The Taste of Travel

Welcoming the Year of the Dragon in Hong Kong

2012-01-21T00:27:00.000-08:00

The Chinese Year of the Dragon is especially auspicious this year because it is a leap year. The Dragon is the major symbol of good fortune in Chinese astrology so it is hoped that the dragon will bring good luck to people and business. The decorations are out, anticipation is in the air, and like homes and restaurants all over Hong Kong, SkyCity Marriott’s Man Ho Restaurant has prepared special culinary treats to add to their already extensive and excellent menu. Located on Lantau Island next to the Hong Kong International Airport, the SkyCity Marriott is more than your average airport hotel. It is a destination with great culinary experiences awaiting the traveler looking for something out of the ordinary.

Located on the mezzanine level with a view of the South China Sea, the Man Ho offers authentic dishes from the Pearl River Delta with a weekday special all-you-can-eat Dim Sum Luncheon. From their wide selection of dim sum try their Pork and Shrimp Dumpling, Vegetarian Dumpling with Mushrooms and their Taro Root Dumpling.

New to the menu is their unique Seahorse Soup made with seahorse and the larger sea dragon which seems appropriate considering it is the Year of the Dragon. The soup has a very light broth but the cute little seahorse floating in the soup can be a bit unnerving. It is a Chinese delicacy that is believed to be good for one’s health.

Chinese food should appeal to all the senses. The Man Ho’s Kurabuta BBQ pork loin, marinated and glazed with honey does just that. The sliced pork is presented on either side of small hot black stones over which an au jus is poured creating a sizzling sound and a wonderful misty aroma. Needless to say, it tastes as good as it looks and smells.

One of the specialties created by the Marriott’s talented Executive Chinese Chef Ricky Wu and his staff, is the Man Ho’s King of Dumplings. The dumpling is as big as your fist and five times the size of the normal prawn dumpling with ten times the flavor. The giant dumpling contains the succulent, aromatic, tender and juicy meat of one entire lobster bathed in the chef’s secret recipe. The Lobster King Dumpling is presented on an exquisite plate with lacey silver filigree upon a matching charger. The King Dumpling is garnished with touch of gold leaf. An absolutely beautiful presentation and a delectable taste treat.

However, the pièces de résistance created by the Marriott’s chefs in celebration of the Year of the Dragon are the Chinese New Year Coconut Pudding and Taro and Turnip Cake. The Coconut Pudding is a modern interpretation of the traditional Chinese New Year Pudding by forming the coconut pudding in the shape of a dragon and placing it atop a rice pudding base so that the dragon appears to be riding on a raging sea. The Coconut Pudding is made of glutinous rice flour, sugar, wheat flour, coconut milk, vegetable oil, dark soy sauce, watermelon seed, and edible gold decorative coloring.

Chef Wu made a similar creative adaptation to a local favorite, Turnip Cake, by modeling a Taro Chinese Dragon that appears to be emerging from the turnip sea. According to Chef Wu the taro and turnip compliment each other nicely with the light sweetness of the creamy taro adding just the right touch to the savory turnip to which dried pieces of sausage and prawns have been added. In both cases the tricky part according to Chef Wu was creating the dragons so that they were firm and stable enough to ride on the “sea” of pudding.

The Marriott Man Ho Restaurant has an amazing menu well prepared to tantalize the palate of the most discriminating diner with New Year specials designed to welcome the Year of the Dragon in the most auspicious manner. For more information check www.skycitymarriott.com.

Dazzle Your Taste Buds in Southwest Louisiana

2011-12-08T06:10:00.000-08:00

There is a lot to enjoy in the Lake Charles, Louisiana area: history, nature, and adventure but for those who are interested in a great food destination nothing rivals Southwest Louisiana known for Cajun and Creole specialties. The Cajuns descended from the Nova Scotia French who settled along the waterways and bayous. Creoles are of French and European lineage who were more aristocratic and settled in the cities. Both had their own distinct recipes but over the years the Africans, Spanish, and Native Americans added their own flavors to the cuisine.
Travel the Boudin Trail
What is boudin? It is Cajun-style sausage and, no kidding, boudin is so popular that it has its own dedicated trail that leads from one boudin maker to another. It is considered the signature dish of Southwest Louisiana and can be enjoyed at any meal or as a snack. Boudin was made of the leftover parts of the hog. Cajun families used everything from the “rooter to the tooter.” Today boudin is usually made with ground pork, liver, rice, parsley, onions, salt, black pepper, red pepper, and other seasonings - steamed or smoked. Each boudin maker uses their secret family recipe. Some even create their own special boudin by using shrimp, crawfish and alligator.
Mike Hollier, the owner of Hollier’s Cajun Kitchen, said they make over 10,000 pounds a month. Hollier includes liver in his boudin because that is the Cajun way but he uses only a little liver so as not to overpower the taste. “It’s a good way to get kids to eat liver,” he quipped. He also makes crawfish boudin when they are in season. At nearby B&O Kitchen Jeff Cortina is teaching the fourth generation, his son, how to make his family boudin recipe. Cortina’s boudin is excellent but ignoring tradition he does not include liver. He makes about 200 lbs a day along with cracklin,’ deep-fried pork fat with a small amount of the skin attached. It is another great Cajun treat. Jeff said, “Timing when boiling the cracklin’ in the oil is critical. There is a two-minute window between success and failure.” The Boudin Trail has 29 stops – that’s a lot of boudin sampling.
Gumbo, alligator and more
The one dish most associated with the Cajun culture is gumbo, the official dish of the Louisiana. Seafood Palace in Lake Charles is reputed to have the best gumbo. But unlike the boudin makers, Seafood Palace is willing to share their winning recipe. Their gumbo can also be made with chicken or beef but it is not their only culinary delight – try their boudin balls, frog legs, and fried gator.
Gumbo ala Seafood Palace
1 1/2 cups of Roux 2 cups of onion1 cup of green onionssalt, black and red pepper to taste1 pound of lump crab meat3 pounds of raw shrimp2 pints of raw oysters, if desiredFill a stock pot 3/4 full of water. Bring to a boil and slowly add the roux until dissolved. Add seasoning, onion and green onions. Let boil about an hour, making sure to check the level of water, add more if needed. Add shrimp and crab meat, simmer about 20 minutes. If adding oysters, cook about 10-15 minutes longer. Serve with rice and enjoy. Yummy!
For the Gourmand
Looking for a white-table-cloth dining delight? Head to La Truffe Sauvage for a world-class dinner served with wine from their large international collection. Try one of Chef Mohamed Chettouh specialties – Stuffed Pheasant Breast. He is gracious enough to share his recipe.
Pheasant Breast Stuffed with Leek and Fennel
2 whole pheasant 3 pound each
1 cup julienne leek, blanched
1 cup julienne fennel, blanched
Salt pepper
Butcher string
For the natural jus
1 cup diced leek
1 cup diced carrot
1 cup diced celery
1 cup diced yellow onion
1 bouquet garni (thyme, bay leaf, parsley stems)
1 teaspoon peppercorns
2 cups red wine
Parsnip Purée
1 pound parsnip, peeled and diced
2 ounces unsalted butter
Salt and white pepper.
Remove the breasts, with skin on to keep it from drying out. Save the legs for another use. Debone breasts. To make natural au jus place carcass bones in small pan, add diced vegetables and roast at 375°F until the bones are brown and vegetables caramelized. Transfer to a medium size sauce pan, cover with water, add the red wine, garni and peppercorn, bring to boil then simmer about an hour, skim the stock. Strain. Reduce strained stock to get to approximately half
cup. Season with salt and pepper, keep warm. To make parsnip puree cover with water and boil until tender, strain, pass through a food ricer, add the butter and salt, white pepper. Cover and keep warm. Place pheasant breasts on a flat surface, cover with plastic wrap, skin side down, flattened a little with a mallet. Remove the plastic, season with salt pepper, divide the blanched vegetables leek and fennel between the pheasant breasts, roll each one up and tie with the butcher string. Put a tablespoon olive oil in a hot sauté pan, add the stuffed breast and brown all sides. Cook at 350 in the oven for 20 minutes. Do not overcook. Scoop one spoon of parsnip puree on serving plate with two slices of stuffed pheasant breast and a one tablespoon natural jus.
A Festival of Food
Any time is a good time to savor the flavors of Lake Charles but the dedicated epicurean will want to attend Rouge et Blanc, Lake Charles’ premier food and wine event held each year in October. Enjoy such wonderful signature dishes as Deep Fried Bread Pudding from Sha Sha’s of Creole with a glass of Chocovine Espresso wine from The Wine Group while sitting in the shade of the live oak in front of the historic Town Hall.

For more information check visitlakecharles.org, thewildtruffle.com,
http://www.rougeetblanc.us/, and for the best place to stay consider the L’Auberge Casino, ldlcasino.com, where their buffet offers an incredible array of shell fish along with a groaning board of items to choose from.

Dining at the Seneca Niagara Casino is a Winning Experience

2011-12-02T08:51:00.000-08:00

It had been several years since, my husband, John and I had visited Niagara Falls, New York. While it is impossible to improve on the falls – they are spectacular – we were really impressed with the Seneca Niagara Casino. A winning addition to Niagara Falls. The accommodations are great, the spa is spa-ctacular, but gaming is not the only winning activity. We ate at the Koi, Western Door Steakhouse and La Cascata creating a winning dining trifecta. The winners were the Chang Mai Lettuce Wraps for an appetizer, Seafood Cioppino as a main course, and decadent Peanut Butter Snickers Pie for dessert.

From the hotel it is only a short walk to Niagara Falls State Park, America’s oldest state park. No visit to Niagara Falls is complete without a ride on the Maid of the Mist. Upon returning from the Maid of the Mist we almost missed the spectacular 40-minute presentation “Legends of Adventure” in The Niagara Adventure Theater, covering the history and legends of the falls with incredibly realistic photography of people going over the falls. Each day we visited a different area of Niagara County: Lewiston, Old Fort Niagara, and the Lady of Fatima Shrine. And, each evening we returned to relax with an excellent meal at the resort.

I favor Asian cuisine and fell in love with their Koi Restaurant where they had recently introduced a noodle bar but my favorite thing on the menu was the Chang Mai Lettuce Wrap. It makes a wonderful appetizer or healthy light meal.

Chang Mai Lettuce Wrap
3 oz chicken breast, minced
1 oz tricolor bell peppers, medium diced
1 oz white onion, medium diced
1 oz Hoisin sauce
2 oz oyster sauce
2 oz dark Soy sauce
a pinch sugar
½ head iceberg lettuce, halved
4 tablespoons vegetable oil
A few bean sprouts and thinly sliced carrots for garnish
Sambal oelek and hoisin sauce make great dipping sauces.

Stir fry the chicken at medium temperature, set aside. In the same wok/pan sauté the peppers and onions for 2 -3 minutes until half cooked. Add oyster sauce, sugar and soy sauce in the pan with the vegetables. Mix well, remove from heat. To serve: 1 sheet of iceberg lettuce topped with minced chicken, diced vegetables, bean sprouts, carrots and a touch of sambal oelek. Wrap the stuffed lettuce and it’s ready to enjoy.

Another evening we dined at the La Cascata Italian restaurant. The menu has a unique concept with all the soups one price, the same one-price concept continues with the appetizers, salatizers (salads served with a half portion appetizer), pasta bowls, signature dishes, and desserts. The Seafood Cioppino with fresh veggies, basil pesto and fresh mozzarella cheese served with grilled flatbread was John’s favorite.

Seafood Cioppino
16/20 shrimp
20/30 scallops
20 littleneck clams,
20 mussels
1 teaspoon minced garlic
1 teaspoon minced shallots
6 blanched fingerling potatoes, halved
4 blanched carrots, sliced
4 blanched celery stalks, sliced
5 blanched asparagus spears cut in half
1 cup white wine
1 cup tomato saffron broth
2 tablespoons butter
4 leaves, basil, chiffanade
salt to taste
pepper to taste
oil, enough to coat pan

Add oil to sauté pan. When the pan is hot add the seafood, salt and pepper. Sauté for about 2 minutes. Add garlic and shallots, sauté for another minute. Then deglaze the pan with the chardonnay and saffron tomato broth and bring to a simmer. When broth reaches a simmer add the celery, carrots, potatoes, and asparagus. Cover. When the clams are open and the other seafood is cooked add the butter and basil and cook until butter is melted into the broth. Serve in a bowl with the vegetables in the middle. Arranging the seafood around the vegetables. Then pour the broth over the seafood and vegetables. Best served immediately.

No meal is complete with out dessert and one of the best places for desserts is The Western Door Steak House, one of the few restaurants in Western New York to win the Four Diamond Award. Our dinner was a winning combination that started with Chilled Seafood Deluxe with an amazing array of lobster tails, shrimp, oysters, clams and Alaskan king crab with cocktail sauce & shallot mignonette. All seafood is flown in fresh daily. Luckily we ordered a small because their meals include the highest quality steaks, and something we hadn’t seen on a menu for a couple of decades – Iceberg lettuce wedge updated with marinated red onion and blue cheese dressing. But the winner in our estimation was the dessert – the Snickers Peanut Butter Pie.

Snickers Pie
Peanut Butter Crust
2 oz butter
½ cup granulated sugar
1 cup flour
1 egg
1 ¼ cup peanut butter
Beat butter, sugar and peanut butter until smooth. Add egg and flour. Mix well. Roll out crust, put in pie pan, bake at 275F for 10 minutes. Cool.
Peanut Butter Filling
1 pound butter
1 1/4 cup powdered sugar
1 1/4 cup peanut butter
1 teaspoon vanilla
Beat butter and sugar until fluffy. Add peanut butter and vanilla, mix well
Ganache
10 ounces dark chocolate
5 oz heavy cream
Simmer heavy cream in a pot. Take off heat and add chopped chocolate. Stir constantly until smooth. If chocolate is not completely melted put back on stove on low heat stirring constantly. Add peanut butter filling layer to the cool crust. Lastly spread the ganache in a thin layer over top of pie. Let cool until ganache hardens, slice and enjoy.

Trifecta dining is a winning combination at the Seneca Niagara Casino and the dining is destined to get even better – if that is possible. They have partnered with Niagara County Community College to create the Niagara Culinary Institute in downtown Niagara Falls. For more information check senecaniagaracasino.com and niagara-usa.com.

The Many Flavors of Ireland

2011-08-11T17:11:00.000-07:00

Most people are not aware of the rich and varied food culture of Ireland. The focus has always been on locally produced ingredients that create a basic but hardy dish. One might say the Irish were locavores and proponents of whole food long before it was fashionable. The green island is not only very fertile but the climate, influenced by the Gulf Stream, has allowed year-round agriculture. Today there is much more to Irish cuisine than just basic wholesome food. There has been an influx of people from a variety of countries during the economic boom between 1995 and 2007 called the Celtic Tiger. Many fell in love with Ireland and stayed adding their own flavors to Ireland.

Luckily, John and I arrived in Dublin in time for their annual Taste of Dublin event where it was possible to sample the culinary delights of many of Dublin’s restaurants all in one location. The object was to “Excite the taste buds of Dubliners.” There were plenty of free samples plus signature dishes were available for a nominal charge from some of the prominent local restaurants such as The Ritz Carlton Powerscourt’s Gordon Ramsey Restaurant and The Strawberry Tree at BrookLodge. There were demonstrations of Thai, Malaysian, and Indian recipes. The libation samples included Gecko cocktails, a Veuve Clivquot Champagne Bar, Crabbies Alcoholic Ginger Beer, and more. Truly heaven for foodies.

My husband, John and I, joined a cooking class with the renowned Catherine Fulvio who runs the Ballyknocken House and Cookery School in the beautiful Wicklow Mountains south of Dublin. We made Open Ravioli with Wild Mushroom and Chicken Sauce. Even though she is Irish she is married to an Italian and offers a variety of classes with an international flair.

Catherine’s Fulvio’s Wild Mushroom and Chicken Sauce
2 chicken fillets, diced
3 spring onions, finely chopped
1 garlic clove, finely chopped
1 tbsp. thyme, chopped
1 tbsp. parsley, chopped
150 g wild mushrooms, cleaned and trimmed
75 ml white wine
100 ml heavy cream
salt and finely ground black pepper to taste
2 tbsp. olive oil

Heat oil in frying pan to simmer, add spring onions. Simmer 1 minute. Add garlic herbs and chicken. Saute for 3-4 minutes. Add mushrooms and cook 3 minutes more. Season to taste. Increase heat. Add white wine, cook 2-3 minutes. Stir in cream and cook 2-3 minutes or until sauce becomes thick. Set aside. Cut prepared pasta into triangles, place on plate and top with Wild Mushroom and Chicken Sauce. Sprinkle with Parmesan cheese. Serve.

Those who think Ireland is a country of quaint cottages should head to the Wicklow Mountains south of Dublin for a different viewpoint. Powerscourt Estate is how the landed gentry lived on their huge estates. The gardens of Powercourt are among the most amazing in all of Europe. Adjacent to the estate is the beautiful, Palladium-style Ritz Carleton Hotel with a Gordon Ramsey signature restaurant. The restaurant features locally raised products insuring the best and freshest ingredients. John and I enjoyed a wonderful lamb meal and just when we thought we could not eat another bite we saw the dessert menu. We could not pass on the Chocolate Fondant with Chocolate Ganache Ball. Our ravings brought an invitation to meet with the chef. The next day, before we left, we met with Pastry Chef Ludovic Lantier, who shared his recipe with us.

Chocolate Fondant with Chocolate Ganache Ball
Chocolate Ganache Ball
300 g cream
50 g sugar
100 g water
220 g dark chocolate

Chocolate Fondant
500 g dark chocolate
500 g butter
10 egg yolks
1 whole egg
250 g sugar
100 g flour

Meringue
16 egg whites
250 g sugar
10 g egg white power

First make the ganache balls. Heat the cream, sugar and water together add to the chocolate, then place in molds, (small half sphere) freeze them. Melt chocolate and butter until smooth. Mix well egg yolks, one whole egg, and sugar for 15 minutes. Then make the meringue. Wisk well the egg whites, sugar, powder egg white until it forms stiff peaks. Pour the meringue mixture into the chocolate mixture then add the flour gently, fill up 1/3 of the greased mold, put the ganache ball in the middle and cover it with the mix. Sprinkle with toasted almonds and rock sugar. Put it in the oven at 375 F for 13 minutes. Freezes well. Serve with ice cream, possibly vanilla or white chocolate.

Sadly, we had to leave the Ritz Carlton. We headed to Roscommon where we had set up a cooking class with Sarah Browne. It was another of those wonderful Irish experiences. She took us to see Tessie, her 91-year-old grandmother. Tessie showed us how to make boxty, a traditional Irish recipe.

Boxty
1 lb – “old” potato
1/ 2 cup – self rising flour
1/ 2 cup milk
Pinch salt

Bacon grease, butter or cooking oil for frying. Grate potato, mix in flour and milk to make a stiff batter. Add a little salt. It is best to let the mixture sit for an hour but it is not necessary. Fry until golden brown on both sides. Best if cooked in bacon grease or butter.

After leaving Tessie’s house we walked down the lane to Sarah Browne’s cooking school. We were surprised to learn that the traditional St. Patrick’s Day meal in Ireland is not Corned Beef and Cabbage but Bacon and Cabbage.

Glazed Loin of Bacon with Cabbage
3.5 lb bacon loin, with a good layer of fat
3 tbsp brown sugar
1 tbsp pressed apple juice
15 whole cloves for studding

Cover the bacon in water in a large saucepan. Bring to a boil and discard the water. Cover with cold water again and bring to a boil. If any white foam or scum comes to the surface repeat the process of refreshing the water and boiling. Then, boil the bacon, with the lid on the saucepan for 15 minutes per pound weight plus an extra 15 minutes. Allow the bacon to rest in the bacon water for 30 minutes or so before removing it. Reserve the bacon water for cooking the cabbage. Use a sharp knife to score the fat into diamonds. Stud each ‘diamond’ with a clove. Mix the brown sugar with the apple juice and rub it gently into the scored fat. Bake in the oven (350F) for 20 minutes until the top is golden and caramelized. Baste with the falling juices a few times while in the oven. Carve and top with parsley cream sauce. Serve with sides of cabbage and champ.

No doubt about it. Ireland can serve up a bountiful meal of great variety and much of it is locally produced. The cooks, and restaurants, all seem to know exactly where their ingredients come from. Ireland is an undiscovered treasure for those who wish to tickle their palates.

Getting a Taste of Roatan, Honduras

2011-07-11T13:22:00.000-07:00

My husband, John, and I have been visiting Honduras for nearly 20 years and one of our must-dos each visit is relaxing for a few days on the resort island of Roatan. We have seen the island go from a laid back dive destination where backpackers could hang their hammock between a couple palm trees to a place with five-star resorts. Roatan is a beautiful Caribbean island that is now a cruise ships so port stop there are a variety of things to see and do.

One thing that hasn’t changed is the food. Nothing beats the island’s fresh seafood and fruits. We like trying out new resorts and this time we stayed at the Mayan Princess Resort. It was a wonderful choice. Our spacious suite was complete with a living room, dining area, balcony and a kitchen. There was no need for me to use the kitchen with such wonderful food on the resort’s menu and the staff’s willingness to share their recipes.

One day we spent the afternoon on Maya Key, a wonderful place that encompasses the spirit of Honduras. Besides a beautiful beach, pool, rescued animal center, tropical vegetation and a Mayan museum complete with a replica of the Hieroglyphic staircase, they have a long dock out to the reef. Snorkeling is one of my favorite things to do. I mentioned to Edwin, the reef guide, that in all the years and places I had been snorkeling I had never seen an urchin or conch. At which point, he dove down and brought up a conch and then an urchin. One of John’s favorite dishes is Conch Cerviche, which is perfect for lunch or an appetizer.
.
Conch Ceviche ala Mayan Princess
3 oz conch, cubed (any fish or sea food will do)
2 tomatoes, diced
1 small onion, diced
1 tsp. jalapeno pepper diced (add more or less to taste)
5 oz lime juice
1/ 4 tsp salt
1/ 4 tsp pepper
1/ 4 tsp Worcestershire sauce
Mix all ingredients in a bowl. Put in serving bowl and garnish with a lime. Serve with fried plantains.

One night at dinner, the F&B manager, Juan Gomez de la Torre, suggested I try the newest item on their menu – Coconut Shrimp. As he explained, “Of course, the shrimp is fresh but so is the coconut. It comes from the coconut trees right here at Mayan Princess Resort.” It was wonderful and served with plenty of fresh vegetables.

Mayan Princess Coconut Shrimp
8 ounces large shrimp, peeled and deveined, tails left intact
1/ 4 tsp. sea salt
1/ 4 tsp. black pepper
1 cup coconut, fresh and grated into flakes
1/ 2 cup milk
1/ 2 all-purpose flour
1 cup vegetable oil for frying

In a mixing bowl combine salt, pepper, coconut, milk, and flour. Stir well. Bread shrimp. Heat oil in skillet over medium heat. Cook shrimp until golden, about two minutes per side. Transfer to a paper towel to drain. Serve with mango dipping sauce.

When John and I are in Latin America one of our favorite desserts has always been flan, a baked custard served with caramel sauce, but now we have a new favorite – Tres Leches. By using a white cake mix it becomes a super simple recipe!

Tres Leches
1 white cake mix or make your favorite white cake from scratch, set aside
Milk bath
1 can condensed milk
4 cups evaporated milk
4 cups whole milk
1 tbs Honduran rum or to taste (optional)
Boil the milks for five minutes, set aside, add rum if desired

Topping
1 cup heavy cream
1 tsp Honduran Vanilla
1 tbsp sugar
Bake cake per instructions. Let cool to room temperature. Place on a platter. Pierce with a fork 20-30 times. Place in a refrigerator for about 30 minutes. Prepare milk bath. Slowly pour milk over the cooled cake. Refrigerate for four hours occasionally spooning the runoff milk back on cake. Whip heavy cream, vanilla, and sugar until it forms soft peaks. Spread topping on the cake. Garnish with fresh fruit.

One night the hotel had a seafood buffet with piles of lobster tails and shrimp. Plus, there was seafood soup, fresh caught fish – cooked anyway you wanted it - and plenty of watermelon, mangoes, pineapple, and papaya. It doesn’t get any better! I don’t want it to sound like all we did was eat. However, we deserved these wonderful meals after alternating between swimming in the warm Caribbean and the pool. Morning and evening we walked the beach. Sometimes we held down the lounge chairs while reading a book! Phew! One day I decided by body needed a bit of tender loving care so I ambled over to the resort’s Kukut Spa for one of their signature treatment. It’s a tough life but someone has to do it!!

In the evening we watched the sunset while enjoying a Mayan Princess Mango or a Monkey LaLa Cocktail and then watched the evening show. One night it was a vibrant Garifuna Cultural Show. The Garifuna are an Afro-Caribbean people who have lived on Roatan since the 1700s. Another evening we were dazzled with a Fire Dance.

We were living the Good Life at the Mayan Princess Resort on Roatan Island, Honduras – sun, sand, sea, and great food as fresh as it gets. We hated to leave and return to reality. But, we will be back. For more information check www.mayanprincess.com.

Cooking at the Hyatt in Saipan

2011-04-15T03:51:00.000-07:00

Saipan is the largest island of the United States Commonwealth of the Northern Mariana Islands but it is only 12 miles by 6 miles. However, the island has an amazing history which has resulted in an interesting mix of foods. My husband, John and I, stayed at the beautiful Hyatt Hotel where Chef Zenn, Chef de Cuisine, explained that, “On the north, south, east and west of the island the food is slightly different because it depends on which group - Chomarro, Carolinan, Spanish, German, Japanese, or American – influenced the cooks.” Saipan Chicken Kelaguen is a simple dish that reflects the complex history of the Mariana Islands. Where this dish that uses lemon to marinate or “cook” the fish, chicken or meat originated is hard to tell but similar dishes are found in the Philippines, Malaysia and South American. It is considered to have originated in Southeast Asia and most likely spread by sailors and traders throughout the Pacific and then to the Americas. Each area has put its own special spin on it.

In Saipan and the rest of the Marianas it is considered their signature dish and is quite versatile as it can be served cold or at room temperature. It can be a meal or an appetizer. The recipe is great because shrimp, fish and beef can be substituted, even leftovers from a turkey dinner can become a kelaguen dish. Locals also make it with spam which is quite popular in Asia. Chef Zenn, Chef de Cuisine, taught us how to make kelaguen which is usually served with Chamorro Sweet Coconut Flat bread.

Saipan Chicken Kelaguen

200 grams chicken thighs, grilled, chopped (can use leftovers)

20 grams fresh coconut, grated

3 medium local lemons, juiced

10 grams pickled red ginger, shredded

10 grams scallions, chopped fine

3 red chilies, chopped or ground

Salt to taste and marinate

Marinate chicken with salt then grill on an open fire until done (bake, broil or boil works well, too). Prepare other ingredients while cooking chicken and set aside. Once chicken is cooked cool down and then chop with a knife or mince in a robo coupe. Place in a mixing bowl then add lemon juice, chili, and half of the ginger, coconut and scallions, toss well, and be sure not to mash the chicken. Adjust seasoning according to taste. Refrigerate for 30 minutes and place in a clean serving bowl, garnish with the rest of the ginger, coconut and scallions. Serve with coconut flat bread.

Chamorro Sweet Coconut Flat Bread

First, combine in a large stainless steel mixing bowl:

¼ cup White Sugar

1 lb. Bread Flour 1 tsp.

Baking Powder (double-acting)

In a separate bowl mix the following ingredients and allow to sit for five minutes:

½ Tbs. Instant Active Dry Yeast 1 cup

2 Tbs. Coconut Milk

Pinch salt (kosher)

Create a well in the middle of the dry ingredients pour in the coconut yeast liquid. Gently knead the dough, about five minutes, until it forms slightly firm dough. Allow the dough to rest for thirty minutes at room temperature then divide the dough into eight equal portions. Form into round patties and dust with flour to prevent sticking. Place the dough in a flat bottom container and cover with plastic wrap. Allow the dough to rest for the second time for one hour. Prepare a heavy bottom skillet such as a cast iron pan over a medium low heat until thoroughly heated. Roll out the dough flat until ¼ inch thick. Prick with a fork one inch spacing between. Place the flat bread dough on the grill, two minutes on each side or until lightly brown. Brush with clarified butter or coconut oil. Test to see if it hollow by tapping it with a spatula indicating it is done.

Chef Zenn who usually works the Hyatt’s Teppanyaki restaurant has a wonderful witty banter while cooking. When I asked why he chose to be a chef he explained, “It is only place where I can play with knives and fire and not get into trouble.”

One of the ethnic groups of food I know the least about is Japanese cuisine. There is a world of flavors beyond miso soup, tempura, sushi and sashimi. The Saipan Hyatt has a very popular Japanese restaurant, The Miyako. During lunch, Chef Joseph introduced me to some new Japanese dishes. I was surprised to learn than curry dishes are very popular. The curry chicken tastes just like the curry dishes in India which made sense when I learned that curry was introduced into Japan by the British in the late 1800s. Chef Joseph said one of his favorite dishes is Nikku-Jyaga. Mine, too. It is a beef stew with a lighter more delicate flavor as it has a touch of fresh ginger and glass noodles.

On Sunday folks flock to the Hyatt’s brunch which is one of the biggest in the Marianas. It is the first time I saw a whole roasted pig on a buffet and such a wide selection of fresh seafood with a chocolate fountain and dessert table to match. Especially decadent was the Boca Negra. My raving resulted in an invitation to meet Chef Desman, the Pastry Chef, to learn how to make it.

Boca Negra – Black Mouth 4 pound cake loaf

750 grams dark chocolate

450 grams unsalted butter

50 milliliters amaretto liqueur

660 grams sugar

10 eggs

30 grams flour

Melt chocolate and butter. Dissolve half of sugar with amaretto and mix into the chocolate mixture. Set aside. Beat egg with remaining sugar until fluffy. Fold in flour and mix with chocolate mixture. Mix well. Pour into a pound cake loaf pan. Bake with bain-marie or place cake pan in roasting pan then carefully pour enough hot water into the roasting pan to come about one inch from the top of the cake pan. Bake for 30 minutes at which time the top will` have a thin, dry crust. Remove from oven and take from water pan and remove from cake pan. Saipan is the perfect destination: a sandy beach, the ocean, a free-form pool surrounded by a tropical garden, amazing historical sites, and a plethora of culinary delights.

Cooking at the Park Royal in Penang, Malaysia

2011-02-23T16:46:00.001-08:00

Our lovely resort hotel, the Park Royal in the popular Batu Ferringhi Beach area, offers cooking demonstrations three times a week as part of their daily activities. It was perfect – lay around the pool most of the day and then head to the restaurant where Chef Teng and his staff put on culinary demonstrations. Asia cooking day featured Char Koay Teow, the signature dish of Penang. It is served at all meals.

Penang Char Koay Teow
150 gm of flat noodles
5 gm garlic peeled, chopped
35 ml cooking oil
30 gm prawns, shelled and cleaned
20 gm squid, cleaned with ink sac removed, cut into strips
10 gm chili paste
30 ml Koay Teow Sauce
20 gm bean sprouts, cleaned
10 gm chives, diced
1 egg

Heat cooking oil in the wok, sauté garlic until lightly browned. Add in prawns and squid. Saute for a few minutes, add in chili paste, bean sprouts, and flat noodles. Add Koay Teow Sauce and fry for 2-3 minutes. Lastly add egg and chives. Stir.

Koay Teow Sauce (make and save)
500 ml light soy sauce
4 tbsp sugar
4 tbsp fish gravy
3 tbsp oyster sauce
2 tbsp dark soy sauce

Whisk all ingredients together.

The Malay cooking demonstration showed how to make Roti Jala, a crepe-like bread made jala-style by being drizzled on the pan to make a net-like bread. Making it perfect is not as easy as it looks. Roti is usually served with curry.

Roti Jala (Net Bread)
1 kg all purpose flour - sieved
2 gm turmeric powder
5 gm salt
30 ml corn oil
3 chicken eggs
730 ml coconut milk
1.5 lt water
In a big bowl mix all ingredients except the oil, mix well until no lumps, sieve if necessary. Should look like pancake batter. Add in ½ tbs oil and set aside. Heat pan to medium heat. Grease. Using a mold or sieve let the batter flow through the holes. Hold close to pan making circular motion. Keep it moving but not too fast. Don’t let it brown too much. After the top is set, fold into a triangle shape. Serve with chicken curry. Chicken curry package mix can be purchased at the airport.

One day the Chinese cooking demonstration was on how to make sweet and sour fish.

Sweet and Sour Fish (or chicken or pork)
1 kg fish thinly sliced on the diagonal (chicken or pork)
Salt and pepper to taste
½ tsp sesame oil
½ cup flower
1 egg
1 tsp baking powder
½ cup cooking oil
50 gm red chili, seeded and diced
50 gram tomatoes, seed and diced
150 grams cucumber, seed and diced
(onions and green peppers can also be added as desired)
1 tbs corn starch

For sauce:
20 gm sugar, castor
30 gm white vinegar
100 gm tomato ketchup or sauce
100 gm chili sauce
80 gm plum sauce
Salt to taste
Mix all sauce ingredients and set aside. Season fish with salt, pepper, and sesame oil. Combine flour, baking powder, and egg, stir until batter is free of lumps. Dip fish in batter into batter. Deep coated fish in hot oil until golden brown. Put aside. Drain excess oil from pan. Saute all vegetables for 1 minute. Pour in sauce and bring to a boil add corn starch to thicken then toss in fish. Serve with rice.
For more information check http://www.parkroyalhotels.com/ and http://www.tourismpenang.net.my/.

Cooking at Damai Beach Resort near Sarawak, Malaysia

2011-02-15T04:56:00.001-08:00

Sarawak is one of two Malaysian states on the island of Borneo. Most of Sarawak’s inhabitants belong to one of 27 ethnic groups. The state’s cultural diversity is also reflected in the 45 different languages and dialects. Less than an hour from the Kuching, the capital of Sarawak, is the Sarawak Cultural Center, a living history destination with houses of some of the ethnic groups. And, just a short distance away is Damai Beach Resort where they offer weekly cooking demonstrations that reflect the diversity of Sarawak’s people.

The raw fish salad is from the Melanau who lived mainly in the central coastal area where they build massive houses forty feet above the ground and unlike other Borneo people they prefer sago over rice. Fish in banana leaf comes from the Malay community. To visit a Malay house, many of which were quite elaborate, one must first make their presence known from the top of the stairs then wait to be welcomed. Kway Teow is a very popular dish throughout Malaysia having come from the Chinese who migrated to Sarawak in the early 1900s. They were mainly farmers and built their homes on the ground.

Umai Ikan (raw fish salad)
200g of fish, preferably red snapper fillet (cut into small pieces)

4 bird’s eye chilies – tiny green chili

1 turmeric leaf

1 stalk of lemon grass

2 shallots

½ inch ginger

15 ml of lime juice or Calamansi juice
Salt to taste
Chili flower and roasted sago pellets for garnish
1. Marinate the fish with lime juice for 10 minutes or more. Put aside.
2. Chop or grind three bird’s eye chilies and slice the remaining one. Don’t over grind the chilies.
3. Then slice the turmeric leaf, shallots, garlic, ginger and lemon grass.
4. Put the marinated fish into a bowl and toss in the rest of the ingredients. Stir well.
5. Garnish with chili flower and Roasted Sago pellets over the mixture.

Fish in Banana Leaf
1 kg of fish fillets cut into 3 cm cubes
3 large banana leaves, cut into 6 squares of 25 cm wide
2 cloves of garlic, crushed
1 small onion, chopped finely
1 tablespoon of fresh ginger, chopped finely
1 teaspoon of paprika
1 teaspoon of turmeric powder, ground
1/2 teaspoon of chili paste
1 pc of turmeric leaf, chopped finely
2 pcs of lemon grass, chopped finely
Chicken stock
Sugar and salt to taste
Calamansi (or lime) and chili flower for garnish

Sambal (Tamarind Dip )
Tamarind Juice
Shrimp paste ( Belacan )
Sugar
Chopped chili
1. Lay the cut banana leaves in a bowl and pour boiling water over them to soften so that they will not break when used. Leave the banana leaves in the hot water for about 30 seconds or until the leaves are pliable, then drain.
2. Place the cubed fish pieces in a bowl that is large enough to hold all of them. Add the onion, ginger, garlic, salt & sugar to taste, turmeric, chili paste, paprika, turmeric leaf, lemon grass and chicken stock. Combine the ingredients evenly to ensure that the fish pieces are well coated with the mixture.
3. Divide the fish and the mixture evenly in the center of the 6 banana leaves. Fold the sides of the banana leaf to form a parcel and use a toothpick to hold them in place.
4. Heat up a grill. Place the fish parcels on a grill. Grill for about 15 minutes or until the fish pieces are cooked. Open the parcels to check on the fish before serving. Best to serve steaming hot with steamed white rice.

Fried Kway Teow (Flat Noodles)
500 gm of Flat Noodles
Cooking oil
2 eggs (scramble)
Sliced Onions
Choy Sum
Bean Sprout
Chicken Meat
Pepper to taste
1 tablespoon of chili paste
4 tablespoons of chili sauce
Chicken stock
1 sliced chili, spring onion, fried onion, calamansi for garnish
1. Heat the wok and add the cooking oil.
2. Add in the onion and sauté until fragrant.
3. Then add the egg and chili paste, and stir the mixture.
4. Later, add in the flat noodles and mix them together, followed by the chicken meat.
5. Then add the sliced chili, Choy Sum and Bean Sprout. This is to be followed by the chili sauce.
6. Lastly, add the chicken stock and pepper to taste. Garnish with Spring Onion, Fried Onion, chili and Calamansi.

Making Erie, Pennsylvania Memorable

2011-01-06T15:44:00.000-08:00

My husband, John, and I try to make every trip one to remember. On the way to visit our daughter and her family in Ohio we stopped at the Sheraton Bayfront in Erie, Pennsylvania. We could have pushed on all the way to Ohio, but what’s the fun in that? When we stopped in Erie, Pennsylvania we could have had dinner in a fast food restaurant but we were looking for something memorable so we checked into the Sheraton Bayfront. The name gives it away. It is located on Lake Erie's Presque Isle Bay with easy access to several major highways making it a great place for us to stop when heading west.

After a long wintry drive the lobby with its fireplace ablaze made us feel welcome. We knew we had made the right choice for a midway stopping place. Our room looked out over the frozen lake where fishermen had set up huts hoping for the big catch. From our warm cozy room it was hard to imagine why anyone would want to ice fish.

Before dinner, John and I relaxed with a cocktail in front of the fireplace. Dinner in the Bayfront Grill was excellent and the wintry view made us appreciate our meal and the cozy warmth of the hotel. We started with an excellent Duck Ravoli with pan-roasted butternut squash, asparagus tips, and pomegranate syrup, natural jus infused cream sauce. And that was just the beginning. We followed that with the Sweet Potato Bisque with Pear. The salad of mixed greens was one of the best salad presentations we have ever seen.

The main course was Potato Crusted Salmon, with Rock Shrimp Risotto, Tomato Petals, Broccolini, with Shaved Fennel Smoked Tomato Coulis. We had to ask for our dessert to go – we just could not eat more but we didn’t want to miss the Strawberry Cake with White Sauce and accented with Bittersweet Chocolate. Everything was so wonderful we knew the dessert would make a great late night treat.

Our stop at the Sheraton Bayfront was such a wonderful break from the long drive and the repast was so delicious we sent our compliments to the chef who personally delivered the main course. No wonder the meal was so wonderful. Chef Michael Cerrie had worked in exclusive restaurants and private dinner clubs in Erie, Pittsburgh, New York, and Jamaica. He cooked with Emeril Lagasse for live TV on “Good Morning America.” He said, “My cooking style is American Bistro but I have been well-trained in French and Mediterranean cuisine.

I was especially intrigue by using duck in the ravoli. Chef Michael explained that any meat can be used – even leftovers, but he was especially fond of cooking with duck. John and I have learned that chefs and hotels are very proud of their presentation and are usually eager to share their knowledge. Chef Michael was so willing to share his duck recipe I asked for his Sweet Potato Bisque recipe – it was my personal favorite.

Chef Michael Cerrie’s Duck Ravioli
1/ 2 lbs fresh pasta dough store bought or homemade
Chef Michael uses 12 whole eggs to 1 lb. of semolina flour

Duck Filling
1/ 4 lb duck leg meat
1/ 4 cup whole butter
1 shallot- finely chopped
1 Tbs chopped fine herbs (personal choice)
1 clove garlic
1/ 4 cup demi glace

Chef Michael Cerrie’s Sweet Potato Bisque with Pear
5 sweet potato, roasted in oven peeled and allowed to cool
1qt. good chicken stock
1 rib celery -diced
1/ 4 stalk of leek- diced
1/8 Spanish onion - diced
2 cloves garlic- diced
1 shallot - diced
1 bay leaf
1 pinch whole white peppercorns
1/ 4 cup flour
2 pears peeled
1 cup butter
1pt heavy cream
1 pinch clove, nutmeg, cinnamon, and allspice
Salt and pepper to taste

In a sauce pot on medium heat add 1/ 2 cup butter and rough chopped leek, garlic, onion, celery, shallot, whole bay leaf, and pepper corns- sweat until aromas have been released, then mix in flour to make roux. Cook until flour doesn’t smell raw, then whisk in chicken stock. Add sweet potatoes, pears, and spices, allow to simmer for 1.5 hours. Use immersion blender, blend until no chunks are left, while blender is still on add remaining butter and heavy cream, season with salt and pepper, then strain and it is ready to serve.

Later in our room we enjoyed our dessert and while looking out over the frozen lake we congratulated ourselves for selecting the Erie Bayfront as a place to stop. We forgot all about the highway traffic, the tractor trailer trucks whizzing by spraying brown slush on the car, and the 20-degree temperature. In the morning we had an excellent breakfast watching in amazement and wonder at the ice fishermen out on the lake so early on such a cold morning. Feeling refreshed we were ready to continue our journey filled with great food and a wonderful memory of the Sheraton Bayfront. For more information check www.sheraton.com.

Michigan’s Harbor Country is a Locavore’s Delight

2010-12-07T17:49:00.000-08:00

It's trendy these days to be a locavore. A locavore knows where the food they are eating comes from and hopefully the source is not far from where they are dining. A culinary tour of Harbor Country is a locavore’s dream. Harbor Country is located in the Southeast corner of Lake Michigan. The lake keeps the area cooler in the summer and warmer in the winter and provides plenty of moisture creating a great growing environment.

My culinary tour started with breakfast at the Kites Kitchen and Retro Café in New Buffalo not far from the Harbor Grand Hotel where I was staying. Judy Kite-Gosh, the owner, makes everything from scratch. A cheerleader for the locavore movement, she says that, “The area has so many microclimates that farmers can grow just about anything.” The Sticky Buns with Caramel Sauce were decadently delicious but surprisingly tasty was the Grass Fed Roast Beef Hash. The beef was raised locally at Middlebrook Farm in nearby Three Oaks – the next stop on my tour.

Middlebrook Farm was established in 1844 but has been owned by Bob and Janet Schuttler since 2005. When the Schuttler’s first bought the farm they enjoyed sitting in their yard at the end of the day with glass of wine – locally produced, of course – and. When they first moved to the farm from Chicago they were surprised that there were no fireflies. What happened to them? Two many pesticides was the reason so they try to raise their cattle as naturally as possible and the fireflies are back.

No wonder the hash was so delicious. When cattle eat grass like nature planned they thrive producing nutritional and tasty beef. The Schuttler’s raise Lowline Black Angus free of antibiotics, steroids, hormones and pesticides. Schuttler explained that, “They are very docile and will follow me around.” I found it comforting looking out into the pasture seeing the cattle grazing is such a bucolic setting instead of being fattened up on a feed lot. Only good things happen when cattle are grass fed. The meat is lower in fat and calories, contains more Vitamin E, has more Omega-3 Fatty Acids, and other benefits. The Schuttler’s cattle are not only grass-fed (most animas have probably eaten grass at some point in their lives), but are "finished" on grass, rather than fattened up on corn for the last few months prior to processing

The next stop on my tour was Stover’s Farm Market in Berrien Springs. The passion and dedication of the farmers I met was amazing. At Stover’s I enjoy fresh apple cider and sampled a slew of homemade products but what really impressed me was the barn. The Stover family has been farming in the area since 1870. While sitting on bales of hay, June Stover, wife of John, the great grandson of the original settler, gave our group a short history lesson of the local Potawatomi Indians but I was more interested in the barn. The huge Big Red Barn was built in 1865 of hand-hewn, hand-milled beams held together by wooden pegs. Not originally located on the farm, the Stovers had it moved three miles to its present location – all 150 tons of it. What a sight it must have been. According to June, “We thought we would knock down people’s mailboxes but the barn rode so high above the road that it went over the mailboxes.”

Lunch was at Tabor Hill Restaurant & Winery where Chef Paul Verhage’s specialty is Raspberry Chicken but I decided on the Local Garden Pasta of fresh zucchini, squash, green beans, bell peppers, onions, garlic, tomatoes, fried and tossed with pasta, olive oil, and parmesan cheese. Of course, it was paired with one of Tabor Hills fine wines – Valvin Muscat. After lunch I had a tour of their vineyard where the guide explained that Tabor Hill's hilly terrain provides the ideal conditions for making superb wine. Grown on one of the highest vineyard sites in Michigan, their grapes benefit from perfect airflow and are protected from the late spring and early autumn freezes. Lake Michigan, approximately seven miles from the vineyards, moderates air temperatures by as much as 10 degrees and keeps the vines insulated with lake-effect rains in summer and snow in winter.

My next stop on the tour was the Round Barn Winery, which is the place everyone can have the libation of their choice. Beside wine from their vineyards they brew their own beer and distill their own spirits. But what really caught my attention was the barn. The Moerschs, the owners, had the turn-of-the century Amish Round Barn transported from Indiana and rebuilt on their property. Chris Moersch explained, “The historic building is the perfect home for the round copper pot still because only good "spirits" should be created in a structure where legend says that the round buildings have no corners so there is no place for evil spirits to hide.”

The last stop of the day was a cozy restaurant, Soe Café. The café advertises “Local Agriculture, Local Craftsmen, Honest Food” offering local specialties such as Roasted Cauliflower, Brussels Sprouts, and Vegetable Pot Pie.

The next day my locavore tour continued with breakfast at Bit of Swiss Pastry Shop followed by a visit to Dinges Farm. After lunch at Brewester’s Italian Café I learned about hydroponically grown tomatoes. Dinner my last night was at Brentwood Tavern adjacent to my hotel where Chef Jenny Drilion prepared a meal that was a locavore’s delight.

Judy Kite-Gosh’s Recipe for Grass Fed Roast Beef Hash

2-3 lbs. Grass-fed chuck roast
6 cups of beef stock
2 tsps chopped celery tops
1 large sliced onion
1 bay leaf
2 cups diced onion
2 cups diced raw potatoes
poached eggs as desired (optional)

Roast meat covered in 350 oven for 2 ½ hours. Cool (can use leftovers from a pot roast) Skin fat and add to large sauté pan, saute potatoes and onions in fat (there won’t be much as grass fed is much leaner). Add 2 cups of stock from roasting and continue to cook till potatoes are tender. Add diced beef and sauté till meat begins to brown. Add salt & pepper to taste. Serve with poached eggs on top.

Cooking Meze in Bodrum, Turkey

2010-12-04T19:00:00.000-08:00

John and I spent March 2010 traveling along the coast of Turkey enjoying the Turkish cuisine, which included plenty of fresh fish and vegetables. We inquired about cooking classes at our hotels. The answer was the same, “No, but we are thinking about it.” In Bodrum we posed the same question at the Tourist Office. They suggested we check with Komodor Meze Evi Restaurant where they were sure the owners would show us how to prepare some local favorites.

Kaan, the Front Office Manager of the Hotel Divan Bodrum, called the restaurant, explained what we wanted to do, and arranged a cooking experience at 2:30 the next day. Manolya, the owner, explained, “We cater to the local clientele and they often pitch in to help. We will let anyone help and watch preparations but it has to be at a time we pick because we are too busy during meal times.”

Mezes are Turkish appetizers made up of a selection of small cold and hot dishes. Executive Chef Ibraham showed us how to make several mezes. The chosen dishes are placed in the center of the table and shared creating a sociable dining environment. Even though mezes are considered appetizers we found that sharing several makes a great meal.

One of the dishes we learned to make was Irmik Helvas. Manolya explained, “This is a dish we make for religious holidays and take to neighbors when there is a death or sickness in the family. The ingredients are available in everyone’s kitchen.” We also helped to prepare Cuttlefish in Ink, a favorite of the local fishermen, and, my personal favorite, Havuc Tarator made from carrots. Most meze dishes cost about $3 each but the fish mezes are usually a little bit more. Our lunch with cooking instructions cost $12. The restaurant is located at Umurca mah, Dervis Gorgun Cad. No. 23/C in Bodrum (tele: 02 52 313 75 55).

Irmik Helvas
Peeling from one orange
4 cups water
1 1/ 3 cups sugar
3 /4 cups margarine
2 cups semolina
1 tsp vanilla
1/ 4 cup finely chopped walnut
1/ 8 cup sesame seeds

Add orange peel to water. Boil for 30 minutes, remove from heat, and discard orange peel, then add sugar. Stir until dissolved. Set aside. In a deep pan melt margarine. Add semolina. Stir until it becomes light brown. Add sugar water. Stir and simmer 10 minutes. Add vanilla. Stir. Garnish the top with walnuts and seeds.

Cuttlefish in Ink
2 lbs cuttlefish with ink cut into 1-inch pieces (Ask the provider to include the ink.
It is often discarded.)
Water as needed
1 tsp sugar
1 tsp salt
1/3 cup of olive oil
2-4 cloves garlic, sliced
Juice of one lemon

Place cuttlefish with ink in pot. Cover with water. Add sugar, salt, and oil. Boil until the cuttlefish is tender. Add garlic and lemon juice. Boil for 5 minutes. Let it sit for 10-20 minutes.

Havuc Tarator
6 -7 carrots – peeled and grated
2-3 tbsp olive oil
3-5 cloves of chopped garlic
1 salt to taste
1/ 4 cup Turkish-style yogurt (It can be made by straining yogurt through
cheesecloth removing as much water as possible. Use the solid part.)
4 oz chopped walnuts
1 tablespoon red chili flakes (dill and parsley can be used)

Add carrots and oil in a wok pan. Cook until the carrots are soft. Add garlic and salt. Continue cooking for another 3 minutes. Put it in a bowl and let it cool. When cold sprinkle walnuts and chili flakes on top and it is ready to serve.

The Culinary & Craft School in Branson, MO

2010-10-10T06:48:00.000-07:00

I knew Branson, Missouri was an excellent music destination but it wasn’t until I visited that I learned that it is also a foodie’s delight. To me succotash was cream corn with lima beans. I thought some ingenious mom found a way to get her family to eat lima beans by adding them to the cream corn.

During my stay in Branson I learned that there is an entirely different succotash, one that is delicious. Actually, it was just one of Branson’s surprises. I had always thought that Branson was solely just country music but learned that the shows feature music from country to soul to pop. Another surprise was Silver Dollar City, which I pictured as a typical theme park with the main feature being rides. Yes, there are 30 exciting rides but one has to seek them out as they are located on the perimeter of the tree-filled park.
Family-owned Silver Dollar City grew around Marvel Cave, one of nature’s wonders. Surrounding the entrance to the cave is a theme park where at one time stood the mining town of Marmaros. Today the area is filled with over 100 craftsmen making lye soap, candles, furniture and blowing glass. But it was the aromas that drew me to Sullivan’s Mill where the pastry chef was just taking huge cinnamon rolls out of the oven and then to Brown’s Candy shop where fresh peanut brittle was hardening. But it was Buckshot Annie’s Skillet Cookery that really caught my attention. On a huge skillet Missouri’s version of succotash was cooking. The Missouri version is a meal in itself containing corn, chicken, onions, and peppers.

It was my lucky day because I was scheduled for a cooking class at Silver Dollar City’s Culinary & Craft School. Debbie Dance Uhrigh, a Master Craftsman of Culinary Arts explained that succotash can include whatever vegetables and/or meats are available. Uhrigh explained that her show kitchen did not have any fancy equipment. She likes to prepare food in a simply manner the old-fashioned way because she found cooking a great way to get rid of the days stress by stirring, beating, and kneading.

Silver Dollar City’s Succotash
1 lb. lightly breaded okra
8 ounces frozen whole kernel corn
8 ounces yellow summer squash
8 ounces slice red potatoes – precook in an oven at 350 for 30 minutes
8 ounces diced pre-cooked chicken (or leftovers)
4 ounces sliced green peppers
4 ounces sliced onions
1 tsp. garlic power
1 tsp. black pepper
1tsp salt
Butter-flavored vegetable oil as needed

Sauté onions and peppers in oil. Remove from skillet. Sauté chicken in same skillet with the oil. Remove after heating thoroughly. Sauté corn, squash, and potatoes in same skillet. Remove. Fry okra until golden brown. Add salt, pepper, and garlic powder. Add all the other ingredients to the skillet and heat to desired temperature. Serves four as a main dish.

The Savory Spoon in Door County, Wisconsin

2010-08-21T12:39:00.000-07:00

The Savory Spoon in Ellison Bay on Wisconsin’s scenic Door County offers a variety of excellent cooking experiences. The cooking school is located in an historic building that was a school in the late 1800s and the classes continue but now they are cooking classes. Michael and Janice Thomas purchase and restored the building keeping its historic integrity in tact. The original school bell has been restored and rings to start each class.

Chef Janice Thomas has more the 20 years experience in the food industry and has studied at the Cordon Bleu in Paris and with well-respected chefs in France, Italy, and China. The classes reflect her diverse expertise with offerings featuring Spanish, French, Chinese, and Japanese recipes; and, of course, Door County specialties. She works closely with local Door County producers to provide a “Field to Fork” experience. There are hands-on classes, demonstrations, tastings, and children’s classes.

Before leaving check out the Savory Spoon's Market Place Shop where they have an incredible array of cheese along with unique cooking implements. For more information on Savory Spoon Cooking School log on to savoryspoon.com.

Coconut Soup With Shrimp
2 Tbsp. olive oil
4 cloves garlic, minced
1 Tbsp. finely chopped ginger
1/8 tsp. red crushed pepper
3 cups chicken stock
2 cups unsweetened coconut milk
½ white wine
2 Tbsp. fish sauce
1 tsp. Asian chili sauce sambal olek
Place a 4-quart saucepan over medium heat. Add the olive oil, garlic, peppers and ginger. Sauté until the garlic sizzles and turns white, then add the remaining soup broth ingredients. Bring to a low boil, reduce the heat to low, and simmer for 30 minutes. Prepare shrimp.
Seed and chop the tomatoes.
Last Minute Additions:
20 large shrimp, shelled and cut in half
½ pound vine-ripened tomatoes, seeded and chopped
2 Tbsp. cornstarch
1/3 fresh basil leaves or cilantro, chopped
Freshly grated nutmeg
Salt to taste
8-10 button mushrooms, firm white and sliced thin
1 lime cut into wedges
Combine the cornstarch with an equal amount of cold water. Set aside. Chop basil or cilantro. Bring soup to a simmer. Stir the cornstarch mixture into the soup. Add the shrimp, tomatoes, and basil or cilantro. Simmer about 1 minute until shrimp turn pink and are cooked. Taste and adjust the seasoning, particularly for chili sauce, and salt. Stir in mushrooms. Turn into soup tureen or individual bowl.
Garnish with lime wedges and more chopped herbs.
Serves 8

White Gull Inn: The Winner of GMA's Breakfast Challenge

2010-07-16T13:16:00.000-07:00

If you watched “Good Morning America” the weekend of May 15 and 16 you learned who won the Best Breakfast in America Challenge. It was the White Gull Inn in Door County, Wisconsin. I can testify that the winning Cherry Stuffed French Toast slathered in real maple syrup is an amazing breakfast like no other.

The White Gull Inn in Fish Creek is a winner in many categories - accommodations, and scenic location, excellent service. For more than 100 years they have been serving the public. The Inn is just as famous for its Fish Boils – a must-do when in Door County.

Cherry Stuffed French Toast
1 loaf egg bread, unsliced
1 8-ounce packages cheese cream, room temperature
1 cups tart Montmorency cherries, drained, divided
3 eggs
1/2 cup milk
cinnamon, for garnish
powdered sugar, for garnish
maple syrup, for garnish

Trim ends from loaf and cut bread into six 1 1/2 inch thick slices.
Make a cut three-quarters down the middle of each slice.
Bread will appear to have to separate slices, but will be joined together at the bottom. Set aside.

In a small bowl, mix together cream cheese and one cup of the cherries. Spread approximately 1/6 cup of the mixture into the pocket of each slice of bread. Gently press slices together, evenly distributing filling.

In a separate bowl, beat eggs and milk together. Dip stuffed slices into egg mixture and coat all sides. Place immediately on a lightly oiled, heated griddle and sprinkle with cinnamon. Cook over medium heat until golden brown, turning to cook second side.

Remove cooked slices from griddle and place on a cutting board. Gently make a diagonal cut through each slice, forming two triangles. Arrange two triangles on individual plates. Sprinkle with powdered sugar and remaining cherries. Serve with maple syrup and butter.
For more information check www.whitegullinn.com.

Vietnam Cooking Center in Saigon

2010-07-12T04:06:00.000-07:00

*******
During the three-hour class Vietnam Cooking Center in Saigon guests learned about Vietnamese culture, how to make several recipes, and end up with a lunch. Ms. Nhu, the interpreter, explains the various ingredients, spices, and fruits typically used in preparing Vietnamese meals such as dragon fruit and tamarind. She also explains about the Kitchen Gods, which are found in all traditional Vietnamese kitchens. It is believed that these gods observe everything that takes place during the year. At the end of the lunar year during the Tet festival, which occurs in late January or early February, the gods depart to make their report to Ngoc Hoang, the Jade Emperor, the supreme divinity of the Taoist Heaven. During that time the Kitchen Gods are offered the best food and spices and are presented with gifts of money and clothing. The class includes several recipes including Caramel Pork in Clay Pot, an everyday dish in the south of Vietnam, and Sweet Green Bean Soup with Seaweed, which is a typical dessert and even though it may not sound wonderful – it is!

Caramel Pork in Clay Pot
1 1/2 lbs pork tenderloin, cubed in 1 inch pieces
1 /2 tbsp cooking oil
1 tbsp fish sauce
3 tsp sugar
1 /2 tsp powdered chicken bouillon
1/ 2 tsp ground black pepper
1 tsp chopped shallots
1 tsp chopped scallions
1-inch long red or green chili chopped
1 cup water
1 small whole green or red chili for garnish
1 tbsp chopped scallion greens for garnish

Marinate pork in a mixture of oil, fish sauce, 2 tsps sugar, chicken powder, pepper, shallots, scallions and chili for 30 minutes. Soak the clay pot in water for 5 minutes to avoid breaking on the stove but any pot will do. Make a caramel syrup by putting oil in a second pot over medium heat, add 1 tsp sugar, and cook, stirring frequently till it dissolves and is golden brown. Remove from heat. In the clay pot add marinated pork and 1-2 tsp of caramel syrup. Cook until the sauce is boiling, stirring frequently. Pour water into the pot and cook until the mixture is boiling again. Reduce heat and simmer until sauce has thickened. Remove from stove, garnish with a chili and scallions. Serve with rice. Serves 2-3.

Sweet Green Bean Soup and Seaweed
1 /2 cup mung beans (substitute soy beans, chickpeas, or yellow lentils) soak for 1 hour
1 cup water
1-2 tbsp sugar
1/ 2 tsp salt
2 oz seaweed, washed and julienned (substitute dry ear mushrooms – soak for 30 minutes, Julieanne
2 oz canned coconut milk

After the beans have soaked for one hour cook the beans in 1 cup water for 15-20 minutes until tender. To the beans add salt and sugar, more or less to one’s preference. Add seaweed and stir 1-2 minutes. Remove from heat, pour into serving bowls, and add 1/ 2 tbsps of coconut milk to each serving, and it is ready to enjoy. Another option is to serve it cold by pouring the mixture over crushed ice. Serves 2. For more information check http://www.vietnamcookery.com/.

Cooking Thai with Dr. Yingsak

2010-05-27T05:20:00.000-07:00

In Thailand just mention the name Chef Yingsak and everyone breaks into a smile. Flamboyant Dr. Yingsak is the best known chef in Thailand. He is the owner of the Thai & International Food Academy and has his own TV cooking show. Cooking at his academy is an international experience as people come from all over to study at his school. Green Curry is popular all over Thailand but especially so in Bangkok. Mothers often recommend Green Curry when someone has a fever. Clear Spicy Soup is good during the cold season and for new mothers.
Green Curry with Sausage
3 tablespoons vegetable oil
3 tablespoons green curry paste
16 oz can coconut milk
1 cup chicken stock
1 teaspoon fish sauce
1 teaspoon palm sugar (palm sugar substitute: 1 C dark brown sugar + 2 teaspoons
molasses)
2 sprigs coriander – chopped
1/ 2 teaspoon curry powder
1/ 2 teaspoon ground pepper
12 chicken cocktail sausages scored
2-5 oz snow peas or broccoli florets
2-5 pumpkin or squash – peeled and cut into strips
5 red and/or green chilies sliced
5 kaffir lime leaves torn
1 teaspoon sweet basil leaves - crushed
Preheat frying pan with vegetable oil then fry green curry paste until fragrant. Add coconut milk and simmer. Add stock, fish sauce, and palm sugar. Bring to a boil and add coriander, curry powder and pepper. Mix in sausage and veggies, simmer until it bubbles. Garnish with chilies, lime leaves, and sweet basil.
Serve hot with rice or rice noodles

New York State: Gingerbread Houses

2010-04-14T13:01:00.000-07:00

Gingerbread has been a holiday tradition for years. It was probably introduced into Europe around the 11th century by explorers returning from the Middle East. The tradition of making houses of gingerbread is believed to have started in the early 1800's when Germans began shaping their gingerbread into festive holiday creations. During the nineteenth century the Grimm brothers collected volumes of German fairy tales including one about Hansel and Gretel who, abandoned in the woods, find a fantastical gingerbread house covered in luscious treats. Gingerbread houses soon became a favorite Christmas tradition worldwide.
American recipes usually called for fewer spices than their European counterparts, often using ingredients that were only available regionally. Maple syrup gingerbreads were made in New England and sorghum molasses in the South. The German settlers in Pennsylvania stayed true to their original recipe;Cooking classes, namely making Gingerbread Houses, is one of the offerings at River Edge Mansion. The recipe used is from the “Family Christmas Reader’s Digest Book.”
Gingerbread
3/4 cup shortening
3/4 cup molasses
3/4 cup sugar
3 3/4 cup flour

1 teaspoon salt
1 teaspoon baking soda

1 teaspoon nutmeg
3 teaspoons ginger
Melt shortening in a large saucepan and stir in sugar and molasses with a wooden spoon. Remove from heat. Sift together dry ingredients and stir into molasses mixture using your hands to work it in completely. The dough will be soft and crumbly. Use as soon as possible or wrap and refrigerate. Preheat the oven to 350 F. Lightly grease two cookie sheets. Roll the dough on the cookie sheets to 1/8-inch thickness. Cut dough with cookie cutters or into shapes to be used for the gingerbread house. Bake for 10-15 minutes. Do not over bake. The frosting is used to cement the house together and simulate icicles.
Frosting
2 egg whites
1/2 teaspoon cream of tartar
2 teaspoons water
3 cups sifted confectioner's sugar
In a large bowl beat the first three ingredients until frothy. Gradually add sugar and continue to beat until the mixture is of spreading consistency. Add more sugar if necessary. The icing should be firm enough to hold a soft peak. Cover with a damp towel to prevent drying out. The icing may be stored in the refrigerator in an airtight container.

Once the house is assembled any assortment of candies can be used to decorate the house.

Khmer Cooking Experience at InterContinental Phnom Penh

2010-01-31T01:18:00.001-08:00

Fish Amok: A Khmer Specialty

Fish Amok is a Cambodia curry which is steamed instead of boiled and is solid but moist. The traditional Khmer recipe is often served on special occasions like P’Chum Ben, Khmer New Year and during family gatherings.

Blend the following ingredients in a blender to make a curry paste:
4 oz. lemon grass stalk - sliced
1 inch galangal – sliced (or mix 1 teaspoon each cinnamon and mace)
1 oz./15g shallot – sliced
1 oz./15g garlic - sliced
1/ 4 teaspoon turmeric
1 small lime leaf
1 red chili – julienne (Soak in water)
1 tablespoon peanut butter or grinned roasted peanuts (ground).
Then add:
1/ 2 cup coconut cream
2 tablespoons fish sauce
2 teaspoons sugar
1/ 2 teaspoon shrimp paste

For Coconut Cream Garnish
Thicken coconut milk with of cornstarch mixture (1/4 cup water, 2 teaspoon cornstarch for 1 cup of boiling coconut cream).

Add 2 lbs meaty fish cubed (catfish, monkfish or cod) and 1/ 2cup coconut cream and let it marinate for 30 minutes or more.
Prepare boxes with banana leaf
Put a layer of julienne cabbage on the bottom, then fish curry mixture, topped with a dollop of coconut cream, garnish with thin strip of lime leaf and red pepper. Steam for 15 minutes. Serve with rice.

Phnom Penh Noodle Soup (Katiev Phnom Penh)
Katiev or simply known as Rice Noodle Soup is one of Cambodia’s favorite food normally taken any time of the day. Partnered with bread and strong coffee your day is complete.

4 cups chicken broth
4 cups pork broth8 oz package noodles (egg or rice) cooked
2 cloves garlic - diced1 onion - chunk
1 finger size piece fresh ginger root, peeled and sliced
1 star anise 1/ 4 cup chunk cabbage
Spice bag of cilantro, basil, and mint

Place above ingredients in large pot and simmer for one hour.

A variety of meat and fish can be used such shrimp, liver, pork, beef along with frozen beef, fish, and shrimp balls but the easiest to use is chicken.

1 lb boneless chicken –marinated with two chopped garlic cloves, two tablespoons sugar, 4 tablespoons soy sauce. After marinating cook in oven for 25minutes at 180ºC, let it cool and slice.

Precook a variety of vegetable such as bok choi, lettuce, and bean sprouts.

To serve put cooked noodles in bowl, add chicken and veggies, pour in hot soup. Serve with hoisin, chili and/or peanut sauce.

Hong Kong Tourist Board's Cake Making Class

2010-01-29T21:38:00.000-08:00

Even though Hong Kong is one of the world’s most modern and expensive cities there are ways to learn about the traditional Chinese culture for free or nearly free. The Hong Kong Tourist Board offers a variety of free or nearly free programs for visitors. When John and I get deplane in Hong Kong we stop at the Hong Kong Tourist Visitor Center to sign up for their programs. The Visitor Centers are located in Buffer Halls A and B, Arrivals Level, Terminal 1. Visitors can also sign up at HKTB’s in-town Visitor Centers located in Tsim Sha Tsui and on Victoria Peak. The programs are only available to foreigners who must sign up in person and show their passport. In January 2010 John and I signed up for a Chinese Cake-making class which was free but now has a fee of about $4 USD. For more information on the Chinese Cake-making Class in Hong Kong and other offerings by the Hong Kong Tourist Board check under Kaleidoscope at http://www.discoverhongkong.com/.

John and I joined eight others at Wing Wah Cake Shop at Shop 4, Union Mansion, 25 Chatham Road South, Tsim Sha Tsui in Kowloon for the class. During the lesson Master chefs Chiu and Fung demonstrated and then helped us make Wife Cakes. Men traditionally made Wife Cakes for their wives. It seems that long ago a wife sold herself as a servant to get money to pay for medical treatment for her father-in-law. The husband was so impressed by her dedication and wanting his wife back that he created Wife Cakes, which he sold in the market. They became very popular so he was able to earn enough money to buy his wife back. Our class also included the making of egg roll pastry in which any filling could be added if desired.

Wing Wah Wife Cakes
Pastry: 3/ 4 cup flour 1/ 4 vegetable oil
Crust: 3/ 4 cups flour 1/ 4 cup vegetable oil 1 egg1/ 4 waterFilling: 1/ 4 cup Gourd/Red Bean Paste – roll into a 1/ 2 inch balls
Coating: 1 egg, beaten
Make the pastry mix ahead of time by mixing flour and vegetable oil until smooth. Refrigerate for several hours. To make the crust, spread flour in a circle on a clean workspace. In the center, add the vegetable oil and egg. Mix the shortening and egg together, and begin to mix with the flour to form the dough. When the ingredients are well combined, add the water a little at a time, mixing until the dough is soft to the touch. Divide chilled pastry and crust mix into eight 1/ 2 inch balls. Roll a ball of pastry into a five-inch circle. Form a circle with forefinger and thumb. Place the pastry on top of fingers, make an indentation about 1/ 2 inch deep. Place a red bean paste ball in the depression. Pinch the edges to enclose the filling. Roll out crust into five-inch circle. Place crust circle on forefinger and thumb. Make an indentation and insert the ball of pastry that has the filling. Wrap the crust around the ball to enclose it. Place on worktable and press flat with your palm until about 1/ 2 thick. Place on baking sheet sprayed with Pam. Brush on beaten egg. Bake at 350 for 20 minutes or until golden brown.

Prague, Czech Republic: Radisson Blu Alcron Hotel's Cooking Experience

2009-12-29T19:09:00.000-08:00

To get the flavor of Prague head to the Radisson Blu Alcron Hotel for one of their cooking experiences. The "back-stage" experience includes a demonstration and practical cooking class with Executive Chef Roman Paulus. Discover the secret of the chef’s culinary art followed by dinner and wine tasting at the La Rotonde Restaurant. Chef Paulus has an impressive set of credentials that include working at London’s Hotel Savoy and traveling around the world on the Queen Elisabeth II.

While the recipes that are prepared vary and favorites can be requested svickova and trhanec are commonly requested. Svickova is a family tradition in Prague and the rest of the Czech Republic. It is a two-day meal, served at family lunch on Sunday or on holidays and prepared one day prior. It is also a popular dish for wedding receptions.

Trhanec, familiarly known as Emperor’s Omelet or Broken Omelet, is another traditional favorite. Although the Viennese consider it theirs it has its roots in Bohemia. As is the case with many recipes the result came from mistakes in preparing palacinka, the Czech version of the crepe. Both recipes respond well to a chef‘s creativity.

Svickova
2-3 lb beef sirloin
3 5-inch long thick slices of bacon - frozen
2 large carrots - cubed
2 medium parsnips –cubed
2 stalks of celery - diced
3 large chopped onions
Juice of two lemons
3 cups beef stock
3 tbs sugar
1 tbs mustard
2 tbs unsalted butter
4 tbs flour
2 cups sour cream
3 tbs. sunflower oil,
white or cider vinegar
salt and black pepper as needed
make spices of 2 bay leaves, 6 pepper corns, three pieces of allspice, and 3
springs of thyme

Preparation:
Puncture three holes in beef. Insert frozen bacon. Salt and pepper beef, tie up if necessary, and sear on all sides, set aside
Heat sunflower oil in medium size pan, added vegetables, cook slowly, add onions last, add mustard, then sugar and allow to lightly camamelize
Add vinegar, lemon juice, and cook for two minutes
Add stock, browned beef, spice bag, pour in stock, simmer for one hour
Remove meat and spice bag, and reduce sauce by one-half, strain to remove vegetables if desired
Thicken sauce with flour mixed with cream, cook another 10 minutes stirring constantly
Slice thinly and serve with sauce
Good with cranberry sauce and Czech beer.

Trhanec
2 cups milk
2 tbs flour
5 eggs
1 cup sugar
1 tbs vanilla
Salt to taste
Czech "tuzemak" rum (any rum)
1 cup raisins
1 cup pears (any fruit to make a compote)
1/ 2 cup butter

Preparation:
Mix milk, flour and eggs together to make a batter
Pour into pan – it should be about 1 /2 inch thick
Cook under broiler for 3 minutes and then finish in the oven at 180C for about 8 minutes.
Remove the omelet out the pan cut it in to small pieces.
Melt butter in a pan, add the fruit and sugar, cooked until caramelize. Add to the cubed omelet, stir well and serve.
For more information e-mail to sales.prague@radissonsas.com.or log on to www.alcron.cz.

Dubai: Cooking Chabab and Looqemat Dumplings

2009-12-25T21:54:00.000-08:00

Dubai is considered an expensive destination but it doesn’t have to be. Our favorite evening turned out to be our least expensive. After wandering through the spice souk with it aromatic smells we hopped on board an abra, handed the boatman one dirham and crossed Dubai Creek.

We strolled along the waterfront promenade to Sheikh Saeed Al Maktoum's House, the 1896-home of an early ruler. Interestingly, the house was kept cool by hanging wet cloths in the four wind towers. When the wind blew over the wet cloths it caused evaporation which is a cooling process. We continued on to the Heritage Village where admission is free. The living museum had a tented Bedouin village, camel rides, children performing traditional dances, weavers, and an exhibition of traditional cooking techniques.

While I was asking the lady sitting on a rattan mat what she was cooking a lady dressed in a traditional abaya and sheyla with a veil bought one of the crepe-like items and wordlessly offered it to me, which I graciously accepted. The cook was wearing a Gulf burqa, which in Dubai is a seldom-seen face covering of metallic-looking cloth.

I watched the cook pour the batter on a flat frying pan creating something similar to a crepe. When it was cooked she cracked an egg on top, spread it around, and then did the same with the cream cheese. Near her another lady was deep-frying what looked like donut holes which were slathered in syrup before serving. John and I bought treats from both ladies for about one dollar each. We sat down to enjoy our “dinner” next to a man in a white kandura. He asked, “How do you like them? You will never find these in a restaurant but my wife makes it all the time.” We told him the food was great as was our entire evening.

Chabab (also called Shebab)
1 1/2 c. milk1 c. flourPinch of salt1 egg1 egg yolk1 tbsp. melted butter
Plus one egg and one wedge of cream cheese for each chabab

Sift the flour and salt into a bowl.
Make a well in the center and add the egg and egg yolk.
Slowly pour in the half of the milk, stirring constantly, then stir in the melted butter.
Beat until smooth.
Add the remaining milk, cover, and let stand at room temperature for at least 30 minutes. The batter should be the consistency of light cream.
Pour a thin layer evenly over a flat frying pan.
Cook until dry and turn over.
Break one egg on top and spread it quickly over the surface.
Spread cream cheese over top.
In about it minute it was folded in quarters and ready to serve.

Looqemat Dumplings
3 1/2 cups plain flour - sifted1/4 ounce plain dried yeast 2 1/2 cups lukewarm water 1 teaspoon sugar corn oil (for frying)
NB: some recipes call for chopped onions, parsley, and a variety of spices but not the ones we had.
Syrup (or use honey):2 cups sugar 1cup water 1 lemon, juice of lemon squeezed
Mix Sugar and water, when it thickens add lemon, and bring to a boil.
Dissolve the yeast in 1/4 cup of the lukewarm water, add sugar and set aside until the mixture rises and foams. Beat rest of the ingredients, except the flour, into the yeast mixture. Gradually beat in the flour until the mixture becomes a sticky batter Cover with a damp towel and set in a warm place to rise, approximately 1.5 hours. Drop spoonfuls of dough in hot oil until golden brown. Drain and while still hot dip in syrup.

Detroit: Making Potato Noodles

2009-11-10T09:39:00.000-08:00

It isn't necessary to go to Poland to learn about Polish food. The Hamtramak area of Detroit is the perfect place to learn about Polish heritage. There are Polish bakeries, supermarkets, churches and restaurants. The Polonia Restaurant gives classes in Polish cooking.

Polonia’s Potato Noodles
2.5 lbs cold cooked potatoes, boiled the day before
12 oz flour (30% weight of potatoes)
one whole egg
large pot of boiling salted water

Finely grate potatoes or just mash them until there are no lumps. By hand, lightly mix all ingredients in large bowl. Flour a flat working surface and transfer the dough to it, knead the dough into a large 10-inch roll. Cut the roll into five parts. Hand roll one part into a snake about one inch thick by 12 inches long. Flatten the roll lightly using a knife. Cut the flattened roll diagonally into 3/ 4 inch noodles strips (about 15 pieces). Repeat with the remaining dough. Drop noodles into boiling water. Allow the noodles to float to the surface and boil about three minutes. Using a slotted spoon, scoop the noodles out of the boiling water and drain, rinse in cold water and drain again.

Hong Kong, China: Dim Sum

2009-10-30T12:57:00.000-07:00

Dim sum is a uniquely Chinese. It consists of a variety of dumplings, steamed dishes, and other items often served in individual bamboo streamers. When several are ordered they make a wonderful meal. The words literally mean, "touch your heart."

I was introduced to dim sum during a visit to Hong Kong several years ago. A friend took us to a dim sum restaurant where a wheeled cart, like an English teacart, went from table to table and, after viewing the picture menu, we chose what we wanted to try. On the back of the menu was the history of dim sum. It seems that a demanding empress ordered her royal chef to prepare a special meal for her. Afraid to make a mistake, he made many individual items sure to "touch her heart." Dim sum was a success and became linked to drinking tea especially with travelers journeying along the famous Silk Road. They needed a place to rest, so teahouses opened up along the roadside, and after a while teahouse proprietors began adding a variety of snacks in the form of dim sum. My favorite is char siu bao, barbecued pork in a steamed dumpling; and har kau, shrimp wrapped in thin dough fashioned to look like a purse and steamed. Dim sum is a great way to sample new foods without ordering an entire plate of one item.

The Hong Kong Peninsula, one of the world’s most exquisite hotels, has a variety of programs whereby guests can learn about a variety of things from feng shui to how to make dim sum.
At the Peninsula Hotel, Chef Wah taught John and me how to make Shrimp Dim Sum and Chive Dim Sum. Basically the pastry is the same but chive water is used for the Chive Dim Sum. Interestingly, Chef Wah explained, "No matter where you go in the world, the Shrimp Dim Sum has a pure style. It always has the same ingredients and shape. You can be creative when shaping the Chive Dumpling." We found shaping the little purse-like dumplings more difficult than it looks but as Chef Wah explained, "It takes practice. I make 400 to 500 every day."

Chive Dumplings
1 pound finely minced shrimp meat
1 cup diced chives
1/2 cup diced Chinese mushrooms
1 tablespoon sesame oil
1/ 4 teaspoon salt
1 teaspoon chicken powder
1 tablespoon sugar
Mix ingredients and chill for four hours.
　
Shrimp Dumplings
6 ounces finely minced shrimp
3 tablespoons finely chopped bamboo shoots
1/4 teaspoon salt
1 teaspoon chicken powder
1/4 teaspoon sugar
1/4 teaspoon sesame oil
Mix all ingredients for the stuffing and refrigerate for 4 hours.
　
Dim Sum Wrappers
(It is possible to buy wrappers.)
2 cups wheat flour
3 tablespoon cornstarch
1 3/ 4 cups boiling water for shrimp dumplings
or
1 3/ 4 cups boiling chive water for chive dumplings. To make chive water boil three ounces of diced chives in two cups of water until green and strain and use instead of plain water. Food color can be added if needed.

Mix ingredients adjusting as necessary for dough to be of the proper consistency. Form a small ball, roll out until thin, place stuffing on top, press closed to make a purse shape for Shrimp Dim Sum, or any desired shape for Chive Dim Sum, and steam for 4 minutes.

For more information check http://www.peninsula.com/

Bangkok, Thailand: Cooking at the Peninsula

2009-10-27T10:02:00.000-07:00

"Good Morning, Madam. Here is your chilled bottle of water. The Sam Yan Wet Market is only 15 minutes away," said the liveried driver of the Peninsula’s Mercedes. And, so began our lesson on how to make Phad Thai with Egg Net. Our guide led us through the wet market where we learned about the red skin dragon fruit and black skin chicken. It quickly became obvious why it is called a "wet market." Vendors were constantly spraying their produce to keep it fresh looking. The Peninsula Hotel’s Academy offers a variety of cultural programs including several cooking options that range from a one-hour Thai Tea Appreciation class to a Peninsula cooking class that includes dining at the hotel’s riverside Thai-style Thipara Restaurant. One of the hotel’s highly trained chefs teaches the lesson in a gleaming stainless steel kitchen. I found the egg net fun and simple to make. It can easily be adapted to make rollup hors d’oeuvres by placing julienne meat and/or veggies on the egg net. For more information check http://www.peninsula.com/ or http://bangkok.peninsula.com/.

Phad Thai – serves 2
7 oz rice noodles (softened by letting noodles soak in boiling water for 10 minutes)
6 oz Shrimp
2 oz chopped dried shrimp
2 oz chopped peanuts
2 oz bean curd, cut small
4 eggs
¾ oz chopped shallot,
3 ½ oz bean sprouts
2 oz chopped chives
2 teaspoons chili powder
2 oz cooking oil
1 lime sliced

Stir-fry the shallots, bean curd and shrimp. Add eggs and noodles, stir well until cooked. Add tamarind sauce and cook to the desired consistency. Add chopped peanut, dried shrimps, bean sprouts, and chives. Place on the serving plate. Garnish with fresh chives, bean sprouts, a piece of fresh lime, and chili powder. Cover with egg net.

Egg net
4 eggs
oil
salt
pepper
Heat a wok with a little oil. Whisk eggs in a small bowl add salt and pepper. Hold bowl over the wok, dip fingers into the egg mixture and drizzle egg mixture in a tic-tac-toe formation into the wok. As soon as the egg net is set, remove carefully, transfer to a plate. Cover with wax paper and repeat the process until you have used up the egg mixture.

Lucban, Philippines: Kulinary Food Trip

2009-10-27T09:02:00.000-07:00

"We start in April making thousands of Kiping. On May 15 we give thanks to San Isidro Labrador for a good harvest by covering our houses completely in fruits, vegetables, and Kiping. If we cook the Kiping we can eat it, too," explained Milada Valde as she prepared the colorful Kiping. The Kipings are fashioned into flowers, chandeliers, and other decorative items. Valde explained, "Several centuries ago, during the Acapulco trade, a chef returned and wanted to make tacos but could not get the necessary ingredients so he experimented and invented Kiping." While the Kipings were drying she demonstrated how generations of her family have been making the town’s other local delicacy, Lucban Longganisa. Lucban was the first stop on a daylong culinary tour of Quezon Province that ended with learning the ritual for imbibing Lambanog, the local 90 proof coconut wine! For more information check http://www.visitmyphilippines.com/.

Lucban Longganisa
Every family has their own "secret" recipe! Season to personal taste.
2 lbs. minced pork
1 tablespoon salt
1 teaspoon pepper
2 tablespoons paprika – for color
Juice of oregano leaves (pound fresh leaves to make juice) or 1 teaspoon dried oregano
1 tablespoon finely chopped garlic
Sausage casings
Add seasonings to the minced pork to taste, mix, stuff casings, tie in links, traditionally hung in the windows to dry. After drying, package, and freeze.

Kiping
Rice powder
Water
Pinch of salt
Food colorings
Kabal leaves or any waxy leaf or other item that will leave an imprint
To the rice powder add water until it is of a flowing consistency. Pour batter on to the leaf, put into steamer for about one minute, air dry, when dry peel off. To make the Kiping eatable fry or grill and serve with dips.

Hoi An, Vietnam: Red Bridge Cooking School

2009-10-27T08:37:00.000-07:00

Chef Thanh pointed to the large mirror above his cooking demonstration table, "Vietnamese TV." Our international group of 20 had arrived at the school via a 25-minute scenic boat ride on the Hoi An River. After each demonstration, the chef ordered, "Now you try. If you don’t do it right do it again – at home!" Each participant had their own gas burner with all the necessary ingredients laid out by the staff. Chef Thanh’s quick wit and snappy patter made me wonder if he was practicing for a spot on the cooking channel. We learned to prepare a complete Vietnamese meal including how to make rice paper and food decorations. I will need more practice to make attractive food decorations. Chef Thanh’s advice, "If you make a mistake – eat it!" However I think making rice paper requires too much work and skill. For more information contact Red Bridge Restaurant & Cooking School, www.visithoian.com.

Vietnamese Eggplant in Clay Pot - Serves 4
1 Medium sized clay pot (or thick metal pot)
2 Asian (long & thin) eggplants cut into strips of ½ inch pieces
Root of 1 lemongrass, crushed
1 teaspoon of salt
2 cups of water
Cooking mixture
1 ½ tablespoons of tomato puree
1 teaspoon of sugar (or tablespoon of honey or pineapple juice)
½ teaspoon of salt
2 cups of water

Add water, lemongrass, and salt to the pot, and bring to a boil. Add the eggplant and continue boiling for 3 minutes. Drain all the water from the pot, then add the cooking mixture and simmer for approximately 10 minutes, or until tender.
NB: traditionally the eggplant is deep-fried first, drained before adding to the pot. Serve hot with steamed rice.

Hoi An Pancakes – serves 2-4
Batter
1 cup dried rice flour
1½ cups water
Pinch of salt
½ teaspoon of turmeric powder (or curry or saffron)
Mix all together, leave at room temperature for one hour.

Ingredients
6 ounces pork (or any other meat)
vegetable oil
10 ounces of small shrimps (or any other seafood)
2 thinly sliced onions
8 ounces of bean sprouts
Topping Mix

Lay out mint leaves, coriander, Vietnamese basil, thinly sliced carrots and banana flower (or cabbage) as if for a salad.
Packet of rice paper

Cut the pork into thin slices. Heat oil in a wok or non–stick frying pan and cook 3 or 4 slices of the pork for a minute or two. Add 3 shrimps and cook for 1 minute. Stir the batter and pour just enough into the pan to create a thin layer. Top with a few bean sprouts and onions. Fry over medium heat until the bottom of the pancake is crisp. Fold the pancake in half and turn out onto a plate. Repeat this process with the remaining ingredients, adding a little oil to the frying pan for each pancake. To eat to pancake, add a little topping mix, and wrap it in a rice paper. Dip it into a peanut sauce before eating.

Yangon, Myanmar: Burmese Cooking

2009-10-27T08:07:00.000-07:00

Our Yangon cooking class started with a tour of the outdoor market led by Mr. Ko Ko, the restaurant manager at the Ambassador’s Residence, and Ms. Htay Htay Lwin, his assistant. It quickly became a cultural tour. Mr. Ko Ko picked up a piece of bark, "This is not food. This tanaka. The women grind it into a powder and apply it to their face to protect it from sun." At a stall selling longyis, the traditional sarong-style garb worn by most adults in Myanmar, Mr. Ko Ko asked, "Do you know the proper way to wear a longyi?" Unwrapping his longyi, he explained, "The men fold it like this in the front with a twist knot. The women secure it on the side." We purchased fresh fish to make Fish Cake Salad and returned to the hotel in a 1940s mini-truck. After our lesson, which took place on the hotel’s expansive second-floor teak veranda, John and I savored the finished product while enjoying the view of the tropical garden. For more information check http://www.governorsresidence.com/.

Fishcake Salad – serves 2-4
Fishcake
1 lb. of minced fish fillet
1 clove garlic
1 teaspoon of ground ginger
¼ teaspoon of turmeric powder
¼ teaspoon of salt
½ teaspoon of chili flakes
1 cup of oil
Put minced fish fillet in a mortar. Add the salt, garlic, and ginger. Pound into a paste. Add turmeric and chili flakes; continue to pound until mixture is smooth. Shape the fishcake paste into pancakes and gently fry until golden brown, remove from the oil, place on paper to remove the oil. When it is cold slice the fishcakes into strips.

Salad
1 tablespoon fried onion slices
3 white cabbage leaves cut julienne-style
1 sliced tomato
1 teaspoon freshly chopped coriander leaves
1 teaspoon lime juice
1 teaspoon fish sauce
1 teaspoon roasted chickpea powder

Mix the sliced fishcake with the cabbage, tomato, and onions. Season to taste with the lime juice and fish sauce. Add the chickpea flour and freshly chopped coriander, mix well, and serve
NB: Chicken can be substituted for the fish

Lemongrass Juice – 1 gallon
1 pound thinly sliced lemongrass (lower part only)
1 gallon hot water
4 teaspoons fresh lime juice
4 teaspoons sugar cane syrup
Crush the lemongrass slices into a smooth texture and soak in hot water. Let infuse for about eight hours. Strain, mix with freshly squeezed lime juice and sugar cane syrup, chill before serving. Decorate with a lemongrass stem and a slice of lime.
NB: This juice can be served warm with a dash of honey or turn it into a cocktail by adding a jigger of vodka.

Palau: A Taste of Paradise

2009-10-24T05:33:00.000-07:00

"The taro plant is very important to the Palauan people," explained Ann Singeo, the owner of Sense of Wonder eco tours, to my husband, John, and me. " The legend of Palau is based on food. A simple version of the legend has it that a giant by the name of Uab was consuming all the food so the rest of the people were starving. The villagers placed him on a fire; he exploded, and created the islands of Palau." Palau is an amazing group of 700 islands, most uninhabited, and one of the most eco of all locations we have visited.

Before John and I set out on our kayak tour of the mangrove, Spis, our other guide picked a sprouting coconut off the ground and split it. The white part had become spongy and Ann suggested we slather it on our exposed body parts, "It will keep away the mosquitoes and prevent sunburn." Deep in the mangrove we pulled our kayaks up on land and a short hike took us to a where Ann explained another Palauan legend. The taro goddess brought back samples from the taro patches she had created on the various islands. Pointing to upright stones, Ann said, "These are the taro plants planted by the goddess. Over the years they turned to stone." We were totally unfamiliar with taro, a root that is an important source of food for Palauns. The taro patches are the exclusive domain of women probably because they have to wade in deep mud, sometime above their waist, to harvest the plants so they often work nude. At the end of the tour Ann had prepared a lunch that included taro soup and taro salad.

The Rock Islands of Palau are a paradise for divers and snorkelers. John and I were dazzled by the brilliant blue starfish and the giant clams but the most amazing experience was swimming with thousands of jellyfish, which are virtually stingless. On our return from a snorkeling tour with Fish ‘n Fins the talk turned to food, Tova Harel, the owner of Fish n’ Fins, said if we returned for dinner she and Cesar, her chef, would show us how to prepare fish and some taro recipes. It was an offer we could not refuse.

When we were in Palau in March 2009 we loved the half-day tour and lunch ($75) with Sense of Wonder, annsingeo@yahoo.com. Our cooking experience ($25) was an impromptu favor extended by Tova Harel, http://www.fishnfins.com/ but one she will provide for other tourists along with her formal cooking experience that includes diving. She has authored a cookbook, "Taste of Rainbow’s End."

Taro Rosti
4 purple taro (or red potatoes)
1 medium onion
1 teaspoon salt
1 /2 teaspoon pepper
1 to 2 tablespoons of oil
Grate taro and onion.
Add salt and pepper.
Mix and form into hamburger shape.
Fry in oil until golden brown.

Broiled Fish
4 lb grouper or similar fish – scaled and gutted
3 sliced garlic cloves
Several slices of fresh ginger
3 tablespoons of sesame oil
3 tablespoons of soy sauce
1 large banana leaf (optional or corn husks may be substituted)
Score the fish.
Put a slice of garlic, ginger, and a lime leaf in each score and a few inside the fish.
Drizzle sesame oil and soy sauce on banana leaf and inside the fish.
Loosely wrap fish in tinfoil.
Grill about 15 minutes until the meat is white and flaky.

Honduras: Cooking Garifuna-style

2009-10-24T04:38:00.000-07:00

Orel Emile Gentle Steward traded his life as a chef on a cruise ship to be a chef in his hometown of Sambo Creek, Honduras. Sambo Creek is one of many colorful Garifuna villages that dot the north coast of Honduras. The Garifuna are an AfroCaribbean group who live on some of the most beautiful palm-fringed beaches in Central America. It is easy to understand why Chef Orel returned to Sambo Creek.

The Garifuna originated from two Spanish slave ships wrecked off the coast of St. Vincent in the 1600s. Their culture is so unique that in 2001 UNESCO proclaimed their language, dance, and music a Masterpiece of the Oral and Intangible Heritage of Humanity. They are widely known for their wonderful seafood dishes that are an integral expression of their culture.
In Sambo Creek, only a short ride from La Ceiba, Chef Orel explained, "The Garifuna live off the ocean. Everyday the people go fishing." He proceeded to teach my husband, John, and me how make Sopa de Pescado (fish soup) with Machuca. His neighbor, Hoga Lalyn Fermana, helped prepare the machuca by pounding the plantain in a traditional wooden mortar with a long-handled pestle. While doing so she danced the punta, the Garifuna traditional dance. The two seemed very closely associated in rhythm and movement. Machuca is served like rice or mashed potatoes.

We were enjoying the soup and machuca when a couple of the local people showed up with their drums and began to beat out a rhythm while dancing the punta. "We look for any excuse to sing and dance," explained Chef Orel as he pointed to the children on the beach who heard the drums and were doing their very best punta. Chef Orel glanced down from the second floor of the restaurant at his neighbor’s house said, "Come with me. Hoga is making a coconut candy. She will teach you how to make it. Hoga is everyone’s grandma."

The Talbeta de Coco Hoga had just finished making was cooling and hardening on the table, but she showed us how she grated coconut and cooked it with cane syrup stirring with a wooden spatula until it sticks together. Her husband, who she grabbed and gave a great big kiss, was cutting the sweet into serving size portions. The big kiss seemed the perfect end to our visit.
We visited Sambo Creek in October 2008 and made our arrangements with Tourist Options travel agency in La Ceiba. The $27 tour included transportation, entertainment, an awesome meal, and a taste of Garifuna culture. Tourist Options is located two blocks from La Ceiba’s Central Park, on Boulevard 15 de Septiembre. Contacts: web site - http://www.hondurastouristoptions.com/, Tel: 504-443-0337.

Sopa de Pescado (makes 2 to 4 servings)
4 cups fish stock made from scratch. Canned fish, chicken, or vegetable stock can be substituted
2 crushed cloves of Garlic
one diced sweet pepper
salt and other seasonings to taste
1 cubed yucca (or potato)
1 sliced onion
1 cup coconut milk
1 whole fish, about 9 inches in length, per serving or skinned fish meat cut in cubes. The Garifuna use red snapper but any fish will do.
Make a fish stock by boiling fish heads, shrimp shells, the non-white conch meat or any leftover fish "stuff," and garlic. Boil for 15 minutes. Strain. It is similar to making turkey stock using the bones.
To the stock add onions, sweet pepper, salt, and any desired spices. Give it a little kick with jalapeño peppers. Add yucca (or potatoes), sliced onions, and coconut milk. Cook until the yucca is tender.
Fry the fish or boil it in the stock for 7 minutes.
If the fish is fried, place in a bowl and pour the liquid over it. Serve with machuca on the side with a few slices of lemon. Traditionally, when serving the soup to females the tail is cut off.

Machuca
2 yellow plantain – peeled and cubed
2 green plantain – peeled and cubed
¼ teaspoon salt
1. Boil the plantain with salt until soft.
2. Mash together until similar to mash potatoes. Traditionally it is mashed African style with long wooden pestle in a wooden mortar. Serve on the side with the fish soup.