Croque Monsieur In Paris

Paris Left Bank - 65.jpg

"I love Paris in the summer when it sizzles", run the lyrics of the Cole Porter song, and we agree with him wholeheartedly. A walk along the Seine under a brilliant blue summer sky is enough to remind us why Paris is as close to perfection as any city can get.

The sights of Paris, such as the Eiffel tower or Notre Dame cathedral, are so iconic that even people who have never visited France are familiar with them. And yet, every time you see them they still take the breath away. In Paris recently for just a few days, we managed to pack in all the highlights and marvel anew at our favourite sights.

The grand boulevards of Paris, lined with magnificent buildings, are designed to awe visitors. No matter where you are you can always have a vantage point that offers a sweeping vista from which to appreciate the beauty of the city.

In spite of the monumental scale of the city, the true charms of Paris have to be appreciated at a much smaller scale. From the narrow cobbled streets echoing with history, to stores that sell kitchen equipment whose design does not appear to have changed in centuries, there is enough to keep you occupied for a lifetime of browsing.

One of my favourite stops is E. Dehillerin. Featured in one of Anthony Bourdain's TV shows, it is also where Julia Child used to shop. Oh, how easy it is to lose yourself for hours in the narrow aisles stuffed with every imaginable cookware you could possibly desire!

Paris food markets are like no other in the world, overflowing with an astonishing range of produce, cheeses, baked goods and meats. We made our way to Rue Mouffetard early on a Sunday morning for some breakfast and shopping.
Not only is there a buzzing flea market happening on this long, winding and lively street, there are also produce stalls, fresh seafood, baked goods and many, many varieties of cheese. Wind your way around groups of chatty locals, admire street performers, soak in the ambiance and grab some foodie souvenirs to bring back home!

Paris was where café culture was invented, and it is still where much of the life of the city still unfolds. Books were written, philosophies discussed, conspiracies hatched and revolutions planned on these café tables. Just sipping a cup of coffee at one of these tables will give you a thrill of connection with famous personalities gone by!

The food we ate in Paris was always spectacular. Trying out traditional French dishes such as Pâté en Croûte, Terrine and Croque-Monsieur, while sitting at a table outside and watching the world go by, just made it so much more memorable!

croque - 1.jpg

The ultimate French bistro food, Croque-Monsieur is easy to make, perfect for brunch and loved by everybody!
For another classic Paris bistro dish, try French Onion Soup!


2 tbsp butter

2 tbsp all purpose flour

1 cup warm milk

1-1/2 cups grated Gruyère cheese

Salt to taste

1/4 tsp each: ground black pepper, herbes de Provence, smoked paprika, ground nutmeg

1/2 tsp prepared grainy or Dijon mustard

8 slices country style bread, about 1/2 inch thick each

8 slices ham

Preheat oven to 400F. Line a baking tray with parchment.

Melt butter in skillet set over medium heat. Add flour, stir until incorporated, about 30-45 sec. Add milk, whisking until smooth and slightly thickened, about 30-45 sec. Add 1/2 cup grated cheese and stir until melted and smooth, another 30 sec.

Remove skillet from heat and mix in salt, pepper, herbes de Provence, paprika, nutmeg and mustard. Set aside. béchamel cheese sauce will thicken further as it cools.

Toast bread lightly. Place 4 slices of toasted bread on work surface. Spread 1 heaping tbsp of the béchamel cheese sauce evenly over each slice. Layer 2 of the ham slices over top of each slice of bread. Sprinkle 1/2 cup cheese evenly over ham on all the slices. Top with remaining 4 slices of toasted bread. Press down gently to hold filling.

Spread another 1 heaping tbsp of the béchamel cheese sauce evenly over bread, then sprinkle with remaining 1/2 cup cheese over each slice.

Carefully place sandwiches on parchment lined baking tray. Bake for 10 min or until cheese is melted and tops are lightly browned. If desired, brown tops under broiler for 1 min.

Slice sandwiches in half and serve warm.

Serves four

French Onion Soup In Montmartre, Paris

Monmartre embodies the most romantic side of Paris. From the stark beauty of the Sacré Coeur basilica to the cobbled streets that wind through the neighbourhood and the lively bars and cafés on every corner, it is easy to see why generations of artists came here to work, carouse, and create La Vie Bohème! Picasso, Degas, van Gogh, Matisse, and many others lived here, experimented with new styles and in the process invented modern art.

It is still possible to see glimpses of the windmills and vineyards that formed part of the original village of Montmartre, but it has become too popular a place for many rustic charms to survive. So many films have been made with Montmartre as a backdrop that it is well known around the world, attracting thousands of tourists every year.

However, when you walk through one of its narrow alleys late at night after the crowds have gone home, you can still imagine what it was like a century ago. The steep, narrow, atmospheric streets and the lovely, gracious buildings lining them evoke a sense of days gone by.

In spite of the popular image of Monmartre artists and their models starving in freezing attics, reinforced by countless songs, books and movies, one can eat very well there. Cafes, bistros and bars set up impromptu seating on footpaths, street corners and squares. The sounds of laughter, conversation and the clinking of cutlery mingle with inviting aromas wafting around.

Although we ate in many a brasserie, Cafe Wepler was one of the most memorable. For over a hundred years Wepler has been the hangout of choice for artists, writers and famous personalities and it is still impressive with it's food, furnishings and art. My favourite bistro dish, and one that I invariably ordered everywhere, is French onion soup. I just love how it's warm, comforting flavours fill me up with contentment!

onion soup - 1.jpg

You too can create that Paris bistro feeling with this easy, satisfying recipe. The secret to deep, rich flavour is in the sautéing of onions. They have to be done long and slow to develop that characteristic sweetness, colour and aroma of this soup.
For a delicious and unusual variation, try French Onion Soup with Lamb, or another Paris bistro classic - Croque Monsieur.

French Onion Soup

2 tbsp each: unsalted butter, olive oil

1 large sprig of thyme

2 large onions (such as Vidalia or Spanish), halved and thinly sliced, about 4 cups

1/2 tsp sugar

1 tbsp all purpose flour

1 cup dry white wine

900 ml broth, chicken or beef

Salt to taste

1/4 tsp each: ground black pepper, smoked paprika

1/4 cup white wine vinegar

4 thick slices of baguette

4 slices Gruyere cheese

Chopped fresh parsley for garnish, optional

Warm butter and oil in deep heavy skillet set over medium heat.

Add thyme and onions. Sauté, stirring occasionally until all the liquid is cooked off and onions are lightly browned, about 30 min.

Add sugar; continue to stir and sauté onions until they are a deeper brown, about 15 more min.

Add flour, cook 1 min.

Add wine and cook for 1 min until it bubbles, scraping up the burnt brown bits sticking to the bottom of the pan.

Add broth, salt, pepper, paprika and vinegar, stirring well to incorporate.

Bring to a boil, cover and reduce heat to low. Cook for 1 hour until onions are very soft and soup is slightly thickened. Remove thyme sprig.

Ladle soup into 4 individual oven proof bowls. Preheat broiler in oven.

Toast baguette slices lightly and top each bowl with a slice. Lay the sliced cheese over top. Place all the bowls on a large oven safe tray.

Place tray with soup bowls about 8 inches away from broiler and broil until cheese melts and browns lightly, about 1-2 min. Sprinkle parsley over top, if using.

Serves four



Espresso Cardamom Brownies In Ottawa, Canada

Ottawa - 14.jpg

To be in Ottawa on the eve of Canada's 150th birthday is to be granted a rare and special opportunity. Preparations for the event were well underway when we visited and the nation's capital was gearing up to host a giant party to mark the day.

We walked around lovely Parliament Hill where booths, tents and a massive stage were set up. Speeches, tributes, music, fireworks and a visit from Prince Charles and Camilla added to the excitement in the air that even rainy weather couldn't dampen!

Parliament Hill is both the heart of the city of Ottawa and also the location in which some of the greatest moments of Canada's history have been enacted. With beautiful Gothic style buildings overlooking the Ottawa river, it offers spectacular views and is easily the best place to start your tour of charming Ottawa.

Ottawa was selected as the nation's capital because of its location at the meeting point of Quebec and Ontario. Its unique blend of French and English cultures is reflected in its cuisine as well, ensuring that great food abounds in the city! We enjoyed flaky croissants, garlicky escargot, meats simmered in rich red wines and amazing fresh seafood from nearby lakes.

Brownies - 1.jpg

This grown up version of a childhood favourite comes with a hit of espresso strong enough to make you sit up and take notice. The fudgy center pieces with the molten core and hint of cardamom are the ones everyone fights over; enjoy with a mug of milk or more espresso!
For more recipes using cardamom, read A Craving For Cardamom.

Espresso Cardamom Brownies

4 squares (4 oz) unsweetened chocolate, chopped
¾ cup (1 ½ stick) butter
1-1/2 cups sugar
4 eggs
1 tsp vanilla
1-1/4 cups flour
2 tbsp instant espresso powder
1 tsp finely ground cardamom

Heat oven to 350ºF. Line an 8X8 inch baking pan with foil, spray with cooking spray.
Microwave chocolate and butter in large microwaveable bowl on medium 1-2 min or until butter is melted. Stir until chocolate is completely smooth.
Stir in 1 ½ cups sugar. Add 4 eggs and vanilla; mix well. 
Stir in 1 1/4 cups flour, ground cardamom and espresso powder.
Spread into foil lined pan.
Bake for about 23 min or until toothpick inserted in center comes out with fudgy crumbs (do not overbake). Store leftover brownies in refrigerator and warm gently in microwave for 10-15 sec, before serving.

Makes 16 Servings

Ottawa - 33.jpg

The Scent Of Cinnamon

“There came no more such abundance of spices as these which the queen of Sheba gave to king Solomon” says the Bible.
Great spice caravans have crossed the harsh Arabian sands for as long as people have kept records. Envious Greeks swore that Arab merchants were so rich that they used cinnamon for firewood. A Greek text from the fifth century explained that great birds of prey living on sheer cliffs made nests of cinnamon sticks. Arabs distracted the birds with pieces of meat and gathered cinnamon while valiantly beating back attacks.
Given the dangers involved in obtaining cinnamon, the exorbitant prices charged for it were certainly justified. Little did westerners know that the cinnamon that reached Europe came from much further east, grown in Sri Lanka and Indonesia, and carried on boats to the Arabian peninsula.


Cinnamon - 1 (1).jpg

Cinnamon trees are heavily pruned when cultivated, reducing them to the size of a bush. New stems that emerge regularly are snipped off to produce the spice. The outer bark is scraped off the branches and the smooth inner bark shaved off in sections. Once dried, the bark curls into rolls that are chopped into shorter lengths to form the familiar quills that are sold in grocery stores.

Cinnamon - 1 (2).jpg

Cinnamon, both whole and in powdered form, is used extensively in South Asian and Middle eastern cuisines. It is used to make many spice blends, to flavour Masala Chai (tea), rice pilafs, marinades and many desserts.
It is a key spice in my marinade here and when these skewers hit the grill, a heady scent of cinnamon and spice fills the air. These chicken skewers make wonderful appetizers or a main course. Serve them with warm flatbread, grilled vegetables and some hot sauce for dipping.
For more recipes with cinnamon, try Egyptian style Grilled Chicken or these Moroccan Chicken kababs or this delicious Lamb Shawarma.

Cinnamon Roasted Chicken With Fresh Herbs

1-1/4 lb boneless skinless chicken breast or thighs

2 cloves garlic, grated or minced

1/4 cup each: lemon juice, oil

Salt to taste

1 tsp each: honey, paprika

1/2 tsp each, ground spices: black pepper, dried ginger, cinnamon, cumin

2 tbsp each, finely chopped fresh herbs: coriander, parsley, mint

1 tsp sumac

1 lemon, cut into wedges

Cut chicken into large bite sized pieces. Place in large mixing bowl.

Add all of the remaining ingredients, except sumac and lemon wedges and toss to mix well.

Cover and refrigerate for at least 4 hours or up to overnight for flavours to blend.

When ready to cook, heat outdoor barbecue to medium.

Thread chicken onto skewers, reserving leftover marinade.

Grill chicken skewers for about 12-14 minutes for chicken breast, and about 20 minutes for thighs, turning occasionally and basting with reserved leftover marinade.

When chicken is tender and basting marinade is cooked through, transfer skewers to a platter.

Sprinkle evenly with sumac and serve with wedges of lemon.

Serves four

A Craving For Cardamom

The fifth century Sanskrit epic poem Raghuvansha describes King Raghu’s army marching triumphantly through spice plantations:

Pepper groves

On Mount Mahendra’s skirts, lov’d home of birds,

His forces occupied, as on he marched

To conquest. Trampled by his steeds, the bloom

Flying from the fruit of cardamoms

Clung to the foreheads of his elephants

Cardamom  - 1 (2).jpg

Cardamom has always been one of the most prized of all spices in India, treasured for its scent and flavour. The ancient Romans sailed all the way to the coast of Kerala, where it has been cultivated for millennia, to buy cardamom for use in cooking and to make perfumes. They particularly prized the ability of cardamom pods to freshen the breath when chewed after a meal, and they are still used for this purpose in India.

Cardamom plants are bushes with large leaves that grow up to 6 ft in height. Slender stems emerge near the base of the plant and bear delicate white flowers that turn into green pods, each containing several white seeds.

The pods are plucked and dried so that their skins turn into a papery husk that splits open to release the seeds that have turned brown. Whole dried cardamom is often used to flavour rice preparations and curries.

Fresh cardamom, with its strong flavour and crisp bite, goes into chutneys, pickles and curries. Dried seeds, which have a very intense aroma and flavour, are powdered for use in cooking, most often in Indian desserts. Ground cardamom loses its essential oils quickly and you are better off grinding small quantities of cardamom seeds in a spice grinder just before use.

Cardamom  - 1.jpg

This unusual curry from Kashmir, infused with the wonderful aroma of cardamom and tinted a glorious red-gold with saffron, is easy to make. For more about saffron, read: The Glory Of Saffron.
For desserts using cardamom in delicious ways, try Espresso cardamom Brownies, Cardamom roll cakeCardamom kahlua tiramisu, Cardamom Halwa Blondies or the classic Indian dessert Gulab Jamun!

Kashmiri Cardamom Chicken Curry

1-1/4 lb boneless skinless chicken thighs (about 8), fat trimmed

1 cup full fat plain yogurt, Greek or Balkan style

Salt to taste

1 tbsp ground almonds

1/2 tsp each, ground spices: cardamom, fennel, black pepper, Kashmiri chili powder or paprika, ground coriander, ground cumin, garam masala, dried ginger

1/4 tsp saffron strands

2 tbsp each, chopped fresh: coriander, mint, lemon juice

2 tbsp oil

1/2 tsp cumin seeds

1 medium onion, finely chopped

Cut chicken into bite sized pieces and place in large mixing bowl.

Add yogurt, salt, ground almonds, all of the spices, saffron and herbs to chicken, tossing well to coat. Cover and refrigerate for at least an hour or up to overnight.

When ready to cook, warm oil in deep skillet over medium heat.

Add cumin seeds and sizzle 30 sec. Add onions, saute for about 5-7 min until softened.

Add chicken with all its marinade (scrape everything into skillet) and cook for about 5 min until combined, stirring occasionally. Cover and reduce heat to low.

Cook for about 45 min or until chicken is very soft and tender and sauce has thickened.

Serves four

Cardamom  - 1 (3).jpg

The Glory Of Saffron

Order tandoori chicken in an Indian restaurant anywhere in the world, and you will find it colored a bright orange. Ask the chef, “Why orange?” and he will probably say that it is tradition – it has always been prepared so.

To understand why tandoori chicken is orange you must go back more than a thousand years, to the days when the great Arab alchemists labored to convert base metals into gold. They discarded one formula after another until they found a magical substance that colored anything it touched gold. They called it zafaran; the English modified the name only slightly, to saffron.

Saffron comes from crocus bulbs that flower two weeks in a year, each violet blossom enclosing three orange stigmas. Delicately plucked by hand and dried, a stigma becomes an inch long strand of saffron. A million strands weigh only a little over four pounds, making saffron the most expensive spice known.

saffron - bright.jpg

Arab alchemists also developed theories of dietetics, using scientific principles to develop healing sauces. Saffron was the most important ingredient in their repertoire, believed to possess miraculous powers. It had brought them the closest they ever got to creating gold; surely, they reasoned, it had therapeutic properties as well. Saffron became essential to Arab cuisine and the most highly regarded dishes were those with a golden hue. All shades of yellow were thought auspicious: cookbooks recommended using turmeric or safflower if saffron was too expensive.

Medieval Europeans adopted many Arab theories, including those on alchemy, dietetics and cooking. Saffron grew well in temperate western climates and became the most popular spice for cooking. All chefs learned the technique of endoring, basting meats with saffron and egg yolks to give them a golden glow.

India’s Muslim rulers developed a taste for Arab and Persian cuisine, including their fondness for saffron. The seventeenth century emperor Jahangir personally inspected saffron fields in Kashmir. Saffron became the hallmark of royal kitchens, symbolizing richness and sophistication. Indian restaurants still carry on that tradition, striving to obtain the color of saffron even if they have to resort to food colouring when the spice itself is too expensive to use. And they will never, ever, serve tandoori chicken that is not the right shade of orange.

saffron - 1 (2).jpg

Although saffron is expensive, a little bit goes a long way, especially if it is of good quality. The traditional, and still the best, way to use saffron in cooking is by soaking it in some warm milk to draw out it's colour, aroma and flavour. Keep your saffron in a sealed bag in the freezer and it will remain fresh for a very long time.

Saffron Rosewater Ice Cream With Pistachios

This addictive ice cream is wonderful served with fresh berries too. If you wish to make it egg-less, substitute a can of condensed milk for the egg custard base. For more recipes cooking with saffron, try grilled Saffron Chicken Tikka or this delicious Chicken Biryani or this unusual Roll Cake!

1 can (354ml) evaporated milk

1 cup whipping cream

1/4 tsp saffron threads

1/4 cup + 3 tbsp sugar, divided

3 large egg yolks

3 tbsp rosewater

2 tbsp unsalted, unroasted pistachios, coarsely chopped

Combine evaporated milk, whipping cream, saffron and 1/4 cup sugar in heavy saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and keep warm, stirring occasionally. Don't worry if a skin starts forming over milk, it will be integrated into the ice cream later.

Meanwhile, half fill a large saucepan with water, bring to a boil, then reduce heat to a gentle simmer. Combine egg yolks, remaining 3 tbsp sugar and the rosewater in a rounded bowl big enough to fit over the saucepan without touching the water.

Beat with a whisk until thickened, increased in volume and lightened in colour, about 4 min. Remove from heat and continue beating for 1 more min until smooth.

One by one, add 2 ladles of the warm saffron milk mixture into the egg yolk mixture, whisking gently after each addition to bring it up to temperature.

Pour the egg yolk mixture into the saucepan containing remainder of the warm saffron milk, whisking gently to incorporate. Increase heat to medium low and continue whisking for about 5-7 min until milk thickens slightly. Remove from heat and stir in the chopped pistachios.

Cool ice cream mixture at room temperature for 30 minutes. Transfer to a rounded bowl, cover tightly and freeze overnight.

Remove from freezer, uncover and rest at room temperature for 1 hour or until ice cream is starting to thaw and soften. Break up ice cream into smaller pieces with a knife. Using a hand blender, blend ice cream until it is smooth and no lumps remain. It is OK to have the pistachios remain chunky.

Cover and freeze again for another 2 hours or longer.

Alternatively you can churn ice cream in an ice cream maker, following manufacturer's directions.

Scoop into serving bowls and serve.

Serves Four

saffron - 1 (1).jpg

The Story Of Pepper

“Bales of pepper are brought to market from each house, and gold received in exchange from the Roman ships is brought to shore in sackfuls” wrote a second century Tamil poet. Pepper was the most eagerly sought after spice in ancient Rome, and could be obtained in only one place: southern India. The word ‘pepper’ also comes from the same source: it is derived from the Sanskrit pippali. Both black and white pepper were prized in ancient Rome, but only the more expensive white variety was taxed. Black pepper was considered such an essential commodity, used by even the poorest citizens, that it was exempt from all customs duties.

Black Peppercorn

 Though Europeans ate a great deal of pepper, they knew little about how it was grown. A fourteenth century book claimed that:  "Serpents keep the woods that pepper groweth in and when the woods of pepper are ripe, men of that country set them on fire and chase away the serpents by violence of fire. And by burning the grain of pepper that was white by kind, is made black."
Reality is a little less exciting. Peppercorns are the berries of a climbing vine that grows over 50 feet tall in lush tropical jungles, twining itself around trees for support.

Green unripe berries are picked and boiled in water, after which they are sun-dried until they shrivel and turn black. Pepper vines were first cultivated millennia ago in the hills along the coast of southern India, and some of the best varieties such as Malabar and Tellicherry still come from Kerala where pepper is an important spice in local cuisine.

Fresh green peppercorns, picked right off the vine are often used in Kerala curries for their crisp, spicy bite.

Green Peppercorn

Green peppercorns are produced by picking and drying pepper berries well before they are fully mature. Their flavour is much milder than that of black pepper.

White Peppercorn

To produce white pepper, berries are picked when ripe, soaked for several days in water until soft, and the outer skin and pulp rubbed off leaving only the white seed. White pepper is much less aromatic than black, but some cooks prefer using it to avoid having unseemly black specks in light colored sauces.

Red Peppercorn

Pink or rose peppers create much confusion, because they are not related to pepper vines at all. They are bright red berries that grow on trees that are part of the cashew tree family,   and have a mildly peppery taste when dried.
Different preparation techniques - frying, toasting or grinding, bring out widely different flavours from pepper. Pepper grinders filled with a blend of whole peppercorn in all four colours can be found in supermarkets for adding a final flourish of colour and flavour to a finished dish.

Crispy, peppery paneer skewers make delicious appetizers for a summer barbecue. Eat 'em right off the grill while their insides are still soft and gooey!
If you're looking for variety, try Tandoori Paneer, Pepper Roast Chicken or Saffron Chicken Tikka With Black Pepper

Pepper Paneer Tikka

400g Paneer (Indian cottage cheese)

2 cloves garlic, minced

1/2 inch piece ginger, minced

2 tbsp each: oil, lemon juice, plain Greek/Balkan style yogurt

Salt to taste

1 tbsp coarsely ground black pepper or mixed pepper blend, divided

1/2 tsp each: garam masala, paprika

2 tbsp each: all purpose flour, fine breadcrumbs

1 lemon, cut into wedges

Cut paneer into 2 inch long X 1/2 inch thick slices (about 10-12 slices) or cube into bite sized squares. Place in deep mixing bowl.

Combine garlic, ginger, oil, lemon juice, yogurt, salt, garam masala, paprika and 1 tsp of the pepper in small bowl, mix well to blend.

Pour over paneer in bowl, tossing gently to coat completely. Cover and refrigerate for one hour or longer up to overnight.
Note: Let paneer soften at room temperature an hour before grilling, to make it easier to thread onto skewers.

When ready to grill, heat barbecue to medium high. Soak small sized bamboo skewers for 15 min in cold water.

Thread paneer onto skewers without overcrowding.

Combine flour, breadcrumbs and remaining 1 tsp pepper in small flat plate.

Roll each skewer of paneer in prepared breadcrumb pepper mixture till lightly coated all over.

Place on grill and cook covered until lightly browned and slightly crisp, about 7 min per side, turning skewers once. Brush lightly with additional oil at the end of cooking, if necessary.
Note: Paneer can also be cooked in the oven without skewers. Heat oven to 450F. Place paneer pieces on parchment lined tray and bake for 12 min. Place under the broiler for 2 min to brown tops lightly.

Serve right away with wedges of lemon.

Serves four

Ground Pepper - 1.jpg

Puerto Rican Baked Chicken In San Francisco

San Francisco is a city I've always wanted to visit. Recently there to attend our son's wedding, we had just three magical, whirlwind days to see it all and we crammed them full of experiences we will never forget! (Read more about San Francisco in our blog post here)

Walking around, exploring and seeing the sights, we managed to cover a lot of ground. Starting from Union Square we toiled uphill along Powell Street, meandered through Chinatown, walked along the Embarcadero and ended up in Pier 39 and Fisherman's Wharf.  It was a great way to experience the city even though I couldn't feel my feet by the end of the evening!

Since we were in San Francisco over the weekend, we decided to spend a leisurely Saturday morning exploring the popular farmer's market located in and around the Ferry Building.

We spent hours browsing stalls by artists and craftsmen, visiting farm stands selling fresh local produce and stocking up on unusual preserves (strawberry marmalade), vinegars (blood orange vinegar) as well as dried and smoked vegetables and fruit (smoked plum tomatoes, dried Meyer lemon segments) - all the things I can never find in Toronto! The espresso almond brittle (from G.L.Alfieri farms) alone is worth the trip; stock up on plenty because it is never enough!

If you plan to visit the market, best not to eat breakfast before going, for every vendor has something for you to taste. As you sample your way through to the inside and rear of the building, you will find many cafes, restaurants and food trucks where you can try even more food!

We got beef tamales and fish tacos from an outdoor Mexican food stall and picnicked on a bench overlooking the Bay, while soaking up the sun (yes, the sun was out, however briefly!). In that perfect moment everything tasted so good and all was right with the world!

Sol food Restaurant serves amazing Puerto Rican food, so of course we had to eat there! The highlight was Pollo Al Horno (baked chicken), black beans and garlic fried plantains. Doused liberally with their special Pique Sauce of vinegar and red chilies, and washed down with copious amounts of fresh orange juice, it was one of the most enjoyable and memorable meals we had during our trip!

PR chicken - 1.jpg

The saucy marinade enveloping the chicken and steam generated by covering it during the first half of baking, keeps our Pollo Al Horno incredibly moist and tender. When the weather is good I simply throw the marinated chicken onto the barbecue for some summery grilled flavour!

Puerto Rican Baked Chicken (Pollo Al Horno)

1 1/2 lb bone in chicken drumsticks or boneless thighs (about 6), skin removed

2 cloves garlic, minced

Salt to taste

1/4 cup each: olive oil, water

2 tbsp lemon juice

1 tsp each: oregano, ground cumin, paprika, ground black pepper, onion powder (or use 1 tbsp finely chopped onions)

Make a few deep slashes in each piece of chicken and place in a large mixing bowl.

Combine all of the remaining ingredients and mix well with the chicken.

Cover and marinate chicken, preferably overnight in refrigerator for flavours to develop.

Preheat oven to 400F. Transfer chicken with all of its marinade (scrape it all onto the chicken) to a lightly greased, deep baking pan large enough to hold pieces in single layer. Cover tightly with aluminum foil.

Bake for 30 min, then remove foil and continue baking chicken uncovered until it is golden and cooked through, another 30 min.

Transfer to a serving platter and drizzle pan juices over top. Serve with a wedge of lemon if desired.

Serves four

Read more about San Francisco in our blog post here.

Wedding Cake In San Francisco

"I Left My Heart in San Francisco" goes the old song and it perfectly expresses our feelings, for so did we! There recently to see our son Rohan wed his lovely new bride Adora, we fell in love with this charming city and the momentous occasion that brought us together.

The ceremony took place in the rotunda of beautiful San Francisco City Hall, with family members from both sides in attendance. Adora has been a part of our lives for many years, during which we have come to know her and love her, but officially welcoming her into our family was an especially joyful moment for us. Another foodie is just what we needed!

A trip to San Francisco is always a good excuse to see the sights of one of the most beautiful cities in the world. The Golden Gate Bridge is such an iconic scene that it is well worth driving out of town to see it. We were even lucky to get some sunshine during our drive!

San Francisco is such a compact city that you can see most of it on foot. The steep hills require you to be in good shape if you are planning to do much walking. Toiling up Powell Street can give you quite a workout, and you still need to have enough energy to skip out of the way of cable cars hurtling down the hill!

The gracious row houses lining the streets are another sight synonymous with San Francisco. The Painted Ladies, a row of historic Victorian houses are the most famous and the most photographed. Their beautiful, intricate painted designs and detailing are worth a trip to Alamo Square.

And for shoppers, the stores surrounding Union Square are an irresistible draw. I was spoiled for choice with so many big name flagship stores in one place! And when shopping gets tiring, there is a huge granite plaza bordered with swaying palm trees and cafes in which to relax and watch the world go by.  

San Francisco also has the largest and oldest Chinatown in North America. It still sprawls over a large area, combining restaurants,  grocery stores and herbal medicine shops with historic churches, buildings and even the famous Golden Gate Fortune Cookie Factory!
The best known dim sum restaurant, Yank Sing is worth visiting for fantastic food. It is one of few restaurants that still have carts trundling around, filled to the brim with delicately steamed, delicious dumplings.

A joyous wedding is best followed by a memorable meal and our celebration continued at renowned chef Michael Mina's award winning restaurant. His delicious, contemporary, creative dishes such as sesame oil infused ahi tuna tartare, seared fish with mushrooms in dashi broth and succulent beef wrapped in puff pastry filled us with even more joy!

rollcake-22 - serving.jpg

What's a wedding without cake? Adora, an avid, accomplished baker has created this gorgeous roll cake just for this blog. Easy to make at home, these delicious slices of soft orange scented sponge cake with saffron cream will fill you with happiness!

Orange Cardamom Roll Cake With Saffron Cream Filling

For the filling:

80 ml whipping cream

30g white chocolate chips

A pinch of saffron

For the cake:

25g unsalted butter

1 tbsp fresh orange zest

25g cake flour

1/2 tsp ground cardamom

3 large egg yolks, at room temperature

50g sugar

2 large egg whites, at room temperature

To prepare the filling, warm cream in microwave until scalding, about 1 min. Stir in chocolate chips and saffron until completely melted. Cover and refrigerate until chilled.

Meanwhile, preheat oven to 400F. Lightly grease an 8X8 baking pan and line with parchment, creating an overlap on all sides to help lift cake. Set aside an extra 8X12 sheet of parchment, (for later use in the recipe).

To make cake, melt butter in microwave for about 30 sec. Add orange zest.

Combine flour and ground cardamom in separate bowl.

Combine egg yolks and half of sugar with hand mixer until thickened and pale in colour, about 2 min.

In separate bowl, beat egg whites (with clean mixer blades) and remaining sugar, until soft peaks form, about 2-3 min. Add egg yolk mixture and beat until combined, about 1 min.

Sift in half the flour mixture, folding it in with a spatula and lifting it from the bottom to keep it light and aerated. Add remaining flour mixture, folding and lifting to aerate.

Fold in orange zest butter until just combined (melt it again if necessary).

Pour batter into center of cake pan, spreading it into an even layer with spatula. Tap pan on counter to remove any air bubbles.

Bake cake for 10-12 min until golden and spongy to the touch. Immediately lift cake onto work surface using parchment overlap handles (keep parchment under cake).

Working while cake is still warm, place extra sheet of parchment on top of cake, sandwiching it between the two sheets of parchment. Flip cake upside down and peel off top sheet of parchment. Roll cake tightly (like a sushi roll), using bottom parchment as guide. Set aside to cool.

Meanwhile, whip reserved chilled saffron cream chocolate mixture with hand mixer until stiff peaks form.

Unroll cake and spread cream filling evenly over top, leaving a 2 cm border all around. Roll cake tightly (without squeezing out the filling!) and wrap in parchment, pressing gently to shape it. Refrigerate for 30 min.

Unwrap cake, trim edges and cut into 1 inch thick slices, wiping excess cream off knife for neat edges.

Serves Eight
Many thanks to Adora for cake recipe and photos!

Congratulations Rohan and Adora!

Peas And Rice In Bermuda

When Britannia ruled the waves, Bermuda was the principal base for the ships that maintained British control of the Atlantic ocean. Warships sailed forth from the Royal Naval Dockyard in Bermuda, and returned there for repairs and resupply. The former house of the port commissioner is now a museum, and the sweeping veranda that wraps around the building offers a stunning vista of the ocean. Standing there It is easy to imagine lookouts scanning the horizon for battle scarred vessels returning to harbour.

After the second world war the naval dockyard was abandoned and fell into disrepair, but as tourism became popular in Bermuda, the port was reborn as a tourist attraction. Cruise vessels now occupy the berths that were formerly built for battleships, and the invading armies that disembark from them everyday are welcomed with open arms!

The old dockyard buildings and barracks have been converted to boutiques and restaurants. The former victualling yards, which at one time were piled high with barrels of biscuits and salt beef waiting to be loaded on ships, are now manicured lawns across which visitors stroll.

In Bermuda, you are never very far from a beach. Snorkel Park Beach with pristine, clear waters is just off the Dockyards and is ideal for snorkelling. And if you've come unprepared, there are plenty of stylish apparel shops just around the corner to outfit you! 

This area also has wonderful restaurants. Our cabbie told us to eat at The Anchor Restaurant and she did not lead us astray! The fish grilled just right, the flavourful peas and rice and the sticky pudding with rum ice cream for dessert were just fabulous. 

Peas n Rice or Hoppin' John as this dish is sometimes known, is the standard accompaniment to most Island dishes. Hearty and satisfying, it took me back to my mother's kitchen - her black eyed peas curry was legendary! Simmered for hours with tomatoes and spices, it allowed the black eyed peas to become soft, almost creamy and just bursting with flavour. I'd spoon some all over my rice and be in heaven!

Black eyed peas are a great way to add protein to your rice.  This flavourful peas and rice dish is good to eat by itself but gets even better when paired with Spiced grilled fish or Coconut curry vegetables.

Peas And Rice

2 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

4 sprigs fresh thyme

1/2 cup each, finely chopped: celery, sweet green bell pepper, sweet red bell pepper, carrot

4 large canned plum tomatoes, lightly crushed

Salt to taste

1 tsp each: Herbes de Provence, Sherry pepper hot sauce or any hot sauce

1/2 tsp ground black pepper

1 cup cooked Black eyed peas

2 cups chicken broth

1 cup Basmati rice, washed and drained

Warm oil in deep heavy pot set over medium heat.

Add onions, garlic, thyme, celery, sweet green and red peppers and carrots. Saute until lightly browned and softened, about 7 min.

Add tomatoes, salt, herbes de Provence, hot sauce and pepper. Saute until tomatoes are slightly thickened into the sauce, about 5 min.

Add cooked black eyed peas and broth. Bring to a boil, cover reduce heat to low and cook for 20 min.

Add drained rice to pot, stirring gently to mix. Bring to a gentle boil again and then cook covered on low heat for 15-17 min until rice is fluffy and dry.

Mix gently and serve.

Serves four