Why settle for “mere” toast when greatness waits to join you at the next stop? After the toaster pops, for a little more time than it would take to butter the bread, a preparation beckons that’s creamy, tangy, spicy, savory and a little sweet too. Yes, it’s all that – every application that would supplement… Continue reading Toast’s Higher Calling
All the more so when they’re prepared in a dining car galley gently swaying along at seventy miles an hour, as was the inspiration for today’s entry. Dinner was selected not long after crossing the Virginia state line, within view of sunlight glistening across the Potomac. Although the meal was prepared promptly and efficiently, it… Continue reading Good Noodles Take Time
It all comes together this week, as one plate holds everything you’d need for a full meal, from meat, to potatoes, to vegetables. Wrapping the total package in style is a recipe Fine Cooking offered in its April/May 2019 release, Crispy Peanut-Chile Chicken with Sweet Potatoes. The preparation is inspired by Ghana’s affinity for combining… Continue reading A Plate Full of Ghana
Summer of…whenever. Family vacation to the beach includes a day spent a bit inland at Colonial Williamsburg. A full afternoon beneath the broiler (aka, the southern Virginia sun) spurs the appetite something fierce. Then, from a distance, an aroma. Faint at first, but soon it surrounds and captivates. The beautifully transcendent scent of a wood-fired… Continue reading Such Memories!
Don’t be shy. To get this week’s ingredients to work for you, to come alive, it’s necessary to keep that wok moving. Make the contents jump. That’s the whole idea behind Shaking Beef, a workable translation of the original Vietnamese Bo Luc Lac. “Diced Beef” also fits, though it doesn’t tantalize the imagination in the… Continue reading Rock That Wok!
Cowboy culture is distinctive, no matter whether one encounters it on North America’s grasslands, or on South America’s. In Argentina’s pampas, that culture takes on the character of Italian and French immigrants to the country and produces a great cuisine at play in this week’s entry, Gaucho Pizza. Paired perfectly, by the way, with a… Continue reading Much Obliged, Ma’am
What if you took chips and salsa, a combination so pedestrian and somewhat inauthentic Taco Bell has a version, and gave it major enhancements, taking care to make everything from scratch, down to pulling your own tortilla chips from the oven? Then you’d have chilaquiles, a flavorful and satisfying dish much more likely to be… Continue reading All Dressed Up
Longtime readers may recall Ropa Vieja, Cuba’s signature dish, requires considerable prep work (i.e., time) to impart its succulence. This is a common theme in Cuban cuisine, which rewards culinary effort with a trip straight to vibrant tropical shores. Certainly, getting to the shrimp and the plantains which make up today’s entrees, Camarones Enchilados and… Continue reading Unwrap for a Reward
In the Ecuadoran soup on which today’s entry is based, the broth and such are put through a blender one last time, just before service, ensuring a smooth consistency. That’s a shame, as it also pulverizes the bits of color and the traces of texture that make Shrimp and Corn Chowder so interesting, so appealing.… Continue reading Give the Blender a Break
When rail travel’s most vibrant days still were yet to be, passengers aboard Illinois Central’s overnight service from Chicago to New Orleans savored fine dining before a contented drowsiness bid them to their cabins. The evening got underway with a menu offering a variety of beguiling choices, including today’s entry, Shrimp Creole. Indeed, the dish… Continue reading Speeding to New Orleans