Gulluk Turkey, Waiting to be discovered

Often in my job as in life I stumble upon hidden little gems overshadowed by diamonds.  This scenario played out for me last week when a 24 hour layover to a major resort destination in Turkey was cut short and turned into a lunch only stop.   The approach into Bodrum, Turkey was beautiful and made for a stunning aerial view of the Aegean Sea and surrounding area.  Each turquoise cove more beautiful than the last was dotted with small vessels and terraced villas.  Once on the ground and the airplane put away it was determined there was no time to drive into Bodrum, so Gulluk the nearby fishing village would have to do.  

Gulluk Turkey, Just North of Bodrum

           Fish was on the menu in Gulluk, a charming fishing village of nearly 3000 people set on the Aegean Sea.  Driving through the village to the dockside restaurant we were greeted by warm smiles and waves from the old men playing cards to the fisherman just coming in.

Southern Turkish Fisherman and his Beautiful Retriever

Mixed Turkish Mezza Plate

Fried Whole White Bait

   Good travel value is to be had in Gulluk as accommodations and meals are inexpensive and plentiful.  Many places have tidy little docks jutting out into a cove, covered in over sized pillows to sleep the day away.

      My short visit to Gulluk left me thinking about all of the worlds amazing little gems waiting to be discovered.  And how many diamonds in the rough are out there hidden by a brighter diamond.

Pondering Fisherman, Gulluk Turkey

Easy Lasagna Recipe with Portobello Mushroom and Tomato Ragout

The word Lasagna defines comfort food for me.  It is always satisfying and tastes even better the next day.  Lasagna is simple to make and is wonderfully versatile.  Try this twist on a classic dish with Portobello mushrooms substituted for meat and please let me know your thoughts.  My youngest daughter a connoisseur of Lasagna and a most picky eater didn't know there was no meat. 

Lasagna with Portobello Mushroom and Tomato Ragout

Serves 6

6-8               Cloves garlic minced
1                  Large onion diced
1                  Tbs rosemary minced
1/2                Cup dry red or white wine
1-1/2lbs        Portobello Mushrooms
1 28oz          Can diced tomatoes
1 14oz          Can tomato sauce
4-6 Cups      Béchamel Sauce ( see below )
1 Box           Flat no boil Lasagna Noodles
2 Cups         Grated Parmesan cheese. 

Pre Heat oven to 350
In a large pot or skillet with a healthy shake of Olive Oil saute Onions and Garlic under med-high heat till soft and fragrant.  Add mushrooms and cook down until they start to give up some liquid stirring occasionally , add wine and rosemary, cook five minutes more.  Stir in canned diced tomatoes and half the can of tomato sauce.  Bring to a boil and add salt and pepper to taste with 1/4 cup of water.  Reduce heat to simmer and cook for 20 min.  If sauce is to thin add extra tomato sauce, if to thick add a touch more water.  You want it to just coat the back of a wooden spoon.

Béchamel Sauce

5 tbs        Butter
5 tbs        Flour
6 cups        Warm Milk
1 tsp        Nutmeg
2 tsp        Salt
In a medium sauce pan melt butter under med-high heat.  Add flour and stir to a smooth paste. Cook 5 min until golden, sandy color.  Add milk one cup at a time stirring vigorously until you get a smooth glossy sauce.  Cook 10 more min stirring occasionally and season with salt and nutmeg.  Set aside until ready for use.  Note (this sauce is very easy to thicken or thin out with more milk or more flour to your taste.  It is done and correct when it pours like melted cheese).

Assemble Lasagna
In a medium baking dish spoon in just enough Tomato/Mushroom sauce to wet the bottom of the dish.  Arrange one layer of dry, no boil Lasagna noodles to cover the bottom of the dish.  Spoon a generous amount of Tomato/Mushroom sauce over noodles and spread to cover.  Pour warm Béchamel over top and spread out with a spoon.  Repeat this until the dish has 3-4 layers as desired.  The top layer wont have the Béchamel over the Tomato/Mushroom Sauce instead sprinkle fresh grated or packaged Parmesan Cheese over the top of the Lasagna.  Cover with foil and bake at 350 degrees for 40 min until the edges start to bubble, uncover and bake 10 more minutes till cheese browns.  

Paris, an afternoon in Paris with the Eiffel Tower and the Louvre

I spend quite a bit of time in Paris throughout the year,  however most of it is spent in a dark hotel room sleeping and preparing for our next flight.  Once in a while we get to spend a few days and when we do I head into the city and simply wander.  Paris is absolutely everything you have heard.  Wonderful, Charming and Romantic.  It is very difficult to find a bad meal unless you try very hard.  My favorite times spent in Paris have been wandering the streets aimlessly with no direct agenda.     My most recent stop through Paris left me with one full afternoon to check out the Eiffel Tower and the Louvre.

 

The Louvre from the Eiffel Tower

The Louvre

Death of Cleopatra by Giovanni Pedrini Giampietino

The Metro system is very inexpensive and simple to use making it very easy to pop around Paris quickly.  If speed and efficiency is not your thing, you can opt for a gorgeous draft horse and carriage ride.

 Food is in abundance in Paris from sidewalk cafes, brasseries and bistros to a global melting pot of restaurants.  Simply walking with wanderlust as your guide will never disappoint your stomach.  After my afternoon with the Eiffel Tower and the Louvre I found a small bistro off of a side street near the Arc de Triomphe.   I settled on a special which drew me in from the sidewalk chalkboard. 

Arc de Triomphe, from the Eiffel Tower

Alas my simple yet amazing lunch of Parisian Braised Lamb Shank with French Beans and Garlic.

Bon Appetite!

The Maldives, Indian Ocean Gem

The Maldives are made up of over 1100 tiny coral islands spread out over 26 major coral atolls.  They lie roughly 500 miles southwest of Sri Lanka dotting the Indian Ocean right on the equator.  Industry in the Maldives is driven by Tourism and Fishing and flourishes from both.  The capital city Male sits on a tiny 2.2 square mile island where more than 100,000 of the countries 350,000 people live.

  
Culinary visitors especially will not be disappointed as the regional cuisine is a blend of flavors from neighboring countries India and Sri Lanka with fresh caught local seafood.   A trip to the Male fish market quickly reveals the sustainable seafood industry in the Maldives.

Yellow Fin Tuna a Maldives staple, Male Fish Market

Cleaning Yellow Fin Tuna at the Male Fish Market

Local and International chefs alike are drawn to the Maldives to get education and ignite new ideas.

Maldivian Curry Tuna

 The warm crystalline Indian Ocean, the amazing food culture and dramatic sunsets make the Maldives a global treasure not to be missed.

Fast Simple Summer Caprese Salad

As summer burns on the sun continues to give life and love to our beloved tomatoes.  They seem to be everywhere we look.  The neighbors garden, the farmers market or filling a bowl on a friends kitchen counter top.  Take one or two and easily turn them into an Italian staple to enhance any summer lunch or dinner.  Slice as many tomatoes as you like add sliced fresh Buffalo Mozzarella cheese on top.  Drizzle with olive oil and (balsamic vinegar if you like).  Top with shredded basil and fresh cracked pepper.  

Quick simple delicious Stir Fry Chicken with vegetables

Tonight the kids wanted Chinese food and I hate local made food under a burner sitting hours before you call it in.  Opt for your self, you will save time and money. 
 

Serves 4

Two Chicken Breast, sliced thin across the grain.  Mix chicken in a bowl with 4 cloves minced Garlic and add 1/4 soy sauce and a dash of cooking oil.  I got a little curious and found some Red Thai chili paste I added to the chicken(worked very well).  Mean while heat a large skillet or  WOK  "HOT", as my good Chinese friends taught me "Stir Fry not Stir simmer.  For this writing we added sliced carrot, sugar snap peas and broccoli as well as one cut up onion.  Meat goes in first for sizzle and browning, about 5 min.  Set meat aside.  Add a shake more oil to the pan and stir"Fry" the veggies till al dente.  Add the chicken to the pan and stir fry about five more min until done.  Drizzle some Oyster or Hoisin sauce over stir fry right before you take it off the heat and toss,  Serve with noodles or white rice.  Done under 10 bucks under 10 minutes, it wont last!

Malaysian Chicken Curry

I have been asked by quite a few friends lately for this recipe.  When I was growing up my mom had a dear family friend from Singapore.  Her mother made this for her and it was her favorite comfort food.  She showed me how to make it when I was about 10 years old and I make it often as it has turned into one of my favorite comfort foods.

This recipe is quick and very adaptable to what you have on hand.
The most traditional way to use it is with one whole chicken broken down into pieces.
You can also use only thighs, only leg meat or breasts.  Pork tenderloin cut into pieces work very well also.   For the purposes of ease and simplicity I have scaled down the ingredients necessary.  The optional items are for heat and more flavor layers in the curry, add all or some if you have them on hand.      

Serves 4-6

2 lbs Boneless Chicken Breast cut cross ways into strips
7 Medium Potatoes peeled and quartered
1 Cup soy sauce
3 Tbs Chili Powder
4 Cloves Garlic crushed
1/2 Bunch Cilantro Chopped
2 Tbs cooking oil

2 Tbs Chili Garlic Sauce        (Optional)
1/2 Tbs Cumin            (Optional)
1/2 Tsp Red Chili Flake        (Optional)
1/2 Tsp Turmeric              (Optional)
1/4 Tsp Cinnamon             (Optional)
I can Coconut Milk            (Optional)

In a bowl combine dry spices, garlic and soy sauce.  Adjust according to taste, don’t worry if it’s too salty as it will be diluted with water later.  Add Chicken, toss to coat and let marinade for 10 min.  In a stockpot heat the oil and add the chicken.  Stir and brown Chicken for about 4 min on high heat.  Add enough water to almost cover the Chicken (Add coconut milk now if using).  Bring to a boil, add potatoes and reduce to simmer.  Cover and cook on simmer until potatoes can be easily pierced with a knife, about 30 min.  Serve over rice garnished with Cilantro.