Aloha readers and friends!!! Blogging from the road for the next few weeks on the Big Island of Hawaii. Flew out on Friday morning which after our Kayak found cheapest flights meant 2 stops (remember. Cheap means you have to eventually pay for it somehow. Lol ) we landed in Kona at 6:45pm. Translate that to our real East coast time of 11:45pm. Basically a very long day as we left our home at 4:30am. Too tired this morning to do the math. Lol. However my food centric sites were determined to find spot to eat after we settled in. There’s no late night eating here so we were crunched for time. About 15 minutes from hotel by shuttle is a shopping and eating complex. We decided on the Food court because it made sense. Ippy’s Hawaiian Barbecue caught my eye. Perfect!! The first item on the menu was the Hawaiian Plate. This is a traditional island food that’s more popular as a lunch usually known as the Plate Lunch. I fell in love with it during previous visits to Hawaii. What’s not to love??? A Hawaiian meat or fish choice always served with 2 scoops of steamed rice and a scoop of American macaroni salad (the elbow macaroni and Mayo style). Here at Ippy’s they make their plates with 2 choices. What to do?? Here’s my thinking process. In my head what do I think is most Hawaiian. Best answered by a Hawaiian but this mainlanders decided the Kalua Pork Is going to be my “most Hawaiian” choice. This is the pork that’s traditional slow cooked and then shredded. The smoke from the cooking process and some Hawaiian salt are the general ingredients. Forvmy other choice I went with the beef teriyaki. Superb. Thin shaved beef cooked with Teriyaki. BOOM. They were served in a bed of shredded cabbage. Topped with green onions. Aloha. This type of Plate is also known as a Mixed Plate since it has more than one entree. Now what do I really love about this Plate besides its components and that I’m on vacations??? Surely that makes everything taste better. There’s an amazing story behind the origins of the dish. You know me. I love immigrant stories. It is said that in Order to cheaply feed the immigrant Japanese girls workers families devises this sort of Bento box meal that could be eaten in the fields and was heavy on the carbs to keep the works full of energy. As Hawaii became more of a melting pot various groups like the Chinese, Filipinos, Portuguese, Koreans All added their touches to the plate’s cast of characters. It’s evolved into the one of Hawaii’s iconic dishes. Now for all you who are horrified by that carbload in the dish that should make you understand why it is the way it is. It reflects historical economics and ethnicity. Fantastic. Try making a Plate Lunch at home. Grilled teriyaki fish. Chicken. Pork. Beef. Shredded pork. Shrimp. Linguica. Kalbi. Just some of the entree choices. But the 2 scoops of steamed white rice and American Macaroni Salad are constant. Enjoy a taste of Hawaii in your kitchen. Download that Don Ho on your Spotify app. Mahalo!!!
One of the best parts of traveling for pleasure or business is the introduction to new and different regional foods. Sometimes that dish might be a transplant that follows a formula from it’s point of origin but then makes use of local products and produce. It’s a fantastic part of the travel experience. My recent vacation (July 2015) was a Train and Drive Roadtrip through Central Europe ending with a 3 day stay in Istanbul, Turkey. A bit of an updated version of the old GRAND tours d’Europe, only this one came with casual clothes and WiFi. It’s taken me all of these past 7 months since vacation to find the right time or words to start sharing the trip with you, especially through the food. And since it’s mid-winter time talking about Summer vacations is a sunny spot on a cold day. So what do we have to talk about today? We are talking about this Pasta dish I had at a premier autogrill spot along the highway from Vienna to Salzburg. The Landzeit chain is dotted along Austria’s Autobahns. We stopped on our way into Salzburg for a bite at the Landzeit in Strengberg. I can’t report on the town, but I can tell you that for someone who loves food this was paradise. Spotless, fresh, amazing selection and care in it’s preparation, this is very good dining. This would be a great concept to see on our U.S. highways which are anything but food savvy. Can you recall the last CRACKER BARREL or ARBY’S where you saw a pile of CHANTERELLES???? Don’t go crazy. I can answer for you, and the answer is no. European food culture, on average, is what Americans consider “foodie” or “gourmet” for lack of better terms. I love chanterelles and love to cook with them when they are available in our markets, generally farm or gourmet markets. A wild mushroom they are a bit pricey and very delicious. Imagine my excited when this appeared in front of me at the Landzeit Strengberg: No need for further commentary because THAT picture says it all. Farm fresh local abundance. Austria LOVES it’s EIERSCHWAMMERL…the days we spent in Austria there were piles of them everywhere and they turned up in so many of the dishes, especially in Salzburg. At the Thursday morning “SCHRANNE SALZBURGER” which I literally FELL into while walking that morning around the hotel area before the family woke up, I was greeting with the most amazing local farmer’s market I’ve ever been to. I’ll be talking more about this in future blogposts. The produce. The meat and sausages. The Poultry. The baked goods. Special in everyway AND there were the ever present Chanterelles. I sampled some that came from the LUNGAU section just to the south of Salzburg. I could only dream of loading my suitcases up with this pile and taking it back to the Jersey Shore with me. Amazing display of local Chanterelles from Lungau (LUNGAUER EIRSCHWAMMERL). Things always taste BETTER to me or are more exciting when I call them in their native language. Delicious. Italian food is global. Everyone loves pasta made in various Italian styles and Austria is no different. This dish we will make is a pasta dish using Cream, Parmigiano, Green Onions, wine, and Chanterelles. The Pasta choice will be up to you as the CRESTE DI GALLO, Cockscomb shaped pasta are not readily available even in Italian-centric neighborhood, but they certainly work wonderfully with the sauce. The restaurant we were at was making them fresh infront of us. Another item I wished I could have filled my suitcases with, but, not possible. You can use any of the cut tubed pastas for this, ZITI, PENNE, MOSTACCIOLE, PENNE RIGATE, SHELLS. There’s just an added level of enjoyment when the creamy sauce gets trapped in the pasta. Add Campanelle (Gigli) to this list. They work well too. LET’S COOK!!
SERVES: 4-6 TIME: 1 HOUR
1 LB IMPORTED ITALIAN PASTA (Penne, Ziti, Creste di Gallo, Campanelle, Cavatappi, Shells) cooked al dente according to package . DeCecco, DelVerde, Cocco, are all good choices. They hold up well to the sauce.
1 1/2 LBS CHANTERELLES (OR OTHER WILD MUSHROOM) well cleaned and patted dry. Wild mushrooms can hold onto dirt and sand so take care with cleaning them. Then chop them and reserve.
3 TBS UNSALTED BUTTER
1/4 CUP SLICED GREEN ONION
1/8 CUP WHITE WINE
3/4 CUP HEAVY CREAM, ORGANIC IS BEST,and must be full fat
1/4 TSP. GOOD HUNGARIAN SWEET PAPRIKA
1/8 CUP FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE, plus more for serving
KOSHER SALT, FRESH GROUND PEPPER
In a large heavy skillet/frying pan heat the butter. Add the mushrooms and 1/2 the green onions, season with salt and let this saute’ for at least 10 minutes. Shake the pan a few times to allow the mushrooms to cook evenly. Now add the wine and stir the mushrooms. This will pull up any caramelized bits on the bottom and add flavor to the sauce. Bring to a boil. Then reduce to a siimmer. Now add the heavy cream and paprika and blend. Keep this on a simmer , do not let this boil. Boiling will cause possible curdling and separation. It should take about 20 minutes to thicken and reduce. Organic cream is suggested not because it just sounds good but because it’s somewhat richer and that helps it be more like the rich European creams. Add the drained Al Dente Pasta to the pan and continue to cook for 1 minute. Remove from the heat. Stir in the 1/8 cup of Parmigiano-Reggiano. Now taste for seasoning and add the salt and pepper to taste. Add 1/2 the remaining Green Onion. Blend. Serve. Each serving should get additional grated Parmigiano-Reggiano and a garnish of Green Onion. Why green onion (scallion) ? Because it showed up in most of the dishses we had in Austria. Rather than move into a more Italian aromatic like onion or garlic this kind of makes it unique and rather Austrian. The VonTrapp Family would be proud.
Now you are eating like you’re driving thru Austria in the Salzburger region. Isn’t travel delicious???
HAPPY COOKING!! Thanks for traveling to the land of EDELWEISS with me today and bringing it into your kitchen!!
We are now in the throes of Summer. The fresh seasonal and local produce is all around us. My favorite time of the year! AND it’s also when my family takes it’s annual vacation. This year we did an “AmazingRace” like whirlwind from Belgium to Amsterdam to Germany to the Czech Republic to Poland to Slovakia to Hungary to Austria….take a breath,…then we finished the trip flying from Salzburg Austria to Istanbul Turkey. Wonderful time, no problems, no issues, phenomenal scenery and people, many time zones, currencies and of course…THE FOOD!!! What’s a food blogger to write about first? Really!! I have 3000 pictures of sights and foods to remember the great trip by and the food choices along the way were varied and fantastic. Again, where do I start to share my food finds? Last night I was at a Farmers Market here at the Jersey Shore and it came to me that my first “What did I eat on my Summer Vacation” post came to me. Fresh vegetables. They were at their peak wherever we went and they are at their peak here at home. I’m going to ease my way back into blogging, I did give myself a 3 week break, so I’m happily back to work at it now. My choice was a simple salad that was made extraordinary by the local seasonal vegetables used by the cooks. It’s a chopped vegetable salad that is a common salad in Turkey. First, this is my lingering view of Turkey:
Sit back from your screen and drink that view in. It’s of the Blue Mosque in Istanbul taken from the Karakoy Ferry we were on. It took us from the European side to the Asian side of Istanbul, the only city that straddles itself on two continents. Like that? Good. I’m glad. Now we move into the kitchen to prepare what the Turkish call ” COBAN SALATASI”, a common version of a Mediterranean chopped vegetable salad. As with most heritage and regional recipes there are variations with Feta or no Feta cheese. The version we had, see the lead picture, contained no Feta. The taste was crisp, clean, and refreshing. Maybe the amount of parsley in it contributes to that too. So, I’m giving you, the cook, the option to either include the Feta or not. Next time I make it, I’ll add some feta.
COBAN SALATASI—–TURKISH SHEPHERD’S SALAD
SERVES: 4-5 TIME:45 MINUTES
2 RIPE LARGE TOMATOES, DICED
2 MEDIUM SIZED CUBANELLE (ITALIAN FRYING PEPPERS), SLICED AND DICED
1 MEDIUM CUCUMBER, DICED
1 SMALL SWEET ONION, DICED FINE
1/2 BUNCH ITALIAN FLAT LEAF PARSLEY COARSELY MINCED
1/4 CUP CUBED FETA
SEA SALT/KOSHER SALT
EXTRA VIRGIN OLIVE OIL
JUICE OF ONE WHOLE LEMON
Whisk 1/8 cup Olive oil with the lemon, season with salt and pepper. Let this sit for about 1 hour. Then whisk again. Mix all the vegetables together. Then pour the seasoned Olive Oil and Lemon over the whole thing and mix. Let this sit for 1/2 at room temperature.
that’s it… It’s simple, clean, and goes GREAT with the usual American table of grilled or BBQ meats and seafood we enjoy through the summer. It also makes a wonderful entree for a summer meal. Grilled smoky pita bread, olives, cheeses..see where I’m going with this? Well, nice to be back home with lots of memories to keep my fingers typing and kitchen cranking and hopefully some new things for you to make in your kitchens!!
Before we leave this Turkish delight….enjoy this pic of the interior of AYASOFYA, or HAGIA SOPHIA. For any fan of World Art and Architecture this is one of the sights one wants to see. I’ve wanted to see this since I was a kid first seeing it in a National Geographic Magazine.
Italy is a land of many regions like every other country and each area fiercely promotes it’s different foods, traditions, and dishes. One of the biggest arguments you will encounter when two Italian-Americans get together will be about food, precisely about a dish. One says his mother never made the dish, or makes it a certain way. The other fights back with his mother made better and more importantly his mamma’s way is the RIGHT way because that’s what Mamma made. This bickering is fueled by repetitive filling up of empty red wine glasses and reaches a crescendo when their stomachs are full and the argument is a draw. Both sides walk away thinking regardless of what just went down, they are right, their momma is queen, their region of Italy is the only one that matters so, let’s have espresso and maybe a cannoli. Italian-Americans are a very unique blend of these hardcore Italian regions. Most Italian-Americans (let’s call them IAs, too much typing) are American born of one or both parents having Italian lineage but there are many different regions that married together to form the current IA profile in America. Take A FOOD OBSESSION, my Paternal grandparents were both born in Sciacca, Sicily. My mother’s mother was born in Castelbaronia, Avellino and lived in Naples from 10 to 20 years of age and my maternal grandfather was born in Grassano, Matera in Basilicata. That makes me a product of 3 distinct regions, with my mom’s mom having lived in 2 towns in Campania bringing both those areas’ food traditions into the kitchen. At some point the cooking of Italian food in America became an amalgam of all these regions, some very similar some quite different so remember that next time you hear two IAs making a fuss about whose food is more authentic. What’s all this blabber about anyway? It sets up this blogpost and I present to you a very regional dish, ANELLETTI AL FORNO which comes from in and around the Palermo region of Sicily. It’s basically a baked pasta that uses ANELLETTI (means Little Rings). That’s right..WHOAAA…they look like Spaghetti-O’s..that All American kid’s canned pasta from Chef Boy-Ar-Dee. I’m sure some of you love it as it was served with love to you as a child. IA’s don’t do canned pasta, ever. We’d rather have our tongues cut out. I’m sure the good Chef Boiardi’s employees used this pasta dish as the basis for stuff in the can. Let’s freshen that idea up and go a little “authentic” (almost a silly word, no one really knows exactly what was or is authentic anymore but this is close) and go with my preparation of Anelletti Al Forno. To show you how regional and isolated the food cultures of Italy can be, my Sicilian Grandmother who did cook a tomato sauce with peas (and potatoes) in a very Sicilian style never ever made Anelletti. Why? She came from Sciacca which is directly south on the Mediterranean shore below Palermo. A few hours and some mountains made this dish totally unknown in her kitchen. I was introduced to this dish at the FEAST OF SAINT ROSALIA on 18th Avenue in Brooklyn in the 70’s. Back then the feast which celebrates the patron saint of Palermo was mostly lined with Sicilian food vendors, along with the usual suspects at an Italian-American street feast. In the shadow of Santa Rosalia I enjoyed Stuffed Artichokes, Panelle (Chick pea fritters), Arancini (Rice Balls) and a serving of Anelletti al Forno. I fell in love and never looked back. Sept. 4 in the traditional Feast of St.Rosalia but it’s celebrated in Palermo on July 15 during a celebration called IL FESTINO. Don’t use one or twospecial days to make this pasta, although making it on those days does make it taste a little special..i’m not lying to you..maybe just a little bit. Make it anytime and serve with a nice salad. Let ‘s hit the kitchen.
Makes: 5-6 servings Time: about 3 hours
1 LB. ANELLETTI (PASTA RINGS), COOKED TILL JUST UNDER AL DENTE, follow the package directions but knock off a few minutes at the end.
1/2 lb. GROUND VEAL or BEEF
1/2 LB. GROUND PORK
3 TBS. OLIVE OIL
1 FINE DICED ONION
1 28 OZ CAN IMPORTED ITALIAN TOMATOES (SAN MARZANO IF YOU HAVE THEM, not Sicilian, but very delicious)
1/2 can IMPORTED ITALIAN TOMATO PASTE
3 CHOPPED CELERY LEAVES
1 fine diced CARROT
1 cup RED WINE
2 cups WATER
pinch of OREGANO
1 cup shelled GREEN PEAS
Olive oil and butter for greasing the Baking Pan
3 tbs. BREAD CRUMBS for LINING THE PAN
1 cup grated PECORINO OR CACIOCAVALLO
1 cup diced PRIMOSALE CHEESE or MOZZARELLA or PROVOLONE
OPTIONAL INGREDIENTS: FRIED SLICES OF EGGPLANT (no breading), CHOPPED WHOLE HARD BOILED EGGS, CHOPPED SOPRESSATA
In a large dutch oven, heat 2 tbs of olive oil…add the onions, carrots, and 1/2 the celery leaves , season with salt and pepper and cook until soft, about 15 minutes. Remove with a slotted spoon and reserve. Add the ground meats to the pot and cook until you don’t see any pink, stirring from time to time, about 10 minutes. Now season with salt and pepper and the celery leaves. and oregano. Cook for 2 minutes then add the wine, bring to a slow boil. Add the tomato paste and cook for 5 minutes, then add the water, bring to a boil then down to a simmer. Add the tomatoes, that you crushed with your hands, to the pot. Let this cook down for a good 1 hour 15 minutes. It should be thick, if still watery, continue to reduce until that water is cooked out. Add the peas and the balance of the celery leaves and cook for additional 10 minutes.
While all that is happening, cook the pasta until just under al dente according to the package directions. Notice I’m not telling you to substitute the pasta. This is not a universal pasta dish, it’s a regionally SPECIFIC heritage dish from the Palermo province of Sicily. There’s no substitute..and to make it easy for you here’s a link where you can buy it on line:
There are other places too on the web. as well. It’s INTRINSIC to use the Anelletti. In a baking pan that you have lightly greased with butter or olive oil sprinkle 3/4 of the breadcrumbs around the pan. Mix the pasta and the cheeses together with sauce( reserve 1 cup of sauce for the top) then turn it into the pan. Sprinkle with the diced cheese, the reserved sauce and more breadcrumbs.
Bake in a 375 F degree oven for 40 minutes. Let it sit for 5-10 minutes before serving.
This delicious treat sometimes has a thicker layer of crumbs around it, or is cooked in a ring pan or mold. Be creative but keep to the traditions, there’s plenty of wiggle room there.
Here’s the “moral” of this blogpost/story, especially for the most opinionated of you out there—open your mind to things that are not part of the kitchen you grew up on and see why it may be a valid authentic dish. Until that visit to the streets of Bensonhurst, Brooklyn for the St.Rosalia Feast in the 70’s I would have said that Anelletti is NOT a Sicilian dish because my grandmother didn’t make it. How wrong I would have been! And when you hear this jingle from the 60’s you’ll have a WHOLE’nother idea of what that dish is:
Lemony bright, creamy and buttery without being heavy this recipe idea I am happily bringing home to you from my recent trip to South Africa. These are my favorite souvenirs, the food idea ones that allow me to via my kitchen table transport us back to a place where we really enjoyed ourselves relaxing. I love my home but it’s much work and it’s not a vacation. Two weeks ago I was introduced to this sauce during our travels and in South Africa it is served along with Piri-Piri (an African/Portuguese chile sauce) and Garlic Butter Sauce with all of their grilled and steamed seafood dishes. A plate of shellfish or fish was always accompanied by 3 small pitchers or ramekins of these sauces. That awesome platter was local mussels, Prince Prawns from Mozambique (right up the coast from South Africa) and Patagonian Calamari (WOW, thicker than our Atlantic and Mediterranean types but as soft as butter, amazing), a scoop of rice with peppers and onions and the three sauces. This meal was had at the TWO OCEANS RESTAURANT where we had spectacular views of the tip of Africa (Cape of Good Hope) where the Indian and Atlantic Oceans converge. Top lifetime dining experiences, even if the food sucked it would have been amazing but the food rocked our world and so it was just the best, as was the whole trip. Wild baboons completed the whole experience as they romped outside of the restaurant and around our parked cars. It was on this wonderful vacation that my oldest daughter decided the seafood looked just too good (maybe it was the surroundings that helped influence her) and she asked to try the mussels in the LEMON BUTTER SAUCE. One taste and she was hooked. Seriously, HOW COULD YOU NOT BE??? Yes a simple butter, lemon and cream sauce is addictive enough that less than a week after getting home A FOOD OBSESSION (me) had to try the recipe out in our home kitchen (the AFO KITCHEN).
Online I found a recipe from the OCEAN BASKET, which I’ll say is the South African equivalent of the U.S. chain Red Lobster with a very big difference, the seafood was AMAZING at the Ocean Basket. These were not farm raised preservative shot-up shrimp, these were fresh then probably frozen prawns, split with their heads and shells still attached for grilling. Superior seafood. Anyhow it’s very hard to contain my excitement for this trip and most of the food I ate/encountered so this will be the first of many home experiments I will share with you based on the trip.
Here’s the sauce:
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This rich, creamy lemon sauce is delicious served with fish. You can also add other spices to it for extra flavour such as garlic or mixed fish spice.
125ml (1/2 cup) thickened cream
20g butter (if you are using unsalted butter, add salt to taste)
1 1/2 tablespoons (30ml) fresh lemon juice
1 tablespoon finely chopped parsley
Heat cream to just below boiling point, do not boil
Add butter, lemon juice and parsley and stir until butter is melted and mixture is smooth.
If the sauce is a little thin, simmer, stirring constantly, until it reaches the desired consistency.
If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is fixed. Serve immediately.