GREEK-STYLE GARLICKY SHRIMP WITH FETA

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greek-style-garlicky-shrimp-with-feta-panning-the-globe

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 »

MY FAVORITE HOLIDAY SALAD

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holiday-salad

It’s a really busy time so I’m going to be brief and to the point.  I have two important things to tell you about. This first is  this recipe which I wanted you to have in time for the holidays.  The second is that I now have an Amazon Store on Panning The Globe. (upper left, under the search box) I’ve been working on it for months – filling it with things that I use and enjoy and whole-heartedly recommend, including “my favorite cookbooks” and a section on “gifts for the cook”.  I hope you have fun browsing around, and just in time for Black Friday!  Another great thing to know is that when you shop through my store, you help cover our costs. A small percentage of what you spend comes back to help support Panning The Globe at no extra cost to you. Continue »

DANISH AEBLESKIVERS

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danish-aebleskivers-recipe

I don’t know if everyone has a childhood memory of a time in the kitchen when you were struck with the magic of cooking. For me it was the first time I scrambled eggs.  I remember being totally mesmerized as I watched the goopy yellow liquid almost instantly transform into scrambled eggs as it hit the hot pan.  I wanted to make scrambled eggs for everyone – all the time.  That’s how I feel about Aebleskivers. I made them for the first time the other night, as dessert for a bunch of friends. I stuffed them with chocolate and sprinkled powdered sugar on top. They got all thumbs up. And they are so much fun to make.  I love to watch the batter form into a perfect ball as I turn it in the pan.  It’s like magic. Continue »

ROASTED SQUASH STUFFED with ROASTED VEGETABLES

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stuffed-roasted-acorn-squash

I was recently asked to fill out a questionnaire about me and my blog.  One of the questions was “What is your most requested dish – your specialty?”  I thought about it for a while – it felt like a really tough question, at first.  I considered the dishes that are popular with my family such as Aleppo pepper chicken, sukiyaki, and chicken parm.  I also thought about choosing one of the special dishes that I cook for the holidays – I make a great brisket and a mean chicken soup with matzo balls.  But I couldn’t get comfortable with calling just one of those dishes my specialty.  Then it hit me that,  without question, my specialty is roasted vegetables.  I make them all the time, they always get oohs and aahs, and it makes me feel extra happy when I cook something that is both super healthy and completely delicious.  This recipe for roasted squash stuffed with roasted fall vegetables is a high impact version of my specialty – a celebration of healthy and delicious.  Serve this as a side dish with roasted meat or chicken, or as a vegetarian main course. It’s also the perfect festive dish for Thanksgiving. Continue »

TURKISH MANTI

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turkish-lamb-stuffed-manti

When in Turkey, don’t underestimate the significance of the size of your manti.   If you’re served extremely small manti, your host thinks very highly of you – apparently the smaller the manti, the more special you are.  After spending an afternoon making manti from scratch, I totally get it.  This is not a dish you can throw together casually and serve to just anyone.  Each one of these tiny, lamb-stuffed dumplings is a carefully, hand-wrapped gift.  Once shaped, they’re baked, boiled, and then topped with three different sauces – brown butter, caramelized tomato paste, and garlicky yogurt.  Making manti is definitely an undertaking, but it’s totally worth the effort. All of the time and care that goes into making them comes shining through – when served a bowl of manti, you can feel the love. Continue »

ISTANBUL

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lunch-Istanbul

Istanbul.  After five amazing days drinking in all the excitement of the vibrant city of Istanbul and enjoying some of the best food I’ve ever tasted, I thought “it can’t get any better than this,” and then we went to Ihsan’s mother’s house for lunch.  Eating crispy cheese-filed borek on the rooftop was just the start of an unforgettable afternoon and a fitting climax for a week that was truly a dream come true. Continue »

CURRIED CHICKEN SALAD

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Who invented curried chicken salad?  Where in the world did the recipe come from?  In all my years of making curried chicken salad, I never asked these questions – until now.  Since starting Panning The Globe I’ve learned that there is usually way more to a recipe than just the ingredients and cooking technique.  There’s often a rich history or, at the very least, an interesting story that explains how a particular dish came to be. Continue »

JAMAICAN COCO BREAD

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coco-bread-sandwich

Whoever invented coco bread must have been trying to come up with the perfect sandwich roll – firm on the outside, tender on the inside.  And best of all – it’s constructed with buttery layers that can be opened and then folded perfectly around the sandwich filling, making a neat and delicious package. Continue »

VANILLA TOASTED ALMOND GRANOLA

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Recipe for vanilla toasted almond granola from Panning The Globe

Vanilla Toasted Almond Granola is from Out of This World.  Let me explain.  If you follow Panning The Globe, you probably know that my goal is to share great recipes from every country in the world. Did you know that you can track my progress around the globe and also search for recipes by continent and by country?  Check out the continent menu at the top of the page.  Hover over a continent and some countries will appear in a drop down menu. Those are the countries that I’ve “been to” so far. Click on any country and you’ll see what recipe(s) I’ve shared from that country. You’ll also notice – next to the continents – is a category called “Out of  This World.”  Sometimes I can’t resist sharing a recipe that has nothing to do with exploring world cuisine. You’ll find those recipes in the “Out Of This World” menu. So now you know what I mean when I say that this Vanilla Toasted Almond Granola is from “Out of this World”.

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CHICKEN PARMESAN

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chicken parmesan recipe

Making people happy with food is something I love to do and chicken parmesan is one of those dishes that has a high happiness probability curve, if there is such a thing for foods.  The extra bonus for me is that I love it too! In truth, Italian food has always been my favorite – especially southern Italian.  I have a thing for tomato sauce – really good intensely tomatoey tomato sauce – made with great tomatoes, fruity olive oil, a hint of garlic, a touch of crushed red pepper and fresh, slivered basil stirred in at the end.  So here’s what chicken parmesan has going for it: tender scallops of boneless chicken breast coated with crisp breadcrumbs, covered with a velvety rich tomato sauce and two kinds of melted cheese… add to that some pasta to soak up some more of that delicious tomato sauce and I’m getting happy just thinking about it. Continue »