food — Page 2

Photo:New York Pizza

December 12, 2011 By Jillian

I love NYC for its food and we are not ashamed to admit that we have a few food traditions when we head into New York City. First and foremost is pizza and the Brooklyn Bridge. We take the subway to lower Manhattan before jumping off and walking across the bridge for pizza.

There’s something special about New York City pizza. Something that is emulated but never actually successfully achieved. Some pizza restaurants import “real NYC tap water”, others post signs on the door about how they are from NYC, how the sauce, cheese and dough is from NYC, or better yet, how the pizza has been named “best NY style pizza outside of New York.” Nice try but it’s never quite the same. Outside of New York, the pizza is lacking the atmosphere. The brusk and yet friendly “whadda you have?” and the feeling of being cocooned in the pizza restaurant safe from the bustle of the streets.

IF YOU GO: There’s no shortage of places that call themselves the best pizza in NYC. Do yourself a favor and try as many as you can. My favorite, more for sentimental reasons than anything else is Grimaldi’s in Brooklyn, but be warned you may have to stand in line. If you’re looking for flights to New York and pizza is your goal, fly into LaGuardia – faster pizza access!

Show me the Picante

November 8, 2011 By Jillian

There was nothing I wanted more when our flight touched down in Mexico than real Mexican food. Not the Chili’s version of Tex-Mex but honest to goodness Mexican food. Fresh and spicy, I’ve literally been dreaming of Mexican food since we left the country in 2009. The day we entered Guatemala I gingerly tried a green sauce served with chicken, learning full well from a month in Mexico that you never, ever pour the sauce on until you try it. That day my heart sank, the sauce was the blandest taste free green herb sauce I’ve ever had. I think my taste buds died a little bit that day.

Returning to Mexico, I hoped to regain at least the spirit of those taste buds.

Having told our hosts I wanted true Mexican food, they took us to El Bajilo our first night in town. A mix of cuisines from all over Mexico, my taste buds began salivating when small ceramic bowls of limes, salsas and onions appeared on the table. Slightly crisp corn tortillas and a thick mole sauce rounded out the condiments and I was in heaven.

Two days later, despite having eaten nothing buy Mexican food, I was still craving more. It seemed nothing could satiate my desire for street food. Yearning to recreate the spicy foods of my memory, we stopped for lunch at a quesadilla stand. As my chicken and cheese quesadilla fried up, my eyes immediately darted to the enormous bowl of picante on the countertop. A Mexican couple stood on the right of the stand, cautiously dipping their taquitos into the picante and proclaiming it muy picante (very spicy). Excellente, I thought as tears welled up in their eyes.

As my quesadilla came across the counter I lunged for the gigantic bowl of picante. Dumping what can only be referred to as a cucharota (a big spoonful) on my tiny quesadilla, the two Mexicans stopped eating and loudly cautioned me against the picante. Motioning frantically, they begged me to reconsider before putting the first piece in my mouth. “It’s ok,” I said in Spanish. “I’m very strong. I love spice.” They shook their heads as if to say “crazy gringa,” as they watched me take a bite. Immediately every taste bud in my mouth exploded as if to say “this is what you were waiting for!” The quesadilla was delicious, absolutely perfect and before I knew it the Mexican couple was staring at me like a monster with two heads. The lady behind the counter smiled dotingly at me, evidently pleased that I loved her picante. As the Mexicans paid and went on their way, in virtual disbelief at my pleasure with the picante, I smiled politely and told them I was from Florida.

Two quesadilla’s later my belly was on fire, but I couldn’t help but put more picante on my last bite. Laughing the women behind the counter let us in on a secret- the picante usually has habaneros, but today there were none in the market. Mocking the other Mexican’s for crying and tearing up from a small taste of the sauce, she expressed her pleasure at my ability not only to handle the picante but my brava at pouring on more.

I walked away from that stall head held high, incredibly pleased to not only have earned the respect of my husband (he also thought the sauce was picante), but more importantly from the locals. Now where did I put that picante?

Do You Eat Dog?

October 27, 2011 By Sean

Having lived in Asia, the question most asked by those who’ve never been is “Have you eaten <insert completely random animal/thing>?”

The answer is, I’ve eaten a lot of crazy things, but we’ll get to that later. The first thing I want to clarify is that, yes, they DO eat cats and dogs in China, but typically only the uneducated. It is also true that they love taking these animals as pets in their homes, and NO they don’t eat their pets. They are probably crazier about their pets than we are, and they tend to not use leashes in public.

I have an American friend with an awesome dog that just follows him around. He goes in taxis, on buses, chases after him while he’s on the skateboard, etc. The animals that get eaten are strays, and although I’d NEVER indulge the curiosity of what animal a dog or cat most closely resembles to my tastebuds, I can say I’ve come across these restaurants. I’ve also never had the unfortunate pleasure of seeing them hung from hooks, gutted and skinned, however I’ve heard markets exist where these sights are commonplace.

When I ask Chinese people if they’ve eaten dogs or cats, the common reply is “no! only peasants would do that!” It seems that my generation is much more open-minded about human/animal rights, but still a bit close-minded and class-oriented in other ways, which is an altogether different beast I wish to not let out of the cage.

You might see the picture of the scorpions on a stick, and you’re probably wondering if I ate them, right? The answer is also NO! The thought of consuming something with an exoskeleton and claws isn’t quite appealing, when lamb kebabs were being served in the stall immediately to it’s left. (Author’s note: I downed the kebabs in under a minute).

All in all, I’d consider donkey to be the craziest thing I’ve ever eaten. Served cool and sliced thin, you would imagine it was raw beef, but once you pick it up with your chopsticks and put it in your mouth, your brain informs you it’s nothing of the sort. Thankfully, I was told in advance what I was getting myself into, so I opted to try it, but it’s definitely not something I’d care to eat given another chance.

As I was writing the article, I came across this gem, so please give it a read: http://www.chinadaily.com.cn/cndy/2011-10/17/content_13909761.htm

Virtually Veggie: Cajun Corn & Kale Salad

October 14, 2011 By Jillian

This week we feature two of my favorite vegetables, in a delicious salad. Anyone who knows me knows that corn is hands down in my mind the best vegetable ever grown. That being said, despite the large corn fields spreading across the Americas, more corn is produced to feed cattle than to consume by humans and of the human consumed corn most of it is in the form of corn syrups and not farm fresh! I hope this recipe will help incorporate more corn in it’s natural form into your diet and remind you of the cool summer nights.

Its fresh and light and flavorful, plus it takes maybe 15 minutes to make!

Things you need:

water
4 ears of sweet corn (or whatever you have available)
1 pound of kale (typically one large bunch)
2 teaspoons salt
1 large red bell pepper (diced)
1 green bell pepper (diced)
1 large tomato (diced)
1 small sweet onion (minced)
1 clove of garlic (minced)
¼ cup olive oil
2 tablespoons lemon juice
1 ½ teaspoons of cajun spice seasoning (see the end of the recipe if you don’t have this available)
a bowl
a large pot

Bring about 2 quarts of water to boil in a large pot. Once its boiling add in the ears of corn (husks removed). Turn off the heat and let the corn cook in the water for about 5-6 minutes. Remove the corn but keep the water. Once the corn is cooled slice the kernels from the cob and place in a large bowl with the diced peppers, onion and tomatoes.

Re boil the water from the corn and add in the kale and salt and cook until the kale is tender and bright green (about 5 minutes or so). Transfer the kale to a colander to drain and cool. When the kale is cool enough to handle (usually 5 min later) squeeze out the excess water and chop the kale.

Toss the kale with the vegetable mixture and add in the olive oil, lemon juice, seasoning, and garlic. Salt to taste (I typically add in a little less than a teaspoon).

This is excellent served with tortilla chips, potatoes, or quinoa.

Make your own cajun seasoning: 1/4 teaspoon salt and a large pinch of the following other spices: cayenne pepper (I like a lot), ground black pepper, dry mustard, crushed fennel seeds, and dried thyme.

Virtually Veggie – New Series

September 8, 2011 By Becka

Welcome to Virtually Veggie, this new series on IShouldLogOff will feature easy vegetarian recipes that are both yummy and filling! Each recipe featured will be one of my favorites from a variety of sources, cookbooks, friends, family, farmers from my market, etc. You should know that I in no way am a chef or even have ever worked in a restaurant, I just love veggies and easy yummy recipes. My motto is if it takes more than 45 minutes to prepare, start to finish, I am probably not ever going to make it, so the majority of what will be featured fit that description. I hope you enjoy! And of course feel free to request a specific veggie to be featured in future weeks.

Featured Veggie: Eggplant

This week we start with a seasonal favorite of mine, the eggplant. The eggplant is used almost worldwide in the variety of dishes and can be very easy to prepare. A note: the best time to use an eggplant is fresh from the farm, they don’t keep well in refrigerators or on countertops.

Roasted Eggplant and Tomato with Almonds in a Mustard-Balsamic Vinaigrette

What you will needed:

¼ cup slivered almonds (or pine nuts depending on your mood)
1 pound of eggplant (about one medium eggplant)
2 small or one large tomato (diced)
½ cup apple juice
3 tablespoons balsamic vinegar
3 tablespoons fresh parsley
2 tablespoons grainy mustard
2 tablespoons lemon juice (or lime)
2 cloves of garlic (minced or pressed)
1 teaspoon salt
½ cup olive oil
a skillet
a baking sheet
a bowl
a whisk (or fork)

Preheat your oven to 375 degrees (F). In a dry skillet toast the almonds over high heat until they are brown and smell fragrant (give or take 45 seconds to a minute depending on heat). Remove the almonds from the skillet and set aside.

On a large baking sheet use a little olive oil to coat the sheet so the eggplant and tomatoes don’t stick. Slice the eggplant into lengthwise slices (about ½ inch think). Arrange the eggplant on the baking sheet.

Remove the stem and seeds from the tomatoes and dice. Arrange around (not on top of) the eggplant on
the baking sheet. Place the baking sheet in the oven and allow it to roast until the eggplant is soft (about
30 minutes or so).

In a bowl whisk together the apple and lemon juice, balsamic vinegar, parsley, mustard, garlic, and salt.

Slowly pour in the olive oil while continually whisking. Keep whisking until the dressing no longer separates.

Once the eggplant is soft, remove the baking sheet and flip over the eggplant slices. Spoon about 2/3 of the dressing over the eggplant and set aside for to cool. Once the eggplant is room temperature its ready to serve! Place slices on a plate and spoon over some of the roasted tomatoes and the remaining dressing, and finish it off with a sprinkling of the toasted almonds. I like to complete the dish with fresh ground black pepper and salt.

This recipe makes about 4 servings. A special note: It doesn’t keep well, so make sure you will finish the whole dish in one sitting.

Enjoy!

Photo:New York Pizza

Show me the Picante

Do You Eat Dog?

Virtually Veggie: Cajun Corn & Kale Salad

Virtually Veggie – New Series

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