All posts filed under: Food Musings

Market Fresh in Vietnam

Published by Kathy Hunt

Although I’ve been in Vietnam less than a week, already I’m addicted to market shopping. Found in every city and town, the cho, or market, serves as a one-stop shopping spot for the locals and for me. Forget Western-style grocery stores, which you won’t find anyhow. If you need a new shirt, frying pan, necklace, pound of onions or fresh shrimp, just drop by the local market. In Ho Chi Minh City I’ve spent hours at the Ben Thanh Market. Built by the French in 1914, this enclosed shopping mall was originally called Les Halles Central. If you’re familiar with Paris or French history, you might recognize the name for Paris also had a Les Halles or “central market halls.” With over 100 vendors in place Ben Thanh is unquestionably the main market hall for HCMC. What have I found at Ben Thanh? Chopsticks. Chinese-style dresses. Quirky t-shirts. Men’s polos. Silk purses and cellphone holders. Coffee, tea and spices. And that’s just the some of the dried goods, textiles and general merchandise. If so inclined, …

The Pleasures of a Potpie

Published by Kathy Hunt

During weeks when I’m juggling deadlines and a dozen other things I lack both the time and desire to make fussy, time consuming meals. Since I can’t, or shouldn’t, order take-out every night, I turn to the time-pressed cook’s friend, the potpie. With potpies I simply plunk fish, chicken or vegetables into a pie crust, place a starchy topping over them and slide the concoction into the oven. In less than an hour I end up with something wholesome and filling for dinner — a pie cooked in a pot, or so to speak. Obviously, I’m not the first to cut corners with potpies. Indigenous to Northern Europe, this tasty dish has been popular since at least the 14th century. Although long reviled for their cuisine, the British have created a lengthy list of delicious, albeit sometimes quirky, potpies. Pies featuring goose, eel, game, steak and kidney, ham and egg, pork with anchovy paste, and cod, flounder or whiting fill the pages of countless British cookbooks. Although the traditional potpie consists of both top and …

Oyster Shooter for an Oyster Lover’s Holiday

Published by Kathy Hunt

Forget chocolate and champagne. This Valentine’s Day it’s all about oysters. With their rough, irregular shells and mottled, gray-green coloring, oysters may not seem like the sexiest looking fare. Yet, they have long been considered one of the world’s foremost aphrodisiacs. Ever since the Greek goddess of love, Aphrodite, rose from the sea in an oyster shell, folks have equated this bivalve with love. The most coveted of all mollusks, oysters have been culinary darlings for centuries. Their heyday came in the 19th century when quantities were high and costs were low. At that time diners in North America and Great Britain consumed them as if there was no tomorrow. A slew of oyster-based dishes, including Oysters Rockefeller and Oysters Bienville, came into being. Whether eaten on the half-shell or in a prepared dish, folks just couldn’t get enough of those delectable shellfish. Unsurprisingly, overconsumption led to shortages and higher prices. Fortunately, the oyster market has rebounded. Now farmed rather than gathered in the wild, their numbers remain high while their costs stay relatively low. …

Food Fit for Pharoahs

Published by Kathy Hunt

As a child, I dreamt of becoming an international correspondent, dodging bullets to get the story that would change the world for the better. Instead of global strife I’ve ended up with a safer beat, covering culinary trends. Every now and then, though, my childhood fantasy collides with my adult reality and a place that I’ve visited or topic on which I’ve reported shoots to the top of the day’s headlines. Such is the case with Egypt. Last fall I spent several weeks in this ancient North African land. During my stay I talked to locals about politics, education, and, of course, food. Strangely enough, I had known the least about the cuisine. Although I had researched it before leaving, I had found little on that topic for Egyptian cuisine often gets lumped under the heading of Middle Eastern or Mediterranean cooking. While both in the Middle East and along the Mediterranean, Egypt nonetheless possesses its own distinct flavors and history. Take, for instance, ful medammes. This traditional dish of fava beans dates back to …

Around the Globe with Stroganoff

Published by Kathy Hunt

Tonight I’m headed to a potluck dinner that focuses on family heritage and local, seasonal ingredients. To a certain extent I have the local ingredients covered for, since Christmas, I’ve been growing a small garden of oyster and shiitake mushrooms. These homegrown gems will star in mushroom stroganoff, a meat-free take on my mother’s beloved beef stroganoff recipe. In terms of heritage I’m a bit off the mark with stroganoff. As its name may indicate, this dish hails from Russia. In fact, it reputedly was named for the 19th century Russian military commander and diplomat Count Pavel Stroganov. As you might guess, none of my ancestors came from Russia. Most were French with a few Irish, English and Welsh men thrown into the mix. So, how did this Russian meal of sautéed sliced tenderloin, onions and mushrooms blanketed in a sour cream sauce become a recurrent offering at our French-Anglo dinner table? How indeed. Today many culinary historians attribute the creation of beef stroganoff to Count Pavel Stroganov’s personal chef, who came from . . …

Stewing over Winter

Published by Kathy Hunt

It’s another cold morning on the East Coast, one that leaves me with little desire to step outside and into the latest snowstorm. On days like this I start rooting through my freezer, searching for ingredients for a warm, hearty stew. A one-pot wonder, stew consists of slow-cooked vegetables and fish or meat and the thick, savory liquid in which these ingredients simmer. Although I’ve consumed this nourishing dish since early childhood, it still remains my favorite way to add some heat to wintry afternoons. Most stews were born out of necessity, using whatever items cooks had on hand. In the case of Irish stew, these staples included old, economically unviable sheep, or mutton, along with potatoes and onions. Beginning with mutton, Irish cooks of yore would place equal parts of meat, potato and onion in separate layers in a large casserole or kettle. They added a pinch of salt and pepper, poured in enough water to cover the layers, and clamped a lid on the kettle. They then set the concoction over an open …

Make It Quick . . . Banana Bread!

Published by Kathy Hunt

Thanks to a dozen brown bananas over-ripening on my kitchen counter, I spent a good chunk of last weekend making loaf after loaf of banana bread. I could just as easily have baked dozens of banana muffins or even a few coffeecakes. They all fall into the same category of baked goods known as quick breads. As their name indicates, quick breads are made quickly. Unlike with white, whole wheat, rye and other yeast breads, I don’t while away hours letting the dough rise. Likewise, I don’t spend precious time kneading it. I simply mix the ingredients together, pour the batter into a greased pan and allow the loaf to bake. The absence of yeast is what gives quick breads their short prep time. A living organism, yeast requires a draft-free, warm environment of between 70 to 85 degrees Fahrenheit. It also needs moisture and food, such as sugar and starch, to grow. As it grows, it gives off carbon dioxide, which causes the dough to rise. The first rise can take anywhere from one …

Finding the Right Fish, Take Two

Published by Kathy Hunt

A few weeks ago I shared some tips on selecting eco-friendly, consumer-safe seafood. With the new year here and most of us thinking about, if not actually engaging in, healthful eating habits, I’ve decided to revisit the topic. My search for environmentally sound fish continues with barramundi, sablefish and Dungeness crab. Now raised in the U.S. in enclosed, re-circulating tanks, the hardy, fast-growing Australian barramundi qualifies as eco-safe seafood. High in omega-3 fatty acids, it likewise offers a heart-healthy option. Thanks to its sweet, succulent meat and edible, crisp-when-cooked skin, barramundi has become a favorite with cooks. A versatile fish, whole barramundi can be grilled, baked, roasted or steamed. Fillets are ideal for pan-frying, grilling, sautéing and broiling. Barramundi pairs nicely with a range of foods. It compliments arugula, bok choy, brown sugar, cilantro, garlic, limes, shallots and soy sauce, among others. While the overfished Atlantic cod tops the list of seafood to avoid, the abundant, long-lived “black cod” or sablefish falls firmly into the safe category. Caught wild in Alaska and British Columbia, this …

Champagne for Everyone!

Published by Kathy Hunt

It’s one of my favorite lines from the BBC series “Little Britain.” It’s also the phrase that I hear frequently during this holiday season. Champagne and New Year’s Eve go together like turkey and Thanksgiving, chocolate and Valentine’s Day, eggs and . . . well, you get the idea. Although many countries produce sparkling wines, only the Champagne region of northeast France creates the bubbly beverage known as champagne. This region has been crafting its eponymous libation since the 17th century. Unsurprisingly, the area is home to some of the oldest champagne houses including Taittinger, Veuve Clicquot and Moet and Chandon. Various legends surround the origins of the first champagne. Many point to the Benedictine monk and cellar master of the Abbey of Hautvillers, Dom Perignon, as its inventor. While Perignon did develop the techniques of blending wines to improve the flavor and of tying down corks with strings or wire cages to prevent popping or bottle breakage, he did not create champagne. Apparently, no one invented champagne. The drink’s trademark fizziness was merely a …

holiday cocktails

Holidays – Just Another Word for “Cocktails”

Published by Kathy Hunt

Maybe you’re like me, an only child who grew up in a small family that quietly celebrated the holidays. On the other hand, maybe you’re like me and you have 30 friends coming over on Christmas Eve to revel in the holidays. Then again maybe you’re like me and believe that the key to any small or large holiday gathering is a wickedly good cocktail. As I mull over my drink offerings and make last minute adjustments to Friday night’s dinner menu, I thought that I’d share a few cocktail favorites. Easy and quick, they’ll add a little sparkle to any occasion. For the most part they’ll also relieve any stress associated with the holidays and/or two dozen loved ones crammed into your overheated kitchen. So . . . mix those cocktails, spread some cheer and enjoy the company of those near and dear! Happy holidays! PROSECCO POMEGRANATE FIZZ Serves 8 to 10 I love Prosecco and I love pomegranate. Hence the Prosecco Pomegranate Fizz. 1 bottle prosecco or champagne, chilled 8 ounces pomegranate juice …