Foodista Blog » Travel

A Chance to go to the Food & Wine Classic in Aspen

Melissa — Sat, 24 Oct 2009 15:53:46 +0000

Normally I don’t enter a ton of cooking contests, mostly because I don’t make the time, but PAMA Liqueur sent us an email about about “Cooking with PAMA Contest” with the Grand Prize winner receiving a trip for 2 to the 2010 FOOD & WINE Classic in Aspen. Which, if any of you have heard about the Food & Wine Classic, it’s pretty foodie-tastic.

If you are feeling ambitious and like pomegranate liqueur-here is the nitty gritty:

-Create a recipe of your own using at least 3 tablespoons of Pama pomegranate liqueur. It can be in an appetizer, dessert or drink.

-Get official rules and submit your recipe and photo to Pama Pomegranate Liqueur on their Facebook page: www.facebook.com/pamaliqueur

-Enter by November 16

Above Photo by Joe M500

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Wine from Scratch: A History Behind The Bottle

Marcus — Wed, 21 Oct 2009 21:23:59 +0000

Greetings my wine-guzzling friends. As I mentioned in my first post, I’m starting over with wine and you’re all (all two of you) invited along for the ride. I’ll be exploring wine for the first time, all over again with a new attitude and fresh perspective inspired by my recent trip to Italy, one of the largest and oldest wine producing regions in the world.

It’s my belief that the key to learning about wine is more than just analyzing grapes and comparing flavor profiles. Instead, we need to look deeper into the different regions, cultures, and lifestyles behind the bottle; because in many parts of the world, wine truly is a style of life. Not just a life with style.

For example, in Italy wine is an everyday constant. It’s ingrained in the people and embedded in the culture. This is more apparent right now with harvest than any other time of year, as growers and winemakers work to bring in their grapes just as their families have done for generations before them.

One evening in Italy, my wife and I sat down for a home cooked meal with our tour guide Paolo and his friend Valerio. Valerio is a winemaker. Just like his father before him, and his father before him. He never considered doing anything else. It’s what he knows and loves. He can speak for hours on the subject of Grignolino (a red Italian wine grape variety) and it’s magical ability to cure hangovers!

Our local wine culture doesn’t quite have the history that Italy does, but there are still plenty of opportunities to learn more about wine from the perspective of the people and places that produce it.

My recommendation, before you crack open that next bottle of wine; look at the label and then get online to find out more about the winery that made it and the region the grapes came from. That info alone should provide more talking points around the dinner table than how the wine tastes like blackberries and smells like a cigar box.

For a little more historical perspective on wine lookup A History Of The World In Six Glasses, which explores the significant role that wine along with five other beverages (beer, spirits, coffee, tea, and Coca-Cola) have played in the world’s history. Interesting stuff. Cheers!

** Marcus Pape has worked in media and design for over 10 years with an extensive background in all forms of visual communication. As a proclaimed vinophile Marcus hopes to leverage his abilities to inspire interest in wine, recently launching WineCHATr.com – an online resource for the growing wine community, where both popular wine bloggers and businesses come together to connect and share information on wine.

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What Did Christopher Columbus Eat

Melissa — Mon, 12 Oct 2009 21:01:42 +0000

Whether or not you believe it was Christopher Columbus who discovered America, there is one thing we can all agree on, the only thing fresh on the menu while at sea was likely caught off the side of the boat. The pantry necessary for Christopher Columbus’ journey had to feed a hungry crew for several weeks and endure extreme weather conditions.

Just for fun, we did a little research and figured a boat leaving the Spanish port of Palos de la Frontera in 1492 might be stocked with these delicious staples:

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Back to Brown Baggin it Hot Ideas for Back to School Lunches

Melissa — Thu, 03 Sep 2009 16:00:25 +0000

If it was one thing my mom dreaded more than anything else, it was making school lunches. Not like it was a terribly difficult or demanding chore, it was just one of those things that always needed to be done, like washing dishes or vacuuming the carpet. I think the real issue wasn’t the act of making the lunch, it was the effort of deciding what to put in it. You see, my mother can’t stand to make the same recipe twice, therefore making a school lunch day after day was quite the challenge. Sometimes I’d get into a food rut, like everyone does and only request cheese sandwiches or a thermos of chicken noodle soup and perhaps that was the best thing I could have done for her- take her creativity out of the equation. To me though, there was nothing better than opening a mysterious, crinkly brown bag from my backpack and find a sweet note attached to a handmade sandwich or something silly, like a candy gummy rat or a finger puppet resting just inside to brighten my school day.

Now that school is back in session, it doesn’t have to be peanut butter and jelly every day; here are some delicious and creative ideas to surprise your little student.

* Create a mini veggie platter in a reusable container and a small container of ranch dressing.
* Create small, cucumber and cream cheese tea sandwiches without crust, or cut into shapes.
* Cook and chill pot stickers and pack them with raw sweet pepper and cucumber slices.
* Use small cookie cutters to make fun shapes into sandwich bread.

More Fun Ideas

Other Fun School Lunch Ideas
Cool School Lunches from MomsMenu.com
Pack a Lunch with Punch by Veg Cooking
Ideas for a Greener Lunch by iLunchbox

Above Photo by Lara604

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Road Trip Food

Melissa — Sat, 04 Jul 2009 17:26:33 +0000

Yesterday I sat in traffic along with everyone else to get out of town for the Fourth of July holiday, but I didn’t have any intention of camping, fishing or hiking, I was on a mission to pick up a gas range.

I just recently bought a 101-year old house with a 1950s electric stove as the only remaining appliance. And since my friend’s dad just happened to have an extra gas range left over after installing his new kitchen, I was more than happy to take it off his hands. The only thing is, he just happens to be outside of Coeur d’ Alene, Idaho and I would have to come pick it up. Which only means one thing- it’s time to pack the cooler.

The best part about road trips is the food of course. I’ve packed some Rainier cherries, pickled wax peppers, grapefruit juice and some cold barbecue chicken. I’ve also left plenty of room to stop and get a chocolate shake from some out of the way drive-in.

I’m not a fan of fast food restaurants so I try and plan ahead. Homemade sandwiches, easy salads, carrot sticks, pickles or fried chicken are all easy enough to pack up and in the end your eating healthier and tastier food. Here are a couple delicious picnic recipes that are inspirational for your next road trip.

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Bella Siena

Sheri Wetherell — Mon, 06 Apr 2009 23:37:43 +0000

Photo by: PhillipC

I poured my morning cup of coffee, grabbed my stack of food magazines, and went to sit in my Springy sun-filled (finally) sun room. Before I could put my coffee down, my May 2009 issue of La Cucina Italiana slipped off the top of the pile and landed wide open to a beautiful spread of Il Palio in Siena, Italy. My heart leapt. Siena is the beautiful town where I spent the best six months of my life. And Il Palio is the glorious horse race that has occurred twice each summer for more than 350 years in the Piazza del Campo. Il Palio is a dangerous race where jockeys ride bareback, where 90 degree corners must be turned, and where horse – not man – is winner. In fact, a horse can win even if the rider falls off.

Unfortunately, I’ve never been to either race because at the time I felt sunning myself in in the Greek isles was more fun (it was fun, but I should have scheduled in at least one race). Seeing the pictures of Siena and the Piazza del Campo brought back so many memories of friendship, food, love, and even politics:

The fountain where darling Daniele professed his love me, only to have me turn him down. Poor guy. I was gentle, though.
The corner of the square where my girlfriends and I, sitting on our coats studying, were trampled by a swarm of journalists. At the center of the swarm was the Soviet dissident Andrei Sakharov. Coats and homework were trampled, but at least we had an interesting excuse to give our professor!
The little café where we’d sip aqua minerale con gas (sparkling water) and nibble on the free bread sticks.
Long laughs over wine or sangria at Bar Centrale or Re Artu.

The article also reminded me of the wonderful meals our friend Claudio would make us. Many of which I still cook to this day: Penne con Panna e Salciccia (penne with cream and sausage). He taught us the delectability of pasta drizzled simply with garlic infused olive oil, which seemed to be our standard meal at the end of the month when the money ran out. He also taught us that we were using far too little salt in our pasta water, and that, no, not all pasta is the same.

Best of all, the article reminded me of the times I’d sit in the Piazzo del Campo thinking of all the laughs, the professed loves, the glasses of wine sipped, and friendships that had formed over the centuries in that same little spot where I sat.

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Machaca con Huevos

Barnaby Dorfman — Thu, 19 Mar 2009 23:37:11 +0000

My favorite Mexican breakfast dish is Chilaquiles, but Machaca con Huevos is a close second. Part of why I love this dish so much is the incredible memory I have of the first time I had it. When I was 18 years old I walked across the border into Mexico with a backpack and Acapulco as my destination. Over the following week I made my way overland more than 1,500 miles to the beach resort. Much of my trip was made by train, largely in American Pullman cars from the early twentieth century. Some of these were in bad need of repair, but others had been preserved and/or restored to their original glory. I spent just a few extra dollars on the route from Guadalajara to Mexico City to travel in first class with my own sleeper compartment and dining service. The dining car was amazing! Mahogany paneled walls, etched glass table dividers, white table linens, and waiters clad in jackets and bow-ties. Lucky for me the first class section was fairly empty, so I was able to sit in the dining car, watch the scenery and chat with the staff for much of the 30 hour trip.

Always interested in cooking, I asked for a tour of the small galley kitchen. Though the chef was surprised that an American teenage backpacker would ask such a thing, he granted me entry and explained all of his equipment with great pride. The stove, cooktop and cooler were all clad in bright stainless steel, which was immaculate and lovingly maintained. Cooking was done on a flattop griddle heated with wood carcoal…not brickets, but logs that had been burned down to pure carbon and still retained their original shape. Refrigeration was achieved with blocks of ice. One item that stood out was a hunk of dark brown beef hanging from a shelf. It was hard as leather and completely dry and at first I wasn’t sure it was food, but thought maybe it was some sort of Santeria talisman. When I asked about it the rail chef explained that this was “machaca,” and that they cooked it with eggs in the morning for breakfast. He also showed me how it was prepared by cutting off a strip going with the grain and the pulling apart the fibers, which he placed into a molcajete. He then started to pound the dried meat with the mortar of the molcajete until it softened and became almost like cotton or wool in consistency. He allowed me to taste some and it was a bit like beef jerky, but beefier with less salt and no sweetness.

The next morning I eagerly made my way to the dining car and ordered “Machaca con Huevos.” I ate and fell in love with this simple dish as the train threaded it’s way south going through low-shrub desert and up into the greener mountains on the way to Mexico’s capital city. Originally made of wild game, such as deer, by Aztecs and other indigenous peoples, machaca can now be purchased pre-pounded and packaged. Look for it in your local latin markets. I picked some up in Mexico recently and made it with eggs at home. Not as picturesque an experience as that first machaca I had over 20 years ago, but you can click the widget below to try my recipe.

Finally, below are scans of the packaged machaca I brought back from Mexico.

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Red Onion Salsa

Sheri Wetherell — Mon, 02 Mar 2009 13:00:45 +0000

I used to be nearly “spicy intolerant” – meaning, I could barely look at a jalapeno pepper without my eyes watering. Now I crave spicy foods and dump chipotle salsa in copious quantities on my food.

There’s a Mexican expression, “Si no pica, no es comida,” which translates to “If it doesn’t burn, it isn’t food.” We’re in Mexico and we always ask for the “salsa picante” because the stuff they usually put out for tourists is mild at best. This time, in front of us was placed a salsa I’d never had before – one made entirely of red onion and no tomatoes.

And lots of habanero! We’re talking lips-melt-off-your-face hot! But it was refreshingly good in all its spicy bad assness.

I’ve not been able to find a recipe, but have done my best to deconstruct it. The onions were slightly pickled by lime juice, which married well with the spiciness of the habanero. If you want a little less heat substitute jalapenos instead.

Click here for the recipe.

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Smoked Pork Chops in Cuba

Sheri Wetherell — Tue, 09 Dec 2008 00:42:28 +0000

Photo: WordRidden

In 2002 Barnaby and I flew to Mexico City, then hopped another plane bound for the beautiful land of Cuba. (Knock, knock, knock. Excuse me, I think that must be the Department of Treasury at my door). Barnaby was there legally as part of the Havana Film Festival. I, on the other hand, was the renegade American. I smiled a big I’m-so-happy-to-be-here grin at the Customs agent who looked at my passport and handed it back to me unstamped. “Welcome to Cuba,” he said, sporting an even bigger grin.

I felt naughty being there. And I liked it.

Havana is like a beautiful aging actress whose lipstick bleeds and foundation is cakey. You see signs of her former glory, her sexiness, her mystique, but the luster has left long ago. All she needs is a face lift and a good shot of Botox.

On our first night venturing out for food we were approached by a jinetero, which literally translates to “jockey” but more loosely to hustler, who escorted us to a paladar. Paladares are small, unadvertised family owned and operated restaurants. In exchange for high taxes the government allows families to operate these restaurants, but they must seat no more than 12 people at a time and serve only local food: pork, seafood (if you’re lucky) black beans and rice (Moors and Christians) and simple salads. The nice thing about paladares is you get good quality home-cooked food while experiencing Cuban culture.

Being unadvertised we didn’t mind the aid of the jinetero. In fact, each night we welcomed the help of jineteros. Being fluent in Spanish it was easy for Barnaby to ask about the paladar to which we were being taken. One such place specialized in smoked pork chops. We’d had a lot of pork so we welcomed the new cooking method and told the jinetero we’d love to go. His friend ran ahead to tell owners we were coming. Apparently not many Americans visited this mostly locals only place so I’m sure the finder’s fee was good.

Down one quaint run-down street after another we went until we found ourselves in front of a once grand old home. We rang the bell and the door opened. Up the narrow staircase we climbed to another gated door. We were greeted cheerfully by a flamboyant transvestite who owned the “not so legal” paladar with his lover. We invited our two new jinetero friends to join us for lunch and the four of us embarked on the meal of a lifetime. For us, sitting in an unknown, impossible to find gem of a restaurant in a forbidden country; for them, eating a meal they couldn’t afford.

The lovers gave us a tour of their sparkling kitchen that was part cooking lesson, part La Cage aux Folles. I loved it. They brought out heaps of flavorful beans and rice, salad, ice cold beers, and the pièce de résistance: their smoked pork chops. To this day I have yet to have a more succulent, tender and juicy piece of smoked pork. Delicious ones indeed I have found at Latino markets in the U.S., but none that quite compare. They were that good.

They were embargo-ending good.

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Sooke Harbour House

Sheri Wetherell — Mon, 15 Sep 2008 18:07:39 +0000

After seeing Sooke Harbour House featured on Anthony Bourdain’s: No reservations, Barnaby and I looked at each other and said, “We have got to go there.” We love food and we love travel, so we took a culinary adventure up to Sooke Harbour on Vancouver Island to check out this famous restaurant and hotel.

Sooke Harbour House is nested on the edge of the stunningly gorgeous Whiffen Spit Beach. Its white building is surrounded by nature’s art (gardens, sculptures, stone pathways) and filled with gallery art (seals carved from beach wood, paintings, more sculptures).

The restaurant is simple and comfortable, like the family beach house – albeit a very nice beach house – and has been rated “Best Restaurant in the World for Authentic, Local Cuisine” by Gourmet Magazine. Chef Edward Tuson, who has been the chef for the last 12 years, is exceptionally creative and innovative. Their menu changes daily according to what is fresh and available. In fact, the focus of their menu is on seasonal, regional (only from the Southwestern coast of the island), and organic ingredients. Even the seafood is plucked from the waters of their beautiful backyard. One would have to be a master to recreate the wheel as he does each day.

Our waiter and sommelier, Vincent, spoke with a charming Québécois lilt and looked like the younger brother of Javier Bardem. Kind, knowledgeable and unpretentious, he’s just the type of server you want. After all, it’s not just the food that makes a restaurant great, it’s the whole package: ambiance, views, service, decor, and of course, cuisine. This place has it all, which is why I now rate it in my top 10 favorite restaurants.

I chose the following selections from their roughly $75 Canadian (excluding tax and beverages) prix fixe menu:

Creamy Celery Root Soup with clams, summer vegetables and sundried tomato oil (shown),
Grilled Spot Shrimp with chilled gazpacho, zucchini, corn salad, brioche toasts and chive sour cream,
Herb Roasted Lamb Leg with nectarine, oxeye daisy salsa on potato corn cakes with braised fennel and purple cabbage.

For dessert I selected the “Three Garden Inspired Sorbets.” This made me sing like a siren. Green apple rosemary, blackberry fennel seed, and apricot fruit sage. The plate was adorned with a few unusual looking deep red berries the shape and size of the tip of a child’s pinky. Vincent told me they were fuschia berries. Fuschia berries! I had never heard nor seen anything like it, but come next summer I’ll be watching the fuschia tree in my yard like a hawk for these sweet, delicious berries.

I long to return to Sooke Harbour House. But next time we’ll book a room so we can waddle back from the restaurant. Did I mention there was a spa, too? Oh yes, I’ll be there as well. Perhaps I can also join the kitchen foragers as they search the beaches and waters for the night’s meal.

Another thing I’ll do when I return is kiss the chef for making us beautifully delicious food as nature intended.

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