The airborne passengers surrounding us we’re hacking and sneezing–it was like being trapped in an explosion of missiles.
Returned from Viet Nam (re: previous blog) totally fried. Yet, thanks to constant hand washing and a vigilant use of masks while flying, we managed to skirt that horrid flu that is bowling down folks across the globe.
So it seems wrong to complain about jet lag. But I’m still struggling.
Corned Beef and Cabbage with Horseradish-Watercress Dressing
Pic taken in central Viet Nam–Hoi An. A typical street vender ubiquitous in towns and villages across the country.
Viet Nam (their food fresh on my mind) hosts a vegetable-heady cuisine, the abundance of herbs added to dishes being no exception. Sometimes a large branch of fresh herb leaves would accompany rice paper wraps for seasoning whatever other goodies were brought to the table.
On a couple of occasions, I inquired as to the unfamiliar herb I was enjoying but the response was that there was no English name or equivalent. Our loss.
So back to St. Patty. Why not inject a flavor explosion onto a protein with a simple herbaciously green dressing reminiscent of a classic Chimichurri?
Whole Foods has beautiful wild-caught Coho salmon on sale. I found a simple little recipe in the New York Times for salmon on which I improvised, and voila!
Any fresh herb-vinegar-garlic combo would work when paired with fowl, fish or grilled meats, although I’d make sure you enjoy that herb (or herbs) in abundance. Fresh basil comes to mind. Happy St. Patrick’s Day!
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
Last night we had friends over for a Fourth of July warm-up dinner party. The hyper-local menu–Grilled Sumac Lamb Chops, Cherry Couscous Salad and Asparagus–was created with the bulk of ingredients sourced in a one-mile radius; easy to pull off at this time of the year in the orchards and farmlands of Northern Michigan. The day before … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...