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Mmm Masala Chai

by Wei Su on 2011/05/12 in Asia, North America, World Recipes and Ingredients

As the weather continues to flip-flop here in Toronto, a lovely Saturday sitting by the docks with an ice cream cone in hand has now turned back to avoiding a windy night snugged in at home with a hot beverage watching re-runs of old shows that I am way to0 ashamed to admit to enjoying :) Anyways, let’s re-wind. Earlier that night, prior to the dated and uninspired television marathon, I had a massive craving for spiced tea! Since it was so unbearably cold out, instead of a quick visit to my local barista, I opted to whip up a batch myself. The end product was a delicious masala chai latte!

To us Westerners, “Chai” is a type of spiced tea, and a “Chai Latte” (yum-o!) is a spiced milk tea that is sweetened. However in India and in other countries, chai (which comes from the Chinese word cha) simply means tea. Masala chai on the other hand, is the spice blended tea that we routinely call “Chai”, therefore Chai Tea literally means “Tea tea” (and now, the etymology lesson is over). Masala Chai in India is what Coffee is in North America; many consume on average of four cups a day. Chai Wallahs, chai street vendors, sell this popular drink to pedestrians in the droves. Originally created as a cleansing and balancing beverage following the principles of Ayurvedic philosophy, Masala Chai also has many beneficial and healing properties.

Masala chai is prepared by brewing tea leaves and spices over heat (instead of our common practice of steeping tea in pre-heated water). All families in India have their own special way of preparing Masala Chai using a variety of spices. Let’s take a peek at some of the common spices used and how you can re-create the deliciousness without the help of your local barista (and minus the extra sugar & non-pleasant additives!) You can find big bags of these spices at your local grocery store (approx. $1.99-3.99 per 100g bags), or spend an adventure filled afternoon exploring House of Spice in Kensington market… they literally have every spice possible.

Cinnamon Bark or Cinnamon Sticks: To get the most flavour out of your pot of masala chai, use cinnamon bark or sticks instead of the more commonly found ground cinnamon. Gently crush your cinnamon stick before immersing it your pot. Cinnamon is not only delicious, but also healthy. Research has shown that cinnamon can help reduce LDL cholesterol, regulate blood sugar, and can relieve pain from inflammation.

Cloves: Before cloves turn brown from being dried, they are actually a pink flower bud that grows from the clove tree. Cloves, which are added whole to infuse Masala Chai, give the beverage a sweet flavour. Cloves are high in vitamin C, K, and rich in dietary fibre. There is also some evidence that Eugenol, a chemical component of clove oil, is an effective anti-fungal.

Cardamom: Cardamom seeds come in a green or black variety. For the purpose of making Masala Chai, choose green cardamom seeds as black seeds are more commonly used in savory dishes. Crush the seed gently to let out the full flavour. Cardamom seeds are a natural breath freshener and help with digestion.

Once you have your spices on hand, follow these easy steps to make your own Masala Chai.

Ingredients: Serves 2

2 cups of milk (preferably organic and 2%)
2 cups of water
2 cinnamon sticks
8 cardamom pods
6 cloves
2 tsp of honey or brown sugar
4 tsp of any black tea (for a decaffeinated version, try rooibos tea; if using green tea, do not seep tea for more than 3 minutes or tea will become bitter)

Method:

1) Add water and milk in a pan and turn heat on low.
2) Add cinnamon, cardamom pods, cloves, and allow herbs and liquid to infuse and simmer for approximately 10 minutes.
3) Add sugar and tea leaves, allowing concoction to seep for approximately 5 minutes.
4) Strain the tea into pretty mugs
5) Serve to yourself and a special someone, and enjoy :)

PS. There are a ton of other spices you can add to your infusion – pepper, ajwain, allspice, coriander seeds, fennel, licorice root, nutmeg, vanilla bean, etc. So get creative and try out different combinations!! I would love to hear in the comments below how your Masala Chai turned out, and which spices you choose!

[Picture courtesy of miansari]

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huiyang cuisine - Sour Vegetable Fish Pot - Suan Cai Yu

Try Something Different: Sour Vegetable Fish Pot – a Huiyang Chinese Dish

by Jing on 2011/04/12 in Featured Article, World Recipes and Ingredients

huiyang cuisine - Sour Vegetable Fish Pot - Suan Cai Yu

I’ve had an urge to try something different, to cook something that’s mostly unusual to our typical palette. And so, I thought I’d try my run at making Sour Vegetable Fish Pot (Suan Cai Yu), a traditional dish from Huiyang Chinese cuisine. What the hell is Huiyang cuisine? I asked the exact same thing, so here’s what I found out.

Huiyang cuisine is actually considered by many as one of the four most influential styles that make up the heritage of Chinese cuisine, the others being Cantonese, Sichuan, and Shandong cuisine. I wasn’t familiar with Huiyang cuisine, in fact, I didn’t ever recall having it during my stay in China. But after some research, I discovered that Huiyang cuisine is widely eaten, pretty mainstream, and reflected in the Chinese foods we eat here in North America. Duck egg porridge, pot stickers, shao mai, and even Yangzhou fried rice - that’s right, it’s Huiyang cuisine.

I was first introduced to Sour Vegetable Fish Pot by my girlfriend’s family. It takes some getting use to, but it’s basically a giant soup pot filled with pickled cabbage (suan cai – aka Chinese “sauerkraut”), fish slices, and cellophane noodle. I consider it “comfort food” and a dish that’s perfect for the winter time with a spicy kick to it, almost like a bowl of chili but without the tomato taste. I bought a mix package from the grocery store, and it’s really easy to make. Give it a try and let me know what you think! Have you tried something different?

huiyang cuisine - Sour Vegetable Fish Pot - Suan Cai Yu - 2

Directions:

  • Cook up the Suan Cai cabbage in a bit of oil until fragrant
  • Pour in some water (about 1.5L) and the soup mix
  • Once boiling, put in the fish slices
  • You can put in the cellophane noodles a bit after
  • Once it boils again, it’s done! The fish slowly cooks in the hot water to give it an awesome slippery texture
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japanese-curry

Japanese Curry (カレー karē) – One of Japan’s Most Popular Dish

by Jing on 2011/04/05 in Asia, Featured Article, World Recipes and Ingredients

japanese-curry

I was first introduced to Japanese curry at a very young age during a play date with my Japanese friend. I instantly fell in love with it and insisted that my mother make it for me. Ever since, it’s become a common bulk-food staple for my family to serve week after week. Thankfully that doesn’t happen anymore, and since my curry urge with last week’s Thai Green Curry, I wanted something with curry but very different.

The Japanese are actually obsessed with this dish, and it’s becoming almost a national dish that’s been served since the early nineteenth century thanks to British naval fleets. It’s so popular that instant sauce mixes have been available for decades and can be bought almost anywhere. There are a lot of varieties, but the most basic Japanese curry contains onions, carrots, potatoes, and any meat stewed in a thick and creamy curry sauce. Served over Japanese short grain rice, it becomes a satisfying saucy mix where each spoonful contains a nice amount of curry and rice. And for those intolerant for spice, not to worry, there’s only the merest hint.

japanese-curry-mix

Glico has always been the go-to family brand, but lately I’ve tried a “newer” brand extension from Glico I found in the supermarket: Zeppin.  Of the two, I prefer the original maybe because I was brought up by it. But Zeppin provides a really rich curry taste compared to Glico’s lighter curry mix. Of course, there’s a large variety of Japanese curry mixes out there that’s dominated by three main brands: House Foods, S&B Foods, and Glico. House Foods sold it first in powdered form and has since remained the dominant brand. Ironically, I like the smallest brand for Japanese curry!

When cooking Japanese curry, you can use any type of meat; I typically use chicken, but in Beijing I had it over over katsu (fried breaded pork cutlet) which adds an interesting crisp to it. Even if you can’t read the Japanese directions, it’s very easy to make: slightly cook your veggies and meat, pour in some water, mix in the Japanese curry sauce block, let simmer, and presto – delicious Japanese style curry! I prefer to serve over Japanese short grain rice, it just provides the right texture for the creamy curry sauce as opposed to stickier rice versions… but whether paired with udon noodles or bread, this dish is delicious!

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eataly-new-york-3

Eataly: a slice of Italy nestled into the heart of New York City

by emma on 2011/03/31 in Featured Article, Food and Travel, Foodie Guide, North America, World Recipes and Ingredients

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Eataly has been the top reason for a must-take NYC trip and I luckily got there this month, finally! Now to share the magic of Eataly: what it is and why you need to go! This place is what I consider to be Italian heaven: fresh ingredients, the best products for every price point, hand made foods… basically all the best parts of Italy. This place is a mecca for those looking to cook, learn about, or eat Italian food. It took me forever to wander through here, aisle after aisle and restaurant after restaurant.

Eataly is a massive marketplace in the heart of Manhattan giving New Yorkers & visitors a taste of Italy. Eataly is the creation of Italian-American restaurateurs Mario Batali, Joe Bastianich, Lidia Matticchio Bastlianich, and the founder behind the gourmet food and wine market (Eataly) in Turin, Oscar Farinetti. The 50,000-foot-space is more than just a supermarket with restaurants; it is an energetic marketplace, a place to taste and take home products that inspire the rustic coking of Italy, and a place to learn about the country, the trade and their products. Eataly is the “heartbeat of Italy.”

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The complex includes multiple restaurants (an Italian steakhouse, a Neapolitan pizzeria, a gelaterie, a microbrewery, and year-round rooftop beer garden etc.), a cooking school, aisles upon aisles of fresh produce and Italian products, and the ability to buy the ingredients of a dish you just ate in one of their restaurants. There is also a travel agent on hand who will help you arrange a trip to Italy to visit food and wine producers. If you can’t quite commit to the flight right away, there is a bookstore, wine store and houseware store where you can purchase goods such as espresso makers from Bialetti to help you in living la dolce vita.

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My favourite part about the place is probably the meat and cheese area. When I walked into Eataly, the first thing I encountered was the Salumi & Cheese restaurant, where boards were filled with house made meats and cheeses. The taleggio was calling my name! If I lived in New York, I honestly don’t think I would be able to shop anywhere else. The selection at Eataly is out of the world… and with full 4 tier cases of different parmesan or proscuitto, how can you go wrong?! The produce is incredibly fresh, with seasonality being key for availability, and the variety at each station is astonishing. There are so many different mushrooms and onions, I just could not stop staring and exploring! I never wanted to leave! The coolest part I find about Eataly, is that it is not just a tourist trap; New Yorkers actually shop there! A tip: I went on a Saturday, and the place was packed! The meat and cheese restaurant bar was already full at 11am with people eating pasta and pizza. I sampled an Italian sandwich of crusty baguette and house cure prosciutto: simple and perfect, classic European.

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Bringing Italy’s “Eataly” to North America was a fabulous idea. Created to inspire fresh, good and passion filled eating is, IMHO, necessary to combat the ever problematic epidemic of salt and fat laden fast food. This general concept is something I feel strongly about and I think promoting this idea by encouraging everyone to visit Eataly, to taste, experience, and eat! The more people become engaged the better, and it’s impossible not to begin, or deepen, your love affair with food or Italy while in Eataly.

Located: the Toy building at Fifth Ave. between 23rd and 24th in New York City
200 5th Avenue
NY 10010, United States
(646) 398-5100
Subway: 23 St

[Images courtesy of Emma and Gastronomichael]

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Chicken Stock – 1 Chicken, 4 Meals pt II

by Julia on 2011/03/29 in Featured Article, World Recipes and Ingredients

making-chicken-stock

I just have to say, what a strange year this has been so far! I recently went over to New Zealand for a little vacation time with a girlfriend of mine and didn’t realize that an earthquake would be included in the package! We flew into Christchurch and luckily only felt tiny aftershocks 400km away in Queenstown when it occurred. Praying for smooth sailing on my next overseas trip!

Hope you had some luck with the roast chicken on my last article a while back, and maybe you’ve just roasted another one and just happen to have a carcass around. Rather than throwing it out and wasting all the precious minerals and nutrients stored inside the bones and joints, today’s recipe is all about stock. You can make a big batch and freeze whatever you do not need. I make mine with a little a more asian influence and the spices bring out a nice warmth to it. Depending on my mood, I will either make it on the stovetop or just chuck all the ingredients in my slowcooker. I even end up discarding the twice cooked bones into my compost bin because I figure it should be soft enough to decompose by then.

As with all my recipes, mix and match the ingredients with what you have on hand. Nothing is ever set in stone and all our taste buds vary from one person to another.

Ingredients:

1 free range chicken carcass
1 onion, diced
1 carrot, diced
200g kent pumpkin, diced
2cm pice of ginger, sliced
4 cloves of garlic
2 pieces star anise
1 cinnamon stick
2 tbsp salt
2 tbsp soy sauce
1 tsp corriander powder
1 tsp white pepper

Directions:

Place chicken carcass in a pot and cover with water.
Add all the ingredients and bring to a boil, taking away as much scum as possible
Simmer for at least 4 hours.

[Pictures courtesy of Sara.Anne and Elanaspantry]

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thai-green-curry-recipe-2

Thailand’s Most Popular Curry – Thai Green Curry

by Jing on 2011/03/24 in Featured Article, World Recipes and Ingredients

thai-green-curry-recipe

My love affair with curries started at a young age when my mom would cook batches of it every weekend. It also helps when both your parents are Malaysian Chinese, so they take real pride in the curries they make. It got especially good when families would taste, experiment, and compete with each other for the best curry recipes. Adjustments were always made here and there, but the end results was always good. From beef Rendang, chicken curry, to fish head curry, the aromas would always dominate the kitchen (and entire house!) for days.

I always have weekly urges for curry and often make my own. With just having an awesome Thai dinner at a family friend’s house, I really wanted Thai green curry. There’s a huge variety of Thai curries and most are identified by the color of the actual dish. To no surprise then that green curries are actually green and results from the green curry paste that’s used. The green curry paste gets its signature color from grinding ingredients in a mortar like green chili, shallots, garlic, galangal, kaffir lime, coriander, cumin seeds, and many other secret ingredients. And because of the green chili, green curries tend to be just as hot, if not hotter, than red and yellow curries. But regardless of how spicy, green curries will always have a signature sweetness to it that other curries don’t. And it’s this refreshing sweetness that I yearn for, a distinct sweetness that’s a mix of palm sugar and kaffir lime.

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I adopted my Thai green curry recipe from a Malaysian blogger whom I’ve been following. She makes such authentic (the blog’s from Malaysia!) and easy recipes you can make at home. It’s difficult to find some of the ingredients here in North America, but I’ve found that Asian grocery stores usually have all of them. So today, I’m sharing with you Thailand’s most popular curry. I hope you like it, because it’s the best one I’ve ever made.

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watercress

Eating Cress Makes one Witty!

by Wei Su on 2011/03/16 in Featured Article, World Recipes and Ingredients

watercress

The ancient Greeks believed a very special leafy green had the ability to make one wittier: Persian King Xerxes and ancient Greek generals trusted that feeding their armies this spicy green would keep their troops in tip top shape. The father of medicine, Hippocrates, was said to have started his first hospital because he could easily access this aquatic plant. Egyptian Pharoahs used juice from the peppery flavored plant to increase the productivity of slaves. Even celebrities, such as Elizabeth Hurley and Sex Pistol’s John Lydon, swear by this mustard relative. Eating a bunch is also said to help cure a nasty hangover, promotes the growth of thick hair, and can prevent baldness, and a new study from University of Southampton have shown that this perennial herb may starve off breast cancer cells!

This amazing veggie, Nasturtium-Aquaticum, or more commonly known as Watercress, has been part of diets all around the world  dating as far back as history is recorded! Watercress is a member of the cabbage family and is known for its tangy flavour. The French use it abundantly in a thick soup with potatoes, Potage Cressionniere. It is the star of the English watercress sandwich, is prominent in Chinese egg drop and wonton soup, and is often used in-between various courses to cleanse one’s palate.

In addition to its versatility in the kitchen, watercress also has many beneficial health properties! Watercress is high in lutein and zeaxanthin (two carotenoids) which helps protect eyesight… it balances cholesterol and blood pressure… can enhance fertility… is associated with improved memory and mental function… cleanses the bloodstream… protects the thyroid due to high iodine content… is high in calcium which ensures strong teeth and bones… the benefits never end! This healthy green will also give you a boost in vitamin A, vitamin C, potassium, iron, magnesium, and has traces of most of the B vitamins.

Here is a fantastic recipe adapted from my Healthy Culinary Arts class. Enjoy Watercress, dear Food Trotters, and become even more lovable and wittier than you already are!

beet-watercress-salad
Marinated Beet Salad on Bed of Watercress
Servings: 4
Ingredients:
  • 2 large beets, scrubbed
  • 1 bunch of watercress, washed and stemmed
  • large handful of walnuts, halved and toasted
  • 1 oz of a salty cheese (e.g. Roquefort or Feta), crumbled
  • 1/2 cup flat parsley, chopped
  • 1 clove of fresh garlic, minced
  • 2 tbsp of olive oil
  • 2 tbsp of any vinegar you have on hand
  • 2 tbsp of honey
  • 3 tbsp of lemon juice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Assembly:

  • Scrub beets and place in a large pot. Fill pot with water (covering beets). Bring to a boil on medium heat, and simmer. This will take approximately 20 minutes (depending on beet size).
  • While the beets are boiling away, toast your walnuts over low-medium heat in a small pan for approximately 4 minutes. No oil is needed, as the natural oils from the walnuts will come out. Just be sure to watch carefully as the walnuts can burn easily. Remove from pan and set aside to cool.
  • In a bowl, combine oil, vinegar, honey, garlic, lemon juice, and seasonings. Whisk together. Set aside.
  • Once your beets are cooked, and have had time to cool, peel and cut into uniform matchstick size. (Tip: wear gloves, or wash your hands with some soap and lemon water afterwards to remove beet juice stains).
  • Place beets on bed of watercress. Dress salad with your homemade dressing. Sprinkle crumbled cheese, toasted walnuts, and chopped parsley.
  • Voila! Bon Appetite!
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BahiaDrake-Beach

Exploring Costa Rica’s stunning scenery and cuisine: A travel diary of Karen’s adventures in Costa Rica!

by Karen Baksi on 2011/02/09 in Central America, Featured Article, Food and Travel, Foodie Guide, World Recipes and Ingredients

BahiaDrake-Beach

Day One: Alajuela/ San Jose
Whew, we finally made it! After a grueling day of traveling and being delayed for close to 7 hours, my husband, G and I made it to San Jose, Costa Rica! We drove ourselves from the airport in a rental to our B&B. Thank goodness for GPS and very friendly people, who are versed in signing and motioning! There are no addresses in Costa Rica so you have to depend on signs and good instructions. TIP: If you are driving, I highly recommend paying a little extra for a GPS. Looking forward to getting out of the “big” city and exploring the countryside!

Day Two: on the road to El Castillo, La Fortuna area
Travel day! Because we didn’t know how long it would take us to drive up to the Arenal area in northwestern Costa Rica, we didn’t make any plans other than to drive to our next destination. We started off our day with a large platter of fresh fruit: pineapple, mango, papaya, watermelon, and banana, as well as some home-made banana bread, scrambled eggs, bacon, and orange juice, provided by our B&B. TIP: Forgo the large hotel or resorts and stay at B&Bs. You’ll find that the rooms and environment are cozier and more personal. Many a friendship has been struck up with other guests when staying at B&Bs. Also, most B&Bs in Costa Rica offer a very large and satisfying breakfast, which is included.

Memorable meal: An authentic Tico lunch which consisted of gallo pinto (black beans and rice mixture), garlic marinated chicken, sauteed chayote, and a simple cabbage salad with lime juice. After a hard day’s driving, the late lunch was divine and good on our pocketbooks at $10 USD/ serving.

costa-rica-food-fish

Day Three: Fun in La Fortuna
What a fun and rainy day! TIP: always bring a change of warmer clothing when traveling to the mountains. You never know when a cold snap could blow through! We woke up to a beautiful breakfast: over easy eggs, fried yucca, gallo pinto, and a fresh fruit platter. We ate the most curious fruit: guanabana. It tastes like strawberry/ pineapple but then has a creamy texture like coconut and the consistency of an over-ripened lychee; very strange but good flavor! After breakfast, we headed over to Los Lagos (The lakes) resort to go on a horseback ride through the countryside. At $45/ person, it was a great 2.5 hour ride, albeit wet! The entrance fee also allows you to check out their butterfly, frogs, and crocodile enclosures as well as the hot springs.

Memorable Meal: Another authentic Tico dinner of patacones, pan-fried tilapia, rice, papas fritas (essentially french fries) and a salad! Total clean plate club member!!  ($10/ person)

Day Four: On the road again to Monteverde
Before we shoved off to our next destination, we filled our bellies with another fantastic breakfast of fried eggs, gallo pinto, fried yucca, and hand-made tortillas. Along with this breakfast, we tried some homemade hot sauce and boy was it hot! Flames were being thrown like the now-dormant-but-once-fiery Volcano Arenal.

I was glad we filled our bellies early because the drive from El Castillo to Monteverde is a tough one! The road is 10 times worse than the road into El Castillo. The terrain is just chock full of rocks and deep pot-holes. A 4×4 car is a MUST, although we saw many a local drive it in their compact Civics and Kias. TIP: If you rent a car and are headed to the north-western area of CR, rent a 4×4, always. A lot of travel websites say you only need one in the wet season but I think you need one even in the dry season to handle the road conditions. Driving through the country really helps you get a great look at local life and, of course, the beautiful scenery. The mountains and hills near Monteverde are absolutely picturesque! It took us around 4 hours to get to there from El Castillo.

Day Five: Tarzan swing?
We had the most amazing time this morning, met new friends, foreign and local, while zipping around the canopy of the Monteverde Cloud Forest. G and I like some high-flying adventure and that is what we got with The Original Canopy Tour group. We zip-lined from tree to tree, as high as 100 meters up in the air… absolutely thrilling!! What’s great about this kind of tour is that while you’re zipping around, you get the most beautiful backdrop to admire: the rainforest.

Afterwards, G and I hit up a couple local bars, Dos Amigos and Mata e Caña to soak up some local color. Both are great places to hang out and people watch. Make sure to make friends with Jorge at Mata e Caña, he’s a firecracker of a person! Doesn’t speak much English but if you try and speak some Spanish, you’ll end up with a friend, tequila shots, and great conversation!

Memorable Meal: For lunch we hit up a local taco stand and had 2 pork tacos and 1 beef for 3000 Colones (approx $6). They were topped with shredded lettuce, cheese, and a sour cream/ mayonnaise concoction. The tacos really hit the spot and they were convenient, fast, and tasty!  The taco stand is located just to the left of Pension Santa Elena Monteverde Hostel.  Just look for the porch where everyone is hanging out!

costa-rica-food

Day Six: Beach time and New Years Eve!
The drive out of Monteverde is not much different from the drive in. Basically, it’s Mr. Toad’s Wild ride, just bumpier and at half the pace. Thankfully, we soon found out that after around 20kms, we hit pavement and smooth sailing. As soon as we got to our B&B, we changed into our bathing suits and hit the beach! Manuel Antonio is a popular destination for Costa Ricans and tourists to cool their heels with a beautiful beach backdrop. The atmosphere is decidedly relaxed and buzzing with a good time. There are a lot of beach side restaurants and bars you can pop into and grab a bite. The menus are catered to the Western tourist but you can find some Tico styled dishes like calamari in tomato broth from Las Gemelas (The Twins).

Memorable Meal: Agua Azul, hands down, is the coolest restaurant in Manuel Antonio. With a view to die for, the fusion fare served here is excellent matching the friendly staff’s service. Although we did not have a reservation, G and I were able to sit at the bar, which in my opinion was the best seat in the restaurant. Since it was after dark, the view was pretty much non-existent but my straight shot vantage point into the bustling kitchen was amazing. For our appetizer, we ordered their tuna tartar which was similar to Hawaiian tuna poke, served on cucumber slices and a crab rangoon fritter with sweet chile sauce. For our mains, we ordered a thai green curry with mussels, shrimp, fish, and veggies, served over udon noodles and a rack of pork ribs with a house-made currant BBQ sauce. Everything was delicious but the portion sizes were enormous. We probably could have shared one of the entrees and still have leftovers! It was a very expensive meal but well worth the $120 price tag, which included several rounds of drinks and a complimentary shot for NYE!

After this momentous meal, we headed down to the beach to ring in the new year! Bonfire, fireworks, and the peaceful and mellow sounds of Bob Marley pushed us into the wee hours of 2011.

Day Seven: Manuel Antonio National Park
After popping a few Advil for the mid-morning NYE haze, G and I headed out for a guided tour of Manuel Antonio National park. We had the tour arranged fairly last minute by our B&B. TIP: Make arrangements for a tour through your B&B or hotel. They can make a good recommendation for tour companies and sometimes will provide a discount! For $20 per person plus the $10 park entrance fee, you will get an in-depth over view of the park itself and the wildlife. Our guide, William, was a wealth of knowledge about the park and the inhabitants. He espoused the virtues of maintaining the natural life-cycles of the animals as not to contaminate the food chains and their environment. We were able to see many animals including the 3 toed sloth and two species of monkeys through a telescope for an upclose view and amazing pictures.

Day Eight: Bahia Drake, here we come!
G and I had so much fun in Manuel Antonio that we didn’t want to leave, but I knew that the Osa Peninsula and Bahia Drake would hold new adventures for us, so after a hearty breakfast of gallo pinto and fried eggs, we began our drive south. Most of the road down to the Osa Peninsula from Manuel Antonio is paved and easy to navigate. As you get to Chacarita and Rincon, the road begins to fill with pot-holes and then eventually, the paved road is no more. Again, the roads are rocky and very bumpy. Once you get within 30 kms of Bahia drake, the river crossings begin! Thankfully, the river is fairly low so the crossings were pretty easy. The one thing we learned about river crossings, keep straight and go slow without decelerating. Again, a 4×4 is a must! There is no way a regular sedan can cover this terrain. The whole trip from Manuel Antonio to Bahia drake took around 5 1/2 hours.

Day Nine: Beaches and waterfalls
With the jungle noises in full swing, I woke up to the chirping of birds, insects, and monkeys at 5:30 am in the morning. It was a glorious wake up call to start a fantastic day. The sun was shining and we were scheduled to take a 15 minute boat ride to a beach, then walk back to Bahia Drake which would take 2.5 hours. The beach was everything you want a beach to be, fairly deserted, fine sand, and gentle flowing waves. It was absolute paradise. After spending about an hour, G and I and some others that joined us started to make our way back to Drake. Along the way, we encountered a whimsical encampment offering canoe tours up the Rio Claro to several waterfalls. The trip up river was well worth the $12 price tag. The canoe trip was serene and soul fulfilling with a backdrop of the celadon and green rainforest. The waterfalls and natural pools were exhilarating and refreshing as we jumped from waterfall to waterfall. It was a great 2 1/2 hour detour on our way back to the bay. As we made our way back, we stopped from beach to beach, soaking up the sun and beauty of our surroundings.

Day Ten: Pepe and the Jacuzzi
Another early start and a great day ahead of us, we started with a nice breakfast of eggs over easy with gallo pinto and fresh fruit. TIP: Take advantage of the plentiful supply of exotic fruits, pineapple, papaya, watermelon, bananas guava, guanabana, etc. Something is always in season in Costa Rica! Pepe is a local of Bahia Drake that owns acres and acres of primary rainforest land. He values the nature the way it was intended and has not touched most of his property. We started with an hour horseback ride to his home, and then tromped around the rainforest without any trails. Eventually, Pepe lead us to a hidden lagoon and waterfall, including a natural jacuzzi. The force of the water was so immense that I had to hold onto my bikini bottoms!! Back at his home, his wife Maria, a Reiki master, prepared us a delicious meal of tuna soup, potato egg salad, beef in gravy, spanish rice, and a coconut flan. Most of the food was prepared in the most unusual way, a solar stove. It’s a huge inverted aluminum dome powered by harnessing the sun’s rays. It was the most peculiar kitchen utensil I’ve ever seen but economical as well as environmental! Pepe and his family were truly inspiring, spreading the gospel of nature and using our environment to our advantage.  Our adventure tour plus meal only cost $40/ person, well worth the cost.

Day Eleven: Corcovado National Park
We started the morning early… very early! At 6 am we took an hour long boat ride to a beach in Corcovado National Park. Along the way, we saw a baby humpback whale breach the surface. What a chill inducing sight! From that moment on, we knew it was going to be a great day! Although it was raining the first half of the day, as we hiked along the Sirena trail in Corcovado, the rain subsided and allowed the sun to come out. Corcovado was called by National Geographic as “the most biologically intense place on earth.” They were not wrong. We saw over 30 different birds including pelicans, hawks, vultures, parrots, woodpeckers, sandpipers, and macaws. We also encounter a troop of wild pigs, all four types of monkeys: spider, squirrel, howler, and capuchin, crocodiles, lizards, and the most exciting of all, a sleeping tapir. G and I were in awe of the diversity of the wildlife and flora in Corcovado. This is an amazing place and if you have the opportunity to visit, I wholeheartedly recommend it. It will change your life.

After that amazing hike, we boated back to the bay and decided to have a meal in town at the Bahia Drake Restaurant and Bar. Curt, an American ex-pat from Ohio, runs and cooks at the restaurant and does everything to order. He acquires whatever veggies that are fresh from the farm and of course, all of his seafood is caught in the bay that morning. We started out with an order of patacones with a fresh tomato and onion salsa and then ordered the whole red snapper grilled in a banana leaf served with sauteed vegetables and mashed potatoes ($7/ person). Fresh, fresh, and fresh!

Day Twelve: R&R on vacation
After 11 days of non-stop action, my husband and I decided to take a breather and relax. The night before, Miguel, the owner of our B&B overheard my husband talking about my new venture as a caterer/personal chef. He came over to me and asked if I would like to cook dinner the next night for all the guests. I happily agreed and immediately began to feel nervous. After breakfast, I went over to the kitchen and started to prep for dinner with their in-house chef, Subita. On the menu was an avocado black bean dip served with potato crisps, pumpkin apple soup, and garlic, rosemary, and oregano marinated red snapper (was swimming earlier that morning) served with rice and chayote. Subita provided the dessert, a carrot cake with cream cheese frosting. It was a lot of work, prepping and finishing 14 servings but it was all worth it. The guest were satisfied and of course, I got a huge ego boost! It was the most perfect way to end my vacation!

Costa Rica is truly a gem of a country. The people, the food, and the wildlife are absolutely spectacular. Like their country’s motto, Costa Rica is truly Pura Vida!

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valentine's-day-food

Sexy Romantic Foods for Valentine’s Day

by Samantha Wong on 2011/02/08 in Featured Article, World Recipes and Ingredients

valentine's-day-food-2

Valentines day is fast approaching — and while I have a bit of a prejudice against commercialized holidays — I am fully for the spirit of this day: celebrating one’s belovedest. If you haven’t already schemed how to surprise your honey, you’re in luck! Food Trotter has a few suggestions of the sexiest and most romantic foods for you and yours!

Foods
Oysters — There’s something incredibly sensual about raw food and eating with your hands. Plus, these won’t make you feel sluggish or weighed down… a key to feeling sexy. If you like oysters, all the better… if not, maybe you should wait until after you become a staunch oyster lover

Figs — naturally sweet, figs are best eaten fresh, dried, or as a jam. Figs are classically linked to sexuality and romance: Cleopatra’s favourite fruit was figs and Greeks considered figs a sacred fruit associated with love. If my man took the time to stuff a dried fig with brie and wrap it in prosciutto…. wow. Another way of getting in one’s share of figs in with minimal effort is to pair some fois gras or brie with fig jam.

Avocado — once deemed a “sexy” food for it’s luscious shape, Avocados are now quantified as an aphrodisiacal food for their wealth of health benefits (beta carotene, magnesium, potassium, Vitamin E, etc.) Add to that their smooth rich texture and flavour, and you’ve got one sure fire ingredient in sexiness and romance. Avocados are best used as a garnish in salads, soups, and grilled meats, or as the base for a dip (Guacamole anyone?) or spread. For some avocado recipe suggestions, visit www.avocadorecipes.net …. there are even ideas for how to use avocados as a dessert!

Mint — Mint tea, a popular digestif, helps signal the end to a sumptious meal by giving your palate a sharp change from previously consumed savories and sweets. While there’s dissent whether or not Mint is beneficial to sexual appetite (Hippocrates believed mint diluted sperm, hindered erection, and tired one’s body; Aristotle supposedly warned Alexander the Great to disallow his soldiers to drink mint tea because it would excite their senses and distract them from battle), I personally find a hint of mint very sexy. Nothing like fresh breath to entice your honey’s kisses!

Caviar — Caviar’s high pricepoint signals opulence and luxury, and what better way to show affection to your love than with a really expensive food? Mild sarcasm aside, Cavier is chock full of vitamins and minerals, and low in calories (only 74 calories per ounce!) Caviar, due to it’s rich texture, pairs well with champagne (light fresh Blanc de Blancs are preferable to full bodied champagnes) or vodka (the dry, minimal taste means you can fully appreciate the flavour of the Caviar). Might I also mention how wonderful an aphrodisiac Alcohol is? Lowered inhibitions, hello!

Truffles — Truffles are right up there with Caviar in terms of rarity and price. They have a sensual musky scent, and are incredibly versitile, being used in anything from pastas, sauces, even popcorn! Don’t be shy and sample this if you see it on the menu!

Asparagus — famed for colouring and scenting one’s urine, Asparagus is also a sexy food. It increases circulation in the genito-urinary system, boosts vitality, and is incredibly healthy (Vitamin K, Vitamin E, Folate….) Asparagus can be prepared a variety of ways: as a soup, side, or as part of the main…. get some ideas from www.asparagusrecipes.net

Bananas — their phallic shape isn’t the only thing to spark the rumours of sexuality… they’re full of potassium, Vitamin B, and other nutrients key to staying in peak health. This fruit can be dressed up for the Valentines holiday with chocolate, whipped cream, cooked in a crepe… the possibilities are endless.

Strawberries — low-mess and succulent, nothing says sexy or romantic like a playful food you can bite, suck, and tease and tempt with. Bananas and Strawberries are both fantastic when dipped in or drizzled with….

Chocolate — let’s not forget chocolate, the most stereotypically romantic sexy food. I recommend not gifting it in a box (guys, a little help: gorging oneself on deliciousness and subsequent guilt and regret does nothing to help one feel sexy), and instead using it in a dessert of sorts. Points to the thoughtful lothario (or lady) who whips up his (or her) own creation!

Have a Sexy and Romantic Valentine’s day Food Trotters! I know I will….!

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1 chicken, 4 meals Part 1

by Julia on 2011/02/03 in Featured Article, World Recipes and Ingredients

Chicken is one of the most versatile meats available and you can cook it in so many different ways to suit anybody’s taste buds. Whenever I buy a chook, I like to buy a whole one because it’s generally and I can get at least 4 different meals out of it.
In this series, I want to show you many ways of cooking a chicken so that nothing goes to waste.

roast-chicken-recipe

When buying a chicken, I leave it up to you to pick a free-range, organic, or caged one. I would encourage you to buy free-range meat whenever possible, not only for the ethics but also for the fact that you are not digesting growth hormones, antibiotics and even arsenic that are often found in caged chicken. Obviously price is a factor but I am one to believe that we as consumers can vote with our money and the poultry industry will start adjusting their practices accordingly when they see that there is an increased concern about the ethics and treatment of poultry rearing. You can see this happening already with the increased selection of free-range chicken and eggs available on the markets, and the that the prices of free-range/organic difference is slowly becoming cheaper.

My recipe today is just a traditional roast chicken. I love stuffing and think that it actually helps cook the chicken faster because it keeps the cavity warm but if you’re too lazy or do not like the taste of it, you can always butterfly the chicken so that it cooks faster. It’s such a great recipe to have anytime and you can serve just about anything you like as a side dish. Don’t forget to save the carcass so that we can use it for another recipe!

Ingredients:

Stuffing:

  • 2 tbsp oil
  • 1 onion, diced
  • ¾ cup diced veggies, which can include: carrots, celery, mushroom
  • 2 tbsp nuts: sunflower seeds, slivered almonds or pine nuts (optional)
  • 1 tsp thyme
  • 1 tsp dried oregano and/or parsely
  • 4 pieces of bread, toasted, diced in cubes
  • salt and pepper

Roast Chicken:

  • 1 whole free-range chicken, about 2kg
  • salt
  • 1-2 sprig of rosemary
  • 1 head of garlic, peeled
  • Stuffing
  • Veggies to roast with the chicken, which can include: potatoes, sweet potatoes, pumpkin, butternut squash, carrot, beetroot, onion etc

Gravy:

  • 1-2 tbsp corn flour or regular flour
    Salt
    Dash of white wine (optional)

Directions:

  • Turn oven on to 190 C or 375 F

Stuffing:

  • In a pan, heat up oil and cook onions until soft. Add the vegetables, nuts and spices and stir until cooked.
  • Stir in the bread and add some salt to taste. Let it cool in pan.

Chicken:

  • Take a bit of salt and rub it into the skin.
  • With a small knife, stab the chicken all around insert of bit of rosemary or garlic into the punctured areas
  • Pack the stuffing into the cavity as tightly as possible
  • Place on a dish. You can put the vegetables in the same dish or a separate one to be cooked and put it all in the oven.
  • Check after 1 hour by stabbing the inner thigh, if the juice is clear, it’s ready but if you see blood, keep it in the oven for a little while longer and check again.

Gravy:

  • Take the juice left on the bottom of the pan and pour it into a small saucepan.
  • Bring it to a boil. Add the salt and wine, and let it simmer for 5 minutes. Stir in the flour until desired constancy. Serve in a separate bowl.

Serve with the roasted veggies, stuffing and some steamed greens.
Don’t forget to keep the carcass for our next recipe!

[photo courtesy of tummytales]

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