Over second and third cups flow matters of high finance, high state, common gossip and low comedy. Coffee is a social binder, a warmer of tongues, a soberer of minds, a stimulant of wit, a foiler of sleep if you want it so. From roadside mugs to the classic demi-tasse, it is the perfect democrat. ~New York Times, 1949
A fork in the road
I work in a place, like most I guess, where people have talent far beyond their day jobs. A friend who works in our building doing work in Advancement (of people giving their resources to Wycliffe) is also a freelance writer for Orlando Lifestyle Magazine and she asked me if she could write a feature on. . . me. I thought about it a little and nervously accepted. The resulting article was well done and interestingly defines me in a way that I had not expected. Z took the photos and he did a great job with a reluctant model.
I generally think of myself as a pretty good home cook and enjoy eating out at the next new hotspot as well as the comfortably familiar. When I was interviewed and everything was added together I saw a bigger picture than I had even expected. It was a good experience overall and I am happy with the result.
jiko-animal kingdom
had my birthday dinner on Saturday night at Jiko at the Disney Animal Kingdom Resort. We headed over a little early to take a look around. As with most Disney resorts there is lots to see and the Animal Kingdom Lodge is not the exception. They have thoughtfully laid the resort out around a fringe of the ‘savanna’ at the edge of the Harambe Wildlife Reserve. Animals (the grazing non-eating each other varieties) roam somewhat freely within feet of the hotel adding ambiance and to the fascination. Fire pit, chairs and a giant pool-oasis in the desert (or swamp in this case). There are African artifacts sprinkled in cases throughout the lounge including masks from quite a few countries.
The deep scents of spices fill the public space calling you to eat. We chose Jiko for it’s African inspired dishes. They have an extensive South African wine list and the decor is intereting with a lighting system running from sunrise to sunset every half hour and lighting masquerading as birds hanging from the low ceilings and off of the walls. Looking out at a watery streamlet in a shady grove it feels like an oasis.
Everything we ate was heavily spiced with peri-peri, sambal and chutney. Z started with roasted wild boar with mealie pap, truffle oil and micro cilantro and I chose a taste of Africa including four dips each distinctly flavor and textured. For supper I had the vegetarian option of bunny chow curried vegetables in a perfectly round na’an pocket with lentil and chickpea felafel with sauteed spinach and yoghurt sauce and Z a Peri-Peri chicken with herb roasted potato, mango sambal and onion jus. We passed on dessert but they brought us a light mousse cake for my birthday and two Madagascar chocolate cookies that were the perfect last bite. Everything was deeply flavored and as vibrant as an African sunset – at least the ones I imagine.
chicken, bacon & mushroom pot pie
not very summery now that I think about it. I was on a kick for easy meals that didn’t have rice last week. The week before I had somehow managed to meal plan myself into three nights of rice. Curry with basmati, Red beans and rice with Andouille and if I remember right, some kind of steak with yellow rice. Funny because like two years ago I wouldn’t touch the stuff if it wasn’t fried. But, I’m worn out of it and tu
rned to the book shelves for inspiration. I picked up Nigella Express to get some quick meals out and ran across this recipe for chicken, bacon and mushroom pie. It was very fallish with a crusty puff pastry top. It only took about 30 minutes. The recipe is here. Quite buttery and rich with marsala and bacon. We liked it and it was almost embarrassing to reheat the puffy heights at work the next day for lunch. I likely won’t make again until fall when the weather cools and we are in for an evening.
roasted corn soup & fried green tomatoes
In general I would prefer to eat warm comfort foods, like soup, in the fall and winter. They
are made for hunkering down and locking out the cold. Often my favorites tend to be creamy and hearty. This one is not. It screams summer time. It also is deceptively simple looking. A recipe by Bobby Flay out of the Bar Americain cookbook it fit with the summer 12 ears for $2 of fresh corn easily found in the market. It begins with making corn cob stock. What?!? I made a fresh stock from the corn cobs. Basically just fortifying some water with cornyness. Ending up with cloudy water feels silly but it adds so much flavor. While the stock simmers you roast the kernels you cut from the cobs in the oven. Simmer for a while to bring everything together. The whole thing ends by pureeing and forcing through a strainer. A lot of work really. But the end result was so smooth and remarkable. It has a touch of sour cream (I used light) but virtually no other fat. It is sweet sweet and light – perfect for summer. Bobby Flay calls for fried okra and chive oil. I didn’t quite get there but if I do this again, I will. Instead, we ate it alongside fried green tomatoes dipped in panko and lightly pan fried with a side of chipotle cream. Summer at it’s finest.
My Urban Pantry 