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Ginger Coconut Soup with Wai San and Shrimp Recipe

March 26, 2013

Wai San is a potato-like root vegetable that I discovered at an Oakland Farmers market several years ago. It turned out to be delicious addition to this ginger coconut soup!

I watched the mass of shoppers hover around the table for at least 10 minutes before I mustered up enough courage to elbow my way in and take a look. I was surprised to see a knobby, speckled, skinny root vegetable staring back at me. I had no idea what it was and given all the hustle around me, I doubted I’d get an answer even if I asked.

 

 

I walked away, but it didn’t take long for my curiosity to get the better of me. Finally, on my last lap through the Farmers Market there was a lighter crowd swarming the vendor. I stepped up, analyzed the unfamiliar root, and I caught his eye. I asked what it was. He responded twice with the proper name, and I’m sure my face revealed that not only could I not hear over the people, but that I also couldn’t understand him.

His next response was, “Chinese potato. You cook it like potato in a soup.

Sold. I grabbed up a handful and he nodded in acknowledgement that I only needed a few for soup.

 

 

After a bit of research, I think I finally found the name for this new-to-me vegetable. I say – I think – because it wasn’t easy to come by. I have found a couple of blogs which identify it as Wai San.

It’s long and thin, and almost looks like it has dots. Check.

When it’s peeled, its starch is sticky and a little glue-like. Check.

It boils up like a potato, yet it has a blander flavor. Check.

If you happen to know it by another name, please let me know in the comments. I’d love to learn more about it.

This being my first attempt at cooking with Wai San I didn’t want to get too adventurous. I stuck to the recommendation for soup, and I wasn’t let down.

Cut into small pieces, it takes less time to cook than potato. It has a similar texture, but it’s less starchy. It’s almost like a cross between a carrot and a potato, but with little flavor. That is, until you mix it with the ginger, coconut milk, and shrimp in this soup. Then it becomes all kinds of delicious.

 
Ginger Coconut Soup with Wai San and Shrimp Recipe
Serves 4
Wai San, a potato-like root veggie, makes a delicious addition to this soup. If you can't find it in your area, any type of potato can be substituted. Adjust the cooking time to cook until the potato you use is tender.
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Ingredients
  1. 1 tablespoon extra virgin olive oil
  2. 1 small yellow onion, diced
  3. 4 cloves garlic, minced
  4. 2 stalks celery, sliced
  5. ½-inch piece of ginger, peeled and grated
  6. 1 ½ cups peeled and chopped Wai San
  7. 1 (13.5 ounce) can coconut milk
  8. 3 cups seafood stock
  9. ½ pound cooked shrimp, chopped
  10. ½ teaspoon sea salt
  11. ¼ teaspoon ground black pepper
  12. 2-3 green onions, sliced for garnish
Instructions
  1. Heat the olive oil over medium-high in a large soup pot. Add the onion, garlic and celery. Cook, stirring often, for 2 to 3 minutes, or until the vegetables begin to soften. Add the ginger. Add the Wai San and cook 1 more minute.
  2. Pour in the coconut milk and seafood stock. Bring to a low boil and then reduce the heat to a simmer. Allow the soup to simmer about 5 minutes or just until the Wai San is tender.
  3. Add the shrimp, salt, and pepper. Cook just until the shrimp are heated through, about 1 minute. Top each bowl of soup with green onions and serve warm.
Fake Food Free https://www.fakefoodfree.com/
 
 
 

Sweet Cinnamon Date and Roasted Parsnip Spread Recipe

March 10, 2013


A few years ago I attended a cooking show with the Voltaggio brothers back in Lexington. They did several interesting creations during that show, but one that has stuck in my mind since was a roasted parsnip and date spread for toast. 
Confession:  I don’t love dates or parsnips. I can handle dates in moderation and the less sweet variety. Parsnips are a little too earthy for me, but I can handle them roasted with other root vegetables. 
So why did this combination stay in my head for 2 years? You got me. I have no idea.
I think maybe it is because I’m always looking for something that is low in added sugar that can fulfill my crazy sweet tooth. 
At the Farmers Market on Friday, I happened to come across both parsnips and dates, and I was reminded of that combination once again. I bit the bullet and bought both to see if I would even like this intriguing creation. 
I’m thankful to California that I now have several varieties of dates to choose from. Back in Kentucky it was usually Medjool dates or the diced kind coated in sugar that are sold during the holidays. And I’m thankful to the vendor who had them all labeled – sweet, less sweet, more sweet, etc. I like it simple.
I picked up a variety that she had labeled, Caddy Candy. Although now I’m wondering if my memory serves me right because I can’t find that name associated with dates anywhere. But for what it’s worth, these are less sweet. 
So I roasted up the parsnips, just like they did in the show, and then blended them with dates in the food processor. I wanted a little more flavor so I added a little cinnamon, some vanilla and a little olive oil to help with consistency. 
This is such a great combination! Even for someone who doesn’t like dates and parsnips. It’s a naturally sweet spread perfect for sourdough toast. I can see it working with oatmeal, pancakes and waffles, too.

Sweet Cinnamon Date and Roasted Parsnip Spread

2 medium parsnips, peeled and cubed (about 1 to 1 ½ cups)
Pinch of sea salt
8 to 10 medium-sized whole, pitted dates
½ tsp vanilla
¼ tsp ground cinnamon
1 to 2 tsp extra virgin olive oil (optional)
Preheat the oven to 400 degrees F.
Spread the parsnip cubes in a single layer on a baking sheet. Spray or drizzle with just a little of the olive oil. Add just enough to lightly coat them and keep them from sticking. Sprinkle them with the pinch of salt. 
Roast for 20 – 25 minutes, or until they begin to brown and are tender all the way through. Remove from the oven and set aside to cool.
Transfer the parsnips to a small food processor. Add the dates. Pulse until a spread begins to form. Add the vanilla and cinnamon. Pulse until smooth (or as smooth as you can get it). Add 1 to 2 teaspoons of olive oil as you puree if you want a thinner, more spreadable consistency. Makes about ¾ cup. 

Hog Island Oyster Farm – Marshall, California

February 26, 2013

I was just about to post an Instagram photo when I noticed two little words at the top of my phone.

No Service.

Not only-one-bar, or the dreaded E, but no service. Zip, zero.

Wait a second. We moved from rural Kentucky to California, right? And you are telling me we don’t have service here.

We were headed to Marshall, California. A small community in Marin County, tucked inside the Tomales Bay. After some twists and turns, carefully passing an entire Tour de France of cyclers, and smiling back at enough happy dairy cows to supply my morning coffee for years, we reached our destination – Hog Island Oyster Farm.

It turns out you don’t need cell service. You don’t need anything at all in this patch of paradise except oysters, lemon, butter, hot sauce and maybe some wine.

A visit to Hog Island was among the many tips we received when we announced – we’re moving to the East Bay. I was introduced to their oysters a few years ago when I visited San Francisco, but this, this is different.

This is the farm. This is rural California in all its glory. And as my husband and I said to each other a few minutes after we arrived – this is why you live here.

 

There are two options for diners at Hog Island. You can order raw oysters shucked for you at The Boat along with bread, cheese and wine or beer, and take a seat at one of the shared picnic tables (first come, first served).

Your other option is to reserve one of the (5, I think) picnic tables many weeks in advance. With my husband’s birthday in mind, I made a reservation for the end of February back in early January. Here you have a grill and a table to yourself. You bring along your picnic and grilling gear, extra eats, and wine or beer.

Oysters can be purchased near the entrance. You shuck them yourself, and then eat the delicious suckers raw or toss them on the grill. They provide shucking gear, lemon, hot sauce, freshly grated horseradish and Hog Wash (rice vinegar, shallot, jalapeno, cilantro and lime juice.) I’ll add that you are free to order anything from The Boat as well including oysters already shucked for you.

My tip – reserve a picnic table and get the early time slot.

We arrived at 10:30 and were among the first guests there on a Saturday morning. The tranquility of the area set the stage for our entire day. It was absolutely amazing.After soaking it all in, we headed over to buy our oysters.

I’ve never been a huge raw oyster fan. That was before I had a Hog Island oyster straight out of the tank, shucked for me. It tasted like the bay – light, salty, and refreshing. We ordered the Atlantics to eat raw, and the small oysters to put on the grill.

Two things I learned during our trip – 1) I cannot shuck an oyster to save my life, and 2) I love grilled oysters!

Fortunately, my husband was up for the challenge of shucking them all. And a challenge it was. It takes a lot of strength and just the right angle, something I couldn’t master in 3 hours.

If one were to shuck an oyster correctly (from what I understand), you would place oyster cup side down and insert the tip of the shucking knife into the pointed end at the hinge. Once the ligament pops, you slide the knife in along the inside of the top, flat shell and pop it off. Slide the knife under the meat to release it from the shell and remove any pieces of shell that might have broken off.

After gathering a few tips from the staff, we topped our open oysters with a little butter and placed them on the heated charcoal grill. Once the edges of the oyster began to brown we took them off with tongs, topped them with hot sauce and lemon juice, and ate them with a fork. Raw oysters are good, but the grilled are now my favorite.

After filling ourselves with oysters and sourdough bread, we were left with enough time to watch the water (my very favorite pastime), and take in what was around us. The area got crowded by lunchtime, but it was much less so than I was expecting. I’m sure it would be different in the summer. I’m also sure we will find out personally because we will be back a few more times this year. It may be the only time I actually look forward to seeing the words – No Service.

Sautéed Purple and Lacinato Kale Salad with Almond Dressing Recipe

February 20, 2013
I should probably warn you that the phrase “we explored a new Farmer’s Market” is likely to become common on the blog. That’s because there are 8 throughout the week within a 5 minute drive (some within a short walk), and probably 10 more within 15 to 20 minutes. So far I have only been to 2. I have a lot of exploring to do.
So…
We explored a new Farmer’s Market this past weekend. This time, in Berkeley, and I stumbled upon a beautiful box of purple kale. As much as I consider myself a kale connoisseur with the few varieties I’ve grown and the many kale recipes you find on this blog, I now realize I have been living a lie.
I knew there were other kale varieties, but I had no idea they were so pretty, so different in texture, so…tasty. I asked on my Facebook page who had tried purple kale, and I’m in the minority. Apparently, you all have been enjoying it without me for quite some time. Well, I was ready to join the club. 
Along with purple kale, I have wanted to try Lacinato (Dinosaur) kale for at least a year or two and I was finally granted the opportunity. After staring at these leafy greens (and purples) in my kitchen for a couple days, I finally decided that I couldn’t get too fancy with the preparation. I needed their true flavors and colors to come out. 
The Lacinato is top left.
 I’m not a huge fan of raw kale. Massaged in oil it’s okay, but I prefer it to be stirred around a skillet even if it’s only for a few minutes. I tossed this sautéed kale salad in a super easy dressing of almond butter with a slight tang from rice vinegar. So far I’ve eaten it warm, room temperature and cold, and I have yet to find a way I don’t like it. 

Sautéed Purple and Lacinato Kale Salad with Almond Dressing  

1 1/2  tbsp olive oil
2 cloves garlic, minced
1 lb. Lacinato kale, chopped
½ lb. Purple kale chopped
2 tbsp raw almond butter
2 tbsp sesame oil
1 tbsp rice vinegar
2 tsp mascavo sugar (or brown sugar)
¼ tsp sea salt
Heat the olive oil in wok or skillet over medium-high. Add the garlic and the kale. Stir to coat the kale in oil. Add 2 tablespoons of water to help gently wilt the kale. Cook about 2 minutes total, allowing the water to cook off, and remove the kale from the heat. 
In a small dish, mix together the almond butter, sesame oil, rice vinegar, sugar and salt. Transfer the kale to a bowl and pour on the dressing. Toss to coat. Top with roasted almonds before serving if desired. Serves 4-6. 

Double Chocolate Orange Cookies Recipe

February 8, 2013

These chocolate orange cookies bring together two of my very favorite ingredients!

Double Chocolate Orange Cookies | Fake Food Free 
Did you ever buy those chocolate oranges? They came in the shiny foil and when you whacked it on the counter top it broke into appropriately imprinted orange slices. 
 
I think they were introduced around Christmas or Easter one year and we went crazy for them. I don’t know if they are still available, but I owe them all the credit for introducing me to the flavor combination of chocolate and orange. 
 
I don’t want to be so bold as to say that it ranks up there with chocolate and peanut butter, but if I had to pick a fruit to go with my chocolate, orange just might be it. 
 
Valentine’s Day is coming up, and while I know it isn’t everyone’s favorite holiday, I am adamant about the fact that one should, at the very least, embrace a holiday that focuses so heavily on chocolate. Forget the love, the pink, the hearts if you must, but my goodness, eat some chocolate!
 
I’m here to help you out with this recipe. A lot of chocolate, a little orange, some whole grains and raw sugar. Nice and simple, but the perfect way to celebrate Valentine’s Day.
 
Double Chocolate Orange Cookies via @Lori_Rice

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Double Chocolate Orange Cookies | Fake Food Free
 
 

Double Chocolate Orange Cookies Recipe

Makes: 18 cookies

Ingredients

½ cup unsalted butter, softened
¾ cup raw sugar
1 large egg
½ tsp vanilla
1 tsp fresh orange juice
Zest of 1 orange
½ tsp baking soda
¼ tsp salt
¼ cup unsweetened cocoa powder
¾ cup whole wheat flour
½ cup dark chocolate chips
 
Prep
 
Preheat the oven to 350 degrees F.
 
In the bowl of a mixer, cream together the butter and sugar, about 1 to 2 minutes. Scrape the sides of the bowl and add the egg. Mix until incorporated. Add the vanilla, orange juice and orange zest, mix about 30 seconds more. 
 
Add the baking soda, salt and cocoa powder. Mix until the cocoa powder is distributed throughout the dough. With the mixer on low, add the flour a ¼ cup at a time. Mix just until it is incorporated. Stir in the chocolate chips.
 
Use a small cookie scoop or tablespoon to transfer the dough to a standard baking sheet. Bake for 8 minutes. Allow to cool on the baking sheet 1 to 2 minutes and transfer to a cooling rack to cool completely. 
 
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.
 

Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

February 6, 2013
You remember this garden, right?
Well, I had to leave that garden in Kentucky. I miss it dearly, but there are new adventures ahead. They might even be more challenging adventures that will teach me a lot. 
Why? Because this is our new garden.
Smaller, yes. But I’ve learned over time that it’s difficult to kill a plant that you stick in the ground. A plant in a pot is a whole different story. So begin my adventures in balcony and container gardening!
We started small with herbs, spinach, arugula, lettuce and chard, and I couldn’t resist trying out a few strawberry plants. (There’s also a new citrus tree, but I’ll save that for another post.) Everything is perky and green so far so I have high hopes. 
It’s doing so well that I decided to trim off a little arugula for a salad. The spinach has a ways to go so I picked that up at the Farmer’s Market this past weekend. And you just know that oranges had to be in there somewhere. 
Cheese is a requirement on my salads and the more flavorful and stronger the better. I like goat cheese. Well, some goat cheese. I seem to be getting pickier. If it’s mild in grassy flavor then I’m a huge fan. 
Instead of topping my salad with goat cheese, I blended it with the dressing. Wow, do I love this dressing – nutty, sweet, tart and creamy. It’s a thin dressing so if you prefer something thicker I’d suggest cutting back a bit on the orange juice or adding a little more cheese. 
Fingers crossed that there are more apartment garden salads to come!

 Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

3 cups spinach
1 cup arugula
1 orange, peeled and sliced
¼ cup dried cranberries
Dressing
2 tbsp chopped walnuts
1 tbsp chèvre (goat cheese)
1 clove garlic
Juice of one orange
Sprinkle of salt and pepper, to taste
Arrange the spinach and arugula on two plates, about 1 ½ cups spinach and ½ cup arugula on each. Top each plate of greens with half of the orange slices. Sprinkle 2 tablespoons of cranberries on each salad.
To make the dressing, place all ingredients in a small food processor. Pulse until the walnuts are ground fine and all ingredients are combined. (Makes about ¼ cup.) 
Drizzle each salad with half of the dressing. Makes 2 servings.

Sweet Orange-Sesame Bok Choy Recipe

January 24, 2013
Sweet Orange Sesame Bok Choy Recipe | Fake Food Free
 
During the winter months, my love for dark, leafy greens comes second only to my love of citrus. For me, putting these two favorites together is nothing short of mind blowing. 
 
Yes, I realize that I might be the only person ever to consider greens mind blowing. But if you can’t get enough of kale, bok choy and chard, you must try them with a twist of citrus.
 
When I mix orange and greens I almost always lean towards adding Asian flavors. If orange and greens are good, then orange, greens and sesame or soy are even better. 
 
Bok Choy with Orange-Sesame Glaze | Recipe | Fake Food Free
 
 
Alone, with rice, with rice and an egg on top – there so many options for these simple, citrusy greens. The biggest challenge is not eating them all before they get to the table.
 

Sweet Orange-Sesame Bok Choy Recipe

Makes:  2-3 servings

Ingredients

Juice of one large naval orange
Zest of half an orange
2 tablespoons raw sugar
2 cloves garlic, minced
Splash of rice wine vinegar
½ tablespoon dark sesame oil
1 small head bok choy, greens and part of the whites chopped (about 4 cups)
Orange slices for serving (optional)
 

Preparation

In a small dish, stir together the orange juice, orange zest, sugar and garlic. Add this to a wok or large skillet and heat to medium-high. Continue to heat the juice, stirring often, until it begins to thicken slightly, about 2-3 minutes.
 
Add the bok choy and toss to coat in the juice. Add the splash of vinegar. Cook until the bok choy wilts, about 2 more minutes. Stir in the sesame oil. Serve warm. 
 
 
Sautéed Sweet Orange and Sesame Bok Choy Recipe | Fake Food Free
 
 

Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Where to Eat in 2013

January 13, 2013

Hello from California!

The move has been made and I’m working on getting comfortable in my new kitchen. I’m excited to start this new year in a new place and to see where my experiences take me and the blog.

I have to be honest. I can already feel things shifting a bit. I still want to cook with all the amazing ingredients that are now available to me, but I’m also in a place where there is some pretty amazing food (and drink) being made by others.

This year, along with recipes you are probably going to find more places dine and events to attend. I also hope to put the focus back on the global aspect of my blog. I have so much more to learn about the cuisines of other countries and it’s time to start trying more in my own kitchen.

Considering we’re already halfway through January, I really don’t want to look back and recap last year. But in 2012 I took part in 2 cross-country road trips, a trip to Toronto, a visit to New York City, a trip to Vegas, a day in Sonoma and Napa Valley and New Years Eve in Santa Barbara. Not to mention our explorations of Kentucky.

So, yeah. I have a few food recommendations for you.

So let’s not look back at the best eats of last year, but let’s look at it as where you need to eat and drink in 2013! These are my picks so start planning your road trip


Kansas City, KS – Oklahoma Joe’s 

We moved my husband out to California last September. That was road trip #1, to the north via I-80. What an amazing drive! I want to do it again already.


We didn’t have our food planned out, but left it to tips from friends and popular TV shows along the way. First up, Oklahoma Joe’s in Kansas City. It turns out Anthony Bourdain kind of likes the place too.

I like barbecue, but I’m not all crazy for it. And I don’t understand all the allegiances to different types. I like all of them for different reasons. But, oh my goodness. This food was amazing! My husband and I are still talking about it months later. The meat, the sauce, the hour-long line, the restaurant-in-a-gas-station atmosphere. It was one of the best meals I had all year.

My favorite was the burnt ends sandwich, and the beans were as perfect as they can get. Slightly meaty, loaded with barbecue flavor. I’m usually not a fan of ribs, but I’d order them again in a second. 



Salt Lake City, UT – Red Iguana 
 

We had no plan when we got to Salt Lake, but after checking out the FoodNetwork app we found the Red Iguana which had been on an episode of Diners, Drive-ins and Dives. It’s described as pre-Hispanic Mexican, and the big draw? 7 kinds of moles. 


I got the Mole Verde. This wasn’t your classic, chocolately mole, but it was delicious. The chicken was so tender and the sauce was full of spicy flavor. My husband got the Mole Negro and this is what I think of when I think of mole –  rich, dark, slightly spicy sauce. It was my favorite. 

Toronto, Canada – Steam Whistle 

In July last year, I made my first trip to Canada. It’s hard to believe I hadn’t been before! And yes, I know. Everyone is telling me that I need to see more places, but I LOVED Toronto. One of our favorite things was the local beer, Steam Whistle. We did the brewery tour, and the bar just happened to be one of the most affordable places to grab a beer so we hung out for a while and enjoyed it. 

New York City – Momofuku Noodle Bar

I traveled to New York City in October for the first time since I was in high school. Needless to say, a lot has changed. Mainly that I now have a deep appreciation for good food. I recapped the trip last year, but a round up on where to eat in 2013 wouldn’t be complete without a mention of Momofuku Noodle Bar. It was the first place I went when I got to the city, and I’m already planning to take my husband back this year. 

The corn ramen was the special on my visit and it didn’t disappoint. The blackboard lists the farms where a majority of the food is sourced, and with a huge bar for seating it is perfect for dining alone if you are traveling on business like I was.  

Sonoma, CA – The Girl and The Fig

Over the Thanksgiving holiday we took our first trip to California wine country. Knowing we would be in Sonoma around lunch time, we did what every food-lover does. We ate at The Girl and The Fig. We made reservations for lunch, as you should too because although the restaurant was only half full when we arrived, every table was taken by the time we left. 


We started with a cheese plate and that was good, but the best part of it was the dried fig cake made in house. It was delicious with the cheese. 


I had a simple lunch of a tasty grilled cheese, but for me my husband’s meal was the best. The pork belly sandwich with a slightly sweet apple slaw. 


Stanford, KY – Bluebird Cafe


If you think a small-town, rural restaurant can’t compete with food-cities around the U.S., I encourage you to go to Bluebird. On a downtown street that barely has one stoplight, this place will amaze you. With locally sourced ingredients and a creative menu that would rival any restaurant in the big city, Bluebird serves Kentucky favorites with a twist. 

Our first couple visits were for breakfast where I enjoyed the breakfast fries with smoked gouda sauce. We finally made it for lunch just before we moved – a fried green tomato BLT on a whole wheat sorghum bun. Yes, yum.


Santa Barbara, CA – East Beach Grill

We stayed in Santa Barbara on our final leg of the official move which also happened to be New Years Eve. (This time we took I-40 through the southern US.) Other than the wonderful ocean views, we experienced very little of what this awesome town has to offer. But we did manage to have pancakes on New Years morning. The East Beach Grill was close to our hotel, dog friendly and rumor had it they offered some amazing wheat germ pancakes. The rumors were true. I had a stack of blueberry and my husband a stack of strawberry while we relaxed outside with the pugs and enjoyed the view of the ocean. 

Oakland, CA – Bocanova

There will be many more Oakland favorites to come, but I definitely found a place I love with only a few days of being here. Bocanova in Jack London Square has unique cocktails and one fine happy hour. One of my favorite appetizers is the Dungeness Crab Deviled Eggs with Chipotle Aioli.  

That about sums it up. Hopefully I’ve shared enough to keep you busy. And full. Recipes will resume soon, but for now I’ll leave you with one of my favorite offerings at our Farmer’s Market. Gorgeous greens with edible flowers. Happy New Year!

P.S. I was having some trouble with formatting on this post. The names of the cities and restaurants are links that will take you to the restaurant website.

Food Favorites in New York City

October 21, 2012


The best thing about a growing interest in food is how it changes your travel. There are many places I went before I cared about food and culture, and now when I return it is a much different experience. A much more fulfilling and cultural experience, I might add.
This was definitely the case when I traveled to New York City in early October. I was headed there for a business conference and decided to go up the weekend beforehand to do some exploring. Since I saw all the major monuments and attractions on my first visit, this left me plenty of time to seek out some interesting foods tucked away in the nooks and crannies of the city. 
Most of the places I visited aren’t off the beaten path. Some are pretty well known. But you definitely have to venture outside the tourist pockets to find them. 
I have a lot of food to share so instead of lengthy explanations for each, I’m limiting myself to 3 phrases or sentences to describe the atmosphere and the food. So here you go. Short and sweet, but oh my goodness was it all delicious!
Momofuku Noodle Bar (my favorite meal).
I had this on the agenda from the day I booked the trip. I ordered the daily special – Corn Ramen with pork shoulder, poached egg and bok choy. 
Corn Ramen
 
Atmosphere: Packed but seated quickly. Excellent for single diners. Friendly staff.
Many of the ingredients come from area farms listed on the black board.

Lots of bar seating and shared tables and Momofuku Noodle Bar
Food:   Still dreaming about it. Corn as fresh as that from my Dad’s garden. Perfect balance of broth, meats, veg and noodles.
Pure Thai Cookhouse
This was an unplanned visit, and I found the restaurant through Yelp. I ordered the Ratchaburi Crab & Pork with the handmade egg noodles as a soup. (Sorry. iPhone photos only on this one.)
All the good restaurants feel like a walk-in closet. 
Atmosphere:  Quaint and packed full. Be pushy to put in your name (lots of people are waiting for takeout). Incredibly helpful, friendly staff.
Food:  Amazing handmade egg noodles. So many great dishes coming out of the kitchen including mine. Love that they went to the trouble of labeling the tap water. 
 
Chom Chom
I had the pleasure of meeting up with fellow food blogger Michelle of Taste As You Go and she planned a lunch for us here – my first Korean food experience aside from BBQ. I ordered the Bibimbap with Bulgogi. 
Atmosphere: A quiet corporate lunch spot. Friendly staff. Much more relaxing than other spots I visited on the trip.
Vegetable sides that came along with soup and another fresh vegetable appetizer.

Food:  The bulgogi (marinated beef) had outstanding flavor. Loved the spicy vegetables served with it including kimchi. So much food (unexpected for the moderate price).
Bibimbap with Bulgogi
Halal Guys Street Cart
Okay, this one needs a little explanation. On Saturday evening I walked down to Times Square and on my way back I noticed one particular food cart with a line wrapped around the block. Intrigued, I checked out Yelp and learned about the Halal Guys at 53rd and 6th . Sunday night I went back and got in line myself. I ordered the combo (chicken and lamb) platter with rice. Oh, and it’s only $6!

Atmosphere: Well, it’s a food cart. Get there early, the line forms quickly (the website says they open at 7:00 pm, but I got there about 10 minutes early and they were serving). They have other locations, but the original feels more lively!

Lamb, chicken, rice, pita and lettuce served with white sauce and hot sauce on the side.
 Food: Flavorful gyro meat with pita – you can’t go wrong. The white sauce everyone describes as tzatziki tasted more like ranch dressing to me. Truth to the hot sauce being HOT, and I love spicy food.
Doughnut Plant
I had to try this place for the history and the unique flavors. I went to the location in the Chelsea Hotel, and I selected the seasonal yeast nut doughnut –  Orange Blossom Cashew.
Atmosphere: A little tight, but crowd is constantly moving. Staff was a bit disorganized, but eh, it’s a doughnut shop. Limited seating at this location.
There was a lot of construction outside. Fortunately I found this sign!
Food: Oh my goodness that was a good doughnut – slight orange flavor with the sweetness of cashews, light and airy. Highly recommended for an afternoon snack. Coffee was delicious as well.
Bouchon Bakery
Yes, it is packed with tourists, but if you live in a place where access to a real macaron is limited, you must go. I managed to squeeze in between the breakfast and lunch rush, about 11:00 am on a Sunday, and there was barely a line. I ordered the Pistachio Macaron.
Atmosphere: Peaceful when I was there. Shoulder to shoulder when I walked by at breakfast. Friendly staff.
 
Food:  The macaron was like eating a cloud. A sweet, slightly nutty cloud with a barely crisp lining. If you can describe a dessert as heavenly, this would be it.
Momofuku Milk Bar
I went to the Midtown location, and I can now tell from the website that my impressions had a lot to do with that specific location. For those big fans out there, you probably won’t like my opinion. I thought it was a bit overrated (I know. I know. It’s just me.) Maybe it was the atmosphere or maybe the cost. Overall, I felt like things were fairly priced at all the places I visited. The ice cream was good, but wow it was expensive for the little serving size. Not that I needed more, just comparing it to other treats with similar ingredient quality and draw that I had on this trip. I ordered the Kaffir Lime-Caramel ice cream.
Atmosphere: Dark. Small. Staff was, um, adequate, not overly friendly.
Food: The flavor of the ice cream was as unique as it sounds – I liked it. I do wish I could have tried the cereal milk ice cream too. Others bought cookies, maybe that is what I should have gone for.
Japadog
I had to check this place out after seeing it on No Reservations. I ordered the Terimayo Dog with grilled onions, teriyaki sauce, mayo and seaweed, and the Wasabi Fries. 
Atmosphere: Warm, lots of cooking going on. Friendly, helpful staff. Not a bad place to sit for a quick lunch.
Food: Loved the onions and the teriyaki on the hot dog. The bun was fresh and didn’t seem to be your standard packaged variety. A little too salty for me (both the dog and fries), but definitely worth trying.
TKettle
Unfortunately, no pictures from this one. I stepped in out of the rain and it was a little too hectic to get out the camera. But I will say this was the best bubble milk tea I have ever had. Seriously. I ordered the cold almond tea and it was the perfect balance of tea flavor and sweetness. I actually felt sad when my cup was empty!

I also had the pleasure of seeing this organization at work.

I’ve read about them and the wonderful things they do to feed the hungry numerous times . They were collecting day old bread and bagels from a shop when I walked by.

This trip had me wanting to return to NYC soon. I know I only scratched the surface with my food-finds. What are some of your favorite NYC eats? 
I searched lots of sources for this trip, but I have to give a shout out to The Real Bohemian and Near Afar for all the great food tips!

An Evening with Ruth Reichl and Kentucky Food

October 19, 2012

So far in 2012 I have had some excellent opportunities to see a few of my food, culture and travel heroes. (Yes, I tend to lump those topics all into the same group.) It started in February with Anthony Bourdain and Eric Ripert. It continued in the spring with Marion Nestle. And this fall it was Ruth Reichl.

Ruth was brought to the area through our local Kentucky Women’s Writers Conference, and I can’t begin to express how motivating her talk was. When your focus is food, health and agriculture it is easy to get swallowed up in the negativity of obesity statistics and food policy arguments.

Kentucky Chef Ouita Michel and Ruth Reichl

Ruth’s presentation brought me back to why I fell in love with food (and all that it encompasses) in the first place – the culture. Those things that surround what we eat, why we eat it and where these practices come from.

Long story short, if you have the chance to hear her speak, go. She will have you longing for fresh-made yogurt and grilled fish in a remote Greek village before all is said and done.

That particular evening included more than the wonderful presentation. We are moving into the time of year here when everyone is preparing for a celebration of  Kentucky food, and the people who grow and produce it!

You may have seen my post about the Kentucky Proud Incredible Food Show last year. Well it’s that time of year again! The show goes on next Saturday, October 27th!

The wonderful organizers of that event invited Kentucky Food Bloggers out to a preview event and then provided us transportation to Ruth Reichl’s talk. Such a fun night of food!

We were greeted with all kinds of goodies – Kentucky cheeses, bourbon and wine to name a few. Chef Brigitte Nguyen was on sight cooking up some delicious tomato fritters. These bites were like a corn fritter meets hushpuppy meets a garden fresh tomato. So good!

 

I love promoting great Kentucky foods so here are the details of this year’s event. Along with table after table of Kentucky food vendors there are several new features this year that I can’t wait for.

The Traditional Food Craft Area is going to have demos of how to make traditional Kentucky foods including sorghum, apple cider and apple butter. Local area restaurants will be in Restaurant Row offering tasting plates for purchase. The special guest this year will be Tyler Florence.

And the event I’m most interested in is the “When Pigs Fly” demonstration. Local chefs will be addressing the lost art of butchery while teaching the home cook how to break down a whole hog!

I’ll have a recap after the event as I hope to meet many new Kentucky food producers.

So tell me. Do you have an event like this in your area?

Thanks so much for reading!

Thanks so much for reading!

Hello! I'm Lori Rice, food photographer, writer, wanderer, pug-lover, and craft beer fan. This blog is my creative outlet for connecting with wonderful people like you! Have an interest in food styling and photography? Be sure to check out loririce.com

My New Cookbook published in 2020!

My New Cookbook published in 2020!

My new cookbook, Beer Bread, is now available for purchase at major and some independent book retailers!

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