For the Australian Grand Prix this year we made Grilled Shrimp and Corn Rolls with Smashed Avocado spread. They were delicious! Served with a bright little salad and a few bottles of Cooper’s Beer, it was a lovely start to the new season. I couldn’t resist find a recipe for grilled shrimp, just so I could say we were having shrimp on the barbie!
Our last meal of the season for Abu Dhabi was a nice little feast. We grilled up some koobideh kebabs, made shirin polo, and fattoush, and my friend made a delicious dessert of basbousa.
We went all out for a Brazilian feast. All the recipes come from ‘The Food and Cooking fo Brazil’ by Fernando Farah. A gift from our tenant and Brazilian friend Luis before he moved back home last year.
Although this recipe takes a good amount of time, it is not a whole lot of work, for what turns out to be a great flavor and a hearty meal. We served it with Russian Black Bread and enjoyed it all week.
Singaporean food is a blend of all kinds of delicious.
For this year’s race, we made some Hungarian classics from a local library find, an excellent 1970's Hungarian cookbook: Flavors of Hungary by Charlotte Slovak Biro.
Thinking about Germany always makes me immediately crave brats. I know there is more to their cuisine than that, but who am I to deny a craving?
For Austria I kept it simple. I made my tried and true Chicken Schnitzel and a side of Egg Noodles with Mushroom Butter Sauce. This meal comes together fast and is much more than you would expect for the effort involved, especially with a nice grainy mustard to dip your chicken in.
The main meal consisted of Almond Sole Meunière, Leek Gratin, and Endive, Apple, and Roquefort salad. I gathered all my French cookbooks and supplemented with another tall stack from my local library. I think I marked over a hundred recipes and read about French cooking and culture to my hearts content. I chose these to complement each other and because they kept catching my eye each time I flipped through the books.
Inspired by recipes of Chef Alain Ducasse (of Restaurants Paris, and Le Louis XV - à l'Hôtel de Paris in Monaco, fame) I decided to make Gnocchi with a Mushroom Ragu. Served with a French Country Salad and simple french vinaigrette.
Guest Chef, Rob learned to make Paella from his father who in his army days was stationed for a time in Morocco. It was great hearing stories about food, travel, and family tradition. Rob now uses the Paella Mixta recipe from Saveur as a base recipe, as it is the closest he has found to his father's take on Paella.
For this meal we went simple summertime with some grilled chicken kebabs, chopped veg salad, and dolmas with grape leaves from my Mom's garden.
Hope you enjoyed the race as much as we did. It was made even better with the meal of authentic Chinese dishes from All Under Heaven, a fantastic tome of traditional Chinese cooking.
For the Australian Grand Prix I pulled a few recipes from a 1990's-era nouveau cuisine cookbook: A Taste of Australia. We made Chilli Salt Squid Salad and a Tandoori Marinated fish. Cooking with squid is relatively new to me, and this was only my second time making calamari. It turns out to be super easy (given that the squid is cleaned ahead of time for you)! The spice blend on the calamari and the kick of chili in the dressing for the salad were surprising flavors and really quite good. With my penchant for vegetable and simpler meals, I think the salad would have been a good meal in itself.
These dishes would warm anyone's bones. Both of Catalonian origin, the rice dish is emblematic of a common Catalonian cooking style where they freely mix meat and seafood, apparently this even has a name: mar y montaña (sea and mountain). And the greens were a perfect complement, though an "everyday first course" they added a special element to the meal. Followed up by a Vermouth Cocktail, this was a great foil to any poor weather.
In the mood for something bright and summery to battle the feeling of it being dark at 5:00 and consistently blustery outside, we made grilled Shrimp and Pepper Skewers (we even pulled the cover of the grill and brought it out of dormancy for the occasion), Black Bean and Rice Salad, Fresh Pineapple Salsa, Mojitos, and Key Lime Pie!
I can't believe it is the end of the season already. The final race in Abu Dhabi is quite a spectacle and a great send off to what turned out to be a pretty exciting year.
I love Mexican food, and California-ized Mexican is just as good, but with more avocado. We made shredded chicken tacos and served them with homemade refried beans, stir fried zucchini, and fresh pineapple salsa. And of course we followed them up with some classic margaritas.
As I mentioned in my last post it was so hard to choose what to make for this race. I eventually closed my eyes and thought about some of my favorite food memories, with family, at get-togethers, childhood memories. This meal is a combination of all those things. The crowning achievement though is a recipe for killer pulled pork.
For this race we made Japanese stir fry noodles (Yakisoba) and started the meal with Blistered Shishito Peppers which we serendipitously got from our Imperfect Produce delivery this week! I love all things noodles, and this dish is no exception. With a nice umami-savory sauce and lots of veggies it hits all the right buttons.
This year was the last F1 race in Malaysia at the Sepang International Circuit. A farewell of sorts as F1 has been racing in Malaysia for 19 years. I suppose the world keeps spinning and things change, but it will be sad to say goodbye to a great race, and that also made this my last chance to make some great food!
It is hard to say what is truly "Singaporean" cuisine. What I do know is that Singaporean cuisine is vibrant, complex, and incorporates many different cultures including influences Malay, Chinese, Indonesian, Indian, Peranakan and Western traditions. I tried my best for this race to find some definitively Singaporean dishes. See what you think!