Soufico  KT Favorite
 
1 medium eggplant, cut into large dice
1 large green bell pepper, seeds and white capsaicin removed, cut into 1-inch strips
1 large yellow bell pepper, seeds and white capsaicin removed, cut into 1-inch strips
2 medium zucchini, sliced into ¼-inch rounds
1 large yellow onion, chopped
6 small red potatoes, scrubbed and sliced into ½-inch rounds
2 large, ripe yet firm tomatoes, seeded and cut into 1-ince pieces
4 cloves garlic, finely chopped
Leaves from 3 fresh oregano sprigs
¼ cup Greek extra virgin olive oil and more as needed
Coarse and flake salt
 
Pour half of the olive oil into a large Dutch oven. Layer in the eggplant, potatoes, onion, garlic, bell peppers, zucchini, and tomatoes. Sprinkle with coarse salt, half of the oregano, and remaining olive oil.  Heat stovetop over medium heat until vegetables begin to sizzle. Cover, reduce heat to medium-low, and cook for 15 minutes. Stir, add more olive oil and coarse salt, and simmer covered an additional 30 minutes. Ladle into bowls, and drizzle with olive oil and remaining oregano.


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Domatokeftedes  KT Favorite
 
10 ounces cherry tomatoes, seeded and diced
¼ teaspoon coarse salt
½ small white onion, grated
2 green onions, minced
½ cup minced flat leaf parsley
1 teaspoon dried Greek oregano
¾ cup all-purpose flour
½ teaspoon baking powder
Light olive oil and Greek extra virgin olive oil for frying
Flake salt to taste
 
Place diced tomatoes in a colander. Sprinkle with coarse salt and let drain for 30 minutes. In a mixing bowl, combine tomatoes with both onions, parsley, and oregano. In a separate bowl, whisk flour and baking soda. Add this to the tomato and herb mixture and mix with a spatula until dry ingredients are fully incorporated.  Refrigerate batter for 30 minutes.
Heat 2 inches of equal parts light and extra virgin olive oil  in a deep fryer or frying pan over medium-high heat. Drop in tablespoons of batter, and cook until golden brown, approximately 2-3 minutes per side, turning and adjusting heat to prevent over browning. Remove and drain on paper towels. Sprinkle with flake salt and serve hot with tzatziki. 

Yield: about a dozen fritters

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Tzatziki   KT Favorite
  
1 large cucumber, peeled, seeds removed
2 cups whole milk Greek yogurt
1 tablespoon Greek extra virgin olive oil
3 cloves garlic, minced
1 tablespoon minced flatleaf parsley
1 tablespoon red wine vinegar
½ teaspoon coarse kosher salt
¼ teaspoon Himalayan pink salt
¼ teaspoon ground white pepper
 
Grate cucumber with a box grater. Place in a colander set on top of a bowl. Sprinkle grated cucumber with the coarse kosher salt, and let sit to allow moisture to drain, approximately 10 minutes. Wrap drained grated cucumber in a piece of cheesecloth and squeeze out any remaining moisture.
In a medium bowl, combine all other ingredients. Stir in cucumber and refrigerate at least 30 minutes before serving.
 
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Lamb Souvlaki

1 ½  pounds boneless lamb leg, fat trimmed, cut into 1-inch pieces
4 tablespoons Greek extra virgin olive oil
4 tablespoons dry Greek red wine
2 teaspoons dried whole Greek oregano
½ teaspoon whole cumin seed
2 cloves garlic, minced
Zest and juice of one lemon
Salt and freshly ground black pepper to taste
 
MARINADE
Grind cumin seed in a spice grinder or with a mortar and pestle. Combine ground cumin, olive oil, wine, whole oregano, minced garlic, lemon zest and juice in a large bowl or sturdy plastic bag. Add lamb cubes and toss until meat is fully covered with the marinade. Cover, or seal, and refrigerate, turning occasionally,  for several hours.
PREPARATION
Remove meat from the marinade and thread onto 3 skewers (metal, or wooden that have been soaked in water). Allow to come to room temperature. If using a grill pan, lightly oil it before cooking. Season skewered meat with salt and pepper, and grill, turning, to desired doneness, approximately 6-7 minutes.
SERVE
Remove cooked lamb from the skewers and serve with tzatziki sauce, sliced onion, tomato, and fresh, warm pita bread.
 
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Santorini Fava

1 cup P.D.O. Santorini fava beans (available online)
4 cups water
1 red onion, peeled and left whole
1 clove garlic, chopped
Juice of ½ lemon
¼ cup Greek extra virgin olive oil plus more for drizzling
Capers and diced red onion
 
Rinse fava beans and add to a large saucepan with the water, red onion, and some salt. Bring to a boil. Once boiling, skim any foam off the top. Reduce heat to low to medium-low and simmer for 30 minutes, until the beans reach a creamy texture. Transfer bean mixture and onion to a food processer. Add chopped garlic and blend until smooth. Stir in olive oil and lemon juice.
To serve, drizzle with additional extra virgin olive oil and top with capers and diced red onion.

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Horiatiki  KT Favorite

4 very ripe Campari tomatoes, quartered
1/3 medium red onion, thinly sliced
½-1 small cucumber, sliced into ½-inch rounds and halved
½-1 green bell pepper, cut into strips
Black olives
¼ pound block feta
Pepperoncini, sliced
Greek extra virgin olive oil
Red wine vinegar
Dried Greek oregano
Salt
 
Arrange tomatoes, red onion, cucumber, and green bell pepper in a serving bowl. Add black olives and sliced pepperoncini as desired. Drizzle the salad with olive oil and red wine vinegar, and then top the center with the block of feta.  Add a sprinkling of dried oregano and salt to taste.
 
Serves 2

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Kalamari tis Skaras
 
1 pound fresh calamari, half tubes, half tentacles
2 small cloves garlic, thinly sliced
¼ cup Greek extra virgin olive oil
1 teaspoon fresh chopped oregano
1 tablespoon minced flat leaf parsley
Juice of 1 lemon
½ teaspoon salt
 
Slice calamari tubes into 1-inch rings. In a bowl, whisk together the olive oil, lemon juice, garlic, salt, oregano, and parsley. Stir in the calamari tentacles and tube slices. Cover and refrigerate for at least 30 minutes and up to a few hours.
Heat an indoor grill pan over high heat. Drain the calamari well, blotting with paper towels to remove as much moisture as possible. Grill quickly in two batches, turning frequently until cooked, 2-3 minutes.
Serve immediately with a squeeze of lemon.

SIDE DISH



​Thousands of strawberries are harvested daily during the wee morning hours in Southern Kent County, in order to arrive fresh at the All England Club for each day of match play. Some 2 million are consumed along with 10,000 litres of fresh cream over the fortnight.



​

Recipes

​British Scones KT Favorite

1 ½ cups all-purpose flour
1 cup rolled oats
1 tablespoon baking powder
¼ teaspoon Maldon Sea Salt
2 tablespoons caster sugar
3 tablespoons cold, unsalted butter, cubed
1/2 cup milk
1 egg yolk beaten with 1 tablespoon milk, to glaze
Clotted cream, strawberry jam
 
Preheat convection oven to 425 degrees Fahrenheit. In a medium bowl, combine flour, oats, baking powder, salt, and sugar. Add butter and blend with hands into a fine crumbly mixture. Slowly add milk, working dough until sticky and no lumps remain. Turn dough onto a floured surface. Sprinkle with flour and knead into a smooth, 1/2-inch-thick round. Cut out scones using a floured, 2-inch biscuit cutter. Roll any scraps of dough into a new round to form additional scones. Place on a buttered baking sheet, and brush tops with egg yolk glaze. Bake 10-12 minutes until firm and golden. Cool scones on a wire rack for 5 minutes. Serve warm or at room temperature with clotted cream and jam.

Yields a baker’s dozen

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​
Cucumber Sandwiches

½ English cucumber, peeled
4 thin slices of white bread
Lightly salted butter, room temperature
Fine sea salt
 ¼  teaspoon black peppercorns, crushed
 
Thinly slice cucumbers and place in a colander with a sprinkle of sea salt. Mix gently and allow to drain for 30 minutes. Butter bread slices generously. Layer half the bread slices with overlapping cucumber slices and sprinkle with pepper. Top with remaining bread slices. Remove crusts and cut into fingers or triangles to serve.

Makes 2 sandwiches, 4 fingers or triangles

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Egg and Cress Sandwiches 

2 hard- or soft-boiled eggs
1 tablespoon mayonnaise
¼ teaspoon Dijon mustard
Small handful of watercress, chopped
4 thin slices of white bread
Lightly salted butter, room temperature
 
Peel eggs and mash with a fork. Mix in mayonnaise and mustard, and combine well. Butter bread slices generously. Layer half the slices with egg mixture. Top with chopped watercress. Close sandwiches with remaining bread slices. Remove crusts and slice into triangles to serve.

Makes 2 sandwiches,  4 triangles
 
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Cheese and Pickle Sandwiches

½ pound English mature cheddar, grated
4 generous tablespoons Branston Pickle
4 thin slices of white bread
Lightly salted butter, room temperature
 
Butter bread slices generously. Layer half with grated cheddar followed by a generous spooning of chutney. Spread to coat evenly. Top with remaining bread slices. Remove crusts and slice into triangles.

Makes 2 sandwiches,  4 triangles
 
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 Truffle Scotch Eggs KT Favorite

5 eggs
1 pound ground pork
1 tablespoon black truffle oil
1 teaspoon kosher salt
½ teaspoon garlic powder
 ½ cup flour
¾ cup panko breadcrumbs
Neutral oil for frying (I used 34 ounces of grapeseed oil)
Fresh rosemary, Branston Pickle, and Dijon Mustard for serving
 
Drop 4 eggs into boiling, heavily salted water. For jammy yolks, boil for 7 minutes and then transfer immediately to an ice water bath to stop cooking, approximately 5 minutes.
Mix pork, truffle oil, salt, and garlic powder by hand. Form mixture into 4 balls.
Gently peel boiled eggs and pat dry.
Place flour in one bowl and breadcrumbs in a second. Beat the remaining egg in a third bowl.
In one hand, flatten a ball of pork mixture into an oval patty. Coat an egg in flour before placing it onto the oval patty. Gently wrap the patty around the egg, shaping it with your hands until sealed. Roll the meat-wrapped egg in the flour, shaking off any excess, dip into the beaten egg, and roll in the breadcrumbs, pressing them to adhere. Repeat with the remaining three eggs.
Heat oil in a deep fryer on medium low heat. Carefully lower eggs into the oil and cook, turning occasionally, for 5-6 minutes until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate. Cool slightly before slicing in half. Serve with sprigs of rosemary, Branston Pickle and Dijon as desired. Pork will continue to cook while resting. If needed, the eggs can be heated briefly in the microwave to ensure pork is cook without compromising the jammy yolks.
 
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Hot Smoked Salmon

2 6-ounce center salmon portions
½ teaspoon juniper berries
½ teaspoon celery seed
½ teaspoon coarse sea salt
Olive oil
½ cup apple wood chips
¼ cup nonfat yogurt
1 teaspoon prepared horseradish
 
Finely grind juniper berries, celery seed and salt.  Pat salmon dry and rub mixture over all sides. Refrigerate for 30 minutes. Meanwhile, soak apple wood chips in a small bowl of water.
Rinse the cure from the salmon under cold water and pat dry. Leave uncovered in the refrigerator to dry completely, up to an hour.
Scatter soaked wood chips in a foil-lined, deep baking tray or roaster. Rub the salmon with olive oil and place on a wire rack on top. Cover with tented foil so as not to touch the fish. Place tray on a stove at medium heat until smoke begins to waft from underneath the foil. Remove from heat and allow fish to smoke for about 20 minutes. Transfer to a hot oven to finish cooking if needed.
Mix yogurt with horseradish and serve alongside the salmon.
 
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English Garden Salad

2 new potatoes, scrubbed and cubed
2/3 cup frozen peas
¼ cup julienne sundried tomatoes
½ cup thinly sliced red onion
¼ cup nonfat yogurt
1 tablespoon mayonnaise
Salt and white pepper
 
Boil new potatoes for 3 minutes. Add peas and boil for an additional 2 minutes. Drain and allow to cool slightly. Combine with remaining ingredients. Salt and pepper to taste.
 
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​
Pimm’s Cup KT Favorite
  
1 ounce Pimm’s No.1
1 ounce London dry gin
½ ounce freshly squeezed lemon juice
Light ginger beer
Cucumbers and strawberries for garnish
 
Add Pimm’s No. 1, gin, and lemon juice to a highball glass over ice. Top with ginger beer to taste. Garnish with thinly sliced cucumber and quartered strawberries.
 
Makes 1 cocktail
​

Recipes

​Gazpacho Andaluz

2 pints cherry tomatoes
1 cucumber, peeled, seeded, and coarsely chopped
1 red pepper, stemmed, cored, seeded, and coarsely chopped
1 Anaheim pepper, cored, seeded, and coarsely chopped
½ yellow onion, coarsely chopped
1 garlic clove
1 tablespoon sherry vinegar
¼ cup extra virgin olive oil
Salt to taste

Divide all ingredients except olive oil into 2 batches. Add first batch to a large blender. Blend on high speed until smooth and no red pepper bits remain. With blender running, drizzle in half the olive oil. Pour mixture into a large bowl. Repeat with second batch. Strain through a sieve. Taste and adjust seasoning accordingly. Drizzle additional olive oil over each serving. I prefer gazpacho at room temperature for optimal freshness and flavor.

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​
Sangria Roja KT Favorite

1 bottle Spanish Rioja red wine, chilled
1 cup Cointreau Noir (Cointreau with Cognac)
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1 orange, thinly sliced crosswise and halved
1 lemon, thinly sliced crosswise
1 lime, thinly sliced crosswise
Sparkling water to taste
 
Mix the wine, Cointreau Noir, citrus juices and slices in a large pitcher. Refrigerate for 2 hours or longer. To serve, add a small amount of ice to goblet wine glasses. Fill each about halfway with sangria, add a few citrus slices and top off with a splash of sparkling water, or to taste.
Yields 6 generous servings.

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Tortillitas de Camaron KT Favorite

½ pound peeled and deveined shrimp
¾ cup chickpea flour
½ cup shrimp cooking liquid
4 green onions, white and pale green parts, finely chopped
1 tablespoon minced parsley
1 garlic clove, minced
Light olive oil for frying
Salt to taste
 
Boil shrimp just until pink, about 2 minutes. Reserve cooking liquid. In a mixing bowl, combine chickpea flour, green onion, garlic, and parsley. Add cooking liquid and combine to form a batter. The batter should be slightly thicker than pancake batter. Adjust liquid and/or flour to achieve this consistency. Cover and refrigerate for an hour. Finely chop shrimp and stir into batter. Heat 1 inch of olive oil in a heavy pan. Spoon tablespoons of batter into hot oil, a few at a time to avoid crowding. Flatten each spoonful of batter slightly with the back of your spoon. Fry a minute per side. Remove fritters to paper towels to drain. Sprinkle with salt and enjoy immediately.

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Huevos a la Flamenca

1 tablespoon olive oil
½ half yellow onion, diced
1 garlic clove, peeled and chopped
1 teaspoon smoked paprika
14 ounces tomato purée
2 ounces Spanish chorizo, cut into small pieces
½ half cup frozen peas, thawed
4 eggs
2 slices Jamón Serrano
1 tablespoon flatleaf parsley, finely chopped
 
Heat olive oil in a large ovenproof sauté pan over medium heat. Sauté onion and garlic in oil until soft. Add tomato purée, smoked paprika and Spanish chorizo, and simmer for about 10 minutes to allow flavors to infuse. Stir in ¼ cup of the peas. Fry jamón slices in a dry nonstick pan over medium high until crisp. Allow to cool, and then chop finely. Make four wells in tomato mixture and pour a cracked egg into each. Cover and allow the eggs to steam stovetop for about five minutes to help whites set. Transfer pan to a broiler and continue cooking until whites are just set and yolks are still bright and runny. Sprinkle crumbled jamón and remaining peas around eggs. Garnish with parsley and serve family style with toasted bread drizzled with olive oil.
 
Serves 2-4.

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 Ceviche de Baccalao y Viera

½ pound cod, cubed
2 large scallops, cubed
1 garlic clove, minced
½ cup thinly sliced red onion
1 generous tablespoon chopped oregano
1 generous tablespoon chopped flatleaf parsley
1 generous tablespoon chopped cilantro
6 green olives, chopped
¼ cup lemon juice
¼ cup lime juice
1 teaspoon salt
 
Combine all ingredients and refrigerate for at least 2 hours or up to overnight.

Spargelsuppe 

2 pounds white asparagus
3 tablespoons unsalted butter, divided
2 large leeks, whites plus ½ inch of light green part, chopped
3 cups vegetable broth
1 cup water
1 cup heavy cream
2 tablespoons lemon juice
Salt and white pepper to taste
 
Prepare asparagus by washing, peeling and removing tough ends. Chop stalks and reserve tips. Cook leeks in 2 tablespoons of butter until translucent. Add asparagus stalks, broth and water. Bring to a boil, and then reduce, cover and simmer until tender, about 20 minutes. Purée soup in small batches, a cup or so at a time, in a powerful blender on high setting until completely smooth. Add all purée back to the pot and keep warm. Stir in cream and lemon juice, add about ½ teaspoon of ground white pepper and salt to your liking.
Pan fry asparagus tips in the remaining tablespoon of butter until they begin to brown slightly. Ladle soup into bowls with tips. Garnish with fresh herbs.
 
Serves 4 - 6

Spargelsalat
​
5 ounces white asparagus
1 ripe tomato, seeded and sliced into thin wedges
½ cup watercress leaves
1 tablespoon light olive oil
1 tablespoon Champagne vinegar
1 tablespoon heavy cream
1 hardboiled egg, finely chopped
Coarse salt
 
Peel asparagus, remove tough ends and slice into bite-sized pieces. Simmer in water, or steam, until tender, about 10 minutes.
Combine asparagus pieces, tomato and watercress in a bowl. Sprinkle lightly with salt. Whisk oil, vinegar and cream, and toss salad with half of the dressing. Add chopped hardboiled egg and drizzle with remaining dressing.
​
Serves 2

KT TIP

​ Gently peel white asparagus, from below the tips to ends, lying on a cutting board instead of holding in your hand. The delicate stalks will snap at the slightest wrong move!

SIDE DISH
​
Unlike green and purple varieties, white asparagus is carefully cultivated underground, shielding it from sunlight. After three years nestled below "hillings" of dirt, the crop is harvested just when tips begin to show.

​


​Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.

The Ulster Fry
bacon rashers  |  pork sausages  | black and white pudding  | tomatoes  | mushrooms  
boxty | griddle bread

Boxty on the griddle, boxty on the pan,
if you can't bake boxty sure you'll never get a man!

Irish Stew
Champ  | Buttered Carrots

There was an old woman
who lived in a lamp,
She had no room
to beetle her champ.
She's up'd with her beetle
and broke the lamp,
and now she has room
to beetle her champ.

SIDE DISH

Among my favorite Christmas moments was watching Doug's face when he pulled Van Morrison concert tickets from his stocking. Van Morrison. Live. In Cork? We looked at each other and realized, "We're going to Ireland!" Even after arriving in the Emerald Isle, he still didn't believe it was happening, and acquiesced only at will call once actual tickets were in hand. It was an experience to behold, especially learning (after the fact) that Van the Man was lodging at our manor and that we breakfasted in the next room from him. Alas, we never met, but we'll always have "Days Like This" in a tent in Cork. 

Yetsom Beyaynetu
Misir Wat  |  Ye'abesha Gomen   |  Timatim  ​ |  Dinich Salata  ​ |  Injera

Enkulal FirFir  
Roasted Berbere Potatoes |  Injera​

          SIDE DISH

Just as KT steered from the 4-5-day fermentation of injera batter, we decided a jebena buna ceremony would be better left to experience in country. The hours-long ritual begins with roasting, grinding and boiling coffee beans in the presence of guests, followed by multiple pours in and out of ornate vessels, noshing popcorn along the way. I can't wait.


​

​​Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.

Cro​ûte au Fromage Suisse  | Absinthe

Filet de Truite  | Nüsslisalat

SIDE DISH

​The Swiss were not the first to make portable timepieces, but rather Germany and France, respectively. It was Switzerland's position of neutrality during 16th century  religious conflict that attracted watch makers from other parts of Europe seeking a more stable economic climate.

SIDE DISH
​Unlike tequila, which is distilled strictly from blue agave, mezcal can be made from many varieties. Most mezcals are produced in Oaxaca due to the region's rich biodiversity and abundance of agave varieties for the choosing. Be it a celebration, homage to the dead or just because, there's always good reason to sip.

Para todo mal, mezcal, y para todo bien, también.

​Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.
​

Antipasti
Salumi - Prosciutto di Parma  | Coppa  | Mortadella
Formaggi - Parmigiano Reggiano  | Grana Padano
Pera  | Aceto Balsamico di Modena  | Focaccia ​ | Lambrusco

​Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.