I am forever fascinated with food from other cultures. International cuisine reveals so much depth and many unique flavor combinations that delight my culinary curiosity. Continue reading
I thrive on culture shock – it engages my senses and is intensely stimulating. I love arriving in an unfamiliar country and experiencing the sites, the sounds, even the unusual odors! I long for days, even weeks, where life is in sharp contrast to my own. On the occasion of my trip to Colombia, my parents and eight other daring adventure seeking souls accompanied me. My parents inspired my love for travel – naturally, they are one of my favorite companions.
Before I left, everyone I told questioned my judgment. I’m used to the reaction – it is the usual response I get for most of the places I have traveled. I don’t try to explain anymore. Instead, I offer this quote.
“Bizarre travel plans are dancing lessons from God” – Kurt Vonnegut Continue reading
Recently I was invited to a lunch cooked by Chef Katie Chin, an Asian food expert, cookbook author, TV host and food blogger. The meal was wonderful and Katie was absolutely delightful. She taught us the basics of Thai cooking and how easy it is to bring Thai flavors into our own kitchens.
Katie showed us how a few ingredients could make beautiful “Pineapple Fried Rice” brilliantly presented in a fresh pineapple. Continue reading
Zucchini blossoms are delicate by design, exquisite to eat, and pleasurable to paint.
But today I didn’t just paint Mother Nature…
I tampered with it.
There is nothing sexier in my book than cooking French. That could explain why I traveled 6,000 miles to take cooking lessons in France from a gifted cook and teacher Susan Herrmann Loomis. Her culinary classes became my destination.
Georges Auguste Escoffier was the first to create systems and simplified rules for cooking. Not only did he create them, he documented them in the fascinating book Le Guide Culinaire. His criteria are still used in Western culinary education and restaurants today.
This might explain why we drink a “Frappé” at Starbuck instead of a “drink that is ice blended,” eat crêpes, instead of “very thin pancakes” and “deglaze” a pan instead of “removing the bits of food that cling to a pan, by adding a liquid.” Continue reading