tag:blogger.com,1999:blog-5872615890323860652024-03-13T12:13:01.823-07:00Raining PotatoesTHIS BLOG IS NO LONGER BEING UPDATED. PLEASE VISIT WWW.NOVAWALSH.COM FOR NEW CONTENT!Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-587261589032386065.post-19958421041591671112011-11-11T12:28:00.000-08:002011-11-16T17:36:12.756-08:00Food Truck Friday - The Best Doughnut I Ever AteOne of the most exciting things about my new hometown of Austin are the food trucks. There is a constant stream of new trucks and new dishes to taste and my husband and I try to get out pretty regularly to prowl the streets for great food.<br />
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Because food trucks are such a prominent part of my new life here I've decided to institute Food Truck Friday so I can show off some of this delicious food. I want to make this a participatory event, so get ready to hunt down some food trucks and do some blogging!<br />
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If you want me to add your food truck post to my Food Truck Friday roundup, just send me an email with your name, the name of your blog, and blog url, along with the url of your post on food trucks. I'll put my post together on Friday at noon central time, so make sure to post your blog sometime before that and send me your information! <br />
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<tr><td class="tr-caption" style="text-align: center;">The Flying Pig Doughnut - Gourdoughs Food Truck Austin, TX</td></tr>
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<a name='more'></a>This week I'm going to start with one of the best things I've ever had, not just from a food truck, but <i>ever</i>. The Flying Pig Doughnut from <a href="http://www.gourdoughs.com/">Gourdoughs</a> food truck on South Lamar in Austin is hands down the best doughnut I've ever had. The dough is light and fluffy with a crispy outer edge that soaks up the creamy maple glaze. It's like a pillow of sugar which is perfectly balanced by salty strips of bacon on top. Anyone who reads this blog knows I have a passion for pig, and I think putting bacon on a doughnut is one of the most brilliant things I've ever seen.<br />
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Gourdoughs has a lot of other doughy treats on the menu, and I suspect I'll get around to trying them all at some point. Mother Clucker looks like another fun one with fried chicken and honey butter. I also like the fact that this truck has a semi-permanent location. I always know where to find them and when they'll be open. Perfect when I get that late night craving for bacony deliciousness.<br />
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What is the best doughnut you've ever had? Do you have a food truck experience you'd like to share? Please leave a comment - I'd love to know more!Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com1tag:blogger.com,1999:blog-587261589032386065.post-77738048328640239122010-11-04T04:45:00.000-07:002011-11-16T17:36:52.031-08:00What is That Smell?One of the most unique dishes I've ever experienced is <a href="http://en.wikipedia.org/wiki/Stinky_tofu">stinky tofu</a>. I'm pretty sure you can find it in several Asian countries but I'm told that it is traditionally a Taiwanese dish. It basically smells like feet, really really stinky feet. You can smell the stuff before even approaching a stand or restaurant.<br />
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<tr><td class="tr-caption" style="text-align: center;">Deep fried stinky tofu with sauce and pickle</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TM42AK1RYdI/AAAAAAAABMo/8HqDOkVging/s1600/Stinky+Tofu+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>The idea is that the tofu is fermented in a brine for several days or even several months. Each vendor has their own brine which is responsible for any flavor differences you might find. The brine is a pretty ugly sludge of vegetable, spices and herbs, and sometimes meat material. After the tofu is soaked for the required amount of time it is either steamed, stewed, or fried (my favorite kind). It is usually served with some sauce and some very vinegary cabbage pickle.<br />
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I've tried several varieties and I would definitely choose to eat stinky tofu over <a href="http://novawalsh.blogspot.com/2010/08/penang-food-story-day-two.html">durian</a>, but it probably wouldn't be my first choice. The problem for many is that the smell and the taste or so completely different that it plays tricks with your senses. If you close your nose while you eat it this can usually be avoided.<br />
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<tr><td class="tr-caption" style="text-align: center;">A very proud proprietor - this shop was famous for its stinky tofu and had won several awards</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TM42Pfa4U0I/AAAAAAAABMs/7VlADzpOQZg/s1600/Stinky+Tofu+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>The other night we were watching an episode of <a href="http://www.travelchannel.com/TV_Shows/Bizarre_Foods">Bizarre Foods</a> (a show which I despise but we have very limited English t.v. options over here). Andrew Zimmern was in Taiwan and went to a restaurant specializing in stinky tofu. It is the only thing I've ever seen defeat him. Ha ha! I yelled at the screen. I felt vindicated - this guy couldn't even handle stinky tofu? What a wuss. No wonder I don't like the show... <br />
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<object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/ILexn0r6STg?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/ILexn0r6STg?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com2tag:blogger.com,1999:blog-587261589032386065.post-33397685897115952492010-10-31T19:05:00.000-07:002010-10-31T20:11:44.087-07:00Food Markets, Taiwanese Style!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TM4WcGXJ2OI/AAAAAAAABLc/QxDttuvVCA4/s1600/Taiwan+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/TM4WcGXJ2OI/AAAAAAAABLc/QxDttuvVCA4/s400/Taiwan+018.JPG" width="400" /></a></div> A couple of weekends ago a friend of ours met us out early on a Sunday morning in the rain to walk us through a food market in Taipei. I'm pretty sure the trip was fueled by my recent posts of <a href="http://rainingpotatoes.blogspot.com/2010/10/french-food-market.html">French</a> and <a href="http://rainingpotatoes.blogspot.com/2010/10/spanish-food-markets.html">Spanish</a> Food Markets that she'd seen. She wanted to show us what Taiwan markets had to offer.<br />
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<tr><td class="tr-caption" style="text-align: center;">A rainy day at the market</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TM4dbLnDurI/AAAAAAAABL4/nCQVGN5OYUc/s1600/Taiwan+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Meeting us on the corner, she warned us that it wouldn't be anything like the European markets she saw on my blog - this quickly proved to be true.<br />
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As soon as we walked into the market we found this gentleman. At first glance there's not much to see - a bunch of bottled water. But oh no! This is actually home-brewed rice wine. Easy to sneak into the boring afternoon meeting or class. I know a few people from college that would have been regular customers.<br />
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Several stands sold fresh seafood. And I'm talking fresh. One in the middle of the road had a bucket of large shrimps that were literally jumping out and onto the ground. That is until they had their heads ripped off by the proprietess.<br />
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A few more oddities you would definitely have a hard time finding in Europe - a stand of all tofu products, blocks of taro cake bigger than your head, and brains on hooks.<br />
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<tr><td class="tr-caption" style="text-align: center;">All vegetarian products - mainly made from tofu</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Slabs of taro cake</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">There's nothing like brain on a stick to make a person feel primeval</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TM4arGg_biI/AAAAAAAABLw/tgNJh_Z266c/s1600/Taiwan+040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>And since I've gotten you all disturbed with that last picture I might as well go into the most disturbing part of all - the chicken slaughter. I eat a lot of chicken. I know where it comes from. I'm not an animal rights activisit or anything, but this seems a little extreme and cruel to the chickens.<br />
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It goes like this - there is a big cage with a bunch of live chickens stuffed inside, squawking and stepping on one another (sorry about the picture quality - there was a lot of bustle around the stand and hard to get a steady picture).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TM4cL87AXzI/AAAAAAAABL0/vZdSNnw0JxU/s1600/Taiwan+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TM4cL87AXzI/AAAAAAAABL0/vZdSNnw0JxU/s400/Taiwan+036.JPG" width="400" /></a></div>Above the cage you may notice a yellow tray on which several chicken organs rest. The smell of blood and sounds of murder surround these chickens - they know what's in store for them. The smack of the butcher block above brings them one step closer to the bloody and horrible death that's already come to their friends and neighbors. There is no way to escape your fate buddy.<br />
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On a happier note, there was a lot of really beautiful produce - fruits I'd never seen before, piles of ridiculously cheap herbs (an entire basket of basil for about 30 cents US), and long poles of sugar cane and taro, dumplings and cakes. Stunning variety.<br />
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<tr><td style="text-align: center;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TM4d2tjGF2I/AAAAAAAABL8/SeWiJtYxuPI/s400/Taiwan+028.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dumplings and shu-mai</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TM4d2tjGF2I/AAAAAAAABL8/SeWiJtYxuPI/s1600/Taiwan+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TM4ehGOkcrI/AAAAAAAABME/qMrcjUMXfsM/s1600/Taiwan+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TM4ehGOkcrI/AAAAAAAABME/qMrcjUMXfsM/s400/Taiwan+020.JPG" width="300" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TM4e1HkH1jI/AAAAAAAABMI/10S3wyIbpjQ/s400/Taiwan+042.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hibiscus flowers</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TM4e1HkH1jI/AAAAAAAABMI/10S3wyIbpjQ/s1600/Taiwan+042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Our friend was right - the market was nothing like the ones I experienced in Europe. But this is a good thing! So much variety in what people eat around the world is exciting and inspiring. There's so much out there to try - it's a big world with lots of great food!Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com1tag:blogger.com,1999:blog-587261589032386065.post-16158561956034996262010-10-10T01:50:00.000-07:002010-10-10T01:52:21.945-07:00Spanish Food Markets<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TK_SVzMFXAI/AAAAAAAABIQ/RV5V9bwrWWs/s1600/Barcelona+063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/TK_SVzMFXAI/AAAAAAAABIQ/RV5V9bwrWWs/s400/Barcelona+063.JPG" width="400" /></a></div><br />
After France, my friends and I traveled through Spain for about a week. I'd been amazed by the<a href="http://rainingpotatoes.blogspot.com/2010/10/french-food-market.html"> French Food Markets</a>, but they did little to prepare me for what I found in Spain. I can understand now why many of the food magazines and foodies are saying that Spain is the new food capital of the world. I had some of the best food of my life on our trip through Spain and I would recommend it to anyone.<br />
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Our first stop was in Barcelona where we visited a large indoor daily market. I can't even imagine what I might do if this market was near home for me. I would certainly gain weight. Not only do the vendors in this market sell raw ingredients, but you can sit down and have a glass of wine or some tapas if you're in the mood. What could be better while you're shopping for your day's groceries?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TK_hYW345dI/AAAAAAAABIo/cbusjEVr5F0/s1600/Barcelona+043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TK_hYW345dI/AAAAAAAABIo/cbusjEVr5F0/s400/Barcelona+043.JPG" width="400" /></a></div>A few more fantastic pictures from the market. Warning: some sad-ish pictures of little piggies ahead.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TK_iL8QTgtI/AAAAAAAABIs/_v9NA7pUiZI/s1600/Barcelona+044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TK_iL8QTgtI/AAAAAAAABIs/_v9NA7pUiZI/s400/Barcelona+044.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TK_kUeiwyQI/AAAAAAAABIw/QQrYSV77pQk/s1600/Barcelona+058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TK_kUeiwyQI/AAAAAAAABIw/QQrYSV77pQk/s400/Barcelona+058.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TK_k2WHvlPI/AAAAAAAABI0/X8nKeeTSszQ/s1600/Barcelona+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/TK_k2WHvlPI/AAAAAAAABI0/X8nKeeTSszQ/s400/Barcelona+036.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TK_lYwT9x9I/AAAAAAAABI4/n-_MC-coT-8/s1600/Barcelona+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TK_lYwT9x9I/AAAAAAAABI4/n-_MC-coT-8/s400/Barcelona+041.JPG" width="400" /></a></div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com10tag:blogger.com,1999:blog-587261589032386065.post-8025257039430366832010-10-02T11:17:00.000-07:002010-10-02T11:17:58.945-07:00French Food MarketI've been touring through France and Spain for the last three weeks and have had some fantastic food experiences that I will definitely be writing about. The first one I want to share is French food markets. A friend and I started out in Strasbourg, near the border of Germany, and drove through the country, ending in Provence and the south. We were hoping to catch markets in a few cities but ended up only visiting two because they kept closing before we could get there.<br />
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Our second day in Strasbourg we were lucky enough to find a street market and the food was absolutely amazing - I wanted to eat everything I saw. The variety of vegetables was fantastic and together with bread, cheeses and sausages of all sorts, I was definitely ready to eat.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TKTRpi9nVuI/AAAAAAAABGU/gqL_zSl2Hno/s1600/France+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/TKTRpi9nVuI/AAAAAAAABGU/gqL_zSl2Hno/s400/France+012.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TKd18LXEakI/AAAAAAAABGg/ASA2rka35LY/s1600/France+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TKd18LXEakI/AAAAAAAABGg/ASA2rka35LY/s400/France+015.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TKd2QEq-H5I/AAAAAAAABGk/qKCJr3c2QDI/s1600/France+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TKd2QEq-H5I/AAAAAAAABGk/qKCJr3c2QDI/s400/France+016.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TKdzUdf9-hI/AAAAAAAABGY/O1QsHisogRw/s1600/France+017.JPG" imageanchor="1"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TKdzUdf9-hI/AAAAAAAABGY/O1QsHisogRw/s400/France+017.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span id="goog_1666551562"></span><span id="goog_1666551563"></span></div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com3tag:blogger.com,1999:blog-587261589032386065.post-206771398887543082010-09-02T01:32:00.000-07:002010-09-02T01:32:21.008-07:00You Had Me at Sushi<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TH4Y5xf2oUI/AAAAAAAAA-4/qBt3AfbV7C8/s1600/Penang+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TH4Y5xf2oUI/AAAAAAAAA-4/qBt3AfbV7C8/s400/Penang+018.jpg" width="400" /></a></div>Oh Japan! Why did you have to create such good food? I was already sold at sushi - determined to love you forever. Did you really need to add one more thing to push me over the edge?<br />
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<b><a href="http://en.wikipedia.org/wiki/Tonkatsu">Tonkatsu</a>.</b> Fried pork cutlet chopped up and served with a cabbage salad, miso soup and condiments.<br />
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Sushi had already changed my life. After the initial shock of something so foreign it became my favorite food and because of it I will be forever in love with Japanese cuisine. But then this tonkatsu stuff came along and I don't know if my life will ever be the same. I might have to pick up and move to Osaka. Don't tell my husband.<br />
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We went to a chain restaurant here in Taipei called Saboten. We first got a big bowl of thinly sliced cabbage and a small bowl of white and black sesame seeds with a wooden mortar. The bowl the seeds were in had little grooves all throughout so when you grind the seeds they mash up very nicely.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TH4bHpI-EbI/AAAAAAAAA_I/6SxFIzrmFGo/s1600/Penang+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TH4bHpI-EbI/AAAAAAAAA_I/6SxFIzrmFGo/s400/Penang+014.jpg" width="400" /></a></div>You grind up the seeds, then add this amazing sweet barbecue like sauce, and some vinegar if you want. This becomes a salad dressing for the cabbage and dip for the crispy fried pork. I don't know how to describe it except to say that it is amazing! Sweet and a little spicy, salty too. The perfect accompaniment to pretty much anything.<br />
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We were also served a small dish of pickled daikon radish cubes and these amazing black beans that I'm craving right now writing this. The beans had a really chewy texture, almost like mochi, and tasted just a little bit sweet.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TH4bvGkDpbI/AAAAAAAAA_Q/M_Rg0iCkSUc/s1600/Penang+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/TH4bvGkDpbI/AAAAAAAAA_Q/M_Rg0iCkSUc/s400/Penang+003.jpg" width="400" /></a></div>After the salad the main course came out. I got pork and prawn, both had a perfectly flaky and crisp outer crust and tender inside. My side was a potato salad which was an excellent balance to the salty fried meat. I am in love with this stuff! I just hope I can find it back in the U.S. when I come home...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TH4cQC32UZI/AAAAAAAAA_Y/RBf-kDKB7wA/s1600/Penang+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TH4cQC32UZI/AAAAAAAAA_Y/RBf-kDKB7wA/s400/Penang+019.jpg" width="400" /></a></div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com4tag:blogger.com,1999:blog-587261589032386065.post-6108568397914431552010-08-21T19:09:00.000-07:002010-08-21T19:32:26.753-07:00Penang Market<div class="separator" style="clear: both; text-align: center;"></div><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/THB73qV4DhI/AAAAAAAAAyI/_i_qdqmnB1Y/s1600/Penang+409.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/THB73qV4DhI/AAAAAAAAAyI/_i_qdqmnB1Y/s400/Penang+409.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish for sale. This one looked like a whopper - I can't imagine what I would do with it. Also on offer are some stingray, small sardine like fish and various other seafood delights.</td></tr>
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On one of our last days in Penang we visited a local Chinese market where our friend was going to pick up some groceries for the week. I always love going to local markets when I'm traveling - you get a much better idea of how the locals are eating than if you just stick to restaurants. This market was really amazing. Not only was there a huge array of fresh produce but seafood like I've never seen, roasted meats, flowers and the fish balls and cakes that are so popular in Chinese cuisine.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fish and squid balls, stuffed okra, other rolled and stuffed things unimaginable</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/THB8D8AXZcI/AAAAAAAAAyY/vdvtFMwDJ1Y/s1600/Penang+401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/THB8D8AXZcI/AAAAAAAAAyY/vdvtFMwDJ1Y/s400/Penang+401.jpg" width="400" /></a></div><br />
We picked up some of the roasted pork when we first walked into the market and walked around eating it out of a little pink plastic bag. It was fatty and crunchy, a little bit sweet in that characteristic Asian meat sort of way. The sound of the massive cleavers whacking at the wood cutting boards followed us throughout the market. The meat is really popular and I don't think these women ever take a break from their chopping.<br />
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The meats, seafood and vegetables were all in one big open covered space. The concrete floor near the fish was wet and slippery as the ice melted down onto the floor. Not the best place to be wearing flip-flops (although I noticed most of the locals were wearing flip-flops or sandals)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/THCATkfPHaI/AAAAAAAAAzI/9DTQJoVSlMc/s1600/Penang+396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/THCATkfPHaI/AAAAAAAAAzI/9DTQJoVSlMc/s400/Penang+396.jpg" width="400" /></a></div><br />
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In a second building fruit and flowers were sold. Asian fruits are so exotic and interesting. I've tried many of them now and know what they taste like but I still get drawn to them every time I see them. The hairy rambutans beg for a light brush of the fingers. The spikes jutting from the hot pink dragonfruit bodies catch my eye.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/THB8du2wKgI/AAAAAAAAAyw/1-OvQyE9InI/s1600/Penang+418.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/THB8du2wKgI/AAAAAAAAAyw/1-OvQyE9InI/s400/Penang+418.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rambutans (back), Mangosteens (front) and Longyans (right)</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/THB8pogc4XI/AAAAAAAAAzA/FYFFYUvZaow/s1600/Penang+421.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/THB8pogc4XI/AAAAAAAAAzA/FYFFYUvZaow/s400/Penang+421.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These flowers are made into long wreaths that Hindus offer to their deities</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>It's hard to imagine markets like these in the U.S. The roasted pork vendors would be shut down immediately - the local food police certainly wouldn't approve of the meat hanging in the open air on a hook, women chopping them up with their gloveless hands. Even worse, the seafood dripping its fishy ice water all over the ground just feet away from vegetable stands. But the locals in Penang don't seem to mind (and don't seem to be getting sick). They have fresh seafood and produce available any day of the week that us American foodies can only dream of. I wonder sometimes if our ultra paranoid approach to food is really a good thing.<br />
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If you want to know more about my trip to Penang please visit my travel blog <a href="http://novawalsh.blogspot.com/">A Day in the Life</a>, where I've written a series called <a href="http://novawalsh.blogspot.com/2010/08/penang-food-story-day-three.html">Penang: A Food Story</a>. <br />
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<iframe allowtransparency="true" frameborder="0" scrolling="no" src="http://www.facebook.com/plugins/like.php?href=http%3A%2F%2Frainingpotatoes.blogspot.com&layout=button_count&show_faces=true&width=450&action=like&colorscheme=light&height=21" style="border: medium none; height: 21px; overflow: hidden; width: 450px;"></iframe>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com0tag:blogger.com,1999:blog-587261589032386065.post-2788399549343410072010-08-15T18:52:00.000-07:002010-08-15T18:52:27.348-07:00Chicken Soup for the Expat Soul<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TGiYlEdhUCI/AAAAAAAAAvA/k1DQ7U-Ye1w/s1600/San+Francisco+2010+053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/TGiYlEdhUCI/AAAAAAAAAvA/k1DQ7U-Ye1w/s400/San+Francisco+2010+053.jpg" width="400" /></a></div><br />
I know it's been forever. It's almost like I dropped off the face of the earth. I'm sorry for my neglect. I just got caught up in this crazy new life I'm living. So what have I been doing the last two months I haven't been blogging? Traveling (San Francisco, Malaysia), eating of course, a very little cooking (it's still pretty tough to cook around here), and writing, although obviously not my blog. I've been working on a new project, a food book for Taiwan along with a few other things.<br />
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But this post wasn't really going to be about me. It was going to be about soup! One of the first meals I made here in my new kitchen was this chicken soup. We were going through a little bit of a rough patch, homesickness sticking to us like peanut butter sticks to a three year old. So I decided to make some good old fashioned chicken soup to cheer us up and scratch our homesick itch.<br />
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It turned out really well for the most part. I didn't have the patience or refrigerator space to make homemade stock, so I looked around our local supermarket for stock or boullion cubes or chicken base. This is what I came up with.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TGiXg5PWf8I/AAAAAAAAAuw/Mw4m-em_9cY/s1600/San+Francisco+2010+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/TGiXg5PWf8I/AAAAAAAAAuw/Mw4m-em_9cY/s400/San+Francisco+2010+009.jpg" width="400" /></a></div>It did taste a little like chicken, but it was also really salty, so I couldn't use a whole lot. I have a feeling there was some serious MSG action in there too. A side note - I am not against MSG per se. However, it does tend to make both my husband and I swell up like balloons and give us raging headaches, so I try to stay away if I can. <br />
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Anyways. I used this as the base for my chicken soup. I thought about going for the whole chicken and cutting it up to make the soup, but I was deterred by the chicken's head. I can get used to a chicken's feet still being attached, but when he's got eyes to stare me down as I hack apart his body, that is a line I'm not ready to cross. So I used a few different cuts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TGiYTjUDPpI/AAAAAAAAAu4/0qbtpyHcLgo/s1600/San+Francisco+2010+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/TGiYTjUDPpI/AAAAAAAAAu4/0qbtpyHcLgo/s400/San+Francisco+2010+008.jpg" width="400" /></a></div>I also found some really nice looking vegetables, all the things I would use for chicken soup back home - carrots, celery, onion, potato.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TGiY6HO7K_I/AAAAAAAAAvI/c3LOqYb1OMQ/s1600/San+Francisco+2010+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TGiY6HO7K_I/AAAAAAAAAvI/c3LOqYb1OMQ/s400/San+Francisco+2010+004.jpg" width="400" /></a></div>I basically just threw it all together with some herbs and some garlic and let it get happy. And when it was done it made us happy. It's nice that although we can't go home, we can have a meal from home every now and then. Maybe not everything we want from home (especially without having an oven), but some things. And that's good enough for us. Well, for now at least.Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com0tag:blogger.com,1999:blog-587261589032386065.post-22215335302558955512010-06-24T02:08:00.000-07:002010-06-24T02:10:51.256-07:00Spicy Hot Pot - Oo La La!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TCMdJ1Oqj8I/AAAAAAAAAog/EkGD4AwQ6Uo/s1600/Misc+284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TCMdJ1Oqj8I/AAAAAAAAAog/EkGD4AwQ6Uo/s400/Misc+284.jpg" width="400" /></a></div><br />
Okay, this is one of my new all-time favorite things to eat. One of our friends took us to a spicy hot pot restaurant and now I can't stop thinking about it. You sit down at a table and get a bubbling vat of broth. It's separated in the middle; on one side is mild but delicious broth, kind of like a light chicken broth and on the other side is deep red beauty of spicy broth, large chunks of tofu and duck blood (resembles the tofu in appearance, texture, and taste).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TCMdCWtDh7I/AAAAAAAAAoY/lCRl_uyxNwc/s1600/Misc+281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TCMdCWtDh7I/AAAAAAAAAoY/lCRl_uyxNwc/s400/Misc+281.jpg" width="400" /></a></div>They set the cauldron on a burner in the middle of the table to keep warm and you go up to coolers to choose meat, vegetables, tofu, noodles, or any other number of things you might want to add to the broth. The place we went to was all you can eat, so you could just go up and try anything you wanted.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TCMeTZyEn2I/AAAAAAAAAoo/vkdu8bLRYhU/s1600/Misc+286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TCMeTZyEn2I/AAAAAAAAAoo/vkdu8bLRYhU/s400/Misc+286.jpg" width="400" /></a><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TCMe5seJIJI/AAAAAAAAAow/Bg5JQ8T_mFY/s1600/Misc+285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TCMe5seJIJI/AAAAAAAAAow/Bg5JQ8T_mFY/s400/Misc+285.jpg" width="400" /></a></div>We chose some meat and seafood, vegetables and dumplings. You dump it all into the broth until it's cooked then enjoy! At the we put a package of ramen type noodles in, and they just soaked up the broth and all the flavor from the meat and the vegetables we'd cooked. It was a slurpy delicious finish to the meal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TCMfBrEzobI/AAAAAAAAAo4/D4AeWZE92yM/s1600/Misc+279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TCMfBrEzobI/AAAAAAAAAo4/D4AeWZE92yM/s400/Misc+279.jpg" width="400" /></a></div>By the way, as far as the title of this post goes - no I did not have a momentary lapse and think I was in France and not Asia. La is the Chinese word for spicy :)Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com8tag:blogger.com,1999:blog-587261589032386065.post-30899439450722357452010-06-18T01:16:00.000-07:002010-06-18T01:22:41.149-07:00Making CheeseI was going through some of my old pictures this morning and found a few good ones I never got around to posting before we left America. It made me really nostalgic to look at my own food, which sounds kind of funny I guess, but it's the truth. I really have missed cooking. It's been over a month. Which is grievous.<br />
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On a happier note, our shipment of things from home arrived yesterday. It was mostly stuff that doesn't fit in our apartment or that we would never use here, but I did get some kitchen stuff I was immensely happy about. Coffee maker, pot, real knives. I can't wait to start cooking again. I think I'll go to the store tomorrow and get as much food as I can fit in my dorm-sized refrigerator and get to cooking!<br />
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So anyways, on to the old pictures and the cheese making!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TBsnRE1hybI/AAAAAAAAAlg/fXhvQJykcmY/s1600/Misc+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TBsnRE1hybI/AAAAAAAAAlg/fXhvQJykcmY/s400/Misc+009.jpg" width="400" /></a></div>I've been wanting to make cheese for years. My husband is terrified of it. I think he thinks I'm going to poison him somehow. So I made this cheese when he was away on a business trip right before we left home. It was really amazingly easy, and didn't even involve any bacteria, so nothing to be wary of. I found the recipe <a href="http://thedaringkitchen.com/food-talk/make-your-own-fresh-buttermilk-cheese">here</a> and was totally drawn it. It looked so easy!<br />
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So I boiled the milk and the buttermilk and some fresh thyme from my garden (oh how I miss my garden!) and salt and pepper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TBsobQ2DJ6I/AAAAAAAAAlw/1xAWdv57GiY/s1600/Misc+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TBsobQ2DJ6I/AAAAAAAAAlw/1xAWdv57GiY/s400/Misc+001.jpg" width="400" /></a></div>After it reached the right temperature and started separating in strange ways I strained it through cheese cloth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TBsoqyC1qNI/AAAAAAAAAl4/Gkq_u7wkYIs/s1600/Misc+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TBsoqyC1qNI/AAAAAAAAAl4/Gkq_u7wkYIs/s400/Misc+003.jpg" width="400" /></a></div>I wrapped it up and let it drain for a little while.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBso4A1rsfI/AAAAAAAAAmA/fBpAQnd8uJ4/s1600/Misc+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBso4A1rsfI/AAAAAAAAAmA/fBpAQnd8uJ4/s400/Misc+005.jpg" width="400" /></a></div>After it drained I just unwrapped it and ate it with crackers. Almost as easy as boiling water. I would definitely recommend this recipe to anyone who has the slightest desire to make his or her own cheese. It's so simple and delicious. And it's always fun to tell people you've made cheese!<br />
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The taste is kind of tangy, texture is something like a cross between cream cheese and mozzarella. I love this recipe because you can add all kinds of things to it to make it different flavors - nuts or dried fruit, spices and herbs. The website where I got the recipe has some good ideas on what to add. I hope you'll try it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TBspyS5PXmI/AAAAAAAAAmI/ntvbEnxeuDw/s1600/Misc+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TBspyS5PXmI/AAAAAAAAAmI/ntvbEnxeuDw/s400/Misc+007.jpg" width="400" /></a></div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com3tag:blogger.com,1999:blog-587261589032386065.post-31904861915081966682010-06-15T15:38:00.000-07:002010-06-15T15:38:53.437-07:00Weekend Lunch - Shanghai StyleLast weekend Dan and I went out exploring - first to Chiang Kai-Shek Memorial Hall (see my post about it <a href="http://novawalsh.blogspot.com/2010/06/chiang-kai-shek-memorial-hall.html">here</a>) and then to a couple of weekend markets. In between the hall and the markets, we stumbled on a great Shanghai style restaurant and had an amazing lunch.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBbpdYXTtcI/AAAAAAAAAkQ/F5BJePKCTi8/s1600/Misc+055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBbpdYXTtcI/AAAAAAAAAkQ/F5BJePKCTi8/s400/Misc+055.jpg" width="400" /></a></div>We started with pork steamed dumplings. The little packets of dough were filled with perfectly salty pork and a lot of juices. If you set the dumpling in a soup spoon and pierce it before you eat it, the juices run out and you can slurp them up after you eat the dumpling. It really is delicious.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TBbpsXzE7BI/AAAAAAAAAkY/Fek8TtZtICY/s1600/Misc+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TBbpsXzE7BI/AAAAAAAAAkY/Fek8TtZtICY/s400/Misc+059.jpg" width="400" /></a></div><div style="text-align: center;"> <i>The dumplings were so steamy it was hard to get a good picture</i></div><br />
According to Dan, who has been to China (without me), there is a golden ratio for the dipping sauce that goes with the dumplings. At the table is a container of soy sauce and one of vinegar. When you order dumplings they bring you a little dish of shaved fresh ginger, to which you add the soy sauce and vinegar. The golden ratio is 3 vinegar to 1 soy sauce added to as much ginger as you want. You dip the dumplings in, get a little of the fresh ginger along with it and it all creates a really complex taste; salty pork and soy sauce, sesame oil, a little sourness from the vinegar, and the bite of the ginger. All with a little chewy dumpling skin. Perfect.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TBbqNyt3M8I/AAAAAAAAAkg/Aal6YDeIhhY/s1600/Misc+068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TBbqNyt3M8I/AAAAAAAAAkg/Aal6YDeIhhY/s400/Misc+068.jpg" width="400" /></a></div><div style="text-align: center;"><i>Vinegar on the left, soy sauce on the right. Ginger and the finished sauce in front.</i> </div><br />
We also had some great fried chicken pieces in a sweet and sour sauce. It was a lot like what you might expect to find in a Chinese restaurant in the U.S. although the flavor was a lot more sour, less sweet and sticky. The peppers and green onion that were sauteed with the chicken really added to the flavor too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBbqgwZpclI/AAAAAAAAAko/9ViFPungMV4/s1600/Misc+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBbqgwZpclI/AAAAAAAAAko/9ViFPungMV4/s400/Misc+060.jpg" width="400" /></a></div><br />
We had what Dan calls an Asian tamale. We actually don't know what this is called. It's good though - kind of a sticky glutinous rice surrounding some pork floss. Tasty.<br />
<div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBbq_FrMFqI/AAAAAAAAAk4/ppBWDa2f0uY/s1600/Misc+064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBbq_FrMFqI/AAAAAAAAAk4/ppBWDa2f0uY/s400/Misc+064.jpg" width="400" /></a></div><br />
Finally a little soup. Definitely the most mundane thing we had at this meal. The broth was tasty, although the noodles were a lot like ramen and the beef was a little chewy. I'll stick to the dumplings thank you!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TBbrZD3yuSI/AAAAAAAAAlA/ZvYleTCTJWo/s1600/Misc+058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TBbrZD3yuSI/AAAAAAAAAlA/ZvYleTCTJWo/s400/Misc+058.jpg" width="400" /></a></div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com2tag:blogger.com,1999:blog-587261589032386065.post-69277000561117721472010-06-09T18:02:00.000-07:002010-06-09T18:02:48.627-07:00Taiwanese Roulette<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TBA1reAiMgI/AAAAAAAAAgo/Mu-68JZTXRc/s1600/Misc+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TBA1reAiMgI/AAAAAAAAAgo/Mu-68JZTXRc/s400/Misc+059.jpg" width="400" /></a></div>The other night my husband Dan and I played Russian Roulette. Not with our lives of course, but with our stomachs. We were feeling a little adventurous and wanted to try out one of the restaurants we passed on the street. It was a little scary but exciting too. We decided that we'd just go into the first place that looked good and busy (on the assumption that any place that's busy around here has to be good - Taiwanese really know good food!)<br />
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So we found this little restaurant on the corner of a street down an alley. It had red lanterns hanging outside, which Dan is convinced always means food (I'm not so sure about this). I wish I would have been able to get a picture of the place, but my camera died half-way through our meal. What a tragedy!<br />
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Anyways, we sat down at this big round wooden table. There was a stand in the middle with soup spoons, chopsticks, soy sauce, some chilies, and little napkins (pretty standard for restaurants around here). We got this menu that was all Chinese characters. No pictures. No one spoke English. So we decided to play Russian Roulette and just point to a few things. Very nerve-wracking!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBA26aHV9aI/AAAAAAAAAgw/lLwCCMGM-Ak/s1600/Misc+058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBA26aHV9aI/AAAAAAAAAgw/lLwCCMGM-Ak/s400/Misc+058.jpg" width="400" /></a></div>Our first dish came out, and we felt pretty lucky. It was a fried rice with little dried shrimp. It was actually quite delicious! The shrimp was strange at first, it kind of has a texture like potato chips but with an unmistakable seafood taste to it. These little guys pack a lot of flavor!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TBA3U1GGaTI/AAAAAAAAAg4/ZDj031S_pEg/s1600/Misc+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/TBA3U1GGaTI/AAAAAAAAAg4/ZDj031S_pEg/s400/Misc+060.jpg" width="400" /></a></div>The next dish we got was a definite winner! It was a crispy fried pork (probably pork chop or something around that area). It was in this amazing stir-fry of vegetables and a lot of garlic and cilantro. Extremely flavorful. I can still taste the garlic in my mouth :) The pork did have bones in it though. This is hard for us to get used to. It's so unusual in the US to meat with bones still attached. We don't have the right skills so it's awkward for us to chew around bones and spit them back out. I wonder if we'll ever get used to this.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBA1fyPzWsI/AAAAAAAAAgg/gDz-AY_icAI/s1600/Misc+061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TBA1fyPzWsI/AAAAAAAAAgg/gDz-AY_icAI/s400/Misc+061.jpg" width="400" /></a></div>Our final dish was not such a hit. Unfortunately my camera died right after taking the above picture so I didn't get anything from our last dish. It came out in a big steaming metal cauldron, and looked like a really weird tofu dish. It was kind of gelatenous sauce with pieces of tofu and little rubbery mussels, with some crushed peanuts on top. Not that appetizing.<br />
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Overall I think we were really lucky with this dinner. A few nights later we were eating with a Taiwanese friend and I showed her the picture of the menu and she started laughing at us. Apparently there were some pretty crazy things on the menu (frog, pig liver, tripe, etc) so we got pretty lucky. I don't know if we'll be trying this game again any time soon. It was a great experience though!Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com4tag:blogger.com,1999:blog-587261589032386065.post-85298013561995119942010-06-07T17:33:00.000-07:002010-06-07T17:33:12.164-07:00My Travel Blog<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/TA2PhaKn-wI/AAAAAAAAAgY/I_g2E9fJqU8/s1600/Misc+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/TA2PhaKn-wI/AAAAAAAAAgY/I_g2E9fJqU8/s400/Misc+016.jpg" width="400" /></a></div><br />
For those of you who are interested (and haven't already seen it), I also have a travel blog focused on living in Taipei - <a href="http://novawalsh.blogspot.com/">A Day in the Life</a> I do talk about food some but it's mostly about my travels. Hope you enjoy!Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com0tag:blogger.com,1999:blog-587261589032386065.post-52001123352963419832010-06-02T20:32:00.000-07:002010-06-02T20:34:59.994-07:00Taiwanese Beef Noodles<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/TAcgJmlXUyI/AAAAAAAAAeo/Ii9MzNFpOAY/s1600/Misc+434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/TAcgJmlXUyI/AAAAAAAAAeo/Ii9MzNFpOAY/s400/Misc+434.jpg" width="400" /></a></div><br />
<div style="text-align: left;">A couple of weekends ago we spent the day with a friend and for dinner she took us out for beef noodles. The beef noodles are a famous Taiwanese dish - I've never had anything like it, but it is so delicious I don't know what I'm going to do when I have to go back to the states and can't get it anymore! It's a huge bowl of heart-warmingly delicious food. </div><br />
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They take their noodles very seriously around here. Every year there are competitions for the best beef noodles. The place we went to had one the competition a couple of times and I can see why. The noodles had a great handmade texture and taste, and the beef was perfectly cooked and juicy - just right for the fantastic broth. You can order with a combination of different beef cuts and different broths. I got the broth with tomatoes and my husband got the house broth. I think his was a little better, but just barely.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/TAcgcblzJqI/AAAAAAAAAew/fsNC9oycxBY/s1600/Misc+429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/TAcgcblzJqI/AAAAAAAAAew/fsNC9oycxBY/s400/Misc+429.jpg" width="400" /></a></div><div style="text-align: center;"><i>The inside of the restaurant was so tiny and unassuming. You would never guess just passing by that they have such fantastic food!</i></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/TAcgumLJXfI/AAAAAAAAAe4/c455IyHZhKU/s1600/Misc+432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/TAcgumLJXfI/AAAAAAAAAe4/c455IyHZhKU/s400/Misc+432.jpg" width="400" /></a></div><div style="text-align: center;"><i>Here is our order card. I'm so glad we had our friend with us! I took a picture so we could remember what we ordered for the next time we eat here, in case we're on our own.</i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">We also tried some of their dumplings. Dumplings in Taiwan are delicious. There are so many little stands and shops selling them. I don't know how people stay as thin as they do in this country with such beautiful food all around!</div><div style="text-align: left;"><br />
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</div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com2tag:blogger.com,1999:blog-587261589032386065.post-89718754104449094032010-05-19T16:07:00.000-07:002010-06-02T20:34:45.745-07:00First Meal in TaiwanWe made it to Taiwan on Tuesday night! What a crazy trip. 14 hours over the ocean and here we are in a whole new culture. It's overwhelming to realize that we'll be living here. But the food is pulling me through so far. Yesterday we had lunch at a local chain, <a href="http://www.kiki1991.com/">Kiki Restaurant</a> which was absolutely amazing. It won me over. I think I could get through anything if I could just eat this food every day. It is a Sichuan place. Our guide for the day took us here. We ordered four dishes for the three of us. We got three small bowls of rice and then the dishes came out. We took a little off the dish and put it in our rice and ate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S_RrqlLMnrI/AAAAAAAAAX4/EbHzLhyuUSE/s1600/Misc+097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S_RrqlLMnrI/AAAAAAAAAX4/EbHzLhyuUSE/s400/Misc+097.jpg" width="400" /></a></div><br />
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They brought out the beef first. It was tender slices of beef in a red chili broth with bean sprouts and green onions. The Sichuan peppercorns were intense and had a strange numbing effect on our tongues. Believe it or not there's beef in that broth!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S_RsDVLpQ-I/AAAAAAAAAYA/VCqX6qZYcPE/s1600/Misc+096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S_RsDVLpQ-I/AAAAAAAAAYA/VCqX6qZYcPE/s400/Misc+096.jpg" width="400" /></a></div>Next we ate bitter melon with boiled salted egg. My husband didn't love this one - he has a thing against eggs - but I thought it was delicious. It sounded a little weird, and it was a little bit of a strange flavor, but it was perfectly salty and bitter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/S_Rsv7h8T2I/AAAAAAAAAYI/8z1XEfEY4Ac/s1600/Misc+095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/S_Rsv7h8T2I/AAAAAAAAAYI/8z1XEfEY4Ac/s400/Misc+095.jpg" width="400" /></a></div>The next dish was both of our favorites. Green beans with diced pork, scallions, and chilies. Fantastically salty and delicious. Everything had so much flavor!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/S_RtV1TA55I/AAAAAAAAAYQ/LLa6b1_53Rc/s1600/Misc+100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/S_RtV1TA55I/AAAAAAAAAYQ/LLa6b1_53Rc/s400/Misc+100.jpg" width="400" /></a></div>Finally we had this amazing tofu dish. It was tofu that was mixed in some way with eggs, making it really creamy inside, like a custard almost. The outside was fried - not until it was crispy but it was more spongy, kind of like a pancake. It was drizzled with sesame oil and coriander.<br />
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The best part of the entire meal was the rice bowl. As I kept adding little bits and more broth from the beef it became this delicious stewy mixture of all the dishes. The last few bites were fantastic. I can't wait to eat here again!Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com2tag:blogger.com,1999:blog-587261589032386065.post-23149553563090227712010-05-16T19:32:00.000-07:002010-05-16T19:49:13.452-07:00Moroccan Chicken and a MoveI'm finally posting again! I know I should have posted these pictures a while ago – I think I made this dinner sometime in April - but I’ve been totally consumed with our move to Taipei. It’s getting closer and closer! We get on a plane tomorrow afternoon and begin our new adventure. <br />
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But on to the chicken!<br />
<div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S_CfCGyapnI/AAAAAAAAAU4/xk3I1StwuXQ/s1600/Moroccan+Chicken+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S_CfCGyapnI/AAAAAAAAAU4/xk3I1StwuXQ/s400/Moroccan+Chicken+030.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <i><span style="font-size: x-small;">Moroccan Chicken with Saffron Rice, Grilled Vegetables, and Tahini Yogurt</span></i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"> The Moroccan spice rub was excellent, but the real star was the tahini yogurt sauce. It was the perfect mix of creamy and tangy to balance the chicken.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S_ChXarh41I/AAAAAAAAAVA/eoO4SXFHU_c/s1600/Moroccan+Chicken+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S_ChXarh41I/AAAAAAAAAVA/eoO4SXFHU_c/s400/Moroccan+Chicken+006.jpg" width="400" /></a></div><br />
<b>Moroccan Spice Rub Recipe </b><br />
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<i>2 tsp whole cardamom</i><br />
<i>1 tsp whole cloves</i><br />
<i>2 dried red chilies</i><br />
<i>2 tsp whole coriander</i><br />
<i> 1/2 tsp ground nutmeg</i><br />
<i>1/2 tsp ground black pepper</i><br />
<i>1 Tbsp turmeric</i><br />
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Grind all whole spices and mix with ground spices. This recipe doesn't contain any salt so make sure to salt the meat too! I use this as a rub and like to put it on about an hour before I cook the meat. Then I just throw it on the grill and it's good to go!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/S_CnRKnLG5I/AAAAAAAAAVI/peKEl8EeK7s/s1600/Moroccan+Chicken+026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/S_CnRKnLG5I/AAAAAAAAAVI/peKEl8EeK7s/s400/Moroccan+Chicken+026.jpg" width="400" /></a></div><b>Tahini Yogurt Sauce</b><br />
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<i>1/4 c. plain yogurt (Greek yogurt works best)</i><br />
<i>1/4 c. tahini </i><br />
<i>juice of 1/2 lemon</i><br />
<i>pinch of salt, pepper, cumin</i><br />
<i>1 clove fresh garlic minced</i><br />
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Mix all together and let sit at least 1 hour before servingNova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com1tag:blogger.com,1999:blog-587261589032386065.post-61311006776204012572010-05-03T15:21:00.000-07:002010-05-03T15:34:36.770-07:00Saying Goodbye to the SouthwestIn two weeks I'm moving from Arizona to Taipei, Taiwan. I've left the southwest for short spurts before and I've always missed the culture (especially the food!) tremendously. This time is going to be no different. It's hard to imagine being able to find proper green chili and chipotles in Asia. So I'm making as much of it as I can before the move. Maybe it'll get me through the 8 months we're there.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/S99JdAjinJI/AAAAAAAAATs/Ncsigh2u0is/s1600/Misc+103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/S99JdAjinJI/AAAAAAAAATs/Ncsigh2u0is/s400/Misc+103.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-style: italic;">Chicken Tostada with Avocado Cream and Sour Onions</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: x-small;"><span style="font-size: small;">I'm pretty new to making my own tortillas. I'd been waiting to buy a tortilla press. I guess it's just going to have to wait until next year. It's easy even without the press though. I just mixed 1/2 cup masa with 1/3 cup water and a little salt, rolled it out into balls and smashed it between the cutting board and the bottom of a pan. A little thick and uneven but at least I got to eat fresh tortillas!</span> </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The rest was easy too - diced chicken, sauteed red onion and jalapeno with a little vinegar and cumin, showered it all with some cotija cheese and mache lettuce. What more could a girl ask for?</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Avocado Cream</b></div><div style="text-align: left;"><i>8 oz sour cream</i></div><div style="text-align: left;"><i>1 avocado</i></div><div style="text-align: left;"><i>1/2 Tbsp Montreal seasoning (or mixture of salt, pepper, fennel, onion flake, garlic flake)</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Smash the avocado up the way you would to make guacamole. Add to the sour cream and mix together with the seasoning. Great on almost everything!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S99MFJmznxI/AAAAAAAAAUE/YvvScHNFFA8/s1600/Misc+100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S99MFJmznxI/AAAAAAAAAUE/YvvScHNFFA8/s400/Misc+100.jpg" width="400" /></a></div><div style="text-align: left;"><br />
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</div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com4tag:blogger.com,1999:blog-587261589032386065.post-27578846321026209622010-04-30T11:19:00.000-07:002010-05-03T15:34:58.382-07:00Apple Tart to Celebrate Mom<blockquote><i>A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts. ~Washington Irving</i></blockquote><br />
<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S9sReFJbmAI/AAAAAAAAAS8/g7C2IFh7Vio/s1600/Apple+Pie.jpg"><img src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S9sReFJbmAI/AAAAAAAAAS8/g7C2IFh7Vio/s400/Apple+Pie.jpg" /></a></div><br />
Today is my mom's birthday - happy birthday mom! I really love my mom - she's taught me a lot and given me a lot. She's taught me to laugh through life - everything is always a lot funner with her around. She taught me to crazy dance (a very important skill when trying to scare people away). She taught me to bake - one of my most cherished skills. And she gave me some of her French blood without which I may not have this ridiculous addiction to bread and wine and cheese.<br />
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To celebrate her birthday I thought I would write about a recent visit with her.<br />
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I went up to Carson City last week to spend some time with my parents and my brother before I move to Taipei. We hiked and played games and crazy danced and made a lot of really good food - including this fantastic apple tart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/S9sVVfZ4EGI/AAAAAAAAATE/cAVex1ZSw8k/s1600/Apple+Pie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/S9sVVfZ4EGI/AAAAAAAAATE/cAVex1ZSw8k/s400/Apple+Pie+2.jpg" width="400" /></a></div>We made a simple pastry crust from the Williams and Sonoma Pies and Tarts book. I forgot to write down the recipe before I left, but it was a pretty easy crust which we made and blind baked.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/S9sXZiietXI/AAAAAAAAATM/pWhT_MRiAtg/s1600/Crust2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/S9sXZiietXI/AAAAAAAAATM/pWhT_MRiAtg/s320/Crust2.jpg" width="320" /></a></div>Next we made a pastry cream, also from the Williams and Sonoma book, also easy, also not written down. The only change we made was my mom's idea and it was a fantastic one! Instead of adding vanilla extract after it cooled we added almond extract which turned out to be the perfect pastry cream flavor to go with the apples we put on top.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/S9saALrFmMI/AAAAAAAAATU/PbGA_7ARumc/s1600/Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/S9saALrFmMI/AAAAAAAAATU/PbGA_7ARumc/s320/Cream.jpg" /></a></div>Finally we get to the really good stuff - the apples. This was pure invention and pure fun! My mom is a cinnamon fanatic so we just went crazy with the stuff.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S9sbMmHVqHI/AAAAAAAAATc/BA4VoZkUmd4/s1600/Apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S9sbMmHVqHI/AAAAAAAAATc/BA4VoZkUmd4/s320/Apples.jpg" /></a></div><br />
The following is an approximate recipe - I'm pretty bad about writing things down when I'm experimenting. It's hard to go wrong with these ingredients though.<br />
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<b>Apple Topping</b><br />
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<i>3 granny smith apples, peeled and sliced</i><br />
<i>1 Tbsp butter</i><br />
<i>about 1 tsp. cornstarch slurry (a little cornstarch with some water to make something that resembles milk)</i><br />
<i>1 cup apple juice</i><br />
<i>2 good swigs of bourbon</i><br />
<i>1/2 cup brown sugar</i><br />
<i>as much cinnamon as you can stand</i><br />
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Put apples in a big pan or skillet with the juice, sugar and a little bit of the cornstarch slurry. Let juice reduce until it starts to form a thick syrup and the apples start to cook. Add some bourbon and some cinnamon and reduce this until you get a really good thick syrup. When the apples are cooked through and the syrup is nice and thick, take it off the heat and add in the butter. Let the butter melt then pour the whole thing over the pastry cream in the tart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S9sdRv8FH9I/AAAAAAAAATk/L7P87dIm7pM/s1600/Last+Apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S9sdRv8FH9I/AAAAAAAAATk/L7P87dIm7pM/s400/Last+Apple.jpg" width="400" /></a></div>I wish I could be with my mom on her birthday. We might maneuver around each other in the kitchen, baking and laughing (and probably drinking a little wine). Instead I'll just have to remember being with her last week. I love you mom!<br />
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<blockquote><i>A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie. ~Tenneva Jordan</i></blockquote><br />
<div class="MsoNormal"><span style="font-family: Georgia;"><o:p></o:p></span></div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com0tag:blogger.com,1999:blog-587261589032386065.post-55324504147435705182010-04-28T09:46:00.000-07:002010-04-29T07:03:18.796-07:00Breakfast FrittataI rarely go a day without eating breakfast. It’s my favorite meal, a good time to sip some coffee and munch on good food – wake up a little and get ready for the day. Since I left my job last month (in preparation for our upcoming move to Taipei) I’ve had a lot more time to experiment. Omelettes, French toast, and home-made granola have all graced my breakfast table. <br />
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Last week I was on a frittata kick. They are so easy and so versatile! Combine almost any ingredients and top them with some eggs mixed with half and half and in just a few minutes you’ve got a wonderfully satisfying breakfast. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S9mOiNLVoBI/AAAAAAAAASE/tC8SNdi38JE/s1600/Frittata+Finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S9mOiNLVoBI/AAAAAAAAASE/tC8SNdi38JE/s400/Frittata+Finished.jpg" width="400" /></a></div><br />
<b><br />
Ham and Vegetable Frittata </b><br />
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<i>½ cup ham, diced <br />
1 medium tomato, diced <br />
½ medium bell pepper, diced <br />
½ medium onion, diced <br />
4 eggs <br />
½ cup half & half <br />
salt and pepper <br />
olive oil </i><br />
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Saute vegetables and ham in a little olive oil until heated through. It’s important to cook the tomatoes enough that most of the liquid is gone. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/S9mOsJn0cOI/AAAAAAAAASM/5fOf6r9IeG0/s1600/Frittata+Veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/S9mOsJn0cOI/AAAAAAAAASM/5fOf6r9IeG0/s320/Frittata+Veg.jpg" width="320" /></a></div><br />
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Mix the eggs, half & half, and salt and pepper together and pour over the vegetables. <br />
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Place in a 400 degree oven for about 15 minutes, or until cooked through. Sprinkle a little cheese on top right before pulling it out of the oven if desired. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/S9mO-kypp9I/AAAAAAAAASc/ImqUpIfWmUY/s1600/Frittata+Whole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/S9mO-kypp9I/AAAAAAAAASc/ImqUpIfWmUY/s400/Frittata+Whole.jpg" width="400" /></a></div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com0tag:blogger.com,1999:blog-587261589032386065.post-64804870730555271372010-04-20T11:55:00.000-07:002010-04-20T11:55:31.413-07:00Restaurant Review: Posh<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S833Y_qKAAI/AAAAAAAAAR0/i4PBFFjYuvE/s1600/Posh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S833Y_qKAAI/AAAAAAAAAR0/i4PBFFjYuvE/s320/Posh.jpg" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;"><i><span style="font-size: small;"><a href="http://www.poshscottsdale.com/">Posh "Improvisational Cuisine" - picture from Posh Website</a></span></i></span></div><div style="text-align: center;"><span style="font-size: x-small;"><i><span style="font-size: small;"> </span></i></span></div>I went to Posh in Scottsdale AZ with a couple of friends back in early March and had an unforgettable time. Certainly one of the most unique dining experiences I've encountered. Also one of the most expensive. But the meal was so incomparable that the amount of money I had to shell out was worth it. Of course I won't be able to afford eating there again anytime soon. I'll just have to rely on wonderful memories of a one-of-a-kind meal.<br />
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The most unique aspect of Posh is that they don't have a set menu. You get a card with some animal ingredients listed - mostly strange and outrageous, including frogs legs, wild boar, sweetbreads, and foie gras (for an extra charge). You have the option to mark off anything that you don't want to eat. Then you decide how many courses you want - anywhere from 3 to 11 (or the full tasting menu which I assume was something more than 11). There is also a space to add in anything you don't like or food allergies. <br />
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I embraced the experience wholeheartedly. I didn't mark off any of the protein possibilities and ended up doing a six course meal with a foie gras course. It was amazing. Unfortunately I didn't get to take many pictures because I was so busy being infatuated with the food. We all got different dishes for each course which made the experience even better. Lots of sharing and tasting.<br />
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My meal started with a popcorn soup, which sounded really strange but ended up being fantastic. Then I had a course of a beautiful whitefish with leeks. I also had braised venison, fried sweetbreads with a slice of beef aspic (a fantastic first for me!), wild boar bacon, an unforgettable bruleed foie gras with strawberries, and a decadent dessert course.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/S83y_OJHSRI/AAAAAAAAARk/54WvuZjIyow/s1600/Posh+Dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/S83y_OJHSRI/AAAAAAAAARk/54WvuZjIyow/s400/Posh+Dinner.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><i> Bruleed Foie Gras with Strawberries</i></span></div><div style="text-align: center;"><span style="font-size: small;"><i> </i></span></div><div style="text-align: left;">The foie gras was the most memorable aspect of the meal. It was the first time I'd ever had foie gras and it was a fantastic mix of rich and creamy. It was so creamy and sweet (from the brulee topping and the spun sugar) it could have been mistaken for an ultra-rich crème brulee but for the unmistakable animal fattines. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The desserts were amazing as well. They tasted exactly like the candy bars they were made to emulate but had so much more depth of flavor and texture that my mouth is watering just thinking about it.</div><div style="text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S83z0pLjKsI/AAAAAAAAARs/qz_e8nujcs8/s1600/Posh+Dessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S83z0pLjKsI/AAAAAAAAARs/qz_e8nujcs8/s400/Posh+Dessert.jpg" width="400" /><span style="font-style: italic;"></span></a></div><div style="text-align: center;"><i> Trio of desserts - a take on candy bars (Kit Kat, Almond Joy, and Snickers) </i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt;"></span></div><div style="text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt;">Posh was a once in a lifetime experience and I would absolutely recommend it to anyone up for adventurous eating. Just take plenty of money. And take plenty of pictures. This is the kind of meal that needs to be shared.</span></div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com0tag:blogger.com,1999:blog-587261589032386065.post-50558358435095120102010-04-14T14:34:00.000-07:002010-05-03T15:35:23.319-07:00An Unexpected FeastWhen my husband and I started dating 10 years ago, we both hated seafood. I was worse than he was - I wouldn't even think about eating shrimp or crab, not to mention the horror of all horrors - sushi (which he loved). But with my ever-increasing love of food I've done a complete 180 and now enjoy everything from the sea. It's taken my husband a little bit longer, but he's come a long way.<br />
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We may not be able to have fish for dinner, but mussels are now on the menu! Definitely an unexpected feast.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/S8YvhCpLXUI/AAAAAAAAAQw/UMBsH5ov60c/s1600/New+Pictures1+131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/S8YvhCpLXUI/AAAAAAAAAQw/UMBsH5ov60c/s400/New+Pictures1+131.jpg" width="400" /></a></div><br />
I love Mussels in Wine this time of year. It's a nice transition from winter to summer; a beautiful warming broth reminiscent of cold weather and clouds and fresh seafood and ripe tomatoes hinting at hotter months to come. Served with sourdough toast and a glass of the same wine it was cooked in it's the perfect light meal for a spring evening.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/S8Y0XFk1GSI/AAAAAAAAARA/-VdGDEvWO9g/s1600/New+Pictures1+108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/S8Y0XFk1GSI/AAAAAAAAARA/-VdGDEvWO9g/s400/New+Pictures1+108.jpg" width="400" /></a></div><br />
<b>Mussels in White Wine</b><br />
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<i>1 lb. frozen precooked mussels (or use fresh - just adjust cook time)</i><br />
<i>2 large tomatoes, diced</i><br />
<i>1 medium shallot, finely diced</i><br />
<i>2 cloves garlic, minced </i><br />
<i>1/2 cup dry white wine (Chardonnay is a favorite in our house)</i><br />
<i>handful of Italian parsley, chopped </i><br />
<i>salt and pepper</i><br />
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Saute shallot and tomatoes in olive oil over medium heat 1-2 minutes, then add mussels, garlic, and white wine. Cover and simmer about 5 minutes to heat the mussels. Remove lid and let juices condense, cooking about 10 more minutes. Serve with sourdough bread or french baguette to sop up juices. Serves 2<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/S8Yy8oAwdDI/AAAAAAAAAQ4/znXbCgTg2nI/s1600/New+Pictures1+125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/S8Yy8oAwdDI/AAAAAAAAAQ4/znXbCgTg2nI/s400/New+Pictures1+125.jpg" width="400" /></a></div>Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com1tag:blogger.com,1999:blog-587261589032386065.post-19890502207074065952010-04-12T11:26:00.000-07:002010-04-12T11:26:40.274-07:00Book Review: Garlic and Sapphires<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thepalpro-20&l=as2&o=1&a=0143036610" style="border: medium none ! important; margin: 0px ! important;" width="1" /><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S2D_c4MbiJI/AAAAAAAAAPA/O-y4S99G4uc/s1600-h/GarlicandSapphires.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S2D_c4MbiJI/AAAAAAAAAPA/O-y4S99G4uc/s320/GarlicandSapphires.jpg" /></a></div><br />
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I just finished reading <a href="http://www.amazon.com/gp/product/0143036610?ie=UTF8&tag=thepalpro-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0143036610">Garlic and Sapphires: The Secret Life of a Critic in Disguise</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thepalpro-20&l=as2&o=1&a=0143036610" style="border: medium none ! important; margin: 0px ! important;" width="1" /> by Ruth Reichl. The book is about Reichl's experiences as the new restaurant critic for the New York Times. Reichl talks about the great lengths she went to so she wouldn't be recognized, describes experiences at several major New York restaurants (both in disguise and not), and imparts some insights about food, restaurants, and life in general that she gained in the process. <br />
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The book is witty and captivating. I didn't want to put it down and finished it a little too quickly. Reichl talked mostly about food and being a foodie, but also about being a mother and wife and friend and food in the broader context of life. Several of her own recipes are scattered throughout the book and although I haven't tried any yet, they all sound delicious.<br />
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The deepest message I found in the book was the idea that we all really have several personalities inside us. We collect ideas and traits throughout our lives which create unique personalities. Reichl found that the people she became really were versions of her own self mixed with people she'd had contact with. It was interesting that while in disguise every aspect of her changed, including her mannerisms, appearance, and even the way she related to the food she ate.<br />
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It was disconcerting the way people treated her differently depending on her disguise. I would like to think that people are treated equally regardless of the way they dress or speak or carry themselves, but the book points out the obvious disparity between this view and reality. Especially in the world of fine dining it seems that it decidedly does matter who you are, what you look like, and how you carry yourself.<br />
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<a href="http://www.amazon.com/gp/product/0143036610?ie=UTF8&tag=thepalpro-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0143036610">Garlic and Sapphires</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thepalpro-20&l=as2&o=1&a=0143036610" style="border: medium none ! important; margin: 0px ! important;" width="1" /> offers a unique glimpse into the life of a food critic. I'm jealous. How do I get her job? I'd recommend this book to any aspiring foodie. The glimpse of a life completely immersed in food is refreshing and exciting. Definitely worth the read!Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com0tag:blogger.com,1999:blog-587261589032386065.post-6272044269338716092010-04-05T06:58:00.000-07:002010-04-06T06:59:56.839-07:00Poblano, Potato, and Corn Gratin<div class="separator" style="clear: both; text-align: left;">This is how we do Easter in the Southwest! Grilled juicy flank steak and southwestern marinated shrimp with a side of hallelujah! (and by hallelujah I mean Poblano, Potato, and Corn Gratin - who ever said food couldn't be spiritual?)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/S7nosMNXmeI/AAAAAAAAAP8/3flo3K4kKCk/s1600/Easter+Meal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/S7nosMNXmeI/AAAAAAAAAP8/3flo3K4kKCk/s320/Easter+Meal.jpg" /></a></div><div style="text-align: center;"><i><span style="font-size: x-small;">Flank Steak and Shrimp with Poblano, Potato, and Corn Gratin</span></i></div><br />
The gratin was amazing; a symphony of heavenly potatoes and cheese and a kick of spicy peppers to bring you back to earth and make you grab for a margarita!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S7nqtQZAK5I/AAAAAAAAAQM/u3NpsQj7Ey0/s1600/One+Piece.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S7nqtQZAK5I/AAAAAAAAAQM/u3NpsQj7Ey0/s320/One+Piece.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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The only way I really changed the recipe was by adding 2 jalapenos to the mix - my husband and I really like spicy food so I had to kick it up a bit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CTxxaNgPOvs/S7nm0JrQuOI/AAAAAAAAAPs/3Pu3243os4s/s1600/Peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_CTxxaNgPOvs/S7nm0JrQuOI/AAAAAAAAAPs/3Pu3243os4s/s320/Peppers.jpg" /></a></div><div style="text-align: center;"><i><span style="font-size: x-small;">Poblano and Jalapeno Peppers</span></i></div><br />
Otherwise, very uncharacteristically of me I tried to follow the recipe exactly, even weighing out the 1 1/4 lb. of potatoes on a scale.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CTxxaNgPOvs/S7nnx7C6wWI/AAAAAAAAAP0/XEodtOUnng0/s1600/Scale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_CTxxaNgPOvs/S7nnx7C6wWI/AAAAAAAAAP0/XEodtOUnng0/s320/Scale.jpg" /></a></div><br />
While I was making it, I was worried that there wouldn't be enough potatoes to make the full casserole so I rationed them a little too much and had a lot left at the end. If you try this, trust the recipe! It won't let you down!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/S7nrOHIa-PI/AAAAAAAAAQU/99IG_5s5-ko/s1600/New+Pictures1+094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_CTxxaNgPOvs/S7nrOHIa-PI/AAAAAAAAAQU/99IG_5s5-ko/s320/New+Pictures1+094.jpg" /></a></div><br />
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<b>Poblano, Potato, and Corn Gratin</b><br />
<b>From: Bon Appetit, April 2010</b><br />
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<i>3 tsp. olive oil, divided</i><br />
<i>2 lg. fresh poblano (also called pasilla) peppers, stemmed, seeded and cut into strips</i><br />
<i>1 1/4 lb. Yukon Gold potatoes, peeled and cut into 1/8" thick rounds</i><br />
<i>1 c. frozen corn, thawed</i><br />
<i>1 c. grated Oaxaca or mozzarella cheese</i><br />
<i>1 1/2 c. half and half</i><br />
<i>2 Tbsp. all purpose flour</i><br />
<i>3/4 tsp. salt</i><br />
<i>1/2 tsp. pepper</i><br />
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Preheat oven to 400F. Rub 9 1/2" diameter deep dish pie dish or cast-iron skillet with 2 tsp. oil. Heat remaining oil in large skillet over medium-high heat. Add peppers and saute until tender. Remove from heat<br />
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Arrange 1/3 of potato rounds, overlapping slightly, 1/3 of peppers, 1/3 of corn, and 1/3 of cheese. Repeat until casserole is complete, reserving the last 1/3 of the cheese.<br />
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Whisk half and half, flour, salt&pepper together and pour over potato mixture. Press potatoes down to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese on and continue to bake until potatoes are tender and cheese is golden brown, about 25 minutes more. Let stand 10 minutes before serving.Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com3tag:blogger.com,1999:blog-587261589032386065.post-43960551706105023972010-04-02T10:55:00.000-07:002010-05-03T15:35:37.901-07:00Jamie Oliver's Food RevolutionI just finished watching a mostly great <a href="http://www.ted.com/talks">TED</a> talk given by Jamie Oliver, the crazy (and gorgeous!) British chef who's trying to change the way America views food.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CTxxaNgPOvs/S7YsKpV_4QI/AAAAAAAAAPc/XNVp6ShnmfQ/s1600/jamieoliver_narrowweb__300x403,0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="http://3.bp.blogspot.com/_CTxxaNgPOvs/S7YsUdixf3I/AAAAAAAAAPk/mCxoJC0jnBM/s1600/jamie-oliver.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_CTxxaNgPOvs/S7YsUdixf3I/AAAAAAAAAPk/mCxoJC0jnBM/s320/jamie-oliver.jpg" /></a></div><br />
<a href="http://www.ted.com/talks/lang/eng/jamie_oliver.html">Jamie Oliver's TED Prize Wish - Teach Every Child About Food</a><br />
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Some of the great parts:<br />
<ul><li> There needs to be a revolution in the home - the home used to be a place for passing down food culture to one's children, but this isn't the case anymore. Now a lot of the time we're just passing down bad habits like eating junk food sitting in front of the t.v.</li>
<li>School lunch programs need to change. It is the responsibility of schools to keep children safe while they are at school. Why doesn't this apply to what they're feeding the kids? As Jamie pointed out in his talk, more people die of obesity every year in this country than all other causes combined. That's scary stuff. Schools need to be held responsible and expected to feed children correctly while the kids are in their care.</li>
<li>I also really like the idea of teaching kids about food in school. If they know what vegetables are and how to cook and how to grow food, their lives can be changed!</li>
</ul>Some of the not so great parts:<br />
<ul><li>I don't believe that it's the job of the corporations to change the way America views food. Yes it's awful that big food corporations mislabel things. Yes it sucks that fast food chains are so pervasive and have managed to get most of us addicted to things that will kill us. But in my opinion the responsibility lies with the consumer. We have to know for ourselves what's good for us. We have to look at the label that says low fat and know that the fat flavor was just replaced by a truckload of sugar.</li>
<li>Along the same lines I don't think the government should police the food industry. For instance the idea that the government should involve itself in how fast food companies market their food and what they're allowed to serve is pretty ridiculous to me. It isn't the job of the government to save us from ourselves or make all our decisions for us. Those things should be left up to the individual. </li>
</ul>Overall I agree with Jamie. Our country needs to change how we look at food. We need to learn more about it - where it comes from, how to grow it, how to cook and eat it. We need to pass down our food culture to our kids. But we need to take our health into our own hands and not expect government to police the food industry so we never have to think for ourselves.Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com0tag:blogger.com,1999:blog-587261589032386065.post-55012949396461104902010-03-27T07:22:00.000-07:002010-03-27T07:22:53.152-07:00BurnoutLast night a friend of mine grilled me about why I hadn't posted anything on my blog in so long. And I didn't really have an answer for him. We left the conversation with a promise from me to post something soon (here you go!). I think the conversation weighed on me in my sleep because as soon as I woke up this morning I started thinking about my blog and why it had been so long since I'd posted anything.<br />
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My conclusion: burnout. For the most part I think my last job in the food industry just sucked me dry of all my passion for food. I've been at home for two weeks now. And since that time I've barely gotten up the energy to cook at all. When I do cook it's been the easy stuff, the stuff I could throw together in my sleep. The stuff not worth mentioning here. Not only that but I haven't eaten out anywhere since then. It's like someone zapped me with some energy gun and took all my love for food away.<br />
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Another issue is that I'm getting ready to move to Taipei for 8 months. This is a really recent development - we didn't even know about it until a few weeks ago. As a foodie I should be really excited about the move. I know Taipei is going to be thrilling and have more amazing food to eat than I might ever get around to. But for some reason it's just adding to my burnout. Especially with gardening. Right now I should be feverishly working on my spring garden, but we aren't going to be here in a month or two so it would be pretty pointless. I'm definitely fueled by my garden. And it just depresses me now to look out at the mostly empty space where only a few winter vegetables are clinging to the soil for dear life, heartlessly neglected.<br />
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I have to get out of this funk. I miss being excited about food. I miss the thrill of putting together new combinations, trying new ingredients, eating at new restaurants. There has to be something I can do to fix the situation. I'm thinking that something drastic might be in order. Going on a restaurant binge. Buying live animals from the Asian market. Maybe a new kitchen tool to shake things up. Anybody out there have any suggestions for me? I'd love to find my passion again...Nova Walshhttp://www.blogger.com/profile/12535185617343199685noreply@blogger.com0