International Recipes at epicurious.com

I received an email today from www.epicurious.com promoting their international recipe collection and wanted to pass it on to the foodies among you:
http://www.epicurious.com/recipesmenus/global/recipes?mbid=RF

I'll have more to share when I return from Athens...

Foodie Fridays: Thai Lettuce Wraps

Try this tasty dish that's one of Voyageuse's favorites!

Many jaws drop when I profess my dislike for peanut butter and peanut-y foods. Yes – no PB& J’s for me when I was growing up…and no snickers or Reese’s, but oddly, I do enjoy a few Peanut M&M’s every so often. Although I don’t mind peanuts alone, I don’t like them as additives to food and I used to be hesitant about Thai food, since some foods are based on a peanut sauce. So if possible, I order Pad Thai without peanuts and I love Thai Lettuce Wraps. But because the latter is usually too spicy for my taste (blame it on the bland Polish food I’m used to), I decided to make them at home. This recipe is the second I’ve tried and it works for me because it’s easy and I can take out what I don’t like. Note that these make for a great appetizer, but can be potentially messy.

Ingredients:

1 head fresh iceburg lettuce (this type works best for this recipe)
3 cloves garlic, minced
1 thumb-size piece galangal (or ginger), grated
1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
2 shallots, sliced finely
1/2 cup firm tofu, cut into "matchsticks"; (OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp)
1 carrot, grated or cut into thin strips
4-5 shiitake mushrooms, thinly sliced
1 egg (optional if vegan)
1/2 cup shredded cabbage (red is very good, but any type will work)
3 spring onions, sliced lengthwise into matchstick-like pieces
approx. 2 cups brean sprouts
2 Tbsp. lime juice
2 Tbsp. regular soy sauce
2 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce)
1 Tbsp. oyster sauce (if vegetarian, use vegetarian oyster sauce)

TOPPING:
1 cup fresh basil, roughly chopped if leaves are large
1/2 cup dry roasted peanuts, roughly chopped

OTHER:
2 Tbsp. oil for stir-frying

Preparation:
1. Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add a Tbsp. water whenever the wok/pan gets too dry instead of more oil.
2. Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
3. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
4. Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
5. Cut off the stem part of the iceburg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
6. To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilli sauce can be added as another topping.)

Yield: Depends on how much you want to stuff your piece of lettuce
Prep time: 20 minutes
Cook time: 5 minutes

Recipe courtesy of www.eatingwell.com.

Foodie Fridays: Chicken Shawarma

If I can only find a smaller jar of tahini sauce, I plan to cook up this recipe for Chicken Shawarma from the July issue of Cooking Light. The Middle Eastern flavors seem like they will be delicious, and a good way to use the left over pita pockets that have been pushed to the back of the fridge (but still good!). Note that tahini sauce is like peanut butter, but made of sesame seeds. I found it in the international food aisle of the grocery store in my suburban Boston hometown (in the Greek foods section), but suspect I could find more size options at a store in a more culturally diverse neighborhood - or even at Trader Joe's.

Ingredients
Chicken:
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extravirgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

Sauce:
1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
2 tablespoons tahini
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced

Remaining ingredients:
Cooking spray
4 (6-inch) pitas
1 cup chopped romaine lettuce
8 (1/4-inch-thick) tomato slices

Preparation
1. Preheat grill to medium-high heat.
2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Yield: 4 servings

Time: 45 minutes

Strip House NYC Restaurant Review AMAZING

Mr. Wandering Albatross took me to New York City for a suprise trip to celebrate our anniversary. He planned it out very carefully as always and we went to see Avenue Q on Broadway which was excellent and ate at Strip House - New York which was phenomenal!!!

The restaurant is located near Union Square which is just a short trip from Times Square. The outside is relatively unassuming but the food is so unbelievably good. The ambiance is interesting as it is decorated with old pin up girl pictures, nothing too risque by today's standards but I'm sure they caused a stir back in the early 1900's when they were taken.


Photo by Shanna Ravindra - http://nymag.com

We started with their Lobster Bisque - out of this world. And for our main course we ordered one of the specials for the day, Bone In Rib Eye for Two, which is the second best beef I've ever eaten and that's saying a lot. (The best is in Argentina) For sides we had their famous black truffle creamed spinach which I could have made a whole meal out of and goose fat potatoes which were great!


Photo by Shanna Ravindra - http://nymag.com

We had to change our reservation twice because we were stuck in traffic and they were very accommodating. And then we were still late and they still held a table for us. Then we only had an hour to eat before the show and they got it all in with such remarkable service that we never felt rushed but we were never waiting either.

All in all the food was great, the ambiance was great, the service was outstanding, and the price was not bad considering, less than what we expected. If you like steak and are in NYC and don't eat here then you're seriously missing out.

Foodie Fridays: Greek Lamb Pilaf

When I travel for business, the best parts of the trips are always the meals. I've become a more adventurous eater over the past few years, and have tried such interesting dishes as roasted springbok in South Africa, salted fish in Russia, and some fried animal part in Mexico that my friend refused to give me details on (smart - I probably wouldn't have eaten it, otherwise!).

Going forward, Fridays will be dedicated to recipes from around the world that I (or Wandering Albatross and Voyageuse) have either tried or want to try. For those of us lacking in culinary skills, it will be a chance to put something other than pizza on the table on a Friday night, and serve as a reminder of a tasty meal had on vacation or as inspiration for our next trip.

I subscribe to Cooking Light magazine, and tried this yummy recipe for Greek lamb pilaf from the June issue. I'm not much of a cook, but it's a very easy one-pot dish that tasted nearly as good as leftovers the next day. My local grocery store was all out of ground lamb, so I substituted lean ground beef instead.

2 1/2 cups chopped onion (about 1 large onion)

3/4 cup chopped carrot (about 1 carrot)

3 garlic cloves, minced

3/4 pound lean ground lamb

1 cup uncooked long-grain rice

1/4 teaspoon ground cinnamon

1 (14-ounce) can fat-free, less-sodium chicken broth

1 cup chopped plum tomato (about 1 tomato)

1/4 cup chopped fresh flat-leaf parsley, divided

2 tablespoons chopped fresh mint

3 tablespoons fresh lemon juice

3/4 teaspoon salt

Heat a large nonstick skillet over medium-high heat. Add first 4 ingredients to pan; cook 5 minutes, stirring to crumble lamb. Stir in rice and cinnamon; sauté 2 minutes. Stir in chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in chopped tomato, 3 tablespoons parsley, mint, lemon juice, and salt. Cover and let stand 5 minutes. Sprinkle with remaining 1 tablespoon parsley.

Enjoy!

Dining out in the Woo

I’ve lived in Worcester, MA (aka the Woo!) for almost six years now, and for the first four, I was kind of an in-between resident since I attended college here but went home during breaks. So it’s really been in the last few years, when I got a car and then moved out of my college apt (if you know where Clark is, you know what I’m talking about!) that I’ve discovered Worcester is pretty cool. It has its bad parts but also good ones – you could say it’s a diamond in the rough, well almost.

There are lots of things to do and see in this city: Watch the Eastern Sprints - one of the US premier rowing events on Lake Quinsigamond; go to a Tornadoes, Sharks, or Surge game; visit the Ecotarium or Higgins Armory Museum (really cool!); check out one of the city’s 11 colleges and universities – they have great campus greens and there are always events going on open to the public.

But what I love most about this city is the diversity of food choices. Here are some of my favorite places to catch a bite in Worcester:

Chinese
Nancy Chang: This is my go-to place for Chinese takeout. They specialize in a healthier version of Asian food, with no MSG so you don’t get that weird empty feeling shortly after you eat.

Italian
As mentioned, there are tons of places to eat on Shrewsbury Street, but I really like Porto Bello…no web site but you’ll have to take my word for it. They’re a family owned place and I enjoy going there for a nice quiet dinner.

Caffe Espresso Trattoria: I would label this a hole in the wall joint. I went there with friends who have been going for years and I would have never thought to go in if I drove by it. Food is really good, prices also – $15-$20 a plate but a good deal because it’s BYOB. There’s a waitress there that makes the desserts from scratch that are the yummiest I’ve had in a long time.

Mexican
Tortilla Sam’s: Big hit with WPI students, as it’s right there on Highland Street. Also a BYOB and I’ve had good meals here.

Moe’s Southwest Grill: This is my pick for Mexican, hands down. I technically go to the one in Shrewsbury on Route 9 but they opened a location in Worcester last year. Love the names for the burritos (I always get the Joey Bag of Donuts!) and the portions are huge.

Japanese
Haiku: there are a couple of new and very classy sushi joints popping up in Worcester and my favorite is on Park Avenue. I love the décor in here and sushi is what I always get, but my guy has quite enjoyed some of their non-sushi entrees.

Vietnamese (I heart Asian food!)
Pho Dakao: Another kind of hole in the wall place but very clean and very good. In fact, when we eat here, we often see other Vietnamese locals dining here also. Now that’s a good sign! Warning: people have complained about the service (I’ve never experienced this myself) but at the same time they admit the food is good.

Middle Eastern
El Basha: My favorite lunch on a Saturday when I don’t feel like making anything is going to pick up two falafel sandwiches for $10.50. Very tasty and their pita bread is some of the best I’ve had.

Variety/Eclectic
Flying Rhino Cafe: on Shrewsbury Street, I label this restaurant as eclectic because their menu is so diverse and unique. For an appetizer, try the tequila shrimp and for an entree, the pumpkin ravioli with pesto cream sauce, asparagus, and sun dried tomatoes.

Dessert
Caffe Dolce: Right next to Porto Bello on Shrewsbury Street, it’s got a European café feel to it, where you can pop in for a variety of coffee drinks and – lots of tasty options here.

Bean Counter: For a while, I had an extreme addiction to this place in college. They have an assortment of coffees and great looking desserts. I say great-looking because I can only vouch for one – the vegan cupcake. My roommates and I used to come here too often sometimes. I’m not vegan (they do offer regular cupcakes) but I preferred these for some reason, especially when they were fresh. I so want one right now!

Turkish Delights, Part 3: Tasty Treats to Make

Growing up, my grandmother's unspoken cooking philosphy seemed to be "Why mess with food's natural flavors?" Between Nanny and Mom, my dining experiences were hearty, healthy, and nearly devoid of spices. Adding oregano to a dish was about as crazy as they would get. As a result, my poor tongue tingles in pain at the mere thought of chili peppers, and my eyes water with only a slight whiff of buffalo chicken.

As I've traveled more throughout my adult life, my palate has gradually become more sophisticated, and my kitchen spice rack's selection has grown.

The Egyptian Spice Bazaar in Istanbul is an amazing place to see, smell, and buy spices as well as local crafts and foods. The building is much smaller and more manageable than the city's more famous Grand Bazaar. It's located in the Eminönü District, so after shopping you can head over to Hamdi Restaurant (mentioned in the previous post) for lunch. During my first trip to Istanbul, I visited the bazaar and was amazed by the beautiful colors and incredibly low prices of the spices from around the world. Shopkeepers invited us in and treated us to tea while we pondered their goods. The photo to the right is framed and hanging in my kitchen to remind me to put a little kick into my cooking.

I've come to love Turkish food for how flavorful the spices are without burning my tastebuds. There aren't many restaurants in Boston with Turkish food on the menu, and my cooking skills are rather limited. However, I am (and you are too!) quite capable of making this yummy recipe for "Turkish Pizza" that I found on The Nest from the book Nibbled: 200 Fabulous Finger Food Ideas by Katy Holder. My friends loved it!

Ingredients:
1 tablespoon olive oil, plus extra for brushing

7 ounces ground lamb

1 small onion, finely chopped

2 tablespoons pine nuts

1 small tomato, peeled, seeded, and chopped

1/4 teaspoon ground cinnamon

Pinch of allspice

1 1/2 teaspoons chopped cilantro leaves

1 1/2 teaspoons lemon juice

Pizza dough

3 tablespoons plain yogurt

Directions:
Preheat the oven to 450˚F. Heat the oil in a frying pan over medium heat and cook the lamb for 3 minutes or until it browns. Add the onions and cook over low heat for 6-8 minutes or until soft. Add the pine nuts, tomato, spices, 1/4 teaspoon of black pepper, and some salt. Cook for 8 minutes or until dry. Stir in the cilantro and lemon juice. Divide the pizza dough into eighteen portions and roll into oval shapes. Spoon some of the filling onto the center of each pizza base. Draw up and pinch together the two short sides to form a boat shape, then brush with oil. Put the pizzas on a lightly greased cookie sheet and bake for 8-10 minutes. Spoon 1/2 teaspoon yogurt on each pizza and serve hot.

For dinner-size pizza, I'd like to make this recipe from Cooking Light:

Enjoy! Please pass along your favorite (and preferably easy) recipes for tasty Turkish cuisine!