When it comes to making food I find that the most difficult meal to be creative with is lunch. As a kid I would be content with a grilled cheese or a bologna (YUCK) sandwich with Miracle Whip.
As an adult however, my tastes have improved…a lot. And now that I no longer suck down cigarettes like they’re going out of style, I have nearly all of my sense of taste back and I like flavorful food that isn’t made that way because of chemicals and food coloring. I prefer fresh ingredients that are as whole as possible.
So when I saw these gorgeous Comice pears at the market I grabbed a few and I went in search of Fontina cheese. Since it was apparently hiding from me, I decided on a cow’s milk cheese similar in taste. I grabbed a small wedge of Maasdam, a Dutch cheese that’s made like Swiss cheese (holes and all). It’s delicious and flavorful and goes great with clean flavors like pears.
Growing up I wasn’t really introduced to many cuisines around the world. In my town there was Mexican-tons of Mexican—and there were plenty of Chinese restaurants. Not Thai or Vietnamese or Japanese, just plain egg rolls and fried rice Chinese food. But a few months ago I ate bulgur for the first time as part of a yummy Middle Eastern dish.
I was hooked.
The bulgur was fluffy with the perfect amount of salt and it was made with just a little bit of turmeric to give it a nice smoky flavor. Served with some succulent chicken and beef soaked with coconut milk and seasoned with cumin and curry and a variety of spices. Needless to say I have spent the last few months trying to perfect the taste of the bulgur to no avail. Although bulgur requires the same 2 to 1 ratio as rice, it requires much less time to become too soggy to eat.
I used to live in Southern California and now that I’m living in Germany I constantly have a hankering for Mexican food. Not just your standard corner dive serving up plain ol’ burritos and tacos, but authentically delicious slow cooked, make me lick my fingers it’s so good, Mexican food.
Of course your standard German supermarket doesn’t have the same authentic ingredients (not even your standard soft shell corn tortillas!) as let’s say Jon’s, but I don’t mind because it forces me to be creative. Since my main man is a vegetarian, this means I actually have to be really creative because honestly, how many bean tacos can one household consume? Too many.
I have recently re-discovered my love of whole fish after a traumatic experience in high school that involved me gutting my own recently caught Blue Northern. But my taste buds reminded me that whole fish is succulent and the flavors are so clean that even frozen fish tastes (almost) as good as the freshly caught variety.
Even though my hubs is a vegetarian and I have severely reduced my meat intake, I just can’t shake the fish. Maybe it’s because it’s so fresh and so delicious that I simply can’t resist but also because I need my brain food to pound away on a keyboard all day long.
I’ve been experimenting with different types of seasonings—ginger, mint, limes & blood oranges, nutmeg, jalapenos, shallots and cocktail onions—and this time I thought I’d go with simple Mediterranean flavors.