Halibut with sparrows

Halibut sitting on a bed of Spaetzel “little sparrows” or airy potatoes is where the delicate halibut repose. 

 Einstein must have loved airy potato spaetzle, after all, he was responsible for fostering our understanding of the dual nature of light. 

This recipe has been marinated in a spicy Chinese – ginger marinade. 

Zingiber – As its official name and, was considered a luxury for more than 5000 years ago. 

 During the 15th century ginger was used for medical purposes. It is only in recent years that it has become a valued commodity spice. 

I am not Queen Elizabeth I ~ who invented the gingerbread man, nor Einstein with his ingenious understanding of physics, however, complimenting this recipe, the halibut bring us to the 21st century. 

Exotic, sweet and bizarre – looking rambutan

Looks like a lychee, tastes like a lychee but no, it is not a lychee.  It is a deliciously sweet fruit from the Malay Archipielago where it is harvested twice a year, June to August and December to January. 

The Archipielago is a vast chain of islands stretching eastward from Sumatra to many thousand kilometers which most of it now falls within the sovereignties of Malaysia and Indonesia.  

It is the land of the orangutan, the land of the bird of paradise, and an array of butterfly species. 

 What more can we travelers ask from this fascinating place?  

In this century, as far as where you are, what is your opinion Charles Robert Darwin? 

 EXOTIC FRUIT SALAD from Malay Archipelago 

Ingredients 

rambutans, skin and stone removed 

kiwifruit, peeled 

strawberries 

1 small ripe pineapple 

1 bunch black grapes  

orange liqueur (Cointreau or Grand Marnier or even Tequila orange liquor. 

Enjoy!

Arancini in Tuscany

Many Tuscan cooking can rise or fall on the quality of its fritto. The term refers generally anything that is dipped into oil, batter or not.  Somewhere among the colorful jumble of meats, cheese and grains results in the arancini. 

In beautiful Italian, arancini means little oranges. It will be brought to life at home in a frying pan with the help of arborio rice, prosciutto, mozzarella and garlic.  

Sitting on an arrabbiata makes the magic.  

 Several years ago, traveling south, I promised to remember Tuscany’s most beautiful sunsets. I have not forgotten the Tuscan coast – the emphasis is on the freshness and pleasure on a seaside meal. 

Wine oh! wine! The history of viticulture in Tuscany dates back to the Etruscans in the 8th century. Through governo (Italian for government) and the stabilization ~ we are here to enjoy. 

Francesco Redi with his “Bacco in Toscana” ~ 980 line –poem describes the wines of Tuscany. 

Welcome to my blog Francesco! Salud! Ci veddiamo amicci. 

Arancini on Italian pottery

New Zealand meets Korea with a Mexican artistic touch.

Roasted lamb in Harissa sauce, decorated with mild – heat shishito peppers.  The Lamb has been seared, then drunken in a Harissa sauce which has been folded into a plantain leaf.           

 On a rack, it is steamed for over 4 hours.

Fondly, reminding me of the cost of the lamb, I will recite part of a poem from Frida Kahlo to her husband the Mexican muralist Diego Rivera. The poem reminds me of the cost of the lamb not the love story. 

You thought I’d never find

A love like the one I’ve lost.

But I’ve found one so fine

I don’t mind paying the cost.

     


 

Yes indeed… It was delicious!

Blistered shishito peppers are found in Korean cuisine as in other Asian cooking. Loving to have a side – spiced dish, the peppers were blistered and set as a decoration which made the lamb look kind of funny.

So… I get back to the poem instead, which is as artistically strange as Frida was in life!

        The king and queen of spades

        Thought to steal from me a trick,

        But I am not afraid

        For all die pretty quick

        I’ll tell you something, friends,

       The way it really comes down:

        If they want me, pain ends;

        If they forget, I leave town.

        There’s one favor, it’s true,

         I am at a loss to ask:

        ‘Cause if I fling this shoe,

        I will never take it back.

  • Frida Kahlo “La chancla”

Oh… Marrakesh!

Marrakesh! “Land of God.” 

Trio of orange – colored flavored delicacies… Grilled salmon, couscous and Moroccan carrots. By joining them together, the result is a perfect symbol of sunshine. My inspiration is to ~ The “Hamsa.” named after “Who lives forever.”  

Hamsa is an ancient symbol which is often held as an amulet to counteract evil eye.

Christian, Jewish and Muslims Scholars cannot agree on this interpretation however, with a personal note and just in case, I hold mine.

When traveling through Morocco, a mountainous country in Northern Africa, your lucky star is to be given the gift of a “Hamsa.”

A warm Thank you to Kathy for the delicious, unique Moroccan carrots.

Mrehba – Welcome

                                       Hamsa

A Passport with ingredients.

Hello Back World!

A world apart to many of you.  

 During our vacation to beautiful south, encountered the joy of beauty and artistic culinary masterpieces.  

Sharing number of qualities of Baja California, is my appreciation for the music and the hospitality which tense toward a happiest and joyful abundance. 

History of Baja, the beautiful peninsula northwestern Mexico was omitted from the deal during the American War in 1846 – 1848.  

 From the Pacific to the Mar de Cortez, this beautiful arid land has many secrets and stories to tell.  Bringing you to this magnificent place, writers as Carlos Fuentes, whom he was awarded the Cervantes Prize, the highest honor given to a Spanish-language writer and Daniel Reveles, who falling in love with the magical pueblo of Tecate wrote short stories about enchiladas, rice and beans, salsa and chips, tequila, lemon and salt.  

Food in Baja can be very eclectic, full of camaraderie and community… In this post a well-deserved chicken taco sitting on a bed of guacamole is what I am welcoming to my post. 


A Four million story and “Canvas” fillet

Fillet mignon as the heart of the loin and a “Four Million” romance is a symbol of a scrumptious treat which holds a social place in the gastronomic heart. Adding a lot of butter, mustard and black pepper creates a vehicle of “ canvas” flavors.

“Canvas” Voltair, French writer and philosopher – “Those who can make you believe absurdities, can make you commit atrocities.”

Canvas” Victor Hugo ~ “Les Mis,” an enthralling story of broken dreams, giving an enormous impulse of the heroic Neo classism.

Canvas” Gilbert Becaud , French singer and composer- “Et Maintenant”, a magnificent composition of “And now.”

Victor Hugo and Voltair and Becaud… Bienvenu ~ Welcome to my blog.

Don Quijote and the Paella.

Paella, a simple Valenciana rice dish with ancient roots from the 19th century.  Paella means “leftovers” and the dish where is cooked is also called ~ “Paella.”  

There is an old story of the Arab Moorish kings’ servants created this dish with the leftovers from royal banquets. 

From La Mancha, a vast area from Toledo towards Valencia, I am calling the Spaniards to accept my creation without the typical shellfish which is an icon to the real “Paella Valenciana” ~ The Valenciana way. This dish was created from short grain Spanish rice, chicken and vegetables that were cooked with the most expensive spice in the world saffron ~ derived from a purple flower “Crocus”.  

Don Quijote de la Mancha, a novel assumed to be written in the 1500’s calls for love, fantasy and devotion. This ingenious novel created by Miguel de Cervantes Saavedra, “Prince of wits”, has brought to my senses to make a “Paella.” 

Representing goodness, this fictional novel of Don Quijote de la Mancha, shows the Chivalric romantic love from Quixote to his Dulcinea, and the devotion of Sancho Panza to Don Quijote. 

Even without the windmills, This is magic!

Puebla’s battle and the Iztaccihuatl.

Chicken breast with poblano – stuffed hot peppers.

The poblano peppers had been roasted, peeled, deveined and seeded. The magic happens as it is stuffed into the chicken breast which has been padded in a light polenta-tempura mix.

Within this recipe, I am battling in nahuatl (language of the indigenas) the different flavors from the heat of the peppers… This is to be remembered as the “Batalla de Puebla.”
As us, in the USA celebrate “5 de Mayo”, the poblano peppers are here to enjoy the triumph of a battle won by the Mexican indigenes from the French army.

Puebla is a state in the highlands of south central Mexico, to enjoy one of the most beautiful volcanoes in the world is to know the story of a love legend between the warrior Popocatepetl and the empress Iztaccihuatl. These volcanoes can be seen from Puebla but, in a clear day, overlooked Mexico City is where the magic begins.

As an Aztec mythology, looking at “los volcanes”, clearly Popocatepetl sits watching her pregnant love Iztaccihuatl – empress of the Aztecs. What a magnificent view on a clear day!

Celebrating love and triumph!


The Volcanos! The Popocatepetle and the Iztaccihuatl.

Absobloodylootely – Bits’n Bobs

“Blimey” to a “scouser” ~ delicious to a Liverpudlian.

Fish – spiced with extra crispy Italian coating! Oh La La!!! Absobloodylootely delicious! The potato fries “chips” crunchy and flavorful… Even though we run to savor it, not to be confused with “we’d better chip to a location.”

Fish & chips with a green mix salad and “cabbage” not brain dead~ nor catatonic state.

In a personal note, trying to be “gabby”or “gaga” enjoyed this dish as much as I did writing in British – English. Not rubbish… but truth. Perhaps a “caff” coffee to finish this meal is a call to order. Cheers!

John Lennon, “Imagine” life with you amongst us. You are missed.