EASY POTATO LATKES

easy potato latke recipe

You don’t often (ever?) hear the word “easy” associated with making potato latkes, but I’m happy to share this recipe for delicious,  oniony, crunchy-on-the-outside, tender-on-the-inside potato latkes, that are easy to make!

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SICILIAN TURKEY MEATLOAF with POTATOES CAPERS and WINE

sicilian turkey meatloaf recipe

Meatloaf may be one of the most iconic American dishes, yet it’s also a popular dish across the globe. Dozens of countries have their own version. In Italy meatloaf is called polpettone, which means ‘Big Meatball’ – an exciting and comforting concept!

Lately I’ve been cooking my way through one of my old cookbooks – Foods of Sicily and Sardinia. When I came across a recipe for Sicilian style turkey meatloaf, it called out to me and I had to adapt it for PTG.  I love the use of cooked potatoes to soften and bind the turkey.  I adore the lively fresh flavors of garlic, parsley and capers. It’s an elegant departure from the typical ketchup and breadcrumb meatloaf (not that I don’t love that one too!). Continue »

CARROTS COOKED IN WINE

carrots cooked in wine

Before I disappear from the blogosphere for few days to spend time with my family for our Thanksgiving holiday, I want to leave you with this beautiful, simple, healthy recipe for carrots cooked in wine.  It’s a Sicilian recipe that I’ve adapted from an old cookbook called Foods of Sicily and Sardinia and the Smaller Islands.  It takes less than a half hour to cook this dish, and it would be a great addition to the Thanksgiving table or to any table.  Continue »

TURKEY KREPLACH SOUP #SundaySupper

Turkey Kreplach Soup Recipe

Leftovers.  Sometimes they seem like ‘yesterday’s same old same old.’  Sometimes they inspire.  I think Thanksgiving leftovers inspire!  Leftover turkey, for example, has so much potential to be transformed into something new and even more exciting than its original incarnation.  I could list so many ideas, but I have something even better than ideas:  at the end of this post – after the recipe for turkey kreplach soup and a bonus recipe for  quick potato knishes, you’ll find links to 45 other fabulous Thanksgiving leftovers recipes – brought to you by the talented food bloggers of the Sunday Supper Movement.

I think you’ll be covered for all of your Thanksgiving leftovers recipe needs!

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BLUE CHEESE and SAGE ROASTED BUTTERNUT SQUASH APPETIZER

Adapted from Tina Nordström’s Scandinavian Cooking

Roasted Butternut Squash and Blue Cheese Appetizer - Panning The Globe

There are so many things I love about this dish – not just the deliciousness: the great colors, the wonderful shapes, fresh seasonal ingredients, the combo of healthy and decadent, the rustic excitement of being cooked yet still in its raw form, the fact that it’s easy to assemble and throw in the oven.  Also, I always love a dish that draws a crowd around it – this one does! Continue »

SPICY YOGURT MARINATED TURKEY and OXO TURKEY DAY GIVEAWAY

spicy yogurt marinated turkey recipe - panning the globe

If I tell you how many turkeys I’ve roasted in the past 2 weeks – promise not to laugh?  I think I’ll wait ’til the end to tell you – better if you hear the whole story first.  But I will tell you that the result of my two-week turkey preoccupation resulted in this tasty, tender, spicy yogurt marinated turkey.  It’s a Turkish-inspired recipe with bright and zesty flavors of yogurt, lemon, garlic and Aleppo pepper.

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SHREDDED PAN BROWNED BRUSSELS SPROUTS with CRISPY FRIED SHALLOTS

Adapted from Cooking Light

brussels sprouts with shallots

I love when vegetables take center stage.  I’m always on the lookout for great vegetable recipes.  Here’s one that I just found in the November Cooking Light Magazine, and I’ve already made it three times. I plan to make it again for Thanksgiving, if not before: shredded pan-browned brussels sprouts with crispy fried shallots.   Continue »

JAMAICAN CURRIED CHICKEN STEW with RUM and MANGO

Curried Chicken Stew Recipe

Imagine floating in the crystal clear waters of the Caribbean. You’re relaxing to the rhythm of Reggae music, sipping an ice cold fruity rum drink. The whole beautiful day lies ahead of you, with nothing to do but enjoy your surroundings – the turquoise sea, swaying palm trees, a good book, something bright and spicy for dinner… That’s how I would describe Jamaica – It’s one of my family’s favorite destinations.  Food has its own special way of transporting us to far away places, and this curried chicken stew with rum and mango takes me right to Jamaica. Continue »

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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