ECO Friendly Corn Drying

It's not that this young man isn't concerned about being environmentally responsible, I'm sure he is....I hope....but this is a way of life for many of the farmers who grow corn along the banks of the Yangtze River and throughout the countryside of China. Thousand year-old cities and villages are now being built on higher grounds and life continues as it has for centuries. There are new buildings, new homes, new streets, but as you can see, some things just haven't changed.......my voyage along the world's third largest river revealed many contrasts as the old China slowly disappears leaving the ancient battle grounds, industrial ports and etheral beauty a thing of the past..........buried under the waters of the Three Gorges Dam project.

Same Foods, Different Looks ~

Today I received a kind message from Christine~she was wondering if I had returned from China. Well, yes , I am home again and things are almost back to normal. I have missed my blogging friends ~it's going to take me weeks to catch up on all your past posts, but I will certainly put forth the effort. I love reading the blogs~it is nice to be back!
China was incredible........the smells, the myrid of new sights, the foods - a few I could not recognize or get near........that's the beauty of traveling and being a tourist, you are exposed to so many different cultures and you realize firsthand how others do differently what we believe is the"right and only way"...........I will give a preview of things you may recognize, just with a different look..........I may think again about eating duck.........The market photos were shot from one of the relocated villages along the Yangtze River. This town will remain safe from the controversial Three Gorges Dam project that is submerging so many towns and villages along the river bank.

Bok Choy-White Cabbage

Cultivated in China , we often use this plant in many of our soups and in stir-fries. Bok choy is also classified as a cabbage, but has very little resemblence to the round cabbages found in Western supermarkets. While in China, I will be doing some Chinese cooking, hopefully discovering numerous cooking methods other than how I have traditionally cooked bok choy, mainly boiling and steaming. Seems I have a history of over cooking bok choy and it comes out looking more like wilted lettuce. So, my friends, I am off on another adventure......will be back mid August. Happy Cooking!

Before departing, T.W. Barritt of Culinary Types, tagged me~ T. W. is a remarkable and talented culinary artist and has attended just about every Culinary Institution I am familiar with and more-he hits the road as much as I do !

1. I prefer to talk about "you" than myself~

2. I prefer to keep things simple, details and presentation are very important to me~

3. Sometimes I wonder," how in the world" do all the food bloggers find the time to cook the most incredible recipes, load their prize winning photos, post and read what others have to say~ I spend hours sitting on my butt-I am certain that is why it is growing bigger!

4. I have been traveling since I was thirteen years old. My grandmother took me to Paris and that was the start of my love for this city. One of the things I remember doing on that trip was going to the Boulangerie, buying my baguettes and pretending to be a little French girl. I still think I am, but I'm not. Darn....

5. Who is the oldest blogger, I hope it's not me~

6. I read cookbooks like novels~

7. My husband of 33 years is the best thing that ever happened to me~then my kids!

When I return, I will need to tag some of you, it's only fair! Cheers!

July 4th Tradition

Wishing you and yours, a safe and delicious 4th.....................

Left Over Egg Whites

Slowly, I am trying to use up everything in the refrigerator before Hubby and I depart for a four week absence. Looking directly into the middle shelf, tucked way back in the corner, was a jar of perfectly good egg whites............six of them, just floating around. I used the eggs to make a custard sauce last weekend. Bingo-there is custard sauce in here somewhere, too! Still smells good. I added a little more cream, heated it gently and all was well in that department. Hence, my little meringue shells filled with a low fat vanilla ice cream, drenched in a high-fat custard sauce. Seems like a proper way to use what is just hanging aound in the frig!

Meringues

6 large egg whites, room temperature

1/2 teaspoon of vanilla

1/4 teaspoon of cream of tarter

pinch of salt

1 1/4 cup of sugar

Preheat your oven to 200 degrees. I used the largest baking sheet I had and lined it with parchment paper.

Beat the egg whites, cream of tarter and salt on medium speed until the mixure become frothy. Add one cup of sugar. Add the vanilla. Beat on high speed until the peaks remain stiff. Fold in the remaining 1/4 cup of sugar.

To make the shapes, I simply used a very large spoon and carefully placed a huge spoonful of mixture on the parchment lined cookie sheet. Then I took the back of a tablespoon and gently made an indentation to hold the ice cream.

Bake the meringues for two hours and keep the oven door closed.This is easy~turn off the oven and let the meringues remain in the oven for 3 to 4 hours. I was able to time this just right , so out of the oven and into our stomachs! Store in airtight container. This made 10 really nice sizes shells.

Artichoke Frittata

The summer is getting away from me and I have not been very current on my posting. When the weather is great and there are roads to travel, it is difficult dragging myself into the office.
Making a quick dash to the market the other day, my eyes caught the brilliant purple color on the displayed artichokes. I had no intention of buying any today........ and since the store manager frowns upon me photographing, I decided to purchase a handful. Digging through my files, I managed to find the recipe I was searching for. Why is it when you really need something, you just can't locate it quickly? This recipe was given to me by one of my good friends now living Seattle. We enjoyed brunches on the weekends when our kids were young......time to catch up and also to let the kids visit and play. The dish is very similar to a pancake and has a very creamy center.


Artichoke Frittata


6 eggs
1 chopped onion
1 large can, 14 oz. or more, of artichoke hearts, drained and chopped
3/4 cup of grated pecorino cheese
1/2 cup of chopped red pepper
1 cup of fresh or frozen broad beans
2 tablespoons of chopped parsley
2 shakes of nutmeg
3 tablespoons of olive oil

Beat the eggs, add the parsley, cheese and nutmeg. Season to your liking with salt and pepper. Set aside.

Boil the beans with a little salt to taste for 3-5 minutes. Drain and peel off the skin of the beans.
Heat the oil and fry the onion over low heat for 5 minutes. Do not let the onions brown. Add the artichoke pieces and cook for another 5 minutes. Add the beans. Continue to cook for 5 minutes.
Add to eggg mixture and pour into the frying pan. Cook over low heat untl the mixture is "almost" set. Finish cooking by carefully placing the pan under the broiler to grill until a golden crust appears. Need to keep an eye on it to make sure it doesn't burn! Cool well before serving. Great with a small tossed salad.

Summer Eye Food

What could be more refreshing than a garden salad in the summer~( it tastes better if the lettuce was grown in your very own garden!) The combinations of salad creations are endless.....you can toss in any vegetable to create a beautiful masterpiece! This photo was taken at a restaurant located near Sarlat, the heart of the country's foie gras and walnut region.

Summer in France brings endless opportunities to photograph what I call, "eye food." There must be a magical formula that our French friends have to make their gardens grow greener and so perfect. The shutters surrounding the windows, the arbors in the gardens all entwined in ivy........ they know the secret for making such beautiful masterpieces.......

Summertime Vegetable Stew

With summer vegetables soon coming into season, enjoy this quick version of rataouille, fragranced with fresh herbs for a refreshing side dish or appetizer.......oh, don't forget a loaf of crusty, hot French bread and your favorite red wine...........

I medium size onion, choppped.

4 large plum tomatoes, peeled and chopped.

1 red pepper, seeded and chopped.

1 yellow pepper, seeded and chopped.

1 medium size eggplant, peeled and cut into small chunks.

2 medium size zucchinis, cut into small chunks.

1/4 cup of olive oil.

1 medium garlic, crushed.

salt and pepper to taste.

1/2 teaspoon of chopped fresh oregano.

4-5 medium size freshly torn basil leaves.

Using a large saute pan, saute the garlic and onion in the olive oil. Saute until the onion becomes translucent. Add the peppers, eggplant, zucchini. Continue to cook until the vegetables are tender. Add the tomatoes and the oregano. Sprinkle the fresh basil over the simmering vegetables. Add the salt and pepper to your liking. Cover and simmer for 30 minutes. Serves 6

Coffee Gelato

One of the first stops while visiting Italy is locating a Gelateria...Can you believe how many there are and the hundreds of varieties? Which flavor makes your mouth start to water? Do you ever have the urge to want to stick your finger in one of the containers and sample to your hearts content?

How about a porcini mushroom flavor? "None for me thank you, I'll pass and have a simple coffee flavored one, if you don't mind"........Where is my sense of adventurism here? I draw the line at a few gelatos~ What is your favorite flavor and where have you tasted it? Could be right here the States............

This is really a fun and simple gelato you can whip up~ it requires so little time. Most of the ingredients, you probably have on hand. Just one bit of caution: The cooking process can be a delicate one, as you do not want the egg mixture to boil.......Other than this, it is delightful and...... you don't have to leave your house to get your gelato!

Coffee Gelato

2 Cups of milk

5 egg yolks

1/2 cup of sugar

1 Teaspoon of vanilla

2 Tablespoon of heavy cream

1/2 cup of espresso

1 Tablespoon of a coffee liquor-I used Starbucks

Combine the eggs, sugar and beat with a whisk until creamy. Heat the milk and coffeee in a saucepan until the mixture boils. Pour the heated milk over the egg mixture and continue to whisk . Pour this mixture back into the saucepan and heat just until it starts to boli. Do not let it boil- it will separate. Continue to stir until it coats the back of your spoon. Strain the custard and cool in a bowl over ice. Stir in the coffee liquor.

Now the fun part-Place in your ice-cream maker........follow the instructions that came with your machine! This will make enough for 6 servings.

Petit Almond Cakes

There was a time when I would worry about having something wonderfully sweet tucked away in my freezer if someone stopped by..... for an unannounced visit-well, here is my sweet little standby. I just bake the cakes and pop them in a plastic bag ......when I need them, I whip up the easy frosting to drizzle over the cakes while they are thawing. These dainty little morsels remain moist and fit perfectly perched up against a cup of coffee.........

For the Cakes~

6 ounces of melted butter
6 egg whites
1 cup of ground almond meal
1/2 cup of flour
1/2 teaspoon of almond flavoring
1 1/2 cups of powdered sugar
2 teaspoons of finely grated fresh lime rind
2 teaspoons of finely grated fresh orange rind

For Icing~
2 teaspoons of softened butter
1 cup of powdered sugar
1 large tablespoon of orange juice
1 large tablespoon of fresh lime juice


Preheat your oven to 350 degrees. Prepare/grease cupcake pans. This recipe will make around 12 cupcakes. Whisk the egg whites gently by hand until they are slightly frothy. Add the sugar, almond meal, flour, butter, flavoring and grated fruit rinds. Whisk again until all ingredients are blended. Pour the mixture evenly into cupcake pans. Bake for 15 minutes or until the edges start to brown. Coool on wire racks.
Make a paste by gradually adding the orange juice, half of the butter and powdered sugar. Mix well until the icing has a spreading consistency. (You may need to add a tad more of liquid.) Spread on cakes. Now, repeat the process using the lime juice, remaining powdered sugar and the remaining butter. Ice again........it is a two step process, but the effect is worth it!

Elegant Grocery Store

Tucked away in a corner behind Place de la Madeleine is the famous Fauchon. This fine establishment is located in the 8th Arrondissement, epitomizing refinement and glamour around every corner. Here one can shop for fruits, cheeses, wines, spices, meats, coffees- anything your heart desires for the perfect meal or gift. If it is exotic, it will probably be here............This is one of the dozens of specialty shops that caters to the Parisians. I didn't get all the photographs I would have liked, as they are really on the watch for people snapping pictures all the time-I do a great deal of shooting through the elegantly bedecked windows. Just another look at what Paris has to offer~

A Special Treat Tonight!

Tonight Motorcycle Al is on the road......I am celebrating the moment of not having to prepare a dinner for us this evening.... Hooray! I do enjoy a break now and then. As you can see, for me it is light and sweet! It is simple and easy to prepare, but the ingredients must be of optimum quality.....Fresh cheese, tomatoes, spinach, a few slices of prosciutto and I am a happy camper. Our Florida mellons are in season now, so what better time to enjoy one-dolce mellon. All I need to complete this simple feast is a splash or two of my sisters favorite balsamic vinegar. She travels to Italy several times a year to stock up....and she is well stocked! This product comes from the Chianti region, south of Florence. It is produced by a small family in business for many years . If anyone is interested in trying a bottle, email me. I will get her to mail you a bottle.

Also, I have changed my format, thanks to Madeline.....she can be found on my side bar.

Weekend Pick-Me Upper!

A small array and combination of wonderful fresh tidbits may be all you need to celebrate this weekend........a group of close friends, a glass or bottle of your favorite chilled wine, fresh golden, crusty bread, maybe some feta cheese and plump olives.......sounds like a perfect celebration fare! A variety of goodies, so that all can enjoy in the celebration.........have a great one!

Summer Tart with Roasted Vegetables

This is a wonderful light meal that you can whip up at a moments notice-which I did-took it to a party today in hope that it would be a crowd pleaser..... I think it was! Look in the veggie drawer and pull out anything you may have that is fresh. I mention using certain vegetables in this recipe, however, use what is in season or just the vegetables that you enjoy eating. This tart is also substantial to eat on it's own-maybe a smalll green salad on the side!

SUMMER TART

Puff pastry, found in frozen food section.

4 eggs, whisked very well.

3 large Tbsp. sour cream.

1 small red onion, diced.

1 large zucchini, diced.

4-5 small red potatoes, diced.

salt and pepper, to taste.

3 tomatoes, sliced thin.

2 Tbsp. of extra virgin olive oil.

Chopped parsely,basil and oregano, sprinked on top.

Heat oven to 350 degrees. Prepare and roll out the pastry to fit a medium size removable bottom flan tin . Grease well. Wash and scrub vegetables. Gather up all the diced vegetables, place in plastic bag, add olive oil and shake in bag, coating veggies well. Season with salt and pepper. Remove veggies from bag and place on baking sheet. Bake veggies in oven for 15 minutes. Remove from oven and cool. Place cooled veggies in the tart shell. Pour the eggs with the sour cream over the veggies. Now arrange the slices of tomatoes on top and sprinlke with the herbs. Bake for 35 minutes or until puffy and golden. Serves 8. Serve warm.

A cup of sweetness- Rice Pudding

This little coffee cup thought she was plain, but all it took was a bit of rice pudding to make her feel special once again............and special she was! I found this recipe tucked into a drawer in my kitchen in NZ. Wanted to share it with you-so sweet, so quick and so delicious.

Rice Pudding with Vanilla

4 cups of milk

1 cup of Arborio rice

1 cup of whipping cream

1/2 cup of sugar

ground nutmeg

1 teaspoon of vanilla

marsala syrup

1/4 cup of marsala

1/2 cup brown sugar

Combine the rice, milk, sugar and cream in saucepan and cook over high heat. Bring to a boil. Reduce the heat and add the vanilla. Simmer on low heat and stir to prevent the rice mixture from burning. This may take 35-40 minute of continued cooking or until the rice is "al dente". Sprinkle with nutmeg for serving.

For the syrup, place both ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer for a few more minutes until the liquid becomes thick. Pour over pudding and sprinkle with nutmeg. Serve pudding slightly warm.....serve some fresh dates as an added treat.

Olive Picking in New Zealand

A newly emerging olive growing business is proving ideal for many growers on the the North Island of New Zealand. Centered around the area of Mangonui, the growers have recently harvested their crop . These photos were taken on a very windy day, one that we anxiously waited for -days of rain delayed the picking experience and I feared I might miss out. but all went well......My friends, Colin and Lynette Wilson, from the "Hihi Olive Estate" provided all the fun and olives from their wonderful "Tuscan" looking groves.

C 'est Fromage

Passionate cheese fans will delight in knowing that Australia Artisan Cheesemaking continues to boom. According to the Australian Cheesemakers Association, there are at least 100 different varieties of cheeses being produced and more on the rise. I had a challenge while visiting Melbourne......where would I satisfy this cheese urge of mine? Hence, the Richmond Hill Cafe & Larder, located in the Richmond Hill District. The cheese" maturing "room couples with their popular cafe, hosted by Stephanie Alexander.
Once inside this well managed cheese room, I was greeted by countless selections of local and imported cheeses coming from Spain, France, Italy, all tenderly displayed on open shelving and countertops. More than likely you will recognize a few of your favorites from the photos. If your travels steer you towards this wonderful city, Melbourne, this would be the perfect spot for lunch and to visit the cheese room, guaranteed to to have a powerful effect on your olfactory glands and taste buds! It will just be a matter of time until we have more cheese rooms opening in restaurants across the U.S. ........I can hardly wait!

Things Green-NZ

Sometimes it's not the food and recipes that get my juices flowing, but just nature itself.........green is a terrific color, wouldn't you agree?

Leek and Parsnip Mash

One meal that comes to mind quickly when I visit NZ are lamb shanks. The second day in town, I was shopping at the local butcher shop......tons of lamb shanks, fresh and unpackaged so I could pick out the exact ones I wanted. With shanks in tow, off to the grocery. Carrots looked beautiful and also a perfect match, however, there in the bounteous buffet of veggies, I found fresh, crisp parsnips-huge ones! This was just the perfect veggie to team up with the shanks.
A little off track here, for the moment...........driving around the North Island, I didn't notice as many sheep as in previous years of visiting NZ. When you come around a curve, and there are just a few zillion on the drive towards Mangonui, you just can't believe the contrast of the sheep against the brilliant green, soft hilly mounds.......it takes your breath away! The sheep are being replaced by more cattle, more vineyards and now, the olive groves. Seems like a sensible thing to do now as the pasture land is truly fertile!

Parsnip and Leek Mash

5 large parsnips

1 Tsp.salt -or to your liking

3 Tbsp. butter

4 -5 Tbsp. of thick, fresh cream

1 Cup of thinly sliced leeks

Freshly ground pepper, to your liking

Begin by peeling the parsnips just as you would carrots. Trim the ends and chop into large pieces. Trim the leeks and slice into round pieces-use just the white part. Wash the leeks carefully....

Cook the leeks and parsnips in boiling water together until tender. Drain and transfer veggies into a processor and puree.Add the butter and the cream. You may add more cream if the mixture seems too thick. Add the salt and pepper.

Place in sauce pan and reheat then serve. The mashed parsnips are a lovely contrast against the shanks and any other fresh vegetable you might want to serve.

Ginger Dates

Sometimes special things happen for a reason-I'm not one for trying to figure out why they do occur, but they do. Hence, my meeting up with a fabulous innovative New Zealand couple and proud owners of the Hihi Olive Estate.
The first night of our arrival in NZ we were invited for "snackies" and drinks at their estate. It was a" foodie love affair" right from the start........I thought I would share one of the delicious hors d'oeuvres that we were offered on this very special evening. For all my French readers, please excuse the method of serving finger foods-I know you love to serve the fork foods instead of anything eaten by hand, however, this little tid-bit is just perfect for a party: not too exotic, somewhat sophisticated and easy to prepare! This is what I love about traveling, trying new pre-dinner offerings and meeting new friends..........

Stuffed Dates

2 dozen fresh, moist dates, split lengthwise and pressed open.
1 cup of softened cream cheese.
24 thick slivers of soft crytalized ginger pieces-found in the dried fruit section of your grocery store.

Stuff the dates with the cream cheese. Gently place a piece of the ginger inside the middle of the cream filled date. That is it.........enjoy!

In Case You Are Wondering......

For the next five weeks I will be traveling throughout New Zealand and Australia focusing much of my attention on food, of course, and the multitudes of new olive estates, wine vineyards and artisan cheesemaking that have boomed in the past decade.

Check back in a few days for more of the Traveling Food Lady in New Zealand and Australia.

As soon as I figure how to load pictures on public computers I will post them!

Cheers!

Poires au Vin Rouge

Sometimes I just need a quick dessert-what's in the fruit bowl? A few slightly mushy Bosc pears. Ok, that will work! There is always a bottle of red wine around, so I think we have it made! So simple and yet so satisfying..........

Ingredients

5 ripe pears, such as Bosc

1 Bottle of Burgundy Wine-and a glass for the chef!

1/2 cup of sugar

5 whole cloves

Pour the wine, add the sugar and place the cloves in a pan deep enough to hold all the pears. Simmer the ingredients.

Add the peeled pears, including stems and simmer for thirty minutes, turning occassionally to get an even color throughout the pears. Cool in the wine mixture. Serve at room temperature. You can serve the pears with a few spoonfuls of wine mixture or drench them in a sweetened thick cream....... any way you serve them, this is a marvelous dessert.

Vouvray

Everyone is not going to have an interest in wines, however, since posting several articles about the Loire region, I am delighted to introduce an old wine in a new facility.

Located along the northern bank of the river, you will find this artistically decorated and bright new showroom with an exceptional staff . While you are visiting the property, be sure to take a tour of the caves.

Vouvray has produced some remarkabe and notable wines, one being their Chenin Blanc. Vouvray also produces a sparkling wine, one to pop into your picnic basket as you enjoy a picnic lunch along the many beautiful spots of the nearby river.

La Ratte-Potato

Over 350 different varieties of potatoes exist in France today. The next time you walk through a market, notice the different varieties. The most cherrished of these are the Rosa, the Roseval and the Ratte. You are viewing the Ratte. I love this word!
Most of us don't spend much time inquiring about potatoes, (I can appreciate that) however, I found the history of the potato in France quite interesting. The potato arrived in France from Spain around 1540. At first, it was valued as an ornamental plant and only cultivated 50 years later. Shortly thereafter, its harvesting was forbidden as it was believed that the tuber caused leprosy. What? It took many years and a famine- in 1787 -before the potato hit the bellies of the Parisians...........

Valencay

A recent post of mine gave you a view of Amboise, a small town located along the banks of the Loire River. In this region, known as the Garden Of France, you will find an abundance and variety of cheeses. One that I am particularly fond of is Valencay. This is a goat cheese recognized by its shape, similar to that of a small pyramid. The cheese has been smothered in powdered charcoal which is done primarly to encourage the blue mold to appear. It is perfectly safe to eat-I hope-have had my share of it and I'm still running around!

Way back in the 8th century, the Saracens, who were originally of Arab decent and from Spain, settled in France. As they were repelled near Poitiers, ( this is where our friend Mimi's family lineage begins, www.Frenchkitcheninamerica.blogspot.com , they left behind their possessions of goats and formulas for making the cheese. Hence, we have that wonderful cheese available today.

The cheese was originally shaped as a pyramid, however, Napoleon had a disastrous political career in Egypt. Upon his journey back through France, he stopped at the castle of Valencay. The cheese reminded him of the Egyptian pryamids. His sword came out and the top of th e cheese came off..........

French Chocolate Mousse Cake

This is a cake with a fudgy moist center and crisp fragile crust . It never fails to bake perfectly everytime. You have all the ingredients on hand, so have fun!

Preheat the oven to 325 degrees. Butter a nine inch springform pan.

Ingredients

10 ounces of bittersweet chocolate.

6 tablespoons of butter, save the other two from the stick to butter the pan.

1/2 cup of sugar

6 eggs separated, save the whites.

Place the chocolate in a bowl suitable for the microwave. Warm the chocolate until it can be stirred and mixed well. Remove, cool for a few minutes, then add the room temperature butter. Mix well. Whisk in the egg yolks.

Beat the egg whites in a separate bowl to until soft peaks form. Add the sugar, beating the egg whites until glossy.

Whisk in 1/4 of the beaten egg whites into the chocolate mixtue. This will help in the folding process when you add the rest of the egg whites.

Using a large spatula, fold in the remaining egg whites. Pour the mixture into the buttered springform pan. Smooth the top. Place in oven and bake 40-50 minutes or until the cake is set in the center. It should jiggle just a little. Touch on top , the cake should be firm. Cool completely and sprinkle with powdered sugar.

Chateau Amboise

Tucked along the banks of the Loire River is the small town of Amboise, just about an hours ride on the TVG from Paris. Small streets with shops and cafes will entice you to stay for a while......a great stepping off point to visit the grand and magnificent chateauxs of the Loire Valley.