I love to can. Yes…as in mason jars, pressure cookers, and hot water baths. Every weekend during the summer and fall, we venture to the local farmers market to gather nearly a bushel of fresh produce. The rest of the day is spent in the kitchen canning. Storing the items for the winter months.
This weekend I tried a new recipe based solely on its name and the memories it invoked. When we lived in Abu Dhabi, we often enjoyed various dried fruits and cheeses. This recipe, filled with apricots, dates, raisins, mustard seeds, ginger, and coriander is perfect paired with cheese and crackers or dolloped on next to a slice of lamb and couscous. Sweet and tart, with a subtle flavor profile.
We have been searching for new ways to incorporate more vegetables into our weekend breakfasts. We often enjoy breakfast burritos, omelets, or various other egg dishes, but most were built around some type of meat. Last week, we came upon a recipe for veggie hash…a combination of sweet potatoes, broccolini, onions, peppers, garlic, eggs, and chives. Just five minutes of prep and 15 minutes in the oven. One pan…easy clean up. The result was fresh and light, full of a subtle sweetness from the potatoes and richness from the sauteed onions and peppers. Eggs provide plenty of protein for a balanced meal.
I have always loved to cook. From ribs, to desserts; French to Asian. Doesn’t matter. Cooking is a form of relaxation and creativity. Last night, Kevin, my husband and sou chief, and I prepared Vietnamese Pho. A warm and hearty combination of chicken, mushrooms, broccoli, scallions, ginger, red onions, cilantro, fish sauce, rice noodles, and homemade chicken broth, topped with fresh mint from our garden.
This is the largest market in Budapest. The first floor features fresh meats, fruits, and vegetables. The second floor hosts Hungarian street food and vendors catering to tourists. The food is cheap and plentiful. A must visit.
I’ve been in Budapest all week attending a professional conference. After the late afternoon session, a colleague and I ventured up to the Castle District to savor the grape
harvest at the Budapest Wine Festival. What an amazing event. Over 200 vineyards were on display showcasing their wines. A prepayment card was used to purchase wines and foods. Upon leaving I was refunded the unused amount. The entire night cost less then $40 USD and I had the pleasure of sampling over 6 wines, grilled salmon, oven baked pizza, and a chocolate chili truffle. This event is not to missed.