Culinary Adventures with Camilla

We traveled to Malta tonight by tabletop in our Cooking Around the World Adventure . Malta's is in the heart of the Mediterranean Sea, halfway between Sicily and North Africa. The Maltese archipelago consists of five islands: Malta, Gozo, Comino and two uninhabited islands, Cominetto and Filfla. Being positioned along trade routes and under different foreign rules throughout history, Malta's cuisine reflects those influences. Foreign dishes and tastes were absorbed, transformed and adapted. Most evident are the Italian - specifically Sicilian, Middle Eastern and Arabic traditions, but you can see British elements as well. Dylan worked hard as my kitchen elf tonight and helped me put two Maltese dishes on the table for dinner. We served... [click titles for recipes].  Balbuljata Patata Fgata These Global Table Ambassadors are signing off for now. We'll be heading to Marshall Islands next. Stay tuned.

6 large new potatoes 1 t crushed garlic 2 bay leaves fresh herbs, chopped - I used parsley, arugula greens, and a few oregano leaves 1/4 C chicken stock splash of olive oil freshly ground salt freshly ground pepper Scrub and dry your potatoes. Cut them into cubes. Place them in a large saucepan with about 5 T chicken stock. Add the garlic, bay leaves, salt and pepper. Mix well and pour in the rest of the broth and a splash of olive oil. Cover and bring to a boil, then simmer for 20 minutes. When the liquid is completely absorbed, it's ready. Stir in the greens right before serving.