Plate lunch (for dinner)

07 Wednesday Aug 2013

Posted by TimothyNC in Food, History, US History

Tags

Barbecue, BBQ, Hawaii, Kona Brewing Company, Macaroni Salad, North Carolina, photography, Plate Lunch, Sarah Vowell, Summer

Hawaii/Old North State Mashup

As she often does, my eldest daughter (Foodie Girl) had a dinner request the other day: “Daddy, can we have a summery dinner tonight… maybe something that reminds me of Hawaii?” How can a parent say no to that? Nordic Babe was completely on board with the idea and quickly procured some lilikoi juice.

I leapt into action and the resulting meal appears above; it was a Carolina take on Hawaiian plate lunch. (Side note: if you have never seen Sarah Vowell’s short meditation on the history of plate lunch, go check it out. Right. Now.) Yes, the expected sticky rice and mayonnaise-laden macaroni salad took up residence on our table. Pig was also featured, but instead of the usual kalua pig I substituted pulled pork BBQ in a tangy Western Carolina-style sauce. I thought about finishing the meal with hush puppies, but King’s Hawaiian sweet rolls won the day.

It was a hit with Foodie Girl and her siblings, Artist Chick and Zen Buddy. Washed down with a Longboard Island Lager from Kona Brewing Company, this was the perfect lunch-dinner for a summer evening.*

* Note: Due to the carb load, an extra 20 min. of interval training was warranted after consumption.

The perfect cup — found?

05 Monday Aug 2013

Posted by TimothyNC in Food

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Beverages, China, food, Green tea, Health, Oolong, photography, Tea, Tieguanyin

Tieguanyin leaves after four steepings

Thanks to the generosity of a good friend, I recently discovered a tea that has become my favorite. I am now on a mission to seek it out whenever and wherever I can. Although new to me, it is quite well-known, boasting a long and proud history in China.

Tieguanyin (“Iron Goddess of Mercy”) is a variety of oolong, but I find its flavor to be somewhere between an oolong and a green tea. Imagine, if you will, all of the attractiveness of a crisp green tea with a bit more of a floral note—and none of the bitterness.

But the most amazing thing about this tea is the way the resilient leaves unfurl and stand up to repeated steeping. This tieguanyin provided different flavors and complexities as I worked through—wait for it—twelve steepings of the same leaves! It started more like a green tea, but as it progressed through the night, the tea grew creamier and unleashed a powerful floral sweetness.

It now takes its place next to Westmalle Tripel and Franciscan Magnificat as my beverages of choice when I am in the mood for a treat. Do you have any tips or tricks for preparing tieguanyin? Please share!

The perfect cup? Who cares—it was spectacular!

The perfect cup? Who cares—it is spectacular!

Leek tart

07 Sunday Jul 2013

Posted by TimothyNC in Food

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bistro cooking, food, French cuisine, gruyère, leek tart, leeks, photography

Jambon, gruyère, and leeks at the ready

The leeks in the refrigerator are calling out to me. Listening closely to the muffled sounds emanating from behind the closed door, I think they are saying “Flamiche aux poireaux, s’il vous plaît,” although they often say “Potage parmentier.” But not today. 🙂

Few cookbooks have gotten as much use in our house as Patricia Well’s Bistro Cooking. It is full of outstanding French bistro fare that is surprisingly simple to prepare—even if it is often time-consuming, alas. To name but two of our favorites, my wife (hereafter known as Nordic Babe) does a mean Gratin Dauphinois Madame Cartet, and I am in love with the Poulet Rôti L’Ami Louis. The simplicity of these dishes lets the flavors of the ingredients come through in all their purity without much in the way of distraction.

Now I need to decide on a fitting Alsatian wine (Zind-Humbrecht Riesling perhaps?) to go with a cheesy, leeky tart… bon appétit!