A few weeks ago I needed to do a border run. While I normally do this by flying somewhere, what with higher plane ticket prices I decided to try something I hadn’t done in a long while: the tour bus ride to the Cambordian border. Based on that experience, I think I’ll spend the extra money on a plane ticket in the future.
The story is told here in this two-and-a-half minute video:
Look, I realize that land-based travel is all that most Thais can afford. That’s perfectly understandable. And I don’t want to be one of those foreigners who insists that everything should be just as neat, tidy, and safe as it is back home. But…
Sample of the type of images that regularly grace Thai news sources. Courtesy The Nation newspaper
…after taking this border run and being reminded of how dangerously Thai bus, van, and truck drivers operate their vehicles, especially when it comes to passing on the road, I think my chances of returning from my border run alive are significantly higher if I fly!
My entry about bánh mi I made for brunch a few weeks back reminded me of a trip Tawn and I took to Ho Chi Minh City in February 2006 with my high school friend Ryan.
The whole entry is here, in case you’d like to peruse the photos, some of which are quite good.
The entertaining MyWinningPhoto site here on Xanga hosts weekly themed photo contests. Last week’s theme was “Action” and, unfortunately, I didn’t get my photo submitted by the deadline. Nonetheless, I thought I would share it with you.
Taken on the Thong Lo BTS Skytrain platform with a Panasonic Lumix LX3 – f/5.6 with a shutter speed of 1/1.3 seconds, a 24mm lens, and an ISO of 80. Hope you enjoyed – and don’t forget to go vote!
A few weekends ago we had friends over for brunch. I had slow-roasted a pork shoulder and thought it might be nice to thinly slice the meat and make Bánh Mi, the Vietnamese style sandwiches, as a main course.
Appetizer: cubes of fresh mango (so sweet this time of year!), drizzled with plain yogurt and sprinkled with some homemade granola.
Homemade Bánh Mi: Baugettes from Le Blanc bakery on Sukhumvit Soi 39 with sliced roasted pork shoulder, corriander, mayonnaise, pickled carrots and daikon radish, hot peppers, and a splash of fish sauce. In this initial round, I didn’t add enough pickles. The next evening I made another batch, this time with more pickles, and the results were much closer to authentic.
Fresh papaya and watermelon for dessert.
And a loaf of homemade banana bread, served with some whipped cream cheese and butter.
Even 8,000 miles away, I’ve been unable to avoid hearing about “pink slime” – or, if you prefer, “finely textured lean beef” – and the resulting commotion being made as people come to learn that the ground beef they are buying often contains additives that have been treated in some disturbing ways.
This week, a trio of governors (Brownback from Kansas, Perry from Texas, and Branstad from Iowa) visited a Nebraska meat processing plant owned by the ominously named Beef Products, Incorporated, with media in tow. To prove their claim that this finely textured lean beef is safe to eat, after their tour of the plant they ate hamburgers made from the meat additive.
Good for them, but their publicity stunt missed the larger issue. The question isn’t whether or not this finely textured lean beef meets the minimum standards of food safety. The question is whether consumers have a right to know whether the ground beef they are buying contains any of this highly processed additive.
Let me explain my rationale: When you go to the store and buy a pound of ground beef, or when you buy a “100% beef” hamburger at a restaurant, this is what you probably have in your mind:
You expect chunks of beef, perhaps with a little more fat than this picture shows, that have been ground. But if that’s all you expect, you may be in for a stomach-turning shock.
It has been reported that up to 70% of the ground beef sold in the United States has finely textured lean beef (a.k.a. “pink slime”) added to it and, of that ground beef, up to 25% of the total may be made up of the additive.
This additive is made from the stuff that’s left over once all the “meat” is cut off the cow’s caracas: stuff like connective tissue and spinal, rectal, and digestive lining. In the strictest sense, I guess it is “beef”… but it isn’t what I have in mind when I buy ground beef.
Now, my personal philosophy on food and nutrition is that we are better off when we eat food that has been processed as little as possible – ideally, not at all. Each step of processing robs nutrients from the food and generally increases the cost of the food.
When I think of eating meat – and despite having spent a few years in university as a vegetarian, I’m definitely a meat eater – I would never want to eat any meat that has had to be sent through large rollers, as in the picture above, which shows how the finely textured lean beef is produced at the BPI plant. “Meat” that has to be sent through rollers can’t be a healthy choice, even if it meets the Food and Drug Administration’s definition of “generally recognized as safe.”
Which is why I think at the heart of this matter – the heart that the merry trio of hamburger helper governors has missed – is a question of transparency, of consumers’ right to know, of truth in labeling. Something that is labeled as “100% ground beef” shouldn’t contain any finely textured lean beef… which we more accurately ought to call “ammonia bathed offal.” Instead, it should be labeled something like “ground beef with up to X% additives.”
Again, I’m not saying that this product shouldn’t be allowed to exist on the market. I just think that we have a right to know what has been added to our food and how our food has been processed before we buy it.
A few weeks ago a friend asked me to show her how to make pie crust. When I asked what kind of pie she wanted to make, she suggested a sweet potato pie. I’m ashamed to admit it, but I’ve never had a sweet potato pie. Nonetheless, I agreed and sought out a recipe. Ultimately, I settled on a combination sweet potato / pecan pie.
The sweet potato pie isn’t that far off from a pumpkin pie. You roast sweet potatoes, skin them,then mix the flesh with sugar, a little salt, and an egg. That filling is put into an unbaked pie shell and topped with pecans and a pecan pie filling – a sugar syrup and egg mixture. Bake it until set.
End result with freshly made whipped cream. Turned out nicely!
A few weeks ago we went to brunch at Justin and Benji’s house. Justin moved from the US about a year ago and brought with him his two cats. Like so many other residents of middle America, these cats have been struggling with their weight.
The good news is, since moving to Thailand the cats have lost a lot of weight. (Same thing happened to me… initially!) Unfortunately, severe weight loss is often accompanied by a need for a tummy tuck because the skin does not tighten up as quickly as the weight is lost. Here, one of the cats lays on the floor, his extra skin spreading out like a floor mop or a purring panther skin rug.
Eventually, the cat decided he had had enough of my invading his privacy so got up and trotted off to the bedroom.
On March 16 and 17, an event space in Bangkok called Opposite hosted a pop-up restaurant called Lard-o-Licious. A friend of mine served as sous chef and invited me to the event. While some of my non-pork eating readers may be turned off, I was really excited to attend this dinner.
Opposite (second floor of the building on the right) is located off Sukhumvit Soi 51, a small alley just a short walk from the Thong Lo BTS station. It is also just one soi over from our condo. The pavement in front is uneven and badly in need of replacement. An international school is down the street and a few restaurants and massage parlors fill out the rest of the neighborhood.
Opposite is thus named because it is located directly across the soi from a bar/restaurant called WTF, owned by Somrak Sila and Christopher Wise, the same people who own Opposite. The space is about 60 square meters (600 square feet) and has a kitchen and bar area. It is perfect for gallery exhibitions, dinners, parties, performances, and other such events.
When I arrived I found my friend Brian Bartusch, on the left, helping chef Jess Barnes prepare dishes. The well-inked Jess hails from Melbourne, Australia and has worked in a wide variety of restaurants both there and in Bangkok including at Grossi Trattoria and Bed Supperclub. He will be the chef of Quince, a new Modern Australian restaurant set to open in May on Sukhumvit Soi 45.
Sneaking a peak in the kitchen, I saw some watermelon salad with toasted pistachios and some homemade pickled vegetables.
Plates and plates of freshly made bread, with which to slather up all of the good flavors that would follow.
As we arrived, there were plates on the tables with liver and Thai brandy pate with house made mustard fruits on crostini. I really enjoy pate (perhaps thanks to my paternal grandfather who fed me lots of liverwurst when I visited as a child) and this met expectations.
The space was arranged with three long tables running the length of the space, a small temporary bar mixing white sangria as guests arrived, a screen showing a loop of food-related videos, and lamps made from used plastic rice bags. The lamps echoed traditional northern Thai paper lamps and were a colorful touch.
Before dinner started, the organizers of the event said a few words then local illustrator Kathy Macleod showed us a 7-minute animated video providing a brief history of pork. I filmed it and have embedded it above for your viewing pleasure. Unfortunately, I didn’t seek out her permission to share the video but hopefully this counts as fair use. Please see her facebook page for more information about her comics. (Link to video on YouTube for high definition version.)
The first course was composed of four dishes. Shown here are steamed buns (similar to Chinese style bao) filled with pulled pork shoulder, red cabbage slaw, and prawn mayonnaise. These were very fun and the pork was flavorful and tender, albeit a little under-seasoned. I ended up eating only about half the bun for fear I would fill myself too quickly.
Also on the table were jars of head cheese – confit pork terrine served with olives and pickled vegetables. The name “head cheese” makes some people squeamish. Really, there is no need. It is basically made with the various scraps of meat from the animal’s head, much in the same way that sausage is made from various scraps of meat from elsewhere in the body. The head cheese was very flavorful and tender.
The next dish was roasted bone marrow with Italian parsley salad and shallot jam. Bone marrow is another one of those dishes that some folks have a problem with. Anthony Bourdain called it the “butter of the gods” and, in my opinion, he isn’t far off. It is rich and fatty and flavorful. While you might think that your cholesterol shoots through the roof just as soon as the platter is set down in front of you, the good news is that bone marrow is rich in monounsaturated fat as well as protein.
The final dish of the first course was a watermelon and mint salad served with rosewater, pistachio, and feta cheese. I was pleasantly surprised to see this dish, considering that I’ve made variations of it twice in the past month and a half.
The pacing was leisurely – the entire meal took over three hours – so we had time to visit with other people at the table and to get up and wander around. One of the interesting things about family style seating is that, of course, you end up meeting people sitting next to you whom you’ve never previously met. The drawback in this situation was that there were a lot of people who already knew each other and Tawn and I were outsiders, but folks were very friendly. I spent a good portion of the evening chatting with the owner of Bed Supperclub, who was seated directly across from me. I will say that in my advancing age, it is increasingly hard for me to carry on conversations in moderately loud environments.
The second course also featured four dishes. The first was smoked pork loin served with cabbage and sticky juices. The menu said it was served with puffed grains but I didn’t see those. There was wild rice served on the side to absorb the yummy juices. This dish was fantastic – very tender and flavorful.
Another interesting dish was the pork cooked in milk, served with white beans and lovage. Lovage is an herbacious perennial plant – a fact I had to look up. Braising the pork in milk worked very well to make it exceedingly tender. The dish was very enjoyable although it was lacking a little bit of salt. Tawn pointed out that, despite not being a Thai dish, a bit of fish sauce and a few Thai chilies would have complemented it perfectly.
A third dish was eggplant, labne and soy bean salad, with romesco sauce. This may have been the highlight of the evening. It had tremendous flavor, hearty but not heavy. Labne is yoghurt which has been strained to remove the whey.
The final dish in the second course was fennel, citrus, spring onions, celery, and holy basil. This was a combination of flavors I really liked but the fennel was tremendously tough which made it unpleasant to eat.
Our meal was accompanied by a trio of wines from a Thai vineyard called Monsoon Valley – a 2011 Colombard, 2010 Shiraz, and a 2010 fortified Muscat. All three were pleasant. Thai wines have been slowly improving and while they still have some way to go, I’ve been having more of them in the past year or two that impress me. There were also two home-brewed beers made by Brian, one a pale ale and the other a toasted coconut malt.
For dessert we had a bittersweet chocolate and blood cake (more of a mousse, really) with hazelnut pastry and tangerine ice cream. The big question at the table was, “Is it real blood!?” I went to ask the chef and, sure enough, it was real pig’s blood. A mixture of equal parts of chocolate and pig’s blood are blended and cooked. I think cream is added, if I recall correctly, along with some gelatin. It is then chilled overnight and foamed to lighten the texture. How did it taste? Fantastic. You would never had known there was blood in there – it just tasted like a very rich chocolate mousse.
All in all, the meal – which was about $65 per person inclusive of everything – was quite a reasonable price for a special occasion dinner. There was plenty of food and wine and the menu was both tasty and creative. I enjoy when food can engage me intellectually as well as in the more traditional ways such as through flavor, smell, and texture. I’m looking forward to the next pop-up restaurant event at Opposite as well as the opening in two months of Quince, Jess Barnes’ new restaurant here in Bangkok.
A few weeks ago, I tried my hand at making gougères, a French pastry that the ever-helpful 101cookbooks.com describes as “golden pom-poms of cheese-crusted magic.” They use a dough similar to the choux pastry dough used to make éclairs and cream puffs but are supposed to be easier to make. Here’s what the finished product looks like, according to 101cookbooks.com’s recipe:
Beautiful, right? So I decided to make some for a brunch I was hosting. The recipe wasn’t too hard to follow: bring a mixture of beer (or water, if you prefer), milk, butter, and salt just to a boil. Add a mixture of all-purpose and whole-wheat flours, stirring until smooth and slightly toasted. Cool slightly then mix in the eggs, one at a time. Finally, mix in grated cheddar cheese and portion onto a baking tray, cooking immediately.
Following the recipe, I made my dough, measuring carefully and mixing in the eggs as indicated. The mixture seemed a little loose, though. Instead of following my instincts and trying to thicken it by adding more flour (which would have given it a taste of raw flour since it hadn’t been toasted along with the rest of the mixture), I proceeded with the dough as it was.
Portioned onto the parchment-lined baking sheet, the dough confirmed my fears. It started spreading too much. Undaunted, I sprinkled a little more cheese and some anise seeds on top and put them into the oven.
The end results were decidedly flatter than the ones in the recipe’s picture. The taste was okay, but they didn’t have the “poof” I was looking for. Unfortunately, I don’t know what I did wrong but I would like to try again.
In February, a new store opened on Sukhuvmit Soi 49. Called Baker Republic, it specializes in the supplies candy and cake-makers need to produce the finest desserts. In the run-up to Valentine’s Day, they offered complimentary chocolate making classes, for which Chow and I signed up.
Fresh flowers add a touch of elegance to Baker Republic’s light-filled store on the second floor of the 49 Terrace shopping center.
The shop is owned by a family whose business is importing packaged foodstuffs. Since many of the brands they import sell goods used for baking, opening a shop like Baker Republic was an obvious next step. On the right side of the picture is their climate-controlled chocolate storage room. Like a humidor for fine chocolates, this room ensures that the chocolate you buy is at its very best.
As part of the class, we were invited to conduct a chocolate tasting, working through different brands and different percentages of cacao. As hard as it was, I forced myself to put up with this tortuous task! By the end, I had confirmed that I prefer darker chocolates to lighter ones and more expensive chocolates to cheaper ones.
Some of the other baking supplies offered at Baker Republic. From candles to sprinkles, fillings to flours, they seemed to have just about anything you would need in order to bake. Now, an interesting question arises here: do enough people in Bangkok bake to really give a shop like this a chance to survive? Most city homes don’t have ovens, at least not full-size baking ovens.
Our instructor started with white chocolate, melting it on top of a bowl of simmering water in order to “temper” the chocolate. I had heard of the process before but hadn’t understood it. Tempering is the process of controlling the size of the cocoa butter crystals. When the crystals are of a uniform, small size, the surface of the chocolate will have a uniform sheen and it will snap when you break it. Untempered chocolate will have irregular, larger crystals and the surface will have a matte appearance, crumbling when you break it.
There are a few different methods to temper chocolate but the result of each is that you bring the chocolate to a high enough temperature to melt all the cocao butter crystals, then cool it slowly to a point where the medium- and small-size crystals form, stirring all the while. Finally, you again heat the chocolate, but only to a temperature where the medium-size crystals melt. Yes, it is a little tricky.
To make different colored chocolates using the white chocolate as a base, we added food coloring. The secret, though, is that you have to use an oil-based food coloring with chocolate. Water-based colorings, such as those you use when baking Red Velvet cake, won’t work.
From left: the powdered food coloring mixed with a small amount of melted cocao butter; the resulting paste dribbled onto tempered, partially-melted white chocolate; and then the color being stirred into the chocolate.
Parchment paper bags were filled with the chocolate and we started filling the plastic molds. Above, Chow tries her hand at filling the molds so that there are no air bubbles.
One thing I quickly learned is that you don’t have nearly as much control over the squeezing of the chocolate as you think you do. I suppose it takes a practiced hand to build sufficient technique.
Trying to get fancy, I add layers of different colored chocolate, popping the tray into the refrigerator for a few minutes in between each layer to help it set.
Mid-way through the process you can see some filled molds as well as others where I’ve tried to add squiggles that will then be topped with chocolate of a different color. Trying to create fine, thin lines of chocolate was a challenge.
The goal was to not have any air bubbles, so after filling the trays we would tap them on the counter several times, then hold them up and inspect them. You can see several bubbles around the yellow squiggles where the purple chocolate hasn’t filled in the spaces completely.
Next, we moved to dark chocolate. Truth be told, I don’t much care for white chocolate, although it can more easily be colored.
Close-up of my chocolate molds. Again, you can see the challenge with air bubbles. As you tap the trays on the counter, the bubbles work their way to the surface. But if the chocolate has cooled too much, the shape of the popped bubble holds and you don’t have a pleasantly smooth surface. These are the very chocolates that appear (finished) in the first picture of this entry.
After about twenty minutes in the fridge, the chocolates popped right out of the molds. You can see where those bubbles on the purple and yellow striped chocolates never went away. The chocolate was nicely tempered, though, and had a nice sheen and pleasant snap.
The other two students, in honor of St. Valentine’s Day, used heart-shaped molds and piped the letters L-O-V-E – backwards and upside-down, nonetheless – to create this cute presentation.
After this experience, I’m inclined to think that, just as with baking macarons, making chocolates is one of those skills for which it is better to just pay for someone else’s expertise! That said, I really enjoyed the opportunity to learn more about chocolate making at Baker Republic.
Almost a month ago, Val tagged me in one of her posts, part of a chain called the Versatile Blogger Award. The idea is that you write seven things about yourself. The rules are that you should also thank the award giver, linking to them in your post (done!) and that you should pass the award on to recently discovered blogs that you enjoy reading.
Now, I have no idea what makes me so versatile, but what the heck… I’ll play along. Here are seven things about me which you probably don’t know:
My earliest food memory is of making strawberry jam during four-year old preschool. We each had to bring an empty baby food jar from home, then mixed cut strawberries with sugar and maybe some pectin.
Foods that I did not appreciate in my childhood but now enjoy include raw oysters, squid, sweet potatoes, pumpkin, dried coconut, licorice, and liver.
Somewhere during late primary school my mother enrolled me in a year of ballet class. I was also enrolled in a disco dancing class for a period of time, too. This was the 70s.
During senior year in high school I was yearbook co-editor, president of our school chapter of VICA (the Vocational Industrial Clubs of America, now known as SkillsUSA), actively involved in German Club, held down a part-time job, dated girls, and won first prize in the county fair for architectural drafting.
I’m a switch hitter. In softball, that is.
Yeas ago, I managed to move into an apartment that was across the street from an ex’s workplace.
I prefer my toothpaste tube to be squeezed neatly from the bottom so it continues to have a nice, full, easy-to-squeeze look.
Now, as to the question of on whom I’d like to bestow the Versatile Blogger award, there are a few people who aren’t necessarily recent finds but whose writing I really enjoy and about whom I’d like to know more. Hopefully, they will feel as honored to receive this award as I did: mizz-chan, stepaside-loser, devilzgaysianboy, and icapillas.
While visiting the Central Chidlom department store the other day, I caught this picture of the construction progress on Central Embassy, the new 37-story high-end retail and hotel complex that is expected to open in 2013. The piles have been driven and foundation concrete had been poured. Subterranean work continues and I’d expect to see columns start to rise in the near future.
The design is eye-catching, eight stories of retail topped with a twisting tower (to house Bangkok’s first Park Hyatt hotel) meant to echo a double helix. The building is covered on the outside with glimmering diamond-shaped tiles that recall traditional Thai temple roofs. Central Embassy will connect with the existing Central Chidlom complex through the walkway on the left of the picture. A bit harder to see is a second walkway, in the center-right of the picture, which will connect to the Ploenchit BTS Skytrain station.
Here’s an aerial view that I annotated to help orient you:
The complex is built on land bought from the British Embassy. As one of the last undeveloped properties in the very pricey Withayu-Ploenchit area, the sale brought in hefty proceeds. In a bit of a kerfuffle, many locals were incensed that the British government profitted so handsomely from the sale of land that was gifted from the Thai government many generations ago. Finally, the Thai government clarified that the land had been given to the British government and was theirs to do with as they wished.
I suppose you could (easily) argue that the last thing we need is another mall and another hotel. No argument from me. That said, I like that we’re seeing continued infill development around transit lines. This increased density is preferable to continued sprawl. Not that the infill is somehow eliminating the sprawl, but you get the idea. Also, the design of this building is unique and contributes to Bangkok’s continued ascent from an architectural backwater to a city with an interesting skyline.
“Soi” is a commonly used word in Thailand. It roughly translates as “alley” and Bangkok is filled with these small lanes that feed off larger arterial roads like so many strands of narrow rice noodles in a bowl of guaytiaw. It is on these sois that some of the most interesting sights lie, away from the main thoroughfares and amidst the everyday lives of locals.
One Friday afternoon not too long ago, I had to go from Soi Convent, a pretty large street that connects Silom and Sathorn roads, to the Narathiwat intersection. Traffic was gridlocked on the main streets so I decided to walk. Instead of walking along the main road and inhaling the fumes of idling vehicles, I took a shortcut along Soi Phipat 2.
This narrow soi connects from Convent to Narathiwat and passes all sorts of houses, shops, condos, and hotels. It is an older neighborhood, one that predates most of the buildings in this otherwise modern corner of the city. In the late afternoon, numerous vendors were setting up their carts. Smoke from freshly-started grills rose in thick clouds through which the sunlight sliced. The smell of charring chicken and pork made my stomach growl as I tried to hurry past so as to not arrive at my destination smelling too much of smoke.
Midway down the soi, I saw a large sign warning in Thai and English to beware of pick-pockets and bag-snatchers. I’ve been warned before that this soi, despite being in a very populated area adjacent to the main business district, is known for its risk of theft. Once, a year or so ago, I was walking down the street one afternoon and a Thai man was just standing by the side of the road in the shade. As I passed, he called out to me in English to be careful and watch out for pick-pockets. He then drew back his jacket so I could see the handle of a gun sticking out of the waistband of his pants. Very strange.
All the more strange because Bangkok isn’t a city in which I ever have any fear of crime. Sure, it happens here, but I don’t worry about it the same way I might when I’m in the US.
Anyhow, this afternoon I passed through Soi Phipat 2 with no incidents and arrived a few minutes later at my destination, a little sweaty and a little smoky but none the worse for wear.
Speaking with my father yesterday, he commented on the lull in my blogging activity. When it reaches the point where even your parents are noticing, maybe that’s a sign that I need to exercise more discipline and post more regularly.
A quick update on recent activity:
I’ve been tremendously busy with work. My employer was bought three years ago by another company and as of April 1st our branding integration will be complete. This means that I have literally thousands of pages of training materials (and dozens of online presentations) that need to be rebranded. This involves a long checklist of look-for items from company names and acronyms to terminology changes (“district” instead of “region”) and new logos. Since this involves hours of monitor-staring tedium, you can understand why my enthusiasm wanes when it comes to spending more time on the computer after work.
After exploring several volunteering options, this past week I found a new opportunity that might meet my needs to do something societally productive with my free time. A graduate school classmate of my Thai language tutor is a teacher at a government elementary school nearby Thammasat University and the Grand Palace. The school is interested in having a foreigner come in and work with the students regularly, so they have an opportunity to apply their English language studies in a more real-world setting. Thursday morning I went to the school and taught one morning class (third graders) and one afternoon class (sixth graders). These students are a lot more rambunctious than the ones I taught in Samut Songkhram province in 2007-8.
Also last week, Tawn had appointments with buyers from Bangkok’s two largest department store chains: the Central group and the Mall group. We’re still waiting to hear any official response but Tawn said that the feedback from the two buyers he met with at Central was enthusiastic. It would be an exciting step for his brand to land a spot in one of the major department stores in town because it would give his brand tremendous visibility. Meanwhile, he is selling outfits through private showings and sales have been good so far.
Finally, we’ve had some really nice meals with friends lately. Not even focusing on the food (which is hard to believe that I can not do that), the visits have been really pleasant and I’m glad we’ve had those opportunities.
I hope you are doing well and I apologize for being behind in reading your blog entries.
Potatoes, sweet potatoes, onions, garlic, and rosemary, ready to go into the oven and roast for forty-five minutes.
Some pork sundried tomato sausage I made earlier this month and froze. Boiled it for a few minutes in beer before putting it on top of the half-cooked vegetables to finish in the oven.
Prepared a healthy salad of red leaf lettuce, carrots, and tomatoes with some feta cheese, dried cranberries, and pecans. Served with a Japanese style sesame dressing.
The roasted vegetables and sausages come out of the oven, ready to eat!
Saturday evening, Tawn officially launched his Tawn C label of women’s clothing. About two dozen friends and former fashion school classmates came to our house to view and try on his collection, see the website, and click “like” on his label’s facebook page.
All that was asked of me was to prepare the food and drink for the guests. Tawn wanted only easy-to-eat finger food and appetizers, so I scoured my recipes and cookbooks and spent the day making several dishes. There are two or three more I would have made had time not run out. Here’s a closer look at them:
Pastry puff strips baked two ways: with Italian cheeses or za’atar, the Middle Eastern spice made with sesame seeds and various herbs.
Toasted baguette rounds with smoked ham, whole grain mustard, Spanish olives, and cherry tomatoes.
Toasted baguette rounds topped with a roasted beet and green apple salsa, improvised from a Martha Stewart recipe.
Toasted baguette rounds (I toasted a lot of those!) topped with wasabi cream cheese spread, smoked Norwegian salmon, avocado, and capers. I had purchased shiso leaves that I was going to include on this but forgot them!
Repeat of my watermelon, cherry tomato, feta cheese, and mint salad from a few weeks ago, except this time I used a yellow watermelon which made it so much more colorful.
A year ago I wrote about the mysterious pineapples that appear on our doorstep from time to time, a gift we eventually traced to a neighbor who lives across the courtyard from us. Yesterday, when returning home, we found a large object wrapped in newspaper sitting on our doorstep, too large to be a pineapple.
What was it? The largest papaya I’ve ever seen. Hopefully, we’re going to have a hoard of fruit eaters descending on us soon because I don’t know how we’ll ever finish so much papaya just by ourselves.
Oddly, left with the payapa was the handle of a shovel. Just the metal handle, not the woden shaft or the blade of the shovel. Strange, huh?
Sunday morning we hosted brunch for a group of friends, all of whom work (or used to work) in the aviation industry. Needless to say, the topic of conversation frequently turned back to shared work experiences. Despite this, we still had time to enjoy a relaxed meal of salad, sandwiches, and dessert.
A ripe, juicy watermelon from a roadside stall in Korat province provided the inspiration for a cool, refreshing summer salad. Trying to scoop melon balls while avoiding seeds was a challenge, though!
Based loosely on a recipe by the New York Times’ Mark Bittman, this salad features just four ingredients: watermelon, cherry tomatoes, feta cheese, and fresh mint. I didn’t dress the salad with a red wine vinaigrette as Mr. Bittman suggests, because when I tasted the combination I found the flavors already beautifully balanced.
To make the main course, I first baked a batch of focaccia bread, the light, airy, rosemary infused Italian style bread. This batch was based on a recipe in the Los Angeles Times by La Brea Bakery owner Nancy Silverton. The problem is, the recipe is missing the last step: how long to cook the bread and at what temperature! Critical information, methinks. Referencing another recipe, 450 F for 15-20 minutes was sufficient.
Despite the absence of time and temperature information, the loaf turned out nicely and when paired with some herb smoked ham from Soulfood Mahanakorn, provolone cheese, and a roasted red bell pepper and onion relish I made, we had some beautiful paninis.
For dessert, I made one of Tawn’s favorites: banoffee pie. This British import features a layer of rich toffee on a cookie crumb crust, covered with freshly sliced bananas, whipped cream, a drizzle of coffee flavored syrup, and chocolate shavings. Instead of making a cheat version of the toffee, I made it the old fashioned way: boiling tins of sweetened condensed milk in a water bath for three hours until the contents caramelize. Care must be taken to keep the tins fully submerged, otherwise they will explode and spray your kitchen with boiling hot caramel.
The end result – my first ever attempt at this dish – had its ups and downs. The crust hadn’t been made with enough butter so it didn’t hold up well, collapsing under the weight of the filling. The toffee, which was insanely tasty, was too much – one can would have been plenty. I didn’t whip the cream quite enough so it didn’t hold its shape and instead spilled through the collapsing crust.
But, despite all that, it was really tasty. I’ll try again one of these days and refine the recipe.
I found a few pictures of one of my Chianti tomatoes. Went ahead and added it to the previous entry about the balcony garden but didn’t want to time-stamp it.
This tomato was pretty small, although really nice and ripe. Shown here with some Italian basil and Italian parsley I’m also growing.
Turning the tomato over, though, you can see the result of the blossom rot. Thankfully, this was only superficial damage. I sliced this section off and the rest of the fruit was good to eat.
While the autumn harvest back in November was meagre – two cherry tomatoes and two radishes – my balcony garden has done somewhat better in the intervening months. Recently, a handful of larger tomatoes have appeared, my container eggplant plant has been doing well, and I’ve even discovered a batch of small earthworms living in one of the pots.
Pretty pale violet blossoms on my container eggplant plant. Its broad leaves look slightly prehistoric but the tiny bees love the flowers and it has turned out to be the most productive plant in my garden.
The plant produces these small purple fruit that grow to about the size of a golf ball. We had some unseasonable rain for several days in January, which didn’t seem to harm the plants, but slowed the ripening of the fruits by a few days.
The first harvest of eggplant. I think a few of them (the yellowish ones) got a little sunburned but they tasted fine. I used these to make some baba ganoush. Frankly, miniature eggplants aren’t the most convenient for grilling then scraping out the flesh because there isn’t much flesh left after the grilling is complete!
My second watermelon radish grew to a healthy size, much larger than a golf ball though not nearly so large as a tennis ball. Interestingly, instead of pushing down into the dirt it pushed itself up, keeping a long trailing root. Proof that my soil has too much clay in it and needs more work.
Cutting this radish, I got a good look at the unique coloring. Whereas my first radish (yeah, I only grew two – root vegetables take up too much space) had a pale pink exterior, this one looked more like the picture on the cover of the seed package. By letting the radish grow so large, it developed a pretty sharp taste, but I actually like that.
While my first tomato plant never produced more than two cherry tomatoes, the two remaining plants, both of the Chianti variety, were a bit more productive. They required some creative support since the gardening shops have been out of proper tomato cages ever since the floods a few months ago. Despite the ad hoc support system, there are five or six fruits that finally set. We never really had enough of the cooler nighttime temperatures that help the polinated blossoms to set.
The fruit size is relatively small – just a bit smaller than a tennis ball – and there is some blossom rot on the bottom caused by my watering habits. I’ve learned that it is better to give tomatoes a really good soaking every second or third day rather than giving them a moderate watering every day. The first of the tomatoes already ripened and the edible parts were really sweet, dark red, and juicy. These two plants will be finished after these fruits are ripe but I have another plant about eight inches tall and hopefully I can have some better luck with it over the next few months.
I also harvested two of the half-dozen carrots I’ve been crowing. These were a petite French variety and you can again see the effect of too much clay in the soil: very misshapen carrots. I cleaned them up and put them on a salad, though, and they tasted nice. Again, root veggies just don’t make a lot of sense in a balcony garden. Vertical plants are much more efficient.
The last bit of good news from my garden: after pulling out the original cherry tomato plant, I was ammending the soil and discovered dozens of small (inch-long) earthworms. Don’t know where they came from but I hope they continue to breed. I transferred many of them to two spare sacks of soil and compost, added some vegetable scraps from my kitchen, and hope they will work over the next several months to help give me better quality soil.
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