Category Archives: VACATION FOODS

PASTA WITH MUSHROOM CREAM AND GREEN ONION SAUCE..ON THE ROAD

156142_2992380330921_1304531591_32200242_158577316_n  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:162885_1500720160349_5853202_n 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.0041 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.  165994_3211681293308_1441686714_n (1)  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!!001 Thanks for traveling to the land of EDELWEISS with me today and bringing it into your kitchen!!

 

 

 

 

 

 

 

 

 

ON THE ROAD: YELLOW LENTIL SOUP IN ABU DHABI, SHORBET ADAS

vacation2014 280  What fun blogging is for me, the telling of a story, the teaching a dish, or sharing an experience, I love it all.  Less than a month ago I was on our family Summer vacation which took my wife and I and our 2 teen daughters  from home here at the Jersey Shore to London, Abu Dhabi and Dubai, the Seychelles, and all over South Africa.  Ambitious for sure, but in 17 days we did it all and now I can share some of those food/travel experiences via my blog.  I hope you enjoy the stories as I will be posting them on here along with my regular posts which come from my own kitchen.vacation2014 282vacation2014 289

 

We were in Abu Dhabi and Dubai for a few days and we were smack in the middle of Ramadan which means there were some restrictions on eating.  I inquired as to what a popular Ramadan dish would be when eating was permitted and SHORBET ADAS came up a few times, although Yellow Lentil or just Lentil Soup was what I was told.  Talking about it  on Facebook a friend of mine who hails from the United Arab Emirates told me the lentil soup is SHORBET ADAS.  Now if you are anything like me when you find something like that out in the food world it’s pretty exciting.  At first I thought, it’s 115 degrees F. outside , why on Earth would I order a hot soup, this is Winter food, but…i had to think like a local and say, it’s always hot here so food temperature is really not an issue.  I’m a big fan of all the Middle Eastern flavors with cumin, cloves, onions, herbs, olives..you name it I love all foods made in these cuisines from Israel to Armenia, from Morocco to Egypt, from Turkey to Dubai..the Middle East and it’s bordering cuisines are all joined by similar flavors.

OLYMPUS DIGITAL CAMERAThere’s A FOOD OBSESSION enjoying a day on the Persian Gulf in AbuDhabi.  A delicious Lamb Kofte lunch poolside awaited me. That’s going to be another blog post.  Kofte, those grilled meat “kebabs”,”meatballs” are another favorite food of mine.

We loved our days in the UAE and I’m happy to share this soup with you.  LET’S COOK!!

FOR: 4-6                  TIME: ABOUT 1 HOUR OR LESS

1 cup YELLOW LENTILS, RINSED  (you can use orange or red as well)

1 chopped CARROT

1 diced ONION

1 tsp. SALT

2 tbs. EXTRA VIRGIN OLIVE OIL

1 tsp. CUMIN

1/2 tsp. ground CINNAMON

1/2 tsp. TURMERIC

5 cups WATER or STOCK (VEGETABLE IS BEST, CHICKEN CAN BE USED TOO)

LEMON wedges

In a heavy saucepan heat the olive oil and saute’ the onions, and carrot adding a pinch of salt and let them get soft, give it around 8 minutes or so.  Now add the lentils and let them “toast” a bit in the hot oil, season with cumin, cinnamon and the turmeric.  After 5 minutes add the water or stock.  Mix, Bring to a rolling boil then reduce to a simmer and let the lentils cook for about 35 minutes or until they have completely softened.  When soft remove from the heat and using an Immersion blender puree the soup gently (or carefully pour into a blender or processor and do the same, careful, it’s hot!).  Check the soup for seasoning.  Serve hot with LEMON WEDGES and each bowl gets a lemon wedge squeezed into it before serving…NOT AN OPTION..otherwise this is just another Lentil soup.  Clearly, the serving of the lemon with it is what completely got my foodcentric level of excitement up.  It’s part of the recipe, not simply a garnish.  Now, squeeze that lemon and enjoy the soup with some croutons or pita bread.

 

 

 

MUSSELS WITH SOUTH AFRICAN STYLE LEMON BUTTER SAUCE

0002  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.165994_3211681293308_1441686714_n (1) 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:

Prep Time: Cook Time: Serves:
0 15minutes 4

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.

Ingredients

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

Method
Step 1

Heat cream to just below boiling point, do not boil

Step 2

Add butter, lemon juice and parsley and stir until butter is melted and mixture is smooth.

Step 3

If the sauce is a little thin, simmer, stirring constantly, until it reaches the desired consistency.

Step 4

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.