Several weeks ago, my friend Marie, who lives with her husband just outside of Charlotte, NC, called me to say that she had just had an interesting experience with her new neighbor and some grilled corn. At first, I was wondering why she was calling me with this news. It did not seem particularly interesting. However, she told me that her neighbor was roasting the corn over a strange-looking grill and then proceeded to dip the ears into salt water. Now I was intrigued. What was her neighbor thinking? Who had ever heard of such things. I mean, in the south, we smother our boiled corn with butter and sprinkle on the salt.
Then, she told me her neighbor and his family are Persian and emigrated from Iran. What a coincidence, as my boyfriend, Pedram, also grew up in Iran. I quickly told him that Marie's neighbor had been roasting corn over a charcoal grill and then dipped it into salt water. He replied, "Oh, she has a Persian neighbor?" Apparently this practice is common place amongst Persians.
Several days later, Marie and I were enjoying a glass of wine on her deck, when her neighbor came outside to enjoy a smoke. She introduced us, telling him that I was her friend who was dating a Persian man.
After exchanging the proper hellos, Jason, as he prefers to be called, and I began a particularly enthusiastic discussion of Persian foods. He named different dishes, a few of which I recognized, and described the ingredients of wonderful meals, the names of which I did not know. After a few more minutes of food talk, Jason asked in what city Pedram grew up and how long he had been living in the U.S. I asked him the same questions; we decided that when my boyfriend came to visit, we should have dinner.
Several weeks later, Pedram came to Charlotte on a Friday night. We talked with Jason and decided we would all have dinner on Saturday night. Pedram said he would make khoresht, a Persian stew.
After being away all day, we arrived back to Marie and Mike's around 7. We had just begun to cut eggplants when the doorbell rang. It was Jason. He said he had been marinating meat since the night before and that his wife had already begun cooking rice. This was going to be quite a spread.
Pedram finished the stew preparations and it was simmering, filling the house with aromas of saffron, bay leaves and tomato. We left the dish to finish cooking and went next door to Jason's. We had some wine while he was grilling the lamb and chicken kabob, then he brought out some tequila. I certainly was not expecting that! Had I not sworn off tequila shortly after finishing undergrad?
But hey, why not have just one? It isn't everyday that, two ladies from Alabama, living in North Carolina, get to drink with two Persian men, and an American husband who spent his early career living in Africa. Cheers to diversity.
Once the meat was done, we all headed to Marie and Mike's to have dinner. Jason's wife and daughter and our two dogs joined the four of us. The food was outstanding and the conversation was even better. Jason's daughter, Nirvana, who has only lived in the U.S. for 9 months, spoke perfect English with hardly an accent. We were all impressed with her language, intelligence and genuinely happy-go-lucky demeanor. Oh, and she loved the dogs which is always a sign of great character if you ask me.
Our night ended with Jason and his family leaving us with all the delicious leftovers. It's funny, I tell Pedram that Italians and Persians are similar. Both groups feel the need to overfeed anyone with whom they are sharing food. Isn't that what life is all about...Good food and great friends. And, it does not matter in what country you were born.
This is one of my favorite ways to have chicken. Pedram often makes this for me as I could eat it almost everyday and ask for it often. It is super easy to make, but should be marinated overnight for best results.
Ingredients:
Boneless, skinless, chicken thighs, fat trimmed, about 1-1.5 pounds
Large container of plain yogurt
1/2 medium onion
1-2 teaspoons of salt
a pinch of saffron
Place trimmed chicken in a bowl. Crush saffron using a mortar and pestle. Microwave a small juice glass of water and then add saffron to water. Place a lid or small plate on top of glass to let saffron steam. Leave for 5 minutes. In a separate bowl, add 1/2 container of yogurt. When saffron is finished steaming, add to yogurt. Mix well. Add grated onion and salt. Pour on top of chicken. If chicken isn't fully covered add in more yogurt and stir well. Refridgerate overnight. Either grill chicken or saute in a grill pan over medium heat until no longer pink in middle. Serve with saffron rice; cook rice per usual, just repeat process above with saffron and add to cooking water.
This dish would be great accompanied by a dry reisling or a light, burgundy-style pinot noir.
Tuesday, August 10, 2010
Wednesday, July 14, 2010
That's Amore in Hong Kong, Caprese Salad recipe
Prior to March 2010, I was an Asian virgin. No, I am not ethnically linked to the east, I had just never ventured to that part of the globe. As my departure date of March 4 drew nearer, my excitement over visiting China and Hong Kong continued to increase. Furthermore, I began daydreaming about what kind of food I might encounter. Clips from a travel channel show filmed in Beijing, where the host ate scorpions on a stick, filled my mind. Although I was pretty sure I was not going to eat a poisonous creature skewered and grilled, I figured I could find some exquisite, local fare that I was not afraid of being stung by.
After traveling a week in Beijing and Nanjing, I boarded yet another flight to Hong Kong. Immediately, I loved the city. Although usually reminiscent of the hot, muggy summers I spent growing up in Alabama, the weather was unusually cool. Having lived in Boone, NC for the past 10 years, I laughed when I saw locals wearing sweaters in the 65-degree chill.
Huge, sparkling sky scrapers surrounded Victoria Harbor. I instantly thought of New York City, but with a tropical twist. A backdrop of lush, green foliage covering steep peaks was in perfect contrast to the massive amounts of steel and glass. As I continued to stand on the harbor pier, staring in awe, visions of elaborate Hong Kong-style dishes began to dance through my head. But, I guess it was the comparison between New York and this gem just to the south of mainland China; I did not want Chinese food. For a few brief seconds, I almost did not believe myself. It was my first day in Hong Kong and Chinese food was not on the menu. Just as in the Big Apple, Hong Kong is a melting pot of flavors. Middle Easterners, Brits, Aussies and Indians mesh with the local Cantonese. With so many different ethnicities, choosing a cuisine would be difficult.
After walking around a Korean neighborhood, where drying laundry was prominently displayed on miniscule balconies, our group stumbled upon an Italian Bistro—Al Dente. One of our group members, who hails from the Northeastern US and grew up “eating with Italian neighbors,” wanted to go in. Although I did not say so, I was thinking, hell no, I am not eating at an Italian restaurant in a Korean neighborhood in the formerly British but now sort-of Chinese city of Hong Kong. No, grazie!
After some convincing by the group, protests from my growling stomach and the $15 for a three-course meal price tag, I was sold.
We sat down at a white-linen covered table next to the window. A charming waiter with a warm, friendly smile appeared. He placed our napkins in our laps and presented the wine list. He told us the specials of the day. They all sounded splendid.
A few minutes later, he returned with a steaming basket of baked-fresh-that-day rosemary foccacia accompanied by olive oil and balsamic vinegar. We ordered an antipasto platter for the table to share and drinks, I myself requesting a house Chianti.
Our drinks arrived with the antipasto. We were asked to make our entrée selections; everyone in the group ordered steak except me. I asked for wild mushroom risotto. Then, we focused our attention back to the antipasto. The platter was huge and filled with artichokes, roasted red peppers, prosciutto, pepperoni, mozzarella, parmesean, kalamata olives and grilled eggplant. One of our dining companions had never had the pleasure of antipasto. As we explained what each item was, he put each one into his mouth, chewed while smiling and then moved on to the next item with gusto. To say he enjoyed it would be an understatement. After the antipasto while waiting for our entrees, we were each served a fresh, mixed baby green salad with housemade vinaigrette dressing and more bread. The salad was crisp and refreshing.
While discussing how tasty everything had been so far, the main course arrived. Although I do not eat red meat, the steaks looked tender and juicy. My fellow diners affirmed my initial conclusion. The risotto was creamy and moist with several varieties of mushrooms which I could not identify. It tasted like what Nonna would laboriously prepare for a weeknight supper in the fall in Tuscany.
Despite being full and our protestations, we all accepted our fate as determined by our waiter; “but the dessert is included.” Everyone settled upon the tiramisu served with a side of vanilla gelato finished with chocolate and raspberry glace. What a remarkable finish to a fabulous meal.
As we stepped out onto the sidewalk, grins of satiety and enjoyment plastered onto our faces, we could not help continuing to discuss what a truly fantastic meal we had just eaten. None of us could believe what an authentically Italian feast we had somehow found in Hong Kong of all places. We congratulated ourselves for being adventurous and not following other members of our tour group to Outback Steakhouse. Because we had sought out the extraordinary and were not compelled to behave within the norm, we were rewarded and at the price of a fast food lunch for two in the states. Take that New York!
Despite my initial skepticism about eating Italian food in Asia, my curiosity won out. Once again, I was reminded that by letting go of my prejudices, wonderful things just seem to happen. The next time a take a trip, I will fondly reflect upon my experience in Hong Kong. Who knows, I might find myself in Italy staring into a bowl of Cantonese fried rice and a platter of sweet and sour pork.
The address for Al Dente in Hong Kong is:
21 Prat Avenue, Butterfly on Prat
Thim Sha Tsui, Kin, Hong Kong
This is an easy dish that is high-impact. It can be served as a salad or appetizer and is beautiful at a dinner party.
Buon Appetito!
Salata Caprese
Fresh, vine ripened tomatoes, about ½ of a large tomato or one small per person
Fresh buffalo mozzarella (I use 4 oz. per person)
½ cup balsamic vinegar
2 Tbsp. honey
Olive oil
Basil leaves
Salt and pepper
Heat vinegar and honey in a saucepan over medium heat. Let it reduce until a thin syrup. Then remove from heat. Cut tomatoes into 1-inch slices. Cut mozzarella into ½ inch or so slices. I assemble one salad per person on a small appetizer plate. Start with a slice of tomato, sprinkle with salt and pepper, drizzle with olive oil. Add cheese on top of tomato. Add 2-3 basil leaves. Starting with another tomato, repeat s&p, oil, cheese and basil, then finish off with slice of tomato of top. Finally, drizzle a teaspoon or two of balsamic reduction on top of salad. Top with a basil leaf.
After traveling a week in Beijing and Nanjing, I boarded yet another flight to Hong Kong. Immediately, I loved the city. Although usually reminiscent of the hot, muggy summers I spent growing up in Alabama, the weather was unusually cool. Having lived in Boone, NC for the past 10 years, I laughed when I saw locals wearing sweaters in the 65-degree chill.
Huge, sparkling sky scrapers surrounded Victoria Harbor. I instantly thought of New York City, but with a tropical twist. A backdrop of lush, green foliage covering steep peaks was in perfect contrast to the massive amounts of steel and glass. As I continued to stand on the harbor pier, staring in awe, visions of elaborate Hong Kong-style dishes began to dance through my head. But, I guess it was the comparison between New York and this gem just to the south of mainland China; I did not want Chinese food. For a few brief seconds, I almost did not believe myself. It was my first day in Hong Kong and Chinese food was not on the menu. Just as in the Big Apple, Hong Kong is a melting pot of flavors. Middle Easterners, Brits, Aussies and Indians mesh with the local Cantonese. With so many different ethnicities, choosing a cuisine would be difficult.
After walking around a Korean neighborhood, where drying laundry was prominently displayed on miniscule balconies, our group stumbled upon an Italian Bistro—Al Dente. One of our group members, who hails from the Northeastern US and grew up “eating with Italian neighbors,” wanted to go in. Although I did not say so, I was thinking, hell no, I am not eating at an Italian restaurant in a Korean neighborhood in the formerly British but now sort-of Chinese city of Hong Kong. No, grazie!
After some convincing by the group, protests from my growling stomach and the $15 for a three-course meal price tag, I was sold.
We sat down at a white-linen covered table next to the window. A charming waiter with a warm, friendly smile appeared. He placed our napkins in our laps and presented the wine list. He told us the specials of the day. They all sounded splendid.
A few minutes later, he returned with a steaming basket of baked-fresh-that-day rosemary foccacia accompanied by olive oil and balsamic vinegar. We ordered an antipasto platter for the table to share and drinks, I myself requesting a house Chianti.
Our drinks arrived with the antipasto. We were asked to make our entrée selections; everyone in the group ordered steak except me. I asked for wild mushroom risotto. Then, we focused our attention back to the antipasto. The platter was huge and filled with artichokes, roasted red peppers, prosciutto, pepperoni, mozzarella, parmesean, kalamata olives and grilled eggplant. One of our dining companions had never had the pleasure of antipasto. As we explained what each item was, he put each one into his mouth, chewed while smiling and then moved on to the next item with gusto. To say he enjoyed it would be an understatement. After the antipasto while waiting for our entrees, we were each served a fresh, mixed baby green salad with housemade vinaigrette dressing and more bread. The salad was crisp and refreshing.
While discussing how tasty everything had been so far, the main course arrived. Although I do not eat red meat, the steaks looked tender and juicy. My fellow diners affirmed my initial conclusion. The risotto was creamy and moist with several varieties of mushrooms which I could not identify. It tasted like what Nonna would laboriously prepare for a weeknight supper in the fall in Tuscany.
Despite being full and our protestations, we all accepted our fate as determined by our waiter; “but the dessert is included.” Everyone settled upon the tiramisu served with a side of vanilla gelato finished with chocolate and raspberry glace. What a remarkable finish to a fabulous meal.
As we stepped out onto the sidewalk, grins of satiety and enjoyment plastered onto our faces, we could not help continuing to discuss what a truly fantastic meal we had just eaten. None of us could believe what an authentically Italian feast we had somehow found in Hong Kong of all places. We congratulated ourselves for being adventurous and not following other members of our tour group to Outback Steakhouse. Because we had sought out the extraordinary and were not compelled to behave within the norm, we were rewarded and at the price of a fast food lunch for two in the states. Take that New York!
Despite my initial skepticism about eating Italian food in Asia, my curiosity won out. Once again, I was reminded that by letting go of my prejudices, wonderful things just seem to happen. The next time a take a trip, I will fondly reflect upon my experience in Hong Kong. Who knows, I might find myself in Italy staring into a bowl of Cantonese fried rice and a platter of sweet and sour pork.
The address for Al Dente in Hong Kong is:
21 Prat Avenue, Butterfly on Prat
Thim Sha Tsui, Kin, Hong Kong
This is an easy dish that is high-impact. It can be served as a salad or appetizer and is beautiful at a dinner party.
Buon Appetito!
Salata Caprese
Fresh, vine ripened tomatoes, about ½ of a large tomato or one small per person
Fresh buffalo mozzarella (I use 4 oz. per person)
½ cup balsamic vinegar
2 Tbsp. honey
Olive oil
Basil leaves
Salt and pepper
Heat vinegar and honey in a saucepan over medium heat. Let it reduce until a thin syrup. Then remove from heat. Cut tomatoes into 1-inch slices. Cut mozzarella into ½ inch or so slices. I assemble one salad per person on a small appetizer plate. Start with a slice of tomato, sprinkle with salt and pepper, drizzle with olive oil. Add cheese on top of tomato. Add 2-3 basil leaves. Starting with another tomato, repeat s&p, oil, cheese and basil, then finish off with slice of tomato of top. Finally, drizzle a teaspoon or two of balsamic reduction on top of salad. Top with a basil leaf.
Wednesday, July 7, 2010
Farmer's Market, Bruschetta with fig, goat cheese and prosciutto
Working in a town "off the mountain", as we Boone locals like to refer to anywhere that does not encompass our sanctuary filled with cool mountain breezes and pine-scented air, I decided to visit the Hickory farmers market. I often spend an hour or so of a lazy Saturday morning at my local market in Boone. However, the thought of checking out an unfamiliar spectacle of fruits and vegetables filled me with excitement. I could almost picture myself riding my red bicycle with the basket in front down the cobblestone street past the cathedral and into the piazza.
Oh wait, I am not in Italy today, so I must drive my car to the town square in Hickory, where sellers of delightful, fresh morsels set up shop under white tents. I am surprised to find a familiar face...it's the lady who serves up samples of freshly made goat cheese infused with herbs at my local market. She's always smiling and today is no different. I wander over to her table, anticipating what will soon envelope my taste buds...a little bit of perfection. Although I have sampled all the flavors numerous times, I allow myself the pleasure of indulging in the rosemary flavored cheese today. It's better than I remember (this often happens) and the refreshing blend of tangy coolness is much appreciated in the 98 degree heat. I decide to take an 8-ounce container home with me and immediately begin daydreaming about returning to my land of cool mountain breezes, sitting out on my deck and enjoying the cheese. But with what should I accompany my creamy, rosemary-scented treat?
As I continue sweating, shopping and then sweating some more, I buy a few other items and decide to retreat to the airconditioning of my car. Just as I turn the corner at the stand by the exit, something catches my eye. It's a glorious, green container, overflowing with ripe figs. It takes me a moment to register that this is indeed the fruit of a fig tree. I have never seen this at my local market. Because of the climate differences between Hickory and Boone, this is most certainly the reason. However, at this point, I am not really interested in why these figs are here, but rather, in taking them home with me. For anyone who has never eaten a fresh fig, it tastes like a cross between a strawberry and a peach. And, it is divine. I pay $4 for a large basket and leave the market, smiling, just like the goat cheese lady.
Once I return to my car and am certain a heatstroke is not imminent, I begin my drive back to the office. Combinations of figs and goat cheese permeate my thoughts: figs topped with goat cheese and honey, grilled figs with balsamic glaze, fig tart (oh wait, I am not good at baking) and then clarity amidst the chaos in my head. Bruschetta with Figs, Goat Cheese and Prosciutto.
This is about as simple as it gets and is prefect for a summer day.
Cut 1-inch slices from a french baguette
Rub bread with raw garlic clove, cut in half and drizzle with olive oil (For more garlic flavor, rub bread with garlic after toasting). Toast in a 300 degree oven for about 10 min or until desired crunchiness.
Spread a thin layer of cheese onto the bread.
Slice a washed fig in half lenghtwise. Place on bread.
Add a slice of thin prosciutto.
Enjoy this with a chilled Pinto Grigio.
Oh wait, I am not in Italy today, so I must drive my car to the town square in Hickory, where sellers of delightful, fresh morsels set up shop under white tents. I am surprised to find a familiar face...it's the lady who serves up samples of freshly made goat cheese infused with herbs at my local market. She's always smiling and today is no different. I wander over to her table, anticipating what will soon envelope my taste buds...a little bit of perfection. Although I have sampled all the flavors numerous times, I allow myself the pleasure of indulging in the rosemary flavored cheese today. It's better than I remember (this often happens) and the refreshing blend of tangy coolness is much appreciated in the 98 degree heat. I decide to take an 8-ounce container home with me and immediately begin daydreaming about returning to my land of cool mountain breezes, sitting out on my deck and enjoying the cheese. But with what should I accompany my creamy, rosemary-scented treat?
As I continue sweating, shopping and then sweating some more, I buy a few other items and decide to retreat to the airconditioning of my car. Just as I turn the corner at the stand by the exit, something catches my eye. It's a glorious, green container, overflowing with ripe figs. It takes me a moment to register that this is indeed the fruit of a fig tree. I have never seen this at my local market. Because of the climate differences between Hickory and Boone, this is most certainly the reason. However, at this point, I am not really interested in why these figs are here, but rather, in taking them home with me. For anyone who has never eaten a fresh fig, it tastes like a cross between a strawberry and a peach. And, it is divine. I pay $4 for a large basket and leave the market, smiling, just like the goat cheese lady.
Once I return to my car and am certain a heatstroke is not imminent, I begin my drive back to the office. Combinations of figs and goat cheese permeate my thoughts: figs topped with goat cheese and honey, grilled figs with balsamic glaze, fig tart (oh wait, I am not good at baking) and then clarity amidst the chaos in my head. Bruschetta with Figs, Goat Cheese and Prosciutto.
This is about as simple as it gets and is prefect for a summer day.
Cut 1-inch slices from a french baguette
Rub bread with raw garlic clove, cut in half and drizzle with olive oil (For more garlic flavor, rub bread with garlic after toasting). Toast in a 300 degree oven for about 10 min or until desired crunchiness.
Spread a thin layer of cheese onto the bread.
Slice a washed fig in half lenghtwise. Place on bread.
Add a slice of thin prosciutto.
Enjoy this with a chilled Pinto Grigio.
Subscribe to:
Posts (Atom)