Posts filed under 'Travel Food'
My lovely and gracious hosts in Shanghai treated me to many meals but one unexpected "find" was the lunch at the Islamic restuarant, Hong Chang Xing. The food was outstanding and the menu was a source of great entertainment.
Favorite menu translations (these are not made up):
French fries - "Explodes the Earth Thick Wire"
Papaya hollowed out and filled with crushed ice - "The Chinese Flo wearing quince cooks the snow clam."
Seafood Dishes - "Diligent Right Eyed Fish" and "Thermal Explosion Milk Shrimp"
My personal favorites - "Bad Chicken Feet" (as it turns out this is a dish that is chicken feet which are preserved in alcohol) followed by "Sea Hibernation of Insect Head". Oh My! Clearly one should not order by translation.
I felt bad about how much humor I found in these translations especially when the hostess came over and implored my hosts that I not remove the menu from the restaurant. I assured her that I thought the food was excellent, which it was, but that the translations were just very "charming."
Another incredible meal was enjoyed at a "farmer’s-style" restaurant just outside of Shanghai proper in Chuan Sha. The restaurant is actually on a farm and the food was some of the best I’ve had anywhere.
Here we feasted and I feel truly blessed to been the company of locals so that they could order for me. The people of China take cuisine (basic and regional) very seriously.
These soy sauce pickled turnips were outstanding.
The broth on this shrimp soup was incredible and the crispy sauteed greens (that I forgot to photograph) along with an herbacious grain style salad (I think it was buckwheat but no one could confirm) were some of the best things I ate on the trip.
By far the most beautiful restaurant I got to experience was South Beauty. The food did not disappoint as our hostess knew how to order. The interior of this old French Colonial home was renovated by an American architect named Phillip Stein. The atmosphere was terrific.
One highlight was the dessert shown below which was supposed to represent a calligrapher’s table. You dip the cookie tip of the brush into the sauce and "write" on the sheets. The black sesame cakes (which were excellent) and the brown sesame cakes represent the paper weights. A lovely presentation and the perfect ending to a fabulous meal.
February 5th, 2010
While in New York I made it a point of visiting the Mastihashop on Orchard street. I had been wanting to go there since 2007 when I first read about mastiha in a trade publication. The word mastiha is the root for masticate. It is the original chewing gum.
Long praised for its therapeutic properties, mastiha has made its way into many different types of foods and body products. The resin is harvested from a tree that is related to the pistachio - the same way it was done centuries ago.
The flavor is slightly pine-like but not at all overwhelmingly so. I purchased a powder of mastiha and salhab (more on salhab to come) that when added to hot milk makes a thick, sweet creamy beverage. I also picked up a pasta called trahana that is a couscous-type grain which contains mastiha and feta cheese. The MastihaShop also offers chewing gum, nougats and honey-type products which all contain mastiha.
Here is a recipe using trahana. The grain which is hand rolled with chios mastiha is pictured here raw (first photo below) and cooked with chicken (second photo). If you feel especially motivated, there is a recipe for homemade trahana by Cat Cora on the Food Network site (minus the mastiha). It’s not quite couscous, not quite bulgar. It has its own unique texture.
Trahana Pasta with Chicken
6 chicken thighs
2/3 cup dry white wine
1/2 tsp. paprika
1 Tbsp. Limnos Lamb rub from Savory Spice shop
(or substitute Greek Seasoning)
1 cup tranhana
2 cups water
2 Tbsp. chopped fresh parsley
1/2 pint cherry tomatoes
crumbled feta cheese, to taste
Sprinkle the chicken thighs with the Limnos spice blend. Heat the olive oil and brown the chicken thighs, turning once. Add the white wine and bring to a boil.
Add the trahana and the water. Bring back to the boil. Lower heat and cook for 20 minutes. Remove from heat and allow to rest. Season with salt and pepper, if needed.
Slice the cherry tomatoes in half. Crumble the feta cheese into the tomatoes. Chop the parsley and add to the tomatoes and toss well.
Place the chicken and trahana on to a plate and top with the tomato salad. Enjoy!
December 30th, 2009
Greater Boston Flavoristas - This one is for you!
The Boston chapter of Ladies United for the Preservation of Endangered Cocktails, also known as LUPEC is having a big party next Saturday in the South End, a Tiki Bash no less! The event will feature 1950’s-style libations and hors d’oeuvres. There will be live music and a very cool prize raffle. Fruity rum cocktails anyone?
LUPEC’s 3rd annual fall fundraising event will benefit On The Rise a Cambridge, MA, non-profit that supports the initiative and strength of women living in crisis or homelessness.
Tickets are $35 in advance and $45 at the door. Tickets may be purchased online at The Boston Shaker.
FMI - Click here.
November 8th, 2009
Get ready greater Portland Flavoristas! It is time for Harvest on the Harbor. The festival begins this Thursday, October 22nd and runs until Sunday. There is certainly something for everyone, from vegetarians to BBQ-lovers and everything in between.
LeRoux Kitchen is running free cooking demos.
The opening night festivities (Grand Tasting on the Harbor) and theLobster Chef of the Year Competition are sold out, but there are plenty of events with space available.
Like Lucinda Scala Quinn, of Martha Stewart’s Everyday Foods, promoting her newest book of Italian specialties. At $35 for a two hour demo including food and wine samples, it is a bargain.
Local restaurants, like Bibo’s Mad Apple Cafe and 20 Milk Street, are offering Harvest Dining specials.
There are plenty of tipples to be had at Harvest on the Harbor with over 100 local beer producers and wine importers participating at different events.
If you did not happen to catch the September/October issue of Food Etc, click here. It offers an in depth look at several of the Harvest on The Harbor participants.
Bon Appetit!
October 20th, 2009
Well NYC Flavoristas clear your calender on Sunday because the 9th Annual NYC Internation Pickle Day is taking place:
WHERE: Close to the NY Food Museum, in the parking lot on Broome, between Essex and Ludlow.
WHEN: From 11AM-4:30PM on Sunday October 4th 2009
WHAT: All your favorite picklers, canning demonstrations, new exhibitions, and more!
Someday, I will figure out how to work this into my schedule. I 
pickles.
I like making them, serving them and eating them. The culinary anthropology of pickles is super cool (and crunchy) and one can find all kinds of pickles, all over the globe. They can perk up a dull plate or simply extend the summer harvest in a brightly flavored brine.
Go to pickle day and send back a report!
October 2nd, 2009
Fuchsia Dunlop’s memoir is the best way to vicariously travel through China. Dunlop spent years exploring many of China’s provinces and has written several cookbooks, articles and even has a blog.
I heartily recommend this fascinating culinary trip through many of China’s provinces. Dunlop was the first foreigner to ever attend the Sichuan Institute of Higher Cuisine. Going to culinary school is daunting enough, but to attend one where only Mandarin is spoken is quite another thing.
There is a page in the book where she illustrates just a few of the types of shapes you might have to use your cleaver to make. From eyebrow shapes to phoenix tails, to ox tongues, horse ears and domino slices. It make French techniques look like child’s play.
These are a few pages from her journal, there are more on her blog. Flavorista Tracey traveled to China last year to visit her son who spent 1 year there as an exchange student. I am sending her this book.
I have yet to make any of the recipes but she has a true version of Kung Pao chicken on her blog that I might try along with the Fish Fragrant Aubergines in this book. I’ll let you know how everything turns out.
If you love Chinese food and are curious to learn more, this book and The Fortune Cookie Chronicles by Jennifer 8 Lee are a must.
October 1st, 2009
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