Sunday, May 25, 2014

Split market: exactly where Diocletian used to grow cabbage

On the sunny Dalmatian coast of Croatia is where the Roman emperor Diocletian famously retired to grow cabbages. Inside and around his former palace sprawls Split's fresh market...


Splitsko tržište

Thursday, May 8, 2014

Rialto Markets@Venice: Erberia + Pescheria

ialto food markets in Venice, Erberia and Pescheria: the quality of produce is amazing, with prices to match.

Tuesday, May 6, 2014

Vietnamese beef and lemon grass soup: Canh Thịt Bò Xáo Sả

ietnamese cuisine is pure poetry in the pot. Their soups alone are celebrations of agriculture, flavours and wholesomeness. Don't believe me? Try this recipe: beef and lemon grass soup (Canh Thịt Bò Xáo Sả).

  1. Finely slice some lean organic outdoor-bred beef and marinate in fish sauce, brown cane sugar and black pepper.
  2. Sweat some chopped shallots in vegetable oil.
  3. Add some pressed garlic, one crushed and chopped stalk of lemon grass and the meat. Gently sautee until the meat is cooked.
  4. Add water and bring to a simmer.
  5. Add some bean sprouts (and some noodle, if so desired). Simmer until ready to eat.
  6. Serve with a sprinkle of chopped green coriander.

Sunday, March 30, 2014

Kimia dates - best dates in the world

here are dates, nice dates and then there are great dates. At the lower side of the spectrum are those dry, unexciting dates from your local grocer or supermarket. Then there are dates with someone cute, kind and funny, who makes your heart skip a beat. And then there are Kimia dates: fragrant like wine, lusciously sweet, soft like set honey. As a lot of great food (and good people), they hail from a country from the US Axis of Evil, Iran. And truely so, Iranian gastronomy does sound like something favoured by very wicked folks: rose petal tea, chicken stewed in pomegranate molasses, saffron rice and black caviar. Yes, and Kimia dates for the dessert.

Friday, March 21, 2014

Clams, spinach and butternut squash soup recipe

  nspired by Korean jogae-tang clam soup, I made a few adjustments with some fantabulous results. 
  1. Slow-fry some crushed garlic in some groundnut oil until golden.
  2. Add clams, diced butternut squash, sprinkle with some fish sauce and fry a little.
  3. Add water and bring to a simmer.
  4. When all clams have opened, add roughly chopped spinach and simmer a little more.
  5. Season with black pepper and fish sauce.