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Peanuts or pretzels?

The glory days of air travel are gone; it seems all that is left of the in-flight service from a foodie perspective is the insipid cry of “peanuts, pretzels!” As the flight attendants wander down the aisle. 

Granted, airline food (at least in economy class where I’ve been eating it) has not been any great shakes for a long while. But nowadays you might as well bring your own, since it’s all our packaged snack items anyway. 

Travelling by air used to be a grand experience in itself, with cocktails and full meals on platters with silverware. It was a full service, but now you purchase the service in pieces – buy a snack, buy a drink, buy your space for your luggage… 

Don’t get me wrong, I know air crews still work hard. I am just the kind of person who enjoys a smooth ride as opposed to feeling the speed bumps created by breaking things up into little pieces. Isn’t the journey supposed to be as much fun as the destination?


We are on our way to the Mayan Riviera so I look forward to posting some more worthy edibles in the next two weeks. 

You will also see a few guest posts from my worldly mom, Nancy, who is wintering in San Carlos, Mexico and has spent the last few summers “on the continent”, touring Europe. She has graciously offered to fill in since my ability to post might be hampered on vacation (whether by intermittent wifi or too many margaritas!)

Here’s to enjoying whatever you find on your plate and in your glass! 

Armchair Travelling in the Kitchen

 

I know I won’t have much sympathy when I finish this post by telling you I’m leaving on holidays in 2 days, but bear with me… I was thinking of friends we have made in past years on trips to Jamaica, and missing the trip we usually take there at this time of year. I decided to make something tonight in hommage to our love of the place,  its wonderful food and people, and our distant friends.

I don’t know if you have ever done this – revisit tastes from a great experience? You can’t expect to recreate magic that comes from being in a place, but it’s fun to remember and toast to a time when you lived life to the fullest. I love to share tastes with friends and family, too; it helps to round out tales you want to tell of your visit and put them in context even for those who weren’t there.

Tonight’s little appetizer was easy. FRIED PLANTAINS: take a few plantains and peel them like bananas. Slice them diagonally and toss in a mixture of thyme, allspice, salt and marjoram (oregano will sub in if you don’t have any). Pan fry in a cast iron pan with a generous amount of coconut oil till golden brown. Serve with Jamaican condiments such as tamarind chutney, jerk sauce or other spicy chutneys. This time it was just for the two of us, but I’ve done it for larger crowds and we’ve had just as much fun. Light beer or rum punch are perfect accompaniments, but a lighter white wine will work in a pinch.

 

If you have a chance to be a guest at such an occasion, perhaps it will inspire you to take a voyage. Or it will give you a real taste of the place, a chance to be an armchair traveller. There is no safer way to travel, yet the excitement can still be worthy of wanting to send a postcard or two.

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Taken on Seven Mile Beach in Negril, Jamaica

 

Jamaican Foodie Paradise

Whenever my husband Martin and I go on holidays, we are excited to try new food experiences. The last few years in Jamaica we have been lazy and relegated our enthusiasm to within the walls of the resort. We did enjoy trying local fruits, and traditional dishes like curried goat, jerk chicken and gizzadas (coconut tarts), but this year I wanted to kick things up a notch and rub elbows with some local foodies. I did an online search and found Zimbali Retreat, iPhone download Feb 22 2016 430a small property in the hills above Negril that offered a demo cooking class and tour of their organic farm garden. It seemed right up our alley! I was excited and invited a couple we know who are also foodies. They had shared our Vegas experiences so I figured they would like this taste of Jamaica. We had no idea just how much fun we were going to have…

We arrived at the gate after a bumpy ride up a narrow road that bordered sugar cane plantations and an old stone church.   iPhone download Feb 22 2016 427Martin was afraid we were going to have to carry the car or abandon it if the potholes got any bigger or the road got any narrower. The sugar cane stalks knocked along the side of the car as we drove through plantation land, and as we mounted the hill a local dog lying at the edge of the road didn’t even look up. It was only a half hour drive, but I felt as though I’d been transported to another place.  A short walk down a palm-covered pathway revealed mahogany beams that covered a cozy kitchen and airy sitting room, all overlooking the farm below. I felt a bit like I was visiting the Swiss Family Robinson on their deserted island! We were served a refreshing sorrel ginger drink while we cooled off. Just as we finished our last sip our tour guide arrived.

Clifford, who has been at Zimbali since the beginning (9 years ago), led us over much of the 6 acre terrain, stopping every hundred steps or so to show us another plant, most of which provided some benefit for the kitchen. We saw banana and coconut trees, pineapple plants, Caribbean oranges and grapefruits, June plums, star fruit, lemongrass, annatto, turmeric and ginger roots, breadfruit, all kinds of pumpkins and zucchini squash, beans, and then the crowning glory – noni fruit. This fruit is highly regarded as having great healing powers; the juice is said to be a cure-all. The bees on the farm love it too, said Clifford. Noni bloosom honey is his favourite.

Clifford showed us the right way to crack open a coconut (hit the 3 corners of the outer shell), and he told us about using cinnamon leaves in cooking. We learned that the bark of the mahogany trees was used to make the rich reddish-brown dye still common in Caribbean textiles. He showed us the massive African tulip trees taking over wild sections of the jungle, and how the rain brings on mango season (in May), when the fruit is so plentiful it sits in piles by side of the roads! The gardener in me was trying valiantly to remember everything he said as I tasted and smelled and strained my neck to see in every direction, absorbing every detail.

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a June plum tree, with the blossoms that will turn into the refreshing tangy fruit often used for juice

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here Clifford showed us the mahogany tree. One of the staff is returning to the kitchen with oranges.

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work on the terraced section of the garden, where squash and bananas are being planted

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annatto seeds from an achiote bush, used in cooking to impart colour and a slightly nutty & peppery taste.

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fresh turmeric root – from that brown patch. They grow ginger too, in the same way.

the noni tree, a source of great nutrients. Sometimes called uglifruit.

Martin smelling fresh lemon grass

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did you know banana trees only grow one stem of bananas? Then another tree starts beside it for the next batch of fruit.

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pineapple plants take 10 months to grow a mature fruit

 

 

 

On our return from the tour we met the owners of the resort, Alecia & Mark. Alecia grew up in these hills, and learned much from her grandfather about the land and its secrets. She is a Rastafarian and has been all her life. Mark grew up in a military family and his travels as a youth gave him a desire for understanding cultures and experiencing life on a more simple scale. Both of them are “living the dream”, existing almost off the grid with solar power and the harnessing of rain water, not to mention that the farm provides about 70% of their food. This is not just an agritourism resort, it is a lifestyle, and their passion and sense of inner peace is evident when you talk with them.

We returned to the lodge dripping in sweat from the humidity. It didn’t matter. A quick splash of water on my face and a few sips of water and I was ready to get to the kitchen. Zimbali’s two chefs, Raymond and Rudolph,  were already hard at work of course, and their counter was almost overflowing with the bounty from the farm. We were truly spoiled as it was only us and our friends there that day. We saddled up to the bar to watch, learn and eat.

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the bounty awaits! fresh farm veggies on the kitchen counter

The first course was a breaded fritter that was juicy and delicate, green in colour. It was served with an escovitch, a Jamaican pickle made with onions & peppers in a chili vinegar brine.  Raymond asked us to guess what kind of vegetable he had used on the fritter and we thought we had it – zucchini! Nope, he said, guess again. It was the person in the group who is least a foodie who nailed it – green tomatoes. Not as firm as our green tomatoes and not as tangy, rather velvety soft and slightly sweet in contrast to the pickle. The sorrel reduction that garnished the plate was the crowning glory, refreshing and tart.

fried green tomatoes, Jamaican style

fried green tomatoes, Zimbali style

The next course was a sort of cake, like a crab cake but made with vegetables again, said Rudolph. Again we were stumped – cassava? No. Yam? (They had real yams as well as sweet potato on the counter, two very different things, and both used often in a Jamaican kitchen. Sweet potatoes are orange, yams are white – more fibery, not as sweet.) No. They gave us a few hints and we finally figured out it was cauliflower. It tasted much richer than I imagined cauliflower ever could, and was served with a banana purée and a sort of tropical succotash of corn, peppers and tropical fruit. It was delectable.

cauliflower cake with tropical succotash

cauliflower cake with tropical succotash

We were able to choose our main course, and I picked jerk shrimp, while Martin chose escovitch fish. Our friends had curried shrimp. They were all intensely flavoured and beautifully tender, and were served with a quick coleslaw, veggies in a seasoned coconut milk and a green plantain and banana rosti (shredded and pan-fried in a patty). Everything was prepared as we watched, even the coconut milk – we saw the coconut opened, the meat cut out and then shredded in the food processor, and the milk squeezed through a strainer.

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my Jerk shrimp, with banana & plantain rosti, coleslaw and veggies in coconut curry

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Rudolph & Raymond plate the main course

But wait, there was dessert too! I groaned under the weight of lunch, but my enthusiasm kicked in. How could I miss out on a slice of Raymond’s banana rum cake with caramelized melons & papaya? The cake had no eggs but was not heavy, rather silky with a hint of Jamaican spices (allspice, ginger, nutmeg). Raymond explained that he had long ago mastered baking without eggs, as he doesn’t eat them himself. His skill was evident in the finesse of the final product. It was the perfect end to a real gourmand afternoon.

Raymond's rum cake

Raymond’s rum cake

We hugged the chefs to show our appreciation and thanked our hosts profusely for their hospitality, all wishing we could return to stay and soak up the relaxing vibe. (I think on my next visit I might like to stay and experience a massage, yoga class, and a Rasta Tour!)

We hardly noticed the bumps in the road on the way back, being lulled into a sense of total relaxation after our retreat visit. Rain drummed on the car windows as the scenery went by in a blur. By the time we returned to our resort I had my second wind and was happy to tell anyone who would listen (and a few who didn’t seem to care) about what fun we had. I felt I had sampled a true taste of the tropics along with a healthy dose of Jamaican hospitality and respect, and having enjoyed it I was proudly displaying my enthusiasm like it was a diploma of achievement.

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Birthdays are for celebrating

birthday candles

Today would have been my Dad’s 70th birthday. He is gone now, but if he was around I think he would have hoped to have a big celebration for what he called the start of his New Year. Birthday parties were a big deal when I was a kid, and my parents did a bang-up job of creating wonderful celebrations.

One year, I remember we had a party for my little brother in our rec room, which was the funky space downstairs with a mural wall that included the family dog, a huge tree in the corner with Impressionist leaves, and a giant flower. We didn’t play any mundane games like Pin-the-tail-on-the-donkey at the Peturson house… we played “Pin the bee on the flower”. Can you tell my parents were hippies? pin-the-tail-on-the-donkey

When my brother and I got older, the family went for dinner at a restaurant to celebrate. I don’t mean White Spot or Swiss Chalet; we went to places that served savoury crepes or Spanish paella and caesar salad made at the table. My parents enjoyed wine, and we got to try things like mussels or lamb. Talk about feeling spoiled on your special day!

Years later, my Dad and I enjoyed a fabulous vacation in Maui, and food was one of our favourite memories from that trip.

we stayed at the Fairmont Kea Lani, where the view at dinner was spectacular

we stayed at the Fairmont Kea Lani, where the view at dinner was spectacular

We had our server prepare crepes at the table for us, and he was brilliant in his presentation. He decorated my crepe so that it had chocolate sauce wings with fruit coulis patterns and whip cream “fuzz” over the crepe body. Then he prepared my Dad’s crepe with more mottled colours, and for the piece de resistance, threw the spoonful of whipped cream on the plate and said, “Oh darn, your bug hit a windshield.” My Dad laughed till tears rolled down his cheeks. We talked about that dinner till the day he died.

Interestingly enough, though, my Dad did like comfort food even after years of expanding his food horizons beyond the meat and potatoes of his prairie childhood. His favourite dessert was jelly roll, and it was one of the first desserts I learned to make, in his honour. Earl birthday jelly roll It was one of my first real accomplishments in life, to flip that pan and then roll that sponge with the filling inside with enough confidence not to blow it 🙂

So, here’s to you Daddy. Thanks for all the great memories, and for reminding me that birthdays deserve to be celebrated in grand style.

Earl and KPL - dinner in Maui

The Taste of Good Times

Jamaican beach blissWe just got back from vacation, and now that I am home under grey skies again, with the heat turned up and my tan quickly fading, I am trying anything to keep the memories of the holiday alive. The taste of the tropics is one way that certainly works well!

We had friends over for dinner so that we could regale them with stories of our adventures in Jamaica. It seemed only fair that we would put them in the mood too so we created a theme dinner.

To start the evening I made rum punch, using the bottle of rum we won at the resort for correctly answering the most questions in the Lovers Game. I suppose we had an advantage with our fifteen years together – the young couples competing against us weren’t seeing eye to eye on things like whether sex or sports was more important. Once you’ve seen as many Superbowls as we have, you know what’s really important at the end of the season 🙂

My husband is a football fan, but I know I'm at the top of his list of loves :)

My husband is a football fan, but I know I’m at the top of his list of loves

For a quick appie I put out some home-brined olives to remind us of that salty tang of the sea, and some goat cheese. Not because we had goat cheese in Jamaica, but because we couldn’t believe they didn’t have it with all the goats we saw roaming the countryside!

Then came the main course, a variation on one of our favourite local dishes, curried goat (you see, they do use those goats for something). Martin did a leg of lamb with the same aromatic broth and added some veggies reminiscent of our trip – sliced plantains and sweet potato along with the usual carrots and such. He added a scotch bonnet pepper too, which kept us all nice and warm! We served the stew over a creamy polenta that offset the spice and reminded me of the “grits” they serve in Jamaica. We broke down and enjoyed some local wine with dinner, although a few bottles of that well-chilled Red Stripe beer could have done nicely….

Red Stripe on the beach

For dessert, I am pleased to say I hit the ball out of the cricket pitch (another witty Jamaican reference for you there). I put a twist on my pineapple upside down cake, using coconut milk instead of cow’s milk and adding some shredded coconut in the cake. With fresh pineapple and some warm rum caramel sauce to pour over it, we had the perfect way to end the evening.

Our friends laughed at our stories, and oohed at our photos and I think they felt a bit better for having been exposed to our post-holiday warmth. It was wonderful to share the experience after the fact. And, it felt good to hold the memories in my tummy just as I do in my head.

Jamaican sunset

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