorgeous green asparagus.  As I grabbed a couple of bunches I started imagining a pasta dish with lots of lemon and basil and fresh grated parmigiana cheese…. Continue »

FATHER’S DAY RECIPES

panning-the-globe-flying-skillet

Do you ever wonder how father’s day came to be?  I always assumed it was a Hallmark Holiday – created by some marketers somewhere, trying to sell us stuff. That didn’t discourage me from celebrating it, but I was pleasantly surprised when I recently learned that father’s day was founded over 100 years ago by someone with very sincere intentions. Her name was Sonora Dodd. She lived in Spokane Washington with her 5 younger siblings. They were raised by a single widowed dad, and Sonora wanted to honor him. With the help of her church and the Spokane YMCA, word spread and the first father’s day was celebrated on June 19th, 1910. Continue »