Cook the World Week 11 - Philippines

I was very excited about this week's adventure as I have often heard amazing things about cuisine in the Philippines.  What intrigued me the most was the Filipino street food that is often blogged about in the travel community.  I traveled to Mauritius when I was young, and I will never forget the smells and wonderful tastes of the food in the Bazar - I imagine this would be a similar experience with Filipino street food.  I asked my dad to make Lumpia - the crispy spring rolls and he made Kare-Kare, a peanut-based stew as the main dish.  Another Sunday success!  Both were rich in flavour and completely unique. (Scroll down for recipes)

Lumpia (Crispy Spring Rolls)

https://crowdeeze.com/cook-the-world-week-11-philippines-lumpia-lumpiang-shanghai/

Kare-kare (Peanut Stew)

https://crowdeeze.com/cook-the-world-week-9-philippines-kare-kare/

Cook the World Week 10 - Bangladesh

This week escaped me and so my dad gallantly stepped up and took it on.  The results were very interesting to say the least.  I imagined some sort of curry, or a dish with a strong Indian influence, but what he produced was creative and delicious.  It was a shrimp curry, but the dominant flavour was mustard.  It sounds odd, but it was very tasty and surprisingly delicate in taste.  This would be a great, quick weeknight meal.

Twisted Shorshe Bata
https://crowdeeze.com/cook-the-world-week-10-bangladesh-twisted-shorshe-bata/

Cook the World Week 9 - Russia

As we have been cooking, it's come up in conversation a lot - most recently at work because I have been bringing such interesting "leftovers" for lunch.  One of my colleagues mentioned that I should check in with her when Russia came around and - low and behold when I looked it up, I realized it was this week!  She gave us the recipes for the potato salad and the dessert.  Frankly, it will be a very long time before I'm ready to make potato salad any other way.  I am a huge fan of dill, and this recipe certainly didn't disappoint in that area!  My father also chose to make this incredible salmon "pot pie".  I am not always a fan of fish, especially when it's incorporated into a dish or casserole, so I was definitely apprehensive about trying this one...  I had no need to be worried - it was absolutely fantastic!  The salmon flavour was nice and didn't overpower any of the other elements, and of course also had a nice hearty helping of dill.  The dessert was FABULOUS - again, challenging what I think I enjoy; it looked very dry and I wondered if I should make tea/coffee to accompany it.  There was no need for that at all as the honey icing balanced the layers of the cake perfectly, and balanced the textures seamlessly.  Overall I would say that this was one of the most successful meals we've made so far and I would absolutely make every one of these dishes again. (Scroll Down for Recipes)

Oliver Salad
https://crowdeeze.com/cook-the-world-week-9-russia-olivier-salad/

Koulebiaka (Salmon)
https://crowdeeze.com/cook-the-world-week-9-russia-koulebiaka/

10-Layer Honey Cake
https://crowdeeze.com/cook-the-world-week-9-russia-10-layer-honey-cake/

Cook the World Week 8 - Japan

My husband LOVES ramen.  I cannot stress this enough.  He also loves to cook, but tends to choose really intricate recipes, which is why I do most of the "practical" cooking in our house.  He has been enjoying the "Cook the World" project, but this was the first week he decided to join us and single-handedly took on the planning and execution of making ramen from scratch.  I did some basic research on ramen, and all I concluded was that it is that there are a great many ways to prepare it depending on the region you are in.  If you are interested in attempting it - give yourself at least 12 hours lead time as this is how long it takes to make an authentic broth.  The meal itself was delicious, rich and flavourful but extremely labour intensive!  He took lots of pictures to document the journey - I hope you enjoy them.  Scroll down for recipes

 Recipes

Rich and Creamy Tonkotsu Ramen Broth Recipe
https://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html

Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen) Recipe
https://www.seriouseats.com/recipes/2012/03/chashu-pork-marinated-braised-pork-belly-for-tonkotsu-ramen-recipe.html

Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago) Recipe
https://www.seriouseats.com/recipes/2012/03/ajitsuke-tamago-japanese-marinated-soft-boiled-egg-recipe.html

Cook the World Week 7 - Seychelles

Between my extensive travels and time spent in the Caribbean, I thought I was pretty well-versed in Island fare.  I was absolutely blown away by the diversity of flavour and ingredients used in the recipes my father prepare for the Seychelles.  When he said he was making a coconut shrimp curry and a "surprise" seafood dish - I was a little apprehensive.  I'm a weary seafood consumer at best - I completely credit my husband for teaching me to try things again.  Our tastes change, but sometimes we are so set in our ways that we hesitate to try "bad" things again.  I always relate it to the way children feel about mushrooms - most of them hate them!  But if you research this - there is a very good reason why most children hate mushrooms - because there are so many varieties of poisonous mushrooms in the world and therefore they instinctively avoid them.  Pretty cool, huh?  It also explains why they don't like vegetables - that bitter taste is also a sign of poison.  But I digress...

The coconut curry shrimp was fantastic - but my dad has made several varieties of this same dish for me in the past, so that was no surprise.  The stand-out dish this week was the Santini Poisson; basically a really, really cool tuna salad.  Again, if this does not sound appealing to you - give it a go! It was packed with incredible texture, flavour and a combination of ingredients that I would never have thought to combine, but worked out fabulously.  I ate a generous helping at dinner, put it on a bagel for lunch the next day and even brought the leftovers to work to share with my colleagues (all of whom were just as impressed as I was).  Scroll down for Recipes

Recipes

Santini Poisson

https://crowdeeze.com/seychelles-santini-poisson/

Coconut Curry

https://crowdeeze.com/cook-the-world-seychelles-coconut-curry/

Cook the World Week 6 - Pakistan

This week was another one that I very much looked forward to researching and cooking.  My first endeavor was to try to understand how and why Pakistani cuisine differed from Indian cuisine as they are both favourites of mine (and seem very similar).  After reading and discussing this concept with friends and colleagues (many of whom are Indian and Pakistani), I concluded that the main difference is the vegetarian and non-vegetarian cultures in each country.  For example, here in Canada, most people commonly think of Butter Chicken or Tandoori Chicken as the most popular Indian dishes - but most of my Indian colleagues are completely vegetarian!  It's also common to see restaurants that have a blend of both since of course Northern Indian cuisine is extremely similar to Pakistani cuisine.  With that in mind, I chose to make traditional Beef Kebabs, Pakoras and Mango Lassis for our dinner.

I have to say that I am incredibly thrilled with how everything turned out.  I followed the recipes almost exactly and after failing at Butter Chicken so many times, this was a very turn of events.  The kebabs were fragrant and delicious and the pakoras may have been the best things I've ever tasted (even compared to restaurants) - the mango lassis perfectly balanced the spice and heat of the meal.  Everything was so good, that I made pakoras again a few days later!  (Scroll down for recipes)

Recipes

Kebabs

https://www.seriouseats.com/recipes/2016/08/seekh-kebab-spiced-grilled-ground-beef-lamb-skewer-recipe.html

Pakoras

https://beckykeepshouse.com/pakistani-pakora/

Mango Lassi

https://ethnicspoon.com/lassi/

Cook the World Week 5 - Nigeria

Western African cuisine is unique in that it combines so many different cultures of the area.  This week's country was Nigeria and my dad chose to make Jollof Rice and Suya Chicken as they were the recipes that came up time and again throughout his research.  The Jollof rice has a really fragrant spice blend and keeps it's moisture because of the tomatoes.  The Suya chicken was simple yet flavourful and quite addictive!  Overall, it was a hearty dinner for a cold winter night. (Scroll down for recipes)

Suya Chicken

 Jollaf Rice

Recipes:

https://crowdeeze.com/cook-the-world-nigeria-jollof-rice-and-suya-chicken/

5 things I wish I had done for my destination wedding

My destination wedding was, in my eyes, the image of absolute perfection. Marrying the love of my life on a white-sand shore in Cayo Guillermo, Cuba, was an experience I will never forget. While I wouldn’t change anything about our wedding, these are some great tips and considerations to keep in mind when you’re planning yours!
Bachelorette party
When I heard about the packages for bachelor and bachelorette parties at the CHIC by Royalton in Punta Cana, I wanted to start planning our vow renewals! With inclusions such as surfing lessons, access to the mermaid pool, golf, private yoga classes and even pole dancing – this is the ultimate in destination experiences!
Group excursions
There’s no better way to make lasting memories than to have your whole group participate in a cultural or adventure tour in destination. Nexus Tours provides safe, fun and affordable guided tours of all kinds. If you’re traveling to Mexico – there is a one of a kind excursion to an underwater museum! In Jamaica, Dunn’s River Falls is a must-see (bring water shoes) and in Varadero, you can’t beat the overnight excursion to Havana.
Spread the word
Our vacation package was very affordable and I wish we had spent more time contacting people directly to talk to them about it. We sent out “save the date” and invitation cards in the mail, but I think we would have had more guests if we had taken the time to let them know what a great opportunity it was. The majority of our immediate family and close friends were there, but it would have been great to have the same memories with even more people!
Activities at the resort
Some resorts have amazing activity schedules and great features for families. The Memories Splash Punta Cana boasts the largest waterpark in the Caribbean and has a splash pad, mini wave pool and amazing water slides for children and adults as well! There is also a fantastic kids’ club, teen club and a full schedule of activities all day long. Whether you enjoy dance lessons, yoga or more rowdy group sports, they have something for everyone.
Organized meals
We generally met for dinner at the buffet, but it would have been nice to have more sit-down meals together. Royalton Resorts feature limitless, à la carte dining and no reservations are required! Of course, you may have a small wait for larger groups (your butler will make reservations for you if you upgrade to Diamond Club), but the cuisine options make it well worth it!

Must-do's in Manzanillo

As much as planning a vacation can be a lot of fun, it can also be overwhelming to choose the perfect destination – especially if it’s for your wedding or honeymoon.  Manzanillo is quickly becoming a destination of choice, with unique landscapes and lots of activities to keep everyone entertained.  The port of Manzanillo is located on the Pacific coast, between the Sierra Madre Mountains and the Pacific Ocean.  It is known for its luxury resorts, its authentic Mexican culture and cuisine, an abundance of local markets, water sports, famous golf courses, deep-sea fishing and ecotourism.  If you are planning your wedding in Manzanillo, there are excellent excursions for groups that will create lasting memories (not to mention Facebook, Twitter and Instagram posts)!  They also have a variety of exciting or relaxing outings to help you plan the perfect honeymoon.  Below are our top choices, all offered through the exceptional excursion provider, Nexus Tours:
Weddings
Tour snorkelling (for a moderately active day)
This tour includes two stops at popular beaches of the Manzanillo area.  You will hop aboard a boat, and then enjoy 45 minutes in the water at each location.  This is an extremely affordable tour, which makes it a great option for groups.  It is also a shorter tour (just over 2 hours), so it is suitable for all ages and activity levels.  Your guests will want to bring swimwear, sunscreen, underwater cameras, water and snacks.
Tropical tour (cultural)
This 6-hour tour has a little something for everyone.  You will visit tropical fruit plantations (mango, coconut, papaya, bananas and lemons) and learn about the operations of the region.  Next you will visit the beautiful village of Barra de Navidad which is between the majestic mountains and venture into the popular lagoon on a boat tour where you will see the Christmas Island tourist development.  You will also visit the salt museum of the region and have time to visit a traditional church as well as some free time for shopping.
Turtle and mangroves ecotour
The Cuyutlán Turtle Sanctuary is one of the most popular tourist destinations of the area.  With this ecotour, you have the opportunity to visit the indigenous species of the area.  Your tour begins in Cuyutlán at the ecological turtle camp, where they endeavor to preserve and protect engangered species.  In the Spring and Fall, you can also participate in the turtle release program and watch as baby turtles are released into the wild.  Next, you will take a guided boat ride through the mangroves, and observe the birds and various other animals in their habitat and finish off the day with a tour of the Salt Museum.
Honeymoons
Canopy tour (great for nature lovers, and extreme sports)
This tour begins in the heart of the Sierra Madre Mountains, deep into the rainforest.  You will begin by crossing a large suspension bridge and then climb over 200 stairs to the beginning of the zip-lining excursion.  The first zip line is over 80 metres and features some of the most spectacular views in the country.  Lunch, organic snacks and water is provided, and you will want to dress comfortably in shorts or pants and running shoes and bring bug spray!
Sunset cruise
This romantic tour will take you out onto the water in the most picturesque bays of the area.  From time to time, dolphins and even whales are seen on this spectacular tour.  Once the boat tour is finished, you will return to the marina for more photo ops, and an open bar.
Magic towns
This day trip explores the local culture and communities of the Sierra Madre.  You will visit several schools, towns and homes to learn about authentic Mexican traditions, education and cuisine.  One of the coolest things about this tour is that you will have the opportunity to learn how to make your own handmade tortillas!  You will definitely want to bring your camera to capture these unique moments.

Cook the World Week 4 - Brazil

This week's culinary experience was Brazil.  I originally planned to make a traditional Feijoada (Black bean and savory meat stew), but had a terrible virus that kept me down and out most of the weekend.  I tried to think of something else that would be equally comforting and then I remembered, funnily enough, a trip to Bonaire where my husband and I had the most delicious Brazilian steak with these tiny delicious cheese-puff like breads.  So, we fired up the Big Green Egg in the middle of the snow, and made a wonderful meal.  I made a mint chimichurri to go with the steak and a salad to balance the meal.  The cheese puffs were so wonderful that I must have eaten half of them before the steak was even ready!  I used cheddar cheese in the recipe instead of the parmesan it called for, as that was how they were served in Bonaire.  I would happily make all of these recipes again. (Scroll down for the recipes)

Pao de Quiejo (Cheese Puffs)

Brazilian Steak and Mint Chimichurri

Recipes

Brazilian Cheese Puffs (Pao de Quiejo)

Brazilian Steak Marinade

Mint Chimichurri

Cook the World Week 3 - India

I absolutely adore Indian cuisine, but I'm not very good at cooking it!  I'm not sure if it is the complex flavour profile, or perhaps the ingredients that I'm using, but it just never quite turns out the way I expect it to.  For that reason, I assigned this week's cooking to my father to see if he could figure out where I was going wrong.  He certainly did not disappoint - he made both a Butter Chicken and Biryani to die for!  Truly, some of the best I've ever had, including many, many restaurants.  Below are the recipes - I'm going to try the Butter Chicken in the Instant Pot as well to see how that turns out, but needless to say that I am very excited to try both again.  I'm also resolving to take more pictures!  We ate the Butter Chicken so quickly that I was only able to snap a shot of the rice. (Scroll down for the recipes)

Recipes

Hyderabadi Biryani

Butter Chicken

Cook the World Week 2 - Indonesia

This was a very interesting week for me - I have to admit that I knew very little about Indonesia before beginning my research.  I read many blogs and websites, before settling on my recipes - Satay Chicken with Peanut Sauce and their traditional rice dish with minced chicken and an egg on top.  Everything turned out very well with many amazing herbs, spices and flavours incorporated seamlessly.  However, it reminded me how important it is to follow a recipe! 

I deviated in three ways: instead of using minced chicken in the rice, I used pork for the cost savings and flavour (win!).  I also thought that I had brown rice, or at least white rice at home, and I did not.  I substituted sticky rice (fail) which did not affect the flavour, but created a terrible texture.  Finally, I marinated the chicken in the peanut sauce for the recommended 30 minute minimum, and it turned out well, but not optimal. 

I would say that the thing I learned most this week was that there are SO MANY soy sauce varieties and they are all very different, in a wonderful way!  I've always known that I didn't like the generic soy sauces on the market, but I didn't realize that there were so many other amazing options. Tamari was the first one I came across while shopping for ingredients – it is a Japanese form of soy sauce, traditionally made as a byproduct of miso paste.  The main difference between Tamari and regular soy sauce is that it typically does not include any wheat (but you should always check the label if you are allergic to gluten!).  Kecap Manis was the second type of soy sauce on my list, originating from Indonesia and it is sweeter, thicker, darker and more syrupy due to the high content of palm sugar. (Scroll down for recipes)

Recipes

SatayAyam Madura

Nasi Goreng

Cook the World Week 1 - China

Dad had the first week of cooking of the year - China.  We talked a little bit about it while he was preparing, and we decided that we definitely wanted our recipes to be authentic.  So, as tempting as it was to make what we westerners would consider Chinese food (i.e. chicken balls and fried rice), we did our research and found dishes that were authentically Chinese.  That's also the beauty of working with an entire country's worth of food; you have so many amazing options to choose from.  Dinner was very good - we started with an extremely flavourful and well-executed Hot and Sour Soup.  We have a local restaurant that we love getting our Hot and Sour soup from, and the main difference that stands out to me is that it is thicker than other versions of the same soup.  So we found a recipe that called for cornstarch - it was a hit!  He also made a very interesting shrimp dish as well as green beans with minced pork.  Everything was very fresh and you could taste the ginger and garlic notes throughout.  Finally, dessert was reminiscent of "Sesame Snaps" - but of course much more delicious and fresh.  Overall, the soup and sesame dessert were my favourite and I will definitely be making the soup again soon! (Scroll down for the recipes)

Recipes

Hot and Sour Soup
Gan Bian Si Ji (Green Beans)
Kong Bao (Chicken Stir Fry)
Szechan (Sesame Candy)

Cook the World

I was recently thinking of ways that I could keep fostering my love of writing and at the same time, keep up with my love of travel.  I recently made a career change that has made me way happier, less stressed and working on my own development for the first time in what seems like forever.  At the same time, leaving the travel industry has obviously made travel a little less accessible and affordable for me.  That won't stop me from traveling, but will make me choosier about where I go, how much I spend and what valuable experiences I am gaining.  But I digress...

It occurred to me one day, that I could combine my love of cooking with my love of travel and thus the "Cook the World" idea came to be.  I started by looking up a list of all of the countries in the world, by population, and then put together a list.  Now, this would be practically impossible and impractical on my own, so I split the list with my father (also a very skilled cook) and that way we would both end up with varied pantries and a great meal once a week.  We hope you enjoy reading along with us as we go!