It’s how I make myself human again in the mornings. I’m never going back now that pour-over is my jam.
Nibbles and Booze
International Cuisine Weekend: Chile
I made this yesterday, but ran out of time to post it. Cazuela is a famous Chilean soup that I ate almost every day while living in Patagonia in 2011. It is flexible and warming when it starts to get chilly (nudge nudge).
This one was adapted a little bit and I didn’t have any corn, so I left that part out.
I made the veggie stock with scraps from the Italia day. It’s a favourite thing of mine to do, and it makes me feel like I’ve used all parts of the animal/vegetable to make food. I often have a sealed box filled with scraps and bones in my freezer, ready to go. Bone broth is a big deal these days, but I’ve been making it for years!
Yesterday was Chile, and today will be China!
First, to the mountains.
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International Cuisine Weekend: Italia
I’m going to be cooking all the cuisines that I learned living abroad over the years this week. It’s a delicious way to spend the night!
Today is: Italia.
In Italy, I first learned to cook. The focus is on great ingredients and long preparation times, resulting in hours-long food fests that are a regular staple of Italian life. I long to be in Italy again and to eat like they do. Here’s my five-course dinner, based on the Italian tradition.
Aperitivo: Fate Suicide Cheddar and Robiola
Drink Pairing: Spritz with Loki Snapps from Iceland and Acidulous Flanders Red Ale
Primo Piatto: Handmade Pumpkin Agnolotti
Drink Pairing: Colorado Native India Pale Lager
They don’t look amazing here, but the agnoletti were awesome!
I had to use an Italian tradition on the sauce and ‘fare la scarpetta!’
Secondo Piatto: Pan-Seared Steak with Zucchini and Balsamic Reduction, with Aleppo Peppers from the garden
Oh my god, those peppers are spicy! I had to lay down for while to let it subside.
Drink Pairing: Finkle & Garf Oatmeal Stout
Dolce: Autumnal Cake with Szechuan Pepper (“Numbing Spice”)
Cranberry, pumpkin, apple, brandy, and a little bit of China!
Drink Pairing: Single Brandy (digestivo, duh)
Frutta: Pesche al Forno (Baked Colorado Peaches)
Drink Pairing: Herbal Tea Blend from Rebecca’s Apothecary and the premier of the 20th season of Southpark
Oh hell yes.
By the way, when I ate like this every day in 2009 while I studied abroad, I lost about 40 pounds in four months. Good food served right, the way it’s supposed to be. I feel light and energised already. Italia day is wonderful!
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Food in the Life: A Day in Shanghai
Here’s a normal day in the life here in Shanghai. A day off, yes. Still a good way to see how things are is to look at my daily food.
Breakfast: Coffee, made with my convenient contraption and a dose of olive oil. Convenience store apple, polished on my scarf. Eaten on the 753 bus to Koreatown!
Lunch: Korean BBQ, yes! Beautiful spread of Banchan and meats to enjoy with some makeolli. Suwon Wang Garbi was pretty awesome. Definitely will be going back for more.
Tea: A pot of Formosa Oolong tea, and a mandarin (of course!)
Dinner: Homemade fried rice with pork and lettuce, washed down with DIY wine from October.
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Happy Pi Day!
3.14.15
