Love your local meal

These dishes rock.  They remind my family and our Traveling Foody team of great dishes we great up eating and preparing once we migrated to the Northwest.

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You like Pancakes?

Go German or go home.  Trust us.  They are grand.

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Breakfast is a fantastic experience for all. So, go out and enjoy your weekend.

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The Traveling Foody – Peru

Welcome travelers and Traveling Foody fans.  We are very excited about this feature on Peru.  Our friend Phil just returned from a 3 week adventure to Peru and we had a wonderful conversation with him about his excursion into Peruvian country, culture, and food.

First of all, what’s all the hubbub with Peru?  Okay, so they have llamas and their wool makes for wonderful material.  What makes Peru a destination?  Is it food? Is it the culture? Is it the topography?  We believe it’s all the above and much more.

Get with it and see what Phil had to say about Peru.

TTF: What was it about Peru that attracted you to travel there?

PHIL: I’ve always wanted to visit Machu Picchu since I was a kid, so I jumped at the chance to get on this hike.

TTF: What parts of Peru did you visit?

PHIL: Cuzco and the Sacred Valley.

TTF: Like many countries, various cultures migrate to them.  What other types of nationalities are living in Peru?

PHIL: Many Chinese immigrated there in the 1900’s for good paying labor.  Germans & Israelis came here in the 1950’s.  Canadians, U.S. Americans and to a lesser part, British also are here.

TTF: What was your favorite meal in Peru?

PHIL: So many great places to eat and so many dishes!  My favorite restaurant was El Encuentro.  It was a vegan joint with meat analogs. 

Spaghetti El Diablo

Spaghetti El Diablo

I ate here a lot while I was on my own, and frequently while the carnivores were doing their own things.

Best meal was probably a potato & cheese dish. 

Potatoes and Cheese with Cilantro sauce  and Quinoa

Potatoes and Cheese with Cilantro sauce and Quinoa

Many, many dishes had a sauce of cilantro. This dish had that plus clove.  The cheese was fresh guinea pig cheese.

The Peruvians have over 300 varieties of potatoes; from blue to purple to red. Black & white are common as well.

TTF: What was your fondest memory visiting Peru?

PHIL: Climbing Wayna Picchu (the mountain behind all the ‘postcard’ shots’ of Machu Picchu) and looking down on Machu Picchu.  A very memorable time.  It was hard to be alone up there, but the vibes were pretty intense.

Moray. An ancient Inkan laboratory for plant hybridization

Moray. An ancient Inkan laboratory for plant hybridization

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TTF: Was it easy to get around?

PHIL: Yep, even though my Spanish was close to non-existent, mini-buses & taxis were easy to use and get to where you were going.  Cheap too!

TTF: Would you visit again?

PHIL: Visit? Hell I’m thinking of moving there!

 

Thank you very much Phil for your input and time with us. 

Phil has been a traveler for most of his life and a great friend of the Traveling Foody family for many years.  We can’t wait to see what adventures he will experience next and wish him safe travels and to eat well.

Some of Phil’s adventures were in the Cuzco area, which is the old capital of Peru.  What about the newer capital?  Well, the current capital is Lima and is located on the central coast of Peru.  Compared to other cities in the country, Lima is by far the largest city with more than one quarter of the entire population of Peru living there.  For our fellow beach goers, the Miraflores district presents the traveler with wonderful views of rocks and tides.  One of the highlights for the museum enthusiast will be the Museo Larco.  This Museum is known globally for its Erotic Gallery.  The gallery is dedicated to erotic sculpture art which date over a thousand years old.  And to let you in on how popular Erotic Art in Peru is, you will find reproductions of the art all around Peru. 

Quick tip time: Cash is defiantly the king compared to card.  The currency in Peru is called “Nuevo Sol.”  Even though, shops might have an old credit card sign in the window does not mean they are still accepting them.  So bring your cash.  Preferably carry smaller bills for those bargains.  Another tip is keeping your bills clean and wrinkles free.  Like many South American countries, some places will take your cash.  But if it is ripped or old they might think it’s fake.

Let’s talk food and drink. 

When in Rome you do as the Romans.  When in Peru it’s all about Pico! Pico is a brandy which is made from the grape and is appreciated all over the Peruvian coast.  There are those who believe that the neighboring coastal country of Chile was the true birthplace of the nectar of the gods.  Guess what?  We don’t care where the origins of this particular nectar originated from.  What we care about is that it’s good and good for your spirits.  When we talk about Chile, we will say it’s from their country because that’s what the locals will tell us.  The most popular cocktail on the South American Pacific is Pisco Sours.  If you are not into the spirit of things, you might want to have a local brew.  Cusqueña is where you want to direct your brew thirst.

Does your food run the house or do you run around your food?  That’s right.  We are speaking of the traditional dish of cuy.  In many regions of the world, cuy is referred to as guinea pig.  That’s right.  Guinea pig.  Cuy is usually prepared whole, roasted or grilled, with the head on.

Cuy

Cuy

Like many South American coastal regions, ceviche is a big deal and almost on everyone’s plate. 

We heard Phil talking about the many varieties of potato that grow in and around Peru.  But, Peru also has very large avocado and they are not afraid to use them.  These two ingredients make up a traditional casserole dish called Causa and is served cold. 

Phil also talked about the Chinese immigrants.  The Chinese settlers created a dish called Lomo Saltado,which is a stir-fry consisting of beef, tomatoes, peppers, and onions mixed in with potatoes and soy sauce served over rice.  The Chinese culinary influence can also be found in a very popular dish called Pollo a la Brasa which is a Peruvian style roasted chicken using soy sauces marinade that have been infused with peppers, garlic, and cumin for a salty – smoky taste.

For those who love their meats, peruvians dish it up…more like skewer it up.   Anticuchos are marinated skewers of meat grilled to perfection.  You can find them in many locations from restaurants to street carts.

Speaking of meat, how about some alpaca?  That’s right.  Like many other animals, these are not only used for their wool.   We have never tried the alpaca llama but we understand that it’s similar to buffalo or grass fed beef that’s more on a gamier side.

Let’s not forget that Peruvians have a sweet tooth.  One of the favorites in the country is the lúcuma.  Lúcuma is a fruit that resembles the mango.  Its custardy flavor is comparable to maple syrup.  Many recipes call for the fruit for flavoring a dessert. Yum!

 

We would like to leave you with some Peruvian recipes:

The Potato cheese dish Phil was talking about is called Papa a la Huancaína – Potatoes in Spicy Cheese Sauce.

Huancaína Sauce:

Ingredients:

  • 4 Tablespoons vegetable oil
  • 1/2 Cup chopped onion
  • 3-4 Yellow aji amarillo chile peppers
  • 2 Cloves garlic, minced
  • 2 Cups white farmer’s cheese (queso freso)
  • 4 Saltine crackers
  • 3/4 Cup evaporated milk
  • Salt and pepper to taste

Directions:

Remove seeds from yellow chile peppers and chop into 1 inch pieces.  Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes.  Remove from heat and let cool. 

Place onion/chile mixture in a food processor or blender.  Add evaporated milk and blend.  Add cheese and crackers and blend until smooth.  Sauce should be fairly thick.  Thicken sauce with more saltines or thin sauce with milk if necessary.  Season with salt and pepper to taste. 

Potato Preparation and Serving the dish:

Ingredients:

  • 8 yellow or while potatoes
  • Huancaína sauce
  • Lettuce leaves
  • 2 hard-boiled eggs
  • 8 large black olives, halved

Directions:

Heat a large pot of salted water to boiling and add the potatoes.  Boil potatoes until tender when pierced with a fork.  Drain water from potatoes and let cool.  Slice potatoes and arrange on top of the lettuce leaves. 

Pour huancaína sauce over potatoes, and garnish with slices of hard-boiled egg and black olive halves.

 

Another dish we would like to share with you is Anticuchos de Carne – Grilled Beef Anticuchos

Ingredients:

  • 12 cloves of garlic
  • 1 tablespoon cumin
  • 1/4 cup mild chile pepper paste (aji panca, if available)
  • 1/2 cup vinegar, divided
  • 1 tablespoon salt
  • 2 teaspoons freshly ground pepper
  • 2-3 pounds steak (sirloin, tenderloin)
  • Wooden skewers

Directions:

Cut beef into 2 inch chunks and place in a nonreactive bowl or dish.  Mash the garlic with a rock, or with a mortar and pestle. 

Make the marinade: in a bowl, mix the crushed garlic, ¼ cup of the vinegar, ¼ cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.

Pour the marinade over the beef and mix well.  Marinade beef overnight in the refrigerator.

Prepare the grill.  Place the beef onto the skewers (about 4 pieces of beef on each skewer).  Make a basting mixture of ½ cup vegetable oil, ¼ cup vinegar, and a pinch of cumin. 

Grill the skewers for about 5 minutes on each side, or to desired finish. Baste beef several times during cooking.

Thanks again Phil for your time and invigorating conversation.  Thank you to all the readers of the Traveling Foody.  Remember to keep you minds and stomachs open and your.  Keep on exploring and we will see you soon.  We leave you with a few more photos from our good friend Phil.

Pan y marmalade breakfast

Pan y marmalade breakfast

Roasting Chocolate Beans

Roasting Chocolate Beans

Cuy

Cuy

Coca leaves

Coca leaves

Eggs with Cilantro Sauce

Eggs with Cilantro Sauce

-The Traveling Foody

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The Traveling Foody – Brussels Sprouts Recipes

Hello fellow travelers and Traveling Foody fans.  With Brussels sprout season coming to an end we would like to do a quick recipe share with all of you.  Trust us when we say, “it will rock your taste buds.”

 First up is our Brussels Sprouts Pizza.

 

Brussels Sprouts Pizza

Brussels Sprouts Pizza

Ingredients:

  • 2 Tbsp. olive oil plus more for brushing and drizzling
  • 1 Large yellow onion, thinly sliced
  • Kosher salt, freshly ground pepper
  • ½ Lbs. Brussels sprouts, trimmed, leaves removed (about 4 cups)
  • 2 Garlic cloves, finely chopped
  • 1 tsp crushed red pepper flakes
  • All-purpose flour (for dusting)
  • 1 Prepared fresh pizza dough or cooked pizza dough formed
  • ½ Cup grated Parmesan
  • ½ Cup alfredo sauce

 

Directions:

 Preheat oven to 450°. Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add Brussels sprouts, garlic, and red pepper flakes and cook until Brussels sprouts are wilted, about 5 minutes. Season with salt and pepper; set aside.

Lightly flour a rimmed baking sheet and stretch dough to edges.   If the dough is already cooked that’s okay.  Lightly brush dough with oil; season with salt and pepper. Top with ¼ cup Parmesan, then Brussels sprout mixture, and then drizzle the alfredo sauce and remaining ¼ cup Parmesan.

Bake pizza until dough is crisp and cheese is melted, 8–10 minutes. Let cool 5 minutes before cutting. Serve drizzled with more oil.

 

On to the next Brussels sprout recipe.  One we like to eat in soups, with red meat or by itself.  It is none other than our Brussels Sprouts Kimchi.

 

Brussles Sprouts Kimchi

Brussels Sprouts Kimchi

Ingredients:

  • 1½ lb. small brussels sprouts, trimmed, halved
  • ½ small onion, coarsely chopped
  • 2 scallions, sliced
  • 4 garlic cloves
  • ¼ cup gochugaru (coarse Korean red pepper powder)
  • 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
  • 2 Tbsp. Sriracha
  • 1 Tbsp. grated peeled ginger
  • 1 Tbsp. soy sauce
  • 2 tsp. coriander seeds, crushed
  • 1 tsp. fennel seeds, crushed

Directions:

 Combine 3.5 oz. salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add Brussels sprouts and top with a plate to keep Brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.

Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with Brussels sprouts and toss. Transfer mixture to two 32-oz. canning jars, packing down to eliminate air gaps.

Combine 0.7 oz. salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover Brussels sprouts, leaving at least 1” head space. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3–5 days. Chill.

Let the kimchi ferment for at least 2 months.  The longer the more characters the kimchi will absorb.

We hope you have a wonderful time and please share your recipes with us.

-Damien – The Traveling Foody

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The Traveling Foody – Quiche

Welcome fellow foodies.  This week we have been in the test kitchen having fun with baking quiches.  Quiche is an amazing treat to share with your family and friends any time of the day.  We would like to share with you a Leek Quiche recipe and know that you will enjoy.  We also had fun with onion and chanterelles in a quiche.

Before we share the Leek Quiche recipe some we would like to share some notes:

  • If you have favorite dough recipe go ahead and use it.
  • You can use any combination of cheeses you think that will complement the meat or vegetable filling.
  • The egg and milk ratio of the recipe will always stay the same.
  • You can add more or less cheese to your recipe.  We liked 1 ½ cup total.
  • Your meat or vegetable amount should total around 2 cups.

With that said lets bake!

Caramelized Leek Quiche

Caramelized Leek Quiche

Ingredients:

  • 1 Pie Crust
  • 2 tablespoons extra-virgin olive oil
  • 3 leeks, whites and light green parts only, halved lengthwise, sliced crosswise 1/4-inch thick
  • 2 teaspoons fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups freshly grated Gruyere cheese
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/2 cup heavy cream

Directions:

Roll out dough to a 12-inch circle. Fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. If you do not have a removable bottom, that is okay. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.

Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.

Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.

Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

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The Traveling Foody – Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches

Welcome Foody fans and travelers.  A few Traveling Foody family members have been Island hoping in Hawaii.  Well, some of us are enjoying our time in the test kitchen.  The weather has been stormy here in Seattle.  What a perfect ambiance for cooking in the test kitchen.  Here is a nice Italian recipe to share with the people you love.  Enjoy.

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Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches

Ingredients

  • Vegetable oil cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs, beaten, at room temperature
  • 2 cups panko breadcrumbs
  • Four 1/2-inch-thick eggplant slices (1/2 a medium eggplant)
  • Four 4-inch diameter Portobello mushrooms, stemmed
  • 2 tablespoons extra-virgin olive oil, for drizzling, optional
  • Four 1/2- to 3/4-inch-thick slices country wheat bread, toasted or grilled
  • 3/4 cup jarred tomato-basil sauce
  • 8 ounces gruyere cheese, shredded
  • 2 cups arugula

Directions

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.

In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.

To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

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The Traveling Foody – Red Lantern Seattle Washington

Welcome to the New Year Travelers and Foody fans.  Boy, we have been so busy the past couple months in the great Northwest and hope that you have had a wonderful holiday and your new year has been blessed with many blessings.  A few days ago we had an outing to the International District to visit our friends at the Red Lantern.   A brisk walk in the Seattle cool air created quite an appetite for a hardy lunch.   The Red Lantern serves contemporary Asian cuisine located in the heart of Seattle’s International District.  The lunch menu offers a wide range of dishes which are served with homemade soup and roasted corn tea that will warm your body up nicely.  When it was time to order we decided on the Singapore Rice Noodles and Shanghai Chow Mein.  The first consisted of thin-vermicelli stir-fried noodles with shrimp, BBQ pork, eggs, bean sprouts and curry powder and was delicious.  The second dish consisted of stir-fried egg noodles with shredded pork, Chinese mushrooms, win sweet soy and balsamic vinegar; equally as tasty.

 homemade soup

homemade soup

Singapore Rice Noodles. thin-vermicelli stir-fried noodles with shrimp, BBQ pork, eggs, bean sprouts and curry powder.

Singapore Rice Noodles. thin-vermicelli stir-fried noodles with shrimp, BBQ pork, eggs, bean sprouts and curry powder.

Shanghai Chow Mein.  Stir-fried egg noodles with shredded pork, Chinese mushrooms, win sweet soy and balsamic vinegar.

Shanghai Chow Mein. Stir-fried egg noodles with shredded pork, Chinese mushrooms, win sweet soy and balsamic vinegar.

The food was fresh and not drowning in sauce (and losing its true flavor) like most places.  Service was quite punctual and the price was just perfect; averaging about $7.95 per dish.  With our bodies all fat, dumb and happy, we were ready to get back to the cool winter walk to the ferry.  We cannot wait to experience dinner at the Red Lantern in the future.  If you are in the area and have a chance to experience our friend’s nice eatery in the International District, do so.  A great place to dine for lunch.

520 South Jackson Street 

Seattle, WA 98104

(206) 682-7211

Monday – Saturdays: 11:00am-2:30pm; 5:00pm-9:30pm

http://redlanternseattle.com/

-Damien – The Traveling Foody

 
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The Traveling Foody – Chanterelles

Welcome travelers and foodie lovers to the next blog installment of The Traveling Foody.  For many countries throughout the globe, late summer and early fall is a time for harvesting many foods.  Mushrooms are one of the main items harvested in the fall around the Northwest.  Mushroom hunting can be a wonderful experience for friends and family to bond and get a little exercise.  The primary mushroom we have been hunting this year is chanterelles.  At $7.99 per lb., harvesting feels great when you bring home several pounds of this golden treat.  The chanterelle family has various species, but the chanterelles we were hunting for are “golden chanterelles.”  The characteristics of the golden chanterelle are orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the cap, it has gill-like ridges that run almost all the way down its stipe.  For all our fans in Europe and Asia you will find that the wild chanterelles grow about the size of your thumb whereas, in areas of the North America and Canada they can grow to the size of your fist.  Chanterelles will reappear in the same place year after year if harvested correctly so as not to disturb the ground in which the mycelium grows.

What we are looking for when picking our chanterelles are:

·         Having a fragrant odor.
·         If in a market, they should not be slimy or have dark parts.
·         The color should be a golden color.
·         The gills on the underside should be granular.

Cleaning these beauties can be time consuming and there are various brushes out there which can be used.  One thing you do not want to do is soak them after harvesting.  Just wash over a little water, drain & dry them on a paper towel.  After cleaning they can be kept on wax paper or in a brown paper bag in the fridge for a few days.

Preserving the chanterelles can be done in a few ways.   Drying the chanterelles can render the mushroom less flavorful.  One thing you can do is soak in water overnight to retain more flavor and texture.  We have found that freezing the mushrooms retains the texture and flavor over a longer time.  Before we freeze we also will sauté with onions and butter.  You will then have a grand base for soups and other dishes after defrosting.
 

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Here are a few recipes that you might like to try:

Wilted Spinach Salad with Chanterelles

Ingredients:

  • 1/2 pound chanterelles, sliced
  • 2 tablespoons fresh lemon juice
  • 5 bacon slices, chopped
  • 1 pound spinach
  • 5 green onions, diced
  • 5 radishes, sliced
  • 3 tablespoons dry red wine vinegar
  • Salt and pepper to taste

Directions:

Parboil the chanterelles for 3 to 5 minutes. Drain. Marinate the chanterelles in the lemon juice for 15 minutes.

In a large sauté pan or skillet, fry the bacon until crisp. Remove the bacon with a slotted spoon and reserve. Discard all but 2 tablespoons of the bacon fat from the pan.

Clean and wash the spinach in several changes of water. Cut away tough stems. Dry the spinach well and mix with the green onions, radishes, and marinated chanterelles.

Heat the bacon fat in the pan. Add the vinegar and bacon and, while still hot, pour it over the spinach mixture and toss. Serve on warm dishes.

Marinated Chanterelles

Ingredients:

  • 1 cup peanut oil or light olive oil
  • 1 pound chanterelles, cut into large slices (make sure they are dry)

Marinade:

  • 1/4 cup fine wine vinegar, balsamic or fruit vinegar
  • 1 garlic clove, sliced thin
  • 1 bay leaf
  • 1 teaspoon Dijon mustard
  • Pinch of fresh herbs (tarragon, savory, oregano, or marjoram)
  • 1/4 teaspoon salt

Directions:

In a sauté pan or skillet, heat the oil until it becomes very hot, then add the chanterelles. Toss them in the pan quickly for 3 to 5 minutes.

Combine all the marinade ingredients. Add the chanterelles and the oil from the pan. Marinate the mushrooms for at least 4 hours in the refrigerator. This will keep for 2 weeks in the refrigerator.

Chicken Baked with Cream and Chanterelles

Ingredients:

  • 2 tablespoons butter
  • 1 pound chanterelles, sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped shallots or green onions
  • 1 tablespoon marjorum
  • 1/4 cup dry white vermouth or dry sherry
  • 1/2 cup heavy cream
  • One 2 1/2-pound chicken, cut into serving pieces and skinned
  • Salt and pepper to taste
  • Chopped fresh parsley

Directions:

Melt the butter in a sauté pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.

Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350º oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.

Artichokes and Chanterelles

Ingredients:

  • 1 pound fresh or thawed frozen artichoke hearts
  • 1/2 pound chanterelles, sliced thin
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • Salt
  • 1/4 cup freshly grated Monterey jack cheese
  • Few drops of lemon juice

Directions:

Cook the artichokes in boiling salted water to cover until tender.

Arrange the artichoke hearts in a buttered baking dish. Place the chanterelles on top. Melt the butter in a saucepan, stir in the flour, and add the milk and half and half. Whisk until the mixture starts to thicken. Reduce the heat and add the salt to taste.

Spoon the sauce over the artichokes and chanterelles, sprinkle with the cheese, and bake in a preheated 350º oven for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve.

-Damien – The Traveling Foody

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The Traveling Foody – Enter Fall

Welcome all you Traveling Foody fans.  You may have noticed that we didn’t write very many articles over the summer.   Don’t worry!  No one was hurt.  We were thoroughly – maybe too thoroughly – enjoying summer in the Northwest U.S.  For most of the year in and around the greater Seattle area, the weather is not always the best for strolling the water front or having a picnic.  Like many places within the 45 and 65 degrees latitude, when the summer comes you get outdoors and play hard and as much as possible.  So, that’s exactly what the entire Traveling Foody family did.  We ventured out into the great Northwest playing music, attending numerous music festivals and events, growing foods, cooking, working on various art projects and hanging out with people from all over the globe.  This summer was very special as the warm dry weather carried through August and most of September giving us the elusive “Indian Summer”.  This is great for all of our gardens as we just started to can and freeze some of our goods in preparation for the winter months.  Some of our garden has even been used to share and trade with other gardeners.  By doing this we see that it brings people together and that it keeps your pantry and kitchen diverse with others’ touch of pride and passion.

Well, with fall slowly rolling in and the leaves turning all their glorious reds and yellows and browns, good comfort food is on the list.  All those frozen foods will be thawed and used in stews and soups.   All our pickled foods will be a part of our hors d’oeuvre we serve at the dinner parties with cheese, crackers, beer and wine.  They also make wonderful gifts for our family friends and ice breakers to make new Traveling Foody friends.  We are excited that we have more time to bring to you our love, passions, art and friendship over this wonderful world of blogging.

We have a few recipes we would like to share with you to get everything jumpstarted.  We like to bring out the big gun that is a popular one in America.  The Traveling Foody family and the magic of our test kitchens present you with our version of Mac –N- Cheese.

Macaroni and Cottage Cheese Casserole

Ingredients:

  • 8 oz dry elbow macaroni
  • 1 1/2 cup small curd cottage cheese
  • 8 oz shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt, or to taste
  • black pepper to taste
  • 2/3 cup plain bread crumbs
  • 3 tbsp melted butter

Directions:

Preheat oven to 375 degrees F. Bring a pot of well-salted water to a boil and cook the pasta one minute less that the directions call for. Drain very well and add to a 9 x 12 inch baking dish.  Stir in the cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, salt and pepper. In a small bowl, stir the bread crumbs and melted butter together. Sprinkle evenly over the top, and bake for 35 minutes, or until top is golden brown and bubbling.

Next we are going out to the garden to make a delicious Kale and Potato Soup.

Kale & Potato Soup

Ingredients:

  • 2 Whole potatoes, golden, diced
  • ½ Cup onion, diced
  • 1 tsp garlic powder
  • ½ tsp thyme
  • 1 tsp oregano
  • 5 Cups chicken broth
  • 14 oz tomatoes, diced
  • 15 oz kidney beans
  • 5 Cups kale, chopped

Directions:

Add all items except kale to large soup pot. Bring to a boil and reduce to a simmer.  Cook until potatoes are almost done (about 20 minutes) and add kale.  Continue cooking for 10 minutes.

One of our favorite types of sandwiches and a favorite of Sweden is Smörgås med ost och päron (Cheese and Pear Sandwich).  This sandwich is lite and perfect for a lunch party.

Smörgås med ost och päron (Cheese and Pear Sandwich)

Makes 10

Ingredients:

  • 1 Tablespoon butter or margarine
  • 5 slices white bread
  • 5 small lettuce leaves
  • ¼ lb bleu cheese
  • 2 ripe pears
  • ½ lemon
  • 1 red pepper, sliced

Directions:

Butter the bread and trim off the crusts.  Slice the bread diagonally, making triangles.  Top each slice with a lettuce leaf.

Mash the bleu cheese with a fork.  Slice the unpeeled pears lengthwise into slices about ¼-inch thick.  Rub them with the lemon half and put a slice of pear on each bread triangle.  Top the pears with a spoonful of mashed blue cheese.  Garnish with a thin slice of red pepper.

On those chilly days it’s all about warming the body and the soul with a big bowl of Phở.  You do not need to go all the way to Vietnam for this treat.

Phở (Beef Noodle Soup)

Broth ingredients:

  • 3 cans beef broth (low-salt suggested)
  • 2 carrots, julienne
  • 1 Tablespoon ginger, chopped
  • 1 cinnamon stick
  • 1 star anise
  • 2 whole cloves
  • 2 cloves garlic
  • 2 teaspoons black peppercorns
  • 3 Tablespoons fish sauce

Ingredients:

  • ½ lb roast beef, sliced into very thin bite-sized strips
  • 1 onion, thinly sliced
  • 2 cups fresh bean sprouts
  • ¼ cup chopped cilantro
  • 1 bunch fresh basil, coarsely chopped
  • 2 chilies, sliced at a diagonal
  • 2 limes, cut into wedges
  • 1 package rice noodles, cooked

Directions:

Make broth by pouring contents from three cans of broth into a large saucepan.  Add carrots, ginger, cinnamon, star anise, cloves, garlic and peppercorns.  Simmer covered for 20 minutes.  Add fish sauce and simmer about 5 more minutes.  Strain by pouring through a colander.

To serve, arrange the following on a platter: beef, onion, bean sprouts, cilantro, basil, chilies, lime wedges and noodles.  Ladle the broth into bowls, and serve.  Each person chooses items from the platter to add to his or her bowl of broth.

A couple of these recipes and more can be found in our book Around the World in 80 Recipes, which can be purchased at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4

-Damien – The Traveling Foody

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The Traveling Foody – Honey- Glazed Barbecued Spareribs.

Welcome Traveling Foody fans and travelers.  Lately we have been busy in the test kitchen infusing flavors, textures and colors from all over the world.  It has been a fun adventure so far and we can’t wait to continue the adventure.  One of our Traveling Foody projects this summer is presenting the world our barbecue book.  We have a love and passion for Barbecue in America and will be posting many blogs this summer with some recipes and photo’s of our ventures.  One of the recipes we have been testing is Glazed Barbecued Spareribs.  Sometimes we boil them for a couple minutes or sometimes we go straight for the dry rub, bake them for one and a half hours and then brush them with a sauce as we grill them for another 20 minutes on the non coal side of the grill.  This is a recipe we decided to test out this weekend.

 

 

 

Honey- Glazed Barbecued Spareribs w/ side of Grilled Asparagus

Honey- Glazed Barbecued Spareribs w/ side of Grilled Asparagus

 Honey – Glazed Barbecued Spareribs

4 – 6 servings

Ingredients

  • 4 lbs. lean pork spareribs
  • Water
  • Salt and pepper
  • ½ Cup honey
  • ¼ Cup lemon juice
  • 2 tsp grated lemon peel
  • 2 tsp ginger root, grated
  • 1 Clove garlic, minced
  • 1 tsp rosemary, crushed
  • ½ tsp red chilies, crushed
  • ½ tsp ground sage

 

Directions

Completely cover spareribs with water in a large pot.  Bring to a boil, uncovered, over medium heat.  Simmer 4 minutes.  Drain liquid.  Season both sides of spareribs with salt and pepper.   Place spareribs on rack in roasting pan.  Cover loosely with aluminum foil.  Bake at 450°F for 15 minutes.  Combined the remaining ingredients; mix well.  Reduce oven temperature to 350°F.  Brush spareribs with honey mixture.  Bake 1 hour longer or until fully cooked, brushing with honey mixture every 15 minutes.  You can also finish ribs on the grill over medium high heat for the last 20 minutes brushing the honey mixture every 10 minutes.

 

The asparagus recipe was done on the grill.

Grilled Asparagus

Ingredients

  • Asparagus, bunched
  • Olive oil
  • Salt and pepper

 

Directions

Coat the asparagus with olive oil.  Sprinkle salt and pepper.  Grill over high heat for 3 minutes each side.

 

We all hope that you will enjoy our grilling adventures this summer and would like to invite you to share some of your adventures.

-Damien – The Traveling Foody

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