Beet Pistachio Salad

Posted on September 14, 2011 by Marilyn

From time to time, all the stars align to produce the perfect meal; this infrequently coincides with a rare, beautiful Seattle night. We just don’t have many “perfect” evenings where a group of friends can sit on the deck in sleeveless tops and shorts, and enjoy a balmy night from early evening until well past 10 at night. Truthfully, I can count the times this has happened on one hand. Thankfully, just such a night transpired this past weekend.

Delicious Ribs

This perfect meal revolved around my girlfriend’s heavenly ribs. They are, in my opinion, the best ribs this side of the Mississippi. She labors over them – boiling the ribs the day before serving in chicken broth with lots of garlic and ginger, then draining and marinating them again before they finally find their way to the barbeque grill. She admits it’s a lot of work but the sighs of delight from her family and guests make it oh-so-worth-it. Luckily I get invited around once a year for this memorable meal and it usually happens in conjunction with  a rare weekend visit by her adult kids. Double bonus!

The Aftermath

Champagne in hand, we sat on the deck visiting and watching the gorgeous sunset as we gazed west toward Seattle. The buildings downtown were bathed in red and orange and the Olympic Mountains seemed to glow as the setting sun peeked out behind rose and purple colored clouds. My friends compared this to the Hawaiian sunset. All I know is that it was beautiful beyond words.

Extraordinary Seattle Sunset

No one was in a hurry to eat, but around 7pm we reluctantly migrated inside to enjoy the ribs, Caesar salad and fresh beets. I am crazy for beets and eat them shredded and raw as a slaw, in beet borscht (soup), as part of main dish salads, sautéed in a little olive oil, or as a stand-alone salad. The beets were not on the menu, but I brought about 3 cups of roasted organic orange beets from my fridge since I was leaving at the crack of dawn the next day and couldn’t bear to throw them away. I intended for her to have them later in the week. Upon seeing the fresh, jewel-colored beets, my friend cried, “Let’s serve them!”

I didn’t want to plop them in a bowl without any embellishment, so I looked through her cupboards and dressed them lightly with thick, fruity balsamic vinegar and good olive oil, then liberally sprinkled in roasted, shelled pistachio nuts and fresh ground pepper. I was looking for walnuts to roast but couldn’t find any in the cupboard, so pistachio nuts were the default – and their bright green color and salty crunch were the perfect addition! I only wished I had some red beets for even more color. I thought about adding crumbled feta cheese but decided less was more. In addition to their vibrant color and pleasing taste, beets contain many healthful properties and are excellent for your heart and high in antioxidants that can reduce inflammation. Pistachios contain potassium, magnesium and phosphorus, so the beet salad I prepared ended up packing quite a nutritional punch!

Fresh Beet Salad

Everyone was good and hungry when we got in line at the informal buffet in the kitchen. The plates were piled high with ribs and large servings of Caesar salad, and to my delight the guests were very excited about the beets. We all had seconds of everything and folks wanted to know what I did to make the beets so wonderful. To me, fresh but simple preparation of vegetables always is best — and I will make these beets again for certain.

When dinner was over we pushed ourselves away from the table to relax outside. After an hour or so of chatting and mingling, we were ready for dessert – a freshly baked berry crisp topped with ice cream. The perfect ending to a perfect meal.

Heavenly Crisp

As a birthday gift to my friend’s son Matt, I let him choose what type of cookie he wanted and sent a list to him before the dinner – giving him several options – from chocolate chip to gingersnaps. As I predicted he wanted snickerdoodles, so I presented him with a large bag of about three dozen cookies. He quickly hid them upstairs in his room. I wonder how long they lasted!

Fresh Beet Salad

Serves 4

Ingredients:
  • 1 large bunch of organic beets
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp good quality balsamic vinegar
  • Sea salt and fresh ground pepper to taste
  • ½ cup shelled roasted pistachio nuts
Instructions:

Preheat your oven to 400 degrees. (I always use my toaster oven so I don’t heat the entire kitchen.)

Remove the beet greens and reserve for cooking later on. Scrub the beet bulbs well, trim off the root and stem ends and wrap them tightly in aluminum foil.

Place the wrapped beets in the oven for 50 minutes to one hour, until tender.

Remove from the oven and let cool for about 15 minutes inside the foil. Unwrap and put on kitchen gloves. The peel should be easy to slide off.

Cut into serving pieces (about 4-5 wedges per beet) and store covered in the refrigerator.

When ready to serve, bring them to room temperature. Add the mixture of olive oil, balsamic vinegar and salt/pepper. Place in serving bowl and top with the pistachio nuts.

End Notes:
  • Be sure to save the beet greens and sauté in a little olive oil for a delicious and healthful side dish.
  • This could morph into a salad too – I would combine some seasonal greens or arugula with the same vinaigrette and place the dressed beets and pistachios on top!
  • As mentioned, you could make this dish with traditional red beets or a combo of golden beets and red beets.
  • Chopped parsley would look nice on top.
  • Toasted walnuts or toasted pumpkin seeds would be a nice substitute for pistachios.
  • Alternately you could add some crumbled feta on top of the beets.

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Posted in North America, Salads & Dressings | Tagged , , | 2 Comments

Zucchini Soup– Main Street, U.S.A

Posted on September 7, 2011 by Marilyn

Beautiful Clear Lake, Iowa

“Wow! They have red velvet cupcakes! Look at all the desserts!” My daughter was beyond delighted to discover Starboard Market – a charming little cafe on Main Street in Clear Lake, Iowa – just the type of place for which we had been searching. The front door reads: open between 11 am-ish to 3 pm-ish. At least 15 people stood in line to place their orders at the tiny restaurant when we arrived at 12:30. We knew we were in for a treat even before we entered the front door.

The handwritten menu board was extensive and it was difficult to choose between all the delicacies listed in sprawling cursive. We sampled a variety of sandwiches, soups (my favorite: corn-bread cheddar), salads and desserts. On display where we placed our order were more than 20 types of salads from the more pedestrian egg salad to a hearty bulgur with roasted vegetables and a healthy looking broccoli-raisin-sunflower combination.

Cupcakes on Display at Starboard Market

As we selected our desserts and paid our bill, I asked Jennifer Coffman (the owner and manager extraordinaire) if the pastries were homemade. “Yes, every day!” she replied. “Can I come early tomorrow to photograph you and talk to you about your food here?” She happily agreed, cautioning, “Please keep in mind that our website isn’t too good because in addition to the baking I am the I.T. director.”

Camera in hand, I knocked on the door the next day at 10:30 am. Four other women were carefully cutting bars, frosting cakes, stirring dressing into salads, and pureeing soups. Like cogs on a wheel, everyone worked together seamlessly. Jennifer told me she is not a “trained chef” but happens to be a good businesswoman who has worked in this industry for 21 years; Starboard has been open for 12 years, and was established in 1999 by Jennifer’s parents. After her mom and dad retired due to health issues, Jennifer and her sister worked alongside each other until a few years ago when her sister gave birth to twins. Jennifer is now alone at the helm, and begins her days at the restaurant at 6 am.

Starboard Market's Amazing Owner & Manger - Jennifer Coffman

Everything on the menu is made from scratch. You can visit their website to gaze at the countless dishes they serve. Besides running the restaurant she does some catering and has a small takeout counter serving gourmet dishes and treats. Jennifer and I really connected since I co-owned my catering business for 15+ years and know how efficient one has to be to produce good quality, consistent food day after day. On top of everything, during the tourist summer season she hosts seven Thursday night prix fix meals and patrons bring their own wine, beer and stemware (Starboard doesn’t’ have a liquor license). These special themed meals are always sold out.

“Port Out, Starboard Home!” is printed on the front of the menu. I wondered what that meant (I knew starboard refers to the right side of a boat when one is facing forward). Many use the acronym P.O.S.H .and the phrase simply means swanky or elegant. Next time I visit Starboard Market I’ll ask Jennifer, the cooking maven, if that is what she had in mind.

Following our lunch #1, we bought a slice of six layer African Chocolate cake covered with white frosting and heath bar bits. I am going to try my version of this cake for our Thanksgiving Bash this year. Jen also served a chocolaty, sweet bar called “death by Oreo cookie” – an Oreo laced brownie topped with a frosting that resembles Oreo filling then sprinkled with crumbled Oreos and drizzled with chocolate. It took four of us to polish off one bar! We loved Starboard so much that we returned for lunch and stood patiently in line for three consecutive afternoons (Jen called this a “trifecta” – I think it was more of a perfecta).

For our final meal in Clear Lake we ordered our sandwiches and desserts to go, then took everything to the City Park for a picnic. Jennifer included some curried squash soup and pumpkin cake with a rich cream cheese, almond scented icing for me to try, “on the house.” The soup delighted my taste buds, so before climbing into the car for the drive to the Minneapolis airport, I hoofed it back to the store to find out why the soup was so perfect. My new friend Jennifer kindly described it to me, explaining that this soup is created with “simple ingredients but made with love.” It was almost bisque like, with a beautiful color.

I am pleased to report that, upon my return to Seattle, I was able to make my own version that was close to Jennifer’s recipe. One thing I know for sure – I’ll be returning to Clear Lake next summer to try out more of Starboard Market’s delicious creations. Mark my words!

Zucchini Bisque

Zucchini Bisque

Serves 6-8

Ingredients:
  • 2 Tbsp butter
  • 1 1/2 lb large diced (1/2 inch) zucchini squash-I used a combo of 2 yellow and 2 green
  • 2 medium sized shallots, diced
  • 1 Tbsp curry powder
  • 3 cups seasoned chicken stock (canned or homemade)
  • Salt and white pepper to taste
  • 1/2-3/4 cups heavy cream
Instructions:

Heat butter in a 3 qt soup pot, and sauté squash and shallots until beginning to soften, about 5 minutes. Add curry powder and continue cooking and stirring for 1 more minute. Pour in chicken broth and bring it to a simmer, covering and continuing to cook for 10 minutes. Let soup cool a bit then place in food processor or use immersion blender to puree soup. Place blended soup into the pot and add cream salt and pepper to taste.

This can be frozen if desired before adding the whipping cream. Also, the whipping cream could be replaced with buttermilk for a tangier soup. Next time, I might even try replacing the whipping cream with coconut milk and add a squeeze of fresh lime to give it a Malaysian flare!

I served this with garlic bruschetta topped with fresh garden tomato and basil. The perfect summer dinner!!

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Fresh Tortillas with Summer’s Bounty

Posted on August 31, 2011 by Marilyn

Domingo’s Tortilla Factory

To view on YouTube – go to http://youtu.be/dNuPZccWaxE

Tortillas, which mean “little cakes,” date back to around 10,000 BC. Initially made of native corn, today they are a staple of most Central American countries. Tortillas come in a number of different sizes and are often used in place of utensils to scoop up food or gravy.

There are several signs indicating tortilla “factories” in most towns in Belize. A factory might be a small shack with one woman hand patting dough on a cast iron slab, or a crude machine manufacturing this ubiquitous food.

Whenever I drive my golf cart to town in San Pedro for groceries, one of my favorite stops is our local tortilla joint – Domingo’s Tortilla Factory. Open from early morning until 2 pm, it is a hub of activity and I usually encounter a line of people waiting to purchase corn tortillas, flour tortillas, and fresh corn chips. This is also on my “must see” places for visitors to Ambergris Caye! Everyone delights in watching the steps involved in producing the corn tortillas from fresh Masa flour. It’s such a popular stop on my “tour” that I decided to shoot the video that accompanies this post.

Tortilla Factory

For $1.00 (USD) one can purchase a 1 pound package of the 5-inch, very thin tortillas, which usually contains about 40 individual flatbreads. They can be used for tacos, burritos, tortilla chips, flautas and enchiladas. I prefer the corn tortillas, which are more fragile and smaller in diameter than the higher gluten flour tortillas. My grandsons absolutely adore warmed tortillas with melted cheese –”more tortillas please” becomes their mantra.

I love eating the steaming little tortillas plain when they are still fresh, so I try to make this my final grocery stop before heading home for lunch. Otherwise I gently warm them in a frying pan with a little water to keep them soft. I then melt grated cheese on top and layer fresh tomato, cilantro and some shaved cabbage on top. A few drops of hot sauce make this an easy appetizer. The only downside is that corn tortillas don’t have much of a shelf life (1-2 days in the fridge at most).

Below is a fancier version of what I create for lunch or appetizers while I am in Belize. All the ingredients are readily available at nearly every produce stand throughout the town, and if you’re making this in the US, you could certainly improvise and exchange vegetables depending on the season. In place of avocado, you could use refried beans too. Also, Maseca (instant cornmeal flour) is easy to find at most supermarkets in the US. The recipe for tortillas on the back of the packaged corn meal is simple to follow too. I have made them in a cast iron skillet, and was shocked at what a breeze it was. Of course they turn out about ¼ inch or thicker instead of paper thin like the factory tortillas.

Bon Gusto!

Fresh Tortilla Tapas

Tortillas Tapas

Makes around 10

Ingredients:
  • 1 fresh avocado-scooped out of skin and mashed with fork
  • 1 cup shredded carrots
  • 1 cup ripe tomatoes – seeded and chopped
  • ½ cup zucchini – shredded
  • 1 Tbsp Extra Virgin Olive Oil
  • Juice of 1 fresh lime
  • ¼ cup chopped cilantro
  • Salt and pepper to taste
  • Fresh white cheese – about 1 Tbsp per tortilla
  • Hot sauce (Marie Sharp’s habenero is my favorite)
Instructions:

Mash avocado with a fork and add a bit of lime juice while continuing preparation of the rest of the veggies.

Combine shredded carrots, zucchini, and tomato with olive oil and the remaining lime. Add cilantro, salt and pepper to taste and set aside so the flavors combine for ten minutes or so.

Take a fresh tortilla, spread with some of the mashed avocado, then top with the vegetable mixture. Grate some fresh white cheese on top (In Belize I use Edam, but any soft cheese would be great). Garnish with fresh cilantro sprigs and a few drops of hot sauce.

See more at Wanderfood Wednesday.

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Perfect Plantain Pancakes

Posted on August 24, 2011 by Marilyn

Making Plantain Pancakes

To many, plantains might look like ugly, black, oversized bananas. However if you’ve spent any time in Central America, you have hopefully been fortunate enough to enjoy this deliciously exotic and sweet fruit. Though I became enamored with plantains in my beloved Belize, I am thrilled to see them pop up more frequently on local menus in the States. Whether roasted and served alongside savory dishes or incorporated into decadent desserts, plantains are, in my opinion, one of the most versatile and delicious fruits around!

Beautiful plantains in Belize

A staple in tropical regions throughout the world, plantains and various types of bananas are ubiquitous in Belize. In addition to the pancake recipe I’m featuring below, my recipes for Arroz con Plantanos and other dishes are centered on this popular food. Firm fleshed plantains are generally used for cooking, and in contrast to the bananas most of us have peeled and eaten since youth, plantains are rarely eaten raw as they contain less sugar. In fact raw plantains are actually unpleasant to eat. Yet when prepared appropriately – they are heavenly. They can be cooked when they are green and unripe or further along in their evolution – when they turn black, soft and sweet. I love them fried, roasted, grilled or sautéed. And I was excited to learn that they are extraordinarily nutritious too! They are packed with potassium and vitamins and very easy to digest. They have been used as a staple in healthy diets throughout history.

My favorite preparation is plantain pancakes. My husband was the first in our family to learn how to prepare these delectable breakfast treats. Nearly ten years ago our contractor brought some to work and Wayne was hooked. For years Wayne insisted on preparing them himself – never letting me near the kitchen while he fried stacks of pancakes for every guest who visited us in Belize. He would whip them up and I would serve these delicacies paired with local honey or pure maple syrup, freshly squeezed orange juice, tropical fruit and chicken sausage. Only recently did my husband share the exact ingredients and method with me. Of course, I’ll let him continue to make his special dish – but I was thankful that he was gracious enough to share the recipe with me so I could, in turn, share it with you.

Plantain Pancakes

Wayne’s Plantain Pancakes

Makes approximately 8 pancakes

Ingredients
  • 1 very ripe, black colored plantain-peeled and chopped into 1 inch pieces
  • 1 egg
  • 1 Tbsp all purpose flour
  • 1 Tbsp evaporated milk
  • 3-4 Tbsp grapeseed or vegetable oil
Instructions

To prepare the plantains, score the skin lengthwise with a sharp knife, and then easily remove the peel.

Put all ingredients except the oil in a blender and process until nearly smooth. If you like thinner pancakes, add more evaporated milk. For thicker cakes, additional flour can be incorporated to the batter.

Heat a large frying pan with about 1/4 inch of grapeseed or vegetable oil over medium high heat. Once the oil is hot, pour the batter into pancake shapes – about 3-4 inches in diameter. Fry until very dark on one side, flip and finish frying the other side.

Keep covered with foil to retain warmth. These are super sweet and good alone or with a smidgen of pure maple syrup, honey or fruit jam. Quickly reheated, any leftover pancakes taste almost as good the next day.

A few notes: If you can’t find overly ripe plantains, buy them when they are green or yellow and leave them in a paper sack until they are quite black. Also – I think you’ll learn that this super quick and tasty recipe luckily it can be doubled or tripled easily.

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Orange Coated Nuts/Travel Food

Posted on August 17, 2011 by Marilyn

Boarding a plane to Chitabe Lediba Bush Camp in the Okavanga Delta, Africa

I have been a traveling fool of late. Over the past few months I’ve journeyed to Belize, Iowa and California and soon I’ll head back to the Midwest and then up to Vancouver, Canada.  Some days I feel like I don’t even know which city I’m in, yet spending time with those I love makes it all worthwhile.  I have always been on the go; I am an eager explorer, seated in an airplane most every month of the year.

Because I consider myself to be an experienced traveler, I have, over the years, refined the way I prepare for my trips. And it should come as no surprise that food prep is on the top of my list. One might even say I am food obsessed before I head to the airport. Multiple Ziploc bags of healthy and tasty treats are stowed away to help stave off hunger. Whether I’m at home or on the go I tend to eat lots of small meals throughout the day and get crabby when I am hungry. So I know I travel best when I have a good variety of snacks and meals on hand.

I admit I am a “food snob.” I don’t eat fast food or prepared food or packaged foods with too many ingredients if I can help it. I rarely find anything of interest on the in-flight menus and can’t stomach the thought of paying $15 for some stale crackers and mediocre cheese. I haven’t found the edible items sold in airports to be any more appealing. That said, I have been known to purchase a candy bar if the mood strikes me.

Never fear, I have a formula. I only pack foods that aren’t perishable and can withstand twelve hours in my backpack. I always take things with me that are both healthful and tasty. Unfortunately, I have found myself sitting on a runway for two hours waiting for takeoff more often than I care to recall. I have been bumped from flights late at night when even airport restaurants and food chains are closed. This past weekend I was on a flight home over dinner and nothing was available AT ALL. NOTHING! No nuts, no boxed “snacks”, zero.

So the following is my list of what I have in my trusty Ziploc bags. I gather everything the night before my travels. I even affix a Post-It to my backpack as a reminder to fetch everything from the refrigerator before I depart.

Ready for my next trip!

Marilyn’s Trusty Travel Foods and Paraphernalia
  • Wet wipes and napkins and an extra plastic bag for garbage
  • Floss/toothpicks (I never use them in public but sneak into the airplane bathroom after my meals. There is nothing worse than a bright green piece of spinach sticking in my front teeth!)
  • PB and J on whole grain bread, each half wrapped separately. If it is breakfast time (many of my flights leave at 6 am) I pack a homemade scone in lieu of peanut butter and jelly.
  • Dried apricots, figs or unsweetened cherries and a handful or two of glazed nuts (see recipe below). These last for weeks in a tightly sealed bag.
  • An apple cored and quartered and rubbed with a little lemon juice. (It’s just too hard for me to eat an entire apple without having the peels stick in my teeth.)
  • Some type of homemade, non-crumbly cookie (they aren’t messy, they satisfy my sweet tooth and they last for days).
  • Cubed sharp cheddar cheese (good for your dental health, according to my dental student son).
  • Tea bags of my choosing so I can actually drink something other coffee that is luke-warm.
  • An empty water bottle that I fill after going through security.

Here is my recipe for Glazed Nuts. They travel well – even when it is hot outside. I bake these in my trusty toaster oven because there’s no need to heat up my large oven for just a few nuts!

Glazed nuts

Glazed Nuts

Ingredients
  • 3 Tbsp real maple syrup
  • 2 tsp orange zest (I have used lemon or lime or grapefruit too)
  • 2 pinches of table salt
  • 3 cups mixed nuts (almonds, walnuts or pecans)
Instructions

Preheat toaster oven or regular oven to 300 degrees. Cover the flat baking sheet for the toaster or for your oven with aluminum foil.

Mix maple syrup with orange zest and salt. (I recommend using a microplane grater for grating the citrus zest. Feel free to add more or less.)

Add the nuts to the bowl and mix all ingredients together until everything is coated.

Transfer to the flat pan that goes into a toaster oven (or to a regular cookie sheet for the oven). Bake at 300 degrees for 18 minutes.

Remove from oven and allow to cool for 5 minutes, then transfer the nuts to a bowl. They are sticky and might be hard to remove and they take a while to cool thoroughly, so keep breaking the pieces apart.

I always keep a cup of these on my kitchen counter and I freeze the rest for up to two months.

Check out more at Wanderfood Wednesday!

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Posted in Odds & Ends, Travel | 2 Comments

Chilling with Horchata

Posted on August 10, 2011 by Marilyn

Making Horchata

Most take-away food stands in Mexico and several taco trucks on the west coast of the United States include horchata (pronounced “or CHA ta”) with their beverage choices. When I first saw it I was a bit skeptical. It has a milky appearance and is usually contained in a huge glass barrel and doled out using a large ladle into plastic cups filled with ice. But the second I tasted it I was hooked. Its sweet creaminess provided the perfect relief from the hot afternoon sun.

Roadside sign for Horchata

Horchata varies throughout Latin America and each country utilizes unique flavors. Every location seems to have their own version – making use of  everything from ground seeds and nuts to rice and other grains. In Mexico, horchata is always made with rice and cinnamon and from time to time there is a hint of vanilla. Puerto Rico, Venezuela, Nicaragua and Honduras also serve horchata but flavor it differently depending on the country. Horchata, together with tamarind and hibiscus flowers or jamaica (pronounced “huh MY ick uh”), are the three typical drink flavors of Mexican aguas frescas.

My grandson drinking Horchata

Though it is available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in many grocery stores throughout Central America, my daughter learned how to make it from scratch. She used turbinado sugar from the tiny grocery store close by and we made tray upon tray of ice cubes to cool it down. It’s quite simple and can be made in large batches to keep us cool on hot, sticky days. My grandson had a permanent horchata moustache on his face – asking for this cool drink (which he called hor-chakka) every time he returned from the beach.

Mexican Horchata

Makes approximately 2 quarts

Ingredients
  • ½ cup sugar
  • 1 ½ cups white rice
  • 5 cups water
  • ½ Tbsp ground cinnamon
  • ½ Tbsp vanilla
  • 1 cup full fat milk (some people prefer rice milk)
Instructions

Make a simple syrup by combining ½ cup sugar with ½ cup water in a saucepan and bringing to a simmer until the sugar dissolves. This can be made in advance and stored in an airtight container in the refrigerator.

Check your rice for debris and rinse it well under cold water and drain. Put washed rice with 2 cups water and ground cinnamon in the blender along with the simple syrup (above) and blend on medium high for 1 minute. Add remaining 3 cups of water so it all gets ground together. Let sit at room temperature for at least three hours or refrigerate this mixture overnight in a covered container.

The next day or three hours later, strain the mixture and discard the rice. To the remaining liquid, add the milk and vanilla. Keep refrigerated until ready to drink, then stir well before pouring and serve over ice.

Horchata is such a refreshing drink and is the perfect accompaniment to spicy foods!

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Low Fat Salad Dressing!

Posted on August 3, 2011 by Marilyn

Hiking and Hanging out with Rachel, Kay & Susan

Sometimes I enjoy being the eldest of the three girls in my family of origin. That said, I often feel like I serve as the guinea pig for my younger sisters, Susan and Kay. I was the first of us to have trouble reading small print, the first in my family to have a child apply to college, the first to put on a wedding, the first (and only so far) to become a grandmother.

I would describe my mom, Merry (yes, she spelled it like that) as a “force.” She married after knowing my dad only three months and she was in her thirties, which back in the 1940’s was like being an old maid. She had four older sisters and four older brothers, and felt extremely close with three of the sisters – Esther, Tilly, and Lena. They called each other by affectionate “code” names ; mom’s designated name was JET LEE. Perfect for her.

Sadly, my mother died at the very young age of 71. Age 38 at the time, I didn’t have friends who had lost their mothers. Her death came as a shock to me. Besides being fun, energetic, capable and smart, my mom left a legacy of closeness with her sisters and brothers. We girls adopted her strong focus on family and for 20 years so far, have made a point of arranging a trip together sans husbands and kids at least yearly if not more often. Sure, we have our cat fights and squabbles but we three know that if we needed our sisters for any reason, we would get on a plane and be there with each other in a heartbeat.

We also were reared in a family that LOVED birthdays. In my youth, that day was so special because we chose what variety of cake (my favorite was angel food with pink buttercream frosting!!) we wanted to have mom bake, we selected our favorite dinner menu, and all through the house were pasted notes on mirrors, in drawers, on our pillow (no Post-It notes back then) with affectionate “I love you” and “Happy Birthday sweetheart” messages written in bright colors with hand drawn smiley faces. To this day, I still love my birthday.

It followed suit that my two sisters gave me the choice for a destination to celebrate my 60th birthday. I wanted an easy place for our journey. I searched for a location where the weather was warm and the stress nonexistent. I chose The Enchantment in Sedona, Arizona. On the surface, definitely not the most exciting or exotic locale, but I knew we could partake of tasty meals, hike, bike, swim, exercise, walk around in our bathrobes, read, knit and experience a great time. As an extra bonus my daughter Rachel, whose 33rd birthday fell two days after my 60th, surprised me and accompanied us for three of our five days while my husband babysat her 22 month old son. Acts of kindness such as this are the reason I have stayed married to him for 39 years and counting.

Cocktails with Susan

We all shared a room and slept two to a bed. My three children sent me a beautiful bouquet of unusual flowers EVERY SINGLE DAY. Kay and Susan sang songs with made up lyrics, showered me with cool gifts and made my birthday so very special. We shared meals at the spa and had dinner and happy hour about half the time at the Enchantment Resort’s Tii Gavo.

Every day we participated in numerous activities and one of my favorites was an afternoon cooking class at the spa restaurant. The lesson turned out to be quite entertaining, and the chef demonstrated a delicious, low-fat salad dressing. I never eat low-fat anything yet I absolutely adore this dressing and make it often – surprising friends and family by telling them that it’s healthful. Instead of using tons of fat in the dressing, much of the oil is replaced with “thickened” water (see recipe below). This information and methodology interested me and I think you’ll agree if you make this recipe that it is a pretty cool concept. I use this salad dressing to top seasonal or delicate greens with sliced grilled chicken, fresh steamed asparagus pieces and avocado, sprinkled at the end with toasted sunflower seeds. The pale green dressing, its flavor punctuated by citrus juices, wasabi and mustard also tastes amazing drizzled over a piece of halibut or salmon, and even on top of grilled veggies.

Fresh Salad with Mii Amo Citrus Vinaigrette

Mii Amo Citrus Vinaigrette (with my changes)

Makes 3 cups of dressing*

Ingredients
  • 1 garlic clove
  • 12 sprigs of fresh cilantro (about 3 Tbsp)-stems and leaves both
  • 1 medium sized shallot
  • 2 tsp. dry mustard
  • 2 tsp. dried wasabi powder
  • ½ cup seasoned rice wine vinegar
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 1 orange, zest and juice
  • 1 ½ cups “thickened water” (2 Tbsp cornstarch & water – see below) **
  • ½ cup canola/olive oil mixed together (or just olive oil)
  • Salt to taste
  • Honey to taste (if you like it a bit sweeter)

Instructions

** Prepare the “thickened water” by making a slurry of 2 Tbsp cornstarch whisked into 2 Tbsp of cold water, then slowly add to 2 cups of boiling water in a saucepan. Simmer until thickened for one or two minutes. Refrigerate until cool.

Place all ingredients except oil into the blender. Slowly drizzle the oil into the blender while it is still running to emulsify. The dressing will be fairly thin. Store in the refrigerator for one week to 10 days.

*You can easily cut this recipe in half if you don’t want three cups – or make it all and give some to friends!

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Posted in Condiment, North America, Salads & Dressings | Tagged , , | 2 Comments

Coleslaw in Ambergris Caye

Posted on July 27, 2011 by Marilyn

Mom's Cole Slaw

I have mentioned that Belize is my second home. I live there nearly three months out of every year and I have collected many stories about this part of the world – nearly all of them involving travel, food, friends and family.  And I know in my heart that this collection of memories will only grow and expand with time.

If I had to describe my life in Belize, the first word that comes to mind is “unplugged.”  There is no daily newspaper delivery so we often lose track of world events. We receive little mail aside from a few monthly bills.   We do have wireless internet so I can try to stay in touch with my family – yet I spend very little time on the computer each day and when there’s no connection available (which happens quite frequently), I don’t scurry off to a wireless café in search of WiFi. I merely close my laptop and head back out into the sunshine.

Preferred mode of transportation

To get to “town,” we walk or bike or use our trusty golf cart. The stores carry very basic ingredients, and when items are imported they are often two to three times as expensive as in the United States. These prohibitively excessive prices coupled with my natural curiosity about local cuisine makes it easy to try out the foreign food that crowds the market: large orange fleshed papaya, various beans, plantain or casava chips, freshly squeezed juices, fresh corn tortillas and habanero peppers, “ugly” carrots (knotty and obviously organic) to name a few.

Learning that I can easily incorporate these local ingredients into the many dishes I prepare confirms my core belief about cooking. Namely, you don’t need fancy salts or truffle oil to produce great meals.  That said, I have learned to bring along a few staples without which I would be lost. Bags of homemade granola, whole grains and my beloved Cafe Lladro coffee often take up a bit of  my packing space.  I am, admittedly, a snob when it comes to my caffeine.

Without fail, I make a huge batch of coleslaw within the first day of arriving at our house.  I learned this recipe from my mother and it’s an old standard by now. It is the most basic of the twenty or so coleslaw recipes that I make. Thankfully, the ingredients are available at every single fruit stand and grocery store on the island of Ambergris Caye, Belize. I would imagine that they are even available everywhere else in the world!

Many who visit us and eat this salad ask for this recipe, which is a little embarrassing given that it is so simple.   The result tastes much better than it sounds and here in Belize we eat this salad morning, noon and night.  I greatly prefer this slaw to more traditional Belizean recipes which often incorporate lots of mayonnaise and few if any additional vegetables to the cabbage.

Mom’s Coleslaw

Serves 10-12

Ingredients
  • 1 medium head of cabbage (you can use half purple and half green if desired or all purple) -washed and cut into 1/8’s, then sliced into 1/4 inch strips
  • 1 red pepper, cored and seeded then sliced into 1/4 inch strips
  • 1 yellow pepper, cored and seeded then sliced into 1/4 inch strips
  • 7 medium carrots, peeled and thinly sliced ¼ inch pieces
  • 3 medium cucumbers, peeled and cut lengthwise.  Remove seeds and slice the half rounds into ¼ inch half moons (In the US I use English cucumbers which do not need to be peeled.)
Dressing Ingredients
  • ½ cup white vinegar
  • 4 tsp table salt
  • ½ cup olive oil or canola oil (the olive oil was my addition to mom’s recipe)
  • ⅓ cup sugar (I use turbanado sugar in Belize;  in the states you can substitute granulated sugar)

Instructions

Place all cut up vegetables into a large bowl.

Whisk all ingredients for the dressing together and pour over the vegetables.  Mix together and marinate in a covered container in the refrigerator; stir every few hours.  Add more sugar or salt to taste.  This stays crisp and fresh for at least 3-4 days.  Drain before serving.

Variation:  For Thanksgiving or for a hearty winter salad, replace the carrots, cucumbers and peppers with ½ cup of sliced red onion and 2 cups dried cranberries or dried unsweetened cherries. If you’re not a fan of cabbage, you can even make this slaw with just cucumbers, peppers and carrots and throw in some thinly sliced celery.  Sometimes I add cilantro to give it a different flavor!

I love to serve this slaw with my beloved Belizean Chicken (recipe to be posted once the warm weather starts to disappear).

Check out Wanderfood Wednesday for more great recipes!

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Jungle Oatmeal in Botswana, Africa

Posted on July 20, 2011 by Marilyn

Family of baboons

Situated on a remote island close to the Okavanga Delta, Little Vrumba camp Botswana is a magical place. My husband and I stayed in one of six stand-alone tented rooms that featured an indoor and outdoor shower along with a private deck that overlooked the Savannah.  Each morning we were awakened at 5:30 am and 30 minutes later “continental” breakfast was served. Soon after we began our day we listened to the rustling of the family of baboons that made themselves at home on the wooden walkway that led from our quarters to the open air dining hall. We would hear them scattering about – likely keyed up by the delicious smells emanating from the kitchen. The breakfast served each morning exceeded my expectations of pastry, juice and coffee.   There was a self-serve buffet with hot and cold cereals, juices, fruit salad, toast, muffins and sweet breads, coffee, tea, and even eggs and meats upon request. I thought I had died and gone to heaven!

Giraffe on safari

By 6:00am, following our hearty breakfast, we were ready for a game drive or walk.  Our trusty guide Gordon was excellent at tracking elephant, leopard, lion, and numerous birds. He would see a footprint in the sand and identify which animal was passing through. Gordon could immediately detect which direction they were headed and never failed to lead us to the animal itself!  After hours of tracking we took a break during the heat of the early afternoon and when it started to cool down we departed again for an evening game drive, stopping at sundown for drinks and appetizers. We continued “off road” to search for animals in the dark with an infrared spotlight until 7:30 when the Land Rovers returned to camp so we might freshen up for our 8:00pm dinner with the other visitors. The 12 or so guests engaged in lively conversations during the meal and compared notes about what we had seen that day!

Throughout our stay, I found my focus returning to the camp’s kitchen. During our down time we enjoyed a brunch featuring an array of salads, omelets, hot dishes, cheeses, and exotic fruits. Only a few hours later, following a restfult nap, we prepared for high tea and the table was laden with choices of sweet and savory foods to enjoy.

Vamping with the cooks

Though I was enamored of all the wonderful food, I was even more charmed by the camp manager Alice and her kitchen staff. These women produced the most delicious dishes – everything from crème caramel and fresh baked breads to liver pate and wonderful meat dishes. They allowed me to observe them cooking, singing and enjoying their work.  At one point I started taking pictures and they got so excited they started to vamp for the camera.  When I got back to the states I printed out all the photos and sent them back to my new friends.

One recipe Alice shared with me was “jungle oats.” I grew up eating oatmeal that my mom prepared with water, a little butter, salt and milk, so I was used to a savory version of the dish.  I usually do not like sweet cereals, but my special, early morning indulgence of jungle oats quickly became a new favorite.   The camp cooks couldn’t give me an exact recipe but described to me how this was made.  When I got home I tested a few versions and came up with a pretty close rendition.  While it’s not the same as eating while gazing at the savannah, enjoying these jungle oats never fails to remind me of my time in Botswana. It has become my standard weekday breakfast.  Just a half-cup serving of these healthy whole grains with a little milk keeps me satiated for several hours!

Jungle oats with seasonal raspberries and crisp almonds

Jungle Oats

Serves 4-5

Ingredients
  • 1/2 cup nonfat or regular dried milk (I could have used regular milk, but since the bush camp used powdered I figured I wanted to be authentic)
  • 3 cups cold water
  • 1 ½ cup rolled oats
  • ½ tsp ground cinnamon
  • ½ cup golden or dark raisins
  • Dash of salt
  • 1 tsp turbinado sugar or brown sugar
Instructions

Whisk together water and powdered milk until no lumps remain. Pour mixture into heavy sauce pan and bring to a simmer over medium heat. Stir in oats, raisins, cinnamon, sugar and salt.  Simmer on low for 5 minutes then remove from the heat and cover.  Let rest for 5 minutes.

This is enough for a few days so I refrigerate the leftovers and simply reheat my Jungle Oats, adding more milk or water if it is too thick  for the next couple of mornings.

Variations:  I often top this with about ¼ cup of homemade granola and chopped apples.  This would be great with diced dried apricots, or cut up dates or diced figs in place of the raisins.  If you prefer, use a bit of maple syrup, honey or agave syrup in place of the sugar.  I have also made the hot cereal substituting Bob’s Red Mill 8-grain cereal for the oats. I’ve tried toasting the oats before cooking, which gives them an earthy, nutty flavor.  Inspired by another safari camp, I have even substituted coconut milk for half of the milk and the taste was subtle and exotic.

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End note: If you are interested in learning more about the bush camp in Botswana – you can contact Africa Calls or Wilderness Safaris.

Check out Wanderfood Wednesday for more great recipes!

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Pico de Gallo: San Ignacio, Belize

Posted on July 13, 2011 by Marilyn

San Ignacio Farmers Market

I have mentioned Belize in several posts. Our family is fortunate to have a house on the beautiful island of Ambergris Caye off the eastern coast of this wonderful country. This lush, tropical area has quickly become our second home – a place where our children and grandchildren often visit to play in the coral sand and join us for huge family meals “al aire libre” (outside).

We recently spent three weeks in Belize and, recalling a favorite trip from ten years ago, decided to travel inland to the town of San Ignacio, the capital of the Cayo district in Northern Belize. As soon as we headed away from the coast the terrain became more rugged, green and mountainous. My excitement increased as we neared this teaming city. San Ignacio is more highly populated than Ambergris Caye – and I was hopeful that its food culture would be equally extensive.

One of my favorite things to do in any new city I visit anywhere in the world is to go to the local farmers market. When we arrived in San Ignacio, I spent three hours there and it was the real deal with farmers’ produce, local foods, and other odd products for sale. Baby clothes in every color of the rainbow hung on wire hangers in outdoor stalls. Other vendors were selling various items from used tires to American paperback novels. But it was the produce that really caught my eye. The fruits and vegetables were bright and fresh and a fraction of the price of similar produce on Ambergris Caye.

Beautiful Pitaya

I spotted a funny looking fruit at one of the stalls called Pitaya or dragon fruit. I learned from the locals that it grows on a cactus type plant with flowers that bloom overnight. Pitaya is covered in a bright red skin featuring thick scales and its creamy pulp resembles a vibrant pink pudding spotted with vanilla bean flecks. My new friends at the market explained to me that it is best sliced in half so that you can scoop out the pulp, or one can carefully peel the skin and slice the flesh into pieces.

I had the opportunity to taste this odd-looking discovery later that day. After our morning at the market we headed to Chaa Creek, a gorgeous resort in the mountains featuring thatched roofs and dark mahogany furniture perfect for lounging. Before renting a canoe to paddle down the river, we decided to grab a quick snack. Lo and behold, we were served some Pitaya as part of the fruit platter! The taste is sweet and somewhat bland, reminding me a bit of kiwifruit. Despite Pitaya’s relatively delicate flavor, its fluorescent, reddish pink appearance really jazzed up the otherwise ordinary presentation. And I recently learned that it’s the hot new thing in the culinary world. The New York Times Food section even dedicated a story to the ravishing dragon fruit!

Pitaya and fruit plate at Chaa Creek

Canoeing down the river back to town took about two hours. We ate a late dinner at Ervas – an authentic restaurant right off the main drag in San Ignacio. We enjoyed listening to locals chatter at nearby tables as we sat outside and feasted on spicy conch ceviche laced with fresh lime and a simple grilled snapper. Once we finished dinner we strolled down the road to dance at a local night club. I was, by far, the oldest female there. Young girls twirled around us as the music blared loudly from dilapidated speakers. Their partners threw them into the air, dancing wildly to the frantic beat of the local music. Even though I felt like a fish out of water, I decided on the spot that women my age should keep dancing and canoeing and having fun as long as we can!

I wish I could convey the tastes and smells we enjoyed in the market in San Ignacio. Luckily – it’s easy to recreate the fresh and exotic flavors right in your own kitchen. Below is my rustic recipe for Pico de Gallo (which translates to “rooster’s beak”).  I use it as a dip for tortilla chips, as a condiment for tacos and a lovely accompaniment for meats and fish.

Pico de Gallo and blue corn tortilla chips

Pico de Gallo

Makes 2 cups

Ingredients
  • 4 small vine ripe tomatoes or same amount of cherry tomatoes (about 1 lb.)
  • Marie Sharps habenero hot sauce-to taste for hotness
  • 10 sprigs of cilantro
  • 1 large garlic clove
  • 1/4 large purple (Bermuda) or white onion
  • Juice of 1 medium sized lime
  • 3/4 tsp salt
Instructions

Cut tomatoes into a ¼ inch dice. Place diced tomato into a 6 cup ceramic bowl. Shake in some Marie Sharp’s habanero sauce. Roughly chop the cilantro (stems and all) and add to the tomatoes.

Next, cut the onions into a ¼ inch dice and peel and smash the garlic with the flat part of your knife. Put the onions and garlic into a fine strainer, and run cold water over it to remove the bitterness. Shake well and add to the tomato mixture.

Taste and season with lime juice and salt, and let stand at room temperature so the flavors blend. Remove the smashed piece of garlic before serving.

Note – it doesn’t keep that well because the lime and salt cause the tomato to become watery. If you plan to keep it longer, remove the seeds before you chop the tomato. Fresh lime and fresh garlic prevent the growth of bacteria.

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End Notes:

If you every find yourself in San Ignacio – I strongly recommend you check out Erva’s restaurant. You won’t be disappointed!

And if you’re looking for a lovely place to stay – Chaa Creek is hard to beat.

Please check out more at Wanderfood Wednesday!

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