The kitchen is open- When most people think of Russia, vodka, ballet and geopolitical conflict come to mind. These things, along with ornamental architecture and diverse, far-reaching landscapes stretching five climate zones earned Russia a place on our bucket list travel board. But, not the food. Which is why this week, KT enters the belly of the bear to explore a cuisine so influenced by abundant geography and a dynamic political timeline. We looked first to old Russia for authentic menu inspiration. Our zakuski, a distinguishing element of Russian food history and culture, includes a variety of cold and hot offerings. Caviar Russkaya Traditsionnaya Lososevaya Ikra | Chernaya Zhemchuzhnaya Ikra | Bliny Myasnoy Pirog Shuba Salat Gribi v Smetane | Borodinskij Russkiy Zavtrac Grechka Kasha | Slavnaya Rozh | Varen'ye Solen'ya Shchi SIDE DISH Our virtual travels to Russia included a side trip outside of the kitchen via our living room, which houses a collection of Russian Lacquer brought back from then USSR by my parents in 1989. This miniature box, created by a master artisan in the village of Kholui, draws inspiration from Russian mythological and historical painter Viktor Vasnetsov to depict "The Tale of the Young Guard and the Merchant Kalashnikov." Serving under the reign of Tsar Ivan, a handsome young oprichnik seeks the affection of a merchant's married daughter. "He caught my hands in his and spoke to me in a whisper." 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.
0 Comments
The kitchen is open- In 2013, we traveled to Brazil for a milestone birthday. What would normally take about three hours to drive from Paraty - the final destination of our trip - back to Rio de Janeiro/Geleão International Airport stretched into a grueling six-hour return. Learning that my birthday fell during the weekend in November when locals celebrate Proclamação da República do Brasil eased the sting one often feels when good things come to an end, and rather reinforced that I was destined to be there. Our 2013 itinerary included Rio de Janeiro, Ilha Grande and Paraty, each magical in its own way. This week, KT returns to Brazil's northeastern state of Bahia to experience Afro-Brazilian cuisine, known for satiating seafood stews that incorporate coconut and the African palm oil, dendê. Our preparation of Feijoada, the country's national dish, honors both my birthday and the birth of Brazil as a republic. "Saudade," not translatable from Brazilian Portuguese, refers to feelings of longing or yearning and dreamful wistfulness. Petiscos Acarajé | Vatapá | Coquetel de Caipirinha Moqueca de Peixe Farofa de Ovo e Cebolinha | Arroz Tradicional | Feijão Carioca | Pão de Queijo Café da Manhã Brasileiro Tapioca "Beiju" com Manteiga e Coco Rallado | Açai Feijoada Farofa de Dendê | Couve | Arroz Tradicional | Laranja SIDE DISH Samba music and dance as we know it developed in the favelas of Rio de Janeiro, where today Samba schools from the city's poorer neighborhoods fill the streets during Carnival. While most commonly associated with the pre-Lent celebration, samba's entry into Brazil begins in Bahia, where Portuguese settlers brought slaves from Africa to harvest sugarcane. What began as cultural expression from colonial past continues to shape language, religious practice, music and food. 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 kitchen is open- Argentina. Land of Tango, Malbec, impeccably raised beef and the "Paris of South America." This week KT takes in Buenos Aires for its quaint bodegones and overall cosmopolitan ooze. We tasted our way through Mendoza, which claims 70 percent of Malbec vineyards worldwide despite the grape's French origin, and the estancias of La Pampa to appreciate a slow-cooked asado. An Argentine beef, vegetable and dried fruit stew, cooked and served in a gutted pumpkin, surprised and equally satisfied our culinary curiosity. Carbonada en Zapallo Empanadas Mendocinas Merienda Yerba Mate | Empanadas Empanadas de Chaclo Desayuno Argentino Medialunas y Vigilantes Dulce de Leche Provoleta Asado Chorizo | Asado de Costillar | Morcilla
Chimichurri Choripán Ensalada Criolla iBuen Provecho! SIDE DISH First conceptualized as rock opera, "Evita" found the stage in 1978 in London's West End, receiving the Laurence Olivier Award for Best Musical. The tangled life story of Argentine First Lady and politico Eva Perón quickly made its way to Broadway with more than 1,500 performances and seven Tony Awards. Andrew Lloyd Weber and Tim Rice's acclaimed "Don't Cry for Me Argentina" holds an Ivor Novello Award for Best Song Musically and Lyrically. Don't cry for me Argentina The truth is I never left you All through my wild days My mad existence I kept my promise Don't keep your distance 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. |
AuthorSFood and travel enthusiasts Michele and Doug McMurry journey to global destinations by way of their home kitchen in San Antonio, Texas. Archives
September 2023
Categories |