Slate-Grilled Monkfish

March 23rd, 2014

Grilled MonkfishPhoto by Maggie HoffmanCreative Commons License Some Rights Reserved

At Snowboxx 2014 the best of Andorran food vendors come to the festival to showcase their local delicacies. Some of the best food can be found at family run, rural inns known as ‘bordas’, but in this case the bordas come to you. Because of its location, Andorran food is a mix of Catalan, French and Italian influences.

A wonderful local cooking method is preparing food on hot stones or slate. This recipe for Slate-Grilled Monkfish with Herbs and Vegetables is hearty enough for a day of skiing and nights of music. Note that slate, like a good cast iron skillet, gets better with use!

- Ana Maria Harkins

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Green Tea Ice Cream

March 16th, 2014

Green Tea Ice CreamPhoto by Jocelyn McCauleyCreative Commons License Some Rights Reserved

The National Cherry Blossom Festival celebrates the long-standing friendship and cooperation between Japan and the United States. Food is associated with rituals in both these societies but the Japanese tea ceremony ranks at the top for attention to detail and process. Enjoy an exploration of Japanese Teas; in the span of two hours you’ll learn about tea growing, cultivation and preparation.

Then there is the taste that is fundamental to all Japanese cuisine: umami. Don’t miss the lecture and tasting, Umami Means Delicious, for a whirlwind tour of the health benefits, and unique attributes of umami that will enhance all your dishes.

You can create your own tasting menu starting with Japanese Beef and Vegetable Hot Pot and finishing with Green Tea Ice Cream.

- Ana Maria Harkins

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Austin Breakfast Tacos

March 9th, 2014

Breakfast TacosPhoto by Bo NashCreative Commons License Some Rights Reserved

Leave it to SXSW to host a session on Austin Breakfast Tacos. Mando Rayo, co-author of Austin Breakfast Tacos: The Story of the Most Important Taco of the Day, will lead participants through the history and cultural context for this most excellent of foods. If you are looking for more futuristic cuisine, check out Bonin Bough’s session, The World of 3D Printed Food. Yes, his company is experimenting with 3D printing OREOs.

We don’t currently have any 3D printing food recipes, but you can assemble your leftovers and put together your own breakfast taco. Blanco Breakfast Taco is a nice example of how to repurpose previous meals into a whole new creation. If you still can’t get enough of tacos after this meal, head on over to Rayo’s blog, Taco Journalism.

- Ana Maria Harkins

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Stir-Fried Shrimp Sambal

March 2nd, 2014

Shrimp SambalPhoto by Stu SpivackCreative Commons License Some Rights Reserved

Future Music Festival Asia is one huge party, where you are in for three days of non-stop dancing. You’ll need the right meal to get you through this festival. Spicy food boosts metabolism and increases your body temperature, thus diminishing the difference between you and the surrounding air and making you feel cooler. So, it’s the perfect food for your festival evening in Kuala Lumpur.

Sambal is a popular sauce in Malaysia, used to dress meat, seafood and stir-fries. The only trick is to locate shrimp paste, which can be found in most specialty food shops. It adds a depth of flavor to dishes that is worth the trouble. Stir-Fried Shrimp Sambal, accompanied by rice is your ticket to an energy-filled evening.

- Ana Maria Harkins

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Lola’s Pergola in Adelaide

February 23rd, 2014

Lola's Pergola
Photo by Andy Nowell

The Adelaide Festival of Arts always has a designated festival club where fans can enjoy pre-show drinks and late night dinners. This year, the club is Lola’s Pergola. The First Fruit dinner series invites some of Australia’s best chefs to Lola’s to cook a full course dinner. Chef Duncan Welgemoed veers toward the dark and devious side as he plans his menu while Gavin Baker crafts a dinner that complements the products of the many talented Southern Australian winemakers.

Don’t miss the Lola’s Pergola DJ line-up including DJ Harvey and Slow Magic. Lastly, behold the Enigma of Lola.

- Ana Maria Harkins

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