London: Supermarket Sweep

After spending close to a week in London, it’s safe to say I’m suffering from some serious post-vacation blues.  Despite spending quite a bit of time in the hotel room unsuccessfully recovering from the eastbound jet lag  we ended up seeing and experiencing a lot.  Not surprisingly, I fell pretty hard for England.

While this vacation, admittedly, was a bit “safe” for my first visit to Europe, I was hooked on the idea of England for months.  Kevin had been to London once before, but I was hoping to make it a brand new trip with totally different, post-college experiences.  With day-trips to Greenwich and Cambridge, a casual but elegant Saturday afternoon tea, full English breakfasts, tour of the Globe Theatre, a vast sampling of domestic brews and some interesting local grocery items… I’d have to say it was a victory.   

We stayed in the Bloomsbury area, just about a mile north of the Thames River, a few blocks from the British Museum, and close walking distance to Covent Garden and Soho.  The neighborhood was a perfect blend of locals and those trying to find their way.  With Kevin holed away for several hours in the evenings doing work, I found the perfect opportunity to venture on my own to the supermarkets for goodies.

Oodles of British condiments!  Love.

There were several smaller branches of large supermarkets within 5-10 minutes walking distance – Tesco “Express”, the size of a 7-11 and smelling just like one, and Sainsbury’s “Local”, similar to grocery stores here in NYC.  On our last night, my grocery adventures took me to a real Waitrose… vast wine section, deli filled with meats & cheeses, and aisle after aisle of edible oddities.  Whilst walking through the stores, I had a reaaally hard time not snagging up yogurts, dessert pots, [savory] pies and every foreign candy bar in sight.  I kept my restraint, buying only what I could bring back in my luggage or indulge in prior to our return to the US.

Thankfully I had Friday off to recuperate and readjust to being home, but ended up spending the entire day running around to every grocery store within walking distance (which was a 1 ½ mile radius) in the attempt to procure Heinz beans, London Pride beer, curry powder, etc.  It was nice to see familiar brands and dollar signs, but also hard not to miss the uniqueness of another country’s foodstuffs.  

"You're the only person I know that would look at grocery stores online before a trip somewhere."  Yes.  Yes, I am.

Crazy Crisps: 

Prior to this trip, I spent an excessive amount of time pouring over the peculiarities of British groceries – the flavors of their crisps are one such quirk.  While there are a heck of a lot of nasties in our American supermarkets, one thing I’ve found is that our choices of potato chip flavors are pretty tame compared to the rest of the world.  How bold is barbeque, sour cream & onion, or ranch? Up until recently when Lays started this Facebook-fueled contest for creating a new flavor (resulting in sriracha, cheesy garlic bread and chicken & waffles…), the strangest I’ve come across are ketchup, BLT, and crab/Old Bay chips (though to be fair, pizza is pretty bad).  Seeing flavors like roasted chicken, prawn cocktail, paprika, smoky bacon and Worcestershire sauce was both disturbing and alluring.

I would have been highly disappointed with myself if I did not try some of these.  After a couple of late-night snack sessions in the hotel room, the determination was such: most were pretty damned addicting.  Doritos, though named “Tangy Cheese” was even tastier than its American “Nacho Cheese” counterpart.  Don’t get me started on Pringles’ Paprika.  Walkers (a UK offshoot of Lays) hooked us with their Smoky Bacon … the Roast Chicken on the other hand was terrible, managing to taste exactly as promised, but with a hint of disgusting. The one that concerned me most was their Prawn Cocktail.  I had a terrible experience with “Shrimp Crackers” in Hawaii, which smelled like a bait shop and tasted what I imagine the floor of that shop would taste like.  But Walkers’ Prawn Cocktail? Tangy, but not overpowering like salt & vinegar, with no hint of seafood shanty whatsoever.  I sure hope I can find it somewhere hidden in NYC.  Seriously.

Wine Security:  

The legal drinking age in the UK is 18.  I’m nearly a decade beyond that, but I was carded (in my case, passport-ed) when I bought a bottle of wine.  Well done, Brits.  However the bizarre thing was that in certain stores, the wine bottles had security devices on them.  As in, don’t steal this DVD or Michael Kors purse, needs to be removed at the register kind of tag.  Not in all stores and not on beer.  Do people off of Tottenham Court Road have a tendency to heist red blends as opposed to a 600ml bottle of ale?  Evidently so.  I was a bit bewildered and can’t remember seeing something like it anywhere else (though I read this is typical with Walmarts that sell wine, as well as expensive vintages).

Regardless, the wine I purchased was a £4.90 ($7.50) was Sainsbury’s South African Soft Red.  I’ve never seen a grocery store brand of wine aside from Trader Joe’s, but apparently it’s not uncommon even for liquor.  Strangely the label didn’t indicate anything about except the varietals were “a blend of red grape varieties” and its ABV was 13%.  No vintage, no winery, no nothing!  Either way… it was a tasty experience.

The Eggs: 

We refrigerate eggs here.  Does anyone ever wonder why? At farmers’ markets, all the little chicken, duck and goose eggs are hanging out at room temperature, so why not at regular grocery stores?  Sure enough, strolling through the aisles in the supermarkets of the UK, there are the cartons of eggs – just plopped on a shelf next to baking supplies like flour.  From what I’ve read, nowhere in the European Union is it required to keep them at any less than room temperature.

No, I don't know those two English ladies.

According to FDA’s website, it’s for protection against salmonella that a chicken may contract and pass along to their eggs, stating the bacteria can grow inside the egg if not refrigerated.  The USDA passed a law in 1970 called the Egg Products Inspection Act, requiring that all egg products be pasteurized (rapid heating and cooling to destroy salmonella); additionally they require that all eggs be transported and kept at 45°F.  I’ve read elsewhere that all eggs are required to be washed and sanitized, stripping the outer layers of shells which lead to possibly contamination and therefore require refrigeration.  I wasn’t able to find anything specific from either the FDA or USDA, but it doesn’t seem unlikely.  (You can read more here). 

While there appear to be a few discrepancies about the facts in the article, it does get you thinking about the differences in food safety practices in other countries.  Ever think we might be a little too cautious?  Maybe next time I head to Union Square for some local veggies, I can buy half a dozen happy, local, dirty eggs for a mere $15 and leave them on the counter.

Preservatives & Labeling, or Lack Thereof:  

Here’s another thing that got me irked at the “quality” of most food here in the US – dry goods last forever.  It’s great if you’re single and living alone or if there is the threat of nuclear fallout/zombie apocalypse, but after seeing the labels on everything from mayonnaise, cans of soup and cookies (pardon, biscuits)… it was hard not to get even more miffed at the crap that allows such lengthy shelf life.  For instance, every condiment in the UK not only had a “sell/use by” date, but also tells you how long it will last after opening.  I’m sure a vast majority of people wouldn’t take notice, care or even abide by the suggestion, but I was definitely surprised by the labeling. 

I try to pay as much attention to labels as I can when shopping, especially the expiration date (so often in NYC you will bring home products that are past their date), but couldn’t quite remember if our labels indicated anything other than its “last call”.  Sure enough, I’ve been inspecting everything I buy since I’ve been home and nothing, nothing domestic so far has indicated to use it within a certain time after opening.  I’m sure that they’re flexible like expiration dates, but it’s refreshing to see.  Don’t get me started on the lack of unpronounceable words on the back of the UK’s products, either.

(AND all packaged items are identified plainly if they have suitable for vegetarians or vegans... nice huh?) 

Some of our sampling.  See, bananas are healthy!

So suffice it to say, I grew pretty smitten with Sainbury’s, Waitrose, and even the stinky little Tesco Express.  Think they’ll deliver here?

Tex Mex Chopped Salad

Ever since my return from vacation, I’ve been back on my healthier eating regiment – trying to eat more fruits, vegetables and “whole foods”; less processed, packaged and takeaway meals; a substantial cutback on booze.  I may not have noticed feeling any better physically, but at least I’m feeling a lot better mentally about how I’m treating my body. 

My friend from work, Jenelle, and I try to have a girls’ afternoon every few months.  This often proves to be challenging to coordinate due to our work schedules, my weekend commuter relationship, and the other real-world nonsense getting in our way.  But when we do get together, we usually have a girl-date lasting about 6 hours. 

A majority of our outings begin with a delicious frozen margarita (usually two) at Blockheads – my neighborhood go-to Mexican joint – and end with a pseudo-healthy meal back at my apartment.  Since their $4 margaritas are delicious, potent, and unquestionably calorie-laden, I always prepare a late lunch that is both filling and chocked full of guilt-free foodstuffs.

Playing off of our margarita-fueled afternoon, this tex mex style salad was simple, but delicious.  I always like to poach my chicken if I’m going to shred it – a quick, easy, and healthy method.  The combination of textures and flavors will blow your mind. 

Tex Mex Chopped Salad

Salad

4-5 leaves of Romaine, chopped

1-2 cups of baby spinach, chopped

1 cup cooked, shredded chicken breast

1 shallot, chopped

Handful of baby heirloom tomatoes, sliced

½ small red pepper, diced

½ avocado, cubed

½ - 15 oz. can of whole kernel corn, drained and rinsed

½ - 15 oz. can of black beans, drained and rinsed

Dressing

2/3 cup low fat sour cream

Juice from 1 lime

½ tsp cumin

¼ tsp cayenne pepper

1 jalapeno, seeded and diced

1 TBS salsa verde (I use Trader Joe's, of course)

Combine ingredients for salad and dressing in two separate bowls; toss dressing with salad prior to serving.

Warning: this is a massive salad, enough for 4-5 people.  However, you will eat it all yourself… and not feel guilty.

Maui Wowie Smoothie

Well hello again.  It’s been awhile. 

At this time last week, we were on Maui – 76 degrees, warm sunshine, beautiful mountains and beaches… Now we’re back in the northeast and it’s cold and terrible.  It was 78 when we flew out of Honolulu and 15 (with a wind chill of 2) when we arrived at JFK.  Needless to say, I've been very jet lagged and very unhappy with January in New York.

I’m trying to get back to eating healthier again and this frozen smoothie just came to me organically when I conveniently had all of the ingredients on hand.  One lone banana casually hanging around?  Check.  Trader Joe’s pineapple spears that were getting a little too sweet?  Check.  Random pieces of citrus?  Perfect combination.

I love frozen drinks, but always get frustrated trying to blend ice down to the perfect consistency of restaurant-quality beverages with no success.  There are always ice particles clogging my straw, which makes me sad.  My friend Carrie regularly makes smoothies with frozen bananas so I thought… why not throw the banana and the pineapple in the freezer?  The outcome was a deliciously frozen, easy to blend, smooth and healthy tropical concoction that would be outrageously guilt-free if one wanted to substitute the water for coconut rum for an at-home adult beverage. The problem? It made me miss Hawaii even more.

Maui Wowie Smoothie

1 frozen banana

3 frozen fresh pineapple spears (or 1½ cups of pineapple chunks)

Juice from 1 lime

Juice from 1 orange

2 TBS coconut syrup & ¼ cup of water (or ¼ cup of coconut water or milk)

Blend together in blender, throw in a fancy glass and sip yourself to an imaginary paradise. 

I kept this one healthy, honest.   The next one may not be so lucky.

"Crack N' Cheese"

Okay, so this isn't Maui Part II… but we (yes, we this time!) are making a[nother] trip there in January!  Kevin will be joining me for the long flight and a week in paradise, escaping from the nasty frigid winter bitterness.

It’s already cold here.  Fall lasted about 3 days.  Even the beautiful changing leafs were gone in a heartbeat thanks to wonderful, bitchy Hurricane Sandy.  Then a week later we get snow from Nor'easter Athena.  Since when did the Weather Channel decide it was okay to terrify people even more by giving blizzards a name?  Thanks for that.   Luckily my part of Manhattan didn't lose electricity, heat/hot water, or even internet or cell service.  The kitties and I rode out the storm with plenty of ice cream and wine. 

So instead of delivering on a promise of yet another part deux, I give you macaroni and cheese.  Not that it needs to be chilly outside to enjoy, but mac & cheese is the ultimate, amazing, cold weather comfort food.  I've wanted to try this recipe for ages.  It’s creamy and delicious, albeit a wee bit heavier than your typical mac.

“Crack N’ Cheese”

Adapted from A Zesty Bite

4 oz. elbow macaroni
½ tsp salt
2 qts of water

4 strips bacon, chopped
1 small onion, chopped
2 garlic cloves, finely minced

3 oz. cream cheese

3 oz. cheddar cheese, shredded
1 oz. pepperjack cheese, shredded
2 Tbs butter
2 Tbs flour
1 ½ cups milk
1 tsp paprika
½ tsp pepper
¼ tsp salt

1 oz. cheddar cheese, shredded

1 oz. parmesan cheese
1 tsp paprika

Preheat oven to 400 degrees.  In medium sauce pan, cook bacon over medium heat until crisp.  Drain all but 1 tablespoon of bacon fat out of pan and cook onions.  Add garlic at the end for about 1 minute.

In saucepan, melt the butter over a low heat.  Whisk in the flour after butter melts and cook for 5 minutes or until it becomes a thick roux. Slowly add milk while mixing to keep the sauce from getting all lumpy and gross.  Cook for about 5 minutes until it starts to bubble and thicken.  Stir in cream cheese until thoroughly mixed.  Next, stir in cheddar and pepperjack cheeses and seasonings until cheese has melted.  Meanwhile, bring water to boil and add salt; cook pasta as directed (make a little al dente).

Drain the noodles and combine them with cheese sauce, onions and bacon and mix thoroughly. Pour mixture into 2 quart oven safe dish, sprinkle with shredded cheddar, parmesan and paprika.

Bake in oven for 20 minutes or until top layer of cheese has melted and looks like you want to burn your mouth on it.

Now I need a salad.

Aloha Maui: Part I

I’m back.

Regrettably, sadly, unfortunately, forcibly… and all of those other negative adjectives I could use to express my disdain for my vacation being over.  From an island paradise back to an urban jungle; 78 degrees to 60 degrees; tradewinds to traffic jams.  While I love being back with my kittens, boy, friends and belongings, it was remarkably difficult to force myself onto a plane back.

After acclimating myself to semi-regular 12 hour workdays, the 10 ½ hour flight to Honolulu was a lot more bearable than I expected.  My seatmate was a Japanese fellow somewhere between the ages of 14 and 35; he was polite, but kept to himself and slept most of the time.  Although I was exhausted, I managed to not sleep a wink.

Despite the long flight with a magazine too large to look at comfortably and a lazy old man in front of me with his seat reclined most of the trip… I got two free meals!  Hawaiian Airlines is evidently the only domestic airline that still offers complimentary meals to passengers in coach class. Airplane food always seems to get a bad rap, but these were tasty, free, and accompanied with a glass of wine. 

During the initial beverage service one hour in, a small bag of “Pau Hana” snack mix accompanied the drink – almonds and a variety of salty rice crisps (think a healthier, tastier version of the Munchies mix which includes Cheetos and Doritos).




Snack #1

 
The first meal was a hot dish featuring chicken, rice, carrots and peas with a ginger teriyaki sauce. A small side salad comprised of romaine, shredded red cabbage and carrots was dressed in Italian dressing, and dessert was an iced chocolate cake.  Did I mention a free glass of wine? 



Merlot, please.



About two hours prior to arrival, everyone was served a snack box with another bag of Pau Hana mix, a white chocolate chip cookie, and a cold turkey and swiss sandwich on a hoagie style roll.  Both meals may not be what you crave for dinner at home, but they sure were surprisingly appetizing and much needed.

I survived the flight to Honolulu, but still had a small layover and short flight to my final destination of Maui. 



One last flight, one last beverage.



Sixteen hours after leaving my Manhattan apartment, I arrived to paradise with my family!

Beautiful Kihei.  Purely Paradise.

That first night, I was absolutely exhausted.  I forced myself to stay up until a reasonable hour (which ended up being 9 o’clock anyway), but desperately wanted to curl into a fetal position on the couch and sleep.  So while my parents went to pick up dinner, I enjoyed a Pipeline Porter from the Maui Brewing Company and settled in to my new “home” with the kittens.  They brought back a fish chowder and a fish tacos from Coconuts Fish Café. 



Yes, that's Restaurant Stakeout on Food Network in the background.



This would not be the last time we indulged during my trip.

BEST fish chowder.  Ever.  I love New England clam chowder, and all the bowls I’ve had don’t even come close to Coconut’s.  Chunks of fish, clam, potatoes, mushrooms and peppers in a hearty, but light, spicy broth… perfection.  The fish taco had layer upon layer of fresh ingredients – mango, red onion, cabbage, tomato and blackened mahi mahi on a corn tortilla. I’m sold on fish tacos.

One of the things I was most looking forward to about the trip?  Grocery stores.



I love you, Safeway.



Like I’ve said before – I love shopping for foodstuffs, especially in parts of the country where there are distinguishing brands and products that are distinctively regional.  Hawaii offers some of the most diverse, ethnic goodies you could possibly imagine.  Due to immigrations from all over Asia during the past hundred-ish years, the China, Japan, Thailand, and a handful of other cultures have left their marks on the Hawaiian food scene.

A plethora of locally grown fruits.

Guava jam, Portuguese sausage, Maui onion jelly, shrimp crackers (don’t… just, don’t), local fruit and vegetables, dried every-fish-you-could-imagine, frozen teriyaki burgers, wasabi potato chips, dragonfruit, Spam flavored macadamia nuts, shoyu sauce by the gallon… I could go on forever.

Some of the lesser appetizing local snacks.

So my quest in acquiring souvenirs was limited to things I could send back to New York to eat.  I already went through the phase (twice) of wanting to bring back everything I could to remind me of the islands – t-shirts that ended up shrinking, jewelry sitting in a box tarnishing, flowers never to be worn in your hair, etc.  This time I was focused and filled only a small box with yummies to greet me to a few days after my return home.

We ate a majority of our meals at home, indulging in locally grown and produced products.  Breakfasts started with either Maui coffee or POG (passion-orange-guava juice… heaven) and usually included croissants with passionfruit jelly or poha jam, Portuguese sausage (similar to chorizo), and papaya, pineapple or berries.   You haven’t tasted what fruit is supposed to taste like until you’ve been to Hawaii.



POG, Portuguese sausage, fruit, and croissant with passionfruit cream cheese.



Part II to come soon!