Mittwoch, 2. Februar 2011

Archipiélago (Ponce, Puerto Rico)

 
Tired of the banking industry, native Ponceño Alejandro Vélez Blasini set off for the New England Culinary Institute in Vermont. After a successful run with a tapas bar, in mid-2009 he opened Archipeilago, a restaurant on the sixth and seventh floors of a building overlooking Ponce’s Parque de Bombas and Catedral de Nuestra Señora de Guadalupe on Ponces Spanish style plaza. The rooftop view is stunning, one of the best of any restaurants I’ve ever seen. The town square below glows at night.
Inside, there’s a high fashion crowd that rivals any scene in San Juan even the hostesses and waiters could be on Top Model. It’s as chic and modern as anything I have seen in San Juan, or Miami for that matter. Everyone is beautifully dressed and the scene of everyone dining on plates like Fried Cheese stuffed with guava and wrapped in prosciutto and Sancochado de Viandas gives the feel of some sort of Nuevo Latino photo shoot or telenovela.

Sonntag, 23. Januar 2011

Brasil a Gosto (São Paulo)

Brasil a Gosto, on a quiet tree lined street in São Paulo’s Jardins neighborhood, is one of those restaurants that teaches you as much as it feeds you. The restaurant was in fact founded after the chef Ana Luiza Trajano searched 47 different Brazilian cities across the country to complete an inventory of regional ingredients and recipes and then wrote a book, the same name as the restaurant, about it. Trajano takes many of those recipes, many of them usually found in dirt rooms shacks and market stalls, and presents modern interpretations in a contemporary dining room with high quality ingredients.
When I first sat down I was surprised that the chef came out to greet me even the restaurant was rather busy. Each day Trajano offers a different three-course executive lunch specials, as well as a local hot dish that originates in a particular region such as Minas Gerias or Espíritu Santo. I went with the executive menu of the day.
First came out a basket of mixed tuber chips (various bananas, yams, yucca) and fresh breads out of the oven that I’ll just assume are all traditional Brazilian recipes. Little dishes of Baru nut spread and a creamy cheese sauce flavored with parsley were sent out too. Next came skewers of grilled cheese curd (queijo coalho na chapa) drizzled in sugarcane syrup and a small dish of parsley pesto for dipping. So simple but it comes out looking so elegant. The main course consisted of slices of pork tenderloin with a deep red, smoky jaboticaba cherry sauce sided with a grilled banana and yam puree. Dessert was called a cocada, though it was unlike any cocada I have ever had. The baked, shredded coconut was served in a small bowl and a creamy custard like texture and and crunchy top like a crème brûlée. A more traditional crunchy cocada topped with lemon sorbet was served on the side. Every aspect of the meal was brilliant and tasted great.
I’m sad I didn’t have to dine here again on my latest trip to São Paulo. Trajano does amazing things with Brazilian ingredients. She makes a crust out of Baru nuts for Tilapia, the river fish Pirarucu is accented with lemongrass and ginger, and even goat appears with a creamy manioc sauce. The dégustation menu will have to wait. For now.
Brasil a Gosto feels like the rainforest with lots of natural light finding its way through the many plants that sit within (there’s several inner gardens including a vertical one) and surrounding the restaurant. Blown up images from the book of farmers, fishermen, and plants and woodcarvings add to this effect. It’s very much the tropical bistro I’ve always wanted to know.

Mittwoch, 30. Juni 2010

Nile River Journeys

The River Nile is long, with many ways to traverse her wide flat waters. Boats have been sailing the Nile on the puffs of breezes for centuries, carrying trade and people. The traditional dahabiya, felucca and sandal boats, the ones with the tall graceful sails and bows lying low in the water, and variations of, suit the waters and lack of wind perfectly and create a particularly romantic white-sailed scene, but newer yachts are now mixing in among the paddle steamers that ran her waters in the 19th Century. If you have your own boat to sail be aware that the waters are wide but that the riverbed is scooped and shallow.
The thing about cruising the Nile is that it’s a relatively simple trip, not at all challenging sailing wise, but it’s really the only way to carve through the desert and see the sights of ancient Egypt – this is, after all the way the Pharaohs traveled.
The main sailing route passes between Aswan and Luxor, while some people insist on going upstream towards the dam, the sailors route would always be downstream leaving Aswan and arriving in Luxor. Advice would be to see Abu Simbel before you take to your boat. The temples here, carved magnificently out if the rosy orange cliffs are a fantastic taster for what’s coming. If you have a guide they’ll tell you the temple had to be moved when the dam was built so it didn’t flood. Camel caravan would be nice, but if you don’t quite have time to really play Pharoh, you can fly. Aswan as a city is so much cleaner that Cairo. It’s a fusion of African and Egyptian design and culture.
Dock at Kom Ombo for the Temple of Sobek and Horus, which has beautifully tactile carved stone columns, and the Chapel of Hathor containing, to my children’s delight, the mummified remains of hundreds of crocodiles. At Edfu for a more famous Temple of Horus and at Esna the silt covered (or sunken as it’s often called) Temple of Khnum. But these are just leading up to the glory of Luxor, from where you visit the temples of Luxor and Karnak. On the other side of the Nile is the Valley of the Kings. When you’re walking amongst the temple pillars and see the Nile beyond, lined with farmers, this just feels like one the most amazing journeys imaginable.
Life on board isn’t as leisured and luxurious as an Agatha Christie novel. The desert is pretty impossible during the middle of the day, especially for people not used to it, so you have to time your temple visits for the mornings or afternoons. If you can manage it, mornings were less crowded in my experience.
A dahabiya is my recommendation if you’re renting a boat. Most often you’re renting them with a crew and other guests, but some companies will allow you to rent without, or else get something smaller if you want to sail it yourself. A dahabiya is a great for the wide, flat open deck, a perfect additional space for meals and picnics under the desert stars. The relaxed lifestyle of alfresco dining and living above deck really topped off the experience, which was always going to be amazing for the history and the desert, the crazy markets and the desert scenery.
October through February are the best months. The sand storms start up in late march.

Dienstag, 25. Mai 2010

Discover Egypt, wonderful place

Welcome to civilization! It may not look like it as you walk through Khan el-Khalili, Egypt's most famous market, but Egypt has over five thousand years of recorded history, and the society created by the successive pharaohs has been a blueprint for many peoples since.




When the name Egypt is mentioned, many first thoughts flit to the iconic Pyramids of Giza. The pyramids more than live up to their four thousand years of hype upon viewing, and although the sole survivor of the Seven Wonders of the World is swarmed by visitors, their majesty hasn't been diminished.


Also worth a visit are the museums that showcase this rich history, especially the Royal Mummy Room in the Egyptian Museum in Cairo. There's much more to do in Egypt however than just marvel at one of the cornerstone's of civilization. You can spend a day wandering round the colourful maze of markets, haggling with the local shop-keepers, try to find yourself a spot on the beaches of southern Sinai, or take a…

Mittwoch, 19. Mai 2010

Weather in the world

Sun lovers are spoilt for choice in July, but there’s more to a hot holiday than sitting in your backyard while the neighbours look through the fence as their barbeque billows smoke all over you. If you’re lucky enough to have the beach in your back yard then I’m jealous, if not here are some standard and some fresh sunny, beach-y suggestions for July jaunts.A tropical island paradise is as dreamily distant from your partially concreted backyard as is imaginable, and definitely qualifies as a ‘proper’ holiday – and frankly it’s been a hard year so a proper break is more desirable than ever. Curaçao is well loved by divers for its waters as clear and blue as Blue Curaçao, but it also ticks all the on-land boxes of a paradise, clean beaches, coral reefs and a really unique culture and cuisine which a lot of visitors, concerned mainly with what’s happening below the waves, miss out on. The other islands in the ABC group, Aruba and Bonaire are similarly dreamy, as is Tahiti – it’s actually slightly out of season for Tahiti and the Bora Bora famed perfection of French Polynesia so you may pick up a deal as well as avoiding the crowds.


St. Restitude Beach

The Med. doesn’t have the same fine, soft sand and warm seas as the tropical island paradise of your dreams but it does have beaches which catch plenty of sun, have cool, clear waters, are lined with tempting cafés, bars and restaurants and if you live in Europe you can expect to pay less for the privilege. Some of the Med.’s most frequently recommended are St Restitude, Golfe di Sogno Beach, Pampellone Beach, Plage de Tahiti, Terracina and Cap d’Agde, all with nearby resort towns promising accommodation of all standards and English speaking comfort.

If as well as heat a dream holiday means having some space on the beach to yourself you may need to fly north for the summer to the long sunny summer days of Scandinavia. UK paper ‘The Times’ proclaimed Norway’s Vestvagoy in the people-scarce Lofoten Islands the world’s most romantic beach, while the sand dunes, sun and surf of Sweden’s Gotland and Fårö are a Swedish teenager’s summer Famous-Five-style rite of passage. Even cooler customer Germany has something hot to offer in July, Rügen Island, it’s like the ‘Nice of the North’ – says Christopher Isherwood.

Freitag, 23. April 2010

Cebiche Causa de Divorico

Their patio tables sit in the parking lot right up against the cars, but that doesn’t mean Juez y Parte (Judge & Jury) cannot put out a mean cebiche. Here the specials are called the chef’s sentence. My verdict: Cebiche Causa de Divorcio (Ceviche that is the cause of Divorce). Octopus and Seabass are the defendents. Delicious.
*Side note: their Arroz con Mariscos is also one of the best in town.

Mittwoch, 14. April 2010

Peruvian Pisco Sour


The Pisco Sour is the national drink of both Peru and Chile and who makes the better cocktail is fiercely debated within both countries. In Chile, the drink isn’t blended, but shaken, lacks egg whites, and is served in a flute. Chilean Pisco is also sweeter. Sit them side by side and you’ll see that they are completely different drinks. Many Pisco Sour recipes list lemon juice instead of lime. This is just confusion in translation. Both Lime and lemon in Spanish is limón, which sounds a lot like lemon. However, in either Chile or Peru I’ve never seen a Pisco Sour made with lemon (though I have in the U.S.). There are many variations to the pisco sour that replace lime with passionfruit, chicha morada, coconut, tumbo, and camu camu.
For a strong Pisco sour, the best recipe is the 3-2-1: 3 parts Pisco, 1.5-2 parts lime juice, and 1 part jarabe/simple syrup. Two of these will knock you on your ass. The typical pisco sour is 2-2-1 and the recipe below (for one glass) reflects that method. Most recipes in Peru call for a non-aromatic pisco, like those from the Qiebranta grape.
Ingredients:
-2 ounces Peruvian Pisco (1/4 cup)
-Juice of 1 lime (key limes are similar in flavor to the Piuran limes used in Peru)
-2 tablespoons simple syrup (in Spanish, Jarabe de Goma)
-1 tablespoon pasteurized egg white
-1/4 cup ice
- Amargo Bitters (can be substituted with Angostura bitters)
Preparation:
1.) In a blender, combine the lime juice with the syrup and mix to dissolve the sugar.
2.) Add the pisco and ice and blend at high speed for ten seconds.
3.) Add the egg white and blend until frothy.
4.) Pour into a sour glass, add a few drops of bitters and serve.