Ceviche
Today is Peruvian Independence Day- try this summer favorite that was invented in Peru- Ceviche! (It can also be spelled Cebiche)
Posts Tagged ‘ethnic’
This list is a little late since most of this information has been out for some time. And, while many trends are not surprising, lists vary depending on your source which is why I’ve compiled them into a larger “Yummly-ized” version for easy reading.
If you stop by Yummly in the near future you will see some of these trends appear as blog topics. As always we’d love to hear about any you’ve seen in your local area or neighborhood.
Finally, sorry to say I left off one trend (fried chicken) because although I love it, I feel like it’s been covered in the past. Happy to add it in if anyone disagrees!
Yummly’s interpretation of 2010 trends (dining and eating):
- Back to basics – think canning, pickling and basic techniques
- Beer – craft beers everywhere, also taps into the “new Austrian” trend
- Smaller portions (restaurant meals, desserts) – mini whoopie pies
- Burgers – chains will strive for better, premium burgers
- Children’s healthy food options – more for the home
- Cocktails – local liquor and culinary creations
- Casual dining – potlucks
- Eggs – the new bacon
- Asian + Latin – a dynamic duo (LA Kogi taco trucks)
- Farm branded meats – “Denver Steak”
- Lamb – the new pork
- Local, seasonal – check out the Cook Here and Now concept (Bay Area)
- Meatless meals and party foods – even for non-vegetarians
- Sustainable seafood, different varieties – Branzino, Arctic Char
- Superfruits – mangosteen, rambutan, goji berries, acai
- Sweeteners – stevia, turbinado, agave (and real sugar in sodas!)
Dungeness crab: seasonal and fresh.
To celebrate the new year AND tie into the list of trends, try the Celery Cup recipe below. It’s a refreshing, culinary delight.
- 1 ½ oz. Square One Cucumber
- 1 – inch fresh English cucumber
- 2 – inch celery stalk
- Palm-full of cilantro
- 1 oz. fresh lemon juice
- ¾ oz. organic agave nectar or simple syrup
- 1 celery stalk (garnish)
In a mixing glass, muddle the cucumber, celery, cilantro and lemon juice into a pulp. Add remaining ingredients, cover in ice and shake hard for 10 seconds. Strain into a tall glass over fresh ice and garnish with a piece of celery.
Recipe courtesy of Elixir and Square One.
Happy new year (again)!
Peanut sauce perfection!
A good friend of mine who is an adventurous traveler and cook showed me how to make this simple Indonesian peanut dressing (gado gado) for rice and vegetables. I’d drop by her house, perch on a barstool and watch (with amazement) as she concocted this truly flavorful dish right before my eyes.
It occurred to me at one point that this peanut dressing would be the perfect foil for Vietnamese fresh spring rolls. Keep some of the basics on hand and you’re ready to entertain at a moment’s notice.
Note: the peanut dressing can be found at most Asian food stores – you won’t find it at Safeway (unless someone there is reading this here!) It’s a big timesaver because it contains the herbs and spices which will make a big difference in the final taste of your sauce in one “block” of ingredients.
Ingredients
• Package of peanut dressing (enak eco) or gado-gado
• ½ cup of boiling water
• ¼ cup of coconut milk (or to taste – more if you want the sauce to be creamy)
• 1/8 cup tamarind soup base (adds a sour flavor)
• 3 t. lime juice
• Sambal olek (to taste – more if you like it spicy)
Take the package of peanut dressing, cut into cubes. Add the boiling water, let sit until the cubes begin to soften. Stir until smooth.
Add the coconut milk, tamarind, lime juice and sambal olek. Adjust seasonings to taste, serve with Vietnamese fresh spring rolls.
Recipe courtesy of J. P.
Fresh spring rolls - healthy and delicious.
It was a dark and stormy night…oh wait, it was actually a humid afternoon in DC years ago and I was in need of A/C and a snack. I stepped into the only place in sight – a Vietnamese restaurant – and requested the house specialty which turned out to be Vietnamese fresh spring rolls. My fascination has continued ever since.
Over the years I have visited numerous restaurants requesting the same thing: fresh rolls with mint, basil and either pork, shrimp or tofu served alongside that enticing sweet, spicy peanut sauce. Many places come close to that first taste (most notably a restaurant named Camrahn Bay which eventually burned down, not my doing of course) but some have been off the mark.
While perusing ingredients at the local Asian Foods store I decided to make my own rolls and have been “testing” ever since (turns out friends like the “testing” process and the resulting nibbles!) Below is my recipe which can really be tailored to your tastes (always happy to hear ideas about ingredients!)
A few notes:
- Rolling these takes practice and you know the old saying…
- Many of the ingredients are available at your local store so you might start there
- Invite your friends over and have fun. Fresh rolls are a great group appetizer and allow for plenty of creativity!
Ingredients
- Package of rice vermicelli (I search out the varieties made in Thailand or Vietnam, will set you back about $2)
- Unseasoned rice vinegar
- Package rice wrappers (9” diameter)
- Shrimp, tofu or other filling of choice (thinly sliced pork or mushrooms)
- Carrot, cut into matchstick pieces
- Radish and or cucumber – cut into matchstick pieces
- Mint
- Thai Basil
- Cilantro (optional)
- Red or green leaf lettuce (chiffonade)
Take a small section of the rice vermicelli and soak in warm water (2 minutes or according to the direction). Drain and add a little vinegar (only enough for flavor.) Set aside. Note: if you want some spice, add a chopped jalapeno to the vinegar and soak the vermicelli a few seconds. Prep the rest of the ingredients.
Pour some water into a pie pan or dish that will hold the rice wrappers. Dip the wrapper in the water, then lay flat on a cutting board or plate.
Starting with the section closest to you, layer the shimp/tofu or pork filling in a line. Next add the carrots, radish, mint, basil and leaf lettuce. You should have about 1 1/2” of space at the bottom of the wrapper (edge closest to you.)
Take the edge of the wrapper, fold it over the filling and then fold the roll up once. Wrap the left and then right sides over the center. Continue to fold up and away from you.
When fully wrapped, place on a plate and cover with a moist paper towel to finish the rest. Serve with seasoned vinegar and fish sauce + a slice of jalapeno pepper. Also goes well with a sweet, spicy peanut sauce (check back for the recipe!)