taste area: Food

Showing posts with label Food. Show all posts

5/1/18

Take me there

This time it's the Greek landscape of Kythira, the new gastronomic destination in Chora, BON BON Fait Maison, for a taste of their pancakes and ice cream with a fresh take:). What a combo!

12/26/17

One of my great loves, greek food, and greek cuisine's deliciously uncomplicated and simple, yet tastiest flavors, are hard to find outside the country's own borders. This place has been created by a Greek/Turkish couple and their love for what all the Aegean "Tavernas" and all the gatherings with great company alongside glorious food is all about.

Couldn't go last time I was in Miami but I am not missing this spot when I'm back in town..

Mandolin Aegean Bistro / 4312 ne 2nd ave miami, fl 33137

11/29/17

Cod & corn chowder

Now that the weather gets colder (at least here), we are all up for consuming all kinds of soups;)
Lately, I found this recipe and thought I'd give it a try..and it did not disappoint at all. When you've run out of ideas of what you could possibly do with some left over cod pieces lying around in your freezer, this is the one to try: Cod & corn chowder.

Kids love chowder when we get to order it while eating out and the addition of the oyster crackers completes the bill (look: fun part). Restaurants usually make it with clams and/or other types of sea "species" but using cod just make it an easy and fulfilling alternative. And that makes life better, right?

Cod & corn chowder

Ingredients

3 slices center-cut bacon
8 scallions/green onions, thinly sliced
1 1/2 teaspoons finely chopped garlic
2 tablespoons all-purpose flour
2 medium Yukon gold potatoes, peeled and cut in 1/2-inch dice
2 cups 2 percent milk
2 cups reduced-sodium chicken broth
2 teaspoons finely chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 pound cod, skin removed, chopped
2 1/2 cups cups fresh or frozen corn kernels
1/4 cup fat-free half-and-half (I used cream)

Preparation

In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté half of the scallions for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon. Add oyster crackers on top!

Bon Apetit!

11/5/17

Wanna

1/ experience the taste of a colorful candy mixtape
2/ browse through the pages of Nomas magazine
3/ listen to Kelela's new album again and again
4/ not wait long for Arket online in the US
5/ try out handmade pasta at A mano
6/ new make-up style techniques

10/20/17

On my radar: Mazi, London

Greek cuisine at its best in this London restaurant Mazi. Old time classic all-delicious Greek recipes from octopus, tarama and fava beans to lamb stifado, loukoumades and galaktompoureko, they are all reinterpreted with a modern twist. And what about that cocktail list? Tzatziki martini with cucumber mastiha, gin and lemon? Take me there now please!

Mazi / 12 Hillgate St, Kensington, London W8 7SR, UK

8/27/17

Southern charm

Nestled in the heart of New Orleans, Willa Jean is the place to be and makes it to the top of my wishlist for southern food and delicacies whichever time of the day. Biscuits 'n gravy, peanut butter hot chocolate, salmon tartine, fried oyster benedict (!), huevos rancheros, cornbread puddin' or a perfectly made cocktail, I'm all for it!

Check it out: Willa Jean, 611 O' Keefe Ave, New Orleans 70113 Louisiana

3/6/17

Take me there

When in Miami, for a manchego and pear sandwich or a tortilla espanola along with a cup of latte, checking out the place's cool decor :)

OTL/ 160 NE 40th street, Miami, FL 33137

2/6/17

Shrimp tempura tacos

I love tacos and this one features one of my favorite basic ingredients for tacos: shrimps. Battered shrimps. Hell yeah! This is my recipe for this homemade taco-dish:

Shrimp tempura tacos

Ingredients
1/2 lb shrimps
1 egg
cold water
1 cup all-purpose flour
corn starch
vegetable oil/sesame oil
1 avocado, cut in slices
rocket salad or lettuce
2 tbs honey
1 tbs dijon mustard
1/2 to 1 tbs rice wine vinegar
1/2 cup mayonnaise
sriracha sauce
1 lime
maple agave syrup
tortillas
basmati rice

For the batter:
1 cup (240gr) egg+ cold water
1 cup (sifted) all purpose flour

For the dressing of the salad:
2 tbs honey
1 tbs dijon mustard
1/2 to 1 tbs rice wine vinegar

Mayo-sriracha sauce:
1/2 cup mayonnaise
sriracha sauce, depending on how spicy you want it
lime juice from 1 lime
some drops of maple agave syrup

Mix them all together till you have a smooth texture.

Make the basmati rice according to instructions and set aside. Wash the shrimps and sprinkle them with the corn starch. Make the dressing and sriracha sauce and set aside. Make the shrimp batter: beat the egg with the cold water and then add it to the sifted flour. Drop the shrimps in it and make sure every shrimp is covered with batter. Fry the shrimps in a pan with vegetable/sesame oil (10:1) for 2 minutes. Assemble the tacos with this order:): sauce, rice, shrimps, sauce, rocket salad, avocado, salad dressing! Bon Appetit!