Category Archives: International cuisine

Happy Cinco de Mayo!

Aside

Mexican Food Wrap-Up. (May Include Indian Food.)

Just a quick post to say Happy Cinco de Mayo! Whether you are Mexican or not, at least here in the US many of us look forward to this day to enjoy festive food and drink. It occurred – while I sit on the train en route to Portland Maine for the day – that I have a few posts of this ilk, so I’m simply summarizing them here in case you are looking for some last-minute cooking and eating ideas this weekend. These are a mix of Mexican, Southwestern, and Tex Mex foods. This small list will grow over time and doesn’t even include one of my favorite dishes, black bean and corn burritos, which I keep in the freezer for on-hand healthy eating. Ceviche also comes to mind, as does peach salsa with juicy sweet farmers’ market peaches…

In the meantime:

As much as I adore Mexican food, I actually made Indian food yesterday (chana masala) with some of my garbanzo beans in an unanticipated culinary irony; it was a special treat for my husband while I was out of town.

Olé.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Leftover Wonderment: Vietnamese Noodle Soup with Squash, Coconut, and Curry (Video)

Posted on by
2

Vietnamese soup with coconut and curry gets a healthy boost from roasted squash and brown rice noodles. (Optional garnish of chopped peanuts and sliced scallions.)

I will never cease to be amazed by people who hate leftovers. No offense to them or anything, it’s just such a foreign concept to me, is all. As my regular readers know, I cook purposefully in large amounts to create leftovers for both fridge and freezer. It’s wonderfully efficient and ensures I always have healthy, homemade food on hand. (As I’ve mentioned, I do not cook hot meals from scratch every day for reasons related to both time and my love of big salads for supper.) As well, on many a happy occasion culinary creativity kicks in and my leftovers are morphed into something altogether new, like…

Perhaps unsurprisingly, I frequently have leftovers from the new dish I made from the original leftover, which always makes me smile. Thus far I’ve never morphed my secondary leftover creation into a tertiary concoction, in case you were wondering. Since often times sauces and such turn into soups, I’m not quite sure what the next step would be other than, say, blended baby food.

Additional Cooking and Nutrition Notes

Interestingly, you really can’t taste the squash all that much in this soup, and you should go ahead and vary the proportions of the liquids – squash, stock, and coconut – to suit your taste. But part of why I love my version so much is that by starting with squash soup you add thickness, body, and flavor via squash rather than solely with coconut milk. This addition decreases the energy density and increases the nutrient density of the dish, which is a key facet of healthful eating. And, because the roasted squash is so sweet, it’s a perfect complement to the coconut. (Note: I tried hard to come up with some clever “A squash walks into a coconut…” joke, to no avail.) Switching out brown rice noodles for nutritionally bereft refined also adds extra vitamins, minerals, and fiber, and you’ll never know the difference. (Incidentally, this soup ended up being both gluten-free and vegan, if that’s of concern, though it wasn’t designed as such.)

Also, while the soup is excellent as made in the video, when serving it I remembered a few things that complete the flavors that I failed to include in today’s version. Really, I just forgot. The soup was terrific but it’s even better with a few more ingredients. The first, tamarind paste (2-3 tsp or 1 tbsp) is not required but, like the fish sauce, creates an incredible party on your palate. Thai basil is another traditional ingredient that’s helpful, but not necessary. Finally, Kaffir lime and/or its leaves is another terrific ingredient you could add but I didn’t have any on hand; regular lime suffices. A garnish of chopped peanuts is optional, as depicted, but not at all necessary.

So, if you enjoy Southeast Asian cooking, whether coconut-ty sweet or super spicy, this soup is for you. If you like squash soup, you’ll adore it. But I’ll also bet that if you served it to someone who didn’t like squash soup (!?) they’d be none the wiser and you could trick them into liking something good for them.  Sure, coconut milk is high in calories, but my recipe cuts it down substantially without compromising flavor, and there’s a lot of other highly nutritious stuff in there to boot (veggies, high fiber garbanzos and brown rice noodles, etc.). So, whereas coconut-based soups are not something I eat frequently, as they are certainly higher in calories than broth- or vegetable purée-based soups, they are a luscious addition to a plant-based diet.

Dig in.

And if you think of some good coconut-squash-curry jokes, let me know.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Going Global, Eating Local

Posted on by
1

As you know, my diet is built on a foundation of local food (to the extent possible). Not surprisingly, I talk a lot about farmers’ markets and fresh produce, where it all begins. Coming soon, you’ll hear more about why this is so important in a short video filmed at the lively Copley Square farmers’ market here in Boston. Look out for it!

In the meantime, healthy, sustainable eating habits travel with me wherever I go – coupled with a goodly dose of sheer indulgence – so in this post I’m summarizing a few of the outstanding dishes I had when I was recently in London. Meals featured seasonal produce including wild mushrooms and root vegetables; local seafood such as oysters, mackerel, and coley; fabulous British cheeses like stilton; and pints of smooth, local ales.

And all I can say is: Wow.

Fine Seasonal Gastropub Fare

After wandering through Borough Market, we popped into “arguably the cosiest pub in Southwark” for a snack. A combination of classic- and gastropub fare, the food was a delight to the eyes and palate. We started with the mushrooms and stilton cream on rye toast (below) – rich, velvety, and extremely satisfying.

Mushrooms and Stilton on Rye Toast (And a Pint of Ale)

After relaxing a bit we headed back out to do some more browsing, but we liked the food and atmosphere so much we went back to complete our meal. We thoroughly enjoyed the fig, goat cheese, pecan, and roasted squash Wensleydale tart, followed by a chocolate and beetroot brownie with creamy vanilla pod ice cream (both of which we split). I was intrigued by the beet addition: though I didn’t really taste anything beet-y about it, ’twas a great brownie nonetheless, with moist crumb and deep chocolate flavor.

Late Lunch with Local Honey

We pulled a rookie move and thought it would be possible to get a quick bite before heading to the theatre for an early 7.30 curtain for Les Misérables. This was sheer folly, and we should have known better. Europeans don’t rush meals, especially in finer restaurants, and though I was clear about needing to leave promptly at 6.45pm our food came at 6.38.

So much for a relaxing pre-theatre meal.

Which is really too bad, because the food was sensational. “An ardent follower of the ‘field to fork’ movement,” Caxton Grill is a lovely spot. It is beautifully appointed and looked upon our hotel’s gardens, still lush given the warm fall weather. (It was so nice to see deep blue hydrangea and other colorful blooms one last time before next year!) The restaurant prides itself on local cuisine. And they do mean local. Check it out: “Our honey is made by the bees on the roof of St. Ermin’s Hotel, pollinated from flowers in St. James’s Park and Regents Park.”

It was such a pity we needed to scarf down our food! I loathe rushing any meal, especially in restaurants. We tried the “smalls” of smoked haddock chowder, pan fried mackerel with horseradish and roasted beets, and honey-roasted root vegetables. The mackerel in particular was outstanding. We were also thrilled that our meal was preceded by an amuse bouche of phyllo stuffed with goat cheese and tomato confit. Of course, flaky, buttery phyllo could be filled wtih styrofoam and it would still be delicious but goat cheese is even better. And I love being served an amuse bouche in restaurants – it’s always a wonderful surprise, kind of like when someone gives you a present unexpectedly. (The kind you actually want.)

By the way: in case you are not familiar, an “amuse bouche” is a complimentary small dish of the chef’s whim designed to whet your appetite. The literal translation is “amuse [your] mouth.” Which, while accurate, sounds much more lovely in French.

A Modern British Late Night Supper

What a joy when a hotel’s concierge provides a stellar recommendation! We never would have found Hix otherwise, an unbelievable restaurant nestled into the West End a few blocks away from the theatre.

The menu was so local it needed translation by our knowledgeable waiter. Intrigued? This super hip restaurant and its four course meal – I held back – require their own post. Check back soon for more details.

Obligatory Fish and Chips, Locavore Style

Eating fish and chips at least once while in England is a must. And I do mean at least once. On our our first road trip together exploring England, Irelend, and Scotland together in 2004, my husband and I ate fish and chips more times than I could possibly remember. (An aside: V never ate fish before I started cooking it for him; now he loves it. Remember what I’ve been saying about exposure? He even eats oysters on the half shell. And guess what? He’s the one who introduced them to me!)

Though we can certainly find some delicious fish and chips here in New England and elsewhere in the US, it just isn’t the same. One of the biggest differences is that in the UK the fish is generally a full, skin-on fillet. My guess is that they also use better different ale in the beer batter. In tandem, it creates an incomparable fish and chips. Quality can certainly vary across the UK but in general it’s incredibly tasty. (And I have a fairly large sample size.) You may know that many Brits enjoy malt vinegar with their fish and chips, as do Canadians, but tartar sauce is also available.

As I was saying: Quite possibly the best fish and chips I’ve had in England. Ever. And I am so thrilled that now I know exactly where to go for my fix whenever I’m there. This was not the actual Fish!kitchen restaurant, by the way. It was one of the outdoor vendors in Borough Market (near the actual restaurant).

A Look of Bliss Upon Discovering Perfect Fish and Chips.

I’m willing to guess that part of the reason this particular fish and chips was so spectacular, other than its perfectly crisp exterior and incredibly tender interior – i.e, baby, they can cook – was because the fish was delivered early that morning. Now, I had been looking forward to one of my favorite British dishes since arriving in England, but I never expected to stumble across a street food vendor serving up locally prepared fish and chips. I reiterate: Wow. I’ve been thinking about that fish in wonderment all week long.

The voices and choices of the local food movement are growing stronger each year, and the world is better because of it.

Will you join in our crusade?

PS: Lest you think the above statement is a bit over the top, do I need to mention this is from the finale of Les Mis? Then again, perhaps I really am an utter zealot for eating local. Select whichever you think makes me cooler.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Apple Day in London

Posted on by
2

“I wish you apple merriment.”

Don’t hear that very often, do you?

The Harvest Queen

In fact, I found these the perfect welcoming words to market-goers at Apple Day in London’s Borough Market this past Sunday, which celebrated the season in royal style with food, song, and cheer. (See Queen, left.)

Surely it can’t be surprising to you that seeking out local markets is a major part of my travels? This is probably something that was instilled in me at a very young age, as frequent family road trips to Canada always included a visit to the massive, multi-floor market in Kitchener-Waterloo where my grandparents lived. (Butter tarts, anyone?) It’s a splendid way to experience local food culture and cuisine. I am grateful to my mother for this early exposure, as it’s been a high point of many vacations.

Markets vary widely in flavor and offering from place to place. The foundation is usually locally prepared foods and/or produce but many also include crafts and artwork. A huge market, the Borough was limited to food and included gorgeous looking fruits and vegetables, some of which were local and organic; savory English pies, pasties, and tarts stuffed with various meats, vegetables, and cheeses; custard and fruit-studded puddings and pastries; and elegantly labeled jars of mustard, honey, preserves, and chutney. A local farm was selling hard cider, both apple and pear, still and sparkling. There was also a surprisingly large number of people actively preparing tantalizing foods on site, such as seared scallops, duck confit, and Indian delicacies alongside massive vats of three different curries. Last – but definitely not least – there was one vendor selling fish and chips at a place called Fish!Kitchen, whose motto was, er, “Proper Fish and Chips.”

(Yeah, I know. But I saw the fish they were preparing and it looked amazing. As it turns out, this may well have been the best fish and chips I’ve had in London. Ever. I’d love to show you a picture, but the thought to photograph occurred only after I had already devoured half.)

What a delight to wander through the market on an unexpectedly warm autumn day, sipping a cold cider and savoring the local sights and sounds!  (A photo montage of the market can be seen here.)

That it was Apple Day was really just the icing on the, um, apple cake. There was a large selection of farm-fresh apples, including native, local, organic, and heirloom varieties. (The Russet I selected was among the best apples I’ve eaten this season.) And hot mulled cider, of course. Many vendors had also prepared special foods for the occasion. Apple parsnip cake, anyone? No? How about apple cake made with olive oil? Need something more familiar? What about apple pie, toffee apple crumble, apple streudel, apple muffins, apple oat cakes, caramel apples, apple brownies, or apple fritters?

(“Do you want the warm vanilla custard sauce with that?” I was asked after finally deciding on the toffee apple crumble. “Oh, yes…,” I replied, longingly.)

Where was I? Right. If you enjoy traveling, you might consider checking out the local markets if you haven’t done so before. No doubt you will enjoy soaking up the atmosphere, but you may also end up sampling some of the best food in the city. If you don’t fancy leaving your own backyard, I imagine the place you call home has something similar where you can celebrate the season with local fare and flair.

And perhaps you just might get inspired to procure some fresh ingredients and cook up something delicious of your own. Or, in this particular case, pick up a few tasty treats for a whimsical trans-Atlantic plane picnic to conclude a fabulous weekend getaway. WAY better than airline food, eh?

Train Journey to London

Posted on by
1

I love a good train ride. I frequently travel from Boston to New York and all too often find myself gazing dreamily out the window. A good deal of the trip passes alongside various waterways and fens in Connecticut on one side with the Atlantic on the other. Quite serene.  A fine place to think, and write.

This afternoon’s journey is taking me from Bristol to London. Less than two hours, much of the voyage passes through English countryside, an arboreal vista dotted with farmland and occasional cattle and horses.

After much debating with myself, I sadly tossed yesterday’s leftovers of fish pie and jacket potato instead of bringing them with me for a train snack. (I did mention the potato was the size of a baby’s head, remember?) Alas, my hands were simply too full with luggage and laptop, so I just took a few pieces of fruit with me instead that I had on hand. I bring this up for two reasons. First, if you’ve never been to London before, you may not know that Europeans really don’t do the whole packing-up-leftovers-and-bringing-them-home thing. They frown upon it, really, and in France find it rather gauche. (On this same note, it’s only in the past decade or so that you can do the whole take-out thing, too, which the Brits call “take-away.” For example: “I’ll have a coffee take-away, please.”)  It occurs now that the “to-go” practice perhaps evolved as an American thing due to massive portions? I’m not sure, but I bear the chagrin regardless and take leftover restaurant food home with me in Europe, even the smallest of remains, both to avoid waste and enjoy a subsequent meal or snack.

I’d like to tell you that the banana I had on the train instead was as gratifyng as the leftover fish pie would have been. Yeah, okay. Sure.

I will arrive in London rather shortly, and by the time I get to the hotel and get settled it will be almost 4 pm. That is a magical bewitching hour when on holiday in London, which means the choice between either late afternoon tea and scones or an early evening out to the pub.

With a little luck, this will be the hardest decision I’ll have to make all day.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Winding Down at the Local Pub(s)

Posted on by
Reply

As the years go by, I have grown to truly savor chance meetings with locals and fellow wanderlusts. It is indeed a unique pleasure of traveling. I am grateful to countless many for friendly banter and shared laughs over the years, if only for an hour or evening. And even better when shared over a pint! Of course, such meetings need not happen in pub. Wherever they occur, an indelible mark stamps the journey in time and space.

It was just a typical day at the pub, I imagine, to celebrate nothing other than the glorious end of the workday: relaxing with old friends, meeting new ones, and simply seeing where the night takes you.

There are two pubs in particular that I enjoy in Bristol, The Victoria and Highbury Vaults. (Neither have a webpage.) Both serve “real ale” and Highbury Vaults serves classic pub fare. I enjoyed the evening with a fellow researcher and colleague I had just met, now a friend. When we discussed where to dine, I said, “Well, I do have a particular pub in mind … is that okay with you?” She replied, “Of course. I’m Australian!”

Off we headed, happily. I had actually discovered this particular pub the first time I was in Bristol quite by accident when I was out looking for soap, of all things. (The guesthouse at which I was staying did not have soap. Don’t ask.) Who cares about soap when you’ve discovered such a gem?

Authentic pubs are unusual in character, and some go back centuries (literally). I have a broad palate when it comes to most things gastronomical, including ale, so I sampled several in 1/2 pint portions. All were great. The real thing; they are in fact referred to as “real ale.” I am yearning to share more information on pubs and ales, but such requires a bit more time so it will have to wait a few more days.

For dinner we shared two dishes. The fish pie included tender haddock mixed with green peas and carrots and topped with mashed potatoes and melted cheddar. I certainly also had to have a “jacket potato” while in the UK. Jacket potatoes are russet potatoes as big as your head stuffed with such things as tuna and corn, chili, baked beans, or cheese. We selected baked beans and cheese.

(It’s not really the size of your head. A baby’s head, perhaps.)

As I said: down-to-earth, comforting pub food. The haddock was lovely, a sort of fisherman’s shepherd’s pie. Honestly, what’s not to like about a creamy fish stew topped with mashed potatoes and melted cheddar cheese? And I’m sure many of you have had a stuffed potato at some point in your life. This isn’t much different, but it tends to come with fewer toppings and no sour cream (in a good way, in my view). I love baked potatoes, though it’s not something I eat all that frequently. Piled with baked beans and melted cheddar is quite tasty, and a good way to go for sure.

The fish pie was accompanied by a crisp salad of mixed greens, three colors of peppers, red onions, cherry tomatoes, kidney and Great northern white beans, and corn. Rather healthful, really -to balance out the cheesy goodness of the entrées, perhaps? Corn is a popular thing to add to salads in Europe, in case you are wondering, and it’s something I also do in the summer for some of my salads. Yum. (You all know how I feel about corn, now most definitely out of season, she says with a tear.)

No dessert this time around, though something called chocolate puddle cake sounded divine.

Jolly good, indeed.

No, I didn’t really say that—as I mentioned yesterday—but one of the two charming gentlemen I met at The Victoria Pub earlier that evening did.

And I rather agree.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Away-from-home Eating: Pleasures and Perils

Posted on by
7

Pleasures, sure; that one’s obvious. But perhaps “perils” is too strong a word? Maybe “pitfalls”? Well, you get the point. Read on. I’ll elaborate.

The Bristol Cathedral (Photo by Roger Harper)

A Brief Jaunt to the UK

I’m currently at the University of Bristol in Southwest England for a scientific conference, after which I’ll be heading to London to meet my husband for a few days of fun. So, after last week’s somewhat esoteric and perhaps slightly less-than-exciting focus on vegetable stock and vegetable juice, this week I’ll be writing about food from across the pond. (For those of you that haven’t made a trip across the Atlantic, it’s just about the same distance as flying across the US, six hours or so.) I’ll also share some of my tips on good food habits while traveling, whether for business or pleasure. I first explored this theme in brief in a blog post when I was in Australia in June, as it comes up whenever I embark on a journey.

Food in the UK used to be ill-regarded. In fact, a colleague just asked me this very evening, “What do you think about British food?”

“Jolly good,” I replied.

(No, I didn’t really say that. Come on.)

Actually, the days of British food sucking—excuse me, I mean, being less than fabulous—are long gone. There is fantastic international fare to be enjoyed in London as well as other parts of England. Indian food in particular is outstanding, and many superb gastropubs have sprung up in the past decade or so. Not to mention the comforting, down-to-earth, old-fashioned British pub fare like cask ale, fish and chips, and sticky toffee pudding. I’ll be writing about all of this and more as the as the week unfolds, so stay tuned.

Ah, Plane Food

Maybe perils wasn’t too strong a word, after all…

Before leaving for a trip, I always begin by thinking through food for the week and planning accordingly. Why, you ask? First, it is very easy to overeat when traveling, which can lead to weight gain; this is especially true if fitness schedules are also on hold. Second, I’m often out and about and don’t always want to stop for meals (other than dinner). Also, I hate eating crappy food. Like, say, plane food.

Way better than plane food, no?

For example, last night I took a red eye from Boston to London. Rather than eat bad plane food at 1am to simply pass the time, I made a wonderful dinner at home before leaving for the airport. I really, really wanted to get that on tape for you, as it was a pretty amazing meal, but things were a bit too hectic. I prepared seared blue fish with sautéed shiitake mushrooms and braised beet and radish greens served with gremolata and olive tapenade. I also had left over pastry from last week’s French apple tart so made a mini tart for two. Having a nice meal at home before leaving was very important to avoid eating food that was low in taste and nutritional value and high in calories. As well, I wanted to eat a healthy, home cooked meal because I’ll be away for an entire week. As much as I love dining out, I do miss my own dinners where I can control the ingredients and portions. (I know, you’re shocked.) And, um, it’s often better.

I also passed on the plane’s morning breakfast that was served 3 hours after they had served dinner (!). Did I mention it was 4am EST? Skipping plane meals are good places to avoid ingesting extra calories that are barely palatable. Save your appetite for the destination!

I do travel with my own snack food in case I get hungry – or trapped on the plane, for that matter. I generally bring a bag of trail mix, which consisted of almonds, golden raisins, dried cranberries, and pistachios this time around although the particular combination varies with what I have on hand. Use what you like! Eat sparingly, though: trail mix is healthy in small doses but quite energy-dense. I also travel with fresh fruit. I stuck the banana from the breakfast plane meal in my bag because I still had a bunch of hours left before reaching my final destination.

My First Dinner Abroad

When I finally arrived in Bristol and got myself settled, I headed out for a light dinner. I was thrilled with my salad of tuna and poached egg with roasted saffron potatoes, red peppers, and Kalamata olives atop a bed of rocket (another word for arugula, a peppery herbaceous salad green). I’m annoyed I didn’t get a photo of the meal to show you, as it was quite lovely.

I won’t lie: I was temped by some of the classic pub fare on the menu as I haven’t been to the UK for a few years. Nevertheless, I decided to eat lightly considering it’s the first of seven dinners out and there will be plenty of larger meals this week. And what a delightful and hearty salad it was! I also enjoyed a pint (or two) of Butcombe’s bitter, a traditional cask ale. This gained me respect at the bar, I might add. Cask ales are among the major gustatory reasons to visit England, in my view. That, and the fish and chips. No, it’s really not the same in the States, believe me. Check back later this week on why.

PS: For those interested, I will post the final piece to wrap up the veggie juice nutritional issue very soon. I know, you can’t contain your excitement. In the meantime, I will say this: I made a bloody mary on Sunday with store bought veggie juice and it was not remotely comparable to my homemade version. This underscores one of the big problems with making everything yourself … once you realize how much better the real thing is when made from scratch with farm-fresh ingredients, it’s very hard to go back!

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Lively Food, Drink, and Music in Oz

Posted on by
2

This is the motto of Salsa, an upscale bistro in North Queensland, Australia.

Actually, it’s “Lively Food, Drink, Music, and People Coming Together to a Lively Whole.” But that’s too long a title, so I truncated to the first three elements, which are pretty central to my being as well. (Also, lively is used twice. Three times now, really.)

Rewinding a few hours before dinner, I had spent the day out snorkeling on the Great Barrier Reef. Given the large buffet lunch provided, I wasn’t very hungry for dinner.  To eat healthfully and maintain weight it is important to listen to these physiological signs of satiety. It is, after all, so easy to overeat based on social and environmental cues; discipline is required to listen to one’s own body in such situations.

This is easier said than done in regular circumstances but phenomenally difficult when on vacation.  For someone who likes to eat and drink as much as I do, it almost feels antithetical. And I’m not just talking about overconsumption at a given meal, which I do try and control. What I’m talking about is skipping a divine dinner out when I only have limited vacation days. Honestly, it’s like denying myself one of the key purposes of the vacation, which is to experience the distinct cuisine of a unique culture.  How can I give that up?

Solution: Do go out, but keep calories in mind and order lightly.

It’s said that you can’t eat cheaply in Port Douglas, Oz (how Aussies refer to the country). That is certainly true. Think $27 fish and chips (Seriously? Fish and chips?) and $15+ cocktails and wine by the glass.  Dinner entrees started at $30 and appetizers were $20 and up. On the bright side, the bill was a fraction what it would have been if I had actually had an appetite. So there’s always that.

Anyway. I had already had a couple of glasses of Australian cabernet rosé back in the room and, amazingly, wasn’t even planning on having a drink.

That sentiment lasted for approximately 5 minutes, because as soon as I read their incredible drink list it was all over. With all of the fresh fruit infused vodkas and creative cocktails it was absolutely essential to have a drink. It was part of their motto, after all, and it felt wrong not to do so. Also, see previous comment on experiencing international food cultures, which includes creative, tropical cocktails.

When discussing the various options with the knowledgeable bartender, I first asked him about their bourbon-based martini, as I enjoy bourbon quite a lot. (And whisky. And scotch). Check it out: bourbon shaken with sauvignon blanc, green apple, and vanilla.

Wait – what?

I’m fairly adventurous when it comes to cocktails, but this one had me stumped. I liked all the components individually, actually, but this seemed like a set of elements that did not belong together.

But, hey, these people are professionals, right? May sound weird, but they know what they’re doing, yes?

Perhaps. But I was relieved when the bartender conveyed in confidence that the drink was pretty awful but had been someone’s “pet” drink.  Glad to hear it. Sounded pretty bad.

Anyhow, after additional consideration, I finally went with Ruby’s Garden, a straight-up girlie martini complete with pink hue comprising rosella infused vodka, pomegranate liqueur, triple sec, and fresh lemon juice in an incredible taste infusion of sweet, citrusy, unbelievably smooth icy goodness.

Wow.

What a luscious libation. If I hadn’t been too full I certainly would have had at least one more. I mix a lot of martinis at home – another post for another time –
but haven’t gotten around to infusing my own vodka, which really makes a difference. (Well, not successfully, that is. I have succeeded in rotting a lot of lovely summer fruits while wasting an entire bottle of vodka in an inadequately sealed vessel.)  Sad that I really was too full to have a second, because I missed out on the drink’s promise to “take [me] on an adventure like none other.”

I lovingly sipped my drink while contemplating what small dish I could eat to further experience this restaurant. What an incredibly difficult choice that was. In these cases, I always chat with the server, because they will usually give you their honest opinion. When he confirmed my choice of the crab and lemongrass soufflé as “one of the best dishes on the menu,” that is what I ordered. (An appetizer portion, by the way.) The soufflé was topped with a coconut-crusted, microgreens-garnished soft shell crab and lay atop two colorful swaths of Thai aioli.  The creamy soufflé, flecked with spring green bits of crunchy lemongrass and succulent crab, melted in my mouth. The crab was perfectly crunchy but remained incredibly tender. A bite combining the rich custard, sweet crab morsels, and creamy aioli was sublime – certainly the best dish I’ve had in quite some time.

I finished the meal with a double decaf espresso while the melodic trance music continued playing in the background. At the perfect decibel, I might add.

Lively food, drink, and music coming together as a whole. Indeed.

(Written on 6 June 2011 in Port Douglas, Australia)

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!