Rebecca and I created our own progressive supper in the Kadikoy neighborhood of Istanbul….We spent well over three hours eating and drinking.
Foods, Markets, Recipes I have encountered around the world
While you are meant to linger over dinner in most countries, in Turkey, it is not uncommon to see people nibble on their breakfast feast for a couple hours.
I was not planning to visit Liverpool, by my daughter gave me a great idea to make the visit worthwhile!
I asked owner what it was. He did not have enough English to describe it. He just kissed his fingertips and smiled. I threw caution to the wind.
My goal is to be in and out of the common kitchen as quickly and with as little mess as possible. You can create stunning and healthy whole-meal salads or sandwiches with little to no actual standing-over-the-stove cooking—and very little clean-up.
My strategy for affording to visit some of my favorite European countries includes preparing most of my own meals and saving restaurants for the occasional special treats or opportunities to sample local fare.
You absolutely must have freshly grated coconut for this dish and we really lucked out! There was a fresh coconut processing operation right at the front door of the market.
He made a mixture of red rice flour, salt and a small amount of water. Then he sliced and grated vegetables into thin slivers—carrot, onion, and cabbage and tossed them into the crumbly mix. “Three vegetables is good,” he informed me. You can use about any vegetable combinations you want.
In the center of the large kettle of water is a tiny fireplace, complete with chimney! A small fire is built and before long the water surrounding the chimney is boiling.
Borsok holds an integral place in Kyrgyz culture and it is found by the thousands at any celebration. It also serves an important role during the year of grieving after a loved one dies
You can be very creative with this dish. A vegetarian central layer of steamed veggies, egg salad, or various cheeses, work well…And you can use anything that sounds good for garnish: tomatoes, cucumbers, grated carrots—just use your imagination.
Raul grows the native Chuncho cacao, whose fruit is smaller than the more prevalent hybrid varieties. Cacao is ripe when the fruit turns yellow.
The coffee here is shade-grown—a growing method which encourages the farmers to nurture the forest as a whole.
So, on Friday I decided to make empanadas. With some advice from Mabel in mind and suggestions as to where to find fresh chicken, I walked the 10 blocks to the mercado and started shopping.
As you drive through the area around Huarocondo, you see signs for roadside stands selling fresh homemade cheese and yogurt.
Smoothies? You ain’t Seen Nothin’ The Juice Ladies of San CamilloOne of the highlights of the San Camillo market in Arequipa, is the long line of women (about 50 stalls!) selling just about any kind of smoothie or juice you can imagine. Along with the Seccion Fruitas (Fruit Section), it is the most colorful part …
Shopping…Cooking…Eating: Tamales! En Peru! One day a couple weeks ago I asked my host, Adela if she knew how to make tamales. “Claro!”—of course she did. Since I also like to make tamales and wanted to make some here from the foods I could get in the market, we planned a day for shopping and …
I really enjoy walking through the busy streets picking out the places where I want to shop. Each street seems to have its own specialty and once you know which streets cater to which items, then you know where to go.
Most of our energy for the day was spent at the San Camillo Market, where Rebecca enjoyed pointing out the fruits here that are also grown in Hawai’i.
This is a fusion of Chinese and Peruvian food. It starts out as a stir fry of marinated beef loin (lomo) stir-fried with onions and tomatoes. But there’s a Peruvian twist: Adela mixed the french fried potatoes into the stir-fried meat!