olive oil – Page 2 – Notes From a Messy Kitchen

Popeye’s Buttermilk Biscuit & Sausage Stuffing

Cooking Time: 2 hours

Uncategorized

We all have one item that we’d be totally heartbroken to find missing from the thanksgiving table. Mine is stuffing. One year we even had a turkeyless Thanksgiving – no mashed potatoes, no gravy, no pie… but you better believe there was stuffing on that table. I’ve made fig and...

Johanna

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Barbados: Flying Fish & Cou Cou

North America

Barbados

Flying fish and cou cou is the national dish of Barbados. In fact, Barbados is known as “the land of flying fish” – it’s depicted on coins and in sculptures – but you won’t find it here in the United States. Don’t stress – you can use another mild white...

Johanna

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Raw Vegan Corn Chowder

Cooking Time: 30 minutes, including chill time

Uncategorized

Today I’m bringing you the first recipe in quite some time that isn’t part of my culinary journey – whatever could be the occasion!? Well, restaurant week is upon us once again, but this dish was made in my own Messy Kitchen. I’ve talked in depth about my feelings about...

Johanna

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Malta: Kapunata Maltija

Europe

Malta

Malta is an archipelago in the central Mediterranean Sea between Sicily and the North African coast. Most the food is imported, making the cuisine open to outside influences, including Sicilian and English as well as Spanish, French, Provençal, and other Mediterranean cuisines. Kapunata is a Maltese caponata, similar to a ratatouille –...

Johanna

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Vatican City: Gnocchi Al Vaticano

Cooking Time: 2 hours

Europe

Vatican City

For Father’s Day, it only seemed appropriate we visit the Vatican. Located within the city of Rome, Vatican City is the smallest country in the world by both size (0.17 square miles) and population (840, circa 2016). Officially Vatican City State, it has been an independent city state since 1929, under...

Johanna

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Belgium: Rabbit Carbonnade

Cooking Time: 2 hours 20 minutes

Europe

Belgium

How do you decide what to make for some of your closest friend’s last supper in D.C.? I know I can’t compete with Rose’s – their favorite restaurant – and they’ve already visited 9 of the countries on this culinary journey (second only to Courtney and my mom). Luckily, Holly...

Johanna

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Portugal: Caldeirada de Peixe

Cooking Time: 45 minutes

Europe

Portugal

I always have to think a bit about what recipes are good for Camp. The cupboards aren’t as stocked as my own, and I’m never sure exactly what equipment I’m going to find. Plus, you’re always cooking for a good sized group – my favorite part about Camp. I decided on...

Johanna

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Macedonia: Polneti Piperki

Cooking Time: 90 minutes

Europe

Macedonia

“Polneti Piperki” – or stuffed peppers – are very popular in Macedonia. There are many versions of this recipe, passed down from Baba or from friend to friend. We absolutely adored this dish, and both healthy and delicious it’s one found on this journey that I will most definitely make...

Johanna

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South Sudan: Sukuma Wiki

Cooking Time: 30

Africa

South Sudan

First thing I have to say: I’m 100% aware that these photos are D grade, at best. You’ll have to pardon me for prioritizing my dinner guests over good photography. This dish was actually a last minute addition to my recent supper club, recognizing the need for a little something...

Johanna

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Libya: Hraimeh

Cooking Time: 35 minutes

Africa

Libya

Hraimeh (sometimes spelled Chraimeh) originated among Jewish immigrants who came to Libya in the late 19th century. Hraimeh means “hot,” and this fish is cooked in a spicy tomato sauce reminiscent of harissa. This is often served as the first course of the Sabbath meal, or may also be served at Seder. Libyan...

Johanna

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Ingredient: olive oil