Month: April 2010 (Page 1 of 3)

Chillin’ on Chilis

April 30, 2010 / / 0 Comments

The first time I had a pepper, I fed most of it to the dog under the table. My mom was experimenting with “ethnic food” and stuffed those green bells with hamburger and onions, poured a can of enchilada sauce over the top, and baked it in the oven for an hour.  I’m pretty sure there was some sour cream on the table and a bottle of La Victoria Hot Sauce.

That same bottle of La Victoria was center of the table when we had tacos, too. The tacos also had the same ground beef, but instead of onions in the meat mixture, they were served as a condiment along with tomatoes, lettuce, the ubiquitous sour cream, grated cheddar cheese and, sad to say, ketchup. 

I’m sure you won’t be surprised to learn that my first taste of real “Mexican” food shocked me silly! This of course, doesn’t include bottled salsas and jalapeno poppers with a side of Mr. Cuervo.

It took quite some time before I ever ate a pepper I liked. I was one of those people who scraped the jalapenos off the top of their nachos. A friend of mine tried to show off for some chick one Cinco de Mayo and ingested all of those jalapeno slices. He coughed, sputtered, drank everyone’s water and then went home. 

When I met my husband to be and his family, they frequented a Tex-Mex restaurant in Redmond, Washington called El Toreador, and I ventured into chips and pico de gallo. From there I graduated to pablanos and the always enticing chile relleno and then matriculated to hot and spicy everything. I truly did not know what I’d been missing.

Since then I’ve gone on to experiment with all sorts of chilis – serranos in salsa; pepperoncinis stuffed with salmon mousse (click for recipe); roasted pablano’s filled with braised pork shoulder and red pepper pumpkin sauce; and a new jalapeno bacon from my friend Angela. The list is endless and so are the flavors.

One may think a pepper is a pepper, but when we went soul searching for some home style southwestern comfort food while living in Asia, the chili’s were nothing like the chilis from the Southwest. They were Thai. Hint: Don’t eat Mexican food in Asia – trust me, it just doesn’t work. Thinka bout it. How would Thai food taste made with jalapenos?

With Cinco de Mayo right around the corner, there’s bound to be some great chow out there. But let’s face it, here in the Southwest, we don’t need a holiday to get great Mexican food. From the drive through late night to the six course taste sensation, it’s all good here in Arizona.

By the way, I took my mother’s stuffed pepper recipe and made it into a family favorite. The ketchup is gone, but I still put a little La Victoria on the table for old times’ sake.

Cheers,

Heidi

Pepperoncinis Stuffed with Salmon Mousse Recipe

Travel Journal: Siem Reap and Angkor

April 30, 2010 / / 0 Comments

Words & Photos by David Lee

One of the great benefits of living in Singapore is the opportunity to take weekend trips to some of the most exotic locations in the world. One weekend, we jumped on a flight with our friends (and neighbors) and headed to Cambodia to tour Angkor.

Angkor had been on our list of places to see for a long time. It definitely one of the places everyone must see before they kick. One hear about places that have a mystical quality but few really live up to the hype. Angkor does.

Whether it is the incredible architectural design, the miles of detailed reliefs and sculptures, the architecture that makes the buildings look different almost every moment of the day, or just the shear volume of temples; Angkor is one of the great travel experiences.

For photo hounds, it is the kind of place that allows almost every photograph to be spectacular. Angkor Wat is the best known temple and is often the moniker given to the entire site. In truth, there are more than 200 structures over 77 square miles. Some of the most famous images associated with Angkor are from sites other than Angkor Wat including the faces of Angkor Thom and the temples of Ta Prohm which provide those unforgettable shots of trees breaking through and intertwining with the temple structures.

What we learned very quickly is that unless you are there to earn your archeology degree and can spend years studying every detail; you are not going to be able to truly appreciate Angkor entirely. So don’t try. There are simply too many temples. It is a bit like trying to visit all the cathedrals in Europe in a week. It overwhelms you while, at the same time, desensitizing you. The smart way to play it is to hire a guide who can listen to what you want and take you to the best places at the best times.

We also learned that the time of day that you visit a particular site is very important. Heidi and our friend Bev visited Ta Prohm in the morning while Sammie and I went in the late afternoon. The pictures and impressions of the site were almost entirely different. Angkor Wat itself is best in the late afternoon because of the spectacular, ever-changing show of color as the sun sets over it. Most of the other sites, with the exception of Phnom Bekang are best visited in the morning.

Phnom Bakeng is a fun site at Angkor that is special not just for its ruins but for the way people gather in the evening.  It is at the top of a small but rugged hill. Here one can climb up the steep side or elect to be carried up by elephant. Look out for the elephant traffic jams as there are often several going up and coming down at the same time. The scariest part for us was when a family had mistakenly decided to walk back down the elephant trail and got into the middle of small pile up. The father nearly got stepped on. They then wisely decided to walk back up and start down the path for humans (and monkeys).  Prohm Bakeng provides an over look for the entire Siem Reap area including a great skyline view of the Angkor Wat temple while you and about a hundred others wait for the sun to set. We went on the second day, but we recommend you go on the last evening of your visit to make it linger in your memory.

 

While Angkor is the great attraction in Siem Reap, there are a lot of other things to see. We had a great guide who suggested that after two days of touring temples, we get out and see some of the life around the city. Specifically, he suggested we visit a floating village near the banks of Lake Tonle Sap.

Lake Tonle Sap is a massive lake. During the rainy season, the Mekong River, in a great oddity of geography, flows backward flooding its tributaries and raising the level of the lake. This was occurring when we were there, so we viewed the floating village at its height. It was a great side trip not only for the glimpse of village life but also for the vast beauty of the lake.

 

 

The top off for the tour is the visit to a souvenir shop / zoo boat near the mouth of the river. Here travelers can find any goofy trinket they wish to buy. Just look out for the made in China tags. You will also find a vat of what  at first look like mad piranha but turn out to be hungry trout and a pit of 12-13 alligators (or crocodiles whichever are the smaller ones).

Another very interesting place to visit in Siem Reap is the Artists D’Angkor. It is a school where they bring in talented artists from rural communities and teach them a craft. Many of the people are handicapped or otherwise impaired. Their practice for developing their craft is to join an assembly line of mass produced Cambodian art that is priced well enough to allow the school to make a small profit. It is hand crafted and good quality and, more important, it is for a good cause.

Finally, if you have the money, we recommend the Raffles Grand Hotel D’Angkor. Suffice it to say, this hotel lives up to the Raffles name. Built in 1920, it is in the French colonial style and is more intimate than its sister in Singapore. The food is fantastic, the service is great, and the atmosphere is truly a unique experience. Unfortunately, we could not afford to stay there, but if you can afford it, you should. We stayed at the Le Meridian which is a bit closer to the sites at Angkor. It is a larger hotel and a bit disjointed, but the service was first rate and the rooms were comfortable, a great alternative for middle income folks.

 

About David Lee

David is Executive Producer of intotheSoup.com and Professor of Global Hospitality Operations at the Art Institute of Phoenix. He has lived and travelled throughout Europe, Asia, and Central America but is longing to go to Africa. David has been in the travel industry for 13 years with American Express as, among other things, Director of Global Airline Strategy for Asia Pacific and a Principal Consultant for the Advisory Services Consulting group. David led Business Development for iExplore.com with National Geographic and managed Leisure Tours Strategy at Sabre Holdings. He holds a Masters in International Management from Thunderbird, the School for Global Management and a Business degree from Washington University, St. Louis.

Why Do We Travel?

April 28, 2010 / / 0 Comments

by Peggy Markel

Why do we travel? We want to escape. Learn. Relax. We want to experience life differently than the everyday. We want to take the time to nurture ourselves; alone or with loved ones, and meet strangers who don’t know anything about us at all. It’s a chance to get away from our habitual patterns; to experience new or hidden territory within, the great unknown and unexplored or just untended tender parts of ourselves in a fun way, reflected by a bigger world.

Something happens to me when I even think about traveling, something close to mischievous. My appetite swells, and I become ravenous for the road. An easeful smile comes over my face, when I think of who I will see, what I will eat and the general relaxed feeling a certain cultural atmosphere gives me. It’s like a massage of the senses. A total turn on. If I were to have an addiction, this I imagine, is what one feels like. Because if I couldn’t travel, I would feel…bound.

Of course, maybe not everyone loves traveling. The romance for the old days of exploration is hardly what it once was. Albeit treacherous, there was a sense of adventure exploring the unknown as the intrepid, unstoppable traveler. Now, we are dealing with a different sense of the unpredictable just to get places we already know are friendly.

Yet, the risk is not in getting on a plane. Although, it may seem so. The real risk is what it takes to say “yes.” It’s time for me to take some time for myself.

“As you strode deeper into the world, determined to do the only thing you could do ~ determined to save the only life you could save”. (The Journey. Mary Oliver; New and Selected Poems Volume One, 1992)

A wise man (my former husband) would say, “find reasons to do things, not reasons not to do things,” whenever I was ambivalent about making a decision, which was often.  After a while, it started to sink in. I’m beginning to believe that being hesitant is part of being human. As if venturing out into the unknown still has the fear of the Neanderthal.

“Something is going to get me.” Rather than, “I’m going to get something.” In reality both is true. “I’m going to get it, if it doesn’t get me first.”

Anything can happen at any time. There are no guarantees. Life is uncertain. So what does that mean? Should we live in fear or should we live in courage? We are not living if we stay safe and protected or hold ourselves back. So, if we live with courage, what are we going to get? That’s the million dollar open-ended question. We don’t know. But at least there is the element of surprise. What’s behind door number one? We are a curious species. That’s how we made it as far as discovering fire. At least someone thought out of the box, used his or her creativity. Someone was motivated and more than likely…hungry.

How can we find ways to open ourselves up to the unexpected opportunities and connections that might take our life in a completely new direction? Trusting in this impetus to go, instead of looking for reasons to stay—whether it be timing or expense or hesitation?

18 years ago I decided that I wanted to take the leap and learn a new language. I was 35. It was a rather unexpected, high-pitched voice that came to me when I asked myself, “What is it that you really want to do?” And this voice just sprang from who knows where… “Study Italian!”

I questioned the voice, but paid attention the next day when I ran into a well-known Italian Professor quite by accident and I asked her if I could audit her class at the University. She agreed. One week later I was studying Italian.

At the same time, doors went flying open and red carpets were unfurling. From saying “Yes” to that, I took a trip to Italy that spring and on the first day, my business was born. Today, my life’s work has become holding the space for others to take journeys into new tastes and textures and ways of seeing. For me, traveling and connecting through food is what sets my inner gyroscope twirling like a dervish. I find home, a delicate balanced tender spot, keeping my seat while moving; not unlike meditation, where we stop to let the world swirl around us.

Having the possibility to be mindful, inside or outside, moving or still, is my idea of making the most of this life. Bringing more meaning into my belly not only creates more joy, it inspires me to be more alive and creative in the every day.

Conversations have more depth. My cooking has more to offer. My relationships are happier because I have tended to what moves me. I have more to give because I am rich with experience. I had a chance to shmooze with humanity, break bread, share a smile and remember what this living thing is all about: seeing our similarities, rather than our differences.

No longer questioning who we are, we “find our place in the family of things.”

 

To see Peggy Markel’s many Culinary Adventures: Connecting Cuisine Culture & Lifestyle

Click Here To View our Featured Culinary Trip: Tuscany – La Cucina al Focolare – Cooking by the Fireside

Peggy has provided a Morroccan Kefta Recipe for our Members. Check it out by signing in and Clicking Here: Recipe

About Peggy Markel

Peggy Markel is the Owner and Operator of Peggy Markel’s Culinary Adventures. In 1993, she started The Ligurian School of Poetic Cooking (1993–2000), with Angelo Cabani, master chef and proprietor of Locanda Miranda in Tellaro, a small village on the Italian Riviera. For the past 17 years Peggy has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. “For me, a connection to real food is a connection to life.” Peggy’s journeys help people explore the cuisines of Tuscany, Sicily, Morocco, Almafi, and India.

 

Salmon on the Brain

April 28, 2010 / / 0 Comments

by Katie Haarala

Do you walk into the living room and forget why you were there, or call your youngest daughter by your pet iguana, Iggy’s name, and or even find yourself rummaging through the frig unable to remember what you were looking for?

Gosh, if only there was a way we could improve our brain’s health, inevitably boosting our ability to remember our never ending and rather daunting list of daily “To-Do.”  Luckily for your noggin, research has indicated that an increase of omega-3 fatty acids from our diet is highly beneficial and there is a tasty solution. 

One food that is high in these omega-3 fatty acids and renders unbelievable flavor is Salmon. The two specific omega fatty acids found in Salmon are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). 

So what? What do these fatty acids mean to your health? First, our body is unable to make these fatty acids on its own, so it relies on you to consume it in your weekly dishes. Second, our brain is more than 60% structural fat, and omega-3 fatty acids play a pivotal role in allowing synapses in the brain to transfer impulses efficiently, inevitably leading to a more intelligent and properly functioning brain! And, don’t we just love a smart brain?

Perhaps more omegas will help us remember where we put our car keys last night or what on earth we needed to pick up from Target. Was it batteries? Toothpaste? No, definitely needed some food for Iggy.  

According to Science Daily, “Dietary deficiency of omega-3 fatty acids in humans has been associated with increased risk of several mental disorders including attention-deficit disorder, dyslexia, dementia, depression, bipolar disorder, and schizophrenia” and “A deficiency of omega-3 fatty acids in rodents results in impaired learning and memory.” Perhaps on your way home from picking up Iggy’s food, stop at the local grocer and pick up some of this glorious fish.

Why Salmon, specifically? Simply put… it’s yummy. Salmon is rich in flavor, versatile, and quite simple to prepare. One way that I like to prepare Salmon is to start by rubbing lemon juice, salt and pepper on the fish. Use the broiler, on high, to cook the fish. Place on a pan about 5 to 7 inches from the heat source.

Remember that the Salmon will cook quickly and must be cooked on each side. Salmon will flake easily when it is cooked appropriately. Now, you can simply dress the Salmon with olive oil, more lemon juice, salt, and pepper or you can try some more exquisite flavors such as sun-dried tomato mixture: sundried tomatoes, olive oil, lemon juice, white wine, basil, thyme, and rosemary; or dijon mustard with capers and dill weed; or plain yogurt, dill weed, and black pepper.

Since we are now contemplating Salmon for dinner, let me reiterate one more crucial point why this fish and the omega-3’s found within are beneficial to your health. Salmon promotes a healthy heart and cardiovascular system. The omega 3- fatty acids found in Salmon are deemed a heart health promoter as they allow the blood to flow more freely and prevent blood clots. It is well documented in scientific literature that these omega-3 fats have been found to reduce hypertension, improve blood flow, protect against coronary heart disease, and lower triglyceride levels. Salmon is also noted to be a good source of selenium, vitamin B12, vitamin B6, niacin, and magnesium all of which would have been tied to cardiovascular health.  Here fishy, fishy. You and all your health benefits are definitely making your way to the dinner plate!

So here’s to an increase in brain activity and a healthy pumper! Enjoy all that is Salmon and enjoy all that is health!

Katie

Get more Health & Wellness advice by Clicking Here.

About Katie Paige Haarala

Kate Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

A Culinary Student in Lyon: Entry #2

April 28, 2010 / / 0 Comments

Hi Soupers,

It has been about 2 weeks now since I have settled into Lyon. So much has happened, but at the same time, not enough.

One bit of drama that has put a damper on things is that my new roommate gave me a three days notice to move out! First, she tells me that she doesn’t feel comfortable with me because she hardly sees me, and she doesn’t see us being friends; then she tells me that she had a friend who just went through a break up, so she would need the room. This was a bit insane to me. I thought I was just over reacting, but when I discussed it with a few of my friends here, they all agreed.

So, I have been on the hunt for a new flat. I have still yet to find one because I only need it until September and my budget is limited. The places I have found say I am not here long enough or that I wouldn’t be able to move in for a month! 

At the same time, I am still trying to figure out where I am going to work for my internship which is why I came here to Lyon to begin with. I decided to do this because I wanted to separate myself from all the competition back home. I did not realize it was going to be so intimidating!

I mean, usually I am super positive about getting a job and really never worry about it. I get out here and it is a whole other story. First of all I had to get all my CV translated not just in language but in format as well. I was lucky enough to have a friend who would and could do that for me.  In France, they care more about the place you worked at and not so much what you have done.

Now that I have the translation done, I can start looking for a gig. I researched a number of restaurants in Lyon before I came out. That didn’t really help much. I mean, yes, it did help to know or have an idea of where I would like to work, but it isn’t the same once you get here. I hardly know any of the language. I have been learning a little more French each day, but not enough to have a conversation which makes it difficult to just walk into a restaurant to ask the Chef to allow you to do your internship there. Little did I know how nervous I would be. In the States, I would just send an e-mail or walk into a restaurant and ask for an application. I had no problem with it then, so why now? I think I just need to get over the fact that I am in a different country and just do things as I normally would.

There are two restaurants where I would love to work. One is Paul Bocuse’s restaurant. That would be a dream comes true. I have sent a letter to him and am waiting for a response. I’m not sure if I should go up there or not in person. I don’t want to seem like some pushy or rude American. The second place that I would love to work at is Leon de Lyon. I stopped by there yesterday, but they were closed.

I think I am intimidated by the possibility that a  top knotch, French Chef wouldn’t want some young American working for him. I know I shouldn’t think that all the French chefs are like this, but this industry can be really difficult to get into. You either have to be really special and have proven yourself, or you have to know somebody. I know that if I could just get my foot in the door, I would have no problem of proving myself to the Chef. I would show him my passion for learning the French cuisine.

Looking at all the things that I have said, it seems the only thing that is really making this difficult is the language barrier. I know that I need to get over everything else that is intimidating me, and I will. Now I am off to accomplish my goal of finding an internship in Lyon. The next time you read my blog I will be talking about my great experience at the restaurant I where I am working!

Au revoir,

Coty

To read more of my experience in Lyon, click here

Jac’s Pizzeria and Pub’s Paprikash Soup

April 26, 2010 / / 0 Comments

We met Coulter Dustin of Jac’s Pizzeria & Pub at the Scottsdale Culinary Festival. Jac’s is a family owned restaurant with a wide ranging menu of pizza, pasta and other yummy things. Just our kind of joint. If you are in Scottsdale and looking for a casual meal, check them out. In the meantime enjoy this Paprikash Soup.

Ingredients

  • 1 ½ Sirloin (Cut in bite size)
  • 1 Onion chopped (Large)
  • 1T Sweet Hungarian Paprika
  • 1 Hungarian hot pepper (Don’t seed) (Large)
  • 32 oz Beef Stock
  • Pinch of salt and pepper
  • 4T Sour cream

Sautee the beef to medium, add chopped onion, beef stock, Paprika, add sliced Hungarian hot pepper. Simmer for one hour. (Till meat is tender) Add four tablespoons Sour Cream. Simmer for 5 minutes and serve.  (Pour over your favorite pasta for the added experience)

Suggested pasta: Gnocchi, Orzo, Egg noodles, Spotzal, or any other small full bodied pasta   

 Click Here for More Soups of the Week

« Older posts

© 2025 Into the Soup

Theme by Anders Noren — Up ↑